Cuban Stew Beef with White Rice

Ingredients:

1 pound of stew beef
1 can tomato sauce
1 medium onion
1 medium green pepper
3 cloves of garlic
Cumin
Dried oregano
Bay leaf
Olive oil
1/2 cup golden cooking wine
1/2 cup red cooking wine
Salt
Pepper
Garlic Powder
Beef bouillon
Sazon Goya with Azafran
White rice


Sprinkle stew beef with salt, pepper and garlic powder and brown in about a half a cup of olive oil in a heavy skillet.

Meanwhile get your Cuban trinity ready. Onion, green pepper and garlic diced up.

When your stew beef is browned remove it from the skillet and saute the onion, green pepper for a few minutes, until soft, then throw in the garlic and cook for a few more minutes.

Add the cooking wine and let it reduce.

Now you can start throwing in everything else while it's cooking on medium heat. Add one tablet beef bouillon, 2 bay leaves, one envelope of Sazon.

Add 1 can of tomato sauce and fill the can with water and add it too. Then add 1 teaspoon of cumin, l teaspoon of dried oregano, salt and pepper to taste.

Bring to a boil.

Cover, lower the heat to a good simmer and cook for 1 hour.

Serve over white rice.

I hope you enjoy this recipe. You can add diced potatoes about 20 minutes before the hour is up. Some people add green olives, and some add sweet peas. It's a matter of taste.

~I Wish You Love & Mucho Besitos~
Joyce

One of those meals you never forget........

The meal was Prime Rib, Baked Potato with Butter, Sour Cream and Chopped Green Scallions, and Ceasar Salad. The bread was French and the wine was a Merlot. The music was smooth jazz and it was so cool outside that the windows were open. It was December and romantic night to remember.........

The prime rib was rubbed with salt and pepper, placed on a roasting rack inside a baking pan, with a meat thermometer, cooked in the oven at 350 degrees until the thermometer said beef rare. Served with Au Jus gravy. It was just divine........

I Wish You Love and Romance,
Joyce

Grilled London Broil

Rub the london broil with salt, pepper, garlic powder and onion powder. Sprinkle with a little Worcestershire sauce.

Let is sit while the grill is getting hot, I put my two burners on medium.

I give it a good spray with Pam, and put it on the grill.

I only turn it over once. I threw some onion on the grill too. Just salt and pepper it.

Slice it and there you have it. I made onion gravy and put a little on top. Served it with mashed potatoes, and a salad.

This was our meal last night.

I'll tell ya, grillin is easy and doesn't take long, so my cook time has been drastically reduce, and clean up is a snap. Hopefully, (and we feel better already), we can lose a few pounds. We are also cutting down on the amount, smaller portions. I am really glad we decided to do this, because we are eating much healthier.

I Wish You Love,

Joyce

P.S. This is my 150th post, I went right by my 100th and didn't even notice. Wow, time sure flies when your having fun!!!! Thanks everyone for make my blogging experience so memorable......Love you guys!!!!! The internet is a wonderful thing:).

Pot Roast

This was one of the best tasting pot roasts that I have ever made. I really haven't cooked them much. I looked at a lot of recipes to get ideas and ended up making it my own kinda way with what ingredients I had on hand. I learned to make the gravy from Emeril's recipe. I read that covering tightly was important so that the meat will come out moist and tender. The potatoes were just perfect.


Ingredients:

One 2 lb. boneless chuck roast
1 medium onion sliced into rings
1 beef bouillon cube
1/3 cup of all purpose flour
1 cup of water
1/2 cup of vegetable oil
4-5 medium potatoes peeled and cubed
Salt, pepper & garlic powder

Preheat oven to 325 degrees. Rub the roast with salt, pepper and garlic powder. In a heavy skillet with oil covering the bottom, brown the roast on both sides. Take it out of the skillet and set aside. In the same skillet add flour to oil and cook until it is chocolate brown. You may have to add more oil to thin it out a bit. When it is chocolate brown add onions and cook until soft. Add water, beef bouillon, salt and pepper to taste. Stir your gravy with onions, add more water if needed, enough to come up the side of the roast but not cover it. It will thicken as it cooks. Return the roast to the pan and top with the potatoes, don't push them down, just place them on around the meat, they cooked perfectly and were not too soft.
Cover tightly and bake 3 hours.
Serve with your favorite vegetable.
Biscuits go very well with this dish.





I Wish You Love and Comfort Food For You and Your Family,

Mimi