Today's interview on this Book for Free marks the end of Hero's blog tour. I don't know about you, but I could use some rest! All this gallivanting around has worn me out!In other news, someone sent me this link, which is kinda cool. I'm not only on the list, I'm on there twice!
http://news.pluggd.in/booksonboard-reveals-the-hottest-ebooks-and-audio-books-of-the-week-2-221/

So, have a little of Donna's Island beef to sustain you and come on over!
Donna writes:
This recipe just seemed right for this Tropical Heat and Humidity. So I invited my favorite Island Boy over for a pool party for 2.
It's a very Tasty dish. Add some fresh flowers to the table, some candles, some soft Island music and add a few glasses of Sangria, add some Tiki lighting, add a few crickets. Maybe some Key Lime Pie for dessert. I'm ready for fun.
I almost forgot. Lock his skateboard or surfboard in the garage. LOL!!!
Slow Cooker Island Beef (serves 6)
Ingredients
- 1 (20 ounce) can unsweetened pineapple chunks in juice, undrained
- 2 1/2 pounds cubed beef stew meat
- 2 large onions, cut into wedges
- 1/2 cup beef broth
- 3 tablespoons red wine vinegar
- 2 garlic cloves, crushed
- 3/4 teaspoon seasoned salt
- 3/4 teaspoon ground paprika
- 1/4 teaspoon ground black pepper
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 tablespoons brown sugar
- 1 1/2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 2 large tomatoes, cut into wedges
Directions
- Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.
- Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.










































