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This Is Why Im Full

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Balsamic vinegar

Homemade Bruschetta

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Bruschetta 2

Homemade Bruschetta | This Is Why I’m Full

Bruschetta 4

This Homemade Bruschetta recipe is something that came about after we successfully made our own homemade French Bread (which we make about once a week right now!) Most people think of Bruschetta being made with fresh tomatoes and being raw (as in uncooked) I however much prefer a stewed tomato sauce type topping for my Bruschetta, soft flavorful onions and delicious tomatoes cooked to perfection, can you say yum?
We love to make bread, it’s a lot of fun and how can you not with all of the delicious things you can make with it?!
Let us know what you think of our Homemade Bruschetta and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Bruschetta
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Servings Prep Time
3 -6 15 minutes
Cook Time
90 minutes
Servings Prep Time
3 -6 15 minutes
Cook Time
90 minutes
Bruschetta
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Rating: 0
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Print Recipe
Servings Prep Time
3 -6 15 minutes
Cook Time
90 minutes
Servings Prep Time
3 -6 15 minutes
Cook Time
90 minutes
Ingredients
Servings: -6
Units:
Instructions
  1. Preheat your oven to 350 degrees
  2. Quarter your tomatoes, and pull out all the seeds and "pulp" out of the middle with your fingers and discard so you are just left with the meat of the tomato
  3. Chop the tomatoes up into small, bite size pieces
  4. In a medium saucepan heat 2 tbsp olive oil and add your onion and garlic, cook until the onion is transparent
  5. Add your tomatoes, basil, balsamic vinegar, and salt and pepper to taste to the saucepan and reduce heat to medium, simmer for 30 minutes
  6. Once your sauce has simmered move it into a bowl and store in the fridge for an hour
  7. Slice your loaf of french bread into about 1½ inch slices (ish)
  8. Spread softened butter onto both sides, place the bread on a baking sheet, and place in your preheated oven for 10 minutes
  9. Remove the bread from the oven, flip all of the slices over, and bake for another 5 minutes, or until golden brown on both sides
  10. Slice the tip off of one garlic clove so you have a flat surface
  11. Rub the garlic clove across the top of each toasted bread slice
  12. Spoon the tomato mixture onto the bread, top with a little more basil, and serve!
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Bruschetta 3

 

Beef Stew with Carrots & Potatoes

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thisiswhyimfull

 

Beef Stew with Carrots & Potatoes|This Is Why I’m Full

It’s winter time. So its time to get out the stew recipes, this is a large batch of Beef Stew with Carrots & Potatoes I would suggest saving and freezing some so you can have it as a snack for later. These leftovers I don’t eat cold. Eating a cold stew just isn’t appealing to me in any way.

Careful with the Garlic on this Beef Stew with Carrots & Potatoes, if you’re a big fan of garlic then you’ll be fine but putting too many cloves will actually overpower the recipe. Though if you do that, you wont have to worry about any vampires as your entire house will smell like garlic. You’ll have a good 50 foot radius of vampire free zone. Though this doesn’t account for the twilight movies. My fiance was watching Twilight while I was making this, and sadly enough the movie didn’t end, and they wern’t affected by my garlic-y Beef Stew with Carrots & Potatoes in any way.

At least I had a delicious Beef Stew with Carrots & Potatoes rather than watching Twilight… Again…

Let us know what you think of this Beef Stew with Carrots & Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Beef Stew with Carrots & Potatoes
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Print Recipe
Servings Prep Time
8 15 minutes
Cook Time
60 minutes
Servings Prep Time
8 15 minutes
Cook Time
60 minutes
Beef Stew with Carrots & Potatoes
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 15 minutes
Cook Time
60 minutes
Servings Prep Time
8 15 minutes
Cook Time
60 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 325°F with rack in middle.
  2. Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.
  3. Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, water, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
  4. Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary (freshly ground black pepper and a pinch of sugar go a long way). Let cool, then store in refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley if desired.
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