Enjoy everything that October offers, and, as always bon appétit!
Crock Pot Beef Stew
2 packages of dry onion soup
1/2 teaspoon paprika
2 lbs. stew meat
2-3 large baking potatoes, peeled and chopped into cubes
8 oz. thinly sliced carrots
1 medium sweet onion, chopped
1 can cream of celery soup
1 can cream of mushroom soup
1 8-oz. can tomato sauce
1 tablespoon garlic salt
1/2 tablespoon pepper
Fresh parsley, roughly chopped
Place stew meat in crock pot. Mix onion soup and paprika together and sprinkle over meat. Stir to coat.
Place potatoes on top of meat, season with garlic salt and pepper.
Layer with onions and carrots.
In a medium bowl, mix together cream of celery and mushroom soups and tomato sauce. Pour over vegetables.
Cook for 8 hours on low. Stir to combine, and serve sprinkled with fresh parsley.
Skillet Street Corn
2 tablespoons real butter (salted)
3 cans yellow corn, drained
1/2 tablespoon diced jalapeños (from a jar)
1 teaspoon minced garlic
2 tablespoons mayonnaise
3-4 tablespoons cotija cheese
3 tablespoons cilantro, chopped
1/2 teaspoon chili powder
Juice of 1 lime
Heat butter in a black iron skillet on med-high heat. Add in corn, garlic, and jalapeño, and cook for 8-10 mins or until a little charred. Stir occasionally.
Remove skillet from heat, and mix in remaining ingredients, reserving a little cilantro and cheese for garnish. Stir until combined well. Top with reserved cheese and cilantro.
Serve immediately with tortilla chips.
Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.