The Best Slow Cooker Beef Stew

The Best Slow Cooker Beef Stew

I was given a challenge by my friend Maureen to find her the best beef stew recipe that will bring her family runny back asking for more. I just love a cooking challenge and beef stew was a dish I hadn't really made before, or at least, I didn't have a favorite go-to-recipe to call my own. Until now that is!

Crispy Chicken a l'Orange and Brown Rice

Crispy Chicken a l'Orange Baked Over Brown Rice.

I can't decide if my favorite part of this dish is the sweet taste of the orange marmalade mixed with the asian flavors of the soy and honey with a bite of juicy chicken or if it's a spoonful of rice that cooks so nicely under the chicken, capturing the savory juices, and crispy pieces along the sides of the pan. Which ever part you like best, this is a winner all around. It's just as good reheated too!

Baked Spinach Manicotti

Baked Spinach Manicotti

Why haven't I made this for so long. It does take a little bit of time to fill all the shells but everyone loves this baked dish so much it's well worth the effort. The best part is, make a whole batch and freeze the rest so that you can take them out for an easy to prepare dinner. I use the inside packaging from the box the shells come in for an easy way to freeze the prepared shells and prevent them from sticking. Served with just a simple tossed salad, this baked creamy classic is a delicious and light comfort dish that everyone will love.

Chicken Fricassee

Happy New Year Everyone!

I was recently invited to a friends for dinner who just so happens to be a French Trained Chef. I was so excited because I knew the dinner was going to be fabulous and I couldn't wait to find out what we were having. To my surprise, he serviced us chicken. Nothing I would think of serving company unless I was having a barbecue. Well, this chicken was so delicious, juicy, tender, and flavorful. I told him that I would have chicken every night if it came out like this. 

Easy Crock Pot Lasagna

Crock Pot Lasagna

The Best Lasagna!

I was so intrigued when I first read about the idea of making a lasagna in a slow cooker. I have been wanting  to try this for a while and finally the perfect cold winter day came along. Actually, if you want lasagna on a hot day, this is really the way to do it since using a crock pot doesn't heat up the kitchen. When you live in New England, there is just something so comforting knowing that a delicious meal is cooking in the kitchen all day long on a cold day and the best part is, you don't even need to be home! The bottom line, this turned out to be the very tastiest lasagna I have ever made.

Italian Wedding Soup

Italian Wedding Soup

Why have I waited so long to make this? It's absolutely delicious! Is this a soup or is this a stew? Rachel Ray calls it a Stoup! Another great recommendation from my friend Maria. She insist that I stick to using the ground chicken and gnocchi. The mini meatballs are like little chicken dumplings and cook right in the soup. Yes, you can use another type of pasta but it won't have the same special creaminess that you get with the gnocchi. Forget the chili, I'm making this at the next football party. This is a hearty, fresh and delicious Stoup!

Hearty Lentil Soup

Lentil Soup

Satisfying, delicious, easy and cheap! Lentil soup is the perfect fall soup...or is it a stew. I hope you trust me on this one, the picture doesn't do this soup justice. It's not the prettiest but believe me, this flavorful hearty soup makes up for it. I made this for the first time and my husband just loved it. I'm on my 3rd batch now and it's great because it last all week. It's a great starter or as a whole meal serve with crusty bread. A delicious, fast and homey soup! 

Spinach and Mushroom Crustless Quiche

Spinach and Mushroom Quiche...Crust-less!

I think quiche is a forgotten pastime. That's unfortunate because it's really an easy dish to hold any kind of vegetable. It's a perfect light lunch or dinner with a salad. I removed the crust to make it lighter and take away the guilt. So, is it breakfast or a dinner.....either way, it reheats nicely. Get creative and add sliced tomatoes or serve with a little tomato sauce drizzled over.   

Linguini with Clam Sauce

Linguini with Clam Sauce

It was one of those nights, what am I going to make for dinner? There has been a can of whole baby clams steering at me for a while now and there you have it, Linquini with Clam Sauce. This recipe is easy, fast and very delicious and gives an extra boost of flavor from the red pepper flakes and squeeze of lemon. If you are looking for a really wet sauce to dunk your bread, just double the olive oil and clam broth.  

Vietnamese Lime Chicken Wings ........on the Grill

Vietnamese Lime chicken Wings

These are finger-licking good! This is a great recipe to have for a holiday weekend or a gathering, big or small. Marinate the wings in a sealed container and you are ready to get grilling at anytime. Great for those pop in guests. Everyone loves chicken wings, you can't go wrong. The flavor of these wings are sweet and spicy but not too spicy. Wings on the grill are the perfect party food!

Quinoa and Shrimp with Fresh Corn and Cherry Tomatoes

Quinoa and Shrimp with Fresh Corn and Cherry Tomatoes

I did it ....I jumped on the quinoa bandwagon!! I was so inspired by a recipe I had seen on Food Blogga  and I used this recipe as a way to introduce myself to the quinoa (KEEN-wa).  Quinoa has a nutty flavor and is a really nice light and fluffy alternative to long grain rice. It's considered a "superfood", high in protein, gluten free, and it cooks rather quickly. I'm sure it has many other superpowers but what really matters is that this simple recipe is super delicious!!!  

Margherita Cauliflower Crust Pizza

Margherita Cauliflower Crust Pizza

Margherita Cauliflower Crust Pizza Slices!

This cauliflower pizza crust has been one of my most popular posts. I have made this recipe many times now and have a few tips to help you make the best low carb delicious pizza that you'll ever have. Follow my recipe for Cauliflower Crust Pizza and the tips below and you will have a fabulous tasty pizza everytime. 

Cauliflower Crust Pizza.....you won't believe it!

Cauliflower Crust Pizza with onions and cheese.

Yes, really.......this pizza was made with a cauliflower crust! I can't tell you how excited I am about this recipe. When I first saw this posted I thought the pizza looked so appetizing that I knew I had to give this a try.

Not Your Mama's Meatloaf

Not Your Mama's Meatloaf with red pepper and red wine.  

I know what you're thinking, "ugh! meatloaf?" To that I say, "Yes Meatloaf!!" This was the meatloaf that changed my mind.

Maple Syrup Salmon, it's a keeper!

A delicious, simple and quick recipe submitted for Julie's "I Do" Cook Book. A perfect recipe for a newbie bride just starting to explore in the kitchen. My very favorite cousin, who let's just say isn't fond of spending too much time in the kitchen, and happens to be celebrating a birthday today, pulled this little gem out of her hat! Who knew?!?! This salmon recipe is absolutely delicious and it's as easy as it gets. The sweetness from the maple syrup combined with the slightly salty soy is a perfect combination. It reminds me of teriyaki salmon but with a delicious maple flavor. The fish is moist and melts in your mouth like butter. This one is a keeper!

Ingredients

• 1/4 cup maple syrup
• 2 Tbsp soy sauce (I use reduced sodium Tamari)
• 1 clove garlic, minced
• 1/4 tsp garlic salt
• 1/8 tsp black pepper
• 1 pound salmon 

Serves 2-4

Directions

Preheat the oven to 400 degrees.

1. In a small bowl, mix all ingredients accept for salmon.
2. Place salmon in a shallow glass baking dish and coat with the maple syrup mixture. Cover and marinate for 20-30 minutes.
3. Bake salmon uncovered for 15 minutes and broil for an additional 2-3 minutes to crisp the top. 

Happy Birthday Cuz!

Game Day Spicy Jalapeño Sliders

Game Day Spicy Jalapeno Sliders

Are you ready for some football!! It's game day and I have the perfect menu to please my hungry friends. I start off with my tasty Party Hot Ryes and winning 7-Layer Fiesta Party Dip. This is all followed by the main attraction, a large tray of my Spicy Jalapeno Sliders.

Healthy Mushi Beef ......better than take out!

Beef and Vegetable Stir Fry. 

This is one of my favorite dishes when I'm being really good and want to cut out sugar, carbs and fat. This is so delicious and you won't miss a thing from your favorite take out, except for the calories that is.

Three Cheese Baked Ziti

Three Cheese Baked Ziti

A Sunday supper at it's best! It's Fall and this is such a cozy, soothing casserole. It's creamy, cheesy, gooey, and oozy. It's as simple as putting together a sweet marinara sauce and pairing it with sharp parmesan and silky ricotta. A match made in heaven.  

Pan Seared Sea Scallops with Sweet Corn Ragu

Pan seared large sea scallops with creamy corn.

This has become my favorite summer dish this year. It's on the menu at Burton's Grill in Hingham, MA and I have to order this every time we go. When I find a dish that I absolutely love, that's what I do, I order it every time. These sea scallops have made my list. After talking to the Chef on how to prepare this, I think I got pretty darn close to the original. It wasn't really hard to master because it has just a few fresh ingredients. It's actually very simple to prepare and I guarantee it will be a show stopper if you make this for guests. This is great as a main course or served as an appetizer, just like at Burton's. It's absolutely delicious. 

Serves 2-3 as a main course or serves 4 as an appetizer

Ingredients

• 1 pound fresh sea scallops (approximately 10 large)
• 2-3 large ears fresh sweet corn 
• 1/2 red bell pepper, chopped
• 2 Tbsp butter
• 1/2 jalapeno pepper (or more!), minced
• 2 slices of bacon, chopped
• 1/4 cup heavy cream
• Sea salt and fresh ground black pepper to taste
• 
  

Directions

1. In a large bowl or over a large sheet pan, remove the corn kernels with a sharp knife.
2. In a large saute pan, melt the butter and add the bacon, peppers and jalepeno. Saute for 1-2 minutes over medium heat. Than add the corn and season with salt and pepper.
3. Sauté the corn for 2-3 minutes and add the cream, continue to sauté until the cream is absorbed and the corn is tender. Keep the corn on a low heat while you prepare the scallops. 
4. Place scallops onto a dry work surface and pat dry, season with salt and black pepper. Over medium-high flame, heat a sauté pan with Tbsp of butter. When the pan is very hot, add scallops to pan. Cook until golden in color, turn and cook other side until golden. Cook about 2 minutes on each side, being careful not to overcook the scallops. 
5. Scallops do not take long too cook. These scallops were quite large and took 2 minutes, adjust the time down if they are smaller. Do not over crowd the pan and be sure the pan is very hot. 
6. To serve, divide the corn ragu equally onto dishes and place scallops on top. I also like to serve on one big platter as an appetizer.

Use a large bowl or sheet pan to catch the kernels.  

The cream is absorbed when you can separate with a spatula.

Sautéd corn with jalapeno, red pepper and a hint of bacon.

Don't over crowd the pan. 

Succulent pan seared scallops over fresh summer corn. 

Kona Crusted Sirloin

Kona Crusted Sirloin

Are you kidding? Coffee crusted steak? I never heard of such a thing and couldn't quite imagine what that would taste like. But, I know I love a good grilled steak and I love my java. I was so intrigued that I decided to give it a try. It was A-mazing! The coffee rub forms a beautiful, almost black crust on the outside and as you cut into the steak, the seal is broken and a very tender, juicy pink steak is revealed on the inside. I am hooked!! 

By the way, there isn't any hint of coffee taste.  

Ingredients

• 2 12 ounce New York Sirloin or Rib-eye Steaks

The Coffee Rub

• 1/4 cup medium ground coffee
• 1/2 cup brown sugar
• 1 tsp garlic powder
• 1 tsp celery salt
• 2 tsp kosher or sea salt
• 1 tsp freshly ground pepper

Directions

1. Take the steaks out of the refrigerator and let sit for 15 minutes to come to room temperature before putting the rub on. 
2. To make the dry rub, place all the ingredients in a bowl and toss with a fork to combine. If the brown sugar is hard, use a small food processor to grind everything together. 
3. Marinade the steaks by evenly coating all sides with the dry rub, patting the rub in gently. Save any remaining rub for another time in a sealed container, it will last for weeks. Marinade for 20 minutes to overnight, whatever you have time for. 
4. Grill the steaks on a high heat, 3 minutes per side depending on the thickness of the steaks.  
5. If cooking inside, pan sear the steaks in a frying pan with a combination of 1 Tbsp of oil and 1 tsp of butter on medium high heat for 1 minute on each side to brown the steaks. Place in a preheated 425 degree oven for 10 minutes depending on the thickness of the steaks, assuming 1.5 inches thick.  
6. Remove to a platter and let the meat rest for 5 to 10 minutes before devouring.

Coffee crusted steak rub.

Juicy kona crusted grilled sirloin. 

Juicy coffee crusted steak pan seared and finished in the oven.