Roasted Mushroom Beef Stroganoff

I got this delicious recipe from my friend Shauna.

Ingredients
  • For the Beef
  • 2 tablespoons olive oil
  • 1 pound chuck tail or chuck roast, cut into chunks
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 1 cup sliced carrot
  • 4 cloves garlic, peeled and smashed
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • Water or beef stock
  • For the Stroganoff
  • 1 pound cremini mushrooms, thickly sliced or quartered
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 small shallot, sliced
  • 2 cloves garlic, sliced
  • ½ cup heavy cream
  • 1 cup braising liquid
  • Kosher salt and freshly ground pepper to taste
  • 8 ounces pappardelle pasta
  • ½ cup créme fraiche
  • ¼ cup fresh chives, chopped
Instructions
  1. To Prepare the Beef
  2. Preheat the oven to 325 degrees F.
  3. Season the meat with kosher salt and freshly ground black pepper. Heat an oven-safe dutch oven to medium high heat with the olive oil and brown the meat in batches if needed but do not crowd the pan. Add the onions, celery, carrots, garlic, bay leaves and thyme to the meat and add enough water or stock to cover. Check after 2 hours and add more water or stock if necessary to keep the meat and vegetables covered.
  4. When the meat is fork tender, remove it from the oven. Pick the meat from the pot and set aside to cool and strain the liquid from the vegetables, then discard the vegetables. Cool the liquid and skim most of the fat from the top, reserving the braising liquid for later.
  5. To Prepare the Stroganoff
  6. Preheat the oven to 375 degrees F.
  7. Toss the mushrooms with the olive oil and a sprinkling of kosher salt and roast for 15-20 minutes.
  8. In a large sauté pan over medium heat, melt the butter then add the shallot, garlic, and roasted mushrooms and cook until tender, about 5 minutes. Add the reserved beef, cream and reserved braising liquid and cook until the liquid is reduced and thickened, about 7 minutes. Add salt and pepper to taste.
  9. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain ghe pasta, then add it to the sauté pan and cook for 2-3 minutes.
  10. Serve with a dollop of créme fraiche and fresh chives.

 

The Pioneer Woman’s Perfect Potato Soup

Perfect Potato Soup

Recipe source: http://thepioneerwoman.com/cooking/perfect-potato-soup/

COOK TIME: 20 Minutes
SERVINGS: 12 Servings

INGREDIENTS

  • 6 slices Thin Bacon, Cut Into 1-inch Pieces
  • 1 whole Medium Onion, Diced
  • 3 whole Carrots, Scrubbed Clean And Diced
  • 3 stalks Celery, Diced
  • 6 whole Small Russet Potatoes, Peeled And Diced
  • 8 cups Low Sodium Chicken Or Vegetable Broth
  • 3 Tablespoons All-purpose Flour
  • 1 cup Milk
  • 1/2 cup Heavy Cream
  • 1/2 teaspoon Salt, More To Taste
  • Black Pepper To Taste
  • 1/2 teaspoon Cajun Spice Mix
  • 1 teaspoon Minced Fresh Parsley
  • 1 cup Grated Cheese Of Your Choice

INSTRUCTIONS

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Baked Potato Soup

Baked Potato Soup

Serves 6

Ingredients

  • 1 (32 oz.) bag frozen hash browns
  • 1 (32 oz.) box chicken broth
  • 1 (10 oz.) can condensed cream of chicken soup
  • 1 (8 oz.) package cream cheese, softened
  • 1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish
  • 3/4 cup crumbled bacon, plus extra for garnish
  • 1/2 teaspoon fresh rosemary, minced
  • kosher salt and freshly ground pepper, to taste

Directions

  1. Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, bacon bits and cream cheese in slow cooker.Season with salt and pepper, then use a spoon to break up cream cheese and mix things together.  Place lid on slow cooker and cook on HIGH for 3 hours, stirring occasionally, or until potatoes are tender.  Taste and adjust seasoning, if necessary. Garnish with rosemary and/or more cheddar cheese and bacon bits.

Martha’s Favorite Pumpkin Pie

Martha’s Favorite Pumpkin Pie

Expert cook Martha Moench (Thanksgiving Point Cook, Lehi, UT) gave her pie-centered suggestions in a November 2007 article titled,“Perfect pies: Thanksgiving pies to be proud of.”

Martha’s Favorite Pumpkin Pie

1 9-10-inch piecrust baked at 400 degrees for 20 minutes.

Filling: 1 15-oz. can pumpkin — NOT pie filling

1/2 teaspoon Realsalt

1 teaspoon ground ginger

1 teaspoon freshly grated ginger

1 teaspoon grated nutmeg

1/4 teaspoon ground allspice

3/4 teaspoon cinnamon

1 14-oz. can sweetened condensed milk

1 cup unsweetened coconut milk

2 large eggs plus 2 egg yolks

whipped cream and toasted coconut for garnish (optional)
Combine the pumpkin, salt, ginger, cinnamon, allspice, grated ginger, and grated nutmeg in medium saucepan, stir well and warm over low heat to blend flavors for a few minutes, stirring occasionally. Add condensed milk and coconut milk and whisk to blend well: cook until the mixture is heated through just a minute or two.

Put the eggs and yolks in a small bowl and whisk to blend. Whisk the pumpkin mixture into the eggs, a spoonful at a time to warm up the eggs, then add this mixture back into the pumpkin mix and whisk well.

Pour the warm filling into the pie shell, removing about 1/4 cup if using a 10-inch pie shell. Bake until a thin knife inserted in the center comes out clean, 30-40 minutes. Let cool on a wire rack and then refrigerate. Serve at room temperature or chilled with a dollop of whipped cream. Serves 8-10.

Dallin’s Peppermint Shake Recipe

Thanks to my son-in-law for making yummy peppermint shakes for us.  They were so good.

Ingredients

2 cups BREYERS All Natural Vanilla Ice Cream

1 cup milk

3 tablespoons finely crushed peppermint candies

Toppings: whipped cream, crushed peppermint candies, freshly grated or ground nutmeg

Preparation

  1. Process first 3 ingredients in a blender until smooth. Pour into glasses, and serve with desired toppings.

SUPER EASY SEE’S FUDGE RECIPE

snag

“To keep your marriage brimming, with love in the wedding cup, whenever you’re wrong, admit it; whenever you’re right, shut up.” –Ogden Nash

SUPER EASY SEE’S FUDGE RECIPE

YIELDS APPX. 50 PIECES

15 min Prep Time

Ingredients

  • 1 lb. plain milk chocolate (2 8oz. Hershey Bars), broken into pieces
  • 2 (12oz each) pkgs. semi-sweet chocolate chips (Guittard brand)
  • 1 stick (1/2 c.) butter
  • 1 jar (7-8oz) marshmallow whip
  • 4 1/4 c. sugar
  • 1 (12oz.) can evaporated milk

Instructions

  • In a large mixing bowl, combine chocolate bars, chocolate chips, butter, and marshmallow whip. Set aside.
  • In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
  • Pour cooked ingredients over chocolate in mixing bowl in 4-6 intervals, stirring constantly until smooth.
  • Pour into a GREASED 9×13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve.

Steam Basted Eggs

What You’ll Need

  • 2 tsp butter
  • 1 egg
  • 1 Tbsp water

Preparation

  1. To steam baste an egg, first heat 2 teaspoons butter in a nonstick skillet over medium-low, until hot.
  2. Then, crack a pasteurized egg into a custard cup or small bowl.
  3. Now gently slide the egg into the melted butter, and cook about 30 seconds.
  4. When the edges of the egg turn white, add 1 tablespoon water to the pan.
  5. Then immediately cover, to capture the steam, and cook 1 1/2 to 2 minutes.
  6. Now lift the lid to check the egg for doneness. It’s ready when the white is set and the yolk begins to firm.

 

Alton Brown’s Shepherd’s Pie

FOR THE POTATOES
  1. 1 1/2 pounds russet potatoes
  2. 1/4 cup half-and-half
  3. 2 ounces unsalted butter
  4. 3/4 teaspoon kosher salt
  5. 1/4 teaspoon black pepper, freshly ground
  6. 1 large egg yolk
FOR THE MEAT FILLING
  1. 2 tablespoons canola oil
  2. 1 cup chopped onion
  3. 2 carrots, peeled and finely diced
  4. 2 cloves garlic, minced
  5. 1 1/2 pounds ground beef (in a pinch, substitute mutton or lamb stew meat)
  6. 1 teaspoon kosher salt
  7. 1/2 teaspoon black pepper, freshly ground
  8. 2 tablespoons all-purpose flour
  9. 2 teaspoons tomato paste
  10. 1 cup chicken broth
  11. 1 teaspoon Worcestershire sauce
  12. 2 teaspoons fresh rosemary, chopped
  13. 1 teaspoon fresh thyme, chopped
  14. 1/2 cup corn kernels, fresh or frozen
  15. 1/2 cup English peas, fresh or frozen
Instructions
  1. Heat the oven to 400 degrees F.
  2. Peel the potatoes and cut them into 1/2-inch dice. Put them in a medium saucepan and cover with cold water. Set said pan over high heat, cover and bring to a boil. Uncover, drop the heat to maintain a simmer, and cook until tender, 10 to 15 minutes.
  3. Heat the oil in a 12-inch saute pan over medium-high heat until shimmering. Add the onion and carrots and saute just until they begin to take on color, 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper, and cook until browned and cooked through, approximately 3 minutes.
  4. Sprinkle the meat with the flour, toss to coat, and continue to cook for another minute. Add the tomato paste, broth, Worcestershire sauce, rosemary and thyme and stir to combine. Bring to a boil, then decrease the heat to low, cover, and simmer slowly for 10 to 12 minutes, until the sauce is thickened slightly.
  5. Meanwhile, combine the half-and-half and butter in a microwave-safe container and nuke till warmed through, about 35 seconds.
  6. Drain the potatoes and return them to the saucepan. Mash the potatoes (a masher is an excellent tool for this, though a hand mixer will also do), then add the hot half-and-half mixture, as well as the salt and pepper. Mash to smoothness, then stir in the egg yolk.
  7. Add the corn and peas to the meat mixture and spread evenly in a 7-by-11-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling over, and smooth the top with a rubber spatula. Place on a half sheet pan lined with parchment paper on the middle rack of the oven and bake for 25 minutes, or just until the potatoes begin to brown. Remove to a cooling rack and let rest for at least 15 minutes before serving

Easy Shepherd’s Pie Skillet

Easy Shepherd’s Pie Skillet


Prep Time 10 minutes

Cook Time 1 hour

Servings 6 – 8


INGREDIENTS


  • 2 pounds ground beef
  • 1/2 large onion, diced
  • 2 cubes beef bouillon
  • 12 ounces frozen mixed vegetables
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons tomato paste
  • 4 medium potatoes, peeled and cubed
  • 2 tablespoons butter, softened
  • 1 cup milk
  • Salt and pepper, to taste
  • 2 tablespoon chives, chopped
  • 1 cup cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated

INSTRUCTIONS


1) Add potatoes to a pot of boiling salted water. Boil until tender. Remove from heat. Combine boiled potatoes with butter, milk, salt, pepper and 1 tablespoon chopped chives. Mash until smooth and combined.

2) Pre-heat oven to 400 degrees Fahrenheit.

3) In a large oven safe skillet, cook ground beef until browned and cooked through. Drain beef and set aside.

4) In the same skillet, add onions and cook. Add bouillon cubes and mash to combine with onions. Add mixed vegetables, Worcestershire sauce and tomato paste to skillet. Stir to combine. Allow to simmer together for 10 minutes.

5) Add beef to skillet and stir. Once combined, flatten with your spoon. Top with cheddar cheese, mashed potatoes, Parmesan cheese and remaining chives–in that order.

6) Bake for 20 minutes or until the top has browned.

7) Remove from oven, allow to cool for 10 minutes.  Serve.