cheese lasagna saucy, beefy and cheesy

Hi everyone,today we'remaking our favoritethree cheese lasagna.This is so saucy, beefy and cheesy. Plusit's easy and better than any restaurantlasagna. We'll start with the pasta. Place nine lasagna noodles into a pot ofsalted water and cook until al denteaccording to the package instructions.Al dente means - firm to the bite anddon't overcook your noodles because they will still soften up a bit when you bake the lasagna. Drain the noodles, then add cold water to stop the cooking process and to keep them from sticking together.
Usually, while the noodles are cooking,
I'll make the meat sauce. In a deep pan,
over medium-high heat, add one tablespoon
of olive oil, then one pound of ground
beef and 1 small diced onion. Saute for 5
minutes or until the meat is no longer
pink. Add two large minced garlic cloves
and cook another minute or until
fragrant, then add 1/4 cup of good red
wine and saute until mostly evaporated.
And if you don't have red wine on hand,
you can substitute with beef broth. Now
add 24 ounces or 3 cups of your favorite
marinara sauce, either homemade or
store-bought. Season with half a
teaspoon of salt, 1/4 teaspoon of pepper,
1/4 teaspoon of dried thyme, half a
teaspoon of sugar and two tablespoons of
parsley, Bring that to a simmer, then
cover and cook in low heat for 5 min
while you make your cheese sauce. In a
large mixing bowl combine 16 ounces of
cottage cheese, 15 ounces of ricotta
cheese, 1 cup of shredded mozzarella, 1
large egg and 2 tablespoons of finely
chopped parsley. Mix until it's well
blended. Everything's ready and now we
can assemble the lasagna. In a deep 9 by
13 casserole dish spread half a cup of
the meat sauce evenly over the bottom
and cover that with three lasagna
noodles. Now add 1/3 of the remaining
meat sauce and sprinkle the top with one
cup of mozzarella cheese.
Next spoon on half of the cheese sauce
and spread evenly. Repeat the process
until you have three layers of noodles.
This is a good time to pre-heat your
oven to 375K F. Top thelast layer of noodles with the remainingmeat sauce and cover it with one cup ofshredded mozzarella cheese.


Adding thecheese on top forms a crust that makesthis lasagna supremely juicy. You'll needto cover and bake this casserole so
prepare a large sheet of foil. Also very
important to keep the cheese from
sticking to the foil, poke eight to ten
toothpicks evenly over the top of the
lasagna, then loosely cover with the foil
and seal the edges. Bake at 375K F for 45 minutes, then remove the foil and set the oven to broil forthree to five minutes or until thecheese is golden brown.Now for thehardest part, you want to let the lasagne
cool for 30 minutes in the pan for it to
set and become much easier to slice andit is hard to wait for lasagna... All right,
you're supposed to wait about thirty
minutes for this to rest so that you
don't eat it when it's blazing hot, but I
just can't wait anymore so I'm gonna get
this party started because I cannot
resist a cheesy juicy loaded lasagna and
of course take out the toothpicks. Do
your family a favor and don't leave the
toothpicks in. That would result in
unpleasant situations. Oh man!... A little
bit of meat sauce on that one.
Wow! Okay and you all know how I feel
about garnish so we're gonna add some
garnish to this. Just a little bit of
fresh parsley,
cuz there's fresh parsley inside, there
should be fresh parsley on top. You know
what I'm talking about,
especially if you're serving this for
the holidays. It's like the easiest thing
you can do to fancy up a dish. Okay now,
we've got it. Okay, I'm gonna cut into
this because I am so hungry for it so
here we go. And this is irresistible,
cheesy, which means my kids love it of
course. Okay, we're gonna get the biggest
piece because that is how we roll. Look
at that cheese pull! Oh,Look at
those layers. This is a loaded lasagna.
Yum yum... Okay, here we go.
Enough chatter, less talk and more eating.

avocado salmon salad

avocado salmon salad

Hey everyone,This avocado salmon salad is a keeper! it's loaded with all the best ingredients and juicy pan-seared salmon. The fresh lemon dressing is so easy and gives this salad amazing flavor. Let's start with the dressing. You'll need 3 Tbsp of fresh lemon juice and it is important to use fresh so start squeezing those lemons. Next add 3 Tbsp of extra virgin olive oil, 1 tsp of salt and 1/8 of a tsp of black pepper and last but not least, add two Tbsp of freshly chopped dill and stir everything together. Now the salmon is so quick and easy to prepare. You'll need 1 pound of salmon and I have that cut into four fillets. Season both sides with garlic salt and freshly ground black pepper. Place a large non-stick pan over medium heat and add half a Tbsp of oil. Once the oil is hot, add the salmon and cook about three to four minutes per side or until golden brown and cooked through. Remove the salmon to a plate then spoon about a tsp of the dressing over each fillet. Set those aside and let them cool to room temperature while you prepare the rest of your salad. I've washed, chopped and spun dry one medium head of romaine lettuce. Place that in a large salad bowl. Now slice up one English cucumber, add those to the salad bowl then thinly slice six radishes. Next, thinly slice and add half of a small red onion. Onto my favorite part - the avocado. We're using two avocados. Add all of your avocado to the salad bowl. Alright, it's time to finish this salad off and there's two ways to serve it. You can either break up the salmon and toss it with the rest of the salad or just serve it right over the top. It's a little bit fancier so that's what we're gonna do. Juicy salmon! Wow! And then the last step is drizzle generously with that dressing and I'm telling you this is gonna become your new favorite dressing. It's so easy but just so delicious. It smells good too. All right and use every bit of that dressing because it is so good. YUM! Okay, and I kind of jumped the gun and put the salmon in too early so I'm going to move it aside and give this salad a quick toss so that all the flavors can meld with that dressing. Okay, here we go, oh so much avocado! The best! Wow! This is one glamorous salad. It looks so impressive and it tastes even better. Mm-hmm, all right and we're all about big portions around here, you already know that. This is normally supposed to serve four as a side salad but tell you the truth, my husband and I can down this thing together. Whoops, making a mess.

 Mm-hmm okay. And then a big piece of salmon right over the top, so lovely. Mm-hmm okay, let's do this. That salmon is so juicy, it's the easiest way to cook it, just on the skillet. So quick and flavorful with that dressing over it. Okay, a little bit of everything... mmm-hmm. Everything works so well together. You've got that creamy avocado, crunchy cucumber and then the radishes give it this exciting pop of flavor. And if you don't like radishes, totally okay. You can substitute with tomatoes, that'll still be delicious but wow! This is delicious and the dressing is so fresh with the lemon juice and dill. This is an amazing salad!

Eeasy chicken Tetrazzini

Hi everyone,Today we're making chicken Tetrazzini. It's a creamy, cheesy pasta bake that's loaded with juicy chicken and everyone who tries this loves it. We start with cooking 12 ounces of pasta and I'm using thin spaghetti here but you can use any pasta you have on hand. Cook the pasta in salted water according to package instructions until it's al dente or firm to the bite. While the pasta is cooking, prep the rest of your ingredients. You'll need 4 cups of shredded chicken. You can get this from a cooked rotisserie chicken, which is the easiest way or you can season and saute 2 pounds of chicken breast. Break the chicken apart into bite-size pieces and set it aside. Now thickly slice 1 pound of white mushrooms. Finely chop 1 medium onion, then mince 3 to 4 garlic cloves. Now finely chop 1/4 cup of fresh parsley and for your last bit of prep squeeze 1 tablespoon of fresh lemon juice. Once the pasta is finished cooking, drain and rinse to stop the cooking process, then set it aside. Place a large Dutch oven or heavy-bottomed pot over medium-high heat, add two Tbsp of olive oil, then add the sliced mushrooms and sauté for about three minutes or until softened. Add diced onions and cook for five to seven minutes, stirring occasionally until the onions are soft. Add the minced garlic and stir for another minute or two, just until the garlic is fragrant, then remove the mushrooms to a separate dish. You'll make the sauce in the very same pot and there's no need to wash it. Melt four Tbsp of butter then stir in a quarter cup of flour. Cook for one to two minutes, stirring constantly until the mixture is lightly golden. Then add two and a half cups of chicken broth, a Tbsp of fresh lemon juice. a tsp of salt and a quarter tsp of black pepper. Stir until smooth. Finally stir in one and a half cups of half-and-half. Or you can use equal parts of milk and heavy cream and bring everything to a simmer. Taste the sauce and add more salt and pepper as needed. Add the pasta, chicken and mushrooms back to the pot, then stir in a quarter cup of fresh parsley. Stir well to make sure every noodle is coated in that amazing sauce. Sprinkle the top generously with one and a half to two cups of shredded mozzarella cheese. Cover the pot and bake at 350˚F for 30 minutes, then remove the lid and continue baking another 15 minutes which creates a golden cheesy crust. Oh! Come to mama! I am excited because this made my house smell amazing and it's delicious so let's get right into this and do the taste test. Okay and you want to break through that cheesy crust. The crust is awesome because it seals in all the juiciness and makes this pasta incredibly creamy and not dry not at all. Okay, here we go. Creamy and cheesy, because one scoop is just not enough... Okay, and then garnish with a little bit of fresh parsley because it gives it that beautiful pop of color and flavor. And here we go. Alright, to get a little bit of everything on my fork and the chicken is like melt-in-your-mouth delicious. Alright, seriously though, that chicken is so tender and then the plump juicy mushrooms and the sauce has amazing flavor. It just baked into every noodle so every bite is incredible. I hope you guys loved this recipe, it's a family favorite. 

Autumn Apple Chicken Sandwiches

Autumn Apple Chicken Sandwiches

An Autumn inspired pulled chicken sandwich recipe with hints of curry and cinnamon! This chicken is great served on buns with apple slices and fresh spinach leaves.

• 2 pounds boneless, skinless chicken breasts
• 3 granny smith apples, peeled, cored and diced
• 2 medium sweet onions, diced
• ½ cup dried cranberries
• ½ cup stock or water
• 1 teaspoon curry powder
• ½ teaspoon cinnamon
• Salt and pepper, to taste

Place all this ingredients in the slow cooker and stir together. Cook on low for 6 hours.
Take the chicken breasts out then shred them with 2 forks and stir back into the slow cooker.

Mango Chicken

This recipe is inspired by the bold flavors of Indian cooking, but is mild enough for the whole family to enjoy. Garam masala is a spice blend that now is available in most grocery stores. Any variety of mango can 
be used, and feel free to swap in the more economical frozen mango, if you like.

• 1 pound boneless, skinless chicken thighs
• Salt and pepper
• 1 pound sweet potato, cubed
• 1 cup diced yellow onion
• 1 (15 ounce) can diced tomatoes
• 1 cup coconut milk
• 1 cup chicken stock
• 1 tablespoon garam masala
• 1½ cups diced mango
• Cooked rice for serving (optional)

Turn the slow cooker on low.
Place chicken thighs in the slow cooker and sprinkle with a pinch of salt and pepper. Add remaining ingredients and cover slow cooker.
Cook on low until chicken is cooked through. Shred chicken into smaller chunks. Stir and season with salt and pepper to taste. Serve over cooked rice if desired.

Whole Tuscan Chicken

Whole Tuscan Chicken

An Italian variation of a very popular recipe on my blog The Little Kitchen, this meal is super-quick to put together. Since you broil the chicken after it's done cooking in the slow cooker, it will be like you roasted awhole chicken, Tuscan-style!

• 3 teaspoons salt
• 2 teaspoons paprika
• 1½ teaspoons dried thyme
• ½ teaspoon garlic salt
• ½ teaspoon dried rosemary
• ¼ teaspoon dried oregano
• ¼ teaspoon ground black pepper
• 1 lemon, juiced and zested
• 8 cloves garlic, minced, divided
• 1½ pounds small red potatoes, larger ones halved or quartered
• 1 onion, chopped
• 3 carrots, cut in half lengthwise and then into quarters
• 1½ tablespoons olive oil, divided
• 3½ to 4½ pounds whole roasting or fryer chicken
• 1 lemon, quartered

Put salt, paprika, thyme, garlic salt, rosemary, oregano and black pepper in a small bowl and mix
together. Set aside. Add the lemon zest and half of the minced garlic cloves to the bowl of seasonings and mix again.
Add the potatoes, onions and carrots to the bottom of the slow cooker. Pour lemon juice and 1 tablespoon of the olive oil on top the vegetables and mix to coat. Add the other half of the minced garlic cloves on top of the vegetables.
Wipe the chicken dry with a paper towel. Fold the wings down. Separate the skin from the breast and drumsticks with your fingers, but be careful not to rip the skin. Place some of the seasonings under the skin.
Rub chicken with ½ tablespoon olive oil. Add the seasoning inside and all over the chicken. Add quartered lemons to the inside of the chicken. Tie the legs together with kitchen twine. Place the chicken
on top of the vegetables inside the slow cooker.
Cook on high for 4 to 6 hours or on low for 6 to 9 hours. (Cook until the internal temperature of the leg
is at 160 degrees F.)
Remove the chicken using turkey lifters and place in a roasting pan or oven-safe glass dish. Broil in your oven at 550 degrees F (or the highest your oven broiler will go) for 5 to 10 minutes. (Be careful and watch it to ensure it doesn't burn.) Serve chicken with vegetables from the slow cooker.

Balsamic Orange Roast Beef

Balsamic Orange Roast Beef

This beef comes out of the slow cooker so ultra tender that you only need a fork to dig in. It's sweet and fragrant from fresh oranges, with a lovely balsamic vinegar tang.

• 3½-4 pound boneless beef chuck or round roast
• 1 cup beef broth
• ½ cup balsamic vinegar
• ½ cup orange marmalade (I like to use a marmalade with large pieces of orange peel)
• 4 large cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon red pepper #akes
• Juice and zest of 1 large orange, plus orange wedges for serving
• Freshly ground black pepper

Place beef roast in slow cooker. In a small bowl, whisk together beef broth, balsamic vinegar, marmalade,garlic, soy sauce, Worcestershire sauce and red pepper #akes. Pour mixture over beef, place lid on slow
cooker, and cook on low heat for 6 to 8 hours, or about 4 hours on high.
Once beef is fork tender, remove it to a serving dish. Pour most of the gravy from the slow cooker (leave about ¼ cup of gravy in the slow cooker) into a medium saucepan and then return the beef to the slow cooker to keep warm. Use a fat separator to remove the obvious fat from the gravy in the saucepan. Cook
gravy over medium-low to medium heat until reduced nearly by half, then stir in orange juice and zest.
Remove pan from heat.Transfer beef from slow cooker to a serving dish. Break beef apart just a bit with two forks and then pour gravy over the beef. Sprinkle with freshly ground black pepper. Serve with fresh orange wedges to
squeeze over the top.

Chicken Cacciatore

An easy Italian dish perfect for any time of the year. This is delicious served over spaghetti squash, rice or egg noodles.

• 1 large sweet onion, sliced
• 6 boneless, skinless chicken thighs (roughly 1¾-2 pounds)
• 3 bell peppers, sliced (go for a variety of colors)
• 8 cloves garlic, peeled and halved
• 2 ounces tomato paste
• 2 (14½ ounce each) cans fire roasted diced tomatoes with juice
• 2 (14 ounce cans each) small artichoke hearts, drained
• 1 cup chicken broth
• 1 bay leaf
• 2 teaspoons finely chopped fresh parsley
• ½ teaspoon crushed red pepper
• ½ teaspoon dried rosemary leaves
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 10 fresh basil leaves, chiffonade (rolled and cut in little strips, or “ribbons”)
• 2 ounces baby bella (cremini) mushrooms, sliced

Spread the onions over the bottom of a 6-quart slow cooker. Place the chicken on top of the onions. Top the chicken with the peppers, garlic, tomato paste, diced tomatoes, and artichoke hearts.
Pour the chicken broth over the top and add the bay leaf, parsley, crushed red pepper, rosemary, salt and pepper.
Cover and cook on low for 4 hours.
Add the basil and mushrooms and cook for an additional 10 minutes on high with the lid off.
Remove bay leaf before serving.

Note: Be careful not to cook too long past 4 hours or the chicken will get overcooked and dry.

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

Summer is a great time for fresh produce and one of my favorite Southern veggies is okra. Fresh okra is like garden candy. While I love eating okra sautéed lightly with a little olive oil and salt, gumbo is probably the most iconic okra dish. The okra acts as a natural thickener, adding body and flavor to the dish. The spiciness and availability of fresh okra makes gumbo a natural fit for summer, but it also makes for a hearty cold weather supper, served over hot rice and alongside a helping of fresh cornbread.

• 8 chicken thighs
• 6 sausages, andouille or Italian
• ½ cup flour
• 3 cups chicken stock
• 26 ounces canned or boxed chopped tomatoes
• 1 yellow onion, diced
• 5 celery ribs, chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1½ teaspoons dried oregano
• 1½ teaspoons dried thyme
• 1½ teaspoons smoked paprika
• 1 teaspoon salt
• ¾ teaspoons cayenne pepper
• ¼ teaspoon black pepper
• 3 cups chopped fresh okra, stem ends discarded (frozen can be used in lieu of fresh, if fresh is 
• unavailable)

Place the chicken thighs skin side down in a room temperature frying pan and then heat the pan to med-high, rendering the fat out of the skin. Flip the chicken thighs to brown the other side and remove the skin from the thighs. Discard the skin. Flip the chicken again to brown the first, now skinless, side.Remove the chicken thighs from the pan and set them in the slow cooker.
Brown the sausages in the pan, then cut the sausages into pieces and add them to the slow cooker. Turn the heat down to low and sprinkle the flour into the rendered fat in the pan, whisking to fully incorporate the flour and create a roux. Gently cook the roux at a bare simmer for about 20 minutes, stirring frequently, until the roux is approximately the color of peanut butter. Scrape the roux into the slow cooker.Add the following ingredients to the slow cooker: chicken stock, chopped tomatoes, onion, celery, green bell pepper, red bell pepper, garlic, oregano, thyme, paprika, salt, cayenne and black pepper. Give the
slow cooker a brief stir, cover and cook on low for 6 hours.At the 6 hour mark, add the okra and turn the heat to high. Cook on high for 2 hours. Once the gumbo has finished cooking, skin the accumulated oil off of the top and serve the gumbo spooned over rice.

Raspberry-Chipotle Chicken Tacos

Raspberry-Chipotle Chicken Tacos

These raspberry chipotle chicken tacos are a fun way to switch up you weekly taco night. The warm and smoky heat from the chipotle pairs perfectly with the sweetness of the raspberry - it will have you coming 
back for more! We like to top our tacos with come fresh cilantro and some Mexican cotija cheese, but any  of your favorite taco toppings will taste great. 

• 2 pounds boneless, skinless chicken breasts, cut in half
• ⅓ cup plus 2 tablespoons raspberry preserves or seedless raspberry jam, divided
• 2 chipotle peppers in adobo sauce
• 1 clove garlic
• 1 tablespoon adobo sauce (from canned chipotle peppers)
• 1 tablespoon kosher salt
• ½ teaspoon cumin
• 1 (15 ounce) can diced $re roasted tomatoes
• Salt and pepper
• Tortillas
• Toppings (optional) - cotija cheese, cilantro, avocado, sour cream, etc.

Place chicken breasts in a single layer in the bottom of the slow cooker.
In a food processor combine ⅓ cup raspberry jam, chipotle peppers, garlic, adobo sauce, salt and cumin,
Purée until mixture is smooth.
Pour chipotle mixture over the chicken breast then cover with the $re roasted tomatoes. Gently lift  chicken to allow some of the tomatoes and juice to get underneath. Cook on low for 5-6 hours, or on  high for 2-4 hours.
Shred the chicken with some or all of the cooking liquid. Stir in remaining 2 tablespoons of raspberry  jam, then season with salt and pepper to taste.
To serve, place chicken onto tortillas and top with desired taco toppings.

Note: You can find canned chipotle peppers in adobo sauce in the Latin aisle of most grocery stores.

Stinco Polenta

Stinco Polenta

• 1 PA veal hind shank, whole, 3-4 lbs.
• 2 Tbsp. unsalted butter
• 1 tsp. olive oil
• 1 large onion, rough chopped
• 1 large leek, leaving some green, split and sliced
• 1 large carrot, rough chopped
• 8 garlic cloves, minced
• 2 celery stalks, rough chopped
• 1 Tbsp. Herb de Provence
• 1 cup 2016 Farm Show White
• ½ cup water
• 1 tsp. salt
• ½ tsp. white pepper
• 2 ripe medium tomatoes, peeled,seeded and rough chopped
• 1 tsp. orange rind, grated
• 1 tsp. lemon rind, grated
• 1 tsp. lime rind, grated
• 1 tsp. arrowroot
• 1 bunch basil, chiffonade
• Fresh grated Parmesan, as needed

Dry the veal shank and sear on high heat in a Dutch oven on all sides using butter and oil, 10-12 minutes. Add the onions, leeks and carrots and cook for 5 minutes. Add the garlic, celery, herbs, wine, water, salt and pepper. Stir well and bring to a full boil. Reduce the heat, cover and simmer for 1½ hours or until fork tender.
Add the tomatoes and rinds; return to a boil for 2 minutes. Combine the arrowroot with a teaspoon of water and add it to the pot. Stir and return to a boil. Remove from  heat and stir in  basil. Serve family style over polenta on a platter and top with fresh grated Parmesan.

Polenta

• 2 cups chicken stock
• 1 tsp. salt
• ¼ tsp. pepper
• 2⁄3 cup coarse white corn meal
• ½ cup Parmesan cheese
• 1 Tbsp. butter
• 1 tsp. chopped rosemary
• 1 tsp. chopped thyme

Bring the stock to a boil and season. Add the cornmeal slowly, stirring constantly until it’s all added. Continue stirring at a simmer until the polenta pulls from the pan, about 20 minutes. Remove from  heat,and  make stir in the remaining ingredients. Season to taste.

Plating

Pile the polenta on the platter and spread slightly, top with  veal
and drizzle with sauce from the Dutch oven. Top with fresh grated Parmesan.

Seared Veal Sweetbreads with Morel Dust and Brown Butter Citrus Sauce

• 2 lbs. fresh PA veal sweetbreads
• 1 quart white beef stock
• 4 oz. aromatics
• 3 oz. dried morel dust or other type
• 6 oz. clarified butter
• 2 leeks
• 4 small new season carrots
• 4 oz. fresh fava beans
• 4 oz. haricot verts
• 1 lb. unsalted butter, divided
• 1 cup heavy cream
• 2 orange, zested and juiced
• 1 lime
• 1 sprig fresh sage
• 1 celery heart
• 1 bunch baby arugula
• kosher salt, to taste
• fresh ground white pepper, to taste

Soak the sweetbreads for 24 hours in cold water to remove any blood.This produces a whiter and milder tasting product. Cover the sweetbreads in cold stock with the aromatics and bring to a boil. Reduce the heat to a simmer for just a couple of minutes. Remove the sweetbreads from the stock and refresh in ice cold water. This further removes impurities, makes them whiter, and firms the flesh to make it easier to trim and portion.
After blanching, trim off any gristle and the exterior membrane with your fingers. Press the sweetbreads to give them a uniform shape. Lay in a pan and cover with a clean towel. Place another pan on top and use some form of weight to press. Weight for at least 2 hours and up to 24 hours,under refrigeration. Slice the pressed sweetbreads into 5-ounce portions and set aside.
Cut the leeks and carrots to the desired size and cook them separately in boiling salted water. Shock them in cold water and set them aside to be sautéed. Cook the fava beans and shock cool; reserve.In a saucepan, heat 4 ounces of the unsalted butter to gently brown it; do not burn. Take half of the grated rind and all of the juice of one orange and the grated rind of the lime and bring to a simmer. When reduced by half, add 3 tablespoons of heavy cream and allow to reduce for a couple of minutes. Cube 3 ounces of unsalted butter and begin to whisk intothe juice and cream mixture while alternating the brown butter into the mixture. The sauce should be a light sauce that coats the back of spoon.
Season with salt and white pepper and set off to the side but keep warm,not hot.

Preheat an oven to 350˚F. Season and coat the veal sweetbread slices with the morel powder. Heat the clarified butter in an oven proof pan over medium heat. Add the sweetbreads and cook until evenly golden brown.

Place the pan in the preheated oven and cook in the oven for 15 minutes,basting with butter frequently.
Take the remaining butter and sauté the vegetables quickly and season with salt and pepper.

Plating

Place the veal sweetbreads in the center of the plate and arrange the
sautéed vegetables around using the other orange cut into slices, celery leaves, and the rocket to give an elegant presentation. Drizzle the butter sauce around and finish with fresh sage. 

How To cook Beef Braciole

Beef Braciole

• 1 lb. PA beef top round, thinly sliced
• 1 red bell pepper
• 1 green bell pepper
• 2 bunches green onions
• 4 large garlic cloves
• 1 bunch fresh parsley
• 1 cup grated Romano cheese
• 1 cup bread crumbs
• 5 oz. olive oil
• 2 bay leaves
• ½ lb. all-purpose flour
• Salt, to taste
• Pepper, to taste
• 4 oz. Madeira cooking wine
• 4 oz. beef broth
• 2 jars of DelGrosso’s Meat Flavored Sauce
• Toothpicks

Preheat an oven to 350˚F.

Place the peppers, green onions and parsley onto a cutting board and chop very fine. Shred 2 large cloves of garlic into a mixing bowl then add the chopped vegetables, cheese, bread crumbs and a pinch of salt and pepper.Mix together and set aside.

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Place the thinly sliced beef flat on a cutting board, then cover with plastic wrap. Next using a meat tenderizer, pound the meat until approximately ¼ inch thick. After this is complete, uncover and season with salt and pepper.To stuff the beef, use the back of a metal spatula to spread the filling over the meat. Roll the meat up and use 2 toothpicks, inserted diagonally through the meat to hold the roll together during the frying and baking process.

Heat a Dutch oven over medium heat, then add enough olive oil to coat the bottom of the skillet. Add 2 cloves of garlic and 2 bay leaves. When the garlic begins to simmer, coat the rolled beef in the flour making sure to shake off excess. Place in the skillet to brown the meat on both sides.Once the meat is browned, remove it from  skillet. Discard 3/4 of the olive oil. Add the wine and bring to a simmer. After the wine has reduced, add the beef broth and reduce again by half. Add the DelGrosso Meat Flavored Sauce. Once this comes to a simmer, add the meat and place in the preheated oven and bake for 1 hour  15 minutes.When the beef is tender, remove from the oven and place on a serving dish,removing toothpicks before serving. 

Low and Slow Baked BBQ Short Ribs

Low and Slow Baked BBQ Short Ribs

Short Ribs

• 4 lbs. boneless PA beef short ribs, cut into 4-inch pieces
• 1 Tbsp. kosher salt
• 4 tsp. black pepper
• 4 Tbsp. flour
• Barbeque sauce, recipe follows

Preheat the oven to 275°F. Season the short ribs with flour, salt, and
pepper. Arrange them in a baking dish.
Spoon one third of the sauce over the ribs. Use the tongs and flip them over. Top the other side of the ribs with one third of the sauce. Cover the pan with aluminum foil and place into the oven for two and a half hours.Remove the foil and check the ribs for tenderness, place the rest of the sauce over the top of the ribs and cooked uncovered for 30 minutes.
Transfer to a serving platter and place the extra sauce in the pan over the top. Serve over oven roasted red skin mashed potatoes.

BBQ Sauce

• 1 ½ cup ketchup
• ¾ cup dark brown sugar, packed
• 2 Tbsp. cider vinegar
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. Dijon mustard
• 2 tsp. chili powder
• 1 Tbsp. garlic powder
• Juice of one lemon
• ¼ tsp. cayenne pepper

Combine all the ingredients for the barbecue sauce in a small bowl and mix until smooth.

Hot Beef Sundaes

Hot Beef Sundaes

• 1 package (17 ounces) of refrigerated fully-cooked beef tips with gravy
• 1 package (24 ounces) refrigerated mashed potatoes
• Toppings
• 4 oz. shredded cheddar cheese
• 4 Tbsp. sour cream
• 4 grape tomatoes

Heat the beef tips with gravy according to the package directions. Heat the mashed potatoes according to package directions. Using an ice cream scoop, place 2 scoops (about 1/3 cup each) of mashed potatoes in each of 4 individual sundae cups or serving bowls. Divide the beef tips evenly over the potatoes in each dish. Sprinkle with cheese and top with dollop of a sour cream, as desired. Place 1 tomato in the center of each serving for a “cherry.”

Hot Veal Sundaes

• 1 package (17 ounces) refrigerated fully-cooked veal tips with gravy
• 1 package (24 ounces) refrigerated mashed potatoes
• Toppings
• 8 oz. sautéed sliced mushrooms
• 4 oz. shredded Monterey jack cheese
• 4 Tbsp. crispy onion straws
• 1 Tbsp. chopped scallions

Heat the veal tips with gravy according to the package directions. Heat the mashed potatoes according to package directions. Using an ice cream scoop, place two scoops (1/3 cup each) mashed the potatoes in each of 4 individual sundae cups or serving bowls. Divide the veal tips evenly over the potatoes in each dish. Top each sundae with the mushrooms, then cheese, and finished with the crispy onion straws and scallions.