STEW MEAT WITH POTATOES AND GRAVY

Ingredients

1 lb of Stew Meat
Potatoes - 2 medium potatoes per person
Oil
Butter
Flour
Garlic Powder
Onion Powder
Pepper
Adobo Seasoning
Meat Tenderizer
1 Beef Bullion Cube
1 Can of Beef Broth

In a deep bowl or container with a lid add about 2/3 cup of Flour, sprinkle with Onion Powder, Garlic Powder, Adobo Seasoning, Meat Tenderizer and Pepper (approximately 1 teaspoon of each). Mix with fork.  Put the Stew Meat in the Flour Mixture and coat meat. In a medium frying pan heat up about ¼ cup of Oil and ¼ cup of Butter over medium low heat. Take Stew Meat from Flour mixture and place in frying pan. Cook until meat is almost done, about 10 minutes, stirring occasionally. Next add ¼ can of Beef Broth and 1 Beef Bullion Cube and sprinkle in 1 teaspoon of fresh Flour.  Stirring until Flour is absorbed and a gravy starts to form. Add half of the Beef Broth that is left in the can and sprinkle with another teaspoon of Flour stirring until Flour is absorbed and gravy starts to thicken again. Add the remaining Beef Broth and stir and let cook down a bit on a simmer. (Gravy will not be to thick at this point)

Peel and cut potatoes in to a little bit bigger than bite size pieces and place in a baking dish. Pour meat and gravy over the potatoes and stir. Cover and cook in a 350° oven for 1 hour or until potatoes are done. Gravy will still appear thin. Remove from oven, uncover and stir. Let stand  for a few minutes to allow gravy to thicken.

(You can click on pictures for a larger view)  

Before baking

After baking in oven

 After stirring and letting sit a few minutes allowing gravy to thicken

 Served

BOW TIE PASTA WITH CHICKEN & SHRIMP

Ingredients

Bow Tie Pasta
Olive Oil
Grated Parmesan Cheese
Minced Garlic
Butter
Chicken (I used left over chicken cut in to cubes)
Shrimp - cooked
Lemon Juice

Cook Bow Tie Pasta according to directions on box.
In a medium frying pan heat up about ¼ cup of Olive Oil and ¼ cup of Butter over medium low heat. Add 1 Table Spoon of Minced Garlic, sprinkle about 2 Table Spoons of Grated Parmesan Cheese in to the pan, add 1 Table Spoon of Lemon Juice, stirring slowly but constantly. Add the cut up cubed Chicken (that's already been cooked) cooking long enough to heat the Chicken up. Right before you are ready to pour over the noodles add the Shrimp (that's already been cooked). Stir for about another 2 minutes. Pour over Bow Tie Pasta and gently stir to coat pasta and serve. If desired sprinkle with Salt and Pepper and additional Grated Parmesan Cheese. Serve alone or as a side dish.

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CHICKEN PARMESAN

Ingredients

Boneless Skinless Chicken Breasts
Italian Bread Crumbs
1 Egg - slightly beaten
Mozzarella Cheese
Spaghetti Sauce
Grated Parmesan Cheese
Oil

Pour some Italian Bread Crumbs on a plate or in a container, sprinkle some Grated Parmesan Cheese in to the Italian Bread Crumbs and blend together with a fork. In a bowl, beat an Egg. In a medium size frying pan heat about 3 Table Spoons of Oil over medium heat. While Oil is heating up, dip the Chicken Breasts in the egg then in to the Bread Crumb mixture, coating all sides of the Chicken Breasts. Then place the Chicken Breasts in to the frying pan and cook for 3-4 minutes on each side. Chicken should be a light golden brown when done frying.

In a baking dish, pour enough Spaghetti Sauce  to cover the bottom of the baking dish. Take the Chicken Breasts and place them in the baking dish and pour Spaghetti Sauce over the Chicken Breasts. Cover with foil and cook for 45 minutes in a 350° oven. When done uncover the baking dish and place slices of Mozzarella Cheese on top of the Chicken Breasts and cook uncovered for 5-8  minutes or until Cheese is melted.

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  When done should look  something like this