Bacon

Chicken Stroganoff

6:30 AM




Chicken Stroganoff


4 bacon strips, diced

1 pound boneless skinless chicken breasts, cut into 1/4-inch strips

1 medium onion, chopped

2 jars (4-1/2 ounces each) sliced mushrooms, drained

2 garlic cloves, minced

1-1/2 cups chicken broth

1/2 teaspoon salt

1/8 teaspoon paprika

Pepper to taste

2 tablespoons all-purpose flour

1 cup sour cream

Hot cooked noodles


In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with noodles. 

Beef

Slow Cooker Beef Tips

7:05 AM



Slow Cooker Beef Tips


1 boneless beef chuck roast (about 2 pounds), cut into 2-inch pieces

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons canola oil

1 medium onion, coarsely chopped

1 celery rib, coarsely chopped

6 garlic cloves, halved

2 cups beef broth

1-1/2 cups dry red wine

1 fresh rosemary sprig

1 bay leaf

2 cans (4 ounces each) sliced mushrooms

2 tablespoons cornstarch

1/2 cup water

1 tablespoon balsamic vinegar

Hot cooked egg noodles


Sprinkle beef with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon to a 3- or 4-qt. slow cooker. In same pan, add onion and celery; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add broth, wine, rosemary and bay leaf. Bring to a boil; cook until liquid is reduced to about 2 cups, 8-10 minutes. Pour over beef in slow cooker; stir in mushrooms. Cook, covered, on low until meat is tender, 6-8 hours. Remove rosemary and bay leaf. In a small bowl, mix cornstarch, water and vinegar until smooth; gradually stir into beef mixture. Serve with noodles.

garlic

Pork Chops With Garlic Mushroom Sauce

6:00 AM

 



Pork Chops With Garlic Mushroom Sauce


2 pounds boneless pork chops

½ teaspoon paprika

1 pinch kosher salt and ground black pepper to taste

¼ cup butter, divided 

1 (8 ounce) package sliced fresh mushrooms

4 cloves garlic, minced

1 teaspoon Dijon mustard

2 tablespoons all-purpose flour

2 cups beef broth


Season both sides of pork chops with paprika, salt, and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside. Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute. Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again. Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

comfort food

Slow Cooker Swiss Steak

6:26 AM



Slow Cooker Swiss Steak 

3/4 cup all-purpose flour
1 teaspoon pepper
1/4 teaspoon salt
2 to 2-1/2 pounds boneless beef top round steak
1 to 2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups water
1 cup sliced celery, optional
1/2 cup chopped onion
1 to 3 teaspoons beef bouillon granules
1/2 teaspoon minced garlic

In a shallow bowl, combine the flour, pepper and salt. Cut steak into six serving-size pieces; dredge in flour mixture. In a large skillet, brown steak in butter. Transfer to a 3-qt. slow cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender. Serves six.

Casserole

Green Bean Casserole

9:00 AM




Green Bean Casserole

2 tablespoons kosher salt
1.5 pounds fresh green beans, rinsed and ends trimmed
2 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, minced
2 large portobello mushrooms, chopped
1 teaspoon kosher salt, to taste
1/2 - 1 teaspoon freshly ground black pepper, to taste
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 cup breadcrumbs
6 oz french fried onions

Preheat oven to 375°F. Grease a 9x13 casserole dish, set aside.
Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil. Add the green beans and boil for 8 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside. (If using canned green beans instead, drain green beans completely and set aside). Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes. Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top. Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!

Beef

Beef Stroganoff

8:56 AM



Beef Stroganoff 

1 tablespoon canola oil 
4 tablespoons unsalted butter 
1 1/2 pounds top round, cut into thin strips about 2 inches long and 1/2 inch wide
2 cups button mushrooms, sliced 
2 cloves garlic, minced 
1 medium onion, sliced 
2 cups beef stock 
2 tablespoons soy sauce 
2 tablespoons grainy mustard 
1 bay leaf 
4 sprigs fresh thyme 
12 ounces extra-wide egg noodles
1 cup sour cream 
3 ounces cream cheese, cut into cubes and softened 
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley, roughly chopped 

In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes. Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it. Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed. In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.