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...

This is an ultra fast, delicious and cheap meal. When I say ultra, I mean ultra. Total prep time is under 20 min. I found a recipe that lead me to this, I edited as always. 1 whole chicken (Costco $4) 1 pkg. crinkle cut carrots 1 12oz jar cherry preserves 1/2 cup cooking wine (I used white it called for red, but I was misinformed by my hubby that we had red.) 1/8 cup brown sugar salt and pepper 2 T balsamic vinegar In a small sauce pan bring preserves, wine, sugar and salt to a boil. Boil, stirring often till thickened, about 8 min. Place chicken in Crock Pot breast up, add carrots, salt and pepper bird and carrots. Make a few slits in the breast of the chick. Pour cherry mixture over chicken, use a spoon or knife to hold open slits. Cherries should fall into the slits. Juice will fill up slits and fall around chicken. Cook on low 4-5 hours. We wanted quick and easy, so we did some instant potatoes and gravy on the side. Not everything needs to be complicated! Use chicken broth instead...