Macaroni and Cheese With Cauliflower August 30, 2015

I have had this recipe set aside for a long time. I was worried about how the cauliflower would taste with the meal but it actually blends right in. I made sure to blanch mine a bit more so it wasn’t super crunchy and it was perfect.

Ingredients:

• 12 ounces multigrain elbow macaroni
• 1 head cauliflower, roughly chopped
• 4 slices multigrain bread, torn
• 1/2 cup fresh flat-leaf parsley, chopped
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1 onion, finely chopped
• 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
• 1 1/2 cups reduced-fat sour cream
• 1/2 cup 1 percent milk
• 1 tablespoon Dijon mustard

 

Directions

Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.

Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper; pulse to combine.

Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 5 minutes.

Mix in the pasta and cauliflower and the cheese, sour cream, milk, and mustard.

Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

Sunday Night Stew August 28, 2015

I love a good beef stew and recently have been turned on to the style of stew over mashed potatoes instead of potatoes in the stew. I love the style. This Pioneer Woman recipe is extra good because it has turnips in it.

Ingredients:

Stew

• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Beef Stew Meat (chuck Roast Cut Into Chunks)
• Salt And Pepper
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 4 ounces, weight Tomato Paste
• 4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning
• Several Dashes Worcestershire
• 1/2 teaspoon Sugar
• 4 whole Carrots, Peeled And Diced
• 2 whole Turnips, Peeled And Diced
• 2 Tablespoons Minced Fresh Parsley

Mashed Potatoes

• 5 pounds Russet Potatoes, Peeled
• 1 package (8 Ounce) Cream Cheese, Softened
• 1 stick Butter, Softened
• 1/2 cup Heavy Cream
• 1 teaspoon Seasoned Salt
• Salt And Pepper, to taste

Directions:

Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.

Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.

Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.

After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!

When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.

MASHED POTATOES

Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.

Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.

Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.

Jamaican Beef Tacos With Tropical Slaw August 26, 2015

It’s summer, I have some ground beef in the freezer and some extra taco shells to use. Fruit is super fresh this time of year so I opt to throw this recipe together. Nothing earth shattering but it was a nice variation on the normal.

Ingredients:

For the Slaw:

• 1/2 cup diced mango (from about 1 large mango, pitted and skinned)
• 1/2 cup diced fresh pineapple (from 1 pineapple, cored and skinned)
• 1/2 cup diced red onion (from 1 medium red onion)
• 3 small radishes, thinly sliced
• 1/3 cup fresh cilantro leaves and tender stems
• 2/3 cup thinly sliced red cabbage (from 1 head red cabbage)
• 1 1/2 tablespoons fresh juice from 2 limes
• 1/4 teaspoon sugar
• Kosher salt, for seasoning

For the Beef Filling:

• 1 tablespoon vegetable or canola oil
• 4 scallions, white and light green parts only, thinly sliced
• 1 small yellow onion, finely chopped
• 4 medium cloves garlic, minced
• 1/2 or 1 Scotch bonnet pepper, seeded and minced, or Scotch bonnet hot sauce, to taste (see note above)
• 1/2 teaspoon paprika
• 1/4 teaspoon allspice
• 1 teaspoon Jamaican curry powder
• 1 teaspoon dried thyme
• 1 pound ground beef
• 1 teaspoon kosher salt, plus more for seasoning
• 1 teaspoon freshly ground black pepper, plus more for seasoning
• 1 teaspoon sugar

For the Tortillas:

• 1 1/2 tablespoons vegetable or canola oil
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon Jamaican curry powder
• 10 small flour tortillas

 

Directions:

For the Slaw: In a large bowl, toss together mango, pineapple, red onion, radish, cilantro, cabbage, lime juice, and sugar. Season with salt and refrigerate until ready to use.

 

For the Beef Filling: Heat oil in a large skillet over medium-high heat until shimmering. Add scallions, yellow onion, garlic, and Scotch bonnet pepper or hot sauce. Cook, stirring occasionally, until the onions are softened and translucent, about 4 minutes. Add paprika, allspice, Jamaican curry powder, and dried thyme, and stir to combine.

 

Add ground beef, breaking up any large chunks as you stir. When the beef is just beginning to brown, pour in just enough water to cover the meat and add salt, pepper, and sugar.

 

Bring the beef to a boil, then reduce to a gentle simmer. Simmer until mixture is saucy and the meat is fully cooked through, 25–30 minutes. Season with salt and pepper.

 

Meanwhile, for the Tortillas: In a small bowl, combine oil, turmeric, and Jamaican curry powder. Stir well. Working on a baking sheet, brush oil onto both sides of each tortilla. (Turmeric can stain skin and plastic, so wear latex gloves and avoid drips and spills on surfaces that can stain.)

 

Working one at a time, cook tortillas in a skillet over moderate heat until oil is absorbed and tortillas are slightly crisp but still pliable, about 2 minutes per side; turmeric won’t stain once fully cooked into tortillas. Transfer tortillas to a baking sheet and cover with a clean dish towel to keep warm.

 

Fill tortillas with spiced beef and top with pineapple-mango slaw. Serve warm.

Moroccan Salmon with Nectarine Couscous August 24, 2015

I’ve been big on moroccan seasoning lately so it’s no surprise that I came across a recipe with salmon. I recommend you use a firmer nectarine so there is a bit more variation in texture.

Ingredients:

• 1 tsp paprika
• 3/4 tsp ground cumin
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/2 tsp fresh ground black pepper
• 1/2 tsp sea salt, divided
• 4 4-oz boneless salmon fillets, skin on
• High-heat cooking oil (such as sunflower, safflower, peanut, or grape seed oil), as needed
• 1/2 cup whole-wheat couscous
• 2 green onions, chopped
• 1/2 yellow bell pepper, diced
• 1 oz pine nuts, toasted
• 1/2 cup diced nectarine

 

Directions:

In a small bowl, combine paprika, cumin, ginger, cardamom, black pepper and 1/4 tsp salt. Sprinkle evenly on all sides of salmon, pressing mixture into flesh to adhere.

Heat a grill pan on medium-high and lightly brush with cooking oil. Add salmon, skin side up, and cook for 2 minutes. Turn and cook, skin side down, until salmon is opaque throughout, about 5 more minutes.

Meanwhile, in a small saucepan, bring 3/4 cup water to boil. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fluff with fork and stir in onions, bell pepper, nuts, nectarine and remaining 1/4 tsp salt. Divide salmon and couscous mixture among serving plates.

Simple Turkey Burgers August 22, 2015

So this pin was originally all over pinterest and the title was “Simple Yet Tasty Turkey Burgers” I took out the tasty because they were bland. It called for way too much parsley and not enough other seasoning.

 

Ingredients:

• 1 lb. ground turkey meat (prefer thigh meat)
• 1 medium red onion, finely chopped
• 1/2 cup fresh parsley, minced
• 1 tbsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• cheese (optional)

 

Directions:

Mix ingredients together and form 4-6 patties. Grill on medium heat for 7 minutes a side. 2 minutes before burgers are done, place a slice of cheese (optional) on each patty. Serve hot.

Mustard-Broiled Salmon With New Potato Salad August 20, 2015

I was intimidated by the thought on raw fennel because I am not big on the licorice taste it has but it actually worked really well in this recipe. I only made a small batch since the hubs is back off his salmon kick but it was simple and tasty.

Ingredients:

• 1 1/2 pounds new potatoes
• kosher salt and black pepper
• 3/4 cup crème fraîche or sour cream
• 2 tablespoons fresh lemon juice
• 1 small fennel bulb, thinly sliced
• 4 6-ounce salmon fillets, skin removed
• 3 tablespoons Dijon mustard
• 1/4 cup fresh dill, chopped

Directions:

Adjust oven rack to 6 inches below heat source. Heat broiler.

Place the potatoes in a pot, cover with cold water, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, about 15 minutes. Drain, run under cold water, then cut into quarters.

Meanwhile, in a bowl, combine the crème fraîche, 1 tablespoon lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper. Stir in the potatoes and fennel.

Place the salmon on a parchment- or foil-lined baking sheet. In a bowl, combine the mustard and remaining lemon juice. Spread over the top of the salmon.

Broil the salmon until it is the same color throughout, 6 to 8 minutes, depending on the thickness.

Divide the salmon and salad among individual plates and sprinkle with the dill.

Pan-Roasted Chicken With Lemon-Garlic Green Beans August 18, 2015

Let me start with saying that all the flavors for this recipe are tasty but there are a few cooking tips that you need to know. 1. Cut your potatoes small or the green beans and chicken will be overdone by the time they finish. 2. If you are using boneless, skinless chicken breasts like I did, start them half way through.

Ingredients:

• 6 tablespoons olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions:

Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Orange Salmon with Asparagus August 16, 2015

Oh my gosh this recipe rocked. It was super super super simple yet oh so flavorful. Make sure to pour the extra liquid over the salmon, asparagus and side (I made quinoa).

Ingredients:

• Zest 1 orange
• 1/4 cup freshly squeezed orange juice
• 1/4 cup ow-sodium soy sauce
• 2 tsp grated ginger
• 4 6-oz boneless, skinless salmon fillets
• 16 asparagus spears, trimmed

 

Directions:

Preheat oven to 400°F. In a small bowl, whisk together orange zest, juice, soy sauce and ginger; set aside.

Cut 4 large pieces of parchment paper and place 1 salmon fillet onto each piece. Divide asparagus spears evenly among pieces of parchment, topping fillets. Pour orange-soy marinade over each fillet and, working with 1 piece of parchment at a time, wrap fillets in parchment paper. Bring top and bottom edges of parchment together. Pinch both parchment edges together at top and fold down in 1/2-inch sections, towards fillet. Fold each side of parchment in towards fillet in 1/2-inch sections.

Place parchment packets onto a baking sheet and bake for 15 minutes, or until salmon is solid and firm and asparagus is cooked through but al dente.

Pappardelle With Beef and Mushroom Ragù August 14, 2015

The hubs was going to be gone for a night so I busted out this recipe because it is loaded with mushrooms. I had a giant roast that I split between three entrees. The sauce was great and even better reheated for lunch.

Ingredients:

• 2 tablespoons olive oil
• 1 pound beef chuck, cut into 1-inch pieces
• kosher salt and black pepper
• 1 large onion, chopped
• 2 carrots, chopped
• 4 garlic cloves, smashed
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon tomato paste
• 2 cups low-sodium chicken broth
• 1 15-ounce can crushed tomatoes
• 1 pound assorted mushrooms (such as button, cremini, and shiitake), sliced
• 12 ounces pappardelle or fettuccine
• 1/2 cup grated Parmesan (2 ounces), plus more for serving

Directions:

Heat 1 tablespoon of the oil in a large saucepan or Dutch oven over medium-high heat. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate.

Heat the remaining tablespoon of oil in the saucepan over medium-high heat. Add the onion, carrots, garlic, rosemary, and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more.

Return the beef to the saucepan and add the chicken broth and tomatoes. Simmer, covered, stirring occasionally, until the beef is fork-tender, 60 to 75 minutes.

Add the mushrooms to the saucepan and cook, covered, stirring occasionally, until tender, 10 to 12 minutes more. If the sauce is too thin, simmer, uncovered, until thickened to the desired consistency.

Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragù and Parmesan and toss. Serve with additional Parmesan.

Honey Sriracha Beef August 12, 2015

So yes, this original recipe calls for the meat to be on skewers but I had small backstrap steaks so I decided to leave them whole and marinate overnight. The meat came out great. There was a hint of heat but it wasn’t overpowering.

Ingredients:

• 1 pound top sirloin beef, cut into 1-inch cubes
• 3 tablespoons honey
• 3 tablespoons Sriracha hot sauce
• 2 tablespoons vegetable or canola oil
• 1 tablespoon soy sauce
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt

 

Directions:

Combine all ingredients and marinate the beef in the refrigerator for at least 30 minutes.

Grill the meat to desired doneness.