Bow-tie Lasagna

Everyone who loves lasagna knows the only thing that could make it better would be to be able to make it quicker!  :)  Well, this is a great solution to that problem.  It's not exactly like lasagna, but you get the idea from the flavors in the dish.

Bow-tie Lasagna

Source: Tasty Kitchen
Serves 6

Ingredients:
1 lb ground chuck
5 cups bow tie pasta
1 jar spaghetti sauce
1 Tbsp olive oil
1 tsp sea salt
1/2 tsp garlic powder
1 tsp garlic powder (I used about 1 1/2 tsp)
1/2 cup mozzarella cheese, shredded
1/2 cup sour cream


Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.


After noodles are cooked, drain and drizzle with olive oil. Mix in the spaghetti sauce.


Add the meat, salt, garlic powder cheese, and sour cream. Mix together until combined and cheese is melted.  Serve immediately.

We served this with a simple caprese salad and some roasted garlic bread and it was perfect for a quick weeknight meal.  It really does taste like lasagna and makes great leftovers.  I'm a fan of this dish, a big one.

London Broil with Cherry Balsamic Sauce

This was a great dinner to make on a weeknight.  Because it's easy, quick, and filling!  The sauce is absolutely delicious and compliments the meat perfectly.

London Broil with Cherry Balsamic Sauce

Source: Food Network
Serves 6

Ingredients:
(I recommend doubling this top batch of ingredients and then dividing them)
1/3 cup, dry red wine
1/4 cup balsamic vinigar
2 Tbsp cherry preserves
2 cloves garlic, minced
1/2 tsp sea salt
Freshly ground black pepper, to taste


1 1/2 lbs London Broil
1 shallot, finely chopped
1 tsp olive oil
2 tsp butter


Whisk wine, vinegar, cherry preserves, garlic, salt and pepper in a small bowl. Place meat in a shallow glass dish. Pour the marinade over the meat and turn to coat. Cover and marinate in the refrigerator, turning several times, for at least 1 hour (or up to 8 hours).


Remove the meat from the marinade. Pour the marinade into a small saucepan (I made a second batch and threw this original marinade away); add shallot and set aside. Oil a cast iron skillet and heat on medium-high. Add the meat and cook for 6 to 8 minutes per side for medium-rare, or until it reaches desired doneness. (Cooking time will depend on thickness.  It may appear that the meat is burning but don't worry, it will form a pleasant crust.) Transfer meat to a cutting board and let rest for 5-10 minutes.


While the meat is cooking, bring the marinade to a boil.  Cook over medium-high heat for 5 to 7 minutes, or until it is reduced to about 1/2 cup. Remove from the heat; add butter and whisk until melted.




Slice meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce drizzled on top.

This was really great and serves plenty!  I love doing London Broils because start to finish (not including the marinade time which I recommend doing for as long as you can.  It will really help this tough cut of meat to tenderize and become that much more flavorful!) this meal takes less than 30 minutes.  It doesn't get much easier than that and it tastes amazing.  The flavors really mesh in the sauce and makes the house smell spectacular.

Sloppy Joes

Now I know where they get their name from! Just try and keep the meat from falling out of the bun, I dare you! But seriously-these are awesome. I don't even know the last time I had a Sloppy Joe, but they're delicious and so easy! They're going in to our summer rotation for sure.

Sloppy Joes
original recipe from Allrecipes.com, slightly adapted by Amy's New Kitchen
serves 4

Ingredients:
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon garlic powder
3/4 cup ketchup
1 tsp prepared yellow mustard
1 tsp spicy brown mustard
1 tsp soy sauce, low sodium
3 teaspoons brown sugar
1 tsp of your favorite hot sauce
salt to taste
freshly ground black pepper to taste

In a medium sauce pan over medium heat, brown the ground beef, onion, and green pepper; drain off any liquids.


Add in garlic powder, ketchup, both mustards, soy sauce, brown sugar, and hot sauce; mix thoroughly. Reduce heat to low and simmer for 30 minutes. Season with salt and pepper.

These would be so easy to make and throw in a slow cooker (on warm) for a party or get together. They have a ton of flavor and are incredibly simple. Great for a quick weeknight meal on a budget too.

Stuffed Bell Peppers

There is nothing like a good stuffed bell pepper.  I've been messing around with the ingredients in my recipe and so far, this is my favorite combo.

Stuffed Bell Peppers

Serves 6

1 lb lean ground beef
1/2 cup chopped onion
1/2 cup frozen whole kernel corn
1 packet Garlic and Herb salad dressing mix
1 can tomato sauce
1/2 cup water
1 cup cooked rice
1 cup Monterey Jack cheese, shredded
6 bell peppers


Brown the ground beef, onions, and corn until the meat is no longer pink.  Drain any grease.  Add the packet of Garlic and Herb salad dressing mix, tomato sauce, water, rice and about 1/4 cup of the shredded cheese.  Stir to mix.  Let simmer until sauce thickens.


Preheat oven to  350º


Cut the tops off the bell peppers and remove the seeds.  Stuff the peppers with the beef mixture and top with the remaining cheese.  Add one cup of water to the bottom of a baking dish.  Place peppers in dish and cover and bake in the oven 30-45 minutes depending on the size of the peppers.  Remove cover halfway through cooking.

Sometimes if we want a little charring for flavor on the peppers we will cut the baking time, then grill them for about 10 minutes until they're tender.  So good!

BBQ Meatballs

I love meatballs.  They're bite size and fun!  And they're easy too, which I really like.  I found this recipe browsing the Pioneer Woman's website and thought it looked interesting so I decided to make it.

BBQ Meatballs

Source: The Pioneer Woman

Ingredients:

For Meatballs:

• 1½ lbs Ground Beef/Ground Pork mixture
• ½ cup Oats
• ½ cup Panko Bread Crumbs
• ¾ cup Milk
• 3 Tbsp Very Finely Minced Onion
• 1½ tsp Salt
• Freshly Ground Black Pepper, to taste

• 1 cup all-purpose flour, for dredging
• canola oil, for frying

For Sauce:

• 1 cup Ketchup
• 2 Tbsp Sugar
• 3 Tbsp Vinegar
• 2 Tbsp Worcestershire
• 4-6 Tbsp minced Onion
• Tabasco (or your favorite hot sauce)

 Preheat oven to 350°


Combine all meatball ingredients. Roll into medium-sized balls and place on a cookie sheet. Place sheet in freezer for five minutes.


After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil in skillet on top of stove until just brown. Place into a baking dish.


Combine all sauce ingredients. Pour over meatballs and bake at 350° for 45 minutes. Serve on their own, on a bed of rice or mashed potatoes, or on a bread roll!

I changed a few tiny things from the original recipe.  I used half ground beef and half ground pork.  When I was adding the milk-an entire cup seemed like too much so I stopped at 3/4 cup.  It was the perfect amount.  I also used less oats and added panko bread crumbs because I love them in meatballs.

The bbq sauce is really, really good.  I am a big fan!  I might even suggest to make a double batch of sauce so you have extra for adding sauce on to your bread roll or even just to dip into.

Enjoy!

Grandpa's Goulash

I miss my Grandpa.  He passed away when I was little.  There are 2 things that I remember about my Grandpa though.  He made me sausage and eggs for lunch almost every single day I saw him, and he made the best goulash.  My mom recently brought over her recipe box of family recipes for me to go through and copy the ones I wanted.  Grandpa's Goulash was the first one I hunted down.  One other thing about my Grandpa though-all his recipes are to taste.  No measurements.  So, I will be experimenting until I get them all right.  And I will share the love of my Grandpa with all of you!

Goulash

Serves 8

Ingredients:
2 lb 93% lean Ground Beef
1 lb Shell Macaroni
Sea Salt
Pepper
1 Tbsp Garlic Powder
1/4 cup A-1 Steak Sauce
1/4 cup Heinz 57 Sauce
2-3 Tbsp of your favorite hot sauce
1 Tbsp Worcestershire Sauce
1 28oz can Petite Diced Tomatoes
1 6oz can Tomato Paste


Cook pasta as directed on package in salted water.  While the pasta is cooking, salt and pepper then start browning the meat in a large pot.  When meat is slightly browned, add garlic powder, A-1, Heinz 57, hot sauce, Worcestershire sauce, and the entire can of tomatoes with juices.  Continue cooking until meat is thoroughly cooked then simmer.  Add can of tomato paste and blend completely into the meat mixture.  Drain shells, do not rinse them, then add them to the meat mixture.  Let simmer about 30 minutes to let the flavors blend.

I really needed some comfort food tonight.  It's currently raining outside and it's about to start snowing....yep-almost halfway through May.  I'm ready for summertime!  But until mother nature is too, I will use this rainy day to make some amazing food that warms my heart....and my belly.

London Broil

I have a hard time cooking and enjoying red meat dishes, since I'm just not a huge fan of it.  But I found some London Broil at a really good price at the store and thought, 'Hey, that sounds fancy-I bet Jeff would appreciate that!'  So I bought it.  Then I was off to the great wide internet to look for a recipe for London Broil that I could tackle.  When I stumbled upon this recipe I instantly thought 'JACKPOT!'

(Pardon me for not recognizing the source-I didn't print it out with the recipe. If it is yours, please let me know and I will correct that.)

London Broil
Serves 5


Ingredients for the steak:
1 top round London Broil steak (2-3 lbs)
1 beef bouillon cube
3 Tbsp extra virgin olive oil
1 Tbsp low sodium soy sauce
1 Tbsp worcestershire sauce
2 Tbsp fresh lemon juice
kosher salt and freshly ground pepper


Ingredients for the herb butter:
4 tbsp unsalted butter, softened
1 1/2 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh chervil or tarragon, chopped
1 tbsp fresh lemon juice
kosher salt and freshly ground pepper


Prepare the steak by dissolving the bouillon cube in 3/4 cup hot water in a bowl.  Set aside to cool.  Whisk in 2 tbsp olive oil, the soy sauce, worcestershire sauce, lemon juice, 1 tsp salt, and 1/2 tsp pepper. Place the steak in a large resealable plastic bag and pour the marinade in and seal-squeezing out all the air.  Refrigerate for at least 4 hours (or up to 1 day.)


To prepare the herb butter mix the butter, chives, parsley, chervil, lemon juice, a pinch of salt, and 1/2 tsp of pepper in a bowl.


About 30 minutes before cooking remove your meat from the bag, discard the marinade, dry it well and bring to room temperature.  Heat a large heavy skillet (I used a cast iron skillet) over high heat for about 2 minutes.  Rub the steak with the remaining 1 tbsp olive oil.  Sprinkle 1 tbsp salt over the surface of your pan; add the meat and set a heavy skillet (I used another cast iron grill pan with foil in between to keep the pan clean) on top of your meat.  Sear for about 7 minutes, turn the steak over and replace the heavy skillet or weight and cook until a thermometer inserted reads 110 degrees for a medium rare cut of meat.  It should take about 5 minutes.


Transfer the steak to a cutting board.  Brush with some of the herb butter, tent with foil (I used the same foil from before) and let rest for 10 minutes.  Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.

I really liked this!  It was so juicy and flavorful and the herb butter was delicious.  I didn't use all of the herb butter though-it makes quite a bit and I think might've overpowered the meat if the entire portion was used.  I served it with some rice, but next time I will make sure to really put some thought into what sides to serve it with.  The only thing Jeff said could've made it better was a different side.  I agree-I slacked on the side dishes.  Next time, London Broil, next time...

Italian Beef Sandwiches

My husband absolutely loves beef sandwiches-Chicago style.  So, I made my way through the many internet recipes for italian beef sandwiches and settled on this one.  And I am so glad that I did.  We loved these!

(Pardon me for not recognizing the source-I didn't print it out with the recipe.  If it is yours, please let me know and I will correct that.)

Italian Beef Sandwiches
Serves 6-8


1 4-5 lb rump roast
1 packet italian salad dressing mix
1 tsp kosher salt
1 tsp fresh cracked pepper
1 tsp basil
1 tsp parsley
1 tsp garlic salt
1 tsp. onion powder
1 bay leaf


In a small saucepan, combine the water along with all the seasonings and the dressing packet.  Stir well and bring to a boil.  Meanwhile-put your roast in the slow cooker and pour the mixture over the roast.  Cover and cook on low for 10-12 hours.  (You could cook it on high for 4-5 hours.)  Remove bay leaf and shred meat.  


Serve on a hoagie topped with some sort of white cheese (provolone is a popular Chicago option, but we used munster and it was delicious!) and giardiniera.  You could also top with some jalapenos or italian sweet peppers.

These were some of the best homemade sandwiches I've ever had.  This recipe also makes a LOT of sammies so invite your friends people.  There's enough for everyone.  Pair it with some french fries and you've got yourself a delicious dinner that didn't take 10 minutes to prep.

Beef and Italian Sausage Lasagna

I got this lasagna recipe from my sister who made it for Christmas dinner one year and I absolutely loved it.   It is 'bitchin' as my husband would say.  I couldn't agree more.  This recipe might take a little while to make, but every second is worth it.  The sauce is more delicious the longer it simmers so don't cheat and take it off early.

Beef and Italian Sausage Lasagna
Serves 8


Ingredients
1 lb Italian Sausage
1 lb 93% lean ground beef
1/2 cup minced onion
2 cloves garlic-minced
1 (28oz) can crushed tomatos
2 (6 oz) cans tomato paste
2 (6.5 oz) cans tomato sauce
1/2 cup water
2 Tbsp white sugar
1 1/2 tsp dried basil leaves
1/2 tsp fennel seeds
1 tsp italian seasoning
1 Tbsp sea salt
1/4 tsp freshly ground black pepper
2 Tbsp parsley
12-16 lasagna noodles-cooked to al dente
24 oz ricotta cheese
1 egg
2 Tbsp parsley
1/2 tsp kosher salt
1 lb mozzarella cheese-sliced
3/4 cup grated parmesan cheese



Cook the sausage, beef, onion, and garlic over medium heat until the meat is fully cooked.  (Tip-use a big sauce pan-this makes a LOT of sauce!)  Drain grease.
Add in crushed tomatos, tomato paste, tomato sauce, and water.  Stir.  Season with sugar, basil, fennel, italian seasoning, 1 Tbsp salt, pepper, and 2 Tbsp parsley.  Let simmer 1 1/2 hours.


Combine ricotta cheese, egg, 2 Tbsp parsley, 1/2 tsp salt.


Preheat oven to 375.


Layer your lasagna with 1 1/2 cups meat on the bottom of the pan, noodles, 1/3 ricotta, 1/3 mozzarella, meat sauce, sprinkle parmesan and repeat.


Spray foil with cooking spray to prevent the cheese from sticking and cover.  Bake 25 minutes.  Remove foil and cook an additional 25 minutes.


Taste this sauce as it's simmering.  It is absolutely amazing.  You won't be disappointed.  Trust me.
Serve it up with a delicious salad and you have a meal you could serve to special guests or your favorite person.

Braised Short Ribs

I have heard for some time now about the Pioneer Woman....and how many people have tried her recipes.  And quite honestly-I felt left out.  I looked up a few recipes and printed them out not knowing which one to try and headed to the grocery store.  The first place I like to hit up once I'm there?  The 'Manager's Specials' section in the meat department.  What did I find there?  Beef Short Ribs!  Which is a good thing-because those suckers are expensive!  They had one package of 4 with the bone in, and one package of 5 without the bone.  I scooped them both up, grabbed the rest of my ingredients and was off to the casa to get to cooking.

Braised Short Ribs 
Pioneer Woman Style!
Serves 8

Ingredients

• 8 whole Beef Short Ribs
• Kosher Salt & Pepper To Taste
• ¼ cups All-purpose Flour
• 6 pieces Pancetta, Diced  (I used bacon-It's what I had on hand)
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Diced
• 2 whole Shallots, Peeled And Finely Minced
• 2 cups Red Or White Wine
• 1 can low sodium Beef Or Chicken Broth (enough To Almost Cover Ribs)
• 2 sprigs Thyme
• 2 sprigs Rosemary

Salt and pepper ribs, dredge in flour, set aside.

In a large dutch oven, cook pancetta(or bacon) over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

The Pioneer Woman suggests that you serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.  We served it on top of rice and thought it was delicious!

The bone-in ribs are where it's at.  The boneless ones were just as tasty-but not quite as tender.  I would still make it again with boneless-but I would know it's only a 4 star meal....  :P  I used red wine to make the dish-it was a little too much for us, so I would put about 1/2 cup less in next time.