Instant Pot Beef Short Ribs Braised in Tomato Sauce aka More Meat

Instant Pot Beef Short Ribs Braised in Tomato Sauce

2 slices of bacon, cut into lardons
1 ½ pounds boneless beef short ribs, cut into 3” pieces
½ onion, diced small
3 carrots, diced small
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon oregano
½ cup red wine
¼ cup water
1 (14.5 ounce) can crushed tomatoes

Set the Instant Pot to “saute.” Add the bacon and cook until just starting to crisp. Add the short ribs in a single layer and sauté for 2 to 3 minutes per side, turning until all sides are browned. Remove the ribs from the pot. Add the onion, carrots and garlic to the pot. Cook for 5 minutes until softened. Return the short ribs to the pot. Stir together the tomato paste, salt, oregano, wine, water and tomatoes; pour over the short ribs. Cover and set to the “meat/stew” function for 45 minutes. Allow the pressure to release naturally, shred the meat with two forks and stir into the sauce. Serve over mashed potatoes or polenta.

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Flat Iron Steak with Red Wine Sauce

I have been going through a flat iron steak obsession right now...they have so much flavor and are quite easy to cook.  I was the only one in the family who enjoyed the sauce with my steak, no one else was interested in having any.  Oh well, their loss.  We are still working with Miss F and eating asparagus.  She was happy to have her steak, she still refuses any and all potatoes, but she was content to only eat the stalks of the asparagus.  Such a strange child.  This recipe is inspired by Giada de Laurentis.

Flat Iron Steak with Red Wine Sauce

1 pound flat iron steak
1 tablespoon olive oil

3 tablespoons cold butter
½ onion, thinly sliced
¼ teaspoon salt
1 ½ teaspoons minced garlic
½ teaspoon dried oregano
2 tablespoons tomato paste
1 ¼ cups dry red wine


Pat the steak dry with a paper towel. Add the olive oil to the skillet, cook the steak 5 minutes per side for medium rare. Allow the steaks to rest 10 minutes before slicing thinly against the grain.

While the steak is resting, melt 1 tablespoon of the butter in a saucepan over medium-high heat. Add the onions and sauté until tender, about 5 minutes. Add the salt, garlic and oregano, sauté for 30 seconds more. Stir in the tomato paste and cook for 2 minutes. Whisk in the wine, simmer for 5 minutes or until reduced by half. Strain the sauce into a small bowl. Discard the solids and return the sauce to the pan. Bring to a simmer, then stir in the remaining 2 tablespoons of butter into the sauce. Salt and pepper to taste.

Serve the sliced steak topped with the red wine sauce.

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Lobster Linguine

I bought crablegs at a Kroger on my way home from work instead of my usual two Krogers I alternate between. I noticed that they had whole steamed lobsters in the seafood case and since Miss F adores lobster so much, I knew I wanted to make a pasta with it next time C was out of town.   I decided to hit the grocer after school, so the lobster would be fresh and so that Miss F could help select which lobster she wanted.   Our regular Kroger only had the tails and I wasn't interested in smelling up the house steaming lobster.  So we went to another Kroger, no lobster, and then to the Kroger where I had initially seen the whole lobsters, no luck.  I tried to convince her to have shrimp pasta instead, but once I had tempted her with lobster, there was no going back.  I ended up steaming the lobster tails at home, then boiling a pot of water with 1/4 cup of white vinegar to kill the smell.  It was worth it.  Recipe inspired from Simple Seasonal.

Lobster Linguine

12 ounces linguine
1 large steamed lobster or 3 small steamed tails
2 tablespoons butter
2 tablespoons flour
½ cup white wine
¼ clam juice
3 tablespoons tomato paste
¾ cup half and half

Prepare the pasta per package instructions, drain and set aside. Break down the lobster and chop the meat into bite sized pieces, set aside. In a large skillet, melt the butter over medium heat. Add the flour, whisking for 1 minute until fully incorporated. Add the wine while still whisking, cook for 1 minute more. Add the clam juice and tomato paste while still whisking and bring to a simmer. Reduce the heat to low, stir in the drained pasta, lobster and half and half into the sauce; salt and pepper to taste. Serve.

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New Zealand Shrimp Pasta

We spent an amazing vacation in New Zealand this summer. When we arrived in Lake Taupo, it was just about lunch time. We stopped at the most wonderful café, Waterside. It had an incredible view of the gorgeous lake and mountains.  I ordered a prawn pasta and Miss F couldn't resist eating nearly all of my lunch.   When C went out of town, she asked if we could try and recreate the dish at home.  This is my best attempt at doing do and she agreed that it was exactly like the dish we had in New Zealand.  The whole meal took less than 15 minutes to make, which means it will go into regular rotation when C isn't home for dinner.

New Zealand Shrimp Pasta

12 ounces linguine pasta
1 pound raw shrimp, peeled, deveined and tails removed
½ teaspoon kosher salt
¼ teaspoon pepper
2 tablespoons butter
4 cloves garlic, minced
½ cup white wine
1 tablespoon cornstarch
½ cup chicken broth
½ cup half and half
1 cup grape tomatoes, halved
½ teaspoon dried basil

Prepare the pasta per package directions. Sprinkle the shrimp with the salt and pepper. Melt the butter in a large skillet over medium high heat. Add the shrimp in a single layer, flipping after 2 to 3 minutes. Remove the shrimp to a plate. Add the garlic and sauté for 30 seconds. Deglaze the pan with the white wine and simmer for 1 minute. Whisk the cornstarch into the chicken broth, slowly add to the pan, stirring constantly. Simmer for 3 minutes more. Stir in the half and half, grape tomatoes, basil, pasta and shrimp. Stir gently to combine and cook for 2 minutes more. Serve.

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Chicken in Lemon Herb Sauce

I had this pinned from Elly Says Opa for the longest time and I finally got around to making it, I sure wish I had sooner.  The method is incredibly simple, but makes for a really nice and moist chicken breast.  Miss F refused to try it at all, I think she was exhausted from school.  She ate a few green beans and went straight to bed.  The sauce was delicious, I may have added a spoonful or two to my green beans and mashed potatoes.  I want to try it again adding prosciutto.  A sauce made with wine, garlic and butter...what could be better?

Chicken in Lemon-Herb Sauce

1 ½ pounds boneless, skinless chicken breasts
½ cup dry breadcrumbs
2 tablespoons olive oil, divided
3 tablespoons freshly chopped parsley
1 ½ teaspoons dried oregano
2 tablespoons grated Parmesan cheese
1 cup dry white wine
½ cup chicken broth
¼ cup freshly squeezed lemon juice (1 large lemon)
½ teaspoon crushed red pepper
½ teaspoon salt
4 cloves garlic, peeled and smashed
1 tablespoon butter

Preheat the oven to 475 degrees. Cut each chicken breast crosswise into two pieces, pound each piece flat with a meat mallet, about 1/3” thick. Stir together the breadcrumbs, 1 tablespoon olive oil, parsley, oregano and parmesan in a small bowl. Sprinkle half of the bread crumbs over each chicken piece, then roll the chicken up, securing with a piece of kitchen twine or a couple of toothpicks. Place the chicken into an oven safe skillet. In a two cup measure, add the wine, broth, lemon juice, crushed red pepper and salt. Pour over the chicken and add the garlic to the pan. Bake for 10 minutes. Remove the skillet from the oven and top with the remaining breadcrumbs. Bake for an additional 5 minutes, until the breadcrumbs are golden brown. Remove the chicken to a serving plate. Place the skillet on a burner over medium-high heat. Bring to a simmer and allow to thicken for a minute or two. Remove the pan from the heat and stir in the butter. Pour the sauce around the chicken and serve.

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Instant Pot Bolognese

Miss F first had Bolognese sauce on Valentine's Day at Casa Tua in Aspen. She loved it! It is such a complex tasting sauce and takes a day to make.  Enter the Instant Pot.  I found this recipe and decided to adapt it a bit to better suit my family.  I am still learning how to use the Instant Pot, but this recipe really cuts down on the time it normally takes to make Bolognese sauce.  C is quite entertained by the Instant Pot and my ineptness with it.  The first thing I made in it, I left the steam valve open...oops.  That dinner took a bit longer than it should have.  He even DVRed a pressure cooking television show for me, so I could properly learn the correct (and quick) way to cook.

Instant Pot Bolognese

4 ounces pancetta, cubed
1 medium onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
1 pound ground beef
¾ cup red wine
1 six ounce can tomato paste
1 cup beef stock
1 teaspoon salt
¼ teaspoon pepper
1½ cups water, hot
2 tablespoons heavy cream
1 pound rigatoni, prepared per package instructions and drained

In the cold pressure cooker with no oil or butter, with the top off, sprinkle the pancetta in a flat layer and turn on to the lowest heat possible to render the fat. After the pancetta begins to sizzle (in about 5 minutes) add the onion, carrot and celery and raise the heat to medium-low and cook until well softened (about 10 minutes). If things begin to stick you can add a little pat of butter or swirl of olive oil. Raise the heat to medium and add the ground beef and brown well stirring occasionally (about 30 minutes or until all of the liquid from the meat is evaporated and the fat begins to sizzle). Add the wine and scrape the juicy bits stuck to the bottom and sides of the pan and evaporate it completely (about 7 minutes). In the meantime, mix the tomato paste with the beef stock and add salt, pepper. Pour the stock mixture into the cooker and stir well. Close and lock the lid of the pressure cooker. Cook for 10 minutes at high pressure. When time is up, open the cooker by releasing the pressure through the valve. Add hot water, stir the contents well and scrape any juicy bits from the bottom to incorporate. Close and lock the lid of the pressure cooker. Cook for 10 minutes at high pressure. When time is up, open the cooker by releasing the pressure through the valve. Stir in the cream and rigatoni. Serve.

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Shrimp in Tomato Cream Sauce

So Tide and Thyme pretty much lives my dream life, her Instagram breeds jealousy with every post.  I knew this recipe of hers would be a huge hit with Miss F, as long as I omitted the spinach.  I am not a huge fan of cooked spinach anyhow, so it was also a win for me.  We got amazing shrimp from the Seabrook seafood market and they were perfection.  Miss F may have taken down a half pound of shrimp on her own.  I used the amazing Fasta Pasta and dinner was ready in under 15 minutes, it doesn't get any better than that.

Shrimp in Tomato Cream Sauce

½ pound angel hair pasta
1 pound medium or large shrimp, peeled and de-veined
3 tablespoons butter
¼ red onion, finely diced
3 cloves garlic, minced
¼ cup white wine
½ cup heavy cream
¼ cup Parmesan cheese
3 Roma tomatoes, diced (a small handful reserved for garnish)

Prepare the angel hair pasta per package instructions, drain and set aside.

Season the shrimp with salt and pepper. Heat the butter in a large skillet over medium high heat, add the shrimp and cook for 2 minutes. Flip the shrimp over and cook 1 minute more. Remove to a plate and set aside. Add the onion and garlic to the pan, sauté for 1 minute. Deglaze the pan with the white wine, scraping up the browned bits from the bottom and let reduce for 2 minutes. Add the cream, parmesan and tomatoes. Cook over medium-low heat for 3 minutes. Return the shrimp to the pan and simmer for 3 minutes more. Add the angel hair to the pan and toss well to combine. Serve topped with the reserved tomatoes.

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Veal Francese

I know it is wrong to love veal, but I do. Even my father refuses to eat it, but I figure if I eat meat, what's the difference? In fact, I selected Grotto for my Mother's Day dinner because I know I can get great veal there and I always like to support Tilman Fertitta because of all he has done for the University of Houston.  And we have a Landry's Select card, which adds and even bigger bonus.  This technique for cooking the veal was new to me, but it was awesome.  I plan on trying it with chicken next, basically keeping the recipe as is, replacing the veal with pounded out chicken cutlets.  This recipe was adapted from Cookstr.

Veal Francese

1 tablespoon butter
1 can quartered artichoke hearts
1 lemon, sliced
1 tablespoon capers
¼ cup flour
¼ teaspoon ground white pepper
½ teaspoon basil
¼ teaspoon Kosher salt
2 eggs
1 ½ cups white wine
½ pound thin veal cutlets

In a large skillet with a lid, melt 1 tablespoon of the butter over medium heat. Add the artichokes to the pan and sauté for 2 minutes. Add 1 cup of the wine, the lemon slices and capers, cover and simmer for 4 minutes, stirring occasionally.

In a shallow bowl, whisk together the flour, pepper, basil and salt. In another shallow bowl, whisk together the eggs with 2 tablespoons of the wine. Dredge each veal cutlet in the flour, then in the egg. Add the cutlets to the pan and simmer on low heat, shaking the pan to keep the cutlets floating in the liquid; add wine if needed. Turn the cutlets after 3 minutes and cook for 1 minute more. Plate the veal, remove the lemon slices, and pour the sauce over top; serve.

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Pork Loin with Wine and Herb Gravy

I always buy a pork loin when it goes on super sale and break it down into two or three pieces to freeze for later.  This pork cooks up beautifully and couldn't be easier.  I served Miss F's without the gravy, but I may have eaten her portion.  It was delicious, especially spooned over mashed potatoes.  Be sure to allow the pork to rest while you prepare the gravy, I just throw a piece of aluminum foil over top and get to whisking.  This recipe was heavily adapted from Seasons & Suppers.

Pork Loin with Wine and Herb Gravy

¼ cup olive or vegetable oil
5 cloves garlic, peeled and slice in half lengthwise
2 tablespoons rosemary, chopped
¼ cup fresh sage leaves, roughly chopped
2 pound pork loin
1 ½ cups dry white wine, divided
½ cup chicken broth
2 tablespoons corn starch
¼ cup water
½ cup heavy cream

Heat the oil in a large Dutch oven over medium-high heat, sauté the garlic, rosemary and sage for about one minute. Add the pork to the pan and sauté it 5 minutes per side, then remove it to a plate. Add 1 ¼ cups of the wine to the pan to deglaze it, use a spoon to scrape up the browned bits from the bottom of the pan, cook for 2 minutes. Lower the heat to medium-low and return the pork to the pan. Cook for 45 to 60 minutes, flipping the pork every 20 minutes. Add ¼ cup of water if the pan gets too dry. When the pork has reached 150 degrees, remove to a plate, cover with foil and let rest while the gravy is prepared. Use the remaining ¼ cup wine to deglaze the pan over medium-high heat. Add the chicken broth and stir well. Whisk together the corn starch and water, stir into the pot whisking constantly. Reduce the heat to medium-low and stir in the cream, salt and pepper to taste. Slice the pork and serve with the gravy over top.

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Short Rib Pappardelle

I wanted to make a favorite dish for Valentine's Day. One of the most favorite foods I make is what Miss F calls "More Meat."  I have made it with pasta before and it is also a hit.  I decided to ramp it up a bit for Valentine's and make homemade pappardelle pasta, which might just be the perfect vehicle for the braised short rib deliciousness.  Miss F is usually my faithful assistant when rolling out fresh pasta, but this pasta may have been a bit much for the two of us to work on together.  I sent her off to play and completed the pasta on my own.  This meal was entirely worth the effort!

Short Rib Pappardelle

1 ½ pounds boneless short ribs
1 28 ounce can crushed tomato
1 can tomato paste
¼ cup red wine
1 tablespoon brown sugar
1 teaspoon oregano
1 teaspoon salt

2 ½ cups all purpose flour
¾ teaspoon salt
3 large eggs
3 large egg yolks
3 tablespoons (or more) water

Place the short ribs in a crockpot. Stir together the tomatoes, tomato paste, red wine, sugar, oregano and salt together and pour over the short ribs. Cover and cook on low for 6 to 8 hours. Remove the meat and shred with two forks and return to the sauce.

Place the flour and salt in a food processor and pulse for 5 seconds. Whisk together the eggs, yolks and water in a 2 cup measure. Pour the egg mixture through the feed tub with the processor running until a sticky dough forms. Turn the dough out onto a floured work surface and knead for 5 minutes. Divide the dough into two balls and wrap tightly with plastic wrap. Let the dough rest for 45 minutes.

Set the pasta machine to the widest setting. Flatten one ball of dough into a 3-inch wide rectangle. Run through the machine 5 times, then reduce the setting of the machine. Run through the machine 5 times more and reduce the setting of the machine. Keep reducing until the dough is abut 26 inches long. Cut crosswise into 3 equal pieces, run each through the machine until it is 14 inches long. Repeat the process with the second dough ball. Let the strips stand 30 minutes. Fold each strip in half so that the short ends meet, and then in half again. Cut into 2/3 inch wide pappardelle.

Bring a large pot of salted water to a rolling boil. Cook the pasta for 2 to 3 minutes and toss immediately with the meat sauce.

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Hearty Beef Stew

I find Tide and Thyme to be my cooking kindred spirit. She lives in Maryland, which is where I am from originally, and even better, lives on the wonderful Eastern Shore.  I have several beef stew recipes, two years of Colorado living will do that, but as soon as she posted this recipe, I knew I needed to try it.  Even though "winter" now means a cold snap in the 60s (brrrr...) is rolling through town.  Miss F picked out all the potatoes, naturally, but C and I really enjoyed this aptly titled hearty beef stew.

Hearty Beef Stew

1 ½ pounds beef chuck roast, trimmed and cut into 1 inch cubes
Salt and ground pepper
1 ½ tablespoons vegetable oil, divided
¼ teaspoon salt
1 onion, chopped
2 garlic cloves, minced
2 tablespoons flour
½ cup dry red wine
1 cup beef broth
1 bay leaf
½ teaspoon dried thyme
3 red potatoes, peeled and cut into 1-inch cubes
½ pound carrots, peeled and sliced ¼ inch thick
1 cup frozen peas

Season beef generously with salt and pepper. Heat 1 tablespoon oil in heavy-bottomed pot over medium high heat. Add the meat so that pieces are not touching and cook not moving until brown, about 2 to 3 minutes. Use tongs and rotate pieces until all sides are browned, about 5 minutes more. Transfer beef to medium bowl.

Reduce heat to medium and the remaining oil to now empty pan and swirl to coat bottom. Add onions and ¼ tsp salt and cook, scraping bottom of pan for brown bits until softened, about 5 minutes. Add garlic and continue to cook for 30 seconds more. Stir in the flour and cook until lightly colored, about 1 minute more. Add wine, scraping the bottom and stirring until thick and flour is dissolved. Slowly add the beef broth, stirring constantly, scraping up the remaining browned bits on bottom of pan. Add bay leaves and thyme and return to simmer. Add beef, return to simmer, reduce heat to low, and cover. Simmer for 1 hour. Add potatoes and carrots, leave uncovered, increase heat to medium and cook for additional hour. Add the peas, reduce heat to low, cover and simmer for 5 min. Discard bay leaves, and season with salt and pepper to taste before serving.

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Crockpot Bolognese Sauce

I had planned to make my usual Bolognese, but our life had other plans.  There was just no way to make the cook time work with our schedule.  We had a house showing and not enough time to get the sauce made, not to mention we had a huge TexMex lunch.  So Bolognese was pushed off until the next day, which necessitated finding a recipe for the crockpot...and one that also aligned well with the ingredients I had purchased for my usual recipe.  I used a Skinnytaste recipe as my inspiration, but I made quite a few changes.  It was a huge hit and I loved that it simmered in the crockpot all day instead of simmering on the stove for a couple hours...much easier for me.

Crockpot Bolognese Sauce

3 slices bacon, cut into lardons
½ white onion, minced
2 carrots, minced
1 tablespoon tomato paste
1 pound lean ground beef
¼ cup white wine
1 - 28 oz can crushed tomatoes
1 bay leaf
salt and fresh cracked pepper
¼ cup half & half

In a skillet, cook the bacon on low heat until crisp, about 5 minutes. Add onions and carrots, cook on medium low until soft, about 5 minutes more. Add the tomato paste, sauté for one minute more. Increase the heat to medium-high, add the ground beef and sauté until browned. Drain off the fat, then add the wine, cook for 3 minutes more. Add the meat mixture to the crockpot, along with the tomatoes and bay leaf. Stir to combine, salt and pepper to taste. Cover and cook on low for 6 hours. Stir in the half and half, taste and add any additional salt and pepper needed, then serve over pasta.

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One Pot Creamy Sausage Pasta

I am not a huge ground meat fan. Everyone else in my family is, so when I saw this recipe on Smells Like Home, I knew it would be a hit. I pawned off most of my meat to Miss F, who was happy to eat it.  C complained that it was too "saucy" but Miss F and I enjoyed it very much.  The one pot pasta trick makes for such an easy clean up.  Why haven't I been making pasta like this all along?  It really makes sense.   I used a jar of Kroger brand marinara, which worked just fine and only cost $1.

One Pot Creamy Sausage Pasta

2 tablespoons olive oil
1 red bell pepper, chopped
½ onion, chopped
2 cloves garlic, minced
¼ teaspoons red pepper flakes
1 pound ground Italian sausage
¼ cup dry white wine
24 ounce jar marinara sauce
4 cups water, divided
16 ounces penne pasta
½ cup cream
¼ cup grated Parmesan cheese

Heat the oil in a large skillet over medium-high heat. Add the peppers, onion, garlic, red pepper flakes and sausage to the pan. Break up the sausage as it sautés. Cook for 5 minutes until the sausage is browned. Add the wine to the pan, scraping up any browned bits from the bottom of the pan. Pour the sauce and 3 cups of the water into the skillet, bring to a simmer and stir in the pasta. Reduce the heat to medium-low and cover. Cook for 15 minutes, stirring every 5 minutes or so, adding more water if necessary. Stir in the cream and cheese, cook for 2 minutes more. Salt and pepper to taste and cool for 5 minutes before serving.

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Arroz Con Pollo

I absolutely loved this meal. No one else did. C said that it tasted too smoky (paprika?) and then Miss F chimed in with the same complaints. They were both happy to have the chicken only, but both refused the delicious rice, which was infuriating since I had made a huge pot full.  I am tempted to try it again and really cut down on the paprika and amp up the tomato flavor, maybe with some tomato paste.  The leftovers were just as good as the night I served it, which was great since I had a ton of leftovers to eat.  This recipe was adapted from Gourmet magazine.

Arroz Con Pollo

8 bone-in chicken pieces
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, cut into ½ inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 ¼ cups dry white wine
1 ¾ cups chicken broth
¾ teaspoon crumbled saffron threads
1 bay leaf
1 (14-ounce) can diced tomatoes including juice
1 cup frozen peas

Preheat the oven to 350 degrees. Pat chicken dry and season with salt and pepper. Heat oil in a medium Dutch oven with a tight-fitting lid, over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoons fat from skillet and add the onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, for 1 minute. Add wine and boil, uncovered, for 2 minutes. Stir in the chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate. Cover and put the whole pan in the oven, bake for 45 minutes. Stir in the tomatoes and peas, uncover and bake for 15 minutes more.

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Chicken Piccata with Lemon Noodles

Miss F has been obsessed with cooking shows lately. Her favorite by far is Pioneer Woman. We saw this recipe on her show and she wanted to make it for dinner. Miss F loves anything with lemons, after juicing the lemon for this dish she ate the remnants. She was a huge fan of the pasta. I made some changes from the original recipe because I didn't see the need to sauce the noodles twice. I really liked the addition of cream to the piccata sauce, but doesn't cream always make everything better?  Miss F refused to try the capers, even though I am sure she would love them because of her affinity for tart things.  Her loss, all the more capers for me.

Chicken Piccata with Lemon Noodles

2 boneless, skinless chicken breasts, sliced into 4 pieces
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced
¾ cup chicken broth
½ cup dry white wine
Juice of 1 lemon
½ cup heavy cream, plus more if needed
1 tablespoon drained capers
16 ounces linguine

Dredge the chicken breasts in flour, salt and pepper. Heat the butter and oil in large skillet over medium heat. Saute the chicken until golden brown, about 3 minutes each side. Remove the chicken to a plate. Add the garlic and sauté for 30 second. Add the broth, wine and lemon juice, whisk and scrape the bottom of the skillet, reduce by half. Salt and pepper to taste. Reduce the heat to low, stir in the cream and capers. Prepare the pasta per package instruction. Toss the drained noodles with the sauce, serve with chicken on top.

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Veal Strips in White Wine and Cream Sauce

This sauce was incredible, rich and smooth, I could have put it on everything on my plate (and I did.) Miss F enjoyed the veal, but she wasn't a fan of the sauce. As a kid, I had the same creamy sauce aversion. My waistline would probably be a lot smaller if I had kept that aversion into adulthood. This is a really easy quick meal, I serve it with potato Rosti and peas, the whole thing was ready in 30 minutes.  The recipe came from food.com.

Veal Strips in White Wine and Cream Sauce

3 tablespoons butter
1 tablespoon vegetable oil
¾ pound veal scallops, sliced ¼ inch thick and cut into strips about 2 inches long and ¼ inch wide
1 ½ teaspoons finely chopped shallot
¼ cup dry white wine
½ cup heavy cream

In a 10 to 12 inch skillet, melt 2 tablespoons of butter with the oil over high heat. When the foam subsides, drop in the veal, tossing constantly for two minutes. Transfer to a sieve set over a bowl. Add the remaining tablespoon of butter to the pan, when melted, add the shallots and cook for two minutes. Add the wine and bring to a boil. Add the cream and the veal juice from the bowl, reduce the heat to medium and simmer for 8 to 10 minutes, stirring constantly. Salt and pepper to taste. Return the veal to the skillet, simmer over low heat for 2 to 3 minutes and toss to coat in the sauce. Serve.

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Chicken Milanese with Sage and Lemon Butter Sauce

Breaded chicken topped with a rich lemon sauce? Sold! This was a huge winner for me, though C complained of the strong sage flavor, shocking, I know. I really liked the mix of Panko, parmesan and breadcrumbs as the chicken breading, it was very delicious. The sauce was equally delicious and I really enjoyed dipping my roast potatoes and broccoli in it.   Miss F had her chicken plain, no sauce for her, I couldn't convince her, even with how much she loves lemon. This amazing recipe is from Food and Wine.

Chicken Milanese with Sage and Lemon Butter Sauce

3 tablespoons cold unsalted butter, cut into tablespoons
1 shallot, minced
½ cup heavy cream
½ cup dry white wine
½ cup chicken broth
1 tablespoon chopped fresh sage
2 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper

½ cup seasoned dry bread crumbs
¼ cup panko (Japanese bread crumbs)
2 tablespoons grated parmesan cheese
½ teaspoon dried thyme
1 egg
1 tablespoon water
2 boneless skinless chicken breasts, split and pounded 1/4 inch thick
Vegetable oil, for frying

In a small sauce pan, melt 1 tablespoon of the butter. Add the shallot and cook until softened, about 3 minutes. Add the cream, wine and broth; bring to a boil. Simmer for 15 minutes, remove from the heat and whisk in the remaining butter, 1 tablespoon at a time. Stir in the sage, lemon juice and a cayenne; salt and pepper to taste.

In a shallow bowl, combine the bread crumbs, panko, Parmesan and thyme. In another shallow bowl, whisk the egg and water. Dredge each chicken piece in the egg, then bread crumb mixture. Transfer to a parchment lined baking sheet. Heat ¼" oil in a large skillet over medium-high heat. Fry the chicken breasts cooked through, about 3 minutes a side. Serve topped with the lemon butter sauce.

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Lemon Veal Scallopine

This dish could not get any easier. It came together in less than 10 minutes and it tasted like I had spent hours on it. I had a very hungry C and Miss F, so the speed of the meal was very much appreciated. Too bad my mom's rosemary roasted potatoes take a little longer to prepare than the veal. Miss F still mystifies me sometimes, she refused the potatoes, but gladly ate all her broccoli. And this was after having two helpings of broccoli for her school lunch.  I used lemons that my mom had brought me from her lemon tree, which is so nice to have.  Next time I make this, I will serve it over angel hair, which will truly make it a 20 minute meal from start to finish.  This recipe was inspired by Gourmet magazine.

Lemon Veal Scallopine

¼ cup flour
½ teaspoon salt
four 3-ounce veal scallops, each about 1/8 inch thick
1 tablespoon olive oil
½ cup dry white wine
½ cup chicken stock
three ¼ inch lemon slices, halved
1 teaspoon drained bottled capers
1 tablespoon unsalted butter, softened
1 tablespoon flour

In a shallow dish stir together the flour and the salt and in the flour mixture dredge the veal, 1 piece at a time, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute, or until it is pale golden. Turn the veal and sauté it for 30 seconds more, or until it is pale golden and just springy to the touch. Transfer the veal to a platter and keep it warm, covered. Add to the skillet the wine, stock, lemon, and the capers and simmer the mixture for 1 minute. With a fork, mix together the butter and flour. Swirl the butter flour mixture into the sauce. Serve the veal topped with the sauce.

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Crockpot Garlic Rosemary Beef Stew

Stew is always a great winter dish, especially when I make it in the crockpot. Mondays are usually crazy because Miss F's dance class isn't over until nearly 5 pm, which means there isn't much time to get dinner on the table. This stew is fantastic, I made a few changes from the original, mainly the addition of peas. I love adding peas to stew.  The stew's sauce was so rich and had a great depth of flavor from the soy sauce and brown sugar.  Of course Miss F refused the potatoes, but she gobbled up the rest of the dish.  The original recipe can be found on Budget Bytes.

Crockpot Rosemary Garlic Beef Stew

6 carrots, peeled and sliced
½ onion, diced
1 pound new potatoes, chopped in 1" cubes
1 pound stew beef
¼ cup flour
2 tablespoons olive oil
3 cloves garlic, minced
½ cup red wine
2 cups beef broth
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon dried rosemary
½ teaspoon dried thyme
2 cups frozen peas

Add the carrots, onions and potatoes into the bowl of the crockpot. Toss the stew beef with flour, season with salt and pepper. Heat the oil in a large skillet over medium heat. Saute the garlic for 30 seconds, then add the meat and flour mixture. Saute the meat about a minute a side until all sides are browned. Add the meat to the slow cooker, then deglaze the pan with the wine. Bring to a simmer and stir in the broth, mustard, Worcestershire, soy sauce, brown sugar, rosemary and thyme. Salt and pepper to taste. Pour the broth mixture into the crockpot and stir. Cover and cook on low for 8 hours, stir in the peas for the last 20 minutes of cooking.

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Chicken Spaghetti in a Creamy Parmesan and Sundried Tomato Sauce

This recipe ended up quite differently than the original from Closet Cooking.  I knew I wanted to add pasta to absorb all the delicious sauce and I had fresh tomatoes from my mom's garden that needed to be used.  Everyone loved this dish!  Miss F was wary of the sun-dried tomatoes, but she was fine eating the other tomatoes.  Her main obsession was the pasta, she kept asking for more.  Her pediatrician said it looks like she is getting ready for a growth spurt, we had her annual check-up and was shocked to realize that we hadn't seen the doctor since our visit last year.  I feel so lucky to have such a healthy kid.

Chicken Spaghetti in a Creamy Parmesan and Sundried Tomato Sauce

12 ounces spaghetti
1 tablespoon olive oil
2 boneless skinless chicken breasts, thinly sliced
2 cloves garlic, chopped
¼ teaspoon red pepper flakes
¼ cup dry white wine
½ cup chicken broth
½ cup cream
1 tomato, seeded and chopped
¼ cup sundried tomatoes, chopped
½ cup grated parmesan
¼ cup fresh basil, thinly sliced (or 1 teaspoon dried basil)
salt and pepper to taste

Prepare the spaghetti per package instructions, drain and set aside. In a large skillet, heat the oil over medium-high heat. Add the chicken, cooking until golden brown, about 5 minutes. Add the garlic and red pepper flakes, saute for 30 seconds. Add the wine to deglaze the pan. Stir in the broth, cream, tomatoes and sun-dried tomatoes, bring to a boil and reduce to a simmer. Simmer for 5 minutes, stir in the parmesan cheese, basil, salt and pepper. Toss the spaghetti with the sauce; serve.

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