Friday, October 5, 2018

Beef Stroganoff With Buttered Noodles

This tasty dish originated in Russia of all places.....

INGREDIENTS:

3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles
DIRECTIONS: 
  1. Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
  2. In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
  3. When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
  4. Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.
Ummmmm, Enjoy! Eat Well My Friends!

Wednesday, October 3, 2018

Crock Pot Chicken DrumSticks

See These drumsticks? These Drumsticks are the perfect game-day treat. They're super tender and packed with flavor. Broiling is an optional step, but it really takes them to a whole other level. Fall apart meat and crispy skin.

INGREDIENTS: 

1/2 c. low-sodium soy sauce

1/2 c. low-sodium chicken broth

1/4 c. sweet Thai chili sauce

2 tbsp. Sriracha

2 tbsp. brown sugar

Juice of 1 lime

 1" fresh ginger, peeled and minced

3 cloves garlic, crushed

4 to 4 1/2 lb. chicken drumsticks

2 green onions, thinly sliced

1 tsp. toasted sesame seeds, for garnish

DIRECTIONS:

In a large bowl, whisk together soy sauce, chicken broth, chili sauce, Sriracha, brown sugar, and lime juice. Stir in ginger and garlic.

Place drumsticks in a large resealable back. Pour over marinade and seal. Marinate 30 minutes up to overnight.

Pour drumsticks and marinade into slow cooker and cook on high for 3 to 4 hours or low for 5 or 6.

 When drumsticks are tender and cooked through, preheat broiler to high.

Transfer drumsticks to a large foil-lined baking sheet and broil until golden and crisp, 3 to 5 minutes.

 Garnish with green onions and sesame seeds and serve hot.

And there you have it!

Enjoy!  Eat Well My Friends!

Tuesday, October 2, 2018

Stuffed Rigatoni



You know I'm a lover of pasta....And this is an insanely easy recipe for a week day night...So I'm told...You know I'm always looking out for the fatigued working man and woman...Should I add fatigued, stressed out and hungry working man and woman...

INGREDIENTS:

3/4 lb. rigatoni
Kosher salt
1 (16-oz.) container ricotta
1/2 (10-oz.) box frozen spinach, thawed, wrung out, and chopped
2 cloves garlic, minced
1 egg
1/2 c. grated Parmesan, plus more for sprinkling
Crushed red pepper flakes
Zest of 1 lemon
1 (32-oz.) jar marinara
1 1/2 c. shredded mozzarella

DIRECTIONS:

  1. Preheat oven to 350°. Grease a large rimmed baking sheet with cooking spray or oil. In a large pot of boiling salted water, cook rigatoni according to package instructions until al dente.
  2. Drain, then scatter on prepared baking sheet.
  3. In a large bowl, mix together ricotta, spinach, Parmesan, garlic, and lemon zest. Season with salt and a big pinch of red pepper flakes. Transfer mixture to a piping bag or a large resealable plastic bag and snip one corner. 
  4. Spread a layer of sauce into bottom or large skillet or medium baking dish. Fill each rigatoni with ricotta mixture then place on top of sauce in concentric circles in an even layer. Top with more sauce and mozzarella. Place another layer of filled rigatoni on top then spread more sauce on top. Sprinkle with Parmesan. Bake until top is crispy and sauce is bubbling, about 30 minutes.
Serve with a nice Red Wine!

What do you think? Easy huh? Enjoy! Eat well my friends.

Thursday, September 27, 2018

Sheet Pan Pork Chops


A nice quick and easily prepared meal for weeks nights when you come home mentally and physically exhausted ,like I am as I write this.

These pork chops also stand up great to high heat and assertive flavors, so they’re a natural pairing with hearty root vegetables and a bold vinaigrette.
Be sure to use pork chops that measure between 1 and 1 1/2 inches thick for this recipe.

(From Dinner Illustrated)

INGREDIENTS:

  • 1 pound Yukon Gold potatoes
  • 1 pound carrots
  • 1 fennel bulb
  • 10 garlic cloves
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 4 (12-ounce) bone-in center-cut pork chops, 1 to 1 ½ inches thick
  • 1 small shallot
  • 1 handful fresh parsley
  • 4 teaspoons red wine vinegar
  • 1/8 teaspoon sugar
DIRECTIONS:
  1. Prep Vegetables and Aromatics: Adjust oven rack to upper-middle position and heat oven to 450°F. Cut potatoes in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Peel carrots and cut into 3-inch lengths, quartering thick ends lengthwise. Discard fennel stalks, halve bulb, and cut into 1/2-inch-thick wedges. Peel garlic.
  2. Roast Vegetables: Toss 1 tablespoon oil, rosemary, potatoes, carrots, fennel, garlic, 3/4 teaspoon salt, and ¼ teaspoon pepper together in a bowl. Spread vegetables in single layer on rimmed baking sheet. Roast until beginning to soften, about 25 minutes.
  3. Prep Pork: While vegetables roast, combine paprika, coriander, 1 teaspoon salt, and 1 teaspoon pepper in a bowl. Trim pork and pat dry with paper towels. Cut 2 slits, about 2 inches apart, through fat on edges of each chop. Rub chops with 1 teaspoon oil, then season thoroughly with spice mixture.
  4. Roast Pork: Lay chops on top of vegetables and continue to roast until chops register 145°F and vegetables are tender, 10 to 15 minutes, rotating sheet halfway through roasting.
  5. Make Vinaigrette: While pork cooks, mince shallot. Mince 2 tablespoons parsley. Whisk vinegar, sugar, remaining ¼ cup oil, shallot parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.
  6. Finish Dish: When pork is cooked, remove sheet from oven, tent with aluminum foil, and let rest for 5 to 10 minutes. Drizzle vinaigrette over pork and serve.
Easy enough? Okay! Enjoy! Eat and Drink Well My Friends!

Friday, September 21, 2018

Fettucine Bolognese Made Easy

I always order this when I go to the California Pizza Kitchen...(Shameless plug...I kinow) but here is the crib notes version to how to prepare this..-

INGREDIENTS:
  • One 9 oz package  Fettuccine
  • Two 10-ounce containers  Meat  Sauce
  • Grated Parmigiano Reggiano cheese to taste
DIRECTIONS:
 Cook Fettuccine in salted boiling water for 1 minute, then drain. Heat Meat Lovers Sauce in saucepan and then add Fettuccine. Add pasta-cooking water a little at a time, if necessary. Top with grated Parmigiano Reggiano cheese and serve.


That's it....Piece of cake......Enjoy it tonight!   Eat Well My Friends!

Thursday, September 20, 2018

One Pan Ranch Pork Chops

This photo makes me want to make this tonight....Unfortunately for me, I can't...but with this recipe ,you can...

I promise you This promises to be the easiest 5-ingredient meal EVER! And yes, you just need one pan with 5 min prep. It’s quick, easy and effortless!  Check it out!

INGREDIENTS:
  • 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
  • 16 ounces baby red potatoes, halved
  • 16 ounces green beans, trimmed
  • 2 tablespoons olive oil
  • 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
DIRECTIONS: 
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place pork chops, potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.
  3. Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 20-22 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.
  4. Serve immediately, garnished with parsley, if desired.
There now wasn't that easy? Get to the supermarket and pick up the ingredients and fire up that stove...Enjoy! Eat well my friends!

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