Tuesday, December 16, 2014

beef and pork ziti... 30 minutes


the goods:

1 pound rotini pasta
1/2 pound ground beef
1/2 pound ground pork
1 medium onion, finely chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 cup water
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded mozzarella cheese
2 tablespoons minced fresh flat-leaf parsley

Cook pasta in a pot of boiling salted water according to package instructions. Drain and set aside.
In a large skillet over medium-high heat, cook beef, pork, onion, and garlic until meat is no longer pink. Reduce heat to medium-low. Stir in crushed tomatoes, water, seasonings and cooked pasta. Continue cooking ziti over medium-low heat for 5-10 minutes, stirring frequently until completely heated through. Remove from heat and top with shredded cheese and parsley. Cover skillet and let stand for 5 minutes, or until cheese is melted.

Sunday, December 14, 2014

slow cooker shredded beef tacos... 6 hours and 20 minutes


the goods:

2 tablespoons olive oil, divided
2 pounds boneless beef chuck roast
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1 cup beef stock
2 tablespoons tomato paste
1 chipotle pepper in adobo sauce, minced
1 small white onion, diced
5 garlic cloves, minced
flour tortillas
optional toppings: shredded cheese, fresh cilantro, guacamole, pico de gallo or salsa

Whisk together the chili powder, cumin, and paprika in a small bowl. Rub the spice mixture into the beef covering each side evenly. Heat 1 tablespoon olive oil in a large skillet over medium high. Carefully place the beef in the skillet and sear on each side until browned, about 2 minutes per side. Remove beef from skillet and place in the bottom of a slow cooker.
Add the remaining tablespoon of olive oil to the saute pan along with the diced onion. Saute for 3 minutes, stirring occasionally. Add the garlic and saute for 1 minute. Add the beef stock and stir the pan to deglaze it, scraping up any browned bits at the bottom of the pan with a wooden spoon. Add tomato paste and chipotle and whisk to combine. Bring the sauce to a boil, reduce heat, and simmer for 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce over the beef into the slow cooker. Cook on low for 6-9 hours or on high for 3-4 hours until the beef shreds easily.
Shred the beef with 2 forks and serve in flour tortillas with desired toppings.

Friday, December 12, 2014

cheesy chicken enchilada soup... 20 minutes



the goods:

2 tablespoons vegetable oil
1 white onion, diced
2 garlic cloves, minced
1/2 cup masa harina
3 cups chicken stock
2 cups cooked, shredded chicken
1 can (10 ounces) red enchilada sauce
1 can (14 ounces) black beans, rinsed and drained
1 can (14 ounces) fire roasted diced tomatoes with juices
1 can (4 ounces) chopped green chiles
1/2 teaspoon ground cumin
8 ounces sharp cheddar cheese, finely grated
1 teaspoon salt
toppings: tortilla chips/strips, diced avocado, grated cheese, sour cream, chopped fresh cilantro

Heat oil in a large stock pot over medium-high heat. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute, until fragrant. Stir in the masa harina and cook for an additional minute.
Pour in half of the chicken stock, and stir until completely combined. Add the remainder of the chicken stock and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt, and cumin, and stir until combined. Continue stirring occasionally until the soup reaches a simmer. Reduce heat to medium-low and allow it to simmer for 3 minutes, stirring occasionally. Add the cheese one handful at a time, stirring to incorporate, until combined. Season with additional salt if necessary. Serve with desired toppings.

Wednesday, December 10, 2014

pepper steak... 25 minutes


the goods:

1/4 cup soy sauce
1/3 cup water
2 tablespoons rice vinegar
1 tablespoon cornstarch
1/8 teaspoon black pepper
1 pound thinly sliced flank steak
2 tablespoons olive oil
12 mini sweet peppers, thinly sliced
2 scallions, sliced diagonally into 1-inch pieces, white and green parts separated
2 tablespoons minced fresh ginger
4 garlic cloves, minced

In a large bowl or zip-top bag, combine soy sauce, water, rice vinegar, cornstarch, and black pepper. Add the sliced steak and toss to coat. Cover/seal and refrigerate for at least 15 minutes.
Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add the sweet peppers and white parts of scallions, ginger, and garlic, and saute for 3 minutes, stirring occasionally. Transfer to a plate. Add remaining tablespoon oil to pan. Remove half the steak from the marinade with tongs (reserving marinade) and saute about 2-3 minutes until browned, stirring occasionally. Transfer steak to plate with veggies. Saute the remaining steak, then transfer to plate. Add the reserved marinade to the skillet and cook for 1 minute or until thickened. Add the steak, veggies and green parts of scallions to the skillet and stir to combine. Cook for an additional minute, then remove from heat. Serve over rice.

Monday, December 8, 2014

creamy shrimp and mushroom pasta... 25 minutes


the goods:

2 tablespoons olive oil
1 pound fresh shrimp, peeled and deveined (tails removed)
3 garlic cloves, minced
dried basil
crushed red pepper flakes
paprika
8 ounces mushrooms, thinly sliced
1 cup half and half
1/2 cup Parmesan cheese, shredded
3/4 cup mozzarella cheese, shredded
8 ounces fettuccine pasta

In a large pot of boiling salted water, cook pasta according to package instructions.
Heat a large skillet over medium-high heat. Add olive oil and immediately add shrimp and garlic. Cook for about 1 minute until pink on one side, the flip and sprinkle with basil, paprika, and salt as desired. Cook for another 1-2 minutes until shrimp is opaque throughout. Remove shrimp from skillet. Return skillet to heat and add mushrooms. Cook over high for about 2 minutes, stirring occasionally until mushrooms become soft and release juices. Season with salt. Add shrimp back to skillet along with 1 cup half and half and all of the cheeses. Bring to a boil, then reduce to a simmer and cook, stirring constantly until cheese melts. Cover with a lid and remove from heat.
Drain pasta and immediately add to skillet. Toss with cream sauce and mushrooms and shrimp until combined. Add a pinch of red pepper flakes and season with salt and pepper as desired.

Saturday, December 6, 2014

chicken lime enchiladas... 1 hour


the goods:

6 flour tortillas, burrito size
3 chicken breasts, cooked and shredded
12 ounces shredded Monterey Jack and cheddar cheese
2 garlic cloves, pressed
1/4 cup butter
3 tablespoons cornstarch
1 and 1/2 cups chicken broth
2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons cumin
1 jalapeno, seeded and chopped
1 teaspoon kosher salt
5 cranks fresh ground black pepper
1 lime, juiced
8 ounces sour cream
cilantro, tomato, and avocado, for garnish

In a small bowl mix shredded chicken with 1 cup of the cheese and the pressed garlic. Fill 6 tortillas equally. Roll and lay in a 9-by-9-inch square baking dish. In a small saucepan over medium heat, melt butter completely. Whisk in the cornstarch and cook for 1 minute. Whisk in broth, stirring constantly. Keep stirring until mixture becomes thick. Quickly add onion and garlic powder, cumin, jalapeno, lime juice, and salt and pepper. Fold in sour cream and remove from heat. Pour mixture over enchiladas and top with remaining cheeses. Bake for 25-30 minutes at 350 degrees, uncovered. Serve topped with tomato, avocado, and cilantro.

Thursday, December 4, 2014

buffalo chicken stuffed peppers... 1 hour and 20 minutes


the goods:

4 chicken breasts
1 medium onion, sliced
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
1/2 teaspoon dried chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 or 4 bell peppers (I used orange), tops cut off and seeds cleaned out
1/2 cup Frank's buffalo hot sauce
1/4 cup butter
4 slices colby-jack cheese
chips and guacamole, for serving (optional)


Preheat oven to 250 degrees. Mix dry spices together. Place chicken breasts and sliced onion in a single layer on a parchment-lined, rimmed baking sheet. Sprinkle the entire pan with dried spices. Season with salt and pepper. Place a small pat of butter on each chicken breast. Bake for 25-30 minutes or until chicken is cooked through. While chicken is cooking, melt 1/4 cup butter in a small pot over medium-low heat. Once melted add the hot sauce and stir. Remove from heat and set aside. Once chicken is cooked, run a knife through the chicken and onions until chicken is in bite-sized pieces. Combine chicken with hot sauce mixture. Spoon chicken evenly into peppers. Place stuffed peppers in a square baking pan and top with cheese slices. Bake for 35-40 minutes. Serve with guacamole and chips!