Thursday, May 10, 2018

One Pot Ground Beef Stroganoff

3 tablespoons extra-virgin olive oil, divided
8 oz crimini mushrooms, sliced
salt and pepper
1/2 cup diced onion
2 cloves garlic, minced
1 lb ground beef
2 teaspoons paprika
4 cups low sodium beef broth
8 oz dry rotini
1/2 cup sour cream
fresh parsley, for serving

Heat 1 tablespoon of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside.

Heat the remaining 2 tablespoons of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to combine.
Pour in the beef broth and the pasta. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.

Serve topped with fresh parsley.

Sweet Potato and Black Bean Quinoa Bowls

 15 minutes Prep Time, 15 minutes Cook Time, 30 minutes Total Time

Roasted Sweet Potato:
1 large sweet potato, peel and diced
1 teaspoon extra virgin olive oil
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon kosher salt

Preheat oven to 425 degrees then line a baking sheet with foil & cooking spray. Toss sweet potato in olive oil and spices and spread on baking sheet. Roast for 12-15 minutes or until fork tender.

Quinoa:
3/4 cup red quinoa
1 3/4 cups water
1/2 teaspoon kosher salt, divided
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Juice of half a lime
2 tablespoon cilantro, chopped

Cook quinoa according to package directions, adding spices.

Cilantro Cream Drizzle:
1/4 cup plain non fat Greek yogurt
1/4 cup cilantro, chopped
1/4 teaspoon agave nectar or honey
Juice of half a lime
Pinch of salt, garlic powder, and chili powder
Other Ingredients:
1 cup black beans, rinsed and drained
Cilantro for garnishing
Instructions

In a food processor add all of the ingredients and blend until smooth.

Assembling the Bowls:
In 2 or 3 serving bowls divide the quinoa mixture.
Top the quinoa with black beans and roasted sweet potato.
Drizzle the cilantro cream on top.
Garnish with more cilantro if desired.

Monday, January 15, 2018

Crispy Smashed Potatoes

2 lbs. Yukon Gold potatoes
2-3 Tbsp. olive oil
Salt & pepper to taste
Garlic powder to taste

Place potatoes (peels on) in a large pot and add water to cover.  Bring the water to a boil over high heat, then reduce heat to simmer for 20-25 minutes, until the potatoes are fork-tender.  Drain and cool for 10 minutes.

Preheat oven to 450.  Place potatoes on a large lightly greased baking sheet.  With the base of a mug or metal measuring cup, smash each potato until it's somewhat flattened.  The potatoes will be about 1/2 inch thick after smashing.  Some potatoes may break apart, but this is normal.

Drizzle each potato with about 1 tsp. olive oil and sprinkle with a generous amount of salt and pepper.  Finally, sprinkle on some garlic powder.

Roast potatoes for 25-30 minutes until crispy, golden, and browned on the bottom.  Remove and serve with avocado aioli.

Avocado Garlic Aioli:
1 large clove garlic
1 large ripe avocado
1 1/2 tsp. lemon juice
1/4 cup. mayo
Salt & pepper to taste

In a food processor, pulse garlic until minced.  Add remaining ingredients and process until smooth.




Tuesday, December 12, 2017

Chicken Wild Rice Soup

1 cup uncooked wild rice
1 lb. raw chicken breasts
2 cups chopped celery, carrots & onions
6 cups chicken broth
1 tsp. poultry seasoning*
½ cup butter
¾ cup flour
2 cups whole milk
2 Tbsp. cooking wine (optional)
Up to 2 cups additional milk or water

Place rice, chicken, celery, carrots, onions, broth and seasoning in slow cooker.  Cover and cook on low for 7-8 hours.  Remove chicken, allow to cool slightly then shred.  Return to slow cooker.

Before serving, melt butter in a medium sauce pan.  Add flour and whisk for 1 minute.  Slowly whisk in milk until thick and creamy.  Stir in wine.  Add to slow cooker and stir to combine.  Add extra water or milk to adjust consistency as needed.  Season with salt and pepper.


*Poultry Seasoning Recipe:
2 tsp. sage
1 ½ tsp. thyme
1 tsp. marjoram
¾ tsp. rosemary
½ tsp. nutmeg
½ tsp. pepper

Monday, December 11, 2017

Sugar Cookies

3 cups butter
27 oz sugar
3 eggs
2 egg yolk
1 cup & 2 TBS milk
3 tsp vanilla
27.5 oz flour (2x)
6 tsp baking powder
1/4 tsp salt

Beat butter and sugar in bowl. Add in eggs, milk, vanilla, till blended. Add 1st 27.5 oz of flour and baking powder and salt. Mix. Add second 27.5 oz of flour. Mix. It will be sticky but don't add any extra flour(trust me it's perfect as is). Divide dough in 4 and Wrap in plastic wrap and Refrigerate.

Refrigerate till hard and cool. Set out to thaw before rolling. Use about 1/4 cup flour per dough pack as you roll out the dough. Use enough flour so it's just barely not sticky. Use cookie cutter for desired shape. Bake 280 for 16- 20 minutes or until bottom of cookie is cooked through. Bake time totally depends on size of cookie so just keep an eye on them.

Frosting:
1.5 cup butter
32 oz cream cheese
6 tsp vanilla
64 oz  powdered sugar

Beat butter on high till sticks to side of bowl, add cream cheese, beat till sticks to sides. Scrap sides of bowl, add vanilla. Add powdered sugar. Once mixed beat on high for 2 minutes.

Wednesday, August 16, 2017

Salsa

8 quarts (30-40) roma tomatoes
3 cups celery
3 cups onion
3 green peppers
2 yellow peppers
2 jalepeno peppers
8 garlic buttons
1/2 cup red wine vinegar
3 Tbsp. salt
1 tsp. pepper
1/2 tsp. oregano
2 Tbsp. sugar

Blanch tomatoes and peel.  Pulse in blender or food processor.  Pulse all vegetables in food processor until fine but not pureed.

Combine all ingredients in large pot and simmer 4-5 hours.  Bottle in wide-mouth, pint size canning jars.  Process for 45 minutes.

Makes 12-14 pints.

Wednesday, August 2, 2017

Grape Salad

12 cups grapes (red, green or both) washed and dried
12 oz. cream cheese
1 cup sour cream
1/2 cup sugar
1 tsp. vanilla

Combine ingredients and sprinkle brown sugar and chopped pecans on top.