CrockPot Pepper Steak

Posted in Food & Recipes by sewloveable

Hello everyone and welcome,

Today, I want to share a really EASY recipe with you but before I do I want to share a little story.

When I was about 7 or 8 I tried pepper steak for the first time. A good family friend named Rosetta made it and I loved it. From that day on whenever she would make this dish on the weekend, she would call to let me know. I would run and ask my dad to drive me over. I would have such a great time at her house. We would play all sorts of board games and one of my favorite card games UNO (back then I thought I was a UNO champ) and she would let me play dress up in her clothes, shoes, and jewelry. She would have music playing and snacks to hold me over until dinner…. usually a cheese platter with an array of cheeses, crackers, nuts and a variety of fruit….my favorite.

Rosetta would tell me stories of her life and let me ask her a million questions about everything. I was a very curious kid and I needed to know EVERYTHING. When dinner was ready we would say a prayer and enjoy a wonderful homemade dinner made with love and care that was full of FLAVOR and sooooo delicious. Once dinner was over we’d watch a little t.v. and by 8 p.m. my dad would arrive to take me home. Such a lovely time.

Which brings me to this recipe. I haven’t had Peppered Steak in over 20 years but over the past few weeks I’ve been having a serious craving for it….so I just had to make it and share it with you.

Ingredients:

1 lbs organic grass-fed sirloin (thinly sliced bite size pieces)

2 cups organic peppers ( I use a frozen trio which pre-cut)

1 cup organic onion ( I like red thinly sliced)

1/4 cup organic green onion (thinly sliced)

1 cup of water

4 tbsp of my DIY seasoning

1/2 tsp sea salt

1/2 tsp -1 tsp black pepper

Method:

1. Cut the sirloin, onions, and peppers. Add to crock pot.

2. Add water, seasoning, salt and black pepper, stir to evenly incorporate all the flavors.

3. Cook on high for 3-4 hours or low for 6-8.

Once done enjoy as is or with quinoa or rice.

This dish serves 4

The sirloin is sooo tender and flavorful. A really simple recipe that yields great results.

I hope you give this recipe a try and enjoy it as much as my family and I did.

Thank you so much for taking the time to stop by.

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Until Next Time,

Sewloveable

6Dec2017

Vegan CrockPot Red Bean & Rice

Posted in Food & Recipes by sewloveable

Hello everyone and welcome,

A few days ago a friend of mine mentioned that she was in the mood to cook Red Beans & Rice. My reply was that sounds delicious! So I decided that this dish would be included in my weekly meal planning. For the past month, I have been deciding what dishes I will make for the week and make my grocery list based on the meals for that week. WHHHYYYYYY haven’t I been doing this all along? It makes life sooooo much easier from the shopping to preparing the meals.

Back to this dish so my friend hates crockpots and I LOVEEEEEEEE cooking in the crockpot and I cook in it as often as I can. For me, it takes the fuss or stress out of cooking. For her, she says her food never comes out the way she wants it to. Thank goodness that never been my experience. So a few day’s later I mention to my friend that I am going to make the Red Bean & Rice and she made a suggestion that I knew would make this dish magnificent. She said to add a bit of that jerk seasoning that you love so much. At that very moment, I knew exactly how I was going to make them and I felt certain that they would taste amazing!

Fast forward……….this dish turned out even better than I envisioned and now it’s time to share.

Ingredients:

1 lbs organic kidney beans ( dry beans)

6 C spring water + 6 Tbsp of my DIY broth mix or organic veggie broth

4 stalks of organic celery, chopped

1 medium organic red onion, finely chopped

1 cup chopped organic red, yellow and green pepper

1 Tbsp grapeseed or avocado oil

2 Tbsp dried organic sage

1 Tbsp organic jerk seasoning ( my family LOVES Frontier brand)

2 organic Bay leaves

2 tsp Pink Himalayan salt

a pinch of baking soda (frontier brand or Bob’s Red Mill)

For the rice prepare 6 cups according to package directions

Method:

(6-8 Servings)

The night before, place your beans in a large pot and fill with cool water to cover the beans by a few inches. Cover and let the beans soak overnight.
Drain the soaked beans in a colander and rinse with fresh, cool water. Add the rinsed beans to the crockpot. Next add the veggies, broth, salt, seasonings/spices, baking soda, and stir to evenly mix everything.
Set crockpot on low for 8-10 hours or high for 6. I prefer low for 10 hours. Serve with rice and a garnish of choice!

Now you can enjoy your delicious labor of love!

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

11Oct2016

Effortless Crock Pot Turkey Chili

Posted in Food & Recipes by sewloveable

Hello everyone and welcome,

On today’s menu, we have…………..

Since I’ve been craving warm comfort food due to the cooler weather I decided to make some Chili which really hit the spot.

Although I will miss the warm summer months I am enjoying the cooler weather. I love being able to cut off the AC and open up the window’s and let the fresh air in and feel that nice fall breeze. Now that I’ve got that nice cool breeze blowing through the house and my music playing it’s time to get cooking!

Ingredients

2 lb Organic Ground Turkey

4 C organic vegetable broth ( or my DIY version which I used here )

1 (12 oz.) bag of organic frozen yellow corn

1 cup of organic peppers ( I use a frozen blend of yellow, red and green -diced)

5 stalks organic celery sliced

2 organic garlic cloves finely chopped

1 (13 oz.) package of pre-cooked organic beans of choice, rinsed and drained (cannellini beans )

1 (26 oz.) jar organic crushed tomatoes

1 medium yellow organic onion ( diced)

Grape seed oil (or oil of choice)

Seasoning Mix #1

In a small bowl mix together the following.

1 Tbsp organic paprika

1 tsp onion, garlic, cumin, and chili powder

1/2 tsp organic smoked paprika, cumin, pink Himalayan salt, black pepper & Mrs. Dash

Seasoning Mix #2

In a small bowl mix together the following.

1 Tbsp Organic Cane Sugar

1 tsp organic onion, garlic, chili powder & Mrs. Dash

1/2 tsp organic black pepper, smoked paprika & pink Himalayan salt

Method:

In a skillet over medium heat add grapeseed oil and ground turkey. Once your turkey is nearly done add all of seasoning mix #1 and stir it to get the seasoning evenly mixed throughout the ground turkey.

In the crock pot add crushed tomatoes, vegetable broth, beans, celery, onion, peppers, corn, ground turkey and all of seasoning mix #2. Mix well and cook on low for 8 hours or high for 4 to 6 hours. Stir Occasionally.

If you’re looking for a meatless chili option check out my vegetarian chili option here.

I hope you will give this recipe a try and enjoy it as much as my family and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

4Oct2016

Easy Crock Pot Ginger Chicken and Brown Rice Congee (aka chicken & rice porridge)

Posted in Food & Recipes by sewloveable

Hello everyone and welcome!

Today I am sharing my 1st official “Fall” dish of the year. This dish is easy, healthy, savory, comforting and delicious!

My goal with everything I make is to use the best quality ingredients I can and have it be full of flavor…….all the while having it be simple to make.

Let’s get cooking………..

Ingredients:

1 1/2 pounds skinless, boneless organic chicken thigh

1¼ cup organic brown rice, rinsed and drained

8 cups low-sodium organic broth of choice ( I used my DIY version here)

1 tsp organic ground ginger root powder

1/2 tsp organic black pepper

2 tsp Pink Himalayan salt

1 tbsp organic toasted sesame oil

Garnish options:

Add whatever you like here are some suggestions below…….just have fun with it.

organic spinach, bok choy or greens of choice

organic green onion, mushrooms, carrots, crushed red pepper flakes or sriracha

Method:

In your crock pot combine rice, ginger, chicken, broth, salt, black pepper, and sesame oil. Cook on high for 5-6 hours or on low for 7-8 hours. Remove chicken about halfway through the cooking time and set aside to cool. The porridge is done when the consistency is almost smooth. Season to taste with additional salt if needed.
Shred or cut the chicken into bite-size pieces and add back it back into your porridge, stir to evenly distribute the chicken throughout.
Now it’s time to enjoy. Ladle a nice portion into the bowl and garnish as desired.

I hope that you will enjoy this savory recipe as much as my family and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

19Jan2016

Chicken & Salsa Casserole

Posted in Food & Recipes by sewloveable

Hello everyone,

Welcome to……

I honestly don’t know why I don’t make casserole’s more often…..it so convenient.

On the day, that I decided to make this dish I was recovering from an injury which you can read more about here. That meant that this dish had to meet my criteria…..I wanted something not too fussy to make. I had to have all the ingredients in the pantry and or refrigerator and it had to consist of things I knew my daughter’s already liked.

With my criteria met……..it was time to get cooking.

Ingredients:

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

1 cup organic uncooked rice
1 cup organic corn
1 (15 oz.) container organic black beans (rinsed and drained)
2 cups organic salsa
1 cup organic chicken broth
1/2 cup diced organic yellow or white onion
½ salt (Pink Himalayan)
½ tsp oregano
1/2 tsp of dried basil
1/2 tsp black pepper
1/2 tsp chili powder
3 organic boneless skinless chicken breasts
1 cup shredded mozzarella cheese (or cheese of choice)

Method:

Preheat the oven to 375°. In an 8″ x 8″ baking dish add the rice, black beans, corn, salsa, chicken broth, chili powder, and oregano. Stir until everything is evenly combined.
Cut the chicken breasts in half. Push the chicken pieces down into the rice salsa mixture of your baking dish. Try to push them down as far into the liquid as they will go. Cover the casserole dish tightly with foil. Bake for one hour. (*I cover mine with parchment and then place the foil on top. I also place this dish on a parchment-lined baking sheet to avoid any possible oven spills.)
Take the casserole out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes to melt the cheese.

Once cooled it’s time to enjoy!

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

5May2015

Quick Cooking Black Bean & Corn Quesadilla

Posted in Food & Recipes by sewloveable

Hello everyone,

It’s Tasty Tuesday!!!!

Today’s recipe is all about making a meal in a pinch. Which means in 30 minutes or less. I had no idea when making this, that I would be sharing this. Since it was such an easy and quick dish I had to share.

Ingredients:

1 (13 oz.) carton of organic black beans (rinsed and drained)
1 C organic corn
1/2 C organic red, yellow & green peppers (I buy a frozen blend)
1/2 C yellow onion (diced)
1 Tbs oil of choice
Organic Tortillas

Seasonings:

In a small bowl together the following.

1/4 tsp cumin
1/2 tsp pink himalayan sea salt, freshly cracked black pepper, onion powder, garlic powder, smoked paprika & 21 salutes or Mrs. Dash

Method:

In a pan on medium heat add your black beans, corn, pepper’s and onions. Saute’ for 4 to 5 minutes until tender. Remove from the heat, add your seasonings and stir to incorporate.

In a skillet on medium-high add a little bit of oil to the pan. Once your oil is heated place your tortilla in. Add black bean mixture to one side (* optional add salsa on top of the black bean mixture.) Add cheese of choice on the other half. Once the cheese melts fold the cheese side onto the black bean side.

Remove from skillet and cut.

You can get as creative as you desire. Add chicken, shrimp or whatever you desire. If your vegan just make the necessary changes.

Thank you so much for stopping by, I greatly appreciate it.

Enjoy & Until Next Time,

Sewloveable 🙂

21Apr2015

4 Ingredient Homemade Honey Roasted Peanuts

Posted in Food & Recipes by sewloveable

Hello everyone,

Welcome To Tasty Tuesday!!!!!

What do you do when your favorite store is out of the snack you enjoy? You make it yourself and fall in love with your creation, that’s what….lol. This recipe is truly easy and it only requires 4 ingredients. Let’s get started……

Ingredients:

2 1/2 C unsalted roasted peanuts
2 TBS Raw Honey
2 TBS unsalted butter
1/4 tsp Pink Himalayan Salt (more salt if you desire and/or the type of salt you prefer)

Method:

Pre-heat oven to 350°

Place your peanuts in a large bowl.

Line a baking sheet with parchment paper.

Melt your butter and honey in a double broiler or microwave.

Pour the mixture over your peanuts, add salt and stir to evenly coat the peanuts.

Pour the peanuts onto your baking sheet. Spread out into a single layer. Place in the oven for 5 minutes. Remove and stir around. Place back in the oven for 5 more minutes. Remove and stir them as they are cooling about 5-10 minutes. Place in an air tight container.

Enjoy your buttery, salty & sweet snack. I knew this recipe was a winner, when my oldest (who does not eat honey roasted nuts) said I love these peanuts….what kind are they? She was surprised to learn that they were honey roasted as she kept on snacking. 😆

I hope you enjoy these as much as we did. Thank you for stopping by, I truly appreciate it.

Until Next Time,

Sewloveable 🙂

14Apr2015

Easy to make Honey Dijon Mustard Chicken

Posted in Food & Recipes by sewloveable

Hello everyone,

Welcome to Tasty Tuesday!!!

With so much going on all the time…..I need dishes that are easy to make but taste as if I had been in the kitchen for hour’s. The reality is I just don’t have that kind of time. But, I still want to feed my family a healthy, nutritious and home cooked meal. Well, this dish gives anyone looking to achieve the same things a great solution.

Ingredients:

Family pack of organic drum sticks (which will have about 12-15 drums/legs in a pack)
3 cloves of organic garlic
2 Tbs Dijon Mustard (my favorite is Organic Ville Organic Dijon Mustard)
2 Tbs Honey ( my preference is raw honey)
2 Tbs organic lemon juice
4 Tbs Grape Seed (or oil of choice)
1 tsp organic dried thyme
1/2 tsp salt( love Pink Himalayan) and black pepper(love fresh cracked black peppercorn gives the best flavor)

Method:

Preheat oven to 425°F

I hate peeling garlic it’s very tedious and time consuming. So here’s an easier method. Place your garlic cloves in a glass bowl, put the lid on and shake vigorously. Garlic peeled😥

Now that your garlic is peeled drop it into your Nutra Bullet, blender or food processor. Next add the mustard, lemon, oil, thyme, salt and pepper. Blend for 1-2 minutes.

Place your chicken on a lined baking sheet.

Brush the mixture on both sides of your chicken. (For a deeper flavor allow to marinade over night.)

Bake for 45 minutes-1 hour.

Enjoy & Thank you for stopping by.

Until Next Time,

Sewloveable ☺

31Mar2015

Easy Garlic Chicken & Gravy

Posted in Food & Recipes by sewloveable

Hello everyone,

Welcome to Tasty Tuesday!!!

I was feeling under the weather when I made this….but I wanted something really savory. I decided to just throw something together. I didn’t want the dish to be overly fussy. I didn’t want to cut up a thing. I just threw in a bit of this and that and hoped for the best. In the end this dish was scrumptious and thankfully it got the families seal of approval. So now it’s time to share it with all of you.

Let’s dive into the recipe…..

Ingredients:

8 organic bone in with skin on chicken thighs
1 TBS butter
1 TBS oil of choice

Seasonings:

Salt, black pepper, garlic & onion powder

Gravy:

1 C Plain Almond Milk
1 C Organic Low Sodium Chicken Broth
1/3 C Flour
1 TBS Butter
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp salt

Method:

* You will need to use a skillet that can also be placed in the oven.

Season your chicken liberally on both sides.
Place your skillet on medium heat. Add 1 TBS butter and oil. Once heated add your chicken skin side down. Cook until golden brown about 5-6 minutes. Then flip over over to brown the other side and cook for 5 minutes.

Let’s make the gravy while the chicken is cooking. In a small pot on medium heat. Add butter, milk, chicken broth and seasonings. Bring to a slight boil and then gradually whisk in flour a little at a time. Remove from heat and set aside.

Pre-heat oven to 425°

At this point your chicken has been browned on both sides. Turn the heat off and remove your chicken from the pan. Place it on to a plate temporarily. Pour your gravy into the pan you just removed your chicken from. Stir to mix everything well, making sure to get all the bits from the bottom of the pan mixed into your gravy. Now you can add your chicken back into the pan skin side up and place into the oven for 20-25 minutes.

Once cooled serve over rice with a side of veggies. I opted for broccoli rabe.

I hope you enjoy this dish as much as my family an I did.

Thank you so much for stopping by, it’s truly appreciated.

Until Next Time,

Sewloveable ☺

24Mar2015

Open Face Chicken Caprese Sandwich

Posted in Food & Recipes by sewloveable

Hello everyone,

For Tasty Tuesday and welcoming in “The Spring Season” I have a quick & delicious sandwich to share. It’s very simple to make and full of great flavors.

Serves 2

Ingredients:

4 chicken tenders
salt, fresh cracked black pepper, garlic & onion powder
4 slices hearty bread (such a French Bread – recipe here)
Olive Oil
2 vine-ripened tomatoes, cut into 1/4″ slices
4-5 fresh basil leaves, torn into small pieces
mozzarella cheese, cut into slices
Balsamic Vinegar

Directions:

Preheat oven to 425°

Season chicken with salt, pepper onion & garlic powder on both sides, then place the chicken in the oven for 10 minutes or until no longer pink in the center.

Drizzle olive oil on one side of each bread slice, then place on a parchment lined baking sheet.

Crisp up until golden brown around the edges.

Place cooked chicken on top of toasted bread slices, then top with tomatoes, basil, and cheese. Place back in the oven until cheese is melted. Top with crack black pepper and a drizzle of balsamic vinegar over the top, then serve.

Thank you for stopping by, it’s truly appreciated!!!

Enjoy & Until Next Time,

Sewloveable 🙂