Kats’ Kitchen

Herb Loaf & Beef Stew March 23, 2017

Filed under: Bread,Main Dishes,soup — stacielk @ 2:00 pm
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Beef Stew

I have to be honest, there are many recipes on this site that I have made one time and have not made again.  The main reason is because there are SO many recipes out there that I want to try and if I continue making the same ones, I will never get around to all of them!  Don’t get me wrong, there are many on here that I do make regularly.

buttery-herb-loafThis is one of those recipes.  I made exactly 3 years ago to the month.  Butterflake Herb Loaf.  I remember it being really good.  Peeling it apart and enjoying every buttery flavorful bite.  The ends were crusted with butter that oozed out the sides.  I served this herb loaf this time with ribs.  With leftovers I made Steak Pizzaiolas using this as the bottom ‘bread’ part.  Still make those Pizzaiolas regularly!!!  It’s one of my husbands and my favorites!

And now for the beef stew.  I have not been a meal planner lately.  When I attempt to meal plan, I find myself changing meals throughout the week, swapping, not making them etc.  I saw this Beef Stew recipe from a blog called Pinch of Yum I ran down to my freezer to make sure I had a chuck roast so I could make it for dinner the next day.  I loved it.  It was flavorful, comforting and the meat was so tender.  I  served it with Parmesan cheese and crusty bread.  Head over to Pinch of Yum for some beautiful pictures that made me make this stew!

Beef Stew

2 lbs beef, chuck roast, fat trimmed, cut into 1-2-inch chunks

1 medium onion, sliced thinly

2 stalks celery, sliced diagonally in thick pieces

6 carrots, sliced diagonally in thick pieces

2 tablespoons tapioca (omitted – as thickener, I coated my beef in flour and saute as described below)

1/2 cup tomato juice (I used 3/4 of a small can of tomato paste with 1/2 can water)

2 teaspoons salt

1 tablespoon sugar

Traditional Oven Instructions: Preheat oven to 350 degrees. (If using oven, mix meet with flour and saute in some oil in a skillet.  Place all ingredients in a large Dutch oven. Cover and bake for 4 hours.

Life Changing Instant Pot Instructions: (I first mixed my beef pieces in flour and saute them in Instant Pot on ‘saute’ setting for 3-5 min)  Place everything in the Instant Pot and select the stew/meat setting (about 35 minutes). After it’s done, let everything mellow out for about 10 minutes before releasing the steam.

Whether you make this in the oven or in the Instant Pot, I recommend finishing by giving it about 10-20 minutes in a hot oven (about 350-400 degrees), uncovered, before serving. It gets the meat nice and caramelized on top and helps the gravy thicken up.  (Definitely if you have time do this last step, but still good without caramelizing)

NOTES

I usually add a little water to the gravy if it starts to thicken too much as it cools. Personally, I prefer it this to be less like a soup and more like a really saucy beef stew. We serve it on plates with hot, crusty, buttery bread. For my salad, all I had on hand was baby spinach, so I just tossed it with a quick 5 minute shake-in-a-jar dressing: olive oil, grainy mustard, vinegar, sugar, salt, pepper.

Recipe from Pinch of Yum (my changes in italics)

 

Stromboli Sandwiches January 5, 2010

Filed under: Main Dishes — stacielk @ 4:50 pm
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Unfortunately I don’t have a picture for this post.  The sandwiches looked and smelled too good to ‘quick get a picture’ before giving them a try.  As I was making this recipe, I thought to myself “this reminds me a lot of making bbqs”, and then I was thinking “I’m not a big fan of bbqs…”, but I think knowing the meat was going on a type of roll instead of the hamburger bun and with the added butter/garlic/paprika spread and mozzarella cheese layered on top, I didn’t hesitate to continue on. 

Do you want to know what I thought of the end result?  It was delicious!  I loved it and think this is a great recipe to make for dinner and freeze leftovers for later (the meat off the bun), or make to feed a number of people at once on a budget.  In other words, this recipe is staying in my recipe box.  Give it a try for yourself, I bet your family would love it!

Stromboli Sandwiches

1 lb. ground beef

1 tsp minced onion

1/2 cup tomato sauce

1/2 cup catsup

2 Tbsp grated parmesan cheese

1/2 tsp garlic powder

1/4 tsp fennel seed

1/8 tsp oregano

1 pkgs Tiebels rolls, sm pepperidge farm buns or other small to med size firm rolls

2 Tbsp soft butter

1/4 tsp garlic salt

1/4 tsp paprika

1 pkg slice mozarella cheese (or shredded)

Fry ground beef and onion until browned; drained off excess fat.  Add tomato sauce, ketchup, parmesan cheese, 1/2 tsp garlic powder, fennel seed and oregano.  Simmer 20 minutes.  Mix butter with 1/4 tsp garlic salt and paprika.  Spread on top half of buns.  Spoon meat mixture on bottom half and top with cheese.  Wrap in tin foil and bake at 375 for 15-20 minutes.

Recipe from Jamie R.’s Mom

 

Pizza Casserole October 8, 2009

Filed under: Main Dishes — stacielk @ 7:08 pm
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It’s that time of year again, to start getting out those casserole and crockpot recipes!  I really wished I took more advantage of my crockpot.   I’ve used it twice in the last two weeks (which is a lot for me) and it has been wonderful coming home to my kitchen that smells like someone has been cooking in it all day AND dinner practically already on the table after a long day at work.  You want to know what I made?  Well, the first was White Chicken Chili the second…you’ll have to come back to find out soon!

Back to my pizza casserole.  I kind of threw some stuff together for this one.  I looked at a few of my church cookbooks that had similar recipes but didn’t follow one to the T.  It was good, I liked it.  I think my husband’s (soon to be daddy!) taste buds got confused with the pepperoni taste, but he ate it :)Pizza Casserole

Pizza Casserole

Serves 5-6

8 oz Whole Wheat Wide Egg Noodles

1-2 jars Spaghetti Sauce

1 lb ground beef

Pepperoni, chopped up

Mozzerella Cheese

Onion, diced – Optional

Brown ground beef and onion; drain fat and add chopped pepperoni. 

Cook pasta according to directions on your box, drain. 

Mix the spaghetti sauce with the cooked ground beef mixture and add the pasta, mixing thoroughly.  Dump into a 8×8 or larger dish and spread desired amount of cheese over the top. 

Cook at 350 for 30-40 minutes or until cooked through.

 

Stuffed Green Pepper Soup October 4, 2008

Filed under: Main Dishes — stacielk @ 5:44 pm
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Looks like it’s time to post again!  It’s been a while but that doesn’t mean I haven’t been in the kitchen! 

I got this recipe from my friend Laura, who got it from her mom.  Laura saw my Smoky Stuffed Peppers and thought I would enjoy this soup, which I did.  Instead of simmering for an hour, I threw all the ingredients in the crock pot before I left for work one morning.  I thought it worked good and according to Laura, the texture was the same as if it was simmered for an hour.  Instead of buying chili sauce, I decided to make my own, which made the soup a bit too sweet.  I would advise going out and buying Heinz Chili Sauce (should be next to the ketchup) instead of finding a recipe for it on-line and substituting that. 

I would definitly make this soup again, and it feezes really well for a quick lunch or supper on these chilly days we’ve been getting lately.

Stuffed Green Pepper Soup

(Recipe from:  Laura’s Mom)

1 lb ground beef, browned and drained

1 can (46 oz) tomato juice

1 1/2 qt water (46 oz)

3 medium green peppers, diced

12 oz chili sauce (Heinz)

1 cup uncooked white/brown rice

2 ribs celery, diced

1 large onion, diced

3 beef bouillon cubes

2 cloves garlic

1/2 tsp salt

Simmer one hour or cook in crock pot on low 8-10 hours.

This soup freezes well.

 

A New Kind of Taco September 23, 2008

Filed under: Main Dishes — stacielk @ 9:31 am
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Sorry no pictures with this one.  I froze half the recipe, so maybe when I take that out I’ll snap a couple. 

My husband and I liked this dish.  It can be made ahead and is fairly simple to prepare.  I suggest using the Monterrey Jack cheese along with the cheddar.  I didn’t have any in the house and my cheddar didn’t melt like it was supposed to.

Stuffed Taco Shells

(Recipe adopted from:  www.blogchef.net)

1 lb ground beef

1 pkg taco seasoning

4 oz cream cheese

12 pasta shells

1 cup salsa

1 cup taco sauce

1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

1 1/2 cups crushed tortilla strips

Your fav taco toppings

Cook ground beef as you would for any taco meat and add seasoning as directed on back of package.

Add cream cheese and simmer until melted and mix well with meat.  Set aside to fully cool.

Cook pasta shells as directed on package, drain and toss with a couple tablespoons of melted butter.

Preheat oven to 350 degrees F.

Pour salsa into the bottom of a 9×13, fill each shell with meat mixture, layer onto of salsa and top off with taco sauce. 

Bake covered for 30 minutes.  Uncover, sprinkle with chips and cheese and bake another 10-15 minutes.  Serve with toppings of your choice.