Pot Roast Pappardelle

I've been looking for a recipe like my beloved dish at one of my favorite places to go on a date, Caffé Molise, and I think I found a good one!  Of course the boys put their noses in the air because, gasp, there are tomatoes in it, but Thom, Kapree and I all loved it.  Thom and I agreed that next time I will double the 'sauce' because there wasn't nearly enough of it's goodness to smother the pasta and meat.  This recipe is a winner!


Pot Roast Pappardelle
Recipe adapted from The Crumbly Cookie


Ingredients:

1 (2½ to 3 pound) boneless chuck roast, tied
Kosher salt
Freshly ground black pepper
3 tablespoons olive oil
1 large yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 celery ribs, finely chopped
2 garlic cloves, lightly crushed
1½ teaspoons finely chopped fresh thyme
1 cup dry white wine (I used cooking wine)
1 (14-ounce) can diced tomatoes, undrained
1 package papardelle pasta (I got mine at Trader Joe's, I have also found it at Harmons)
freshly grated parmesan cheese, for serving

Directions:

Heat oven to 325 degrees. Season the roast on all sides with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Once the oil is hot, place the roast in the pot and brown it on all sides, turning it every 3 to 4 minutes for even coloring. Transfer the browned roast to a plate. Reduce heat to medium, add onions, carrots, celery, and garlic, and sauté, stirring frequently, for about 10 minutes, or until the vegetables are tender and the onion is golden. Stir in the thyme, wine, tomatoes, and ½ teaspoon salt. Return the meat to the pot, along with any juices that accumulated on the plate. Bring liquid to a simmer, cover, and place the pot in the oven.  Braise the meat, turning it every 45 minutes or so, for about 2½ hours, or until the meat is fork-tender and the sauce has thickened.
When the meat is almost done, bring a large pot of salted water to a rolling boil. Add the pasta and stir to separate the noodles. Cover the pot until the water returns to a boil, then uncover and cook the pasta according to package directions, until al dente. Drain the pasta.  Remove the roast from the pot, and slice or shred it. Serve with the pasta and sauce, topped with the cheese.

Pasta Pomodoro

Yesterday I wanted to make something that embodied these three things:

FAST
EASY
DELICIOUS

Oh yeah, I also wanted it to be something kind of light and summery, nothing too heavy.  Well, this Pasta Pomodoro was just what the Kathee ordered!!  By the time the pasta is boiled the rest of it is done and then you are READY TO EAT!  This meal will be going into heavy summer rotation for sure.

Pasta Pomodoro
recipe found here

Ingredients:

16 ounces angel hair pasta
1/4 cup olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
2 cups Roma tomatoes, diced and seeded
2 tbsp. balsamic vinegar
10 3/4 ounces low sodium chicken broth
freshly ground pepper, to taste
2 tbsp. chopped fresh basil
1/4 cup grated parmesan cheese

Directions:

Bring a large pot of water to a boil. (Be sure to add some salt to the water.) Add pasta and cook for 8 minutes or until al dente; drain.  While the pasta is cooking, pour olive oil in a large deep skillet over high heat. Sauté onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.  Stir in black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

Sausage Breakfast Casserole

Sausage Breakfast Casserole


Ingredients:

1 1 /2 lb. ground pork sausage
1 package crescent roll dough
2 cups mozzarella cheese
4 eggs, beaten
3/4 cup milk

Directions:

Cook the sausage. Preheat oven to 425 degrees. Grease 9X13 pan. Press crescent rolls onto bottom of pan. Cook for 5 minutes. Combine eggs, sausage, cheese, milk, salt and pepper to taste and pour over crescent rolls. Bake for 20 minutes. Check to make sure eggs aren't still runny. Yummy!

Smoky Tex Mex Sloppy Joses

Something happened last night.  For the first time in MY ENTIRE LIFE, I liked sloppy joes.  It's true.  I can't believe it either.  Not only did I like it, but the kids like it too.  Now, 'somebody' (okay, it was Thom)(smile) had a few critiques, but no meal is perfect.  Especially a meal I make.  I got it out of April's Rachael Ray magazine.  I also don't think it's a coincidence that this recipe includes bacon in it, because it's a well known fact that bacon makes EVERYTHING better.

Smoky Tex Mex Sloppy Joses
Rachael Ray

Ingredients:

Extra Virgin Olive Oil or vegetable oil, for drizzling

4 slices bacon, chopped

1 lb. ground sirloin

Salt and black pepper
1 onion, chopped (duh, I omitted this)
2 serrano or jalapeño chile peppers, finely chopped
3 to 4 cloves, garlic, chopped
1 tbsp. chili powder 
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 cup lager beer, at room temperature (I used a cup of beef broth)
1 cup tomato sauce
1 tbsp. light brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. cider vinegar
1 tbsp. hot sauce, such as Franks® RedHot®
4 burger rolls, toasted

Toppings: crushed Fritos corn chips, pickled jalapeño rings and sweet red pepper relish

Directions:

In a large skillet, heat a drizzle of oil over medium heat. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel to drain. Add the ground beef to the pan and cook until browned, stirring with a spoon to crumble it; season with a little salt and black pepper. Return the cooked bacon to the pan and add the onion, chiles, garlic, chili powder, cumin and coriander. Cook, stirring, until the onion is softened, about 5 minutes.

In a medium bowl, stir together the beer, tomato sauce, brown sugar, Worcestershire, vinegar and hot sauce. Pour the mixture over the meat, lower the heat and simmer for 5 minutes or until ready to serve.

Using a large ice cream scoop, spoon the Sloppy José mixture onto the roll bottoms. Layer with the crushed corn chips, pickled jalapeños, red pepper relish and roll tops.



Thom's critiques were that he wished it had onion in it(oops, did I forget to add that?  My bad....) and chopped red bell pepper.  I GUESS I can do that next time, and there WILL be a next time.  I really liked this.  I'm still in shock because of my lifelong aversion to sloppy joes, but leave it to Rach to make sloppy joes YUMMO. 

Copycat Jack in the Box Tacos

 

 

 

Are you thinking, "Oh no you didn't!"??  I'm here to say to you, "Oh, yes I did!!!"  I made fake Jack in the Box Tacos for dinner and they were fantastic.  In fact, I had to take this quick cell phone picture on a paper plate because they were being inhaled so fast!!  I don't know why I love Jack In the Box Tacos so much, but the fact that there aren't any to be had here in Northern Utah might add to their allure for me.  Caleb begged me to make these, and I can never say no to any of my children........ when they are asking for something that I really like.  If they want something gross then it's super easy to say no.  Anyway, you will NOT be sorry if you try these delights, I promise you!!

 

Copycat Jack in the Box Tacos

Recipe from here

 

Ingredients:

 1 lb. ground beef
1/3 cup refried beans
1/4 tsp. salt
2 tbsp. chili powder
1/4 cup mild taco sauce
12 soft corn tortillas
3 cups cooking oil
6 slices American cheese (each cut in half)
1 head lettuce, chopped fine (I actually use cabbage because I like it better, and the kids don't like either on their tacos, thus the greenery free picture above)

 

Directions:

 Slowly brown the beef over low heat, using a wooden spoon to chop and stir the meat, keeping it very fine and smooth.   When the beef is brown drain the fat.   Add the refried beans and use the wooden spoon to smash the whole beans into the mixture creating a smooth texture.   Add the salt, Chili powder, and Taco Sauce to the mixture.   Remove from the heat.   In another skillet heat 1/4 inch of oil until hot.   Test with a small piece of tortilla − it should bubble when dropped into the oil.
Spread 1/2 of the beef mixture on the center of each corn tortilla.   Fold the tortillas over and press so that the beef filling acts as an adhesive and holds the sides together.   Drop each taco into the pan of hot oil and fry on both sides until crispy.   When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler.   Pry open slightly and add 1/2 slice American cheese and some lettuce.   Top with additional taco sauce to taste.

 



Carne Asada

Tonight we grilled up some carne asada and had some delicious tacos for dinner.  And by we I mean Thom because I was officially banned a couple of weeks ago from the barbecue after I made grilled chicken jerky.  So grilling isn't my strong suit?!  SO.  WHAT.  Maybe it was my master plan of having Thom do all the cooking on the grill this summer?  Aha!!  There is no way I am going to let the ridicule of my lame attempts at grilling get me down.  In fact, I am kind of loving myself right now because of the amazing meal I made tonight.  Good job self!!!  Honestly, it was super hard making a marinade, putting a steak into it and then letting Thom go outside and grill it.  Don't forget the cabbage I had to slice to top the tacos!  And the avocados!  Duh!  I also made homemade salsa!!  Yep, I worked really, really hard on this incredible dinner tonight!!  Seriously, though, this carne asada is, as Caleb would say, DANG good.

Carne Asada
Recipe adapted from Allrecipes

Ingredients:

3/4 cup orange juice 

1/2 cup lemon juice

1/3 cup lime juice

4 cloves garlic, minced

1/2 cup soy sauce

1 tbsp. chili powder

1 tbsp. ground cumin

1 tbsp. paprika

1 tsp. Mexican oregano

1 tbsp. black pepper

1 bunch fresh cilantro, chopped

1/2 cup olive oil

3 lb. flank steak   

 

Directions:

 

Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chili power, ground cumin, paprika, Mexican oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.

Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.

Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

 

This is delicious in tacos, burritos, nachos.....  heck, just eat it plain.  THIS IS SO GOOD!