Summer Sandwich Delight

You know summer has officially arrived when your garden is in full bloom. This year my vines are full with hearty tomatoes and cucumbers! Years ago I made the decision to plant my tomatoes in large containers on my deck. I've had amazing luck and I  love opening the patio door in my kitchen and  picking them right off the vine. Farm to table has never been easier.

The BLT sandwich is so simple, yet so full of flavor. It makes the perfect easy lunch or supper served with a nice fruit side. I make a batch of bacon ahead of time, let it cool and put in storage bags to freeze until I am ready to use it. It's a huge time saver allowing you to enjoy this amazing sandwich any time of the day. Use a hearty ciabatta bread sliced to your liking and toast wile slicing your freshly picked tomato.  Iceberg lettuce is best for this sandwich, organic if possible.   

Assembly begins on your cutting board.  Spread your favorite mayonnaise on the toasted bread, place sliced lettuce, 2-3 slices of cooked bacon, sliced tomato and lightly salt and pepper, place top piece of toast to complete, slice and enjoy immediately.  So simple and so delicious.

Slow Cook Your Beef Stew

When midwest temps are cooling and the leaves are falling, I begin to pull together my favorite cold weather recipes.  They are my comfort foods that remind me so much of my childhood and coming in from school to smell the aroma of dinner cooking. With so many working parents in the household now, it's easy to keep the tradition going.  This can be put together and made in your slow cooker all day, or you can make it the night before in your oven, refrigerate and heat before serving the next day.  Both my Mom and Mother in Law made delicious beef stews, and I hope my family carries on the simple recipe we love.

Peel and slice a yellow onion.

Wash and slice fresh carrots.

Bag of small yellow potatoes, washed and no peeling required.

Large undiluted can on tomato soup, diced tomatoes and 46 oz. container of tomato juice. 

Place everything together in a slow cooker, cover and cook for 8-10 hours. If you are cooking it in the oven, place everything is a 13x9 pan, cover with aluminum foil, and bake for 3-4 hours at 350.  

Sprinkle the ingredients with your favorite seasonings. TheSpiceHouse are my spices of choice for their flavor and freshness.

Smells amazing and tastes delicious!

Happy Fall!🍂🍁

Easy Hearty Supper in the Slow Cooker

Photo Lakehouselyn

Photo Lakehouselyn

Photo Lakehouselyn

Photo Lakehouselyn

Photo  Campbell's 

We are all rushing this week to prepare for Christmas next weekend and don't have a lot of time to prepare creative suppers.  Here's an awesome and tasty go to that you literally put in your slow cooker and let go the entire day.
In a skillet over high heat, brown the 2/3 lb. beef rump roast roast in oil on all sides to seal in the juices. Place the roast in a slow cooker.  Pour two  10 3/4 cans of cream of mushroom soup undiluted over the top of the roast.  Place 4 beef bouillon cubes around the roast, cover and cook on low setting for 8 hours.  (Easy)!  Remove the roast from the slow cooker, let rest for 5 minutes.  Slice thinly or shred with forks and serve on sandwich buns or Texas style toast as open face sandwiches.  You can use the sauce from the slow cooker for dipping.  Delicious and only took a few minutes. This truly is one of the most flavorful slow cooker dishes I've ever tasted. It won't disappoint.

     ~The first falls of snow are not only an event, they are magical events~
                                                        J. B. Priestly

Easiest Vegetable Soup for Supper

When I flip the calendar to November, soups in the air in my kitchen as you can see.  When I have a group, I like to offer a couple of choices.  Pictures are my vegetable and chicken noodle soups.  I generally like my soups to simmer for a couple of hours, but this time of the year has us all scrambling to keep on top of our daily schedules.  Here is an easy vegetable soup you can throw together and enjoy for supper tonight quickly.

Ingredients:  1 lb. ground beef, 1 medium chopped onion, 1 28 ounce can undrained diced tomatoes, 1 16 ounce package frozen mixed vegetables, 1 16 ounce undrained can kidney beans, 1 14  1/2  ounce can beef broth, 1 envelope taco seasoning, 1 minced garlic clove and shredded cheddar cheese.

In a large saucepan or dutch oven,  brown beef and onion until meat is done and drain.  Add tomatoes, vegetables, beans, broth, taco seasoning and garlic and bring to a boil.  Reduce heat and simmer uncovered for 15-20 minutes.  Ladle into bowls or mugs and top with shredded cheddar cheese.

I offer sourdough or a crusty loaf of bread with this meal.

~Stay warm and hope you enjoyed Soup Tuesday~

*Happy birthday Keri xo