Recipes

Beef Bone Broth

2/21/2019

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Ingredients

4 lb Beef Bones, raw, some marrow
1 ½ cup Onion, washed, large chunks, some skins okay
½ cup Leeks, washed, large chunks
1 cup Carrots, washed, unpeeled, large chunks
1 cup Celery, washed, large chunks, no leaves
1 head Garlic, peeled
1 can Tomato Paste
2 Bay Leaves, whole
5 Peppercorns, whole
2 Cloves, whole
2 Tablespoons Apple Cider Vinegar
Water
Cheesecloth for straining

Instructions

Preheat oven to 450 degrees.
In a large roasting pan randomly place bones, onions, leeks, carrots, celery, and garlic.
Smear tomato paste over top of items in roasting pan.
Place in preheated oven.
This is the 1st secret to the best broth! Stir once you see blackening on edges. Note you are not stirring to stop blackening like in most recipes. In this method you want more of the same color on more of the pieces. Color (not burned) = flavor.
Roast about 45 minutes to 1 1/2 hour. Veggies should be cooked down and everything should have kind of a colored edge. The reason we can’t give you a definite time is because it depends on the moisture content of your ingredients.
In a large stock pot place everything out of roaster, bayleaves, peppercorns, cloves, vinegar. Then add water covering to 3 inches above ingredients. Note Salt is absent because you want to be able to use your broth in a multitude of ways. Salting happens when you use it in recipes!
Bring to a boil on high then reduce to a simmer. This means turn down the heat until the liquid moves slightly but doesn’t completely bubble. Some stoves you might even half to put the pan half on the bunner to slow it down.
The 2nd secret to the best broth is in the babysitting of the pot. The first time you do this it is a little stressful and a pain. But once you do this you will know your stove and it will be a piece of cake everytime after. All you have to do is keep the liquid moving without boiling for 6 to 8 hours. The longer the better for more intense flavor.
While your broth is simmering, about every hour, take a shallow spoon and gently pull all the foam and bubbles from the top of the broth and discard. Don’t stir it in.
When the broth has finished simmering,remove all the big ingredients with tongs and a spoon and throw them away..
Cover a screened colander with 4 layers of cheesecloth.
Ladle the broth through the cheesecloth colander into a few bowls. A few bowls so that the broth will come down in temperature more quickly.
Set in the refrigerator overnight to fully cool.
When broth is completely cooled it will separate into a broth layer with a fat layer on top, and they will both be pretty solid. Remove the fat layer with a spoon and put in garbage.
Now the Broth is finished. Warming it will liquify the broth to place in freezer bags, ice trays, bowls or jars. Remember liquid grows in volume when freezing so leave room for growth. Storage times: refrigerator 5 days and freezer 1 year

Details

Makes about 1 1/2 to 2 gallons
Cooking and chilling time about 24 hours
Cooking level… Medium

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#1 Have beef or vegetable stock? It can be pantry ready or your favorite recipe. Bring it to a boil right before you are read to eat. Note: The key is to keep it close to boiling. Be creative I have used an electric wok, an electric skillet, or heck use your Instapot on saute mode! These days I use a butane burner.

#2 You need fondue sticks or wooden skewers. Forks will work in a pinch but it’s difficult.

#3 See what you have in your freezer and refrigerator.

Cut up fresh veggies. If doing hard things like carrots or potatoes, I like to roast them first until they are just slightly soft (al dente).
Defrosted from the freezer, pick your proteins and cube them: beef, chicken, pork, or shrimp. When we do a planned fondue we do them all; use what you have.
Don’t forget the sauces… Have as many as you can make or find: soy sauce, teriyaki sauce, homemade sweet and sour sauce, ketchup for the kids, and yes, ranch dressing is a sauce.

#4 Last but not least, always set the table with two plates: a raw plate and a finished plate. Do not mix your raw meats with the foods and dips you will eat.

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Beef Red Blend Stew

1/10/2019

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Ingredients

1 tablespoon good Olive Oil
8 ounces Bacon, diced
2 1/2 pounds Chuck Beef cut into 1-inch cubes
Salt and Pepper
1 pound Carrots, sliced into 1-inch chunks
2 Yellow Onions, sliced
2 teaspoons chopped Garlic
1/2 cup Brandy
1 (750 ml) bottle your favorite Red Blend Wine
2 cups Beef Broth
2 Tablespoon Tomato Paste
1 teaspoon fresh Thyme leaves (1/2 teaspoon, dried)
4 Tablespoons Butter at room temperature, divided evenly
3 tablespoons All-purpose Flour
1 pound frozen whole Button Onions
1 pound fresh Mushrooms stems discarded, caps sliced thick

Details
Serves 6
Cooking Time: 2 .25 hours
Cooking Level : medium

Instructions

Heat the olive oil in a large pot.
Add bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon onto a large plate with paper towels.
Dry the beef with paper towels and sprinkle with salt and pepper.
Sear the beef, in batches to not crowd the pan, in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove to a plate and set aside.
Toss the carrots, onions, salt and pepper in the pan and cook for 10 to 15 minutes, stirring occasionally until the carrots are lightly brown.
Add garlic and cook for 1 minute.
Add Brandy cook 1 minute.
Put the meat and bacon back into the pot with the liquids.
Add the bottle of wine plus enough beef broth to almost cover the meat.
Add tomato paste and thyme.
Bring to a simmer, cover the pot with a tight-fitting lid and place in the oven at 350 degrees for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Time to have some wine and put your feet up! Then...
Combine 2 tablespoons of butter and flour with a fork and stir into the stew.
Add the frozen onions.
Sauté the mushrooms in 2 tablespoons of butter until lightly browned about 10 minutes and add to the stew.
Bring the stew to a boil on top of the stove, lower the heat and simmer for 15 minutes.
Salt and Pepper to taste.

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Christmas Morning Casserole

12/19/2018

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Ingredients

4 cups Hash Browns, shredded, frozen
1 cup Ham, diced
1 ½ cup sharp Cheddar Cheese, shredded
2 Green Onions, diced
1 dozen Eggs, large
1 ½ cup Half and Half
½ cup Parmesan Cheese, shredded
¼ cup Red Pepper, diced
1 handful fresh Parsley
Salt and Pepper

Details

Serves 8 guests
Cooking time about 45 minutes
Cooking level… Easy!

Instructions

The Night Before

Grease a large baking dish.
In the pan layer, in order: hash browns, ham, cheese, and onions
In a separate bowl crack eggs, add half and half, then whip with a whisk.
Pour egg mixture over layered ingredients in baking dish.
Cover and refrigerate overnight.
Wrap up and refrigerate Parmesan, tomatoes and parsley for next day

Christmas Morning

Preheat oven to 375 degrees.
Make a cup of your favorite coffee.
Uncover pan.
Pop in oven for 45 minutes until firm through middle.
Drink your hot coffee (this is when we also open gifts).
Cut and serve topped with Parmesan, tomatoes, parsley, salt and pepper and another cup of coffee perhaps this time with a little Irish cream.

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Rosemary Feta Spread

12/6/2018

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Ingredients

2 c Feta, crumbles
2 T Rosemary, fresh, chopped
2 Lemons, fresh juice and grated peel
Crackers, Bread, Lettuce or Cucumbers as a base

Details

Delicious accompanied with a bottle of Sav Blanc or most white wines
Level: Beginner
Serves: 8
Time: 4 minutes

Instructions

Place all ingredients in a bowl and mix with a fork. It will become a creamy texture as you stir.
Enjoy a glass of wine while you spread it on anything you like!

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Winter White Sangria

11/28/2018

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Ingredients

2 Granny Smith Apples, cored and chopped
1 cup of fresh Cranberries, washed
1 large sprig of fresh Rosemary
1/4 cup of Sugar
1 bottle of Pinot Grigio
1/2 cup of White Grape Juice
12 oz Club Soda
Sugar for garnish
8 sprigs Rosemary

Instructions
1.     In a large glass pitcher or glass cylinder add apples, cranberries, large sprig of rosemary and sugar. Stir.
2.    Pour wine, juice and soda into pitcher or cylinder over apple cranberry mixture.
3.    Rinse sprigs of rosemary and lay on paper towel. Sprinkle with sugar for sparkle.
4.    Pour a glass of sangria and top with sparkly rosemary.

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Thanksgiving Leftovers Pie

11/19/2018

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In a casserole dish place cooked leftovers in following order. If you find you don’t have one of these items just leave it out or replace with your vegetarian substitute.

Cover dish with stuffing about an inch thick
Layer green beans or green bean casserole
Place a layer of turkey
Cover with gravy
Completely cover with mashed potatoes
Smooth top with spoon then indent the top creating an edge
Place butter pats on top
Bake 45 minutes at 350 degrees
Slice into squares like lasagna and serve cold cranberries on top or on the side

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Thanksgiving Planning

11/13/2018

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12 Days Prior: Choose your menu and invite guests.
8-Days Prior: Look through your dishes and napkins to see if you need more for the big day.
6- or 7-Days Prior: Shop for the all but the fresh vegetables and breads. (A frozen turkey should be going into the bottom of refrigerator by now.)
5-Days Prior: Go wine tasting at your local wineries and purchase some whites and reds. Buy Local!
4-Days Prior: Make any pies or desserts and refrigerate. Make the croutons for the stuffing (once cooled seal in freezer bag and store in cupboard or on counter).
2-Days Prior: Hit the stores early in the morning or late at night for the fresh veggies and rolls or bread.
1-Day Prior: Make your stuffing (all but baking). Wrap in bowl to keep moist and set in fridge. Set your table then cover with another tablecloth over it to keep dust off. Plan what time everything needs to go in and out of the oven for the next day. Remember your turkey needs to rest a minimum of 30 min before you slice it to retain juices. I like to have mine out and covered 1 hour before I plan to eat it.
1-Day Prior: Assemble your green bean casserole, sweet potatoes, and any other casserole you may serve. Do all but bake it. Wrap and place in refrigerator. Assemble relish tray, place butter on dish and do same into fridge. If you have room you can wash, peel and place potatoes in a pan of water in fridge too.
Thanksgiving Day - Pop your turkey in the oven. Place your pot of potatoes on to boil. Use your oven schedule for casseroles/sides and relax!

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Boozy Chicken Wings

10/18/2018

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Ingredients

Marinade

¼ cup Vermouth
1 cup Soy Sauce
1 can Pineapple Crushed
1 Tablespoon Sugar
1 Teaspoon Ginger

6 pounds Chicken Wings

Pressure Cooker Instructions

Mix all ingredients in bowl of pressure cooker
Set pressure on high for 6 minutes.
As soon as 6 minutes is up with a towel release pressure right away careful not to burn yourself
Remove from juices onto cookie sheet
Bake 10 minutes in preheated 400 degree oven

** Non-Pressure Cooker Instructions

Mix all ingredients together
Marinate chicken wings in refrigerator 8 to 24 hours
Bake in marinade 6 hours at 250 degrees
Serve hot

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Classic Pumpkin Pie

10/8/2018

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Ingredients

1 cup Granulated Sugar
2 teaspoon ground Cinnamon
1/2 teaspoon Salt
1 teaspoon ground Ginger
1/2 teaspoon ground Cloves
2 large Eggs
1 can (15 oz.) Pumpkin (Libby’s is my favorite)
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch deep-dish Pie Shell (See Video)

Instructions

In a large bowl mix all ingredients with a wire whisk
When mixed well pour into unbaked pie shell
Bake in preheated 425° F oven for 15 minutes
Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours
Serve immediately or refrigerate

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<<Previous

Recipes

Beef Bone Broth

Snowy Day Fondue

Beef Red Blend Stew

Christmas Morning Casserole

Rosemary Feta Spread

Winter White Sangria

Thanksgiving Leftovers Pie

Thanksgiving Planning

Boozy Chicken Wings

Classic Pumpkin Pie

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