by admin
Mix ingredients for meat balls, shape in balls and brown. Drain on paper towels and wipe grease from skillet. Return meatballs to skillet. Mix sauce ingredients and pour over meatballs.
Simmer for a few minutes. My mom served over rice…But any sides you like would work.
by admin
I recently made Carnitas and my family got tired of the leftovers so I had to get creative. I made enchiladas with what I had leftover and they turned out really good…
Ingredients:
Directions:
by admin
Preheat the oven to 350 degrees.
Heat olive oil in a Dutch oven. Add bacon and cook over medium about 10 minutes, stirring a bit until it is brown. Remove with a slotted spoon to a large plate (but leave bacon grease in the pot).
Dry the beef cubes with a paper towel and season with salt and pepper. In single layer batches, sear the beef cubes on all four sides in the olive oil/bacon grease (about three to five minutes). Remove the cubes to the plate with the bacon and keep this up until all the beef is browned.
Add carrots, onions, a tablespoon of salt, and two teaspoons of pepper to the pot. Cook for ten to fifteen minutes, stirring occasionally. Add the garlic and cook for another minute. Put the meat and bacon back in the pot. Add the bottle of wine plus enough beef broth to cover the meat. Add the tomato paste and thyme. Bring to a simmer.
Once simmering, cover the pot with a lid, and slide in the oven for about two hours until the meat and vegetables are fork-tender.
Take the pot out of the oven and onto the stovetop. Combine 2Tb of butter and the flour with a fork. Stir the product into the stew to thicken.
Sauté the mushrooms in two more tablespoons of butter until lightly browned, and add to the stew. Bring to a boil, then lower the heat and simmer for fifteen minutes. Season to taste.
To serve, toast thick slices of bread, then rub them with a cut clove of garlic. The garlic melts into the hot bread like magic. For serving, spoon the stew over a slice of bread and sprinkle with parsley. (You could also serve over mashed potatoes or egg noodles) Serve in shallow bowls.
*Leave out the wine and it’s beef stew. You can even add some cubed red potatoes near the end.
by admin
DIRECTIONS
by admin
Ingredients
Directions
by admin
3/4 cup melted butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons poppy seeds
1 tablespoon dried minced onion
24 mini sandwich rolls
1 pound thinly sliced cooked deli ham
1 pound thinly sliced Swiss cheese
by admin
For the Duxelles:
3 pints (1 1/2 pounds) white button mushrooms
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the Beef:
1 (3-pound) center cut beef tenderloin (Filet Mignon)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 thin slices prosciutto
6 sprigs of fresh thyme, leaves only
2 tablespoons Dijon mustard
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if using frozen
2 large eggs, lightly beaten
1/2 teaspoon coarse sea salt
Green Peppercorn Sauce:
2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme, leaves only
1 cup brandy
1 box beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained, brine reserved
Directions (preheat oven to 450)
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil – about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef – saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife – this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices.
Green Peppercorn Sauce: Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
by Beth Rhea
Preheat the oven to 400 degrees F.
by Beth Rhea
Ingredients:
1 pound lamb leg steak or similar cut of lamb
3 tablespoons olive oil
1 large yellow onion, sliced lengthwise
2 large carrots, chopped
2 ribs celery, chopped
3 cloves garlic, minced
1 tablespoon tomato paste
1 cup dry red wine
1 cup chicken stock
2 sprigs rosemary
2 sprigs thyme
sea salt + pepper to taste
Directions:
Preheat oven to 325 degrees.
Thoroughly pat dry the lamb steaks. Generously sprinkle with salt and pepper.
In a Dutch oven or large, heavy-bottomed pot, heat three tablespoons olive oil over medium high heat. When shimmering, add the lamb steaks and sear, without disturbing, for about five minutes on each side, until nicely browned. Remove steaks and set aside.
Reduce heat to medium-low. Add the onions and saute for about two minutes. Add the carrots and celery and saute for about seven minutes more, stirring. Add the garlic and the tomato paste and stir again.
Next, deglaze the pot with the red wine. Add the wine and scrape the bottom with a wood spoon to dislodge any delicious crisped bits on the bottom. Add the chicken stock and stir.
Return the lamb steaks to the pot, nestle the sprigs of rosemary and thyme within, and cover.
Transfer to the oven and cook for about 1.5 hours, until the meat is falling-apart tender. Check on it halfway through, flipping the steaks.
by Beth Rhea
1lb ground beef
2 slices of bread (torn in little pieces) or oatmeal
2 eggs
1/2 cup water
1tsp salt
1/2 tsp italian seasoning
1/8 tsp pepper
2tsp worstershire sauce
1/4 tsp garlic powder
1/2 cup parmesean cheese
mix all ingredients together, roll into balls and cook on a stove, once fully cooked, pour spaghetti sauce over the top and let it heat up on the stove. Is best with some spinach casserole..
by Beth Rhea
by admin
To 1 1/2 lb. ground beef add:
1 egg
1-1/2 tsp. salt
1/2 tsp. garlic
2 slices of bread crumbled
chopped onion
approx. 1/2 cup of milk (add slowly and add more if needed)
Mix well with a fork. Place in a baking dish and shape into a loaf. Bake at 400 degrees for an hour.
by admin
4 Boneless, skinless chicken breasts
1 tube Pillsbury crescent rolls
1 bunch Green onions
1 (8 oz.) package cream cheese, softened
¼ cup Milk
Salt & pepper
For gravy:
1 can cream of chicken soup & ½ can milk, salt & pepper
Preheat oven to 350 degrees. Cook chicken breasts and finely chop them; while cooking, chop green onions. Mix soft cream cheese, onions, milk and salt & pepper. Mix in chicken. Then, roll out 8 crescent rolls on floured surface. Add large scoop of chicken mixture to each roll, then fold edges of dough over mixture to cover it. Bake at 350 degrees for 25-30 minutes, or until rolls are light golden brown and crispy. While baking, make gravy. To make gravy, stir can of cream of chicken in with ½ can of milk and salt & pepper in sauce pan. Cook on low-medium heat, stirring often. (Really good with mashed potatoes, steamed broccoli, and fresh melon.) Serves 4-6 (makes 8 rolls).