Top 10 Recipes of 2013

While I have been blogging recipes for a while now I only got serious this year by adding a Facebook page and offering more recipes.  I've added about 100 recipes this year and thought maybe we could take a look back at some of the fan favorites and toss in a couple of our family favorites. I hope you enjoy the look back with me.  

#10

Pretty tasty BBQ sauce and how to cook the ribs so they are oh so tender!

Grilled Baby Back Ribs with Whiskey BBQ Sauce

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#9
A twist on the usual dressing for Thanksgiving.

Cornbread Dressing
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#8
My favorite holiday cookie

Thumbprint Cookies
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#7
Light and fluffy

Lemon Cream Cheese Dessert
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#6
A twist on a peanut butter dessert.

Peanut Butter Snowballs
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but you loved them first as

Bloodshot Peanut Butter Eyeballs!
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#5
It's called easy for a reason..

Easy Quiche
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#4
A holiday favorite

Mexican Wedding Cakes
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#3

Easiest roast to make

CROCKPOT POT ROAST
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#2

My husband's favorite

CHICKEN FRIED STEAK
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and #1!!

The cookies heard and made all over the world!

PECAN PIE THUMBPRINTS
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Please join me in 2014!

I'm looking forward to more cooking and new recipes!

Beef and Barley Soup/Stew

Hearty stew that can be cooked in a couple hours on the stove top or low and slow all day in a crock pot. The crock pot version creates a creamier stew while the stove top version is more of a soup.

Beef and Barley Soup/Stew

2 pound roast, trimmed and chunked (crock pot) or cut into 3/4" pieces (stove top)

olive oil

6 cups beef broth 

2 cups water*

1-1/4 cup chopped/sliced carrots

1/2 cup chopped celery

1/3 cup chopped onion

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup quick barley (more or less as you change the dish's consistency)

1 cup frozen peas

CROCK POT VERSION:

In a stainless steel pan heat oil, then brown beef pieces.  It is not necessary to sear on all sides if you do not have the time.  Dump meat into a crock pot.  Add some of the broth to the pan to get all the bits and flavor off.  Pour it also into the crock pot.  Add the rest of the broth, (*1 cup only of water,) carrots, celery, onion, and salt/pepper.

Cook on low for 8-9 hours.  The beef should be tender.  I add  in the barley about an hour before serving.  It gives me a chance to see how much liquid is in the crock.  If I think it is too much I add more barley to soak it up a little. 

Break apart the pieces of beef if they are large and add frozen peas in and give a stir.  The heat from the stew will thaw the peas. 

STOVETOP VERSION:
In a large pot brown beef in oil.  Drain off any oil.  Stir in broth, water, salt, and pepper and bring to a boil.  Reduce heat, cover, and simmer for at least an hour stirring occasionally. Add vegetables (except peas,) cover and simmer for another 45 minutes to an hour until vegetables are soft.  Stir in peas, again the heat from the soup will thaw the peas.

Crock Pot French Onion Soup

This soup smells fantastic cooking all day.  If you want it on a week day and don't have time to caramelize your onions before you leave the house cook them the night before and put them in your fridge.  In the morning you can put it all together come home to a tasty soup.

Crock Pot French Onion Soup

2 Tablespoons olive oil

8 cups sliced onions

1 Tablespoon sugar

1/4 cup white Chardonnay wine

7 cups beef broth

salt, as needed

1/4 teaspoon dried thyme

1 Bay leaf

1 teaspoon Kitchen bouquet (aff link) (optional for color)

3 Tablespoons cornstarch mixed with a little bit of water

Heat oil in large non stick skillet over medium heat.

Cook and stir until they begin to turn translucent, about 15 minutes.

Sprinkle with sugar, reduce to simmer and cook for, stirring often until brown and soft.  Should take about 30-40 minutes.  At first it won't seem like they are browning and then the color comes. Stir wine into onion mixture and cook for a minute or so. 

Pour beef broth into crock pot, add onions, bay leaf, thyme and Kitchen bouquet*. Stir.  You can add salt here or wait until the end after the soup has time to cook and mix flavors.

Cover and set on low for about 8 hrs or high for 4. When you are near serving time gently stir in your cornstarch slurry to thicken the soup. 

We served ours with grilled cheese sandwiches.  You could float a crispy piece of bread sprinkled with cheese on top and broil it. 

* I needed the Kitchen bouquet as my homemade broth wasn't very dark and I wanted more color. 

Chicken or Beef Broth

I call it broth but it's really stock since it has the veggie and meat cooked with it.

Broth

4 chicken breasts with bones and skin (or pkg thighs or a beef roast or beef soup bones)
a handful or two of each: carrots, celery, onion, all chunked up
few grinds of sea salt
couple cracks of fresh pepper
up to 10 cups water

Crock Pot Pot Roast

Crock Pot Pot Roast                                                                                 Printable Recipe

3 Tablespoons canola or olive oil
1 boneless chuck roast, trimmed (3 to 4 lbs)
salt
pepper
1/4 cup flour
2 Tablespoons tomato paste
1/2 cup dry white wine
1-1/2 cups beef or chicken broth
1 Tablespoon Worcestershire sauce
1 medium onion, thinly sliced (more or less onions as you like)
Handful baby carrots
2 small ribs celery, thinly sliced
3 cloves garlic, diced
1/2 teaspoon dried thyme
Small potatoes, quartered


Heat oil in pan (preferable not a non-stick). Sprinkle roast with salt and pepper. Sear roast on all sides until browned, approximately 10 minutes. Place in large crock pot.
Add flour and tomato paste to pan and cook for 1 minute.

Add wine, broth, and Worcestershire sauce, scraping the bits off the bottom of the pan.

Pour over roast in crock pot.

Mix vegetables, garlic, and spices in bowl and add to crock pot.

Cover and cook for 6-8 hours on low.  Add quartered potatoes to liquid  after 4 hrs. If you use Yukon they will hold their shape.  Serve in bowl so you can ladle the yummy gravy over the top.

Tostadas

This makes quite a bit and is great if you are serving a crowd.  If you have leftovers they can be thrown in the freezer and reheated for another time. 

Tostadas 

1-1/2 pounds boneless beef round steak -You can also use Pork Butt or Goat Roast. *
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lime juice
3 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped
1 large onion, chopped
1 tablespoon chili powder (or a combination of cumin, garlic powder, onion powder, cayenne pepper)
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
12 packaged tostada or hard taco shells
Refried beans (see recipe)
Cooked Onions and Peppers (see note below)
Shredded iceberg lettuce
Shredded Mexican-blend cheese or Chihuahua Cheese
Salsa
Guacamole
Sour Cream




Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeño, onion, chili powder, cumin and cayenne in a slow cooker. Place meat on top and cook on HIGH for 6 hours or LOW for 8 hours.

Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl. Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm.

For onions and peppers, cook in a little bit of oil with the same seasoning as your beef. I let them caramelize a little then add water a little bit at a time until they are soft. That is the way we prefer them. If you like them crunchy then don't cook them as long. We like to add red pepper, not only for color but for a little added sweetness.

Warm tostada shells in the oven. 200 degrees for about 5 minutes. Spread beans, then layer the rest of the toppings on top.

*If you double your meat and crock ingredients you will have some to freeze for later!  Also good with BBQ sauce added to it for BBQ pork sandwiches. 

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