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Lynsey Lou's

Enjoying Life One Bite at a Time!

Beef

One Pot Spaghetti

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For as long as I can remember spaghetti has been a staple in our meal rotation.  It’s one of those meals that I always have the makings for, it comes together very quickly and it’s a family favorite.  Let’s face it, it’s the type of recipe that everyone likes to have in their repertoire.  Could anything really make it better?

Well, I thought not.  Until a few weeks ago.

That’s when I saw a recipe for a one pot spaghetti.  I mean we’re talking the meat, homemade sauce, and pasta all cooking in one pot.

Was it a meal that was too goo to be true?  It sounds like it, right?

I’m here to tell you it’s not.  This one pot spaghetti is the real deal.  It only takes one pot, a few simple ingredients and about 30 minutes and you’ve got an amazing, homemade spaghetti.

The thing that makes this spaghetti so special is the cooking of the noodles right in the tomato sauce.  The starch from the noodles combines with the tomato sauce and yields an extremely thick, almost creamy tomato sauce.  Add the meat, fresh basil and a little spice and you’ve got a meal that will have the whole family coming back for seconds.

Twirl strands of pasta coated with creamy tomato sauce on a plate and top with freshly grated parmesan cheese.  Add a slice of garlic bread and a side salad and you’ve got a delicious and satisfying meal that is ready in 30 minutes.

So the next time you need a simple meal that only dirties one pot, look no further.  One pot spaghetti is where it’s at!

One Post Spaghetti

Ingredients:


1 Pound ground beef
1 Tbsp olive oil
1 White onion, diced
1 Clove garlic, minced
1 Tbsp oregano
1/2 Tsp red pepper flakes
2 Cups vegetable broth
24 Oz tomato sauce
1 Can tomato paste
1 Pound spaghetti
1 Pint grape tomatoes, halved
1/4 Cup fresh basil
Parmesan, shaved
Salt and pepper, to taste

Directions:


Place a large stock pot over medium heat.  Once the pot add the olive oil and then the meat.  Cook for 7-9 minutes.  Add onions, garlic, oregano, red pepper flakes, and salt and pepper.  Continue cooking for about 2-3 minutes.  Pour vegetable stock, tomato sauce and tomato paste, stir to combine and bring to a boil.  Add spaghetti, tomatoes and basil.

Reduce heat to a simmer.  Cover with the lid and simmer for about 17 minutes, until noodles are cooked al dente.  Place in serving dishes and top with parmesan.

Recipe source: barely adapted from Rachel Shultz

One Pot Cheeseburger Casserole

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Lately I’ve been craving a cheeseburger something fierce.  Although I’m not above firing up the grill in the midst of these arctic temperatures we’re experiencing, it’s not ideal.  But, sometimes you do what you gotta do in the name of food.

Well, you do that unless you come across a recipe that encompasses everything you love about a big, juicy burger that can be cooked indoors.  And well, I did just that.  Even better, it’s a simple recipe, quick enough for those busy weeknights that can be cooked using just one pot!  Does it truly get any better?  I don’t think so people.

I’m addicted to meals that only involve one pot, are quick, easy and ideal for those busy weeknights.  Or just those evenings that you don’t really feel like being in the kitchen longer than 30-45 minutes.  And, a meal that doesn’t leave a ton of dishes in the sink at completion.  Well, this is one of those meals that checks all those boxes.

So, enough about the ease of this dish, let’s talk about how amazing it is.  If you’re a sucker for a big ol’ burger then you’ll love this pasta.  Ground beef, juicy, sweet tomatoes, a hint of ketchup and mustard, and gooey melty cheese then this is a dish that needs to immediately enter you meal plan.

What are you waiting for?  Grab your big skillet and pile in all the ingredients.  In under 30 minutes you’ll have a delicious, comforting and satisfying meal that your family will love.  Serve with a green salad and even a dill pickle spear to complete the burger experience.  You could even top with some of your favorite burger toppings to enhance the flavors; crumbled bacon, fried onions, pickled or fried jalapenos, the options are endless.

One Pot Cheeseburger Casserole

Ingredients:


1 1/2 Pounds ground beef
1 Large onion, chopped
2 Cups chicken stock
1/4 Cup ketchup
2 Tsp dijon mustard
1 1/2 Tbsp yellow mustard
1 (14.5oz) Can stewed tomatoes (not drained)
1 (14.5oz) Can fire roasted tomatoes (not drained)
1 Can tomato sauce
Salt and pepper, to taste
1 Pound rotini pasta
1 Roma tomato (diced) or 1/4 cup grape tomatoes (quartered)
2 Green onions
1 Cup shredded Monterrey jack cheese
1/2 Cup shredded cheddar cheese

Directions:


Place ground beef in a large skillet or dutch oven, crumble and allow to cook until browned.  Once the ground beef looks halfway cooked, add the onions and allow to saute until beef is cooked completely.  Drain any excess fat from the beef and return to skillet.

Add the ketchup, mustards, tomatoes, tomato sauce, chicken stock, salt and pepper and stir to combine.  Add the pasta along with 1 1/4-1 1/2 cups warm water and stir to combine.  Bring mixture to a boil, reduce to a simmer, cover and allow to cook for 13-16 minutes, until pasta is done and most of the liquid has been absorbed*.  Remove from heat, sprinkle with cheese and allow cheese to melt.  Once the cheese has melted garnish with green onions and tomatoes and serve immediately.

Recipe source: Damn Delicious

Lasagna Soup

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Lasagna is one of my favorite meals.  But, not just any lasagna, my MaMaw’s lasagna.  There’s something about hers that’s incomparable to others.  I’m not sure what it is about hers, but it’s ruined me.  I hate to say it, but I’m a lasagna snob.  One difference I can pinpoint about hers is it’s extremely cheesy.  I mean, you honestly cannot go wrong with extra cheese.  Am I right?

As delicious as lasagna is, I must say, it is a very time consuming labor of love.  Making the sauce, cooking the meat, preparing the pasta and shredding all the cheese.  After all that, then there’s the layering process, followed by the baking.  I’m not saying it’s not worth it, but sometimes, there just isn’t time for all that.

So, what to do, what to do when that craving for cheesy, meaty lasagna arises and you just don’t have time for that.  Well folks, I have the answer.  Lasagna soup.  Yup, everything you love about that baked pasta goodness, all in one pot without all that layering and time consuming preparation.


Before you scroll down and look at the length of the list of ingredients and declare me insane for labeling this recipe quick and easy.  I have to say, it is quick, it is easy and honestly it’s not a ton of ingredients.  The bulk of this list is spices, spices that you probably have on hand at this very moment.  So, continue reading, peruse the list of ingredients and give this recipe a fair shot.  I promise, it truly is easy and a heck of a lot less time consuming than traditional lasagna.

This soup has a rich tomato base, thanks in part to the two types of canned tomatoes as well as the tomato paste.  That provides a delicious and flavorful base for the seasonings, beef and pasta.  It gives the soup the taste of being simmered all day, but honestly after about 20 minutes of simmering the soup is ready to be served and topped with a dollop of a delicious ricotta and parmesan cheese mixture.

All these elements are exactly what you’d enjoy in the traditional layered lasagna dish.  This soup gives you everything you want in about half the time and half the work.  Serve a big bowl of this soup with some cheesy garlic bread and you have a complete meal that is hearty, delicious and filling and will quickly become a family favorite.

Lasagna Soup

Ingredients:


2 Tbsp extra virgin olive oil, divided
1 Lb ground beef
1 Large onion, diced
5 Garlic cloves, minced
4 Cups chicken broth
1 (14.5 oz) Can stewed tomatoes
1 (14.5 oz) Can diced tomatoes
1 Can tomato paste
1 3/4 Tsp dried basil
3/4 Tsp dried oregano
2 Tsp dried parsley
1/2 Tsp dried thyme
1 Tsp sugar
Salt and freshly ground black pepper, to taste
8 Lasagna noodles, broken into bite size pieces
1 1/4 Cups shredded mozzarella
1/2 Cup finely shredded parmesan
8 Oz Ricotta cheese

Directions:


Pour one tablespoon of olive oil in a large pot and place over medium-high heat.  Once the oil is hot, add the ground beef and break apart with a spoon.  Cook until browned, stirring occasionally.  Drain the majority of the fat from the beef.  Season with salt and pepper and set aside.

Heat the remaining tablespoon of olive oil and add the onion.  Saute until it begins to soften and turn translucent, about 3 minutes.  Add the garlic and cook an additional 30 seconds, until it becomes fragrant.  Add the chicken broth, tomatoes, tomato paste, dried herbs, sugar and ground beef and stir to combine.  Season with salt and pepper.  Bring mixture to a boil, then reduce to a simmer.  Cover and simmer for about 20 minutes.

Meanwhile, prepare the lasagna according to package instructions.  Once cooked, reserved 1 cup of pasta water and then drain the pasta.

Add the cooked pasta to the soup along with about 1/2 a cup of the reserved pasta water.  Stir, add additional water if more liquid is needed.

Meanwhile, combine mozzarella, parmesan and ricotta in a small bowl and mix to combine.

Ladle the soup into bowls, top with cheese mixture and sprinkle with additional parsley, if desired.

Recipe source: slightly adapted from Cooking Classy

Chewin’ Tuesday: Beef Rissoles with Baby Greens

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Then end of summer is around the corner, but there are still plenty of days to enjoy the summer sun and backyard bbq’s.  One of our favorite things we’ve enjoyed this summer are these beef rissoles.  I first learned of these little jewels on The Chew.  Chef Curtis Stone filled in for Daphne Oz while she was out on maternity leave with her sweet little Philo.

During that time Chef Curtis shared several amazing recipes, some of which I’m still anxiously awaiting to try! One of the first I decided to make was his rissoles.  Rissole is a dish that is served up in several countries, but his version is obviously of Australian influence.  It’s a beef patty that is a little smaller than a traditional hamburger patty, actually about the size of our sliders.

The meat mixture has bacon, onion, fresh herbs and spices and is mixed and rolled into balls and flattened slightly.  They are grilled and a light crust forms on the outside while the inside in incredibly moist, tender and juicy.  This meal comes together in no time, making it ideal for a week night but also perfect for weekends or entertaining guests.

They are full of flavor and delicious served with the mixed baby greens and potato salad.  These patties would also be amazing on slider buns with a little basil mayonnaise, sharp cheddar and apples or whatever your favorite toppings might be.  Before you say farewell to summer, make these rissoles.  You’ll be just as addicted as we are!

Beef Rissoles with Baby Greens

Ingredients:


1 Pound ground beef
1 Oz bacon, finely chopped
1/2 Small onion, finely chopped
1 Garlic clove, minced
1 1/2 Tbsp chopped flat leaf parsely
4 Tsp chopped fresh thyme
2 Tsp dijon mustard
1/2 Tsp ground paprika
1 Tsp Worcestershire sauce
1 Large egg, lightly beatne
Olive oil, for brushing

For the greens-
2 Tbsp vinegar
1 Tbsp finely chopped shallot or sweet white onion
3 Tbsp extra virgin olive oil
6 Cups mixed greens

Directions:


For the rissoles-
Combine ground beef, bacon, onion, garlic, parsley, thyme, mustard, paprika, worcestershire, salt, pepper, and egg gently mix to combine, being sure not to over-work the meat.  Form into 8 round balls, then gently flatten each ball to 1/2 and inch in thickness.

Preheat grill or grill pan to medium-high heat.  Meanwhile, brush the rissoles with oil and place on the preheated grill or grill pan.  Cook for 6-8 minutes, turning once, or until cooked through.  Remove from grill and allow to rest for 5 minutes.

For the mixed greens-
Combine vinegar and shallot in a large bowl and whisk to blend.  Once combined whisk in the olive oil.  Season with salt and pepper.  Add the greens and toss to coat.  Taste, add additional salt and pepper if needed.

Serve the greens with the rissoles and creamy bacon potato salad


Recipe source: Curtis Stone-The Chew

Bacon Peanut Butter Burgers

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Please don’t run away in fear from the name.  I know, it sounds incredibly off the wall weird.  And, let me just say, I was thinking the same thing you are right now when I first saw the name of this burger.  Yes, I did inquisitively question the waiter about it too.  During the questioning my nose was turned so far up in the air.  After talking to him and him guaranteeing me that it actually was really good I decided to throw caution to the wind and try it…but with the peanut butter on the side!

Before I tell you my thoughts, let me give you a little back story on the restaurant.  It was a local restaurant here in Little Rock, a burger joint that was located on President Clinton Avenue, and it was names Bill’s Street Burgers.  Folks, they had amazing burgers.  The burgers alone were seasoned to perfection, and tasted the same each and every time we ate there.  A perfectly seasoned and juicy burger is a hard thing to do, so these guys definitely knew there stuff when it came to burgers.

They had all sorts of burgers on the menu; some a little more traditional with mayo and cheese, others with sauteed mushrooms and onions,some sported a fried egg atop the juicy patty, and then there were just some off the wall burgers such as the bacon peanut butter burger.  The toppings were just an enhancement of the delicious burgers, they weren’t needed to add flavor by any means.  Sadly, the restaurant is no longer opened…and it was a sad sad day in this household when we learned the Bill’s Street Burgers was no longer. So after consoling ourselves, we decided to do what any restaurant fanatic would do, try to recreate some of our menu favorites right here at home.

It took some trial and error, especially getting the perfectly seasoning patty, but I believe we finally mastered it.  So, to finish my story I started earlier, they brought the bacon peanut butter burger out (with the peanut butter on the side).  I poured a small amount on a little portion of the burger, put the top back on, closed my eyes and took a bite all while Spencer was watching with suspense.  I chewed for a few seconds, then opened my eyes and had a big smile on my face.  I quickly got the remaining peanut butter and poured it over the rest of my burger and enjoyed each and every bite…with the exception of the bite Spencer took.  Of course, he had to sample it.

 So, before you make up your mind that this sounds horrible and so far off the wall that you don’t want to have anything to do with it, just give it a shot.  Make up your burgers, cook your bacon and heat up a little peanut butter.  Do as I did, pour a little peanut butter on a small portion of the burger and taste.  Give it a chance, and see what you think.  I turned a major skeptic, my husband, into a lover of this burger.  Although it’s not the burger you’ll want every single time you grill out, it’s definitely a change of pace and something a little different to enjoy from time to time.

Bacon Peanut Butter Burgers

Ingredients:


1 Lb ground beef
1 Tsp liquid smoke
1/4 Tsp garlic powder
1 Tsp Montreal steak seasoning
1/2 Tsp salt
1/4 Tsp freshly ground black pepper
6 Pieces cooked bacon, cut in half
1/4 Cup peanut butter, crunchy or creamy
4 Hamburger buns
Mayonnaise

Directions:


Preheat grill.

Meanwhile, combine ground beef, liquid smoke, garlic powder, steak seasoning, salt and pepper and gently mix to combine being sure not to overwork the meat.  Form into 4 patties of equal size, gently making an indention in the center.

Place on preheated grill and cook to desired wellness.

When burgers are almost done, spread a thin layer of mayonnaise on each side of the buns and place on the grill but not over direct heat.

Remove the cooked burgers and toasted buns.

Place peanut butter in a microwave safe dish and heat for 20-30 seconds, until peanut butter is able to be drizzled.

To assemble, place hamburger patty on the bottom half of the bun, top with 3 pieces of bacon, drizzle with a little peanut butter and place the top half of the bun on the patty.  Repeat with remaining burgers and serve.

Recipe source: Inspired by Bill’s Street Burgers

Pineapple Chorizo Tacos

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Happy Cinco De Mayo!  Do you plan on fiesta-ing like there’s no manana?  Are you going to hit up your favorite Mexican restaurant after work?  Or, are you just going to come home, have a simple supper and maybe a margarita or two? 

If you picked the later of all the options then I have a simple and delicious taco recipe for you.  Now, let me start by saying that this isn’t your typical taco with ground beef that’s topped with salsa, cheese, sour cream and whatever else you love piled on there.  This is a taco with a twist, to say the least.  Now before you run off, this isn’t so off the wall that you won’t try it, I promise!

This taco is actually inspired by one of my favorite local Mexican restaurants, Local Lime.  And it’s not your typical Mexican restaurant.  They have taken the meager taco to different levels; stuffing them with a variety of traditional Mexican ingredients that have a unique and delicious twist.  And it doesn’t stop with the tacos; their fajitas, enchiladas, and salads are pretty amazing too.  And no trip to a Mexican restaurant is complete without some chips and dip and let me just say that their salsa’s are to die for and they know that since they don’t limit you to one type.  When you order salsa you get to sample 3 of their amazing dips in their salsa trio; hello mango papaya, verde tomatillo and chipotle!  Just when you think it can’t get any better, they have the best hand crafted cocktails you have ever sipped.  Each and every dish and drink is made and crafted with the freshest ingredients, making the dining experience better than you could imagine!

So, now that I have your taste buds raging and your mouth watering let me share my version of one of my favorite menu items at Local Lime, the pineapple chorizo tacos.  This taco is so simple but packed with bold flavors.  A combination of chorizo, caramelized pineapple, cheese and a little cilantro.  The spice of the chorizo is complimented and offset by the sweetness of the caramelized pineapple, and the touch of Colby-jack cheese adds that creamy cheesy element we all want in a taco, then the cilantro adds that bright earthy touch as well as a little pop of color.  I was sold on one bite, and after you have a taste you will be too!  Everyone I’ve taken I’ve gotten them addicted to these tacos, and I have no doubt the addiction will spread as you try these at home.

Whether you’re keeping it simple tonight for Cinco de Mayo or your just craving a delicious taco with a twist, you must make these pineapple chorizo tacos.  They come together so quickly and are the perfect option for a quick meal.  Just be sure to make double to ensure you have plenty to serve all your guests; Spencer had several of these and could have eaten even more if the pan hadn’t been empty!

Pineapple Chorizo Tacos

Ingredients:

1/2 Pound ground beef or pork
1/2 Pound Johnsonville ground chorizo sausage
Salt and pepper, to taste
1/8 Tsp garlic powder
Pinch red pepper flakes
1/3 Cup pineapples, cut into small chunks
1/4 Cup pineapple juice

1/4 Cup + 2 Tbsp shredded Colby-jack cheese
6 Flour tortialls
1/4 Cup cilantro, roughly chopped

Directions:


Place meat in a skillet and cook until almost entirely browned.  Drain any excess fat and return to the pan, over a low-medium heat.  Add the salt, pepper, garlic powder and red pepper flakes to the mixture and stir to combine.  Add the pineapples and two tablespoons pineapple juice and cook until the pineapples are caramelized and the meat is browned through.  Taste, adjust seasonings if needed, and ad more pineapple juice if desired.

To assemble-
Divide the meat mixture evenly among the tortillas.  Top each with cheese and cilantro and serve immediately.

Recipe source: inspired by Local Lime

Tomato Glazed Meatloaf

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I think meatloaf is one of those things you either love, or you hate.  There really is no middle ground when it comes to the stuff.  Growing up I was never a fan of meatloaf.  I’m not quite sure what it was I didn’t care for, but it just wasn’t a food I ever craved.  Luckily, no one in my family named it their favorite so it’s not something I had to suffer through on a regular basis.  As I’ve gotten older I’ve tried to have a broader outlook on food, and because of that I’ve pushed myself to try new things as well as things I didn’t care for in the past.

I’ve tried meatloaf on several different occasions throughout the years, and it still wasn’t one of those things that just wowed me.  Until a few years ago when I tried it yet again and actually enjoyed it.  The difference?  Well, several things.  One of the main differences, it had chunks of portobella mushrooms.  The other huge difference, it wasn’t coated with baked on ketchup.  So, I guess my beef with meatloaf all these years was the topping.  I love ketchup, but apparently not slathered over meat and baked.  Who knew?

So, if you are like me and despise meatloaf because of the baked on ketchup, please don’t turn away.  Stick around, because I have a meatloaf recipe you just have to try.  It’s tomato glazed meatloaf.  Yes, it still has a tomato based sauce, but don’t worry because it’s not ketchup.

This meatloaf is from Smitten Kitchen, and she knows her stuff when it comes to food!  Instead of a loaf, she forms these into large meatballs, which I love.  She also mixed in a few vegetables to amp up that veggie power.  But the secret to this recipe, in my opinion, is the tomato glaze.  It’s a combination of  tomato paste, cider vinegar, honey, worcestershire sauce, and dijon mustard.  The ingredients come together to form a perfect glace that is sweet with a slight tang from the vinegar.  A little is brushed on the meatballs before it’s baked, then once it finishes baking it’s then topped with a little more.  It’s amazing people.

Then, if a delicious, juicy meatball with a sweet and tangy sauce isn’t enough, place it on top of some incredibly delicious browned butter mashed potatoes.  You need this recipe in your life.  You’ll love it, your family will love it, and you’ll have a fail-proof meatloaf in your repertoire!

Tomato Glazed Meatloaf

Ingredients:


For the tomato glaze-
4 Tsp vegetable oil
1/4 Cup tomato paste
2 Tbsp cider vinegar
2 Tsp honey
2 Tsp Worcestershire sauce
1 Tbsp Dijon mustard
1/4 Tsp salt

For the meatballs-
2 Slices good quality sandwich bread, roughly torn
1 Medium onion, coarsely chopped
2 Cloves garlic, minced
2 Stalks celery, coarsely chopped
2 Carrots, peeled and coarsely chopped
2 Tbsp olive oil
1 Tsp salt, plus more to taste if desired
Black pepper, to taste
2 Pounds ground beef
1 Tbsp tomato paste
1 Tsp smoked paprika
1 Tsp dijon mustard
2 Tbsp Worcestershire sauce

Directions:

For the sauce-
Combine all ingredients in a small saucepan and place over medium heat, whisking continuously.  Once the mixture begins to bubble, reduce heat and simmer for about 2 minutes, continuing to whisk continuously.  Set aside.

For the meatballs-
Preheat oven to 350.

Place bread in the food processor and pulse into breadcrumbs.  Transfer breadcrumbs to a large bowl.  Add the onions, garlic, celery and carrot to the food processor and pulse until finely chopped.

Place a large skillet over medium heat and add enough olive oil to coat the bottom of the pan.  Once the oil is hot, add the vegetables and season with salt and pepper.  Cook the vegetables, stirring often, until they begin to brown, about 10 minutes.

Pour the cooked vegetables into the breadcrumbs and stir to combine.  Add the meat, tomato paste, paprika, mustard and Worcestershire to the vegetable mixture and gently work the mixture until thoroughly combined.

Form the mixture into 12 3-inch meatballs, and place in a 9×13 baking dish, spaced evenly apart.  Brush each meatball with about 1 teaspoon of the tomato glaze.  Place in the preheated oven and bake for about 20 minutes, until they are coked through and an instant read thermometer inserted into the center of the meatballs registers at 160 degrees.  

Remove and serve.  Top with additional glaze, if desired.

Recipe source: The Smitten Kitchen Cookbook

Slow Cooker Week: Texas Chili

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Just when we thought the winter was coming to a holt, pretty much the entire country gets bombarded with another coating of winter weather.  Yesterday the weather changed immensely; the temperature dropped 15 degrees in less than two hours.  The drizzle turned to rain, then to ice and then snow.  Last I looked we had at least an inch of ice accumulation. So, we have a choice.  We can either wine, be aggravated and hate this cold weather.  Or, we can look at the weather as a way to enjoy one last bowl of hearty soup, stew or chili before we break out the spring and summer recipes.

I’m choosing to do the later of the two.  This year Spencer can’t seem to get enough chili.  It seems like he asks for it at least once a week. While he loves my traditional chili, I do try to change things up from time to time and try different recipes.
This time around I wanted to try a true slow cooker variation.  A version that doesn’t require browning meat before adding it to the slow cooker.  So, I turned to one of my favorite cookbooks, Slow Cooker Revolution by America’s Test Kitchen, and decided to make their Texas chili. 

This doesn’t require using a pan or stove to prepare the ingredients before they enter the slow cooker.  It’s a simple act of chopping the onions, adding some spices and canned tomatoes and heating them in the microwave until the onions are tender.  From there the onion mixture and remaining ingredients are combined in the slow cooker and the chunks of meat are nestled into the spicy, bean and vegetable mixture.  The slow cooker is turned on and the magic begins.

This chili was everything I imagined it would be.  The chunks of beef were incredibly tender, there was just enough spice from the chipotles in adobo and the tomatoes added a slight sweetness along with a little acidity.  This chili was a true hit with the entire family.  We topped it with a little sour cream and some chives and I served it with some Fritos.  Because, what’s chili without Fritos?

Even though there is little preparation, it still might be a little much to do in the morning before heading out the door.  I’ve made this a few times, once doing the preparation and adding it straight to the slow cooker to cook, and another time I did the prep work the night before, still adding everything to the slow cooker but I placed it in the refrigerator.  The next morning, I removed it from the refrigerator, placed it in the slow cooker base and turned it on.  Both times it turned out perfectly.  So what are you waiting for?  You have another week of cold temperatures, so enjoy another batch of chili before spring!


Texas Chili

Ingredients:


3 Large onions, minced
1/4 Cup chili powder
1/4 Cup tomato paste
3 Tbsp vegetable oil
8 Cloves garlic, minced
2 1/2 Tbsp cumin
1 1/2 Tbsp fresh oregano, minced
2 (15oz) cans dark red kidney beans, drained and rinsed
1 (28oz) cans crushed tomatoes
2 Cups low sodium chicken broth
3 Tbsp soy sauce
3 Tbsp minced canned chipotle chile in adobo
2 Tbsp brown sugar, plus more if needed
2 Bay leaves
1 (5lb) boneless beef chuck roast, trimmed and cut in 1 1/2 inch chunks
Salt and pepper, to taste
3 Scallions thinly sliced

Directions:


Combine the onions, chili powder, tomato paste, oil, garlic, cumin and oregano in a bowl and stir to combine.  Place in the microwave and heat for about 5 minutes, stirring occasionally, until onions are tender.  Transfer the mixture to the slow cooker

Add beans, tomatoes, broth, soy sauce, chipotles, sugar and bay leaves to the slow cooker.  Stir to combine.  Season the beef, liberally, with salt and pepper and nestle in the slow cooker.  Place the lid on the slow cooker and cook until beef is tender, 9-11 hours on low or 5-7 on high.

Once the beef is tender, turn the slow cooker off and allow the chili to settle for 5 minutes.  Skim the fat from the surface using a large spoon.  Remove and discard the bay leaves.  Taste, and adjust seasonings if needed.  Ladle the chili into bowls, top with scallions and serve.

Recipe source: barely adapted from America’s Test Kitchen:Slow Cooker Revolution

Brisket & Brie Quesadillas with Mango Barbecue Sauce

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I have been eyeing this recipe from Confections of a Foodie Bride for what seems like forever now.  For one reason or another, every. single. time. I’ve put this on our menu I’ve had something come up and haven’t been able to make it.  After umpteen times of putting this on my menu, I finally was able to make it.  The most recent time I planned to make this I was bound and determined to have this meal.  And guess what, it finally worked out!  I must say, this was so worth the wait.

We are huge fans of Mexican and Tex Mex.  Give me a bowl of ice cold salsa, crispy chips, maybe even a bowl of warm cheese dip then a plate of sizzling fajitas and I’m a happy happy girl.  So when I saw the picture of these quesadillas on Shawnda’s site I was instantly drawn to this recipe; the golden homemade tortillas, juicy meat and gooey cheese.  I needed this, and now. 

A beef brisket that is rubbed with a combination of salt, pepper, chili and garlic then placed in a slow cooker and doused in Dr. Pepper.  The slow cooker is then turned to low and the brisket is cooked slowly for 8 hours.  This results in probably one of the best, most tender briskets I think I’ve ever had.  There’s a subtle sweetness from the Dr. Pepper that compliments the mix of spices.  The meat is then sliced, placed on a fresh flour tortilla and piled high with cheese.  To really seal the deal, the assembled quesadillas are folded and then toasted to golden crispy perfection.  This toasting not only provides a nice, lightly crispy tortilla but also allows that cheese to melt into gooey goodness that holds all that meat in the tortilla.  All of these flavors are pulled together by that manog barbecue sauce.

Let’s talk about the sauce for a minute.  It’s a homemade barbecue sauce that is out of this world.  The mango chutney really delivers a big, bold flavor.  Slightly spicy with followed by the sweetness from the mango and raisens.  The chutney is then combined with a mixture of onions, garlic, ketchup, mustard a few other spices.  The mixture is then sauteed to really allow the flavors to develop and then pureed to for a smooth, rich and flavorful sauce.  The mixture is then spooned over the meat as well as served along side of the quesadillas as a dipping sauce. 

I served these with a side of these refried beans, Mexican rice and of course some chips, salsa and cheese dip.  The perfect Mexican meal in the comfort of your own home! 

We loved these quesadillas, but we also enjoyed the brisket by itself with sides of mashed potatoes and butter beans.  Making this brisket the perfect 2 in 1 option.  I love those recipes that can be made into various different meals and this is definitely one of those!

Brisket and Brie Quesadillas with Mango Barbecue Sauce


Ingredients:

For the brisket-
3 Pound brisket
Salt and freshly ground black pepper
1 Tbsp chili powder
3 Cloves garlic, minced
16 Oz Dublin Dr. Pepper

For the mango barbecue sauce-
1 1/2 Tbsp olive oil
1 Medium onion, finely chopped
1 Clove garlic, minced
1/2 Cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 Tsp Creol Mustard (spicy brown mustard)
Salt and pepper, to taste
1/4 Cup mango chutney, storebought or homemade

To assemble-
8 8-inch flour tortillas
8 oz brie, thinly sliced
1 Cup monterrey jack cheese, shredded
Olive oil or cooking spray
Cilantro, for garnish

Instructions:

For the brisket-
Combine salt, pepper, and chili powder and stir to combine.  Rub the mixture over the meat with the mixture.  Rub the minced garlic over the meat and place in the crockpot.  Pour the Dr. Pepper over the meat.  Cover and cook on low for 8 hours.

Remove the brisket from the crockpot and allow to rest for 15 minutes.  Once the meat has had time to rest, slice against the grain in 1/8-1/4 inch thick pieces.

Meanwhile, make the mango barbecue sauce.  Heat olive oil, over medium-low heat, in a 2 quart saucepan.  Add the onions and saute for 5 minutes, until translucent.  Add the garlic and cook until fragarent, an additional 30 seconds.  Add the remaining ingredients, stir to combine and allow to simmer for 5 minutes.  Transfer the cooked mixture to a blender or food processor and pulse until smooth.

To assemble-
Place a large pan over medium-high heat.  Place the tortillas on a clean work surface.  Evenly divide the meat, brie cheese, and monterrey jack cheese among the tortillas, placing the meat and cheese on one half of the tortilla.  Spoon one or two spoonfuls of barbecue sauce over the mixture and fold to close. 

Drizzle the heated pan with oil and place the assembled quesadilla in the pan.  Brush the top of the quesadilla with oil.  Cook until the bottom is crisp, about 2-3 minutes, then flip and cook until the other side is crispy.

Remove the cooked quesadilla from the pan and cut into 2-3 wedges.  Serve with barbecue sauce to dip.

Recipe source:  Confections of a Foodie Bride who adapted it from The Pastry Queen, 2004 

Cheeseburger French Bread

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What kind of pizza person are you?  Are you a plain ol’ pepperoni and cheese type?  Supreme? Sausage? Or do you get a little more adventurous with your toppings from time to time?  I’ll tell you, there are times where I crave just a plain jane pepperoni pizza, but there are other times where my tastebuds will venture out and I’ll crave a cheeseburger pizza, or even something like this prosciutto, goat cheese, and jalapeno pizza.  Toppings that are a bit different and that some wouldn’t even dream of putting on a pizza.  But sometimes those random, “out there” toppings end up making the best pizzas! 

Do you ever find yourself craving a pizza but you just don’t have the time (and/or desire) to make the dough and go through all those motions?  I know I’ve been there several times.  The other day, I was in the mood for pizza, it was getting late and I just didn’t have the time to make the dough and wait for it to rise.  So, I took a step back in time and did what my parents did for me countless times when I was young.  Whenever I was younger and I was craving a pizza and either we A) didn’t have the time to wait for it to bake or call it in or B) I was the only one craving pizza my parents would make me my very own pizza bread.  They would get a hot dog bun or cut a loaf of bread in half, spread some sauce, toppings and cheese on it and pop it in the oven to melt the cheese and heat everything through.  Even though it wasn’t a traditional pizza it was so sooo good and hit the spot every. single. time!  After having these a few times I got to where I craved these more than I craved pizza.  They were easy to throw together and I started getting involved in the preparation process; helping shred the cheese, layering in the toppings and so on.  I had so much fun trying new toppings and helping my parents make my food.

Fast forward several years and the famous pizza bread made an appearance in my life again.  For some reason I had gone years without making the stuff and I’m not quite sure why that happened.  One day, my little man was craving pizza but I didn’t have any dough already made and he was beyond hungry.  So what’s a mom to do when her little boy’s hungry and there’s no time to spare?  Make lemonade out of lemons…or in this case, pizza out of french bread! 

I already had a loaf of french bread, some browned ground beef and all the other toppings so I decided to make a cheeseburger french bread.  Something easy, delicious and satisfying, a sinch to throw together.  Tucker loves to help in the kitchen and he was eager to help when I was making his “special bread pizza”, so he pulled up a chair and helped spread the sauce, place the meat and sprinkle the cheese.  I think more cheese made it in his mouth than on the actual bread, but there is something to be said for quality control!  After we topped the bread, we popped it in the oven and let it bake a few minutes.  The end result was a tasty bread that was full of flavor and that my entire family enjoyed! 

This concept is so easy and so versatile.  You can layer just about anything to suite the tastes of even the pickiest eaters.  This is also perfect for gatherings, as you can make several different varieties so everyone can have their choice.  This bread is also perfect for those quick, week night meals for those busy families and families on the go.  You can have a satisfying and filling meal on the table in about 20-25 minutes.  Throw a green or pasta salad together and call it good!

Cheeseburger French Bread

Ingredients:

1 Loaf french bread
1/4-1/2 Cup honey mustard(depending on how much sauce you like), recipe follows (or use store bought)
1/4 Cup pickles, chopped- home made or your favorite kind
1 Small tomato, seeded and finely chopped
1/4 Cup white onion, finely chopped
1 Cup ground beef, browned and drained
1-1 1/4 Cups sharp cheddard, shredded

Directions:

Preheat oven to 350.

Cut bread in half, lengthwise, and place on baking sheet.  Place the bread in the preheated oven and toast until lightly crisp, about 5 minutes. 

Remove bread from oven.  Spread half of the honey mustard on one half of the bread, and the remaining on the other half.  Top with a little over half of the ground beef, followed by 2 1/2 tablespoons of pickles, 2 1/2 tablespoons of onion, chopped tomato and shredded cheese.  Top with remaining ground beef, pickles and onions and more cheese, if desired.  Return to oven and bake about 10-15 minutes, until cheese has melted.  Remove from oven, allow to set for 5 minutes then serve.

For the honey mustard-
2Tbsp yellow mustard
2 Tbsp brown mustard
2 Tbsp Dijon mustard
3-4 Tbsp honey

Mix all ingredients to combine.

Recipe source: A Lynsey Original

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