Stew w/ Navaho bread

Beef Stew w/ Navaho Fry bread

This is how I make it! In the morning i go out into the garden and see what i have ready to pick, today it was some carrots and green beans, so gathered those up, went inside washed them off, snapped the green beans in half, cut up the carrots, set to the side for later. Here's the recipe:

Some kinda beef-diced up, I used chuck steak, but can use hamburger or sirloin, roast, etc
some vegetables- diced up, kinda like making a stew vegetables!
Broth-beef
1 bay leaf
diced tomatoes
some kinda tomatoes sauce or v-8 juice
salt and pepper
herbs- i gathered oregano, sage, summer savory, parsley, rosemary, chop them all up and set aside

i put a bit of the broth in the dutch oven and dump all the meat, the bay leaf and some garlic in to simmer till tender, .
When tender I add the green beans, carrots, v-8 or tom. sauce, diced tomatoes, herbs, pepper and salt if needed,  let simmer for a bit till vegetables are tender
Take out the bay leaf! Its ready if everything is nice and tender and juicy looking!
You can add beans also.

How I make the Navaho Fry Bread

about 4 c. flour
1 T. baking powder
1 t. salt
1 1/2 to 2 c.  warm water
about 1 c. of lard or some oil you use for frying

I put the flour in the bowl, add the baking pd, salt, mix it up.
Next I add the water, get it all mixed up in there, add more water if to dry.
kneed it a bit on the counter till its all smooth and satiny.

cover and let stand for about 15 min. under a cloth. letting it rest so it will be easy to roll or pat.
grab about 2 in ball of dough and pat or stretch or use the rolling pin to flatten out like a tortilla. Use flour if to sticky.
By this time your oil should be hot and waiting (so you have to pre-read the recipe!! to get this step!)
Put the dough in the pan, fry till golden brown, then turn and fry the other side till golden brown, take off drain and pat oil off. Ready to use!
Top with the above recipe, can eat like a tortilla or dip it!

Grilled Steak and Potato Kebabs!!

Grilled Steak and Potato Kebabs!
servings 4

For the chimichurri, puree:
2 c. fresh mint leaves
1 c. fresh parsley leaves
1/2 c. extra virgin olive oil(or whatever oil you have on hand)
2-3 cloves garlic
2 T. each of red wine vinegar and fresh lemon juice( can use bottled also)
1 1/2 t. gd. sumac or minced lemon zest
1-2 shallots
1 t. red pepper flakes

salt and black pepper to taste

For the kebabs, Toss:

6-8 red or yellow new potaatoes, ends removed , cut into 24 (1/2 in thick) slices
4 T. olive oil, divided(or whatever oil you have)

1 1/4 lb. beef tenderlion or top sirlon, cut into 2 inch chunks

Preheat grill for two zone grilling, heating one side to medium and the other to medium-high. Brush grill grate with oil(I just cooked the potatoes first then the meat)

For the chimichurri, puree all ingredients in a food processor, and season with salt and black pepper; set aside.

For the kebabs,toss potatoes with 2 T. oil; thread six potatoes onto each of four skewers so potatoes lay flat. Toss beef with 2 T. oil. Evenly divide and thread beef onto each of four skewers. Season kebabs with salt and black pepper. Grill potatoes, covered, over medium heat until brown and soft, about 7 minutes per side.
Add beef kebabs to grill; cook, covered over medium high heat, to desired doneness(about 3 minutes per side for medium rare). Rest kebabs 5 minutes. While resting, brush kebabs with chimichurri. Serve remaining chimichurri on the side.

*Serve on a nice green salad with some type of lettuce, tomato and red onions sliced thinly. Dressed with an Italian dressing or Vinaigrette.

BAKED Cheesey SPAGHETTI

1 lb. hamburger or elk or venison
salt
pepper
4 garlic cloves

2 -3 T. honey
Italian seasoning
canned spaghetti sauce or your own spaghetti sauce
1 lb. cooked spaghetti
Cheese, (shredded) colby or American or what you have

Cook spaghetti. Fry hamburger. Add all four seasonings. Fry until done. Drain grease. Add spaghetti sauce and stir.
Put some sauce and cheese in bottom of caserole dish, next add a bit of noodles, then sauce and cheese, continue on till your done and ending with sauce on top. or you could lay the noodles in the caserole and Pour sauce over spaghetti then sprinkle cheese on top to cover sauce. Or mix it all together and then put it in the caserole dish!" top with cheese!
Bake preheated oven 350 degrees until cheese is melted.

My Baked Spaghetti!!

My Baked Spaghetti

box of spaghetti noodles
1 jar of prepared spaghetti sauce or the canned kind
1 jar of whole or diced tomatoes or the canned kind
1 sm. can tomato paste
1 T. beef paste, bouillon or 1 cube
2 T. honey or if no honey use brown sugar!
lots of any type of cheese-3 or 4 cups
1 lb elk, beef, venison, chicken or turkey hamburger
salt and pepper to taste
2 t. garlic pd
8x11 baking dish

1. Bring water to boil for the spaghetti noodles. Add them when boiling
2. Fry hamburger, add salt, pepper, and garlic pd.
3. Add spaghetti sauce, whole tomatoes, and tomato paste to hamb. mix, stir it up real good!
4. Add the beef bouillon an honey, mix
5. Cook mixture on top of stove for about 1/2 hour
6. Grate what ever cheese you choose, and whatever amount you choose
7. When noodles are ready, drain and put back in pot, add sauce mix. Also add about 2 cups of the cheese. Mix well.
8. Pour in a baking pan, put in oven for 1/2 hour, cover with foil.
9. You can also add onions and mushrooms, serve with green salad and garlic bread

Garlic Bread

1 c. mayo
1 cube butter or marg.
5 cloves garlic, diced small
1 loaf of sourdough, French or Italian bread
Mix all together, spread on bread. Broil in oven for about 2 minutes! Watch, don't burn it!

Dry Rub Ribs!

Dry Rub Ribs

2 pounds baby back ribs

For the Rub:
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon smoky paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
25 grinds fresh black pepper
3 tablespoons vegetable oil

Preheat over to 300 degrees F.
Mix the rub ingredients together well in a small bowl.

Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour
the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on
a foil-lined baking sheet.

Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours. These are also good with my bbq sauce all over them!

Very Good Pot Roast!!!!!

Pot Roast w/ Mushrooms
i found this on foodnetwork site, its very good in crock or oven.
6 servings

1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup( can also make mushroom sauce.)
1/2 cup Chardonnay(I use other wine if I don’t have chardonnay or leave it out)
Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
Note: I also just cook it in the oven for about 3 hours depending on size of roast.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months

My Shish Kobobs!!

This is how I make my Shish Kabobs!

I start out by marinating the meat for a day. For this recipe I used a chuck roast and chicken breasts and cut
them up in squares. Tossed them in a Ziploc bag with homemade bbq sauce for the beef and homemade teriyaki sauce for the chicken!

The next day i cut up Vegetables, mushrooms, garlic, red and green peppers, cherry tomatoes, limes, red onions, and a pineapple(leaving the skin on). The vegetables are from my garden, so the meal wont be costing very much!! If you want, you can also marinate the vegetables for an hour or so, any longer they seem to break down and get soft.

Soak the skewers for a few hours if you remember!!

When everything is all ready and assembled on your counter start kabobing!

After everything is skewered i run my sauce brush over the meat and vegetable with some of the marinade!

Now you can either grill the kabobs or cook them in the oven. My grill is broke(dh says i used it to much! hahah!) so i had to cook mine in the oven and our smoker. For the oven i cooked at 35o degrees for 25-30 minutes, and put it on broil at the end to get it crispy and carmelized looking for about 5 min. watching carefully!

*During the cooking time I spread some marinade over the kabobs a couple more times as they were cooking.
Gee i just realized I forgot to take a done picture!!hahahah next time!!

debbie

SLOPPY JOE STUFFED PEPPERS

SLOPPY JOE STUFFED PEPPERS

1 pound ground beef
1 ounce onion, chopped, about 2 tablespoons
1 stalk celery, chopped
1 clove garlic, minced
1/2 cup tomato sauce
1 teaspoon granular Splenda
1 1/2 teaspoons white vinegar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces cheddar cheese, shredded
3 green peppers, halved lengthwise

Brown the ground beef, onion, celery and garlic;drain fat.







Stir in all remaining ingredients except the cheese and green peppers. Simmer 10 minutes.







Meanwhile, parboil the peppers in a little boiling water 3 minutes; drain. Place peppers in a baking dish. Stir half the cheese into the hamburger mixture; fill peppers with meat. Top with remaining cheese. Bake at 350º 15-20 minutes until hot and bubbly and peppers are tender. Makes 6 servings Can be frozen

My Beef Stew!! to can

My Beef Stew !!

3 lb.beef or elk cut into about 1/4 inch pieces, brown(opt. can leave meat out)
6 Cups water or some beef broth
2 Teaspoon Salt
1 t. thyme
1/2 Teaspoon pepper
2 Cloves garlic minced
1 Qt chopped tomatoes
2 c. celery
4 c. carrots
1 Cup chopped onions
6 med. potatoes

this will make 14 pints or 7 quarts Use a large pot to combine beef, water, salt and pepper Bring to boil, spoon off scum, add garlic Add all of the vegetables Vegetables and meat will cook more while canning Put in jars with 1 Inch head space Process in a Pressure Canner pints 60 minutes quarts 75 minutes Remove jars to cool on towels