Stewed Beef with a kick, alongside Creamy Cheese Grits

I had originally seen this recipe on The Pioneer Woman‘s blog, but as usual there were a few things I didn’t like so I changed a bunch.  I grew up eating grits for dinner (now what is a grit you ask, click here for the southern girl’s explanation), but as I got older, I realized that grits are so good, why restrict yourself just to dinner? That’s like limiting wine and cocktails to happy hour? Nonsense!

photo 2, beef

photo 1, beef

Stewed Beef with a kick, alongside Creamy Cheese Grits

2 tbsp butter
2tbsp olive oil
1 lbs stew beef
1/2 can chipolte peppers in adobo sauce
3c beef broth
3 cloves garlic, chopped
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2c red wine, dry wine (Cabernet Sauvignon)
onion powder
garlic powder


2 c grits
1 c mozzarella cheese
1/2 c half and half

1.  Heat a dutch oven on the stove on medium heat, add butter, olive oil and beef cubes.  Stir the beef until the butter melts and the olive oil fully coats the beef.  Using a wooden spoon, pick up the beef stuck to the bottom of the pot, stir the beef until it is browned on all sides.

2. Sprinkle the beef with garlic powder, onion powder and pepper.  (Since you are going to use beef broth, its best you wait until the end to add the salt.)  Add the chipolte peppers to the same pot, and stir until they fully cover the beef.  (The peppers will make the beef spicy, so if you want to make it less spicy add less peppers… more spicy add more peppers.)

3. Pour 2 cups of beef broth over the beef cubes, and bring the pot to a boil.  Once at a boil, reduce pot to low, and cover.  Cook for approximately 2-3 hours.  Lightly shred the beef and peppers, and add salt to taste.  Simultaneously, in a separate pan sauté the chopped onions  and bell peppers with olive oil for approximately 10 minutes, add garlic and sauté for another 3 minutes.

4. Once the beef is soft, using a slotted spoon, remove from the beef from the pot and add it to pan with garlic and onions. Sauté until the juices are evaporated.

5. Turn the dutch oven onto med-high heat, and add 1/2c red wine to the beef juices, and cook until reduced by half.

Now on to the Grits…


Cheesy Grits

1. Cook 1c of grits as directed on the package.

2. Once the grits are completed, add the mozzarella cheese, and half and half.

3. Serve the dish with the grits on the bottom, beef on top, and then lay the sauce over the beef.  Enjoy!


Thai Basil Chicken, and Seaseme Ginger Green Beans

Basil Chicken is one of my favorite foods…well, I love everything Asian, and Thai food specifically, so I think this is just a natural fit.  In support of my quest to create meals that, from start to finish, don’t take more then an hour to make, I made Basil Chicken tonight for dinner.  Normally my husband loves my cooking, but he said that dinner today was so good he almost liked his plate.  Now that makes a wife proud…I may be getting the hang of this wife thing after all.

photo 24


photo 25

Spicy Thai Basil Chicken, with Sesame Ginger Green Beans

1tbsp olive oil
3 cloves garlic, chopped
1 onion, chopped
3 bonesless, skinless chicken thighs, chopped into 2cm squares
2tbsp brown sugar
3tbsp fish sauce
2tbsp soy sauce
1c chopped basil
1/2c chicken broth
1tbsp corn starch
black pepper
chili flakes (I used approximately 1tsp, but if you don’t like spice, you can use less)
onion powder
garlic powder
Jasmine rice, cooked


1tbsp olive oil
3c whole green beans, frozen
1inch ginger cube
1tsp sesame oil

First the Chicken…

1. Add the olive oil to a wok on medium heat, add onion and stir-fry for 5 minutes, add garlic and stir-fry for an additional two minutes.

2. Add chicken to wok, and season with black pepper, onion powder and garlic powder; continue to stir-fry for ten minutes (or until the chicken begins to change color).  Add fish sauce, soy sauce, chili flakes and brown sugar to wok.  In a separate cup, add the cornstarch to warm chicken broth; make sure the corn starch is fully dissolved.  Once the sauce boils, add the chicken broth to the chicken mixture, and continue to stir-fry.

3. Once the chicken is done (it will no longer be pink), taste the sauce.  (If the sauce is too salty, add more sugar; if its too sweet, add more soy sauce.)  Once the sauce is the way you like, add the basil to the wok.  Give the chicken one (or two) more good stirs, until the leaves are all wilted, and the meat is covered in sauce

4. Ready to be served!  Eat with warm jasmine white rice.


Now the Green Beans…

1. In a medium saucepan, add the green beans to boiling water.  Boil the green beans until the are fully cooked (they should still be crunchy, but yet soft at the same time…if that makes sense).  Strain the green beans.

2. In same sauce pan, add olive oil and ginger and sauté until fragrant.  Add green beans to pot,  stir and add sesame oil. Continue to stir until the beans are covered in ginger, and sesame oil.

3. And you’re done!