Beef Stew Stuffed Potatoes

Yes, you read it right, beef stew stuffed potatoes. I posted this recipe because I thought it was a great idea and the recipe requires very little ingredients and is pretty easy to make. You can follow the original recipe for beef stew below or substitute with your favorite stew recipe. Just make sure your stew has a thick consistency. You can obtain a thicker sauce by cooking your stew uncovered until most of the liquid evaporates.

The great thing about this recipe, is you can make the stew a day or two in advance (tastes even better the next day) and then finish the potatoes when you're ready to eat. Next time I make this recipe I will make sure my beef chuck is cut into small 1" pieces as directed in the recipe. When I bought the meat, it was cut into much larger pieces (3 inches) and it didn't cook down as quickly, resulting in a slightly chewy beef. However, the flavor I was able to get from the sauce was delicious!

Beef Stew Stuffed Potatoes (adapted from Clare Robinson's: 5 Ingredient Fix) 
Serves 6

Ingredients:
8 cups low-sodium beef stock
3 large russet potatoes
5 tbsp olive oil
2 pounds beef chuck-trimmed and cut into 1 " cubes
Kosher salt and fresh ground pepper, to taste
Water as needed
1 1/2 cups frozen pearl onions
2 parsnips or carrots-chopped
2 celery stalks-chopped
Splash of red wine-optional

1. Preheat oven to 400 degrees F.

2. Reduce the beef stock by boiling it in a small saucepan until liquid has reduced by half, leaving 4 cups.

3. Put the potatoes on a baking sheet and roast until just tender, about 45 minutes. When they are cool enough to handle, cut potatoes lengthwise and remove potato flesh using a spoon. Reserve a 1/2" thick rim around the edges. Drizzle 1 tbsp of olive oil on the baking sheet and put the potatoes cut side down, bake until golden brown and crispy, about 20 minutes.

4. To make the beef stew: Heat 2 tbsp of olive oil in a dutch oven or heavy large pot on med-high heat. Pat the beef dry with paper towel and season with salt and pepper. Brown the meat in the oil on all sides, about 10 minutes. Remove meat to a plate and set aside. Add in 1 tbsp of water and scrape the brown bits on the bottom of the pan. Add in 1 tbsp of oil and the pearl onions, celery and parsnips or carrots, season with salt and pepper; cook about 10 minutes until onions begin to caramelize. De-glaze pan with additional water as need or a splash of red wine. When the onions are a deep golden brown add in the reduced beef stock and beef cubes (and their juices). Bring to a boil, reduce to a simmer and cook until meat is tender 45-60 minutes.

5. Pass the reserved potato flesh through a ricer or use a masher until smooth, adding hot water to loosen. Add in 1 tbsp of olive oil and season with salt and pepper, mix well.

6. Ladle the stew into the crisp potato bowls, top with mashed potatoes and enjoy!

Colorful Confetti Corn

This recipe is adapted from Barefoot Contessa's Confetti Corn. It's a quick and easy side dish to throw together in under 15 minutes. You can add whatever ingredients or herbs you have on hand in your refrigerator. My only suggestion is to use fresh herbs, it makes a big difference in this dish. Enjoy!!


Colorful Confetti Corn (adapted from Barefoot Contessa's Cookbook: Back to Basics)
Makes 4 servings

Ingredients:
Olive Oil
1 leek-cut in half and thinly sliced (half moon)
1 red or orange bell pepper- diced
1 (16oz) bag of frozen corn
Salt and pepper, to taste
1 small bunch of fresh basil-chopped
2 tbsp fresh parsley chopped
1 tbsp of butter-optional

1. On medium heat, add enough olive oil to coat the bottom of a medium sized saucepan. Add in leeks and cook until softened; about 3 minutes. Add in red pepper; cook additional 3 minutes. Add in corn and cook until heated through, about 5 minutes more. Season with salt and pepper to taste. Add in butter; if desired.

2. Remove mixture from heat and place in a serving bowl. Mix in chopped herbs and serve! This salad can be served hot or cold.

Beer Battered Onion Rings

Here is a side dish that goes well with most meat dishes, as well as, most BBQ. These onion rings are not deep fried. They are first fried in a minimal amount of oil and then finished in the oven. They come out crispy every time. The recipe is from cooking light and is 209 calories for 4 large onion rings and 1 tbsp of ketchup.

This recipe is easy to double or triple for extra servings.

Beer Battered Onion Rings
Serves 4

Ingredients:
2 large onions, peeled
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/3 cup flat beer
1 large egg white, lightly beaten
1 1/2 tablespoons vegetable or canola oil, divided
Cooking spray
1/4 cup ketchup

1. Preheat oven to 400°F.

2. Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings. Use 16 of the largest rings. (Reserve remaining onion for another use)

3. Combine flour, salt, paprika, and pepper in a medium bowl. Stir in beer and egg white (batter will be thick)

4. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Dip 5 onion rings in batter, letting excess drip off. Add onion rings to pan; cook for 2 minutes on each side or until golden. Place the onion rings on a baking sheet. Repeat process of dipping the rings in batter and cooking in remaining oil.

5. Coat the onion rings with cooking spray. Bake at 400° for 10 minutes or until crisp. Serve rings with ketchup.


*** If you do not have flat beer, pour 1/2 cup of beer, mix with a fork and you are left with 1/3 cup.

Homemade Biscuits

If you are looking for a classic fluffy biscuit recipe, this is the best. These golden brown biscuits are slightly crunchy on the outside and fluffy and tender on the inside. I like the garnish them with salt and rosemary. They taste great for breakfast or even as a side for dinner.

Homemade Baking Powder Biscuits 
Makes 24

Ingredients:
2 cups sifted flour
2 tsp baking powder
4 tbsp cold butter or shortening
1/2 tsp salt
3/4 cup milk
1 egg-lightly beaten
Rosemary and sea salt to garnish

1. Preheat oven to 400 degrees F.  Sift together flour, baking powder, and salt. Sift again.

2. Cut in shortening or butter with a pastry blender, two knives or by hand. Add milk gradually, stirring until a soft dough has formed.

3. Turn out dough on a floured surface and lightly knead for 30 seconds, enough to shape.

4. Roll  dough 1/2" thick and cut with a  2" round floured biscuit cutter.

5. Place on ungreased baking sheet. Mix the beaten egg with a little bit of water to create an egg wash. Brush the biscuits with egg wash and sprinkle with sea salt and rosemary.

6. Bake at 400 degrees F  for 12-15 minutes.

Salad with Mushroom, Potato and Leek Croquettes

A quick post today. Here is a great salad for lunch or a light dinner. These croquettes are filled with nutritious vegetables and keep you feeling satisfied. There are only 266 calories per serving (serving size-2 patties) Try this recipe when you are looking to reinvent your everyday salad.


Salad with Mushroom, Potato and Leek Croquettes (Adapted from Cooking Light)
Makes 8-10 patties






















Ingredients:
8 oz yukon gold potatoes (peeled and chopped)
4 oz cremini mushrooms
4 oz button mushrooms
1/2 cup chopped leek (1 leek)
1 tsp fresh thyme
Cooking spray
1/2 cup shredded Gruyere cheese
1/4 cup grates Parmigiano-Reggiano cheese-divided
1/2 tsp kosher salt
1/2 tsp pepper
1 large egg yolk
1/3 cup flour
1 large egg white
2 tsp water
1/2 panko breadcrumbs
1 tbsp olive oil
8 oz mixed greens

1. In a pot of boiling water; add in potatoes and simmer for 10 minutes until tender. Drain and press through a ricer or food mill into a bowl.

2. Place mushrooms, leeks and thyme in a food processors and pulse until finely chopped. Heat a large skillet over medium heat. Coat the pan with cooking spray and add mushroom mixture; cook 6 minutes, stirring occasionally.

3. Add mushroom mixture to potato. Add in Gruyere cheese, 2 tbsp Parmigiano-Reggiano, salt, pepper and egg yolk; stir until combined. Shape mixture into 8-10 round patties.

4. Place flour in a shallow dish. Combine egg white and 2 tbsp water into a separate shallow dish; stirring to combine. Combine the remaining 2 tbsp of Parmigiano-Reggiano and panko bread crumbs into a shallow dish.

5. Working with one patty at a time, dredge in flour; dip in egg mixture; and dredge in breadcrumbs. Heat a non-stick skillet over med-high heat. Add in olive oil to coat the bottom. Add in patties and cook 4 minutes on each side until golden brown.

6. Serve with a salad of mixed greens.