MFIH: Mexican Beef Stew

I made this for a MFIH is hungry meal after seeing the recipe on an insert in a box of Reynolds Kitchen slow cooker liners - sounded interesting and pretty easy, perfect meal for a bunch of people haha. Rave reviews from everyone, I will absolutely be making this one again. No changes whatsoever - shocker I know - other than I needed it to be gluten-free so I used cornstarch instead of all-purpose flour, and added a little cornstarch slurry at the end to thicken it a bit more. 

Side note: forecast for today is high of 89' ("feels like 94') so beef stew might not seem like the best meal hahahaha but I can eat soup any time!

not the best photo, I forgot to take one and this was
all that was left by the time I remembered! 

• 1 pound beef stew meat cut into 1-inch pieces
• 2 T. flour 
• 1 T. canola oil
• 1 can (15 oz.) black beans, rinsed and drained
• 2 medium carrots, peeled and chopped
• 1 small onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 can (14.4 oz) diced tomatoes, undrained
• 2 cups reduced-sodium beef broth
• 2 t. chili powder
• 1 t. ground cumin
• 1/2 t. salt
• 1/4 t. black pepper
• 2 cups frozen corn
• chopped avocado, chopped cilantro, and/or crushed red pepper optional
• 1 slow cooker liner

Line a 5 to 6-quart slow cooker with a slow cooker liner bag. Coat the beef with flour. Heat oil in a large skillet over medium-high heat. Add beef and cook about 5 minutes, stirring frequently, until beef is browned; set aside. Add the beans, carrots, onion, garlic and browned beef to the lined slow cooker. Gently stir in tomatoes, broth, chili powder, cumin, salt and pepper with a wooden or plastic spoon. Cover and cook 3 to 4 hours on HIGH or 6-7 hours on LOW, until the beef is fork tender. Carefully remove lid to allow steam to escape. Gently stir in the corn. Cover and cook 20 minutes longer or until corn is heated through. Serve stew topped with avocado, cilantro, and/or crushed red pepper if desired. 

Note if you want to make a smaller batch or have a smaller slow cooker you can half all the ingredients. 

*Ok I lied and did add a couple extra things in addition to the cornstarch slurry - I stirred in 2 T. tomato paste and a squirt of bottled concentrated beef stock along with the broth and spices. I also seasoned the beef with coarse salt and pepper while it was browning. Since I used a large saucepan to brown the meat I combined all the other ingredients into the saucepan to incorporate everything and scraped up all the browned bits from the bottom of the pan - then spooned it all into the slow cooker. 

6.10.25: TT plant irrigation bottle 

6.10.24: welcome-ish sign 

6.10.23: Words

6.10.22: June 10th thru the years 

6.10.21: air fryer frozen salmon 

6.10.20: hidden painted rocks

6.10.19: wine cork flower wreath

6.10.18: mini-sample hoarder

6.10.17: planting tomatoes 

6.10.16: paper circle garland

Tip-sy Tuesday: GF crunchy taco shells

Just wanted to say these gluten-free taco shells are delicious - even if you don't eat GF I'd still recommend these!

Mickey wasn't sure if G would eat a crispy taco but she scarfed the entire thing! She ate it top down which made me laugh, and after the first bite right from the middle she said 'needs more sour cream' 😂

6.9.25: tissue paper flowers with centers

6.9.24: 🔥 week 23

6.9.23: MSTI: coffee foamer 

6.9.22: TT stuffed mushrooms 

6.9.21: champagne cupcakes

6.9.20: tip-sy tuesday: multiple ways to make pesto

6.9.19: 🔥week 23

6.9.18: packing tip - pillbox jewelry holder

6.9.17: outfit idea - cuffed jeans and t-shirt

6.9.16: garden update 

Buffalo Chicken Wrap by Jenny

Anyone here like that delish buffalo chicken dip that everyone seems to make for parties? I LOVE it. So so good. Chicken, cream cheese, ranch, franks, some mozzarella cheese. Pretty sure my sister has posted the recipe before- if not it’s everywhere.  I read a diet page that’s was discussing putting this all in a carb free wrap instead of chips as a healthy lunch. Decided to give it a try! Used shredded rotisserie chicken, a little light cream cheese, light ranch, Franks hot sauce, annd a tiny bit of Colby Jack (because that’s what I had) and air fried it for 2 minutes. This one was a success! Shockingly delicious! Give this one a try!

 

6.8.25: 🔥 week 23

6.8.24: words (add a little sunshine)

6.8.23: Macey's enchiladas

6.8.22: crabby mushrooms

6.8.21: tip-sy tuesday saving the bees

6.8.20: Tip-sy Tuesday: stovetop toasted garbanzo beans 

6.8.19: ice cream sandwich cake

6.8.18: travel blog: Germany to Sweden

6.8.17: Cathy painted over a painting

6.8.16: mini cheesecakes 

Peanut Butter Fluff by Jenny

Here's a little experiment from my sister - I don't have peanut butter protein powder but I'm kind of wanting to try mixing creamy peanut butter in with plain yogurt, that's sounds even better to me LOL. Let's not tell her I'm changing her healthy dessert idea :) Here's what she has to say:

Well. Here I am with another Facebook hack I had to try. This one was about using Fage unflavored yogurt for everything. I tried it as sour cream .. not bad. Tried it spread on a wrap- not terrible. Then I saw a tip to mix it with peanut butter protein powder for a dessert. So I thought hey! Worth a try! 

So. It has potential. Mixed just the Fage and pb2- definitely not sweet enough. Then I added a banana- still not sweet. Hmmm. I look around the fridge and lo and behold I find chocolate syrup. Perfect. HAHAHAHA. Yes I’m aware that defeats the purpose of healthy hack but hey- I’m doing my best over here! Maybe next time a little syrup or honey? Hmmmm. Let me know if anyone tries it!

6.1.25: 🔥 week 22

6.1.24: words (funny cat bed)

6.1.23: Jiji's fried rice

6.1.22: sugar-free almond joy cupcakes

6.1.21: vanilla cupcakes with marshmallow filling

6.1.20: wine cork plant markers

6.1.19: race day photos

6.1.18: spiller, filler, thriller

6.1.16: cookie dough cupcakes

My Sis Tried It: Derby Board

This one is from my sister, she's having a Derby Party and shared this fun project with us - here's what she has to say:

I’m back! Sissy tried it! This time it’s a “craft”. Last year I went to a derby party and played a super fun game they had apparently made with painted lines on a table cloth and wood horses. You bet dollar bills, rolled dice and moved around the board. Thats as far as my memory went so I had to start digging. 

I tried to “buy” this tablecloth, which of course I couldn’t find. I even tried Etsy with no luck! (Hey sister maybe you should make this and sell it there?). Anyway, so I then set about making it. 

I got a cheap vinyl tablecloth from Etsy, a nice long level and ordered the wood numbered horses on Amazon. 

I then googled the “rules” off chat gtp which I am sticking below as well!  (I can find the rules but not the board?) haha. 

Anyway. So fun! I love the way it turned out!! 

4.29.25: TT how to julienne vegs

4.29.24: baked broccoli cheese balls 

4.29.23: words

4.29.22: eggs florentine

4.29.21: lemon glazed chicken breast 

4.29.20: grandma's cinnamon twists

4.29.19: make a cork trivet
4.29.18: Mickey shows how to make a raised bed
4.29.17: dance recital
4.29.16: dollar store frame with clip

Tip-sy Tuesday: quick tip to ripen bananas for baking

I wanted to make the chocolate banana bread I posted yesterday but my bananas weren't ripe enough, so I tried this tip I saw for getting them riper, quicker, when you want to bake with them. Totally worked! 

Put unpeeled bananas on a piece of parchment paper on a baking sheet and place in the oven at 300˚ until the skins turn black, 15 to 20 minutes. The flesh will be sweet and soft—and perfect for baked goods.

Note: They are quite mushy and gooey after baking like this so it only works for baking with them. 

4.28.25: sweet and spicy carrot salad

4.28.24: 🔥 week 17

4.28.23: MSTI jalapeno popper grilled cheese

4.28.22: MSIH cheesy chicken and rice

4.28.21: tortilla pizza

4.28.20: TT: baking powder

4.28.19: 🔥

4.28.18: cucumber cooler

4.28.17: Brooke made slime

4.28.16: sample sale photography

Chocolate Banana Bread

I saw this recipe in an online cookbook and love the idea of putting the banana on top like this - so fun. I gave this first loaf to M and L - she wrote they love it and especially loved it warmed in the microwave, the slightly melted chocolate chips and warmed banana made it a nice treat. She couldn't send a picture tho because she devoured it before thinking to get a photo hahaha. I'll be making more of this one now that I hear it's so good!

• 1 1/2 cups all-purpose flour
• 1/3 cup Dutch-process cocoa powder 
• 1 t. salt
• 1 t. baking powder
• 1/2 t. baking soda
• 1/2 t. ground cinnamon
• 1/2 t. ground cardamom (optional)
• 3/4 cup semisweet chocolate chips
• 1 1/2 cups mashed very ripe bananas (about 3 to 4 large bananas), plus another to put on the top of the loaf if desired
• 3/4 cup firmly backed light brown sugar
• 1/2 cup vegetable oil
• 1/3 cup sour cream or plain Greek yogurt, room temperature
• 2 large eggs, room temperature
• 2 t. vanilla extract
• desired toppings, see below for variations 

Preheat oven to 350'. Lightly coat an 8 1/2 x 4 1/2-inch loaf pan with non-stick spray, and line it with a piece of parchment paper overlapping the edges so you can lift the bread out after it's baked. Set aside. 

In a large mixing bowl, whisk together the flour, cocoa, salt, baking powder, baking soda, cinnamon, and cardamom (if using). Use a spoon to stir in the chocolate chips until they're coated with flour. 

In a medium bowl, combine the bananas, brown sugar, oil, sour cream or yogurt, eggs, and vanilla. Whisk until smooth Pour the banana mixture into the flour mixture and stir until well combined. Pour the batter into the prepared pan and top as desired or leave plain. 

Bake for 50 minutes to 1 hour, until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 15 minutes, then carefully remove the loaf from the pan using the parchment paper handles and transfer to a cooling rack. Serve slightly warm or completely cooled. 

VARIATIONS:

-Top with one peeled banana halved lengthwise. Arrange the 2 slices cut side up on top of the batter and sprinkle generously with coarse sugar. 

-Sprinkle generously with chocolate chips before baking. 

-Chocolate drizzle: heat 1/2 cup chocolate chips and 1/2 cup heavy cream in the microwave in 20-second intervals until the chocolate is melted, 1 to 2 minutes total. Stir until smooth and ribbon over the bread. 

-Make it muffins: line a 12-cup muffin pan with paper cupcake liners and divide the batter among each liner, about 1/3 cup each. Bake at 425' for 5 minutes. Reduce the temperature to 350' and continue baking for 15 to 20 minutes. Transfer the muffins to a cooling rack to cool completely. 

-Make it plain: replace the cocoa powder with 1/2 cup all-purpose flour, decrease the baking soda to 1/4 teaspoon, and increase the cinnamon to 1 teaspoon. The chocolate chips can be kept, omitted, or replaced with chopped nuts. 

recipe found at the Preppy Kitchen. 

4.27.25: 🔥 week 17

4.27.24: words (live with purpose)

4.27.23: Macey's chicken parmesan

4.27.22: stuffing with zucchini

4.27.21: TT stovetop splatter tip

4.27.20: t-shirt face mask

4.27.19: Brooke made a bubble maker 

4.27.18: Mickey's beersbee  

4.27.17: accessories closet 

4.27.16: decadent chocolate cake 

Tip-sy Tuesday: Ham Cuts

I made a ham for Easter last weekend and the recipe I followed called for a bone-in, whole (not sliced) ham. Standing at the grocery store meat counter I didn't know which would be the better choice for this recipe so I did a quick search and learned that shank hams are leaner and easier to carve due to a simple straight bone, and ideal for soups. Butt hams are meatier, fattier, and more tender, but have a complex, tricky T-shaped bone to navigate. Also, shank is generally more budget-friendly*, while the butt is considered better for presentation. 

I went with the shank and it was delicious.

*note my store sold both cuts for the same price. 

4.7.25: toilet paper bunny 

4.7.24: 🔥 week 14

4.7.23: rice dyed Easter eggs 

4.7.22: air fried pickles by Jen

4.7.21: banana oatmeal cookies

4.7.20: Natalie makes crepes

4.7.19: around the campfire 🔥
4.7.18: swedish fish cocktail
4.7.17: DIY phone case 
4.7.16: how to repair a wall clock

Tip-sy Tuesday: Candles

I love this idea on controlling the scents when lighting multiple candles, not sure why I didn't think of this myself hahahah. This tip was in an article about items the author likes to buy at Michaels but you can find unscented candles everywhere. 

tip found at BHG :

 I like to chill with a lot of candlelight in the evening, but I don’t want multiple scented candles competing for attention. So I’ve taken to supplementing one scented jar candle with a bunch of basic, unscented pillar candles in white or cream, which you can source at Michaels at reasonable prices. (They also have battery-operated LED candles, but for indoor use, I will always prefer the real thing.)

Deviled Egg Dip

I saw this recipe for deviled egg dip and think this would be a great addition to our Easter dinner menu! We love deviled eggs and I can't wait to try it in dip form. I haven't made it yet so am just copy/pasting the recipe I found here at BHG:

• 
  

• 6 eggs

• 2 Tbsp. sweet pickle relish

• 1 shallot, finely chopped (2 Tbsp.)

• 1 Tbsp. capers, drained

• 1/3 cup full fat plain Greek yogurt

• 1/4 cup mayonnaise

• 1 Tbsp. Dijon mustard

• 1 tsp. white wine vinegar

• 1/2 tsp. bottled hot pepper sauce

• 1/4 tsp. kosher salt

• 1/4 tsp. ground black pepper

• 2 Tbsp. chopped fresh chives, divided

• Paprika

  
  

  1. Cook Eggs:

     Place eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs by 1 inch. Bring to a full rolling boil over high heat. Remove from heat, cover and let stand 15 minutes; drain. Place eggs in ice water until cool enough to handle; drain.

  2. Peel Eggs: 

     To peel eggs, gently tap each egg on the countertop. Roll egg on countertop under the palm of your hand. Peel off eggshell, starting at the large end.

  3. Grate Eggs: 

     Using the large holes of a box grater, shred eggs into a medium bowl. Use a fork to coarsely mash the eggs.

  4. Finish and Serve: 

     Stir in relish, shallot, and capers. Add Greek yogurt, mayonnaise, mustard, vinegar, hot pepper sauce, salt, and pepper. Fold in until combined. Fold in 1 Tbsp. chives. Top with remaining 1 Tbsp. chives and paprika. Serve with vegetable crudités and/or crackers.

  
  

  3.30.25: 🔥 week 13

  3.30.24: bunny cookies

  3.30.23: air-dried clay ornaments

  3.30.22: lasagna casserole

  3.30.21: TT deviled eggs (and cute deviled egg chicks) 

  3.30.20: April plan

  3.30.19: brown rice risotto
  
  3.30.18: shaving cream dyed Easter eggs
  
  3.30.17: desktop organizing
  
  
  3.30.16: blueberry crumb cake