Spicy Maple Turkey Breast
Posted in /Cooking/Entrees/Poultry on Wednesday, March 29, 2017
Sometimes you need a bit more than the Thanksgiving style turkey. This is sweet and spicy and super juicy.
Stuff by Tammy
Making delicious foods and loving life!
Party Punch
Posted in /Cooking/Drinks on Wednesday, March 29, 2017
This is an oldie but a goodie, this is my recipe for wintertime parties
Phyllo Wrapped Salmon
Posted in /Cooking/Entrees/Seafood on Wednesday, March 29, 2017
Phyllo is a little difficult to work with but the crunch and wonderful packing make the effort all worth it.
Drunk Barbecue Chicken
Posted in /Cooking/Entrees/Poultry on Wednesday, March 29, 2017
Matt makes these at the firehall and they're a huge hit.
Beef Peanut Stew
Posted in /Cooking/Entrees/Red_Meat on Wednesday, March 29, 2017
Ingredients
2 pounds chuck beef, cubed into 1.5 inch cubes
1 pound peeled sweet potatoes, cubed into 1.5 inch cubes
1 medium onion, diced
1 cup cherry tomatoes, halved
2 garlic cloves minced (the more the merrier)
1 cups beef broth
1 cups chicken broth
2 heaping tablespoons creamy peanut butter
2 teaspoons red curry paste
Kosher salt
4 cups chopped kale
Optional garnish - chopped roasted peanuts
Directions
- Add the beef, sweet potatoes, onions, tomatoes, and garlic to a slow cooker lined with a Reynolds Slow Cooker Liner.
- In a large bowl or blender, mix both broths, peanut butter, tomato paste, and curry paste.
- Taste the broth and season with additional salt if needed.
- Pour the broth over the ingredients in the slow cooker.
- Place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
- 5 minutes before the cooking time has ended, add in the kale.
- Optional garnish: Add a spoonful of chopped roasted peanuts to every bowl.
Inspired by: Savory Sweet Life