SOUP: Beef Stew

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This recipe was originally from my mom's brother and has been a family tradition of serving it on Halloween. It's delicious, warm and fills the belly. Great left over, Enjoy!

INGREDIENTS: 

  • 1lb beef stew meat
  • 1 large jug of tomato juice
  • 1 large can tomato soup
  • 1 onion
  • 1 bag of carrots, chopped
  • 1/2 stalk celery, chopped 
  • 2 bay leaves
  • 1/4 tsp celery seed
  • 1-2 cups water or chicken/beef broth
  • 5 beef cubes
  • 2 Tbsp Worcestershire sauce
  • salt and pepper
  • garlic salt
  • 1 box small shells 

DIRECTIONS:

  1. In Dutch oven cook stew meat with salt/pepper and garlic salt. Add worcestershire sauce and allow meat to brown. 
  2. Add tomato juice and tomato soup and beef cubes. 
  3. Add chopped onion, bay leaves, and celery seed. Cover and let simmer for 3 hours. (The longer you cook it though, the tender the meat)
  4. Add chopped carrots and celery, water or broth until your desired consistency 1 hour before serving. 
  5. Cook noodles, set aside. 
  6. Serve in a bowl of noodles with soup on top. 

Fajitas: Chicken & Peppers

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Note: This original recipe is From the Pioneer Woman HERE

INGREDIENTS: 

  • Costco bag of red/yellow/orange peppers sliced
  • 2-3 large yellow onions
  • 2-3 large chicken breast
  • 3/4 cup olive oil
  • 3 Tbsp worcestershire sauce
  • 2-3 cloves minced garlic
  • 1/2 tsp cumin powder
  • 1 Tbsp chili powder
  • couple sprinkles of red pepper flakes
  • 1 tsp salt 
  • 1/2 tsp pepper
  • 1 Tbsp sugar
  • 1 Tbsp brown sugar

DIRECTIONS: 

  1. Slice peppers and onions and place in large zip lock baggie
  2. Thaw chicken breast and put in separate large zip lock baggie 
  3. Add olive oil, worcestershire, garlic, cumin, chili powder, red pepper flakes, salt, pepper, sugars to each bag. (Yes, each amount in each separate bag) 
  4. I let marinate anywhere between 2-6 hours, depending on when I get time to prep
  5. You can either throw it all on the grill with the veggies in tin foil, or on the stove top in a two separate fry pans, or my favorite way to cook it is in the oven baked. My oven is a double oven so I bake my chicken at 400 and I roast my veggies in a 9x13 pan at 350, stirring occasionally. 
  6. Cook to the desired doneness, we like our veggies limp lol and the chicken just at 165. 
  7. Serve on tortillas (guerrero brand is our favorite) with sour cream, cheese, avocado, cilantro or they really are just good plain!

 

 

PASTA: Cajun Chicken Penne

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INGREDIENTS: 

  • 1 box penne noodles
  • 1 pint heavy whip
  • 2 chicken breast cooked (I like mine either grilled or baked)
  • 1 stick butter 
  • 1/2 bottle of poultry magic cajun seasoning (find at local grocery stores)
  • broccoli florets
  • mushrooms
  • 5 blend italian shredded cheese

DIRECTIONS:

  1. Bring water to a boil and cook penne pasta, set aside.
  2. Cook chicken with salt and pepper either on grill or in oven.
  3. Cut broccoli florets and steam cook in microwave, drain, set aside.
  4. Wash mushrooms and steam cook in microwave, set aside. 
  5. Melt stick of butter in large pot pan, careful not to burn.
  6. Add 1/2 bottle of cajun seasoning to butter, stirring until it becomes paste like. 
  7. Slowly add pint of heavy whip to pan, constantly stirring to make a sauce. 
  8. Add noodles, cooked mushrooms, broccoli and chicken. Stir all together. 
  9. Top with a handful of cheese. 

Serve with french bread and salad! Makes about 6 servings. 

*I have to give the credit to my MIL for this recipe. If you like creamy pasta with a savory cajun twist this stuff is the BOMB, it won't disaapoint! Also NOTE I'm not a photographer so my pictures are not always the best lol