Browsing Tag

meat

Dinner, Pasta

Cheesy Stuffed Shells with Meatballs and Cherry Tomatoes

January is made for comfort food. It’s chilly and snowing just a bit which made it the perfect time to make these Cheesy Shells with Meatballs. Full disclosure: this is one of those times that you can bought store bought parts of this meal. I included directions on how to make meatballs, but you can also go buy some pre-cooked frozen meatballs. And I didn’t make the marinara or pesto sauces either — store bought is just fine. While people have this perception that it is hard to stuff shells (or manicotti, for that matter), if you cook the pasta al dente, it isn’t much of an issue. Enjoy!
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22. January 2021
Dinner, Lunch

Tourtière Québecois
(Quebec-style Meat Pie, updated recipe)

Ever since I’ve been back from Quebec, I’ve been on a little bit of a kick to find more French Canadian foods that I like. I wanted to make a tourtiere, which I have done before with mixed results and when doing research, I found there are about as many recipes for tourtiere as there are people in the entire province of Quebec, so I just went with my own. The one pictured is actually only a half-recipe one because I am a singleton. The recipe is for a full-sized one though. My flavor profile is traditional meat-pie filling with ground beef and some veg and gravy, and the spices lean to the pepper and paprika side of things. I did find some recipes with cinnamon and clove but that isn’t my thing for meat pies. Happy with the result and *really* happy on how flaky the crust came out.
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4. March 2020
Dinner, Lunch

Feijoada-inspired Brazilian-style Chili with Malagueta Peppers

It’s Superbowl Sunday Weekend, so one of the very “traditional” things to make is Chili. This year, I am actually entering my chili in a Chili Cook off — first time that I have ever entered a “good contest” of any sort. I decided against a ground beef (hamburger style) Chili and instead minced 5 pounds a chuck beef myself (ok, I cheated by using the food processor). Lots of variations of peppers/chilis and my not-so-secret ingredient (espresso powder). It’s got a great, building heat and isn’t too overpowering. While I don’t think that it will win or even place, I am happy that I endeavored to make it. Yum.
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1. February 2020
Breakfast/Brunch

Make-Ahead Veggie and Sausage Breakfast Casserole

I have far too many eggs in the house. Don’t ask, it’s a long story, but there are dozens of eggs taking up room in my fridge. Conveniently, there were also some peppers, some leftover cheddar cheese and, in the freezer, some hot Italian sausage. So I put together this concoction last night and baked it up as breakfast today. Feeds a crowd. Also, you can use a biscuit cutter, cut rounds and toast yourself an English Muffin, and you can make a kick-ass breakfast sandwich.
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1. July 2019
Dinner, Lunch

Shredded Beef Short Rib Chili

I’ve gotten to thinking that Superbowl Sunday is also “official chili making day”. There seem to be a lot of Chili Cook-offs on Superbowl Sunday and per people who poll these sorts of things, it is in the top 4 or 5 “Superbowl Foods”. It makes for flexible meal times, eat when you like and can feed a crowd. This particular version uses boneless beef shortribs and after the 3+ hour braise, is melt-in-your mouth tender. It you are in to chili variations, this is definitely one to try!
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4. February 2019