Burgundy Beef Stew

 

Burgundy Beef Stew

Ingredients

  • 4 slices bacon chopped
  • One 4- to 5-pound chuck roast cut into 1 1/2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 1 onion finely chopped
  • 1 stalk celery finely chopped
  • 5 carrots 1 finely chopped, 4 cut into 1-inch pieces
  • 2 heaping tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 6 cloves garlic finely chopped
  • 1 bottle Burgundy wine
  • 1 pound button mushrooms
  • One 14-ounce package frozen pearl onions
  • 3 to 4 cups low-sodium beef broth

Instructions

  • Preheat the oven to 325 degrees F.
  • Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
  • Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
  • Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
  • Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.

 

Matt’s Peanut Butter Cake with Chocolate Peanut Butter Frosting

 

Matt's Peanut Butter Cake with Chocolate Peanut Butter Frosting

Ingredients

  • 1/3 cup butter softened
  • 2 1/4 cups cake flour sifted before measuring
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup creamy peanut butter
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract

Instructions

  • Cream butter until light and fluffy. Sift in flour, sugar, baking powder, and salt. Add peanut butter and 2/3 cup of the milk. Mix until flour is well moistened. Beat for 2 minutes on low speed of electric hand-held mixer. Beat in remaining 1/3 cup of milk, the eggs, and vanilla. Beat for 2 minutes. Grease and flour two 9-inch layer cake pans; pour batter into the pans. Bake at 375° for about 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool, carefully remove from pans, frost, and assemble layers.
  • Chocolate Peanut Butter Frosting:
    1/2 cup peanut butter 1/3 cup unsweetened cocoa 2 3/4 cups sifted powdered sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1/2 cup half-and-half or evaporated milk.
    Cream together the peanut butter and cocoa. Add the sifted powdered sugar, salt, and vanilla, and about 1/2 cup of cream. Beat until smooth, adding a little more cream for a good spreading consistency, if necessary.

Bruschetta

Bruschetta

Course Appetizer
Cuisine Italian
Keyword Bruschetta

Ingredients

  • 4 tablespoons olive oil
  • 5 cloves garlic finely minced
  • 1 pint red grape tomatoes halved length wise
  • 1 pint yellow grape tomatoes halved length wise
  • 2 tablespoon balsamic vinegar
  • 16 whole fresh basil leaves plus more as needed, chiffonade
  • Salt and freshly ground black pepper
  • 1 whole baguette or crusty loaf
  • 1 stick butter

Instructions

  • In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
    Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
    Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
    To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

Healthy Hero Meatballs

Healthy Hero Meatballs

Keyword Healthy Hero Meatballs
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

  • 1 1/4 cup Instant Potatoes dry
  • 1 cup White Onion Fine
  • 1 cup Walnuts Crushed
  • 1 cup Cheddar Cheese Shredded
  • 1 Tsp Basil
  • 1 tsp Garlic Salt
  • 4 ea Eggs

Instructions

  • Preheat Oven to 350
  • Mix all ingredients well
  • Roll into 1 " balls and place on greased cookie sheet.
  • Bake 30 minutes or until golden brown

Chewy Peanut Butter Chocolate Chip Cookies

 

Chewy Peanut Butter Chocolate Chip Cookies

Course Snack
Keyword Chocolate Chip Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Servings 2

Ingredients

  • 1/2 cup Butter Softened
  • 1/2 cup peanut butter
  • 1 cup Brown Sugar Packed
  • 1/2 cup sugar
  • 2 ea eggs
  • 2 TBSP corn syrup
  • 2 TBSP water
  • 2 TBSP Vanilla
  • 2 1/2 cup Flour White
  • 1 tsp Baking Soda
  • 1/2 tsp salt
  • 2 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth.
  • Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla.
  • Combine the flour, baking soda, and salt; stir into the peanut butter mixture.
  • Fold in chocolate chunks.
  • Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets
  • Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.