Wanna put the pedal to the metal? You can in Texas! They have opened the fastest HWY in America. You can go 85 mph on that new HWY, and you know people will go faster! Can you imagine cruising speed at 90 mph? Vroom Vroom! See more here...
My FBP (Favorite Bass Player) and I have been dating for 2 1/2 years, and 2 of those years he lived in Nashille while I lived in Seattle. Yesterday, after 3 days of driving alone he moved to Seattle. So I wanted to make him something epic that would coat his tummy in a comforting way, and let him know just how much I love him for making the move so we can be together. Thank you for all of your suggestions! This is what I decided to make! Oh, YES he loved it! Plus he had seconds! SCORE!
Pot Roast Stew
2 - 3 pound beef top round
4 cloves garlic
1 white onion
4 stalks celery
1 lb. small red potatoes
1 cup red wine
1 can cream of mushroom
1/2 cup beef broth
1/2 cup homemade salsa (optional, I used it for a little heat)
Flour to coat the meat
3 sprigs fresh rosemary
1 tbsp. dried thyme
salt and pepper
Rinse and pat the meat dry, then coat in the flour. In a large dutch oven, brown on all sides. Typically 4 - 5 minutes per side. Remove from pan.
Add all veggies to pan minus the potatoes. You will add them later. Let the veggies go about 3 minutes or so, you don't want them soften. Add the rosemary and thyme, salt and pepper. Add the meat back to the pot.
In a separate bowl, mix together cream of mushroom, beef stock, wine, and salsa. Then pour over meat and mix into pot. Turn up the heat and let the mixture come to a boil.
Now pop into a 350 degree oven for 1 1/2 hours.
Check meat and add your potatoes. Turn down oven to 250 and cook for another 1 1/2 hours. Make sure to baste the meat with the juices in the last 30 minutes or so.
Remove pot from oven, and return to stove. Add a small mixture of butter and flour to make a thicker sauce. Let it heat through, and then serve with a warm roll!
Rainbow chard! I've never ate it, BUT it showed up in my Full Circle Farms box. So once again, this home cook was inspired.
Here's what I did!
Lemon, Garlic Rainbow Chard Wheat Couscous
1 bunch rainbow chard
3 cloves garlic
2 tbsp. fresh parsley
splash of chicken stock
1 package of wheat couscous
salt and pepper
First remove leaves from chard, and chop the stems.
Saute onion and stems in olive oil about 5 minutes. Then add garlic. Add leaves and stems of rainbow chard and a splash of chicken stock. Let the chard soften and go limp. Once soft, add 1/2 fresh lemon juice.
Isn't rainbow chard pretty in the pan?
Make the coucous according to package directions. I do not use all of the seasonings packet, because it's loaded with salt. Rather than water, I use chicken stock to boil the couscous. Plus, I like to saute a little onion, garlic, and red pepper before adding the chicken stock and a little buttter.
Once coucous is done, add the rainbow chard, the other 1/2 fresh lemon juice, fresh parsley, and I LOVE to add some fresh grated parmesian cheese on top!
I served this along with roasted boneless chicken breasts that I coated with a little apple butter!
Nom nom nommy! You are getting your green veggies, and they are so good for you!
Order your box of Full Circle Farms produce today, and get the first box FREE! Follow the link below...
Doin' the happy veggie dance, because I got my Full Circle Farms produce box today! In it, I found fresh organic spinach and a gorgeous leek! I was inspired! So I bought some fresh salmon and went to work! The recipe follows....
Lemon, Garlic Spinach and Leek Salmon Bake
1 filet salmon
4 cloves garlic
1/3 cup bread crumbs
1 bundle fresh spinach
1 cup chedder cheese
salt and pepper
Preheat the oven to 375 degrees.
Rinse salmon, pat dry, and put a little olive oil, salt and pepper on it. Put it back in the fridge until you need it.
Saute olive oil, leeks, garlic. Then add spinach and saute until spinach has wilted. Then, add to a bowl with bread crumbs, cheese, 1/2 fresh lemon juice, with salt and pepper.
Place salmon in a greased pan, and add the mixture on top of salmon.
Bake 20 - 25 mintues, or until fish flakes. Yum!
Don't forget, if you order Full Circle Farms produce right now you get one box FREE! Use the promo code "WOLF" and the link below to get started.
Full Circle Farms delivered a box of fresh organic produce, and with it came these juicy, delicious Washington honey crisp apples. I felt inspired, so I grabbed some thick boneless pork chops and went to work.
Chipolte-Brown Sugar Garlic Gremolata Glazed Pork Chops w/ Apples
1 Washington honey crisp apple
2 boneless pork chops
1 chipolte pepper in adobo
1 tbsp. adobo sauce
1 tbsp. fresh cilantro
4 tbsp. brown sugar
1 clove garlic
salt and pepper
Preheat oven to 400 degrees.
Chop garlic, then add cilantro and salt and chop into a paste. Put in a bowl with 1/2 fresh squeezed lime, and 1 chopped chilpolte pepper, and the adobo sauce.
Salt and pepper pork chops and place in the bowl to marinate for 10 minutes or so.
Peel and slice the honey crisp apples. Squeeze the other half of the fresh lime on the apples to keep them from browning.
Place apples in tin foil lined pan and bake 10 minutes.
Then, take the apples out of the oven and place the apples on the bottom and a few on the top to roast the rest of the way. Bake 25 more minutes!
This is such a yummy apple/ pork chop recipe! It wakes everything up!
Order Full Circle Farms now and get a box FREE! Use the promo code word "Wolf"!
This cleaning lady (who is also a struggling mother of 3) showed up to clean this house.... and realized that someone had BOUGHT HER the house!! Truly an awesome story here! Watch below.
(photo-- Collin Anderson/flickr)
Citing Ty Herndon as inspiration yesterday... Billy Gillman filmed a video and uploaded it to YouTube. He is also gay.
Billy claims the fact that he is gay has kept him from signing a major record deal. If that's true, that is sad and...
Ty Herndon has come out of the closet! Read the entire story from People Magazine HERE.
Here's a couple of my favorite Ty Herndon songs from the 90's:
Good for you, Ty. I support your courage and hope you can be a role model...
Meghan Trainor (who sings "All About That Bass") steps up to the mic and belts out an AWESOME version of Taylor Swift's "Shake It Off"! This is addicting! Check it out.
(photo: carla da souza campos/Flickr)