Hearty Beef Stew

Sometimes you just need something warm in your belly. This is one of those dishes. EASY, delicious, and exactly what ya need when the weather is chilly. Or if you're feeling a little sick, this hits the spot!

Hearty Beef Stew

1lb of beef stew meat
3 russet potatoes, diced (leave on the skins for the vitamins)
2 large carrots (I don't peel my carrots when I'm making stew or soup), chopped
3 stalks of celery, chopped
1 medium onion, chopped
3-4 cloves of garlic
Steak seasoning
1/4 cup flour
S&P
1 pkg Lipton onion and mushroom soup mix
2 tbsp tomato paste (I like the the kind in the tube)
4 cups water

Put the stew meat in a big ziplock bag. Sprinkle it with steak seasoning, salt and pepper, and flour. Close the bag and then shake it until the meat is coated. Heat a soup pot with some vegetable oil. Pour the stew meat in and cook until browned- about 5-6 minutes.
Add the veggies. Salt and pepper. Squirt the tomato paste and sprinkle the Lipton soup mix. Pour the water on top and stir it all together. If you like a beefier flavor, (did I just make up a new word?) add a beef boullion cube. Cover and simmer until all of the veggies are tender.

Serve with some yummy bread.

Squeeeee!

I am so excited that The Pioneer Woman has written a cookbook. I am even more excited that she is doing a book tour, and she is coming to DALLAS!

Wahoooo! Tuesday, December 1st, at 7pm, at the Preston Road Borders store. The book comes out October 27th. She'll be signing copies.

I. Can't. Wait.

I have made a dozen or so of her recipes. They are always fun, easy, and delicious. And whoever does her food photography is amazing. She turned us on to migas, coq au vin, chicken spaghetti.. etc. She rocks. And she has a great sense of humor!

Shrimp and Wild Rice Casserole

I'll be honest. I'm a sucker for a delicious, calories-don't-matter and the more-cheese-the-better, stick-to-your-ribs kind of casserole. If it's got a crunchy topping, bring it. If it's ooey gooey and makes you want to take a nap, even better.

So who else would I try a recipe from than comfort food's queen, Paula Deen? Granted, I totally changed this recipe from her original. I love her, but she loves to dirty every bowl in her kitchen and add 48 steps that really are unnecessary, know what I mean? I guess if you have Food Network interns doing your dishes for you, you might dirty every dish in the cabinet, too. It might be fun.

My mom actually told me she made this. As she described it, I knew it sounded awesome. So I gathered my ingredients and made it the first time pretty much by the original. It was good. Dylan liked it, and he's not a big casserole kind of guy. But I love him anyway. I do have to say that it tastes completely different than you think it will. In a good way, trust me. And this picture shows a DOUBLE batch. It's usually much smaller.

I made it for a farewell party at school tomorrow. A fellow preschool teacher is leaving to stay home with her kids, and everyone signed up to bring some food to celebrate and wish her well. I will personally miss her daughter, Sadie, who was in my class. She is the sweetest thing.

Now I like to go a little heavy on the spicy side. We eat many a jalapeno in this house, and our favorite seasoning is Tony Chacheries. So if you aren't a fan, cut back!

I tweaked the recipe to get this one, and I love it.

Shrimp and Wild Rice Casserole

1lb shrimp, peeled and devained, and cut in thirds (I use frozen, but any other kind is fine as long as they are raw)
2 tbsp butter (it IS a Paula Deen recipe, you know)
1/2 cup chopped green onions (green parts and white parts)
1 chopped green pepper
3 cloves of garlic, minced
1 pkg of long grain and wild rice mix (I used Rice-a-Roni, but Uncle Bens is just fine.. whatever you got)
1 can of cream of mushroom soup mix
2 cups of sharp cheddar cheese

Cook the rice mix as directed on the box. Add the cream of mushroom soup to it. In a skillet, melt the butter and saute the onions, green pepper, garlic and shrimp. Sprinkle Tony Chacheries (or whatever Cajun seasoning you prefer) all over the shrimp. Cook until the shrimp are JUST pink. You don't want to cook them completely. Those bad boys still have to bake in the oven. Besides burned chocolate cake, the only other cooking sin I recognize is overcooked, rubbery shrimp. For shame!!

Mix the rice mix and the shrimp mix together. I usually dump it all in the rice pot. I still have plenty of room at the top. Fold in the cheese, reserving some for the top (remember the gooey cheese layer). Pour it all into an 8x8 glass casserole dish and bake at 325 for 25-30 minutes, or until it's ooey gooey.

This doesn't taste like you expect it to. It's pretty freakin' awesome. Rich, but heck, it is a casserole.

Chicken Tortellini Soup

Yesterday was the first day of fall, and also marked my second cold of the school year. Yeah, it's only been 3 weeks.

So, to kick off the fall, I made some just-as-the-doctor-ordered chicken soup. The basic chicken soup recipe can be made with whatever noodle/potato/rice combo you like. It's very versatile. Or you could thicken it by adding some flour to the veggies and making biscut dough for chicken and dumplings. You could also add a package of prepared long grain and wild rice soup and 1/4 cup of heavy cream and you have chicken and wild rice soup.

Chicken Tortellini Soup

4 chicken thighs, with skin and on the bone
1 medium onion, chopped
1 cup of chopped carrots (I used baby carrots)
1 cup of chopped celery (I like the leafy parts at the top)
salt and pepper
poultry seasoning
dried tyme
1 large can of chicken stock (low-sodium)
1 package of three-cheese tortellini from the refrigerated aisle.

In your soup-makin' pot, heat some oil on the stove. Salt and pepper the chicken thighs, and put them skin-side down in the hot oil. Brown on both sides, about 3-4 minutes per side. Remove from the pan, and take the skin off. Pour out most of the chicken grease, and return the pan to the stove. Add the veggies and cook until onions are soft. Be sure to scrape up the yummy chicken bits from the bottom of the pan. Season the veggies with poultry seasoning, tyme, salt and pepper. Pour the chicken broth over the veggies. Bring to a boil. Then, nestle the chicken thighs back in the soup and cook until the chicken falls off the bone. That usually takes about 10-12 minutes. Take the chicken out again and let it cool so you can pull the meat off the bones. Put the chicken back in and add the tortellini. Boil until the tortellini are cooked, no more than 5 minutes.

Seems like a lot of steps, but honestly, this whole soup can be pot-to-table in 45 minutes or less. And it tastes so good!

I am so ready for fall. I need to get a new crock-pot (my birthday's coming up soon, and that's what I'm asking for), so look for my favorite comfort foods and crock-pot recipes.

Enjoy!