Wednesday, March 11, 2009
Pasta ala Marlboro Man (from Pioneer Woman)
You've gotta go to her post. I simply cannot do it justice. I made a half batch and we had enough left over for a generous lunch. The only changes I made were simmering the meat for an hour covered instead of just 30 min. (My window of free time was during the boys' naptime which was slightly earlier in the day than the proper time would have been to be cooking this, but it came out really well anyhow.)
Friday, March 6, 2009
Goopy Burgers
1 1/2 lbs. ground beef
1 1/2 c. chopped onion
1/3 c. chopped green pepper
1 1/2 tspn. vinegar
1 can tomato soup
1 tspn. salt
1 tspn. dry mustard
1/2 tspn. thyme
Brown, drain, mix, simmer 20 minutes uncovered.
These are basically homemade sloppy joes. Matt's Granny made them for him as a kid. One of his favorites. I serve on fresh HEB kaiser rolls with tots on the side.
1 1/2 c. chopped onion
1/3 c. chopped green pepper
1 1/2 tspn. vinegar
1 can tomato soup
1 tspn. salt
1 tspn. dry mustard
1/2 tspn. thyme
Brown, drain, mix, simmer 20 minutes uncovered.
These are basically homemade sloppy joes. Matt's Granny made them for him as a kid. One of his favorites. I serve on fresh HEB kaiser rolls with tots on the side.
Monday, March 2, 2009
Buffalo Wings
This is our new go-to wing recipe.
Ingredients
12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt
Directions
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees F.
Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
Ingredients
12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt
Directions
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees F.
Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
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