This recipe was not a hit with the family. D doesn’t like meat. Berto doesn’t like cheese. The Hubs doesn’t like ground meat or cheddar cheese. Sigh. This meal, to me, was wonderful! I do believe, though, it had less to do with the actual meal than with the fact this dish is true comfort food and it’s been over 100 degrees here in Cali. Maybe dinner would have been more successful had I just served ice cream. Hmmm, things to ponder . . .
1 Lb ground beef (I Texas Longhorn beef from the farmer’s market and it cooked up similar to ground turkey, but still had a wonderful beef flavor)
1 1/2 cups hot water
2 cups milk
2 cups whole grain elbow macaroni (or whatever you have on hand, I used penne)
1 1/2 cups shredded cheddar cheese (I can see any number of types of cheese being used and it being wonderful)
1 1/2 Tbs cornstarch
3 tsp paprika
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 1/2 tsp salt
1 1/2 tsp sugar
1/2 tsp black pepper
Heat a large skillet to meidum high and brown meat. Once cooked, drain any fat that remains.
While meat browns, mix together seasonings in a small bowl. When drained, return meat to skillet and add seasonings, stirring to combine. Pour in hot water, milk, and pasta. Bring to a boil. Cover, reduce heat and simmer for 10-12 minutes, or until pasta is cooked.
Stir in cheddar cheese until melted. Remove from heat and let stand for a few minutes until sauce thickens.
Serve immediately with melty garlic bread and a crisp salad.
Wine Pairing Suggestions (because no matter the dish, we always need wine)
Pinot Gris / Pinot Grigio
Total time: 25 minutes
I love it when a plan comes together. Or, more appropriately in this instance, I love it when a meal comes together. Especially when I walked into the kitchen at 5:00 with no idea what was going to be dinner. Not one piece of meat defrosted. Not a clue in sight. Nothing. Nada, Zip. What I did have, however, were ingredients. Ingredients that were waiting in freezer and pantry for their rightful place on the dinner table. I’d say they found it.
8 oz Penne pasta
1 lb ground beef
1 cup frozen (or fresh) chopped onion
1 tsp minced garlic (or 1 whole clove)
1/2 tsp dried oregano
1/2 tsp Kosher salt
1 (15 oz) can tomato sauce
1/3 cup water
1/2 cup sour cream (change it up and use prepared alfredo sauce, pesto, heavy cream)
1 cup shredded Parmesan cheese (or mozzarella; just about any cheese you like)
Prepare noodles according to package directions. Preheat oven to 375.
Heat a large skillet over medium heat and brown beef with onion, garlic, oregano, and salt. Add tomato sauce, water, and sour cream. Stir to combine and allow sauce to bubble.
Drain pasta and return to pan, add meat and sauce mixture. Stir together. When completely mixed, add to a casserole dish coated with cooking spray. Top with cheese. Bake about 20 minutes until cheese is melted and casserole is bubbly. Serve with warm French bread and salad.
Wine Pairing Suggestions:
Serves 6 to 8
Total time: 30 minutes
*Original Serves4 Recipe
I know, I can hear everyone now, “Another weeknight pasta?! How many weeknight pastas does one needs? Aren’t they really all the same??” Like Sugar Skulls, I can never have to many weeknight pasta recipes. Somehow, there is always a little twist. And quite frankly, everyone has those, “Oh man, I don’t want to make dinner, nor do I know what to make for dinner” moments. Weeknight pasta is the perfect solution and it’s simple! I don’t like simple – said no one ever.
8 oz uncooked pasta (any small shape that you’d like, I used a mix of what I had on hand)
1 Tbs olive oil (such as my new fave, garlic extra virgin olive oil by Sciabica’s)
1 lb lean ground beef (I use 90%, but 80% is great, too. Or sub with chicken)
1/2 onion, minced
2 tsp dried oregano (if you haven’t tried LiteHouse freeze-dried herbs, I urge you to. Run, don’t walk, to your local market and check out all of the options they have)
1 tsp minced garlic (as always, pre-minced, such as Spice Island)
28 oz crushed tomatoes (I love Cento)
2 cups beef broth (helps boost that meaty flavor)
1 can (6 oz) tomato paste (yes, you finally get to use the WHOLE can!!)
1 tsp sugar
1/8 tsp salt
Parmesan cheese for topping.
Cook pasta according to package directions.
In a large skillet, heat olive oil to medium high. Add beef, onion, and garlic. Cook until onions are translucent. Add crushed tomatoes, broth, tomato paste, oregano, salt, and sugar. Stir well. Reduce heat; simmer, covered, for 20 – 25 minutes. Drain pasta and add back to the pot. When sauce is done, slowly add sauce to pasta, stirring to mix thoroughly. Top with pasta and serve with warm, crusty bread.
Wine Pairing Suggestions:
Total time: About 40 minutes
*Original Serves-4 Recipe
I know, I was just going on and on about grilled steak and not wanting to give up summer. Then what do I do? Mix it up with a rich, hearty comfort food that would be perfect for winter. I can’t explain it, I just goes with what speaks to me as I’m coming up with the weekly menu, then factor in time and schedules. The beauty of this is that the braised ribs were done in a slow cooker. Believe me, I’m shocked too. And, I was able to do the major prep work the night before. This is an incredible meal for sitting down with your family, and it would be equally appealing for guests. I’m already planning my next dinner party! (PS – Cheesy Polenta to follow in another post) Update my friends – The short ribs reheated fabulously for lunch! Polenta, not so much.
2 cups chopped onion
10 garlic cloves thinly sliced (I’m sorry, as a working mom. I just don’t have time for this. I subbed minced garlic [by Spice Island] and no one ran from the table covering their mouths)
3 Tbs tomato paste
1 Tbs olive oil
1 tsp dried oregano
½ tsp red pepper flakes (optional, especially if you have a 6 & 7-year-old that will act as if you are trying to perform some ancient ritualistic punishment)
1 (28 oz) can whole peeled tomatoes (such as Muir Glen)
4 (10 oz) boneless beef short ribs (definitely go boneless. The meat is fall off the bone, so the bones, well, just become a problem)
Salt and pepper to taste
Slivered fresh basil, to taste
In a medium skillet over medium heat, add onions, garlic, tomato paste, oil, oregano, and pepper flakes. Stir until onions are softened, about 5 minutes. Transfer to slow cooker. Stir in tomatoes. Season short ribs with salt and pepper. Add to slow cooker. Cover and cook on low until beef is tender, 8-9 hours. Less time? 5-6 hours on high is just as good.
Transfer short ribs to serving dish and tent with foil. Strain sauce into fat separator, reserving tomatoes, and let stand 5 minutes. Add reserved tomatoes back to empty slow cooker and break into large chunks with a wooden spoon (I used a square face potato masher and it worked just fine!). Stir in defatted sauce and season with salt and pepper to taste.
Pour sauce over short ribs and sprinkle with basil.
Wine Pairing Suggestions:
Active time: 10 minutes; Inactive time: 9 hours
*From America’s Test Kitchen – Slow Cooker Revolution
There is something about grilled steak that just screams summer. That summer reminder seems so important right now as the kids head back to school and summer hours at my office come to an all too quick close. Grilled steak, done right screams, “You can’t take summer from me! I will Not go gentle into that good night!” But, as the mornings dawn a tad chillier and the evenings beg for a sweater, I realize Mother Nature could not be held back and I celebrate one of the last grilled steaks of the season.
3 lb beef tri tip steak
1/4 cup white vinegar
1/4 cup olive oil
1/4 cup soy sauce
2 cloves minced garlic
1 tsp black pepper
Combine ingredients, except tri-tip steaks. Mix well and pour into a resealable bag. Add tri-tip, close and refrigerate for 2 hours. Preheat grill. Remove tri-tip steaks from marinade and discard marinade. Place steaks on hot grill. Grill for 10 to 12 minutes, turning occasionally to get an even sear. Remove steaks when the reach your desired doneness. Rest steaks for 5 minutes and serve.
Wine Pairing Suggestions:
Active time: 20 minutes; Inactive time: 2 hours
*Derived from AboutFood.com
I have an almost irrational obsession with baked ziti. And I can pinpoint exactly where it comes from. It was, I’d say, wow, about 10 years ago. My wonderful Hubs (who was not my Hubs yet) invited a coworker to go to dinner with us. We went to Pasta Pomodoro in Rockridge (amazing outside seating with equally amazing heaters). I very clearly remember ordering the very rich and creamy baked ziti. When the waiter brought our food and said, “baked ziti?” I watched in dumb-founded amazement as Hector said, “Yes, right here.” Right here?!?? “No, RIGHT HERE!!!” I silently screamed. I don’t even remember the non-baked ziti dish I ended up with that night. How could I? It wasn’t baked ziti. Ever since that fateful evening I have been on a baked ziti quest. Each variation of a recipe that I try gets put in the “never again” pile, the “hmm, give it one more try” pile, or THIS could be the ONE” pile. I made this ahead for our Tahoe trip. My dad loved it, which is a whole other story, but got it added to the THIS could be the ONE pile. 🙂
16 oz dry ziti pasta
1 small / medium onion chopped (depends on preference)
1 lb extra lean ground beef (can sub turkey or chicken)
2 (26 oz) jars pasta sauce (such as Classico Tomato & Basil)
6 oz sliced provolone cheese
1 1/2 cups sour cream
6 oz mozzarella, shredded
2 Tbs grated Parmesan
Add ziti to slightly salted boiling water. You want to cook to al dente because this dish will go in the oven.
Over medium – high heat, in a large skillet, sweat onions until soft, add ground beef. Once browned, add pasta sauce and simmer 15 minutes.
While simmering sauce, preheat oven to 350°. Spray a 9×13″ baking pan with nonstick spray. Layer 1/2 of the ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake 30 minutes, or until cheeses are melted
Wine Pairing Suggestions:
Total time: 1 hour