Thursday, January 22, 2015

BBQ Shredded Beef

Using honey chipotle barbecue sauce may be my new favorite thing for shredded beef. It adds a bit of heat, but not too much that I don't like it. I did cook the beef on high for about 4 hours and it was very tough where it really didn't get shredded, but I had to slice it instead.

I know I don't normally post specific brands in my ingredient listings. You can certainly trade them out, but Sweet Baby Ray's is the only way to go for shredded beef in my opinion!

BBQ Shredded Beef-adapted from Tasty Kitchen
Total Time: 5 hours
Serves 8

  • 3 pound beef chuck roast
  • Garlic salt and seasoned pepper to taste
  • 1-16 ounce bottle Sweet Baby Ray's Honey Chipotle BBQ Sauce
  • 1 12-ounce can beer (I used Sierra Nevada Pale Ale)
  • 1-22 ounce bottle Sweet Baby Ray's Traditional BBQ Sauce
  • Rolls and cheese for serving
Rub the roast with garlic salt and seasoned pepper to taste. Place roast in a greased 5-quart slow cooker and cover with remaining ingredients. Cover and cook on high for 4-5 hours.

Take out beef and shred or slice. Return to slow cooker and serve with rolls.

Sunday, January 4, 2015

Herbed rib roast

As part of one of our Christmas presents, Scott's dad bought us a giant rib roast! I was so excited to make it, and it gave us a great reason to try out our rotisserie (don't worry, I have instructions if you don't have a rotisserie too). It was absolutely phenomenal, and I can't wait to make it again as we had to cut the roast in half it was so big!


Herbed rib roast-adapated from Taste of Home
Total time: 1 hour 30 miniutes (rotisserie), 2 hours (oven)
Serves 8-10

  • 1 beef ribeye roast (4-5 pounds)
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried majoram
Cut slits into the roast and insert the slices of garlic. Rub the roast with the seasonings. If making in a rotisserie: follow rotisserie instructions for loading and cook times. Ours took about 1 hour, 20 minutes.

If making in the oven: Preheat oven to 325 degrees. Place roast on a roasting pan fat side up. Bake uncovered for 2-2 1/2 hours or until cooked to desired doneness. (Medium rare is 145 degrees).

Saturday, January 3, 2015

Steakhouse potatoes

Oh. Em. Gee. Let me tell you about these potatoes. I think I'm pretty good at making mashed potatoes but these were something else. I couldn't. Stop. Eating them. You won't be sorry making these.


Steakhouse potatoes-adapted from Ree on Tasty Kitchen
Total time: 25 minutes
Serves 4

  • 5 large red potatoes, quartered
  • 1 stick butter, softened and cut into pieces
  • 5 slices bacon, cooked and crumbled
  • 2 green onions, sliced
  • 3/4 cup sour cream
  • Salt to taste
  • Pepper to taste
  • 3/4 cup french fried onions
  • 1 cup cheddar cheese
Boil potatoes as if you are making mashed potatoes-about 20 minutes. Drain and return to pan. Smash with a potato masher and add in all other ingredients, mixing well. Top with additional cheese and french friend onions, if desired.

Garlic and butter green beans

This is such a simple recipe, but it's so good. It's probably all the butter. I seriously cannot say no :)


Garlic and butter green beans-adapted from thechefs(ex)wife on Tasty Kitchen
Total time: 20 minutes
Serves 4

  • 1/2 cup butter
  • 3 cloves garlic, minced
  • 1 pound frozen green beans, thawed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Melt butter in a large skillet over medium heat. Add remaining ingredients and saute until heated through, 5 to 15 minutes depending on if beans are still frozen. 

Friday, January 2, 2015

Baked manicotti

When I was going to the store, I had to Google the difference between cannelloni and manicotti. The original recipe calls for cannelloni, but I was struggling to find it. From reading online, I couldn't tell much of a difference, so just went with manicotti

Although it's a pain in the butt to stuff the manicotti's it wasn't as bad for me this time (see the last time I made manicotti here). I actually read the box (weird, right?) and cooled the manicotti on a baking sheet. It helped so much--and, as an added bonus, the noodles didn't stick together!

Anyway, this recipe also calls for you to make your own bechamel sauce. Scott absolutely LOVED this recipe. I would definitiely make it again. I was actually surprised as I didn't add any extra seasonings (or salt). The original recipe calls for using brats and removing the casings, but just using a 16-19oz package of regular Italian sausage will work too. It takes awhile to make (you need at least an hour), but it's totally worth it. Plus, you could probably put it together a day or so ahead of time.

One last thing, when it says large skillet, definitely use the biggest one you have! I got everything to fit in our standard, what I would call medium, pan with a bit of a raised edge, but it got a bit messy when I started stirring.



Baked manicotti-adapted from Taste of Home Cooking School, original recipe from Johnsonville
Total time: 1 hour
Serves 6

  • 2 tablespoons oil
  • 1 medium onion, chopped
  • 4 ounces mushrooms, chopped
  • 16-19 ounces Italian sausage
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 3 cups milk
  • 12 ounces mozzarella cheese, shredded
  • 2 egg yolks
  • 1 box (14 shells) manicotti
  • 1/2 cup mozzarella cheese, shredded
  • 1/3 cup Parmesan cheese, shredded
For the filling
In a large skillet, add oil, onion and mushrooms over medium heat and cook for about 5 minutes. Add sasauge, stir and cook until the onion is softened and the sausage is no longer pink. Set aside.

Meanwhile, cook the pasta according to package directions, minus 2 minutes (mine was about 5). Drain, place on a baking sheet to cool.

For the bechamel sauce
Preheat oven to 450 degreesMelt the butter in a medium saucepan over medium heat. Add flour and stirr until well incorporated. Slowly add milk and whisk together until smooth. Continue whisking as mixture comes to a slow boil and begins to thicken. Stir half the sauce into the sausage mixture and reserve the other half to pour over the manicotti. Add 12 ounces shredded mozzarella to the sausage mixture and stir while adding in the egg yolks. Cover and set aside if pasta is not yet cool enough.

Spread 3/4 cup of the sauce on the bottom of a 9x13 inch greased baking dish. Spoon filling into each pasta tube carefully by starting at one end and pushing through with a spoon or your finger.

Nestle the manicotti in the sauce and cover with remaining sauce (if there is any extra sausage mixture, but this on top as well). Top with mozzarella and Parmesan cheeses.

Bake for 45 minutes or until heated through and the cheese starts to turn golden. Remove from oven and let stand for 5 minutes before serving.


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