Thursday, October 10, 2024

Pot Roast Over Mashed Potatoes


 The perfect Fall afternoon meal!


INGREDIENTS:

For the Pot Roast:

3-4 lbs beef chuck roast 

2 tablespoons olive oil 

1 onion, diced 

3 cloves garlic, minced 

4 carrots, peeled and cut into chunks 

4 celery stalks, cut into chunks 

2 cups beef broth 

2 tablespoons tomato paste 

1 tablespoon Worcestershire sauce 

1 teaspoon dried thyme 

1 teaspoon dried rosemary 

Salt and pepper, to taste For the Mashed Potatoes: 2 lbs russet potatoes, peeled and cut into chunks 

4 tablespoons unsalted butter 

1/2 cup heavy cream (or milk) Salt and pepper, to taste Chopped parsley, for garnish (optional)

DIRECTIONS:


1. Sear the Pot Roast: 

Season the Roast: Generously season the beef chuck roast with salt and pepper. 

Heat Oil: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the Beef: Brown the roast on all sides for about 3-4 minutes per side to develop a crust. Remove and set aside. 

2. Cook the Pot Roast: Sauté Veggies: In the same skillet, add the diced onion, carrots, and celery. Cook for 3-4 minutes until slightly softened. Add garlic and cook for another minute. Add Liquids and Seasonings: Pour in the beef broth , tomato paste, Worcestershire sauce, thyme, and rosemary. Stir to combine and bring to a simmer.

 Cook Roast: Return the seared beef to the pot, cover, and reduce heat to low. Simmer for 3-4 hours on the stovetop (or cook in a preheated oven at 300°F for 3-4 hours) until the roast is fork-tender.

3. Make the Mashed Potatoes: Boil Potatoes: While the roast is cooking, place the potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and Mash: Drain the potatoes, then mash with butter and heavy cream until smooth and creamy. Season with salt and pepper to taste. 

4. Serve: Shred the Pot Roast: Once the pot roast is done, remove it from the pot and shred it with two forks. Serve the pot roast over a generous helping of creamy mashed potatoes, spooning the vegetables and broth over the top. Garnish: Sprinkle with chopped parsley, if desired. This Pot Roast over Mashed Potatoes is the ultimate comfort food, full of tender beef, savory vegetables, and creamy mashed potatoes. 

Perfect for cold days or family gatherings! 🍖🥔✨ENJOY!
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Wednesday, October 9, 2024

Garlic Butter Steak Bites


 Now this appeals to a meat and potatoes man like me..


INGREDIENTS:

1 lb steak, cut into bite-sized pieces 

3 tbsp butter

4 cloves garlic, minced 

1 tbsp olive oil 

Salt and pepper, to taste 

2 tbsp fresh parsley, 

chopped 4 large potatoes, peeled and cubed 

1/2 cup milk 

1/4 cup butter

 Additional salt and pepper, to taste

DIRECTIONS:


Prepare the Mash: Boil the cubed potatoes in salted water until tender. Drain the water. 

Add 1/4 cup of butter, milk, and salt and pepper to the potatoes. 

Mash the mixture until it becomes creamy and smooth. 

Cook the Steak Bites: 

Heat olive oil in a skillet over medium-high heat. 

Season the steak bites with salt and pepper, then fry them for about 2-3 minutes on each side until they are well-browned. 

Remove from skillet and set aside. 

In the same skillet, add 3 tbsp of butter and the minced garlic.

 Sauté for about 1 minute until the garlic is fragrant. 

Return the steak bites to the skillet. 

Toss them in the garlic butter and cook for an additional 1-2 minutes. 

Serve: Spoon the creamy mashed potatoes onto plates. Top with the garlic butter steak bites. Garnish with chopped fresh parsley. 

Prep Time: 10 mins | Cooking Time: 25 mins | Total Time: 35 mins | Servings: 4 | Kcal: 550

ENJOY!
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Tuesday, October 8, 2024

Cheesy Stuffed Spinach Shells


 Here is a nice early fall special you can prepare.


INGREDIENTS:

1 box jumbo pasta shells - 

1 tablespoon olive oil - 

2 cups ricotta cheese -

 2 cups shredded mozzarella cheese, divided -

 1/2 cup grated Parmesan cheese - 

1 egg, lightly beaten - 

1 teaspoon garlic powder -

 1 teaspoon dried basil - 

1 teaspoon dried oregano - 

1/4 teaspoon salt - 

1/4 teaspoon black pepper - 

10 oz frozen spinach, thawed and drained - 

3 cups marinara sauce

DIRECTIONS:


1. Preheat your oven to 375°F (190°C). 

2. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside. 

3. In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, egg, garlic powder, dried basil, dried oregano, salt, and black pepper. Mix well. 

4. Stir in the thawed and drained spinach until evenly distributed. 

5. Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. 

6. Stuff each cooked pasta shell with the cheese and spinach mixture and place them in the baking dish.

 7. Pour the remaining marinara sauce over the stuffed shells and sprinkle the top with the remaining 1 cup of shredded mozzarella cheese. 

8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. 

9. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. 

10. Let the dish cool for a few minutes before serving. 

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

ENJOY!
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Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






Cavier & Vodka
Courtesy of The Lady (Bug) of the Household