Monday, March 26, 2012
Taylor's Birthday Weekend
Yesterday was Taylor's 24th Birthday!! Saturday we went to dinner at the RAM in Fishers before heading out with friends in Broad Ripple. We had such a blast all night. Happy Birthday Taylor!!!
Sunday Ryan and I had to pick up my car in Broad Ripple. We decided to take a walk on the Monon and stop for lunch at the Monon Food Company. We sat outside and watched everyone passing by on such a beautiful, sunny day. The food was really great, and I would definitely go back. The rest of the day Sunday we went to look at bikes and watched basketball.
Hope everyone has a great week!! xoxo
Wednesday, March 21, 2012
Chicago & Cleveland
The past two weekends we went on road trips. First we went up to Chicago to visit friends, and the following weekend we traveled to Cleveland for St. Patrick's Day. We had amazing weather in both cities, and had an absolute blast. Here are some pictures from the past couple weekends.
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| Starbucks stop..Loved Spending the Weekend with JR! |
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| View from where we stayed in Chicago. |
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| Kuma's Corner for Lunch -- This was AMAZING! |
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| Chicago xoxo |
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| Birthday Boy Pouring Drinks at our Table! |
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| We Met up with Amie & Tom. |
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| Loved Seeing the Girls in Chicago! |
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| Happy St. Patty's Day : ) |
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| Marando's on 3/17 |
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| St. Patty's Day Bling! |
Thursday, March 1, 2012
Beef Stew
Last night I made beef stew for the first time and it turned out great! I used a recipe that I saw Giada making on Everyday Italian. I changed it up quite a bit so it was just how Ryan and I like it. For example I used beef instead of lamb, and added a lot more vegetables. This is one you will have to try. Let me know what you think.
Ingredients:
1/4 cup olive oil
2 pounds of beef tip meat cut into 1 1/2 to 2-inch pieces
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
3 garlic cloves, finely chopped
1 1/2 cups dry red wine
3 1/2 cups beef broth
1 (15-ounce) can diced tomatoes with juices
2 tablespoons tomato paste
1onions cut into 1-inch pieces
12 small red-skinned potatoes, halved
4 large carrots, peeled, cut into 1-inch pieces
Directions:
Heat the oil in a heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Toss the beef with the flour in a large bowl to coat. Add the beef to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the beef to a bowl. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the beef to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the beef is just tender, stirring occasionally, about 1 hour.
Meanwhile, clean and chop your vegetables. Add the onions, potatoes, and carrots to the stew. Simmer until the beef and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper.
ENJOY!
Ingredients:
1/4 cup olive oil
2 pounds of beef tip meat cut into 1 1/2 to 2-inch pieces
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
3 garlic cloves, finely chopped
1 1/2 cups dry red wine
3 1/2 cups beef broth
1 (15-ounce) can diced tomatoes with juices
2 tablespoons tomato paste
1onions cut into 1-inch pieces
12 small red-skinned potatoes, halved
4 large carrots, peeled, cut into 1-inch pieces
Directions:
Heat the oil in a heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Toss the beef with the flour in a large bowl to coat. Add the beef to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the beef to a bowl. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the beef to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the beef is just tender, stirring occasionally, about 1 hour.
Meanwhile, clean and chop your vegetables. Add the onions, potatoes, and carrots to the stew. Simmer until the beef and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper.
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