One day, when I was thumbing through recipes I had ripped out of magazines, I stumbled across this delicious little soup. The picture just made it look so warm and comforting, I couldn't get it out of my mind. That same day, I noticed our weather was supposed to get a little cooler, so I put it on my menu plan to make on a Sunday afternoon. It ended up being the perfect day for soup! That doesn't happen as often around here as it does in other places of the country, so I love to take advantage of it when I can.
This soup was wonderful! Okay, so I adore meatballs, so I might be a bit bias, but still. If you love pasta and you love pasta with meatballs, you will not want to pass this soup up. It's like a little bowl of soupy heaven!!
Pasta Soup with Little Meatballs
Adapted from Cook's Country Magazine
Printable Recipe
Ingredients:
For the meatballs -
1 slice white sandwich bread, torn into pieces
1/4 cup milk
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1 egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 lbs 90% lean ground beef
For the soup -
8 oz dry elbow macaroni (2 cups)
1 Tablespoon olive oil
1 small onion, minced
2 Tablespoons tomato paste
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1 28oz can crushed tomatoes
4 cups low sodium chicken broth
1/4 cup grated Parmesan cheese
salt and pepper
fresh chopped basil
Directions:
For the meatballs: mash the bread and milk together in a large bowl. Stir in the cheese, garlic, thyme, egg, salt and pepper. add the meat and mix until combined. With wet hands, form the mixture into 1-inch (or smaller if desired) meatballs.
For the soup: In a non-stick skillet over medium heat, add the meatballs and cook about 5 minutes, turning halfway through. The meatballs will not be cooked through. Drain and set aside.
Bring 4 quarts water to a boil in a Dutch oven. Add the macaroni and cook, stirring often, until al dente. Drain the macaroni, rinse under cold water, and set aside. Wipe the pot dry.
Heat the oil in the now empty pot over medium heat until shimmering. Add the onion and cook until softened, 5 to 7 minutes. Stir in the tomato paste, garlic, and thyme and cook until fragrant, about 30 seconds. Stir in the the tomatoes and broth. Add the meatballs (do not stir), bring to a simmer, and cook until the meatballs are tender, about 10-15 minutes.
Stir the pasta into the soup and season with salt and pepper to taste. Sprinkle individual portions with Parmesan and basil. Enjoy!
Favorite Recipe of the Day from Past Years: The Great Spam Experiment
I wish I could have shared the picture of what I actually made.. but silly me, I deleted ALL photos off of my camera.... Yep, you read that correctly... I deleted them ALL! I had five meals on that card and they are all gone.... soooooo, unfortunately, what you see here is not what we actually had. Oh, it was close, but yet not close. I am heart broken and pissed off all at the same time. I guess at least I have SOMETHING to share with you, right?
Per Bon Appetit - "what distinguishes this recipe from your typical weeknight ground beef dinner is the meat's wonderfully crisp fried texture". And boy they are not lying. Chris, who isn't always the fondest of stir-fry's, stated that this one a stir fry he could eat regularly. It was flavorful and honestly different from anything else I've made with ground beef. The crispy texture of the meat is a true surprise. And, I'll be honest with you, I was a bit skeptical of that crispiness... but if you follow a few tips and are patient... it will work out perfectly.
The key is tart with beef that is 15 to 20 percent fat, so plenty of the fat will render. Then, as the meat cooks, use the back of a wooden spoon or spatula to press it into the pan and up the sides a little, exposing it to as much heat as possible. Simple as that :)
Thai Beef with Basil
Adapted from Bon Appetit
Printable Recipe
Ingredients:
1 Tablespoon vegetable oil
2 garlic cloves, minced or finely sliced
1/4 teaspoon red pepper flakes
1 lb. ground beef (you want to use 85/15 or 80/20)
1/2 cup low-sodium chicken broth
1 cup fresh basil leaves, roughly chopped
1 small-medium carrot, julienned or coarsely grated
1 jalapeno, thinly sliced
2 green onions, thinly sliced
2 Tablespoons soy sauce
1 Tablespoon fish sauce
3 Tablespoons lime juice
1 teaspoon granulated sugar
Steamed rice (for serving)
Directions:
Heat oil in a large skillet over high heat. Add the garlic and red pepper flakes, stirring about 30 seconds. Add the beef, seals with salt and pepper and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8-10 minutes. Add carrots, jalapeno and onions, cooking 1-2 minutes. Add broth and basil and cook, stirring, until basil is welted. About 1 to 2 minutes.
Mix soy sauce, fish sauce, lime juice and sugar together until sugar dissolves. Pour into hot skillet, stirring to combine. Remove from heat.
To serve, top rice with beef mixture and enjoy!
One Year Ago: Buffalo Chicken Salad with Homemade Ranch Dressing
Two Years Ago: Mustard Herb Sauce
Three Years Ago: My Mom's Braciole
There is truly something comforting about a big plate (or bowl) of spaghetti and meatballs. It, of course, always reminds me of growing up. My mom would make meatballs with homemade sauce quite often and I loved it. Actually, I'll be honest, I loved when she made spaghetti and spicy sausage best, but the meatballs were a very, very close second! So, of course, when I saw this recipe in Cook's Country magazine, I knew I was going to have to make it at some point. I loved the twist it gave on the classic meatball. And honestly, I don't know why I didn't think of doing this myself!! It's a great way to get a little green in with all that meat :)
Meatballs Florentine
Adapted from Cook's Country Magazine
Printable Recipe
Ingredients:
1 lbs ground beef (or do half beef, half pork)
3 oz (3 cups) baby spinach, chopped
1/3 cup panko bread crumbs
1 egg, lightly beaten
2 garlic clove, minced
salt and pepper
2 teaspoons olive oil
1/2 cup red wine
1 28oz can crushed tomatoes
8-10 oz angel hair pasta
1/4 cup chopped fresh basil
Directions:
Combine the beef, 1 cup spinach, panko, 1 garlic clove and 1 teaspoon salt in a bowl and knead gently until incorporated. From mixture into 1-inch meatballs. Heat oil in a nonstick skillet over medium-high heat until just starting to smoke. Cook meatballs until well browned all over, about 5 minutes; transfer to plate.
Add remaining garlic to the now empty skillet and cook about 30 seconds. Deglaze pan with wine, making sure to scrap up all the good brown pieces. Stir in the tomatoes. (I added about 1/4 teaspoon red pepper flakes and pepper along with a little more red wine at this time, but that is totally optional). Taste for seasoning. Allow to simmer on low for about 5 minutes. Add the meatballs and continue to simmer on low while the pasta cooks.
Cook pasta according to package directions; drain. Remove the sauce and meatballs from the heat and stir in the 2 cups of spinach and basil. Toss with pasta and serve. Enjoy!
One Year Ago: Chipotle Cheddar Corn Bread
Two Years Ago: Chipotle Meatballs
Three Years Ago: Greek Chicken Salad
For those of you that do not know, I am a HUGE Shaun of the Dead fan. I have seen the movie more times than I care go admit.... Okay, in fact, I would tell you exactly how many times, had the number not been so incredibly high that I can't even remember anymore :) Well, if you too are a SotD fan, than you know that the third movie in Edgar Wright and Simon Pegg's Cornetto Trilogy came out on Friday. That's right.. the much anticipated The World's End finally hit the box office in the US. I, of course, went to see it Friday morning... there was no way I was waiting any longer!! What did I think? Don't worry, I'm not giving anything away, but I will say this. I wanted more. BUT, with that said, I laughed and had a great time with the movie and was not at all disappointed that I took a day off of work to see it :) If you have seen both Shaun of the Dead and Hot Fuzz, you definitely have to see this one..... and I promise, that is all I will say..... for now!!
As for this sandwich - I mean, what else needs to be said that the name doesn't already say for itself? Goat cheese mayo makes this already delicious sandwich a definite must try!!
Grilled Steak Sandwiches with Goat Cheese Mayo
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1/2 cup beer (I used Bud Light)
1 Tablespoon Sambal Oelek (ground chili paste)
1 Tablespoon Sriracha
dash of Worcestershire sauce
1 lbs. steak (I used petite sirloin)
lettuce leaves
cucumber slices/tomato slices
steak rolls or hoagie buns
For the mayo -
1/4 cup mayonnaise
3 Tablespoons crumbled goat cheese
1/2 teaspoon lemon juice
dash of garlic powder
1/8 teaspoon dried dill
salt and white pepper, to taste
Directions:
Mix together the beer, Sambal Oelek, Sriracha and Worcestershire until well combined. Place the steak in resealable plastic bag and pour the marinade over. Seal and place in refrigerator for at least 4 hours and up to 24.
To make the mayo - mix together all the ingredients in a small bowl. Season with salt and white pepper to taste. Cover and store in refrigerator until ready to use. Can be made up to two days in advance.
Preheat grill to 400 degrees F. Clean and oil grill grates. Remove steaks from the bag and discard marinade. Place the steaks over direct heat and grill 4-9 minutes per side or until the steak is done to your liking. Remove steak from grill and allow to rest for 8-10 minutes before thinly slicing against the grain.
To build the sandwich: (I like to toast my bun on the grill.. about 2 minutes per side) Slather mayo on both cut sides of the rolls. Top with lettuce and cucumber (tomato if you are using). Top with steak slices and serve. Enjoy!
One Year Ago: Grilled Hawaiian Pizza
Two Years Ago: Chicken in Satay Sauce
Three Years Ago: Grilled Parmesan Chicken
I haven't been posting a lot of sauce recipes lately. Oh, don't you worry, I've been making sauces... it's just that.... well, I haven't been making anything new. I quickly mentioned on Monday that I was having a bit of a "cookers block" (yes I made that up, whatever), and, well... it's true. I have been in a slump. I don't have much excitement about cooking lately and I really don't like the feeling. I know it will pass... it always does... but this has lasted longer than usual and none of my usual tricks are helping me creep out of my funk. It's just a bit frustrating, is all. ANYWAY... I was recently inspired to make a teriyaki balsamic sauce that I knew would work perfectly with steak. And what's great... I was right! The sauce turned out to be simple, delicious and was the perfect condiment for the steak!
Grilled Steaks with Balsamic Teriyaki Sauce
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 Steaks (I used rib eye)
1/3 cup beer
1 Tablespoon chili paste (Sambal Oekel)
2 teaspoons Sriracha
2 teaspoons soy sauce
1/4 cup balsamic vinegar
2 Tablespoons homemade or store bought teriyaki sauce
Directions:
Place steaks in a resealable plastic bag. In a small bowl, mix together the beer, chili paste and Sriracha until well combined. Pour over steaks. Seal bag and place in refrigerator for 2-8 hours (the long they sit, the better they will be).
Meanwhile, in a sauce pan, over medium-high heat, add the soy, balsamic and teriyaki sauce. Bring to a boil and allow to cook for 5 minutes, or just until the sauce starts to thicken. Remove from the heat and allow to cool.
Preheat grill to 400 degrees F. Clean and oil grill grates. Place the steak over direct heat and grill 5-10 minutes per side or until it's reached your desired doneness. Remove from grill and allow to rest for 5 minutes. Serve with sauce and enjoy!
One Year Ago: Grilled Spicy Garlic Shrimp with Tomatoes over Pasta
Two Years Ago: Spicy Grilled Shrimp with Creamy, Cooling Asian Sauce
Three Years Ago: The Real Chimichurri
Although we are not doing anything that special for the 4th of July holiday (I have to work the next day.. bummer), I have decided that I'm going to take a break from blogging this week. I have a pretty busy week ahead of me and just didn't want to put added pressure on myself when it came to my blog posts. But never fear, I am leaving you with some great ideas for your 4th of July backyard barbecue... or any backyard barbecue for that matter!
Hope you all have a great week and I hope to "see" you all back here next Monday!
Happy Grilling!
Jenn
Past July 4th Posts: 4th of July Celebration, 4th of July Ideas - Part One, 4th of July Ideas - Part Two
While the pictures might not be the best, as I was too hungry to wait for the butter to to get even more melty and beautiful, it was truly DA-BOMB recipe and could be used on just about anything and everything. I guess it's hard to go wrong withe bacon and butter, but I had to try this recipe just to be sure. I mean who am I to go around telling people everything is better with bacon if I don't actually try all those wonderful things?? Mmmmm... wouldn't that be a great job? A bacon taste tester.... YUM!!! :)
Steaks with Bacon-Parmesan Butter
Slightly adapted from Weber.com
- Serves 2 -
Printable Recipe
Ingredients:
2 steaks - any cut you choose
3 slices center cut strips of bacon
1/4 cup (1/2 stick) unsalted butter, softened
3 Tablespoons grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
In a skillet, over medium heat, cook the bacon until it is crisp, 8-10 minutes, turning occasionally. Transfer to paper towels to drain and let cool. Finely crumble or chop the bacon. In a small bowl, using a fork, combine the butter, bacon, parmesan, salt and pepper until well blended. Cover and refrigerate until ready to use.
Preheat grill to 400 degrees F. Clean and oil grill grates. Drizzle some olive oil over both sides of the steaks and season liberally with salt and pepper. Place over direct heat and grill 5-10 minutes per side or until the steaks are done to your liking. Remove from grill and allow to rest for 3 minutes. Top each steak with butter and allow to sit for another 2 minutes so the butter has a little time to melt. Serve and enjoy!
One Year Ago: My Homage to Heinz 57
Two Years Ago: Chocolate Oatmeal Cookies
Three Years Ago: New New Orleans Pasta
I knew it would happen sooner or later... I would inevitably try a recipe, jot down any adaptations, take photos, and sit down to write out the recipe on blogger only to find out I had already posted the recipe!! Surprisingly, it has not happened as often as I would have suspected. At least not doing everything before I realized the mistake. Most times I realize as I'm reading off the ingredients that I've done something similar, but this time... nope, not this time... this time I did everything before it hit me that I had made this before. So, what's a blogging girl to do? Well, I'm like a marine in the sense that I can adapt and overcome... at least in this moment I could... and did :) I made a few little tweaks from the original recipe that I think just make it that much better - hence my theory as to why I'm posting this again. Plus, I posted the original recipe back in 2010... I mean who can remember that far back anyway :) I do hope you give it a try, it's definitely worth the reposting!!
A Redux: Asian Inspired Grilled Steaks
Adapted from original post found HERE
Printable Recipe
Ingredients:
1 Tablespoon lime juice
1 Tablespoon low-sodium soy sauce
1 Tablespoon fish sauce
2 Tablespoons sweet chili sauce
1 Tablespoon Sriracha
1 garlic clove, minced
1/4 teaspoon ground ginger
1 lbs petite sirloin steaks
Directions:
In a bowl, mix all the ingredients together, except the steaks, until well combined. Place the steaks in a plastic resealable bag and pour the marinade over it. Seal and place in refrigerator for 2-24 hours.
Preheat grill to 400 degrees. Clean and oil grill grates. Remove steaks and discard marinade. Place steaks over direct heat and grill 4-10 minutes on each side, depending on the desired doneness. Remove steaks from grill and allow to rest for 5 minutes before slicing and serving. Enjoy!
One Year Ago: Tender Grilled Pork Chops
Two Years Ago: Balsamic Steaks with Roasted Jalapeno Aioli
Three Years Ago: White Chocolate Chip Cookies with Key Lime Glaze
Now I know, there are going to be people out there that turn their nose up to this, as I'm using a canned condensed soup - BUT- This recipe is a must share. You see, there are a lot of people out there that use canned condensed soups, so why not come up with new and exciting ways to use those items? Where you might not have a can of cheddar cheese soup sitting in your pantry, there just might be someone out there that is reading this that does.... and the only idea they have, would be to make a cheese dip with it. Great idea on it's own, but why not try something like Grilled Nachos or a Cheesy Rice Casserole? Or, better yet, what about trying this delicious little concoction I came up with just the other week? This is a great way to not only use an every day pantry ingredient in a whole new way, but you get your nacho AND pizza fix all at the same time!
Nacho Grande Naan Pizza
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
1/4 lbs ground beef
1/4 lbs ground pork
2 teaspoons taco seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1-2 jalapeno, seeded and chopped
1/4 cup plus 2 Tablespoons condensed cheddar cheese soup
1/4 cup chopped black olives
3/4 cup cherry tomatoes, chopped
1-2 cups shredded pepper jack cheese
2 Naan flatbreads
Directions:
In a skillet, over medium heat, add the pork and beef; breaking it up with a wooden spoon. Cook, stirring occasionally, for 5-8 minutes, or until the meat is just cooked through. Stir in the taco seasoning, salt, pepper and jalapeno. Cook 2 more minutes. Add 2 tablespoons of the cheddar cheese soup and stir to combine. Remove from heat and set aside.
Preheat grill to 400 degrees F. Place the naan over direct heat and allow to grill for 3 minutes, or just until it turns golden brown. Carefully remove from grill and place on baking sheet. Spread the cheddar cheese soup evenly over the grilled side of each naan. Top with meat mixture, black olives, tomatoes and cheese. Return to grill and allow to naan to become golden brown on the bottom. Move to indirect heat and continue to grill until the cheese has melted. Remove from grill and allow to rest for a few minutes before slicing. Enjoy!
One Year Ago: Horseradish Crusted Steak Roulade
Two Years Ago: Alabama Barbecue Chicken
Three Years Ago: Hudson's Baked (or Grilled) Fish with Dill Sauce
Well, it's finally here again - FRIDAY!!! It feels as if it took two weeks to get here, but whatever, it's here! And like a lot of Friday's as of late, I'm going to tempt you with a delicious comfort food dish. I contemplated making Friday's "Comfort Food Friday's" (thanks to a great suggestion from Judy, by the way) here at Jenn's Food Journey, but summer is knocking at the door... excuse me.. what I meant to say was - summer has KNOCKED down the door, so I figured there might not be as many comfort food dishes making it to our tables over the next few months. For now, it's just a normal Friday..... with a deliciously comforting dish :)
I love bolognese sauce but have only made it once.. and I was in my twenties and it was just okay. Don't ask me why it took me so long to make another one, but key is, I made it again and this one was a masterpiece. What caught my eye was the word "quick". Most bolognese sauces take a lot of patience and time and I have very little of both a lot of nights! I will definitely be making this again.... and again... and again!!
Quick Bolognese Sauce
Adapted from Simply Recipes
Printable Recipe
Ingredients:
1 Tablespoon olive oil
1/2 sweet onion, finely chopped
1 carrot, finely chopped
1 jalapeno, seeded and finely chopped
1/2 lbs ground chuck
1 Tablespoons tomato paste
1/4 cup red wine
1 cup crushed tomatoes
2 Tablespoons milk or half and half
salt and pepper to taste
Directions:
Heat olive oil in a large saute pan over medium heat. Add the onion and carrots; seasoning with salt and pepper. Cook, stirring occasionally, for 4 minutes. Add the jalapeno and continue to cook another 2-3 minutes. Add the tomato paste and stir to combine. Cook for one more minute. Add the ground chuck, breaking up the meat with a wooden spoon. Season, again, with salt and pepper. Cook, stirring occasionally, until the meat is cooked through, about 8 minutes. Stir in the wine, scraping up any browned bits from the bottom of the pan. Let this boil down by half and then stir in the tomatoes. Bring sauce just to a boil and reduce heat to low. Simmer, uncovered, for about 20 minutes. Stir in the milk and taste for seasoning. Allow to cook another 2 minutes. Add a little water if the sauce begins to dry out. Serve over your favorite pasta and enjoy!
One Year Ago: Red Pepper Jelly Pork Chops
Two Years Ago: Thai Style Honey Peanut Chicken
Three Years Ago: Murphy's Hot Hamburger
I'm so excited that it's becoming salad season for more people!! It feels odd to be making salads when everyone else is craving casseroles and other comfort foods. Finally the weather in the rest of the country is catching up to us!! And what a great way to celebrate!! This salad is a good way to welcome in the warmer weather!! Deliciously spicy and wonderful, you will want to put this in your weekly rotation!! And what's great, you can use any other protein in place of beef...heck, toss some tofu in the dressing and toss that on! It can work in so many ways!
Spicy Basil Beef Salad
Adapted from Rasa Malaysia: Easy Asian Recipes
- Serves 2 -
Printable Recipe
Ingredients:
10-12oz boneless New York strip steak
olive oil
salt and pepper
3 Tablespoons low sodium soy sauce
2 Tablespoons lime juice
1/4 teaspoon sesame oil
1 teaspoon fish sauce
2 teaspoons Sambal Oelek chili paste
1/8 teaspoon sugar
10-12 Thai or sweet Italian basil leaves (or to taste)
4-5 cups torn green leaf lettuce
1 cup chopped cucumber
1 cup grape tomatoes, quartered or halved
Directions:
Preheat grill to 400 degrees F. Clean and oil grill grates. Drizzle olive oil over both sides of each steak and season with salt and pepper. Place the steak directly over the fire and grill 5-8 minutes per side. Remove from grill and allow to rest for at least 5-8 minutes before thinly slicing.
Meanwhile, in a measuring cup, mix together the soy, lime, sesame oil, fish sauce, Sambal and sugar until well combined; set aside.
Place the lettuce in a large bowl or plate, top with basil leaves, cucumber, tomato and steak. Drizzle with dressing and serve immediately. Enjoy!
One Year Ago: Sweet Chili Grilled Chicken
Two Years Ago: Spicy Grilled Pork Chops with Mango Pineapple Salsa
Three Years Ago: Chocolate Peanut Butter Ice Cream
Is any one else a little amazed that it's April already? I mean, doesn't it just seem like we celebrated Christmas.... or is that just me? Honestly, I don't know where the time goes anymore. I'm going to sound like an old lady here, but, enjoy time while you can kids! Don't wish your life away because once you hit a certain age, time goes by so fast you'll be BEGGING to get back some of that wasted time!!
Okay, enough with the insightful comments.... let's talk chimichurri!!! I do love chimichurri.. I've featured it a few different times on my blog, starting with the "REAL" version and basically just using that in different recipes. So, when I saw this recipe for a bit of a different version, I knew I was going to have to try it. I don't think it looks as pretty as the real version, but it was darn good. A little heat from the jalapenos... mmmmmm! it was perfect for these steaks or on chicken or fish or sandwiches or pizzas or.... well, I think you get my point :)
Grilled Steaks with Southwest Style Chimichurri
Chimichurri recipe adapted from Whole Foods
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless New York strip steaks
olive oil
pepper
cayenne pepper
garlic salt
For the chimichurri -
1/2 cup fresh parsley, loosely packed
1 garlic clove, quartered
1 teaspoon dried oregano
1 jalapeno, roughly chopped
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
3-4 Tablespoons olive oil
salt and pepper to taste
Directions:
Drizzle olive oil over both sides of each steak. Season evenly (on both sides) with pepper, cayenne and garlic salt. Set aside.
Preheat grill to 400 degrees F. Clean and oil grill grates. While grill is preheating, make chimichurri by placing all ingredients in a food processor and pulsing until everything is roughly chopped. Add more oil if necessary.
Place steaks over direct heat and grill 4-10 minutes per side, or until cooked to your desired doneness. Remove from grill and allow to rest for 5 minutes. Top with chimichurri and enjoy!
One Year Ago: Pomegranate Balsamic Shrimp and Rice Casserole
Two Years Ago: Jo Jo Potatoes
Three Years Ago: Tarragon Tilapia
I refrained from saying anything on Monday, but I have to say it now... for those that do not watch the show, I apologize, but I have to say this.... OMG, can you believe there are only 2 more Walking Dead episodes left this season? Doesn't it feel like it just started? Ughhh... I hate that about a good TV show... it gets you all excited and than the season is over!! NOOOOOOOOOOOOOOOOOOOOO!!!! Anyway... we will see what happens, won't we??? And, of course, if you want to chat about it... hit me up via email .. I'm always happy to talk about it!! (jennsfoodjourney@gmail.com)
As for these burgers..... uhhhhmmm... yeah...... these were AWESOME!!! I like my burgers pretty simple... but these take the frickin' cake. I hate to break it to Chris, but we may be eating burgers like this from now on.... the plain old standby doesn't look so good any more!! lol
Feta Burgers with Roasted Red Pepper Aioli
Adapted from Grill-It!
Printable Recipe
Ingredients:
1 1/2 lbs ground beef (85/15)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 Tablespoon crumbled feta cheese
1/2 teaspoon pepper
4-6 hamburger buns
2-4 oz crumbed feta cheese
leafy lettuce (optional)
tomato slices/cucumber slices (optional)
For the aioli -
1/3 cup mayonnaise
1 roasted red pepper, roughly chopped
1 garlic clove, quartered
1 teaspoon olive oil
salt and pepper, to taste
Directions:
In a large bowl, add the ground beef, onion powder, garlic powder, 1 tablespoon feta cheese and pepper. Using your hands, mix everything together. Form into patties (you can decide how big and how many you make) and place on a platter. Cover and set aside. (you can make the patties in advance, just cover and place in refrigerator until about 20 minutes before you are ready to grill them.)
Add all the ingredients for the aioli into a food processor; pulse until everything is chopped and well mixed. Place in small bowl, cover and put in refrigerator until ready to use.
Preheat grill to 375-400 degrees F. Clean and oil grill grates. Place the burger patties over direct heat and grill 5-10 minutes per side (depending on desired doneness). In the last 5 minutes of grilling, top each patty with the remaining goat cheese. Remove from gill and allow to rest 3-5 minutes. Top each bun with lettuce/tomato/cucumber, place the patty on top and finally top it all with the red pepper aioli. Enjoy!!
One Year Ago: Grilled Cumin-Cayenne Tilapia
Two Years Ago: Penne with Meat Ragu
Three Years Ago: Classic Steak House Marinated Steaks
Have I mentioned how much I love Friday? It's my third favorite day of the week... I mean, sure, you gotta go to work (or at least I do), but it's the only day of the work week when you can look forward to the next day of NO WORK!! Saturday is truly the best because not only do you not have to work that day, BUT, you don't have to worry about working the next day either!!! Life is so simple sometimes!!!
And speaking of simple.... this pasta was not only simple, but delicious and comforting to boot - three things that should be at the top of everyone's favorite pasta dishes! And, to make things even easier, I went with a store bought pesto. Oh, I know there will be people out there that say "why? when you can make your own so easily"... and you truly can, but for this dish, I would recommend the store bought because of the ease and the fact that it's not the star of the show anyway. Whichever way you go, though, prepare yourself for a good, hearty pasta dish that will have your family asking for more!
Shells with Pesto Meat Sauce
Adapted from Food & Wine
Printable Recipe
Ingredients:
8oz shell pasta
2 teaspoons olive oil
1/2 sweet onion, finely chopped
1 garlic clove, minced
1/2 lbs ground beef
1 14.5oz can diced tomatoes, partially drained
2 teaspoons Italian seasoning
salt and pepper
3 Tablespoons prepared pesto (homemade or store bought is fine)
1 Tablespoon grated parmesan cheese
Directions:
Cook pasta according to package directions; drain and set aside.
Heat the oil in a skillet over medium heat. Add the onion and reduce heat to medium low. Cook, stirring occasionally, until the onion becomes soft and translucent. Add the garlic and cook 1 minute. Add the ground beef, breaking it up with a wooden spoon and increase heat to medium - medium high. Cook until the beef is no longer pink, about 5-8 minutes. Drain off any excess grease. Stir in the tomatoes and Italian seasoning. Season to taste with salt and pepper. Allow to simmer for 8 minutes. Add the pesto and parmesan cheese and let simmer another 5-8 minutes. Toss in the cooked pasta and serve with warm crusty bread. Enjoy!
One Year Ago: Korean Grilled Chicken
Two Years Ago: Mustard Roasted Potatoes
Three Years Ago: Honey Mustard Chicken
Although the weather has improved considerably over the last few days, we, here in the southwest desert, have been experiencing some pretty chilly conditions. Seriously, it was down into the 20's for a low.. why I understand that may be a common thing in Green Bay Wisconsin this time of year, it is quite a rarity in the Phoenix Metro area. I might not like going out in the colder weather, but I do enjoy when it hits, as I get to make more warming, comforting foods. Besides mac and cheese, chili is one of the favorites of those comforting foods.
So why the name firecracker? Well, I was having a hard time coming up with a name for the chili... and well.... it was spicy... and well... someone at work has nicknamed me Firecracker.......... I think you can put two and two together from there :)
Firecracker Chili
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
2 teaspoons olive oil
1 sweet onion, finely chopped
2 jalapenos, finely chopped
6 mini sweet peppers, finely chopped
1/3 lbs ground beef
1/2 lbs ground Mexican chorizo
1/4 lbs ground pork
1 12oz bottle Guinness
1 1/2 cups beef broth
3 Tablespoons chili powder (I used 1 T regular and 2 T ancho chili powder)
1 teaspoon Hungarian sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon Frank's hot sauce
1 8oz can tomato puree
1 Tablespoons tomato paste (optional)
1 cup chili beans
salt and pepper
Directions:
In a Dutch oven or soup pot, heat the oil over medium heat. Add the onion and turn the heat down to medium low. Saute 5-8 minutes, or until the onions are just starting to soften. Add the jalapenos and sweet pepper and saute 1 minute. Turn the heat back up to medium and add chorizo. Cook for 2 minutes. Add the pork and ground beef and cook until the meats are just cooked through and no longer pink. Another 5-8 minutes. Slowly stir in the beer and beef broth. Add the chili powder, paprika, cumin, cayenne and hot sauce and stir to combine. Stir in the tomato puree and bring the whole thing to a boil. Loosely cover and turn the heat to low. Allow the chili to simmer for at least 1 hour. Taste for seasoning. Stir in beans in the last 20 minutes. Add the tomato paste if the chili is too thin. Serve with cornbread (which I'll be posting on Friday) and Frito's. Enjoy!
One Year Ago: Shrimp Scampi Pasta
Two Years Ago: White Chocolate & Strawberry Muffins
Three Years Ago: Chicken & Basil Stir Fry
