Easy Brunswick Stew

I have fond memories of brunswick stew. Growing up so close to the NC/VA border, this stuff was a staple of our diet. I remember my papa and his brother , my Uncle William making stew in a huge cast iron vat that we affectionately called the witches cauldron growing up. When it wasn't in use, it sat on my nana and papa's back porch, where my siblings and cousins used it as a toy box. But once the weather was warm enough, the pot went out in the yard and the making of stew began. We would cook it all day  and then put it in containers to take home to freeze to have  for the winter months. My Uncle  William has passed on, but my papa still makes it every year. And sadly, I have already used all of my stew from the last batch. I will have to wait until after easter when they pull  out the pot and make more. But to satisfy my cravings  until then, this crockpot version will do. While it is definitely not the real deal, it is close enough . So nice to have a bowl of this stuff on a cold winter night. I use leftover pulled bbq pork for this recipe, but you can use pulled pork that you buy ready made at the grocery store or big box stores like Sam's and Costco. I have seen containers of shredded pork at both stores, though never tried it. I usually double the recipe when I make the bbq pork so we can have this stew later in the week.Oh, and I always double this recipe.


Crockpot Brunswick Stew

Ingredients

• 1 large onion, chopped
• 1 celery rib, chopped
• 2  cups barbecued pork, shredded
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can tomato sauce
• 1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained
• 1 (15 1/4-ounce) can lima beans, drained
• 2 potatoes, peeled and cubed
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon Worcestershire sauce

Preparation

Combine all ingredients in a 5-quart slow cooker. Cook, covered, at HIGH 6 hours and 30 minutes.

Banana Pudding Pie

One of my favorite desserts ever is banana pudding. Growing up, it was the dessert of choice on every menu. Especially summer get togethers. Family members fight over the last portion of the banana custard goodness. Over the years I have made my air share of huge dishes of homemade banana pudding. But for a weeknight dessert, I make the easy pie. It serves all 6 of us with a serving left over for  my husband the next day. I always have bananas around for he kids to snack on, so this pie is easy to whip up .

Banana Pudding Pie

Ingredients

• 1 (12-oz.) box vanilla wafers, divided
• 1/2 cup butter, melted
• 2 large bananas, sliced
• 1 box instant vanilla pudding, prepared as directed on box
• 1 container whipped topping ( I use fat free Cool whip)

Preparation

1. Set aside about 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed.  Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pieplate.
2. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
3. Arrange banana slices evenly over bottom of crust. Spread half of the pudding over the bananas ; top with 20 vanilla wafers. Spread remaining pudding over vanilla wafers.
4.Spread the whipped topping over  the pudding , to the edges.
5.Refrigerate before serving to firm up.

Old Fashioned Beef Stew

 I have already messed up my weekly menu plan. My hubby asked for beef stew so I accommodated him and made a batch of it . Easy to make , which is a pre requesite for me lately. I usually just use what vegetables I have on hand. This time it was parsnips, mushrooms, celery, potatoes and a small handful of carrots. Now let's see if I can stick to the rest of the week's menu...

Old Fashioned Beef Stew

adapted from Allrecipes

Ingredients

• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup water
• 3 tablespoons quick-cooking tapioca
• 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 pounds lean beef stew meat, cut into 1-inch cubes
• 3/4 cup sliced mushrooms
• 4 medium carrots, cut into chunks
• 3 medium potatoes, peeled and quartered
• 2 celery ribs, cut into 3/4-inch chunks
• 1 medium onion, cut into chunks
• 
  

Directions

1. In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients; mix well. Pour into a greased 13-in. x 9-in. x 2-in. or 3-qt. baking dish.
2. Cover and bake at 375 degrees for 1-3/4 to 2 hours or until meat and vegetables are tender.

Baked Bean & Kielbasa Soup

So I debated posting this recipe because , well, it looks gross. So totally unappealing to anyone searching for gorgeous food to prepare and serve . This picture and the recipe has actually been in my draft queue for a few months. I was going through my posts this morning and decided to just post it . Because at the end of the day, it is easy, cheap and my kids love it. Not to mention I always have kielbasa and a few cans of  baked beans on hand in my pantry , just in case I  need to make something that I know my kids will eat.  It is a thick soup, and it fills up their  bellies on cold nights. So don't judge me. If it gets them fed with no whining , turned up noses and defiant verbage from my kids. Which , sometimes, is what I need!


Baked Bean & Kielbasa Soup

Ingredients

• 2 slices thick bacon, sliced 1/2-inch
• 2 tablespoons margarine 
• 1 garlic cloves, minced
• 1 small onions, chopped fine
• 1 green peppers, chopped 
• 3 cups chicken broth 
• 2 (16 ounce) cans baked beans 
• 1/2 lb smoked sausage, cut into  small pieces

Directions

1. Melt the margarine in a large saucepan, then fry the bacon pieces in it until just beginning to crisp.
2. Add the garlic, onion and green pepper. Cook until the veggies are soft.
3. Gently stir in the chicken broth,  beans and sausage, and simmer uncovered for about 15 minutes.

Old Fashioned Cheese Straws

These cheese straws are requested by my kids all the time. Growing up, my nana and my mama made them religiously for us to snack on and now my kids ask for them too. I use the absolute sharpest cheddar cheese I can find and sometimes I need to add an extra drop or two of water to the dough if it is too floury.The red pepper is completely optional. I usually forget to add it in. I have made these so many times, I know the recipe by heart. If you do not have a cookie press, just roll out the dough and cut it in strips and bake as directed. These make great appetizers and luchbox snacks. And teachers love them as a "thank you " gift.

 

Old Fashioned Cheese Straws

Ingredients

• 1/2 lb grated sharp cheddar cheese
• 1/4 lb butter, softened
• 1 1/2 cups flour, sifted
• 1/2 teaspoon salt
• 1 dash red peppers ( optional)
• 1/4 teaspoon paprika
• 3 teaspoons water

Directions

1. Cream cheese and butter.
2. Add dry ingredients and water.
3. Refrigerate for one hour.
4. Working in batches , put dough in a cookie press with a star attachment.
5. On a cookie sheet lined with parchment paper, make straws the length of the cookie sheet in rows.
6. Bake on ungreased cookie sheet at 350 degrees for 15 minutes.

Bucatini with Bacon Sauce and Meatballs

I have to admit, I do not watch food network very often.  I am not a fan of contestant shows and i would prefer to watch Giada, Guy and Ina on a loop over and over again. Not to mention with 4 kids and a husband , my tv time is limited . Last weekend I was actually home alone and decided to watch whatever show was on at the time, which  happened to be The Best Thing I Ever Made.  With Beau MacMillan being a fave of mine that needs his own show ( hint, hint, food network, if you are reading this )  he contributed this bucatini pasta with bacon sauce and meatball dish that his friend's mother made for him growing up. It looked amazing when he was preparing it and I immediately printed the recipe and went and bout the ingredients. Let m tell you, it was ah-mazing! I bought thick cut bacon and let it render until slightly crispy and used lean organic beef....Yum! The only thing I did differently is to simmer the meatballs in the sauce when they were done cooking. My kids did not  like the bucatini pasta, so I will use fettucine next time to please them. I think the fatness of the noodles turned them off. I served  italian bread and olive oil dip, and fresh salad. Perfect pasta meal to feed a large crowd. Thank you, BeauMacMillan, for another winner! Maybe I should watch Food Network more often.







Bucatini with Bacon Sauce and Meatballs
 recipe from Beau McMillan Food Network

Ingredients

Bacon Sauce:

• 8 strips regular bacon
• 1 large onion, diced
• 1 clove garlic, minced
• Salt and freshly ground black pepper
• Two 28-ounce cans chunky ground tomatoes

Meatballs:

• Oil, for greasing pan
• 2 pounds  lean ground beef
• 3/4 cup breadcrumbs
• 3/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
• 3/4 cup fresh parsley leaves, chopped
• 2 or 3 cloves garlic, minced
• 2 eggs
• Salt and freshly ground black pepper
• 1 pound bucatini pasta

Directions

For the bacon sauce: Cut the bacon into pieces. Using a big saute pan or skillet that has a cover, cook over medium heat until almost crispy. Don't drain the fat. Add the onions to the pan. When the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. Cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.

For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl, combine the beef, breadcrumbs, Parmigiano-Reggiano, parsley, garlic, eggs and some salt and pepper. Form into 1 to 1 1/2-inch meatballs and place on the prepared baking sheet. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 10 minutes. Make sure to turn every few minutes to brown on all sides.

Cook the bucatini according to the package directions.

Serve the meatballs over the pasta with the bacon sauce on the side. Garnish with freshly grated Parmigiano-Reggiano.