Saucy Beef Ragout

1 LB ground beef

3/4 cup chopped onion

2 TBSP Italian seasoning

Can diced tomatoes

3 cups Rigatoni pasta

2 packets of  beef concentrate sprinkled no water 

2 TBSP balsamic vinegar

Tapenade recipe as follows

1/4 mixed olives chopped

2 cups cherry tomatoes halved

Basil leaves 5-6

or 1/2 tsp dry basil

2 TBSP balsamic vinegar (as well) 

Add 1 TBSP oil to medium high pan. Add onions and Italian seasoning.Cook until softened about 2-3 minutes. Add beef breaking into small er pieces. Cook until no pink remains 4-5 minutes. Season with salt and pepper.

Add broth, diced tomatoes,and Balsamic vinegar. Reduce heat to medium. Simmer until sauce thickens 10-12 minutes. 

Cook rigatoni and prepare tapenade. Combine tomaotes, olives basil Balsamic and 1 TBSP oil. Mix and season with salt and pepper. 

When rigatoni is cooked add sauce into pot mixwell. Serve and top with tapenade.

 

Cheesy Stuffed Meatballs

1LB ground beef

1/2 cup Mozzarella shredded

1/4 cup Basil Pesto in jar ( or your own recipe )

1/2 cup Italian breadcumbs

salt and pepper

Heat oven to 425 F

Combine beef, breadcrumbs, pesto, 1/4 tsp salt in a large bowl. Season with pepper. Mix together and then form 16-18 flat patties about 2 tblsp in size. Add 1 tsp mozzarella in the middle of each patty. Then shape and press patty firmly around the cheese, fully enclosing and create a ball until all meatballs are formed. 

Add meatballs to parchment paper lined baking sheet. Bake in middle of oven until cooked thru about 14-15 minutes. ( before they split open) 

Top with sauce (I used the Testa Dura sauce. ) remaining mozzareall cheese and parmesan. 

 

Honey Mustard Porkchops ( and green beans )

 I make green beans the same every time so it was nice to change it up. I also made the roasted potaoes from this recipe 
4 boneless porkchops

2 TBSP Honey
2 TBSP Whole grain mustard
dash of thyme
1 lemon ( for juice and zest ) 
Green beans ( a bag ) 
1 onion sliced
Oil
salt and pepper

Directions: ( if your making the potatoes they need 40 minutes, start with those)  Boil beans for 20 minutes,  Pat pork dry and season with salt and pepper both sides set aside

DRESSING: zest and juice your lemon add to bowl.whisk together with mustard, honey thyme and 1 TBSP oil. Set aside

Slice pork into strips ( 1/2 inch wide )

Heat 1TBSP oil in frying pan on medium heat. Pan fry pork until golden brown 5-7 minutes. Transfer to plate and set aside.

In same pan add 1 TBSP oil, cooked beans and onion. Season with salt and pepper, cook on medium until beans are tender crisp 4-6 minutes. 

Remove from heat, add 1 TBSP lemon dressing, stir to coat. 

Drizzle remaining on pork. Serve :-)

Dinner solved.

Mexican Pork Tacos

A yummy twist on the taco!

4-6 boneless porkchops

3 garlic cloves minced

2 TBLS Mexican seasoning (recipe ) 

1 Shallot

1 Jalapeno

1 Red pepper chopped

1 Can or Cup of frozen corn

Tortillas

Oil 

Salt and Pepper

*Cut red pepper into 1/4 pieces, cut shallots into 1/4 slices, finely chop jalapeno,  Pat pork dry and season with salt, rest. Mince garlic, set aside.

*CHAR veggies! Heat  a non stick pan on medium high heat. When hot add peppers, corn, shallots, and jalappeno. Cook, stirring once or twice until veggies are "charred" or dark golden brown 4-5 minutes. *Transfer to plate and set aside.

*Slice pork into bite size pieces or strips. Using the veggie pan reduce heat to medium, Add 1 TBSP oil, then pork and Mexican seasoning to the same pan. Cook stirring occasionaly until golden brown and cooked through 4-5 minutes. 

*Add charred veggies and garlic to the pan, stirring often until garlic is fragrant and veggies are warmed through 2-3 minutes. Season with salt and pepper. 

*Fill tortillas with pork mixture.

***Side topping if wanted mix sour cream, lime zest and cilantro with salt and pepper for a topping. 

 

Mexican Spice (what's in it)

I keep coming across recipes that say "Mexican Spice" well, I want to know what's in it, not just say Mexican spice, So I researched and came up with this. I mixed up a batch and now I can use it when the recipe calls for it. 

1 TBSP chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp crushed chili pepper flakes

1/8 tsp oregano

1/2 tsp paprika

1/2 tsp ground cumin

1/8 tsp salt

1/2 tsp black pepper

shake of cayenne

mix well and use for your Mexican dishes :-) 

 

Pulled Pork in the slow cooker

Yumm!!

3 TBLS brown sugar

2 tsp hot paprika

1 tsp mustard powder

1/2 tsp ground cumin

salt and pepper

3-4 pound boneless pork shoulder, trimmed of excess fat

2 tsp of oil

1/2 cup apple cider vinegar

3 TBLS tomato paste

Buns

coleslaw for topping or side

Directions: 

1. Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
2. Heat the vegetable oil in a large skillet over medium heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5- to 6-quart slow cooker.
3. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 6-8 hours.
4. Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes; season with salt. Roughly chop or shred the pork. Transfer to a bowl and toss with 1/2 cup of the reduced cooking liquid first and add as needed,add salt and vinegar to taste. Serve on the buns with barbecue sauce, coleslaw and pickles.

 

Roasted Potatoes

 

3 pounds small red or white potatoes

2 Tablesoons olive oil

1/4 teaspoon salt

1 teaspoon freshly ground pepper

1 teaspoon garlic powder

sprinkle of parsley, garlic salt and onion powder.

1. Preheat the oven to 425 degrees F.
2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, garlic salt,onion powder, garlic powder, parsley and fresh ground pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 40 - 45  minutes  or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
3. Remove the potatoes from the oven, season to taste, and serve hot.