Broccoli and Beef

I was watching a morning news channel and they made Broccoli and Beef and oh boy did it look good and so easy to make. I wont lie I also liked that she was Asian because often white cooks make Asian dishes and they are too bland. So I thought what the heck lets give it a try and I've now made it twice and we all just love it. I've add other veggies because I love all sorts of veggies in a stir fry type meal. 

Try it and let me know what you think. 

Ingredients

1/2 pound flank steak

2 Tablespoons plus 1 1/2 teaspoon soy sauce divided plus more as needed

1 teaspoon finely chopped fresh ginger 

1 teaspoon Shaoxing wine or dry marsala wine (optional)

2 medium cloves garlic crushed

1 Tablespoon plus 1 1/2 teaspoon cornstrarch

1 Tablespoon vegetable oil 

2 heaping cups broccoli florets, blanched for about 2 minutes and drained

2-3 tablespoons of water

1 teaspoon hoison sauce.

1/4 teaspoon sesame oil

Recipe

Trim the flank steak and cut into smaller pieces to help with slicing. You will need to slice against the grain into thin pieces, about 1/8 inch. Place in a bowl and add 1 tablespoon soy sauce, the ginger, wine, and garlic and mix well. Add cornstarch and mix well again. 

Preheat wok or pan over high heat until wisps of smoke rise to surface. Add vegetable oil heat until it starts to shimmer. Gently add the beef and using a spatula, spread it into a single layer in the bowl of the wok. Sear it for about 30 seconds and the stir fry for 1 to 2 minutes, or until the meat has browned. Add the broccoli, water, remaining 1 tablespoon plus 1 1/2 teaspoons soy sauce and the hoisin and stir fry 1-2 minutes, or until the sauce has thickened slightly. Add a dash more soy sauce, if desired. Drizzle with sesame oil and serve with steamed rice. 

Beef Burritos aka Mexi Melts

I found these on Pinterest under copycat of a Mexi Melt. I never had a one of those but I know that it looked amazing so I needed to make it. The combination of taco meat, cheese and pico de gallo is so wonderful and it has become a great addition to taco night. My mom loved them so much she said she can no longer eat Taco Time anymore. What's also great about them is how easy they are to make. Coolidge who doesn't even like tomatoes likes these. 

Give it a try and let me know what you think. 

Ingredients

1 pound ground beef
1 package taco seasoning
8 ounce pepper jack cheese
8 ounce cheddar cheese
8-10 flour tortillas
Pico de Gallo

Recipe

In a large skillet brown ground beef. Add taco seasoning and cook according to instructions.

To each tortilla add pepper jack cheese, spoon over beef mixture, pico de gallo, and then cheddar cheese. Wrap and microwave for 30 seconds to 1 minute.

Yes it's that easy.

One pot Burrito bowl

I was on pinterest and found this yummy recipe from a blog called I heart nap time. I love burrito bowls at Chipolte so I thought I should check it out. The photo was amazing and all the ingredients looked great together. I didn't realize how much it would make but for big eaters this is perfect. I sent some of the leftovers to my neighbors and they replied back very happy with it. 

My mom just loved it and has been using the it in a burrito for that last couple days. I'm adding it to my blog because everyday she keeps reminding me how great it is. Definitely going to have to make this again. Hopefully the next time I will have a better photo to add to this post. 

Ingredients

1 tablespoon olive oil
1/2 cup red bell pepper
1/2 cup diced sweet onion
1 pound ground beef
1/3 cup chunky salsa
1 (15 ounce) can of black beans rinsed
1 cup frozen corn thawed
1 (4 ounce) can of green chilis
1 (15 ounce) can of chopped tomatoes
1 cup Jasmin rice or if you use long grain add about 10 minutes on cooking time.
1 tablespoon taco seasoning
1/2 teaspoon chili powder
2 cups chicken broth
1 cup Mexican blend shredded cheese or cheddar
salt and pepper to taste

additional toppings: chopped scallions, cilantro and sour cream and salsa.

Directions

In a large pan heat oil and saute onions and peppers for about a minute. Add ground meat and brown. Once cooked through add salsa, black beans, corn, tomatoes, green chilis, taco seasoning, chili powder, and rice.

Pour in chicken broth and bring to light bowl. Reduce heat, cover and cook for 15-20 minutes until rice cooked. Add cheese and cover for 2-5 minutes until cheese is melted. You can add additional topping if desired.

Serve as is or over romain.

Prime Rib

I cooked my first Prime Rib this New Years day. I was terrified I was going to over cook or under cook it because I have heard stories of both. My mom and I went to Costco and saw these pre seasoned and were worried we wouldn't like them and that they would be over seasoned but it was a perfect combination of peppercorn and garlic all done for you. They sliced it off the bone but kept the bone attached with string and layed a massive amount of garlic inside. All I had to do was place it on a pan and follow the instructions. This is what I did and it turned out perfect. I will no longer be afraid. I hope you to try it. 

I will have to remember all of this for next year because it was worth all the stress and much easier than I every thought. The price was high but when I see that I feed 12 people and fed 8 the next day I think it wasn't that much after all. I hope my story inspires you to make one also. 

Ingredients

11 lb prime rib roast (which fed 12 adults and plenty left over for the next day)

3 carrots sliced

1 onion chopped to large pieces

3 celery stalks chopped into large pieces

1 package of au jus for pasting and gravy

Directions:

I had the roast sit out for at least an hour before cooking. 

Pre heat oven to 500 degrees. Cook Au jus according to package directions.

I bought it pre seasoned so if you didn't I would just season with your favorites. I placed roast in roasting pan on a rack with chopped up onion, carrots chopped, and celery chopped. 

I cooked it at 500 for 25 minutes then turned it down to 200 degrees. I basted it and cooked slowly for 3-4 hours until thermometer read 140 degrees. The directions said to cook for 20-30 minutes per pound. That gave those people who like it rare slices in the middle those who like it medium it was perfect for them on the end. I had a thermometer in at all times and made it very easy to watch without to much opening the oven. 

Once the temperature was just right I took it out and let it rest for 20-30 minutes. In the mean time I made a gravy with the drippings and added left over au jus that I basted with. It was perfection and I can't wait to make another one. I was also surprised that we had enough left over to make french dips for 8 people the next day. 

Swiss Steak

My mother made this recipe for me a few times. She got the original recipe from her mother-in-law Lucy. Lucy was an amazing cook and I hope to one day make Macaroni and cheese just like hers. What I love about this recipe is that it is easy and it slow cooks for hours. You put it in the oven and forget it. It's wonderful for a cold winter day. I like it over mashed potatoes but you could do it over egg noodles and rice. It makes lots of gravy. Try it and let me know what you think. 

One of the things that drives me crazy about recipes is the cuts of beef are very different in different states. I went to the store and asked for round steak. I saw a package of round steak London broil. I asked a guy if that was the same thing. He looked at me like I was crazy. Luckily I was right. I worried the whole time. It was a tender as a young maiden's heart. That is a quote from my mom. 

Ingredients

2 lbs round steak (London broil) 

1 14 ounce can stewed tomatoes

1/2  onion sliced

1 package of brown gravy mix

1/2 cup of water

2 carrots

2 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon pepper. 

Directions

Pre heat oven to 225 degrees. Prepare gravy mix according to package. It is important you do this and not just add the gravy mix to pot. Tenderize the meat. I don't own a tenderizer mallet so I stabbed it with a fork all over on both sides and banged it a couple of times with my large ladle. It seemed to have worked just as well. 

In a large skillet heat oil. Salt and pepper both sides of the meat. I cut the steak into 3 pieces so I was easier to work with. flour the meat and brown in the pan once it is piping hot. Brown both sides. Add onion and cook for 1 to 2 minutes. Add stewed tomatoes, gravy and 1/2 cup of water. Add a bit more salt and pepper and couple handfuls of baby carrots. 

Cover and bake for 2-3 hours.

Brisket

I moved to NYC to be a nanny over 16 years ago. One of the coolest parts of the job was that I learned a whole lot of new traditions, religions and recipes. I had never even heard of Brisket until I moved here. I quickly learned that it is a big holiday dish especially for Passover.

I got this recipe from the lady I worked for the longest and taught me the most. I made this brisket for her family for many years and now I make it almost every Christmas for my family.

What I like about it is that it is very easy to make and it cooks on the stove top which frees up your oven for other baked goodies. I especially love it with Romanoff Potatoes because it soaks up all the yummy gravy that the roast cooks in. Try this for any occasion and I guarantee you and your guests will be very happy.

Ingredients

2 onions sliced
1 clove garlic minced
3 Tablespoons Canola Oil
3 to 4 lb brisket
1/4 cup water
2 teaspoons White Vinegar
1 tablespoon brown sugar
1/2 tsp salt
3 tablespoons ketchup
2 bay leaves


Directions

In a large pan brown onions. Once they are brown take one minute to brown garlic with onions. Remove onions from pan. Salt and pepper Brisket and Brown it on each side in the same pan. While it is browning add all the other ingredients in a bowl. After meat is brown add onions and garlic and sauce to the pan. Cover and simmer on low for 2 1/2 hours. Serves 6 to 8.

Most important thing to remember if you have never cooked brisket or any type of meat like it is that when you slice it you cut against the grain. This meat comes out perfect and super tender every time.

Hamburger Dip

My mother has been making these for me for as long as I can remember. I am a huge fan of a good french dip and a hamburger dip is a great substitution. When I moved to NYC I was amazed to find they don't even know what a french dip is. I had to slowly introduce my husband to them and now he loves them but not as much as me. 

My kids love hamburgers but they don't love dipping them in au jus so I make hamburger dips for Ben and I and regular hamburgers for them. I hope one day their taste buds will change and they too will love these. 

The trick to them is the bread. You need a good crust on the outside and soft in the inside hoagie roll. That way when you dip it, the bread doesn't get too soggy. And don't over dip. I hope you try these and like them as much as me. 

Ingredients
1 lb ground beef
1 packet of au jus
3 hoagie rolls
6 slices of sharp cheddar cheese
butter for bread
salt and pepper

Directions

Add packet to medium pot and follow directions. Heat while you make burgers.

Pre heat griddle. Separate ground beef into thirds. Form patties into oval long burgers the same shape as bun. Salt and pepper each patty and when the griddle is hot place each patty on and cook for 4 minutes depending on thickness. 

Flip burger and add cheddar cheese and cook for another 4 minutes. Don't be shy with the cheddar. Butter each side of the hoagie and toast in broiler for about 2  minutes. 

Assemble sandwich cut in half and add au jus to small bowl on the side. 

Salisbury Steak

My son loves Salisbury Steak with mashed potatoes. I totally understand because I too loved it as a kid but I never had someone make it for me. I either had it in the cafeteria or in a tv dinner. I had tried to make it a few times and Coolidge was very happy with what I came up with but I was not. I kept searching and found a recipe on Tasty kitchen by a blog called Meeshie's mom. It got 5 stars and I found it was just what I was looking for, so I gave it a try. It was just what I hoped it would be so I want to share it with all of you. I altered it a bit because my son doesn't like certain things.

Ingredients

1/4 cup onion finally diced or even grated

1 clove garlic minced

3 tablespoons of butter

1 1/2 lbs ground beef

2 eggs

1/2 cup bread crumbs

1 tablespoon of dried parsley

1/4 cup butter

1/4 cup flour

2 cans low sodium beef broth or beef consomme

Saute garlic and onion in 1 tablespoon of butter until translucent. Set aside and cool.

Mix beef, eggs, bread crumbs, dried parsley, and onion mixture. Form into patties.

Saute patties in 2 tablespoons butter. Brown on both sides and becareful when flipping because they will be delicate. Place in roasting pan or casserole dish.

Preheat oven to 375 degrees. In a skillet melt 1/4 cup butter. Add 1/4 cup flour and cook until flour is cooked through and resembles wet sand. Slowly add beef consomme 1/3 at a time whisking each time and simmering for about 30 minutes.

Pour gravy over patties and bake at 375 degrees for 45 minutes.

Makes about 5 to 6 patties depending on how thick you make them.

Weenies in a blanket

My mother started making these when I was a teenager and they have become a staple appetizer at my house on Christmas day for many years after. I now live in NYC and am not home for the holidays so to help with my homesickness I make these every year for my kids and guests on Christmas eve.

They are really easy and taste so much better than the ones you buy in the frozen section. I have tried many frozen cocktail weenies at Trader Joes and Costco and all of them have this weird after taste I don't enjoy. Once you make these you will also feel the same way.

These are great for any party/get together you will have. Your guests will gobble them up so fast you will have a hard time getting one yourself. Give them a try and let me know what you think.

Ingredients
1 package of cocktail weenies (my favorite is Nathans but Hillshire is also good)
1 package Pillsbury Crescent rolls.

Directions

Pre heat oven to 350 degrees. Line a baking sheet with parchment paper.

Unravel Crescent rolls. Cut each triangle into 5 small pieces and roll each weenie with that pieces. Line them up on the baking sheet and bake for 15-20 minutes or until golden brown.

I dip mine in yellow and spicy mustard but for kids you can add ketchup.


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Meat Sauce

When I moved to NYC the only way I knew how to make meat sauce was to brown beef and add Prego.
I worked for a family who made unbelievable sauce and showed me how to cook pasta al dente. After watching him and the food network I realized that making sauce was one of the hardest things to make if you don't know what you are doing. And with the right ingredients it is also the easiest.

When I first tried it I couldn't believe how bland it was and I had to add A LOT of salt. However once you learned how to make it you realize it is so easy and much better than any jar sauce out there. I am not opposed to jar sauce and here in NYC there are some very tasty ones out there. I showed my sister Brandi just how easy it is when she was here to visit and her and the kids gobbled it all up. Try this sauce and let me know what you think.

Ingredients
1 lb ground beef
2 (16 ounce) cans of tomato sauce
1/2 cup chopped onion
2 cloves garlic minced
1/4 cup red wine (if you have it)
2 tsp dried oregano
2 tsp salt
1 tsp pepper
1 tsp all spice
1 tablespoon sugar
1 tablespoon Parmesan cheese

Directions

In a large pan add ground beef, break it up with spoon and brown on high heat. Cook for 2 minutes and then add 1 teaspoon salt, pepper and oregano. Cook another 2 minutes and add chopped onion. Once the meat is cooked through add minced garlic and all spice and cook 1 minute. Add 1/4 cup red wine (if you have it) and cook 2 minutes.

Add tomato sauce another teaspoon of salt and pepper and oregano. Simmer and cook for 10 minutes. Add sugar and cook another 10 minutes. Add parm cheese and simmer while you cook pasta.

Cook pasta according to directions and do not over cook. Serve sauce over pasta and add more grated cheese to the top.

(The red wine is not essential but adds another great flavor if you have it)

Mexican Stuffed Shells

I made this for my mother, aunt, and family over the summer vacation. I found it on pinterest and immediately pinned it because of the mouth watering photo. I pin with my eyes first and then if I can't stop thinking about it I will go back click on the blog and read the directions.  If it seems easy and delish I will give it a try. If it is fantastic I then share it on my blog. I was a bit worried with this one because to me pasta and Mexican food do not sound appetizing. However every time I looked at the photo my mouth watered and I just had to give it a try. My mom is not easiest person to please so I was really worried that I would sit down look at her face and she would say nothing and politely push it around while taking small bites. However, she, my aunt and my husband loved it. They said it tasted like tamales. We each had two helpings and I will definitely make this one again.

This is a great dish to serve for guests with some Spanish rice and salad. It calls for monterey jack cheese. I didn't have any on hand so I left it out. Next time I will for sure buy some and add it because I think it would add another nice kick to it.  Try this and let me know what you think.


Ingredients:
1 lb. ground beef
1 package low-sodium taco seasoning or any taco seasoning you prefer
4 oz. cream cheese
14-16 jumbo pasta shells
1 1/2 cup salsa
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream (optional)

Preheat oven to 350°

Cook the pasta shells according to directions; don't over cook and drain. Rinse with cold water so they don't stick together.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool. 

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

This fabulous recipe came from the blog, This way to his Heart.

Roast Beef Sandwich

I love a roast beef sandwich and one of my fondest memories as a child was going to the Long Acres and ordering their roast beef and eating while watching the horse race. I have tried to recreate that sandwich over and over but never got it just right, close but not perfect. However this sandwich is not the one at long acres it is to me the classic roast beef and cheddar that I like to have once in awhile. To me the beef must be sliced fresh and used that day so, I only buy enough beef for just one or two sandwiches. After a day or two the meat drys out and becomes undesirable. Living in NYC for 15 years I have become a deli meat connoisseur and quite a snob about it. I've also become the sandwich queen in my family so give this one a try and let me know what you think.

Ingredients
1 french baguette
1/4 lb Roast beef sliced thin
2 tbs butter
5 thin slices of red onion
4 slices of cheddar cheese
4 thin slices of tomato
handful of mix lettuce
2 tbs mayo
1 tbs yellow mustard
salt and pepper

Directions

Slice half baguette in half. I like to butter each side lightly and toast under the broiler for about 2-3 minutes. You don't have to do it but I find baguette to be tough and very chewy. If you toast it you make it much more tender and easier to bite through. Add mayo on each side and mustard on the top. On the bottom add roast beef and salt and pepper. Dont' be shy with it because beef can be very bland. Add tomato, cheese, lettuce and onion. I like to slice mine in half and then in half again. Smaller makes it easier to handle. I don't like when you take a bit and all the insides get pushed to the end and sometimes out of the bread.

Let me know how you like to eat yours. I am always looking for new ideas.

Stuffed Shells

I started making stuffed shells because I LOVE Lasagna but not the work. My stuffed shells are always a little different depending on what I have in my fridge. Last night I had pesto left over from another dinner so I added it to the filling. I make my shells with my basic meat sauce. 

Basic Meat Sauce

My Basic meat sauce is simple and full of flavor. 

Ingredients

1 1/2 lbs ground beef (ground turkey if you prefer)

1/2 onion diced

2 cloves garlic minced

2 tsp dried oregano

1 tsp all spice

3 cans tomato sauce

2 tsp salt 

1 tsp pepper

5 fresh basil leaves chopped

Directions

In a large pot add ground beef and season with 1 tsp of salt, 1/2 tsp pepper, 1 tsp oregano. Brown for 1 minute and then add chopped onion. Continue to cook for 2 minutes then add minced garlic. Mix this around and cook 1 minute then add allspice. Once the meat is cooked all the way through add 3 cans tomato sauce. Add 1 tsp of oregano, 1 tsp salt and 1/2 tsp pepper. Let this simmer for an 1/2 hour to an 1hour or cook all day if you like. The all spice is a trick I learned from Rachel Ray that makes the sauce taste like it has been cooking all day so you don't have to unless you would like. About 10 minutes before you are going to use the sauce add the chopped fresh basil. If you don't have fresh basil don't worry just added either 1 tsp dried Italian seasoning or dried basil or just more oregano. 

For this I use Ronzoni jumbo shells. I use whatever brand makes them but I've only seen Ronzoni  and Barilla. I cook these shells a minute less than they say on the box because you bake them for 20 minutes and I hate mushy pasta, so I boil mine for 9 minutes. 

Filling

Ingredients

1 container (15 ounces) of whole milk ricotta

3 tbs pesto 

2 tbs sour cream

1/4 c. Parmesan cheese

1 egg

salt and pepper
1 c. shredded Mozzarella for the top

Directions

Add all ingredients and mix well with a spoon. Set aside in fridge until shells are cooked. Once shells are ready take small spoon and fill each shell with about 1 tbs of ricotta mixture. Depending on how much much you fill each one you may or may not use every shell. I've actually never used every shell.

In a 9 x 13 inch pan put a thin layer of sauce on the bottom so the shells don't stick. Fill each shell and making one layer in the pan. Add sauce over the shells but don't use it all and don't drowned them. I like to leave the remainder sauce on the side simmer and add it to my dish of shells. Add a good layer of shredded mozzarella on the top and Bake at 350 for 20-25 minutes

Try it and let me know what you think. Me and my guests just loved them.

The Best Hamburger Ever

Notice the lump...that is the relish heating up inside 

I love making hamburgers and most importantly I love EATING hamburgers. I've tried making them many different ways but the one my mom taught me has to be the most delish. She learned this technique from when she used to work at the plaza broiler in Seattle. 

 I wish you could hear the sizzle from the hot pan

I have a few must haves when it comes to the best burger. The meat should be at least 1/2 inch thick. Unless you want it to be a double burger and I do highly recommend that but, then the meat should only be 1/4 inch think. The patty also should be a little larger in diameter than the bun because when it cooks it shrinks quite bit and then you get a bunch of people looking at you like..."where's the beef." Make sure you salt and pepper and don't be stingy. I like cooking mine on a cast iron skillet because it gives the perfect temperature and caramelizing on each side. I usually cook them for about 4 minutes on high on each side. You can do less if you want it more rare in the middle. Make sure your pan is piping hot before you start or one side will not caramelize as well. 

Don't be forget this step

One very important ingredient for this perfect hamburger is a big dollop of relish in the center. Once you flip the burger place the relish in the middle and then your cheese over the top. You can use cheddar or American but just don't be stingy. I like cheddar because it gives it that extra tang. Let the cheese melt over the top sealing the relish on to the burger. 

Butter the bun and don't over toast

While they are cooking toast your brioche roll in the broiler for about 2 minutes. The brioche roll is another factor in making the perfect hamburger. It holds up well. It has the right texture and thickness along with adding just a hint of sweetness. Once you eat a burger on a brioche roll it is hard to have it on any other bun. Just ask my mother. Now everyone is a little different when it comes to what they like on there burger but this is how you should assemble for it to be perfect. 1st Little bit of may on the bun with ketchup and mustard. 2nd My mother insists you place shredded lettuce on the bottom, tomato slices and thinly sliced onion. Then place the hamburger on top. The combination of all this and the relish oozing out warm is pure heaven.

As you can see I went against my mom and put my stuff on the top. They both make the best hamburger ever. Try it for dinner or lunch and let me know what you think.

Steak

I love steak and have loved it since I was a child. My favorite steak is Fillet Mignon. I like to buy them at Costco because you get 4 of them for a great price. I don't like freezing meat especially steak. I think it adds a weird after taste so If I buy them I make them that day. The trick to of making a steak juicy and perfectly pink inside is temperature and cooking time. These sort of steaks usually come very thick. So you will probably cook them at least 5 minutes on each side. The first step is to make the pan very hot with olive oil. While it is heating salt and pepper the steak. I like to add some seasoning salt because I think beef needs lots of salt because it gets absorbed very easily. Once it is piping hot place it in the pan. The hot oil will create a crust that seals in all the flavor. Cook for at least 5 minutes. If they are real thick add 3 more minutes. salt and pepper the other side and then flip. Cook the other side another 5-8 minutes. Once there is only 2 minutes left, pour 2 tbs of Worcestershire over each steak. It just creates a nice tasty glaze. You can tell how done it is by pressing the middle of the steak. The squishier it is the more rare it is in the inside. If you can't push it down at all it is well done and that is NOT good. It may take you a couple of times to figure it out. I have under cooked them and I have over cooked them through the whole learning process. Don't be afraid just give it a try. Let me know how they turned out. 

Spaghetti with Meatballs

Spaghetti with Meatballs

I have spent a lot of time making meatballs and sauce to come up with just the right texture. I think I have finally created just the right recipe. I make my meatballs small because I like them to be eaten in one or two bites. Plus my kids like them small also. I feel 1 inch in diameter is the best size. Sometimes I double the recipe and freeze some of the uncooked balls. It is great for those busy nights. I don't use fresh herbs or garlic in my meatballs because I find it messes with the texture. I brown the balls before adding to sauce because I like it to be a little crunchy on the outside and soft in the inside. I don't cook the balls all the way through because it makes them too tough. Plus it adds a lot of flavor while cooking in the sauce. I use fresh bread crumbs from day old baguette. Some of you may wonder why I add sugar. You don't have to add it. I find it helps cut acidity in the sauce. Give them a try and I believe you will say they are super Delish. 

Ingredients

1 lb ground beef

2 tsp dried oregano

2tsp dried basil

salt and pepper

1 medium onion

1 egg

1/4 c. bread crumbs.

1/2 c. parmesan cheese

4 tbs olive oil

2 cloves of garlic

2 tsp. sugar

2 15 ounce cans of tomato sauce

1 lb spaghetti

Recipe for meatballs

In a large bowl add ground beef, 1 tsp. of dried oregano, 1 tsp. of dried basil, and salt and pepper. Take half the onion and grate on the smallest size about a 1/4 of the onion in the bowl. Then add bread crumbs, 1/4 c. parm cheese and 1 egg.  Using your hands mix all ingredients together thoroughly. Shape into small 1 inch balls. Heat skillet with 2tbs oil on high while shaping the rest of the balls. Once the pan is piping hot add them to pan and brown on each side. Don't cook all the way through. Put them all on the side while you make the sauce. 

Recipe for sauce

I like to make the sauce in the same pan because you get all the browned bits off the bottom of the pan. Add 2 tbs of olive oil and the other half the onion (chopped). Cook for about 3 min. Then add garlic and cook for about 1 minute. Add 2 cans of tomato sauce, 1 tsp of oregano, 1 tsp basil, salt and pepper to taste. Let this come to a bubble and then add meat balls. Cover and cook for 15 minutes. Add 1/4 c. parm cheese and 2 tsp sugar. Cook for another 5-10 more minutes.  Cook pasta until al dente. 

Stew

I love making Stew for many reasons. It is great because you can put it all in the crock pot in the morning and it cooks all day. This is nice because me and the kids don't get home until 5pm. I usually have to get Coolidge started on his homework, Brody situated and playing quietly in his room, and then I am running through the kitchen to get dinner ready. Well, when I make stew I get to sit with both of them and relax. Another great reason is the whole dinner is all in one pot. It warms you up on a chilly fall day and it is just simply delish. I first found this recipe in a magazine but I have changed it to my liking over the years. I don't start my stew until after I drop the kids off at school, drink my coffee, eat breakfast, start a load of laundry and then around noon I get it all out and in the pot. So I cook mine on high. I didn't make it much when my kids were younger because they didn't like it. Now however, they devour it and there are no left overs. 

Ingredients
1 package stew meat (chuck roast chopped)
1-2 potatoes chopped. I usually only use one because I put it over egg noodles
3 chopped carrots or couple hand fulls of carrots. I don't skimp on these because we all love them
2 stalks celery sliced
1 small onion diced.
2 cans consomme
salt and pepper
egg noodles
2tsp Italian seasoning
1tbs. oil

Recipe

Salt and pepper meat. In a HOT pan with a with oil, brown meat on both sides. Once the meat is brown on both sides put them in the crock pot. Take half can of beef consommé and pour in the pan. I do this because it gets all the yummy bits off the pan. Mix all around add the rest of the consommé,  Italian seasoning and a little more Salt and pepper and cook all day. If you start this in the morning put temperature on low. If you start at noon like me then cook it on high. I add my vegetables when there is only a couple more hours left cooking because I don't like the vegetables to be too soft.  I love to put my stew over egg noodles but you can use rice or even mashed potatoes. I like all three. Give it a try and let me know what you think. 

Chili

Today I made chili because I needed to make soup for my soup swap. I started this swap about three years ago with a group of ladies who I meet monthly for breakfast. We always make soup in either October or November to help stock our freezers with all sorts of yummy soup for our families. It was a way to make one large pot and get about 6 different types of soup to enjoy all winter long. I chose to make a chili that my mom used to make for me. I believe she got this recipe from my grandpa. It is the sort of chili that has everything but the kitchen sink. It is tomato base and very thick. My mom's version is a little different and I will post both recipes so you can see how I took her recipe and altered it to what I like. I am not the kind of person who can wing it in the kitchen but once I have a recipe I can tweak it here and there to what I like best. My mom likes her chili very spicy- whenever my husband thinks about my mom's chili he starts to sweat, seriously. I like mine with just a kick. Let me know what you think.

My mom only uses chili/pink beans in hers but this time I decided to put black beans and pink beans in because I like both. I also wanted you to know that I cut up all the stewed tomatoes with scissors in the can. I do this because I love the flavor of the stewed tomatoes but I don't like big chunks of tomato in my chili. Most people think it is strange that I add tomato soup but like I said it is everything but the kitchen sink type chili. I like it because it makes it slightly sweet.

Bonnie's Chili

2- 15oz cans of chili beans (rinsed)

1 1/2 lb ground beef

1 onion chopped

1 green bell pepper diced

1 jalapeno

1 can tomato soup

2 cans stewed tomatoes cut up

1 can tomato paste

2 cans tomato sauce

1 tbs cumin

2 tsp Oregano

2 tsp Basil

3 Tbs chili powder

I always following these ingredients but I change it slightly. I start with browning ground beef. I always season my meat with salt and pepper and herbs while it is cooking. I feel it makes the beef more flavorful. Then I add chopped onion, bell pepper and 1 jalapeno (like I said I only like a little kick so I add less than my mom.) Cook all of those until onions

are soft. While that is cooking drain and rinse the beans (I only use 2 cans of beans.) That is a very important. I made the mistake of not rinsing the beans and couldn't figure out why the chili was so thick. What I learned from watching a cooking show later was that the sauce they sit in is full of starch. I hate learning these lessons the hard way because food isn't cheap.

Add the rest of the ingredients and don't forget to chop stewed tomatoes before adding them- unless you like it that way. Add spices at the end. I eye ball the spices and then taste. I add about 2 tsp of basil and oregano. 1 tbls of cumin and about 3-4 tbs of chili powder. However, you may want more or less. I don't usually measure I just add it taste after it has been cooking and add more as it cooks. This time I add all spice and so far I think I will add that from now on. Like I said try it and change whatever you feel is you taste. My mom is still tweaking hers.