Crock Pot Beef
Be sure to cook
with a wine that you would actually serve and drink, avoiding "cooking
wine" altogether. There are so many reasonably priced
bottles (under $10)available, and you can finish the bottle over this
easy to prepare meal.
2 slices bacon,
2 lbs steak, cut in 1"
1/4 lb. mushrooms,
2 carrots, peeled and
1 shallot (minced) or 1/2
cup pearl onions
1/4 cup flour
1 tsp salt
1/2 tsp seasoning
1/4 tsp marjoram, thyme,
1 clove minced
1 beef boullion cube,
1 cup burgundy
In a skillet, cook bacon.
Remove and set aside. Coat beef w/ flour and brown in bacon greased skillet.
Combine steak, bacon,
drippings, spices, boullion cube, garlic, wine, carrots and shallot in crock
pot. Cover, cook on low for 6-8 hours.
Turn on high, add mushrooms
and cook an additional 15 minutes.
Serve over cooked egg
This is an adaptation of
several recipes I've tried. I find ground turkey to be a better alternative to
1 package of Barilla lasagna
noodles (9oz), uncooked
15 oz container of ricotta
3 cups of shredded italian
1/2 cup grated parmesan
1 lb ground turkey
sage, garlic powder (or
minced), and italian seasoning mix to taste
2 jars of your favorite
marinara sauce (1 garlic; 1 with olive/mushrooms)
2-3 tsp parsley
salt, pepper, garlic powder,
basil to taste
Preheat oven to 375
lightly coat a 13 x 9 pan w/
turkey, crumbled, adding sage, garlic, pepper, and italian seasoning near
end of cook time. Drain well.
In a bowl, lightly beat
eggs. Add ricotta, 1 cup italian cheese, grated parmesan, parsley,
and desired amount of basil, salt, and pepper.
Spread 1 cup of marinara
sauce on bottom of pan.
Layer 4 noodles (uncooked),
1/3 ricotta mix, 1/2 meat, 1 cup cheese, and 1 cup of sauce (w/
Add second layer of 4
noodles, 1/3 ricotta mix, and 1.5 cups sauce.
Add third layer of 4
noodles, remainder of ricotta, meat, and 1 cup of sauce.
Add final layer of 4
noodles, remaining sauce, and cheese on top.
Bake, covered with foil
about an hour, until bubbly. Uncover and finish cooking until cheese is melted
another five minutes. Let stand about 15 minutes prior to serving.
Mel's Hot Chicken Chili
I adore it when chili
has a bite, an extra dose of heat. More importantly, I tend to use a variety of
beans and this is unlike the bland, white chili recipe alternatives you'll see
1-2 lbs boneless chicken
breast, cut in bite size pieces
1-2 tsp ea curry, cumin,
garlic salt, seasoning salt, red pepper (cayenne), chili powder,
1-2 tsp minced
1 10oz can mexican diced
5 cans of chili beans (any
variety of red, pink, white, black, kidney, garbonzo, pinto)
1 green pepper,
1 sorrento chili pepper,
diced (remove seeds)
1 jar of salsa (I prefer the
Emerald Valley organic in the refrigerated section if you can find
14.5 oz can diced
Hot sauces to
Cook chicken in oil on stove
top, adding spices, then set aside. Cook peppers on stove until just tender.
Add beans (not drained),
chicken, peppers, garlic, tomatoes, and salsa in large pot. Bring to low
boil, cover and simmer 1-2 hours. I generally add dashes of tapatio, tiger sauce
and louisiana hot sauce throughout the cooking time until it hits that perfect
level of kick (but not enough to overpower the overall flavor).
Serve with shredded cheese,
sour cream or crushed tortilla chips if desired.