If desired beef  ribs may be replaced for the stew meat I have also added in some canned beans

Serve with a crusty loaf of bread or over cooked rice

Servings 6

INGREDIENTS:

oil (as needed)

1-1/2 pounds beef stew meat

seasoned salt and fresh ground black pepper

2 (14-ounce) cans low sodium beef broth (can use half broth and water)

1 tablespoons Worcestershire sauce

2 medium onions, chopped

6 garlic cloves, finely chopped (more garlic the better I use a whole bulb!)

1 large bay leaf

1 teaspoon crushed red chili flakes, or adjust to taste

1 large celery rib, peeled and chopped

1 large carrot, peeled and diced

2 medium potatoes

1/2 medium green cabbage, coarsely shredded

1 (14-ounce) can tomato sauce

1 teaspoon seasoned salt (or to taste)

fresh ground black pepper, or to taste

freshly grated Parmesan cheese

INSTRUCTIONS:——————————————————–

In a Dutch oven or large pot heat oil over medium-high heat (use enough oil to coat the bottom of the pot).

Season the beef with salt and pepper then brown the meat on all sides; remove to a bowl.

Add in the onions and saute for about 3 minutes.

Add in the chopped garlic, bay leaf and chili flakes; cook stirring for 2 minutes.

Add in the beef broth and Worcestershire sauce, then return the meat back to the pot; bring to a boil stirring.

Reduce heat to low cover and simmer for about 1-1/2 hours.

Add in celery, carrot, cubed potatoes,  tomato sauce and 1 teaspoon seasoned salt;  simmer partially covered for about 30 minutes stirring frequently until vegetables are tender.

Season with black pepper and more salt if needed about halfway through.

Ladle into bowl and sprinkle with Parmesan cheese on top.

You will also find this recipe on Recipezazz.com

Using frozen thawed bread dough makes this easy you may use your own favorite focaccia recipe in place of the frozen dough, plan ahead the bread dough will need to be thawed firstly according to package directions, feel free to adjust all amounts to taste, crumbled feta cheese may be replaced for the Parmesan or use both!

Yield 20 slices

Ingredients:

1 loaf (1-pound) frozen bread dough, thawed according to package directions

olive oil as needed

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

1 (8-ounce) package cream cheese, very soft

1 garlic clove, minced

1/4 cup finely chopped yellow onion

4  large fresh button mushrooms, thinly sliced

3  firm Roma tomatoes, sliced

1 small zucchini, thinly sliced

fresh ground black pepper

1/3 cup freshly grated Parmesan cheese (or can use 3/4 cup or more of crumbled feta cheese)

Instructions:—————————————–

Set oven rack to lowest position.

Grease a 15 x 10-inch baking sheet.

Before starting make certain that the frozen bread dough is completely thawed.

On a lightly-floured surface roll out the dough into about 13 x 9-inch rectangle (it does not have to measure exactly).

Transfer the dough to baking sheet, then cover with a clean light teat towel and let rise 30 minutes.

Using finger tips press indentation all over the dough

Liberally brush the dough with olive oil then sprinkle with rosemary and thyme.

Bake in preheated 400 degree F oven for 10-12 minutes or until lightly golden brown.

In a mixing bowl combine cream cheese with garlic and chopped onion.

Spread evenly over the partially baked crust.

Top with mushrooms tomato slices and zucchini slices, then season with fresh ground black pepper to taste.

Sprinkle the Parmesan cheese (or feta cheese) over the top.

Bake (400 degrees F) for 12-15 minutes or until lightly browned.

I use my Caesar salad dressing to make this but you may of coarse use your own favorite, the amounts are only a guideline feel free to adjust amounts as desired, I prefer to use grilled chicken it really adds so much extra flavor to this salad…  keep lots of breath mints handy you’ll be needed them!

Servings 6-8

Ingredients:

1 (10-ounce) package salad greens

1 small red onion, sliced

3 potatoes, cooked and completely cooled (or cold from the fridge)

3/4 to 1 pounds cooked chicken breast, cubed or sliced into strips

fresh ground black pepper

1-1/2 cups prepared Caesar salad dressing

3/4 cup croutons

1/4 cup fresh freshly grated Parmesan cheese

hard-boiled eggs, peeled and sliced into quarters

Instructions:————————————–

In a large glass serving bowl place the salad greens and sliced red onion into the bottom of the bowl, then top with cubed or sliced cooked chicken and chopped potatoes, then lightly sprinkle black pepper over.

Drizzle the dressing over the top.

Sprinkle the croutons then Parmesan cheese over the top.

You may mix or just leave as layered.

Place the egg quarters decoratively around the outside edges of the bowl.

Cover and refrigerate until ready to use.

This recipe is courtesy of Merlot at Food.com

I have made this favorite many times in the past with my garden green beans and cherry tomatoes,  since it’s that time of season now for garden veggies I wanted to share it for all to enjoy!

Servings 4-6

Ingredients:

1-1/2 pounds fresh green beans

1 tablespoon butter

3/4 teaspoon garlic salt (I use 2 garlic cloves, minced)

1 tablespoon sugar

1/2 teaspoon basil (I use a small pinch of dried basil)

salt and pepper

1/2 pint cherry tomatoes

Instructions:—————————————

Cook beans in water until tender.

In a skillet melt butter then add in garlic salt, sugar, basil, salt and pepper.

Add in the cherry tomato halves and mix until barely soft and heated but not too soft.

Add in the drained beans and mix well.

*Note* to save time drained canned beans may be used instead of fresh and canned stewed tomatoes instead of the cherry tomatoes, just add the canned veggies to the butter/basil mixture and heat through.

This begs to be made with summer garden cucumbers and fresh garden dill and is wonderful paired with grilled salmon! plan ahead there is a 1 hour chilling time before serving

Notes from our test kitchen; for best results pat all the cucumber cubes using paper towels to remove as much moisture as possible

Servings 6

Ingredients:

1-1/2 cups sour cream (no fat free for this it will not work!)

5-6 tablespoons sugar

3 tablespoons apple cider vinegar

2 tablespoons chopped fresh dill, or to taste

1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt or white salt

3 large cucumbers, peeled (sliced in half lengthwise seeds removed then sliced)

1 medium sweet onion, thinly sliced

fresh ground black pepper, to taste

Instructions:—————————————-

Place the cucumbers and onion in a large bowl.

In another bowl whisk the sour cream with sugar, apple cider vinegar, dill, garlic powder and black pepper; pour over the cucumber/onion mixture and toss to coat.

Season with  fresh ground black pepper.

Refrigerate for 1 hour before serving.

If your a spinach lover then make this, I promise you will love it!… make certain to cook the spinach first before using, I also like to add in cayenne pepper for some heat,  Swiss or gruyere cheese work great for this dish

Servings 6

Ingredients:

6 tablespoons butter

1 onion, chopped

1/2 pound fresh sliced white button mushrooms

3 large garlic cloves, finely chopped (garlic lovers use more)

3 tablespoons all-purpose flour

2 cups light cream (such as half and half cream)

1 teaspoon seasoned salt (can use white salt)

1/4 teaspoon nutmeg

2 (10-ounce) packages chopped frozen spinach (cooked to package directions and hand-squeezed dry to remove excess moisture)

1/2 cup freshly grated Parmesan cheese, divided

1-1/2 cups shredded Swiss cheese, divided (or can use gruyere cheese)

fresh ground black pepper, to taste

Instructions:———————————————–

Preheat oven to 325 degrees F.

Grease a 9-inch baking dish.

In a skillet heat butter over medium-high heat.

Add in onion and sliced mushrooms and cook until softened (about 3-4 minutes).

Add in garlic and cook for 2 minutes.

Add in the flour salt and nutmeg; stir for 2 minutes.

Slowly add in the light cream and continue to cook mixing constantly until the mixture reaches a light boil, then remove from heat and add in 3/4 cup Swiss cheese stirring until the cheese has melted.

Season with black pepper and more salt if needed.

Spread half of the cream mixture into the bottom of the casserole dish, then sprinkle one package or spinach over the sauce then 1/4 cup Parmesan cheese.

Repeat with remaining cream sauce, spinach the 1/4 cup Parmesan cheese.

Sprinkle the top with remaining 3/4 cup Swiss cheese.

Bake uncovered for 25 minutes or until hot and bubbly.

Notes from our test kitchen; canned corn may be used in place of the thawed frozen corn, adjust the amount of sugar to taste starting with 1 tablespoon, amounts may easily be doubled, for a quick thaw place the frozen corn in the microwave, then pat dry using paper towels

Servings 4-6

1/4 cup butter

1/2 teaspoons garlic powder, optional ( garlic lovers add it in)

pinch cayenne pepper

1 tablespoon sugar, or to taste

2 tablespoons heavy whipping cream

1 (16-ounce) package frozen corn, completely thawed

1 (3-ounce) package cream cheese, softened

1/2 teaspoon salt

fresh ground black pepper to taste

1/2 to 3/4 crushed butter crackers (such as Ritz crackers)

2-3 tablespoons butter, finely diced

Instructions:—————————————-

Pat the thawed corn dry using paper towels to remove as much water as possible.

Preheat oven to 350 degrees F.

Grease a small casserole dish.

In a medium saucepan melt butter, with garlic powder and cayenne pepper.

Add in whipping cream and sugar, stirring until the sugar granules dissolve.

Mix in cream cheese until smooth and blended.

Add in corn mixing until coated.

Season with salt and black pepper.

Transfer to baking/casserole dish.

Sprinkle the crushed crackers on to then dot with butter.

Bake for about 22-25 minutes or until lightly browned.