Dinner

INGREDIENTS 2 pounds beef stew meat, (cut into bite-sized pieces) 1 tsp Salt 1 tsp pepper 1 medium onion, finely chopped 2 celery ribs, sliced 2 to 3 cloves of garlic, minced 6 oz can tomato paste 32 oz beef broth 2 Tablespoons Worcestershire sauce 2 cups baby carrots carrots 4 to 5 small red potatoes,cut into bite-sized pieces (about 3 cups) 1 tablespoon dried parsley 1 teaspoon oregano 1 cups frozen peas 1 cup frozen corn 1/4 cup flour 1/4 cup water INSTRUCTIONS Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.

INGREDIENTS 1 lb boneless chicken cubed 1 lb smoked sausage 1 tbls Emeril’s Original Essence 1/4 tsp cayenne pepper 1 green pepper chopped 1 cup onion chopped 1 tbls minced garlic 1.5 cups white rice 2.5 cups chicken broth 1 bay leaf INSTRUCTIONS Slice smoked sausage and cook in oil for 5 minutes. Remove to bowl. Cook chicken in oil with cayenne pepper and 1/2 tbls Emeril’s for 5 minutes. Remove to bowl. Cook onion, pepper, garlic and 1/2 tbls Emeril’s for 6-8 minutes. Add rice and cook another 3 minutes. Add broth, meats, bay leaf. Bring to a boil, cover, reduce heat and simmer for 25 minutes. Remove from heat and let stand for 5 minutes. Remove bayleaf and serve.

INGREDIENTS kosher salt 1 lb dried angel hair pasta 1/2 lb diced pancetta or bacon 2 garlic cloves, minced 1 cup fresh or frozen peas 1/2 cup torn fresh mint leaves 1/2 cup freshly grated parmesan cheese, or more to taste 3 Tbsp extra virgin olive oil INSTRUCTIONS In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over medium heat. Add the pancetta and cook until almost crisp, about 3 minutes. Don’t drain off the fat. Add the garlic to the pan and stir, making sure it doesn’t brown, for 30 seconds. Add the reserved pasta water and the peas. Simmer for 1 minute. Add the cooked pasta to the pan, stirring the noodles into the sauce, and cook for 30 seconds. Remove from the heat and stir in the mint, Parmesan, and olive oil. Taste and adjust the seasoning, adding additional Parmesan if desired. Serve immediately.