It’s Friday and I’m sharing one of my favorite menus with you!  This is perfect for a Spring evening, shared with friends over a nice bottle of Riesling!  I originally found this menu on Ina Garten’s site for The Barefoot Contessa show on The Food Network.  It has served me well over the past few years and appears on our table when the weather is warmer.  You can substitute grouper filet for the chicken if you so desire and I’ve also served steamed lobster tails over the top of this same salad and it’s a huge hit!  I think it works in many ways and I hope you’ll enjoy it.

Creamy Wild Mushroom Soup

Parmesan Chicken with Spring Green Salad and Lemon Vinaigrette

Berry Crisp

Chilled Riesling

We tasted Bex Riesling at our Easter dinner and it was fantastic…..see Mark at Harris Teeter if you’re on the island and he’ll point you in the right direction.

Creamy Wild Mushroom Soup

Just looking at this recipe makes me hungry for this soup.  My family are not mushroom lovers so I puree the soup before serving and they love it.  The flavors meld together and create the most amazing flavor!

Serves 6

5 ounces shitake mushrooms

5 ounces baby portobello mushrooms

5 ounces crimini mushrooms

1 tablespoon good olive oil

1 stick butter

1 cup chopped onion (I use Vidalia)

1 carrot, peeled and chopped

1 sprig fresh thyme

Himalayan Pink Salt (order here:  www.sdcspice.com)

Freshly Ground Black Pepper

1 cup chopped leeks (1 leek, white and light green part….wash them well!)

1 cup chopped shallots

1/4 cup all purpose flour

1 cup dry white wine (I like a Pinot Grigio for this)

1 cup half and half

1 cup heavy cream

1/2 cup chopped, flat-leaf parsley

Clean the mushrooms by wiping them with a dry cloth.  I do not wash them.  Remove the stems from the  mushrooms and coarsely chop  them.  Slice the caps of the mushrooms.  For the stock:  Saute the mushroom stems in the olive oil and 1 tablespoon of butter.  Add the onion, carrot, thyme sprig, salt and pepper and cook over low heat for about 10 minutes.  The vegetables should be soft.  Add 6 cups of water and bring to a boil, reducing the heat to a low simmer.  Cook for about 30 minutes.   Strain the liquid and you should have about 4-5 cups of stock…if not, add water.

In another large pot heat the remaining stick of butter and add the leeks and shallots, cooking over low heat for about 15 minutes.  Add the sliced mushroom caps and cook for 10 minutes.  Add the flour and cook for 1 minute, stirring constantly to coat the vegetables.  Add the white wine and stir, scraping the bottom of the pan.  Add the strained stock, thyme leaves, 1 1/2 teaspoons salt and 1 teaspoon pepper.  Bring to a boil and reduce to a slow simmer for about 15 minutes.  In a blender or food processor you will process this mixture in batches until all of the soup is pureed.  Return to the pan and add the half-and-half, cream and parsley.  Taste and season with pink salt and pepper if desired.  Serve the soup hot and enjoy!

Parmesan Chicken with Spring Green Salad and Lemon Vinaigrette

4-6 boneless, skinless chicken breasts

1 cup all purpose flour (you can use gluten free flour for this as well)

1 teaspoon Himalayan Pink Salt, see above recipe for ordering

1/2 teaspoon freshly ground black pepper

2 large eggs

1 tablespoon water

1 1/4 Panko crumbs (these are also becoming available in gluten free form)

1/2 cup freshly grated Parmesan

Unsalted butter

Good olive oil

Salad greens for 4-6 (I use organic red leaf with arugula and baby spinach)

1 recipe Lemon Vinaigrette, recipe follows:

1/4 cup freshly squeezed lemon juice (2 lemons)

1/2 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Pound the chicken breasts until they are 1/4 inch thick.  You can use either a meat mallet or a rolling pin.  Combine the flour, salt and pepper on a shallow plate.  On a second plate, beat the eggs with 1 tablespoon of water.  On a third plate, combine the panko crumbs and 1/2 cup grated Parmesan.  Coat the hicken with the flour mixture, dip in the gg mixture and dredge in the crumb and cheese mixture on both sides.  Heat 1 tablespoon of butter and 1 tablespoon olive oil in a large saute pan, cook 2 chicken breasts at a time until golden brown, 2-3 minutes on each side, making sure they are cooked through.  Add more butter and oil to cook the remaining chicken breasts.

Toss the salad with lemon vinaigrette.  Place a mound of salad on each plate and top with a chicken breast, garnish with parmesan cheese.

Berry Crisp

This is the perfect way to use the rest of the blackberries that you did not use in the canapes.

1/2 cup fresh blackberries

1/2 cup fresh raspberries

1 cup sliced, fresh strawberries

1/2 cup sugar

1 tablespoon fresh lemon juice

Mix all ingredients together and place in a pie pan.  Top with Crumb Topping

Crumb Topping:

6 tablespoons light brown sugar, packed

3/4 cup + 2 tablespoons all-purpose flour

1/2 cups quick-cooking oats

1/4 teaspoon ground cinnamon

1/2 cup chopped almonds

8 tablespoons unsalted butter, melted

Mix together and spoon over the berry mixture.  Bake at 400 degrees for about 1/2 hour, or until browned and bubbly.

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Melissa | Finally Friday!, food & entertaining | 05 1st, 2015 | No Comments »

I’ve been experimenting with lighter fare now that the days are longer and the grill is set to go!  We love good Mexican food in my family.  Having been raised in Texas that is just a given!  Wednesday night was always the night to go to the local Mexican restaurant.  I continue the tradition, but normally prepare the meal here at home.  This particular recipe had everyone asking for MORE!  It’s simple and delicious!  Let me know if you try it

Fajita Quesadilla

1 pound of chicken tenderloin strips

1 green pepper, cleaned and cut into thin strips

1 Vidalia onion, peeled and thinly sliced

1 clove garlic, peeled and thinly sliced

1 jar red pepper jelly

2 cups shredded Colby/Jack cheese

Whole Wheat Flour Tortillas (2 per quesadilla)

Marinade:

juice of 1 lime

1/2 olive oil ( I use the extra virgin from Golden Isles Olive Oil)

1/2 teaspoon pink salt

1/4 teaspoon ground black pepper

1/2 teaspoon Sangre de Cristo Spice Company Mexican blend (or substitute 1/4 tsp. ground cumin and 1/2 teaspoon good chili powder)

1 teaspoon dried, minced onion

1 garlic clove, peeled and minced

Mix the marinade in a glass bowl or measuring cup and pour it into a large zip lock bag.  Add the chicken tenderloins to the bag and refrigerate for 2-4 hours.  Heat your grill and cook the chicken strips, onion, peppers and garlic in a grill “wok” until the chicken is well browned.  Shred the chicken.  Keep the grill heated for the next step.  Spread pepper jelly on each tortilla.  Top with the chicken and veggie mix then top with the shredded cheese.  Top with a second tortilla that has been spread with pepper jelly as well.  Place the “quesadilla” back on the grill and cook for about 3-4 minutes per side.  Remove from the grill and cut in serving wedges.  These are so delicious and easy to make.  The perfect meal for a light, warm weather meal!

Melissa | Finally Friday!, food & entertaining | 04 24th, 2015 | No Comments »

Oh how I love, love pasta with freshly made pesto sauce!  It screams warmer weather is here!  The very smell of the basil and nuts mixing together in a symphony of deliciousness is like heaven for me!  I made my first batch of the season and am sharing that recipe with you today.  I use gluten free spaghetti when I make this.  I like the quinoa pasta I find at HT here on the island.  I also add different greens to the mix, not just basil.  Experiment and let your spirit fly as you create a delicious meal for your friends and family to enjoy!  I teamed this with freshly made sweet Italian chicken sausages, grilled and so yummy! And I love Ina Garten’s Panzanella Salad so that is part of the menu as well.   A glass of crisp, chilled Pinot Grigio and you’ve got a great dinner!  Enjoy and have a safe and wonderful weekend!

Pasta with Fresh Pesto Sauce

1 cup fresh basil leaves

2 cups fresh, organic baby spinach

1/2 cup good Parmigiano Reggiano cheese

1 cup pecan halves

3 cloves garlic, peeled

1/2 teaspoon salt

Extra Virgin Olive Oil

Put all of the ingredients except the oil into a food processor or blender.  Pulse until coarsely mixed.  Add the olive oil through the feed tube in a steady stream with the motor running.  Add enough olive oil, about 3/4 cup, so that you have a sauce of medium thickness.  Toss this over freshly cooked pasta, your choice as to what type, adding a bit of the leftover pasta water to blend.  Delicious!

Grilled Sweet Italian Chicken Sausages

There really is no recipe needed for this.  I purchase the sausage at Harris Teeter here on St. Simons.  Most markets have these now since they have become so popular.  I like to brush the sausages with a bit of olive oil before placing them on the grill.  Cook until they are crisp and golden, then serve!

Panzanella Salad

Note:  I like to use Ciabatta bread when I prepare this, it needs to be a couple of days “old”.  But you can use a baguette if you prefer!

1 pint cherry tomatoes

2 cloves garlic, peeled and minced

1 hothouse cucumber, halved, seeded and thinly sliced

1 large red bell pepper, seeds removed and coarsely chopped

1 yellow pepper, seeds removed and coarsely chopped

1/2 red onion, peeled and finely chopped

1/2 cup Kalamata olives (pitted)

1/2 teaspoon oregano

1/2 loaf of Ciabatta or baguette, cut in 1″ cube (six cups)

1/2 cup good olive oil

1 teaspoon Dijon mustard

1/4 cup red wine vinegar

Sea salt and pepper to taste

1/2 pound crumbled Feta cheese

Place the vegetables in a large salad bowl.  I lightly toast the bread cubes in a 325 degree oven until they are just crisp, I toss the bread cubes in a bit of olive oil and put them on a baking sheet.  Then add the bread to the bowl with the veggies. olive and oregano.  Mix the dressing in another bowl and toss with the salad, top with Feta cheese.

Melissa | Finally Friday!, food & entertaining | 04 17th, 2015 | 1 Comment »

I’ll post my On The Radio segment tomorrow, but in preparation for that I thought it would be fun to feature recipes for a couple of recipes I love to add to a grilled meat, chicken or fish meal.  I usually end up eating just the side dishes since I’m not a big meat eater.  These are easy, very healthy and delicious recipes that I know you’ll enjoy making again and again.  Make it from scratch hummus and my version of tabouli are the two dishes I’m sharing.  Hummus is so easy to make from scratch!  You won’t have to worry about the bacteria that can be found in the store bought varieties and the flavor is so much better!  So enjoy and let me know if you prepare these! AND, you won’t want to miss the radio show if you didn’t get to hear it on the air this week!  Another Chef and Wine Guy segment with Chef Tom Delaney and wine expert, Mark Gagliano….it’s a great show!

Pinterest

Hummus

2 cups cooked garbanzo beans (make these from the dried beans, they are so much better than canned.  You can also substitute pinto or black beans or even butter beans….any bean you love will work)

2 cloves garlic, peeled

2 tablespoons tahini

1/4 cup fresh lemon juice (2 lemons)

1/4 cup fresh, flat leaf parsley

1 teaspoon pink or gray salt

2 dashed of Tabasco sauce

1/2 cup extra virgin olive oil

Put the beans and remaining ingredients, except for the olive oil, in a food processor.  Pulse to chop the beans slightly.  With the motor running add the oil in a steady stream until fully incorporated, about one minute.  If you are making hummus with pinto or black beans you’ll want to add 1/2 teaspoon ground cumin for a Southwestern.  Serve the hummus with pita points, good corn chips or fresh raw vegetables.  I love hummus with raw veggies!

Pinterest

Tabouli

2 cups cooked quinoa (cook one cup dry quinoa in 2 cups water or vegetable broth)

1/2 red onion cut in chunks

1 contained organic grape tomatoes

1/2 of a hot house cucumber, peeled and cut into large chunks

1/2 cup fresh, flat leaf parsley

1/4 cup fresh mint leaves

1 teaspoon salt

1/4 cup fresh lemon juice (2 lemons)

1/4 cup extra virgin olive oil

Cook the quinoa and allow it to cool completely.  Place the cooked grains in a large mixing bowl.  In a food processor place the onion, tomatoes, cucmber, parsley and cilantro.  Pulse until the combination is still chunky.  (This will only take a few seconds, you do NOT want to puree this mixture.)  Pour the mixture into the bowl with the quinoa and gently toss.  Add the salt, lemon juice and olive oil.  Chill before serving.

Melissa | Finally Friday!, food & entertaining | 04 10th, 2015 | 4 Comments »

Last Friday our “Ladies Who Lunch” group met at photographer, Donna MacPherson’s, wonderful beach house here on the island.  Having eaten at her home on several different occasions, I suspected we were all in for a treat.  We continued my birthday celebrations….which have finally finished now that April is here.  The menu was Mexican Fiesta style with all of the salsa’s and dishes made from scratch and beautifully presented.  Donna has been generous in sharing some of the recipes from the meal we so enjoyed!  Margaritas were the beverage of choice, thanks to Buddie….gotta love him!  I am so very blessed to have such a wonderful circle of friends who care about each other and enjoy getting together to share meals, happy times and even sad ones when they happen.  I hope you’ll love making and eating these wonderful creations as much as we all did!  All photographs have been lovingly taken and shared by Donna MacPherson!

This salad was a combination of fresh greens picked that morning from Donna’s raised beds.  She added sliced avocado, homemade corn cakes, crisp tortilla strips and this delicious dressing.

Mexican Salad w/ Honey Lime Dressing

Honey Lime Dressing
1 garlic clove, minced
2 tablespoons fresh cilantro, finely chopped
1 teaspoon jalapeno, minced
1⁄4 cup fresh squeezed lime juice
1/4 cup tablespoons GIOO Lime infused olive oil
1/4 cup GIOO Honey & ginger infused white balsamic vinegar
2 tablespoons honey

Melissa | Finally Friday!, food & entertaining | 04 3rd, 2015 | 3 Comments »

Family is coming in for the weekend so a Cajun Seafood boil is on the menu!  This is a family staple, everyone loves fresh shell fish!  I hope you’ll try this and enjoy it as much as we do!

Here’s a menu including the “anatomy” of a perfect seafood boil.  Dump the seafood, corn and potatoes out on a table, covered with newsprint, and dig in!

Green Pea Guacamole with Raw Vegetables

Cajun Seafood Boil

Rustic Berry Tart

Cold Beer and Wine Spritzers

Green Pea Guacamole with Raw Vegetables

1 bag frozen, sweet baby peas, thawed

1 clove garlic

1 handful cilantro

4 scallions, cleaned and chopped

juice of one lime

salt and pepper to taste

1/4 cup good olive oil

Carrots, Celery, Radishes, Jicama and Cherry Tomatoes for dipping

Place peas in the bowl of a food processor and pulse to puree.  Add the garlic, cilantro, scallions, lime, salt and pepper.  With the motor running add the olive oil in a steady stream.  Process until just blended, thick and delicious!  Serve with raw vegetables for dipping and your favorite corn chips if you’re not watching carbs.

Cajun Seafood Boil

(for 6 -8 people)

1 package Zatarain’s seafood boil added to a large pot of water fitted with a strainer basket (Most traditional Cajun Seafood Boil pots come outfitted with the strainer basket).

1 tablespoon + Tabasco sauce

3 garlic bulbs, cut in half, unpeeled

4 large yellow onions, quartered, unpeeled

6 lemons halved

3 pounds shrimp

5 pound crab legs

Crawfish and whole blue crab can also be added if they are available as well as mussels and clams

2 pounds small red potatoes

12 ears of corn, shucked, cleaned and cut in half.

6 artichokes, trimmed

Begin by filling the pot halfway with water.  Add the seafood boil, Tabasco, garlic, onion and lemon.  Bring to a rolling boil.  Add potatoes, corn and artichokes, boil for about 15 minutes.  Add crab legs and shrimp and boil for another 20 – 25 minutes.  Carefully lift the strainer basket out of the water, allow to drain then pour the contents out onto the paper lined tabletop.  Serve with your favorite cocktail sauce, melted butter and aioli sauce.

Rustic Berry Tart

1 box puff pastry, thawed

1 box @ strawberries, blackberries and blueberries

1 tablespoon cornstarch

1/2 cup raw sugar

Confectioner’s sugar to dust finished tart

Preheat oven to 400 degrees.  Roll two sheets of pastry dough out, joining middle seam and place on a round pizza pan.  Wash berries, cutting strawberries in half.  Place in a bowl and stir cornstarch and sugar in to mix well.

Spoon berries with juice onto the middle of the dough, then roll the edges of the pastry to form a “rough” edge, you don’t want perfection.  Bake for 30 minutes, or until the pastry is golden brown.  Remove the tart from the oven and sprinkle with confectioner’s sugar.

Here’s the link to Kathi William’s guide to weekend music entertainment!:  http://www.imwiththebandonssi.blogspot.com/

Melissa | Finally Friday!, food & entertaining | 03 27th, 2015 | 3 Comments »

In my ongoing effort to improve my family’s health and serve delicious food that is plant based, I’m sharing this easy to prepare recipe.  Mujadara is a Middle Eastern dish that is packed with flavor as well as protein.  This recipe fits perfectly into a Mediterranean eating program.  Lots of fresh veggies, legumes and fruit makes it easy!  I cut up fresh tomatoes, cucumbers and chopped lots of fresh cilantro to sprinkle over the top. The whole wheat pita bread is baked fresh in the local Harris Teeter bakery here on the island.  A dollop of good, plain Greek yogurt complete the meal.   I have also served a traditional cucumber raita with this dish and that is a wonderful side as well.  I hope you’ll try this and find it as filling and delicious as we do!   I think you’ll love the aromatic herbs and how they fill the kitchen with the most amazing fragrance as this cooks!

Mujadara

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon cinnamon

1 teaspoon chili powder

2 cloves garlic, minced

1 large onion, peeled and diced

2 teaspoons sea salt

4 tablespoons olive oil

cup brown lentils, rinsed and picked over to remove any “stones” (you can soak these for a couple of hours if you wish, but I usually don’t find it necessary with lentils)

2 cups water

1 1/2 cups brown basmati rice

2 cups of water

Place the olive oil in a large dutch oven.  Add the spices and minced garlic and let simmer for about five minutes.  Add the diced onion and cook for ten minutes, or until the onion is transparent and just beginning to brown.  Add the lentils and 2 cups of water, simmer for twenty minutes.  Add the rice and the remaining two cups of water, simmer for 1/2 hour, adding more liquid if needed.  You’ll want to adjust the flavors and add more salt if needed.  This is a wonderful warm weather meal, served with ice cold beer or sweet tea!

Melissa | Finally Friday!, food & entertaining | 03 20th, 2015 | No Comments »

We’re talking simple and delicious today!  I’ve been craving Asian food this week so I’m giving in and preparing one of my family’s favorite menus!  Enjoy and have a wonderful weekend!

Shrimp Dumplings

Asian Chicken Kabobs

Grilled Pineapple

Easy Fried Rice

Mango Sorbet

Shrimp Dumplings

1 package wonton wrappers

1/2 cup ground pork

1/2 cup fresh, boiled shrimp, peeled and finely chopped

1 teaspoon fresh ginger root finely minced

1 scallion, finely minced

1/4 teaspoon minced garlic

Combine the pork, shrimp and seasoning in a bowl.  Take one wonton wrapper and place a teaspoon of filling on one side.  I have an actual dumpling press/mold that I use to create the crescent shape and crimp the edges.  If you do not have one simply moisten the edges of each wrapper with water, fold the top over and use a fork to press firmly around the edges.  Heat about 1/4 cup of peanut oil in a shallow saute pan.  Place dumplings in the pan and saute on both sides until golden brown.  Serve with a small bowl of soy sauce for dipping.

Asian Chicken Kabobs

4 boneless, skinless chicken breasts, cut into 2 inch cubes

1 sweet red bell pepper, washed, cored and cut into 1 1/2 ” cubes

1 sweet onion, peeled and cut in half crosswise and then into quarters

1 green bell pepper, washed, cored and cut into 1 1/2″ cubes

Marinade:

1/4 cup soy sauce

1 tablespoon Chinese cooking wine or dry sherry

1 tablespoon honey

1 garlic clove minced

1 teaspoon toasted sesame oil

Combine all of the marinade ingredients in a bowl.  Place the cut up chicken and vegetables in a large baggie.  Pour the marinade into the bag, seal tightly and shake to cover.  To assemble the kabobs you will need four skewers. Place the chicken and vegetables on the skewers in whatever sequence you want.  Heat your grill outdoors or inside, if you have a stove top grill, place the kabobs on the heated grill and cook for about 10 minutes on each side, turning as needed.  I remove the chicken and veggies from the skewers prior to serving.

Grilled Pineapple

I purchased a peeled and cored pineapple that I cut into 1 inch slices and brushed with a mixture of vegetable oil and a bit of honey.  I placed these on the higher shelf of the grill while the kabobs were grilling.  Easy and a delicious side.

Easy Fried Rice

2 cups cooked brown rice

1/4 cup chopped peanuts

2 scallions, cleaned and finely minced

1 cup sugar snap peas

1/2 cup chopped green bell pepper

1 clove garlic, finely minced

2 tablespoons peanut oil

1 tablespoon soy sauce

Bring the oil to medium heat in a wok or large saute pan.  Add the scallions, peas, peppers and garlic, cooking for about 3 minutes.  Add the rice and toss to combine with the vegetables.  Season with soy sauce.

Mango Sorbet

I have to admit that I did not prepare Mango Sorbet from scratch.  I meant it when I said I scale back on labor intensive cooking when the weather begins to warm up!  Your local supermarket will most likely have several different brands of Mango Sorbet to choose from.  Find your favorite and scoop it into serving bowls, garnished with a sprig of fresh mint!  Easy, breezy and delicious!

Melissa | Finally Friday!, food & entertaining | 03 13th, 2015 | No Comments »

I have to admit that I LOVE spicy food….well, within reason.  My sister-in-law shared this yummy recipe with me that was originally made by Bal Arneson.  Really good Indian food is one of my weaknesses.  When I lived in New York a visit to the famous restaurant, Nirvana, was always in order.  Chutney’s, curries…..all of the garnishes and sauces….absolute heaven!  I have since resorted to making my own dishes, slowly introducing Mr. T to this, one of my favorite cuisines.  This recipe I am sharing today did not disappoint.  One bite and my dear other half exclaimed….”This is fantastic!”!  YAY….points for me.  So, without further conversation, here is a fabulously simple recipe for “Butter Chicken” and a couple of things to accompany the dish.  I hope you enjoy!

Butter Chicken

Jasmine Rice with Toasted Almonds, Raisins and Chopped Scallion

Cucumber Raita

Whole Wheat Chapatis

Chilled White Wine

Butter Chicken

2 tablespoons vegetable oil

2 tablespoons unsalted butter

3 cloves garlic, finely minced

2 tablespoons finely minced, fresh ginger

2 tablespoons tomato paste

1 teaspoon ground cumin*

1 tablespoon Garam Masala*

1 tablespoon organic raw sugar

1 teaspoon red pepper flakes*

1 teaspoon ground turmeric*

1 teaspoon pink salt*

1 pound organic chicken breast, wash, patted dry and cut into one inch cubes

2/3 cup non-fat, plain Greek yogurt

1/4 cup water

Melissa | Finally Friday! | 03 6th, 2015 | No Comments »

Chili was definitely on our menu this week!  BRRRRRR…..it’s been cold and damp!  A friend shared this recipe with me a few months ago so I cooked up a bit pot for dinner the other night.  This is a very quick, easy chili to prepare and it makes enough to freeze a container for later.  Add shredded cheese, shredded iceberg lettuce (That’s a Texas thing), and a spoonful of sour cream on the top and you’ve got a great meal!  Of course, saltine crackers or Frito’s are always served on the side.  Frito’s…..I rarely buy them because I can’t eat JUST ONE! I hope you’ll give this a try.  If you’re eating low carb just leave the beans out and you’ve got a great meal too!

Nana’s Chili

3 tablespoons vegetable oil

3 cups chopped onion

1 teaspoon sea salt

1 teaspoon cayenne

2 pounds stew meat, cut into bite size pieces

1 pound ground beef

2 tablespoons good quality chili powder

3 1/2 teaspoons ground cumin

1 teaspoon crushed red pepper

3 teaspoons dried oregano

2 tablespoons chopped garlic

2 large cans chopped tomatoes

1 small can tomato paste

2 cups beef stock

2 cans dark red kidney or pinto beans, drained and rinsed

In a large pot heat the oil and add the onions.   Sprinkle with salt and saute for 5-7 minutes.  Add cayenne pepper.  Stir in the stew meat and ground beef, chili powder, cumin, crushed red pepper and oregano.  Brown the meat.  Add the garlic, tomatoes, tomato paste beef stock and beans.   Bring to a slow boil and simmer, covered for an hour.

Melissa | Finally Friday!, food & entertaining | 02 27th, 2015 | No Comments »