Tag Archives: easy dinner

Project 52.4 – Sloppy Joaquins

January 30, 2017

Week 4 comes to us courtesy of Rachael Ray’s The Book of Burger.  I LOVE a good burger, and could probably eat burgers at least once a week.  The same can be said for Mr. Twice Around, so this book is a match made in heaven.  I actually let him take the wheel for the selection of week 4’s recipe, and was not surprised in the least when he grabbed Book of Burger off the shelf with a manly Tim Allen style grunt.

According to Rachael, the “Sloppy Joaquin is the Spanish cousin to Sloppy Joe.”

According to us, it’s just damn delicious.  I took my mixture and put it over top of some quinoa, thus dubbing mine the “Sloppy Joaquinoa”.  Mr. Twice Around kept it traditional, and the tiny one, well, he just went face first into a bowl of it.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground beef sirloin
  • 6 large cloves garlic, finely chopped
  • 1 medium onion, chopped
  • 24 medium size cap mushrooms, crimini or white – your choice, chopped
  • Coarse salt and lots of black pepper
  • 1/2 cup dry sherry (eyeball it)
  • 2 tablespoons Worcestershire sauce (eyeball it)
  • 1 can tomato sauce (15 ounces)
  • 4 crusty rolls, ciabatta or Portuguese rolls if available, or Kaiser rolls, split
  • 2 tablespoons softened butter
  • A handful of flat leaf parsley, chopped
  • A wedge of Manchego cheese, for shaving
  • Chimichurri sauce- Recipe found here

Preparation

Heat a deep skillet over medium-high heat with EVOO. Add beef and deeply brown, 6-7 minutes. Add garlic, onion and mushrooms and cook until mushrooms are dark and onion is tender, 7-8 minutes. Season with salt and pepper, add the sherry and deglaze the pan, then reduce 1 minute. Add Worcestershire sauce and tomato sauce and stir to combine. Reduce heat to low and cook for 5 minutes more.

Pre-heat the broiler.
Spread rolls with softened butter and sprinkle heavily with parsley. Toast rolls until charred at edges. Top roll bottoms with sloppy mixture and shaved Manchego cheese.  Spoon the chimichurri over the sloppies,  then set roll tops in place. Olé!

Recipe courtesy of Rachael Ray

Roasted Brussels Sprout and Prosciutto Pizza

January 3, 2016

What better way to start of a new year than with an old love?  I LOVE pizza.  In fact, I could probably eat pizza every day of my life.  It can be such a simple pleasure, and you can make it a thousand different ways that always seem to jazz it up.  Recently, our area got a new Pizza place called “MOD Pizza” – essentially, a made to order pizza place.  Seeing all of the toppings and combinations got me thinking about pizza night in my own household, and a new go- to was created.  Hearty and wholesome, it combines the perfect amount of salty with savory into one bite.  This is Roasted Brussels Sprout and Prosciutto Pizza.

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2 Cups Brussels sprouts, trimmed and roughly chopped
1 small package of prosciutto (about 5 oz), roughly chopped
1 cup freshly grated smoked havarti cheese
Your favorite pizza dough
Balsamic vinegar (optional)
Salt
Pepper

Begin by preheating your oven to 400 degrees.  Trim and roughly chop 2 cups of brussels sprouts.  Toss onto a baking sheet and drizzle with olive oil.  Sprinkle with salt and pepper, and pop into the oven for about 30 minutes.

Meanwhile, chop up an entire small package of prosciutto (If you’re like me, you eat some of it and wash your hands before moving on).  You can also grate your cup of smoked havarti.

On a separate baking sheet (or on your baking sheet that had your brussels sprouts if you hate dishes and are a patient person!) spread out your favorite pizza dough.  Lately, I’m really into the refrigerated Bistro Style Pizza Dough from WeWalka.  It’s good stuff- gets a really great crispness to it that I really desire in a pizza.  ANYWAY, once that’s spread out, top it with your cheese.  Now, this won’t be a typical cheesy pizza that oozes cheese.  Smoked havarti has a flavor that doesn’t demand as much as a typical mozzarella made pie.  Sprinkle and spread it so that it lightly covers your dough.  Do the same with your prosciutto and brussels sprouts, then return to the 400 degree oven for approx. 15 minutes.

If you like, you can finish it off with a drizzle of balsamic vinegar once it comes out of the oven.  Truth be told, we forgot that step, and just went about devouring the pizza.  Obviously, it wasn’t missed too much since we ate the entire thing!

Note: If you have left over brussels sprouts from a previous dinner’s side dish, go ahead and use those babies!  Just skip the roasting step, chop them up, and toss them onto your pizza dough.

This pizza is perfect with a glass of wine on a fall or winter night.  It made a nice at home date night dinner with my guy, who suggested that next time, we crack an egg over it.  We’ll see how that goes and get back to you!

I’d love to hear from you- What pizza toppings top your list for pizza night?
J

 

Pantry Pot Pie

May 16, 2015

  YOU can make chicken pot pie.  Yes, you.  I know…I know, It sounds like a lot of work, and a bit intimidating, but I PROMISE YOU that this is the easiest pot pie in the world to make.  This is a mix it all up in 1 bowl and throw it in the oven kind of meal where you grab a few prepared items at the grocery store, add it to a few cans from your pantry, add the tiniest bit of love, and walk away with a hearty meal in under 30 minutes.  This is Pantry Pot Pie.

You’ll need: 

  • 1 rotisserie chicken
  • 1 can grands biscuits
  • 1 can sliced carrots, drained
  • 1 can sliced white potatoes, drained
  • 1 can cream of chicken soup
  • 1/2 cup whole milk
  • 2 TBSP of beer can chicken seasoning (or poultry seasoning…or Italian seasoning. Whatever!) 
  • Salt
  • Pepper

Go ahead and carve some of the chicken off of the bone and either shred it with your hands or give it a rough chop with a knife- nothing fancy.  Toss it into a bowl along with your drained carrots and drained potatoes.  Add in the cream of chicken soup, the milk, and your seasoning. Mix everything together with a large spoon or spatula.  Transfer to a baking dish and bake at 350 degrees for about 25 minutes.  You want the tops of the biscuits to be golden, but the bottoms to not be gooey!  Voila! 

See? That wasn’t so bad.  You are totally nailing this cooking thing! 

Parmesan Chicken with Linguine in a Sun-dried Tomato Cream Sauce

June 6, 2014

IMG_0894 Wow- that’s a long title, but it really says it all… golden brown crusted chicken, bright bursts of flavor from sun-dried tomatoes, and a luscious cream sauce.  Best of all, it’s on the table in about 40 minutes start to finish.  If I can make this on a crazy Monday after work, I know you can too!  Go on, impress your family, or save it and really impress some weekend dinner guests!

Starting off with the chicken, create a breading station.IMG_0885  I use paper plates for easy clean up!  In one plate, you’ll need some flour seasoned with salt and pepper.  In the second, crack and whip up an egg.  In the third, combine equal parts bread crumbs with grated Parmesan cheese.  If you have massive chicken breasts, like mine were, go ahead and pound them out a bit- they’ll cook quicker and more evenly.  Then just move your chicken through the breading station, starting with flour, and ending at the bread crumb mix.    IMG_0889Once breaded, pop them into a hot skillet that’s been coated with a swirl of olive oil.  Brown the chicken about 3 minutes on each side. (Note: the second side usually takes a bit less time because the oil is hot and sizzling!)    Transfer to a 350 degree oven for 30 minutes.

About halfway through the cook time of the chicken, you can start your sauce.

Sun-dried Tomato Cream Sauce:
2 tbsp butter
2 tbsp flour
1 pint heavy cream
1 tbsp minced garlic
2 tbsp tomato paste
2 tbsp italian herb paste (usually found in your grocer’s produce section- it’s in a tube)
1 cup grated Parmesan/ Asiago cheese blend
2 cups chopped baby spinach
1 cup julienned sun-dried tomatoes
salt and pepper to taste

Start with 2 tbsp butter.  Melt over medium low heat, and once melted, stir in 2 tbsp of flour. Slowly stir in 1/2 of the pint of heavy cream, along with 1 tbsp minced garlic, 2 tbsp tomato paste, and 2 tbsp italian herb paste.  Stir over low heat, gradually increasing to medium heat.  Add in 1 cup of the Asiago/ Parmesan cheese blend, 2 cups of baby spinach, and 1 cup of julienned sun-dried tomatoes.  Continue to stir occassionally, adding the remaining 1/2 pint of heavy cream bit by bit.  If sauce seems thin, add a smidge more cheese.
Add salt and pepper to taste, and reduce heat to low.  Stir occasionally and continue to simmer on low until chicken is finished cooking.

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For this recipe, I used Bertolli’s fresh linguine found in my grocer’s deli department, but you can use any pasta that you like!  I served it up with the bed of pasta, topped with cream sauce, and then topped with sauced chicken on top of that.  I was really longing for a nice glass of white wine to go along with it, but lemonade was on the menu for me!  If you make this- have  it with the wine for me!
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Enjoy!
J

**Disclaimer: This meal is by no means healthy…but it is healthy for your soul, so eat up in moderation!**