Savory Dishes
Instant Pot Mac and Cheese
Instant Pot Mac and Cheese
Instant Pot Mac and Cheese
Bolognese 99
Instant Pot Mac and Cheese
Instant Pot Mac and Cheese
Cast Iron Steaks
Instant Pot Mac and Cheese
Vodka Pasta with Italian Sausage
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Vodka Pasta with Italian Sausage
Vodka Pasta with Italian Sausage
Vodka Pasta with Italian Sausage
Pork Carnitas
Vodka Pasta with Italian Sausage
Ham and Cheese Quiche
Must Haves:
Dutch Oven or heavy pot - this is my ALL time favorite - an investment for sure but WORTH it - mine is 15 years old.
Ingredients:
2 lbs boneless pork shoulder, cut into 1" pieces
4 garlic cloves, minced
kosher salt and black pepper
1 Tbsp EVOO
1/2 cup fresh orange juice
1/2 cup milk
12 corn tortillas, warmed
fresh cilantro, chopped
thinly sliced onions
diced avocado
lime wedges
Directions:
In a large Dutch oven or heavy pot combine pork, garlic and 8 cups water and season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook, covered, until pork is tender 40-45 minutes. Drain well.
In a large cast iron or non stick skillet heat oil over medium high heat. Add pork, orange juice and milk and cook stirring occasionally until liquid has evaporated and pork is browned - 8-12 minutes. Serve carnitas with tortillas and the fixings.
Ham and Cheese Quiche
Vodka Pasta with Italian Sausage
Ham and Cheese Quiche
Ingredients:
1 pie crust (use a store purchased or make your own - recipe here: https://radishandroux.com/sweets
Pie Weights - https://amzn.to/39ON6Q9
Parchment Paper - https://amzn.to/3fGZeGK
Pie Pans - https://amzn.to/2Q1I2ke
1 tbsp EVOO
1/4 cup diced onion
1/4 tsp minced garlic
1 cup kale or spinach
1.5 cups diced ham
1 cup whole milk
4 eggs
1 cups grated sharp cheddar cheese
kosher salt
black pepper
Directions:
PIe/Quiche Crust - Blind bake the pie crust by preheating the oven to 375 degrees. Next, roll out the pie dough and fit it to your pan - be sure to allow extra dough along the edge as it will shrink.
Prick holes in the bottom of the pie crust with a fork to prevent air bubbles.
Loosely cover with plastic wrap and chill for 30-40 minutes in the fridge.
After it is chilled - cover the chilled pie crust with parchment paper and fill with pie weights or beans. Lower the oven temperature to 350 degrees and bake the crust for 25 minutes. Then remove from the oven and remove the parchment and pie weights and bake for 5 more minutes. Lower the oven to 325.
Filling - In a saute pan over medium high heat add the EVOO. Next, cook the onions for 2-3 minutes. Add the garlic. Stir and add the kale or spinach. Stir once or twice and cook over medium heat until wilted. To speed up the wilting process you can add a loose fitting lid to the top of the pan for a minute or two. If the onions start to brown lower the heat. Once wilted, remove the pan from the heat and set aside.
Next, in a medium bowl, add the milk, eggs, cheese and salt and pepper. Whisk to combine.
To assemble - the pie crust will be slightly warm which is fine. Spread the onion mixture on the bottom of the pie crust. Then pour the egg mixture over the top being sure to not over fill. Leave the slightest bit of crust showing at the edge.
Bake at 325 for 35 minutes or until set.
Serve warm or room temp.
Chicken with Mustard Cream Sauce
Grilled Greek Chicken Kebabs with mint and feta sauce
Grilled Greek Chicken Kebabs with mint and feta sauce
This is adapted from Ree Drummond's original recipe which you can find here:
https://www.thepioneerwoman.com/food-cooking/recipes/a11646/chicken-with-mustard-cream-sauce/
I believe the recipe below yields a more juicy, tender chicken.
Must Haves:
Cast Iron Pan - https://amzn.to/2LpxcD1
Ingredients:
6 boneless/skinless chicken breasts
2 Tbsp EVOO
4 Tbsp unsalted butter
3 whole garlic cloves, smashed
1 cup brandy
2 Tbsp Dijon mustard
2 Tbsp course Grain Dijon
1/4 -1/2 cup chicken stock
1/4-1/2 cup heavy cream
kosher salt and black pepper
1 fresh thyme sprig
Directions:
Turn oven to 350 degrees.
Remove the chicken breasts from their packaging and rinse with cold water and pat dry.
Lay one chicken breast at a time between a piece of parchment paper and pound to an even thickness....1/2 inch is what I like.
Repeat with all the chicken breasts.
Liberally salt and pepper on both sides.
In a cast iron skillet heat the EVOO and 2 Tbsp of butter. When it is hot add to chicken breast to the pan. Flip over when a nice golden crust has formed. The chicken will not be cooked through but after both sides are golden remove them to a rimmed sheet pan.
Repeat with all the chicken.
Place the sheet pan in the oven for 12-15 minutes until cooked through.
Meanwhile, make the sauce. Using the same cast iron skillet do not clean. Add to the hot skillet (set to medium) the garlic. Stir for 30 seconds till fragrant, then add the Brandy. Be careful if doing this over an open flame. Let the liquid reduce to half. Next, add the mustards and stir with a whisk. When they have been incorporated, add the chicken stock. Stir with a whisk the entire time. Next add the heavy cream. Stirring until thickened. When the sauce it the thickness you like (this should only take about 5 minutes) add the remaining 2 Tbsp of butter and swirl to melt. Pour the sauce over each piece of chicken. Top with fresh thyme.
Grilled Greek Chicken Kebabs with mint and feta sauce
Grilled Greek Chicken Kebabs with mint and feta sauce
Grilled Greek Chicken Kebabs with mint and feta sauce
Must Haves:
Cast Iron Pan - https://amzn.to/2LpxcD1
Serves 4-6
Ingredients:
1 lb chicken thighs, boneless, skinless, cut into about 30 1 inch pieces
1 zucchini, halved lengthwise and cut crosswise into about 20 1 inch pieces
1 small red onion, quartered and layers seperated
2 Tbsp EVOO
1 tsp dried oregano
3 Tbsp red wine vinegar
Kosher salt and black pepper
1/2 cup crumbled feta cheese
1/4 cup greek yogurt
1 cup fresh mint leaves
Directions:
In a large ziplock plastic bag combine chicken, zucchini, onion, oil, oregano and 2 Tbsp vinegar. Season with salt and pepper. Marinate in the fridge for 30 minutes (or up to overnight).
Heat grill to medium high. Soak 10 6-8inch wooden skewers in water for 10 minutes (or use metal ones).
Onto each skewer place 3 pieces of chicken, 2 of zucchini, 2 of onion. You can alternate or make a pattern. Grill skewers turning occasionally to cook for 12-14 minutes.
Meanwhile make the dipping sauce: in a food processor blend feta, yogurt, mint and remaining vinegar. Season.
Lime Chicken Enchilladas
Grilled Greek Chicken Kebabs with mint and feta sauce
Lime Chicken Enchilladas
Ingredients:
4 bone in, skin on chicken breasts
1 onion, rough chop
1/2 cup white wine
1 cup chicken stock
2 cloves garlic, smashed
1 tsp white pepper
2 tsp dried oregano
1 Tbsp kosher salt
1/2 cup fresh lime juice
1 15 oz container of Crema Mexicana (similar to and located by sour cream)
pinch cayenne, or to taste
grated peel of 1 lime (green part only)
vegetable oil for softening the tortillas
10 corn tortillas
2 cups shredded cheddar cheese
Directions:
In a large pot add the first 8 ingredients as well as 1/4 cup of the fresh lime juice and enough water to cover the chicken.
Bring to a boil.
Reduce heat and simmer until the chicken is tender and comes off the bone easily, about 45 minutes.
Cool for 10 minutes.
Strain the pot. Keep the liquid for another use.
Remove the chicken breasts from the strainer and peel the chicken from the bone. Shred by hand or add the removed chicken meat to a kitchen aid mixer and mix on low with the paddle attachment for 1 minute or until the chicken is shredded.
Preheat the oven to 400 degrees.
In a medium bowl stir together the remaining lime juice, the crema Mexicana, a pinch of salt and pepper, cayenne as well as half of the grated lime peel.
Refrigerate until ready to use.
Lightly grease a 9x13 baking pan.
Over medium high heat, heat a small amount of vegetable oil in a small skillet and soften each tortilla. Turn once using tongs. This should take only a few seconds on each side. Add more oil as necessary. Allow the hot tortillas to rest on a piece of paper towel to soak up excess oil.
Fill each softened tortilla with 1/2 cup or so of chicken. Roll into an enchilada and place in to the prepared pan. Top with the lime/sour cream mixture. Add the remaining grated lime peel over the top.
Top with shredded cheese.
Cover with foil and bake for 20 minutes.
Remove the foil and bake for 8 more minutes.
Pork Picadillo
Chicken with Mushroom Lemon Sauce
Lime Chicken Enchilladas
Ingredients:
1 Tbsp EVOO
1 small onion, finely chopped
2 cloves garlic, minced
kosher salt and black pepper
1/4 cup tomato paste
2 chipotles in adobo, finely chopped
1 tsp ancho or chipotle chile powder
1/2 tsp ground cinnamon
1/4 tsp ground cloves
3 lbs ground pork (NOT sausage)
1 can (28 oz )whole tomatoes in puree
2 Tbsp cider vinegar
1/2 cup raisins
Directions:
In a large pot heat oil over medium. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally until onion is soft, 3-5 minutes.
Add tomato paste, chipotles, chile powder, cinnamon and cloves. Cook for about 1 minute. Add pork and cook until no longer pink - stirring often - about 7-9 minutes.
Add tomatoes and puree and vinegar and bring to a boil. Reduce to a simmer and cook - partially covered until thick 35-40 minutes. Add raisins and serve over white rice if desired.
Freezes well.
Chicken with Mushroom Lemon Sauce
Chicken with Mushroom Lemon Sauce
Chicken with Mushroom Lemon Sauce
Must Haves:
Cast Iron Pan - https://amzn.to/2LpxcD1
Ingredients:
4-5 Tbsp unsalted butter
8oz mushrooms, thickly sliced
2 cloves garlic, minced
1/3 cup all purpose flour
1 Tbsp fresh oregano, minced
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
6 chicken breasts, boneless/skinless
1/2 cup chicken stock
1/4 white wine
1/4 cup fresh lemon juice
1 bag of egg noodle pasta
Directions:
Pre heat the oven to 350.
In a large cast iron skillet over medium heat, melt 1 Tbsp butter.
Add mushrooms and garlic and saute until tender - about 5 minutes. Transfer to a 9x13 baking dish lightly sprayed with oil.
Between 2 pieces of waxed paper pound each chicken breasts to an even thickness of about 1/2 inch. Set aside.
In a large bowl mix flour, oregano, salt and pepper. Toss the chicken breasts to coat.
In the same skillet as the mushrooms were cooked in melt 2 Tbsp butter over medium high heat. Brown the chicken on both sides (turning only once). The chicken will NOT be cooked through and that is okay. Transfer the chicken to the 9x13 pan with the mushrooms with a slotted spoon. =
Add 1 Tbsp butter to the same skillet. Stir in the remaining flour and blend with a whisk....it will be chunky. Add the stock, wine and lemon juice and whisk until smooth and thickened. Taste for seasoning. Pour the sauce over the chicken breasts. Cover tightly with foil and bake for about 20 minutes until no longer pink and the sauce is bubbly.
While the chicken is cooking prepare a bag of egg noodle pasta - serve the chicken over the pasta with sauce.
Crepes with Creamed Chicken
Chicken with Mushroom Lemon Sauce
Chicken with Mushroom Lemon Sauce
Must Haves:
Crepe pan - https://amzn.to/351SoVu
Wondering just HOW to make crepes? Go here: https://youtu.be/9uHyonzPgHk
Ingredients:
1 cup cold water
1 cup cold milk
4 eggs
Pinch of salt (kosher...always!)
1.5 cups flour
4 tbsp unsalted butter, melted
Directions:
Put everything in a blender and blend for about 30-45 seconds until well blended. Keep batter in the fridge for at lest two hours before use.
Using a crepe pan or a non stick. - heat over medium high heat. Once the pan is very hot - pour a thin amount of batter in to the pan and swirl to disperse. An offset spatula is also helpful to use.
Cook for about one minute on each side.
Makes about 20
To make the creamed chicken:
Ingredients:
2 cups cooked chicken, shredded
4 Tbsp unsalted butter
1/3 cup all purpose flour
2 cups chicken stock
1.5 cups whole milk, heavy cream or half and half
Kosher salt and pepper
Optional: 1-4 Tbsp Bristol Cream Sherry
Directions:
In a large saucepan melt the butter. Add and whisk till smooth the flour. Slowly add the stock whisking the entire time to disperse lumps. Whisk till smooth then add the milk and chicken. Add the sherry. Taste and season with salt and pepper.
Baked Ziti with Italian Sausage
Pan Seared Lamb Chops with Dijon Cream Sauce
Baked Ziti with Italian Sausage
Hearty and all the home-y flavors you'd expect in a baked ziti dish. This one is GOOD. Serve it up with a simple Caesar salad.
Ingredients:
SAUCE:
1 Tbsp extra virgin olive oil
1 clove garlic, chopped
1lb Italian sausage, bulk
kosher salt and pepper
1/4 tsp red pepper flakes
4 cups marinara sauce
2 15oz cans diced tomatoes, undrained (I prefer petite but any will do)
2 Tbsp tomato paste
PASTA:
1lb ziti pasta
CHEESE FILLING:
15oz ricotta cheese (not non-fat)
1 cup mozzarella, shredded
1/2 cup parmesan cheese, shredded
1 egg, beaten
1 clove garlic, chopped
2 Tbsp fresh parsley, chopped
2 Tbsp fresh basil, chopped
kosher salt and pepper
TOPPING:
2 cups mozzarella, shredded
1 cup parmesan cheese, shredded
Directions:
Preheat oven to 375.
Spray a 9x13 pan with canola spray or non stick spray.
SAUCE:
In a large stock pot add the EVOO and garlic and stir till fragrant being careful to not let it burn.
Add the bulk sausage and break up with the back of a wooden spoon. Add a pinch of kosher salt and black pepper and red pepper flakes. Allow to cook on medium low till there is no pink. If there is excess fat drain it but quite often there is not.
Stir in the marinara sauce, the undrained tomatoes and paste. Bring to a boil, stirring frequently, then cover and turn down to a simmer for 20 minutes stirring occasionally. The sauce will thicken as it cooks. Be sure to taste it to adjust for salt and pepper. Allow to simmer on a low heat for 5 more minutes uncovered.
Meanwhile bring a large pot of water to a boil and cook the ziti till JUST under done. (The pasta will finish cooking in the oven).
Once the pasta is finished cooking stir it in to the sauce and stir it all gently together.
CHEESE FILLING:
In a medium bowl add all of the cheese filling ingredients. Stir gently to combine with a large spoon. Season with kosher salt and pepper.
TO ASSEMBLE:
Pour 1/3 of the pasta/meat mixture in to the bottom of the prepared 9x13 pan. Then top that layer with half of the cheese mixture. Repeat with 1/3 pasta/meat mixture and cheese mixture ending with the last third of pasta/meat mixture. Top with 2 cups of shredded mozarella and 1 cup of shredded parmesan.
Spray a sheet of foil with non stick spray then cover the pan. You can press gently to compact the ziti.
Bake the pan for 20 minutes covered then turn the oven to broil and remove the cover for about 5-7 minutes until golden and bubbly. You may want to stick a sheet pan on the rack under the ziti pan to catch any drippings as this is a VERY full 9x13.
Simple Roasted Chicken
Pan Seared Lamb Chops with Dijon Cream Sauce
Baked Ziti with Italian Sausage
Ingredients:
1 roasting chicken
1/2 c. unsalted butter, softened
1 celery stalk
1/2 yellow onion
1 tbsp onion powder
kosher salt
black pepper
Directions:
Turn oven to 350 degrees.
Prepare chicken. Rinse and and later dry with paper towel. Remove all giblets and neck, discard.
Season chicken liberally inside and out with salt, pepper and onion powder.
Insert 3 Tbsp of butter to the inner cavity as well as the celery stalk cut in half and the onion half. Cut the onion once, if needed, to fit.
Smear remaining butter on the outside of the chicken. Place in a roasted pan and roast for about one hour or until the meat registers at 180 degrees with a meat thermometer.
Remove to cutting board and cover with foil to rest for at least 10 minutes before carving.
Pan Seared Lamb Chops with Dijon Cream Sauce
Pan Seared Lamb Chops with Dijon Cream Sauce
Pan Seared Lamb Chops with Dijon Cream Sauce
DELICOUS.
Try not to lick the pan.
A cast iron pan is a must.
A meat thermometer is a must.
Both can find in my favorite things section of this website - or here:
Ingredients:
marinade:
8 lamb chops
EVOO
1/2 lemon, juiced
2 tsp garlic, minced
2 tsp fresh rosemary OR thyme, chopped
kosher salt
black pepper
Dijon Cream Sauce:
2 tsp garlic, minced
1 cup red wine
4 cloves garlic, minced
2 Tbsp dijon mustard
2/3 cup heavy cream
kosher salt
black pepper
Directions:
In a baking dish mix the lemon juice, 2 tbsp olive oil, fresh herbs, garlic and salt and pepper. Stir and add the lamb chops and rub mixture in to both sides. Allow to sit at room temperature for 30 minutes.
In a cast iron skillet, heat 2 Tbsp EVOO. Add the lamb chops and pour the marinade over the top. Cook for four minutes on each side. Remove to a plate and keep warm.
In the cast iron skillet, without cleaning it, add the red wine and garlic. Stir till reduced on medium high for about 2 minutes. Next add the dijon mustard whisking constantly then heavy cream and whisk to combine. Taste to adjust seasoning.
Add the chops back and turn to coat. Warm through till temperature reaches 145. Serve immediately.
Spaghetti and Meatballs
Sweet and Soy Glazed Salmon
Pan Seared Lamb Chops with Dijon Cream Sauce
I'm Italian. One of my favorite meals growing up was my grandma's meatballs....then my mom started to make them and she had her own twist...then I started to make them and I have my own twist. All of them were/are fantastic - but over time I've settled on my favorite preparation of this classic dish.
A few things to note:
-This recipe can be doubled, tripled, etc.
-Meatballs freeze VERY well. After you have baked them off, let them cool and then load them in to a large freezer Ziplock bag and freeze till ready to use. You can then thaw them overnight in the fridge or you can drop them frozen in to a simmering pot of sauce.
-You can freeze the sauce in freezer Ziplock bags. Just cool the sauce, load in to a bag and lay flat in to the freezer.
-Feel free to make the meatballs and use your favorite canned sauce if short on time.
Must Haves:
Set of ice cream scoops that are PERFECT for meatballs https://a.co/d/2Ik3krM
Immersion Blender https://amzn.to/3i51EjE
Sauce
Ingredients:
EVOO
2 cloves garlic, minced
Two 28 oz cans whole tomatoes, do not drain, San Marzanos are the best
water
kosher salt
black pepper
1 Tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
pinch of baking soda
1 bay leaf
Directions:
In a stockpot over medium heat add 1 Tbsp EVOO.
When this is hot, at the garlic and stir till fragrant being careful to not let it burn, about 20 seconds.
Next, add the cans of tomatoes with juices and all liquids.
Add 1/2 can of water to the pot.
Add the remaining ingredients.
Stir and bring to a boil.
Cover and turn down to a simmer for 20 minutes.
Meanwhile make the meatballs.
Meatballs
Ingredients:
1 lb ground beef, use 20% fat or similar - you need some fat to help the meat hold
1/2 cup bread crumbs or panko, you can use plain or seasoned
1 egg
1/2 cup shredded parmesan cheese (fresh, not shelf stable)
1 tbsp dried basil
1/2 tsp kosher salt
1/2 tsp black pepper
Directions:
Preheat the oven to 375.
In a large bowl mix all the ingredients together with your hand. Try to mix the ingredients and not smash them - you want to handle this as little as possible while at the same time incorporating all the ingredients.
Take an ice cream scoop and scoop meatball mixture into even balls - rolling them in your hands as you go. Place on a cookie rack that is sitting on top of a cookie sheet OR you can use a broiler pan. Either way, if you'd prefer to make clean up easier - line the bottom pan with foil. Using this set up will allow the fat to drain off of the meatballs and not let them sit in it.
Cook on the middle to lower 2/3 of the oven for about 20 minutes or until cooked through. This time will vary depending on the size of scoop you used.
Meanwhile boil the pasta.
When the meatballs are cooked through remove the pan from the oven and carefully place the hot meatballs in to the simmering pot of sauce. Allow to cook over low heat together for about 10 minutes. Remove the bay leaf and serve.
Easy Chicken Lemon Pasta
Sweet and Soy Glazed Salmon
Sweet and Soy Glazed Salmon
This recipe is a slight variation from Lemon Linquini in Susan Branch's The Summer Book, cookbook. Her recipes are so sweet and practical and not to mention, delicious.
You can find that book here: https://amzn.to/3t3Fou2
Ingredients:
1 lb any pasta of choice
2 lemons
2-3 scallions, chopped
1/2 cup grated parmesan cheese
extra virgin olive oil
kosher salt
black pepper
Directions:
Boil pasta according to box.
In a large bowl combine the juice of two lemons, the zest of one lemon, the scallions, a large pinch of salt and pepper, a drizzle of olive oil and 1/4 cup parmesan cheese.
Add drained, hot pasta to the bowl. Stir to combine. Add more cheese if desired and definitely add more pepper.
Top with cooked chicken, rotisserie chicken, cooked shrimp, Italian sausage or leave plain.
Great hot, cold or room temperature.
Sweet and Soy Glazed Salmon
Sweet and Soy Glazed Salmon
Sweet and Soy Glazed Salmon
You can make this glaze and slap it on any cut of salmon - a fillet, a side of salmon, just a small piece that you want to bake off individually. This recipe makes more than enough for half of a salmon.
You can change up the ingredients to balance the flavors you like the best. Here is what we enjoy.
Ingredients:
1/4 cup soy sauce or coconut aminos
2 Tbsp brown sugar
1 Tbsp sesame oil (or vegetable oil fine)
1/4 tsp red pepper flakes
pinch of kosher salt and black pepper
1 cut of salmon
Directions:
Preheat the oven to 375.
Mix all ingredients in to a small bowl and stir until the brown sugar has dissolved.
Line a rimmed sheet pan with foil. Lay the salmon on the sheet pan, skin side down.
Using a pastry brush - brush the glaze over the salmon - I usually go over it 2-3 times.
Bake salmon till cooked through - this time will vary widely depending on the cut and thickness - but bake until the fish is just flaking in the middle. Salmon cooks fairly quickly so keep your eye on it!
Wonderful warm or cold. We also enjoy it at room temperature on a salad.
Cuban Sandwiches
Chicken with Buttered Leeks
Rosemary Beef Pasta
This is a VERY simple recipe if you have leftover pork. Plan to make these sandwiches the night after you've made a pork loin roast or even boneless pork chops.
You need a panini press to make these quick and easy. This is the one I have and it's been great.
Ingredients:
4 sub rolls. or French rolls
1/2 lb leftover pork
1/2 lb thinly sliced deli ham (I like the saltier Virginia style ham for these)
8 dill pickles, the "sandwich stacker" pickles that are thinly sliced crosswise are PERFECT for this
4 slices swiss cheese
4 Tbsp mayonnaise
4 Tbsp yellow mustard
4 Tbsp butter, melted
Directions:
Pre heat a panini press.
While press is heating, build the sandwiches. On each bun spread 1 Tbsp of mayo and 1 Tbsp of mustard. Add 1 slice of pork, 1-2 slices of ham, 1 slice of cheese and 2 pickles. Stack.
Butter the outside of the top and bottom rolls.
Press for 5 minutes or until done to your liking.
Rosemary Beef Pasta
Chicken with Buttered Leeks
Rosemary Beef Pasta
Need a recipe that is FAST and GOOD every time? Can't mess this one up and I usually have the staples on hand.
This is like HOME FOOD to the max...warm, hearty, earthy and filling.
Ingredients:
1.5 lbs ground beef
2 carrots, peeled and diced (use more if you like carrots!)
1 medium onion, diced
1 bag of egg noodles (this is BEST with egg noodles instead of regular pasta)
2 cups beef broth or chicken stock
1/2 cup heavy cream
2 Tbsp minced rosemary
kosher salt and black pepper
Directions:
Boil egg noodles till just cooked, drain and rinse with cold water and set aside.
In a large skillet (I prefer cast iron) over medium high heat brown the ground beef. Season with salt and pepper as it's cooking. Break up the beef as you go. Drain the fat.
Add the carrots and onion and cook for 5-6 minutes till the onions are translucent. Add the stock and bring to a boil for 2-3 minutes. Add the cream and return to a low simmer till thickened, about 3-4 minutes. Add the rosemary and adjust salt and pepper. Stir the pasta into the beef mixture coating it entirely. Adjust for seasonings.
Chicken with Buttered Leeks
Chicken with Buttered Leeks
Espresso Rubbed Steak with Dijonnaise
O.M.G.
That's all.
Make extra because this dish is fantastic!
Ingredients:
10 boneless/skinless chicken thighs
2 Tbsp EVOO (or more as needed)
kosher salt and black pepper
4 Tbsp unsalted butter (divided)
1/2 cup dry white wine
3 large leeks, halved lengthwise and thinly sliced (this will be about 4 cups)
1/2 cup chicken stock or broth
2 sprigs thyme
2 Tbsp white wine vinegar
Directions:
Rinse and pat chicken dry. Sprinkle with kosher salt and black pepper. Set aside.
In a large dutch oven or deep heavy pot heat 2 Tbsp EVOO.
When hot, add chicken to pot being careful not to crowd. 3-4 pieces at a time works best.
Brown chicken for about 1-2 minute each side. Remove to plate. Continue till all chicken is browned. Add EVOO as needed.
The chicken will NOT be cooked through at this point. You will finish cooking later.
Set plate of chicken aside.
Leaving all the juices and chicken bits in the pot, turn the heat to medium high. Add 2 Tbsp of butter and all of the leeks. Add a pinch of salt and pepper and stir. Place the lid on, turn down to low and cook for about 10 minutes stirring occasionally. Scrape the bottom of the pot as you stir being sure to scrape up all the bits.
After 10 minutes stir in the wine and chicken broth or stock. Add the chicken back to the pot (as well as the juices that have accumulated on the plate) placing on top of the leeks. It's fine to stack the chicken to make it all fit. Add the sprigs of thyme (whole). Replace the cover and cook over low heat till chicken is cooked through (this will only take a few minutes).
When chicken is cooked through turn off the heat, discard the thyme sprigs and remove the chicken to a plate. Increase the heat to medium high and add the remaining butter, vinegar, salt and pepper to taste. Stir to incorporate and cook for 1-2 minutes. Add chicken (and juices) back to pot an serve.
Espresso Rubbed Steak with Dijonnaise
Espresso Rubbed Steak with Dijonnaise
Espresso Rubbed Steak with Dijonnaise
EASY.
FAST.
AMAZING FLAVOR.
Go!
Ingredients:
FOR RUB:
1/3 cup espresso or coffee (decaf is great here - flavor without the caffeine although it really won't be an issue!)
1/3 cup brown sugar
1 Tbsp. paprika
1 Tbsp. ground ginger
1 Tbsp ground oregano
1 Tbsp. ground black pepper
1 Tbsp. kosher salt
EVOO
1 flank steak
(other steaks work well here - just adjust the cooking time to the type of steak)
FOR DIJONNAISE:
1 cup mayonnaise
1/4 cup Dijon mustard
1 Tbsp fresh rosemary, chives, tarragon or thyme, chopped
pinch of kosher salt and pepper
Directions:
In a small bowl mix all the rub ingredients (expect the oil).
Rub steak with oil and and pat with the rub all over. Allow steak to sit at room temperature for at least 30 minutes.
For FLANK STEAKS - preheat grill to high (400+) for at least 15 minutes. Scrape grates clean then turn grill to medium low. Place steak on grill and allow to cook for exactly 7 minutes on each side. EXACTLY! :). Remove to cutting board and tent with foil for at least 10 minutes to allow juices to pull back in to the steak.
While steak is cooking make the dijonnaise in a small bowl.
Enjoy!
Shephard's Pie
Espresso Rubbed Steak with Dijonnaise
Shephard's Pie
This is the best way to use up leftover mashed potatoes! Quick and easy and really tasty! You can also ad-lib and add in things you have in the fridge or freezer....frozen peas? Sure! Frozen corn? Why not? Green beans? Of course!
Here is the basic version - you can do the rest as you wish!
Ingredients:
4 cups leftover mashed potatoes
1 Tbsp EVOO
1/2 cup onion, diced
1 tsp garlic, minced
2lbs ground beef
kosher salt
black pepper
1 Tbsp each fresh rosemary, parsley and thyme, chopped
2 Tbsp Worcestershire sauce
1 Tbsp tomato paste
1 cup beef broth
2 Tbsp All purpose flour
3 Tbsp butter, salted cut in to small pieces
Directions:
In a large saute pan add the EVOO, onion and garlic. Saute till soft, about 2 minutes. Add the ground beef, a large pinch of kosher salt and black pepper. Add the herbs. Stir and cook until no longer pink. If there is much fat, drain off.
Next, add the Worcestershire sauce, tomato paste, broth and flour. If adding any frozen veggies - add them at this point.
Stir and allow to simmer until most of the liquid has evaporated. Taste and adjust seasoning.
Butter a 9x13 baking dish. Add the meat mixture. Add the mashed potatoes to the top - sealing the edges. Add small dots of butter along the top of the potatoes. **
Bake at 400 for 20 minutes until hot and bubbly. (You may want to add a cookie sheet under the baking dish in case some bubbles over. )
**At this point you can cover the dish and refrigerate for up to 2 days ahead. You can also freeze this dish - just wrap well with foil and plastic wrap. Thaw in fridge before baking or bake from frozen - just add to the baking time 1 hour.
