Braised Beef with Shallots and Mushrooms

The saying “you can’t please everyone” applies to this recipe.  With that warning being issued, you may decide to stop reading this right now. 

Ingredients:

• 1 –1/2 lb Beef Chuck Roast, cut into serving sized pieces
• ¼ Cup Flour
• 3 Tablespoons Butter
• ½ lb small Shallots
• 1 Cup Beef Stock
• 2 medium Tomatoes, chopped
• 3 Tablespoons Balsamic Vinegar
• 1 Tablespoon packed Brown Sugar
• 2 large Carrots, cut into 2 inch pieces
• 2 Cups Mushrooms, cut into quarters
• ¼ Cup chopped Parsley
• 2 Tablespoons grated Lemon Zest

Recipe From: Campbell’s Kitchen

Preparation:

Coat the Beef with Flour.  Heat the Butter in a large skillet over medium-high heat.  Add the Beef and cook until it is well browned on all sides.  Remove the Beef from the skillet and pour off any fat.

Add the Shallots to the same skillet.  Cook them for 10 minutes until tender.  Stir in the Stock, Tomatoes, Vinegar and Brown Sugar and bring to a boil.  Return the Beef to the skillet and reduce the heat to low.  Cover the skillet and cook for an hour and a half.

Add the Carrots and Mushrooms to the skillet and cook for another 30 minutes.  Remove the Beef and vegetables from the skillet with a slotted spoon and keep warm.

Increase the heat to high and cook the Stock until it has thickened, about 10 minutes.  Return the Beef the Beef and veggies to the skillet and heat through.  Season as desired and sprinkle with the Parsley and Lemon Zest.

 In all honesty two bites were all of this dish I could stand.  Aquaman dutifully ate his, but agreed that this was a recipe we need never revisit.  What a shame!  Plus the chopping took forever.  So sad.

Baked Spaghetti

Sorry for the hiatus – I got smacked upside the head by life and it took a while to recover all my marbles.

A twist on the traditional and one that will have you screaming “More! More! More!”  ‘Nuff said.

Ingredients:

• 1 lb Spaghetti
• 1 lb Ground Beef
• 1 medium Onion, chopped
• 2 – 26oz. jar of Spaghetti Sauce
• 2 Eggs
• 1/3 Cup grated Parmesan
• 5 Tablespoons Butter, melted
• 2 Cups Ricotta Cheese
• 4 Cups shredded Mozzarella Cheese
• ½ Teaspoon Seasoned Salt

Preparation:

            Start by cooking the Spaghetti according to package directions.  Meanwhile, cook the Beef and Onion in large skillet until nice and browned.  Drain and add the Spaghetti Sauce, Seasoning Salt and set aside.

            Next, in a large bowl, whisk together the Eggs, Parmesan and Butter.  Add the drained Spaghetti to the bowl and toss to coat.

            Take half of the Spaghetti mixture and place along the bottom of a greased 13-in x 9-in baking dish.  Top with half of the Ricotta Cheese, half the Meat Sauce and half of the Mozzarella Cheese.  

           Repeat the layers.  Cover with aluminum foil and bake at 350 degrees for 40 minutes.  Uncover and finish baking for another 20-25 minutes or until the cheese is melted.

            This dish needs no further rationalization.  One bite and you’ll be smitten.  You're welcome.  

Chicken with Mushroom and Balsamic Cream Sauce

 I have to say that I was more than pleasantly surprised by this dish.  It had the most mushrooms I think I have ever purchased at one time and was worth every single fungus!  I loved it!

Ingredients:

• Salt & Pepper
• 8 oz. Orzo Pasta
• 2 Tablespoons Olive Oil
• 4 boneless, skinless Chicken Breasts
• 2 Tablespoons Butter
• 12 Cremini or Baby Portobello Mushrooms, sliced
• 12 Shiitake Mushrooms, stems removed and sliced
• 12 White Mushrooms, sliced
• 3 cloves of Garlic, minced or pressed
• 1 Tablespoon fresh Thyme leaves, chopped
• 2 large Shallots, thinly sliced
• 2 Tablespoons Flour
• 1 ½ Cup Chicken Stock
• 1 Tablespoon Balsamic Vinegar
• 3 Tablespoons Heavy Cream or Half-n-Half
• ¼ Cup chopped Flat Leaf Parsley (Italian Parsley)

Source: www.foodnetwork.com

Preparation:

            First, heat a large pot of salted water to boil and add the Orzo Pasta.  Cook the Pasta until al dente.

            Next, preheat a nonstick skillet over medium-high heat and add the Olive Oil.  Season the Chicken Breasts liberally with Salt and Pepper and add to the preheated skillet.  Cook the Chicken for 5-6 minutes on each side.  Remove the Chicken from the pan and cover with foil to keep warm.

            Return the skillet to the stove and reduce the heat to medium.  Add the Butter and melt.  Once the Butter is melted, add the ‘Shrooms and brown, stirring occasionally for 4-5 minutes.  Now season the ‘Shrooms with Salt and Pepper and then add the Garlic, Thyme and Shallots.  Cook, stirring occasionally for around 2 minutes or until the Shallots are wilted.  Sprinkle the flour into the pan, stir, and cook 2 minutes more.  Whisk in the Chicken Stock, Balsamic Vinegar, and Cream.  Turn the heat to high and simmer for 2 minutes, or until the sauce is thickened.

                 

                        So good!  Any chance to use Orzo and I'm down.  Hopefully you enjoy this as much as I did!  P.S. - another freezer ready dish. :)

Blonde Chocolate Chip Cookies

So, if you haven’t already guessed, I’m not normal.  Although I have to say that that fact does not bother me – actually I’m quite proud that there’s no one else quite like me.  I digress, but that’s why I love these cookies.  Everyone loves your plain ole’ Chocolate Chip Cookies.  These cookies go above and beyond.  I've always prefered blondes and I’m sure after the first bite, you will too…

Ingredients:

• 1 Cup Butter
• 1 Cup Light Brown Sugar
• 1 Cup White Sugar
• 2 Eggs
• 2 Teaspoons Vanilla Extract
• 3 Cups Flour
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 1 ½ Cups Rolled Oats
• ½ Cup White Chocolate Chips
• ½ Cup Butterscotch Chips

Source: www.allrecipes.com

Preparation:

            First, preheat your oven to 350 and lightly grease the cookie sheets.

            In a medium bowl, cream together the Butter, Brown Sugar and White Sugar until smooth.  Next stir in the Eggs and Vanilla.  Meanwhile, sift together the Flour, Baking Powder, Baking Soda, and Salt.  Stir the dry ingredients into the creamed mixture until well combined.  Now add the Oats and White Chocolate and Butterscotch Chips.  Drop the cookie dough by tablespoons onto the greased cookie sheets.

            Bake for 10-12 minutes and remove from the baking sheets to racks to cool.

            I promise you will absolutely love these.  Your family and friends will request these again and again!

Italian Sausage, Onions and Peppers

Don’t you just love quick and easy meals?  This is one of them and so yummy to boot!  It has so many things I love – sausage, onions, peppers, garlic, pasta and wine.  How could this be wrong?

Ingredients:

• 5 Sweet Italian Sausage Links
• 2 Tablespoons Butter
• 1 Yellow Onion, sliced
• ½ Red Onion, sliced
• 4 cloves of Garlic, minced or pressed
• 1 Red Bell Pepper, sliced
• 1 Green Bell Pepper, sliced
• 1 Teaspoon dried Basil
• 1 Teaspoon dried Oregano
• ¼ Cup White Wine

Source: www.allrecipes.com

Preparation:

            First heat a skillet over medium heat and add the Links, browning all sides. 

            Remove the Links and slice – set aside.

            In the same skillet, melt the Butter.  Add in the Onions, Garlic and cook for 2-3 minutes.  Stir in the Green and Red Bell Peppers.  Season with the Oregano and Basil.  Stir in the White Wine and continue to cook until the Peppers and Onions are tender.

            Return the sliced Links to the skillet with the vegetables.  Reduce the heat to low, cover, and simmer for 15 minutes.

            I served this over a bed of bowtie pasta and it was scrumptious!  L'amore si!

Pork Tenderloin with Garlic-Orange Vinaigrette and Wilted Spinach

I love to mix things up and this recipe certainly caught my attention.  It combined a lot of ingredients I absolutely adore, but had never thought to combine.  And as an added bonus, the left-over orange juice came in super handy for the cold that Aquaman gave me!  Thanks darling.

Ingredients:

• 4 Tablespoons Olive Oil, divided
• 2 – about 1 lb. each, Pork Tenderloins, trimmed and patted dry
• ¼ Cup of O.J.
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Honey
• 2 cloves of Garlic, minced or pressed
• 4 Bunches – just about 2 Pounds Baby Spinach
• Salt & Pepper

Source: www.delish.com

Preparation:

            In a large skillet, heat 1 tablespoon of Olive Oil over medium heat.  Season the Pork Tenderloins with Salt and Pepper.  *I was unable to find 2 – 1lb. Tenderloins, so in my resourcefulness, I cut a 2lb Tenderloin in half length wise.  I cut each half in half again to make it easier to fit in the skillet – just my personal preference.    

            Add the Tenderloins to the skillet and cook, turning occasionally, until a meat thermometer registers 145 degrees, just about 20-25 minutes.  If the Pork cooks too quickly, reduce the heat.  Transfer the Pork to a plate and tent loosely with foil and let rest 10-15 minutes.  Make sure to reserve the skillet.

            Next make the vinaigrette.  In a blender, or food processor, combine the O.J., Mustard, Honey, Garlic and 2 tablespoons Olive Oil.  Season the vinaigrette with Salt and Pepper and blend until smooth – set aside.

            In the same skillet, heat the remaining 1 tablespoon of Olive Oil over high heat.  Add as much of the Spinach that fits, toss until wilted, adding more as there is room-just about 3-5 minutes total.  Drain off the excess liquid and season the Spinach with Salt and Pepper.

            To serve, slice the pork and lay on a bed of the wilted Spinach and drizzle with the vinaigrette.

            So lovely!  The flavors literally meld together and create the perfect dish.  If you love pork, this is a recipe you don’t want to miss.

White Chicken Lasagna

So I’m sure there’s a million different ways to prepare lasagna, but this has to be one of my favorites.  This recipe came to me via the best Christmas present ever, “Tailgating Indy Style 2010 Cookbook.”  Thanks to Mr. & Mrs. Courthouse Canoodlers for driving all over the city just to get it.  And by the way, the automatic wine opener is so money – although it may be my new enabler.

Ingredients:

• 9 Lasagna Noodles
• ½ Cup Butter
• 1 White Onion, chopped
• 2 Cloves of Garlic, minced or pressed
• ½ Cup Flour
• 2 Cups Chicken Broth
• 1 ½ Cup of Milk
• 4 Cups of Mozzarella, divided
• 2 Cups Parmesan, divided
• 2 Cups of Ricotta Cheese
• 1 Teaspoon dried Basil
• 1 Teaspoon dried Oregano
• ½ Teaspoon ground Black Pepper
• 2 Cups cooked, cubed, or shredded Chicken
• 2 – 10oz. packages of frozen, chopped Spinach, thawed and drained

Source: Tailgating Indy Style 2010 Cookbook

Preparation:

            First, preheat your oven to 350 degrees and bring a large pot of slightly salted water to boil.  Cook the Lasagna Noodles for 8-10 minutes, drain and rinse them under cold water, then set aside.

            To make the sauce, melt the Butter in a large saucepan over medium heat.  Add the Garlic and Onion and cook until tender, stirring frequently.   

           Now go ahead and add in the flour and salt, and stir for about a minute.  Add the Chicken Broth and Milk and bring to a boil, stirring constantly. Next stir in 2 cups of the Mozzarella and ¼ cup of the Parmesan, until smooth. Season the sauce with the Basil, Oregano, and ground Black Pepper and set aside.

            In a 9X13 baking dish, spread 1/3 of the sauce mixture along the bottom.  Layer with 1/3 of the Lasagna Noodles, then the Ricotta and Chicken*.  (I choose to use rotisserie Chicken that I shredded – eliminating a step and I think it adds a depth of flavor!)  

            Arrange another 1/3 of the Noodles over that layer and top with 1/3 of the sauce, the drained Spinach and sprinkle with the remaining 2 cups of Mozzarella and ½ cup of Parmesan.  Arrange the remaining Noodles over the cheese layer and spread the remaining sauce and sprinkle with the last ½ cup of Parmesan.

            Bake the Lasagna for 35-40 minutes, until the Parmesan begins to turn a lovely golden brown.

            This dish is too good to be true!  It’s tasty, hearty and perfect for the cold winter months.  Bonus- it feeds a bunch and freeze very, very well.  C’est tres bon! 

Balsamic and Wine Glazed Steak plus the Best Green Beans Ever!

Balsamic and Wine Glazed Steak

On my continual quest to incorporate mushrooms into my cooking, I stumbled upon this recipe.  I mean steak, balsamic vinegar, and wine – how can this be wrong?

Ingredients:

• 2 Teaspoons Cooking Oil
• 1 Pound boneless Beef Top Loin or Top Sirloin Steak, cut into ½ - ¾ inch thick strips
• 3 Cloves Garlic, minced
• 1/8 Teaspoon Crushed Red Pepper Flakes
• ¾ Cup dry Red Wine
• 2 Cups sliced, fresh Mushrooms
• 3 Tablespoons Balsamic Vinegar
• 2 Tablespoons Soy Sauce
• 4 Teaspoons Honey
• 2 Tablespoons Butter

Source: Better Homes & Gardens

Preparation:

            In a large skillet, heat Oil over medium-high heat.  Add the Steak strips and reduce the heat until medium.  Cook for 10-13 minutes, or until the Steak reaches desired done-ness, turning meat occasionally.  Once cooked, transfer the Steak to a platter and keep warm.

            Next add the Garlic and Red Pepper to the skillet and cook for 10 seconds and remove skillet from heat.

            Carefully add the Red Wine, return skillet to the heat and boil for 5 minutes or until most of the liquid has evaporated.  Now add the Mushrooms, Vinegar, Soy Sauce, Honey and return mixture to a simmer.  Cook for 4 minutes or until the Mushrooms are tender.  Lastly stir the Butter into the skillet until melted.  Spoon the Sauce over the Steak.  Oh-so-yummy – this dish is hearty with a slight tanginess that is simple, elegant and delicious to boot!

Best Green Beans Ever

So this recipe is courtesy of Aquaman’s mother and I could not be more thankful!  I request it at every holiday and could eat it everyday without fail.  Try it and see if you don’t agree…

Ingredients:

1 Pound Green Beans, ends snapped off, washed and drained

1 Onion, chopped

3 ½ Tablespoons Bacon Pieces

1-2 Tablespoons Liquid Smoke – mesquite variety

Preparation:

            First, bring a large pot of salted water to boil.  Add the Green Beans and boil until tender, about 10-15 minutes.

            Drain the Beans and return to the same pot.  Toss in the Onion, Bacon and Liquid Smoke.  Stir to combine and this side is ready to serve. 

I love the smoky flavor and crunchiness of the Onion.  This dish is almost too good to be true.

Bang Bang Shrimp

I have had a love affair with this appetizer from Bonefish Grill for years.  I was delighted when I came across a copycat recipe.  I just had to try it.  Although it did result in a purchase which may be my undoing…

 Help me - what have I done?

Ingredients:

• 16 medium Shrimp, peeled and deveined
• ½ Cup Mayonnaise
• 6 Teaspoons Sweet Thai Chili Sauce*
• 3 Teaspoons Sarachi Sauce
• 2 Teaspoons Rice Vinegar
• 1 Cup Milk
• 1 Cup Panko Bread Crumbs
• ½ Cup Corn Starch
• Shredded Cabbage for plating
• Scallions for garnish

Source: http://thenoshery.com/

* I couldn’t find “Thai Sweet Chili Sauce” so instead substituted Frank’s Sweet Chili Sauce.

Preparation:

First, in a large bowl, combine the Mayonnaise, Sweet Chili Sauce, Sarachi Chili Sauce, and Rice Vinegar.  Whisk the ingredients until all are well combined and set aside.

Next soak the Shrimp in a bowl with the Milk.  

Now go ahead and prepare a bowl with the Panko Bread Crumbs and another bowl with the Corn Starch.  Dredge the Shrimp in the Corn Starch, then the Milk and finally in the Panko Bread Crumbs; set aside.

Now heat a large skillet of oil until it reaches 300 degrees.  Drop the shrimp in and fry until they turn a golden brown.  Remove them with a slotted spoon and transfer to a plate lined with paper towels. – I used the Fry Daddy for this step, my personal justification for the purchase  :)

Lastly, transfer the fried Shrimp into the large bowl with the Sauce and toss until they’re evenly coated.  Pile the Shrimp onto a bed of the Shredded Cabbage and garnish with Scallions.  They’re almost too good for words.  I chose to serve this with a side of fried rice to make a full dinner.

Chicken and Waffles - Prepare Yourself!

Do you like chicken? Yes!  Do you like waffles?  Yes!  Then I implore you to try this recipe!  I know it sounds like an odd combination, but I promise this is a match made in heaven.  It’s like a honey-roasted peanut – the perfect blend of salty and sweet. 

I’ve heard of chicken and waffles before and the idea has always peaked my interest.  What prompted this attempt was a handful of left over Eggo waffles.  As an aside, and feel free to skip this section, why left-over?  Well a while ago, Aquaman and I were grocery shopping, a rarity as the junk food purchased when we’re together seems to grow exponentially. Anyway, back to the waffles, Aquaman saw them and we both remarked how long it had been since we had eaten them and why had we given them up?  I especially love breakfast foods for dinner.  So there we were, checking out and suddenly it struck me.  We hadn’t purchased Eggo waffles in such a long, long time, because it had been a very long time since we had owned a toaster.  Now I know that you can bake them, but it kinda seems to defeat the purpose of a frozen waffle.  So ultimately I had left over Eggos and am I ever glad I did…

Ingredients:

• Lots of Vegetable Oil, for frying
• ¼ Cup Hot Sauce
• 1 Large Egg, beaten
• 1 Pound Chicken Tenders
• ¾ Cups Instant Flour (I used Wondra)
• 1 Teaspoon Poultry Seasoning
• 3 Tablespoons unsalted Butter
• 2 Scallions, plus more for garnish
• 1 ½ Cups Chicken Broth
• 4 Buttermilk or Belgian-style Waffles
• Maple Syrup, for serving
• Kosher Salt and freshly Ground Pepper

Source: www.foodnetwork.com

Preparation:

            First, heat about 1 inch of the Vegetable Oil in a large skillet.  Whisk the Hot Sauce and the Egg in a medium bowl. ( I used Frank’s because “I put that sh*t on everything!)  Toss the chicken in the mixture to coat.  Now combine the Flour, Poultry Seasoning, Salt and Pepper in another medium bowl.  Go ahead and set aside 3 Tablespoons in a separate bowl.  Dredge the Chicken in the remaining seasoned Flour until coated, making sure to shake off any excess.

            Place the Chicken strips in the hot Oil and fry until golden and cooked through; 2-3 minutes per side, turning once.  I didn’t want to overcrowd my Tenders, so I fried in batches.  Once cooked, transfer the Tenders to a rack to cool slightly.  Discard the Oil.

            Add the Butter to the same skillet and once melted, whisk in the reserved Flour until smooth.  Next add the Scallions and then slowly pour in the Chicken Broth.  Bring the Sauce to a simmer, whisking until the gravy is smooth and creamy. 

            Meanwhile toast the Waffles.  Once toasted place one Waffle on each plate and drizzle with Maple Syrup.

            Top each Waffle with a few of the Tenders, add the Gravy and lastly top with Scallions for garnish.  Absolutely gorgeous!  

This is now a new family favorite and I have a feeling it will be much requested!