Slow Cooker Beef Bourguignon

I am so all about convenience when it comes to cooking. I love creating different kinds of dishes but I also like to make it easy on myself. The older I get the less I like standing in the kitchen. So, the next best thing to making a wholesome meal that requires a lot of time is using a slow cooker.

I have so wanted to make the famouse French dish Beef Bourguignon but I do not have a Dutch oven. I suppose I could use some of my stoneware but I really wanted to try this dish using my slow cooker. So, I set out and created my own dish using some ideas from the Barefoot Contessa and did some change ups with what I had on hand.

Here is my version:

2 1/2 - 3 lb beef chuck roast (I purchased mine from Fresh Market as their beef is to die for)
Kosher salt
Black pepper in the grinder
1/2 lb carrots (I used a 1/2 bag of the small carrots ready to eat)
4 stems of celery cut up
1 onion sliced
2 cloves of fresh garlic sliced
1/2 bag of gourmet new potatoes
4 sprigs of fresh Thyme
2 TBSP of ketchup
1/2 cup brandy
1 cup good red wine
2 1/2 cups beef broth

Salt and pepper chuck roast and place in crock pot. Put vegetables in pot and add brandy, wine, and beef broth. Add ketchup and stir. Place fresh Thyme on top and cover pot. Let cook until done. This dish will not disappoint you! Serve with fresh yeast rolls and side greens. Enjoy!!!!!

Baked Chicken

You will need a Pampered Chef large rectangle bar pan to create this recipe so that clean-up is a snap.

I use one package bone-in chicken thighs and one package chicken wings thawed. Sprinkle with Lawry's seasoning on both sides of each chicken piece. Don't over do it but make sure you cover the skin. Bake in a pre-heated 400 degree oven for one hour. I promise this chicken is to die for! Serve with your choice of sides.

Lemon Bars

I just had to test the recipe from allrecipes.com for lemon bars. I squeezed four real lemons for the juice. This is fantastic and a very refreshing dessert!

Ingredients
2 cups sifted all-purpose flour
1 cup confectioners' sugar
1 cup butter, melted

4 eggs
2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2.In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
3.Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
4.Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

Marinated Pork Medallions

My sister-n-law sent a recipe that she said I could share on my blog. It sounds so yummy! I can't wait to try it out.

Marinated Pork Medallions

1/2 cup packed brown sugr
1/2 cup Italian salad dressing
1/4 cup unsweetened pineapple juice
2 Tbsp.soy sauce
Pork tenderloin, cut in 3/4 slices.

In small bowl, combine the brown sugar,salad dressing, pineapple joice and soy sauce.
Pour 1/2 marinade into a large resealable plastic bag. Add the pork, seal bag and turn to coat.
Refrigerate overnight.

Next day: Drain Pork from marinate. (Now is where I changed from the recipe,they just baked or grilled the pork)
tomatoes
green pepper
onion.
Put pork on Bar-B-Que long sticks, alternating items, about 3 piece pork to each.
Grilled out until Pork done. Doesn't take long, and the other stuff doesn't fall off

Served with Corn on the cob.

Sauteed Kale

I had a 1/2 bag of leftover kale and couldn't decide what to do with it. I used the first half of it to make a delicious soup a few days ago. I ended up coming up with the following recipe and it turned out quite well.

1/2 bag pre-washed kale
2 cloves garlic (peeled and sliced)
1 can 14 oz chicken stock
salt
pepper
3 tablespoon olive oil
1 tablespoon red wine vinegar

Pre-heat oil in frying pan and saute garlic. Cook about 2 minutes. Add kale, stock, salt and pepper. Let simmer on high until liquid is almost evaporated. Takes about 5 minutes or so to cook. When done sprinkle the red wine vinegar over the kale and serve.

Taco Ring

Most of you know that I am a consultant for The Pampered Chef. I just love cooking with stoneware. If you have never tried it before please contact me and I will be happy to send you a link to my website or a catalog.

Everyone loves Pampered Chef recipes and I get a lot of request for the Taco Ring recipe using the large round stone. I decided to share it with you here.

Taco Ring
¾ lb. ground beef cooked 1 packet taco seasoning
1 cup shredded cheddar cheese 2 TBSP water
2 – 8 oz. pkgs crescent roll dough (keep refrigerated until ready to use)
1 bell pepper
Shredded lettuce, chopped tomatoes, olives
1 cup salsa

Combine meat, cheese, taco seasoning, & water. Using a
round pizza pan layer the crescent triangles
in a circle with points in middle until you have a ring. Fill
middle of ring with meat mixture and fold over to close the ring.

Bake at 375 for 25 min or until brown. Cut top off pepper & fill with
salsa. Place in middle of ring & garnish with lettuce, tomatoes, &
olives. Serve with sour cream if desired.

Shepherd's Pie

Here is my recipe for Shepherd's Pie. My family does not like the version with canned or frozen corn in the mix so I leave it out and I cook corn on the cob as a side dish.

6-8 medium size potatoes; peeled and boiled until tender
Mash potatoes as desired. I use butter, salt, pepper, 1 tbsp. mayonaise, and milk.
Set aside.

Preheat oven to 350 degrees

1 lb ground beef
1 small sweet onion
1 tbsp of Worcestershire sauce
salt & pepper

Monterey Jack & Cheddar Cheese shredded

Cook ground beef and onion until done adding salt, pepper and Worcestershire sauce. Once cooked, drain beef and place in a baking dish spreading meat evenly on bottom. Spread mashed potatoes over the mix. Cover with desired amount of cheese making sure you cover all the potatoes. Bake for about 15 minutes or until cheese is melted and slightly browned. Serve with salad and corn.