Truly their are no words for how absolutely divine this dish is! I would hands down say this is one of my favorite meals. Years ago my family and I went to Florida and ate at this amazing italian restaurant and you ordered everything family style. The portions were huge and we ended up giving the table next to us half our meal! The one dish I remember, and have never had or seen before, was this amazing shredded beef wrapped up in a homemade pasta with a cream sauce. It melted in your mouth, you could cry it was that good…so anyway I was trying to recreate that here:) The day before I had made french dips in the crock pot. Here is the website for that recipe from my friend the Country-cook. http://www.thecountrycook.net/2011/05/beef-dip-sandwiches.html If you haven’t tried these be careful they are addictive, and a cinch to make. I had the left-over beef and thought… “well here goes nothing!!!” You could use really any left over beef from your slow cooker
Take your shredded beef, a package of mushrooms, a nice big dab of butter, kosher salt, fresh black pepper and thyme. Saute on med- high heat.
Now its time to boil that lovely pasta
I get this at Trader Joes and I love it. It’s called pappardelle. YUM!
Okay so now we just have to add a cup of heavy cream….It’s not like we eat this everyday right?:) Simmer on low until your ready for your pasta.
Take your pasta directly from boiling water and add to your saute pan. Now get ready for yet another cup of heavy cream….and a handful of shredded parmesan cheese.
Seriously, just the smell will make you crazy. Salt and pepper to taste and add some fresh thyme to finish it off. Don’t cook too long on the stove or you”ll end up with too thick of sauce. Now for the best part.
Plate and serve!!! Enjoy Friends!!
As many of you may know I am a lover of sandwiches…all kinds big and small. I always say a sandwich isn’t worth eating unless its messy and with every bite you are wiping your mouth with a napkin….yum!
So tonight I made open-faced tuna melts….
Use whatever bread you like, but tonight we had a big loaf of fresh french bread. Slather on some mayo and some kosher salt and some pepper. Pre- heat oven to 350.
If your lucky enough to have a pantry full of fresh canned tuna, well then of course use it!! Or some regular old albacore from the store in a can works too. I used 2 cans of freshly canned albacore tuna, 2 ribs celery chopped finely, 2 green scallions chopped, a big pinch of kosher salt and pepper, about a cup or so of mayo, and for the mustard I just squeeze in a few good sized dabs. Then add a couple of kosher dills or home canned pickles chopped ( not sweet) And just a little white onion finely chopped. Stir…
Then add a slice of Swiss cheese, or again whatever suits your fancy. One nice slice of tomato, some red onion and salt and pepper with a nice little splash of extra virgin olive oil. Get ready for some bubbly cheesy goodness…
Put in the oven until cheese is melted!! Dinner or lunch is served. This was so good, the bread was nice and toasty and the cheese melted right into the tuna. Smiling with every bite. This was so fast and simple, yet so beautiful and delicious! My favorite kind of meal.
And if you have any left overs ….
I made a mini version for the next day. Little par baked ciabatta rolls were the perfect size and I just scooped out what was left and added a Kraft single to this one….a little dark secret of mine…processed cheese…shh don’t tell:) They were kinda of amazing…Enjoy!!!
I have not been spending much time in the kitchen lately. Sad but true. Something about being pregnant has left me with little to no desire to cook!!! But I have realized that we cannot simply live off of take out and sandwich’s….With that being said, I am making EASY and FAST delicious meals so….enjoy!
Take 1 small shallot chopped, and 1 handful of pine nuts and saute in a little olive oil salt and pepper, then add about a half a stick of butter to your pan and melt. Add 1 cup of cream and let melt all together. Now turn off heat and get some water boiling. Oh and add a pinch of nutmeg to that sauce:)
I bought some organic broccolini from Costco the other day and thought to add some to my pasta. So I cut the ends to make them more of a bite size and then put a big handful of them into my boiling water, just boil until tender you don''t want them to soft since they will cook in your sauce:)
Now add the broccolette to your sauce and cook on med-low heat. Add your fettuccine or I used a basil garlic fettuccine I found at trader Joe's and boil until cooked.
Now to your pan add your pasta....
Then add a cup of shredded Parmesan cheese....
Finally add 1 more cup of heavy cream:):) Mix all the goodness together and once its looking perfectly combined ..add a bit of salt and pepper and then...
Much, much better then take out...
I rarely ever make this, but when I do I want to make it right. Take my time in the kitchen and cook it slow and low:) And today I had this incredible craving for good old spaghetti and meatballs! My house smells amazing and I’m ready for dinner and its only 3pm…I have a couple of hours of waiting but it will be worth it….So you want to start this around 3 if you eat around 5 or 6 ish….
1package ground beef, half package ground pork sausage, 2 eggs, 1cup parm, 2 cups italian bread crumbs, 3 tablespoons heavy cream, some fresh thyme, salt & pepper,1 small white onion finely diced, 1 glove garlic diced.
Wait there's more! 2 pinches of red pepper flakes, 3-4 dashes of dried oregano, basil, garlic powder,onion powder, and I think that's it. This is why I started this blog. So that I would be forced to write down my recipes, because I always forget what I did the next day:)
Okay time to form into little, or more like medium, meat balls.. Now take your saute pan or dutch oven and drizzles a good amount of extra virgin olive oil in the pan. Get your oil to a med high heat and add a sprig of rosemary and thyme to your oil. Be careful the thyme spits! Add your meat balls to the hot oil and cook about 4 mins per side, you want a nice golden crust.
Set meat balls aside and discard oil from pan, add a couple dabs fresh extra virgin olive oil to same pan and saute 1 small onion finely chopped along with 1 glove of garlic, salt and pepper. Now if you have any home canned tomato sauce this is the time to use it! 1 can tomato sauce and 1-2 cans stewed tomatoes, now add a big heaping tablespoon of tomato paste and stir on med- high heat.
Add your meat balls back into the sauce and simmer on low for about 2 hrs..you can add some fresh thyme if you like.
Now that your house smells amazing and your tummy is grumbling and you could care less about the salad or bread, this would be the time to get your water boiling and drop that pasta!
While your pasta is cooking cover the meat balls with a lid. For some reason this just makes them juicier...
Need I say more??
Yum...make these and you will be pleased...I promise.
Okay last picture, I was proud...Happy Holidays!! Merry Christmas!!!
Wow! I can’t believe its been so long since I have posted anything!!! Sorry to any of you that actually read and look forward to my posts. Truthfully I am just coming to the end of my first trimester and still have no big desire to cook!! What in the world! I am hoping to get my mojo back soon so that I feel like me again. ( well kinda of me) In the mean time here is a recipe I made up a while back and never got around to posting it. These are so good. Not very holiday-thanksgiving type food but a great weeknight meal:)
I used fresh sturgeon that my sister gave me. Any white meaty fish will do. Saute fish in a little oil, salt. pepper, cilantro, frozen corn and a squeeze of lime juice.
You don't want to cook too long just until cooked through. I would say about 5 mins maybe less on med- high heat.
Chopped red onion, cherry tomatoes, cilantro and lime. And you just HAVE to fry your corn tortillas..I promise its worth the extra step. In fact I think it makes this taco.
Just heat oil in a small pan on high heat and well, fry....
Now assemble....top with, can you guess??? Sour cream and srirachi sauce.
Seriously like perfection....you'll need three....because their small little tacos...
Told you they were small...:) Enjoy!!!
Wow, I’m not really sure how to explain this burger…but let me try. Amazing, delicious, rich and very filling. In fact I wouldn’t even serve this with anything else. I typically can’t finish a whole hamburger, but with this one I somehow managed! Of course afterwards I swore I would never eat anything ever again…:) And, oh my, if you’ve never had a deep fried pickle you are really missing out on something wonderful!!
It's not called a butter burger for no reason! Heat a tab of butter in your fry pan.
No matter what type of burger I make I always salt and pepper the beef and then add 4 big dabs of worchestershire sauce. Mix with your hands and form patties, add to butter in pan and cook on med heat for about 5 mins then flip and cook on the other side.
While your burgers cook nice and slow, slice up some dills..preferably spicy home canned:) Whatever your favorite kind of dill is. Then the key is in the batter. The batter I buy is called Pride of the West all purpose fry mix.
I use 1 cup mix to 1 cup water, or if you happened to have a good beer on hand that would work beautifully. Now deep fry in some vegetable oil until golden brown.
Now please try one:) Oh I almost forgot, make some ranch dip. 1 package of ranch dressing mix, 1 cup mayo, 1cup milk. Mix together and add 1 clove garlic minced, 1 tablespoon horseradish sauce and salt and pepper. Mix well and refrigerate for about 5. Now try a fried pickle dipped in ranch!! YUM:):)
Okay so here we go, once your burgers are about done, add some cheddar cheese to them and let melt in pan. Once they're melted remove from pan and toast or sear your buns. I just add the buns to the same pan and let them heat a bit. Assembly time..mayo of course, shredded lettuce of course, thinly sliced white onion of course, and yes fried pickles, 2 to be exact!!
Don't forget to add a dollop of your ranch....right on the top.
Well, what do you think???
Only one thing left to do....EAT.
Yes I know, pot roast? Boring, old, been done many times before pot roast. This simple boring old meal gets me every fall. The cooler temps and the rain mean some favorite fall classics. Yes I like that ,a classic. I know a lot of different people have a favorite pot roast and I have one favorite that is for the slow cooker and one favorite that is for a dutch oven. Today’s post is for your slow cooker. There is just something about making your meal in the morning and smelling it cook all throughout the day. I have fallen in love with classic pot roast and I hope you do to!! Here’s my version…
This is a beef chuck roast. Salt and pepper generously and pour a good amount of extra virgin olive oil in a hot pan. Brown both sides and set in your slow cooker.
Now add 1 sliced white onion, carrots, 2 cloves fresh garlic smashed, and 5-6 russet potatoes cut in half.
Now for the seasoning. 1 beef boulion cube, 1 can of cream of mushroom soup, 1 packet of onion mix, 1 handful of fresh chopped parsley and finally 1 rosemarry twig. Mix together and turn cooker to low. Cook for several hours, or until dinner!! I would say no later then 9am- til 5-6 pm. The beauty about your slow cooker is that really know you don't have to worry about Whats for dinner??:) So take some time for all the other things you need to get done...like...
Spending the weekend at my parents beach house. No fuss dinner and mama gets to relax!!
Finding all different types of creatures!!
After having a wonderful day relaxing with the fam...
I just love coming home to this sweet little beach cottage!! And what's that amazing smell??? I could smell it before I even turned the key! By the way what do you think of my parents cozy new beach cottage? I just love it!
So the most important part about this roast, what makes this so amazing, is the finishing touches…You absolutley must add a big dollop of sour cream right on top. ( of course add some butter to the potatoes) Then when you thought this couldn’t be any more scrumptious you add the canned jalapeno!!! Slice it up and eat with every little bite. Seriously my mouth is watering just writing this post. If you don’t have canned jalapenos then go and buy a good brand, I promise you won’t be sorry and most likely will never eat a pot roast any other way, I sure haven’t!! Enjoy!!!
I have so been craving some fall comfort food!! I have been decorating for fall, and just getting so excited for pumpkin patches, leaves falling off the trees, and candle lit dinners. You name it, fall+ me =love and happiness!!
So since I had taken out a rump roast the night before I thought that today was going to be the perfect time to make it…even though I had never in my life actually made anything called a rump roast:) So I searched online to see if anything looked like a keeper…nope. Plan B…what’s in my fridge?! Honestly I always have fun when I start to create fun new recipes. Its exciting to see, in the end, if all your hard work actually paid off. Tonight, rest assured it did!! This is fall comfort at it’s best….
First thing, take your roast out and let sit at room temp for at least an hour. Salt and pepper. Take 1 -2 garlic gloves and slice thin, make slits all over your roast and insert the slices of garlic into the roast, drizzle with olive oil. Place roast in roasting pan and add some carrots, 1 white onion sliced, a handful of sliced white mushrooms, a handful of fresh chopped parsley and finally 1 beef bouillon cube smashed until crumbly. Then add 1 packet of mushroom gravy and 2 cups of water. Give everything a little stir and then add a couple good dabs of worsteshire sauce on the top. Put in a 350 degree oven and let cook for 2 hours.
Now is a good time to head outside and get some chores done:) Like getting to know some new members of the family.
And picking enough apples for Parker, pies, the sheep....and the chickens..
Going on walks...and taking sweet pictures...
Wow its been 2 hours already?! You should just smell the aroma in my house right now. This is what I love coming home to!!
Okay, time to get everything together. So remove the meat and vegetables and set aside. While your meat rests you need to make your pan gravy! Take the same pan you roasted your meat in and put it on your burners, set to med- high heat.(Or if you can’t use the same pan just get a saute pan) There should be plenty of juice from the roast left over in the pan. To that, add about a 1/4 cup or so of flour and whisk. Then add about 2 cups of beef stock, whisk. Keep on whisking until your gravy is just right.
Oh so beautiful!!!
My idea was just this, family style. Of course I wanted to get a prettier picture but by the time its on the table my guys are ready to dig in and truthfully so was I.
Get whatever sides that suit your fancy, pretty much anything goes great with this roast! My weakness is mashed potatoes and my husbands is corn so they’re ya go.
So, so good. Just what I needed..
Dig in my friends!! And happy fall!!!
I have been working out for 2 whole days!! Getting ready for a fun race my sister talked me into.. I know hard work, so when I came home from a 3 hill climb walk I was of course thinking about food!! What to make for lunch? Hmm, this or that? What about grilled chicken tenders with Herbs d Provence?? On a really yummy, chewy, perfect for grilling kind of bread?? Oh and what about adding brie and prosciutto?? Heirloom tomato’s straight from my friends garden?? What else do I have in my fridge??? Yes! Arugula, red onion, I was on a role, and this sandwich turned out perfect. Which is why I must share it with you!!!
Okay it's simple, take your chicken breast or tenders and sprinkle with salt, pepper, a few dabs olive oil, and finally a few generous sprinkles of Herbs d Provence. Grill on med high until chicken is cooked through. Don't forget to dab some olive oil on your bread and put it on the grill right before your chicken is done. Then take your bread and spread some mayo on. Take your sliced brie and put on one side of the bread then add your sliced red onion, arugula, tomato slices, and a big slice of prosciutto to the other slice...add your hot chicken to the side with the brie on it....
Now put this all together and just enjoy one bite at a time...it was so incredible
I will say I put 2 slices of brie on each piece and one would have been plenty, unless of course you love cheese, then it was perfect. So you decide, either way you will be
Very, very ...