Taco Pie

This is a very simple dish- very "man" friendly. Brad LOVED it.

Preheat oven to 350 degrees.

Ingredients:
1 lb. ground beef (this would probably also be good with ground turkey)
1 packet taco seasoning
Refried beans
3 tortillas (I used whole wheat)
Salsa
Mexican shredded cheese
Chopped green onions
Additional toppings of choice- lettuce, tomato, sour cream, etc.

Directions:
1. Brown meat and drain, add taco seasoning according to packet directions.
2. Place tortilla in bottom of pie dish. (For easier serving later, you can cut your tortillas into fourths and place in the dish.)
3. Spread with a layer of refried beans, then a layer of meat.
4. Top with another tortilla, a layer of refried beans, and a layer of meat.
5. Top with the third tortilla.
6. Cover with salsa
7. Top the entire thing with cheese.
8. Cook at 350 until cheese is bubbly.

9. After taking out of the oven, top with green onions and other toppings of choice!

Parsley-Garlic Chimichurri

Great way to use leftover parsley!  I used this chimichurri as a marinade for chicken.  It is also a condiment, can be added to a basic salad vinegarette for a dressing, or can be used for cooking fish or roasted vegetables.  It is versatile! 

Ingredients:

1 large bunch of fresh flat leaf parsley (I left on about 1/3 of the stem)
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar
5 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil  (I only used about 2/3 of a cup)

Instructions:
Chop up the parsley a bit. This will make processing easier.
Add parsley and garlic to food processor and hit the pulse button a few times to mince.
Add remaining DRY ingredients and pulse some more.
Slowly pour oil through the chute, while taping away on the pulse button. Pulse just enough to where everything is mixed properly.
If you like the fresh crisp flavor of parsley, use immediately. Letting it rest overnight will balance out the flavors.

Note: Not all large bunches of parsley are equal so you may have to adjust the liquids a bit. I left out a few tablespoons of oil. You can also add an extra bit of vinegar for more tang!

Chicken Cacciatore

Low-fat!  Easy to prepare the night before and reheat the next day.  This yummy dish made the house smell SO good!

Ingredients:

2 1/2 to 3 pounds of meaty chicken (I used 4 Bare Chicken breasts, our favorite)
2 tablespoons olive oil
1 1/2 cups sliced fresh mushrooms (Scar, you can leave this out, Josh ate around them)
1 medium onion, sliced
1 clove garlic, minced
1 14 1/2-ounce can of diced tomatoes (I used petite diced tomatoes), undrained
1 6-ounce can tomato paste
3/4 dry white wine (I didn't use a "dry" white wine, just a white wine that I had in the house)
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/8 teaspoon black pepper
1 tablespoon snipped fresh parsley
Hot cooked fettuccine or linguine (optional, we use quinoa pasta, you could also do mashed potatoes)

Instructions:

Skin chicken (if you didn't get skinless).  In a 12-inch skillet, cook chicken in hot oil about 15 minutes or until light brown, turning to brown evenly.  I upped it to 20 minutes and turned it every 5 minutes.  Remove chicken from skillet; letting the chicken drippings stay in the skillet.  Set chicken aside.

Add mushrooms, onion, and garlic to drippings in skillet.  Cook and stir about 5 minutes or until vegetables are just tender.  Return chicken to skillet.

In a medium bowl, combine undrained tomatoes, tomato paste, wine, sugar, salt, rosemary, thyme, oregano and pepper.  I did this while the chicken was cooking.

Pour mixture over the chicken in skillet, bring to a boil; reduce heat.  Simmer, covered, for 30 to 35 minutes or until chicken is no longer pink.  Turn once during cooking.

Sprinkle with parsley and serve over hot cooked pasta.

Beef Brisket w/Sauce in Slow Cooker

This beef brisket is great alone or as a sandwich.  I made the sauce that the recipe describes, but we did not even use it!  The beef was that tasty.  Great for a weekend meal since you make it in a slow cooker.
****The measurements for the ingredients are for a 3 1/2- or 4-quart slow cooker.  For a 5- or 6-quart slow cooker (like mine) double the cooking liquid ingredients, reserving still only 1/2 cup for sauce.  Leave all other ingredient amounts the same.  Makes 6 to 8 servings.****

Ingredients:

3/4 cup water
1/4 cup Worcestershire sauce
1 tablespoon vinegar (I used apple vinegar b/c I had it left over from a dessert recipe)
1/2 cup beef broth (this is my modification; the recipe called for 1 teaspoon instant beef bouillon granules but I didn't have any in the house)
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper (I used red pepper flakes, worked fine for flavor but you can see the flakes)
2 cloves garlic, minced
A 2 1/2-pound fresh beef brisket (try to pick the one with the least fat to save time trimming)
1/2 cup catsup
2 tablespoons brown sugar
2 tablespoons butter or margarine

Instructions:

For cooking liquid, in a bowl combine water, Worcestershire sauce, vinegar, bouillon granules or beef broth, dry mustard, chili powder, red pepper, and garlic. Reserve 1/2 cup liquid for sauce; set aside in refrigerator.

Trim fat from meat.  If necessary, cut brisket to fit into a 3 1/2- or 4-quart crockery cooker.  Place meat in crock pot.  Pour remaining liquid over brisket.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

For sauce, in a small saucepan combine the 1/2 cup reserved liquid, catsup, brown sugar, and butter.  Heat and pass sauce with meat.

Pioneer Woman's Meatball Subs

I made these last night and they are so delicious and so easy! They are one of Brad's favorites.

Ingredients:
1 pound 93% lean ground beef
1/2 cup bread crumbs (Panko or plain will work)
1 clove minced garlic
1/2 tsp. salt
Freshly ground black pepper
1/2 cup milk
1 Tbsp. olive oil
1/2 medium onion, diced
1 jar marinara sauce of your choice (I use olive oil and garlic)
Hoagie rolls of your choice (I use whole wheat)
Cheese of your choice (I use 2% shredded mozzarella or provolone slices)

Instructions:
Mix meat with bread crumbs, garlic, salt, pepper and milk. Knead together with hands. Roll into heaping tablespoon sized balls.

Heat the olive oil in a large skillet over medium heat. Add onions and cook for about 1 minute. Add meatballs in between the onions and brown for a minute or two.

Pour jar of marinara over the top, shake pan gently to mix.

Put a lid on it and allow to simmer for 20 minutes.

Serve on warm hoagie rolls (you can broil them with butter for a couple minutes if you want) with cheese. YUM!

Reuben Sandwiches

My mom and I threw these together tonight and they were A-M-A-Z-I-N-G! Oh my gosh, the best thing I have eaten all week. If you like pastrami, and actually even if you don't, you should try them! So good. Tasted very similar to Chompie's Reuben!

Measurements don't need to be exact.

Ingredients:

• 8 slices marble rye bread (I used fresh bread from the bakery section)
• Butter for spreading
• 1/4 cup thousand island dressing (can also use spicy mustard if you prefer, as did my picky husband)
• 3/4 pound thinly sliced deli pastrami (Boar's head if available)
• 4 slices swiss cheese ( also used Boar's head)
• 1 cup sauerkraut

Instructions:

Heat pastrami in a non-stick skillet on medium heat for approximately 5 minutes until warmed through and sizzling, remove from heat and place in a bowl, cover to keep warm.

In the same skillet heat sauerkraut until warmed through, remove from heat.

Spread each slice of bread with a thin layer if thousand island dressing. Place a pile of pastrami on 1 slice of bread then top with sauerkraut, swiss cheese, and second slice of bread. Thinly spread butter on the outside of each sandwich.

Heat a large skillet over medium heat. Grill until each side is golden browned and the cheese is melted. Cut in half and enjoy!

My mom made homemade french fries with these. Not the healthiest dinner, but we have to have a little fun sometimes! You would have thought Ben was in heaven =)

Beef Medallions with Garlic Mashed Potatoes

Best meal we have made since getting married!  It was so yummy that I actually cleaned my plate.  I chose to also make green beans and slice up some French bread, but you could add a different veggie and/or leave out the bread...the beef is the star of this meal!

My recommendation is to make the medallion sauce first to allow it to chill (see instructions) while you make the potatoes. You can also make the medallion sauce the night before!  I would also recommend halving the mashed potato recipe, unless you want leftovers.  :)

Garlic Mashed Potatoes with Chives (makes 6 servings) 

Ingredients:

• 1 head of garlic
• 1 tablespoon olive oil

• 2 1/2 pounds red-skinned potatoes, peeled, cut into 1-inch pieces
• 1/2 cup whipping cream
• 1/4 cup (1/2 stick) butter
• 2 tablespoons sour cream
• 1/4 cup chopped fresh chives

Instructions: 

Preheat oven to 425°F. 

Cut top 1/4 inch off head of garlic to expose tops of cloves. Place in small baking dish. Spoon oil over; sprinkle with salt and pepper. Cover dish tightly with aluminum foil. Bake until garlic cloves are tender, about 45 minutes. Squeeze garlic cloves from skins and mash in small bowl.

Cook potatoes in heavy large pot of boiling salted water until very tender, about 18 minutes. Drain; return to pot. Stir over low heat to allow excess water to evaporate. Add whipping cream, butter, sour cream, and roasted garlic and mash together. Season to taste with salt and pepper. Stir in chives and serve.

Beef Medallions with Cognac Sauce (makes 2 servings)

Ingredients:

• 2 tablespoons (1/4 stick) unsalted butter 
• 1/4 cup chopped shallots
• 1 teaspoon (packed) brown sugar
• 1 cup canned low-salt chicken broth
• 1/2 cup canned beef broth
• 1/2 cup Cognac or brandy
• 1/4 cup whipping cream

• 2 4- to 5-ounce beef tenderloin steaks (each about 1 inch thick)

• Fresh chives
• 
  

Instructions:

Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots and sauté until tender, about 4 minutes. Add brown sugar; stir 1 minute. Add chicken broth, beef broth and Cognac. Simmer until sauce is reduced to 1/2 cup, about 20 minutes. Add cream. (Can be made 1 day ahead. Cover; chill.)

Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates. Add sauce to skillet; bring to boil, scraping up any browned bits. Season to taste with salt and pepper.

Slice steaks; fan slices on plates. Top with sauce and garnish with chives.