Category: COOKING THURSDAY

COOKING THURSDAY ~ GARLIC PARMESAN SALISBURY STEAK ~ BLOG 365.99B

Salisbury Steak is an oldie, but goodie classic dinner in our household. But, it’s also a blank and adaptable canvas for updating flavor profiles.

GARLIC PARMESAN SALISBURY STEAK

HERBED GARLIC BUTTER
½ cup of fresh chopped herbs (thyme, sage and/or parsley)
2 tablespoons salted butter at room temperature
1-2 garlic cloves, FINELY minced
FRESH salt and black pepper, to taste

  • In a small bowl, combine the herbs, butter and garlic, and FRESH ground sea salt and black pepper, to taste.
  • Refrigerate until ready to plate.

SALISBURY STEAK

1 pound QUALITY ground beef
½ cup Panko breadcrumbs
2 tablespoons Ketchup
1 LARGE egg
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground Pink Himalayan salt and black pepper, to taste
3 tablespoons salted butter
8 ounces Beech mushrooms, trimmed and separat3ed
1 Shallot, FINELY diced
2 tablespoons WONDRA flour
1 cup dry white wine (Pinot Grigio or Sauvignon)
2 cups homemade beef broth
⅓ cup heavy cream
⅓ cup FRESHLY grated Parmesan cheese
2 teaspoons Dijon mustard, optional
Mashed potatoes with herb garlic butter
CRUSTY bread for sopping

  • Combine the ground beef, Panko crumbs, ketchup, garlic powder, onion powder in a large bowl and season to taste with salt and pepper.
  • With your hands, gently mix to incorporate all ingredients.
  • Divide the mixture into 4 equal sized balls, and pat each into a ¾ inch thick oval-shaped patty.
  • Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
  • Add the patties and cook 2-3 minutes on each side until browned. Transfer the patties to a plate.
  • Melt another tablespoon butter in the same skillet and deglaze over medium-high heat.
  • Add the mushrooms and shallots, cooking and stirring often, until the shallots are softened and the
    mushrooms caramelized.
  • Stir in the flour and remaining butter, cooking 1 minute until completely incorporated.
  • Whisk in the wine and cook 3-4 minutes until it is reduced by at least half.
  • Add the broth and cook another 5-6 minutes until it is again reduced by at least half.
  • Add the cream, Parmesan, and mustard (if using), whisking a minute or so until incorporated.
  • Reduce the heat to medium-low.
  • Return the patties back into the skillet along with any collected juices.
  • Spoon the sauce and mushrooms over the steaks.
  • Cook until the sauce thickens around the patties to your desired thickness.
  • Plate the steaks over mashed potatoes, spooning more gravy over the top.
  • Serve with crusty bread to soak up the sauce.

COOKING THURSDAY ~ THE ORIGINAL MARRY ME CHICKEN aka HERBED SUN-DRIED TOMATO CHICKEN ~ BLOG 365.99A

I found this recipe online recipe for, “THE ORIGINAL MARRY ME CHICKEN” that claims she created this dish in 2016 by way of re-creating Ina Garten’s “Engagement Roast Chicken” and the videographer saying, “I’d marry you for that chicken!”.

We’ll just have to call her version number two as I’ve been making it since 2011 when I got the original recipe from my friend Maggie one winter. There are a few small differences, but as for the name, Maggie called it MARRY ME CHICKEN long before 2016.

THE ORIGINAL MARRY ME CHICKEN aka HERBED SUN-DRIED TOMATO CHICKEN serves 4

3 tablespoons avocado oil
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
2-4 garlic cloves, FINELY chopped
1 tablespoon FRESH thyme leaves
1/2-1 teaspoon crushed red pepper flakes
3/4 cup low-sodium chicken broth (champagne)
1/2 cup finely chopped marinated sun-dried tomatoes, drained WELL
1/2 cup heavy cream
1/4 cup FINELY grated Parmesan cheese
Torn FRESH basil, for serving

  • Arrange a rack in center of oven; preheat to 375°.
  • In a large ovenproof skillet over medium-high heat, heat 1 tablespoon of oil.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Sear chicken 3-4 minutes per side until golden brown.
  • Transfer chicken to a plate.
  • In same skillet over medium heat, heat remaining oil.
  • Stir in garlic, thyme, and red pepper flakes, cooking and stirring a minute or so, until fragrant.
  • Stir in champagne, tomatoes and Parmesan cheese.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Bring to a SLOW simmer.
  • Add heavy cream and let the sauce reduce a bit to meld and thicken.
  • Stir in heavy cream and return chicken and any accumulated juices to skillet.
  • Transfer skillet to oven.
  • Bake chicken 10 to 12 minutes or until completely cooked through.
  • Arrange chicken on a platter.
  • Spoon sauce over.
  • Top with basil.
  • Serve over pasta or mashed potatoes.

NOTE: This recipe can be short-cutted for a weeknight meal by using shredded rotisserie chicken, especially because the sauce is the star.

COOKING THURSDAY ~ COUNTRY POTATOES aka COWBOY POTATOES ~ BLOG 365.92C

Crispy, golden, seasoned potatoes with ooey, gooey cheddar cheese, smoky bacon, homemade BBQ sauce and a sprinkle of green onions will leave you craving more! Tangy pickled jalapeños are optional, but mandatory according to hubby.

One of the BIG keys to the success of this recipe is cooking the potatoes twice! Boiling the potatoes first ensures they are cooked tender. Then, the you sauté them in a hot skillet it gives you those beautifully golden brown, crispy bits that help make these potatoes so ridiculously delicious. For the best flavor. DO NOT SKIP this 2 step process.

COUNTRY POTATOES aka COWBOY POTATOES

2 pounds Yukon gold potatoes, cut into 1-inch pieces (red potatoes work well also)
2 teaspoons kosher salt for boiling water
4 slices bacon, chopped
1-2 tablespoons avocado oil or butter
1 red bell pepper, chopped small
1 red onion, chopped small
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
Pinch celery salt
1/2 cup your favorite barbecue sauce

1 cup shredded cheddar cheese, optional
1/4 cup sliced pickled jalapeños or Bloody Mary pickles, optional
2-3 green onions, chopped
Sour cream, for serving, optional

  • Place the potatoes in a medium saucepan and add enough water to cover them by about an inch.
  • Add a generous pinch of salt and bring to a boil over medium-high heat.
  • Reduce the heat to medium and simmer for 5 minutes JUST until they can be poked with some resistance.
  • Drain the potatoes well.

 

  • In a large cast-iron skillet, cook the bacon 5-7 minutes over medium heat, stirring frequently, until crisp.
  • Use a slotted spoon to remove the bacon to a paper towels. DO NOT DISCARD pan drippings.
  • Add the oil, bell pepper and onion to the skillet, cooking 3-5 minutes over medium heat, stirring often, until the vegetables start to soften.
  • Add the potatoes, chili powder, cumin, garlic powder, black pepper and season to taste with FRESH ground sea salt and black pepper.
  • Stir to mix well.
  • Cook, turning and flipping the potatoes occasionally 8-20 minutes or until golden brown, crisp, and cooked through.
  • Drizzle with BBQ sauce.
  • Sprinkle with the cheese, bacon, green onions and jalapeños if desired.
  • Serve with sour cream.

COOKING THURSDAY ~ HULI HULI CHICKEN ~ BLOG 365.92B

HULI HULI CHICKEN ~ serves 4

This sweet, tangy and “sorta” spicy Hawaiian inspired meal is the perfect accompaniment to a tropical cocktail! A true HULI HULI is done on a spit on the grill, but sometimes I want it in the winter too so I created this oven version. That said, there is nothing better than chicken on the grill in the summertime. Whether it’s smoked, BBQed or marinaded – you really can’t go wrong. It’s an easy dinner and it doesn’t heat up the house. So ALWAYS choose the grill option when possible!

CHICKEN
⅓ cup PACKED brown sugar
3 tablespoons jalapeno ketchup
3 tablespoons Bragg’s Liquid Aminos
1 teaspoon onion powder
1 teaspoon garlic powder
FRESH ground sea salt & black pepper
1 teaspoon FRESH grated ginger root
20 ounce can pineapple rings in natural juice, juice reserved
1 tablespoon cornstarch
2 pounds boneless, skinless chicken thighs

  • Preheat oven to 375°.
  • Whisk together the sugar, ketchup, liquid aminos, seasoning mix, ginger, and 2 tablespoons of pineapple juice in a small bowl. Reserve ¼ cup and set aside for serving.
  • Whisk the cornstarch into the remaining sauce to combine.
  • Place the chicken in a shallow baking dish.
  • Pour the sauce on top.
  • Nestle the drained pineapple rings with the chicken.
  • Bake for 30-40 minutes until cooked through.
  • Drizzle with reserved sauce and sprinkle cilantro over the chicken.

POTATOES
2 medium potatoes, cut into 1 inch pieces
1 tablespoon avocado oil
1 teaspoon Pampered Chef Crunchy Garlic Crisp Seasoning Mix
3 tablespoons Duke’s mayonnaise
2 tablespoons FRESH chopped cilantro leaves

  • Toss potatoes with the oil and seasoning mix in a large bowl.
  • Place on a lightly greased baking sheet.
  • Bake for 30-40 minutes until cooked through, rotating pan halfway through.
  • Whisk the reserved sauce with the mayonnaise until smooth.
  • Drizzle with sauce and sprinkle cilantro over the potatoes.

COOKING THURSDAY ~ FRENCH TOAST MUFFINS ~ BLOG 365.92A

These light and fluffy streusel tops muffins taste just like French toast in muffin form!

FRENCH TOAST MUFFINS

STREUSEL
½ cup unsalted butter, melted
¾ cup PACKED brown sugar
1 cup AP flour
2 tablespoons QUALITY ground cinnamon
⅛ teaspoon kosher salt
1/2 cup small wild blueberries, optional

  • In a bowl, add the melted butter, brown sugar, flour, cinnamon and salt and mix together with a fork until crumbles form. Set aside.

MUFFINS
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon kosher salt

  • Preheat the oven to 425°.
  • Line a JUMBO muffin tin with liners or grease the wells generously with JOY baking spray.
  • In a LARGE mixing bowl whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

⅓ cup unsalted butter melted
½ cup vegetable oil
1 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs room temperature
⅓ cup sour cream room temperature
1 cup whole milk room temperature

  • In another bowl, whisk together the melted butter, vegetable oil, sugar, vanilla and eggs until thoroughly combined.
  • Add the sour cream and milk and whisk JUST until incorporated.
  • Add the wet ingredients to the dry ingredients with a rubber spatula, scraping the sides as you go to combine the two mixtures JUST until combined.

ASSEMBLY

  • Fill each muffin cup halfway with batter, then distribute half the streusel on top.
  • Top with more batter until the muffin cup is almost full.
  • Sprinkle the remaining streusel over each muffin.

  • Bake for 25 minutes until cooked through. Adjust timing to less if making regular size muffins.
  • Cool in the pan for 5 minutes, then remove to a wire rack to cool for another 5-10 minutes before enjoying.

COOKING THURSDAY ~ CHICKEN CARBONARA & PEAS ~ BLOG 365.78C

If you’re like me, pasta dishes are ALWAYS on the menu plan. I absolutely LOVE pasta of ALL shapes and sizes. Add rotisserie chicken, crispy bacon and a creamy sauce and I’m in heaven. It’s a simple comfort food, but also a crowd pleaser for a week night meal or company alike.

CHICKEN CARBONARA

3 LARGE eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup heavy cream
+/- 1 teaspoon FRESH ground black pepper, to taste
4 slices thick-cut bacon, diced
1 pound skinless, boneless chicken breasts, sliced crosswise into ½-inch-thick strips OR 2 cups torn rotisserie chicken pieces
1 teaspoon sea salt
3 green onions, sliced thin
2-3 garlic cloves, FINELY minced
8-12 ounces extra wide fettuccine noodles
1/2 cup frozen peas
Chopped fresh parsley, for garnish

  • Whisk together the eggs, Parmesan, heavy cream and ½ teaspoon pepper in a medium bowl. Set aside.
  • Cook the bacon in a large skillet over medium heat 5-7 minutes, stirring frequently, until crispy and the fat has completely rendered.
  • Use a slotted spoon to transfer the bacon to a paper towels to drain.
  • Increase the heat to medium-high.
  • Add chicken to the drippings in the skillet, seasoning with FRESH ground sea salt and black pepper to taste, stirring occasionally 6-8 minutes, until browned and cooked through. Omit this step if using rotisserie chicken.
  • Transfer the chicken to a plate. DO NOT wipe out the skillet.
  • Add the green onions and garlic, cooking a minute more.

 

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook according to the package directions. Reserve 1 cup cooking water, then drain.
  • Immediately add the hot pasta and peas to the skillet off the heat.
  • Pour in the egg mixture and quickly toss with, adding 2 to 3 tablespoons of the reserved cooking water, until the sauce is your desired level of creaminess. If the sauce is too thick, add more of the reserved cooking water. If it’s too thin, cook over low heat until thickened.
  • Stir in the bacon and chicken pieces.
  • Garnish with parsley, pepper and Parmesan cheese.

COOKING THURSDAY ~ TERIYAKI BEEF STEW ~ BLOG 365.78B

To me stew HAS to have more than one vegetable, even a teriyaki based stew. This recipe called for peas only. I added the onions and carrots as well as doubled the peas.

TERIYAKI BEEF STEW adapted from Taste of Home.com

2 pounds beef stew meat, cut into bite sized pieces
1 tablespoon butter
1/4 cup WONDRA flour
FRESH ground black pepper
12 ounce bottle ginger beer
1/4 cup teriyaki sauce (recipe below)
2-3 garlic cloves, FINELY minced
3 green onions, sliced
2 carrots, rustic chopped
2 tablespoons sesame seeds
2 tablespoons cornstarch
2 tablespoons cold water
1-2 cups frozen peas, thawed
Hot cooked rice, optional

  • Melt butter in large skillet.
  • Dredge meat in flour, shaking off excess flour.
  • Cook meat in a single layer, cooking in batches if necessary. Transfer cooked meat to slow cooker.
  • Add carrots to meat in slow cooker.
  • Top with green onions.
  • Whisk together the ginger beer, teriyaki sauce, garlic and sesame seeds; pour over beef.
  • Cover and cook on low for 6-8 hours until meat is tender.
  • Whisk together the cornstarch and cold water until smooth.
  • Gradually stir into stew.
  • Fold in peas.
  • Cover and cook on high for 30 more minutes or until thickened.
  • Serve over rice.

HOMEMADE TERIYAKI MARINADE & SAUCE

MARINADE
1/4 cup Bragg’s Liquid Aminos
3 tablespoons PACKED brown sugar
1 clove garlic, FINELY minced
1 teaspoon FRESH grated ginger
1 tablespoon water

  • Whisk all together until smooth.
  • Pour over meat and chill until ready to use.

SAUCE BASE
1/2 cup water
1 tablespoon cornstarch

  • Whisk water and cornstarch together until smooth.
  • Whisk sauce base into marinade to make into Teriyaki sauce.

COOKING THURSDAY ~ APPLE PUMPKIN RAISIN WALNUT CAKE ~ BLOG 365.78A

Fall flavors blend together for an over the top delicious cake!

APPLE PUMPKIN RAISIN CAKE adapted from a Better Homes and Gardens recipe ~ serves 12
Prep Time: 30 mins
Bake Time: 30 mins
Cool Time: 15 mins
Chill Time: 3 hrs
Total Time: 4 hrs 15 mins

2 1/2 cups AP flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
2 teaspoons QUALITY ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

1 (15-oz can) pumpkin
1 cup PACKED brown sugar
3/4 cup avocado oil
2 LARGE eggs, at room temperature
2 teaspoons PURE vanilla

3/4 cup sugar
1 cup peeled, shredded Granny Smith apples
1 cup golden raisins
Enough Malibu rum to cover raisins
2/3 cup + 1/4 cup chopped walnuts

  • Pour rum over raisins in a small bowl and set aside for 10 minutes.
  • Preheat oven to 350°.
  • Grease a 13×9 inch baking pan.
  • In a large bowl whisk together first six ingredients.
  • In a another large bowl whisk together next five ingredients.
  • Add sugar whisking until well combined.


  • Drain raisins REALLY well of excess rum.
  • Fold pumpkin mixture into flour mixture; whisking until almost combined.
  • Fold in apples, drained raisins and 2/3 cup walnuts JUST until combined.
  • Spread batter evenly into prepared pan. 

  • Bake 30-40 minutes until a toothpick comes out clean.
  • Cool cake in pan 15 minutes on a wire rack. 


1/2 cup caramel-flavor ice cream topping

  • In a bowl microwave caramel topping for 15-20 seconds.
  • Use a fork or small straw, skewer or chopstick… to poke cake all over at 1/2-inch intervals.
  • Slowly pour and spread caramel mixture EVENLY over cake.
  • Cover and CHILL AT LEAST 3 hours. 

  • Spread frosting after chill time.

CREAM CHEESE FROSTING

16 ounces cream cheese, softened
1/2 cup butter, softened
Juice of 1 LARGE lemon
2 teaspoons PURE vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla, beating.
  • Add powdered sugar gradually until well blended and smooth.
  • Sprinkle with reserved nuts.
  • Refrigerate 1 hour to set icing before serving.

  • STORE covered IN REFRIGERATOR!

COOKING THURSDAY ~ MANHATTAN CLAM CHOWDER ~ BLOG 365.71B

To me, a Manhattan or “RED” clam chowder allows the clams to shine through more than the New England “WHITE” sauce version which masks their flavor too much. So, if you’re a seafood lover, you’ll adore this Manhattan “RED”clam chowder version loaded with lots of clams, crispy browned bacon, vegetables cooked in bacon fat and potatoes simmered in the savory tomato broth until the potatoes are tender. The “RED” version is a much lighter version as opposed to the creamy New England version.

Many of the same flavor components exist in BOTH versions, such as the clams, clam juice, onion, celery, bacon and seasonings. The major difference is that one is a tomato broth based, while the other is a cream milk base.

While this is a fairly traditional version, you can change or add other ingredients to customize this dish to your tastes. Instead of bacon, try salt pork, pancetta or even diced cubed ham or even all of them. Try adding red or green bell peppers or corn to add more nutrition to the dish. Or, you could turn it into a seafood chowder by adding multiple proteins like shrimp, mussels, crab or fish.

MANHATTAN CLAM CHOWDER serves 6

6 slices bacon, chopped
1/2 cup onion, diced
2 carrots peeled, halved and sliced
2 stalks celery, halved and sliced
2-3 cloves garlic, minced
1/4 cup QUALITY tomato paste
1 teaspoon FRESH chopped thyme
1 pound baby russet potatoes
16 ounces bottled clam juice
2 cups homemade chicken broth
28 ounces canned diced tomatoes, DO NOT DRAIN
10 ounces WHOLE baby clams, drained
FRESH ground sea salt and black pepper, to taste
2 tablespoons FRESH chopped parsley
oyster crackers

  • Heat a large pot over medium heat.
  • Add the bacon and cook, stirring occasionally, until crisp.
  • Use a slotted spoon to remove the bacon from the pot and drain on paper towels.
  • Add the onions, carrots and celery to the pan.
  • Season with salt and pepper to taste, cooking and stirring occasionally 6-8 minutes or until vegetables are tender.
  • Add the garlic and cook for 30 seconds more.
  • Add the tomato paste, thyme, clam juice, broth and potatoes to the pot, stirring to combine and bringing to a simmer for 10-15 minutes or until potatoes are tender.
  • Stir in the tomatoes and baby clams.
  • Season the soup with salt and pepper to taste.
  • Simmer for 5 more minutes.
  • Stir in the reserved bacon.
  • Top with chopped parsley.
  • Add oyster crackers and more bacon if desired, then serve.


SLOW COOKER VERSION This dish can easily be adapted to the slow cooker.

  • Follow the first 4 steps of the recipe, then transfer the cooked vegetables to a crock pot, along with the tomato paste, seasonings, clam juice, broth and potatoes.
  • Cook on low for 4 hours or high for 2 hours, until the potatoes are tender.
  • Stir in the clams and tomatoes. Cook for an additional 20 minutes.
  • Stir in the bacon and parsley.

COOKING THURSDAY ~ SCRUFFED CARBONARA POTATOES ~ BLOG 365.71A

SCRUFFED CARBONARA POTATOES adapted from Barbecue Sides by Adam Perry Lang

POTATOES
1 1/2 pounds YUKON gold potatoes, peeled and cut into 1 1/2 inch pieces
FRESH ground sea salt, to taste
+/- 1/4 cup avocado oil
2 tablespoons unsalted butter
4 slices bacon, FINELY chopped, cooked crisp
4 LARGE cloves garlic, FINELY minced
1 tablespoon FRESH lemon thyme leaves
1 teaspoon FRESH chopped rosemary leaves

  • Add potatoes to a large saucepan of salted water and bring to a boil over high heat.
  • Reduce heat and simmer 10 minutes JUST until potatoes are tender.
  • Reserve 1/4 cup of the potato water before draining in a metal colander.**
  • Let potatoes stand for 5 minutes in colander and then toss around in colander and let stand 5 minutes more.
  • Shake the colander vigorously 10-15 times.
  • Toss the potatoes and shake again another 10-15 times.
  • Melt the avocado oil and 1 tablespoon of the butter in a LARGE skillet over medium-high heat.
  • Add potatoes to skillet in a single layer and cook undisturbed for 5 minutes.
  • Toss the potatoes and cook another 5-6 minutes until golden.
  • Arrange potatoes in a ring around the outer edges of the skillet and add bacon pieces, minced garlic, rosemary and thyme to the center of the skillet cooking 3-4 minutes until garlic is golden and herbs are fragrant.
  • Stir everything together and continue cooking 3-4 minutes until bacon begins to crisp.
  • Drain off in colander.

SAUCE
1/2 cup clarified butter
3 LARGE egg yolks, lightly beaten
FRESH ground sea salt and black pepper, to taste
Juice of 1 LARGE lemon

  • Mix together the oil and butter in a measuring cup. Set aside.
  • Vigorously whisk together the egg yolks and potato water in a stainless bowl over a pot of simmering water until doubled in volume and has a velvety texture.
  • Immediately remove from heat and season to taste with FRESH ground sea salt and black pepper.
  • Stir in lemon juice to taste.
  • Gradually whisk in the oil and clarified butter.
  • Pour egg sauce into the bottom of serving dish.
  • Arrange potatoes on top.
  • Toss lightly.

GARNISH
+/- 1/2 cup FRESH grated Pecorino Romano
2 heaping tablespoons FRESH chopped flat leaf parsley

  • Sprinkle with grated Pecorino and shower with chopped parsley.
  • Serve immediately.

NOTES:

  • Scruffing potatoes, a cooking technique used to rough up the surface of potatoes before you roast them gives them a crispy exterior AND a fluffy interior. 
  • Boil peeled and cut potatoes in salted water until they are tender but NOT falling apart.
  • Drain the potatoes, shaking the potatoes in the colander and/or roughing them up gently with a fork to create a starchy, floury texture on the surface of the potatoes.
  • Gently toss the potatoes in avocado oil and seasonings of choice before roasting them in a hot oven or air fryer until golden and crispy. 
  • **A metal colander is preferred for the scrubbing of the potatoes.
  • Carbonara is typically a pasta sauce made with bacon, egg and cheese.

COOKING THURSDAY ~ BEST MEATBALLS ~ BLOG 365.64C

I used to painstakingly stuff my meatballs, but have finally found the PERFECT method for making the BEST MEATBALLS!! This recipe gives you fork tender and perfectly textured meatballs for your next crowd pleasing dinner.

BEST MEATBALLS yields 24

1 pound QUALITY ground beef
8 ounces tomato sauce, divided
1/2 cup FRESH bread crumbs
1 LARGE egg
1 cup FINELY shredded Mozzarella cheese
1/4 cup FINELY minced onion
1-2 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Combine all of the ingredients except 1/2 cup of the tomato sauce in a large bowl with your hands.
  • Spray a large baking dish with non-stick spray.
  • Roll small size meatballs using your hands or a small melon scooper to get even size portions.
  • Arrange them in the baking dish just so they are not touching.
  • Spoon a small amount of the remaining sauce over top each meatball.
  • Bake 20-25 minutes.
  • Let them cool before freezing or adding to your sauce.

COOKING THURSDAY ~ OVEN BEEF BARLEY STEW ~ BLOG 365.64A

OVEN BRAISED BEEF BARLEY STEW

1 pound QUALITY stew meat, cut into 3/4 inch pieces
2 strips bacon, chopped small
3 tablespoons avocado oil, divided
3 tablespoons QUALITY tomato paste
3 cloves garlic, minced
FRESH ground sea salt & black pepper
1-2 teaspoons paprika, to taste
2 tablespoons FRESH chopped thyme leaves
2 cups homemade beef broth
1 cup red wine
2-3 tablespoons balsamic vinegar

  • Preheat oven to 325°.
  • In an oven proof braiser (preferably cast iron) heat 1 1/2 tablespoons of the avocado oil.
  • Add half of the stew meat and bacon, cooking 3-4 minutes until browned and well seared.
  • Remove cooked pieces with a slotted spoon to drain on paper toweling.
  • Add remaining oil to braiser to heat.
  • Add remaining beef and bacon cooking another 3-4 minutes until browned and well seared.
  • Add garlic and tomato paste, stirring 2-3 minutes to coat well.
  • Return first batch of meat and stir to combine.
  • Stir in red wine and half the broth, paprika, thyme and season to taste.
  • Bring to a SLOW boil.
  • Cover and braise 45 minutes to 1 hour.

1/8 cup WONDRA flour
1/4 cup pearl barley

  • In a small bowl whisk together the flour and remaining broth.
  • Stir into beef mixture.
  • Stir in barley.
  • Leave uncovered and bake 35-45 minutes until barley is tender.

1 tablespoon avocado oil
1 tablespoon butter, melted
3/4 pound baby potatoes, halved
2-3 carrots, rustically sliced
1 LARGE onion, sliced thin
8 ounces Beech mushrooms
FRESH ground sea salt & black pepper

  • In another braiser combine the carrots, mushrooms, potatoes and onions with the oil and melted butter, seasoning well with FRESH ground sea salt and black pepper.
  • Add to braiser.
  • Roast 45 minutes until tender.

1 cup frozen peas

  • Stir peas into veggies.
  • Stir veggies into meat mixture, cover and let stand 5 minutes while your prepare croissant topping.

TOPPING
2-3 croissants, chopped small
2 tablespoons butter, melted
1 tablespoon chopped flat leaf parsley

  • Increase oven to 425°.
  • Spray baking sheet with non-stick baking spray.
  • Toss croissants with melted butter and parsley.
  • Spread evenly over baking sheet and bake 5 minutes.
  • Serve over stew.

NOTES: Baby carrots are a great and easy substitution.