Comforting Beef Stew

 

When Danielle first posted a photo of her beef stew on Facebook, right away I knew that I would want to make it. Here is the deal with me and beef stews…if it has too many ingredients or too much herbs in it,  I will not eat it. I am weird like that. Although I hit a little snags a long the way…First, I spilled the broth all over my kitchen (so I had to go buy more), then I got everything ready and forgot to turn on the crock pot….the beef stew turned out pretty good. I really wished I had taken a better photo but this is the best I can do at 10pm. Lesson learned.

 

Comforting Crock Pot Beef Stew

recipe from Cozycakes Cottage

 

• 2 pounds of chuck roast, chopped in 1 to 1.5 inch pieces (Costco’s already cut meat is the best)
• salt and pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 tablespoons tomato paste
• 1.5 to 2 cups beef broth
• splash of Worcestershire sauce (about a tablespoon)
• 2 stalks of celery, diced or cut into 1-inch pieces
• 6 medium red potatoes, peeled and cut into 1-inch pieces (I used golden potatoes, my favorite)
• 3 carrots, peeled and cut into 1-inch pieces  (I used baby carrots)
• 2 bay leaves
• 1 teaspoon dried thyme (I used 1/2 teaspoon since I am not a big fan of thyme)
• 2 tablespoons Minute tapioca (If you don’t have the tapioca on hand, no worries–I use it to thicken it up to a nice stew consistency, but it’s still good without it!)

 

Dry the meat with a paper towel and season with salt and pepper.  Heat oil in a skillet on medium heat.  Add all meat and brown.  You’re not aiming to cook the meat through, but to get the outside a nice color.  When the meat is browned, place it in the slow cooker.  If needed, add a bit more olive oil to the skillet and cook the onions on medium heat until translucent.  Add the Worcestershire, 1.5 cups broth, and tomato paste to the onions in the skillet.  Mix and cook until it just begins to boil or simmer.  Place the celery, carrots, potatoes, bay leaves, and thyme in the slow cooker.  Pour broth mixture over everything in the slow cooker.  Add Minute tapioca to the slow cooker and mix everything together.   At this point I add a few pinches of salt and freshly ground pepper.  Cover and cook on high for 6 hours.   *At the 5 hour mark, I gently mix the stew and taste test, adding salt, pepper, and more broth as needed ( I usually add at least another half cup of broth at this point).  Continue to cook for one more hour.   Remove bay leaves and enjoy!

 

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My husband and I enjoyed the recipe so much that I know that I will make it at least one more time this winter season. Hope you get to enjoy Danielle’s recipe for the beef stew as much as I did.

Pinterest your Friday

Hello and welcome to another edition of “Pinterest your Friday”. I am still slowly putting up our Valentine’s Day decorations (hopefully I will have all of them done by end of the weekend) and have been doing lots of small Valentine theme crafts with my little daughter.

 

Since Valentine’s Day is next Thursday I decided to make this a special “Pinterest your Friday” edition. Here are some of my Valentine's Day pins that  you might find inspiring even at the last minute.

 

                                                              Source: lestroischouettes.tumblr.com via Megan on Pinterest

 

 

                                                            Source: flamingotoes.com via Megan on Pinterest

 

 

                                                            Source: icingdesignsonline.blogspot.com via Megan on Pinterest

 

 

 

                                                                  Source: bhg.com via Megan on Pinterest

 

 

 

                                                                 Source: lisastorms.typepad.com via Megan on Pinterest

 

 

                                           Source: kikicomin.com via Megan on Pinterest

 

 

Brownie hearts with Raspberry Buttercream

                                        Source: afarmgirlsdabbles.com via Megan on Pinterest

 

 

Lots of free printables

                                                   Source: catchmyparty.com via Megan on Pinterest

 

 

                                    Source: nestofposies-blog.com via Megan on Pinterest

 

 

                                                    Source: aprettycoollife.com via Megan on Pinterest

 

                                                                     Source: recipegirl.com via Megan on Pinterest

 

 

Do you have your Valentine’s ready?

I have to have 18 Valentine’s ready for my daughter’s class.

                                                                      Source: designfinch.com via Megan on Pinterest

 

 

For more Valentine’s Day inspiration you can check out my Pinterest board here.

Pinterest Your Friday

Wow! It has been a very long time since I have done “Pinterest Your Friday” and I kind of miss it! Even if I cannot find the time or energy to blog or go on Facebook, I will always find time to go on Pinterest (or Instagram, my new obsession). Lately, I find myself hanging out on Pinterest at 2am when not able to sleep.  can spend hours on the site and not get bored. Here are some of my pins this week:

 

                                                        Source: houzz.com via Megan on Pinterest

 

 

                                                Source: blog.thepinkpagoda.us via Megan on Pinterest

 

 

                                                          Source: gerberadesigns.com via Megan on Pinterest

 

 

 

                                       Source: theeverylastdetail.com via Megan on Pinterest

 

 

Make a variety of gorgeous paper roses

                                                             Source: savedbylovecreations.com via Megan on Pinterest

 

 

                                                            Source: dreamers.marthastewart.com via Megan on Pinterest

 

                                                                    Source: imgfave.com via Megan on Pinterest

 

 

                                                                          Source: gimmesomeoven.com via Megan on Pinterest

 

 

                                                        Source: thetomkatstudio.com via Megan on Pinterest

 

 

Happy Friday!

Easy and yummy Orzo Salad

 

I first tried this easy and yummy orzo salad at my friend Danielle’s bachelorette party back in May. It was so good that I had to hunt down my friend’s cousin Alexis to get the recipe. I did get it and have made it numerous times. It is great side dish for the summer or an easy dinner for some. My friend is Mediterranean so the recipe makes a huge batch which is not a problem for me.

 

Ingredients

 

1 box orzo – aim for al dente
1 box pre-sliced mushrooms (I cut the bigger ones in half)
1 container cherry tomatoes (sliced in half, the large one into fourths)
1 red pepper (yellow or orange work too) (sliced and then cut slices in half)
1 cucumber chopped/ cubed
1 cup of pitted kalamata olives (sliced)
1/2 cup or more good feta (crumbled) (I use the kind you can kind in bulk in squares, you can also use pre-crumbled)
1/2 cup good olive oil
1/4 cup good balsamic vinaigrette ( you can also use red wine if you don't like/ don't have balsamic)
1 large clove garlic (crushed/ minced, I use a garlic press) depending on how much garlic you like
salt and pepper

 

Directions:

1) Cook pasta for given time on the box.
2) Let the orzo cool until cold or room temp ( you can stick it in the fridge if you want.)
3) Prepare veggies while pasta cooks and cools
4) Mix the oil vinegar garlic and about 1 tsp salt, I put it in Tupperware and shake vigorously
5) Once the pasta has cooled pour the dressing over the orzo and mix.
6) Then add veggies to the pasta and dressing

Notes: I add the veggies last because I like to keep the salad and eat it over a few days and this way the veggies stay fresh.Also you can also make the pasta a head and let it cool and store the cut veggies in the fridge until it is time to serve the salad and then add it all together.

 

Enjoy!

 

1. I am linking this to TipJunkie, Chic on Shoestring Decorating, Fingerprints of the Fridge, Oopsey Daisy, Somewhat Simple, Today’s Creative Blog, Skip to my Lou, Whipper Berry, Tatertots and Jello, I heart Naptime, Mom 4 Real, Homemaker on a dime, Home Stories A to Z, Censational Girl, Homemaker on a Dime

Easy dinner: Parmesan Tilapia

 

I love fish for the most part but I get tired of the same old recipes that I have at home. Also with a two very picky eaters (my daughter and I ) at home I tend to stay safe and not try anything new for the most part. While browsing one of my daughter’s magazines I stumbled upon this easy tilapia recipe. I won’t lie the photo of the fish made me want to make it right away. The recipes is very easy and it’s done in 15 minutes, served with salad we had dinner in less than 20 minutes which I have to say is fantastic for this family of three.

 

 

Parmesan Tilapia

     Source: Yum for Kids

Makes 4 servings

Prep time: 10 minutes

Cook Time: 12 minutes

 

Ingredients

 

1/4 cup freshly grated Parmesan cheese

1 Tablespoon unsalted butter, melted

2 Tablespoons olive or canola oil

2 teaspoons lemon juice

Salt and pepper to taste

4 ( 4 ounce) tilapia fillets

 

1. Preheat oven to 400F and spray a foil- lined baking sheet with non-stick cooking spray.

2. In a shallow dish, combine the cheese, butter, oil, lemon juice, salt and pepper.

3. Place the tilapia on the foil-lined baking sheet. Spread cheese mixture over the top of the tilapia filets and bake for 10-12 minutes or until fish is opaque at the thickest part.

 

Enjoy!

 

I am linking this to TipJunkie, Chic on Shoestring Decorating, Fingerprints of the Fridge, Oopsey Daisy, Somewhat Simple, Today’s Creative Blog, Skip to my Lou, Whipper Berry, Tatertots and Jello, I heart Naptime, Mom 4 Real, Homemaker on a dime, Home Stories A to Z

 

 

 

 

Guinness Cupcakes

I am not a big fan of dark beers. Once we decided that it will be a beer and cupcakes party and will be on St. Patrick’s day, we knew at once that we needed to have Guinness cupcakes. Of course I have never made them before and wasn’t sure what to expect. I found the perfect recipe here and then forward it to my mother in law to make them for the party.

 

Guinness Cupcakes

recipe via My Baking Addiction

 

Ingredients
1 (12-ounce) bottle Guinness Stout
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa

2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda

 

Method
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream.
3. In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture.
4. Butter 24 muffin tins and divide the batter among the muffin tins.
5. Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins.

 

Vanilla Bean Buttercream
1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1/2 cup shortening
1 tablespoon Clear Vanilla extract
1 1/2 pounds confectioner’s sugar (powdered sugar, 10x)
4 tablespoons very cold milk

 

Directions
Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.

 

Now I have a different problem. I am addicted to her site and her mouth watering recipes.

 

I am linking this to TipJunkie, Chic on Shoestring Decorating, Fingerprints of the Fridge, Oopsey Daisy, Somewhat Simple, Today’s Creative Blog, Skip to my Lou, Whipper Berry, Tatertots and Jello, I heart Naptime, Mom 4 Real, Homemaker on a dime, Home Stories A to Z

Red Velvet Cake

My husband’s birthday party was on his mother’s birthday so I had decided to make two cakes. When I asked him what kind of cake does he want, right away he told me red velvet. Well, at that point I had never tried red velvet cake or had I made one. I was up for the challenge, my only problem I wasn’t sure what to expect.

 

 

As soon as I knew what I was making I went right to work to find the right recipe. To be quite honest while I was making the cake I got scared when I dumped all of the food coloring in the batter. It was bright red. I was worried. Once the cake was out of the oven it became more of a dark red and less scary. I didn’t get the chance to try the cake out during the party but I was told that it had flavor and was very dense.

 

 

Red Velvet Cake

recipe via Annie’s Eats

 

Ingredients:

For the cake:

2½ cups cake flour

1½ cups sugar

1 tsp. baking soda

1 tbsp. cocoa powder

1 tsp. salt

2 large eggs

1½ cups vegetable oil

1 cup buttermilk

2 tbsp. (1 oz.) liquid red food coloring

1 tsp. vanilla extract

1 tsp. distilled white vinegar

 

For the frosting:*

8 oz. cream cheese

5 tbsp. unsalted butter, at room temperature

2 tsp. vanilla extract

2½ cups confectioners’ sugar, sifted

 

Directions:

Preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.

 

Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

 

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired.  (I used a large, unlabeled star tip to frost these cupcakes.)

 

*Per Annie’s suggestion I increased the quantities by 50%. I  ended up with some left over which was consumed by my daughter right away!

 

I am linking this to TipJunkie, Chic on Shoestring Decorating, Fingerprints of the Fridge, Oopsey Daisy, Somewhat Simple, Today’s Creative Blog, Skip to my Lou, Whipper Berry, Tatertots and Jello, I heart Naptime, Mom 4 Real, Homemaker on a dime, Home Stories A to Z

Blue ribbon peanut butter torte

I first saw this cake in a “Taste of Home” magazine three years ago while 8.5 months pregnant wondering around Lowe’s. To be quite honest at that time I didn’t even read the name of the recipe I just saw the photo and my mouth mattered. Well I had my daughter, we got busy, we moved, we got busy, so finally I pulled out the magazine and decided that I will make this cake for my husband’s party.

 

The party was set to be at my in-laws that live about 2 hours drive away from us. I had decided to make everything the night before. Big mistake…My kitchen was so hot that nothing wanted to set properly. This is what the cake is suppose to look like:

 

 

This is what my cake looked like at the day of the party:

 

 

In my defense. The in-laws house was so warm as well from all the cooking that we were having hard time with everything settling down. Guests at the party had no idea what the cake was suppose to look like so they ate it with no problem. I could tell that it needed the cream cheese frosting.

 

 

Blue-Ribbon Peanut Butter Torte

recipe via Taste of Home

 

Ingredients

• 1/2 cup plus 2 tablespoons butter, softened
• 1/2 cup chunky peanut butter
• 2 cups packed brown sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• CHOCOLATE FILLING:
• 2-1/4 cups heavy whipping cream
• 1/2 cup packed brown sugar
• 12 ounces bittersweet chocolate or semisweet chocolate, coarsely chopped
• 1/2 cup chunky peanut butter
• CREAM CHEESE FROSTING:
• 12 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar, divided
• 3/4 cup heavy whipping cream
  • 2 Butterfinger candy bars (2.1 ounces each), coarsely chopped
  • 1/3 cup honey-roasted peanuts, coarsely chopped

 

Directions

• Grease three 9-in. round baking pans; set aside. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
• Pour into prepared pans (pans will have a shallow fill). Bake at 350° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• For filling, in a large heavy saucepan, bring cream and brown sugar to a boil over medium heat. Reduce heat; cover and simmer for 1-2 minutes or until sugar is dissolved. Remove from the heat; stir in chocolate and peanut butter until blended. Transfer to a small bowl; chill until mixture achieves spreading consistency.
• For frosting, in a large bowl, beat cream cheese and butter until blended. Beat in vanilla. Gradually beat in 1-1/4 cups confectioners' sugar until light and fluffy. In a small bowl, beat cream and remaining confectioners' sugar until stiff peaks form; fold into cream cheese mixture.
• Spread filling between layers. Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator. Yield: 14 servings.

I used creamy peanut butter and had no problem.

 

I am linking this to TipJunkie, Chic on Shoestring Decorating, Fingerprints of the Fridge, Oopsey Daisy, Somewhat Simple, Today’s Creative Blog, Skip to my Lou, Whipper Berry, Tatertots and Jello, I heart Naptime, Mom 4 Real, Homemaker on a dime, Home Stories A to Z

Valentine’s Day treats

One thing I love about any holiday is the food especially the sweet treats. So far I haven’t made any sweets since Christmas except brownies which doesn’t really count. Last weekend while my husband was working my daughter and I made Valentine’s, this weekend I am thinking of some cupcakes. Michael's have some cute heart sprinkles that I just bought.

 

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Then on Valentine’s day we can make something special like heart pancakes or heart shaped lunch.

 

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Are you making anything special for Valentine’s day? Please do share!