Dinner For Two: 30-Minute Beef Stroganoff

Good Morning and Happy Monday, everyone!

As we an embark on this “week of love” with Galentines Day, Valentines Day, and the latest spin on the holiday- Palentines Day (falling on Wednesday, Thursday and Friday, respectively)– I thought it’d be fun to share some holiday-inspired posts throughout the next few days.

The first, and one of my favorites- is a super quick and easy recipe you can whip up with just a few ingredients and within a half hour to share with your love, your date, your lady-friends- or your friends in general before you light some candles and gather around to watch a romantic comedy together…

… Or whatever you do to celebrate these sorts of holidays (mine involves a little more beer and little more “Mystery Science Theater 3000”- but to each their own!)

WHAT YOU’LL NEED:

  • 1 stick unsalted butter, divided
  • 2 pounds beef tenderloin, halved lengthwise and cut into ½-inch strips
  • Kosher salt and freshly ground black pepper
  • 3 shallots, minced
  • 2 garlic cloves, minced
  • 1 quart button mushrooms, sliced
  • 1½ cups beef broth
  • 1½ tablespoons Dijon mustard
  • ½ cup sour cream
  • ¼ cup fresh chopped fresh parsley
  • 1 pound pappardelle (FYI – I used egg noodles this time around!)
  • ¼ cup chopped fresh dill

READY? HERE’S WHAT YOU DO:

  1. In a large pot, melt 3 tablespoons of the butter over medium heat. Season the beef with salt and pepper.
  2. Working in batches, add the beef to the pot in a single layer and sear until browned on both sides, about 1½ minutes per side. Transfer the beef to a plate.
  3. Add another 3 tablespoons of the butter to the pot and melt over medium heat. Add the shallots and garlic; sauté until fragrant, about 1 minute.
  4. Stir in the mushrooms and sauté until tender, about 5 minutes. Stir in the beef broth and the mustard. Bring to a simmer over medium-low heat.
  5. Simmer until the liquid reduces into a thick sauce and the mushrooms are very tender, 8 to 10 minutes.
  6. Stir in the beef and continue to simmer until the beef is tender, about 3 minutes. Stir in the sour cream and parsley.
  7. Bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions. In a large bowl, toss the pappardelle with the remaining 2 tablespoons butter; season with salt and pepper.
  8. To serve, top the pappardelle with the beef stroganoff and dill.

Loaded with savory flavors and with each portion being filling and beyond satisfying- this dinner is a convenient and delicious spin on a favorite that typically takes a lot longer to prepare- making it perfect for busy Gal/Val/Palentines Day plans!

It’s a lot of fun to prepare together, too- so why not get your significant other or your friends in on the process with you? Cooking a meal together is a great bonding experience, after all!

And now, with Monday morning underway- I’ve got to buckle down and get some work done today- and tonight it’s all about meetings and meetups with friends!

Here’s wishing you all a wonderful start to your week! See you all again on Wednesday!

xx

– Ashley –

Cozy Cooking: Smoked Gouda Potato Pancakes

Good Morning and Happy Friday, everyone! We made it to another weekend- and considering I almost *didn’t* make it to the weekend- I’m very grateful.

Last night, while en route to visit a friend for a pre-birthday dinner celebration since I won’t see them on my actual birthday- I was hit from behind by a woman speeding on the highway who failed to slow down for the line of traffic I had been stopped and waiting in. The collision caused some serious damage to the back of my car, and unbeknownst to me until later on when I attempted to get myself and my vehicle home safely- some even worse damage to my tires.

What made it worse was that when I went to pull over to exchange information and see if she was okay- she went around me and took off. The impact had caused my stuff to go flying around the inside of my car- so I didn’t get a photo of her car, her license plate, etc. It was a hit and run- and now I’m dealing with the fallout, the appraisal process, and a very sore back. I hope wherever she is- she steps on a Lego block.

I digress. I’m thankful it wasn’t worse- and even though I’m in some pain right now- I’m especially thankful it seems to be a superficial injury.

___________________________

We’re expecting a significant amount of snowfall here in New England this coming weekend, which means a couple of things- the supermarkets are going to be like something out a post-apocalyptic horror movie with people fighting for the last of the bread and milk (it’s a Northeast thing) and I am more than likely going to be spending a considerable amount of time indoors while the roads are cleared.

I’ve already done my grocery shopping for the next couple of weeks- so I’m ready for anything- and I know of at least one Winter-friendly, warming dish I can whip up if I don’t lose power! These Gouda-loaded potato pancakes are crispy, cheesy, super filling- and can make even the coldest climate feel a little more cozy and comfortable.

Best of all? They’re super easy and fast to make! I did a trial run of these earlier this week- and they came out fantastic!

WHAT YOU’LL NEED:

  • 1 lbs. russet potato, peeled
  • 1 small onion, peeled
  • ¼ cup flour
  • ¾ cup shredded smoked Gouda cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Grapeseed oil, as needed
  • Sour cream
  • Sliced green onions

READY? HERE’S WHAT YOU DO:

  1. Coarsely shred the potato and onion on a box grater. Transfer shreds to a piece of cheese cloth and squeeze as dry as possible. Let sit for 2 minutes and then squeeze dry again.
  2. Whisk together the flour, salt and pepper. Toss the potatoes, onions, and cheese in the flour to coat and then the lightly beaten egg and stir until evenly coated.
  3. In a large skillet, heat up a generous amount of oil over medium heat until hot and shimmery. Drop the potato mixture by the tablespoon and flatten.
  4. Cook over medium to medium-high heat until edges are crisp and golden, about 1 1/2 – 2 minutes. Flip and cook the other side until golden, about 1-2 minutes. Drain on a wire rack or paper towels.
  5. Continue pancaking until potato mixture is done. Top pancakes with sour cream, green onions, and more shredded Gouda, if desired.

I could eat these pancakes every day for the rest of my life and never get sick of them. They’re like thicker, cheesier hash browns and are perfect for breakfast, lunch- or dinner!

Prior to the snowfall, I’ll be finishing up some things/loose ends in regards to my car accident and icing/applying a heating pad to my back to alleviate my pain. This coming Tuesday is my birthday- and depending on the weather and if I have a car or not- we’ll see what ends up happening for a celebration!

I hope you all have a wonderful, warm and safe weekend. If you’re from my neck of the woods- be careful driving and shoveling!

See you all next week!

xx

– Ashley –

Festive Foodie: Balsamic Cranberry Roast Chicken

Good Morning and Happy Friday, everyone! (Also- Happy First day of Winter!)

We’ve made it to another weekend- and it’s the one right before Christmas- which means a lot of people are more than likely going to be getting a bit bonkers with last minute gift shopping and/or preparing for travel and visits with friends and family!

Tonight I’ll be having a pre-holiday pasta dinner with my mom, brothers, sister-in-law and niece so we can eat all the carbs we want and watch a couple of classic Christmas movies together before it’s time to pack up the car and travel ’round the state throughout Saturday and Sunday to deliver presents to my cousins, aunts, uncles, best friends, etc.

Before I do that, though- I wanted to share one last festive recipe for those of you who may be in need of a quick, easy, packed-with-flavor entree to serve any guests you’re expecting over the next couple of days! If you like chicken and cranberry (and who doesn’t?)– this one is going to give you plenty of holiday cheer.

WHAT YOU’LL NEED:

  • 2 cloves garlic
  • ¼ cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon soy sauce
  • 1½ cups cranberries, divided
  • 8 pieces chicken (thighs, drumsticks or a mixture)
  • Nonstick spray, as needed
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chopped fresh thyme, plus extra sprigs for finishing
  • 1 tablespoon chopped fresh rosemary, plus extra sprigs for finishing

READY? HERE’S WHAT YOU DO:

  1. In the bowl of a food processor or blender, process the garlic, balsamic vinegar, olive oil, soy sauce and ½ cup of the cranberries until smooth.
  2. Place the chicken pieces in a large zip-top plastic bag and pour the marinade over the chicken. Close the bag and refrigerate for 30 minutes to 1 hour.
  3. Preheat the oven to 375°F. Lightly grease a large oven-safe skillet or casserole dish with nonstick spray.
  4. Remove the chicken from the bag, reserving the marinade. Place the chicken pieces in the skillet or dish, skin side down, and season with salt, pepper, thyme and rosemary. Sprinkle the remaining 1 cup cranberries around the pan.
  5. Roast the chicken until the skin begins to brown and the meat is nearly cooked through, 20 to 25 minutes. Flip the chicken and brush each piece generously with the reserved marinade. Discard the remaining marinade.
  6. Raise the oven temperature to 425°F and cook until the chicken skin is crispy, 5 to 8 more minutes. Serve immediately.

I love a good chicken roast- and this one had just the right amount of sweet, tangy deliciousness to give it an extra kick of unexpected- but savory- flavor!

Christmas Eve is my mom’s birthday- where my family and I will be having yet another big, celebratory dinner- so I’ll be taking the day off from posting content to decompress and enjoy my time with loved ones.

I *will* be back on Wednesday, though- since it’ll officially be the countdown to New Year’s from there! I’ve got a few more posts to share before we enter 2019, after all.

I hope those of you celebrating Christmas have a wonderful, fun, safe and happy holiday filled with good friends, loving family, warmth and laughter.

And I hope Santa is extra good to you all this year!

See you next week!

xx

– Ashley –

Fall Foodie: Parmesan Roasted Cauliflower

Good Morning and Happy Monday, everyone!

Thanksgiving is next week- and in the days leading up to it- I’ve got a couple of Friends-givings to attend around the city. While I’m preparing menus, seating arrangements, decor and a *fantastic* playlist- I’ve also been experimenting in the kitchen with different vegetables to incorporate some new dishes into the lineup for the big meal. This past weekend, it was cauliflower’s turn for a transformation.

When I was a kid, I hated cauliflower. The texture and taste reminded me of Styrofoam- but as I got older and saw just how many endless and delicious possibilities it can be used for, I can’t get enough of it. For this quick dish- all you need is a handful of ingredients (including cheese, which automatically makes everything so much better) and just over a half hour of time to make a crunchy, savory side for your next holiday meal!

WHAT YOU’LL NEED:

  • 7 cups cauliflower florets, cut to bite sized pieces
  • 3 to 4 tablespoons olive oil
  • 1 cup Italian bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ⅓ cup Parmesan cheese

READY? HERE’S WHAT YOU DO:

  1. Preheat oven to 425ºF. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.
  2. Combine the cauliflower and olive oil in a large Ziplock bag or a large bowl and shake or toss to coat the florets evenly.
  3. Add the remaining ingredients to the bag/bowl and shake/toss until coated, pressing slightly to help the breading stick to the florets.
  4. Pour the coated florets onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes.
  5. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot and enjoy!

If you’ve got fussy eaters (particularly kids who are anti-vegetable)– then this is a good way to get them to eat cauliflower without protest. The cheese and garlic taste incredible together, and the breading gives the otherwise soft cauliflower a much-needed crunch and extra flavor.

Add a little ranch dressing on the side and you’ve got the perfect vegetable appetizer to serve before the turkey and stuffing! Best of all? These are light- which means they won’t make you feel like you ate too much or weigh you down before it’s time to dive into the main course(s)!

But that’s all for me today. It’s time to chug my morning coffee and get to work. Now that the holidays are coming up- things tend to get a little busy around the office- so I’m trying to stay one step ahead!

Have a great Monday, everyone!

xx

– Ashley –

Fall Foodie: Mini Shepherd’s Pot Pies

Good Morning and Happy Friday, everyone! We made it to the end of another week!

This coming weekend- kicking off when I leave work a little later on this afternoon- is sure to be a busy one. I’ve got to make an appearance at local horror movie convention tonight, possibly swing by a midnight screening of ‘IT’ (the Tim Curry version!) in the middle of the woods- yes, really- and prepare for a weekend in the city with friends when we all get together for our bride-to-be-BFF’s bachelorette party before she ties the knot in a few weeks!

But before I start racing around and more than likely tripping over myself- I wanted to share a pretty great recipe I found via PUREWOW earlier this week. If you’re a meat and potatoes type of person- this may be right up your alley, but if you’re a meat and potatoes AND mini versions of food enthusiast- then you’re going to love this and want to whip a batch of these up immediately!

WHAT YOU’LL NEED:

  • 1 package refrigerated piecrust (2 x 9″ inch pie crusts)
  • ½ lb. lean ground beef
  • 1 (1 oz.) envelope onion soup mix
  • 1 tablespoon all purpose flour
  • ¾ cup beef broth
  • 1 cup frozen vegetables (corn, peas and carrot blend)
  • 1 package Bob Evans Classic Mashed Potatoes

READY? HERE’S WHAT YOU DO:

  1. Preheat oven to 375 degrees F. Unroll both piecrusts and use a 3” circle cookie cutter (or small round bowl) to cut out 12 circles (re-roll scraps of dough to get remaining circles). Line each cup of a 12-cavity muffin tin with the pie dough and bake for 8 to 9 minutes, or until lightly browned.
  2. Meanwhile, brown the ground beef in a skillet over medium heat until cooked and crumbled. Stir in the onion soup mix and 1 tablespoon of flour and cook for 1 minute. Pour in the beef broth, scraping any browned bits from the bottom of the skillet and then add in the frozen vegetable mix. Continue cooking and stirring for an additional 2 to 3 minutes until the liquid has thickened and the veggies are mostly heated through.
  3. Scoop ¼ cup of the meat mixture into the piecrusts, then top each mini pie with 2 tablespoons of Bob Evans Classic Mashed Potatoes.
  4. Continue baking for an additional 20 to 25 minutes, till the piecrusts are golden brown. Turn on the top broiler for the last 2 minutes to lightly brown the mashed potatoes if desired. Run a butter knife around the edge of the mini pies to gently remove and serve warm.

If I had to make one criticism for these otherwise delicious pies- it’s that you may want to consider going a little easy with the onion soup mix. One full package left these pies tasting very strongly. It wasn’t terrible by any means, since I do like onion- but it may not be for everyone and if you’re serving these to guests- you’re going to want to be sensitive to their taste buds.

That aside, I loved these pies! They were warm, flavorful and filling- the perfect treat to end a rainy, brisk Autumn day. I can’t wait to make more!

But for now, I’ve got to get some work done and then hit the ground running come 4:30 PM. Here’s wishing you all a wonderful and safe weekend. I’ll be back on Monday!

xx

– Ashley –