I came across a recipe for Stew that used butternut squash and was served over mashed potatoes.  I thought it sounded very fall-ish and homey so I made it.  Hubby and I liked it, but it ended up being a little odd for us.  So, I tweaked it a bit and made a more traditional stew which turned out exactly right!

If you’d like to make the Harvest Stew, just substitute one small cubed butternut squash in place of the potatoes, carrots and turnip.  It’s good both ways.  I’m sorry, I think I might just be a little prejudiced against butternut squash in my beef stew.

Personally, I’m going to put this in my crockpot the morning of Black Friday so that a hearty warm stew will be waiting for everyone when they return from shopping. This is a real stick-to-your-ribs kind of stew.

Every year Hubby and his friends brave the brutal weather at 3:00 a.m. in late November to stand in line and bring home the deals.  While they jump up and down to stay warm in line out in front of Best Buy, I lay snug in bed.  Dreaming of anything but being cold.

Beef Stew

2 1/2 pounds stew meat, cubed
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 cup flour
4 Tbsp olive oil
1 6oz can tomato paste
2 tsp. beef boulion
1 1/2 cup hot water
1 cup chopped sweet onion
1 cup chopped celery
3 minced garlic cloves
3 large potatoes, cubed
1/2 turnip, peeled and cubed
1 large or 2 small carrots, peeled and sliced

Rinse the stew meat and pat dry with paper towels.

Place flour, salt and pepper in a large zippered bag.  Add stew meat and shake to coat.

Heat the olive oil in a heavy pan over medium-high heat.  Add stew meat, stirring until browned.

Add the tomato paste, beef boulion and hot water.  Stir and scrape the bottom of the pan to loosen the cooked bits.  Pour the entire mixture into the crockpot.

Add celery, carrots, onion and garlic.  Stir.

Place potatoes and turnips over the top of the stew.  If you use a soft skinned potato, such as Yukon Gold, you do not need to peel the potato.

Do not mix in the potatoes and turnip, let them sit on top of the stew.  Cover and cook for 4 1/2 hours on low, or until meat is tender.

It’s no secret that I love Italian food.  So, no surprise that I enjoy a good plate of Parmesan (anything) Chicken.  Used to be that I would never make it because it took too long, the breading always fell off and it was just easier to order it when I was out.  But, I came across a recipe a while back for a skillet Cordon Bleu and realized that it could easily be converted into an Italian dish.  By using chicken tenders you trim a ton of time off of the total preparation time.  Also, you basically use the “shake n bake” theory - throw it in a bag, shake it and try not to turn it too much in the pan.

I a big fan of skillet recipes, too.  Easy cleanup (one pan!) and faster cooking.  When it’s done on the stove-top I pop it in the oven and call everyone to dinner.  By the time the kids have washed their hands, dinner is done! Everyone needs a good oven proof skillet, and this dish will make good use of it!

If you have an evening where you have to be in and out of the house with dinner cooked and eaten in less than an hour, this is the perfect solution.  During the holidays it is a total lifesaver.  I make it a lot on Karate night, which is our super busy night.  You can make it on art lesson night, basketball practice night, parent teacher conference night . . . well, you get the idea.

Served with a salad and some breadsticks you have a complete meal on the table in about 20 minutes.

Skillet Parmesan Chicken

1/2 cup dry breadcrumbs (I like to to the Italian seasoned kind)
1 tsp. pepper
1/2 tsp. salt
8 chicken tenders, or about one pound
1 Tablespoon butter
1 Tablespoon olive oil
1/3 cup prepared marinara sauce (jarred or homemade)
2 large slices of Mozzerella cheese
1/4 cup Parmesan cheese

Combine breadcrumbs, pepper and salt in a plastic zippered bag.

Rinse the chicken tenders and pat them mostly dry.  Add them to the bag, seal and shake.

Melt butter and oil in an oven-proof skillet over medium heat.

Use tongs to remove the tenders from the bag and carefully, so as to not remove the breading, place the tenders in the pan.  Cook chicken about 4 minutes on each side until lightly brown and done.  Do not keep turning the tenders, or you will lose the breading.

Spoon a small amount of marinara sauce over the tender, and top with a small piece of mozzerella cheese.  Sprinkle Parmesan cheese over the top.

Broil or bake in the oven until the cheese is melted and serve immediately.

Halloween is over and that means . . . *queue foreboding music* the holidays are upon us.

I know what you are all saying “I can’t stand it!  Why does it have to start so early?!?  I just won’t do it!  Just say NO!”  I did go through a phase where I didn’t want to decorate and I didn’t want to succumb to the commercialism.

But, I’m over it now.  I love it, I want STUFF!  I want to buy stuff!  I want to give people stuff.  I want to bake stuff!!  Yeah!!!  Bring it on . . . and the older I get the more I love it.

I think part of the reason I used to dread the season is because it was a chance for me to showcase how crazy and out of control my life can become.  And, let’s face it, I never want anyone to know how just how nuts I can get.  But, I have a little secret about how to do it.  It’s hidden in a little black book.

Unlike some of the other little black books out there that house phone numbers and perhaps a discreet rating scale, this little black book houses my holiday budget, the list of stuff I’ve already bought, wish lists from the kids, and an envelope in the back for receipts.  I even keep my standard cookie list on the back cover (it never changes).  This has become an invaluable tool for me and my family.

I personally think everyone should a little black book, since it has helped me so much.  I don’t miss deadlines or forget that there is a class party next week.  I even make notes like this one “Don’t forget to NOT give Aunt Zelda a vase in 2008.  She commented I have given her a vase for the last 2 years in a row.”  Do you seriously think I’m going to remember that otherwise?  Not even.  Everyone thinks I’m a whiz at remembering this stuff (’cept for a certain family member who will remain unnamed, but that’s a different story) thanks to my handy-dandy black book.

I wish I could come help every one of you guys who struggle to get through the holidays.  In all seriousness, I know this is a really hard time of the year for lots of folks.  And, I’ve been there.  It wasn’t that long ago that I couldn’t stand to decorate the tree and when it came to holiday parties at the school the girls were lucky if I even remembered the party - you can forget about sending treat bags to pass out, or a cookie tray to share with the class.

And, I can’t fill out a black book for you, and I can’t bake cookies or help you wrap presents this year.  But, I can still help you.  I’m here for you, dear readers.  Truly.

Over the next couple of months, I’m going to try posting some easy and freezable or make-ahead dinners.  Sometimes they will use convenience items.  Please know that I try my hardest to avoid using these things in my cooking.  But, when you’re trying to crank out hand sewn stockings for 20 cousins - I suppose it’s o.k. to crack open a can of mushroom soup at dinner time.

l’ll also try to adjust my posting routine for you all and focus more on holiday appropriate type snacks and veggies.  Perhaps some fresh ideas will help revitalize your holiday mood - whether you’re taking something along to Aunt Betty’s Holiday party (just say NO to green bean casserole, folks) or you’ve got 5 of your closest friends dropping by for holiday card making, you’re going to need some ideas.  Hopefully I can help you “wow” them this year.

I’ve also had a request for my “Must Have” kitchen tools.  You know, so you can hit up Hubby or the kids for something you “Must Have” on your holiday wish list?

I’ve actually been working on this list for over a year.  It’s kind of hard to keep it under about a thousand-million things.  Then, a really smart friend suggested I just list the things I take on vacation with me and I realized that she was right.  Her suggestion has helped tremendously.  I’m hoping to get the list up in time for Black Friday (since I know you’ll all be shopping early this year, right?!)

What’s that you asked??  Hmm?

YES.  I take my kitchen tools on vacation with me.  I mean.  You know.  Only the really really can’t-live-without-them things.  I do a lot of cooking when I travel, you know?  So, what of it??!!  Anyhow,

Let’s get started, shall we?

The honest truth about this dip?  I don’t really care for it, and neither does Hubby.  Now don’t get your unders all in a bunch. I haven’t lost my mind just yet. The truth is, I just don’t care for kielbasa, and Hubby doesn’t really care for cream cheese (I think it’s illegal to dislike cream cheese, btw?!?).  Since this dip has both Kielbasa and cream cheese in, it it’s not our favorite.  But, it is beautiful on a platter, easy to make, and transports well.  It’s always a big hit (for people who like Kielbasa and cream cheese, that is.)  Oh!  And, it’s great for your diabetic and low-carbing friends - if they watch the bread intake.

First, I want to send you over to The Knead for Bread to make some Pumpernickel bread.  I LOVE this blog.  The pictures are fantastic, and the step by step directions make sure that everyone feels like they know exactly what they are doing when they go to make the recipes.  Well, anyhow, this recipe for Pumpernickel bread is perfect for today’s dip recipe.  The bread is easy to make and I adapted it to my bread machine without too much hassle.

If you don’t have time to make this bread, go ahead and buy a round pumpernickel (or other rye variety) loaf.  Serve the dip filled round with the pieces of bread removed from the center. You can also purchase one of those great little sliced party loafs to arrange around the outside of the bowl.  Looks great, and gives more uniform dip holders.

Lastly, if you’re taking this dip somewhere here’s another handy tip.  Put the dip inside a zippered bag.  When you get to the party, clip the corner of the bag off and squeeze the dip directly into the bowl.  Easy, fast, and no clean up!

Killer Kielbasa Dip

8 oz softened cream cheese
1/3 cup sour cream
1/4 cup milk
1 tablespoon mayonnaise
1/2 teaspoon Worcestershire sauce
8 ounces finely chopped kielbasa (I use turkey, with no casing/skin)
1/2 cup chopped green onion, divided (optional)
1/4 cup grated parmesan cheese

Whisk soft cream cheese, sour cream, milk, mayonnaise and Worcestershire sauce.  Using a whisk and very soft cream cheese will help get rid of any lumps.

Add kielbasa, half of the green onion (if desired) and Parmesan cheese; stir.

Heat in the microwave about 3 or 4 minutes until bubbly and hot. Stir occasionally.
Refrigerate until ready to serve.

Meanwhile, cut into the top of your bread round, almost to the bottom, taking care not to cut through the bottom.

Carefully pull the cut bread from the round.  Use a spoon to scrape out the inside and make it hollow.

Cut the bread from the inside into cubes and arrange them on a platter to use for dipping.

Put dip inside of bread bowl and sprinkle with remaining onion before serving, if desired.

You can also serve this hot, the choice is yours!