Beef Stew from Leftover Round Roast

Ingredients

• 1 lb leftover (cooked) beef bottom round roast (or leftover beef), cut into bite sized cubes
• 2 carrots, sliced
• 3 medium potatoes (I used the potatoes left with the roast)
• 1 cup chopped onion
• 4 cloves garlic
• 4 cups beef broth (low sodium)
• 2 cups hot water
• 1 tsp salt, or to taste
• 1 tsp pepper, or to taste
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried parsley, or 1 Tbsp fresh parsley
• Olive oil cooking spray
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Directions

1. In large crockpot set on low, combine beef broth, hot water, carrots, potatoes, beef, salt, pepper, garlic powder, opinion powder and parsley.
2. Spray a medium frying pan with olive oil and heat over med-high heat for 1 minute. Add onions and do sauté until translucent (about 2-3 mins). Add garlic to pan and continue to sauté until onions are brown and garlic is fragrant. Add the garlic and onions to the pot. Cover and let cook on low for 8 hours.

Sweet and Sour Chicken

• 3-4 boneless chicken breasts
• Salt and pepper
• 1 cup cornstarch
• 2 eggs, beaten
• 1/4 cup oil

Sauce:

• 3/4 cup sugar
• 4 Tbsp ketchup
• 1/2 cup distilled white vinegar
• 1 Tbsp soy sauce
• 1 tsp garlic salt

1. Preheat to 325 degree F
2. Cut up chicken breasts. Coat in cornstarch and the in egg. Brown in oil, and place in 9x13in baking dish.
3. Mix ingredients for sauce and pour over chicken.
4. Put in oven and bake for 1 hour, turning chicken every 15 minutes.

 

Garlic Brown Sugar Chicken

• 3-4 chicken breasts (I cut mine in half)
• 3 garlic cloves, minced
• 4 Tbsp brown sugar

1. Sautéed minced garlic in oil until garlic starts to brown.
2. Remove from heat and add brown sugar, mix well.
3. Place chicken in greased baking dish and cover with brown sugar mixture.
4. Bake at 500 degrees F for 20-30 minutes, or until chicken is cooked through.

Recipe via http://jujugoodnews.com/baked-garlic-brown-sugar-chicken/ and pinned on Pinterest.

Brown Sugar Baby Carrots

 

• 16 oz baby carrots
• 1/3 cup brown sugar
• 2 tsp butter
• 1 cup of water
• Salt and pepper to taste

1. Mix all in a saucepan and bring to a boil.
2. Reduce to medium heat and boil for 20 mins until tender and liquid is all cooked away

Tortillas

• 2 3/4 cups flour
• 5 Tbsp shortening (can also use butter or oil) (I use olive oil)
• 3/4 tsp salt
• 3/4 cup warm water

Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated. If this isn’t done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture. Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps. If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary). Scoop the dough onto your work surface and knead until smooth. It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.

Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes – this makes the dough easier to roll.

Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner – stack them one on top of the other in the warmer.

 

Recipe via http://theurbanspork.com/2010/05/flour-tortillas/

Chicken Ranch Tacos

• 2-3 chicken breasts
• I cup chicken broth (I used a bullion cube dissolved in 1 cup water)
• Packet of ranch dressing mix
• Packet of taco seasoning
• 1 onion, sautéed. If desired.

1. Mix ranch dressing mix and taco seasoning with chicken broth.
2. Place chicken breasts in crock pot and cover with broth mixture.
3. Cook on low for 3 hours.
4. Shred chicken and place back in crockpot for 30 mins.

Best on homemade tortillas (in my opinion) topped with sautéed onions, back beans, whatever you want.

Enchiladas (Stephanie's)

• Taco meat
• Shredded cheese
• Refried beans
• Enchilada sauce
• Tortillas

1. Divide the ingredients among the tortillas. Use only a tiny bit of sauce inside the roll.
2. Pour sauce in baking dish. Place rolled tortillas seam down in sauce.
3. Cover with sauce and cheese.
4. Bake at 350 degrees for 30 mins (or until you think they are done.)

Recipe via Stephanie Langley