“I make it a rule always to believe compliments implicitly for five minutes, and to simmer gently for twenty more.” ~ Alice James

The cold is back.

Luckily, we will not be having the horrible weather expected in the Northeast but nonetheless, you have no idea how ready I am for spring to get here.

But since that is still quite a ways off, I might as well enjoy one of the things that comes with cold weather.

A nice warm stew. One that cooks all day and makes the house smell wonderful!

Today, I have nothing on the calendar so I will luckily stay in my comfy knit pants and sweatshirt, go outside only to get the mail,  do some laundry and start this stew.

My kind of day.

Old Fashioned Beef Stew

  • 1 lb stew meat or beef tips
  • 1 medium onion, chopped
  • 2 cloves of garlic
  • 2 cans (15 oz) of diced tomatoes
  • 1 can greens beans
  • 1 cup frozen corn
  • 1 cup frozen Lima beans
  • 2 beef bouillon cubes
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1½ frozen diced potatoes
  • salt and pepper, to taste

Season beef with salt and pepper, brown on all sides in large pot. Add onions and garlic and cook until translucent.

Stir in tomatoes, beans, corn, beans, bouillon, broth and Worcestershire. Bring to a boil. Cover and simmer on low for 1-2 hours. After it has simmered for at least an hour, add in potatoes and cook for another 30 minutes. Season with salt and pepper to taste.

Best served with cornbread!

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-abp

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“My husband calls me ‘catfish.’ He says I’m all mouth and no brains.” ~ Dolly Parton

My crazy, here, there, everywhere, never home for more than 3 days at a time first part of summer has come to an end!

Whew!

It’s been a wild couple of months and my house and waistline can definitely tell.

My goals for this week are to cook 3 healthy meals, catch up on laundry and clean out the pantry and the refrigerator.

I can not guarantee that the pantry/fridge will get done but the washing machine is running and the groceries have been bought.

Tonight I used those groceries to make this light dinner that will hopefully help with the waistline.

It was fabulous!

Catfish with Corn Hash

  • 2 slices of bacon, chopped
  • 3/4 cup onion, chopped
  • 3/4 cup red bell pepper, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 garlic cloves, minced
  • 2 cups frozen corn, thawed
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 2 catfish filets
  • 2 tablespoons olive oil

Cook bacon over medium high heat until crisp, remove from pan.

Add onion, bell pepper and thyme and cook to the bacon drippings and cook for 8 minutes, add garlic and cook for 30 seconds, stirring constanlty. Stir in corn, red pepper and 1/4 teaspoon salt. Cover, reduce heat to low and cook for 10 minutes then stir in bacon.

Meanwhile, combine remaining 1/4 teaspoon salt, paprika and black pepper. Rub mixture evenly over fish. Heat olive oil to medium-high heat in fresh skillet and cook for 3-4 minutes per side or until done.

Serve with corn mixture.

This is a recipe serves 2 but could easily be doubled or tripled.

 

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I love how simple this was, perfect for a busy weekday!

-abp

“The Super Bowl is Americana at its most kitsch and fun.” ~ Sting

I must admit – I’m not a huge pro football fan but I do like the Super Bowl and yes, it’s because of the commercials. I also usually like the excuse to have people over and/or make yummy appetizers because appetizers are my fav!

Also – I love Peyton Manning. So, this year I will be pulling for the Broncos.

No big party this year but that doesn’t mean I can’t make a yummy appetizer and this year’s appetizer will be a little thing called Cajun Crack.

Cajun Crack

  • 2 cans of corn, drained
  • 1 can of rotel, drained (mild)
  • ½ red onion, chopped
  • 2 cups of shredded cheddar cheese
  • ¼ cup mayonnaise
  • ½ cup sour cream
  • 1 teaspoon garlic powder
  • 2 Tablespoon Tony’s Seasoning
  • Fritos

Drain corn and Rotel. Combine all ingredients. Chill in refrigerator for at least 4 hours. Serve with Fritos.

phontoThe original recipe called to serve it chilled but you cook also cook it in a baking dish at 350º for 25-30 minutes or until browned and bubbly.

And to be honest – I think next time that’s what I would do but if I kept it cold, I would use green onions instead of red onions.

Also, in the cold version, I might add chopped green pepper. Basically, this is a good base but it needs to be dressed up to your taste. 🙂

-abp

“Success usually comes to those who are too busy to be looking for it.” ~ Henry David Thoreau

What a week!!

There is so much going on and it’s not even officially the holiday season!

The past six months just seem like a blur to me – 4 major events – our wedding, the reception a couple months later, our honeymoon to Italy and my surgery. Thrown into that were football season (tailgating), getting a new house in shape and my new blog ( 🙂 )

Don’t get me wrong! I have loved every minute of it! Well, except the surgery, although I did enjoy the time off from work – that was awesome!. It’s just everything is going so so fast! I can’t believe Thanksgiving is 2 weeks away!! And it will be my first officially Thanksgiving in my new house! YAY!

ohmygoodness, ohmygoodness, ohmygoodness!!!

Starting then I’m pretty sure we will be having all kinds of traditional holidays foods for the next several weeks but this week and next weekI’m sticking to the normal everyday things I like to make.

You know I LOVE pasta and you know I LOVE Mexican food. So why not combine them??

When I came across this recipe on Pinterest – I knew I must try it!

Chicken Taco Pasta (adapted from Bev Cooks)

Serves 4-6

  • 1 pound ground chicken
  • 1/2 medium red onion, finely chopped
  • 3 cloves garlic, minced
  • 3 Tbs. favorite taco seasoning
  • 1 (14.5 oz) can drained and rinsed kidney beans (or black)
  • 1 (4 oz) can diced green chiles
  • 1 can corn, drained
  • 1 roma tomato, diced
  • 2 cups pasta shells
  • 4 oz (half a block) cream cheese
  • 2 Tbs. greek yogurt
  • 1/2 cup freshly chopped cilantro
  • coarse salt and pepper

(FYI – the pictures below are a double recipe)

Start by putting pasta onto cook according to directions. Reserving 1/3 cup pasta water.

Brown your chicken over medium-high heat. (I must admit, I’m not really a fan of what ground chicken looks like while it’s cooking)

Add onion, garlic and taco seasoning. Cook for 5 minutes.

Next add corn, beans, green chilies and salt/pepper to taste. Cook another 5 minutes.

Add diced tomatoes and toss to combine.

Stir in cream cheese and yogurt.

Combine meat mixture with shells. Add pastas water bit by bit if it is to thick.

Serve with plenty of fresh cilantro.

This recipe was very filling and had great flavor but I must warn you – wear your chopping gloves because there’s a whole lot a choppin’ going on!

I can tell you – my wrist wanted to revolt against me.

But it was worth it. 🙂

abp