Beef Stew with Cheddar Dumplings

BEEF STEW WITH CHEDDAR DUMPLINGS

Ingredients:
2 pounds beef stew meat, cut into small pieces and floured

Garlic

salt to taste

Black pepper to taste

1 tablespoon oil

2 quarts water

8 beef bouillon cubes

1 medium onion, chopped

1 (16-ounce) can sliced carrots, undrained

1 (16-ounce) can green beans, undrained

Splash of liquid smoke

Dumpling Ingredients:

2 cups buttermilk biscuit mix

1 cup shredded cheddar cheese

2/3 cup buttermilk or milk

Directions:
Coat meat with flour, garlic salt and pepper. Brown meat in oil. In Dutch oven combine water, bouillon, onion, carrots, green beans, and liquid smoke. Bring to a boil. Add browned meat and simmer 30 minutes. For dumplings, combine biscuit mix and cheese. Add milk to form a soft dough. Drop by tablespoonfuls into bubbling stew. Cover and simmer for 12 minutes, do not lift cover until dumplings are done. Serve with slaw and garlic bread.

Bread Machine Cream Cheese Yeast Bread

Note: Rediscovering our bread machine has made our house smell delicious and the boys are quite addicted. It is a nice thing to share with neighbors!

Bread Machine Cream Cheese Yeast Bread

Ingredients
1/2 cup water
1/2 cup cream cheese, softened
2 tablespoons melted butter
1 beaten egg
4 tablespoons sugar
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoon active dry yeast

Directions Place the ingredients in the pan in the order as suggested by your bread machine manufacturer. Process on dough cycle. Remove from machine, form into a loaf and place in greased 9x5 loaf pan. Cover and let rise until doubled. Bake in a 350 degrees F oven for approximately 35 minutes.

Ham and Cheese Quiche

Note:     Don't tell my boys that real men don't eat quiche because they LOVE it.    We have it quite often.    By far their favorite is ham and cheese quiche.      I always make two at a time so that we have it for supper and then one for breakfast the next morning.

Ham and Cheese Quiche


Ingredients
1 (9-inch) Pie shell, thawed
2 cups shredded sharp cheese
1 cup chopped ham
1/4 cup yellow onion, finely chopped
2 eggs, beaten
1/2 cup mayonnaise
1/2 cup evaporated milk

Directions
Preheat oven to 375. Toss together cheese, ham, and onion. Spoon into pie shell. Whisk together remaining ingredients until well blended. Pour over ham and cheese mixture. Bake 45 minutes, or until golden and knife inserted into center comes out clean.

Copycat Bonefish Grill Bang Bang Shrimp

Note:    Anytime I am on Facebook and someone posts about going to eat at Bonefish Grill, nine times out of ten they will say they have eaten "Bang Bang Shrimp".    It seems to be just "the" thing to eat when you are at Bonefish.      I ran across this copycat recipe and decided it was a must try!


Copycat Bonefish Grill Bang Bang Shrimp

Spicy Sauce:
1/2 cup mayonnaise
4 teaspoons chili garlic sauce (sambal sauce)
1 teaspoon granulated sugar
1/2 teaspoon rice vinegar

Souffle:
1 egg, beaten
1 cup milk
3/4 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon rubbed (ground) sage
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
8 to 12 cups vegetable shortening or oil
16 to 18 medium shrimp, peeled and deveined

Garnish:
1 handful of mixed greens
1 green onion, chopped (green part only)

Directions
Combine all ingredients for chili sauce in a small bowl. Cover the sauce and set it aside for now.
Combine the beaten egg with milk in a shallow bowl. Mix flour, panko, salt, black pepper, sage, onion powder, garlic powder, and basil in another shallow bowl.

Heat shortening or oil to 350 degrees F. Use the amount of oil required by your fryer.
Bread the shrimp by first coating each with the breading. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.

When your oil is hot, fry the shrimp for 3 to 4 minutes or until golden brown. Drain on a rack or paper towels. When all of the shrimp have been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of the sauce over the shrimp and stir gently to coat. Stack the shrimp on a bed of mixed greens, then sprinkle the stack with chopped green onion.

*Serves 2 to 4 as an appetizer.

Easy Blueberry Cobbler

Note:  I found some blueberries in the freezer.   I made some into syrup for pancakes for breakfast yesterday and then used the rest to make a quick and easy blueberry cobbler.    Mmmm... come on summer.   Ready for fresh vegetables and fruits!

My Easy Blueberry Cobbler


Ingredients
2 sticks unsalted butter
2 cups self rising flour
2 cups sugar
2 cups milk
3-4 cups fresh blueberries

Directions
Heat oven 350    Melt butter in the bottom of a 9 x 13 pan. Mix flour, sugar and milk. Pour over melted butter. Top with fruit. Batter will rise over it. Bake at 350 for about 40 minutes

Crock Pot Chicken Enchilada Soup

Note:  We are supposed to get a wave of cold weather.  I HOPE!   I plan to throw all of this into the crock pot so that we can enjoy soup over the next couple of days.  

Crock Pot Chicken Enchilada Soup

Ingredients
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 tablespoons minced garlic 
1 rotisserie chicken, about 4 cups shredded, remove the skin
32 ounces reduced sodium chicken broth
2 -  28 ounce cans mild green enchilada sauce
2 - 10 ounce cans Mild Rotel diced tomatoes with peppers
4 cups cooked spanish rice (I used a package version from Knorr)
2 tablespoons ground cumin
8 ounces sour cream
shredded cheddar cheese for topping
1 bag tortilla chips for topping

Directions
Saute' onions in oil over medium heat until softened.   Stir in garlic and cook another minute.  Pour into crock pot and turn on Low.   Add the rest of the ingredients.  Stir well and let cook on low for 4-6 hours.   Serve into bowls.  Top with shredded cheese and tortillas chips.

Cheez It Macaroni and Cheese

Some of the guys we hosted for 180 Weekend.

Note:  We hosted 15 tenth grade boys this weekend as part of discipleship weekend for our church.   Each guy was told to bring a 2 liter of their favorite drink and some sort of snack food.   Apparently tenth grade boys love Cheez It crackers because we have five boxes left at our house.     Tonight we are trying this recipe using some leftovers!

Cheez It Macaroni and Cheese

Ingredients

1 box elbow macaroni

3/4 stick butter

8 ounces cheddar cheese, shredded

1/2 cup heavy cream

2 cups Cheez-Its, crushed

Salt and pepper, to taste

chopped chives, to garnish

Directions
Preheat oven to 375 degrees. Boil macaroni until it's tender. 7-10 minutes (check firmness). Strain and set aside. Melt the butter in a medium saucepan, then add a splash of cream. Add a handful of cheese and stir until combined. Add another splash of cream and stir again, add more cheese and stir again. Repeat this process until you only have a little cheese left (reserve that to sprinkle on top). Return macaroni to pot, pour cheese sauce on top and stir. Pour into an oven-safe pan or casserole dish. Stir in some crushed Cheez Its and salt and pepper. Sprinkle remaining cheese and Cheez-Its on top. Bake for 15-20 minutes or until Cheez -Its are lightly toasted on top.