Beef Barley Stew

Beef Barley StewWith Easter just passing I knew I would be having a bunch of leftover buns to find a use for. What better way than dipping them in a delicious bowl of hot stew. I love my soupy, bread dinners. So hearty, satisfying, plus the whole family likes soup and bread so nary a complaint can be heard. We actually served this soup alongside the hot cross buns and I can tell you it was quite a pleasant dinner.

Recipe very slightly adapted from Taste of Home Magazine December & January 2011

  • 1 lb. ground beef
  • 2 stalks celery, chopped
  • 1 onion, peeled and chopped
  • 3 1/2 cups water
  • 1 envelope Oxo beef bouillon, or  2 cubes
  • 3  tsp. chili powder
  • 1 tsp. black pepper
  • 1 cup quick cooking barley
  • 1 can (28 ounces) diced tomatoes

1. Brown beef with celery and onions until cooked through. Drain off fat.

2. Add water, beef bouillon, chili powder, pepper and barley. Bring to a boil. Reduce to a simmer and cook covered for 12 minutes.

3. Stir in tomatoes. Simmer additional 10 minutes.

4. Eat and enjoy!

 

Cheesy Baked Cauliflower

Baked CauliflowerWhen Easter comes along it is my turn to make the side dishes. We head on over to hubby’s sisters house for a delicious turkey and we bring the “fixin’s”. I have fun looking through recipes deciding what to bring. We always bring mashed potatoes of course, as there is gravy. Cranberry sauce, that’s a give in. Although, for two years in a row I have tried making homemade, and it has been darn runny, next year I will buy a can. The other side dishes is where I get to have a little fun. I had this recipe for cauliflower saved for ages over at Allrecipes. So I made it, easy and delicious. This side was a real treat.

  • 1 head Cauliflower
  • 1 tsp. Mayonnaise
  • 1 Tsp. Mustard ( I used Dijon)
  • 1/4 cup butter, diced
  • 1/2 cup parmesan cheese

1. Cut cauliflower into bite sized pieces. Steam for 10 minutes.

2. Place in deep dish pie plate. Add mayo, mustard and butter. Toss. Top with parmesan cheese.

3. Bake for 30 minutes at 375 degrees.

4. Eat and enjoy!

Balsamic Brown Sugar Glazed Pork

Balsamic PorkThe time has come again for The Secret Recipe Club , just in time for Easter. This month I was assigned Veronica’s Cornucopia. Otherwise known as pay dirt. I pinned not one, not two, but 29 maybes. So you could say that I had a very hard time narrowing it down. You can bet your bottom dollar that recipes from Veronica will definitely be popping up again on this little blog o’mine. Eventually after staring at my secret pin board with so many goodies, I added the ingredients for this lovely Brown Sugar & Balsamic Glazed Pork Loin. This was seriously so good. That glaze. Wold be good on chicken too. So welcome back Veronica, and here is the recipe.

  • 1 (2 pound) boneless pork tenderloin (or regular pork loin)
  • 1 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, crushed
  • 1/2 cup water
  • Glaze
  • 1/2 cup brown sugar
  • 1 tablespoon cornstarch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 2 tablespoons soy sauce

1. Mix together sage, salt, pepper and garlic and rub all over the pork. Place in slow-cooker. Add water.

2. Cook on low 6-8 hours.

3. When you have 1 hour left on cook time make glaze. Add glaze ingredients to small saucepan. Bring to a boil and simmer until thickened. Brush with pork a few times, during the next hour. Serve remaining glaze on top of pork.

4. Eat and enjoy!


Chocolate Cherry Cordial Muffins

chocolate cherry muffinsHappy Good Friday! What does Good Friday mean to me? Well, let’s be honest, as my husband is off at work, and the kids and I are taking a blessed break from the homeschooling, I will be luxuriating in a day with nothing to do. I will probably be wearing yoga pants all day. The kids and I will be enjoying pizza, popcorn and a movie. Yes, it is just what this mommy desires. Plus, we have muffins. I love muffins. I could eat them every single day. One of my favorite things both to bake and to eat. These even have chocolate chips so really what could be better?

Recipe from the Great American Brand Name Cookbook

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsps. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 pkg. (11 ounces) Milk Chocolate Chips
  • 1/2 cup candied cherries, chopped
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 egg

1. Mix together first 6 ingredients. In separate bowl mix together milk, oil and egg. Stir in flour mixture until just combined.

2. Set aside 1/4 cup of the chocolate chips. Stir remaining chips and cherries into batter. I added an extra splash of milk because it seemed a bit dry. Divide evenly between 12 greased muffin cups.

3. Sprinkle with 1/4 cup of chocolate chips.

4. Bake for 20 minutes at 375 degrees.

5. Eat and enjoy!