rigatoni bolognese, garlic skillet bread, salad
crockpot rosemary chicken with butternut squash, green beans
tomatillo chicken, Mexican sour cream rice
shrimp drunken noodles
bacon wrapped pork tenderloin, mashed potatoes, roasted broccoli
crockpot TexMex chicken stew, ricesalad
super bubbly pizza, salad

Monday, October 12, 2015

Crockpot Guinness Beef Stew

I am doing a fantastic job imagining it's fall around here. Even though the thermostat reads in the 90s. And I am pretty sure that after we close on our new house this week, we will go swimming in the pool this weekend.  Crockpot stew is an easy way to pretend it's fall.  I loved making it in Aspen, it was perfect to come home to after a day of skiing.  Though here in Houston, it is more like a day of swimming, in October.  I adapted this recipe from Blissfully Delicious.
Crockpot Guinness Beef Stew

1 pound stew beef
¼ cup flour
2 teaspoons vegetable oil
½ onion, chopped
1 cup chicken broth
¾ cup Guinness Draught
2 tablespoons tomato paste
1 tablespoon light brown sugar
½ teaspoon dried thyme
1 bay leaf
5 carrots, peeled and cut into 1-inch chunks
1 russet potato, peeled and cut into 1-inch chunks
4 mushrooms, quartered
2 cups frozen peas
¼ cup unbleached all-purpose flour

Toss the stew beef with the flour, turning well to coat. Heat the oil in a large skillet over medium heat, add the beef and crown on all sides. Transfer the beef to the crockpot. Add the onions to the skillet and cook for 5 minutes. Add the broth, Guinness, tomato paste, sugar, thyme and bay leaf. Bring to a simmer and scrape up any browned bits from the bottom of the skillet. Transfer the skillet contents to the crockpot and add the carrots, potatoes and mushrooms. Cover and cook on low for 8 to 10 hours, stir in the peas for the last 20 minutes of cook time. Season with salt and pepper to taste, serve.
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Thursday, October 8, 2015

Banana Chocolate Chip Muffins

No matter what, I always end up with over ripe bananas on our counter.  Once they get too far gone to eat, they go straight into the freezer so that I can use them later for baked goods.  Miss F went crazy for these treats, having them for breakfast and in her snack bag for school.  There is no mixer needed, so she was able to make them nearly entirely herself.  We are still working on dishing the batter into the muffin cups, it is an acquired skill.  These muffins were adapted from Taste of Home.
Banana Chocolate Chip Muffins

3 medium ripe bananas
1 egg
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips

Preheat the oven to 375 degrees. In a large bowl, mash the bananas with the egg, oil and vanilla. Stir in the flour, sugar, baking soda and salt, just until moistened. Fold in the chocolate chips. Fill 12 paper lined muffin cups. Bake for 18 to 22 minutes, cool for 10 minutes, then remove from pan and cool completely on a wire rack.
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Monday, October 5, 2015

Citrus Chicken Thighs

I made quite a few changes from the original recipe so that I could roast potatoes and broccoli along with the chicken thighs.  Miss F had fun squeezing the citrus and she was a big fan of the chicken, as long as hers didn't have any scallions on it.  I roasted the fingerling potatoes in the same pan as the chicken, which provided a nice brightness to them.  It would also work well with carrots in the same pan.  This chicken would also be great on the grill, as long as it is still grilling weather where you are. 
Citrus Chicken Thighs

1 bunch scallions, thinly sliced
2 garlic cloves, chopped
1 teaspoon finely grated lime zest
1 teaspoon finely grated orange zest
¼ cup fresh lime juice
¼ cup fresh orange juice
¼ cup reduced-sodium soy sauce
2 tablespoons vegetable oil
1 tablespoon kosher salt
2 pounds skin-on, bone-in chicken thighs

Set aside ¼ cup sliced scallions. Pulse the garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor until well combined. Set aside ¼ cup of the marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes. Preheat the oven to 400 degrees. Spray a 9x13 baking dish with cooking spray and place the chicken in a single layer in the dish. Bake for 35 to 40 minutes. Serve the chicken with the reserved scallions and marinade.
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