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!

Real Meatballs and Spaghetti

In the past, I have made my own spaghetti sauce, and I've had success with it.  But, I haven't had anything that was SO great and incredible.  Except this one.  It is really good.  I mean really, really good.  The sauce is a simple sauce, nothing complicated or overly done.  For something like this, I don't want anything that is going to try to draw attention to itself with fancy ingredients.  This is simply put, a beautiful recipe.  Thank you Ina Garten. 

The meatballs are a bit more time and labor intensive - so feel free to do something different if you're in a hurry.  But, what ever you do - DON'T SKIP THE SAUCE! 

On another note - my family loves a lot of sauce on their noodles, and I always felt that Ina's recipe never provided enough sauce.  So, I have doubled the sauce recipe :-)

Real Meatballs and Spaghetti
Recipe courtesy of Ina Garten

For the Meatballs:
1/2 lb. ground veal
1/2 lb. ground pork
1 lb. ground beef
1 C fresh white bread crumbs
1/4 C seasoned dry bread crumbs
2 T chopped fresh flat leaf parsley
1/2 C freshly grated Parmesan cheese
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1 extra large egg, beaten
Vegetable oil
Olive oil

For the Sauce:
2 T olive oil
1 whole white onion, chopped
3 cloves garlic, minced
1 C good red wine, such as Chianti (I used a Malbec, as this is my favorite wine)
2 - 28 oz. can crushed tomatoes
2 T chopped fresh flat leaf parsley
3 tsp. kosher salt
1 tsp. freshly ground black pepper

For Serving:
1 1/2 lbs. spaghetti, cooked according to package directions
Freshly grated Parmesan Cheese

DIRECTIONS
For the Meatballs:
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg and 3/4 C water in a bowl.  Combine very lightly with a fork.  Using your hands, lightly form the mixture into 2" meatballs.  You will have 14-16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large 12" skillet (I used a large Dutch oven) to a depth of 1/4".  Heat the oil.  Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium heat, turning carefully with a spatula or fork.  This should take about 10 minutes for each batch.  Don't crowd the meatballs.  Remove the meatballs to a plate covered with paper towels.  Discard the oil bud don't clean the pan.

For the Sauce:
Heat the olive oil in the same pan.  Add the onion and saute over medium heat until translucent, 5-10 minutes.  Add the garlic and cook for 1 more minute.  Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3-5 minutes.  Stir in the tomatoes, parsley, salt and pepper.

Return the meatballs to the sauce, cover and simmer on the lowest heat for 25-30 minutes, until the meatballs are cooked through.  Serve hot on cooked spaghetti and pass the grated Parmesan cheese!

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

Enjoy and live with gusto!

Parmesan Crisps

A very dear friend of mine, whom I've known for most of my life recently had a baby - I was so honored to host a baby shower for her and her sweet, precious baby boy!  Not only did I get to hold him and hug him, but it also gave me a chance to cook and bake for a group of gals.  Woot woot! 

Here is what was on the menu -
Parmesan Crisps
Tomato and Goat Cheese Tarts - recipe to come later!
Fruit, Meat and Cheese
Cupcakes

Today, here is the recipe for Parmesan Crisps.  It's a ONE ingredient recipe!  It was so elegant and light - perfect for an afternoon baby shower.  It pairs very nicely with sparkling wine, sparkling water and strawberries!

Parmesan Crisps

Ingredients
- 4 oz. Parmesan Reggiano Cheese

Heat oven to 350 degrees.

Finely grate 2 oz. cheese, set in a bowl.  Finely shred another 2 oz. cheese and mix together with grated cheese.

On a baking sheet lined with parchment paper, take 1/2 tablespoon scoops and pile on parchment paper.  I usually did 12 on a baking sheet.  place in oven and bake for 6 minutes.  Repeat until all cheese is used. 

Serve (can be made a couple of hours ahead of time). 

They were light, crisp, salty and very delicious!

And - here's a little peek of the cupcakes I made - those were also y.u.m.m.y.!!!

 

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

Enjoy and live with gusto!

Italian Tortellini Pasta Salad

Good Monday morning to all!  This is our first "official" day of summer vacation - and we welcome it with open arms!  Of course, we started off our morning bright and early with swimming lessons for Miss Sunshine!!

I found this recipe from an awesome food blog - and once I saw it, I knew I HAD to try it.  I didn't make it exactly the way Pip made it, but it sure inspired me to make something similar.  You should really check out this blog, Pip and Ebby - I have found so many great recipes from this dynamic duo.  Click here for their original recipe - I highly recommend you try it!!

I made a few adjustments, based on my own families likes and dislikes.  I LOVE LOVE LOVE finding recipes that give me inspiration to make something for my own family that they will love.  And sure enough - this is the best recipe I'm posting so far as part of my "Picnic at the Park" series!!  Here is my attempt at something similar  :-)

Italian Tortellini Pasta Salad
Original Recipe by Pip and Ebby
Adapted Recipe by Kitchen Groovy

20 oz. package of cheese tortellini
8 oz. summer sausage, cubed
8 oz. colby jack cheese, cubed
1 zucchini, quartered
1 red bell pepper, diced
3 stalks celery, sliced
1 C shredded carrots
1/2 bottle of Zesty Italian Dressing

Cook tortellini according to package directions.  Run under cool water to cool pasta.  Transfer to large bowl and add remaining ingredients.  Toss with italian dressing.  Chill in refrigerator, then serve.

I didn't have any on hand, but I thought brocolli would be a great addition, too.  I love it that it is packed full of veggies and protein :-)  It was PERFECT for a nice summer picnic!  Thank you Pip and Ebby for giving me inspiration to feed the family!!

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

Enjoy and live with gusto!

Apple Craisin Chicken Pasta Salad

Welcome to my very first recipe series!  Picnic at the Park!  I am very excited to bring this to you and I hope that you will find inspiration here, or at least a couple of recipes that you and your family enjoy.

Picnic at the Park recipes have THREE requirements.   They must be 1) easy to make 2) easy to travel and 3) easy to eat (especially by my youngest).  Typically, during the months of May, June and July - our family spends alot of time on a baseball field or softball field.  This past weekend, we spent twelve hours in the hot sun cheering on our softball team of 16 year old girls.  And yes, they came in first place - woot woot!  Dinners become challenging when we are living on a field somewhere - and I refuse to eat out unless absolutely necessary.  It will bankrupt us, as we just don't budget to feed a family of 5 every single night at fast food restaurants.  With these three requirements for dinner, I hope you will enjoy them.  I will warn you - they will be simple and nothing fancy.  Well, are any of my recipes fancy??!!  I think not ;-)


I am kicking off this series with one of my favorite salads.  Could the name be any longer??  Honestly, I just didn't know what else to call it so this is about as creative as I get!  I first tried this pasta salad at a leadership meeting for the mom's group I once belonged to a couple of years ago - and I have been making it ever since.  It's light, delicious and perfect for summer. 

I also made brats with peppers.  In total, this meal took roughly 30 minutes to make.  I started at 3:00 by making the salad, then made the brats at 4:45 and wrapped them in foil.  Miss Sunshine had a plain hot dog :-) 

Apple Craisin Chicken Pasta Salad
original recipe source: unknown

1 box favorite pasta (I let my kids pick out fun shaped pasta)
1 bottle Poppy Seed Salad Dressing
2 green apples, cored - diced (leave skin on)
1 C craisins
3/4 C slivered almonds
1 large can of chunk chicken (if you have more time, use chicken breast or rotisserie chicken)

Cook pasta according to package directions.  Drain pasta, and run under cool water to remove the heat.  In a large bowl, mix together all ingredients.  Chill in refrigerator for a few hours.  Enjoy!

As an alternative, this salad is also really good with Vidalia Onion dressing - which is how the recipe came to me originally.  The great thing about salad is you can adjust according to what you like!  Add green onions or carrots or brocolli florets - go wild!

Okay, since we were sitting on the bleachers while we ate, the pictures are not that great - but it was a successful dinner! 

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

Enjoy and live with gusto!

Dr. Pepper Ribs

Happy "BELATED" Memorial Day to you!  I meant to send this out yesterday, but annoying computer issues kept me from blogging.  Boo!  I actually wrote most of this yesterday, so please keep in mind that it actually was Memorial Day when I wrote it!  :-)

Yesterday was a day where we were to remember those who fought for our country.  It's quite possible you know someone who is currently serving our country, or has served for our freedom in the past.  I think it's our civic duty to honor and say thank you to those that serve us so selflessly. 

But, the holiday is also known as a day to gather with friends and family - to none other than barbeque!  I have this cookbook from David Zinczenko - the author of the Eat This, Not That series.  The cookbook I have is "Cook This, Not That" and everything I've made so far has been great.  I've been dying to try this bbq rib recipe - I love ribs, but I so do not love the calories that come with it.  This recipe addresses that issue.  It only has 400 calories per serving, compared to a potential 3,000 calories at your run of the mill restaurant.  Crazy, huh?!!

I did make a couple of changes to the recipe, based on a pre taste-test of the sauce.  It just tasted too vinegary for me and the hubs.  So, I added sugar and honey to it to cut through the acidity.  So, going forward, I would recommend either adding honey and/or sugar to the recipe, or simply cut the apple cider vinegar.  You choose.  :-)  The recipe is posted in its original form. 

Also, I increased the recipe by 1.5 times, as the original recipe indicates it will feed only 4 people.  We were feeding our family, plus a few teenage boys - which in my eyes, feels like an army!

Dr. Pepper Ribs
Original Recipe by David Zinczenko, Cook This, Not That!, pg. 192

2 racks baby back ribs (I used regular pork loin ribs)
1 bottle (2 liter) Dr. Pepper
Salt and black pepper
1 T chili powder
1 C water
1/2 T canola or vegetable oil
1/2 onion, minced
1 clove garlic, minced
1/2 C ketchup
2 T Worcestershire sauce
2 T apple cider vinegar
1/8 tsp. cayenne pepper

1. Place the ribs in a baking dish large enough to hold them comfortably.  Pour in enough soda to cover, saving at least 1/2 C for the barbecue sauce.  Add 1/4 C salt and soak for at least 2 hours or overnight in the refridgerator.

2. Preheat the oven to 350 degrees.  Remove the ribs from the liquid and pat dry; discard the liquid.  Sprinkle rib with the chili powder and return to the baking dish.  Add the water and cover tightly with foil.  Bake for 2 hours, until the meat is tender and nearly falling off the bone.

3. While the ribs are in the oven, make the BBQ sauce.  Heat the oil in a medium saucepan over medium heat.  Saute the onion and garlic until soft and fragrant, then add the ketchup, Worcherstershire, vinegar, cayenne, and the reserved 1/2 C soda.  Simmer for 15-20 minutes until the sauce thickens.

4. Heat a grill until hot.  Brush the ribs with BBQ suace and grill for 10-15 minutes, rib side down, on a cooler part of the grates.  Flip over and cook on the other side until lightly charred and smoky.  R emove from the grill, brush with more sauce, and serve.

If you think these pictures look good, how do you think they taste?  Is your mouth watering yet?? 

Notice the cornbread next to it?  That was also so good - recipe to come later this week!

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

Tortellini Spinach Salad

With graduation parties and end of the year parties upon us, I thought I'd share a dish with you that I recently made for the Teacher Appreciation Luncheon at my daughter's preschool.  This recipe was given to me by my lovely friend and neighbor, Mrs. Silly (this is what my daughter calls her) - and I have no idea where she got it - just one of those awesome crowd pleasers that have been passed on from kitchen to kitchen.

I don't have a picture of the "final" product on a plate, since we never ate it - but I guarantee when you make it, everyone will want to know how to make it!  Even better, it literally took me less than 10 minutes to throw together!

Tortellini Spinach Salad

1 pkg. coleslaw (all cabbage, no carrots)
1 small onion, chopped
10 oz. baby spinach
1 pkg. 3 cheese tortellini, cooked
4 oz. shredded parmesan cheese
1 lb. bacon, chopped
1 pkg. grape tomatoes, halved
10 oz. light Ranch dressing

In a large bowl, layer ingredients in order, starting with coleslaw on the bottom.  Pour 10 oz. dressing over all.
Cover and refrigerate overnight.
Mix right before serving.

This is what it looked like before I poured the dressing on it - it's very colorful! 

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

Enjoy and live with gusto!
Carina