Slow Cooker French Dip Sandwiches

I don't use my slow cooker enough.

There, I said it. I, simply and plainly put, don't use it enough. The slow cooker is near the top of my list of favorite kitchen appliances that are never used. Along with the blender. And the blow torch. And the electric wok. I should use it more, it makes dinner easy-peasy. It's been pretty hectic around the house lately, to the point where I'm usually tired by early evening. A long, complex meal has not sounded like the ticket. But with the slow cooker, you can expend all your energy in the morning completing the prep, and just be ready to go at dinner. Doesn't that sound like winning for everyone?

I prepared this last week when my MIL was staying with us while her carpet was redone. The hubby's uncle helped the hubby move his mother's furniture and pull up the old carpet, so we invited him to feast on French Dip's as well. This recipe worked perfectly for a hectic day! I got an absolutely stunning roast at the Farmer's Market (organic, grass-fed, not fed hormones, etc.) that I threw in the crockpot after prepping for 5 minutes. The roast is cooked in a beef broth mixture that makes the house smell delicious all day.

This was one of those dishes that the hubby hovered around whenever he could. Yes, he was at his mom's working most of the day but anytime he stopped back by the house, he was pressing his nose to the lid. The roast had been cooking for 7.5 hours when he came home for good. It was then that he decided he must open the lid and check the tenderness. I warned him against (you know, letting all the heat out!) but I had a feeling it was probably done. Sure enough, fork tender. I ended up pouring about 3/4 of the liquid into a stockpot on the stove, and leaving the remaining liquid in with the meat. The hubby couldn't make his sandwich fast enough. I'd bought plenty of sandwich hoagies, but it turned out one sandwich was filling enough for everyone. 

There's something magical about dipping those hot, beefy sandwiches covered in melted Swiss cheese into those little cups of broth-y goodness. I must say, I was pretty darn proud of my au jus. The sandwiches were a big hit in this house, and a fairly economical one at that. The magical slow cooker transforms cheap roasts into deliciously tender sandwich fare. If you have a roast beef lover in your house, make this one today!

One more tip- I bought a roast on the bone. After the roast was cooked, I fished out the bone and froze it. On Saturday, when I made a gigantic batch of marinara out of 15 lbs of tomatoes, I threw the bone in the sauce while it simmered all day. Magical! Get bones, save bones. That's my advice for the day :)

My little brother will be here on Thursday! Yes, I'm positive he'll be here Thursday. I've written it down, the hubby's written it down, the brother has called to remind me... It's safe to say I'll be a wee more prepared than last time! We don't have too much planned for this visit, although we will be attending a Red's game in Cincinnati which I'm excited for. He's looking forward to some relax and de-stress time, plus some home-cooking! I've only received one request so far, and it's for Buffalo Chicken Pizza. Done, and done! I'm sure I'll receive some more requests along the way, we'll just have to see. Other than pizza, the only other item I have planned is making Blueberry Danish. 

In the meantime, I'm going to be busy. Very, very busy. Still training, but now throw in cleaning the house, cooking, baking, gardening, bathing the dogs, and trying to squeeze in photo shoots. Like I said before, it's hectic around here right now.

Hey, it keeps me young! Have a great day everyone! :)

Ingredients (makes 5-6 large sandwiches):

1 onion, chopped

3-4 garlic cloves, minced

2 cups beef broth

1/4 cup low-sodium soy sauce

1 1/2 tbsp Worcestershire sauce

1 tbsp honey

2 tsp kosher salt

1 tsp black pepper

2 1/2 lbs chuck roast

sandwich rolls and sliced Swiss cheese (for serving)

Directions:

1. Combine onion through black pepper in slow cooker. Stir to incorporate. Place roast in slow cooker. Spoon broth mixture over meat. Place lid on slow cooker, and cook on low for 8 hours.

2. Remove beef from slow cooker. Pour 3/4 of liquid from slow cooker into stockpot, retaining the remaining liquid in the slow cooker. Place stockpot on stove over low heat. 

3. Place beef back in slow cooker with remaining liquid. Using two forks, shred the beef and coat it with remaining broth. 

4. Sandwich beef between rolls, top with cheese, and serve with reserved au jus.

Printable Recipe

Recipe adapted from Cooking Classy. 

If you liked this recipe, you may enjoy these:

Slow Cooker Pulled Pork Sandwiches

Shredded Beef Tacos

Buffalo Chicken Mozzarella Melts

Linked to: Treasure Box Tuesdays, Weekend Potluck, Foodie Friday

Beef with Broccoli Stir Fry

I decided to give everyone a break from the Southwestern chicken recipes, and do a complete 180. Asian! Steak! Stir fry, oh my!

I have a confession that I'm not even a little bit ashamed over. This dish was made using a New York strip steak. That's right. Now, before you start chasing me off with pitchforks, you can listen to my reasoning. A couple of months ago, on a Costco trip, I bought a 5-pack of New York's. I vacuumed-packed (2) packs of 2 and sealed 1 on its own. I planned on using that individual steak for exactly a dish like this, an Asian stir fry. Granted, the hubby's eyes about bugged out of his head when I told him we were using a steak for a stir fry, but after one bite, he pretty much shut up :)

That being said, you would by no means be forced to use such a nice cut for this dish. Sirloin, flank, or skirt steak would work beautifully in this dish.

Another note on this dish- I grilled my steak. I did! I wanted tender slices of beef that would not be in any danger of being overcooked. Mission accomplished! I had the hubby grill the steak, and then I let it rest while I prepared the rest of the dish. I sliced the steak at the last second, and threw it in the pan at the very end, as I was removing the dish from heat. The steak was still warm, it didn't need to be cooked anymore. The only thing it needed was a dip in the sauce, and it was G2G. That's online speak for "Good to Go!" You are not required to grill your steak. If you decide to forgo that technique (you know, because it's March, it's cold outside, and you aren't crazy like me), I would brown the beef on the stove after softening the onions in the recipe.

Just in case you were all wondering, the hubby ate 2 plates of this. Yep, you know it's good. The hubby only has seconds on a handful of dishes. I get the most satisfaction out of dishes that warrant a return to the pan by the hubs. But really, it's hard to go wrong with men and steak.

Now for some exciting news! Last week's Sticky Sweet Baked Chicken is a weekly feature over on The Country Cook's Weekend Potluck. I've been participating in the Weekend Potluck for a couple of months now, trying to network and grow my blog. I just about died when I got an email that I was being featured. You can bet I'll be walking on air this weekend :) Head on over to the Potluck, and check it out!

Have a great weekend everyone!

Ingredients (serves 3-4)-

1 New York strip steak, trimmed

olive oil, salt, pepper

1 head broccoli, cut into florets

1 tbsp peanut oil

1 large onion, thinly sliced

3 cloves garlic, minced

1/4 cup soy sauce

1/3 cup brown sugar

2 tbsp fish sauce

1 tbsp chile paste with garlic

1 tbsp sesame oil

2 tsp rice vinegar

2 tsp cornstarch

hot cooked rice or noodles (for serving)

garnish- sliced green onions and sesame seeds

Directions-

1. Preheat gas grill on high. Oil and/or clean the grates.

2. Prepare the steak- brush trimmed steak with olive oil, season to taste with salt and pepper. Place steak on pre-heated grill, and close lid. Cook for 3 minutes, then flip to the other side. Cook for another 3-4 minutes. Remove from heat, and allow to rest for 10-15 minutes. Thinly slice and keep warm. Set aside.

3. Prep the broccoli- steam the broccoli. Steam in a covered pan over boiling water for 3-5 minutes, or until broccoli reaches desired texture. I steamed mine for 3 1/2 minutes, because I like my broccoli with crunch. Set broccoli aside. 

3. Heat peanut oil over medium-high heat. When hot, add onion. Stir fry for 2-3 minutes or until onions start to soften. Add garlic to pan, cook for 30 seconds. Add broccoli to the pan, stir-fry for 1 minute.

4. In a small bowl, whisk together the soy sauce through the cornstarch. When the cornstarch is fully dissolved in the mixture, add mixture to the pan. Cook over heat for 1-2 minutes or until sauce begins to thicken. Add steak to the pan, toss to combine, and remove from heat.

5. Serve stir fry over rice or noodles. Garnish with sliced green onions or sesame seeds. Serve immediately.

Linked to: Weekend Potluck, Foodie Friday, Cunning Ladies' Friday Party

Bourbon and Brown Sugar Marinated Flank Steak

There's just something so American about steak and potatoes. The standard meal of the "burly" man. I'll give it this- it's true comfort food, and exactly what the doctor ordered in the middle of our region's third polar vortex of the month. 

This is one of my favorite ways to prepare flank steak. We don't eat steak a lot, but when we do, we devour. This recipe was actually a happy accident. I discovered it when I was first learning how to cook, about 6 years ago. My husband and I were living in our first apartment in Portland, OR and we were both working jobs with crazy hours. We didn't have a lot of time to cook, so I made stuff I could prep in the morning or the day before. I had put a flank steak in this marinade in the morning for that evening's dinner. The hubby ended up having to take clients out, and dragged me with him. We decided to leave the steak in the marinade and cook it the next night. You really aren't supposed to leave meat in marinade that long (it breaks down the fibers in the meat), so I was nervous 24 hours was too long. One bite instantly erased the doubt, however.

There is soooo much flavor in the marinade. It really tenderizes a tough cut like flank. I love the slightly sweet flavor from the bourbon, mingled with the salty, savoriness of the accompanying ingredients. The leftover marinade is boiled on the stove to kill any bacteria, infused with some cornstarch to thicken it up, and drizzled over the steak. Hmmmm, I wish I had some more. No such luck ----> :(

I hope everyone's having a great week so far. The hubby's had the whole week off, so we've been plowing through the Oscar nominations for Best Picture. It's our tradition. They are a hard bunch to watch this year! We've watched "The Wolf of Wall Street", "American Hustle", "Gravity", "Captain Phillips", and I made it through about 30 minutes of "12 Years A Slave". I had a very visceral reaction to "12 Years",  I'm not sure I'm going to be able to watch the whole movie. It's really hard to watch, I was crying within 10 minutes with no end in sight. The hubby might be watching it on his own. Today we are tackling "Dallas Buyer's Club" and "Her". Whew. So far, the only movie I've enjoyed watching is "American Hustle". I'd highly recommend it, the acting is superb and the movie doesn't drag.  I loved the fast pace. Ah, if only I chose the Oscars :)

Now back to the food-

Ingredients:

1-lb flank steak

1/4 cup brown sugar

1/4 cup green onions, minced

1/4 cup bourbon

1/4 cup soy sauce

1/4 cup Dijon mustard

1/2 tsp fresh ground pepper

1/4 tsp Worcestershire sauce

1/2 tsp cornstarch

Directions:

1. Combine flank steak through Worcestershire sauce in a large ziploc bag. Marinate in fridge for 24 hours, turning the bag occasionally.

2. To cook the steak- remove from fridge 1 hour before serving. Allow steak to come to room temperature. Preheat a gas grill over high heat. When hot, add steak, reserving the leftover marinade. Grill 5 minutes on each side, remove from the grill. Allow steak to rest on a plate, covered by tented foil, for 10 minutes before slicing. Slice meat against the grain for best results. 

3. While meat is resting, prepare sauce. Pour reserved marinade into a small saucepan and bring to a boil. Boil for 1 minute. Mix cornstarch with 1/2 tsp water. Whisk cornstarch mixture into pan. Cook over medium heat until sauce begins to thicken. Remove from heat and serve over meat. 

*This sauce + mashed potatoes= heaven. I recommend mashed potatoes as the accompanying side dish.

Recipe adapted from Cooking Light.

Linked to: Weekend Potluck

Mom's Sloppy Joes with Garlicky Potato Wedges

There's something so comforting about Sloppy Joes. It's a super easy recipe to make, which is precisely why this dinner was prepared when I was in the thick of my cold. 40 minutes of hands-off cooking time for the potatoes, and 10 minutes of stove-top cook time for the joes. Perfect for the girl who had a hard time peeling herself off the couch and away from her box of Kleenex. The hubby and I don't really eat burgers and fries anymore, indulging this way is pretty much how we do these days.

My mom used to make these monthly when my brother and I were growing up. I'd never experienced a Manwich until I met my husband at 23. Yuck! One was enough for the remainder of my life. I think they put sugar in Manwich, and I don't do sugar in my sloppy joes. I don't like my salsa, my tomato sauce, or my Sloppy Joes sweet. The hubby had never had homemade sloppy joes before he met me, and he converted immedately. After having my joes, and then imbibing in Manwich, the hubby was really turned off the canned stuff. I've happily been making my mom's version ever since. And honestly, there's 3 ingredients in the sauce. Why buy a canned version when the homemade tastes better, is homemade, and it's not even hard o make?

On a separate subject, I'm getting a wee bit tired of this polar vortex. It's -1º right now, and this is not fun. It takes me 5 minutes to put on enough clothes to go outside. I did the grocery shopping yesterday in (from the feet up): boots, leg warmers, socks, thermal underwear, jeans, gloves, a thermal undershirt, sweatshirt with hood, coat, scarf, hat, and headband that covers my ears. Sheesh. Haloti is not as sensitive to the cold, but Gizmo is so miserable. I can't imagine how cold it must be for a 4-lb dog without an insulating double coat.  We pretty much have to carry the little dude out, put him in the grass, and pray he does his business before he makes a beeline for the house. Argh. It's January, and I'm sooooo ready for spring. There's no squirrels, birds, or deer visiting my yard in this weather, and that's so not cool.

Stay warm, my friends!

Ingredients:

Potatoes-
4 Idaho potatoes, scrubbed and diced
2 tsp olive oil
1 tsp garlic powder
salt and pepper
garnish- minced parsley (optional)

Sloppy Joes:
1 tsp olive oil
1 celery stalk, diced
1/2 small onion, diced
1 lb ground hamburger, 90/10 mix*
1 tsp garlic powder
1 cup ketchup
2 tsp yellow mustard
2 tsp Worcestershire sauce
hamburger buns

Directions:

1. Preheat oven to 425º. Lightly coat a cookie sheet with cooking spray. Set aside.
2. To prepare potatoes: Combine potatoes, olive oil, and garlic powder in a large bowl. Season to taste with salt and pepper. Spread potatoes in a single layer on cookie sheet, and bake in preheated oven, 40-45 minutes, or until potatoes are browned and crisp. Stir potatoes once, about halfway through. When done, remove from oven, sprinkle with parsley, and allow to cool while you prepare Sloppy Joes.
3. To prepare Sloppy Joes: Heat olive oil in large skillet over medium heat. When warm, add onions and celery. Sauté 5 minutes, or until vegetables are tender. Add hamburger to pan. Stir to crumble. Cook until meat is well browned. Add ketchup, mustard, and Worcestershire sauce to the pan. Cook 2-3 minutes more, or until mixture is heated. Spoon onto hamburger buns, serve alongside potatoes. Serve immediately.

*A note about hamburger meat- I highly recommend using a 90/10 fat mix on the hamburger. The Sloppy Joe mix really gives the meat flavor, you don't need a fattier mix. If you do use a fattier mix, such as 80/20, you'll end up with sloppy joes swimming in grease. Icky. Save your 80/20 for when you need the flavor, like burgers.

Recipe brought to you courtesy of my mom!

Vegetable Beef Soup

For the first time in my life, I hosted Christmas dinner at my house this year. Er, last year? Whatever, Christmas 2013 is what I'm talking about. I chose to do roast beef. I've never made roast beef in my life, and I've heard a million times that you never make something for the first time for a crowd. I knew that advice was based on sound experience. I chose to ignore it, thus ensuring it would be a chaotic and perhaps, unsavory day.

Don't ask me what I was thinking, just try to remember that I am still learning about cooking. I thought my 6-lb roast was going to take 6 hours, so I got up extra early to prep my roast and make sure it was in the oven by 6 am (dinner was being served at 1). Sure enough, my roast was the perfect temperature in 4 hours. My roast, needless to say, had a lengthy nap prior to dinner. Luckily, the meat was perfectly pink and still warm when the hubby carved it up.

It turns out a 6-lb roast will feed 5 adults and 3 kids, all while leaving the cook with substantial leftovers. Whether or not the extensive appetizer noshing pre-dinner had anything to do with the amount of leftovers remains to be seen. The point is, I had a lot of leftover roast beef and not the foggiest idea what to do with it. Thank goodness for Pinterest. One of the first ideas I had was Vegetable Beef Soup. We are soup lovers here, so this idea was a keeper! This recipe is pretty versatile, you could pretty much use whatever vegetable you wanted and/or had on hand. I also happen to be a veggie lover, so I like to pack my soup with my cruciferous friends. Serve on a cold day (no problem here in NE Kentucky!) with lots of crusty French bread.

Ingredients:

1 tbsp olive oil
1 onion, diced
2 celery stalks, diced
1 carrot, peeled and diced
1 cup dry red wine (I used Yellowtail Cabernet)
8 cups low-sodium beef broth
1 (28 oz) can diced tomatoes
1 (14.5 oz) green beans
1 small potato, peeled and diced
1/2 tbsp dried basil
1/2 tbsp dried thyme
1 bay leaf
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground red pepper
2 cups cooked roast beef, diced

Directions:

1. Heat olive oil in a large stockpot over medium heat. When heated, add onion, celery, and carrot. Saute until tender, about 5-7 minutes.
2. Add red wine to the pot. Bring liquid to a boil, then lower heat to a simmer. Simmer until the wine has been reduced by half, or a little more.
3. Add the beef broth through the ground red pepper to the pot. Bring soup to a boil, then reduce heat to a simmer. Simmer for 45 minutes, or until the potatoes are done.
4. Add cooked roast beef to the pot. Continue to simmer for another 5 minutes, or until the beef has been warmed. Salt to taste. Remove from heat, and serve immediately.

Ancho Chile Grilled Flank Steak with Chimichurri

When prepared properly, there are few things as delicious as flank steak. Of course, it must be medium rare. Over-cook this cut of meat, and you'll find yourself chewing on something akin to boot leather. It must be sliced against the grain, or else you will find yourself with some ugly-looking and chewy meat. I personally believe this cut of meat also begs for a marinade, or a sauce of some sorts. Chimichurri really fits the bill on that one :)

The hubby and I picked up a couple of flank steaks on our last Costco trip, and this was the first meal from those flanks. I've found it pretty hard to find different cuts of meat in this area of Kentucky, so it's honestly been a couple of years since I've had flank steak. It used to be a staple for us in Oregon, where it's readily available. I shall not complain though, and I will take what I can get. Oh yes, and I'll be thankful I have a couple of filets in the freezer.

This was my first time making chimichurri, and now I wonder why? I preferred it on my meat more than on my potatoes (I had to see what that tasted like!), but the parsley-olive oil-garlic combination pares perfectly with the delectable juiciness of the beef. There are a million ways to make chimichurri, and this girl will be checking out more recipes. ASAP. I will add that my chimichurri would not be considered "authentic" because the Argentinean version uses strictly parsley, and no cilantro or mint. I wasn't as concerned with authenticity. The only thing that made this meal even better? A crisp glass of Sauvignon Blanc, that's what!

Happy Friday!

Ingredients:

1 (1 lb) filet of flank steak
1 tsp olive oil
salt, pepper, garlic powder, onion powder, ancho chile powder, and smoked paprika
2 cups flat-leaf parsley
1 cup cilantro leaves
1 cup mint leaves
12 cloves of garlic, peeled
2 tbsp shallot, minced
1/2 cup-3/4 cup olive oil
1/3 cup red wine vinegar
3 tbsp lemon juice
1/2 tsp kosher salt
1/4 tsp black pepper

Directions:

1. Rub steak filet with olive oil. Season steak with 1/2 tsp each of salt through the paprika. Preheat a gas grill to high-heat. Once heated, turn heat down to medium. Cook steak 4 minutes on each side. Remove from heat, allow to rest 10 minutes while preparing chimichurri.
2. In a food processor, combine parsley through black pepper. Pulse until smooth. Add more salt to taste.
3. Slice steak against the grain. Serve sliced steak immediately with chimichurri sauce.

Homemade Double Decker Tacos

I love Taco Bell. Don't ask me why, I don't know. There's something about cheap, unhealthy Tex-Mex that's like a siren call to me. It was love at first bite when I had my first Bean Burrito many, many years ago. Unfortunately, my adult mind knows how unhealthy their food is, so I'm stuck trying to re-create healthier options at home.

I actually got this recipe from Cooking Light. Yep, that's right. Cooking Light. The hubby said he would never guess any double decker taco recipe would come from Cooking Light. So I showed him the recipe, which you can find here. Their recipe is lightened up from the fast food version with lean ground beef, fat-free refried beans, reduced-fat sour cream, and some restraint with the cheese. I found this delightful, and didn't even miss the calories. The hubby didn't even know I used fat-free beans and reduced-fat sour cream. If I wasn't watching my diet I would have served this with spanish rice, however I ended up serving this with a romaine lettuce and tomato salad with an avocado lime cilantro dressing. Still yummy :)

Cooking Light's version offers its own taco seasoning, however I had some of my own homemade taco seasoning so I used that instead.

Ingredients (serves 4):

1(lb) 93% lean ground beef
1 tbsp chili powder
1 1/2 tsp cumin
1 tsp sea salt
1 tsp pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1 cup water
1/2 cup fat-free refried beans
4 (6 in) flour tortillas
1/2 cup cheddar cheese
4 hard taco shells
1/2 cup thinly sliced lettuce
1/2 cup salsa
1/4 cup reduced-fat sour cream

Directions:

1. Preheat broiler.
2. Heat a large skillet over medium-high heat. Add ground beef to pan, stir to crumble. Cook until browned.
3. In a small bowl, whisk together chili powder through onion powder. Add spice mixture to the beef, along with 1 cup of water. Cook until water is reduced, and the sauce is thick (1-2 minutes).
4. Spread refried beans onto flour tortilla. Top with 2 tbsp of cheese. Place on a baking sheet, and put under broiler. Broil 1-2 minutes, or until cheese melts. Carefully wrap flour tortilla around a hard taco shell, pressing gently on the sides until the cheese sticks to the shell. Repeat with other tortillas. Fill taco shell with beef mixture, lettuce, salsa, and sour cream.
5. Enjoy your homemade and healthier Taco Bell :)

I hope every had a fun-filled Memorial Day Weekend!

*Recipe adapted from Cooking Light*

Cooking Light This Spring: 2013

Image Source: Cooking Light

Cooking Light is one of those things that arrives in my mailbox, and 5 minutes later it's sitting on the side table of my couch with 30 dog-eared pages in it. The tacos on the cover didn't help with my over-eagerness to get into that magazine.

I read the magazine very oddly. I flip quickly through the whole magazine 1 time. My 2nd browsing of the magazine takes a little bit longer as I dog-ear the recipes I want to try. The 3rd time around, I actually stop and read all the articles. It's weird, I know. It may even fall into an OCD category, but that's how I like to read my Cooking Light.

I'm amazed every month at all the inspiration I get. Most of the time, I'm smacking my forehead and wondering 'Why I didn't think of that?'. I've come to terms with the fact that I'm not a revolutionary thinker with my palette. That's ok, recipes were made for people like me :)

What inspired me in this month's issue? Tons!

Grilled Asian Flank Steak with Mango Salad

Chicken Noodle Bowl

Fish Tacos with Tomatillo Sauce

Grilled Chicken and Vegetable Quesadillas

Raspberry Chipotle Chicken Breast with Cucumber Salad

Seared Tuna with Avocado Salsa

Shrimp Fettuccine

Almond Brittle

Chocolate Tacos

You can bet some of these are going to show up on my menu plan ASAP! Especially those Chocolate Tacos :)

Have a great weekend everyone!

Top 10 List: Pasta

It's been a busy week. Doctor's appointments, vet appointments, the hubby had a couple of days off. There's just been no time to blog! Plus, we just got the Internet back after 24 hours without ANY. Gotta love livin' in the country :)

Thanks to Pinterest, I've been seeing a lot of pasta. Pasta makes my world go round. I could eat pasta morning, noon, and night. I love the texture, the way it tastes, its easy versatility, and the fact that almost anything could go with pasta. To that effect, here are my top 10 favorite pasta dishes. Tried and tested. Craved constantly. Delicious.

In no particular order:

Beef and Broccoli Lo Mein

1. Beef and Broccoli Lo Mein- Need I say more? I love Asian food, and this recipe tops the list. I frequently sub the beef for chicken, shrimp, or pork. The sauce is fantastic, and goes with almost any protein.

Bacon Mac

2. I love homemade macaroni and cheese. This is ironic, because when I was a child, I wouldn't touch homemade mac and cheese. I was a blue-box-of-Kraft kind of girl. My taste has pretty much flip-flopped, and now I turn up my nose at the boxed kind. What I like most about this recipe is the flavor that the small amount of bacon lends to the dish. I also love the peas thrown in for some extra color and veg.

Fettucine with Olive Oil and Red Pepper

3. This is one of the simplest recipes you'll find, but it's packed full of flavor. This is my go-to side dish for Chicken Parmigiana.

Gemelli with Broccoli, Bacon, and Chickpeas

4. Another crazy easy dish! Olive oil and pasta were made for each other. I actually prefer an olive oil based sauce, to a cream based sauce.

Shrimp Florentine

5. Umm, I'm sensing a theme here, and it's olive oil and pasta! Shrimp, spinach, and lemon are soooo good together.

Pad Thai

6. Pad thai is such a unique dish, and I love every aspect of it. Crunchy bean sprouts. Bits of fried egg. Salty peanuts. That sauce that is distinctly Pad Thai. Guarantee I will be making this soon, now that I've been thinking about it.

Spaghetti Carbonara

7. Well, I think I've made it crystal clear that I also love the combination of bacon and pasta. This is one of my hubby's favorites, and a go-to, fast, and easy recipe in our house.

Orecchiette with Roasted Peppers, Tomatoes, and Arugula

8. This is a perfect summer dish for when tomatoes, peppers, and arugula are at their peak of freshness. If you've never had orecchiette pasta before, I highly recommend it. The texture is amazing.

Chicken and Mushrooms in Garlic White Wine Sauce

9. Referred to as Chicken Stroganoff in our house, this recipe is tried and true. It's almost impossible to mess it up, and looks downright fancy. It also comes together in a snap.

Ravioli with Roasted Zucchini

10. What would a pasta list be like without some sort of cheese-filled pasta? Not a very good one, in my opinion :) You can make fresh raviolis if you like, or use a pre-made ravioli from the grocery store for a quicker meal.

Man, I'm wishing pasta was on the menu tonight :) 

Have a great weekend everyone!

Shredded Beef Entomatadas

I've been on the quest to recreate a dish from my childhood for quite some time now. Unfortunately, it's not a dish my mom made, so straight-up asking her for the recipe is out. Another unfortunate circumstance is that I regularly ate this dish at a restaurant that packed up and shipped out of my hometown, so going to the restaurant and trying to figure out the recipe is also out. And finally, the last unfortunate circumstance is that I cannot find a recipe on the Internet that sounds right. Maybe I'm googling the wrong things? Sigh.

All is not lost though, because I've had some delicious missteps along the way. Last night was yet another delectable try. I made more of a traditional entomatada, which is similiar to an enchiliada. Instead of a chile sauce though, these have a tomato sauce. The tortillas take a bath in the tomato sauce before filling and wrapping the tortillas. So good.

As I was sinking my teeth into these beauties last night, I took note that the sauce is still more tomato-ey than the sauce I ate as a child. It just occurred to me as I am sitting here writing this that maybe I should be googling "mexican brown sauce" instead of an "entomatada sauce". Next time kids, next time. In the meantime, this recipe is more of an authentic entomatadas recipe.

Ingredients:

Shredded Beef-
1 onion, chopped
2 garlic cloves, minced
2-3 lb beef shoulder
1 tbsp each garlic powder, onion powder, chili powder, oregano, coriander, and cumin
1 tsp salt
2 (10 oz) can of Rotel (or canned tomatoes with chile's)
1 tbsp lime juice

Sauce-
1 tbsp olive oil
2 garlic cloves, minced
2 (14 oz) cans diced tomatoes
1 small can of tomato sauce
1 tbsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp salt

Toppings-
tortillas
shredded cheese
chopped cilantro
sour cream
shredded lettuce

Directions:

1. To make shredded beef filling, combine onion through Rotel in a slow cooker. Cook on low for 6-7 hours, or until beef is tender and can easily be shredded with 2 forks. Stir lime juice in, and set cooker to "Warm".
2. To make sauce, warm olive oil in a large sauce pan over medium high heat. Add garlic to pan, saute 1 minute or until toasted. Add tomatoes through salt to pan. Bring to a simmer, let sauce simmer for 30 minutes. Take an emulsion blender to the sauce, blend until smooth (this step could also be completed in the food processor).
3. Take a burrito sized tortilla and using tongs, immerse tortilla in tomato sauce until well covered. Place tortilla on a plate, and spoon 1/2 cup shredded beef into the tortilla. Wrap tortilla up, spoon 1/4 cup more sauce over the filled tortilla, and top with desired toppings. Devour!

My Dad's Famous Chili

One thing the hubby and I really missed during our house hiatus? My dad's chili. Honestly, we make a batch once every couple of months, freeze a couple of bags of it, and eat it once a month. We love this chili.

Being from the West Coast, tomato-based chili is not normal to me. Or maybe just growing up with a dad who grew up in the Midwest, means tomato-based chili is not normal. Whatever the reason, I hate it. Hate it. Strong words, but I speak honestly.

I'm picky about my chili.

Chili always reminds me of my childhood. My dad made a batch every Halloween. Halloween in Oregon is a freezing cold, rain-soaked day about, oh, 99% of the time. A bowl of chili before heading out into the frigid night air to commandeer candy tasted so good. He always served chili with a crusty french bread straight from the oven that I would slather with butter. Chili and french bread are synonymous to me now. Perfect chili for me also requires shredded Cheddar cheese and onions. Another childhood memory of mine is of throwing a temper tantrum because my dad served us chili with no cheese in the house. Proud memory there.

Hey, who said kids are rational 100% of the time?

Now that I'm adult, I still eat chili the exact same way. Served over elbow macaroni, topped with cheese and onions, with a side of warm French bread and butter. Except now, I enjoy my chili with a nice, cold beer :)

Ingredients:

2 tbsp olive oil
1 medium onion, chopped (plus more for serving)
1 lb ground beef
4 garlic cloves, minced
2 cups beef stock
2 cups beer (I usually use a lager)

2 cans pinto beans
3 tbsp coarse ground corn meal (polenta)
2 tbsp cumin
1 tsp oregano
2 tbsp regular chili powder, divided
1 tbsp ancho chili powder

Toppings:

Cooked elbow macaroni
Shredded cheddar cheese
Chopped onions

Directions:

1. Heat olive oil in a large pan with high sides. Once oil is heated, add onions to the pan and saute until tender. Add ground beef to pan, stir to crumble. Cook until beef is browned, then add the garlic and 1 tbsp of the regular chili powder to the pan.
2. Add the beef broth, beer, and beans to the pan. Bring mixture to a boil.

3. As mixture is coming up to a boil, mix corn meal with 2-3 tbsp's cold water in a separate small bowl. Just as the mixture is coming to a boil, add the corn meal mixture to the pan while stirring. Turn down the heat, and simmer for 30 minutes.

4. Add the cumin, oregano, remaining chili powder, and ancho chili powder to the pan. Allow the mixture to simmer for an additional 10 minutes.

5. Serve immediately over the cooked macaroni, and top with cheese and onions. For maximum satisfaction, enjoy with warm french bread and a cold beer.

You can visit my dad's recipe here, where you will find an undeniably wittier post than mine :)