Leftovers: Pasta with Sausage and Sauce

Whenever I make my highly desired Braised Shortribs recipe, I always have so much leftover sauce.  Since the sauce is just too good to waste, I always save the sauce for future recipes.  Here is one recipe that I make with this succulent sauce.

Pasta with Sausage and Leftover Sauce
Original Recipe by Kitchen Groovy

1 box of whole wheat rotini pasta
2 carrots, diced
1 lb. sweet italian sausage, sliced (regular or turkey would work great)
2 1/2 C leftover sauce from Braised Shortribs, hot

Over medium high heat, cook sliced italian sausage on a frying pan until fully cooked.  Set aside on a plate lined with a paper towel to absorb any fat.

Cook pasta according to package directions.  Add diced carrots to the noodles in the boiling water about 1-2 minutes before the noodles are done cooking. 

Drain noodles and carrots.  In large serving bowl, combine pasta, carrots and sausage.  Add in the heated leftover sauce and combine until well mixed.

Chef's Note: feel free to add what you like to this dish - it's leftovers!  I encourage you to add what you like and what you are craving!  Brocolli would be a GREAT addition!  I only added what was left in my refrigerator!  :-)

Delicious!!!  It was so good, the family was begging for me to make more Shortribs, so they can get these leftovers again!  Ha!  WIN-WIN!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Braised Shortribs

I can't believe I haven't posted this recipe yet - this Braised Shortribs recipe is up there in my Top 10 favorite recipes of all time. If you are not sure about trying recipes from random places you find online - this one is an exception for you!  This is a must try, must make, must eat and must share type of recipe.  Invite your neighbors, invite your friends, family, strangers.  It's that good. 

I saw this recipe prepared on our local television Saturday morning show by a chef at a local restaurant called "Wildfire".  At first, I wasn't paying too close attention to what was being made, but as I watched, I remember thinking - "wow, that looks really, really good" and "I think I can make that, too".  My husband was sitting with me and he said "yeah, you should totally make that".  Deal. 

And the rest is history.  It's a great go-to, Sunday night, warm your bones on a cold winter's night kind of meal. 

Oh, and stay tuned for a follow up recipe on how I use leftovers!

Braised Shortribs
Original recipe by Wildfire Steaks, Chops & Seafood

4 - 12 oz cut rectangles of cleaned, boneless short ribs
1 Tbsp kosher salt
1 tsp fresh ground black pepper
2 Tbsp olive oil
1 lb peeled carrots, sliced ½" thick
1 lb cubed onions, 1" square
12 oz sliced celery, ½" thick
¼ cup sliced garlic cloves, 1/8" thick
2 tsp minced, fresh rosemary
2 tsp minced, fresh thyme
2 ea bay leaves
2 cups red wine
1 cup balsamic vinegar
3 cups chicken stock
3 cups beef stock
1 cup diced tomatoes in juice

Make sure short ribs are cleaned of excess fat and silver skin. Season with salt and pepper on both sides.

Place large sauce pan on high heat on stove. Add olive oil and brown meat on both sides. Remove short ribs from pan and add vegetables.

Caramelize vegetables, then add garlic and herbs and cook for two more minutes.

Pour in red wine and balsamic vinegar and cook down until half the liquid has evaporated. Then add chicken and beef stocks and tomatoes. Bring to a boil.

Add short ribs back to pan. Place parchment paper over short ribs, then cover with aluminum foil or pan lid and place in a 370 convention oven. Cook in the oven for two hours, 40 minutes.

Remove pan from the oven and let sit for a half an hour. Remove short ribs from pan and cover with foil to keep warm. Strain sauce. Season with salt and pepper, if needed. Add short rib pieces to sauce, and heat until hot.

My Personal Chef's Note: I take the leftover sauce and vegetables, place it in a food processor and make a gravy.  It is an absolute must do!  Salvage as much of the sauce as possible, as the sauce makes for great leftover meals! 

Serve with roasted root vegetables and mashed potatoes (with sauce, too!). Sprinkle with chopped parsley.

 served on mashed potatoes. . .

What do you think?  No meal screams "H-O-M-E" like a good old meat and potatoes kind of meal.

For a printable version of this recipe, please click here - Kitchen Groovy

Enjoy and live with gusto!

Steak Fajita Chili

Every year, when the weather turns cool, my husband asks for this meal for dinner.  It's perfect during fall and winter and especially during football season!  I have been making this chili for a few years now - and it's probably one of my favorite varieties of chili. I have to warn you - not all of my kids love this dish, although - there are very few dishes that all three of my kids love.  Regardless, it's definitely blog worthy and I am positive there are many who will make this their favorite, too!  :-)

I found the original recipe from Food Network, but I have adapted it over the last couple of years and while still close to the original recipe, this is my own version.

Steak Fajita Chili
Original Recipe by Food Network Magazines
Adapted Recipe by Kitchen Groovy

Ingredients

• 1 1/4 cups canola oil
• 3-4 pounds boneless beef short ribs
• Kosher salt and freshly ground pepper
• 64 oz. low-sodium beef broth (you will not actually use all of it)
• 1 small onion, finely diced
• 2 red and/or green bell peppers, chopped
• 1 1/2 tablespoons ground cumin
• 2 tablespoons hot chili powder
• 1 1/2 tablespoons chopped fresh oregano
• 3/4 cup all-purpose flour
• 1 C frozen corn kernels
• 2 15-ounce can cannellini beans, drained and rinsed
• Guacamole, sour cream, taco-blend cheese and fried tortilla strips, for garnish

Directions

Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side. Transfer the meat to another large pot (set the first pot aside) and add the broth. Cover and cook until tender, about 1 hour 30 minutes.

Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste. Cook, stirring, until the flour is smooth, 3 to 4 minutes. Remove from the heat and set aside until the meat is done.

Transfer the short ribs to a cutting board; cover the broth and set aside. Let the meat cool slightly, then cut into chunks. Place the pot with the vegetables over medium-high heat. Slowly add the warm broth and whisk until smooth. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Wild Mushroom-Cheddar Burger

I have to tell ya, Bobby Flay knows his stuff.  I love his cooking - it's a bit labor intensive, but if you're willing to put in the love, it's totally worth it.  I have his cookbook "Burgers, Fries & Shakes" cookbook - and I haven't found anything that wasn't delicious. 

Hubby and I made this one last week when the weather was beautiful and we couldn't help but hear our grill calling out to us.  We couldn't ignore it. 

The only feedback I have on this particular burger is the fact that the mushrooms have to be chopped.  Disclaimer - this is only my opinion!  But, I think next time, I can still achieve the exact same result for my tastebuds if I did NOT chop all those mushrooms.  Next time, I'm leaving them sliced.  You decide what you want to do!  :-) 

Also - I decided to actually make the Chipotle Ketchup and I'll tell ya, it was well worth it.  This I would not compromise on - it was A.W.E.S.O.M.E. and absolutely defined the burger. 

Wild Mushroom-Cheddar Burger
Original recipe by Bobby Flay's "Burgers, Fries & Shakes" cookbook, pg. 66

2 T olive oil
1 T unsalted butter
12 oz. assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed stiitakes), chopped
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
1 T chopped fresh thyme leaves
2 T chopped fresh flat-leaf parsley leaves
1 1/2 pounds ground chuck (80% lean) or ground turkey (90% lean)
1 1/2 T canola oil
4 slices sharp Cheddar Cheese
4 hamburger buns, split and toasted
Chipotle Ketchup (recipe follows)

Chipotle Ketchup
1 C ketchup
2-3 T pureed canned chipotle in adobo (depending on how spicy you prefer it)
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper

Whisk together the ketchup, chipotle, salt, and pepper in a small bowl.  (I actually threw all of it in a small food chopper to make it as smooth as possible.)  Cover and refrigerate for at least 30 minutes to allow the flavors to meld.  The sauce will keep for 1 week in a tightly sealed container in the refrigerator.

For the burgers:
1. Heat the olive oil and buter in a large saute pan over high heat until almost smoking.  Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes.  Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes.  Stir in the thyme and parsley and transfer to a bowl.
2. Divide the meat into 4 equal portions (about 6oz. each).  Form each portion loosely into a 3/4" thick burger and make a deep depression in the center with your thumb. **  Season both sides of each burger with salt and pepper.
3. Cook the burgers, using the canola oil and topping each one with a slice of cheese and a basting cover during the last minute of cooking. 
4. Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms.  Cover with the bun tops and serve immediately.

** Why make this deep depression in your raw burger?  As you cook your burgers, they will naturally raise in the center.  By pressing in the middle, you will avoid the "football round" shaped burgers.

Seriously, need I say more??

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!
Carina

Baked Bean Casserole

I found this dish in a cookbook, and thought it sounded interesting.  However, I have to say, instead of a "casserole" type dish, this reminded me more of chili with a twist.  I'm not a big baked bean fan, but this wasn't bad!  Plus, it's topped with bacon and well, need I say more?

Baked Bean Casserole
Original recipe from The Deen Brothers, "Y'All Come Eat" Cookbook, pg. 150

Non-stick cooking spray
2 T vegetable or olive oil
2 large onions, finely chopped (2 C)
1 lb. ground beef
2 - 15oz. cans Boston-style baked beans
2 medium tomatoes, finely chopped (1 C)
1/4 C packed light brown sugar
1 T Dijon mustard
1 1/4 tsp. salt
1/2 tsp. freshly ground black pepper
5 slices bacon

1. Preheat oven to 350 degrees.  Coat a 2 quart casserole dish with cooking spray; set aside.
2. In a large skillet, heat the oil over medium eat.  Add the onion, cook about 5 minutes or until softened.  Add the beef; cook about 10 minutes or until brown, breaking meat up with a fork as it cooks.
3. In a large bowl, combine the beef mixture with teh remaining ingredients except the bacon; mix well.  Pour beef mixture into the prepared casserole; arrange the bacon slices on top.  Cover with a lid or aluminum foil.  Bake about 45 minutes or until thick and bubbly.  Bacon will not be crisp at this point.  Uncover dish and preheat broiler.  Broil for 1-2 minutes or until the bacon is crisp.

I think you could serve this with french fries, like I did - or with my Load 'Em Up Smashed Potatoes!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!
Carina

Beef Stir Fry

I am such a big believer in receiving recipes from friends.  I know that these recipe recommendations are tried, true and trusted.  This recipe was given to me by another mom who swears this is one of her easiest dishes for her growing and hungry 3 boys.  I've made this several times, and it's a keeper.  I LOVE this dish - it's easy, fast and most of all - it's another one that every single child approves of.  Woo hoo!! 

As with just about all stir fry recipes, it's not very filling (if you know my family, we are BIG eaters!).  I used 1 1/2 lbs. of flank steak, and I'm going to have to work on increasing the portions.  Poor hubby - he got home after we all ate, and there was hardly any left for him.  If the 14 year old likes it, no morsel is safe!

Beef Stir Fry
Original recipe by Rhonda
Adapted recipe by Kitchen Groovy

3T peanut oil
1 head broccoli (or you can substitute or add any veggie you want!)
1 red bell pepper
1 1/2 lb. flank steak, cut into stir fry pieces
2 tsp. cornstarch, dissolved into 3 T water
All-Purpose Stir Fry Sauce (recipe follows)

All-Purpose Stir Fry Sauce
4 T soy sauce
2 tsp. finely chopped ginger
2 small cloves garlic, minced
1 tsp. chili oil
1-2 green onions, finely chopped

Heat 1 T peanut oil in wok or fry pan over medium high heat and stir fry broccoli until lightly browned.  Transfer to a dish.  Add another 1 T peanut oil and sear stir fry beef strips about 2-3 minutes (you may need to do this in batches).  Return all the beef to the wok and add red pepper, stir fry until peppers are softened.  Stir in cornstarch mixture and sauce - stir and let thicken for about 1-2 minutes.  Return broccoli to the pan.  Serve over rice.

Healthy, light and delicious!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!
Carina

Make and Take Italian Bake

For those of you who know me personally, you'll know what a passionate believer I am in building relationships through cooking and food.  Some of you heard me speak on it several weeks back.  I think that food is so comforting to so many of us - I don't mean comforting in the sense that it is fattening, not good for us and makes us feel good.  What I mean by comforting is this: we are able to strengthen current relationships and build new ones.  With our husbands, wives, children.  But it's not limited to just "The Family Meal" (which I'm also a staunch believer in) but also with our friends, neighbors and acquaintances.  I can't even tell you how many intimate conversations I've had with people over banana bread or brownies and coffee.  But - why not extend it to bringing a meal to friends, neighbors or acquaintances? 

Let me explain.  I think that as a society, we should aim to serve each other.  I certainly don't want to push any ideas or beliefs upon you, but this is a belief of mine that I am openly sharing.  Life is busy, life is messy at times.  In my life - it seems that way each day!  But, there are times when life is busier and messier.  What can we do to help our neighbors?  For me, I LOVE to bring meals to neighbors and friends.  It can be for any number of reasons i.e. a friend comes down with the flu.  This is the perfect excuse for me to whip up some chicken soup and drop it off!  Who wants to cook when they're sick?  A friend has a baby and parents are sleeping every chance to stay coherant.  The last thing they may want to do is try to cook!  Or, job loss.  Or, maybe I just made too much chili and need to share it with someone.  You get the picture.

BUT - a handful of times, the foundation of friendship can be built upon someone bringing me a meal or me reciprocating.  I heard a gal tell a personal story about how she did not have a great relationship with her neighbor, and it wasn't until she brought her chicken soup did the barrier slowly begin to crumble. 

There is something about food that is comforting.  It comforts, builds and sustains. 

I made this dish several weeks ago for a friend who just had twins.  She already has a 2 year old daughter.  I get overwhelmed every time I think about how often she has to get up for a feeding, or change a diaper.  This is a great "ready to whip up" kind of meal with most ingredients that could already be in your pantry.  Feed it to your family, or give it to another family.  You just never know how much they might need it or appreciate it!

I'd love to hear from you on how someone was the recipient of an act of kindness from you - was it you bringing them a meal?  Or, something else?

Make n Take Italian Bake
Recipe by Kitchen Groovy

1 lb. extra lean ground beef
1/2 small white onion
1 garlic clove, minced
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. salt
2 jars favorite spaghetti sauce
1 pkg. (6oz) pepperoni slices - quartered (I use turkey)
1 (16oz) pkg penne rigate (I like to use Mini Penne)
1 pkg. Italian shredded cheese blend
1/4 C snipped fresh parsley

In a large skillet, brown ground beef, onion and garlic; drain.  Season with herbs and salt.  Stir in spaghetti sauce and pepperoni; simmer, covered, 10 minutes.  Prepare penne according to package directions; drain.  Arrange pasta in 9x13" glass baking dish.  Pour meat sauce evenly over pasta, stirring evenly to coat pasta. Top with cheese.  Bake in a preheated 350 degree oven - 20 to 30 minutes, until heated though.

You can skip the baking and run it to a friend and have them bake it!

Or bake it yourself, bring it to a friend or enjoy it with your family.  Either way - who ever eats it will appreciate it!  This is not a gourmet meal by any means.  But, imagine the possibilities by such a simple meal?!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!
Carina

Italian Beef Stew AND . . . A Stylish Blogger Award!

This winter has me feeling a bit confused.  I go back and forth between craving comfort food and craving food that remind me of spring.  To be honest, I think my mood swings coincide with that of Mother Nature's.  One day, it's 45 degrees and brilliantly sunny, the next day - we are blessed with 18" of snow. 

I found this recipe from last month's edition of Cooking Light - I was pleasantly surprised at how good this recipe is.  My daughter had a few friends over, and they liked it, too.

Italian Beef Stew
Original Recipe by Cooking Light, Jan/ Feb 2011 edition
Yield: 8 servings
Hands-on time: 40 min.; Total time: 2 hr. 40 min.

7 tsp. olive oil, divided
1 1/2 C chopped onion
1/2 C chopped carrot
1 T minced garlic
1/4 C all-purpose flour
2 lb. boneless chuck roast, trimmed and cut into cubes
3/4 tsp. salt, divided
1/2 tsp. black pepper
1 C dry red wine
3 3/4 C chopped seeded & peeled plum tomato (about 2 lbs.)
1 1/2 C fat-free, lower-sodium beef broth
1/2 C water
2 tsp. chopped fresh oregano
2 tsp. chopped fresh thyme
1 bay leaf
1 (8 oz.) package of cremini mushrooms, quartered
3/4 C slices carrots (1/4" thick)
2 T chopped fresh basil
1 T chopped fresh parsley

1. Heat a Dutch oven over medium-high heat.  Add 1 tsp. oil to pan.  Add onion and chopped carrot; saute 8 minutes, stirring occasionally.  Add garlic, saute for 45 seconds, stirring constantly.  Remove from pan.

2. Add 1 T oil to pan.  Place 1/4 C flour in a shallow dish.  Sprinkle beef with 1/2 tsp. salt and pepper; dredge in flour.  Add half of beef to pan; saute 6 minutes, browning on all sides.  Remove from pan.  Repeat procedure.

3. Add wine to pan, and bring to a boil, scraping pan.  Cook until reduced to 1/3 C (about 5 minutes).  Return meat and the onion mixture to pan.  Add tomato and next 6 ingredients; bring to a boil.  Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.  Uncover, and stir in sliced carrot.  Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally.  Discard bay leaf.  Stir in remaining 1/4 tsp. salt, basil, and parsley. 

Click here for a printable version of this recipe - Kitchen Groovy

ALSO - I am very honored to announce that I have been chosen as the recipient of The Stylish Blogger Award.  Wow - this journey has been quite a ride and I am so honored to be recognized by a fellow blogger and to be a part of this new community! 

 

There are guidelines attached to an award like this and they are as follows:

1. List 7 things about myself
2. Pass this award to 10 other Stylish bloggers
3. Notify them that they have been recognized!

So - want to know 7 things about me?  Say Yes!  :-)
1. I cannot function without coffee, however, it MUST have vanilla creamer in it.  If it doesn't, I'll pass!
2. I have been on a train that has derailed.
3.  I do not like romance, scary, thrillers, or anything that makes me cry - books or movies.
4. I have an excellent sense of direction.
5. I feel as though I was born to be a mom, and I LOVE my job as a SAHM. 
6. I am an extreme extravert, but I am also a homebody.
7. Mornings, which require me to get out of my super comfy bed, are my nemesis.


So - I would love to recognize the following blogs.  I admit that I am new to blogging, but through my journey, I have stumbled across these blogs.  I follow them and enjoy seeing what they are cooking.  What I have found is that we all are in a different stage of life, a different part of the country (or the world for that matter), but we all share a love of cooking and baking.  I continue to be inspired by these truly, amazing individuals.


1. Roti n Rice
2. Flour Dusted
3. Sweet Veg-E
4. Mediterranean Inspired Food
5. Sandra's Easy Cooking
6. Ryan Bakes
7. The Mom Chef - Taking On Magazines One Recipe at a Time
8. Sweets by Sillianah
9. Squash Blossom Babies
10. Baking Junkie

Might I also give a very necessary shout out to Sabrina from Eat, Drink, Be Merry. She is the lovelie who gave me this award.  I love her blog as she posts recipes of meals that I would absolutely cook up in my own kitchen. 

Please check out all of these cooking blogs for great recipe ideas - they are tried and true and will tell you whether or not a recipe actually works and tastes great. 

As always, enjoy and live with gusto!
Carina

Sloppy, Sloppy Joes

Last night, we were supposed to have Pork Chops and Apples - but we had a change of plans and had sloppy joe's instead.  This recipe came from my husband's best friend - and it is probably the best sloppy joe recipe I've ever had.  I'm thankful, and so is my family, that he was willing to share the recipe with us.  Even better, it's easy.

I did adjust this recipe, as my kids - yes my kids - thought the original recipe was too sweet.  So, don't be afraid to play with the amount of ingredients to find the right balance that is satisfying to your palette.  But, here is what I put together, and it was a winner for this family of five :-)

Sloppy, Sloppy Joe's
Adapted recipe by Kitchen Groovy

2 lbs. ground beef
1/2 C ketchup
1 can tomato soup
2 T white vinegar
1 T Worcestershire sauce
1 tsp. dry mustard
3 T light brown sugar
salt and pepper, to taste
1/2 C diced onion

Brown beef and onion.  Add remaining ingredients, simmer about 45 minutes.  Serve on buns with dill pickles, if desired.

I like to eat mine open faced, with a fork.



Everyone else likes to eat theirs like a real sandwich.  Either way, it's goooooddd.

Click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!
Carina

Spaghetti Casserole

It dawned on me yesterday that I really am a good ol' Minnesota gal.  I have lived here for almost 20 years, but I will finally admit that I love myself a good casserole.  This "casserole", if you can call it that - is yummy, jammed with flavor and tasted better than the classic plate of spaghetti.  That's just my opinion, though.  Let me also add that while I love homemade spaghetti sauce, I'm not afraid of a good jar from the grocery store!

On another note - I am starting a challenge today, hosted by Rosy and Tart.  The challenge: Find 10 recipes with less than 5 ingredients by February 14th.  So, I modified this recipe a bit to meet the requirements.  While you may see more than 5 ingredients, olive oil, salt and pepper do not count - whew! 

Welcome to Challenge Number One. 

Spaghetti Casserole
Original Recipe: Y'All Come Eat cookbook, pg. 29
Modified recipe by Kitchen Groovy

1 lb. uncooked spaghetti
1 lb. ground beef
1 jar spaghetti sauce (I used Classico: Spicy Tomato and Basil)
3/4 C freshly grated Parmesan cheese
2 C mozzarella cheese, shredded
olive oil, for coating pan
1/2 tsp. salt and pepper

1. Preheat oven to 350 degrees.  Bring a large pot of salted water to a boil.  Add the spaghetti and cook according to package directions; drain.

2. In a large Dutch oven, heat the oil over medium-high heat.  Add the beef, cook about 5 minutes or until brown, breaking up with a fork as it cooks.  Add the salt and pepper.  Stir in the spaghetti sauce, Parmesan cheese and the cooked spaghetti.  Transfer to a baking dish or casserole dish.  Top evenly with mozzarella.  Bake for 30 minutes or until the cheese is melted and bubbling.

 

Doesn't it look mouth watering??  Can't wait to make it, can you??

Enjoy and live with gusto!

Carina