What may seem like a simple meal in the slow cooker can mean a tasty, special meal for two. Ingredients such as garlic, shallots, carrots and jarred piquillo peppers offers a variety of flavors in this easy slow cooked dish. Served over rice, is my serving suggestion.
Piquillo peppers have never been a staple in my pantry. But after this dish, it very well may be.
I will definitely make this dish again. Very tasty combination of flavors. The recipe and photos are below.
An easy dessert recipe is also below. Enjoy!
Slow Cooker Stew for Two
Prep time: 15 minutes
Cook time: 6 hours
Total time: 6 hours and 15 minutes
1 lb. stew beef chunks
2 teaspoons fresh ground black peppercorn
3 garlic cloves, peeled, crushed and minced
1 shallot, peeled and diced
2 Tablespoons diced jarred piquillo peppers
1 teaspoon olive oil
16 ounces baby carrots
6 ounce can tomato paste
1/3 cup water
1 teaspoon olive oil
2 teaspoons ground dried basil
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
Spray slow cooker bottom and sides with nonstick cooking spray.
Place first 6 ingredients in slow cooker; placing meat in center and sprinkle and drizzle other items over meat. Arrange carrots around meat.
Create sauce. In a small bowl mix sauce ingredients until combined.
Add sauce over meat and other ingredients in center of slow cooker.
Cover and cook on low 5 to 6 hours, or on high for 3 to 3 1/2 hours. Serve warm.
Pineapple Cream Cheese Tartlets
Yields: 15 tartlets (Double, Triple, even Quadruple) (More for More Smiles!)
4 ounces cream cheese, softened
1/4 cup plus 2 Tablespoons powdered sugar or Confectioner’s sugar
1 Tablespoon lime juice
2 teaspoons lime zest (optional)
1/4 cup canned pineapple chunks, plus 1 Tablespoon juice from can, divided
1 package of Athens Mini Fillo Shells
Preheat oven at 375º F. Line baking sheet with parchment paper.
Beat together first 4 ingredients plus 1 Tablespoon of juice from can pineapple until smooth, creamy and well blended.
Arrange shells on baking sheet and place approximately 1 tablespoon of cream cheese mixture in each shell.
Bake for 8-10 minutes. Cool.
Garnish with chunks of pineapple. Serve.
Posted in Beef, carrots, Cheese, cream cheese, Desserts, Fruit, Meats, Pastries/Breads/Muffins, pineapple, Roast, Sauces, Slow Cooker, Snacks, tarts, Tomatoes, Vegetables
Tagged Angela McClure, baby carrots, Baked Goods, Baking, baking dish, beef recipes, beef stew, Black pepper, carrots, Chef, chili peppers, Cook, Cream cheese, crock pot, dinner, everyday meal, Flavor, Foodie, foodie friends, Home, home cook, Ingredient, Kraft Foods, Lodosa, meat recipes, Paula Deen, peppers, piquillo peppers, Rachael Ray, Rachael Ray Show, recipe, Recipes, slow cooker, stew beef, supper, Tablespoon, Teaspoon, Tyler Florence, weekly meal, Worcestershire sauce
My recipe Italian Ravioli with Pesto is a Finalist in the Tyler Florence Ultimate Wine and Food Sweepstakes !! THANKS to Everyone Who Voted for My Dish!!!
So, now it’s up to Tyler Florence, himself, to review the final recipes and decide on the 5 entries that will win and will travel to San Francisco! Not only will the winners fly to San Francisco, but they will also enjoy dinner at Tyler Florence’s Wayfare Tavern, private cooking demonstration with Chef Tyler Florence at his West Coast Kitchen Essentials shop in Mill Valley, visit and tour at the Michael Mondavi Family Estate in Napa, and dinner at Tyler’s Rotisserie & Wine restaurant.
Fingers crossed!! Hoping that my tasty ravioli recipe will be one of the winning recipes!! I got luggage for Christmas, so I’m READY!!!
I’m ALSO hoping that my foodie friend Josee Lanzi is also a finalist in the contest too!! Her Trout and Creamy Mango Sauce stood out to voters as well. Thanks for you guys who were voting for her as well. Glad to help out a great, hard working lady like herself. Her and I ventured the RealWomenofPhiladelphia.com for a while and she was a finalist on there as well. Good Going Again, Josee!! Hope to see you in San Francisco!! We could BOTH use a nice trip!!
Posted in Contest
Tagged cooking, Home, josee lanzi, Kraft, Kraft Foods, michael mondavi, mill valley, napa valley, Paula Deen, Ravioli, realwomenofphiladelphia.com, recipe, San Francisco, Tyler Florence, Wayfare Tavern, west coast kitchen essentials
I knew that it would be different to be interviewed on TV, but it was more than different. It was such an honor and a “blast” to have Raleigh’s local station, WNCN TV-17‘s own Page Crawford interview me this morning.
Page is not only pretty, she is talented. I felt so at ease sitting with her and I felt as though I was simply talking to a friend. Thanks Page for your support and help this a.m. And speaking of a.m. IT WAS EARLY! I don’t know how everyone looks so perky and it may be caffeine, but all I know is all of the anchors looked very healthy, perky and bright this a.m. as well. All very business-like and very nice and accommodating.
Oh, and we discussed Dei Fratelli tomato products and my winning recipe in the Dei Fratelli Ripened Recipe Contest I announced a month ago. Thanks again, Dei Fratelli. I can’t wait to try more recipes using your wonderful tomato products!
Watch this at WNCN
Posted in carrots, Cheese, Contest, Havarti, Italian Cuisine, Mozzarella, Mushrooms, Pizza, Snacks, Tomatoes, Vegetables, Zucchini
Tagged Angela McClure, Baked, Baked Goods, Baking, baking dish, baking pan, canned carrots, canned tomatoes, carrots, Cary, cook book, cooking contest, Dei Fratelli, del monte, DirecTV, food blog, Food Network, Food Network Magazine, Foodie, foodie friends, groceries, grocery store, harris teeter, havarti cheese, healthy eating, healthy meals, hiding vegetables, home cook, kid's meals, Media General, North Carolina, oven, oven roasted, Page Crawford, Parmesan, Pizza, pizza cheese, pizza pan, pizza sauce, Raleigh, recipe contest, recipe winner, Recipes, Ricotta, ripe, television interview, Time Warner Cable, tomatoes, vegetables, vegetarian, winning recipe, winning recipes, WNCN, WRAL-TV, Zucchini
When trying to think up a recipe to go along with a Cabernet Sauvignon, I thought up a creative ravioli recipe. I’ve tried ravioli before making them using wanton wrappers. So, after I designed the recipe, I entered it into the Tyler Florence Wines Ultimate Food & Wine Experience.
Now, that it has been entered, I need YOUR VOTE!! Please vote for my Italian Ravioli with Pesto. The Recipe is listed there, and I have listed it here as well. Such a fantastic dish to be served with a great wine like Tyler Florence Wines’ Cabernet Sauvignon.
So, PLEASE VOTE for my tasty Italian Ravioli with Pesto. Go to site by clicking on photo above and VOTE! It’s on page 2 of the Cabernet Sauvignon Tab! Thanks for Your Support!!
Italian Ravioli with Pesto
Serves: 4 – 6 servings (30 wontons)
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
6 ounces jarred sun-dried tomatoes, drained
2 ounces dried porcini mushrooms
6 ounces white button mushrooms, chopped
2 Tablespoons chopped fresh basil
1/2 cup chopped fresh parsley
2 garlic cloves
3 Tablespoons chopped walnuts
2 green onions, chopped
1/4 cup balsamic vinegar
2 teaspoons tomato paste
1/3 cup canned Italian seasoned crushed tomatoes
2/3 cup olive oil
1/2 cup grated Parmesan and Romano cheese
couple pinches both salt and ground black pepper
1/2 cup jarred roasted red peppers, drained and diced
1/2 cup ricotta cheese
2 cloves garlic, minced
2 Tablespoons finely chopped basil leaves
1/2 pound sliced Italian Bresaola, sliced into thin 1-inch strips
1 pound package round wonton wrappers (60 wonton wrappers)
1 egg plus 1 Tablespoon water, whisked for egg wash
Create pesto. Place sun-dried tomatoes and dried mushrooms in a bowl and cover with warm water for 15 minutes, or until tender. Remove sun-dried tomatoes and mushrooms from water and place in a food processor or blender. Add basil, parsley, garlic, nuts and onions; process until well blended. Add vinegar, tomato paste, crushed tomatoes and process. Stir in olive oil and grated cheese. Sprinkle with salt and pepper. Set aside until ready to serve.
Create wontons.In a large saute pan bring heavily salted water to a boil. Reduce the heat slightly to a gentle boil.
Assemble the ravioli: Put a wonton wrapper on a clean dry working surface and brush the entire wrapper with egg wash. (Keep the remaining wonton wrappers covered while working to prevent them from drying out.) In a medium bowl, mix peppers, ricotta, garlic, and basil together. Put a few pieces of beef in the center of each wrapper then add 1/2 to 1 teaspoon of ricotta mixture on top. Gently stretch another wonton over top to cover, connecting the edges of the wrappers, press to secure. Gently lift, cup hands over filling to release any air inside, pinch around the rim to secure and put on a plate or large flat dish. Repeat with remaining wontons.
Cook the wontons: Gently put a batch of wontons in the boiling water, turn over half way through cooking and remove after about 5 minutes. Repeat for all wontons.
Serve warm ravioli equally in bowls with pesto sauce spooned over wontons. (Pesto can be warmed in microwave or on stove top for a few minutes if desired.)
Posted in Appetizers, Beef, Contest, Italian Cuisine, Meats, Mushrooms, Ravioli, Tomatoes, Walnuts
Tagged Cabernet Sauvignon, Cook, Home, Olive oil, Ravioli, recipe, Tablespoon, Wonton