Slow Cooker Balsamic Beef Stew

This was an IMMEDIATE favorite!  It's so flavorful!  Will be a family favorite from here on out!

Slow Cooker Balsamic Beef Stew
1 1/2 lbs of beef stew meat, cubed
1/4 cup flour
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 lb potatoes, cut into 1 inch pieces
2 stalks celery, chopped
1/2 lb of carrots, peeled & cut into 1/4 inch slices
3-4 cloves of garlic minced
8oz can of tomato sauce
1 cup water
2 1/2 cups beef broth
1 tsp Worcestershire sauce
1/2 cup of balsamic vinegar (for the balsamic reduction)
2 bay leaves

For the balsamic reduction

Pour the 1/2 cup of balsamic vinegar in a small saucepan and heat it over medium heat. Bring the vinegar to a boil. Turn down the heat so that boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half- about 1/4 cup. Set aside and allow to cool slightly.


While the balsamic reduction is cooling, place the cubed stew meat in a large bowl. Add the flour, salt, pepper, & paprika to the meat and toss to coat well. Heat a tbsp of olive oil in a large skillet and brown the beef cubes.


Spray the inside of your slow cooker with cooking spray. Add the celery, carrots, and garlic to the slow cooker. Dump in the browned meat.


In a medium bowl, whisk together the garlic, tomato sauce, beef broth, water, Worcestershire sauce, & balsamic reduction. Pour over the veggies and beef in the slow cooker.
Give it a stir, and then drop in the 2 bay leaves.
Cook on Low for 5-6 hours.


Fish out the 2 bay leaves before serving.
Ladle into bowls and serve with warm bread.
Enjoy!

Found via pinterest over at http://www.thefrugalfoodiemama.com/

Hot Italian Sandwiches

This is a family fave that we have served numerous times and have shared with family at the lake as well. It quickly became one of those meals the kids exclaim over (Mom's making Italian Sandwiches!!!).  It's a must for the blog, so here goes.


Spicy Italian Crescent Ring

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls (we use homemade dough via the bread machine - you can find the recipe here)
1/2 cup well drained roasted red bell peppers (from a jar)
8 slices provolone cheese, halved
1/3 lb deli sliced hot salami
1/4 lb deli sliced ham
1/4 lb deli sliced capocollo
1/2 cup well drained hot pepper rings (from a jar)

Heat oven to 375°F (350°F for dark or nonstick cooking sheet).

Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should look like a sun.)

Spread roasted red bell peppers toward center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.

Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.

Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Orange Chicken

This recipe was surprising.  We all enjoyed it and several of my kiddos had seconds.  We will have this again!  This was, of course, another pinterest find.  You will find it here.


2 pounds chicken, cut into bite size pieces (dark meat works best) - I used 3 lbs.
1 teaspoon salt
2 tablespoons toasted sesame oil
1 orange, zested and juiced
⅓ cup coconut amnios (or soy sauce)
1 inch ginger, peeled and grated (about 1-2 tablespoons)
2 tablespoons tomato paste
2 tablespoons honey
½ teaspoon red pepper flakes
1 teaspoon garlic powder (can use fresh if you want)
1-2 tablespoons tapioca starch (or cornstarch) - options usually make it UNpaleo ; )

cauliflower rice (we used basmati)

Sprinkle salt on chicken and stir to evenly coat.

In a large skillet over medium high heat, add the sesame oil and chicken.

Cook for about 5 minutes until mostly cooked through.

While that is cooking, in a small bowl, combine orange zest and juice, coconut aminos, ginger,tomato paste, honey, red pepper, and garlic powder. Stir as best you can with a spoon.

Pour over chicken and stir to evenly coat.

Cook for 5-10 minutes or until chicken is fully cooked through.

Add tapioca starch if you want the sauce thicker. Stir it in and cook for a couple minutes for it to thicken.

Serve over cauliflower rice.

Paleo Swedish Meatballs

Um, these were so much more than I expected.  The coconut milk in the gravy with the cinnamon in the meatballs.  Yum.  Here's the original source.


For the Meatballs
1 lb Ground Beef (I used venison)
1 lb Ground Pork (I used hot pork)
2 Egg Yolks
1 Tablespoon of Parsley
1 teaspoon of Sea Salt
1 teaspoon of Black Pepper
¼ teaspoon of Cinnamon
¼ teaspoon of Nutmeg
⅛ teaspoon of Ground Cloves
¼ Sweet Onion, finely minced
1 Garlic Glove, finely minced
1½ Tablespoon of Lard or Cooking Fat

For the Gravy
¼ Sweet Onion, finely minced
1 Garlic Clove, finely minced
1 14 oz Can of Full-Fat Coconut Milk
2 cups of Beef Broth
2 Tablespoons of Butter (or Ghee)
1 teaspoon of Black Pepper
3 Tablespoons of Tapioca Flour (I used regular flour)
Salt to taste

Instructions
For the Meatballs
Combine the beef, pork, egg yolks, parsley, salt, pepper, cinnamon, nutmeg, and cloves in a bowl.
Heat a skillet to medium and add ½ Tablespoon of lard/cooking fat.

Add the minced onion and garlic and stir-fry for a minute. Add to the meat bowl.

Mix the contents of the bowl until well blended.

Form about 2 Tablespoons worth into a ball.

Heat a cast iron skillet to medium and add the rest of the lard/cooking fat.

Add about ten balls to the skillet and cook for about 8-10 minutes, continuously rotating each ball, until they are nice and browned.

Remove the balls and place in a strainer to drain. Repeat cooking the balls in a few more batches.

For the GravyAdd the onion and garlic to the skillet and cook for about a minute.

Add the coconut milk, broth, butter, and pepper.

Whisk and continue to cook for about 5 minutes.

Add the tapioca flour one tablespoon at a time and whisk until dissolved. If the gravy clumps then transfer the contents to a blender and blend. Taste and add salt if desired.

Remove from heat and return the meatballs to the sauce.

Serve with mashed potatoes and lingonberry jam.  

My version wasn't necessarily paleo, you may have noticed.

Firecrackers

We had Miss Lola's 8th birthday dinner on Sunday.  And, as usual, her family showed up for her.  I don't want to talk about it.  So instead I will share this recipe for firecrackers, which I picked up here and were a big hit.  So easy.


Firecrackers

1 lb unsalted saltine crackers (4 sleeves)
1 cup canola oil
1 (1 ounce) packet ranch dressing mix
2 tablespoons crushed red pepper flakes
1⁄2 teaspoon garlic powder

Line crackers on ends (like dominoes) in an air-tight container.

In a small bowl, mix oil, dressing mix, peppers, and garlic powder.

Stir until all ingredients are well mixed.

Continue to stir to prevent the pepper from settling on the bottom of the bowl.

Spoon mixture evenly over crackers, like drizzling icing on a cake.

Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.

Store in a ziplock bag. Will keep for about a week. 

Crispy Black Bean & Rice Burritos

This. was. delicious.  The kids loved it.  My Man and I loved it.  We had it on a cold Saturday night and it was perfect.

1 can of black beans
½ can of canned corn
1.5 cup mozzarella or Mexican blend shredded cheese
1 cup cooked rice (Optional)
½ bell pepper, chopped
½ onion, chopped
¼ cup cilantro, chopped
1 tablespoon butter
1 teaspoon oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoons cumin
juice of half a line
8 medium flour tortillas

Instructions
Heat a large skillet to medium heat, add the bell peppers, onion, beans, corn, cilantro, butter, juice of the lime, and spices, saute for 2-4 minutes on high. Remove from heat and set aside.

To make the wraps, Lay tortilla flat on plate or counter, add ¼ cup of the bean mixture, 2 tablespoons rice, 2-3 tablespoons cheese. Be sure to leave about 2-3 inches from the corners. Wrap burrito by folding over the edges. Continue this for all 8 burritos.

After the burritos are wrapped heat a large skillet or pan, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy. For the "ridges" use a griddle that has the ridged lines.

Serve warm with sour cream or salsa.

This was a pinterest find that led me here.

Chickpea Curry

This is another PW recipe.  Powell and I had lots and lots of it. ; )  And she's right, when you just have a craving for curry this hits the spot.  I recommend loads of fresh lime and cilantro!


2 cups Basmati Rice
2 Tablespoons Vegetable Oil
1 whole Large Onion, Diced
Fine
Salt And Pepper, to taste
2 teaspoons Curry Powder, Any Variety
2 cloves Garlic, Minced
1 cup Vegetable Stock
2 cans Chickpeas, Drained And Rinsed
1 can (13.5 Ounce) Coconut Milk
1 Tablespoon Honey, More To Taste
1 Tablespoon Sriracha Or Hot Sauce (more To Taste)
Lime Wedges, For Serving (optional)
Cilantro Leaves, For Garnish

Preparation

Cook the basmati rice according to the package instructions.

Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook for a few minutes, until the onions are soft and starting to turn golden. Sprinkle in the curry powder and garlic and stir, cooking for another minute or so. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the coconut milk, honey and a squirt of sriracha. Bring to a boil, add the chickpeas, reduce the heat, and simmer for 10 minutes. Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.)

Serve the curry over the rice. Garnish with the cilantro.