Beef Stew



This beef stew recipe is one of mine and my husband’s absolute favorites this time of year because it warms you right up when it’s chilly outside. It’s easy and it will get your house smelling soooo sooooo good! Here is how you make it:

Serves 4-6 happy bellies


-4 tablespoons olive oil

-1 tablespoon butter

-2 pounds of beef stew meat

-1 white onion, diced

-4 garlic cloves

-1 can or bottle of beer

-4 cups of beef broth

-3 tablespoons worcestershire

-3 tablespoons tomato paste

-2 teaspoons paprika (for a little extra kick)

-salt and pepper to taste, I tend to use lots because of the potoatoes

-2 teaspoons of sugar

-4-6 small new potatoes, diced

-4-6 whole carrots, unpeeled and diced


  1. Start by heating the pot you are going to use for the soup with the olive oil and butter.
  2. Throw in the meat just long enough to sear it. You do not want to thoroughly cook it, as that is what the simmering is for later on. Remove from pot.
  3. Throw in the onion and garlic cloves and cook for a few minutes until the onion and garlic are tender.
  4. Pour in the can of beer.
  5. Pour in the beef broth.
  6. Worcestershire sauce.
  7. Tomato paste.
  8. Paprika.
  9. Salt and Pepper.
  10. Sugar.
  11. Then, return the meat to the pot and simmer for 1.5-2 hours on low heat. Until the meat is very tender.
  12. Add the potatoes and carrots to the pot after the 1.5-2 hours of simmering, and simmer for another 30 minutes or an hour until the veggies and potatoes become tender.
  13. If you like your stew thicker, you can add a couple of tablespoons of flour to thicken it up.
  14. Grab some bread and enjoy your delicious beef stew



Oat Ball Delite

If you haven’t tried these delicious oatmeal balls, then you are missing out!! They are healthy, sweet, and give you ENERGY! Cut out the coffee and caffeine, and trade it in for one of these instead. Your body will thank you later! 


-1 cup of dried oatmeal

-1/2 cup dried coconut flakes

-2 tablespoons of chia seeds

-1/2 cup of dried flaxseed

-1/2 cup of chocolate chips

-1/2 cup of peanut butter

-1/3 cup of honey

Stir everything together in a bowl. Side note: these things are STICKY! You pretty much have to get into with your bare hands. Throw in some extra chocolate chips, and it’ll be worth it. 

Roll them into little balls as big or little as you’d like. Whatever tickles your fancy. Before eating, store in the refrigerator for at least 30 minutes so they will harden a bit, then enjoy!

You can store in the fridge up to five days, or freeze them! I freeze mine in individual bags so they are easy to grab on the go for breakfast every morning!  Quite frankly, they are a pretty nice sweet treat at night while I am relaxing and watching tv! 

Trust me, they ARE as delicious as they look! I am looking forward to enjoying them over the 3 hour season finale of the Bachelorette tonight! Who wins?! Are they still together? Can’t wait to find out! 
Happy Monday!!
Love Always,

Alyson 😘

Winter Weather & Tomato Soup

If you are familiar with the West Monroe area, then you already know how the weather has been over the last 4 days..rainy, cold, and nasty. The kind of weather that makes you want to hibernate all winter long and wish you didn’t have to leave the house. Well, we have to eat, people. Saturday I geared up with my raincoat and boots and headed on the trek to the grocery store to gather my supplies for the week, which happened to include tomato soup.

This tomato soup is not your typical tomato soup. It has a little something special in it and I have yet to decide what it is about it. I knew it would be the perfect meal for the cold, rainy weather we have been having (and I had to make soup for house church anyways so I decided to double the recipe).

Before I begin with the recipe, I have to give credit to where I discovered this soup. The one, the only Pioneer Woman. If you know me, then you know my obsession with her. If I could have dinner with one “famous” person she would be my person people. Here is her recipe and I am about to give it to you below, as well.

IMG_1429To begin, you need a very large pot. Not really this big.

I received this pot from my dear husband as a Christmas gift and really wanted to use it, so I did.


Next, chop up 1 white or yellow onion.


Melt 6 tablespoons of salted butter.


Throw in the onion and cook until they’re translucent.


Dump two 14.5 oz cans of crushed tomatoes in the food processor or blender if you like them smooth and non-chunky (that’s what I like). For chunky soup, go ahead and dump the 2 cans straight into the pot with the onions.


Once you have dumped the tomatoes in the pot (however you like them) go ahead and add 46 oz of tomato juice. Then, add 3-6 tablespoons of sugar to offset the acidity. I use 6 tablespoons. This may be that special ingredient, but I just haven’t decided yet.

Next, add 2 tablespoons of chicken base to the pot.


Add lots of ground black pepper. I mean LOTS!

One pinch of salt.


Stir everything to combine. Bring ALMOST to a boil, then turn off the heat.

Add 1 cup of cooking sherry (maybe this is what makes it special)?

Add 1.5 cups of heavy cream. This definitely makes it super decadent.

Add a little basil.

Stir to combine & you’re all set!

It is THAT easy. This soup falls into the most delicious under the easy category.


All that is missing is your grilled cheese sandwich.

Tomato soup isn’t tomato soup without a grilled cheese sandwich.




6 Tablespoons Melted Butter

1 Whole Medium Onion, Diced

1 Bottle (46 oz.) of Tomato Juice

2 Cans (14 oz.) Diced Tomatoes

1-2 Tablespoons Chicken Base

3-6 Tablespoons of Sugar

1 Pinch of Salt

Black Pepper to Taste

1 Cup of Cooking Sherry

1.5 Cups of Heavy Cream

Chopped Fresh Basil (Add Parsley if Desired)

Fiesta Chicken Salad


My husband and I have a new favorite food, and it definitely isn’t what you think. Well, if you saw my above picture, then it was probably a spoiler alert. It’s a salad that will forever change your food palette. Yes, a salad. Here’s the recipe:

   Fiesta Chicken Salad


Grab one ear of corn per person.

Since it is just my husband & me eating, I gathered 2 ears.


Go ahead and slice the corn off the cob before cooking.

When the corn is hot it REALLY burns and makes it more like a Science Fair project.


Throw your corn into the pan with one tablespoon olive oil. Also, throw some salt and pepper in the mix.

Do not turn the heat on yet, there are other things to be processed first.


Gather a bunch of green onions (we like a lot).


Chop them bad boys up.


Grab a purple onion.


Slice it if you desire.

You may also dice it, but we like to slice it.


Go ahead and put your chicken on the stove (or grill).

Add 2 tablespoons of olive oil to the pan, then add the chicken.

Salt and pepper the chicken to your likings.

Grilling the chicken is a great idea, but if you have a cast iron skillet with the grill in it, then it’s just as delicious.

Once your chicken is turned on, then go ahead and turn the corn on High.


In the meantime, rinse and dry your lettuce.


Once your corn is browning, then it is time to remove from the heat.

We love when our corn is slightly gives it a whole new flavor.


When your chicken is fully cooked (about 10 minutes on each side) remove from heat.

Chop into strips or cubes.


Assemble your salad with the chicken, corn, purple and green onion.

Add cheese (we use pepperjack for a nice kick).

Add salsa ranch (1 tablespoon salsa per 1/4 cup ranch).

Deer Steak– The Right Way

Deer steak is just a little slab of HEAVEN on Earth, but seriously. If you have ever had Deer steak and you don’t like it, then you are not doing it the right way. Want to know how? Read on, my friend.


Start by cutting your pieces of steak into the size you want.

We are going to fry these babies up, that’s the right way to do it!


Go ahead and crack 4 eggs with 3 cups of milk.

Whisk until combined.


Soak the Deer steak in this concoction for a minute or two.


After soaking the steak in the milk and eggs, coat it completely with this seasoning:

2 cups of flour

1 tablespoon of salt

3 tablespoons black pepper

2 tablespoons cayenne pepper


Stir until combined then coat the steak very heavily.

The thicker the coating the better, in my opinion.




Throw it into a hot pot of canola oil (or peanut oil).

Before you add the steak, throw a little flour or water in the oil to make sure it is ready.

If it is ready, the oil will sizzle upon contact.


Cook until golden-brown…

About 2-5 minutes.



2 cups mayonnaise

2 tablespoons horseradish

1 cup ketchup

2 tablespoons brown mustard

1 tablespoon black pepper

1 tablespoon cayenne pepper

1 tablespoon worchestire sauce


Stir until combined and you’re ready to eat, my friends!

You can add however much ingredients to the sauce, this is just how we like it!


Happy Hunting and Happy Eating!