Beefy Stew Cups

 

Sometimes there are days that you crave a classic. But with a twist.

 

We grew up with canned biscuits, brown gravy powder mix, and frozen veggies added to just about everything! Sometimes your parents were just out of time and needed a meal on the table. Sometimes your parents wanted the comforting flavors, and even as an adult I still find myself craving those flavors.

 

 

When my husband and I were first experimenting with meals for the 2 of us, I was looking everywhere for inspiration. I found some neat old cookbooks in my grandmother’s kitchen that were put out in the 60s and 70s by Pillsbury, Campbells, and other classic companies like them. They had lots of great ideas for quick meals and I knew I could find some gems in there.

 

 

The original recipe had a lot less veggie in it. I felt like it called for more complex flavors. It also needed the addition of onions and garlic to help pull out more of the “stew” feels. Also, it used the smaller muffin pan and the cups felt so small. The jumbo muffin pan is perfect for a stuffed muffin. It provides so much room for the filling and creates a better ratio of bread to filling.

 

 

While I realize I could make a lot of this from scratch, sometimes you really just need childhood flavors. And sometimes you really just need a quick meal that the whole family will love. These stew cups hit the mark for sure.

 

 

Beefy Stew Cups

 

 

1lb ground beef

½ yellow onion, diced,

2 cloves garlic, minced

1 Tbs EVOO

12oz bag of frozen peas and carrots

¼ tsp thyme

1 c milk

1 packet Brown Gravy Mix

1 can (12oz) of 8 biscuits

 

 

 

 

Preheat the oven to 375. Using a rolling pin or your fingers, flatten and widen each biscuit so they will fit into the muffin pan. I use the jumbo muffin size pan for this recipe, but it works in a medium sized muffin pan as well. Line each of the muffin cavities with the flattened biscuit. Once done, set aside to work on the filling.

 

In a large saucepan, heat the oil to med-hi heat. Once it’s warm but not smoking, add the onions. Allow them to sauté for a few minutes, until they start to become translucent. Add the garlic and let it cook for a minute before moving the onions to one side of the pan.

 

Add a bit more oil to the other side of the pan for the beef. Brown the beef on all sides, making sure to stir it so it will crumble as you cook it. Once the meat is browned, add the thyme and the bag of peas and carrots and let them warm up, about 2-3 minutes. Lastly, add the gravy mix to the milk and blend with a whisk before adding it to the sauté pan. It should heat up and thicken as it coats the filling.

 

 

Allow the filling to cool for a few minutes and then spoon it evenly into the 8 biscuit lined muffins. Into the oven for about 15-18 minutes, making sure the biscuit is baked and a nice golden color.

 

 

Remove from the oven and leave them to cool for a few minutes before serving. Goes great with a yummy garden salad. 

 

 

Peanut Butter Chocolate Chip Almond Blondies

 

My son asked me the other day why I never experiment with desserts. I used to do a lot of baking, but once I started making a point to create wholesome meals for the family nightly, baking kind of got pushed aside. It can be time-consuming and ingredient-consuming.

 

 

But he’s right! I need to experiment with baking as much as I do with cooking. It’s fun and challenging, and frankly it all makes me better at the craft in the kitchen. 

 

 

I have been wanting to have a good blondie recipe in my box. I have seen them but only tried a couple over the years. This one though, it hits so many delicious marks! It’s nutty, which I love, and it’s a subtle peanut buttery, which the others in the house like.

 

 

These are great for pot lucks meal drop-offs because they keep well too. I can make them ahead of time and freeze, or serve with 1-3 days. The crowds will love ‘em!

 

 

Peanut Butter Chocolate Chip Almond Blondies

 

 

½ c butter, melted

¾ c brown sugar

½ c white sugar

2 eggs

2 tsp vanilla

½ tsp salt

1 ¾ c almond flour

1 c chocolate chips

1 c peanut butter chips

 

 

 

 

 

 

Warm your oven to 350. Line a 9x13 pan with parchment so it comes up the sides a bit.

 

Melt the butter and allow it to cool a bit while you gather the other ingredients. Add the brown sugar and sugar to the mixing bowl with the butter and begin mixing. Add the eggs one at a time while the mixer is on to keep the butter from cooking any of the egg. Add the vanilla and salt. Next add the almond flour as well as the chocolate chips and the peanut butter chips. Turn the mixer off and pour the batter into the prepared pan.

 

Place the pan into the oven for 30-35 minutes. Once done, pull it out of the oven and allow it to cool on a rack for at least 5 minutes. Once cooled a bit, use the parchment paper to lift it out of the pan and set it back on the rack to cool a bit more. Cut into bars and enjoy!

 

*Instead of peanut butter chips, you can use white chocolate chips

 

Avocado Corn Salad

 

I have really been trying to make a push for healthier meals. I am always good about proteins each night because my family likes having the protein. The veggies though are a harder sell. So, I try to find things that I think are so tasty that I could eat them all by myself.

 

 

Now, that doesn’t mean I don’t try to get them to eat their veggies, I just keep it simple with things like steamed veggies. I also take stuff over to dinner with my parents; they are also interested in upping their veggies and are happy to test recipes out for me.

 

 

That said, this recipe is actually one my mom introduced me to. It was made for her by my sister-in-law and we all agree it’s delicious! It goes with so many different proteins. It adds color to your plate, flavor to your dish, and enjoyment to your meal.

 

 

Now, I’ve been referring to this as a side, but I will say, it is not hard to turn this into a meal. You can add shredded chicken to it, fresh sliced ham or shredded pork, or even rinsed chickpeas to keep it vegetarian while adding your protein.

 

 

This is definitely a salad worth trying. You will not want to stop eating, and you will feel so good the next day after eat this.

 

 

Avocado Corn Salad

 

2 c frozen sweet corn, thawed

2 15oz cans black beans, rinsed

1 large or 2 medium roma tomatoes chopped (or 1 c sliced cherub tomatoes)

1 avocado chopped

¼ of a large red onion, diced

1/3 c cilantro, chopped

1-2 limes, juiced

1 tsp salt

 

 

 

 

 

Simply mix everything together and serve, This can be made ahead of time, and is still good the next day. The lime juice helps prevent the avocado from browning, but only for a day or so.