Beef stew recipe

Olive oil
15ml Rajah Curry Powder
10ml BBQ Spice
500g beef stew pieces
1 onion (diced)
2 carrots, chopped
250ml water
1 beef Stock Cube
3 tablespoons of tomato paste
2 Red Sweet paprika peppers
1 tin of Koo butter beans


In a pot, heat oil and fry the chopped onion until browned
Add the Rajah Curry Powder, BBQ spice and cayenne pepper
Fry for about 2 minutes
Add the meat to the same pot and fry until well browned
Add carrots,red sweet paprika peppers, water and a beef Stock Cube
Stir well and allow to simmer for approximately 45 minutes or until the meat is tender.
Add tomato paste to the pot and allow it to simmer for 5 minutes, or until the Stew has thickened.Then finally add your butter beans to your stew


Perfect Pan Seared Steak

  • Steak cut of your choice.
  • Posh Spice “Everything Rub”
  • Olive oil & butter
  • 2-3 cloves of garlic
  • A few sprigs of thyme


  1. Pat your steak dry with a paper towel. Season generously with your Posh Spice on both sides.
  2. Heat your pan on med-high heat. Add olive oil. (Allow your pan to get hot before adding the oil)
  3. Sear steaks on each side. About 3-4 minutes per side, until you start to see a brown crust.
  4. Reduce heat to medium low. Add butter, whole garlic cloves and thyme. Swirl your pan, then use a spoon to coat your steak.
  5. Remove steak heat. I suggest a plate or board so that your steak will not continue to cook. Allow steak to rest about 5-10 minutes before cutting.
    Serve with your favorite sides!


Fried Pork Chops are sprinkled with seasoned salt, pepper & a little cayenne, if you want some spice, dredged in flour and pan fried until perfectly golden and delicious! This southern favorite is simple, but oh so scrumptious!

You’ll Need

4 bone in pork chops (1/2 inch think)
1 cup all purpose flour
1/2 cup canola or vegatable oil (enough to cover bottom of pan for frying)
2 tbsp butter
1 tsp seasoned salt (extra to season chops to taste)
1 tsp black pepper (extra to season chops to taste)
cayenne pepper to taste


Season Salt and pepper both sides of the pork chops.
Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Or dredge before going into oil. (Less dishes)
Heat canola/vegtable oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 2 to 3 pork chops at a time, 4 to 5 minutes on the first side; 3 to 5 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate covered with paper towels and repeat with remaining pork chops.

Crock Pot Cube Steak OMG!! THIS IS DELICIOUSS!!


This meal is not only inexpensive but it is one of those “set-it and forget-it” type meals. You can toss everything into your slow cooker and dinner will be ready when you are!


This is one of those fix-it and forget it type crock pot recipes. It helps to have a digital crock pot these days. You can cook it for a certain amount of time so and then set it to automatically go to a keep-warm setting.


I gotta served this cubed steak and gravy with my Million Dollar Mashed Potatoes and smother it in the gravy. Or, perhaps you want something a bit lighter? Then maybe my ITALIAN GREEN BEANS, BACON GARLIC GREEN BEANS or MAPLE GLAZED CARROTS. My favorite part of this recipe? The gravy. Oh mercy, the gravy. Me and gravy, it’s a love thing. Be sure to try my CROCK POT PORK CHOPS & GRAVY. It’s all about the gravy, baby!

For Directions And Full Recipe, Go To The Next Page Please!

Church’s Fried Chicken

Ingredients :

1 tablespoons sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 teaspoons seasoned salt
2 teaspoons paprika
1/2 teaspoon baking soda
1/2 cup biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
1 whole chicken, cut into pieces
2 eggs
1/4 cup cold water
1 cup corn oil for frying

Directions :
Combine sugar, self-rising flour, cornstarch, salt, paprika, baking soda, biscuit mix, Italian dressing mix and onion soup mix in a 4-cup bowl. Mix to blend the ingredients thoroughly. Blend the egg and water. Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated. Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat. Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed pan. Cover with foil, sealing it on only 3 sides of pan. Bake at 350°F for about 45 to 50 minutes. Remove foil, then bake another 5 minutes until the coating is crisp.




1 1/2 tsp. Worcestershire sauce
1 1/2 tsp. salt
3/4 tsp. pepper
2 lbs. lean ground beef
1 1/2 ripe, Fresh California Avocados*
As needed Lettuce leaves as needed
2 onions, sliced
2 tomatoes, sliced
6 sesame seed burger buns

Combine Worcestershire, salt and pepper and ground beef.
Shape into patties. Refrigerate at least 30 minutes.
Broil, grill or pan fry to desired doneness.
While burger patties are cooking, seed, peel and mash the avocado.
Serve each patty on bun with lettuce, sliced tomatoes and onion.
Top each burger patty with mashed ripe Fresh California Avocado.

Serving Suggestions:
Try using baby spinach or baby arugula in place of the lettuce leaves for a delicious difference. Seasonally available heirloom tomatoes and sweet or red onions give burgers a garden-fresh flavor and pair beautifully with Fresh California Avocados.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


Meatloaf in a muffin pan

1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire sauce
Vegetable oil or extra-virgin olive oil

Preheat oven to 450 degrees F.
Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.

Crab Balls

1 lb. Back fin Crabmeat
1 Egg, beaten
1 cup Ritz Crackers, crushed
1 tsp. Yellow Mustard
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tsp. Old Bay Seasoning
1 tbsp. Worcestershire Sauce


For directions and full recipe go to the next page please!


The pot did an excellent job of tendering the roast and the veggies are beautifully paired with it. ♥

3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix2 cups water

For directions and full recipe go to the next page please!

Easy Burrito Casserole

My husbands exact words after his first bite, “Oh my god, Ashley, this is fantastic! I’m actually hoping the kids don’t like theirs now 😁

1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream

  • For Directions And Full Recipe, Go To The Next Page Please!