Slow Cooker Shredded Balsamic Beef

 taken from thekitchn

1/2 c. beef or chicken broth

1/2 c. balsamic vinegar

2 T brown sugar

2 T Worcestershire sauce

3 cloves garlic, smashed

1 (3-pound) beef chuck roast

Salt and pepper

Place broth, vinegar, sugar, Worcestershire, and garlic in a 6-quart slow cooker and stir to combine.  Season beef with salt and pepper.  Add to slow cooker and spoon liquid over top.  Cover and cook on LOW for 8 hours.  Shred the beef and return to slow cooker and mix with sauce.  

Orange Chicken Sauce - Panda Express Copycat

recipe taken from Tasty.co

2 tsp oil
1/2 tsp red pepper flakes
1 tsp fresh grated ginger
2 T minced garlic
1/4 c. white sugar
1/4 c. brown sugar
1/2-3/4 c. orange juice
1/2 c. white vinegar
1/4 c. soy sauce
3 T corn starch
3 T water

Mix water and corn starch to create a slurry and set aside.  Heat oil in skillet and add red pepper flakes, ginger and garlic and saute for 30 sec.  Add sugars and mix.  Add orange juice and stir until sugars start to dissolve.  Add vinegar and soy sauce and stir until mixture starts to boil.  Add the slurry a little at a time until the mixture thickens to the consistency of maple syrup. Turn off the heat and add chicken or vegetables.  Serve over rice.  

Philly Cheese Steak Sloppy Joes

taken from: dinner then dessert

·         1 pound lean ground beef

·         2 tablespoons butter

·         1 small yellow onion diced

·         1 small green bell pepper diced

·         8 ounces brown mushrooms minced

·         2 tablespoons ketchup

·         1  tablespoon Worcestershire sauce

·         1/2 teaspoon Kosher salt

·         1/2 teaspoon fresh ground black pepper

·         1 tablespoon  cornstarch

·         1  cup beef broth

·         8  ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy)

·         6 brioche hamburger buns

          Add the ground beef to a large cast iron skillet (this browns very well) and brown until deep brown crust appears before breaking the beef apart. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. Add the beef back into the pan.  In a small cup mix the beef broth and cornstarch together.  Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes. Turn off the heat, add in the provolone cheese. Served on toasted brioche buns.

White Enchiladas

eatathomecooks.com

Ingredients 

10 flour tortillas
2 c. cheese
2 c. cooked chicken
2 c. black beans ( I added this)
1/2 c. diced onion
3 T butter
3 T flour
1 can chicken broth
1 c. sour cream
1 can diced green chilies (7 oz)

Mix together 1 cup of the cheese, the chicken, beans and the onion.  Put some of this mixture into each tortilla, roll and place seam side down in a 9×13 casserole dish. In a skillet, melt the butter. Stir in the flour and cook for a minute. Add the chicken broth, whisking till smooth. Cook this over medium heat until it thickens and bubbles. Stir in the sour cream and green chilis. Pour over the top of the enchiladas. Top with the remaining cheese and bake at 425 degrees for 20-25 minutes.

orange meatballs

taken from melskitchencafe

• 1 1/2 pounds ground turkey (see note)

• 1/4 cup breadcrumbs (panko, homemade, or storebought)

• 2 tablespoons milk

• 2 cloves garlic (about 2 teaspoons), finely minced or pressed through a garlic press

• 1-2 teaspoons minced fresh ginger (see note)

• 2 tablespoons low-sodium soy sauce

• 1/4 teaspoon salt

• 1/2 teaspoon black pepper

• 2 green onions, white and green parts finely chopped
• 
  

ORANGE GLAZE:

• 1/2 cup water

• 1/2 cup orange juice

• 1 teaspoon sesame oil

• 2 tablespoons rice vinegar

• 1 tablespoon low-sodium soy sauce

• 1/2 tablespoon fresh orange zest

• 1/4 cup brown sugar

• 1/2 teaspoon grated fresh ginger

• 1 clove garlic (about 1/2 – 1 teaspoon) finely minced or pressed through a garlic press

• 1 1/4 tablespoons cornstarch
• 
  

DIRECTIONS:

1. Preheat the oven to 475 degrees and lightly grease a mini muffin tin (see note above if you don’t have that kind of pan).

1. For the meatballs, combine all the meatball ingredients together in a large bowl and mix until combined (you might need to just get your hands in there and go to town).

1. Shape the meatball mixture into small balls, a couple tablespoons each, and place into the prepared mini muffin tin. The meatballs will shrink down a bit while baking.

1. Bake for 15 minutes or until cooked through.

1. Immediately (but carefully) spoon the meatballs out of the tin and onto a layer of paper towels to drain any excess grease (you may not need to do this if the meat was extra lean).

1. For the glaze, whisk together all the ingredients in a small saucepan and bring to a simmer over medium heat, stirring often. Cook until thickened. Add salt and pepper to taste.

1. Serve the meatballs with the glaze (either poured over the meatballs or served separately for each person to drizzle on as they like).

Grilled Chicken Marinade

taken from momontimeout

• 1/2 cup extra virgin olive oil
• 1/2 cup balsamic vinegar or other vinegar
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/8 cup lemon juice
• 3/4 cup brown sugar
• 2 tsp dried rosemary (have used thyme and basil)
• 2 tbsp Dijon or Spicy Brown mustard
• 2 tsp salt
• 1 tsp ground black pepper
• 2 tsp garlic powder
• 6 chicken breasts or 3.5 lb chicken

Combine and pour over chicken.  Seal in plastic bag and let marinate 

Ground Beef Philly Cheesesteak Grilled Cheese

taken from dinner then dessert

1 lb ground beef
1/2 tsp salt
1/2 tsp pepper
1 T worcestershire sauce
2 T butter
1 onion chopped
1/2 bell pepper chopped
American Cheese slices
bread
butter

Brown beef.  Add worcestershire sauce and salt and pepper.  Put aside and saute onions and bell peppers until caramelized.  Add to the meat mixture and stir well.  Salt and pepper to taste.
Butter bread and put meat mixture inside with cheese slices.  Grill and press together lightly so sandwiches stay closed.

Ham and Potato Soup

taken and slightly adapted from  closetcooking

• 1 tablespoon oil or butter
• 1 onion, diced
• 3 carrots, diced
• 3 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/3 cup flour (or rice flour for gluten free)
• 3 cups chicken broth
• 2 cups milk
• 1 1/2 pounds potatoes, diced small and optionally peeled
• 12 ounces ham, diced
• 1 cup frozen corn
• salt and pepper to taste

1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
3. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
4. Add the ham and corn, cook until heated and season with salt and pepper.

Vegetable Soup

taken from cookingclassy

• 2 1/2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 2 cups peeled and chopped carrots (about 4)
• 1 1/4 cups chopped celery (about 3)
• 4 cloves garlic, minced
• 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
• 2 (14.5 oz) cans diced tomatoes 
• 2 medium zucchini chopped
• 3 cups peeled and 1/2-inch thick diced potatoes...(or 2 cans drained kidney beans)
• 1/3 cup chopped fresh parsley
• 2 bay leaves
• 1/2-1 tsp dried thyme
• 1/2 tsp dried basil
• Salt and freshly ground black pepper
• 1 1/2 cups chopped frozen or fresh green beans
• 1 1/4 cups frozen or fresh corn
• 1 cup frozen or fresh peas

Directions

• Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute 3 - 4 minutes then add garlic and saute 30 seconds longer. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (if you want a really flavorful soup you can add in more dried herbs, I prefer to let the flavors of the vegetables shine though and not overdue it). Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm.

Stuffed Pepper Casserole

taken from damndelicious
miraculously all my kids ate this with no complaints!

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 (14.5-ounce) cans diced tomatoes
• 1 (4-ounce) can diced green chiles
• 1 cup rice
• 1 cup beef broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh cilantro leaves
• 1 cup shredded Wisconsin cheddar cheese
• 1/2 cup shredded Wisconsin Monterey Jack cheese

1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. Stir in bell peppers until tender, about 3-4 minutes
3. Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in cilantro.
4. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
5. Serve immediately.

Skillet Garlic Parmesan Pasta

taken and adapted slightly from this blog

1 T olive oil
6 cloves garlic minced
4 c. chicken broth
2 c. milk
2 T butter
16 oz pasta
1/2 c. grated parmesan
2 c. chopped chicken
salt and pepper
chopped fresh basil or parsley (optional)

Saute garlic in olive oil for 2 min.  Add broth, milk, butter, pasta, salt and pepper.  Bring to a boil then reduce heat and simmer, stirring frequently, until noodles are tender.  Stir in Parmesan and chicken and herbs if desired.  Mixture will thicken up.  Add more milk and/or broth during cooking if you need more liquid.

Maple Glazed Chicken Thighs

taken from served from scratch

6-8 boneless skinless chicken thighs
1 T olive oil
2 T pure maple syrup
2 T soy sauce
2 T apple cider vinegar
salt

Season chicken with salt.  Heat olive oil in large skillet on med-high.  Mix syrup, soy sauce and vinegar in a bowl.  When oil is hot, add chicken and brown for 4 min then flip.  Add maple mixture to pan and let it boil.  Flip chicken every few min until mixture thickens and chicken is done (15 min or so).

Cheeseburger Gnocchi

taken from kevinandamanda

1 tablespoon butter

1 (16 oz) package potato gnocchi

1/2 lb lean ground beef (I'll use more sometimes)

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1/2 teaspoon smoked paprika

1 teaspoon mustard powder (optional)

2 cups diced onion (about 1 whole onion)

3-4 cloves garlic, minced

1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles (or just regular diced tomatoes)

1 cup beef broth (or water)

1/4 cup heavy cream (I've used whole milk)

1 cup shredded sharp cheddar cheese

1/3 cup thinly sliced scallions

Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.

Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary.

Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.

Off heat, then add the cream and 1/2 cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes.

Cashew Chicken Lettuce Wraps

taken from melskitchencafe

1 tablespoon olive oil

1/2 cup finely diced yellow or white onion

1 cup finely diced (or shredded) carrots

3-4 cloves garlic, finely minced or pressed through a garlic press

1/4 teaspoon salt

1/4 teaspoon black pepper

1 pound boneless, skinless chicken breasts or chicken thighs, cut into small pieces (I’ve used rotisserie chicken)

3 tablespoons low-sodium soy sauce

2 tablespoon pure maple syrup

1/2 cup chopped raw cashews (lightly toasted, if desired)

Bibb or green leaf lettuce leaves for wrapping

Chopped cucumbers and tomatoes for serving

In a large 12-inch nonstick skillet, heat the oil over medium heat and add the onion and carrots. Add the garlic, salt and pepper and cook for 2-3 minutes, until the vegetables start to soften.

Season the chicken pieces lightly with salt and pepper and add to the skillet with the onions and carrots. Cook, stirring often, until the chicken pieces are cooked through, 4-5 minutes.

Stir in the soy sauce and maple syrup and cook over medium heat for 2-3 minutes, letting the soy sauce and maple syrup bubble and simmer.

Stir in the cashews, cooking until they are just heated through. Season to taste with additional salt and pepper, if needed.

Serve in lettuce leaves topped with tomatoes and cucumbers (the freshness adds a delicious element to the flavors!).

Fried Rice

taken and slightly adapted from cookingventures

6 Tablespoons Butter, Divided Use (I used a little less)

6 cloves Garlic, Minced (sauteed half with vegetables)

1 teaspoon Lemon Juice

1 whole Medium Onion, Finely Chopped

1 cup Frozen Peas And Carrots (I used a mixed vegetable blend and used almost 2 c.)

½ cups Diced Ham Or Cooked Chicken (used deli ham and pepperoni)

3 whole Eggs, Beaten

3 cups Cooked Rice, Chilled (used brown rice)

2 Tablespoons Soy Sauce Or More To Taste

2 whole Scallions, Chopped

Salt And Pepper, to taste

Melt 2 tablespoons of butter in a small glass dish in the microwave. Add the minced garlic and lemon juice to the melted butter and stir to combine. Set aside to allow the flavors to mingle.

This dish comes together so fast that EVERYTHING needs to be chopped, measured, and ready to add. Chop the onions and scallions, then measure out the peas/carrots, ham, rice, and soy sauce. Finally, you should beat the eggs in a small bowl.

In a large, non-stick skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the onions and sauté until soft, about 4 to 5 minutes. Add the peas and carrots and cook for about 3 minutes. Then add the diced ham or chicken. Cook for 1 minute. Push all of the contents of the skillet to one side to keep them from cooking too much. On the empty side of the skillet, add the beaten eggs. Season with a little salt and pepper and scramble until just set. Integrate the eggs with the veggies and move everything back to the edge of the skillet.

Quickly add the garlic mixture to the pan and use a spatula to break it up. Cook it for about 1 minute or so (longer if you do not want an intense, in-your-face garlic bite). If you are worried about the strong flavor of garlic, you can add the same amount of garlic but add it with the peas and carrots. This will give the garlic ample time to mellow and sweeten by the name everything is cooked.

Add the cold, cooked rice and mix it in with the other ingredients. Add the soy sauce and stir to combine. Stir it every 30 seconds for about 2 minutes. Add the scallions and stir. Taste for seasoning and add salt, pepper, and/or additional soy sauce, if desired. Stir one last time and transfer everything to a serving bowl.

Tortilla Soup

taken from lots of different recipes

1 onion chopped
1 bell pepper chopped
2 carrots chopped
3 cloves garlic chopped
1 tsp cumin
1 tsp chili powder
1 can diced tomatoes
small can green chilies
2 c. cooked black beans
2 c. chopped chicken (cooked)
3 T cornmeal
4-6 c. chicken broth (depending how liquidy you want it)
6 corn tortillas
sour cream
shredded cheese

Saute onion, pepper and carrots until soft.  Add garlic, cumin and chili powder and cook for a minute or so.  Add broth, tomatoes, chilies, beans and chicken.  Bring to a boil and then simmer for 30 min.  Mix cornmeal with a little water and add to pot.  Simmer another 30 min.  Cut the tortillas in thin strips.  Add them to soup and stir and let sit for 5 min.  You can also bake half of them in a 350 degree oven for 10-15 min or so until they get crunchy and you can add them on top.  Serve with cheese and sour cream.  

Skillet Chili Macaroni and Cheese

taken from melskitchencafe

1 lb ground beef
1 onion chopped (I've even used onion powder when I didn't have an onion)
3/4 T chili powder
1 tsp ground cumin
1/2 tsp salt
3 garlic cloves minced
1 T brown sugar
2 8oz cans tomato sauce
2 c. water
2 c. elbow macaroni (8 oz)
1 c. corn
1 4.5 oz can green chilies
2 c. shredded cheese

Cook onion and beef with chili powder, salt and cumin.  Stir in garlic and brown sugar and cook until garlic is fragrant.  Stir in tomato sauce, water and macaroni.  Cover and cook and a constant simmer, stirring often until the macaroni is tender.  Stir in 1 c. of cheese, corn and green chilies.  Sprinkle remaining cheese over top, cover and let sit until cheese is melted.

Cheeseburger Soup

taken and slightly adapted from Taste of Home

1 lb ground beef
1 onion chopped
3 carrots grated
3 stalks celery chopped
1 1/2 tsp basil
1 1/2 tsp parsley flakes
4 1/2 c. beef broth
2 large potatoes peeled and diced (mine were really big)
4 T butter
1/4 c. flour
2 c. milk
2 c. shredded sharp cheddar cheese
Salt and pepper to taste
1/3 c. sour cream

Brown the beef and set aside.  Saute the vegetables, basil and parsley in a little oil or butter until tender.  Add broth, potatoes and beef and bring to a boil .  Reduce heat, cover and simmer until potatoes are soft.  In small saucepan, melt butter and add flour.  Cook for a minute or two and then add the milk.  Whisk well  and add to the soup.  Bring to a boil and cook and stir for 2-3 min.  Reduce heat to low and slowly stir in the cheese until melted and salt and pepper to taste.  Stir in sour cream.

Creamy Basil Spinach Zucchini Soup

taken from melskitchencafe

1 T olive oil

1 garlic clove minced

1 onion chopped (or 1 large leek or 2 med white parts only chopped)

2 med zucchini chopped

1 t. salt

1/2 tsp pepper

1 can chicken broth

2 T fresh basil

2-3 c. fresh spinach chopped

1-2 c. cooked chicken (optional)

Heat olive oil and add garlic, onions, and zucchini.  Add salt and pepper.  Cook until onions are soft.  Add 1 c. of broth and cover and cook until zucchini is falling apart and soft.  Transfer to blender and blend until smooth.  Pour back into pot and stir in remaining broth and chopped spinach and chicken.  Warm until heated through.  

Beef Stroganoff

slightly changed from melskitchencafe

1 lb ground beef
1 onion chopped
2 cloves garlic chopped
salt and pepper to taste
4 oz cream cheese cubed
2 c. beef broth
1/2 c. milk
3 T flour
1/2 c. sour cream
noodles or rice

Cook meat, onion, garlic, salt and pepper on med-high heat until onions are soft and meat is cooked.  Add cubed cream cheese and let melt for a min or 2 and stir into the meat mixture.  Whisk flour into liquid and add to meat.  Stir until slightly thickened and stir in the sour cream.  Serve over noodles or rice.

*I've doubled everything but the meat with success if you want to use less meat.