‘Be crazy – don’t edit your imagination’
Cooler mornings have returned so I am going to have to wait awhile before starting my work outside. This is Texas in May and it’s supposed to be warmer than 54 degrees. So anxious to get back on task and finish digging up the big rocks that are sticking up in the path of our lawnmower. I tackled that for eight hours in the last two days. Good exercise and the weather has been great. I did put together a refreshing beverage over the weekend that I LOVE-LOVE-LOVE. All that in it is Crystal Light lemonade and blueberry tea ice cubes.
I was up VERY early and ready to get something cooking. Cleaning out our freezer is a seemingly endless task so this morning I decided that a stew was my answer. It is the perfect meal for this cool weather AND I used a few things from the freezer. Bingo! Of course it is spicy and this time NO CARROTS and NO CELERY. Sometimes they just overpower the whole stew. My preference is to cut the veggies in smaller pieces because I like to get a bit of everything on my spoon.
So that is what’s for dinner. Oh…..and of course jalapeno cheese CORNBREAD made in an iron skillet. 🙂
- 1 pound beef stew meat
- 1 medium onion, diced
- 1 bell pepper, diced (I used a yellow bell)
- 3 yellow gold potatoes, diced
- 1 fresh jalapeno, diced
- 1 cup frozen edamame
- 1 cup frozen corn
- 1 can (14 oz.) fire roasted tomatoes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon coriander
Set temperature on large crock pot to the HI setting and add stew meat, onions and spices. Let cook for 3o minutes. Add the remaining ingredients and let the crock pot do the rest.
Have a wonderful day! 🙂