Beef Stew

This is a well-loved recipe...as you can see.  So well-loved that I cannot even believe it is not already on this blog.

I got this recipe from a friend in California. It is perfect for Sundays (or any long busy day) because you throw everything into the crockpot and leave. It is also perfect because almost everyone in my house cheers for joy when they find out that we are having it for dinner.

Beef Stew-Shelly Collins

2lbs Stew beef cubes
1/2 C. Flour
2 T. Oil
1 bay leaf
2 T. A-1 sauce
1 onion
1 cube beef bouillon

1 tsp. pepper
2 tsp. salt
1tsp. sugar
6 carrots
4 potatoes
1C. Celery
4 C. Water

* Heat oil in skillet
* Coat beef cubes with flour (I like to do it shake-n-bake style by putting the flour in a ziplock bag then putting the meat into the bag, zipping it and shaking it)
* Brown the meat in oil
* With crockpot on low,  put meat, bay leaf, a-1, onion, bouillon, seasonings and water.  Let that cook for 3-4 hours.
* Add vegetables cut up in large chunks.  Let cook until vegetables are soft.

Avocado bean dip

a friend from church served this to me when I attended a knitting group meeting at her house.  doesn't that sound domestic?  it could be served just as a dip with tortilla chips (don't those broken chips look appetizing?) or inside a wrap.  it is delicious and full of nutritional goodness.

1 Can corn (or the equivalent measurement of frozen corn)
1 Can black beans drained
3 green onions diced
1/2 C. chopped fresh cilantro
1 C. sliced cherry tomatoes
1-2 ripe avocados chopped

dressing
1 envelope Good Seasons Zesty Italian salad dressing mix. Follow directions on back.

mix all ingredients together.  add salt to taste and anything else that suits your fancy.  this is the sort of recipe that you can add your favorites to or leave out your not favorites. it is meant to be served cold. chill in fridge.

A Cajun Classic!

...at least that's what the recipe says!

Crawfish Etoufee
You can serve it on fine china at formal gatherings or down-home style right from the pot on the stove. When Makenzie and David were in town we went to The Big Easy restaurant in downtown Raleigh and this is what I had to eat. This recipe sounds even better than what I had. I can't wait to try it. Caution: celery ahead.

1/4 cup butter
2 TBS olive oil
1/3 cup all-purpose flour
1 med. onion, chopped
2 celery ribs, chopped
1 med green pepper, chopped
4 garlic cloves, minced
1 large shallot, chopped
2 tsp Cajun seasoning
1/2 tsp ground red pepper
1 (14 oz) can low-sodium chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 lbs cooked, peeled crawfish tails *
Hot cooked rice


1. Melt butter with oil in large Dutch oven over medium -high heat; stir in flour and cook, stirring constantly, 5 minutes or until caramel colored. Add onion and next 6 ingredients; saute 5 minutes or until vegetables are tender.
2. Add chicken broth, parsely, and chives; cook, stirring constantly, 5 minutes or until mixture is thick and bubbly.
3. Stir in crawfish; cook 5 minutes or until thoroughly cooked. Serve with hot cooked rice. Makes 4-6 servings.
* Substitute 2 lbs frozen cooked crawfish tails, thawed and drained, for fresh if desired.

Sick of Cooking

I'm good for two big holidays in a row (this time it would be two birthdays in one week) and then I absolutely refuse to cook for the rest of the week. Survive on leftovers- let the masses defend for themselves. I. Am. Done.

So, for dinner tonight I have offered my 13-year-old the opportunity of a lifetime: "Here is $20. Your challenge is to go to Shaw's (don't forget the Shaw's card) and come home with a healthy dinner for the whole family. And also cook it." He is so excited that he called a friend to come along. AND he's walking (it's like 10 degrees out there) so I'm saving gas and brain cells. Win-Win! Ok, maybe I don't win the "Mother of the Year" award but I'm cuddling up by the fire with a good book and waiting for my dinner. Ahhh- the luxurious life!