Monday, February 24, 2020

Spicy Vietnamese Beef Stew With Noodles

Bo Kho may be a spicy and flavorful Vietnamese stew that creates for a reasonably epic bowl of noodle soup when you’ve maybe had your fill of pho or are trying to find something a touch different.

It’s one among those dishes that seems simple–spicy beef soup, right?–but that you simply know must be more complex given how flavorful and delicious it's when you’re enjoying the simplest possible version of it. 

Spicy Vietnamese Beef Stew With Noodles
Spicy Vietnamese Beef Stew With Noodles

And, indeed, Bo Kho is flavored with chili, five-spice, fish sauce, lemongrass, many garlic, and tomato. Its familiar red color comes from the addition of fragrant annatto, which imparts a particular red color! you'll use or make annatto oil if you'll get your hands thereon , except for this recipe, I’ve used ground annatto powder and my homemade chili oil to urge that spicy flavor.

Bo Kho at its most elementary is taken into account a “beef stew,” given it are often prepared as a soup or a thicker stew, but to me, I always consider it more of a soup. It also can be served with rice or French bread , but we love it served with noodles! You'll use rice noodles (“rice sticks” if you’re conversant in Vietnamese restaurant parlance) or egg noodles, too, if that’s your preference!

Spicy Vietnamese Beef Stew With Noodles

INGREDIENTS :
For the beef:

  • 2 to 2 ½ pounds boneless beef chuck or brisket (cut into 1½-inch chunks)
  • 2 cloves garlic (minced)
  • 3 tablespoons ginger (minced)
  • 5 tablespoons fish sauce
  • 2½ teaspoons five-spice powder
  • 1½ teaspoons brown sugar

For the rest of the stew:

  • 3 tablespoons oil
  • 1 stalk lemongrass (cut into 3-inch lengths, after removing any tough woody parts)
  • 2 stalks lemongrass (minced, after removing any tough woody parts)
  • 8 cloves garlic (minced)
  • 1 onion (sliced thinly)
  • 4 tablespoons tomato paste
  • 8 cups water
  • 2 cups pure coconut water/juice
  • 2 star anise
  • 1 teaspoon ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground annatto (optional)
  • 1 tablespoon paprika
  • 8 large carrots (peeled and cut on the bias into 1½ -inch chunks)
  • 1 teaspoon salt
  • 3 tablespoons soy sauce
  • 3 tablespoons chili oil (or to taste)
  • wide rice noodles or egg noodles
  • ¼ cup coarsely chopped fresh cilantro leaves
  • 1/2 cup Thai basil leaves
  • 1/2 cup Thinly sliced raw onion
  • Lime wedges

INSTRUCTIONS :

  1. First marinate the beef. Combine the beef with the garlic, ginger, fish sauce, five-spice powder, and brown sugar until each piece is evenly coated. Marinate for 30 minutes.
  2. Next, heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat. Add the stalks of lemongrass and allow them to infuse the oil for 1 minute. Next, add the minced lemongrass and garlic. Cook for 2 minutes.
  3. Add the onions and cook until translucent. Then add all of the beef to the pot, and brown evenly on all sides. Add the tomato paste.
  4. Stir and cook uncovered for 5 minutes. Add the water, coconut water, star anise, ground black pepper, chili powder, annatto, and paprika. Bring the mixture to a boil, reduce the heat to medium low, and simmer for 1 hour.
  5. After an hour has passed, add the carrots, salt, soy sauce, and chili oil. Simmer for another 40 minutes.
  6. To serve, remove the large lemongrass stalks and any star anise pods you can fish out. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.
  7. Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side

Cheesy Ranch Potatoes

Cheesy Ranch Potatoes are a mouthwatering potato entremots to boost your dinner routine! These easy to form potatoes are creamy, cheesy, and prepared fast!

Cheesy Ranch Potatoes
Cheesy Ranch Potatoes

This possesses to be during a ll|one amongst|one in every of"> one among my favorite potato recipes to date! Chopped potatoes smothered in a creamy ranch sauce with bacon and cheese. Mention a decadent side dish! 

I used 3 large Russett potatoes for this recipe because that’s what I typically wear hand. This recipe also works well with red potatoes or Yukon gold. You'll be trying to find about 2 pounds of potatoes total.

Cheesy Ranch Potatoes

INGREDIENTS :

  • 3 Large Potatoes, Cubed into 1/2 inch pieces
  • 1 Cup Ranch Dressing
  • 1/4 Cup Sour Cream
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Paprika
  • 1 Cup Shredded Cheddar Cheese
  • 6 Slices Bacon

INSTRUCTIONS :

  1. Preheat the oven to 400 degrees.
  2. Add the cubed potatoes to a large pot and cover with cold water. Bring the potatoes to a boil over high heat.
  3. Reduce heat to medium-high and boil for 8-10 minutes just until tender.
  4. Meanwhile, in a medium bowl, whisk together the ranch dressing, sour cream, seasonings, and half of the cheese until well combined.
  5. Drain the potatoes and pour them into a large cast iron skillet or 9x9 inch baking dish.
  6. Pour the dressing mixture over the potatoes and stir to coat.
  7. Bake in preheated oven for 15 minutes, until hot and bubbly.
  8. While the potatoes are baking, cook the bacon in a large skillet over medium-high heat until crisp.  Drain bacon on a paper towel lined plate and crumble when cool enough to handle.
  9. Remove the pan from the oven and top with the bacon and the remaining cheese, bake for 3 more minutes until cheese is melted.

Thursday, February 20, 2020

Beefy Cheese Tortellini Bake

Beefy Cheesy Tortellini Bake is loaded with tortellini, marinara sauce, and mozzarella cheese for an easy pasta dinner that the entire family will love!

Nevertheless, despite being immersed altogether of this great recipe inspiration, sometimes I flat-out don’t know what to form for dinner. And on those occasions, I open the freezer, stare inside, and hope that something speaks to me.

Beefy Cheese Tortellini Bake
Beefy Cheese Tortellini Bake

This exact scenario played out a couple of weeks ago and, frantically flagging me down on the freezer shelf from between a bag of peas and a box of chicken breasts, was a package of cheese tortellini. And it had been squawking, “Turn me into something good!”

Dinner doesn’t get far more effortless than pasta + sauce! But actually it does, because for this recipe, I didn’t even need to dirty another pot by boiling the tortellini separately. I simply ran it under some warm water during a colander before adding it to the meat sauce then everything cooked up all at once within the oven.

Beefy Cheese Tortellini Bake

INGREDIENTS :

  • 1 pound ground beef
  • 3 large cloves garlic, minced
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • Pinch of crushed red pepper flakes, optional
  • Salt and freshly ground black pepper, to taste
  • 1 (24-ounce) jar marinara/pasta sauce
  • 1 (22-ounce) package frozen cheese tortellini
  • 8 ounces mozzarella cheese, grated (about 2 cups)
  • 2 tablespoons grated Parmesan cheese

INSTRUCTIONS :

  1. Preheat oven to 350°F. Grease a 3-quart baking dish and set aside.
  2. In a large pot set over medium heat, brown ground beef and garlic until meat is no longer pink, breaking it up and stirring frequently. Drain fat. Season meat with garlic powder, dried basil, dried parsley, dried oregano, dried thyme, crushed red pepper flakes (if desired), and salt and freshly ground black pepper, to taste.
  3. Stir pasta sauce into cooked ground beef. Pour frozen tortellini into a colander and run under warm water for a minute to slightly thaw. Drain and stir tortellini into meat sauce.
  4. Remove pot from heat and stir in half of the grated mozzarella. Transfer tortellini/meat sauce into the prepared baking dish. Top with remaining grated mozzarella and sprinkle with grated Parmesan. Cover with foil and bake for 20 minutes. Remove foil and bake for about 20 minutes more, or until hot and bubbly.

Tuesday, February 18, 2020

Baked Eggplant Parmesan Recipe

A classic Baked Eggplant Parmesan with breaded eggplants, marinara sauce, and hot bubbling mozzarella and parmesan. it is the ultimate Italian food . 

Make sure to serve this with another classic like my Caprese salad or Italian salad for the right meal!

Baked Eggplant Parmesan Recipe
Baked Eggplant Parmesan Recipe

Eggplant Parmesan may be a classic Italian casserole consisting of breaded and fried eggplants, marinara, and much of mozzarella cheese and parmesan, obviously. It’s just like the vegetarian version of chicken parmesan.

Eggplant parmesan actually tastes really almost like chicken parmesan. The eggplant itself features a mild flavor so it doesn’t happen an excessive amount of during this dish.

Baked Eggplant Parmesan Recipe

INGREDIENTS :

  • 2 eggplants
  • 3/4 cup all-purpose flour
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup Italian breadcrumbs
  • One cup Panko breadcrumbs
  • 2 large eggs
  • 2 tbsp milk
  • 1 Garlic clove pressed
  • 1/4 cup Olive oil
  • 2 cups marinara or spaghetti sauce
  • 8 ounces of fresh mozzarella
  • 1/2 cup grated Parmesan
  • 1/4 cup freshly chopped basil for garnish

INSTRUCTIONS :

  1. Slice eggplants into 1/4 inch slices then lay them on a baking sheet lined with paper towels and generously season with salt. Let them sit out for about 30 minutes to 1 hour to release bitter juices.
  2. Meanwhile, combine 3/4 cup all purpose flour, 2 tsp salt, and 1/4 tsp black pepper in a small bowl and set it aside.
  3. In another bowl combine 1 cup Italian breadcrumbs and 1 cup Panko breadcrumbs,
  4. In a third bowl combine 2 large eggs, 2 pressed garlic clove, and 2 tbsp milks
  5. Now begin dredging the eggplant in the flour Mixture, then the eggs, then the bread crumbs.
  6. Add 1/4 cup olive oil to a skillet, bring it to medium-high heat and brown both sides of the eggplant slices.
  7. Spread a thin layer of marinara or spaghetti sauce over the bottom of a baking dish. Mine was 9x13
  8. Now place the eggplants in a single layer into the baking dish and add 1 cup of marinara sauce on top. Then add 4 oz freshly sliced mozzarella on top along with 1/4 cup grated Parmesan.
  9. Now add another even layer of the fried eggplants on top and cover them with another cup of marinara, and the remaining 4 oz mozzarella cheese and 1/4 cup grated Parmesan.
  10. Bake the eggplant Parmesan in the oven at 400 degrees Fahrenheit for about 20 minutes. Then top it with some freshly chopped basil and enjoy

Sunday, February 16, 2020

Creamy Sundried Tomato Fettuccine

This creamy sundried tomato fettuccine goes to be your new favorite comfort pasta dish!

It’s an enormous guilty pleasure. I feel slightly better about the whole situation because I can’t ever eat the entire thing so really, it isn’t that bad, right?

Creamy Sundried Tomato Fettuccine
Creamy Sundried Tomato Fettuccine

Sundried tomatoes packed in oil or dried?
I have used both but to stay it on the “lighter” side, i like to recommend using dried.

The dried sundried tomatoes find yourself absorbing the liquid anyway and obtain reconstituted.

Certainly, you'll use those packed in vegetable oil but make certain to empty it off well!

Creamy Sundried Tomato Fettuccine

INGREDIENTS:

  • 3/4 pound dried fettuccine
  • 1 cup reserved pasta water
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1/2 cup sundried tomato halves, sliced
  • 1: 14.5 ounce can of petite diced tomatoes, drained
  • 1 tablespoon tomato paste
  • 2-3 tablespoons granulated sugar
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup light sour cream
  • 1 1/2 cups baby spinach
  • Salt & pepper, to taste
  • Crushed red pepper flakes, optional

INSTRUCTIONS:

  1. In a large stockpot, bring water to a boil, add 1 tbsp. of olive oil then add your fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.
  2. In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.
  3. While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté until fragrant, about 2 minutes.
  4. Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
  5. Swiftly whisk in the Greek yogurt and sour cream mixture. You'll want to slowly add it in but whisk fast to get it all incorporated well. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
  6. Season the sauce with salt and pepper, to taste, then add in the baby spinach. Once the spinach has wilted, you may add in the cooked pasta and turn off the heat.
  7. Toss to coat the pasta. If the mixture seems too thick, this is where you can slowly add the reserved pasta water (DO NOT add the full cup all at once, pour slowly and stir and see if you need more).
  8. You may top with crushed red pepper flakes, if desired.
  9. Serve hot.

Cheeseburger Pie Recipes

Cheeseburger Pie is super easy and delicious! This yummy recipe is filled with cheesy beefy flavor that everybody loves.

Cheeseburger Pie
“This is that the BEST savory pie ever”, says my boyfriend, Matty. He loved this recipe such a lot that he ate almost the entire pie himself. i used to be ready to snag a bit and let me tell you, he’s right. It’s delicious!

Cheeseburger Pie Recipes
Cheeseburger Pie Recipes

I love the mouthwatering flavor of the meat and cheese. It really does taste sort of a cheeseburger. So good.

If you're trying to find a simple pie recipe, this Impossible Cheeseburger Pie is for you.

Cheeseburger Pie Recipes

INGREDIENTS:

  • 1 lb lean ground beef
  • 1 cup onion, chopped
  • 1 cup cheddar cheese, shredded
  • 1 cup milk
  • 2 tbsp onion soup mix
  • 1/2 cup Bisquick
  • 2 eggs

INSTRUCTIONS:

  1. Preheat oven to 400F.
  2. Add ground beef and onion to a large skillet and cook until beef is browned and onion is softened. Drain grease. Spread mixture in a 9-inch grease pie pan.
  3. Sprinkle cheese over meat.
  4. Add milk, onion soup mix, Bisquick and eggs to a medium bowl and whisk together to combine. Pour mixture in pie plate.
  5. Bake for 25 minutes. Let cool a few minutes before serving.

Mediterranean Couscous Salad

Meet my favorite couscous salad, featuring pearled couscous and colorful summertime produce. This Mediterranean-style salad is light, refreshing, and overflowing with colorful rounds of thinly sliced raw zucchini and yellow squash. That’s right, raw squash! It’s so good.

This salad is simply the type of meal I’m craving during this hot summer weather, and it might be perfect for your Fourth of July parties. 

Mediterranean Couscous Salad
Mediterranean Couscous Salad

Raw squash is sort of tasty, totally underutilized, and a pleasant alternative to cucumber. The trick for this recipe is to slice the squash into very thin rounds, so it offers a young , lightly crisp texture.

This couscous salad with raw squash and bold Mediterranean flavors may be a simple summer entremots. Close up a bowlful for a weekday lunch or serve with a glass of chilled Pinot Grigio or Sauvignan Blanc for dinner.

Mediterranean Couscous Salad

INGREDIENTS :
  • 1 ⅓ cup whole wheat Israeli couscous (or any other small pasta shape, you’ll need about 3 cups cooked)
  • ⅓ cup pine nuts
  • ⅓ cup extra-virgin olive oil
  • 2 to 4 tablespoons lemon juice, to taste (from 1 to 2 lemons)
  • 1 large shallot, finely chopped (about ½ cup)
  • 2 cloves garlic, pressed or minced
  • ½ teaspoon fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 1 pint grape or cherry tomatoes, quartered
  • 4 ounces feta cheese, crumbled (½ cup)
  • ⅓ cup pitted and thinly sliced Kalamata olives
  • 1 medium zucchini, sliced into super thin rounds
  • 1 small yellow squash, sliced into super thin rounds
  • ⅓ cup (⅔ ounce) chopped fresh basil or flat-leaf parsley
INSTRUCTIONS :
  1. Cook the couscous until al dente, according to package directions. Drain off any excess water.
  2. Meanwhile, toast the pine nuts: In a large skillet over medium-low heat, warm the pine nuts until they’re turning lightly golden on the sides and fragrant (be careful not to let them burn). Transfer them to a bowl to cool.
  3. In a large serving bowl, whisk together the olive oil, lemon juice, shallot, garlic, salt and several twists of black pepper until combined.
  4. Add the couscous to the bowl and toss to coat with the dressing. Top the couscous with the toasted pine nuts, chickpeas, tomatoes, feta, olives, zucchini and squash, and basil. Stir to combine.
  5. Season with salt and pepper to taste, and add an extra tablespoon or two of lemon juice if it needs more brightness. For the best flavor, refrigerate for 30 minutes before serving. This salad will keep well, covered and refrigerated, for up to 4 days.