The Best Beef Tips

Ingredients

• 2 lbs cubed beef stew meat
• 1 onion, chopped
• 1 package brown gravy mix
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 cups water
• 3 tablespoons vegetable oil
• 1 teaspoon garlic
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 cup water

Directions

1. In a large skillet, heat oil over high heat.
2. Saute the onion until translucent.
3. Add stew meat and cook on high heat until meat is browned on all sides (3-5 minutes). Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet.
4. Stir in garlic powder, salt and pepper.
5. Bring to boil and reduce heat.
6. Cover and simmer for 1 1/2 to 2 hours.
7. Then combine the gravy mix with 1 cup of water, mix thoroughly and stir into the meat. Bring to boil, stirring frequently until it slightly thickens.
8. Serve over egg noodles.

Grilled Chicken Caesar Avocado Slalad

Grilled Chicken Caesar Avocado Salad

 

 

Grilled Chicken Caesar Avocado Salad is a mouthwatering classic salad with juicy grilled chicken,  crisp romaine lettuce, cherry tomatoes, avocado, and topped with shaved mozzarella and crunchy croutons!

• 2 boneless skinless chicken breasts
• 2 Tablespoons olive oil
• 2 teaspoons italian seasoning
• salt and pepper
• 4 cups romaine, chopped
• 1 avocado sliced
• 1 pint cherry tomatoes, sliced in half
• 1 cup croutons
• ½ cup shaved parmesan (shredded will also work)
• black pepper
•  
• Asiago Caesar Dressing:
• 1 teaspoon dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 garlic clove, pressed
• ½ teaspoon black pepper
• ¼ cup mayonnaise
• ¼ cup olive oil
• ½ cup asiago cheese, shredded

Instructions

1. Preheat a grill to medium high heat. Rub the chicken with olive oil, italian seasoning, and salt and pepper. Grill on each side 2-4 minutes until chicken is cooked and no longer pink. Slice the chicken and set aside.
2. In a large bowl add the chicken, romaine, avocado, cherry tomatoes, croutons, shaved parmesan and toss. Serve with homemade asiago dressing or store-bought dressing.

Honey Buffalo Style Slow Cooker Meatballs

Honey buffalo wings might get kicked to the curb after trying these savory meatballs. Slow cooked and simmered in their own sweet and tangy sauce, these meatballs are the perfect meal for after a long day, or even as a starter you can pick up with a toothpick. They're packed with flavor so no matter the occasion, you're sure to enjoy them.

These meatballs are also very easy to make, and you can even prepare all the ingredients the night before and leave them in the fridge for the next day. Prep time is about 20 minutes, and they take about two hours in the slow cooker.

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Prep Time: 20 min
Cook Time: 10 minutes + 2 hours

Ingredients:
2 pounds lean ground beef
2 eggs
22 saltine crackers, crushed (approx. 1 cup)
1/3 cup minced onion
1/2 cup milk
1 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoons chili powder
1/2 teaspoons smoked paprika
1/2 teaspoons ground cumin
1/4 teaspoons black pepper

Honey Buffalo Sauce 
1/4 cup Frank’s Red Hot Original Sauce
1/4 cup honey
1/4 cup apricot preserves (you can also use tangerine or orange if you don't particularly like apricot)
1/4 cup brown sugar
2 tablespoons soy sauce
1 1/2 tablespoons cornstarch
1 tablespoon butter

Directions:

1.  Preheat oven to 450F degrees. Line a rimmed baking sheet with foil. Set aside.

2. In a big bowl, add eggs and whisk. Add the remaining Meatball Ingredients and mix until well combined. Roll the mixture into the meatball sizes you prefer and place them on a baking sheet for 8 minutes in the oven until they're just browned.

3. While that's cooking -  add the Honey Buffalo Sauce Ingredients to a medium bowl and whisk to together. 

4. Line the bottom of your slow cooker with your meatballs and drizzle with some of the Honey Buffalo Sauce. Then throw the rest of your meatballs in with the rest of the sauce.

5. Finally, cover and cook on low for 2 hours. Be sure to go and stir it all together again about an hour into it - and give it a taste. You might want to add more hot sauce - and about a tablespoon and a half will do.

Slow Cooker Meat & Cheese Lasagna

1 tablespoon (15 ml) olive oil

1 onion, small diced

5 cloves garlic, minced

2 pounds (900 grams) lean ground beef

1 tablespoon (15 ml) dried basil

1 tablespoon (15 ml) dried oregano

2 24-ounce (700 ml) good-quality Italian pasta sauce

2/3 cup water

12 - 16 uncooked lasagna noodles

3 cups (750 ml) ricotta cheese

2 cups (500 ml) mozzarella cheese, shredded

1/2 cup (125 ml) Parmesan cheese, shredded

2 teaspoons salt

Pepper, to taste

 

Heat the oil in a saucepan set over medium heat. Add the onion and the garlic and cook for 2 minutes, just until soft. Add the ground beef with salt and pepper and cook for 8 minutes or until the ground beef is no longer pink. Add the dried basil and oregano. Mix well and set aside.

Mix water and pasta sauce together in a bowl, then spread a 1/3 of it on the bottom of a 6-quart slow cooker. Add a double layer of noodles, breaking to fit if necessary. Over the noodles, spread 1/3 of the ricotta cheese and 1/3 of the mozzarella cheese. Add 1/3 of the meat mixture. Repeat layers with sauce and noodles, then cheese and meat. End the layers with noodles and sauce topped with mozzarella cheese. Sprinkle Parmesan on top.

Place the lid on the slow cooker and cook for 2 hours on high, or until noodles are tender.

When lasagna has finished cooking, turn the slow cooker off but keep the lid on. Let lasagna rest for 15 minutes. This will make it easier to cut into nice squares.

Easy RAVIOLI SOUP

RAVIOLI SOUP
1 lb hot Italian sausage, browned and drained
45 oz chicken broth
2 14oz cans diced tomatoes
2 14oz cans Italian green beans
1 bag frozen cheese ravioli
1 bunch of green onions
Top with grated Parmesan, Asiago,  or Pecorino Romano cheese. "Yummy"

Brown sausage, add the chicken broth, tomatoes and ravioli.
Cook over medium heat for about 20 minutes. Add green Beans and top with green onions.

Rosie's Peach Fritters

 Rosie's Peach Fritters

Ingredients

• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 TBLs sugar
• 1/2 tsp cinnamon
• 2 eggs
• 1/3 cup milk
• 1 tablespoon melted butter
• 1-1/4 cups diced peaches I used 2 fresh peaches which came to a little over 1 1/4 cups of peaches
• granulated sugar in flat-sided bowl or a powdered sugar glaze
• oil for fryer or deep frying pan
• Powdered Sugar Glaze
• 1 cup powdered sugar
• milk enough to make a drizzling consistency.
• Whisk the milk and confectioners sugar together until the desired drizzling consistency.

Instructions

1. Using a whisk, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches.
2. Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 cup batter into hot oil. The batter will sink at first and then rise. Cook for about 2 - 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper. Then place fritter in bowl of sugar or glaze fritters. Coat with sugar on both sides, or glaze tops of fritters.

Pork Chops in Sour Cream Gravy

Pork Chops in Sour Cream Gravy

Ingredients

• 4 bone in pork chops
• 2 Tablespoons oil
• 2 cups sliced onions
• 1 cup beef broth
• 1/8 Teaspoon pepper
• 1/3 cup sour cream
• 2 Tablespoons flour
• 2 Tablespoons - 1/4 cup milk for thinning gravy
• 2 dashes Worcestershire sauce

Instructions

1. Place oil in a large saute pan. Place the pork chops in the pan and cook under low to medium heat until browned on both sides. Remove the pork chops from the pan to a plate.
2. Add onions to the pan, cook until softened. Stir in the beef broth and pepper, return the pork chops to the pan, adding any juices left on the plate. Spoon onions over pork chops, cover and simmer about 12 minutes or until no longer pink in the middle. Remove pork chops and onions from the saute pan to a plate.
3. In a medium bowl stir the sour cream and flour together. Add to the broth in the pan, whisk until well incorporate. Add the Worcestershire sauce to the gravy, stirring to incorporate. If the gravy is too thick, thin it with milk to the consistency you prefer. Place the pork chops and onions back into the pan and cook until pork chops are heated back up. Serve immediately.