Luzianne sweet tea…because some traditions are not meant to be broken. Sunday dinner and sweet tea is a tradition that goes way back to childhood. I had to lighten up on the sugar by using agave nectar instead. I favor agave nectar because it is low glycemic, and my body does not feel that sugar rush when I use it as a sweetener in my beverage. There are arguments to be had on both sides on the pros and cons of agave, but as I do not like Stevia, and want to get away from refined sugars, this is my middle ground. Let your body be the deciding factor in what’s good or not for you. On a funny note, I have been known to pull out my agave nectar at a restaurant, because those packs of artificial sweeteners just won’t do. Lol!
One pot dinner today. It’s been a while since we’ve had old fashioned beef stew, and as I was piecing all the elements of a great stew in my mind, I could taste a combination of tender chuckeye steak for the meat, portobello mushrooms, sweet potatoes, russet potatoes, green beans, carrots, celery, garlic onion, with the fresh flavor off thyme, and the deep earthiness of bay leaves. Mmm….so good. Everything tastes better when allowed to brown a little in your pot, so that is what I did with the meats and vegetables, then deglazed with a little red wine and Marsala, before adding rich tomato sauce and stock, along with all the goodies. A surprise flavor element to add is a cinnamon stick. It adds that little something that you can’t put your finger on in the dish (trust me, it won’t taste like dessert). This is a complete meal for me, but I will make a side of sour cream cornbread for my family to have along with their stew. Hearty, and comforting, on all levels. Now into the oven it goes in my 8 qt Dutch oven to cook and forget about for a couple of hours while I tend to other things around the house. I mean, who has time to watch a pot of stew on the stove, and stir? That’s what Dutch ovens are for…oven babysitters. :-)
Kiss these ribeye ribs on the grill with mesquite chips, then throw them in a Dutch oven with a half bottle of red wine for “adult barbecue sauce.” Put it in the oven, and after a while we will have poor man’s ribeye with reduction wine sauce. Lol!
Peek at GF Broccoli Cheddar Soup with Homemade Jalapeño-Cheddar Croutons plated. Everything tastes good in pretty bowls. Gotta go, Empire is on!
Hurt me! This soup won’t know what hit it when I throw a couple of those croutons on top. I know I said Jalapeño-cheddar, but I had to add a little Parmesan-Reggiano to the mix and brown a little to add another nutty cheese layer to the croutons. We’re not pining for good, we’re shooting for sho’nuff good!
Rushed home so I could get a pot of soup going. It’s soup and salad day here at my house (easy hump day meal, right), and I was craving some good ole broccoli cheddar soup like Panera Bread, only better. And those crunchy croutons they reserve for their salad was a must for me on top of the soup. Well, I just happen to have some leftover GF jalapeño cheddar bread that I plan to cube and butter sauté for some delicious croutons. This will be yummy! I have not even added the cheese yet, and it already looks like it needs a spoon dipped in. :-)
Here is the recipe link from which this soup was adapted. To make it gluten-free, I used brown rice flour, and I doubled the cheese to use Sharp cheddar and Dubliner, along with a teaspoon of dry mustard. You can tweak this recipe to make it just the way you like by adding more or less of anything. Enjoy!
Dinner is Served! Southwestern Brisket, Red Cabbage Slaw, Roasted Corn on the cob, and Homestyle Oven Fries
I have been anxiously awaiting this Southwestern Brisket to get done since morning. My slow cooker died, so I was forced to use my Frontignac Dutch oven to set this meat up for a low and slow braise. I love brisket, and steered away from ordering it out at restaurants because I found it to be dry. Then comes along this recipe from Ina Garten (recipe link provided below) that marries all the sweet, savory, and spicy flavors I would crave in a sopping brisket sandwich – chiefly molasses, onions, and chipotle peppers. I knew just from reading the ingredient list this would be a winner, and it has been a favorite ever since the day my family tried it. Click on the link and try it for yourself!