I love beef stroganoff. I love the fall apart goodness of the beef and the buttery noodles along with the creaminess from the sour cream and cream cheese. DELICIOUS!
This is one of those dishes that has been around forever and made a thousand ways. When I made this, I wanted to make the version I remember as a kid. I think I came pretty close. The next time you want Beef Stroganoff, I hope you will try my version.
It’s that time of year again to make stuffed cabbage. I decided to try a little bit different version this time. While very similar to what I made last time, I used a few new ingredients, one of them was Cognac.
I usually bake this in a baking dish, but this time I did it in a Dutch oven in layers. Either way works fine, so use whichever method you prefer. There isn’t anything difficult about this dish, but getting that perfect cabbage leaf and meat mixture to roll pretty can be a little challenging. The good news is, it is going to get covered with sauce, so if it isn’t perfectly rolled it’s OK.
Stuffed cabbage always brings me back to my grandmother’s place. I love sweet and sour tomato sauce, the sour from the red wine vinegar and the sweet from the brown sugar and raisins. As far as comfort food goes, this ranks right up there with meatloaf and mashed potatoes with gravy.
I hope you’ll make a batch of stuffed cabbage and let me know how your version turns out!
I just got back from a trip to Boston and one of the places I had to eat was the North End. There are SO many great Italian places to eat there. One of the places we went served a big meatball and sauce as an appetizer. As many Italian places I’ve eaten over the years, this is the first time I can recall seeing just a meatball and sauce as an appetizer.
This was one of the most tender meatballs I’ve had. The sauce that the meatballs were cooked in was incredible. I decided to try to replicate this incredible dish at home. It honestly wasn’t as good as what I had in Boston, BUT it was still AMAZING!
For the meatballs, I used pork and beef. I think the restaurant in Boston used pork, beef, and veal. I ever-so gently mixed all the meatball ingredients in a large bowl. If you over-mix the ingredients, you get a firm meatball – be gentle.
The sauce – When I decided to make this, I wanted the sauce to cook a few hours on low. It will be ready to eat in about 45 minutes, but I let it sit on low for a couple of hours – the house will smell amazing.
Serve the meatballs and sauce either by themselves, over pasta… OR you could make the BEST ever meatball subs. Don’t forget the garlic bread! You need garlic bread to sop up every bit of that lovely sauce. Mangia!
It’s kind of rainy today and I decided to make a comforting pasta dish – Stuffed Shells with Ground Beef and Mushrooms!
There isn’t anything difficult about making this dish, but there are a few steps. You have to brown the ground beef, cooked with onions and mushrooms, then set it aside to cool off. Then, make the cheese mixture with ricotta, Parmesan, and mozzarella along with garlic, basil, and Italian parsley. Mix the meat and cheese mixtures together. Then, cook the pasta shells and let those cool off.
With all the components prepared, it’s time to assemble. Get a 13×9 baking dish and add about a cup of the marinara sauce. Then, start assembling the shells. Take a spoonful of the meat and cheese mixture and carefully fill the shells to fill up the baking dish. Finally, top the shells with some more marinara sauce and some mozzarella cheese. Bake it until the cheese is bubbly and golden brown. Serve it with some garlic bread – enjoy!
Hopefully, you’ll have some leftovers for your lunch during the week. Let me know how your version turns out.
On the menu tonight, Ground Beef Enchiladas. I’ve made enchiladas before but these are different in that I didn’t use a lot of sauce on top. I also added olives, which I don’t normally use, but it turned out delicious. Other enchilada dishes I have made used flour tortillas, but I used corn tortillas in this dish. The taste and texture changes were really nice.
Unlike a lot of enchiladas I’ve had, this one has a lot of veggies with the meat. I mentioned the olives but there are also onions and green bell pepper. This isn’t a spicy dish, but you could easily add a little cayenne pepper and or jalapeno (or hotter) peppers to give it some heat. The most interesting change I made was adding Chinese 5 spice. WHAT?? In enchiladas?? Yes! It was so good.
If you don’t eat meat, you could easily substitute the ground beef with Impossible burger. I hope the next time you are in the mood for enchiladas, you will try my version.
I decided to make empanadas again, who doesn’t love a fried meat pie? This time, I went with Cheesburger Empanadas with “Special Sauce”. The special sauce is equal parts ketchup, mustard, and mayonnaise. For the meat, I used Impossible burger instead of ground beef, but either will work fine – the cooking technique is the same for both.
While it isn’t too difficult a dish to make, there is some preparation. As always, it’s a good idea to have everything organized before you start – especially with this recipe. Once you start frying the pies, you won’t have a lot of time to do other things. You’ll want to watch the ones you have in the oil so they don’t burn.
I hope you will make these empanadas. They would be perfect for a picnic or party.
St. My Day is coming up soon. Just in case you don’t have a go-to recipe for Corned Beef and Cabbage, look no further!
Start with a 4-5 pound prepared corned beef from your local market. Make sure you have some Guinness on-hand, you will need one for this recipe. You will also need some potatoes, carrots, and of course – cabbage.
Because this is so easy to make, you also have time to make some Irish Soda Bread to go with it, but that’s another post.
Check out my version of Corned Beef and Cabbage this year. Let me know what you think. Oh, if you want to to something a little different with the leftovers, consider making some Reuben Egg Rolls. If there are any leftovers, that is my plan this year.
On the menu tonight, My Favorite Beef Stew! As cold as it has been lately, I needed something warm and comforting for dinner. I love it when the meat is so tender, it practically falls apart as you get it on your spoon. The potatoes and carrots have soak up some of that yummy, oniony, beef broth. SO GOOD!
I started with some good quality beef cut into bite size pieces. Brown the meat in batches. If you dump all three pounds in the pot to try to brown it, all you are going to get is grey, sad looking meat. Put enough in the pot to cover the bottom but leaving a little space between the pieces so they can actually get those brown bits you want. As you finish one batch, put it in a large bowl and continue browning the rest.
Make sure you have all your ingredients prepped and ready to go so you don’t forget anything. As much as I prep, I sometimes forget an ingredient – try not to do that.
After the meat has been browned, you’ll deglaze the pot and then start adding the veggies. Check out the recipe below to get the full instructions on making My Favorite Beef Stew.
It’s Super Bowl Sunday and I wanted to put out some great snacks for game day. I don’t recall going to a Super Bowl party that DIDN’T have pigs in a blanket, so I’m keeping up the tradition.
There are only a few ingredients for this dish – lil smokies, crescent roll dough, and… that’s it! OK, if you want to dip them in something, ketchup, mustard, and a few other ingredients.
Whenever there are so few ingredients, I try to use the best I can find. Lil smokies aren’t exactly gourmet food, but there are the beef and pork or all beef. I chose all beef.
For assembly, open the crescent roll tube and separate the triangles. Cut each one into thirds and use those pieces to wrap the lil smokies.
Put them on a baking sheet and bake at 350 for about 20 minutes.
For the dipping sauces, I put out ketchup and a mustard sauce. The mustard sauce is one part sour cream and one part mustard. I did a half yellow mustard and half grainy mustard mix – it was pretty fantastic.
I hope you’ll make these the next time you need a side dish for your party.