Recipes

Ingredients
For the goat cheese topping
3 ounces goat cheese
¹⁄₄ pound pancetta, diced and cooked until crisp
2 tablespoons marinated sundried tomatoes, diced
1 teaspoon herbes de provence
1 clove garlic, minced

For the red wine sauce
1 cup red wine
1 shallot, finely minced
2 sprigs fresh thyme or rosemary, or one of each
2 cups chicken broth
2 tablespoons butter, cut in four pieces
Salt and pepper

For the lamb
1 ¹⁄₂ pounds boneless lamb loin, cut into 4 portions
Salt and pepper
1 tablespoon olive oil

Instructions
1. Using a fork, combine goat cheese, pancetta, tomatoes, herbs, and garlic in small bowl.  Chill mixture until ready to use. 

2. Place wine, shallot, and herb in a small saucepan over high heat and bring to a boil. Lower the heat and simmer until the liquid is reduced by half. Add broth, bring to a boil, then lower the heat and let it simmer until reduced to ¹⁄₂ cup of liquid. Remove the herb sprigs.

3. Whisk in the butter, 1 piece at a time. The sauce should be glossy and slightly syrupy.  Taste and season with salt and pepper.

4. Season the lamb with salt and pepper. Heat the olive oil in a medium skillet over medium-high heat until almost smoking. Sear the lamb on both sides for a minute or so, to brown, and then reduce the heat and cook each side 3 to 4 minutes longer or until desired doneness is reached. Transfer to a plate and let rest.

5. Top lamb portions with goat cheese mixture then drizzle with red wine sauce. 

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Comments
This recipe is from Delish.  It was definitely delish!  I did feel that there was too much goat cheese topping for the amount of lamb, but that’s easy enough to rectify.  Super tasty lamb dish.

Ingredients
1 (4 to 5 pound) boneless leg of lamb
5 cloves garlic, peeled and cut into slivers
¹⁄₄ cup olive oil
3 tablespoons lemon juice
4 cloves garlic, minced
2 tablespoons fresh oregano, chopped
1 tablespoon fresh rosemary, chopped
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon ground black pepper
1 teaspoon seasoned salt, such as Emeril’s Essence
16 pita breads
Chopped tomatoes, cucumbers, red onion, feta cheese, etc. 

For the tzatziki sauce
1 medium cucumber, peeled, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
¹⁄₂ teaspoon salt
1 teaspoon fresh oregano, minced
1 teaspoon garlic, minced

Instructions
1. With a sharp knife, make slits across one side of lamb and insert garlic slivers into slits.  Place lamb in a large ziptop bag or plastic container. 

2. In a medium bowl, whisk together oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over lamb and rub evenly across the surface.  Seal bag or container and marinate, refrigerated, for at least 2 hours and up to 6, turning occasionally. 

3. Meanwhile, prepare tzatziki.  Combine all ingredients in small bowl and chill for at least one hour. 

4. Remove lamb from refrigerator and let come to room temperature.  Season lightly on all sides with seasoned salt.  Prepare grill for grilling. 

5. Remove lamb from marinade and place on grill.  Cook, turning occasionally, until meat reaches an internal temperature of 145*F for medium-rare.  Remove from grill and tent with foil.  Let rest 15 minutes before carving. 

6. Thinly slice lamb and serve with pita, vegetables, feta cheese, and tzatziki sauce. 

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Comments
This recipe is from Emeril via Food Network.  I made it quite some time ago, but I’m pretty sure it was tasty and we all enjoyed it!  But I love anything with tzatziki.

Ingredients
1 cup heavy cream
4 (6 ounces each) salmon filets
¹⁄₂ cup fresh herbs, chopped, such as dill, thyme and marjoram

Instructions
1. Heat oven to 350*F. 

2. Season salmon with salt and pepper and place in baking dish.  Pour cream over top then sprinkle with herbs.  Bake for 20 to 30 minutes or until salmon is firm and flakes easily. 

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Comments
This recipe is from Nourished Kitchen and it was super simple to throw together.  It was also quite tasty!

Ingredients
5 cloves garlic
¹⁄₂ medium onion
Juice of ¹⁄₂ lime
1-4 chipotles in adobo (I used one, I should go to 1 ¹⁄₂ or 2 next time.)
1 tablespoon ground cumin
1 tablespoon ground oregano
¹⁄₂ teaspoon ground cloves
3 pounds beef rump roast, large pieces of fat trimmed and removed
1 teaspoon olive oil
Salt and freshly ground black pepper
3 bay leaves
1 cup water
1 tablespoon olive oil
2-3 cups frozen corn
Flour tortillas
Sour cream
Cheddar cheese, shredded

Instructions
1. Place garlic, onion, lime juice, chipotles, cumin, oregano, and cloves into mini processor and puree. 

2. Cut beef into 4-inch chunks.  Rub with olive oil and season with salt and pepper.  Transfer beef to slow cooker and add spice puree, bay leaves, and water. 

3. Cover and cook on LOW for 8 hours. 

4. Remove beef from slow cooker with a slotted spoon and transfer to bowl.  Shred with two forks.  Remove all but 1 cup liquid from slow cooker and return beef to pot with remaining 1 cup liquid.  Cover and cook on LOW for 30 minutes or until liquid is absorbed.  (If you’ve got a slow cooker that has a stovetop setting, switch it over to low and simmer uncovered instead.) 

5. Meanwhile, heat olive oil in small skillet over medium-high heat.  Add corn and sauté until it begins to brown.  Remove from heat. 

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Comments
This recipe is from Bless This Food.  There’s a story behind the choosing of this recipe.  When Art was picking meats for the week he picked out a rump roast.  I said, “Are you sure?  You don’t like braised meat and that’s the way to prepare that cut.”  And he said, “Well, I was thinking about that, and I like barbacoa sometimes at Chipotle, so maybe you could make that?”  So I did!  And he loved it!  I was shocked.  Next time I’ll make Pot Roast to see if he is really cured of his dislike of braised beef. 

I served this with Cilantro Lime Rice and it was quite delicious.

Ingredients
For the rice
3 cups chicken or beef broth
1 ¹⁄₂ cups rice
6 cloves garlic, minced
1 teaspoon salt
¹⁄₂ cup fresh cilantro, minced

For the beef and bean filling
¹⁄₂ cup chicken or beef broth
1 (15 ounce) can pinto beans, rinsed and drained
1 tablespoon olive oil
1 onion, chopped fine
3 tablespoons tomato paste
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 pound ground beef
1 tablespoon lime juice
³⁄₄ teaspoon salt

For assembly
10 ounces sharp cheddar cheese, shredded
6 tablespoons sour cream
6 (10-inch) flour tortillas

Instructions
1. For the rice, bring broth, rice, garlic, and salt to boil in small saucepan over medium-high heat. Reduce heat to low, cover, and cook until rice is tender and all liquid has been absorbed, about 20 minutes. Remove rice from heat and let sit, covered, for 10 minutes. Add cilantro, fluff rice with fork, cover, and set aside.  (If you prefer, you can do this step in the rice cooker, just use the correct amount of liquid that your cooker calls for based on the amount of rice.)

2. Meanwhile, combine broth and half of beans in medium bowl. Using potato masher, coarsely mash beans together with broth. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until just beginning to brown, about 5 minutes. Stir in tomato paste, garlic, cumin, oregano, and chili powder and cook until fragrant, about 1 minute. Add beef, breaking up pieces with spoon, and cook until no longer pink, 8 to 10 minutes.

3. Stir mashed bean mixture into meat mixture. Cook, stirring constantly, until nearly all liquid has evaporated, about 3 minutes. Stir in remaining whole beans, lime juice, and salt. Remove from heat, cover, and set aside. 

4. Once rice has finished cooking, combine beef and bean filling, rice, cheese, and sour cream in large bowl (or in the skillet if it is large enough). 

5. Wrap filling in tortillas and enjoy!

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Comments
This recipe is from Cook’s Country 2013 and I made it during one of our burrito-heavy weeks.  These were really delicious and the filling ended up being enough for more than just four burritos.  The leftovers were scrumptious as well!

Ingredients
8 ounces crushed pineapple in juice
¹⁄₃ cup soy sauce
¹⁄₃ cup brown sugar
1 tablespoon rice vinegar
3 cloves garlic, minced
1 tablespoon ginger, minced
3-4 boneless, skinless chicken breasts
2 tablespoons cornstarch mixed into 2 tablespoons water
 
Instructions
1. Combine pineapple, soy sauce, brown sugar, vinegar, garlic, and ginger in slow cooker.  Stir well to combine.  Add chicken and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours. Stir 2 to 3 times during cooking to flip chicken and press down into sauce. 

2. One hour before chicken finishes cooking, stir cornstarch mixture and stir into slow cooker.  Cover and cook another house. 

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Comments
This recipe is from Chicken Recipe Box.  I broke up the chicken with a wooden spoon at the end of cooking and served it over rice.  This was very tasty, but the pineapple got pretty lost.  I would recommend adding it at the end of cooking instead of at the beginning.

Ingredients
For the filling
8-10 boneless, skinless chicken breasts
1 large onion, sliced
3 cloves garlic, peeled and smashed with the side of a knife
1 jalapeño pepper, seeded and quartered
4 cups chicken broth
16 ounces sour cream
8 ounces cream cheese, softened
1 ¹⁄₂ teaspoons chili powder
1 ¹⁄₂ teaspoons cumin, ground

For the sauce
4 tablespoons butter
4 tablespoons olive oil
3 cups strained cooking liquid from poaching chicken
2 (15 ounces each) can tomato sauce
2 tablespoons chili powder
4 teaspoons ground cumin
2 leaves fresh sage, chopped

For assembly
24 corn tortillas (6 inch)

Ingredients
1. Place chicken, onion, garlic, jalapeño, and chicken broth in a large pot.  Cover the pan, bring to a simmer, and poach the chicken for 12 to 14 minutes or until the chicken is completely done.  Remove the chicken from the pot and discard remaining ingredients.  Once the chicken has cooled, shred or chop it into small pieces in a large mixing bowl. 

2. Combine the sour cream, cream cheese, chili powder, and cumin. Add chicken to the cheese mixture and combine until well mixed. 

3. To make the sauce: In a medium saucepan, heat the butter and oil over medium heat. Once butter has melted, add garlic and cook until fragrant, about 30 seconds.  Stir in flour until garlic is coated.  Add cooking liquid and continue stirring until smooth.  Stir in tomato sauce, chili powder, cumin, and sage.  Turn heat to high and cook until boiling, stirring frequently, until sauce thickens a little.  Remove from heat.

4. Heat oven to 350*F.  Spray 9 by 12-inch baking dish with cooking spray. 

5. Layer 6 tortillas over bottom of baking dish.  Spread one third of chicken mixture over tortillas then top with one fourth of enchilada sauce. 

6. Layer 6 more tortillas over sauce and top with half of remaining chicken mixture and one third of remaining enchilada sauce. 

7. Layer 6 more tortillas and top with remaining chicken and one half of remaining enchilada sauce. 

8. Layer remaining tortillas over top of everything and top with remaining enchilada sauce. 

9. Cover with foil and bake 45 minutes.  Serve with salsa, sour cream, and other toppings as desired. 

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Comments
A while ago I made delicious beef enchiladas that had a great homemade sauce.  Prior to this I’d only ever bought enchilada sauce from the store.  I thought it might be fun to turn my normal enchilada recipe into a layered dish using the homemade sauce from that beef enchilada recipe, and this dish was created!  It was yummy and we all loved it! 

Note: You might need to make this in two baking dishes, I’m not 100% sure.  Must revisit so I can update the recipe.

Ingredients
1 pound ground beef
2 (15 ounces each) cans chickpeas, drained and rinsed
2 teaspoons ground cumin
¹⁄₂ teaspoon crushed red pepper flakes
1 clove garlic, minced
1 cup chicken broth
Salt and pepper
1 tablespoon olive oil
Cilantro, chopped
Lime wedges, for serving

Instructions
1. Heat large skillet over medium-high heat.  Add meat and break apart with wood spoon.  Add chickpeas.  Continue cooking, stirring occasionally, until chickpeas begin to brown and pop, 5 to 10 minutes. 

2. Add cumin, red pepper flakes,  and garlic.  Cook and continue stirring for 1 minute.  Add chicken broth and stir, scraping up any browned bits from skillet.  Season with salt and pepper then decrease heat to medium-low.  Continue cooking until mixture is no longer soupy.  Remove from heat and drizzle with olive oil. 

3. Sprinkle with cilantro before serving with lime wedges. 

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Comments
This recipe is from Simple Ginger. It was another I was recommended during my “use lots of ground beef” phase.  The chickpeas were definitely not crispy so I’m not sure I get the name of this recipe, but it was certainly tasty regardless of the texture.  I served this over rice.

Ingredients
1 tablespoon unsalted butter softened, plus 2 tablespoons melted
3 tablespoons Parmesan cheese, finely grated
8 ounces Gruyère cheese, shredded
8 ounces thickly sliced deli ham, chopped
4 green onions, minced
¹⁄₂ cups all purpose flour
³⁄₄ teaspoon baking powder
¹⁄₂ teaspoon pepper
¹⁄₄ teaspoon salt
1 cup half and half
4 large eggs, lightly beaten
2 teaspoons Dijon mustard
¹⁄₈ teaspoon ground nutmeg

Instructions
1. Adjust oven rack to lowest position and heat oven to 350*F. Grease 9-inch pie plate or casserole dish with softened butter, then coat plate evenly with Parmesan.

2. Combine Gruyère, ham, and scallions in bowl. Sprinkle cheese mixture evenly in bottom of prepared dish. Combine flour, baking powder, pepper, and salt in now empty bowl. Whisk in half and half, eggs, melted butter, mustard, and nutmeg until smooth. Slowly pour batter over cheese mixture in dish.

3. Bake until pie is light golden brown and filling is set, 30 to 35 minutes. Let cool on wire rack for 15 minutes. Slice into wedges. Serve warm.

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Comments
This recipe is from Cook’s Country 2013.  It’s a very quiche-y dish and we all quite liked it.  I made it in a dish that was deeper than a pie plate which was a good call since I increased the volume by adding more ham.

Ingredients
2 tablespoons olive oil
2 small yellow onions, finely chopped
2 pounds ground beef
¹⁄₃ cups all purpose flour
2 teaspoons dried thyme
1 tablespoon Kitchen Bouquet, whatever that is… I used leftover Barbecue Sauce
2 cups beef broth
1 tablespoon Worcestershire sauce
2 pounds red potatoes, cut into cubes
4 tablespoons butter
2 teaspoon salt
¹⁄₈ teaspoon ground white pepper
¹⁄₈ teaspoon grated nutmeg
1 egg yolk
¹⁄₄ cup heavy cream or half and half
1 cup cheddar cheese, shredded

Instructions
1. Heat oil in Dutch oven over high heat.  Add onion and sauté until soft and translucent.  Add ground beef and cook, stirring, until cooked through and no longer pink.  Stir in flour, thyme, 2 cups water, “Kitchen Bouquet,” beef broth, and Worcestershire. 

2. Reduce heat to low and simmer for 30 to 45 minutes until sauce has thickened.  Remove pan from heat and remove beef to casserole dish with slotted spoon.   Transfer remaining sauce to small bowl and serve alongside finished pie.  Return meat to Dutch oven. 

3. Heat oven to 350*F. 

4. Place potatoes in large pot.  Cover with cold water by 1 inch and bring to boil over high heat.  Lower heat to medium-low and simmer until potatoes are tender, about 20 minutes.  Drain potatoes then return them to pot and mash.  Stir in butter, salt, pepper, nutmeg, egg yolk, and cream.  Spread potatoes on top of beef mixture.  Top with cheese. 

5. Place in oven and cook for 20 to 30 minutes, or until potatoes are golden brown and the pie has heated through. 

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Comments
This recipe is from Oprah.com.  A while back I was looking for ways, any ways at all, to make a dent my ground beef supply.  One of my friends suggested I try Cottage Pie so I did a bit of googling and found this recipe.  It was super tasty although I completely forget the step of removing the beef with a slotted spoon and removing the sauce from the Dutch oven, so the end result was super wet.  It was still delicious and we devoured it all.