Lady Ford's Blog About Everything!

Brad made an awesome stew tonight with tons of fresh veggies. Plus, the crock pot does all the work! - 1 lb stew meat, cut into bite size pieces - 5 beefsteak tomatoes, cut into 6 sections each - 1 med. yellow onion, sliced or diced according to preference - 2 med. portabella mushroom caps - cut into ~ 1'' x 1'' pieces - 3 home grown jalapenos, seeds removed * - 1 1/2 tsp vegetable bouillon or beef bouillon + coordinating water msrs - 1/3 stick butter - Season with: 1 tsp sea salt, 1 tsp pepper, 1 T Hickory salt, 1 T chipotle powder, 1 T garlic powder - 1 can stewed tomatoes (to be added later) Roux (added near end of cooking) 1/4 stick melted butter & 1/4 cup flour Layer all ingredients in crock pot, except mushrooms. Mix together. Layer mushrooms on top so they steam & don't get to soggy. Cook on high 3 1/2 hrs or low for 7-8. Near end of cooking time, make roux by melting butter and then mixing in flour. Add mixture to stew, mix well. Add 1 can stewed tom...

Tried out a few new recipes and concoctions last night, great results! Mexican Inspired Salad: Dressing: - 1 cup plain low fat yogurt - 1 cup lite sour cream - 4-6 T. Jalapenos - 1/4 cup cilantro - Juice of 1 lime (add more if you like) - Fresh minced garlic, 5 cloves - S & P to taste Chop garlic, add to food processor along with jalapenos & cilantro. Add yogurt, cream, lime juice & s/p. Can be used immediately or chilled in fridge for a few days. Also, great as a vegetable dip! Salad: - 1 Head Romaine, torn into bite size pieces - 1 large tomato, diced - 1 Red Pepper, diced - 1 Avocado, diced - Bacon Bits 1/8 cup (reduced fat) - Grated Manchego cheese, 1/4 - 1/2 cup Toss salad with dressing. Top each serving with prepared tortilla strips. Enjoy!