Ropa Vieja

I found this recipe on Recipezaar. It is my first attempt to make it, but it was easy and amazing! This is the note the contributor posted with the recipe:

I found this recipe in our local newspaper. It is an easy crock pot version the Cuban Ropa Vieja which requires several hours of simmering on the stove top. This dish is essentially a stew and will be wonderful served with a side salad, corn muffins or tortillas and rice. NOTE: Sirloin steak or chuck roast can be used instead of the skirt or flank steak called for in the ingredients list. the exact seasonings for the canned diced tomatoes doesn't matter as long as you choose a type that includes garlic. Petite diced tomatoes and no-salt added varieties also work.

Ingredients

* 8 ounces tomato sauce
* 1/2 cup water
* 3 bay leaves
* 1 tablespoon red wine vinegar
* 2 tablespoons garlic, minced (bottled)
* 1/2 teaspoon ground cumin
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 large onion (for about 1 cup slices)
* 2 lbs skirt steaks (or flank)
* 1 red bell pepper (for about 1 cup pieces)
* 1 green bell pepper (for about 1 cup pieces)
* 14 1/2 ounces garlic balsamic & olive oil diced tomatoes
* 2 cups cooked rice (for serving)

Directions:

1. Put the tomato sauce, water, bay leaves, vinegar, garlic, cumin, salt and black pepper into the crock pot. Stir to combine.
2. Peel the onion and cut it into quarters. Thinly slice the onion quarters, and add them to the crock pot.
3. Place the beef over the onions, and spoon some of the liquid over the meat. (If ou are using skirt steak or flank steak, there will be several thin pieces, and they will overlap in the pot.).
4. Rinse bell peppers and discard the seeds and membranes.
5. Cut the peppers into quarters, thinly slice them, and add the pieces to the crock pot.
6. Pour the diced tomatoes with their juice evenly on top.
7. Cover the pot and cook on low until the meat is so tender that it practically falls apart, about 8 hours if using skirt or flank steak or 10 hours if using sirloin or chuck.
8. About 20 minutes before serving, cook the rice.
9. Before serving, removed the beef and vegetables from the crock pot to a large serving bowl.
10. Use two forks to pull the beef into shreds. There should be some cooking juices in the bowl, but if not, add about 1/2 cup juices.
11. Stir to mix the beef and vegetables.
12. Season with additional salt and pepper if desired.
13. Serve all but two cups of the beef vegetable mixture over hot rice.
14. Refrigerate leftovers, skim off fat and store in the refrigerator for up to to 3 days or a month in the freezer. Use the leftovers in a beefy tortilla soup.

NOTE: I served this with yellow rice and black beans, instead of white rice. I think it added a lot of flavor to the dish.

Posted by Debi

Irish Stew

This recipe was given to me by a good Irish friend of mine. It has become a favorite in our family!


INGREDIENTS:

2 - 3 lamb chops
1 lb. boneless, sirloin steak, cubed
1 T. oil
1 lb. onions, chopped
1 clove garlic, minced
1 pt. Guinness Beer
4 bay leaves
1 10.5 oz. condensed beef broth
2 c. water
3/4 lb. carrots and new potatoes, sliced and cubed
2 - 3 t. dried tarragon
3 T. flour
1/4 c. water
salt and pepper to taste

DIRECTIONS:

Brown all sides of beef and lamb in oil.
Add onion and next 7 ingredients including bones from lamb chops.
Reduce heat and simmer for 30 minutes.
Remove bones. Add carrots, potatoes, tarragon.
Cover and simmer 30 minutes.
Remove and discard bay leaves.
Combine: Flour, 1/4 c. water and stir until smooth.
Slowly add flour mixture to stew.
Stir until thick.

Serve with generous servings of Irish Soda Bread.

Posted by Debi Walter

Robbie's Copy Cat Recipies - Zuppa Toscana Soup like Olive Garden's®

Has anyone heard of this website?

Robbie's Copycat Recipies

I LOVE soups, in fact, I could probably eat soup and salad for breakfast, lunch and dinner every day of my life. So anyways, last night I tried the Zuppa Toscana Soup like at Olive Garden and I must say...it is pretty spot on. I added zucchini because I love zucchini but it really didn't make it taste any different at all. If I were to do this again (which I will) I would not put as much sausage in it.

I have included the recipie below but strongly urge people to visit the site and try some of the other recipies out. If anyone tries one let us know how it went! I have the ingredients to make Bruchetta like at Carraba's next ;)


Zuppa Toscana Soup like Olive Garden's®
Spicy sausage and bacon, russet potatoes and
greens in a creamy broth.
Submitted By: Jessica Dudley
Serves: 10
Prep. Time: 0:35

1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste


-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.

Posted by Erin S.
~Photo not my own~

Shepherd's Pie

Prep Time: 15 min
Cook Time: 30 min
Level: Easy
Serves: 4-5 servings

Ingredients

* 2 pounds potatoes, such as russet, peeled and cubed
* 2 tablespoons sour cream or softened cream cheese
* 1 large egg yolk
* 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
* Salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil, 1 turn of the pan
* 1 3/4 pounds ground beef or ground lamb
* 1 carrot, peeled and chopped
* 1 onion, chopped
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup beef stock or broth
* 2 teaspoons Worcestershire, eyeball it
* 1/2 cup frozen peas, a couple of handfuls
* 1 teaspoon sweet paprika
* 2 tablespoons chopped fresh parsley leaves

Directions

Before peeling potatoes, put pan of salted water on stove to boil. Cube peeled potatoes. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Posted by Debi
Recipe from Rachel Ray on Food Network.com

Ribollita - Italian Vegetable Soup

I made this for the first time last night for our Anniversary Dinner. It was wonderful - 5 stars!! I got it from the Williams Sonoma Italian Cookbook - enjoy!

Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 8

INGREDIENTS:
1 15 oz. can Cannellini beans
1 yellow onion, chopped
1 celery stalk, chopped
2 carrots, peeled and sliced
1 large potato, peeled and diced
2 zucchini - sliced and halved
1/2 cup extra virgin olive oil (EVOO)
1 cup cauliflower, coarsely chopped
4 - 5 kale leaves (they recommended dinosaur kale)
1 cup shredded swiss chard leaves
1/4 cup minced fresh herbs: italian parsley, rosemary and sage
2.5 quarts chicken stock
Salt and freshly ground pepper
12 - 15 slices day old coarse country bread with crusts
1/2 cup freshly grated parmesan cheese

Drain beans and set aside.

In a large soup pot over medium high heat, heat the olive oil. Add the onion, celery and carrots and saute' until the onion is golden, 3 - 4 minutes. Add the cauliflower and cook, stirring frequently, until tender-crisp, about 5 minutes. Add the kale, chard, zucchini and potato (in that order) and cook stirring constantly for 5 minutes.

Add the mixed herbs and the beans to the pot. Pour in the stock, bring to a boil over medium-high heat, and cook uncovered until the vegetables are tender, about 30 minutes. Season to tast with salt and pepper. Remove from the heat.

Meanwhile, preheat the oven to 425 degrees.

Ladle enough soup into a 13 x 9 baking dish to cover the bottom. Top with 4 - 5 toasted bread slices, trimming them to fit if necessary, and then with a layer of soup. Sprinkle evenly with 1/2 of the Parmesan cheese. Repeat the layers of bread, soup and cheese. Bake until heated through about 20 minutes. Remove from the oven and drizzle with olive oil.

Ladle the ribollita into warmed soup bowls and serve.

IMPORTANT NOTE: After making this last night I think I would make one change...spread olive oil on bread and sprinkle with parmesan cheese. Place under broiler until browned and cheese melts. Place one or two slices in individual bowls and ladle hot soup over - serve immediately. (If anyone tries this recipe with this revision, please let us know if it works.)

Everyday Meatloaf

This recipe came from my mom's Better Homes and Gardens red and white plaid cookbook. She received it as a wedding present back in 1947. It has been a family favorite long before I was even born - that's a loooong time ago! :-)

Rating: Five stars
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour

INGREDIENTS:
2/3 cup dry bread crumbs (I use Italian)
1/2 cup milk
1-1/2 lb. ground chuck
2 slightly beaten eggs
1/4 cup onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sage

DIRECTIONS:
Soak bread crumbs in milk; add meat, eggs, onion and seasonings. Mix well. Form into a loaf and place in greased 13 x 9 pan. Spread Piquant Sauce (below) over top and bake for 1 hour at 350 degrees or until done.

PIQUANT SAUCE:
3 Tablespoons brown sugar
1/4 teaspoon nutmeg
1/4 cup ketchup
1 teaspoon dry mustard

Posted by Debi

Old Fashioned Vegetable Soup

I love this recipe! Except for the prep time it's very simple. I give it another 5 stars!! Really we should rename this blog "My Delicious 5 Star Life". Who would take the time to post a recipe that is less than that?

INGREDIENTS:

1-1/2 lbs. beef or ham bones with meat
8 cups water
3 stalks celery, chopped
3 large carrots, chopped
2 medium onions, chopped
1 (28 ounce) can tomatoes, undrained and chopped
1 bay leaf
1-1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 cups frozen green lima beans
1 cup frozen corn
1 cup frozen green peas
1/2 cup macaroni

DIRECTIONS:

Combine first 12 ingredients in a large dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 hour. Add lima beans, corn and peas. Return to a boil; reduce heat and simmer, uncovered 15 minutes. Stir in macaroni, and continue to cook for 10 - 12 minutes. Remove bay leaf.

Yield: 3-1/2 quarts

Fried Okra and Green Tomatoes

I give this recipe 5 stars! It will serve 4 - 6, unless you're like me and I could eat the whole pan myself!
Prep Time: 15 minutes
Cook Time: 40 minutes
Eating Time: seconds!

And as a bonus you could watch the movie Fried Green Tomatoes, with your girlfriends while you enjoy this wonderful southern dish.

Ingredients:

Fresh Okra, sliced
Fresh green tomatoes, sliced
Fresh sweet onions sliced
Flour
Salt and pepper to taste
Canola oil

Prepare vegetables by washing, slicing and set aside. Place generous amount of flour in gallon sized Ziploc bag. Add salt and pepper to taste. Place vegetables in bag and close. Shake until all are well coated.

Add oil to heavy duty fry pan (cast iron works best) until it is 1/4 inch thick. Heat until it begins to smoke - watching carefully. Add vegetables and allow to fry for about 20 minutes or until starting to brown - do not stir. Flip vegetables over and allow to fry for another 15 to 20 minutes watching so it doesn't burn.

Remove from pan on cookie sheet lined with paper towels. Serve warm and enjoy every bite!

Posted by Debi Walter