Slow Cooker Roast Beef With Apples & Onions

 

 

When I think of fall, I think of a new crop of luscious apples.  I like all apples, but my favorite all around apple is the Gala.  They are crisp and sweet and one of the best for apple sauce, pressing for cider, salads, and just eating it for a small dessert. Today we’re making slow cooker roast beef with sweet-tart apples and the spicy tang of red onions. The result is meat that is marinated throughout with incredible flavor.

Slow Cooker Roast Beef With Apples & Onions

Use organic when available. Serves 6.

 

Ingredients

• 3 lb roast beef
• 1/4 cup red wine
• 1 cup beef stock
• 1 large red onion, chopped
• 2 large apples, cored and cut into chunks
• 1 tbsp olive oil
• 1 large fresh sprig of rosemary, plus some for garnish
•  salt and pepper to taste
• 1 tbsp corn starch
• 2 tbsp cold water

Instructions

• Add half of chopped onion on bottom of slow cooker
• Add half of apple slices to bottom
• Rub olive oil on top and bottom of roast
• Brown roast in pan over medium heat for about 4 to 5 minutes
• Remove from pan and add salt and pepper to taste
• Place in slow cooker
• Add the rest of the apples and onions
• Add beef stock to pan on stove to deglaze
• Pour stock and red wine over roast in crock pot
• Top with rosemary sprig
• Cover and cook on high for 6 hours
• Remove roast from slow cooker and place on platter
• Cover with foil and let rest for 5 minutes
• Remove cooked apples-onions from pot with slotted spoon and serve as a side like apple sauce
• Carefully remove insert from cooker and pour liquid through a strainer
• Place liquid back in slow cooker and continue to heat with lid off
• In small bowl, mix corn starch and water until smooth and no lumps
• Whisk corn starch into liquid until it thickens into gravy 
• Pour gravy over roast and garnish with fresh rosemary
• Serve warm with vegetables and apple-onion mix

 

 

 

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Pork Chops in Garlic Mushroom Sauce

  

Happy Memorial Day to those who lives in the USA! Let's time to remember all those who gave their lives for our country while serving in the armed forces.

  

Now, let's talk food.

 

 

This is a tasty entrée that is a 30-minute meal and fancy enough for company. The mushroom sauce is wonderful not only for the pork but also for your side dish, mashed potatoes, rice, or pasta. Make sure to adjust cooking times based on the thickness of your pork chops. I prefer bone-in chops for more flavor, they will also take a bit longer to cook. Using a digital thermometer, the internal temperature should be 145F. Choose your favorite mushrooms, like Bella or button. 

Pork Chops in Garlic Mushroom Sauce

Use organic when available. Serves 4

 

Ingredients

• 2 lb pork chops (about 4 or 5)
• 1/2 tsp paprika
• salt and pepper to taste
• 1/4 cup olive oil or butter divided
• 8 oz sliced fresh mushrooms (Bella, button, or choice)
• 4 clove garlic minced
• 1 tsp Dijon mustard
• 2 tbsp flour
• 2 cups beef broth or chicken

Instructions

• Season both sides of meat with salt, pepper, and paprika
• Heat large skillet on medium-high heat, I like cast iron
• Add 2 tablespoons of olive oil or butter
• Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side
• Remove chops and set aside
• Use same skillet over medium high heat and add rest of oil or butter
• Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes
• Add garlic and mustard
• Cook until garlic is fragrant, about 1 minute
• Add flour to the skillet, stirring to remove any lumps
• Slowly add the broth, whisking until smooth
• Season with salt and pepper
• Reduce heat to medium & cook until sauce thickens, about 5 minutes
• Check for seasoning and add salt and pepper if needed
• Add pork chops back to pan and heat about a minute until they are fully cooked through & center temperature is 145 F
• Serve hot with mashed potatoes, rice, or pasta  

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Grilled Peaches & Cream Cheese

 

Peaches are a fabulous summer treat. Besides being a tasty summer dessert, peaches do great things for our bodies. Loaded with anti-oxidants, vitamin C and A, peaches are low in calories (39 in 100 grams). They contain flavonoid poly phenolic antioxidants such as lutein, zea-xanthin and ß-cryptoxanthin, which help act as protective scavengers against oxygen-derived free radicals. This helps protect us from various diseases. Rich in minerals, peaches contain potassium, fluoride and iron. Iron helps form red blood cells. Potassium helps regulate heart and blood pressure. Fluoride helps prevent cavities. Research also indicates that they help prevent obesity-related diseases such as diabetes, metabolic syndrome and cardiovascular disease.

With so many varieties that can be grown in a number of regions through the U.S., you can get fresh-picked fruit from May through late September. I’ve discussed grilling fruit before. To grill peaches, cut one in half and remove the pit. Brush olive oil on the cut side and place cut side down on the grill. Grill about 3 to 5 minutes until the peach begins to caramelize. Turn it over for 3 minutes. Remove and dribble honey, maple syrup or agave nectar on cut side if desired.

 

Today’s exceedingly simple recipe (if I’m allowed to call it that) is Grilled Peaches & Cream Cheese. It’s an easy-grilled peach dessert that starts by grilling peach halves. When you flip the halves over, you dribble honey and fill the peach with a scoop of soft cream cheese spread. Continue to grill it until the cheese is warm. Sprinkling chopped nuts on top before serving is a tasty option. I suggest pecans or walnuts. If you have a favorite cream cheese flavor, be sure to try it.

Grilled Peaches & Cream Cheese

Use organic when available. Serves 8

Ingredients

• 4 peaches, halved and pitted
• 2 tbsp olive oil
• 2 tbsp local honey
• 1 cup soft cream cheese
• chopped nuts for garnish optional

Instructions

• Preheat a grill for medium-high heat
• Brush peaches with a light coating of olive oil
• Place cut side down on the grill
• Grill for 5 minutes, or until peaches have nice grill marks
• Turn the peaches over, and drizzle a bit of honey on each
• Place a round spoonful of cream cheese spread in each half
• Grill for 2 to 3 more minutes, or until the filling is warm
• Optional sprinkle chopped nuts on top
• Serve immediately

Enjoy!

 

 

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Best Healthy Tri-Color Sweet Cole Slaw Mayo-Free

 

 

In the past, I’ve shared multiple salad recipes with shredded cabbage. I just love cabbage. I’m a fan of any crunchy slaw that comes together fast and balances out a meal. Then I discovered broccoli slaw and fell in love again. Most of the cabbage/broccoli salads used a creamy dressing that contained mayonnaise and few were sweet. My sister’s family is definitely a fan of sweet slaw. Today’s version of healthy coleslaw is vegan, Paleo, and dairy-free. 

 

 

 

 

 

Tri-Color Sweet Cole Slaw

Use organic when available. Serves 6

This healthy coleslaw with a sweet vinegar dressing is a no-mayo alternative to the classic creamy coleslaw version.  It is vegan, paleo & dairy free   

Ingredients

Slaw

• 1/2 medium red cabbage head shredded
• 1/2 medium green cabbage head shredded
• 2 heaping cups shredded carrots
• or use 1 lb package of tri-colored slaw or broccoli slaw
• 2 tbsp optional thin slivers red onions

Dressing

• 3 tbsp olive oil
• 1/3 cup apple cider vinegar
• 1 to 2 tbsp sugar
• 1/2 tbsp Dijon mustard  
• 1 tsp optional caraway or celery seeds
• salt and pepper to taste

Instructions

• In large bowl, mix all slaw ingredients
• In small bowl, whisk all dressing ingredients together until sugar dissolves
• Pour dressing all over the slaw and toss well to combine
• Cover and place in refrigerator for at least 1 to 2 hours
• Serve cold

Enjoy!

 

 

 

      

 

 

 

 

 

 

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Peach Coleslaw

 

I’m doing my recipe early due to Memorial Day in a couple of weeks. Traditionally, summer starts with Memorial Day. I'm wishing you all a day of safe time with family, with a few moments remembering those who served our country. Now let’s talk about coleslaw.

 Peaches are one of my favorite fruits.  Peaches are available from April to October.  Since Florida is a hot state, you probably think we don’t grow peaches.  Peaches do grow here, in mostly the north part of the state.  Our peaches are available April and May. By June, our markets are selling Georgia peaches.  No matter the state where they are grown, I just love fresh ripe peaches. I love them as my snack or dessert and also like adding them to many dishes.

 

 

 

My Peach Coleslaw is to similar dishes in some restaurants, and even Trader Joe sells it.  My recipe is similar to Trader Joe's with a few modifications. 

 

Peach Coleslaw

Use organic when available. Serves 6

Ingredients

• 16 oz bag of coleslaw or mix of shredded cabbage and carrots
• 1 cup raisins
• 2 large ripe peaches diced
• 1/3 cup diced red onion
• 2 tbsp unfiltered apple cider vinegar
• 1 tsp sugar
• salt and pepper to taste

Instructions

• In small bowl mix vinegar and sugar
• Optional – Add diced red onion and let it quick pickle for about 5 to 15 minutes
• Optional – Drain onions and reserve vinegar for dressing
• In large bowl combine cabbage/carrots with onion and raisins
• In the bowl of vinegar solution, add mayonnaise, salt and pepper
• Mix dressing well
• Toss cabbage mix with dressing
• Cover and refrigerate until ready to serve
• Toss diced peaches into slaw right before serving cold

 

 

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Best Low Fat Spinach Dip

 

 

 

One of the most popular dips for a party or get-together is spinach dip, which is usually high in fat. The classic recipe is a mix of sour cream and mayonnaise. To lower the fat content but still maintain flavor, I’m using fat-free versions of yogurt and cream cheese. You’ll have an easy dip without all the fat, but it still tastes great.

Low Fat Spinach Dip

Use organic when available. Serves 8

 

Ingredients

• 10 oz fresh baby spinach, steamed
• 1 cup plain fat-free yogurt, drained of excess whey
• 4 oz fat-free cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped scallions
• 1 clove garlic minced
• 1 tbsp fresh squeezed lemon juice

Instructions

• Place steamed spinach in a towel and squeeze until dry
• Chop spinach finely
• Place in medium bowl
• In a small bowl, add yogurt & cream cheese, and stir until smooth
• Add cheese mix to the spinach
• Add scallions, garlic, Parmesan, and lemon juice
• Stir until blended well
• Refrigerate for at least an hour before serving
• Serve with fresh vegetables, pita chips, and/or bread sticks

 

 

 

 

 

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Bacon & Cheese Stuffed Cherry Tomatoes

 

Al Fresco Uncured Chicken Bacon has 70% less fat and 40% less sodium than pork bacon.  Now I’ve tried turkey bacon before and expected something similar. I stand corrected. Tasted like regular bacon with great flavor. It comes both uncooked and precooked and ready to use. If you’re interested in trying it, check out your zip code for stores in the USA that sell it. This is NOT a sponsored post.

 

 

Memorial Day is coming at the end of the month with the remembrance of those who gave their lives for our country. It also marks the beginning of summer for most of us in the USA. Today I’m sharing a simple cold appetizer which is perfect for cookouts, parties, and other get-togethers. It’s an easy recipe for stuffed cherry tomatoes with bacon crumbles, Parmesan cheese, mayonnaise, green onion, and parsley. Don’t use bacon bits or a can of grated Parmesan if you want great flavor. Crumble the cooked bacon and add the mayonnaise, green onion, fresh parsley, and fresh grated Parmesan.

 

Stuffed Bacon & Cheese Cherry Tomatoes

Use organic when available. Makes approximately 8 servings with 2 pints of cherry tomatoes.

 

Ingredients

• 2 pints cherry tomatoes (about 24)
• 1 lb bacon cooked, drained, and crumbled
• 1/2 cup mayonnaise or mayonnaise substitute
• 1/2 cup freshly grated Parmesan cheese
• 1/8 tsp garlic powder
• 1/4 cup green onions chopped
• 2 tbsp chopped fresh parsley

Instructions

• Cook bacon, drain, and crumble
• Cut a very small portion of the bottom of each tomato so that they stand upright
• Cut a small slice from the top of each cherry tomato
• Using a melon baller or a small spoon carefully scoop out the seeds and pulp of each tomato & discard
• Place each little tomato upside down on a paper towel to drain
• In a bowl, stir together mayonnaise, Parmesan, garlic, bacon, green onions, and parsley until well blended
• Stuff each cherry tomato with the bacon mixture using a very small spoon
• Garnish with fresh parsley, green onions, or other herbs as desired
• Cover tray of stuffed tomatoes and chill in the fridge for at least 2 hours to blend flavors
• Serve chilled

 

  

 

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Easy Mango Salsa for Cinco de Mayo

 

 

Soon it will be time to celebrate the festive Mexican holiday of  Cinco de Mayo which is annually observed on May 5. It celebrates the defeat of the French army during the Battle of Puebla (Batalla de Puebla). It's a time for margaritas, beer, and savory food.

A tasty  salsa with a slight twist, mango salsa is easy to make.   You just need chopped  fresh mangoes, peppers, green onions, cucumber, cilantro, some lime juice, and seasonings. Salsa is a savory dish, but fresh fruit adds a nice sweet kick to it.

 

 

 

 Mango Salsa

Use organic when available. Serves 8 

 Mango salsa can be used as a dip for tortilla chips or served with tostadas & tacos,

or topping fresh fish or pork, black bean soup, or steak and pinto beans.

 

Ingredients

• 2 large ripe mangoes
• 1 small cucumber, seeded and choppedr
• 2 medium green onions chopped
• 1/2 cup diced sweet red pepper (stems, ribs, seeds removed)
• optional, 1 medium bell pepper (stems, ribs, seeds removed)
• optional, 1 plum tomato, seeded and chopped
• 1 medium jalapeño chile chopped (stems, ribs, seeds removed), less or more to taste
• 1/4 cup minced fresh cilantro
• juice of 2 limes
• salt and pepper to taste
• optional, pinch of cayenne pepper

 Instructions

• Peel and pit mangoes
• Finely chop  green onions
• Dice mangoes, cucumber, peppers, tomato
• Put lime juice in a medium sized bowl
• Add mangoes. cucumber, green onions, jalapeño, cilantro, salt and pepper to the bowl
• Mix well
• Cover and refrigerate at least one hour before serving.   Enjoy!    

  

  
          

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Chicken Avocado Salad With Citrus Chipotle Dressing

  

Chipotle Powder

Chipotle powder is made from just one ingredient: dried, smoked jalapeño peppers. They are then crushed into powder form. For a substitute I suggest smoked paprika which has a smoked earthy flavor similar to chipotle with less heat. Chili powder on the other hand contains a blend of ground red chiles with various spices, like cumin and oregano. In some blends, garlic and salt are also included. When using chili powder, you’d need to pare back on other spices in your recipe to prevent over seasoning.  Chipotle Powder is sold on Amazon.

 

 I’m a big lover of salads. and I’m always on the lookout for a new taste combination. Today’s dish is a green salad with romaine lettuce & arugula, cooked chicken breast, avocado, corn, grape tomatoes and black beans.  Sprinkle it with Feta cheese, drizzle it with Citrus Chipotle Dressing, and serve with crispy tortilla chips.  Yum! Yum! Perfect for lunch or even dinner this summer with the addition of fresh fruit. The dressing only contains 1/4 tsp Chipotle seasoning. Adjust to your taste more or less. 

 

Chicken Avocado Salad With Citrus Chipotle Dressing

Use organic when available. Makes 2 servings.

Ingredients

Chicken Avocado Salad

• 2 cups chopped romaine lettuce
• 1 cup arugula torn into bite-size pieces
• 1 Haas avocado sliced
• 1/2 can corn drained and rinsed
• 1/2 can black beans drained and rinsed
• 1/2 cup grape tomatoes halved
• 1/2 red onion halved and broken into ring halves
• 1/4 cup Feta cheese
• 2 cooked chicken breasts (about 6 oz) sliced

Citrus Chipotle Dressing

• 3/4 cup extra-virgin olive oil
• 1/4 cup orange juice
• 2 tbsp freshly-squeezed lime juice
• 2 tbsp honey
• 1/2 tsp dried oregano
• 1/2 tsp yellow mustard
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 cup fresh chopped cilantro or 4 tsp dried cilantro
• 1/4 tsp ground chipotle powder
• salt and freshly cracked black pepper 

Instructions

Citrus Chipotle Dressing

1. Place all ingredients in blender or food processor

2. Purée until smooth

3. Taste and adjust flavorings

4. Store in container with lid in refrigerator

Chicken Avocado Salad

• In large bowl combine romaine and arugula
• Add beans, tomatoes, onion, and corn
• Pour 4 tablespoons of Citrus Chipotle Dressing over salad
• Toss salad to coat ingredients
• Split salad onto 2 plates
• Top with chicken, avocado, and Feta cheese
• Serve with tortilla chips

 

 

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