German Black Pepper Beef Stew (Pfefferpotthast) Simple & Delicious❣

The flavor of this stew and the very tender
bites of beef and potatoes is fantastic ~
so delicious!  

Ingredients:

1 pound beef stew meat, cut into bite sized pieces

2 cups chopped onion (about 1 onion)

2 - 3 teaspoons minced garlic (2 - 3 cloves)

2 tablespoons butter

2 cups beef broth

2 tablespoons Homemade Browning Sauce*

3/4 cup white wine

1 teaspoon black pepper**

1 1/2 to 2 cups cubed potatoes (about 2 to 3 potatoes, depending on size)***

1/2 teaspoon salt

Method:

In a large pot or Dutch oven, saute the onion and garlic in the butter, over medium heat, until the onions are golden in color.

Add the beef and brown on all sides.

Add the broth, browning sauce, wine and pepper to the pot. Stir to mix and simmer at low to medium-low heat, uncovered, for one hour.

Add the salt and potatoes. Stir to cover the potatoes in the broth. Cover and continue to cook until the potatoes become tender, about 25 to 30 minutes. Makes 4 servings.

*Homemade Browning Sauce: 

1 cup brown sugar

1/2 cup hot (not boiling) water

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

1/4 teaspoon dried parsley

1/4 teaspoon apple cider vinegar (optional)

Add the brown sugar to a medium saucepan. Turn fan on above stovetop. Stir with a wooden spoon or silicone spatula over medium low heat until the sugar begins to melt and turn into a dark syrup. This will take about 10 to 12 minutes. (If it begins to smoke before it darkens, turn the heat lower and remove from the heat briefly before continuing to cook.

Once the sugar darkens, remove from the burner. Very slowly add the hot water while continuing to stir. (The sauce may steam.) Stir in the spices and vinegar.

Allow to cool. Pour into an airtight container or jar. Store in the refrigerator until needed. Makes about 2/3 cup of sauce.

Notes:

If there are hardened pices of brown sugar in the sugar and water mixture, place the saucepan over a low heat and stir continously until the hardened pieces disolve.

Use in gravies, sauces, marinades, soups, stews, roasts and all other meat recipes. Browning Sauce adds flavor and color to dishes. This homemade sauce can be used instead of storebought Gravy Master & Kitchen Bouquet.

**This stew is warming, but not spicy. If you prefer, the pepper may be reduced to a 1/2 of a teaspoon.

***I used Yukon Gold potatoes. Two cups equaled a little less than 3/4 of a pound of potatoes.

Note: This stew is so outstanding, that my husband asked me to please double the recipe the next time that I make it. 😃

Homemade Browning Sauce (Substitute For Kitchen Bouquet & Gravy Master)

This simple sauce adds a nice color
and flavor to sauces, gravies,
soups, stews and more.

Ingredients:

1 cup brown sugar

1/2 cup hot (not boiling) water

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

1/4 teaspoon dried parsley

1/4 teaspoon apple cider vinegar 

Add the brown sugar to a medium saucepan. Turn fan on above stovetop. Stir with a wooden spoon or silicone spatula over medium low heat until the sugar begins to melt and turn into a dark syrup. This will take about 10 to 12 minutes. (If it begins to smoke before it darkens, turn the heat lower and remove from the heat briefly before continuing to cook.

Once the sugar darkens, remove from the burner. Very slowly add the hot water while continuing to stir.** (The sauce may steam.) Stir in the spices and vinegar.

Allow to cool. Pour into an airtight container or jar. Store in the refrigerator until needed. Makes about 2/3 cup of sauce.

I save some of my empty
jars to use as I need them.

**If there are hardened pices of brown sugar in the sugar and water mixture, place the saucepan over a low heat and stir continously until the hardened pieces disolve.

Note: Use in gravies, sauces, marinades, soups, stews, roasts and all other meat recipes. Browning Sauce adds flavor and color to dishes. This homemade sauce can be used instead of storebought Gravy Master & Kitchen Bouquet. 

Carmelized Onion Topped Mashed Potatoes 🧅

These "loaded" mashed potatoes pair very
nicely with beef, pork, venison and lamb.
If you like the flavor of carmelized onions,
you will definitely like these potatoes!

Ingredients:

2 pounds Yukon Gold potatoes

about 3 medium yellow onions (% cups sliced)

2 tablespoons olive or avocado oil

4 tablespoons (1/2 stick) butter

1/2 teaspoon pink Himalayan or sea salt

1 cup half & half

1 cup fresg grated parmesan, asiago or romano cheese

1/2 cup chopped cooked bacon (optional)

1 (1/2 ounce) bunch chives, chopped

Method:

Thinly slice the onions and set aside. 

Peel and cube the potatoes. Set aside.

Bring a large pot of water to boil.

While the water is warming, heat the oil in a large skillet over medium heat. Add the onions and saute. 

Stir and cook until the onions are browned and carmelized. This takes about 25 to 35 minutes. Remove from the heat and cover to keep warm.

After the water comes to a boil, add the potatoes and cook for 20 minutes, or until the potatoes are tender when poked with a fork. Carefully drain off the water in a collander. Return the potatoes to the pot and stir in the butter, salt and half & half. Mash with a potato masher until smooth.

Add half of the carmelized onions and the parmesan cheese to the potatoes and stir to mix. Transfer to a serving dish. Top with the remaining onions, bacon and chives. Makes 8 to 10 servings.

Note: My husband only likes raw onions and never wants cooked onions. He was a good sport and tried these potatoes ~ He actually liked them! 😃

Secret Ingredient Jumbo Bakery Style Cranberry White Chocolate Chip Cookies

These delicious Jumbo cookies are both chewy and crunchy. ❤  My husband doesn't like white chocolate, so he wasn't
enthusiastic about trying these cookies, but after he
tasted one bite, he quickly changed his mind! 😃

Ingredients:

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup (2 sticks) unsalted butter, at room temperature

1 cup brown sugar, packed

2/3 cup sugar

1 tablespoon orange zest (skin from one medium orange)

2 teaspoons pure vanilla extract

2 eggs, at room temperature

1 1/2 cups dried cranberries*

6 ounces high quality white chocolate trips

3 cups Special K cereal**

Method:

Sift together the flour, baking powder and soda. Set aside.

Add the butter, sugars and orange zest to a large bowl. Beat with an electric mixer until the ingredients are light and fluffy.

Scrape down the sides of the bowl. Add the eggs, one at a time, mixing after each one. Scrape down the sides of the bowl again. Add the vanilla and beat just until mixed in.

Gradually add the flour mixture to the butter mixture and mix at low speed until all of the ingredients are well combined. Fold in the cranberries, white chocolate and cereal just until distributed evenly in the dough.

Line a baking sheet with waxed paper. Use a 1/4 cup cookie scoop to measure portions of dough and roll into balls.

Place the balls on the prepared baking sheet, making certain that they do not touch each other. Place in the freezer for 2 hours.

Once the dough balls are completely frozen, place a zippered frezzer bag, or airtight container, and continue to freeze until you are ready to bake them. (up to 6 months)

When ready to bake, preheat oven to 375*. Line a baking sheet with parchment paper and place the dough balls 2 to 3 inches apart on the sheet.

Bake for 14 to 16 minutes or until the cookies are golden brown and not completely cooked in the center. Allow to cool on the baking sheet for 5 minutes and then transfer to finish cooling completely on a rack. Store in an airtight container, at room temperature for up to a week. (They may be stored longer in the refrigerator, but these cookies lose their chewiness the longer that they are stored after baking.) Wrapping pairs of completely cooled cookies in plastic wrap, with the flat sides together, will keep the cookies chewy longer. Makes about 22 to 24 cookies.

*Raisins, dried cherries, dried blueberries or currants may be substituted for the cranberries.

**I prefer the crunch and texture of the Special K cereal, but Rice Crispies or broken potato chips can be used instead. 

Notes: 

Freezing the dough before baking is an important step because it gives time for the flavors to develop and keeps the cookies from spreading too thin while baking.

To give as gifts or party favors, wrap two cookies, flat sides together, in plastic wrap and then place in a cellophane gift bag. Add a bow, sticker and/or gift tag.

To ship cookies, place plastic wrapped pairs of cookies in an airtight container and place in a a box with plenty of padding around the container. (Popcorn is a great papcking material.) If the package will be traveling more than 5 days, vacuum sealing is recommended, since it will prolong the cookies' shelf life to 2 to 3 weeks.

 

 

Delicious Easy Slow Cooker Orange Chicken

This is a very simple, aromatic, moist
and delicious meal!

Ingredients:

3 pounds boneless, skinless chicken breasts (about 4 chicken breasts)

1 cup orange marmalade

2 tablespoons low sodium soy sauce or coconut aminos

1 tablespoon minced garlic, or 1/2 teaspoon garlic powder

1 tablespoon minced ginger, or 1/2 teaspoon ground ginger

1/3 cup fresh cilantro leaves (optional)

1 cup Sweet Baby Ray's Hawaiian Barbecue Sauce (or barbecue sauce you prefer)

1 tablespoon cornstarch

2 tablespoons water

Method:

Rinse the chicken breasts and pat dry with paper towels. Trim any fat from the chicken and arrange in the bottom of the slow cooker pot.

Place the marmalade and soy sauce in a small microwavable bowl and heat for one minute. (Or, heat in a small saucepan on top of the stove.) Add the garlic, ginger and cilantro. Stir to mix. Spread on top of the chicken.

Top with the barbecue sauce. Cook on high for 3 hours. Mix the corn starch and the water. Add some of the sauce to the cornstarch mixture and mix well. Add the mixture to the slow cooker and stir to mix in. Continue cooking on high for another hour.

Carefully remove each piece of chicken to a plate or dish. Shred or cut into pieces and then return to the slow cooker pot. Stir to coat all of the chicken with the sauce. Serve over rice. Makes 8 servings.

Notes:

This slow cook Regular riceer recipe is very simple and filled the home with a wonderful aroma!

I served this Orange Chicken on top of Toasted Coconut Rice. It was a very nice pairing. Here is the link to the recipe:

https://carriekitchencreations.blogspot.com/2025/02/toasted-coconut-rice.html

Jumbo Bakery Style Crunch Top Banana Bread Muffins

These Bakery Style Muffins are very
moist with a delicious crunch on top.❤ 

Ingredients:

1 cup regular or butter flavored shortening

2 1/2 cups sugar

3 eggs

3 very ripe bananas, mashed (1 1/2 cups)

1 1/4 cups buttermilk **see below for buttermilk substitutes**

1 teaspoon vanilla

1/2 teaspoon banana extract (optional)

3 cups all purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

3/4 teaspoon nutmeg
parchment paper

Topping

1/2 cup lightly packed brown sugar

1/2 granulated sugar

1/2 cup all purpose flour

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 cup cold butter, cut into small cubes

Method:

Preheat oven to 400*. Line jumbo muffin pans with squares of parchment paper or paer liners. (If you are not using liners, lightly grease muffin pans with butter or cooking spray. 

Add all of the topping ingredients to a bowl. Use a pastry blender or two knives to cut in the butter. After the butter has been cut in, use your fingers (preferably with food safe gloves on) to completely mix the ingredients together. Set aside.

In a large bowl cream together shortening and sugar. Add eggs one at a time, beating well  after each addition. Mix in bananas, buttermilk, vanilla and banana extract. Sift together flour, baking soda, baking powder and nutmeg. Add to bowl and stir just until the dry ingredients are moistened. Fill muffin cups to 2/3 full. Spoon the sugar mixture on top of each muffin batter.

Bake for 20 to 25 minutes or until an inserted toothpick comes out clean. Check after 15 to 20 minutes; if needed, cover lightly with a sheet of foil to keep the tops from burning.

Place the muffin pans on a wire rack to cool. After cooled, remove the muffins from the pans. Serve warm with butter, or after completely cooled, place in airtight containers and store in refrigerator. Makes about 15 jumbo muffins.

These muffins are wonderful served warm
with butter, but the flavor of banana bread
muffins is even better the following day at
room temperature or chilled. 

**Buttermilk substitutes: 

1. Place 1 tablespoon plus 1 teaspoon of vinegar into a measuring cup. Add enough milk to measure 1 1/4 cups liquid. Stir. Set aside, for at least 5 minutes, before using.

2. If milk goes sour, even though it smells bad, don't throw it out because it can be used in any recipe that calls for buttermilk.

Notes:

This recipes makes about 15 jumbo muffins or about 24 regular sized muffins.

When you have very ripe bananas, put them in the freezer. When you are ready to make bread, remove bananas from the freezer. When defrosted, the bananas will be very soft. Place bananas in a bowl and use a hand mixer to "mash."

Lean & Green Shrimp Kabobs

A Tasty & Simple
Appetizer or meal.

Ingredients:

9 (7 1/2 inch) wooden skewers

36 (about 1 pound) raw large shrimp (peeled & deveined)

1/4 teaspoon salt (I used fine sea salt.)

1/2 teaspoon black pepper

1 teaspoon dried oregano leaves

1/2 teaspoon dried thyme leaves

1/2 teaspoon garlic powder

1 tablespoon chopped fresh parsley (I used Italian parsley.)

2 tablespoons butter, melted

1/4 cup fresh lemon juice

olive or avocado oil spray

Grill Method:

Place the wooden skewers in a pan of water to soak for 30 minutes. (This prevents the skewers from burning.) 

Rinse the shrimp in a collander and pat dry with paper towels. Place the shrimp in a bowl. Sprinkle the salt, pepper, oregano, thyme, garlic powder and 2 teaspoons of the parsley over the shrimp and stir to evenly season.

Preheat a grill to 400* (medium-high heat). 

Mix together the butter, lemon juice and remaining teaspoon of parsley. Set aside.

Thread the bodies and tails of 4 shrimp onto each skewer. Place on a plate or dish until all of the skewers are threaded.

Spray oil onto the preheated grill. Brush one side of the skewered shrimp with the lemon butter. Place the buttered side down on the grill. Brush the top side with the butter mixture. Grill for 4 minutes. Turn and grill the other side for 4 minutes or until the shrimp become opaugue and pink. 

Remove from the grill and serve as an appetizer,  or on top of cauliflower rice, vegetables or salad for a main dish.

Air Fryer Method:

Preheat air fryer to 400* on "air fry" or "broil" mode. Spray the basket or mesh tray (depending on what style of fryer you have) with avocado or olive oil. Place the shrimp in the air fryer. Cook for 4 minutes. Turn and cook for an additional 4 minutes.

Oven Method:

Preheat broiler. Line a baking sheet or pan with foil. Spray the foil with avocado or olive oil. Place the skewered shrimp on the prepared pan. Place under the broiler for 2 to 3 minutes. (until the shrimp turn opague and pink in color) Turn and cook for another 2 t0 3 minutes.

Stovetop Method:

Spray a large frying pan with avocado or olive oil. Heat over medium high heat. Add the skewered shrimp. Cook for 4 minutes. Turn and cook for an additional 4 minutes.

Makes 9 skewers ~ Serve as an appetizer or on top of cauliflower rice, vegetables or a salad.

1 shrimp kabob equals 1 1/3 ounces leanest, 1 1/3 condiments & 1/2 a fat servings

2 shrimp kabobs equal 2 2/3 ounces leanest, 2 3/4 condiments & 1 fat servings

Notes: Since 1 leanest serving equals 7 ounces of shrimp, if you have 2 kabobs as an appetizer or on top of a salad or vegetable, you could also enjoy 1 cup of 1% cottage cheese, 9 egg whites, 1 1/3 cups liquid egg whites or egg substitute or 8 ounces nonfat plain Greek yogurt mixed with a fueling.

Nutritional info per skewer, approximately: 86 calories ~ 3.5 grams fat ~ 1.5 grams carbs ~ .177 grams fiber ~ 1.33 grams net carbs ~ 11.5 grams protein