Archive | Main Dishes RSS feed for this section

Drip Beef Sandwiches

13 Nov

dripped beed sandwiches 010 copy

 

Oh yes!  Many of us know about these wonderfully delicious sandwiches from Ree Drummond, The Pioneer Woman, and if you don’t then you are truly missing out and you need to keep reading!  I do believe these sandwiches are the best melt in your mouth sandwiches I have ever had!  It all starts with a slow cooked chuck roast seasoned with Italian spices, beef consommé and pepperoncinis, yes pepperoncinis!  I think the peppers are what give these sandwiches that special something.  You then take a deli roll and slather it up with some melted butter and toast it a bit.  I like doing this because it helps keep the bread from becoming too soggy from all of the wonderful juices.  You can also top with some melted cheese or sautéed onions, but these babies are delicious all on their own!

I also wanted to thank Mimi over at Les Saveurs De Mimi for nominating me for this wonderful award!  Mimi has some wonderful recipes!  Everything from Avocado Brownies to Crème Brulee French Toast (which I am longing to try BTW), so please go check her out!

Thanks again Mimi!

im-a-part-of-the-wordpress-family-award

 

Here is the recipe, I do hope you ENJOY!

 

DRIP BEEF SANDWICHES

1 4lb chuck roast

2 cups beef consommé

1 16 oz jar pepperoncinis

1 cup water

3-4 Tbsp Italian seasonings

salt & pepper

2 Tbsp butter

2 Tbsp oil

 

Melt butter with oil in large pot.  Season roast with salt and pepper.  On medium-high heat, brown roast on each side.  Add Italian seasonings, water, beef consommé and pepperoncinis.  Turn heat down to a simmer and cover.  Simmer for 4-5 hours.  Remove roast from pot and place on a platter.  Take two forks and shred the roast.  You can try and skim some of the fat from the top of juices in pot.  If this is cooked a day ahead it can be place in the fridge and the fat can be easily removed because it will harden.  Once all of the meat is shredded place back in the juices.  Reheat if needed.  Cut a wedge out of the top of your deli roll (this helps hold the meat), slather with some melted butter and toast it.  Fill up your bread with large spoonfuls of roast with juices and pepperoncinis.  It is divine!  Thank you Ree Drummond for this wonderful recipe!

 

 

 

Indian Spiced Quinoa

31 Oct

Indian spice quinoa 054 copy

This was my lunch today!  It was very yummy I must say.  It is a great dish, full of the traditional Indian spices like turmeric, cardamom and cinnamon.  Not only do these spices have wonderful health benefits, but the quinoa (pronounced “keenwah”)  is also a healthy whole grain that is packed full of protein.

This flavorful quinoa can be enjoyed by itself as the main dish, or as a side, or perhaps sprinkled over salad greens.  It is a very versatile dish and very easy to make.

I hope you enjoy!

INDIAN SPICED QUINOA

1 cup quinoa

2 cups water

2 shallots

2 garlic cloves

1 Tbsp coconut oil

1/2 tsp turmeric

1/2 tsp cardamom powder

1 whole cinnamon stick

1/2 tsp salt

1/2 orange

1/3 cup raw cashews, chopped

1 tsp hot water

Rinse quinoa in water, strain and set aside.  Chop shallots and garlic and toss them in a pan with the coconut oil.  Heat over medium-high heat and cook for 5 minutes, stirring frequently, until the shallots and garlic begin to soften.  Sprinkle in the spices and cinnamon stick.  Stir and allow favors to blend for 1 minute.

Add the quinoa and water to the pot with the spices.  Turn the heat to high and bring to a boil.  As soon as the water boils, give it a quick stir and cover.  Reduce heat to simmer for 15 minutes.  Do not lift the lid during this time.

Remove the lid, stir and fluff with a fork.  Remove the cinnamon stick.  Squeeze the juice of the orange and pour it over the quinoa.  Sprinkle in the salt, hot sauce, and cashews.  Stir gently with a fork and serve warm.

Recipe found @ www.laurelonhealthfood.com

Chicken Cacciatore with Polenta

14 Aug

rain on lake and chicken cacciatore 014 copy

 

 

I came across this recipe a few months ago and have made it several times for my family,  but this is the first time I remembered to take out my camera and snap a picture so I could share with you guys.  This has become a family favorite!  I make this dish at least once a month.

This is comfort food at it’s best.  The creamy polenta is the perfect contrast for all of the wonderful flavors of the cacciatore.  It will make your taste buds do the happy dance!

Although this dish has several steps, it is a simple dish to prepare and totally worth the effort!  If you make this for your family, I promise it will quickly become a weekly staple!  So give it a try and ENJOY!!!

rain on lake and chicken cacciatore 009 copy

 

CHICKEN CACCIATORE WITH POLENTA

4 chicken thighs (I always use more)

salt and pepper

2 Tbsp olive oil

1 onion

1 orange bell pepper  ( I used green this time )

1 yellow bell pepper

10 oz cremini mushrooms

2 cloves garlic

1 tsp dried basil

1 tsp dried rosemary

1 tsp oregano

1 bay leaf

1/4 tsp red pepper flakes

1 cup red wine

1 28 oz can diced tomatoes, drained

POLENTA

3 cups chicken broth

1 cup coarse yellow cornmeal

1/2 tsp salt

Sprinkle the chicken with salt and pepper.  Heat oil in dutch oven or LARGE skillet over medium heat.  Brown chicken on each side for 5 minutes.  Remove from pan and place on a plate.

Add onion and bell peppers to pan over medium heat and sauté for 5 minutes.  Add mushrooms and garlic and sauté for 5 minutes more.

Add herbs and red pepper flakes and stir to combine.

Add red wine and bring to  a boil over med-high heat.  Turn heat to medium and reduce liquid by half.

Add tomatoes.  Stir to combine and return to a boil.

Return chicken to mixture and reduce heat to med-low.  Simmer for 30 minutes.

FOR THE POLENTA

Bring chicken broth and salt to a boil.  Add the cornmeal in a slow steady stream while whisking.  Turn heat down when it begins to bubble.  Continue to whisk until mixture begins to pull away from sides of pan about 30 minutes.

To serve, make a bed of polenta on a plate and place 2 pieces of chicken with mixture on top.  ENJOY!

This recipe was found and slightly adapted from Grazing In The City.  Thanks Bill for yet another great recipe!!!

Homemade Pizza

26 Mar

pizza 002

I found this great little pizza over at www.korenainthekitchen.com.  Her pictures looked so delicious that I knew I just had to try it!  It is just as good as it looks in the pictures….maybe better.  I like that she drizzled a little heavy cream rather than traditional pizza sauce, so yummy!  I think we will start having pizza night at my house and experiment with all sorts of toppings.  What do you think?

Enjoy!

pizza 005

HOMEMADE PIZZA

1 Tbsp olive oil

1 can pizza dough ( I used 2 because I used a large pan)

2-3 Tbsp heavy cream

2 cups Italian cheeses (mozzarella, romano, parmesan)

1 tsp minced garlic

1 pkg mild Italian sausage, cooked and crumbled

1 cup cherry or grape tomatoes, halved

1 jalapeno pepper, sliced and seeds removed for less heat

Preheat oven to 400F.  Drizzle a cookie sheet or a baking stone with olive oil.  Spread pizza dough over pan.  Drizzle with heavy cream and mix in minced garlic, lightly coat all of crust.  Sprinkle 1 cup cheese, then Italian sausage, tomatoes, jalapeno and lastly, the remaining cup of cheese.  Bake for 15-18 minutes.

Chicken Salad Croissant

24 Jun

 

 

 

Oh my!  I found this recipe for chicken salad in Cuisine magazine and it is so fantastically, delicious.  It’s got everything you want in a good chicken salad.  It has a nice tanginess from the yogurt and lemon juice, sweetness from the dried cranberries (original recipe used dried cherries), and crunch from the celery and almonds.  Place all of this on a buttery croissant and your tastebuds will be doing the happy dance! 

This recipe doesn’t have to destroy your diet, just skip the croissant (which of course I did not) and the mayo, or at least use a lighter version and it will be much more figure friendly.

This is a great classic chicken salad to have on hand.  I will be making this one often!  ENJOY friends!

 

CHICKEN SALAD CROISSANT

4 cups chopped rotisserie chicken

1 cup diced celery

1/2 cup dried cranberries or cherries

1/4 cup mayonaisse

1/4 cup plain greek yogurt

1/4 cup fresh parsley, chopped

2 tbsp fresh lemon juice

1 tbsp fresh tarragon, minced

1/2 cup chopped nuts (almonds, cashews or pistachios)

4 croissants

Mix all ingredients together.  Chill until ready to serve.  Serve on croissants.

This recipe slightly adapted from Cuisine magazine.

Red Beans and Rice

3 Jun

A few months ago I had the pleasure of visiting the great little city of New Orleans.  We had many great meals while there and some of you recommended that I try and recreate a few of them.  It just so happens that my dad made this wonderful red beans and rice for the family a few weeks ago.  It was so delicious and very similar to what we had in New Orleans so I quickly snatched up the recipe so I could make it for you guys.

You can change this according to your taste.  The original recipe called for one pound of ham shank.  My dad used smoked sausage in his version and I used andouille sausage in my version.  I think I like my dad’s version the best.

I hope you will give it a try and ENJOY!!!!

With love,

Donna

RED BEANS AND RICE

1 lb light red kidney beans, soaked

1 tbsp vegetable oil

2 green onions, chopped

1/2 cup white or yellow onion, chopped

1/4 cup celery leaves, chopped

2 garlic cloves, minced

5 cups water

1 tsp salt

1/4 tsp pepper

1/4 tsp Tabasco sauce

1 lb andouille sausage

3 cups cooked rice

1/2 cup green onions, chopped, for garnish

1.  Drain beans; discard soak water.

2.  Place oil in 4 qt. pot and heat.  Add onions, celery leaves and garlic.  Saute until onion is tender but not browned.

3.  Add beans, water, salt, pepper and Tabasco.  Stir well.

4.  Bury sausage in beans.  Bring to a boil;  reduce heat.  Cover and simmer until beans are tender, 1 to 1 1/2 hours.

5.  Cook rice according to package directons.

6.  Serve beans and sausage over hot rice.  Top each serving with a sprinkling of green onions.  Serves 4-6.

This recipe adapted from China Doll Rice & Beans Inc.

Follow

Get every new post delivered to your Inbox.

Join 474 other followers

%d bloggers like this: