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Archive for March, 2013|Monthly archive page

Rachael Ray’s “Grandpa’s Braised Beef”

In Meals on March 13, 2013 at 3:22 am

Rachael Ray's Grandpa's Braised Beef

As usual, a home run with a Rachael Ray recipe! We modified it slightly and that recipe is below. We hope you enjoy it as much as we did 🙂

You Need:

Extra Virgin Olive Oil

2 onions, very thinly sliced

3 cloves of garlic, very thinly sliced

4 pounds bottom round roast

sea salt and pepper

1 1/2 cups vegetable broth

dried thyme

5 potatoes, peeled and thinly sliced lengthwise

1 (28 ounce) can whole peeled tomatoes

Preheat the oven to 325°. Pour a thin layer of the olive oil in a large skillet over medium heat. Add the onions and garlic to sweat, until very soft and very light caramel in color, 20 minutes

Season the beef with the salt and pepper, to your taste. Place in a large Dutch oven (we used a Bean Pot*) with the broth

Arrange half of the onions over the top of the meat and then season with the salt, pepper, and dried thyme. Arrange half the potatoes over the onions and drizzle with olive oil. Top the potatoes with half of the tomatoes and their juices and season with the salt and pepper. Repeat the layers, ending with the tomatoes as the top layer.

Cover the Dutch oven and roast the meat in the oven for 2 1/2 hours.

*If you are not sure what a bean pot is, it’s basically a ceramic dish that is like a “slow cooker” for your oven. They are very versatile and I love mine. If you’d like more information, you can check out my friend Cindy’s Celebrating Home Website .

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Chicken Piccata

In Meals on March 10, 2013 at 4:05 am

 

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This meal is probably one of the most simple to make, yet it tastes pretty darn amazing. Tonight, we served up our chicken piccata with some left over spaghetti and veggies that we heated up in a skillet on the stove as the chicken was cooking.

 

You Need:

1 pound chicken breast tenderloins

1/4 cup all-purpose flour (or if you’d prefer to go gluten free, you could use the substitutes listed here: http://www.csaceliacs.info/gluten_free_flour_formulas.jsp)

1/2 teaspoon of salt

1/2 teaspoon of pepper

1/4 cup unsalted butter, cubed

1/4 cup chicken broth

1 Tablespoon lemon juice

 

Combine the flour, salt, and pepper in a large freezer bag. Add the chicken, 2-3 pieces at a time, and shake to coat. In a large skillet, begin to melt the butter over medium heat. Add the chicken, being sure not to overcrowd the pan. Brown chicken on both sides, about 5 minutes on each side. Add the chicken broth and bring to a boil. Reduce the heat to low and let the chicken simmer, uncovered, for about 15 minutes, or until the juices run clear. Drizzle the chicken with lemon juice and serve with your choice of sides.

Pizza Pork Chops

In Meals on March 7, 2013 at 2:54 am

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This is the second time we’ve made these pork chops. At first, the idea may sound kind of gross, but I promise you the taste is pretty great! It is sort of similar to chicken parmigiana minus the chicken and the parmigiana 🙂

You Need:

4 boneless pork loin chops (about 4 oz each and 1/2 an inch thick)

1/4 teaspoon salt

1/4 teaspoon pepper

cooking spray

2 cups marinara or spaghetti sauce (we used the kind with mushrooms added)

16 slices of pepperoni

1 cup of shredded part-skim mozzarella cheese

Sprinkle the pork chops with the salt and pepper. Over medium-high heat, brown the pork chops on both sides (about 4 minutes each side).

Pour the sauce over the pork chops and bring to a boil. Reduce the heat to low and let the pork chops simmer, uncovered, for about 10 minutes, turning once.

Top each pork chop with pepperoni and cheese. Remove the pan from the heat, cover and let stand for about 3 minutes to allow the cheese to melt over the top.

We served ours with spaghetti, broccoli, and a biscuit on the side. It would probably also taste pretty great on a grinder roll!