Beef Stew

Ingredients

• 2 tbs. canola oil
  
• 1 large Vidalia onion, chopped
• 2 large cloves of garlic, minced
• 1 lb. sweet potatoes, peeled and cubed
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1/2 tsp. garlic powder
  
• 2 lbs. stew beef
• 2 tbs. brown rice flour
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 c. sherry wine
• 1/2 c. white wine
  
• 4 c. beef broth
• 1-4 oz. can tomato paste
  
• 12 oz. frozen green peas, thawed
• 2 tsp. dried parsley
  

Directions

1. Heat oil over medium heat. Add onion, garlic, potato, thyme, rosemary, garlic powder, 1/2 tsp. salt and 1/2 tsp. black pepper. Cook 5 minutes or until onion is tender.
2. Meanwhile, toss beef cubes in flour and remaining salt and pepper. Increase heat to medium high, add beef to vegetable mixture and cook 5 minutes, or until beef has browned.
3. Add wine and increase heat to high. Allow to cook for 5 minutes or until wine is reduced by half. Add beef broth and tomato paste. Simmer for 1 1/2 hours over low heat. Add green peas and simmer an additional 15 minutes. Sprinkle with parsley and serve. Serves 4 to 6.
   

Herb Baked Catfish

Ingredients

• 1 lb. catfish fillets
• 1/2 tsp. dried oregano
• 1/2 tsp. dried Herbs de Provence
• 1/2 tsp. dried basil
• 3/4 tsp. paprika
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 tbs. canola oil
• 2 tbs. lemon juice
• 1 large clove of garlic, minced
• parsley
  

Directions

1. Preheat oven to 350 degrees. Mix together oregano, Herbs de Provence, basil, paprika, salt, and pepper. Sprinkle over fish.
   
2. Mix together oil, lemon juice, and garlic. Drizzle over fish. Place in oven and bake 20 to 30 minutes. Garnish with parsley. Serves 2.
   

Slightly Smashed Red Potatoes

Ingredients

• 6 small red potatoes
• 1 tbs. EVOO
• 1 1/2 tsp. sea salt, divided
• 1 1/2 tsp. garlic powder
• freshly ground black pepper
• parsley for garnish

Directions

1. Preheat oven to 400 degrees. Roast potatoes for 45 minutes, or until fork tender. Raise oven temperature to 425 degrees.
   
2. With a knife make "X" slits on top of each potato. Use a potato masher to slightly smash each potato. Drizzle with EVOO and sprinkle each potato with a 1/4 tsp. of sea salt, garlic powder, and freshly ground black pepper. Bake an additional 15 minutes or until potato tops turn golden brown. Serves 3.
   

Grilled Okra

Ingredients

• 1 lb. of frozen okra, thawed
• 1 tbs. EVOO
• 3/4 tsp. seasoning salt

Directions

1. Preheat grill pan over medium high heat. Meanwhile toss together EVOO and seasoning salt. Place okra on grill and reduce heat to medium. Cook 5 to 7 minutes per side, or until grill marks appear. Serves 3.
   

Pumpkin Turkey Chili
recipe adapted from LoveandOliveOil.com

Ingredients

• 2 tbs. canola oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 medium sweet potato, cut into 1/2 inch cubes
• 2 large cloves garlic, minced
• 1 pound ground turkey
• 1 (28 ounce) can diced tomatoes
• 1 (14.5 ounce) can red kidney beans
• 2 cups (1 14.5 ounce can) pumpkin puree
• 1 can chicken or vegetable broth
• 2 tbs. chili powder
• 2 tsp. cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 tsp. ground red pepper
• 3 tbs. hot sauce

Directions

1. Heat oil in a large skillet or Dutch oven over medium-high heat. Saute the onion, bell pepper, sweet potato, and garlic until tender, about 15 minutes.
   
2. Meanwhile in a separate skillet, brown ground turkey and drain. Add turkey to sauteed vegetable mixture. Stir in canned tomatoes, beans, pumpkin, and broth. Season with chili powder, cumin, pepper, salt, red pepper and hot sauce.
3. Reduce heat and simmer for 1 hour. Serves 6.

My helper in his new apron..."Real Men Wear Aprons"

Simmering Chili...

Almost done...

Let's eat!

Sweet Potato Souffles

Ingredients

• 4 medium sweet potatoes, peeled and cubed
• 2 cups almond milk
• 2 tbs. maple syrup
• 1 tbs. honey
• 1 tbs. EVOO
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. salt

Directions

1. Place potatoes in large dutch oven and cover with water. Bring to a boil and reduce heat to medium and simmer for 30 minutes or until tender. Drain and set aside.
2. Heat remaining ingredients in same dutch oven over medium heat. Add potatoes and mash well until all ingredients are blended. Allow to mashed potatoes to thicken. Transfer to ramekins and heat in 300 degree oven for 15 to 20 minutes. Serves 4.
   

Cranberry Pork Chops
recipe adapted from Taste of Home

Ingredients

• 6 bone-in pork loin chops
• 1 can (14 ounces) jellied cranberry sauce
• 1/2 c. cranberry or apple juice
• 2 tbs. Dijon mustard
• 2 tbs. cornstarch
• 1/4 cup cold water
• salt and pepper
  

Directions

1. Season pork chops with salt and pepper. Place pork chops in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, juice, and mustard until smooth; pour over chops. Cover and cook on low for 7-8 hours or until meat is tender. Remove chops; keep warm.
2. In a small saucepan, combine cornstarch and cold water until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops. Serves 6.