Beef Stew

Well y'all, it's sweater weather (even in Texas, momentarily). 

Thanksgiving is upon us, Christmas is just around the corner, and pretty soon we'll all be looking for easy, comforting recipes to keep us warm. So, look no further...this is the one. This stew is hearty, flavorful, comfort food at its finest. And, to top it off, it's pretty easy too!

Much like all of my other recipes, this one came about from a place of love. A couple years ago, someone very dear to me was injured. He was down for the count, and his food request was...yep, you guessed it...beef stew (How'd you know?). Being the diligent student that I am (ha ha), I took to my cookbooks and the internet. If the man I cared for needed beef stew, then by golly I would find the best recipe on the planet! And...to make a long (not-so-interesting) story short, this is the recipe I found. It has a classic, simple flavor, but the wine and herbs add just enough oomph to keep it interesting. So, while the last couple of years, have brought a lot of change, and the man I created this for is long gone (and moved on ;) ), this recipe still remains steady, in my arsenal. I found it to be a keeper, and I think you will too! 

Here's how you do it!

 First, cube some beef chuck and brown it. I find it's better to cube it yourself. The grocery store tries to be helpful and sells stew meat already cubed, but it's never the right size. It's always tiny, and weirdly shaped, and well...it's just not for me. But, if you're cool with the pre-cut stew meat and in a hurry, by all means, use it.

Anyway, back on track Katie, brown the meat until you get some serious color on all sides because that's where the flavor is people! You'll probably need to do this is more than one batch unless you own a much larger pot than I do.

 Once the meat is browned, remove it, and throw in some onions. As they cook, they'll pick up all those brown bits the beef left on the bottom of the pots, and, well...yum!

 Next, add some flour. This is what will help thicken the broth as the stew simmers, giving in that thick, velvety texture that we all expect of stew. 

Once the flour has cooked for a minute or two, it's time for the good stuff. Slowly stir in some wine. And, I'm sure you've heard this eight million times, but just in case...use wine you'd be willing to drink. This wine is flavoring your whole stew. You are about to cook meat in it for hours. If you use cheap, gross wine....you will end up with a lovely, cheap and gross tasting stew. Ingredients matter, my friends! 

Okay, moving on. Add wine..and then some broth.

Then, add your spices.

Add the meat back in, and simmer it for an hour and a half.

Add in the veggies and continue to simmer until tender, about another hour.

And...

Here's what you get! Beautiful, perfect stew! 

At this point, throw in some frozen peas and just let them heat through. As you can see, I forgot to take a picture with the peas, but, take my word for it. Those little green gems, make this stew all the more inviting. So...

Go make some now. It's easy, it'll warm you up, and...it makes the BEST LEFTOVERS! 

Stay warm, and enjoy this recipe.

Beef Stew

(adapted from America's Test Kitchen)

Ingredients:

3 lb chuck roast, cut into 1” cubes
Salt and pepper
Vegetable oil
2 medium onions, chopped
3 garlic cloves, minced
3 tablespoons flour
1 cup dry red wine
2 cups beef broth
2 bay leaves
1 teaspoon dried thyme
New potatoes, halved or quartered (depending on size)
1 lb carrots, peeled and cut into chunks
1 cup frozen peas

Directions:

1. Season beef with salt and pepper and cook in a tablespoon of oil until brown. (This may need to be done in batches, depending on the size of your pot.

2. Remove beef, and add another tablespoon of oil to the pot. Add onions and cook until translucent. Add garlic and cook until fragrant.

3. Add flour and allow to cook about 1 min. Stir in the wine and beef broth, stirring to make sure all of the flour is incorporated.

4. Add bay leaves, thyme, and beef, and bring to a simmer. Cover and simmer for an hour and a half.

5. Remove cover and add potatoes and carrots. Cook for another 45 min, uncovered. 

6. Add the peas, and stir until peas are heated through. Remove bay leaves, check for salt and pepper, and serve!

ENJOY!

Jalapeno Chicken Burgers

We're now in full-on summer mode which means...duh duh duuuuuhh... barbecuing season is upon us. Unfortunately, so is swimsuit season (a cruel joke if you ask me). But, have no fear...I've got your back. Tell all the hamburgers, hotdogs, and briskets to stand aside (and to stay off your backside). I have the perfect burger for you. A jalapeno chicken burger to be exact. This burger is made with chicken breast, cheese, jalapenos, and a few spices. It's simple and packs a punch while not being overly spicy. It's full of flavor, easy, and a lot healthier than the fattier meats the barbecue will throw your way. See, I told you I had your back.

Here's how you do it.

Dump all the ingredients in a bowl. 

I know...duh. But, I told you, this is a simple recipe.

Ok now get ready... you have all the ingredients in a bowl. Now what?

Mix them. (I recommend using your hands for this. It's faster, easier, and more effective, but...if that grosses you out, use the utensil of your choice.)

Next, divide them into patties. (I got excited and threw them on the grill, so there's not picture of this step, but I think you can figure it out.)

And then...throw them on the grill! That's really it. 

These badboys are pretty straightforward, but they aren't lacking in complexity of flavor. They rock! 

I recommend you make extra because as they sit in the fridge the flavor just gets better. In fact, I would argue that they're actually better next day.

So, what are you waiting for? Quit reading this and get out there and char up some jalapeno chicken burgers! You won't be sorry!

Jalapeno Chicken Burgers
(adapted from Cook Like A Champion)

Ingredients:

2 lbs ground chicken breast
1/2 cup red onion, finely chopped
3 garlic cloves, minced
1 jalapeno, seeded and finely chopped
2/3 cup sharp cheddar, grated
1/3 cup cilantro, chopped
1 teaspoon comino
1 teaspoon smoked paprika (regular works too if you don't have this)
1 teaspoon seasoned salt
2 tablespoons Ranch seasoning
3/4 cup Panko bread crumbs*
6 tablespoons mayonnaise*

Directions:

1. Add all ingredients to a large bowl and mix thoroughly.

2. Divide mixture into 8 equal patties.

3. Cook on a grill until completely cooked through (about 5 minutes per side). 

4. Serve on a bun with all the fixins' (guacamole goes great here...just sayin') or eat it just the way it is (plain and simple!).

*These ingredients are optional.  I have made this recipe many times without them, and it's equally delicious. Adding them keeps the burgers a little more juicy as the chicken breast has almost no fat, but if you don't want the calories, your burgers will still rock your socks!

ENJOY!

Perfect Peach Crisp

Well guys, it's summer in Texas, and you know what that means... temperatures so hot they can melt your faces off, mosquitoes the size of your head, and..oh yeah, PEACHES!

Yep, summer has officially arrived, and with it have come the peaches. Sweet, juicy, cool relief from all that aforementioned heat. In my part of the world, peach season is a big deal. All year we wait. Every late freeze fills us with fear that the peaches will be taken from us. Every rain brings dread that the peaches will drown. But all the worry and fret is well worth it, when the stands go up on the side of the road offering those perfect fruits.

So, enough rambling. You have your basket full of peaches, and you've snacked on as many as you can stand. What else can you do with them? Well, bake with them of course! (Bet you didn't see that one coming.) Peel them, cut them up, make a perfect peach crisp, everyone you know will love you just a little bit more.

**Note: If you don't have access to fresh peaches or lack the time (and/or patience) to prepare fresh peaches, this recipes will work great with frozen peaches. Just make sure you thaw them first!

Ok, so here's how you do it.

As I'm sure most of you have noticed by now, I lack a lot of patience for certain activities. Intricately decorating a cake...Nope, not doing it. Sifting all my ingredients...not happening. Grabbing a paring knife and carefully peeling all my peaches...definitely not.

I have very fond memories of sitting on the counter while my grandmother expertly used her knife to slice off the peels of peach after peach. Little Katie loved this. It was calming watching her methodically reveal the golden fruit which she then sliced into beautiful little wedges. Plus, she let me eat the peels...major bonus!

But, here's the deal. I am not my grandmother. I do not have those skills. And, while losing a few fingerprints may help me if I later decide to turn to a life of crime, right now it's something I would like to avoid. So, I do it the cheater way...and you can too!

Grab those peaches, and cut an X across the bottoms. Don't cut too deep, maybe an 8th of an inch. You want to barely cut through the skin. Do this to every peach. 

While you're cutting the X's, bring a pot of water to a boil. It is important that the pot is deep enough for you to completely submerge your peaches.

Ideally, make sure of this before you bring your water to a boil, so you aren't transferring boiling water from pot to pot because you were sure the first was deep enough. In other words, don't be like me.

Once all the peaches are scored and the water is boiling, set the peaches into the water. I wouldn't add more than 4 or 5 at a time as this part happens fast. 

In just a few seconds, you will see the skin start to pull away from the peaches. Pull them out immediately! You aren't cooking the peaches at this point; you're only taking the skin off, so you don't want them in the boiling water for any longer than is necessary. 

Place them directly into a large bowl of ice cold water. This will prevent them from continuing to cook.

Now, it's easy. Grab those peaches and just pull that skin right off. No problemo!

You'll be left with beautiful, peeled peaches that are ready to be turned into a wonderful crisp. And, all of your fingers will still be safely intact. Win/win!

Okay, on to the crisp. First, chop those peaches. I will warn you...they are slippery. So do this carefully. As you can see, my peaches aren't in exact, uniform wedges. You know...no patience...not my grandmother..blah blah. But, you can cut them in whatever way makes you happy. The recipe will still work.

Chop them up, and throw them in a bowl.

In a separate bowl, mix some sugar, cinnamon, and flour.

Toss the dry mixture on top of the peaches and stir it up.

Add the juice of one lemon.

(This isn't a ton of juice, but it makes a huge difference in the flavor.)

Add a little cornstarch and water.

And, mix it all up again.

Pour it into your baking dish, and set it aside.

**This recipe works in a 9x13 baking dish. I was giving it to two different people, so I divided it between two smaller dishes.

Now, let's talk about the topping. This is a crisp (or a crumble if you prefer to call it that), not a cobbler.  The top, therefore is not a batter, or a pie crust. Instead, it is mix of sugar, flour, oats, spices and butter. And, let me tell you, it is fabulous!

As the peaches bake, the top of the crisp becomes golden and a little crunchy. The juices bubble up into part of the topping, and the nuts get toasty and brown. Basically, it's great. I know there are a lot of cobbler enthusiasts out there, but I'm going to say it...I think crisps are better. Yell at me if you want, but it's true. The topping adds so many more dimensions than a simple batter or crust can ever offer.

Alright, alright...I know! Enough talk and proclamations. How do you make it?

Mix up the dry ingredients (flour, sugars, oats, nuts, spices).

Add in the butter. Make sure it's room temperature or this will not work.

Now, you have to get in there! Use your hands. If you have some sort of aversion to using your hands, a fork will work. But, I'm telling you, your hands are the best tool here.

Work the butter into the dry ingredients until the mixture is crumbly (because it's a crumble...get it?).

If you take a little and squeeze it in your palm, it should hold together.

Sprinkle half of the topping over the peaches, reserving the other half.

After 30 minutes, the crisp will look like this. Pull it out of the oven.

Sprinkle on the rest of the topping, and bake until golden brown and bubbly!

Perfection!

Let it cool 15 minutes, and you're ready to serve! Yum!

Perfect Peach Crisp

(adapted from Guy Fieri) 

Ingredients:

For the peaches:
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 ½ lbs fresh peaches (peeled and chopped), about 10 cups

1 teaspoon cornstarch, dissolved in 1 tablespoon water
1 lemon

For the crumb topping:
3/4 cup brown sugar
1/4 cup sugar
3/4 cup all-purpose flour
3/4 cup oats

¼ cup pecans
1/4 cup slivered almonds
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 stick unsalted butter, room temperature

Directions:

1. To Make the Peaches: Preheat oven to 350 degrees F. Place chopped peaches in a large bowl.

2.In a separate bowl, mix sugar, brown sugar, flour, cinnamon and salt. Add to peaches and mix. Add cornstarch mixture and lemon juice and stir until combined.

3. Pour peach mixture into a greased 9x13 baking dish and set aside.

4. To make the crumb topping: Mix dry ingredients. Add in butter and work together with hands until combined and crumbly.

5. Sprinkle half of the topping over the peaches and bake for 30 minutes.

6. Sprinkle on the remaining topping and continue baking until golden brown and bubbling, about 45 minutes.

Remove from oven and allow to cool at least 15 minutes. Eat as is or add ice cream!

Store leftovers covered in the fridge.

ENJOY!