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 –

Super Bowl Snacks: Mozzarella-Stuffed Pizza Bread

Good Afternoon and Happy “Hump Day,” everyone!

Today’s post is coming at you all a little later on in the day than usual- but with a Patriot’s Parade, work and friends visiting from California- the past couple of days have been a little crazy!

I’m still riding the post-Super Bowl celebration high right now- which is why I’m sharing a dish that I particularly love to make during football season- but can also really be prepared and served any time of year! Pizza dishes are appropriate year-round- on any day, occasion, party, etc.

This cheese-stuffed pizza dough takes just over an our to prepare, cook and serve- and about two minutes to eat (or one minute, if you’re like me…)

WHAT YOU’LL NEED:

  • 1 pound pizza dough
  • 1 large egg
  • 12 ounces finely diced fresh mozzarella
  • 1 tablespoon chopped fresh oregano
  • Freshly ground black pepper
  • ½ cup sun-dried tomato pesto (store-bought or homemade)
  • 2 tablespoons extra-virgin olive oil, divided
  • ⅓ cup finely grated Parmesan cheese Fresh basil, for serving

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the dough into a 4-by-14-inch rectangle. Cut the dough in half lengthwise. In a small bowl, whisk the egg with 1 tablespoon water until combined.
  3. Sprinkle the mozzarella down the length of one piece of the dough in an even layer. Sprinkle the oregano and pepper evenly over the cheese. Use a pastry brush to brush the egg wash around the perimeter of the other piece of dough. Stack the pieces of dough, pressing firmly around the edges to seal and encase the cheese.
  4. Use a spoon to spread a line of pesto, about 1 inch thick, all the way down the length of the dough.
  5. Gently pick up the dough and twist down the length of it so that the pesto looks swirled. Transfer the dough to the baking sheet and coil it into a tight spiral.
  6. Brush the dough with the olive oil, cover with plastic wrap and let rise for 20 minutes.
  7. Sprinkle the Parmesan onto the dough and then bake until very golden brown, 20 to 25 minutes. 8. Serve immediately, garnished with basil.

Amid the nachos, French fries, chicken wings, chips & dip, sliders and beer- this “Pizza Bread” was definitely a hit and went pretty fast! I also made sure to serve it alongside small bowls of marinara sauce and ranch dressing- since those are the mandatory Super Bowl side-sauces, after all!

And, of course- no Super Bowl party is complete without properly representing your team. Luckily, I had plenty of Patriots plates/cups on standby for the occasion! There’s still some left over, too- so maybe I can break it out again for next year’s Super Bowl!

A girl can hope, right?

Anyway, I have to get back to work- but here’s wishing you all a wonderful rest of your Wednesday!

xx

– Ashley –

Breakfast Bites: Freezable Croissant Breakfast Sandwiches

Good Morning and Happy Monday, everyone!

The week ahead is an exceptionally busy one (and a great way to dive into the New Year, really!) I’ve got work, meetings, appointments, events, my best friend’s birthday- and I still managed to pencil in a little self-care and pampering right before the weekend- so I’m firing on all cylinders right now!

In order to make sure I’m not crashing by noon and keep on maintaining my current level of focus and efficiency- I prepared a delicious, filling breakfast for nearly every morning this week- a meal that can be safely stored in the freezer and reheated whenever I’m ready to get my daily grind started the right way!

Instead of relying on lukewarm drive-thru breakfast sandwiches that are made with questionable meat product and artificial eggs- here’s how to make the real deal with real ingredients at home- and how to keep them fresh in the freezer.

WHAT YOU’LL NEED:

  • 1 tablespoon olive oil
  • 4 large eggs, lightly beaten
  • ¼ cup Half & Half Creamer
  • Kosher salt and freshly ground black pepper, to taste
  • 4 croissants, halved horizontally
  • Thinly sliced ham (check your local deli!)
  • Sliced cheddar cheese, halved

READY? HERE’S WHAT YOU DO:

  1. Heat olive oil in large skillet over medium high heat. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
  2. Fill croissants with eggs, ham and cheese to make 4 sandwiches. Wrap tightly in plastic wrap and place in the freezer.
  3. To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely.
  4. Serve immediately and enjoy a savory breakfast to start your day!

I can’t stress how filling and tasty these sandwiches are- and paired with a hot cup of coffee- they’re exactly what I need to keep me fueled when I’m heading into work first thing in the morning and getting down to business like the no-nonsense boss I am.

You can mix and match ingredients with these sandwiches, too- of course- by substituting the ham with bacon (including turkey bacon), sausage, vegetables, etc. As long as they’re sealed properly and frozen- you’re good to go!

And now that I’ve shared my early A.M. hack- I’m off to get started on my work for the day and prepare for appointments I’ve got lined up this evening. Here’s wishing you all a wonderful Monday- and a lovely and stress-free start to the week ahead!

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 –

Festive Foodie: Gingerbread Pancakes

Good Morning and Happy Monday, everyone!

I hope you all had a wonderful weekend! Mine was very relaxing- with my time divided between getting some Christmas shopping done from the comfort of my couch, setting up some decorations around the house- and going on little drives with friends through the Western Massachusetts’ countryside to marvel at the snow and festively illuminated farms around the area.

And, of course- getting into the holiday spirit means cooking up some seasonally appropriate dishes, too! Case in point? These sugary gingerbread pancakes I served (with hot chocolate!) during Sunday brunch with some of the girls yesterday morning/afternoon before we hit the road for a day out together to catch up while getting some errands done.

These pancakes take about 30 minutes total to prep and bake- making them a perfect option to serve when it comes time for that last-minute holiday craziness to kick in. Don’t stress yourself out with a big breakfast. Just make these!

WHAT YOU’LL NEED:

  • 2 cups all-purpose flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ teaspoon ground ginger
  • Pinch of cloves
  • Pinch of nutmeg
  • Pinch of allspice
  • 1½ cups buttermilk
  • ¼ cup molasses
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • Confectioners’ sugar, as needed for serving (optional)
  • Whipped cream, as needed for serving (optional)

READY? HERE’S WHAT YOU DO:

  1. In a large bowl, whisk the flour with the baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice to combine.
  2. In a medium bowl, whisk the buttermilk with the molasses, egg and vanilla extract to combine. Add the buttermilk mixture to the flour mixture and whisk until well combined.
  3. Heat a large skillet or griddle over medium-high heat. When it’s hot, spritz it with nonstick cooking spray.
  4. Working in batches, pour scoops of batter (about ½ cup each) onto the hot griddle. Cook until the pancakes are golden brown, 2 to 3 minutes, and then flip and cook until golden on the other side, 1 to 2 minutes more. Repeat with the remaining batter.
  5. Serve immediately, garnished with confectioners’ sugar and whipped cream, is using.

A dusting of powdered sugar and a dollop of whipped cream on top- and these pancakes looked *and* tasted magical. I would gladly make these again- probably for when all the girls in my family get together to bake cookies and wrap gifts a few days before Christmas Eve! These were a big hit yesterday- and I know they’ll be a big hit then, too!

And now with another work week ahead of me, I’m off to get started on sifting through my e-mails, voicemails and caseload for the day. Here’s wishing you all an easy and stress-free start to your week!

xx

– Ashley –