Coming next week.....

Ladies and gentlemen next week is going to be macaroni and cheese week.  There will be several different variations and the wonderful classic.  Stay tuned!

Nanny's Goulash

Nanny's Goulash

I got this recipe from Robin.  Healthy is something it definitely isn't but it is delicious.  I have added a bit of my own spin to it.  It is extremely quick and easy as well as very kid friendly.  Actually I discovered it because she was bringing it over to feed Joey for lunch.

INGREDIENTS:

Tater tots

1 lb ground beef

frozen corn

milk

1-2 cans cream of mushroom soup

1 onion

3 cloves garlic

1 bag shredded cheddar or shredded Velveeta

DIRECTIONS:

Dice the onions and crush the garlic.  Put them in a skillet with the ground beef and saute.  Once the beef is cooked add the cream of mushroom soup and 1/2-1 can of milk.  Pour into a casserole dish and top with the cheese.  Top with the tater tots and bake according to the tater tot package directions.  That's it!

Beer Braised Brisket

Beer Braised Brisket

This recipe is AMAZING!!!!!  It has a long cook time but the prep and hands on time are very brief.  And it is delicious.  I didn't even have good beer to cook this.  I had to use Pabst Blue Ribbon and it still came out great.  The gravy is smooth, delicious, and finished in a snap.  It was a good thing that I was making this too because I ended up with several unexpected dinner guests and they loved it as well.  Enjoy!

Ingredients

• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon dried thyme
• 1 1/4 teaspoons kosher salt, divided
• 2 1/2 pounds flat-cut beef brisket, trimmed
• 1 tablespoon olive oil
• 1 1/2 cups pale ale
• 4 cups lower-sodium beef broth
• 5 garlic cloves, sliced
• 6 carrots, cut diagonally into 1 1/2-inch pieces
• 6 celery stalks, cut diagonally into 1 1/2-inch pieces
• 2 medium onions, each cut into 12 wedges
• 2 tablespoons all-purpose flour
• 1/2 cup water

Preparation

• Preheat oven to 325°.
• Combine first 3 ingredients in a small bowl; stir in 1 teaspoon salt. Rub spice mixture evenly over both sides of brisket. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add brisket; sauté 3 minutes on each side or until browned. Remove brisket from pan. Add beer; bring to a boil, scraping pan to loosen browned bits. Add broth and garlic; return to a boil. Return brisket to pan. Cover and cook at 325° for 2 hours. Turn brisket over; cook an additional 2 hours. Turn brisket over. Add carrot, celery, and onion; cook an additional 1 hour or until brisket is very tender.
•  Remove brisket and vegetables from pan using a slotted spoon. Skim fat from cooking liquid; discard fat. Bring cooking liquid to a boil over medium-high heat. Place flour in a small bowl; stir in 1/2 cup water. Add flour mixture to pan, stirring until smooth; bring to a boil, stirring constantly. Cook 2 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt. Serve the sauce with beef and vegetables.

David Bonom, Cooking Light
OCTOBER 2011

 

Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya

Well jambalaya is not my usual cooking style but this recipe looked fantastic so I decided to give it a try.  The wonderful folks at Cooking Light are correct that it goes wonderfully with garlic bread sticks.  I have to be honest that this is not my favorite recipe ever, but it is still quite good.  We used hot italian sausage but I have to say that it was not the best choice.  A low-fat smoked sausage was recommended but I tend not to like smokey flavors so I tried something different.  Experiment with this one and let me know if you find something you like.

Ingredients

• 2 teaspoons canola oil
• 6 ounces sausage, halved lengthwise and cut into 1/4-inch slices
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 2 garlic cloves, minced
• 1 cup uncooked long-grain white rice
• 1 cup water
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 6 fresh thyme sprigs
• 1 (14.5-ounce) can fat-free, lower-sodium chicken broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 cup shredded  rotisserie chicken 

Preparation

• 1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add sausage; sauté 1 minute or until browned. Add onion, celery, bell pepper, and garlic; sauté 6 minutes or until tender. Add rice and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done. Remove thyme sprigs; discard. Stir in tomatoes and chicken. Cook 3 minutes or until thoroughly heated.

Vanessa Pruett, Cooking Light
NOVEMBER 2011