Archive | Main Dishes RSS feed for this section

Cheeseburger Flatbread Melts

14 Jan

I saw this recipe a year or two ago on one of the blogs that I follow. It looked absolutely delicious and I knew I had to try it. I just needed an occasion to make it!

IMG_1385

So when my brother had a family Superbowl party last year (remember these babies?), I immediately thought of this appetizer. And I am glad that I did!

IMG_1395

IMG_1386

They are a terrifically simple concept –browned beef in a sauce, on top of pizza flatbread, topped with cheese! Doesn’t it sound fabulous?

IMG_1396

You can certainly use your own homemade dough for the flatbread part. But I was making 3 or 4 things and there’s only so much time in the day! So I used the Pilsbury dough as a shortcut. It worked out great though!

IMG_1398

You can cut them into pieces as big or little as you want – which is awesome! I like being able to offer smaller bite appetizers for someone who just wants a lil piece, or larger bite appetizers for those who want to feast on heavy apps! Here is how the flatbread part came out:

IMG_1397

IMG_1399

Annnnnnnnnnnd here is the final product – cheesy, meaty, deliciousness in your hand.

IMG_1402

This little gem was a HUGE HIT. I believe I quoted one of my brothers saying “Please stop making these – you’re killing me”. He couldn’t stop eating them.

IMG_1404

Cheeseburger Flatbread Melts

Ingredients:

  • 1/2 lb lean ground beef, browned and drained
  • 1/4 cup water
  • 1/2 tblsp apple cider vinegar
  • 1 pkg dry onion soup mix
  • 1/4 cup ketchup
  • 1 tblsp mustard
  • 1 garlic clove, minced
  • 2 tablespoons canola or vegetable oil
  • 11 oz thin crust pizza dough, Pilsbury
  • 1 cup shredded cheddar cheese

Directions:

Brown and drain ground beef. Add water, vinegar, onion soup mix*, ketchup, mustard and garlic. Stir to combine and simmer over low heat.

Meanwhile, divide the pizza dough into six equal portions and roll into a round, tortilla-like shape.

Heat 2 tbsp canola oil over medium heat in a large, heavy bottomed skillet. Fry the dough for one minute on each side or until golden brown and bubbly. Remove to a paper towel to drain.

Top with beef mixture and shredded cheese. Serve warm.

Makes 6 flatbread melts – depending on what size you make. (* To double this recipe, double everything except the dry onion soup mix)

 

Advertisements

Red Wine-Braised Short Ribs

10 Nov

I found this recipe 2 years ago in Bon Appetit magazine and instantly knew it would be a hit.

IMG_1585

It is the perfect cold-weather food for a nice night staying indoors with a fire going and something good on the tv! Or if you are having a casual dinner with a couple friends…..It’s so darn good!!

IMG_1586

IMG_1587

This dish couldn’t be simpler to throw together. You brown the meat, cook the veggies, pour in the liquids and the meat, and then toss in the herbs.

IMG_1588

IMG_1589

Here is a before shot – this is right before the dish braises in the oven for 2 hours:

IMG_1590

And now here is a shot once the dish comes out of the oven. I cant stand how good this is:

IMG_1597

For some reason, we didn’t serve with mashed potatoes. We were feeling more like potato pancakes instead.

IMG_1599

The best thing about this recipe is that once you do a few mins of prep-work upfront, you just have to let the dutch oven do its magic in the oven for a couple hours. I really urge you to give this a try – it’s an unfancy gourmet dinner that will please everyone!

Red Wine-Braised Short Ribs

Ingredients:

  • 5 pounds bone-in beef short ribs, cut crosswise into 2” pieces
  • Salt and pepper
  • 3 tblsp vegetable oil
  • 3 medium onions, chopped
  • 3 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 tblsp flour
  • 1 tblsp tomato paste
  • 1 bottle of dry red wine (preferably a cab)
  • 10 sprigs flat-leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 1 head garlic, halved crosswise
  • 4 cups low-salt beef stock

Directions:

Preheat oven to 350.

Season short ribs with salt and pepper. Heat oil in a large dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tblsp drippings from the pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.

Add flour and tomato paste and cook stirring constantly until well combined and deep red (2-3 minutes). Stir in wine, then add short ribs with any accumulated juices. Bring to a boil then lower heat to medium and simmer until wine is reduced by half – about 25 minutes.

Add all herbs to the pot along with garlic. Stir in the stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender – about 2 – 2.5 hours.

Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard. Season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned on top.

Five-Herb Grilled Chicken

24 Aug

John and I wanted to get together for a potluck fun summer dinner in mid-June. I agreed to make appetizers and bring the meat. Since John doesn’t have a grill, I wanted to grill something so we can all have a summer taste.

IMG_1463

I saw this recipe in Food and Wine and knew it was the perfect thing right away. It had all of my requirements for a perfect recipe – simple and fresh ingredients, simple steps, and delicious, clean taste.

IMG_1465

This recipe is also perfect because almost all of the ingredients come from my garden! Nothing like eating REALLY local 🙂

IMG_1466

It couldn’t be easier than putting everything into the food processor and pressing “on”. It came together in NO time at all.

IMG_1467

The chicken is definitely a bit off-putting all bright green…..It looks a bit funky.

IMG_1468

The aioli tastes delicious accompanying the chicken. I recommend making a bit more than the recipe calls for since everyone will want lots of it.  IMG_1469

IMG_1470

This is really amazing. It tastes perfectly bright and fresh. It would pair great with a grain salad and some sliced red tomatoes with some balsamic on the side to make a really healthy, light summer dinner.

20130622_202435

Okay. Go outside to your herb garden and collect all the ingredients and make this chicken NOW for your next BBQ or get-together. This stuff is off the HOOK!!!!! Everyone will want more. Okay – just a couple more pics first……this recipe is worth it.

IMG_1546

IMG_1548

After making this 3 times this summer, I can DEFINITELY say you will adore this chicken like we do.

Five-Herb Grilled Chicken

Ingredients:

  • Three 3.5-4 pound bone-in chicken parts (thighs, legs, breasts, etc)
  • ½ cup packed flat-leaf parsley
  • ½ cup packed basil leaves
  • ½ cup snipped chives
  • 2 tblsp minced jalapeno
  • 1 tblsp minced thyme
  • 1 tblsp minced rosemary
  • 1 tblsp minced garlic
  • Kosher salt
  • 1 cup olive oil
  • 1 cup mayonnaise
  • 1.5 tblsp fresh lemon juice

Directions:

Using a sharp knife, score each piece of chicken a couple times through the skin so that the marinade can penetrate. Put chicken in a large bowl and set aside.

In a food processor, combine the parsley, basil, chives, rosemary, jalapeno, thyme, garlic, and 1 tblsp salt. Pulse until the herbs are finely chopped. With the machine on, add the 1 cup of olive oil in a steady stream.

Pour all but ½ cup of the marinade over the chicken and turn to coat. Rub the marinade into the gashes of the chicken. Refrigerate the chicken and marinate for at least 4 hours or overnight (I prefer to marinate overnight for maximum flavor).

Add the mayonnaise and lemon juice to the remaining marinade in the processor and pulse until bright green. Scrape the green aioli into a small bowl and refrigerate.

When chicken is marinated and you are ready to make dinner, light a grill and oil the grates. Grill the chicken over medium heat, turning occasionally until lightly charred and an instant-read thermometer reads about 168 – about 35 minutes.

If you don’t have a grill or prefer not to grill, you can also preheat the broiler in your oven and set a rack in the lower third of the oven. Then arrange the chicken skin-side up on a rimmed baking sheet. Broil for about 40 minutes, turning occasionally.

*Note – You can use boneless and/or boneless/skinless chicken as well – but the cooking time will be much less (about 12 minutes).

Asian Barbecued Beef

19 May

My BFF John made this recipe for Thai Supper Club  in the fall. It was so amazing, we tore it up.

IMG_1311

The marinade couldn’t be simpler. The flavors just meld together perfectly. If you aren’t a fan of spicy things, tone down the amount of Sriracha you use.

IMG_1312

The longer you marinate the meat, the tenderer it is. As you know, with flank steak, you MUST marinate it for a couple hours at least.

IMG_1316

What really brings this meat home is the taste of the grilled meat. OMG I cant really describe it – you just need to make it so you can tear it up!!

IMG_1317

John got this recipe from AllRecipes.com and I highly encourage you to try it for a simple BBQ or get-together. What could be easier – a simple marinade, throwing meat on a grill, then enjoying a fabulous meal???

IMG_1318

Asian Barbecued Beef

Ingredients:

  • ¼ cup chili sauce (Sriracha)
  • ¼ cup fish sauce
  • 1.5 tablespoon dark sesame oil
  • 1 tablespoon grated fresh ginger root
  • 3 cloves garlic, crushed
  • 2 pounds flank steak

Directions:

In a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score flank steak and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours.

Preheat an outdoor grill for high heat.

Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.

Bobby Flay Cornbread Stuffing

2 May

My brother Marty has been DYING to get a spot on my blog. He has been wondering why I haven’t included any of his fabulous dishes here…..And I told him that I don’t really have any of his recipes that he makes in order for me to make them myself for the blog.

IMG_1408

But then I realized that I was wrong. He introduced our family to something delicious about 5-6 years ago on Thanksgiving. He showed up with the stuffing.

IMG_1411

He made 2 kinds: Jamie Oliver Fruit Stuffing (I don’t know what it was, but it was nutty and fruity and delicious) and a Bobby Flay Cornbread stuffing. I dont have pictures of the Jamie Oliver stuffing, but it’s not necessary because this cornbread and chorizo stuffing is the only one we need to focus on 🙂

IMG_1410

This Bobby Flay stuffing was off the hook. We hadn’t had anything like it before. Our mom makes our grandmother’s stuffing – which is AWESOME, but very very simple. So to have another option of stuffing – and one that was so flavorful – was something else!!

IMG_1409

This cornbread is so easy to make. We make it at least 2-3 times a year. Robb keeps this recipe in his recipe-box and when we have it, he always makes it. The key ingredient is a spicy chorizo that adds a lil pizzazz to the recipe!

IMG_1412

You can either make your own cornbread (beyond easy and what I like to do) or buy storebought cornbread and just let it air out and dry overnight.

IMG_1414

It mixes together so easily. And bakes to a nice golden brown. You can also bake it ahead of time and simply re-heat!

IMG_1415

We have now adopted this stuffing as an official dish at Thanksgiving (accompanied by our grandmother’s stuffing, too, of course). Even when Marty was away 2 years ago on Thanksgiving, Robb stepped in and made his stuffing for our dinner with the rest of the family.

IMG_1416

IMG_1418

Even if it’s not thanksgiving time, I suggest roasting a chicken (or turkey) and making this excellent stuffing to go along with it.

IMG_1417

Bobby Flay’s Cornbread Stuffing

Ingredients:

  • 4 tablespoons unsalted butter
  • 1/2 pound chorizo sausage, diced
  • 2 large Spanish onions, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • Salt and freshly ground black pepper
  • 1 large loaf staled cornbread, cubed (about 6 cups)
  • 2-4 cups homemade turkey or chicken stock or low sodium canned chicken broth
  • 3 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh thyme

Directions:
1) Melt the butter in a medium saucepan over medium-high heat. Add the chorizo and cook until golden brown, remove the chorizo to a plate lined with paper towels.

2) Add the onions, celery and carrot to the pan with the fat. Season with salt and pepper and cook until soft then stir in the chorizo.

3) Place the cornbread in a large bowl. Add the onion mixture and two cups of the stock. The mixture should be quite wet; if it appears too dry, begin adding the remaining stock, a half cup at a time. Stir in the sage and thyme and season with salt and pepper to taste.

4) Scrape the mixture into a buttered 10-inch baking dish and bake in a 375 degree Fahrenheit oven until set and golden brown on top, about 30-40 minutes.

Sweet Ham and Swiss Sliders

28 Apr

I have seen this recipe on a COUPLE blogs and cooking sites that I follow. It always sounded intriguing. I noticed I had 3 versions of it bookmarked to try and was just waiting for the perfect time to try it.

IMG_1387IMG_1388 IMG_1389

When is a better time to try something like this than for the SUPERBOWL!!!! My brother Marty decided to have a family Superbowl party where everyone brought heavy apps and desserts. This was the perfect thing to bring in order to see if it was a keeper or not.

IMG_1390IMG_1392

Let me just tell you. This thing could NOT be easier to make. You buy ham and cheese, put it on little sliders or dinner rolls, pour the sauce over top, and bake! I mean, come on!!!!

IMG_1393 IMG_1394

And look at how amazing the finished product looks – golden and juicy and delicious. My brother even pretends to salivate over a plate of them….while my other brothers and mom look on in the background.

IMG_1400 IMG_1405

Sweet Ham and Swiss Sliders

Ingredients

  • 16 White Dinner Style Rolls, cut in half
  • 24 slices Honey Ham
  • 16 slices Swiss Cheese
  • 1/4 C Mayonnaise
  • 1 1/2 Tbsp Dijon Mustard
  • 8 Tbsp butter, melted
  • 1 tsp onion powder
  • 1/2 tsp Worcestershire Sauce
  • 1 Tbsp poppy seeds
  • 1/4 C brown sugar

Directions:

  1. Preheat oven to 400°
  2. On a rimmed baking sheet place bottom half of dinner rolls and top with 1 1/2 slices of ham and 1 slice of swiss cheese. Spread about 1 tsp of mayonnaise on each top-half of roll and place on top of ham and cheese. You want the rolls to be snug together, kissing just a bit (hee hee) so the sauce can soak up into all of the nooks and crannies.
  3. In a small bowl combine the mustard, melted butter, onion powder, Worcestershire sauce, poppy seeds, and brown sugar. Mix until combined and evenly pour over the assembled rolls. Cover with foil and refrigerate until ready to bake.
  4. Bake covered with foil for 10 minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are browned, and cheese is good and melted.

Perfect Basic Chicken

24 Mar

This recipe is a base for chicken dishes. Once you do this, you will never boil chicken for your casseroles and soups again. Unless you need the stock!

IMG_1420

This is so easy – and the flavor and moistness you gain from preparing the chicken this way is hands above anything else. I use this chicken to make casseroles, soups, enchiladas, salads, and appetizers.

IMG_1421

The olive oil, salt, and pepper add a lovely flavor note to the chicken – it is absolutely delicious. I would just eat this chicken alone as a straight-up meal.

IMG_1422

You MUST use a bone-in, skin-on chicken breast. The chicken gets a deeper flavor from the bone and skin while it cooks. And also the bone and skin contribute to the moisture level of the chicken.IMG_1423

IMG_1424

Trust me – you will make chicken this way FOREVER. Screw getting a pre-made roaster (AKA salt stick with chicken meat attached) at the supermarket……this is cheap, easy, and delicious!!!! And you can make it ahead and freeze it once you chop up all the meat. I do not advocate buying chicken roasters from the supermarket – not when it can be this easy and flavorful!!!

Perfect Basic Chicken

Ingredients:

  • 5 pounds bone-in, skin-on chicken breasts (or however much you are cooking at one time)
  • Olive Oil
  • Kosher salt
  • Freshly ground pepper
Directions:
Preheat oven to 350 degrees.
Arrange chicken pieces on rimmed baking sheet with the skin side up. Drizzle with olive oil and sprinkle generously with salt and pepper on both the front and back of each piece. Rub each piece all over to ensure that the oil, salt and pepper are well distributed. (I usually do this step in a large bowl so that everything is contained and I can really rub it all together – prior to placing on baking sheet)
Bake for 35 to 45 minutes, until internal temperature at thickest part of chicken is 165 degrees.
Let rest and cool for 30 minutes to allow juices to settle. Remove and discard the skin and bones. Chop or shred chicken as desired.
To Freeze: measure chicken in 1-2 cup quantities into pint or quart size freezer bags. Squeeze as much air as possible from bags, seal, and flatten the contents to make a thin, even layer of chicken throughout the bag. (This facilitates even thawing and reheating of chicken.) Freeze flat until frozen solid. Then bags may be stacked or stored upright in freezer.
Sticky Serenity's Blog

Just another WordPress.com site

The Stained Cookbook

Sharing stories, photos and recipes one blog post at a time

a happening life

mindfully mothering, marketing, and managing

nowimtheranman

Just another WordPress.com site