Beef Stroganoff

1 1/2 pounds leftover chuck roast
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped (we use 2 cloves)
1/4 cup butter
1 1/2 cups beef both
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles


1. Cut beef across grain into about 1 1/2x1/2-inch strips.
2. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
3. Place beef in same skillet, stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
4. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Pot Roast

2-4 lb chuck roast
32 oz beef stock
6-8 carrots
3 medium onions (or 2 large)
2 t. Thyme (3 fresh sprigs)
3 t. Rosemary (3 fresh sprigs)
Extra Virgin Olive Oil
Kosher Salt
Pepper

First, heat a large pot/dutch oven over medium high heat. Then add 2 to 3 tablespoons olive oil.

Generously salt and pepper your pot roast.

Now take a couple of onions and cut them in half from root to tip, slice off ends and remove peel. Cut 6-8 (unpeeled, washed) carrots in to 2" sections. Add the onions to the pot and brown for 1 minute on each side. Remove onions and set aside. Add carrots to the pot and toss a few minutes until slightly browned. Add roast to the pot and sear on each side (hold up to sear the sides as well) until very well browned.

Turn the burner on high to deglaze the pan, add one cup of broth and use your whisk to stir and scrape the bottom of the pan.

Pour "gravy" into 6 qt. slow cooker, add roast, onions, carrots, remaining 3 c. beef broth, rosemary and thyme.

Cover and cook on low setting for 8 to 10 hours.

(If you don't have a slow cooker, you can just put your dutch oven directly into the oven. Put the lid on, then roast in a 275-degree oven for 3 hours, for a 3 pound roast. For a 4 to 5 pound roast, plan on 4 hours.)

Remove the roast, slice or shred and serve over mashed potatoes, egg noodles, whatever you like!

Buffalo Chicken Enchiladas

1 can (10-3/4 oz size) condensed cream of chicken soup
1 8 oz container ranch dip
1 bunch chopped green onions
3 cups chopped cooked chicken (I use leftover rotisserie chicken)
3/4 cup Frank's RedHot Sauce (whatever variety you prefer)
12 flour tortillas (6" size)
3 cups shredded cheddar cheese

Heat oven to 350F. Spray 13x9" glass baking dish with cooking spray.

In medium bowl, mix soup, dip and 1/3 cup of the onions. In large bowl, mix chicken and buffalo wing sauce until coated.

Spoon 2 Tbsp soup mixture down center of each tortilla; set remaining mixture aside. Top each tortilla with about 1/4 cup chicken mixture and 1/4 cup cheese. Reserve 1/2 c cheese. Roll up tightly and place seam side down in the baking dish. Top with remaining soup mixture.

Cover tightly with foil.

Bake 45 minutes or until hot and bubbly.

Remove from oven. Uncover; sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions. Return to oven; bake uncovered about 5 min longer or until cheese is melted.

Banana Muffins

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 overripe bananas

1 1/4 cup brown sugar

1 tsp. cinnamon

3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled

2 eggs

1 teaspoon pure vanilla extract

Preheat oven to 375 degrees F and lightly spray 2 muffin tins

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas, sugar and cinnamon together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Spicy Pesto Pasta

Spicy Pesto Pasta

1 8 oz pkg sliced mushrooms
4 Roma tomatoes chopped into bite size pieces
1 T. Sriracha Hot Chili Sauce
1 tsp. minced garlic
Pepper
3 T. Extra Virgin Olive Oil
1 (16 ounce) package farfalle (bow tie) pasta
Heavy whipping cream
4 T. Prepared Basil Pesto (we like Carlanna Gardens out of Stevens Point, WI)
Freshly shredded Parmesan cheese

Your choice of chicken, shrimp or Italian sausage.

Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 11 minutes, until al dente, and drain.

Heat the olive oil in a large pan over medium heat. Saute mushrooms, tomatoes, chili sauce, garlic and pepper in a large pan until cooked, toss with cooked farfalle and two turns of the pan of heavy whipping cream. Let flavors combine for a minute, add pesto and continue cooking just until heated through. Top with Parmesan cheese and serve with chicken, shrimp or Italian sausage.

If you like Noodles & Co.'s Pesto Cavatappi, you'll LOVE this slightly spicier version.

Skillet Chicken Parmesan

Sauce (Or use your favorite pre-made)
2 T olive oil
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (28oz) crushed tomatoes
2 tsp sugar
½ tsp salt
¼ tsp pepper

Chicken
3 T. Olive Oil
4 boneless skinless chicken breasts
1/3 cup Italian style dry bread crumbs, or similar
1/3 cup grated Parmesan cheese
1 egg, beaten
1/2 cup shredded mozzarella cheese (This is sick but we use an entire 2 c. bag, what can I say, DH likes his cheese)
Garlic Powder/Salt/Pepper to taste
2 TBS grated Parmesan cheese

1. Heat 2 T. of the oil over medium heat in a 3 qt saucepan. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.
2. Between sheets of waxed paper, flatten chicken to ¼ inch thickness. In shallow dish, mix bread crumbs and 1/3 cup parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
3. In 12-inch skillet, heat 3 T. oil over medium heat. Cook chicken in oil 10-15 minutes, turning once, until no longer pink in center. Pour tomato sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken; cover and heat until melted. Sprinkle with 2 Tbs Parmesan cheese just before serving.

Tater Tot Casserole

Tater Tot Casserole

1lb ground turkey
1/2 c. diced onion
1/4 tsp pepper
1/4 tsp salt
garlic powder
1 small bag frozen peas
2 cans cream of mushroom soup
2 cups shredded sharp cheddar
1 bag tater tots

Preheat oven to 375 degrees F.

In a large skillet over high heat, brown the ground turkey with onion, garlic powder, salt & pepper.

Place turkey in 9x13 casserole dish, mix in cream of mushroom soup and peas. Top with cheese and layer tater tots covering entire top.

Bake in preheated oven for about 45 minutes, or until tater tots are browned and crispy.