GO BACK TO BED BEEF STEW

I chose the name for this hearty beef stew after hearing about the name of a recipe from the old cookbook, "The I Hate To Cook Book". My reason for naming this "Go Back To Bed Beef Stew" instead of "Stay Abed Stew" is, you have to get out of bed to put the stew together, and then you can go back to bed for hours.

3 lbs stewing beef or chuck roast, cut into 1 ½ inch cubes

Salt and freshly ground black pepper

2 T avocado oil

1 bag frozen pearl onions or 2 onions, coarsely chopped

3 cloves garlic, minced ¼ 

¼ cup all-purpose flour

½ cup red wine

2 T tomato paste

1 T balsamic vinegar

½ t Kitchen Bouquet (optional)

2 bay leaves

1 sprig fresh thyme or 1 t dried thyme

4 cups (1 qt) beef stock or broth

4 carrots, peeled and diagonally cut into 1 inch chunks

1 lb small white potatoes, scrubbed and cut in half

1 cup frozen peas (optional)

Dry beef with paper towels, then generously season with salt and pepper. 

In a Dutch oven, heat oil over medium-high heat. 

Brown the beef in three batches then remove and set aside.

In the same pot, lower the heat to medium, add the onions and garlic and cook another minute.

Sprinkle on the flour and stir for a minute.

Add the wine to deglaze the pot, stirring up all the brown bits sticking to the bottom of the pot.

Add the tomato paste, balsamic vinegar, bay leaves, thyme, and beef broth.

Return the meat to the pot, cover and place in a 250 degrees F oven for 4 hours.

Remove pot from oven, raise heat to 350 degrees F.

Remove bay leaves and stir in the carrots and potatoes. 

Place back in oven for another 1 hour. 

Stir in peas and cook for 5 minutes. 

Ladle into bowls and serve with hot rolls.

Serves 4

ANNIE LOU'S CHICKEN & DUMPLINGS

Chicken and Dumplings is a southern comfort dish and my absolute favorite, especially during autumn and winter's cold months. It's not quite Spring, so this is still a perfect warm dinner.  This is a version of my grandmother's recipe. I remember her making this for lunch for my sister and me.

I updated it by taking most of the skin off the meat before cooking and meat off of the bones after cooking. My grandmother (Anna Louise) used only drumsticks and thighs, with the skin on.

If you prefer all dark meat, use 7 to 8 thighs and drumsticks. You can also use a combination of both white and dark meat.

8 cups (2 quarts) chicken stock or broth

3 large bone-in, chicken breasts (about 3 lbs.) 

2 bay leaves

2 sprigs of fresh thyme, leaves removed or ½ t dried thyme

Salt and freshly ground black pepper 

In a large Dutch oven, bring chicken stock or broth to a low boil.

Add the chicken breasts, bay leaves, and thyme, 

Reduce heat, partially cover, and slowly simmer 45 minutes.

Remove chicken to a bowl or platter and let cool.  

Remove bay leaves and discard. 

Skim off any foam and discard.

To the broth add:

1 medium onion, finely diced 
4 large carrots, peeled and finely diced

4 stalks of celery, cut in half lengthwise and diced

½ t sea salt

½ t fine ground black pepper

Simmer, partially covered for another 10 minutes.

When chicken is cool enough to handle, remove skin from chicken, pull meat from bones and tear into bite-size chunks.

Return chicken pieces to pot.

Herbed Dumplings

1 ½ cups all-purpose flour
2 t baking powder                                                           

½ t sea salt 

½ t fine ground black pepper

2 T minced parsley

1 t minced chives

1 cup whole or 2% milk 

In a bowl, mix the dry ingredients together. 

Gently mix in the milk.

Drop mounds with a tablespoon or small ice cream scoop into the simmering broth with chicken pieces.  

Cover tightly and slowly simmer 15 minutes.

Ladle into bowls with a few dumplings on top and garnish with some minced parsley.

Serves 4 

SUPER BOWL-STYLE CHILI

Chili freezes well and if you don't have a crowd for the Super Bowl game or other football games, make this amount of chili and freeze the rest for another time. Use your favorite ground chile powder, but the combination of ancho, chipotle, and New Mexico gives this chili a wonderful smoky flavor.

Lee's Kitchen Tips:
There is a difference between chili powder and chile powder. Chili powder (ending with an "i") is a blend of ground chile pods and other spices. Chile powder (ending with an "e") is pure ground chile pods with no additives. 

1 T avocado oil, divided

1 medium yellow onion, finely diced   
1 large green bell pepper, finely diced  
1 Jalapeño chile pepper, seeded and minced  
1 poblano pepper, seeded and minced (optional)  

1 T garlic powder

3 lbs ground sirloin or chuck

2 (14-oz) cans fire roasted tomatoes, lightly blended (see below)
1 (6-oz) can tomato paste

4 T chile powder (your favorite)
3 T brown sugar    

1 T smoked paprika                                                

1 T ground cumin

1 T ground coriander

1 T freeze-dried or dried oregano

1 t cayenne pepper

1 bottle of your favorite beer
2 cups beef broth
2 (14-oz) cans chili beans in a mild chili sauce

Salt and freshly ground black pepper to taste

2 T masa or corn flour

Add 1 tablespoon of oil and add the onion and peppers.
Sauté for 10 minutes.

Spoon into a large bowl and set aside.

Add the other tablespoon of oil to the Dutch oven and brown the beef in two batches while breaking up with a wooden spoon. Spoon the browned beef into the bowl with the onion mixture.
Brown the second batch of beef and when brown, return the onion-beef mixture to the Dutch oven. 

Pour the tomatoes into a bowl and puree lightly, with a hand held emersion blender, or you can do this quickly in a blender.  Do not blend until completely smooth.

Add the rest of the ingredients, except the corn flour, and stir to combine.

Simmer partially covered for 1½ hours, stirring often.

Mix the masa or corn flour with a tablespoon of beef broth and add to the chili.

Stir to combine and simmer another 10 minutes.

Suggested condiments for toppings:
Shredded cheddar or pepper-jack cheese
Sliced black olives  

Scallions, thinly sliced

Cilantro leaves
Lime wedges

Serve with cornbread and a green salad.

EVERYTHING BAGEL CUCUMBER BITES

These appetizers are great to take to parties.  I made one plate with gravlax salmon, cut into 1-inch strips.  I made a second plate without salmon.

Bagel Topping

1 t poppy seeds

1 t toasted white sesame seeds

1 t black sesame seeds

½ t dried minced garlic

½ t dried minced onion

¼ t sea salt flakes or coarse sea salt

Cucumber Bites

1 large English cucumber

1 5 oz container Boursin Shallot & chive cheese, room temperature

4 oz plain goat cheese, softened to room temperature

2 oz plain cream cheese, softened to room temperature

1 T sour cream

¼ t garlic powder

¼ t sea salt

In a small bowl, mix together the Topping ingredients and set aside.

Wash cucumber and peel a few strips off of cucumber.

Slice into ¼-in round slices and set aside on a cutting board

In a medium bowl, mix together the Boursin cheese, goat cheese, cream cheese, sour cream, garlic powder, and salt, until well combined.

Spoon mixture into a star-shaped tip piping bag.  

Fold over top and close securely.

Pipe decoratively on top of each cucumber.

Sprinkle each decorated cucumber with some of the Bagel Topping.  

Refrigerate up to 1 hour before serving.

Serves 8 to 10

ALL MOST HOMEMADE COCONUT CAKE

I read about this in a magazine.  You will not notice the difference between a box cake mix and a homemade cake.

Coconut cake is such a delicious dessert to have once in a while.  I made this cake and cut a slice each for the two of us and cut the rest into three portions.  I froze them on a baking sheet in my freezer until they were hard enough to cover with plastic wrap.  

Now I have cake whenever we have the urge for coconut cake again.  To frost the cake, I put three pieces of wax paper just under the bottom layer and put the cake plate on a Lazy Susan.  It is messy putting the coconut on the sides but when finished, you can pull the pieces of wax paper out and along with the mess and pour it back on the top of the cake.

1 Box Betty Crocker Super Moist White Cake Mix

Follow directions on back of box but:

In place of water, add milk or buttermilk.

In place of oil add equal amount of unsalted butter, melted and slightly cooled.

Add 3 large eggs & ½ t pure vanilla extract.

Preheat oven to 325 degrees F

Spray oil on the bottom and sides of 2 8-inch cake pans.

After mixing cake mix in a stand mixer fitted with a paddle attachment, 

pour the batter evenly into the 2 pans and smooth top with a knife.

Bake for 30 to 33 minutes until a toothpick comes out clean.

Wait 10 minutes, looses sides and col on a baking rack for 30 minutes.

Butter Cream Cheese Frosting

2 (8-oz) packages of cream cheese

1 ½ (12-oz) sticks unsalted butter, room temperature

½ t pure vanilla extract

¼ t coconut extract

4 to 4 ½ cups confectioners' sugar

6 oz sweetened shredded coconut

In the bowl of an electric mixer fitted with a paddle attachment, combine the softened cream cheese, butter, vanilla, and coconut extract on low speed.

Add the confectioners' sugar, one cup at a time and mix until just smooth.

Place a layer of cake, top side down, on a plate and spread with frosting.

With a sharp knife, slightly cut off the dome of the cake.

Place the second layer on top, top side down.

Frost the top and sides.

Sprinkle the top with coconut and lightly press more coconut onto the sides.

Refrigerate until ready to serve.

Serves 10 

CHICKEN À LA KING

The origin of Chicken à la King has been disputed over the years. One claim is that it was created at Delmonico's Restaurant in New York City. Another version claims it was created at the Claridge's Hotel in London. Another account is that it first appeared in the Bellevue Hotel in Philadelphia, and yet another is it was created at the Brighton Beach Hotel in Brooklyn, New York. We do know for sure is that it was created in the late 1800s. I prefer my version without green bell peppers and pimentos. 

You can also shred the chicken into smaller pieces and serve it inside crêpes instead of over rice, noodles, or toast points.

4 T unsalted butter

8 oz mushrooms, wiped clean and sliced

1 medium yellow onion, diced

1 clove garlic, minced or pressed

½ t sea salt

½ t freshly ground black pepper

¼ cup all-purpose flour

1 t paprika

1 t dried thyme

2 ½ cups chicken broth                                                 

3 large boneless chicken breast halves, cut into bite size pieces

1 can cream of chicken soup   

¼ cup dry sherry (optional)                                                  

½ cup whole milk or half-and-half

2 T snipped fresh chives or parsley

                                                            

In a large skillet, melt butter over medium heat and add mushrooms and onion, sauté for 5 minutes. 

Add garlic and sauté one more minute.

Stir in salt, pepper, flour, paprika, and thyme.

Add chicken broth, chicken, chicken soup, and sherry.

Bring to a boil, while stirring.

Lower heat and simmer 2 to 3 minutes.

Add milk or half-and-half. 

Cover and slowly simmer for 30 minutes.

Serve over long grain and wild rice, or noodles, or toast.

Sprinkle with chives or parsley, for garnish

Serves 4 

ARTISAN BREAD

You too can make bakery-style artisan bread at home.  I made this round loaf of bread in the morning, went to church while it was rising.  After changing into more comfortable clothes, I finished up the bread, and then took a nap before dinner.  

If you have some sourdough in your refrigerator, add about ¼ cup to the dough while mixing.  I added some sourdough and it gave the bread a delicious sourdough taste and crispy crust.  I love the aroma of a loaf of sourdough bread.

Another delicious way to make this bread is by adding some chopped rosemary and grated zest of a lemon in place of sourdough.

3 ½ cups bread flour

1 T instant yeast

1 T finely chopped rosemary

1 T granulated white sugar

1 ½ t sea salt

1 ½ cup warm water (115 degrees F)

In the bowl of a stand mixer, whisk together flour, yeast, sugar, and salt.  

Attach a dough hook and slowly mix until combined.  Dough will be sticky.

Cover bowl with plastic wrap and place in a warm spot for 2 to 3 hours.

You can also place it in the refrigerator overnight.

After dough has risen, scrape out onto a generously floured surface and knead for about 1 minute.

Form into a ball with your hands, cover loosely with plastic wrap while preheating the oven.

Preheat oven to 450 degrees F.

After oven reaches temperature of 450 degrees, place a 3 ½ to 4 qt Dutch oven in the oven for 15 minutes.

Carefully remove Dutch oven from oven, spray bottom with cooking spray.

Score the top of the bread with a sharp knife and gently drop into the Dutch oven.

Place lid on top and return to the 450 degree oven.

Bake for 30 minutes.

Remove lid and bake another 15 to 17 minutes.

Remove from oven and allow to cool in Dutch oven for 10 minutes.

Carefully lift bread with two spatulas and place on a cooling rack to cool completely before slicing.