Best Ever Bolognese Sauce

 Best Ever Bolognese Sauce - from Style Me Pretty

 

Prep Time

15 MINUTES

Cook Time

60 MINUTES

Total Time

75 MINUTES

 

INGREDIENTS

2 TBS olive oil	1/2 large onion, diced
3 cloves garlic, minced	1/2 cup carrots, diced
1 lb ground beef (or any combo of beef/pork/turkey)	1 cup red wine
1 cup vegetable broth	1 28 ounce can of san marzano crushed tomatoes
1/4 cup basil	2 TBS butter, divided into 1 TBS
2 Tbs Heavy Cream	1 tsp salt, plus more for adjustments
dash of pepper

INSTRUCTIONS

1.

Saute the onion and carrots for about 5 minutes until the onion starts to look a bit translucent. 

2.

Add the garlic and stir for about 1 minute, careful not to burn it. Bitter garlic is no good. 

3.

Add in the ground beef and and brown completely. Once browned, toss in your red wine and your veggie broth and cook down by about 1/2, about 10 minutes on medium high. 

4.

Add your tomatoes and salt cook over medium heat for 30 minutes to 1 hour. 

5.

Add in basil, butter and cream. Stir to incorporate and simmer on loooow for 10 minutes. You're done. You can always add a bit more salt/pepper if needed!

 

Bibimbap

Bibimbap

Servings: 4 Servings

Author: Joshua Snyder

PREP TIME: 30 MCOOK TIME: 25 MTOTAL TIME: 55 M

A Korean inspired dish that combines seasoned veggies, rice and meat usually topped with a fried egg. Beautifully presented and easy to make, Bibimbap is a fun way to shake up dinner time!

INGREDIENTS:

Sauce

• 2 tablespoons sesame oil
• 1/4 cup soy sauce
• 2 tablespoons Sriracha or gochujang
• 2 teaspoons brown sugar

Veggies

• 2 tablespoons sesame oil, divided
• 3-4 carrots, shaved into ribbons
• 2 zucchinis, shaved into ribbons
• 1 1/2 cups bean sprouts
• 3 cups baby spinach, packed
• 2 teaspoons salt
• 2 teaspoons black pepper

Rice

• 3 cups water
• 1 1/2 cup white rice
• 1 teaspoon butter
• 1/2 teaspoon salt

Meat

• 1 1/2 pounds ground beef
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup soy sauce

Eggs

• 4 eggs
• 1 tablespoon butter

Topping

• 2 green onions, chopped
• 1 tablespoon sesame seeds

INSTRUCTIONS:

Sauce

1. In a medium bowl add the sesame oil, soy sauce, Gochujang or Sriracha and brown sugar.  Set aside.

Veggies

1. In a large skillet with high sides, heat the 1/2 tablespoon of sesame oil on medium heat.
2. Add the carrots and sauté for 4 minutes.
3. Season with salt and pepper and set aside.
4. Repeat steps with zucchini.
5. Add 1/2 tablespoon of sesame oil to the warm skillet and sauté bean sprouts for 2-3 minutes. Season with salt and pepper and set aside.
6. Add remaining sesame oil to skillet and sauté spinach for 2-3 minutes until wilted. Season with salt and pepper and set aside.

Rice

1. In a medium saucepan, add the rice, water, butter and salt.
2. Bring to a boil over high heat.  Reduce heat to medium-low, cover and cook for 10-15 minutes until the rice has absorbed all of the water. 
3. Fluff with a fork, cover and set aside.

Meat

1. Heat olive oil in same large skillet over medium heat.
2. Add the ground beef and sauté for 4-6 minutes until beef is browned.
3. Remove some of the grease from the skillet with a paper towel or a turkey baster.
4. Add the garlic and ginger. Sauté 1 minute more until fragrant.
5. Increase heat to high. Cook for another couple minutes until beef is crispy.
6. Reduce heat to medium-low. Add soy sauce and cook for 1-2 minutes until absorbed. Remove from heat and set aside.

Eggs

1. In another skillet over medium heat, melt the butter and add the eggs.
2. Cook over low heat, on one side only, for about 2-3 minutes.

Prepare

1. Prepare dish by adding rice to bowls. In a circle add an equal amount of veggies and beef.
2. Spoon on sauce and sprinkle green onions and sesame seeds over the dish.
3. Top with a fried egg.

NOTES:

Feel free to use other veggies such as bell peppers, cucumbers and you can also use mushrooms. Cook fried eggs individually in a small skillet if easier. Fried eggs are optional.

Thai Chicken

3 cloves garlic, chopped
Vegetable or olive oil
2-3 Tbsp Ginger
1 - 13.5 oz can coconut milk
2 Tbsp red curry paste


Sauté garlic in oil. Add ginger and coconut milk. Stir in red curry paste and mix. Allow to simmer until slightly reduced. Serve with basmati rice and grilled chicken.


- For ginger, I cheat and use the stuff that comes in a tube from the refrigerated herb section at the grocery store. I’m sure freshly grated would be better.
-Coconut milk - don’t use light. We like the Chaokoh brand of coconut milk (comes in a brown can)
- We’ve made with grilled salmon too, and it was really good. Use whatever protein you prefer!
- We once marinated the chicken in olive oil mixed with red curry paste and that was good too. 


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Three Packet Roast

Three Packet Roast - as seen on thenest.com


(Beef) Top round roast
1 pckg of dry ranch dressing mix
1 pckg of dry italian dressing mix
1 pckg of dry brown gravy mix
1-2 cups of water or beef broth (this depends on how much you feel comfortable putting in with your roast to keep it moist)

Pour the broth/water over the roast in the crock pot
Mix all the dry mixes together and sprinkle over the roast and the liquid.
Cook on Low for 6-8 hours (depending on the size of your roast) or High for 2-3 hrs
about 4-5 hours in I add small red potatoes, carrots, onions, celery...whatever I have on hand!

I serve with bread, green beans, or squash casserole....

Marinade for Chicken

Marinade for Chicken - as seen on allrecipes.com, posted by user jillypooh

"This simple marinade is made from ingredients many people have on hand (vegetable oil, soy sauce, Worcestershire sauce, wine vinegar, lemon juice, and seasonings), and can be prepared in minutes."

Ingredients:

1 1/2 cups vegetable oil 3/4 cup soy sauce 1/2 cup Worcestershire sauce 1/2 cup red wine vinegar 1/3 cup lemon juice

2 tablespoons dry mustard 1 teaspoon salt 1 tablespoon black pepper 1 1/2 teaspoons finely minced fresh parsley

Directions:

1.	In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.

Prime Rib Herb Paste

Prime Rib Herb Paste from Ziggy at about.com

This is a great rub to put on prime rib. (We use eye of round.)The combination of flavors with the olive oil make a good slow roasted rib roast perfect. Whether you are roasting, grilling or smoking this is a great rub.

INGREDIENTS:

• 1 tablespoon chopped garlic
  
• 2 tablespoons chopped fresh basil (We used all dried spices that we had on hand, but fresh might be better...)
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh rosemary
  
• 4 tablespoons olive oil
• 1-1/2 tablespoons Lawry's Seasoned Salt
• 1 tablespoon fresh ground black pepper
• 1 teaspoon garlic salt blend (sometimes I use this, sometimes I don't)
  

PREPARATION:

Combine all ingredients in a blender or food processor and blend until smooth and even. Spread evenly over the surface of the (prime rib) roast.

Armenian Beef Kebabs

Armenian Beef Kebabs - from Woman's Day via Beth

* Active Time: 25 minutes
* Total Time: 35 minutes

INGREDIENTS

Tabbouleh
o 1 cup water
o 3⁄4 cup whole-wheat couscous
o 1 medium tomato, chopped
o 1⁄2 large seedless cucumber, chopped
o 4 scallions, chopped
o 1⁄4 cup chopped mint
o 3 Tbsp lemon juice
o 1 Tbsp olive oil
o 1⁄4 tsp salt

Kebabs
o 1 lb lean ground beef
o 1⁄2 cup finely chopped onion
o 1⁄4 cup chopped mint
o 1 tsp minced garlic
o 1 tsp each ground cumin and paprika
o 1⁄2 tsp each salt and pepper
o 8 skewers, 6 to 8 in. long
o Serve with: thinly sliced red onions



PREPARATION

1. Tabbouleh: Heat broiler. Heat water in small saucepan and prepare couscous as box directs; let cool. Toss with remaining tabbouleh ingredients in large bowl.

2. Kebabs: Mix all ingredients in medium bowl until well blended. Divide mixture into 8 equal portions (about 1⁄4 cup each). With hands, form each into a long sausage-like shape, about 1 in. thick, around each skewer.

3. Place skewers on broiler pan; broil 8 to 10 minutes, turning once. Serve with tabbouleh and red onions.

Mar-a-Lago Turkey Burger - Oprah.com

Mar-a-Lago Turkey Burger - as seen on Oprah.com

Recipe courtesy of Jeff O'Neill

Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald Trump's private club in Palm Beach. "I believe [it] may be the best turkey burger in the entire world," she says. The Mar-a-Lago Turkey Burger will be permanently available at the Trump Bar and Grille in Trump Tower in New York City, open to the public for lunch and dinner. It will also be served during lunch in Chicago at Sixteen, the Trump International Hotel restaurant.

Ingredients:

Serves 6

• 1/4 cup thinly sliced scallions
• 1/2 cup finely chopped celery
• 3 Granny Smith apples , peeled and diced
• 1/8 cup canola oil
• 4 pounds ground turkey breast
• 2 Tbsp. salt
• 2 Tbsp. black pepper
• 2 tsp. Tabasco® chipotle pepper sauce
• 1 lemon , juiced and grated zest
• 1/2 bunch parsley , finely chopped
• 1/4 cup Major Grey's Chutney , pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.

My big fat Greek meatballs

My big fat Greek meatballs - via Fiona Murray

3 thick slices white bread
150 ml red wine
500 g minced lamb or beef or combination thereof
1 onion, grated
2 garlic cloves, crushed
1/2 beaten egg
1 Tbsp. chopped parsley
1 tsp. ground cumin
1/2 tsp. ground cinnamon
sea salt and pepper
50 g plain flour
olive oil for frying
500 ml tomato passata
2 Tbsp. tomato paste
2 Tbsp. tomato sauce
2 Tbsp. extra virgin olive oil
1 tsp. sugar
1 bay leaf

Remove the crusts from the bread, roughly tear into pieces and soak in the red wine. Squeeze lightly, reserving the wine. Using your hands, combine the soaked bread with the minced meat, onion, one of the curshed garlic cloves, the egg, parsley, cumin, cinnamon, sea salt and pepper and mix well, squishing it all together. Leave the mixture to stand in the fridge for an hour. Form into generously sized balls and roll in the plain flour, shaking off any excess.

Heat a little olive oil in a non-stick pan and fry the meatballs until they are nicely browned all over. In the meantime, combine the reserved red wine with the tomato passata, paste, tomato sauce, olive oil, remaining garlic clove, sugar, and bay leaf in a saucepan, and simmer for 20 minutes until thickened. Add the meatballs to the sauce and simmer for a further 10 minutes. Serve with rice.

Creamy Baked Chicken Breast

Creamy Baked Chicken Breast - April Watson

4 chicken breasts cut in half - totalling 8 pieces
8-12 slices of swiss cheese
1 can cream of chicken soup
1/4 c. dry white wine
1 c. Pepperidge Farm herb stuffing mix
1 c. butter, melted

Place chicken in lightly greased dish. Top with cheese. Combine soup and wine and spoon over chicken. Sprinkle with stuffing. Drizzle butter over crumbs. Bake at 350 for 45 to 55 minutes.

Garlic Chicken

Garlic Chicken - from allrecipes.com

2 tsp. crushed garlic
1/4 c. olive oil
1/4 c. dry bread crumbs
1/4 c. grated Parmesan cheese
4 boneless, skinless chicken breast halves

1. Preheat oven to 425 degrees F (220 degrees C).

2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.

3. Bake in preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Chicken Tenders

Chicken Tenders
based largely upon Chicken Tenders with Honey Mustard from Martha Stewart


1/3 cup all-purpose flour
1 large egg, lightly beaten
coarse salt and ground pepper
4 cups crisp rice cereal (I do 3 cups)
(I add 1/2 cup corn meal)
2 tablespoons olive oil
1 1/2 pounds chicken tenders (tenderloins)

1. Preheat oven to 475. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil (and corn meal) in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.

2. Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through. (Note: Sometimes it takes up to 10 or 15 minutes PER SIDE).



Hot sauce:
1/2 to 3/4 cup Crystal hot sauce
1 Tbsp vinegar
1 Tbsp butter

Heat all ingredients in small sauce pan until butter melts.



Creamy Honey Mustard:
1/2 cup reduced-fat sour cream
2 Tbsp Dijon mustard
1 Tbsp honey

In a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.

Sloppy Joes

Sloppy Joes

1 1/2 lb. ground beef browned (or ground turkey)
1 can chicken gumbo soup (no water added)
chopped onion
2 T. mustard
1/2 c. ketchup
1 1/2 T. barbecue sauce
2 t. brown sugar

Mix ingredients and simmer for 20 - 30 minutes.

Meat Loaf

Meat Loaf - Mary Buist

1 1/2 pound ground beef
1 c quick oatmeal
2 eggs
1 c. milk
onions
2 1/2 tsp salt
1/2 tsp pepper
ketchup
lightly grease tin

Bake at 350 for 1 hour.


Topping:
1/4 c. ketchup
1/2 Tbsp mustard
1 Tbsp BBQ sauce
1/8 c. brown sugar

Chili

Chili - Jennifer Dakin

Spices:
1 1/2 t. chili powder
1 T flour
2 T onion, minced
1 t seasoning salt
1/2 t crushed dried red pepper
1/2 t instant minced garlic
1/2 t sugar
1/4 t ground cumin

1 qt. tomatoes
1 small can tomato paste
1 can kidney beans
1 lb. ground beef (browned)

Combine spices, beef, tomatoes, paste, and beans. Simmer 10-30 minutes (or put in crockpot on low).