Month: November 2015

Posted on

Slow Cooker Lamb Stew

Save

Save

Print

Slow Cooker Lamb Stew

Comfort F

Course Main Dish
Prep Time 1 hour 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 8 people

Ingredients

  • 2 lbs lamb stew
  • 3 tsp kosher salt
  • 1 tsp fresh black pepper
  • 2 tsp parprika
  • 1/2 cup vegetable oil for browning
  • 1 1/2 cup flour
  • 1/2 red bell pepper roughly chopped
  • 1 red onion, med or half of large roughly chopped
  • 4 garlic cloves chopped
  • 5-6 carrots organic (sm) 1/4 inch chopped
  • 2 celery stalk chopped
  • 5-6 red potato (sm) cut into 1/4 inch thick
  • 1 tbsp rosemary (fresh) chopped
  • 1 tsp thyme (fresh) chopped
  • 2 bay leaves
  • 1 14.5 oz can of stew tomatoes
  • 1 14.5 oz beef broth low sodium
  • 1/2 cup red wine I used sweet bitch a merlot
  • 2-3 cups water just enough to cover the stew
  • 1 tbsp arrow root (optional) thickening agent

Recipe Notes

  • Season the lamb with the first three ingredients, make sure to well coat each piece then put in a ziplock bag for at least 1-2 hours and refrigerate so the seasoning can marinate into the meat.
  • Heat oil in the pan on medium heat and dredge each piece into the flour and coat evenly, once the oil is nice and hot brown each peace on all sides and set into a large bowl until all pieces are browned on all sides.
  • Add the meat and  the remainder of the ingredients except the arrowroot into the slow cooker.  I set my slow cooker on the high setting and cooked for 5 hrs and 30 minutes or until fork tender. Serve over a bed of rice. 
  •  I added the arrowroot and mixed it in a small bowl with 1 tsp of water,  4 hours into the cooking process to thicken my stew.

*This dish can be cooked on top of the stove just cook on low heat for 1 1/2-2 hours or until the meat is fork tender.  

 

Posted on

cabbage

2015-08-11 15.47.41-1

Print

Cabbage

Sweet & Savory
Course Side Dish
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5 people

Ingredients

  • 1 whole cabbage I use a small/med
  • 4 tbsp olive oil extra virgin, divided
  • 1 1/2 cup water
  • 1/2 cup pepsi cola
  • 3 tbsp vinegar (white) divided
  • 1 tsp bacon fat optional
  • 1 tsp chicken base
  • 1/8 tsp red pepper flakes just for a kick
  • 2 tbsp kosher salt divided
  • 1/4 tsp black pepper
  • 1 tsp sazon goya coriander & annato

Recipe Notes

Cut the cabbage in half and remove the core it is very fibrous, then cut into 1/4 and chopped  the cabbage about 1/4 inch and put into a large bowl and add the white vinegar, 1 tbsp of kosher salt and soak for about 10 minutes, I  soaked mine for 30 minutes. Rinse cabbage well.

In a  5 quart pot add  2 tbsp of the olive oil and  let the oil get hot then add the chopped cabbage and stir the cabbage as you add them in batches they will wilt and and make a little water on its own.

Then add the remainder of the ingredients and the reserved olive oil, salt and vinegar stir well and cover.   Cook on a medium low heat for 40 -45 minutes, I like mine with a little bite if you prefer yours to be softer then I suggest you cook them for 60 minutes.

*This cabbage taste good hot, cold or room temperature it is that good.

 

[contact-form][contact-field label='Name' type='name' required='1'/][contact-field label='Email' type='email' required='1'/][contact-field label='Website' type='url'/][contact-field label='Comment' type='textarea' required='1'/][/contact-form]

 

Print

Cabbage

Sweet & Savory
Course Side Dish
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5 people

Ingredients

  • 1 whole cabbage I use a small/med
  • 4 tbsp olive oil extra virgin, divided
  • 1 1/2 cup water
  • 1/2 cup pepsi cola
  • 3 tbsp vinegar (white) divided
  • 1 tsp bacon fat optional
  • 1 tsp chicken base
  • 1/8 tsp red pepper flakes just for a kick
  • 2 tbsp kosher salt divided
  • 1/4 tsp black pepper
  • 1 tsp sazon goya coriander & annato

Recipe Notes

Cut the cabbage in half and remove the core it is very fibrous, then cut into 1/4 and chopped  the cabbage about 1/4 inch and put into a large bowl and add the white vinegar, 1 tbsp of kosher salt and soak for about 10 minutes, I  soaked mine for 30 minutes. Rinse cabbage well.

In a  5 quart pot add  2 tbsp of the olive oil and  let the oil get hot then add the chopped cabbage and stir the cabbage as you add them in batches they will wilt and and make a little water on its own.

Then add the remainder of the ingredients and the reserved olive oil, salt and vinegar stir well and cover.   Cook on a medium low heat for 40 -45 minutes, I like mine with a little bite if you prefer yours to be softer then I suggest you cook them for 60 minutes.

*This cabbage taste good hot, cold or room temperature it is that good.

 

[contact-form][contact-field label='Name' type='name' required='1'/][contact-field label='Email' type='email' required='1'/][contact-field label='Website' type='url'/][contact-field label='Comment' type='textarea' required='1'/][/contact-form]

 

Posted on

Orzo Pasta Salad w/Homemade Lemon Vinaigrette Dressing

Print

Orzo Pasta Salad w/Homemade Lemon Vinaigrette Dressing

Delicious warm or cold
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings 5 people
Calories 310 kcal
Author Deborah Chapman

Ingredients

  • 2/3 cup orzo pasta follow instruction on the box
  • 1 cucumber peeled chopped I used the one with the seeds
  • 8 -10 Marzani mini tomatos quartered or grape tomatoes halved
  • 1/4 cup red onion chopped
  • 2 tbsp basil leaves chopped
  • 2 tbsp parsley flat leaves
  • 1/4 cup goat cheese room temperatured

Lemon vinagrette dressing

  • 2-3 tbsp organic lemon juice fresh lemon juice only
  • 2 tbsp organic apple cider vinegar Braggs
  • 2 tbsp rice vinegar
  • 1/2 cup olive oil extra virgin
  • 2-3 tsp honey I used 3
  • 2-3 tsp kosher salt
  • 1 1/2 tsp fresh black pepper
  • 1 garlic clove chopped

Recipe Notes

  • In a medium pot of water bring to a boil make sure to salt the water then add the orzo pasta and boil according to the package.
  • Peel the cucumber and chop and set aside in a medium bowl, then chop the Marzani tomatoes they are so sweet and perfect for this dish they are rather long so you can chop them long way and get about five nice bite size pieces, then add to the bowl. Chop the remainder of the ingredients and add to the bowl and set aside.
  • For the lemon vinaigrette add all the ingredients in a mason jar and shake until it is emulsified. It's as simple as that and taste.
  • Once the orzo is done drain off the water and add to a large bowl and add the salad and stir in the goat cheese while hot then add about 1/4  cup of the vinaigrette and stir.

*This dish taste good warm, room temperature and cold.  Save your vinaigrette dressing to add more to the dish or to use on bake chicken or another salad.

 

Posted on

Sweet & Savory Baby Turkey Wings

Jump to Recipe

I had a taste for turkey wings for about a week and I finally got a chance to make them.  I had such a busy week there was so much going on.  I had been running around here and there and life was hectic but I finally made it to my butcher to purchase these fresh and small turkey wings so sit back and enjoy this recipe I got a feeling you will be keeping this recipe close by.

Print

Sweet & Savory Baby Turkey Wings

The Best Darn Sweet & Savory Turkey Wings!!!!
Course Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 4 people
Calories 889 kcal

Ingredients

  • 9 turkey wings I used small turkey wings
  • 1/2 cup vinegar for soaking turkey wings
  • 2 tbsp olive oil extra virgin
  • 4 tsp kosher salt
  • 2 tsp black pepper
  • 2 tsp granulated garlic
  • 3 tsp paprika
  • 2 tsp herb de provence I used 3 tsp
  • 2 garlic cloves chopped
  • 1 yellow medium onion chopped or half a large onion
  • 2 bay leaves
  • 1/2 cup garlic sauce

Instructions

  1. This is the Garlic sauce that makes this dish taste so good.

Recipe Notes

  • Preheat oven to 350 degrees.
  • Rinse turkey wings lightly and pat dry turkey wings with paper towels, add the olive oil and rub over the turkey wings then add the first 5 ingredients and make sure to season all turkey wings well add the chopped yellow onions, chopped garlic,  and the 2 bay leaves.
  • Cover the Pan with foil tightly and put in the oven for 1 hour and 30 minutes, (do not add water to the pan the turkey wings will make their own water).
  • Once they have cooked remove the foil and drain off the water with a strainer and leave about 3 tbsp of the juices in the pan, add back into the pan all of the onions, and garlic.  Brush the turkey wings with the garlic sauce this is a very important ingredient to making these wings sweet and savory the vinegar soak is what gives them the savoring taste.  Put the wings back into the oven uncovered for 20 to 30 minutes or until golden brown.

*The Oriental Garlic Sauce is an important ingredient to this dish, I buy it from Key Food, Foodtown, and Fair Supermarket.

*I removed the hairs and any feathers from my baby wings.  I soaked the turkey wings in 1/2  cup of white vinegar overnight with enough water just to cover the wings.  Wings can soak in brine for at least 1 to 2  hours if not overnight but I find that overnight tenderizes the meat but it is not mandatory the turkey wings will be tender and delicious just a recommendation.