No Slivers Here

July 16, 2009

Beef and Cheese Manicotti

Filed under: Beef, Italian, Main Dish, Pasta — Tags: — bettylou79 @ 10:15 pm

I made this a while back when Seattle was on it’s first heat wave.  Of course while making these delicious little gems I was asking myself why I insisted on heating up the house with the oven.  They were well worth the work, the heat and the time.  If I remember correctly this pasta was another one of my ideas that happened in the grocery store after I discovered that manicotti was on sale!

Instead of consulting my trusty friend, “the internet”, I decided to make use of the many cookbooks that I have on the bookshelf and floor.  My husband bought me Giada’s Everyday Italian cookbook for Christmas along with a fabulous Italy calendar.  Too bad a trip to Italy wasn’t part of the gift!  I have made manicotti twice and I must say I liked this recipe much better than the first time I tried it.  This was great as leftovers for lunch and dinner.  I was really craving some Garlic Knots to go with it though!

I suggest you try this for your next date night or anytime you want some great leftovers!

Enjoy!

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Beef and Cheese Manicotti

source: Giada De Laurentiis

Ingredients

  • 4 teaspoons olive oil
  • 1 medium onion, coarsely chopped
  • 1 pound ground beef
  • Salt and freshly ground black pepper
  • 14 (8-ounce package) manicotti
  • 1 (15-ounce) container whole-milk ricotta
  • 3 cups shredded mozzarella
  • 1 cup grated Parmesan
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 2 garlic cloves, minced
  • 3 cups marinara sauce
  • 2 tablespoons butter, cut into pieces

Directions

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

April 30, 2009

Chipotle Sloppy Joes

Filed under: Beef, Main Dish, Mexican — Tags: — bettylou79 @ 5:16 am

These Sloppy Joes have got some heat behind them!  My mouth was still feeling the heat after I was done.  My husband called it a slow burn!  In any case they were great and a new twist on the traditional family recipe.  I saw this in Cooking Light and knew it had to be added to the menu for a fun Friday meal.  My husband was even home for dinner that night so it was even better.  I did make a small change to the recipe.  I added some water to the mixture at the end to thin it down a little.  I’m always amazed when a recipe tells you how many servings you should be able to get out of it, but when you look at it all cooked up all you can do is laugh!  Wow!  Honestly, this served about 3 people instead of 4 or 6.  You have been warned.  My husband isn’t a huge fan of onions, especially when they are so large and cooked so there were more for me.  I thought the onions gave it a nice touch.  From what my husband reports it was great as leftovers too.

Enjoy!

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Chipotle Sloppy Joes

source: Cooking Light

Ingredients

  • Cooking spray
  • 2 1/2  cups  presliced Vidalia or other sweet onion
  • 1  (7-ounce) can chipotle chiles in adobo sauce
  • 1  pound  ground sirloin
  • 1/2  cup  prechopped green bell pepper
  • 2  tablespoons  tomato paste
  • 1  teaspoon  kosher salt
  • 1/2  teaspoon  ground cumin
  • 1  (8-ounce) can no-salt-added tomato sauce
  • 5  (1 1/2-ounce) hamburger buns, toasted

Preparation

1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.

2. Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.

Plate with pickle chips and a simple slaw. Combine 1/3 cup canola-based mayonnaise, 1 1/2 teaspoons sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1/4 teaspoon dry mustard in a large bowl; stir with a whisk. Add 3 cups packaged cabbage-and-carrot coleslaw, tossing well to combine.

April 16, 2009

Slow-Cooker Beef and Black Bean Chili

Filed under: Beef, Main Dish, Mexican — Tags: — bettylou79 @ 12:54 pm

My husband is a self proclaimed chili officiando.  When he was in college he lived on tortilla chips, chili (out of can) and Mountain Dew.  Sounds like a bachelor huh?  He would  still eat that every day if  I would let him!  I buy all that for him when he needs a treat!  He has some things that he’s picky about, I won’t bore you and list them all but big pieces of tomatoes are on that list.  So that makes a lot of the classic home made chili recipes a bit difficult to make for him.  When he tried this recipe he said that he may never he canned chili again.  He liked it that much!

This chili was delicious!  The pieces of beef were so tender that they nearly fell apart in your mouth before you could chew it.  I love my slow cooker.  This recipe was so easy to throw together and forget about.  I made this before I taught my night class and it was great to come home to.  I thought that it would be really spicey with the amount of chili powder but it wasn’t that spicey.

I told my mom about the recipe and she was interested because she isn’t a fan of ground beef.  If that is you, I suggest you try this recipe.  It does make enough for 4 people so double the recipe if you intend on making it for a crowd. This would be great with some corn bread too!

Enjoy!

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Slow-Cooker Beef and Black Bean Chili

source: Everyday Food, Martha Stewart

Ingredients

Serves 4

  • 1 pound beef chuck, cut into 3/4-inch chunks
  • 1 can (15 ounces) tomato puree
  • 1 cup dried black beans, rinsed
  • 1 medium red onion, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons chili powder
  • Coarse salt and ground pepper
  • 1/4 cup sour cream, for serving

Directions

  1. In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.

April 2, 2009

Classic Meat Loaf

Filed under: Beef, Main Dish — Tags: , — bettylou79 @ 11:30 am

My mom recently attended a Pampered Chef party and she asked me if I wanted or needed anything.  I told her I was interested in trying a piece of stoneware and I figured that the loaf pan would be a good place to start.  She surprised me and bought it for me!  A lot of people rave about stoneware so I decided it was time to give it a whirl. Here is a peek at the loaf pan that I bought.  This picture is from the Pampered Chef website.

stoneware-loaf-pan

I know that you are supposed to season it by making a high fat recipe in it.  I decided that meat loaf would be perfect for that!  I plan on making some banana bread to break it in next.  I did find this recipe on Cooking Light’s website though but it was delicious!  I loved the little kick that the Dijon mustard gives the meatloaf.  My husband and I have been eating it as leftovers and I’ve even made a meat loaf sandwich.  My grandpa would be proud!

I’m going to be having a Pampered Chef catalog party this month so be on the look out for that announcement!

No picture of the meat loaf, I figure you all know what meat loaf looks like.

Enjoy!

Classic Meat Loaf

source: Cooking Light

Ingredients

  • 1  (1 1/2 ounce) slice white bread
  • 2  tablespoons  fat-free milk
  • 1/2  cup  ketchup, divided
  • 2/3  pound  ground beef, extra lean (raw)
  • 1/2  pound  lean ground veal
  • 6  ounces  lean ground pork
  • 1/2  cup  chopped onion
  • 1/3  cup  chopped fresh parsley
  • 1  tablespoon  Dijon mustard
  • 1  teaspoon  dried basil
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 2  large egg whites
  • Cooking spray

Preparation

Preheat oven to 350°.

Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cups.

Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tablespoons ketchup and remaining ingredients except cooking spray.

Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons ketchup over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand for 10 minutes. Cut the loaf into 12 slices.

March 18, 2009

Barley and Beef Soup

Filed under: Beef, Main Dish, Soup, Vegetables — Tags: — bettylou79 @ 12:20 pm

I saw this recipe in my latest issue of Cooking Light and knew I had to give it a try.  I’ve made Barley and Beef soup but it was in the crock pot.  I found this recipe to be really easy after the prep of chopping the vegetables.  I think that I liked this recipe better than the crock pot one but I do think that this one needs a bit more spices.  I definitely will be making this soup again.  Fair warning because it does make a lot.  I put half of it in the refrigerator for dinner next month.

Enjoy!100_3700

Barley and Beef Soup

source: Cooking Light

Ingredients

  • Cooking spray
  • 2  cups  chopped onion (about 1 large)
  • 1  pound  chuck steak, trimmed and cut into 1/2-inch cubes
  • 1 1/2  cups  chopped peeled carrot (about 4)
  • 1  cup  chopped celery (about 4 stalks)
  • 5  garlic cloves, minced
  • 1  cup  uncooked pearl barley
  • 5  cups  fat-free, less-sodium beef broth
  • 2  cups  water
  • 1/2  cup  no-salt-added tomato puree
  • 1/2  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2  bay leaves

Preparation

1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.

February 27, 2009

BBQ Sauce

Filed under: Beef, Chicken, Pork — Tags: — bettylou79 @ 12:47 pm

This past weekend I was getting my foodie fix, also known as watching cooking shows on PBS because we don’t have cable, and saw this recipe on Everyday Food on PBS.  I decided to give it a try.  I had chicken legs in my freezer from when they were on sale a few weeks ago and thought that they would be great with barbecue sauce on them and baked in the oven.  I was right, even though they took longer to bake than I had anticipated!  I also tried the sauce on pork chops and it was just as good.  This sauce does have some kick to it, so be warned!  I had to make one modification because I didn’t have 2 cups of ketchup so I used about a cup of tomato sauce.  I still have some sauce in my refrigerator so I’m still deciding what to make next to use some more of it.

Enjoy!

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Barbecue Sauce

source: Everyday Food on PBS
Makes 3 cups

Ingredients:

1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper
  1. Make Barbecue Sauce: In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.
  2. Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.

February 18, 2009

Mini Meat Loaves

Filed under: Beef, Italian, Main Dish, Turkey — Tags: — bettylou79 @ 1:07 pm

Boy oh boy!  These are delicious!  My husband was already eating and oohing and ahhing over his meat loaf before I had finished taking pictures.  He said these reminded him of the meatballs that I make but in meatloaf form.  These were so tender and moist.  I will definitely be making this recipe again!  I did make a few changes to the recipe.  I used ground turkey instead of beef and I baked them for about 20 minutes instead of 15 minutes.  When I make these again I will add a few more spices and some garlic.

I found this recipe in my February issue of Better Homes and Gardens magazine.  I’m so glad that I ripped out this one!  This is a great recipe for a week night because it goes together and bakes so quickly.  I paired this with some mashed potatoes with mozarella and broccoli.  I suggest you try this recipe soon!  Sorry about the blurry picture.  All of my pictures turned out blurry!  Argh!

Enjoy!

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Mini Meat Loaves

source: Better Homes and Gardens

Ingredients

  • 1 egg, lightly beaten
  • 1 cup purchased pasta sauce
  • 1/2 cup fine dry bread crumbs
  • 2 tablespoons fresh basil leaves, coarsely chopped if large
  • 1 lb. lean ground beef
  • 1 cup shredded mozzarella cheese (4 oz.)

Directions

1. Preheat oven to 450 degrees F. In large bowl combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2 tablespoons of the basil, and 1/4 teaspoon salt. Add beef and 1/2 cup of the cheese; mix well. Divide beef mixture in four equal portions. Shape each portion in a 5-1/2×2-inch oval. Place on 15x10x1-inch baking pan. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature registers 160 degrees F.

Serves 4.

January 4, 2009

Beef and Barley Soup

Filed under: Beef, Main Dish, Soup, Vegetables — Tags: — bettylou79 @ 5:48 am

Ahh! The crock pot is becoming my good friend! Now, if only it had a better home than in a closet on a high shelf with stuff stacked on top of the box! I love apartment living! Can’t you tell? I would love to incorporate it into our menu rotation once a week. We’ll see how I do!

This soup came together quite quickly, even though I’m not sure what I’m going to do with all my leftover barley that I have! Recipes would be appreciated! The only glitch that I had was finding French onion soup in my regular grocery store! They were sold out. I really hate going to two different stores in one trip!

My husband and I will eating this for leftovers this weekend. I’m so sneaky, I even scheduled leftovers on the menu!

Enjoy! Check out my new soup tureens from Crate and Barrel from my friend Brooke! Thanks!

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Beef and Barley Soup

source: 5-Ingredient Slow Cooker Recipes

Ingredients:

Nonstick cooking spray

12 oz boneless beef chuck, cut into 1/2-inch cubes

4 cups water

1 10 1/2 oz can condensed French onion soup

1 cup grated carrot

1/2 medium pearl barley

1 tsp dried thyme or oregano, crushed

Directions:

Coat a large skillet with cooking spray. Heat over medium heat. In hot skillet cook meat until brown. Drain off fat.

In a 3 1/2 to 4 1/2 quart slow cooker combine the meat, water, soup, carrot, barley and thyme.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Season with salt and black pepper.

December 20, 2008

Cornbread-and-beef skillet pie

Filed under: Beef, Bread, Main Dish, Vegetables — Tags: — bettylou79 @ 2:26 pm

I’ve been digging into my old Everyday Food magazine issues for recipe ideas and came across this one. This recipe turned out quite well considering some of the mistakes and changes we made. Tonight my husband volunteered (no I didn’t force him) to help with dinner. Unfortunately this time too many cooks spoiled the broth. I gave him the task of making the cornbread, sounds simple enough but he mistakenly added the extra flour that was reserved for my meat mixture. So I forget the flour and water for my mixture. The reason I forgot it was because I didn’t read on in the recipe and just assumed the rest talked about how long to cook the meat! Oops! All in all the recipe turned out just fine! We are eager to try this again, but this time we will be following the directions more closely.

I did make a few changes to the recipe. I omitted the mushrooms and replaced them with 2 red potatoes chopped into cubes. In the future I will follow the recipe and add the flour and water. I even found myself thinking that the meat mixture looked like it needed some water. I’m also tempted to add some garlic next time. One more change that I made was that I didn’t cook it in the oven in a skillet because I don’t have a pan that can go from the stove to the oven. I hope Santa heard me!!! So I transfered the mixture to a pie pan and baked it in the oven.

Enjoy!

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Cornbread-and-beef Skillet Pie

source: Everyday Food, Martha Stewart

Ingredients

Serves 4

  • 1/2 cup yellow cornmeal
  • 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 2 red bell peppers (ribs and seeds removed), thinly sliced
  • 1 medium red onion, chopped
  • 1 package (10 ounces) white mushrooms, trimmed and thinly sliced
  • 1 1/2 pounds ground sirloin
  • 1/4 cup tomato paste
  • 3/4 cup reduced-fat sour cream
  • 1 large egg, lightly beaten

Directions

  1. Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.
  2. In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, tossing occasionally.
  3. Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water; season with salt and pepper.
  4. Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15 to 20 minutes.

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November 24, 2008

Cheddar-Topped Shepard’s Pie

Filed under: Beef, Main Dish, Vegetables — Tags: — bettylou79 @ 12:28 pm

Oh my goodness! This was definitely a filling meal! My husband and I will be eating this as leftovers for a few days! We have enough for an army! I know for a lot of people Shepherd’s Pie is something that they grew up with and for others they have never heard of it. Well, I was in the latter group. My first experience with Shepherd’s Pie was a little less than 10 years ago. My aunt introduce it to my family or maybe reintroduced it to us. She grew up in both South Africa and Edinburgh, Scotland and has a great accent that cannot be imitated! When my mom and I first had this meal with my Aunt and Uncle, he called it “gruel.” I’m pretty sure he wasn’t trying to be rude but it must have reminded him of something!

I have tried to make Shepherd’s Pie on my own once before and it didn’t turn out very well. Then Nate tried it how he remembered it when he was growing up. That attempt was a little better. I was very excited when I spotted this recipe in my Everyday Food magazine. This recipe makes enough for a large group (8) or enough for leftovers for a few days. My one piece of advice it to put a cookie sheet on the rack under the pan in case it boils over, like mine! This also is not a fast recipe, there is a lot of prep work with chopping the veggies. This recipe is a keeper!

Enjoy!

100_3402

Cheddar-Topped Shepherd’s Pie

source: Everyday Food, Martha Stewart

Ingredients

Serves 8

  • 2 pounds baking potatoes (about 4), peeled and thinly sliced
  • Coarse salt and ground pepper
  • 1 tablespoon vegetable oil, such as safflower
  • 6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
  • 6 celery stalks, thinly sliced
  • 1 large onion, chopped
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 1/4 cup tomato paste
  • 2 pounds ground beef chuck
  • 1 cup whole milk
  • 1 1/2 cups shredded sharp white cheddar (6 ounces)

Directions

  1. Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
  2. Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
  3. Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
  4. Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.
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