I am posting today over at Table for 7 with these delicious and easy slow cooker ribs. Missing the smoky flavor of the BBQ??? You won’t be after eating these scrumptious ribs. Come on over to Erin’s site for this great recipe. ENJOY!!!
The #SundaySupper team have got you covered for this week of recipes. What does that mean? It can mean, “Need a good stew recipe?” We have got you covered with this Excellent Beef Stew recipe!!! Or it can mean when something is cooked with a cover on it, again like this Excellent Beef Stew done in a slow cooker. It is also up for interpretation!!! We could let our minds wander to where we wanted to go with this one. It also included, like the icing on a cake is a covering, or the crisp topping on a casserole. You have to check out all the recipes to see where this one has taken the individual. How exciting, I can’t wait to see what everyone is up to.
Well for me, I picked this Excellent Beef Stew recipe. I am not even sure where this recipe came from, I believe it is our creation, it is in Ken’s handwriting. It makes an enormous amount of stew. I wanted to make it in the slow cooker so I reduced the ingredients somewhat so that it would fit, otherwise I use my enormous pot that barely fits in my oven. This is a more manageable amount.
There are a lot of ingredients but that is what makes it so delicious. It is also very easy to prepare as there is no browning of the meat. I know, crazy right? You will never know as this has so much flavor you can omit that step and just put the meat straight into the Crockpot. I love it!! So little mess!! It is truly a one pot stew. We used to put in a package of spicy onion soup but they don’t make it anymore so I have added some crushed red pepper flakes and it does the job perfectly. The tapioca thickens it awesomely as it cooks, it really is an Excellent Beef Stew, after the first time we made it, that is what Ken called it!!
This recipe can be easily gluten free if you make sure your onion soup mix is compliant. ENJOY!!!
- 2½ lbs. stewing beef, cut into small cubes
- 2-28 oz. cans diced tomatoes
- 1 medium onion
- 3 medium potatoes, cubed
- 1 pkg. dried onion soup mix
- ½ tsp. crushed red pepper
- 3 medium carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 tsp. celery seed
- Garlic salt and pepper to taste
- ¼ cup water
- ¼ cup red wine
- ½ cup minit tapioca
- 7 oz. mushrooms, sliced
- Add all the ingredients into a large slow cooker and mix carefully. Cook on low for 6-8 hours. Adjust seasoning before serving.
Covered Appetizers and Entreés
- Slow Cooker Cheesy Party Mix from Hot Momma’s Kitchen Chaos
- Personal Steak Pot Pies from The Foodie Army Wife
- Slowcooker Bean and Ham Soup from Jane’s Adventures in Dinner
- Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
- Salmon en Croute from Curious Cuisiniere
- Excellent Beef Stew from Noshing With The Nolands
- Salisbury Steak with Mushroom Gravy from Food Lust People Love
- Pigs in a Blanket (Cabbage Rolls) from Cindy’s Recipes and Writings
- Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
- Bacon Cinnamon Rolls with Maple Frosting from Bobbi’s Kozy Kitchen
- Streusel Topped Apple Pie from A Kitchen Hoor’s Adventures
- Dark Chocolate Cake Batter Truffles from Take A Bite Out of Boca
- Chocolate Satin Pie from That Skinny Chick Can Bake
- Banana Butterscotch Muffin-Cake from What Smells So Good?
- Chocolate Banoffee Pie from Happy Baking Days
- 1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
- Chocolate Covered “Party Popcorn” from Ruffles & Truffles
- Caramel Apple Bundt Cake from Pies and Plots
Not Sure What To Do? We Got You Covered
- Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
- Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
- Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
- Gluten Free Lego Cookies from Hezzi-D’s Books and Cooks covering a gluten-free dessert
- Mexican Coffee Bun from The Urban Mrs covering a dessert with an uncommon ingredient
- Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
- Raspberry Swirl Cheesecake Bars from Alida’s Kitchen covering a quick and easy cheesecake fix
- Prosciutto covered Rosemary Pork from Family Foodie covering a holiday meal on a budget
- Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
- Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers
- Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don’t need to wait in long lines for it
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
I do these segments from time to time when I find a recipe that I just have to make from #SundaySupper. Here is another great example. Marjory from The Dinner Mom did a fantastic post and showed a fabulous recipe with Mediterranean Chicken Bake. One that with Amber’s help was assembled and in the oven in a matter of minutes!!
I love all the ingredients in the recipe!! I adore baked tomatoes, I drool over artichokes, I am gaga over feta!!! This recipe had it all for me and over a juicy and I mean juicy chicken breast, you can’t ask for anything more!!! I hate when chicken breasts are dried out and unpalatable. You have to go and check out Marjory’s:
I have to add another one!!! #11. The chicken is so tender and juicy!!!!
Marjory is one of my #SundaySupper buddies as you already know. She is a freelance writer and mother of two fabulous girls. She also owned a make ahead meal store that helped busy people create delicious and fresh meals, wow, would I have loved to have seen her store!! This is why she is called The Dinner Mom. She does post after post of amazing looking meals like Blue Cheese on London Broil and Green Beans or Couscous Paella with Shrimp or Meatloaf Muffins with Spinach and Pine Nuts.Go have a look and peruse her site you will be thrilled in what you find!!! ENJOY!!!
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- 2 garlic cloves, minced
- ½ teaspoon salt
- 14 ounce can quartered artichokes hearts, drained
- 1 pint of grape or cherry tomatoes, halved
- 1 large zucchini, sliced and quartered
- ¼ cup reduced fat feta cheese, crumbled
- Preheat oven to 350F. Spray a 8×11″ baking dish with cooking spray. Season chicken with salt and pepper and place in the baking dish. Layer on top tomatoes, artichokes and zucchini. Whisk together the oil, vinegar, garlic and salt. Drizzle over top over everything and bake for 30 min. or until chicken is done and reads 170 degrees with a thermometer. Top with feta cheese before serving.
I was sent some curry paste for review. Never tried anything like this before!! What a magnificent dinner in no time flat.
Butter Chicken Curry Paste is so easy to use, here is the simple no fuss recipe I used. You of course can get a lot more elaborate than I did but for a fast weeknight meal that is on the table in less than 20 min., this is all you need!!
I lb. chicken breasts, cubed
1 Tbsp. olive oil
2-3 tsp. Fern’s curry paste
28 oz. diced tomatoes
Cilantro for garnish
Rice to serve
Saute the chicken breasts in the olive oil until browned. Stir in the curry paste and saute for 1 min. Add the diced tomatoes and cook for 10 min. or until chicken is cooked through. Serve over rice. Garnish with cilantro.
You can add cream and butter also but to keep it low cal this was perfect. Add a quick onion and tomato salad on the side and this is all you need. You will love this, ENJOY!!!
You can follow along with Qualifirst who carry all of Fern’s products on Twitter too!!
That’s What I Think (TWIT) Review
One of my favorite series of cookbooks of all time is The Best of Bridge. Today’s review is The Complete Best of Bridge Cookbook Volume 3, All 350 Recipes from That’s Trump and Aces. This is the fifth and six cookbooks in the series.
First off I love that it is a hard cover and that it is ring bond, it lies nice and flat. These recipes have been enjoyed by Canadians a generation ago but now compiled into one cookbook they can be enjoyed again.
Their recipes are simple to follow and fool proof, I have never had one that hasn’t turned out. There are gorgeous photos scattered throughout the cookbook!! They have great recipes like Pasadena Pinwheels (just made these for an appetizer for Thanksgiving and they were excellent), Strawberry and Chevre Salad, Crunchy Oven Baked Fish, Pork Tenderloin with Honey-Glazed Apples to delicious desserts and cookies like Skor Bar Cookies.
They also have little witty anecdotes that bring even more enjoyment to this wonderful series of cookbooks. I love having a little grin while paging through a cookbook.
Now this brings me to their Chicken Chili, this recipe was fantastic and such a nice change from your usual beef chili. Filled with loads of healthy and flavorful ingredients, your whole family will love this one, I know we sure did. ENJOY!!!
- 21⁄2 lbs chicken breasts
- 2 tbsp vegetable oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 3 tbsp chili powder (use all of it!)
- 2 tsp ground cumin
- 1 tsp dried oregano
- 3 tbsp ground coriander
- Salt and black pepper to taste
- 4 carrots, sliced
- 3 stalks celery, chopped
- 1 28-oz (796 mL) can tomatoes
- 3 tbsp tomato paste
- 2 tbsp lime juice
- 1 tsp granulated sugar
- 1 12-oz (341 mL) can corn kernels,
- 1 14-oz (398 mL) can kidney beans,
- drained and rinsed
- 1 14-oz (398 mL) can chickpeas,
- drained and rinsed
- 1 green bell pepper, seeded and chopped
- Skin and bone chicken. Cut into bite-sized pieces. In a Dutch oven, brown chicken in oil. Add onions and garlic and sauté until onions are soft. Add chili, cumin, oregano, coriander, salt and pepper.
- Cook and stir for 3 minutes. Add carrots, celery, tomatoes, tomato paste, lime juice and sugar to chicken mixture. Bring to boil, reduce to simmer, cover and cook for 1 hour. Add corn, kidney and garbanzo beans and green pepper. Simmer 30 minutes more.
- Excerpted from The Complete Best of Bridge Cookbooks, Volume 3 by The Best of Bridge Ladies © 2013 www.robertrose.ca Reprinted with publisher permission.
I would highly recommend any of their cookbooks, you will never be disappointed!!