Beef Barley Soup

This soup/stew is hit or miss at our house...I love it, Owen usually eats it pretty well, and the other two won't touch it with a 10-foot pole.  But it's easy and quick.  So I make it 1-2 times each fall/winter.

Ingredients:
2-3 pounds stew beef
32 oz beef broth OR 1 packet Lipton Beefy Onion soup mix dissolved in 4 c. water
4 medium-large carrots, cut into 1-inch chunks
3/4 c. medium pearl barley
1/4 onion, chopped (I skip this if I use the Lipton soup)
1 c. water (in addition to liquid above)
thyme
rosemary
fresh parsley (I just use a bit of dried)
salt & pepper to taste

Process:
Brown stew beef and onions (if using them).  Dissolve soup mix in 4 cups water (if using).  Add all ingredients to crock pot.  Cook on low for 9-10 hours or high for 4-5 hours.

You can also cook it on the stove - brown the beef in a stock pot, drain, add in spices, barley, liquids and bring to a boil.  Reduce heat and simmer slowly 1 hour.  Add in carrots and bring to a boil, reduce heat and simmer 30-40 minutes.  Add in parsley just before serving.

Easy Broiled Chicken Drumsticks

I found this on myrecipes.com and the kids will love this (I can post a review after today!)

Ingredients: 

6-8 chicken drumsticks
1/4-1/2 cup of BBQ sauce
Salt and pepper

1. Cooking Info:

1. Position oven rack about 8 inches from heat source. Preheat broiler; line a broiling pan with foil. Pat drumsticks dry and trim off fat. Arrange in a single layer on prepared pan.
2. Pour about half the BBQ sauce into a small bowl.  Season drumsticks with salt and pepper. Brush each lightly with sauce.
3. Broil, turning often and brushing with reserved sauce, until chicken is browned and crisp and has no traces of pink juices when pierced, about 30 minutes. Cool slightly. Serve drumsticks with extra sauce.
4. Original recipe called for a melted butter/lemon sauce that looked yummy, but my kids prefer BBQ chicken.
5. 
   

6. 1. Serve With:

   Rice, veggies, salad...we love the parmesan orzo that Holly posted.