Homemade Vegetable Beef Stew

Homemade Beef Stew

1 lb lean beef stew
1 (46 oz) can of tomato juice
2 cups of fresh cut corn cut off the cobb
1 cup of fresh green beans cut in half
1 cup of peas
1 cup of diced tomatoes
4 big red potatoes chopped
2 onions , chopped
3 large carrots chopped into thin rounds
1 10 oz can of beef stock
1 tbsp. fresh parsley
1 tbsp. celery seed
salt and pepper to taste
3 tbsp. olive oil

Brown the stew with a chopped onions with 3 tbsp. olive oil
Add 1 can of beef stock
cover and bring to a boil and then simmer till the beef and tender
combine the tomato juice , corn , green beans ,peas , diced tomatoes , potatoes and carrots.
add celery seed and fresh parsley
salt and pepper to taste
simmer for one hour

Chocolate Dipped Strawberries

Chocolate Dipped Strawberries
This recipe will cover 50 strawberries , when picking out your strawberries make sure they still have the stem located at the top of the strawberry.

6 tbsp. butter at room temp.
2 tsp. the very best vanilla
1 cup of chocolate

Melt the chocolate pieces in a top double boiler.
Add butter and Vanilla.
Dip strawberries in chocolate swirling to coat evenly on all sides.
Place on wax paper and set to dry in a cool place

these are great to serve for valentines on a silver tray with champagne ...

Valentines Week Is Here

This is a quick and easy recipe to make and surprise someone special, after the fudge is cool at room temp you can cut these in small squares and place in cupcake paper and place in a box.

Quick and Easy Chocolate Fudge

1 pkg. (12oz) milk chocolate chips , you can use white chocolate chips .
1 c. sweetened condensed milk
3 tbsp. vanilla extract
1 cup chopped walnuts or you can use pecans
8 inch square pan


melt the chocolate chips in a double boiler over very low heat
stir the chocolate chips till melted
remove from the heat
stir in the condensed milk and butter and vanilla
blend the butter until its blended with the chocolate
stir in the nuts
spread the mixture immediately into a lightly oiled 8 inch square pan
cool at room temperature , cut into squares

Tips:
you can also use sprinkle coconut on the fudge when its cooling at room temp.
Peanut butter is a great topping for this fudge also if you want to add a different twist

The Million Dollar Pie

This is a great and easy pie to make for a brunch , I made this today for my brunch at home for my friends on this cold winter day in chicago. You can make this ahead 24 hours before your event..

1 16 oz container cool whip
1 large (14 oz) eagle brand milk
1/4 cup of fresh lemon juice
1/3 cup of fresh coconut
1/4 cup of pecans
1 can 8oz of crushed pineapple

1 9inch graham cracker crust


In a large bowl mix together all of the ingredients and poor into the graham cracker crust .
Chill this pie for 2 to 3 hours before serving
You can make this pie 24 hours before the event .
I hope you enjoy this is a Old Retro Pie its nice to bring the classics back

Perfect Chicken Stock

This chicken stock recipe is what I use for everyday cooking, I always have quart containers in my freezer for cooking . Every Saturday this is what I make when I am working on projects in the house or answering emails from clients.

Perfect Chicken Stock

1 large organic chicken 4 to 5 lbs.
2 med onions ( you can use white onions they seem to work the best )
3 large carrots
1 green bell pepper, cut and halved
1 bunch of celery
1 cup of fresh parsley sprigs
4 whole cloves of garlic
3 bay leaves
3 tsp sea salt
1 tsp. white crushed pepper
12 to 14 cups of water.

Place the organic chicken in a large stock pot with the remaining ingredients water should cover the chicken completely.
Cover the stock pot and bring to a boil and simmer for 3 hours, skimming off the froth at it forms on top , this is what you don't want in your stock . You want the stock to be clear when it cools.
Remove the chicken out of the stock pot , allow the chicken to cool and remove the meat from the bones of the chicken , place the bones in the stock pot and let cook on a simmer for 1 more hour.
strain the stock through a sieve into a bowl, you can pressure excess juices with a rubber spatula.
Let the stock cool on the counter at room temp and skim off any fat that comes to the top.
Place into 1 quart containers , this will keep for 3 months in the freezer.

Helpful Hint:
when the stock is in the one quart containers place the date on some freezer tape and place on the front side so you can see it when you rotate your stock each time you make a new batch and place in the freezer.
Once you get in the habit of making your own stock , you will never buy canned chicken broth again .
I hope you enjoy and if you have any questions please feel free to ask on the blog .......

Chocolate Caramel Turtles

This is a great gift to give for Valentines Day or as a Hostess Gift , the best way I have found out to pack these are in candy wrappers you can get in a cooking supply store and present them in a Chinese take out boxes, they have a large selection of them at The Container Store for every holiday or just single colors.

Chocolate Caramel Turtles

16oz package of caramels
2 tbsp. of water
3/4 lb. of fresh pecan halves
6 oz package of semi -sweet chocolate chips

Melt the caramels and water in a double boiler, stir until melted.
On a cookie sheet with parchment paper arrange 36 clusters of pecans 2 inches apart.
Drop the melted caramel by a teaspoon on top of the cluster pecans, let the caramel cool and set up.
Melt the Semi-Sweet chocolate chips in a double boiler when chocolate is melted frost the turtles with the chocolate , let it cool and set up.

this will make 3 dozens

Basil-Lime Mayonnaise

1 cup of your favorite mayonnaise
1/2 cup finely chopped fresh basil
4 teaspoons of fresh squeezed lime juice
salt and fresh ground pepper

In a large mixing bowl combine the mayonnaise with the 1/2 cup finely chopped fresh basil mix together add the 4 teaspoons of the fresh squeezed lime juice and salt and fresh ground pepper to taste.

after this step place in refrigerator and let the flavors infuse together this will take one hour.

remove and spoon in your serving bowl you have great Basil-Lime mayonnaise

this is also great for summer sandwiches or fish sandwiches with a different twist.

Fried Green Tomatoes with Basil-Lime Mayonnaise

Fried Green Tomatoes with Basil Lime Mayonnaise
I bet you never thought of having this for a appetizer , this is a great side dish to serve for a brunch . When using the Fried Green Tomatoes as a appetizer I use a teaspoon of the Basil-Lime Mayo on top with crumble bacon . Your guest will be surprised to this unique taste.

Fresh Green Tomatoes
flour
salt
pepper
vegetable oil
1/2 lb. cooked bacon

Slice the Green Tomatoes in 1/4 cut slices. Spread on a plate and sprinkle with salt evenly over the tomatoes, continue placing the tomato slices in layers always each layer sprinkle with salt until all tomatoes have been salted , this is very important step to make sure all of the water has been removed out of the tomatoes.

Let your tomatoes sit for 1 hour at room temp, this will insure you will have no water and they will fry up crisp and brown .

Mix flour, a salt and black cracked pepper to taste in a bowl. Coat each green tomato slice with flour on both sides. Remove the tomato out of the flour and place on a platter and let stand for 30 min.

Heat your vegetable oil in a non stick skillet to medium high . Place the tomatoes in oil. Let the tomatoes brown on one side , then turn and brown on the other side. When the green tomatoes are golden , remove one at a time and place on paper towel to drain.

I Like to place the Fried Green Tomatoes on a serving platter with a hollow green tomato in the middle with the basil-Lime mayo in the middle with crumble bacon. This way your guest can eat them plain or with the topping.

Easy Southern Retro Chicken Casserole

This is a quick and simple casserole you can make ahead of time and cook in 1 hour.

2 cans of cut string beans
3 whole organic chicken breast ( the best way to make sure the chicken stays moist is to cook with the bone and skin on with olive oil and salt and pepper on a baking sheet in the oven at 350 degrees till done)
1 can of Cream of Celery Soup
1 can of Cream of Chicken Soup
1 envelope of Onion Soup Mix
1/3 teaspoon Garlic powder
salt and cracked black pepper to taste
1 pint of sour cream
4 tablespoons chopped fresh Parsley
1 small package of herb-cubed stuffing
3/4 cup of chicken stock or chicken broth
1/2 stick melted butter

Spray a 9x13 casserole dish with a non-stick spray or brush the dish with melted butter

At the bottom of the casserole dish, place a layer of string beans. remove the skin and the bone from the chicken breast and cut in pieces depending on the size you like.

In a large bowl, stir together soups. Stir in the sour cream, garlic powder and salt and cracked black pepper, to taste. Spread mixture over the chicken. In the empty bowl combine the stuffing, chicken stock or broth , chopped parsley and melted butter. Spread stuffing mixture over chicken to cover.

Cover the Casserole dish with aluminum foil and bake at 350 degrees for 60 minutes remove the foil during the last 10 min. so that the casserole can brown on top.

You can serve this with a organic green salad , Garlic mashed potatoes and cranberry sauce.

Retro Southern Coca-Cola Cake

This is a great cake for a birthday or sunday supper dessert

Ingredients:

2 cups self -rising flour
2 cups of sugar
3 tablespoons of cocoa
1 cup of coca-cola
1 cup of room soften Butter (unsalted)
2 cups of miniature marshmallows
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract

Frosting:
1/2 cup room temp butter (unsalted)
1 tablespoon cocoa
6 tablespoons coca -cola
1 box of confectioner's sugar
1 cup of chopped pecans

Prep:
Grease and Flour a 9 x 13 inch pan and set aside

In a large bowl combine the flour and sugar . In a Saucepan mix the cocoa , coca-cola, butter and the marshmallows, bring to a boil combine the boiled mixture with the dry ingredients

In a separate bowl mix the eggs, buttermilk , baking soda and the vanilla, add to the mixture and combine

Pour into the prepared pan and bake at 350 degrees for about 40 min. until the cake tests done

Frosting: In a saucepan , bring the butter , cocoa and the coca-cola to a boil. Stir in the sugar and mix well. Stir in the Pecans. Spread over the cake while both are warm.

This will Serve 16