Recipes

I found these in the cookbook... Robin to the Rescue(a Robin Miller cookbook).

Quick Fix Beef Bourguignon
4 slices of bacon, diced
1 1/4 lbs. beef sirloin or round steak cut into 1" cubes
Salt and pepper to taste
1/4 c. all purpose flour
2 cloves garlic, mined
1 tsp. thyme
1 c. dry red wine
2 c. beef broth
2 Tbs. tomato paste
3 med. carrots, chopped
2 c. frozen pearl onions( I used 1 c. chopped onion)
1 c. frozen peas

In large stock pot or Dutch oven over med-high heat, cook the bacon until browned and crisp. Remove bacon from the pan with a slotted spoon and set aside to drain on a paper towel.

Season beef with salt and pepper. Place flour in a shallow dish, add beef, turn to coat evenly, tapping off excess. Add the beef to the hot pan and cook until golden brown on all sides, about 5 mins. total. Add the garlic and cook 1 min. Add thyme and cook for 1 min., until fragrant. Add the wine and bring to a simmer. Add the broth, tomato paste, carrots, and onions, and reserved bacon and bring to a simmer. Reduce heat to med.-low and continue to cook until beef is cooked through and the sauce is thickened, about 20 mins.


Bank a batch: Make a double batch and freeze the extra in a freezer ziploc. Don't skimp here.. this is worth the money for good quality bags. Be sure to squeeze all of the air out. Label and freeze flat. Thaw the night before in the frig. Reheat in large sauce pan until heated through. Serve over noodles or rice.

I made this dish on Sunday when we arrived home from church. In the time that it took to cook the noodles; dinner was ready. Add a salad and crusty bread. YUMMY!!!!

Seared Chicken with Sun Dried Tomato Sauce

1c. drained oil-packed sun-dried tomatoes plus 1 Tbs. oil from the jar

4 boneless chicken breasts

Salt and pepper to taste

1c. chicken broth

3 cloves garlic, peeled

1/4 c. chopped basil

Heat the sun dried tomato oil in a large skillet over med-high heat. Season both sides of the chicken with salt and pepper and add to the hot pan. Cook until golden brown, about 2 mins. per side.

Meanwhile, in the blender, combine the sun dried tomatoes, broth, and garlic and process until smooth. Add the sauce to the chicken, bring to a simmer, and let simmer until the chicken is cooked through, about 2 mins.

Remove from heat, sprinkle with basil and serve.

To make a meal kit to freeze: Season the chicken place into ziploc. Make sundried tomato sauce and place in ziploc bag. Store both bags in large ziploc. Label and freeze flat. Thaw overnight in frig. Cook according to directions above. Serve over angel hair pasta.