My Oxtail Stew, Plain and Simple

 Hello, Darlings

I thought I had ported the recipe for my oxtail stew years ago, but upon doing a search for it,  I discovered that I had forgotten to do so. Therefore, I am posting it now. If you enjoy throwback meal, then you will enjoy this one.

😊😊😊😊😊😊😊😊😊😊😊

My Oxtail Stew

Ingredients

• 6 medium Potatoes cut in fourth
• 12 or more baby carrots
• 1 large Onions, chopped
• 3 Celery stalks, chopped bit size
• 2 cans stewed tomatoes
• 12 ounce bag of frozen peas
• 5 ounces of frozen pre-snapper green beans 
• 1- 2 tablespoons Flour
• 1 ½ teaspoon Salt 
• 1/2 teaspoon Butcher ground black pepper or regular pepper according to medium- heat medium- heat personal taste 
• 3/4 teaspoon Thyme
• 3 Garlic cloves
• 2 chicken bouillons 
• 1 teaspoon Worcestershire sauce 
• 1 package Oxtails
• 1 bay leaf 
• 1 bell pepper
• 2 pinches crushed red pepper

Directions 

1. To quicken the cooking progress of the carrots, microwave them first on high for 15-20 minutes. Then add them with the water they were cooked in to cover in an 8 quart Dutch oven.
2. Rinse oxtail and place in the Dutch oven with the carrots, and then add water to cover the meat.
3. Add all the other ingredients with the exception of the potatoes, barley and flour, and cook on medium-high for 1½ hour  or until oxtail shows some tenderness
4. Reduce heat to medium and cook stew for until the oxtails are tender, but not falling off of the bone
5. Add  potatoes and barley 
6. Mix flour with a ½ - ¾ cup stew hot stew liquid, and then add the mixture during last 15 minutes of cooking. This avoids lumping. Simmer for 20 minutes on medium-low

NOTE: For additional nutrition I sometimes add 2 cups of chunky butternut squash. 

A Widescreen Online Review Plus Recipe@2026

Download the pdf.

Until next time,

     Chow, Darlings 

Evelyn's Pinto Beans with Russet Potatoes and Green Beans

 Hello, Darlings 

Of those of you who have stayed with me from the beginning of this website, you would remember that back in August of 2016, I posted my recipe for Easy, Tasty Pinto Beans Soup, and that I created that recipe because our local store was not carrying the Hurst's Pinto HamBeens with its ham seasoning packet. My pinto soup creation was close enough to the Hurst’s brand that it became a household hit and is still a staple meal at least once a month.

However, yesterday I changed it up because I was short on ham. I usually add a cup of chopped ham with one piece of smoke meat. Instead, I added three diced Russet potatoes and a twelve ounce bag of green beans, each one snapped into three to four pieces. The meal was delicious, and while adding green beans and potatoes to pinto beans is not new, as in many families, my grandmother and great-grand mother cooked theirs this way, so never hurts to revive an old family tradition. 

😻😻😻😻😻😻😻😻😻😻

Evelyn's Pinto Beans with Russet Potatoes and Green Beans

Ingredients 

• 1 1/2 Pound Dry Pinto Beans 
• 1-2 pieces of Smoked Neck Bones and 1 Cup Chopped Ham 
•  Water enough to cover meat
• 3 – 4 mediums size Russet potatoes
• 12 ounces of fresh or frozen green beans, snapped 3 or 4 times.
• 1 Onion, Chopped 
• 3 Chicken Bouillon Cubes
• 1 Large Garlic Clove, Chopped
• 2 Tsps. Colgin Liquid Smoke, Mesquite 
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper

Directions 

1.   After washing the beans, soak them overnight in cold water, or let them stand in very hot water for a while as the meat, garlic, and onion cook in large pot to a high boil on level 5.
2.   Then drain the beans and add to pot. 
3.  Cook on level 5 until beans of partially soften; being mindful of water level. Stir occasionally. 
4. Add more water if needed  
5. Add potatoes and green beans during the last 45 minutes of cooking
6. Reduce heat to level 3 and cook beans until completely soften but not mushy.
7.  Again add only as much water as needed.

The only difference in the two recipes is that in this update I added the green beans and potatoes, so if you are a fans of my original recipe, just omit the vegetables. Enjoy!

Download the recipe here.

Here’s a question for you: Have you ever eaten deep fried frog legs? 

When we were children, and long before McDonald's opened its first fast food restaurant in Chicago, we grew up eating deep fried frog legs as a regular part of takeout meals. Deep fried frog legs are still a regular meal in Chicago and a little pricier, but they are worth the try providing you are ever up there. I am craving them now. I don't know if I can find them down here in Florida. If not, I will ask my brothers to ship me a frozen box of them. 

The BEST Way to Cook Frog Legs!

Until next time,

     Chow, Darlings

A Widescreen Online Review Plus Recipe@2026

Evelyn’s Instant Pot Blender Easy Hot and Spicy Curry Chicken’

 Hello, Darlings

I thought that at one time during these passed decades that I had posted my recipe for chicken curry. However, after doing a search for said recipe, I didn’t find it. Therefore this evening I am posting my very unique twist on a traditional curry dish.  

I call it. ‘Evelyn’s Instant Pot Blender Easy Hot and Spicy Curry Chicken’, and it is delicious. The reason I used this blender is because it is easier for me to make the curry sauce this way, and I don’t have to constantly watch the pot.  If you happen to own an Instant Pot Blender or another brand of blended that makes soups and pureed meats and vegetable, then this recipe is for you. Hope you will try it, because I am sure you will enjoy it.

👍👍👍👍👍👍👍👍👍👍

Evelyn’s Instant Pot Blender Easy Hot and Spicy Curry Chicken

 Ingredients

Curry Sauce Ingredients:

• 2 tablespoons canola oil or 2 tablespoons garlic infused olive oil
• 1 small onion, coarsely chopped
• 4 medium-size cloves garlic or 2 medium-size cloves garlic coarsely chopped
• 8 – 10 pieces fresh ginger (each about the size and thickness of a 25-cent coin; no need to peel the skin), coarsely chopped
• 3 teaspoons McCormick Gourmet Hot Madras Curry Powder
• 1/ 4 teaspoon ground cayenne pepper
• 1 can diced tomatoes with their juices
• 2-1/4 teaspoons melted butter plus enough whole milk to equal a half cup
• 1 1/2 pounds skinless, boneless chicken breasts cut into 1 ½ inch cubes
• 1 teaspoon salt
• 2 teaspoons dried cilantro leaves

Equipment:

Instant Pot Blender

Electric Skillet

Directions

To make the curry sauce:

1. In the electric skillet add the oil and heat to about 350 degrees.
2. Once the oil appears to shimmer, add the onion, garlic, and ginger and cook until the onion is a light caramel brown around the edges for 4 to 5 minutes.
3. Then deglaze the skillet by scraping its bottom once or twice to release any bits of onion, garlic, and ginger, adding those flavors back into the vegetables.
4. Transfer these vegetables to the Instant Pot Blender, puree for one minute
5. Then in the Instant Pot Blender add the diced tomatoes, dried cilantro leaves, salt, ground cayenne pepper, McCormick Gourmet Hot Madras Curry Powder, milk and butter
6. Using the puree setting, puree all the ingredients until the curry sauce is smooth and is saffron orange-hued.
7. Then change the setting on the blender to the soup setting and cook the curry twice or for a total of 24 minutes.
8. While the curry sauce is cooking, lightly braised the diced chicken in the electric skillet until there is no pink meat and all of the sides are white.
9. Once the curry sauce is done, stir it into the skillet with the chicken.
10. Cover the skillet; simmer the curry sauce and chicken on 275 degrees for 12 to 15 minutes, stirring occasionally.

Serve with pasta or rice.

Download the recipe here.

Until next time,

     Chow Darlings

A Widescreen Online Review Plus Recipe@2026