Tag Archives: parsley

I feel like a master chef!

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Tonight I cooked 2 dinners, including making homemade croûtons! Ok .. so all I did for the croûtons was cut up some really stale bread, tossed them in a baggie with some dried parsley, oregano, and olive oil .. then spread them on a cookie sheet and baked them for 10 min .. but they came out alright (just wish I had remembered some garlic powder). But I made Sean a grilled chicken ceaser salad and myself some fajitas and both came out great. Sean even got involved and topped his salad with tons of cheese, it looked beautiful! Anyways I just had to brag :P Its nice to be home.

Dad’s Grilled Shrimp

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Olive oil drizzeled of the shrimp (2-3 tbs)
Garlic 1-3 cloves crushed
lemon or lime juice (juice from 1)
cover with paprika (don’t worry when you mix it it blends)
2-3 green onions chopped (or any onion about 1/2)
1/2 teaspoon jerk seasoning
Dash of red pepper flakes
mix and cool for 1/2 hour
That’s it I think but you never know if I left something out. When I make it I just grab whatever is handy, like Ken’s italian dressing in addition to the Olive oil
Have fun and enjoy
Oh yeah I forgot the parsley. A couple of Tbs before you mix

Mom’s Beef Stew

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  • 6 Tbs shortening (I use 3 Tbs pnut oil)
  • 3 lb beef chuck, round, or rump, cut in 1.5 inch cubes (I use 1.5 to 2 lbs)
  • 2 med onions coarsely chopped
  • 1 cup red wine
  • 2 bouillon cubes (sometimes I use canned beef broth or even consommé)
  • 1 clove garlic, finely chopped (we put 2)
  • 2 Tbs finely chopped parsley (1 tbs dried)
  • 1 bay leaf
  • 1/8 tsp dried thyme
  • 1 1/2 Tbs salt (I use less)
  • 1/4 tsp pepper
  • 6 med potatoes (3)
  • 6 med carrots (3)
  • 10 small white onions (whatever we can find, usually yellow, 3)
  • 3 stalks celery
  • 2 med peppers (1 usually and sometimes a combo of red & yellow too)
  • 2 med toms; or 1 can 8 oz. Toms undrained
  1. Over medium heat, slowly heat shortening in Dutch oven. In it brown meat cubes well, turning on al sides. Remove, and set aside.
  2. In Dutch oven sautée onions until tender.
  3. Return meat to pan; add 4 cups water, the wine, bouillon cubes, garlic, parsley, bay leaf, thyme, salt and pepper, Cover; simmer 1.5 hours or until just tender.
  4. Meanwhile, prepare veggies: Peel potatoes and carrots; halve. Peel onions. Cut celery in 3-inch sections. Remove seeds and ribs from peppers; cut in chunks. Quarter fresh toms.
  5. When meat has cooked 1.5 hours, add potatoes, carrots, onions, and celery. Cook 1 hour. Or until meat and veggies are tender.
  6. Twenty minutes before end of cooking time add peppers and tomatoes.
  7. This is where I add the dumplings after the stew returns to a boil after adding peppers and toms. The recipe is on the Bisquick box.