I love comfort food; there's no doubt about that. However, with making great comfort food, you find yourself either using old family recipes or trying out a bunch until you find the recipe that is perfectly comforting for you and your family.
I love a good beef stew - always have, always will. My favorite "classic" comfort foods are typically stews, roasts with lots of carrots and potatoes, chicken and dumplings, pot pies, etc... In my opinion slow cooked and in lots of flavorful juices is one of the best ways to eat carrots as I'm normally not a huge fan (unless they're cooked in somekind of sweet, sugary substance but that kind of defeats the whole "eating veggies" thing!) Ever since I made this recipe from Williams-Sonoma I've loved it, however I decided to tweak it some to suit it more to what I wanted that night. There wasn't a lot of variation made, however those adaptations made me LOVE, LOVE this recipe.
NEW Favorite Beef Stew
2 lb. boneless stewing beef, cut into 1-inch cubes
Salt and freshly ground pepper, to taste
3 Tbs. vegetable oil
1 large yellow onion, finely chopped
2 garlic cloves, crushed
1 cup red wine (I used Cabernet)
3 Tbsp. flour
1 cup tomato sauce
14 oz. reduced sodium beef stock (one can)
4 carrots, peeled and cut into 1⁄2-inch pieces
1 1/2 c. diced frozen green beans
4 medium red potatoes, cut into 1⁄2-inch pieces
2 bay leaves
1-2 teaspoons dried thyme
- S&P Beef to taste while heating 1 tbsp. vegetable oil in dutch oven over medium-high heat. Add half of the seasoned beef to the dutch oven and cook until brown, about 3-4 minutes, use tongs to rotate and continue browning on the other sides, about 3-5 minutes total. Transfer the cooked beef to a bowl and add 1 tbsp. oil, repeating beef cooking steps with remaining beef.
- Reduce heat to medium and add last of the oil (1 tbsp.) Add onions, S&P and scrape up brown bits from the bottom of the pan. Cook about 5 minutes, or until onions are softened. Add garlic, stir and cook about another minute.
- Stir in flour and cook about 2 minutes. Add in wine, scrape bottom of pan and cook until flour is dissolved. Add in beef stock and tomato sauce, stirring to completely incorporate. Add bay leaves and thyme to taste and simmer a minute or two.
- Add beef, cut carrots and potatoes, stir tocombine, cover and simmer on low about 1 hour. About 10 minutes before planning to serve, add frozen greeen beans, combine and allow to heat through before serving.
I'm from St. Louis. The home of Gooey Butter Cake. Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis. We love it. What's not to love with butter, cream cheese, powdered sugar, oh my!
But, considering I've made it numerous times, I'm always up for a new variation. Nutella? Check! Cookies? Don't mind if I do! Pumpkin? Well of course! While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake. Sold! I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!
One thing people may not realize is that Gooey Butter Cake is very easy to make. Just a few ingredients really! Just mix them, ba…
OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion. I love the cake fillings at Costco and wanted to make a variation on that. This is really semi-homemade but oh so good! It's rich, creamy and decadent. Even my husband loved it, and he's not really a cake fan. It was so easy to make too!
Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis! They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat. No fork required - my kind of dessert!
Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be). The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.
Nutella Cannoli Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…