Simple Bolognese

April 26, 2017

I’m sure that that I have made this recipe one hundred times and usually I double it to freeze for another dinner!  This bolognese can be served over any pasta but my favorite is over roasted spaghetti squash.  Either way, you can’t go wrong with Giada’s Simple Bolognese.

Source: Simple Bolognese Recipe | Giada De Laurentiis | Food Network


Slow Cooker Beef Brisket

January 28, 2017

Found it! A great brisket recipe that I can make!  For some reason roasts and briskets have never turned out great for me but this changed my track record.  I like the “do ahead” of the slow cooker and I served it with mac and cheese and a salad.

Source: Slow Cooker Beef Brisket Recipe : Trisha Yearwood : Food Network

Beef Short Ribs

November 14, 2016

I love short ribs and these easy and delicious!  Serve over mashed potatoes.  So tender they just fall apart on your fork!  You can’t go wrong with an Ina recipe!

Source: Beef Short Ribs Recipe : Ina Garten : Food Network

Filet Mignon with Rajas

June 29, 2016

Hands down my favorite filet sauce!  Boom!!!


Filet Mignon con Rajas The mild flavor of the meat is revved up with rich rajas con crema, a traditional dish of roasted poblano strips in cream.

Source: Filet Mignon with Rajas recipe |

Quick Meat Loaf

April 28, 2016

“Quick” meatloaf might not have name appeal but this easy main course was not only quick but tasted great too!  I made it with gluten-free bread crumbs and did everything else as written.  I also made smashed red skin potatoes and broccoli as suggested.  Jack was a fan of everything, ok maybe not of the broccoli, so this dinner will happen again!

Source: Quick Meat Loaf Recipe |

This filet makes a wonderful centerpiece for your holiday dinner party with the surprise side dish of tomato madeira confit.  We served this for our annual Christmas dinner with friends last week with great results and lots of compliments.  The meat is marinated the night before and the confit can be made ahead also.  Do-ahead is always a bonus!

Herbed Fillet of Beef with Tomato Madeira Confit Recipe |


With the Super Bowl headed to New Orleans tomorrow I thought I’d make an easy Jambalaya to share with the fans!  Serve it with a green salad and a cold beer.  Enjoy it while watching the new commercials, I mean the big game!!

Makes 6 servings

1 tablespoon canola oil

1 tablespoon unsalted butter

1/2 pound chopped andouille sausage

2 boneless, skinless chicken breasts or 3 boneless, skinless thighs (about 1 pound total), cut into 2-inch pieces

1 tablespoon homemade or purchased Creole seasoning (I buy Zatarain’s Creole Seasoning)

1 Vidalia onion, chopped

1 rib celery, chopped

1/2 green bell pepper, cored, seeded and chopped

1 garlic clove, very finely chopped

1 1/2 cups long-grain rice

1 (4-ounce) can tomato sauce

2 1/2 cups homemade chicken stock or reduced-sodium broth

1 lb. peeled, raw, medium-size shrimp (optional)

Coarse salt and freshly ground pepper

1. In a large, ovenproof skillet, heat the oil and butter over high heat until shimmering. Add the sausage and cook until it starts to brown, about 3 minutes. Add the chicken and sprinkle the Creole seasoning over all. Continue cooking over high heat until the chicken just begins to color, about 3 minutes. Remove the meat to a plate.

2. Heat oven to 350 degrees. Add the onion, celery, and bell pepper to the skillet and cook until they start to color, 5 to 7 minutes, stirring occasionally. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato sauce and stock and bring to a boil.

3. Return the chicken and sausage to the skillet and stir to combine. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender, 20 to 30 minutes. Let the jambalaya cool slightly and adjust seasoning to taste before serving.  If adding shrimp, stir in shrimp about 5 minutes before rice has finished cooking.

Note: To make 1/4 cup Creole seasoning, combine 4 teaspoons cayenne, 1 tablespoon each coarse salt and white pepper, 2 1/4 teaspoons each dried thyme and freshly ground black pepper, 1/2 teaspoon dried sage and 1/4 teaspoon each onion powder and garlic powder. Store in a cool, dry place for up to 3 months.

Adapted from “Bon Appetit, Y’All” by Virginia Willis (Ten Speed, $32.50).