Hungarian Beef and Pepper Stew

Hungarian Beef and Pepper Stew

 

Hungarian Beef and Pepper Stew

2lbs Beef Stew Meat

1/2 onion cut into chunks

1 T olive oil

1 t salt

1/2 t black pepper

2 T Sweet Hungarian Paprika

2 T flour

2 garlic cloves chopped

2 T tomato paste

10-12 oz beef broth

3 bell peppers sliced

1/2 t caraway seeds

2 T balsamic vinegar

Add  1 T paprika, flour, salt and pepper to a large bowl or plastic bag. add meat and toss or shake to coat. Heat olive oil in a large pan add beef and onion and cook until browned. add garlic and caraway seeds and cook 1 minute more. add beef broth (enough to cover meat), remaining paprika, tomato paste and vinegar, bring to a boil and then reduce heat to simmer. Cook over low heat for 45 minutes-1 hr, sauce with thicken and meat will become tender. Add peppers and cook 20 minutes more over low heat or until peppers are soft. Serve over buttered noodles or mashed potatoes.

Hungarian Beef and Pepper Stew

 

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Pepperoni and Cheese Stuffed Shells

 

Add a little zip to your stuffed shells recipe with pepperoni and arugula.

Pepperoni and Cheese Stuffed Shells

12 oz box of large shell shaped pasta

2 lb container of ricotta cheese

2 eggs

2 cups chopped pepperoni

3 c grated mozzarella cheese

1/4 c chopped arugula

1 T lemon juice

1 t lemon zest

2 T chopped basil

1 t crushed red pepper

1 t salt

1/2 t ground black pepper

1 1/2 c grated parmesan cheese

1 jar of your favorite tomato sauce

In a large pot boil shells until done, drain and rinse with cold water. Meanwhile prepare filling in a large mixing bowl. Add ricotta cheese, eggs, 1 cup pepperoni, arugula, lemon juice, lemon zest, salt, pepper, 1 cup parmesan cheese and 1 1/2 c mozzarella cheese, stir until combined.

Pre heat oven to 350. Pour about 1/2 c of tomato sauce onto the bottom of a large glass casserole pan to prevent shells from sticking. Use a heaping tablespoon to stuff each past shell with cheese mixture. Line them up in your casserole pan.

Top with tomato sauce and remaining pepperoni, mozzarella and parmesan cheese.

 

Bake for about 30 minutes or until sauce is bubbling and cheese is melted. Let cool in pan for 10 minutes and serve. Top with chopped basil and arugula if desired.

Creamy Tomato Soup with Pesto

I don’t know what it is about Fall, but this time of year makes me go right for the comfort foods and classic combinations I grew up with. As I looked at my menu board for the week I thought this could have been one my mom had when I was a child. Last night’s dinner was grilled cheese and tomato soup. I made the soup in the crock pot so it was done and ready for whenever my family decided to make their appearance for dinner, and the bonus is you get to smell its deliciousness all day.

Creamy Tomato Soup with Pesto

1 28 oz can of peeled whole tomatoes

1 20 oz can of petite diced tomatoes

1 1/2 c vegetable stock (chicken would work too)

1 T italian seasoning

1/4 teaspoon of pepper

1 t salt

1/4 c brown sugar

1 cup chopped onion

2 cloves of garlic chopped

1 c cream

2 T butter

For Pesto

1/2 c  fresh basil

1/4 c parmesan cheese

1/4 c pine nuts

1 large clove of garlic

1/4 c olive oil

Add tomatoes, stock, Italian seasoning, pepper, salt, sugar, onion and garlic to a large slow cooker/ crock pot. turn on high and cover. Cook for one hour and then turn to low. Cook for 2-3 more hours or until tomatoes and onions have completely softened. Add cream and butter and use an immersion blender to puree. You could also use a regular blender or use a wooden spoon to mash. Place on warm until ready to serve. Taste for salt and sugar add more if desired.

Meanwhile place basil, parmesan, garlic and pine nuts into a food processor, pulse until smooth and then slowly add olive oil while processor is on until pesto is the desired consistency.

Serve soup with a drizzle of pesto over the top.

Chicken and Lemon Dumplings : A Visit to my Grandma’s Recipe Box

I am the unofficial family historian. I am the holder of all of the old photos and mementos. I have each and every one in safe keeping. Its a  job I enjoy, sometimes on a lazy or dreary day I will pull out and old album or keepsake and it always brings a smile to my face. I am lucky enough to be the keeper of my Grandmother’s recipe box. I have it right next to my own in my kitchen, I don’t often go through it, but I like just having it there. I would not describe her as a lover of food or cooking, but I am. So I am glad that I can look into it and try to see what she was thinking in the way she wrote or edited her recipes. Some were too spicy, some too expensive, so she would redo them and make them her own. I found this in her recipe box and decided to give it a try, and of course I did a little editing too, after all I do take after my grandmother.

Chicken and Lemon Dumplings

1lb boneless skinless chicken breast

2 T veg oil

2 cups chicken stock

1/2 cup diced onion

1/2 c  chopped carrot

1/2 c chopped celery

1 1/2 t chicken seasoning

1/8 t pepper

2 t chopped fresh dill

1/2 c cold water

3 T flour

For Dumplings

1 c flour

1 1/2 t baking powder

3/4 t salt

3/4 c milk

1 t lemon juice

1/4 t lemon zest

1 t chopped fresh dill

Heat Oil in a large pot add chicken, onion, carrots, celery and chicken seasoning, saute until slightly browned. add stock, pepper and dill, simmer 5 minutes. whisk flour into cold water and add to pot. Continue to simmer.

For dumplings, combine all ingredients in a bowl, drop tablespoons of mixture into stew.

Cover and cook for 10 minutes.

Uncover and cook for 10 minutes more .

Eat Your Veggies, Mashed Broccoli and Cauliflower

Trying to get kids and some adults to eat vegetables can be tricky. Trying to limit you carbs and find hearty, comforting, side dishes can be challenging. Mixing up your week night dinners and getting out of a rut can be tiring. This recipe solves all of these problem and is quick and easy, and I even like it better than mashed potatoes.

Mashed Broccoli and Cauliflower

16 oz of broccoli and cauliflower florets (I bought them already mixed in a bag at my supermarket)

1 oz cream cheese (from the brick, not soft)

1/2 tsp salt

2T half and half or milk

Steam broccoli and cauliflower until soft, you could use a microwave steam bag or steamer ( you could even boil it in a small amount of water). Add cooked veggies, cream cheese, salt and half and half to a food processor and pulse until “mashed”, mash by hand if you don’t have a food processor, it just may be slightly chunkier. Serve, see I told you it was easy. Try doing cauliflower or broccoli solo too.

Mini Chicken Pot Pies

We all have seen and love  food in miniature, pizzas, sandwiches, sliders, everybody likes a little single serving of their favorite food. I was making chicken pot pie for dinner and decided to try to shrink them, just for the cute factor. I kind of had a plan, use my regular pot pie filling, refrigerated biscuit dough and a muffin tin, but I had never done it before so I made sure I also had a back up plan incase things went wrong, as they do a lot in my house. The incredible thing is that they actually worked, cooked through and were as cute as a button, the bad news is that unless you are carb loading or only want cute the bread to filling ratio is off. Easy enough to fix by spooning extra filling over the top at the end, kind of like a popover. Or skip the cute part and just spoon filling over baked biscuits, country style, which was my back up plan and equally as delicious.

Chicken and Vegetable Filling

2 boneless skinless chicken breasts, cut into bite sized pieces

2 T oil

1 zucchini chopped

2 potatoes chopped

1 c chopped carrots

1 c chopped leeks

1 clove garlic minced

2 tsp seasoning salt

1/8 c sherry

1 3/4 c chicken stock

1/4 c flour

2/3 c milk

In a large pan heat oil and saute chicken and potatoes about 5 minutes, add leeks, garlic and carrots continues to cook over med heat until chicken is cooked through and potatoes have started to soften.sprinkle with flour and cook one minute,

Add sherry and deglaze the pan, scraping the bottom. Add chicken stock and zucchini and seasoning salt and stir, bring to boil and then simmer for 5 minutes. Add milk and stir, heat through, turn heat to low.

To make Mini Pot Pies,pre heat oven to 350. Use a non stick muffin tin and separate your refrigerated biscuit dough in half. I used Grands.

Place on half into each tin and spoon in filling

Place the other half of the biscuit over the top and press to seal (doesn’t have to be perfect, sort of seals itself while cooking).

Use a sharp knife and cut a 1 inch slit into the top of the dough of each pie. Cook according to biscuit directions.

Voila, cute on a plate.

Option 2, cook biscuits according to package direction, split in half and spoon chicken pies filling over top.

Andouille Sausage and Peppers over Smoked Gouda Cheese Grits

It’s been a week of go to, easy favorites for dinner in our house. We have graduations, birthdays, and baby showers to plan, not to mention Memorial Day. My kids are not huge seafood fans so this is a nice alternative to the classic shrimp and grits which I regularly crave. It is super quick and easy, yet filling and comforting.

5 links andouille sausage ( you could use Kielbasa if you don’t like the spice or the spice doesn’t like you ) sliced on the bias into bite sized rounds

1 green pepper sliced into thin strips

1 small yellow onion sliced

Saute the sausage in a large skillet for about 3 minutes, add onion and peppers and continue cooking over med heat until they are soft and sausage is cooked through.

Meanwhile cook 4 servings of Quick grits (not instant) according to package directions.

Add the following to the cooked grits:

2 T butter

1/2 c of milk

1 clove of minced garlic

2 cups shredded smoked gouda cheese

1 cup shredded sharp cheddar cheese

1 t cayenne pepper

1/2 t salt

1/4 black pepper

Stir to combine, add more milk if needed

Add grits to serving bowls and top with sausage and pepper mixture.

Cottage Pie with Cheddar and Brown Ale

It is American Craft Beer Week and I hope everyone is celebrating with your locally brewed beverages. I love to cook with beer, there are so many different flavors and it can easily be substituted in any recipe that calls for wine or other alcohol. It make a great marinade for beef and adds a heartiness  to vegetarian dishes. I used a brown ale in this recipe which pairs well with beef, my local favorites are Cigar City’s Maduro Brown and Dunedin Brewery’s Beach Tale Brown. You could certainly use any brown ale English or American style though. Some other examples are Brooklyn Brown, Dogfish Indian Brown, or even a Newcastle ( but it is American Craft Beer Week) If you are using a stronger beer with a higher alcohol content you may want to use less beer and more broth in the recipe. You want it to enhance the flavor of the dish not over power it.

10 red potatoes

2lbs ground beef

3 carrotes chopped

2 cloves garlic minced

1 small onion chopped

1/2 t salt

1/4 t black pepper

1t dried thyme

1/4 c peas

1 c beef broth

3/4 c brown ale

1/4 c flour

4 T butter

1 egg

1 T fresh chives chopped

3/4 c milk

3/4 c cheese

Peel and boil potatoes until tender. In a large pan saute carrots, garlic and onion with a tablespoon of butter for about 3-4 minutes over med high heat, add the ground beef and brown until no longer pink. Add salt, thyme and pepper. Turn the heat to low and sprinkle with flour, stir and cook for 1-2 minutes until flour is absorbed into meat mixture. Add Beer and broth bring to boil and then reduce heat to low and add peas. Cook for about 5-7 minutes or until it starts to thicken.

Remove from heat. In a bowl combine cooked potatoes, 3T butter, and milk, mash or use and electric beater to make mashed potatoes. add one beaten egg, 1/2 c of cheese and chives.

In a large 9×13 pan, pour the meat mixture evenly on the bottom.

Spread the potato mixture on top and sprinkle with remaining cheese.

Bake at 350 for about 35 minutes. remove from oven, let sit 10 minutes, and serve.

Creamy Blue Cheese and Bacon Potato Bake

All my favorites, potatoes, blue cheese and bacon come together in this yummy side dish.

6-8 med sized red potatoes sliced thin (I left the skins on but you certainly could peel them)

1/2 yellow onion chopped ( about 1/4 cup)

1 clove garlic minced

6 slices of cooked bacon chopped

2T butter

1 1/2 T flour

2 c milk

2 oz blue cheese ( I prefer buying a wedge and crumbling it myself, the crumbles don’t have enough moisture or flavor)

1/2 t salt

black pepper

Preheat the oven to 375

Layer sliced potatoes in a baking pan, I used a square 8×8 pyrex pan (you may need to adjust cooking time if using a different size or material pan)

In a sauce pan melt better and sauté the onions garlic and bacon about 3 minutes over med high heat, or until onion in soft. Turn heat down to medium. Sprinkle flour over onion mixture and cook 1 min. Add in milk and stir, continue cooking over med heat, sauce should thicken and coat a spoon, add crumbled blue cheese stir until cheese is melted into the sauce, add 1/2 t salt and a pinch of black pepper.

Pour the sauce over the sliced potatoes

Cover with foil and bake 45 min, take foil off and cook for 15 more min or until potatoes are soft.

Feeds 4-6. This recipe can be doubled for a larger crowd. Use a 9×13 pan instead.

Chipotle and Lime Glazed Meatloaf

Well I have learned something, not all food looks as good as it tastes. Meatloaf is one of them. Dinner time at my house is as hectic as everyone else’s. I have a husband a two teen boys, they are always starving and waiting like vultures for dinner.  I try to take pictures before, during, and after I am cooking, I wasn’t happy with this finished one of the meatloaf so I thought I will get another picture of it sliced on a plate after dinner, well I guess this meatloaf was good because there was none left when I went to get the second picture. Hope your family enjoys this as much as my boys did.

Chipotle and Lime Glazed Meatloaf

1 small yellow onion chopped

2 garlic cloves minced

1 1/2 – 2 lbs meatloaf mix (ground beef and pork mix sold at most grocery stores, or 1 lb ground beef and 1/2 pound ground pork)

2 chipotle chilis (canned in Adobe sauce) chopped

1 egg

1T ketchup

1/2 -3/4 c breadcrumbs

1T salt

ground black pepper

Preheat oven to 375

Combine all ingredients in a large mixing bowl, form a loaf and place in a casserole dish ( I prefer this to a loaf pan so that you can glaze the sides and the top)

Chipotle Lime Glaze:

3 T ketchup

2T adobe sauce (from the can of chipotles)

1T lime juice

Mix together, spread evenly over sides and top of meat loaf

Bake for approximately 45 minutes, slice and serve

Shared on Justa’s Kitchen’s Fantastic Food Fridays 5/2/2012