We have a family tradition called Pancake Sunday🥞🥞🥞! Looking fluffy!
Chunky Beef Stew 🥩🍲
Ingredient List
1 large onion, diced
6 cloves garlic, minced
3 tablespoons butter
1 lb beef
stew meat
1/4 cup corn starch
Salt & pepper
Italian seasoning
Parsley, fresh handful
2 stems rosemary whole
3 carrots, chopped
3 stalks celery, chopped
1 lb potato, chopped
1 1/2 cup pinot noir wine
6 cups beef broth
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• saute onion in butter until soft in large enamel cast iron pot
• dredge beef in corn starch, salt, pepper & italian seasoning
• add beef to pot when onions brown
• once beef is browned on all sides add garlic
• turn up heat and deglaze pot with red wine, scraping the brown bits off the pot
• pour in beef broth
• add carrots, celery, potatoes, rosemary & parsley
• bring to boil
• simmer 15 minutes until potatoes are soft
• salt and pepper to taste
Always better the next day!
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#foodstr #cookstr #cooking #food #beefstew #grownostr
Y’all need to make sure and eat breakfast! Gonna need your energy today!
Thick & Chewy Chocolate Chip Cookies 🍪 🥛
Ingredients List:
2 cups plus 2 tablespoons of unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 sticks unsalted butter, melted and cooled*
1 cup packed brown sugar
1/2 cup granulated sugar
1 large whole egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
*melting and cooling the butter makes all the difference in this recipe!
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• preheat oven to 325F with rack centered
• line cookie sheets with parchment paper
• melt butter and set in fridge to cool but still liquid
• whisk flour, baking soda & salt in medium bowl
• in stand mixer with paddle beat butter and sugars at medium speed until smooth, 1 minute
• add egg, egg yolk & vanilla and beat on medium low until fully blended, 30 seconds
• scrape bowl as needed to incorporate
• add dry ingredients in quarters
• blend until combined, 30 seconds
• mix in chocolate chips
• work fast so as to not have dough warm
• divide dough into 18 portions about 1/4 cup each
• roll into ball and then tear ball in half
• now push two pieces back together with ruff edges facing up
• this makes those rustic craggy cookies!
• Place cookies on sheet 2 1/2 inches apart
• Bake 7 minutes then rotate for 7 minutes
• Bake until the cookies are golden, either lightly browned edges but the center is still puffy and soft, 15 minutes total
• Cool on the cookie sheet
These are the best cookies! Soft and chewy for days… if they last 🤣
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GM 🍳 🥓 
I forgot to add that to the ingredients, yes 3-6 cloves!
I am just sassy! Thank you, others have pointed out to me. I don’t think the blog looking format of the post has the same impact.
Make sure to use enough potatoes if you like it chunky!
Baking feels much more scientific!
This is freedom tech young man, I will post my corn chowder where I want lol 😂
If you like, add a little red pepper flake to spice it up. You could also substitute vegetable stock for the water.
Cozy Potato Corn Chowder 🌽
Ingredients List:
1 stick butter, cubed
1 shallot, diced
1 large onion, chopped
1/4 cup parsley, chopped
2 cups frozen corn
6 large potatoes, chopped
1 quart water
1/4 teaspoon dried dill
1 quart milk
1 cup heavy cream
1/2 teaspoon dried thyme
Salt and pepper to taste
*I also like to fry a little bacon and dice it up to add as a topping 😘
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• melt butter on low heat in large pot
• add shallot, onion, corn & potatoes
• cook uncovered until onions soften
• cover and cook on low heat for 30 minutes, stirring frequently
• add water and bring to boil
• simmer uncovered for 30-45 minutes to make your house smell delicious
• make sure potatoes are cooked
• add milk, cream, dill, thyme, salt & pepper
• simmer for 15 minutes to reduce and thicken a bit
Always excellent the day after with some crusty bread to dip 🥖
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#foodstr #corn #potato #cookstr #food #grownostr 
It is always so good to spend time with my boys!
Not Boring Stuffing 🍞🧀🍒🌰
Ingredient List
6 Carrots diced
1 Yellow Onion diced
5 stocks Celery diced
Sprigs of Rosemary diced
Sprigs of Sage diced
Sprigs of Thyme diced
Full bunch Parsley diced
Salt & Pepper to taste
3 lbs of Stuffing Bread
2 cups vegetable stock
1 cup dried cranberries
1 cup dried apricots, golden raisins and apples blend
1 cup mixed almonds, walnuts, hazelnut & pistachios
1/2 lb gouda cheese cubed
1 stick of butter
———————————————
•Dice vegetables and herbs
•Cube gouda
•Saute vegetables in butter in large pot
•Gently salt and pepper
•Add herbs
•Add dried fruit & nuts
•Add stuffing bread
•Lightly pour in vegetable stock over bread
•Gently fold ingredients together carefully blending so as to keep bread pieces intact
•Fold in gouda cheese
•Fold in parsley
•Coat baking dish with butter
•Fill dish with stuffing mix and cover with aluminum foil
•Bake at 350F for 30 minutes
( Feeds 20 servings )
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American Apple Pie Filling 🍎🇺🇸
3 Apples cut to 1/4 inch on mandolin*
(*Make more apple mix because you may not know how much you need to fill a pie)
Juice of 1/2 lemon
1 Tablespoon of cornstarch per apple
1/4 cup white sugar
1 heaping tablespoon cinnamon
1/2 tablespoon ginger
1 scant teaspoon cloves
1 teaspoon Vanilla extract extract
———————————————
•Toss ingredients in bowl until evenly coated
•Gently pour into pie crust
•Add small chunks of butter to top
•Place pie crust dough top over the Apple mix and pinch top and bottom of crust together
•Add any extra flair to the top of your pie crust you like!
•Refrigerate until time to bake…
•Bake at 375F for an hour or until the crust shows a hint of golden brown 
Basic Pie Crust 🥧
1 1/4 Cup White All Purpose Flour
10 Tablespoons butter cold, cut into small pieces
1-2 Tablespoons ice water
———————————————
•Pour flour into food processor
•Add cold butter
•Blend
•After 1 minute, add 1/2 tablespoon of ice water at a time until dough forms a ball
•Remove & form dough into ball, flatten and wrap in parchment paper
•Refrigerate 1 hour before rolling out
•Roll out to fit pie dish on a silpat mat
•An 8” pie needs to be rolled out to a 12” circle
•Place pie dish on top of dough
•Flip over in one smooth move to get crust into pie dish
•Shape the dough into the pie dish and pinch edges ensuring no cracks
•Prick dough with fork lightly
•Place parchment back on dough and fill with dry beans to act as weight
•Refrigerate dough until ready to bake
•Bake at 375F for approximately 20 minutes.
•Let cool before filling 
