Eggs in Purgatory with Artichoke Hearts, Potatoes, and Capers

I love my Bon Appétit Magazines!!! They have so many great recipes! This one is a twist on an Italian classic. Basically eggs baked in a tomato sauce, now with a twist! I love the addition of the artichoke hearts, potatoes, and capers. It gives it more depth of flavor, and is much heartier. The only things I did different to the recipe was to add more garlic, I think I used 4 cloves instead of 2, and extra red pepper flakes and capers. It was a huge hit! Everyone loved it!!

Eggs in Purgatory with Artichoke Hearts, Potatoes, and Capers:
Here

Bavarian Beef and Cabbage

I love German food!! It's so homey and comforting! While it's not the world's prettiest food, it tastes awesome!!! This meat and gravy to me, is close to a sauerbraten minus the week of marinating it. It's also not as sour. The meat on this comes out super tender and moist and savory, then you top it with the gingersnap gravy, which is slightly sweet with a little tartness. The cabbage cooks in with the meat, so that saves a pan right there(and that is always a plus). I served this with Spaetzle, there is a recipe for that on my blog with the Rouladen recipe from May. It does take some time to cook this, but it's mostly simmering time. Enjoy!!

Bavarian Beef & Cabbage:
5 servings

1 1/4lb extra lean stew meat, cut in 1" pieces
2TB oil
1 large onion, thinly sliced
3c water
1tsp caraway seeds
1tsp salt
1/4tsp pepper
1 bay leaf
1/3c apple cider vinegar
1TB brown sugar
1 small head of red cabbage, cut in large shreds
1/2c crushed gingersnaps

Heat oil, over medium heat in a large skillet. Brown meat in batches, remove meat and saute onions until soft and golden. Put meat back in skillet add water, caraway seeds, salt, pepper and bay leaf. Bring to a boil, then reduce to simmer and cover and cook for 1 1/4 hours. Add in your vinegar and sugar, stir well. Place the cabbage on top, recover and simmer for 45 more minutes. Remove the cabbage and beef and keep warm while making the gravy.

For the gravy:
Strain drippings and skim off the fat. Add enough water to equal 2cups of liquid. Return to the skillet add in 3TB apple cider vinegar, 1tsp salt, 1/4tsp pepper, and the gingersnaps. Bring to a boil, while stirring and mixture thickens. Serve with the meat and cabbage.

BBQ Beef Sandwiches

Who doesn't love barbecue?? Seriously, what's better then BBQ?? I'll tell you... BBQ that isn't technically BBQ. LOL! This couldn't be easier. A few minutes of preparation and toss in the crock-pot all day.. Yup!!! The meat comes out super tender and the sauce is packed full of flavor. So when you get a craving for a BBQ sandwich and don't want to worry about smoking a brisket, this will do!!

BBQ Beef Sandwiches:
serves 6

1 2 1/2lb boneless chuck roast
2 medium onions (chopped)
1can Coke
1/3c Worcestershire sauce
2TB apple cider vinegar
2tsp beef bouillon granules
1tsp dry mustard
1tsp chili powder
1/2tsp cayenne powder
5 cloves garlic, minced
salt and pepper to taste
1c ketchup
1TB butter
6 hamburger buns
pickle slices


Place roast in a crock-pot. Cover with chopped onion. Combine the next 8 ingredients well. Reserve one cup liquid and place in the fridge, for the sauce. Pour the remaining liquid over the roast. Cover and cook on low for 9 hours or until tender. Remove roast and onions, and discard the juices. Shred the meat with two forks and mix well with the onion. In a small sauce pan mix the butter, ketchup and 1c reserved liquid over medium heat. Cook until heated through. Season to taste with salt and pepper. Pour over meat, and toss lightly. Serve on buns with the pickle slices.

Buffalo Chicken Chili Mac

Imagine the flavors of buffalo wings with all the components celery, carrots, and blue cheese, colliding with pasta... Yup, that's pretty much what this is like. YUM!! This is another Rachael Ray recipe. This is actually pretty healthy. I used 99%lean ground chicken breast(I only used 1lb she calls for 2lbs), and then you use whole wheat macaroni. When I served this, on my portion I added more hot sauce.. LOL!

Buffalo Chicken Chili Mac:
Here

Fettuccini with Sweet Corn and Fresh Dill

This is a new Rachael Ray recipe that I tried out since corn is coming into season. It is really good! I love all the freshness that is going on in this dish. You get your sweetness from fresh corn, an earthiness from fresh dill, a citrus note from the fresh thyme, smokiness from the bacon, and heat from the chile pepper. It's just a really well rounded bowl of yumminess! LOL!! I'm posting the link for you. In the recipe I used more garlic, and used leeks instead of vidalia onions, and the store didn't have any red chile peppers so I grabbed a Serrano pepper, oh and I used the entire package of bacon.. Yes I did!!! LOL!

Fettuccini with Sweet Corn and Fresh Dill:
Here

Mexican Inspired Pasta and Meatballs with Tomatillo Beer Sauce

I got adapted this recipe from Rachael Ray's 365 No Repeats Cookbook. I've noticed with alot of her recipes you can't always figure out what it's going to be from her titles, so make sure when looking at a recipe you always read thru the ingredients and instructions to give you a better idea. I've also noticed her portion sizes are ginormous!! When I finally did read thru this recipe I thought it sounded yummy, so I made it and it was YUMMY!! It is definitely different than your regular spaghetti and meatballs, but in a great way!

Mexican Pasta and Meatballs with Tomatillo Beer Sauce:
Serves 4

1lb spaghetti
3TB olive oil (divided 1TB meatballs, 2TB sauce)
1lb ground pork
1/2c bread crumbs
1 egg
4TB chopped cilantro, divided 2TB for meatballs, 2TB for sauce)
1tsp allspice
3 green onions, finely chopped
2TB finely chopped fresh thyme ( about 6 sprigs worth)
a few dashes of hot sauce, (Tabasco, franks, etc..)
salt and pepper to taste
4 cloves garlic, minced
1 large yellow onion, finely chopped
2 jalapenos, seeded and chopped
1c Mexican beer (I used Modelo)
20 tomatillos, peeled washed and course chopped
1c manchego cheese (grated) if you can't find it Romano is a good substitute.

Preheat oven to 400°. Bring a large pot of heavily salted water to a boil, and cook your pasta until al dente, or according to the package directions. In a good size bowl mix your pork, egg, bread crumbs, 2TB cilantro, allspice, thyme, scallions, hot sauce, salt and pepper to taste and 1TB olive oil. Form into 2" balls and place on a nonstick baking sheet, bake for 15 minutes. While the meatballs are cooking make your sauce. In a large skillet put your 2TB olive oil over med-high heat. Add your onion, garlic and jalapeno. Saute for about 5 minutes until soft. Add in your beer and cook for another minute. Add in your tomatillos and cilantro and season with salt and pepper. Cook the sauce until it is saucy and all the tomatillos are tender about 10 minutes. To serve mix your sauce with your drained pasta, the cheese and toss. Top with the meatballs, and a little extra cheese.

Morrocan Spiced Vegetable Stew with Potato Pancakes

I like a nice hearty vegetarian meal sometimes. I think alot of people think of vegetarian meals as boring, or unsatisfying. WRONG! LOL! This is a super flavorful, hearty and filling dinner. It's actually 3 different recipes put together. I took what I liked about each of them and squished it into one recipe!! And that's that! I hope y'all will give this a try. It's an easy, affordable, flavorful, healthy delicious dinner!!

Moroccan Spiced Vegetable Stew with Potato Pancakes: Serves 4(large servings)

Veg Stew:
1TB olive oil
1c chopped onion
4 cloves garlic ( minced)
1 1/2 tsps grated orange peel
juice of 1/2 a lemon
2tsp cumin
1tsp curry powder
1/4-1/2tsp red pepper flakes
dash of cinnamon
1/4tsp coriander (optional)
salt and pepper to taste
12oz zucchini, diced about 1/2" pieces
1 28oz can diced tomatoes
1 can (15oz) chickpeas (garbanzo beans)drained and rinsed
15 kalamata olives, pitted and chopped
cilantro, chopped

Heat oil in a large saucepan over medium-high heat. Add your onion, and saute until tender about 5 minutes. Add in your orange zest,garlic and spices saute for about 1 minute. Stir in your lemon juice, tomatoes, zucchini. Bring to a boil, then reduce to simmer until the zucchini are tender(about 10 minutes). Add your chickpeas and olives, stir and simmer over low for at least 3 minutes. Sprinkle with cilantro and serve on the potato pancakes.

Potato Pancakes:
2lbs russet potatoes, peeled coarsely grated, and squeezed dry in a towel
1/3c grated onion
2TB flour
2TB oil (for frying)
non stick cooking spray
salt and pepper to taste

Mix the first 3 ingredients in a bowl. Season with salt and pepper. In a large nonstick skillet sprayed with cooking spray, heat the oil over med-high heat. Using a 1/3c measuring cup, put 3 pancakes in at a time. Flatten each one to about a 3" circle. Cook until the pancakes are brown up to about 5 minutes per side. Keep warm in the oven while you complete the rest of the batches. Serve with the stew.

Greek Nacho Bowls

Hmmmm, How would I describe this meal?? Basically it's like Moussaka meets nachos and then collides with tangy feta cheese, kalamata olives, and pepperoncini peppers. It was a bowl of amazing flavors. I got this from Rachael Ray's show, from like 2007 I think. I am going to post the link if you are interested. I adapted it, of course.... I added more garlic. I also increased the amount of the seasonings listed, I also tossed in some red pepper flakes and a splash of dry red wine as well. It was so good!! Serve with a Greek salad, and you are good to go!!


Greek Nacho Bowls:
Here