Stew Beef

Would you believe it was 65º here yesterday?  Yes, 65º F in Ohio in November!  But don't get too jealous...it's supposed to be 35º and snowing Thursday.  Please tell me how that is possible.  

We just started our wood burning stove in the basement.  I think I'm going to move to the basement!  If you've never experienced the warmth that comes from a fire....heaven.  That's the only word that gives it justice.  It's just amazing.  

I usually take my laptop down and write papers or work on other homework while standing by the fire.  Yes, I have to stand by it.  If I sat down I'd probably fall asleep!  (Sorry...analysis essays usually don't have the most thrilling topics)

The past couple of nights we've even eaten dinner downstairs.  A warm meal by the warm fire...nothing is better than that! Especially when its a bowl of Stew Beef and noodles/mashed potatoes.  

In the morning just throw all the ingredients in a crock pot and, by dinnertime, its ready to go!  Our family of four usually has leftovers too.  My dad loves to take the extra beef with a little sauce and make a sandwich for lunch.  Never tried it myself, but he claims it's delicious.

Crock Pot Stew Beef

by Simple and Sweet Creations

6071028

Ingredients

• 1-2 pounds stew beef
• 2 cans cream of mushroom soup
• Mashed Potatoes or Noodles

Instructions

Combine stew beef and soup in crock pot.

Cook on low all day.

Serve over mashed potatoes or noodles.

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Italian Chicken

Without a doubt, I think chicken is my favorite meat.  No matter what you do to it (besides burn it!) it tastes amazing!  Some of my favorite chicken dishes Chicken and Rice, Chicken Pot Pie, Chicken Nuggets, S&P Chicken, and this Italian Chicken.

Quick and easy, it makes a perfect weeknight dinner.  Especially when I forget to set something out or I need leftovers for the rest of the week.  Usually I end up making extra for lunches!  I'll either cube it up add it to a salad, mix in a little BBQ sauce and put it on a sandwich, or throw it in a container and eat it as is.  No matter which way I reuse it, it still tastes amazing on Friday.  

It's best not to over marinate the chicken.  I've found that it becomes a little dry sitting for over an hour.  If you have to choose between 15 minutes or 1 hour and 15 minutes, do the 15 minutes.  It will still taste fine!  And this recipe is written for a conventional oven, but in the summertime we love to throw it on the grill!

Start by cutting your chicken into cubes.  I've found it's easiest (and safest!) to use scissors.  Place chunks in a small bowl.

Pour Italian dressing over the chicken.  Be generous here!  You want the chicken completely covered.

Slide the marinated chicken cubes on skewers and place on a foil lined baking sheet.

Broil on high 8-10 minutes per side or until chicken is no longer pink inside. You'll have to watch carefully.  Unfortunately the cooking time varies with every oven.

Serve with a salad or baked potato for the perfect meal!

Italian Chicken

6071022

Ingredients

• 1 pound chicken breast
• Italian dressing

Instructions

Cut chicken into chunks and place in a small bowl. Cover with Italian dressing and marinate in the refrigerator 30-60 minutes.

Slide marinated chicken chunks on skewers and place on a foil lined baking sheet.

Broil on high 8-10 minutes or until chicken is no longer pink inside. Cooking time may vary depending on your oven.

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