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Hawaiian Chicken with Pineapple and Brown Sugar

March 20, 2021 //
0

This recipe includes sweet pineapple and a tangy sauce that enhances seared, moist chicken. I used a fresh pineapple that was very ripe. If you can’t find a fresh one or don’t want to master cutting one up, canned pineapple will work just fine. This is a great, family approved dinner that is served over rice.

Dinner does not need to be boring or ho-hum. Creativity is the key to this easy, family dinner!

Hawaiian Chicken with Pineapple and Brown Sugar

Ingredients:

3 pounds chicken tenders, cut into 1/2″ pieces

Salt and ground pepper

3 TBSP canola or vegetable oil

1/4 cup butter

1/3 cup ketchup

1/4 brown sugar

2 tsp cornstarch

1/4 cup vinegar

3 TBSP soy sauce

1/3 cup pineapple juice

1 1/3 cup fresh pineapple, cut into chunks or 9 ounce can crushed pineapple such as Dole or Signature

Sesame seeds and chopped green onions (enough to garnish each serving)

Rice, steamed and ready to serve

Directions:

  1. Preheat oven to 325 degrees F.
  2. Cut chicken into 1/2″ pieces. Season with salt and ground pepper. Set aside.
  3. Melt butter in a large saucepan over medium heat. Stir in ketchup and brown sugar. Mix thoroughly until the brown sugar is dissolved. Then, lower heat.
  4. In a small bowl, whisk cornstarch and vinegar until thoroughly mixed and smooth. Add it to the saucepan whisking consistently. Then, add in 1/2 tsp salt, soy sauce, pineapple juice and chunks of pineapple. Cook until thickened and bubbly, about 3 – 4 minutes.
  5. In Dutch oven or large sauté pan, heat oil on medium high. Add the chicken and sear until lightly browned about 3-4 minutes.
  6. Pour the pineapple mixture over the chicken and mix until it is incorporated thoroughly.
  7. Put the Dutch oven or large sauté pan in the oven or you can add the chicken and pineapple to a buttered casserole dish if you prefer. Cook for 35 to 40 minutes until the sauce is bubbly.
  8. Remove from oven and serve over white rice (or any rice of your choice). Garnish with sesame seeds and green onions.

To complete the meal, I included pot stickers, sautéed sugar peas with garlic and the remaining slices of pineapple.

Enjoy! XOXO Jill

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Categories #Chicken, #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, Hawaiian, Hawaiian Chicken, Pineapple

Red Wine Braised Short Ribs

February 23, 2021 //
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When I make this recipe, I think of my aunt. Her dad was a chef and she said this was one of her favorite meals that he made. It is no wonder since beef short ribs are fall-apart, tender with rich flavor since they are braised for several hours in a red wine sauce.

Short ribs are a meaty cut of beef but can also be fatty. This is the reason they need to be prepared properly — seared first on all sides and then cooked long and slow. The recipe also calls for ‘soffritto’ the Italian word for the vegetable flavor-base of onions, carrots, celery and garlic, diced small. The soffritto is sautéed until slightly brown and then tomato paste added. They are finished in a covered pot with the seared beef on low temperature while cooking in the red wine and broth liquids. Your kitchen will be aromatic with the wonderful flavors as the ingredients begin to blend.

This is pure comfort food but can also be an elegant dinner party entrée. It does take many steps and several hours to make but it is worth it in the end and will become a family favorite!

Red Wine Braised Short Ribs served over Cauliflower Mash

Red Wine Braised Short Ribs

Ingredients:

6 – 8 beef short ribs

Salt and ground pepper

3 TBSP olive oil

3-4 garlic cloves, minced or smashed

1 large onion, chopped

3 celery ribs, chopped

2 carrots, chopped

3 TBSP tomato paste

2 cups dry red wine (your choice, I prefer Cabernet Sauvignon, Burgundy/Pinot Noir or Zinfandel)

3 cups beef stock or broth

3 sprigs thyme

3-4 bay leaves

2 TBSP all-purpose flour

1 TBSP heavy cream

Handful of parsley chopped for garnish

Directions:

  1. Sprinkle beef with salt and ground pepper on both sides. Let rest for about 30 minutes at room temperature.
  2. Heat oil in a large pot or Dutch oven over high heat. Once a drop of water dances on the surface, add the 4 beef ribs to the pan. Brown 5-7 minutes on each side. Remove and repeat with remaining ribs. Place the seared beef ribs on a plate and set aside.
  3. Turn down the heat to medium, add the onion and garlic to the pot and cook about 3 to 4 minutes.
  4. Add the carrots and celery. Cook for another 5 minutes until softened.
  5. Add the tomato paste and blend, cooking for another 2 minutes.
  6. Add the wine, stock, thyme and bay leaves. Blend the mixture completely until the tomato paste is dissolved.
  7. Return the seared beef ribs to the pot and nestle into the liquid.
  8. Cover with the lid and cook on the stove top for up to 2.5 hours, or until the meat falls apart from the bone.
  9. Remove the beef ribs carefully from the pot to a cutting board. Cover with foil to keep warm.
  10. At this point, you can either strain the liquid in the pot pressing the juice out of the vegetables and then discarding them; returning the liquid back to the pan. Or, keep the vegetables (as I do) and proceed in thickening the sauce.
  11. To thicken the sauce, add the flour and heavy cream in a small bowl and mix until the flour is completely dissolved. Then, add a spoonful of the cooking liquid from the pan to the bowl to blend and heat up the flour mixture. Add this to the vegetable mixture and stir until combined thoroughly. Bring the mixture to a simmer for about 3-5 minutes.
  12. Place the beef on a serving platter or directly into individual serving bowls. Spoon the vegetable sauce over. Garnish with chopped parsley.

Normally, I’d serve this over mashed potatoes or polenta but to keep it low carb I used Cauliflower Mash instead. Whatever you choose, it will be delicious!

Enjoy! XOXO Jill

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Categories #Dinner For Two, #Entertaining, #Family Dinner, #Main Dish, #One Pot Dinner, Comfort Food, Elegant Main Course, Low Carbohydrate, Sunday Dinner

Chicken and Andouille Sausage Gumbo

February 17, 2021 //
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My love affair with New Orleans, Baton Rouge and Mardi Gras began over 25 years ago. Living in the South, while going to LSU, cemented my appreciation of Cajun, Creole and Southern cooking. I learned to make a proper Roux for etouffee and gumbo; throw a “crawfish boil” feast; Cajun-inject a fried turkey for a “Death Valley” football tailgate; and recreate every Tigerland Jell-O shot I remember.

Southern culture is second to none with rich music, hospitality and food. I will forever be a “Tiger” at heart — bleeding purple and gold — and a Southern/Comfort food aficionado. Even though, Fat Tuesday came and went for another year, this Chicken and Andouille Sausage Gumbo can be made any season. You can also add or substitute the chicken with shrimp, crawfish or crab. The key is to ‘perfect’ the Roux, which means patience is your guide!

Laissez les bons temps rouler!

Chicken and Andouille Sausage Gumbo

Ingredients:

1 onion, diced

1 green pepper, diced

3 ribs of celery, diced

1 cup canola oil

1 cup All-Purpose flour

1 1/2 lbs Andouille sausage, diced

8 to 10 boneless chicken thighs (dark meat adds much more flavor and do not recommend chicken breasts)

4 TBSP Creole seasoning such as Tony’s Creole Seasoning, Zatarain’s, or my favorite Slap Ya Mama (my kids bought it for me)

2 cups fresh okra sliced (optional — I do not like it, which means I leave it out)

3 TBSP garlic, minced

6 cups chicken stock (save the chicken stock from the thighs when you cook them in the oven)

3-4 bay leaves

2 TBSP Worcestershire sauce

Hot Sauce to taste such as Crystal or McIlhenny Tabasco

Cooked white rice, enough for 10 servings

Diced green onions for garnish

Directions:

  1. Dice the onions, celery and bell pepper — a.k.a. the “holy trinity” or “mirepoix.” Mix together and set aside.
  2. Brown the diced Andouille sausage in a large fry pan or Dutch oven over medium high heat. Remove once browned, but reserve the sausage grease to add to the roux.
  3. Add the chicken thighs to a baking dish or pan. Sprinkle each piece with salt, ground pepper and Creole seasoning. Bake at 375 degrees F for 25 minutes. Once finished, pour the chicken broth into a glass bowl. Set aside both the broth and chicken until each is cool. Once the chicken is cool, you can shred or cut it into pieces.
  4. Begin making the roux, which will take about 25 to 30 minutes. The goal is a mixture that is the color of chocolate. Add the canola oil to a Dutch oven on medium heat. When the oil is hot (sizzles when you add a drop of water) slowly begin adding the flour 1/8 cup at a time. Each time you add 1/8 cup, whisk the oil and flour thoroughly to dissolve. You will only whisk continuously with each new addition of flour. Then, you’ll need to rest a minute or two before adding in the next portion. Continue this until you add all the equal portions of flour.Yes, you will need patience!
  5. Once the roux is dark enough, turn down the heat to medium low. Add in the sausage grease, remaining seasonings and the onions, celery and bell pepper. Cook, stirring often for about 20 minutes until the vegetables are tender.
  6. Add the okra, cook for another 3 minutes. (Skip this step if you leave it out like I do.)
  7. Add the sausage. Stir the mixture until thoroughly combine.
  8. Add the chicken stock from both the chicken thighs and any additional you’ll need to make 6 cups. Add the garlic.
  9. Bring the mixture to a boil. Then, lower it to a simmer and cook for 2 hours, stirring occasionally.
  10. About 10-15 minutes before you’re ready to serve, add the cut up chicken to the pot. Then, add the Worcestershire and hot sauce, if using.
  11. To serve, place the cooked white rice on the bottom of each bowl. Add a large soup spoonful (or two) of the gumbo mixture over the rice. Garnish with green onions.
Creole Seasoning and Hot Sauces

Enjoy! XOXO Jill

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Categories #Entertaining, #Main Dish, #One Pot Dinner, Cajun, Comfort Food, Gumbo, Recipe for a Crowd, Soup, Southern Dinner

Homemade Mac and Cheese (Vegetarian)

February 15, 2021 //
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Mac and Cheese is a comfort food that both children and adults enjoy and there are so many variations to make! Earlier this year, I posted my Lobster Mac and Cheese recipe that I learned to make while living in New England. Today, I’m posting a recipe for a basic homemade Mac and Cheese that our kids request often. It is super easy and loaded with Gruyere, that is a Swiss or Alpine-type cheese making it both sweet and slightly salty, and Cheddar that gives it a sharp, tangy flavor. Topping the macaroni with the Ritz Cracker crumble puts this recipe over the top making it a family favorite.

Homemade Mac & Cheese (Vegetarian)

Ingredients:

1 pound elbow macaroni or cavatappi pasta (which means corkscrew in Italian)

1 quart milk

1 stick unsalted butter, divided plus 1/4 cup melted butter

1/2 cup flour

4 cups Gruyere cheese, grated

2 cups extra-sharp Cheddar cheese, grated

1/2 tsp ground black pepper

1/2 tsp nutmeg

3/4 cups Ritz Crackers, about 17-18 crackers crumbled

Directions:

  1. Preheat oven to 375 degrees F.
  2. In a large pot of boiling salt water, add a drizzle of oil. Add the macaroni and cook according to the directions on the package, usually 7-8 minutes. Drain well. Set aside.
  3. In a small saucepan, heat the milk on medium to low heat until hot but not boiled.
  4. In a large saucepan over medium to low heat, melt 6 TBSP butter. Add the flour. Cook for 3 minutes, stirring with a whisk. While whisking, add the hot milk and cook for 3-4 minutes until thickened and smooth. Turn off the heat, add the Gruyere and Cheddar cheeses, 1 tsp salt, pepper and nutmeg. Combine thoroughly. Add the cooked macaroni and stir well.
  5. Pour the macaroni mixture into a 3-quart baking dish.
  6. Melt the remaining 1/4 cup butter and combine thoroughly with the crushed Ritz Crackers. (I place the crackers in a plastic bag and use a rolling pin to crush them beforehand.). Sprinkle the cracker mixture over the macaroni. Bake for 30 to 35 minutes, until the cheese is bubbling and the top of the macaroni is browned.

I served this with Oven-Baked Baby Back Ribs and Corn Muffins for a true Southern dinner that everyone thoroughly enjoyed!

Enjoy! XOXO Jill

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Categories #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, Comfort Food, Football Food, Mac n Cheese, Recipe for a Crowd, Southern Dinner, Sunday Dinner, Vegetarian

Baked Cheesy Meatballs (Low Carb/Keto/Gluten-Free)

January 31, 2021 //
1

We have a house of teen and young adult children, which means I try to be creative in our low carbohydrate meal options. My goal is delicious dishes that are not boring or repetitive for any of us. This Baked Cheesy Meatball recipe fits all requirements. It is a cheesy topped casserole with a tangy, sweet tomato sauce that couldn’t be easier to make or more delicious.

Baked Cheesy Meatballs (Low Carb/Keto/Gluten-Free)

Ingredients:

1 cup onion, chopped

4 garlic cloves, smashed or minced

4 TBSP olive oil

1 pound extra-lean ground beef

1 pound Italian Sausage

1/2 cup seasoned Keto breadcrumbs, almond flour or Gluten-Free Panko such as Aleias

1 cup grated parmesan cheese

1/2 cup and 1 TBSP parsley, finely chopped

2 large eggs

1 TBSP fresh chopped basil, rosemary, thyme and/or oregano

Salt and ground pepper to taste

2 cups tomato sauce such as Yo Mama’s Foods Keto brand, Cento Tomato Sauce or Barilla Vero Gusto Sauce

3 cups shredded mozzarella cheese

Directions:

  1. Preheat oven to 400 degrees F with rack positioned in the middle. Butter or spray a casserole dish. Set aside.
  2. In a medium skillet, add olive oil over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and sauté for one more minute. Set aside.
  3. In a large bowl, combine the ground beef, Italian sausage, breadcrumbs or panko, parmesan, 1/2 cup parsley, eggs, fresh herbs, salt and ground pepper to taste. Then, add the sautéed onions and garlic. Combine all ingredients thoroughly. (I use my clean, washed hands to kneed the mixture and combine completely.)
  4. Use a spoon to scoop out enough meat to make 1 1/2″ round balls. You can also use a cookie scoop but I like to form them in my hands and roll into balls that are all the same size. Place the meatballs in the prepared casserole dish. This will make about 25 to 30 meatballs.
  5. Bake them for 15 to 20 minutes until fully-cooked and brown. Remove from the oven and drain the grease.
  6. Then, top the meatballs with the tomato sauce and shredded cheese.
  7. Place the casserole dish back in the oven and cook for 5 additional minutes until the cheese is fully melted.
  8. Garnish with the remaining parsley.
Meatballs Ready to Bake!

This serves 6. I added a side of steamed broccoli. The kids got to top these delicious Baked Cheesy Meatballs over a bed of pasta. You can also add a side salad for a complete meal.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Gluten Free, #Italian, #Main Dish, #One Pot Dinner, Gluten Free, Italian, Keto, Mozzarella, Sunday Dinner

Tuscan Kale and Vegetable Soup with (or without) Italian Sausage (Vegetarian / Vegan /Gluten-Free/Keto)

January 26, 2021 //
2

This Tuscan Kale and Vegetable Soup is a colorful masterpiece of flavor and healthy, farm-fresh ingredients. The vegetable choices and selections for this soup are endless. I used Tuscan kale, summer squash, carrots, green beans, mushrooms, tomatoes and Italian sausage with a dash of flavorful fresh herbs.

This can be a delicious low carb (Keto) meal. Or, if you leave out the Italian sausage it can easily be Vegetarian or if you use a meatless sausage option a scrumptious Vegan dish.

I was even successful in having our kids try and like it!

Tuscan Kale and Vegetable Soup with (or without) Italian Sausage

Ingredients:

3 TBSP olive oil

1 small onion, chopped

4 garlic cloves, minced

12 ounce package Italian Style Sausage Links such as aidells, chopped or sliced into bite-size pieces (this can be omitted for a Vegetarian recipe or you can use a meatless sausage such as Beyond Meat/Beyond Sausage for Vegan)

1 yellow summer squash, chopped

1/2 cup carrots, chopped

1/2 cup mushrooms, chopped

12 green beans, cut in thirds

14.5 ounces Diced Italian Recipe Tomatoes such as S&W (for this recipe I only used half the can or 7 ounces to lower the sugar content)

6 cups vegetable broth (some extra to add if needed)

Fresh thyme and rosemary, chopped making about 2 TBSP

Salt and ground pepper to taste

2 cups Tuscan kale, chopped

Parmesan cheese to sprinkle on the soup

Handful of parsley, chopped to add as garnish

Directions:

  1. In a large soup pot or Dutch oven, heat the olive oil and then add the onion. Cook about 3-4 minutes. Then, add the garlic and cook another minute.
  2. Add the chopped Italian sausage and cook until slightly browned about 4 to 5 minutes (eliminate this step for a Vegetarian or use the meatless substitute for a Vegan twist).
  3. Next, add the chopped vegetables — squash, carrots, mushrooms and green beans — into the pot, stirring and cooking another 6-7 minutes until the vegetables begin to soften.
  4. Add the tomatoes and cook an additional 2 minutes. Then, pour in the vegetable broth and bring to a boil.
  5. Reduce the heat to a low simmer. Add in the fresh seasonings, stirring to combine.
  6. Add the Tuscan kale stirring to combine. Then, cover the pot with the lid for about 10 to 12 minutes. This will allow the kale to wilt on low temperature.
  7. Season with salt and ground pepper to taste. You can add more broth (heated in the microwave) if needed since some of the liquid will evaporate during the cooking process. Some people like less broth; I like more.
  8. Serve in bowls topped with Parmesan cheese and a garnish of parsley.

Note: You can add 1/4 cup of heavy cream to the soup mixture when you add the kale. This will make the base slightly creamy and extra delicious. My step-daughter boiled rigatoni noodles and added it for a creative addition.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Gluten Free, #Main Dish, #One Pot Dinner, #Vegan, Italian, Keto, Soup, Tuscan Kale Vegetable Soup, Vegetables, Vegetarian

Broccoli Cheddar Soup (Vegetarian, Vegan, Gluten Free and Keto)

January 9, 2021 //
0

Broccoli Cheddar Soup is one of our kids favorite things from Panera Bread. It is an easy, quick soup that can be made to suit any Vegetarian, Vegan, Gluten-Free or Keto lifestyle. I made a large pot of Broccoli Cheddar Soup today. We will eat some now and freeze some for another cold, winter day. My recipe below includes the Vegetarian ingredients first and Vegan ingredients second.

Broccoli Cheddar Soup (Vegetarian, Vegan, Gluten Free and Keto)

1 TBSP regular, salted butter or Miyoko’s Creamery Cultured Vegan Butter

1/2 onion, chopped fine

2 celery stalks, chopped fine

1 carrot, chopped fine (I like the carrots smaller than matchsticks)

3 garlic cloves, minced

1/4 cup regular, salted butter, melted or Miyoko’s Creamery Cultured Vegan Butter

1/4 cup all-purpose flour or 3 TBSP Bob’s Red Mill Organic Coconut Flour (gluten free)*

2 cups regular whole milk or milk substitute such as Almond Milk, Rice Milk, Coconut Milk (your preference)

2 cups chicken stock or vegetable stock (for Vegetarian)

1 1/2 cups coarsely chopped broccoli florets

2 1/2 cups shredded sharp Cheddar cheese such as Kraft or Violife Cheddar Shreds

Salt and ground pepper to taste

Directions:

  1. Add 1 TBSP butter in a heavy pot or Dutch oven on medium heat until it melts. Add the chopped onion, celery and carrots and cook about 6 minutes until the onion is translucent. Add the garlic and sauté for another minute.
  2. Melt 1/4 cup butter in a microwave dish. Let cool. Add flour and stir until incorporated. Then, add this to the vegetables that are sautéing and stir until completely mixed. Cook about 3 to 4 minutes to cook off the flour flavor.
  3. Gradually begin pouring the milk into the flour mixture while whisking continuously. Then, stir in the broth and continue whisking. Bring to a simmer and cook about 20 minutes until the sauce thickens.
  4. Add the cheese into the vegetable mixture until it melts completely. (Other recipes add the cheese after the broccoli but I reverse the order to keep the broccoli from overcooking.)
  5. Add the broccoli to the mixture and combine completely. Continue simmering the soup for 10 minutes with the lid on. If the soup is too thick, you can add some milk to your desired consistency. Add salt and pepper to taste.

*When you cook with Coconut Flour you only need 20% of the flour called for in the recipe. Coconut Flour is very absorbent. It will make any recipe heavy and dense, which means you need to use less then the recipe calls for and/or an equal amount of liquid.

Enjoy! XOXO Jill

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Categories #Bob's Red Mill Coconut Flour, #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #Miyoko's Creamery, #One Pot Dinner, #Vegan, Broccoli Cheddar Soup, Cheese, Gluten Free, Keto, Soup, Vegetarian, Violife Cheddar Shreds

Chicken Fajitas With Grilled Peppers and Onions

January 5, 2021 //
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The New Year brings many resolutions for self-improvement and that often means losing weight. For our family, we are eliminating carbohydrates, sugar and packaged foods for 30 days (or longer if there isn’t a mutiny). Healthy eating is my goal and this “Taco Tuesday” alternative is a great option. You can swap out the chicken for skirt steak. You can even remove the chicken entirely for a Vegan or Vegetarian take on this simple dish. If you only eat the chicken and peppers like I did, you’ll have a great Keto dinner too.

Chicken Fajitas with Grilled Peppers and Onions

Serves 6

Ingredients for the Chicken:

2 pounds skinless, boneless chicken breasts (about 4 medium to large breasts)

3 TBSP canola or extra virgin olive oil

1 large onion, sliced lengthwise into 1/4″ strips

3 to 4 bell peppers (I use green, red and yellow peppers)

Salt and Ground Pepper to taste

Ingredients for the Marinade:

3 TBSP extra virgin olive oil

2 garlic cloves, minced

1/2 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp chili powder

1 small can diced green chilies such as Ortega (you can use Mild, Medium or Hot depending on your preference)

Ingredients To Serve:

Tostada Shells, Flour Tortillas or Corn Tortillas your preference (traditional Fajitas are made with flour tortillas)

Salsa

Sliced Avocado

Sour Cream

Directions:

  1. Mix all the marinade ingredients together in a bowl. Set aside.
  2. Slice the onions and peppers lengthwise into 1/4″ strips. Set aside.
  3. Cut the chicken breasts in half horizontally. Sprinkle the chicken with salt and pepper.
  4. In a large Dutch oven or cast iron fry pan, add 2 TBSP olive oil. Sear the chicken on high heat undisturbed for 2 to 3 minutes. Turn and repeat on the other side for another 2 to 3 minutes. You can add extra time if they’re not cooked through. Remove from the pan onto a cutting board and cover with foil.
  5. In the same pan, add 1 TBSP olive oil. Cook the onions and peppers on high heat for 2 minutes undisturbed. Then, scrape the bottom of the pan and stir. Cook another 5 minutes until the onions are translucent. Add the marinade and turn the heat on low for about 7-10 minutes.
  6. Slice the chicken lengthwise in 1/4″ strips across the grain. Add to the pan with the peppers and stir to mix. I use tongs to incorporate. Once combined and the chicken is reheated (about 3 minutes) remove to a platter or bowl.
  7. Serve with warm tortillas and any sides that you choose such as cheese, salsa and guacamole. You can also add Cilantro Rice, Spanish Rice and/or Refried Beans.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, #Vegan, Chicken Fajitas, Chicken Recipes, Keto, Mexican Food, Taco Tuesday Recipe, Vegetarian

Beef Stroganoff

December 30, 2020 //
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For Christmas, we cooked a wonderful New York Prime Rib Roast on our rotisserie. It was not only tender and delicious but we had plenty left-over for sandwiches the next day and an upscale Beef Stroganoff.

Normally, this recipe is made with ground beef but I diced up the New York Prime to create a grown-up version of this comfort food.

Beef Stroganoff

Ingredients

1/4 cup butter, divided

1 to 1 1/2 pounds New York Prime Rib, top sirloin, tenderloin, cut in 1/2″ strips (you can also use ground beef)

1/3 cup shallots or small white onion, finely chopped

1/2 pounds mushrooms, sliced (I prefer baby bella or cremini)

4 garlic cloves, minced or pressed

salt and ground pepper to taste

1/2 cup dry white wine

1 1/2 cups beef stock

1 TBSP Worcestershire sauce

3 TBSP flour

1/2 cup plain Greek yogurt or sour cream at room temperature

1 pound egg noodles or fettuccine

chopped parsley

Directions:

  1. Heat the water for your pasta. Cook pasta until al dente and drain.
  2. While the pasta water is heating, sauté the strips of beef in half of the butter in a large saucepan or Dutch oven on medium heat for 3-4 minutes. Increase to high temperature and brown the meat for another 2 minutes. Transfer to a plate. Salt and pepper the meat.
  3. In the same pan, sauté remaining butter, shallots, mushrooms and garlic over medium heat stirring occasionally until vegetables are tender about 5-6 minutes. Remove to a bowl or the same plate with the meat.
  4. Deglaze the same pan with the wine, scraping the bottom to get up all the beef flavoring. In another bowl, whisk together beef stock, Worcestershire and flour until combined and smooth. Pour the beef stock mixture into the sauté pan to combine and simmer for 5 minutes stirring occasionally. Stir in the Greek yogurt (or sour cream) and mix well.
  5. Return the shallots and beef to the mixture in the pan. Stir to thoroughly combine. Taste and season with additional salt and pepper if needed.
  6. Serve the beef mixture over warm egg noodles or pasta. Sprinkle chopped parsley on top.

Note: The Beef Stroganoff can also be served over rice, polenta or mashed potatoes. You can leave out the mushrooms if you have picky eaters (I often do).

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, Beef, Beef Stroganoff, Comfort Food

Spinach Lasagna (Meatless)

December 17, 2020 //
0

This is for my sister who is not a carnivore like me and asked for a Vegan lasagna recipe. I love a challenge and this prompted me to search several Vegan and Vegetarian recipes over the past few days. I wanted the perfect meatless lasagna that my family would eat. The recipe also needed to be simple. Although, it is Vegetarian, it’s not too far from my traditional meat sauce lasagna.

Greek yogurt or tofu is substituted for the egg that is traditionally used in the ricotta mixture. Spinach is used in place of the meat, which is an even better source of protein. This is a great lasagna and filling dinner for any Vegan or Vegetarian.

Here you go Heidi Lou!

Spinach Lasagna

Ingredients:

1 box no-bake lasagna noodles or fresh pasta sheets (my preference)

1 large onion, chopped

3 garlic cloves, minced

Salt and fresh ground pepper

1 tsp Italian Seasoning

2 packages frozen spinach, thawed and drained

3 cups ricotta cheese

1/4 cup Greek yogurt or silk tofu

1/2 cup Parmesan

3 cup mozzarella cheese

2 cups crushed tomatoes (such as San Marzano, Muir Glen or Cento) or jar of pasta sauce

fresh chopped parsley

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large skillet over medium heat add oil, onion and garlic. Sauté until the onions are translucent. Add the salt, pepper and Italian seasoning. Stir in the thawed and drained spinach until completely combined. Turn off heat.
  3. In a large bowl, stir together the ricotta, Greek yogurt or tofu (depending on which you use), Parmesan, handful of parsley, salt and pepper. Mix to combine. Set aside.
  4. You’re now ready to begin building the lasagna in a large baking dish or lasagna pan. Add a thin layer of the crushed tomatoes or pasta sauce to the bottom of the pan to cover. Top the sauce with a layer of the no-bake or fresh lasagna pasta overlapping if necessary. Next, add another scoop of the crushed tomatoes or pasta sauce over the noodles. Then, add about 1/4 cup of the spinach mixture and spread evenly. Add 6 dollops of the ricotta mixture over the spinach and spread. Sprinkle with an even layer of mozzarella cheese. Repeat these steps again, ending with the mozzarella and a sprinkle of Parmesan on the top.
  5. Cover with foil and bake 45 minutes, then remove the foil and bake another 15 minutes until the cheese is bubbly and the lasagna slightly browned.
  6. Let cool for 10 minutes before cutting in order for it to set. Garnish with the remaining parsley and serve.

Add a Caesar Salad and Garlic Bread to complete this very meatless dinner.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, #Vegan, Casserole, Italian, Lasagna, Meatless Lasagna, Mozzarella, Pasta, Recipe for a Crowd, Spinach Lasagna, Vegetables, Vegetarian
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