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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Trees & Sky at The Condo

 

 

Today’s photos are more from the condominium grounds, with a viewpoint on the building next door. The grounds are kept beautifully, with grass cutting weekly. Grass grows year round in Florida, although very slowly in the winter. Between my building and the next is a nice walkway and lots of trees. Florida’s blue skies are really the norm. I hope you enjoy the photos. 

 

 

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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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A Lovely Spring Day in Michigan

 

 Today's spring photos are from my friend Diane who lives in the greater Detroit area. One day spring was everywhere in her garden. I do love tulips which of course do not grow in hot Florida. Thanks, Diane!

 

 

 

 

Spring is my favorite time of year. As a child, it seemed a miracle when things around me came alive after the drab, gray days of winter. I do miss a northern spring and all the beautiful spring flowers like daffodils, tulips, forsythia, and lilacs. When I lived in Michigan, it was like a fairy land when you woke up to a sea of yellow blossoms on bushes everywhere or tulips in all the yards. I now experience northern spring vicariously through the photos of others. Florida does not get cold enough for all these beauties.

 

 

 

 

 

 

 

 

 

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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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