Weeknight Spaghetti and Meatballs

Whenever I make meatballs – the first night we always have meatball subs or ‘bombers’ as we like to call them.   Partly because it’s enough work to mix the meatballs and cook them and I often don’t want to also boil water and cook pasta.   And then we rarely have leftover meatballs to use with pasta since my husband will eat a meatball bomber everyday of the week until they are gone. 

So that is why I liked the idea of this ‘weeknight’ spaghetti and meatballs – one dish and get both your pasta and your meatball! 

Ingredients

• 1 lb. meatloaf mix
• 1/3 cup panko bread crumbs
• 1 large egg, lightly beaten
• 5 garlic cloves, minced
• 1 Tbsp. olive oil
• 1 (28 oz.) can crushed tomatoes
• 2 cups water
• 8 –12 oz. spaghetti, broken in half
• 1/4 cup chopped fresh basil
• salt and pepper

Directions

1. Combine meat, bread crumbs, egg, 3 minced garlic cloves, 1 tsp. salt and 1 tsp. pepper in bowl and knead until combined. 

2. Form into 1-inch meatballs and preheat oil in a 12-inch skillet until smoking.   Cook meatballs until browned all over; transfer to a plate and set aside.

3. Add remaining 2 minced garlic cloves to the skillet and cook until fragrant, about 30 seconds.  Add tomatoes, water and pasta and bring to a boil.  Cover, and reduce heat until medium-low, stirring often until pasta begins to soften, about 7 minutes.  

4. Return meatballs to pan and simmer, covered, until meatballs are cooked through and pasta is al dente, about 5 minutes longer.   Off heat, stir in basil and season with salt and pepper.

Source: Cook’s Country Feb/Mar 2012

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Beef and black bean chili

It’s definitely fall – which means time for chili!  There are so many different varieties – you can get pretty crazy with your ingredients and toppings.  My work recently had a chili cook-off and while I didn’t participate as a cook – I did taste them.  And I have to say – I am a purist when it comes to chili – I don’t like it when people mix too many crazy things (can you say pineapple, three different kinds of meats and chocolate?).  Its just too much!!  So what I like about this chili is that its simple – beef and black beans, with lots of chili powder spices and topped with fresh cilantro, red onion and monterey jack cheese.   I served it with Frito scoops – I love Fritos – I don’t buy them too often but they were great to dip in this chili.  Enjoy!

Ingredients

• 3 (15 oz.) cans black beans
• 1 can (14.5 oz.) diced tomatoes
• 1 diced chipotle chili pepper (in adobo sauce) 
• 1 Tbsp. olive oil
• 1 lb. lean ground beef 
• 1 medium red onion, diced
• 2 Tbsp. chili powder
• Pinch ground chipotle chili powder (optional)
• 2 1/2 tsp. ground cumin
• 2 cups beef stock 
• 2 Tbsp. tomato paste
• Juice of 1/2 lime
• 1/4 cup fresh cilantro, chopped
• Kosher salt and fresh ground black pepper, to taste

Directions

1. Drain two cans black beans into colander and rinse well, set aside.  Let beans drain while you use a food processor to puree the third can of undrained beans, diced tomatoes and liquid, and the diced chipotle chili pepper.  Process the beans and tomatoes about 1 minute, until they are fairly smooth.

2. In a Dutch oven, heat olive oil and then add  beef, using a wooden spoon to break it into small pieces.

3. Remove beef to bowl and set aside.  Add a bit more olive oil to the pot and the onions.  Lower heat a little and cook onions until they are softened but not starting to brown.  Add all the chili powders and cumin and sauté about 30 seconds.

4. Add beef stock, browned ground beef, pureed bean mixture, drained beans, and tomato paste and simmer over low heat, uncovered, 1 to 1 1/2 hours.  Stir the chili occasionally to prevent any sticking on the bottom of the pot.  After 45 minutes, check the seasonings and add more chili powder, salt, and/or pepper as needed.

5. Just before serving, stir in the chopped cilantro and lime juice and cook about 5 minutes.  Serve chili hot with toppings of your choice.

Source: Smells like Home

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Korean Beef Tacos

My husband I were big fans of the Great Food Truck Race on Food Network – a fun reality show without too much drama.  Except for the cheating Korilla BBQ team.  Even before they got kicked off the show for cheating I was really intrigued by the Korean BBQ tacos that they were always making – they looked and sounded so good.  I have no idea where I could find something similar in Buffalo – so it was perfect when I came across this recipe.  Although, I’m not really sure if these taste anything like the ones they make – but it doesn’t really matter since they were so good.

The beef is cooked in a slow cooker – and let me just say – the smell was.out.of.this.world – I think it was all of the umami from the soy sauce permeating the kitchen.  I was worried that this would end up making too much for the two of us – but my husband ended up eating all of the leftovers for lunches – so you know that means it was a good recipe.  Enjoy!

Ingredients

For the Korean beef:

• ~2.5 lbs beef short ribs 
• 2/3 cup low sodium soy sauce
• 1/2 cup packed brown sugar
• 3 cloves garlic, minced
• 2 Tbsp. ginger, grated
• 3 Tbsp. rice vinegar
• 1 Tbsp. dark sesame oil
• 1 Tbsp. vegetable or olive oil
• 1 Tbsp. sriracha
• 1/3 cup water

For the Cucumber Slaw:

• 1/2 seedless cucumber
• Thinly sliced red onion rounds
• 1/4 tsp salt
• 1 Tbsp rice vinegar
• crushed red pepper flakes to taste

For the tacos: 

• 8 small wheat tortillas
• fresh cilantro
• bean sprouts
• Greek yogurt (or sour cream)
• sriracha

Directions

1. To make the Korean beef: Spray your slow cooker crock with non-stick cooking spray and add the ribs.

2. Whisk soy sauce, sugar, and vinegar with the garlic, ginger, sriracha, oils and water.  Pour over the ribs in the crockpot.  Cook on low for 6 to 8 hours.

3. To make the cucumber slaw: Slice the cucumber very thinly and sprinkle with salt.  Place in a colander and let sit for up to an hour over a bowl or in the sink.  Shake additional water from the colander or pat with paper towels.  Transfer to a bowl and toss with red onions, rice vinegar, and red pepper flakes.  Refrigerate until ready to use.

4. When the beef is done cooking remove 3/4 cup of the cooking liquid and skim the fat from the top. Pour the liquid into a small sauce pan and bring to a boil. Reduce heat and simmer while separating the meat from the bones. Reduce the liquid by about half and pour over the shredded meat.

5. To assemble, serve the shredded meat on warmed tortillas topped a spoon of cucumber slaw, cilantro, bean sprouts, sriracha and a dollop of yogurt.

Source: Confessions of a Foodie Bride

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Santa Fe Burgers

These burgers were the perfect easy summertime burger recipe.  They are filled with cheese, salsa and crushed tortilla chips – an oddly perfect ingredient that I wish I had thought of.  We are always crushing up tortilla chips in our tacos – so why not cook them inside the burger? Ingenious. I only had Frontera Chipotle salsa on hand – but you can use any kind of salsa you may have.  I found the the chipotle really gave these burgers a great taste though.  My husband is seriously obsessed with the Frontera salsas – I can barely keep the house stocked with them.   I went to two of Rick Bayless’ restaurants in Chicago recently (if you don’t know who he is by now you are missing out!) – and I am still thinking about the food – so fresh, so flavorful and so so delicious. It really has inspired me to cook some more adventurous Mexican dishes.  I topped these burgers with some extra cheese, fresh sliced avocados and some more salsa.  Y.U.M.M.Y!  Enjoy!

Ingredients

• 1 lb. ground beef
• 1 cup shredded Mexican cheese, plus more for serving
• 1/4 cup salsa, plus more for serving
• 1/4 cup crushed tortilla chips
• 1/4 cup thinly sliced green onions
• 1 tsp. chili powder
• 1/2 tsp. garlic salt
• 4 burger buns
• sliced fresh avocado, for serving

Directions

1. In a medium bowl, combine the beef, shredded cheese, salsa, tortilla chips, green onions, chili powder and garlic salt. 

2. Shape into 4 burger patties. 

3. Cook on the preheated grill for about 5 minutes on each side, or until cook through.

4. Place on buns and top with additional cheese and salsa.  Top with fresh avocado slices.

Source: Pennies on a Platter

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Steak tacos w/ sweet & spicy pickled onions

I was browsing through my newest favorite cookbook – and was looking for something to grill.  After a really loooong winter in Buffalo – springtime is so welcome and grilling is one of my favorite ways to enjoy the warmer weather.   I don’t typically make pickled foods – and I’m not sure why I don’t – they are so delicious.  I made the pickled onions several days before we had this for dinner – and they were super easy to mix up.   I also made some of my favorite guacamole to serve with this.  

One of the items on my Amazon wish list was this slicing knife.  I guess I didn’t realize that a 12-inch knife is literally 12 inches long – this thing is humongous.  We all got a good laugh when I got it as a gift this past Christmas.  But I have to say it works amazingly for cutting meat really thin.  The steak on these tacos melted in your mouth – and a lot of that had to do with how thin I was able to get it cut.  The main problem you may have is finding a place to store a 12-inch knife – and that is one of the reasons I installed a magnetic knife strip on the wall next to my stove.  After way to many cuts on my fingers from reaching into the kitchen drawer where I used to store my knifes – it has been a lifesaver.  

Ingredients

For the sweet and spicy pickled onions:

• 1 red onion, halved and sliced thin
• 1 cup red wine vinegar
• 1/3 cup sugar
• 2 jalapeno chiles, stemmed and cut into rings
• 1/4 tsp. salt

For the steak tacos:

• 3/4 cup packed fresh cilantro leaves
• 3 scallions, chopped
• 3 garlic cloves, peeled
• 1 jalapeno chile, stemmed, seeded and chopped
• 1/2 tsp. cumin
• 2 Tbsp. canola oil
• 1 Tbsp. fresh lime juice
• 1 1/2 pounds flank steak, trimmed of fat and cut lengthwise
• salt and pepper
• 1/2 tsp. sugar
• 12 (6-in.) corn or flour tortillas
• lime wedges

Directions

1. For the pickled onions: Place the onions in a medium heat-resistant bowl.  Bring the vinegar, sugar, jalapenos and salt to a simmer over medium-high heat, stirring occasionally until sugar dissolves.

2. Pour the vinegar mixture over the onions, cover loosely with plastic wrap and let cool to room temperature (about 30 minutes).  Once cool, drain the liquid and store in the refrigerator for up to 1 week.

1. For the steak tacos: Pulse 1/2 cup of cilantro, scallions, garlic, jalapeno, cumin and 4 tsp. of oil in a food processor until a paste forms, about 10-12 pulses.   Transfer 2 Tbsp. of the paste to a small bowl, whisk in the lime juice and set aside. 

2. Using a fork, poke about 10-12 holes in the steak.  Pat dry with paper towels and season with salt.  Coat steak with remaining herb paste, cover and refrigerate 30 minutes to 1 hour.

3. Scrape herb paste off steak.  Sprinkle all sides of the steak with the sugar and season with pepper.

4. Preheat grill on high or heat remaining 2 tsp. oil in a nonstick skillet over medium-high heat.   Cook meat until the center registers 125 – 135 degrees F (depending on desired doneness).  Transfer to a carving board and rest for 5 minutes. 

5. Slice steak thinly across the grain and transfer to a bowl.  Toss with reserved herb paste/lime juice mixture and season with salt and pepper.   Serve with warm tortillas, pickled onions, remaining 1/4 cup cilantro and lime wedges. 

Source: America’s Test Kitchen Healthy Family Cookbook

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Meat Sauce

I saw this recipe and immediately knew I had to make it.  There is something so comforting about simple spaghetti and meat sauce.   I know I’ve been absent from the blog for too long – I’ve been so busy travelling for work.   And that means eating out for every meal for the week (ugh!).  When I get back home all I want to do is cook my own food and get my digestive system back in order.   So simple, easy, comforting food is what I turn to – tacos, pasta, salmon, rice, etc.  What is great about this dish is that you can freeze the extra sauce for an easy meal – like when you finally get home after a week away and have no food left in your fridge.  This is especially helpful if you happen to have your flight cancelled and you get home a day later than you expected (Thanks again American Airlines!)

Ingredients

• 1 lb. sweet Italian sausage
• 3/4 lb. lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28-ounce) can crushed tomatoes
• 2 (6-ounce) cans tomato paste
• 1 (15-ounce) can tomato sauce
• 1/2 cup water
• 2 Tbsp. brown sugar
• 1/2 cup fresh basil leaves, chopped
• 1/2 tsp. fennel seeds, crushed
• 1 tsp. Italian seasoning
• 1/4 tsp. ground black pepper
• 4 Tbsp. chopped fresh parsley
• dash of nutmeg

Directions

1. In a Dutch oven, heat the sausage, ground beef, onion and garlic over medium heat until the meat is cooked through. 

2. Add the crushed tomatoes, tomato paste, tomato sauce and water and cook for 1-2 minutes.  Stir in the rest of the ingredients. 

3. Simmer, covered, for about 1 to 1 1/2 hours, stirring occasionally.

Source: Pennies on a Platter

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Weeknight Bolognese

I love a recipe that specifically calls out being easy for a weeknight.  And I love a good Bolognese sauce – and my favorite still is this summer vegetable bolognese (although its really not ‘true’ bolognese).  True Bolognese would be simmering for hours on the stove – and who really has time during the week for that.  Actually who has time on the weekend for that either? 

My favorite part of this recipe is that it calls for red wine – and when a recipe calls for red wine, it means you get to enjoy the rest of the bottle during dinner – on a weeknight too!  I hope you are convinced to try this!

Ingredients

• 1 lb. ground beef (or turkey or chicken)
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• 1 1/4 cups dry red wine, divided
• 1 (28-oz.) can crushed tomatoes
• 2 Tbsp. tomato paste
• kosher salt and ground black pepper
• 3/4 lb. dried pasta
• 1/4 tsp. ground nutmeg
• 1/4 cup chopped fresh basil leaves, lightly packed
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving

Directions

1. Add the beef to a large skillet over medium-high heat.  Cook, crumbling the meat with a wooden spoon, 5-7 minutes, until the meat has started to brown and is no longer pink. 

2. Stir in the garlic, red pepper flakes, oregano, and tomato paste and cook for 1 more minute, or until fragrant.

3. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. 

4. Add the tomatoes, 2 teaspoons of salt, and 1 teaspoon of pepper, stirring until combined.  Bring to a boil, lower heat, and simmer 10-15 minutes.

5. Meanwhile, bring a large pot of salted water to boil.  Add the pasta and cook until al dente according to package directions.  Drain and set aside.

6. As the pasta cooks, finish the sauce.  Add the nutmeg, basil, cream, and remaining 1/4 cup wine.  Simmer for 8 to 10 minutes, stirring occasionally until thickened. 

7. Add the sauce to the pasta, along with the Parmesan cheese, and toss well.  Serve hot and pass additional Parmesan at the table.

Source: Ina Garten, How Easy is That? as seen on Pink Parsley

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Ultimate Nachos

It’s football season – and this is perfect game-day food.  I’m not a huge football watcher – although I am a fair weather fan – unfortunately I don’t have anything to be a fan of – since I live in Buffalo, NY – and the Bills are not doing so hot right now.   Although, I do remember the very first Bills game that I ever watched – it was the very first time they were in the Superbowl (the one where they almost won) before they went four years in a row and lost them all! 

Needless to say, Buffalonians are a resilient bunch – and they still support their team, no matter how bad they are at the moment.  So whatever team you may be cheering on and no matter if they are winning or losing – these nachos will make you feel good.  There is a good bit of spice to them – so its the perfect kick to go with a cold beer.   Enjoy!   

Ingredients

Salsa

• 1/2 small red onion
• 1/4 packed fresh cilantro
• 1 Tbsp. lime juice
• 1 garlic clove
• 2 Tbsp. pickled jalapenos
• 1/4 tsp. salt
• 1 (14.5 oz.) can diced tomatoes, drained

Refried beans

• 1/2 cup canned refried beans
• 1/4 cup shredded pepper Jack cheese
• 1 Tbsp. pickled jalapenos

Spicy Beef

• 2 tsp. vegetable oil
• 1 small onion, minced
• 3 garlic cloves, minced
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1 tsp. salt
• 1 pound ground beef
• 2 Tbsp. tomato paste
• 1 tsp. brown sugar
• 1 medium canned chipotle chile, plus 1 Tbsp. adobo sauce
• 1/2 cup water
• 2 tsp. lime juice

Assembly

• Tortilla chips
• 4 cups Pepper Jack cheese
• jalapeno chilies, sliced
• diced avocado
• fresh chopped cilantro

Directions

1. For the salsa: Combine onion, cilantro, lime juice, garlic, jalapeno and slat in a food processor, until roughly chopped, about 5 pulses.  Add tomatoes and pulse for about two more seconds.  Drain briefly and set aside.  Wipe out processor bowl.

2. For the beans: Combine all ingredients in the food processor until smooth.  Transfer to a bowl and cover.

3. For the beef: Heat oil in a large skillet over medium heat until shimmering. 

4. Cook the onion, stirring occasionally until softened, about 4 minutes.  Add in the garlic and dried spices and cook until fragrant, about 1 minute.

5. Add the beef and cook, breaking up meat with a wooden spoon, until no longer pink – about 5 minutes. 

6. Add the tomato paste, sugar, chilie and adobo and cook for 1 minute longer. 

7. Add the water and cook over medium-low, stirring occasionally, until mixture is almost dry – about 5-7 minutes.

8.  Stir in lime juice into beef.

9. To assemble: Heat oven to 400 degrees F. Spread the chips on a single layer on a large oven-safe platter or baking dish.  Spread half of the bean mixture over the chips, then half of the beef mixture, top with 2 cups cheese and half of jalapenos.  Repeat with another layer of chips, then beans, beef, cheese and jalapenos.  Bake until cheese is melted – about 12-14 minutes.  Top with salsa, avocado and cilantro.

Source: America’s Test Kitchen – Best-ever recipes, 2010

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The Perfect Hamburger

I can’t believe I let summer pass by without posting about my favorite beef hamburger recipe.  This is my go-to recipe that I use to make a bunch of hamburgers that I keep in my freezer to make for a quick and easy dinner.  Since many people still grill outside well into fall (and you can make these on a grill pan or your broiler as well) – you can’t let this recipe pass you buy.   The texture and taste is improved so much by a few simple ingredients and steps – you will never just throw a bunch of beef into a round patty and slap it onto a grill again.  Enjoy!

Ingredients

• 1-2 slices white sandwich bread, crust removed and discarded, bread chopped into 1/4-inch pieces (about 1/2 cup)
• 2 Tbsp. whole milk
• 3/4 tsp. table salt
• 3/4 tsp. ground black pepper
• 1 garlic clove, minced 
• 2 tsp. steak sauce, such as A-1
• 1 1/2 pounds ground beef

Directions

1. Mash bread and milk in large bowl with fork until homogeneous. Stir in salt, pepper, garlic, and steak sauce.

2. Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass.

3. Divide meat into 4 to 6 equal portions. Form into a loose ball and then gently flatten into a 4 1/2 inch patty. Press center of patty down with fingertips until it is about 1/2 inch thick, creating a slight depression in each patty. Repeat with remaining portions of meat.

4. At this point – either freeze for future use or cook on a grill or stovetop.  

Source: Cooks Illustrated

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Thai ground beef with Coconut rice

Even though I love to cook – I don’t really watch that many cooking television shows.  I enjoy several reality food shows – such as Top Chef, Next Food Network Star, Masterchef, etc.  But I really think the best real cooking shows are actually on PBS – they have Americas Test Kitchen, Cooks Country, Lydias Italy, and Everyday Food.  And this is a recipe that I saw on one of the episodes of the Everyday Food tv show – and added it to my weekly menu the next week.   I expected that we would enjoy this – what I didn’t expect was to be completely awed by this dish – it was so unbelievably flavorful and delicious.  My husband loved it so much – that he gobbled up all of the leftovers and I never even got a chance to eat it again for lunch!  

Ingredients

• 1 1/4 cup jasmine rice
• 1 can (13.5 ounces) coconut milk
• coarse salt
• 2 Tbsp. fish sauce
• 2 Tbsp. soy sauce
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• 3 garlic cloves, minced
• 2 dried hot chilies, reconstituted and diced
• 2 small sweet red chiles, seeded and sliced into 2-inch matchsticks
• 1 pound ground beef
• 1 cup loosely packed torn fresh (thai or regular) basil leaves
• lime wedges, for serving

Directions

1. In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover and cook until rice is tender and liquid is absorbed, about 25 minutes.

2. When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside.

3. Heat a cast-iron skillet or wok over high heat.

4. Add oil and heat; add garlic and the hot chiles. Cook, stirring constantly, 15 seconds.

5. Add beef and cook, breaking up meat with a wooden spoon until completely browned, about 4 minutes.

6. Add soy mixture and cook 30 seconds.

7. Add basil and sweet chiles and stir to combine.

8. Serve beef over coconut rice with lime wedges.

Source: adapted from Everyday Food TV

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Grilled Steak Piadini

Summertime is here in full force and I am loving every minute of it!   After successfully making grilled pizzas several times so far – I knew that this recipe was right up my alley.  Basically you make the sandwich bread right on the grill, along with the steak for the sandwich.  Combined with some fresh spinach, blue cheese and a balsamic vinegar dressing – this is one delicious sandwich!  Enjoy!

Ingredients

dough

• 3/4 cup of warm water (110 degrees F)
• 1 1/2 tsp. rapid-rise active dry yeast
• 1/4 tsp. sugar
• 2 1/4 cups all-purpose flour, plus more for rolling the dough
• 1 1/2 Tbsp. extra-virgin olive oil
• 1 tsp. kosher salt

dressing

• 2 Tbsp. extra-virgin olive oil
• 2 tsp. balsamic vinegar
• 1 garlic clove, minced
• 1/2 tsp. Dijon mustard
• 1/4 tsp. kosher salt
• 1/8 tsp. ground black pepper

sandwich

• 1 rib-eye steak (about 6-8 ounces)
• olive oil
• kosher salt and pepper
• 4 ounces blue cheese (or Gorgonzola)
• 2 cups of baby spinach or arugula

Directions

for the dough

1. In the bowl of a stand mixer, combine water, yeast and sugar and let stand for 5 minutes.  

2. Add flour, oil and salt and with a dough hook, mix on low speed for about 1 minute, until dough comes together.  Increase speed to medium and continue to mix for 10 minutes, until dough is slightly sticky, smooth and elastic. 

3. Form the dough into a ball, and place in an oiled bowl.  Cover with plastic wrap and let rise, until doubled in size, about 1.5 to 2 hours.

4. Punch down the dough in the bowl and divide into two pieces. 

5. Cut parchment paper into 10-inch square, and lightly oil one side of paper. 

6. Roll each piece of dough flat into an 8 to 10 inch round.  Lay each piece of dough on parchment, and lightly oil the top. Set aside until ready to grill.

for the dressing

1. Combine all dressing ingredients in a small bowl and whisk to combine.  

to grill sandwich

1. Preheat grill on high for 30 minutes. 

2. Lightly brush each side of the steak with oil and season with salt and pepper. 

3. Cook steaks until desired doneness, about 6-10 minutes each side.  Set aside.

4. Reduce heat to medium and lay the dough rounds on the grill, parchment side up.

5.  Grab one corner of the parchment with tongs and peel off.  Grill until the rounds are golden and marked on the underside, about 2 to 3 minutes. 

6. Flip the crusts and distribute the cheese over each crust and continue to cook until the cheese is melted, about 2-3 minutes. 

7. To assemble the sandwich, slice the steak and top with spinach and dressing.  Fold in half and cut each piadini in half.

Source: Weber’s Way to Grill

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Barbecue Hamburgers

When I think about summer – I think about the 4th of July – fireworks, parades, picnics, flags - it was my absolute favorite holiday when I was growing up (now it is a close second behind Thanksgiving).   During my entire life, and pretty much up until this day – this is what we eat on the 4th of July.  My grandmas barbecue hamburgers.  They would always be in a pot on the stove ready for anyone to enjoy.  Along with some traditional potato salad or tuna salad, chips and a pop – this is the essence of summer for me. 

Luckily this is one of my grandmas recipes that she had written down, since she is no longer with us anymore.   So when I eat these I think about her and am reminded of my childhood.

Just a note – these are not ‘traditional’ bbq sauce taste that some might expect.  It is a very simple, tomato based sauce – flavored with a bit of Worcestershire sauce.  They are truly nostalgic to me – I hope you enjoy them!

 

Ingredients

• 2 pounds of ground beef
• 1/2 cup of diced yellow onion
• salt and pepper
• 1 slice of white bread
• 15 oz. can of tomato sauce, plus 1 cans worth of water
• 1 Tbsp. Worcestershire sauce
• 1.5 Tbsp. flour

Directions

1. Combine tomato sauce, can of water, Worcestershire sauce in a medium sized pot and bring to a simmer.    

2. Combine beef, onion, salt and pepper in a large bowl.  Quickly dip the slice of bread in the tomato sauce – and add that you the beef mixture. 

3.  Form beef mixture into 8 equal patties.  Working in batches pan fry the hamburger patties.

4. Thicken the tomato sauce with flour and whisk to combine. 

5. Add cooked burgers to the tomato sauce, and simmer on the stove. 

6.  Serve on buns with extra sauce and season with salt and pepper.

Source: family recipe – Grandma R.

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Balsamic Teriyaki Flank steak

This was a dinner that I didn’t have planned other than trying to use up something that I had in the freezer (flank steak) and that would pair well with some fresh asparagus.  My sister lives out in the country and her house came with an asparagus garden that we all enjoy every spring!  Here is a photo I took of one of the stalks in her garden: 

It doesn’t get much better than freshly picked asparagus!  And you have to enjoy it while it lasts – since it is here and gone very quickly!  Although this is also great raw – I decided to roast this with just a bit of olive oil, salt and pepper.  It was absolutely delicious!    Also delicious was this flank steak with a balsamic teriyaki sauce that I made to go with it.   Enjoy!

 

Ingredients

For the steak:

• 1 lb. flank steak
• 2 Tbsp. canola cooking oil

For the sauce:

• 1 1/2 Tbsp. unsalted butter
• 1 small shallot, minced
• 2 cloves garlic, minced
• 1 cup balsamic vinegar
• 2 tsp. sugar
• 1/4 cup chicken stock
• 2 Tbsp. soy sauce
• 1 Tbsp. mirin

Directions

1. To make the sauce: Add the butter to a small saucepan and heat over medium-low. When the butter just starts to bubble, add the shallots and garlic and cook for 3 minutes or until soft.

2. Pour in the balsamic vinegar, turn the heat up, and bring to a boil. Once boiling, immediately turn the heat down to medium-low and simmer, uncovered, for 15 minutes, or until reduced by half.

3. Add the sugar, stock, soy sauce, and mirin. Stir well and bring to a boil. When it reaches a boil, immediately turn the heat to low and let simmer for 5 minutes. Let cool.

4. To make the steak: If you're grilling outdoors, preheat the grill for direct grilling over high heat. If you're cooking the steak on a stovetop, set a large frying pan or grill pan over high heat. Then add the oil and swirl to coat.

5. Add the steak to the hot grill or pan in one layer. Cook until desired doneness.

6. Let the steak rest for 5 minutes, then slice across the grain. Pour the balsamic teriyaki sauce over the meat to serve.

 

Source: Playing house, who adapted from The Steamy Kitchen Cookbook

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Asian Beef Noodle Soup

This was an easy, flavor-packed soup.  It uses the old stand-by Ramen noodles (without the seasoning packet!).  The recipe also called for 1/2 tsp. of Chinese five-spice powder, but when I looked at the ingredients  which contain- clove, anise, fennel - which are all favors I don't really care for, I decided to use soy sauce instead.  I was so happy with this decision - this soup turned out to be really great.  I'll definitely try this again when I need a quick meal.

Ingredients

• 8 cups low-sodium chicken broth
• 1 tbsp. fresh grated ginger
• 2 garlic cloves, minced
• 2 tbsp. fish sauce
• 2 tsp. soy sauce
• 4 (3 oz.) packages of ramen noodles, broken into large pieces, seasoning packets discarded.  
• 1 small flank steak (1 lb.) cut lengthwise into thirds and crosswise into 1/4 inch slices.
• 1/2 head of Napa cabbage, shredded (about 6 cups total)
• 1 carrot finely shredded 
• 1 stalk celery thinly sliced
• 1/4 cup chopped fresh cilantro

Directions

1. Bring broth, ginger, garlic, fish sauce and soy sauce to a boil in a dutch oven.

2. Reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld.

3. Add noodles to simmering broth and cook until nearly tender, about 2 minutes. 

4. Add in beef, napa cabbage, celery and carrot and cook until beef is done, about 2 minutes.

5. Add fresh cilantro and serve.

adapted from Cook's Country magazine Feb/March 2010

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Mexican Lasagna

If you want a different type of lasagna - you should definitely try this mexican version.  It is a very versatile recipe - there are lots of ways to change it up and make it your own.  I think it would be a great recipe to make to bring over to new parents or someone who is not able to cook - just pop this in the oven and serve!   Enjoy! 

Ingredients

• 1 cup rice, uncooked
• 2 cups chicken broth
• 2 tbsp. canola oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 -14.5 oz. can diced tomatoes
• 1 - 15 oz. can black beans, rinsed and drained 
• 5 tbsp. taco seasoning
• 1/2 tbsp. chili powder
• 1 lb. ground beef
• 1 chipolte peppper in adobo
• 1 tbsp. reserved adobo sauce
• 1 cup frozen corn
• 3 tbsp. water
• 2 cups mexican shredded cheese
• 2 - 7 oz. cans of salsa verde
• flour tortillas
• 1 - 10 oz. can enchilada sauce
• sliced green onion, for garnish

Directions

1. Prepare rice with chicken broth.

2. In a large saute pan, heat oil until shimmering.  Then add onion, garlic and diced tomatoes and cook until onions have softened. 

3.  Add in beans, 2 tbsp. taco seasoning and chili powder - stir to combine. 

4.  In a separate bowl - combine cooked rice with bean/onion/tomato mixture - set aside.

5.  In the same pan, brown the ground beef until completely cooked.

6. Once cooked add in chopped chipolte pepper, adobo sauce, corn and 3 tbsp. taco seasoning and 3 tbsp. water.   Cook until sauce has thickened. 

7. In a 9 x 13 inch pan begin layering the lasagna as follows:

• 1 - 7oz. can of salsa verde in the bottom
• flour tortillas (may have to cut them to size)
• 1/2 of the rice mixture
• 1 cup of mexican cheese
• more flour tortillas
• 10 oz. can of enchilada sauce
• beef mixture
• 1/2 of the rice mixture
• more flour tortillas
• 1 -7oz. can of salsa verde
• 1 cup of mexican cheese

8. Bake in a 375 degree F oven for 30 minutes - or until completely heated through. Top with sliced green onions.

Adapted from the Pioneer Woman

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Bolognese Sauce

This is an excellent version of Bolognese sauce - which is one of my absolute favorite pasta sauces.   I also made my own pasta - which really put this meal over the top.   The original version is from Mario Batali - who is now one of my favorite chefs.  I used to not be a fan of his - and then I read 'Heat' and it completely changed my opinion of him.   It's a great book - I highly recommend it if you like foodie literature :)  But for now - since it's still cold outside - and if you have a few hours to put this together - go make this sauce!!

Ingredients

• 2 medium onions, chopped
• 4 celery ribs, chopped
• 2 medium carrots, chopped
• 5 cloves of garlic, minced
• 1/4 cup extra virgin olive oil
• 2 pounds ground meatloaf mix (mix of pork, veal and beef)
• 1 6-ounce can tomato paste
• 1 28-ounce can diced tomatoes
• 1 cup dry white wine (I used dry vermouth)
• 1 cup water
• 1 teaspoon fresh thyme leaves (or 1/2 tsp. dried thyme)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh black pepper
• 1 cup heavy cream

Directions
1. Heat oil in a large dutch oven. Add onions, celery, carrots and garlic and sautee over moderate heat until softened. This should take about 5 minutes.
2. Add ground meat and cook until no longer pink, breaking up the meat as it cooks. This should take about 6 minutes.
3. Add the tomato paste, heating it and mixing it in the cooked meat. 

4. Add the white wine and deglaze the pan. 

5. Add the water, canned tomato and thyme and gently simmer the sauce, covered, until it thickens and reduces, about an hour to an hour and a half. 

6. Once thickened add salt and pepper and heavy cream. Stir.

Source: adapted from Joy the Baker originally from Mario Batali

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Beef Tacos

This recipe seriously changed my entire view of what a hard shell taco should taste like.  They are so authentic tasting - and the favoring for the beef filling is spot-on.  Make sure you do not skip the step of frying your own hard shells - that is the key piece of this recipe that cannot be replicated with a store-bought hard shell. It really is not that hard to do - any only takes a few extra minutes to complete.  You will not be able to turn back after tying these - they are too good not to love.

Ingredients
Beef Filling:

• 2 tsp. vegetable oil
• 1 small onion, chopped small (about 2/3 cup)
• 3 medium cloves garlic, pressed through garlic press (about 1 tbsp.)
• 2 tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. dried oregano
• 1/4 tsp. cayenne pepper
• Table salt
• 1 pound 90% lean ground beef
• 1/2 cup tomato sauce
• 1/2 cup low-sodium chicken broth
• 1 tsp. brown sugar
• 2 tsp. vinegar (preferably cider vinegar)
• Ground black pepper

home fried taco shells:

• 3/4 cup corn, vegetable or canola oil
• 8-12 6-in. corn tortilla

topping suggestions:

• shredded cheese
• shredded iceburg lettuce
• diced tomatoes
• sliced olives
• chopped fresh cilantro
• sour cream
• diced onion
• diced avocado

Directions
for the beef filling:

1.Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. 2. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. 

3. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. 

4. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. 

5. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

for the home-fried shells:

1. Heat oil in a small heavy-bottomed skillet or saucepan over medium heat until it reaches 350 degrees.  

2. Line a rimmed baking sheet with paper towels. 

3. Using tongs to hold tortilla, place half of tortilla into oil.  With metal spatula in the other hand - keep half of tortilla submerged in oil - fry for 30 seconds. 

4.  Flip tortilla - hold tortilla open about 2 inches while keeping bottom submerged in oil - fry until golden brown - about 1 to 2 minutes.  Flip and fry other side for 30 more seconds until golden. 

5. Transfer to paper lined baking sheet and place upside down.  Repeat process with remaining tortillas.  

to serve:
Using wide, shallow spoon, divide filling evenly among taco shells. Serve immediately, passing toppings separately. 

 

Source: Cooks Illustrated

 

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Beef Chili

This is a very similar chili recipe to the turkey chili recipe I make.  I like this version - there are no hidden ingredients or surprise flavors - it is really simple and tastes the way I think chili should taste.  I serve it with my favorite cornbread (recipe coming soon).  This recipe definitely takes awhile to cook - so plan accordingly.  But it also freezes really well - so in some ways it becomes a simple, quick meal too!   

Ingredients

• 2 tablespoons canola or vegetable oil
  
• 2 medium onions, chopped fine (about 2 cups)
• 1 red bell pepper, cut into 1/2-inch cubes
• 6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
• 2 pounds 85 percent lean ground beef (I used 90% lean)
  
• 2 (15-ounce) cans red kidney beans, drained and rinsed
• 1 (28-ounce) can diced tomatoes, with juice
• 1 can (28 ounces) tomato puree
• 1/4 cup chili powder
• 1 tbsp. ground cumin
• 2 tsp. ground coriander
• 1 tsp. red pepper flakes
• 1 tsp. dried oregano
• 1/2 tsp. cayenne pepper 
• 1/2 - 1 tsp. table salt
  

Directions
1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. 

2.  Add onions, bell pepper, garlic, and spices; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. 

3.  Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
4. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.

5. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. 6. Serve with lime wedges and desired condiments - diced tomatoes, cheese, cilantro, avocado, etc.  

Source: Cook's Illustrated

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Skillet Lasagna

This is one of my favorite weeknight meals - its easy, one pot and quick!   I added baby spinach to the original recipe, just to make this a more complete meal - I also like it with just the ricotta and parmesan cheeses - but the addition of mozzarella would be great too.  Definitely simpler to make than a traditional lasagna - and it really does taste just as good.  

 

Ingredients

1 (28 ounce) can diced tomatoes 
1 (8 ounce) can of tomato sauce

1 tsp. salt
1 tbsp. olive oil
1 medium onion, minced
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon red pepper flakes (or more)
1 lb ground meatloaf mix (or beef, or gr. chicken or turkey)

10 lasagna noodles, broken into 2-inch lengths
2 cups of baby spinach

1/2 cup fresh grated Parmesan cheese, plus more for serving

1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
ground black pepper

Directions    

1.  Pour the tomatoes with their juices into a 1-quart liquid measuring cup. Add water until the mixture measures 1 quart (4 cups).  Then add in can of tomato sauce.  

2.  Heat the oil in large nonstick skillet over medium heat until shimmering. Add the onion and teaspoon salt and cook until the onion is transparent, about 5 minutes.  Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds. 

3. Add the ground meat - cook, breaking apart the meat, until no longer pink, about 4 minutes.

4. Scatter the pasta over the meat but do not stir. Pour the diced tomatoes with their juices and the tomato sauce over the pasta. Cover and bring to a simmer. 

5. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes. 

6.  Add in the baby spinach during the last five minutes of cooking - stir.  

7. Remove the skillet from the heat and stir in the Parmesan cheese. Season with salt and pepper. 

8. Dot with heaping tablespoons of the ricotta cheese, cover, and let stand off the heat for 5 minutes. Sprinkle with the basil and ground pepper.   Serve with additional parmesan.

Source:  Cook's Illustrated

Italian Supreme Burgers

My husband and I love watching the food reality shows - and I happened to watch one episode of The Next Food Network star where they had a burger challenge.  I knew right away that this burger was something that both of us would love - but after the show ended - I forgot about it.  Luckily, one of my favorite food bloggers   also saw this episode and made the burger!   I knew then that I had to try this - I made it once over the summer on my outdoor grill and this time inside on my grill pan.  It doesn't matter the time of year - this burger is divine.  I slightly adapted this recipe (I don't like bacon or pancetta on my burgers!)

Ingredients:
For the patties (makes 4 burgers):

• 1 lb. ground sirloin
• 2 tbsp. yellow onion, finely chopped
• 1 tsp. garlic, minced
• 1 tsp. salt1/2 tsp. Italian seasoning
• 1/4 tsp. black pepper
• 1-2 dashes of balsamic vinegar
• Sliced fresh mozzarella
• Fresh basil leaves

For the basil ketchup:

• ½ cup ketchup
• 1/4 cup fresh basil leaves - chopped fine
• 1 clove garlic, minced
• ½ tsp. red pepper flakes

For serving:

• Kaiser rolls
• Garlic butter
• Fresh tomato slices
• Green lettuce

 

Directions:
1. To make the patties, combine the ground sirloin, onion, garlic, salt, Italian seasoning, pepper and balsamic vinegar in a large bowl.  Mix well to thoroughly combine.  

2. Divide the mixture into four equal portions; divide each of these further into halves so that you have 8 equal portions of the meat mixture.   Form each portion into a thin, round patty.  Place a slice of fresh mozzarella and a few basil leaves on top of four of the patties.  Lay the remaining patties on top of these, sandwiching the mozzarella in the center.  Pinch the edges of the patties together to form one large patty with the cheese in the center.   Place in refrigerator to firm up - for at least 30 minutes. 

3. To make the basil ketchup:   Combine the ketchup, basil, garlic and red pepper flakes in a small bowl and stir.   Set aside.

4.  Cook the burgers on a preheated grill (indoor or outdoor) until cooked completely and until the cheese inside has melted.  Just before the burgers are done cooking, split the Kaiser rolls in half.  Toast the buns and then spread with garlic butter.  Assemble the cooked burgers on the rolls with fresh lettuce, tomato, and basil ketchup as desired.

Adapted from and seen on Annie's Eats, originally adapted from the Mulberry Street Burger, garlic butter from Allrecipes.