Crockpot Beef Stroganoff

 Crockpot Beef Stroganoff 

My first time making beef stroganoff and it couldn’t be easier in this crockpot version!

Ingredients

 

• ▢ 2 tablespoons vegetable oil
• ▢ 4 pounds boneless chuck roast
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon coarse ground black pepper
• ▢ 1 yellow onion , chopped
• ▢ 8 ounces crimini mushrooms , sliced (optional, I’m the only one who likes mushrooms in my family so I had to leave it out) 
• ▢ 3 cloves garlic , minced
• 1 can cream of mushroom soup
• ▢ 2 cups beef broth
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon paprika
• 1 Ranch packet
• ▢ 1 cup sour cream
• ▢ 8 ounces egg noodles , cooked a minute shy of done

Instructions

• Heat oil in a large Dutch oven on high heat.
• Season chuck roast with salt and pepper.
• Brown meat on all sides, 4-5 minutes on each side.
• Add the beef to slow cooker with onions, mushrooms and garlic.
• Whisk together beef broth, Dijon mustard, Worcestershire sauce, thyme, paprika and ranch packet, and pour it into slow cooker along with mushroom soup.
• Cook on low heat for 8 hours or on high heat for 4 hours.
• Remove meat from the slow cooker and gently break apart with two forks.
• Cook egg noodles just a minute shy of package instructions.
• Mix sour cream into sauce and add in the egg noodles, stirring to coat.
• Top with chuck roast and stir together

Brown Butter Cheddar Mashed Potatoes

Another great addition to a Thanksgiving feast! The brown butter adds an almost nutty element to these potatoes and the cheddar adds a sharp bite that work together really well. They are super rich and indulgent! 

Brown Butter Cheddar Mashed Potatoes 

Ingredients 

2 ½ Ibs Potatoes

4 oz Cultured, Salted Butter

4 oz White Cheddar Cheese

¼ cup Grated

Romano Cheese

¼ cup Cream

1 bunch Chives

Directions 

• Fill a large pot ¾ of the way up with salted water; cover and heat to boiling on high.
• Wash and dry the fresh produce.
• Medium dice the potatoes.
• Thinly slice the chives.
• Grate the cheddar on the large side of a box grater.
  Cook the potatoes
• Add the diced potatoes to the pot of boiling water. Cook 20 to 22 minutes, or until tender when pierced with a fork. Turn off the heat.
• Drain thoroughly and return to the pot.
• Meanwhile, in a medium pan, heat the butter on medium-high until melted.
• Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted).
• Turn off the heat.
• To the pot of cooked potatoes, add the brown butter, cream (shaking the packet before opening), and grated cheddar. Season with salt and pepper.
• Using a fork (or potato masher), mash to your desired consistency. Taste, then season with salt and pepper if desired.
• Serve the mashed potatoes garnished with the sliced chives and romano.

Lemon Parmesan Brussel Sprouts

A great addition to any dinner or a Thanksgiving feast! This is a new twist on traditional roasted brussel sprouts. The lemon adds a nice tang while the Parmesan adds a creamy touch. 

Lemon Parmesan Brussel Sprouts

Ingredients 

2 Ibs Brussels

Sprouts

4 Tbsps Raw Pepitas

1 Lemon

1 bunch Rosemary

½ cup Grated

Parmesan Cheese

Directions

• Preheat the oven to 450°F.
• Cut off and discard the stem ends of the brussels sprouts; halve lengthwise.
• Pick the rosemary leaves off the stems.
• Using a zester or the small side of a box grater, finely grate the
  lemon to get 2 teaspoons of zest. Quarter and deseed the lemon.
• Place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat.
• Arrange in an even layer, spreading them out as much as possible.
• Roast 15 to 17 minutes, or until browned and tender when pierced with a fork.
• Transfer to a bowl.
• Meanwhile, in a medium pan, heat a thin layer of oil on medium-high.
• Once the oil is hot enough that a pepita sizzles immediately when added, add the pepitas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until starting to brown (be careful, as the pepitas may pop as they toast).
• Add the rosemary leaves. Cook, stirring frequently, 1 to 2 minutes, or until the rosemary stops sizzling and the pepitas are golden brown.
• Turn off the heat. Using a slotted spoon, transfer to a paper towel-lined plate and immediately season with salt.
  Finish the brussels sprouts
• To the bowl of roasted brussels sprouts, add the parmesan, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired.
• Serve the finished brussels sprouts garnished with the fried pepitas and rosemary. Serve
  the remaining lemon wedges on the side, if you'd like.

Classic Mac and Cheese

Classic Mac and Cheese is our family’s go-to comfort food. We have perfected this one over the years and have got it just the way we like it! The pasta is coated in an extra creamy, cheesy sauce and topped off with a crispy panko topping that all gets baked to bubbly perfection. This recipe makes a lot, so it’s great to split into smaller pans to eat some now and freeze some for later. Enjoy! It’s a big ol’ hug in a bowl 🤗

Classic Mac and Cheese

Panko Topping

• 2 Tbsp butter
• 3/4 cup panko
• 1 tsp dried parsley
• Salt and pepper, to taste

Mac Sauce

• 3 cups whole milk
• 1/2 cup butter (1 stick)
• 1/2 cup flour
• 1 tsp salt or 2 tsp kosher salt
• Around 4 cups of shredded cheese if your choice (usually prefer extra sharp cheddar + Gruyère cheese and/or Gouda) 
• 1 tsp ground mustard 
• Salt and pepper to taste
• Optional- cayenne pepper to taste
• 1 lb pasta of your choice, we like medium shells

Instructions

 

1. Preheat oven to 400*F
2. For the topping- in medium pan, melt 2 Tbsp butter on medium heat. Once melted, add the panko and cook until light brown. Remove from heat and add the parsley, salt and pepper. Set aside.
3. Boil the noodles, cook slightly less than al dente since it will be cooked more in the oven. Drain the water. 
4. For the Mac sauce- measure milk and let it sit in a warm area (alternatively you can put it in a sauce pan on low heat for a few minutes). Melt the stick of butter over medium heat. Once melted, add the flour and whisk constantly until starting to brown. Remove from heat. Slowly add the milk, whisking as you go. Return to heat and whisk constantly. Once it is thick and can “coat a spoon” remove from heat, add the salt, shredded cheese, ground mustard, and pepper (plus additional cayenne pepper and more salt, as desired).
5. Once the Mac sauce tastes delicious, add the pasta and stir until al the pasta is coated.
6. Coat a 9x14 pan (or multiple pans if desired) with cooking spray. Pour in the Mac and Cheese. Sprinkle the panko topping on top.
7. Bake at 400*F for around 30 minutes (or less if using a smaller pan), or until bubbly.

*you can freeze it before the baking step. Just thaw, cover and foil, bake for about 30 min covered and 10-15 min uncovered, until bubbling and heated through

Pasta with Hot Sausage, Basil, and Mustard

Ingredients:

• > ½ lb penne

• 1 Tbsp olive oil

• ½ white onion, diced

• 2 cloves of garlic, minced

• 1 lb ground Italian sausage (hot)

• ¾ cup pinot grigio

• ¾ cup heavy cream

• 2 Tbsp dijon mustard

• 1 Tbsp stone ground mustard

• Pinch of crushed red pepper

• ⅓ cup dried basil

• ¼ cup grated parmesan

Directions:

1. Cook the penne until al dente, then drain.

2. Meanwhile, heat olive oil in a heavy bottom pot over medium-high heat.  Sauté onion for 2 minutes.

3. Add garlic and sausage.  Cook until sausage is browned.

4. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 10-15 minutes.

1. Add the cream, mustard, crushed red pepper, and basil and simmer for 6-8 minutes.

2. At the end of simmering, add parmesan to thicken the sauce.

3. Remove the pot from the heat, add the pasta, and toss to coat.

4. Serve immediately.

Brown butter and sage pasta (with butternut squash and pancetta)

This recipe has some really classic fall flavors all put together into one dynamic and flavorful dish. I rarely have time to make the pasta homemade, so instead I buy fresh store bought pasta (in the refrigerated section) and it turns out delicious. I’ve even made a version using butternut squash ravioli  (seasonal at Aldi) with the same sauce and it’s great too! Enjoy 

Brown butter and sage pasta (with butternut squash and pancetta)

Ingredients:

• Fresh strozzapreti or bucatini or fusilli (or store bought fresh pasta works too)

• 4 large eggs

• 3 cups sifted flour

• 1 Tbsp water

• 1 tsp salt

• 2 Tbsp Kosher salt

• Butternut squash

• 4 Tbsp butter

• 2 oz olive oil

• 1 cup grated parmigiano

• ½ lb pancetta

• Sage

• Balsamic glaze

Directions:

1. Place flour and salt in mixer bowl. Attach flat beater. Turn to speed 2 and gradually add eggs and 1 Tbsp water. Mix for 30 seconds.

2. Stop the mixer and exchange flat beater for dough hook. Turn to speed 2 and knead for 2 minutes.

3. Let dough rest for 20 minutes.

4. Preheat oven to 400°F.

5. Pick sage leaves from stem. Set aside.

6. Dice pancetta into ¼ inch dice. Set aside.

7. Peel and seed squash. Dice into ½ inch cubes.

8. Line sheet tray with aluminum foil. Place diced squash on aluminum foil lined sheet tray and drizzle with half of the olive oil (1 oz) and season with salt and pepper.

9. Place in oven and bake for 15-20 minutes or until cooked to your liking. Once done, remove and set aside.

10. Remove dough from bowl and place on a clean surface.

11. Dough may appear crumbly. Hand knead for 30 seconds to 1 minute or until dough is smooth, pliable and holds together in a ball.

12. Form walnut-sized pieces and extrude pasta into desired shape (bucatini- speed 10). Separate and dry as desired.

13. Fill 6 qt. pot ⅔ of the way with water. Heat water over high heat, bring to a rolling boil.

14. Heat remaining olive oil (1 oz) in a medium sauté pan over medium heat. Add the diced pancetta and cook over medium heat, stirring often until crispy (6-10 minutes depending on size of the dice). Once pancetta is crispy, place in a bowl and set aside.

15. In same pan, heat butter over medium heat. Stir or swirl occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Continue to swirl pan throughout the cooking process. The color of the butter will change from yellow to tan to golden brown. The butter is ready when you smell the nutty aroma. Turn off heat.

16. Add sage, pancetta, and squash to brown butter.

17. Add 2 Tbsp of Kosher salt to boiling water.

18. Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking.

19. Cook pasta ~3 minutes or until desired al dente.

20. Strain pasta (save a little pasta water, you may need it for the sauce) and add noodles to the sauce.

21. If pasta appears to be dry, you may add a few Tbsp of pasta water.

22. Add salt and pepper to taste.

23. Transfer to pasta dish and garnish with parmigiano and balsamic glaze.