I have made this Cook’s Country, Guinness Beef Stew several times. It is not difficult and has velvety texture that is great with bread on a cold winter night. It was the last meal I made from scratch for my mother, before she passed away. She loved it. She was eating very little, up until that day. It is not a quick dinner, so it is ideal for a weekend – but it is so worth the effort. Ideal for a cold-weekend winter day. This will take time to prepare, but is so worth it. See another stew recipe at Bachelor Beef Stew.
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Simple Baked Bone-In Chicken Breast
If you can find a pack of (2) bone-in, skin-on split chicken breast, this is an excellent meal for two, using pantry staples. PREP TIME: 10 MINUTES COOK TIME: 45-50 MINUTES Pat with paper towels your (2) bone-in, skin-on split chicken breast In a small saucepan, melt 3 T. unsalted butter. Once melted, add the following to the butter; 2 T. honey; 2 T. mustard; 2 t. Italian seasonings (you can use dried oregano & dried basil if you prefer); 1 T. ground mustard; 1 t. garlic powder. Mix with melted butter. Using your fingers, gently loosen the skin from the breast meat. Spread your butter mixture all over each…
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Easy steak rub/marinade
Last night, we shared a porterhouse steak cooked on the gas grill. It was amazing. I came up with a new marinade that was EASY and flavorful. Blot dry your steak with paper towels to allow your rub to adhere. Using our tenderizer, I pressed holes into the steak to allow the marinade to soak in. Liberally sprinkle your rub on the steak, pressing down the herbs to adhere. I used Dizzy Pigs “Raise the Steaks” Place steak in a zip lock bag. Wisk together: 3 T. of your rub; 1/4 cup of port wine; 1/4 cup of good extra virgin olive oil; 3 T. of worcestershire sauce; 3 T.…
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Easy Fajita marinade
Easy, easy and very delicious marinade for fajitas… Whisk in a large bowl: 1/2 cup each of vegetable oil and fresh lime juice 1/3 cup fresh minced garlic 1/4 cup apple cider vinegar 3 T. Worcestershire sauce 1 T. each of kosher salt, sugar, ground cumin 2 t. each smoked paprika and ground coriander 1 1/2 lb. flank steak, slightly scored 2 red onions, cut into 1/2″ thick slices 1 each red, yellow and green bell peppers, quartered Pour 1 cup of marinade into a resealable plastic bag with the flank steak. Pour remaining 2/3 cup into a resealable plastic bag with onions and peppers. REFRIGERATE 8 HOURS! Throw steak, peppers and onions on grill, discard marinade; cook till desired tenderness of steak and just till vegetables are slightly charred. Remember to slice the steak on the bias and AGAINST the grain of the meat. Slice vegetables. Serve over warm tortillas. I made an avocado sauce that is awesome. Will post recipe tomorrow for…
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Easier Risotto with Chicken and Leeks
If you have ever tried to make risotto you know it is a long process. Typically, you must constantly stir the rice while it absorbs all the liquid of your broth – which could take 30-45 minutes. I don’t know about you, but I cannot stand in the kitchen for 45 minutes, STIRRING CONSTANTLY! Who has time for that? NOT ME. After testing Cook’s Illustrated’s version of “Almost Hands-Free Risotto,” I can assure you, this process is much easier. You still need patience, but it is not as labor-intensive. Leeks are a great risotto accompaniment. You do not have to add the chicken to this dish. Leave out the chicken…
