Tag Archives: corn

Old Fashioned Beef Stew

14 May

This is a recipe out of one of the very first cook books I received, the Better Homes and Gardens Cook Book, 11th edition.  I haven’t made a whole lot from this book, but I like that it has a lot of cooking tips and pointers throughout the book.  This is a very tasty stew, and even though it’s a little warm out for stew now, I still wanted to make it.  I did it on the stove top, which is very time-consuming, but you can do it in the slow cooker as well.  I just forgot to get it in the slow cooker this morning!

Old Fashioned Beef Stew
Original recipe here

What you need:

2 tablespoons all-purpose flour
1 pound beef stew meat, cut into 3/4-inch cubes
2 tablespoons olive oil
3 cups beef broth
1 cup water
1 medium onion, cut into thin wedges
1 teaspoon Worcestershire sauce
1 beef bouillon cube
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon black pepper
1 bay leaf
3 cups cubed potato (about 3 medium)
1 cup frozen cut green beans
1 cup frozen whole kernel corn
1 cup sliced carrot (2 medium)

How to make it:

Place flour in a plastic bag. Add meat cubes, shaking to coat. In a large saucepan or Dutch oven, heat oil.  Add meat and brown; drain fat. Stir in beef broth, water, onion, Worcestershire sauce, bouillon cube, oregano, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/2 hours or until meat is nearly tender.

Stir in potato, green beans, corn, and carrot. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.

Makes 5 servings (about 7 cups).

Slow Cooker directions:

Prepare and brown meat as above. In a 3 1/2- or 4-quart slow cooker, layer meat, onion, potatoes, green beans, corn, and carrot. Decrease beef broth to 2 cups. Combine beef broth, water, Worcestershire sauce, bouillon cube, oregano, marjoram, pepper, and bay leaf. Pour over meat and vegetables in slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender.

Corn and Broccoli Casserole

28 Dec

This was our final Christmas dinner side.  My mom got this recipe from my Aunt Paula, who has also given us the Wild Rice & Sausage Stuffing and Bread & Celery Dressing.  I liked having this as our vegetable casserole instead of Green Bean Casserole for our Christmas dinner, just to have something different.  This recipe calls for Chicken in a Bisket crackers, but you could probably substitute Ritz crackers in their place.

Corn and Broccoli Casserole

What you need:

1 pound frozen broccoli, thawed and drained OR 1 pound chopped fresh broccoli
1 15 oz can whole kernel corn, drained OR 1-1/2 cups fresh or frozen corn
1 14.75 oz can creamed corn OR 1 10.75oz can cream of chicken soup plus 1 cup milk
1 8 oz box Chicken in a Bisket crackers OR 8 oz Ritz Crackers (2 sleeves of crackers)
1 stick butter or margarine, melted

How to make it:

Preheat oven to 350 F.

Crush crackers; stir into melted butter.   Combine remaining ingredients and all but 1/2 cup of the cracker crumbs into a greased 2 qt casserole dish.  Top with the reserved 1/2 cup cracker crumbs.

Bake uncovered in the preheated oven for 30 minutes.

Steak, Potatoes, and Roasted Corn Salsa

6 Sep

Busy night of cooking for me!  We had a ton of meat in the fridge.  I had thawed out steak and had hot dogs on hand to grill out for Labor Day.  Then, hubby had invited over some friends to cookout on Tuesday, so I decided to not grill on Monday and wait until Tuesday.  Hubby went to the store and bought 2 more packages of steaks and 2 packages of brats.  Then, the friends ended up not being able to come over, so 1 package of brats went to the freezer and I decided to go ahead and grill a package of hot dogs and a package of brats, plus all the steaks.  I also had a few potatoes left from Bountiful Baskets, so I decided to grill those as well.  (Don’t get me started on potatoes, hubby also bought a 10 pound bag of them when he bought the steaks, not knowing that I already had close to 10 pounds at home.  This is why only I should do the shopping!)

Anyway, we had plenty of steak left, so we cut it into pieces, and hubby has requested that I make steak and egg burritos, to which I will add roasted Poblano peppers and onion.  More about that tomorrow, back to tonight’s meal.

The day before, I put all the steak into a 9 x 13 glass pan and marinated them with Dale’s Seasoning.  No, it is not made by my hubby.  We recently discovered this at the Commissary and laughed because it has his name, but seriously, this stuff is really good.  Then, I prepped the potatoes. I washed them really good, then mixed together olive oil and Italian seasoning to brush on them, and rolled them up in aluminum foil.  Then, it was time to put it all on the grill!

As that was cooking, I worked on finishing up roasted corn salsa.  I had already roasted the 7 ears of sweet corn that I received from Bountiful Baskets on 9/3 because I didn’t want it to go bad before I got the chance to use it.  To roast it, I take off some of the outer husks, then pull back the husks to remove the silk.  I put the husks back around the corn and put it on the grill.  I leave it out there 20-30 minutes, turning every so often, and get nice, roasted corn.  If you don’t have a grill, you can roast the corn in your oven’s broiler.  Turn the broiler on low, and line a baking sheet with foil.  You can leave the husks on or remove them.  Place about 6 inches from the broiler and turn the corn every so often until it is roasted.

Next, you cut the kernels off the cob.  Now, the tricky part is what else to add.  I will give you a rough approximation of what I add, but salsa is really about making it to your taste.

  • 4 ears of corn, roasted, removed from cob
  • 1/2 yellow or red onion, or 1 bunch green onion, chopped (I use whatever I have on hand or what is cheapest)
  • 2-3 jalapenos, seeded and diced
  • 1 can black beans, drained
  • 2-3 Roma tomatoes, diced
  • 2 tsp garlic salt
  • Juice of 2-3 key limes or 1 large lime

Here is the final result to serve with your favorite tortilla chips.  We usually get the scoop type tortilla chips, it’s easier with this chunky salsa to be able to scoop it up.  Note that this is a double batch of the recipe above since I had 7 ears of corn.

After this was all finished and cleaned up, I went to work on some fruit that is currently in the food dehydrator.  I will have a full (hopefully good) report on that tomorrow!

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