Slow Cooked Oxtail Stew


 

If you watched either my Facebook Live or Instagram Video two Saturdays ago then you would have seen that I was making Oxtail Stew in the Crock Pot – Slow Cooker Saturday.  However, if you missed them, here is the video that I uploaded to YouTube.

 

 

I had been wanting to make an Oxtail Stew for some time now but the cost was always prohibitive, however, when I saw them on sale at Shoprite I picked up 3 packs and threw them into the freezer. 

 

With the end of the season and heading into the holidays I try to clear out my freezer so I decided to use the Oxtails along with a few packages of Mixed Pepper Strips and Steamfresh Veggies.

 

Ingredients

    • 2-3 lbs of Oxtails
    • 1 – 28 oz can of tomatoes (any style)
    • 1/2 bag frozen mixed pepper strips
    • 1 packages Steamfresh veggies with carrots, beans, corn, and asparagus
    • 4 potatoes sliced
    • 1 – 32 oz of Organic Chicken or Beef Broth
    • 3 Bay Leaves
    • 1/4 cup Brown Sugar
    • Grace Caribbean Traditions Oxtail Seasoning

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Instructions

  • Place sliced potatoes into the Crockpot
  • Add Oxtails
  • Top with tomatoes, peppers and mixed veggies
  • Sprinkle a few teaspoons of the Oxtail seasoning and brown sugar
  • Pour in Organic Broth
  • Top with Bay Leaves
  • Cover and cook on slow for 10 hours or high for 5 hours

 

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Tastes wonderful served over rice or with Cornbread.

 

This is another recipe if  you want to brown the oxtails first 

 

Let’s Chat: What is your favorite Fall Slow Cooked Meal?

 

DISCLAIMER:  Most of you know that I dropped the entire pot of stew and ended up in the ER with 5 stitches on my pinky finger, however, since I had made Oxtail Stew in the past, I know how good it tastes.  Unfortunately, I was unable to take a hero shot before the Crockpot dropped, so the picture in the promo is courtesy of the Food Network.

Turkey Time!

Completed Turkey Dinner


Disclosure:  As a member of Switch Circle for Jennie-O, I receive products throughout the year to review, however, all opinions are 100% my own.

 

It’s Turkey Time!!!!  Yes, can you believe that Thanksgiving is only 23 days away?  I don’t know about you, but in our home, we no longer prepare large family dinners, especially since it’s only hubby and my two mini-men.

 

I do, however, miss the big family gatherings that we once had, but now prefer a much calmer day without having to spend a lot of time in the kitchen nor spend a lot of money preparing a large meal which makes the Jennie-O Oven Ready, No Thawing Boneless Turkey Breast a perfect option for us.

 

 

 

A 2-3 pound Jennie-O Oven Ready Turkey Breasts is more than enough for a full meal, however, I must admit it’s not enough for leftovers so if you like eating Turkey Sandwiches or making Turkey soup, then you should get a  Jennie-O Turkey Whole Turkey which I made last year.

 

 

It is easy to prepare and you don’t have to worry about having enough room in the freezer, or oven which will give you plenty of room to make baked potatoes or any other side dish or dessert that you wish to bake.

 

Easy Thanksgiving meal ingredients

 

I always cook collards or kale as our vegetable of choice and if you watch this video you’ll see how I like to make my kale.

 

 

cooking kale

 

Video created on Twitter in 2015

 

Follow the easy step by step instructions on the back of the package and your Thanksgiving meal or Sunday dinner will be ready in under 2 hours.  The package of frozen gravy should be placed in the refrigerator while the turkey cooks and then add some of the drippings to make a delicious covering for your turkey or potatoes.

 

Frozen gravy and Jennie-O Turkey Breast

Oh, and you can even Slow Cook the Jennie-O Oven Ready Turkey Breast which I may try the next time.

 

Let’s Chat:  What is your favorite Thanksgiving Day memory?

DISCLAIMER

The information in this blog is provided “AS IS” with no warranties and confers no rights.  This blog does not represent the thoughts, intentions, plans or strategies of my employer, it is solely my opinion.

Feel free to challenge me, disagree with me, or tell me I’m completely insane in the comments section of each blog entry, but I reserve the right to delete any comment for any reason whatsoever (abusive, profane, rude, or anonymous comments) – so keep it polite, please.

Thanksgiving Memories From Your Kitchen

BRING IT ON!!!! 

Get on your mark – Get Ready – Get Set – Go! 

Let the planning begin – HELLO NOVEMBER….HELLO THANKSGIVING!

 

 

It’s time to start planning your holiday meal, whether it’s just you or two or a family of many, it’s always fun to try something new for the holidays.  However, how many times have you tried something new which actually turned out to be a disaster?? 

 

Hubby and I still laugh about the time we almost burned down the backyard trying to fry a turkey – whoever came up with the Turkey Fryer probably had too many drinks first!

 


As you will read in Friday’s post, our Thanksgiving meals are very low key, however, in honor of Wayback Wednesday, I went back into the crates of my old blog DeDivahDeals to bring out this recipe for leftover turkey.

 

Goodfreephotos_com / Pixabay

 

During the holiday, most people overcook and then have many leftovers for days on end, so it’s important to find creative ways in which to make those leftovers appetizing.  Now I am not saying that a Turkey and Cheese sandwich with mayo and a slice of tomato isn’t appetizing, but there are other options.

As a small family of four, we always have Thanksgiving leftovers so in looking for creative recipes I found this one for a Crock Pot Turkey and Potato Chowder, but of course added a little twist based on my veggie preferences.

 

turkey chowder ingredients
Ingredients:
  • 4-5 cups of Red Potatoes
  • 3 tsp Minced Garlic
  • 1 cup Onions, chopped
  • 1 bag frozen Mixed Veggies (corn, peas and carrots)
  • 1/2 bag frozen mixed Sweet Peppers
  • 3 Sprigs of fresh Thyme – remove from stems
  • 3-4 cups of cooked Turkey
  • 4 cups of Chicken Broth
  • 4 tbsp of Corn Starch
  • 1 cup Heavy Cream
corn starch and chicken broth
crock pot turkey and potato chowder
Instructions:
  1. Wash and chop potatoes into 1-inch chunks.  Stir cornstarch into chicken broth then add potatoes and remaining ingredients except for the Heavy Cream into Crock Pot.  Cover and cook on high for 4 hours or until the potatoes are fork tender.
  2. Stir in Heavy Cream, cover and cook for an additional 30 minutes.
  3. Serve with crackers or cornbread.
recipe for turkey leftovers

Okay, time for you to share – what major kitchen mess-ups have you had preparing a family holiday meal?

Grilled Potatoes in a Pouch

The sun is setting earlier which means that Summer is quickly winding to a close, yet it’s not the time to shut down the grill.  If you remember this post with the Grilled Beef and Veggie Kabobs then you’ll remember that I said that I also made grilled potatoes in a pouch.

 

grilled potatoes

 

Here is the recipe for this quick and easy grilled side dish which I also made for my friends when they came to visit at the end of July.

 

INGREDIENTS

  • 3-4 Russet potatoes washed and sliced
  • 1 Medium sweet onion sliced
  • 4 leaves of fresh basil
  • Aluminum foil
  • Butter Cooking Spray
  • Seasoning salt to taste
 

INSTRUCTIONS

  1. Heat grill over medium heat.
  2. Pull out pieces of aluminum foil for individual servings
  3. Place a few slices of potatoes, onions, and basil in the center of foil
  4. Coat with Butter Cooking Spray
  5. Sprinkle with seasoning salt if desired.
  6. Place another sheet of aluminum foil over top, then wrap all sides to make a pouch but don’t seal too tightly as to not allow potatoes to steam.
  7. Place the foil packs on the top rack of grill.
  8. Close the lid and grill for about 10, flip the pouch and cook another 10 minutes.
  9. Open foil pouch and serve.

 

individual potato pouches

potatoes in a pouch on the grill

 

grilled potatoes

Let’s Chat:  What is your favorite grilled food?

 

 

DISCLAIMER
The information in this blog is provided “AS IS” with no warranties and confers no rights.  This blog does not represent the thoughts, intentions, plans or strategies of my employer, it is solely my opinion.
Feel free to challenge me, disagree with me, or tell me I’m completely nuts in the comments section of each blog entry, but I reserve the right to delete any comment for any reason whatsoever (abusive, profane, rude, or anonymous comments) – so keep it polite, please.

Slow Cooked Shrimp Bisque

How much time did you spend in the kitchen during the holidays?  I know that I spent way too much time in the kitchen eating, however, I didn’t spend a lot of time in there cooking thanks to the Crock Pot.

The weekend before my son returned to college I wanted to make sure that he left with a full belly and this Slow Cooked Shrimp Bisque really fit the bill.

I found several recipes online and with this one I made a few changes and it was delicious!!!

Ingredients

  • 2 packages cooked, frozen, deveined with tails off shrimp
  • 3 tablespoons of butter (melted)
  • 3 scallions (diced)
  • 2 – 4 oz cans of Mushrooms (stems and pieces)
  • 1 tablespoon Minced Garlic
  • 2 cans of Tomato Paste
  • 1 cup Heavy Cream
  • 1/2 cup Corn Starch
  • 1 can of Cream of Mushroom Soup
  • 1 can of Cream of Potato Soup
  • 4 cups of water
  • 1/4 cup Fish Sauce
  • Seasoning of choice or Hot Sauce

Instructions

Melt butter in the Crock-Pot or in a skillet then add diced scallions, garlic, and mushrooms and sauté for 5 minutes or until scallions are softened.  In a bowl or large mixing, cup pour in heavy cream, add corn starch and both cans of tomato paste, stir to mix thoroughly.

 

Scoop mixture into the Crock Pot then add both cans of soup, water and fish sauce, and stir.  Cover and cook on high for 2 1/2 hours, remove the cover and add the shrimp, stir and recover Crock Pot to cook an additional 1/2 hour.

 

Let’s Chat: what is your favorite slow-cooked soup or bisque?

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