Tag: Sauce

Veggie Mac & Cheese
Dinner · Recipes

Veggie Mac & Cheese

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Veggie Mac & Cheese

One of my favorite dishes since childhood is Mac & Cheese, but now that I’m an adult I like adding a variety of veggies. That’s why this Veggie Mac & Cheese recipe is so great! This dish is packed full of deep rich flavors and will please the entire family. You can have this as a side dish or as the main course for a comforting family meal. This dish takes a little bit work and time, so it may be best to make this one on the weekend especially if you have a lot of after work/school activities throughout the week. This dish also reheats well thus making it a hit for leftovers!

This dish works best with fresh ingredients as opposed to frozen. If you were to use frozen vegetables it could make this dish a little on the soggy side. The style of noodles that I like to use gives this dish a nice bite and a fun appearance, but you may use any style of noodle that you are accustomed to. The key is not over cooking your noodles so they don’t turn to mush while baking. This dish has such a robust flavor and is nice and rich with all of the veggies and the cheese sauce. Now, I hope you enjoy this recipe as much as my family does!

Veggie Mac & Cheese

VEGGIE MAC & CHEESE

Ingredients:

  • 1 pkg (16 oz) Cellentani Pasta, cooked al dente
  • 2 Tbsp olive oil
  • 1 pint Sangria medley tomatoes
  • 1 pkg (12 oz) pkg baby spinach
  • 1 pkg mushrooms, chopped
  • 1 medium sweet onion, chopped
  • 3 garlic cloves, minced
  • 6 Tbsp butter
  • 6 Tbsp flour
  • 2 1/2 cups chicken stock (I like Better Than Bouillon Base)
  • 2 1/2 cups whole milk
  • 1 pkg (16 oz) mozzarella cheese, cubed
  • 3/4 cup Italian Panko breadcrumbs
  • Parmesan cheese, grated for garnish
  • Parsley, chopped for garnish

Directions:

  • Preheat oven to 375 degree F.
  • Prepare a large and deep baking dish with cooking spray to avoid sticking. Set aside.
  • In a large stock pot boil noodles, drain and set aside.
  • In a large sauce pan add tomatoes to hot pan to blister and burst. Once most of the tomatoes have burst add onions and garlic; cook until onions are soft. Add spinach to wilt. Remove to a bowl and set aside.
  • Add mushrooms to saucepan and brown. Once browned remove and add to tomato mixture; set aside.
  • Add butter to pan and melt. Once melted add flour and whisk until mixed well and flour smell has cooked off. Slowly add milk while whisking. Slowly add stock while whisking. Cook for roughly 10 minutes or until thick and bubbly.
  • Remove from heat and add cheese; whisk until melted and incorporated.
  • Add veggies and noodles to sauce. Stir well to mix throughout.
  • Add to prepared baking dish. Top with panko and remaining olive oil.
  • Bake uncovered for 25 to 30 minutes or until browned and bubbly.
  • Remove from oven and allow to cool for about 10 minutes before serving.
  • Before serving top with parsley and Parmesan cheese.
  • Enjoy!
Steakhouse Pork Medallions with Strawberry Bacon Sauce
Dinner · Recipes

Steakhouse Pork Medallions with Strawberry Bacon Sauce

enbrookshireLeave a comment
Steakhouse Pork Medallions with Strawberry Bacon Sauce

This was an instant hit at our house for a delicious dinner. This is an easy 30 minute meal that is sure to please the whole family. Weeknight meals are slowly becoming a specialty of mine as we navigate school, work and after school activity schedules. Since we have a busy weekly schedule I want fast, easy and delicious meals that I know my whole family will enjoy. Plus having time in the kitchen after a stressful workday can be therapeutic for the soul. Last night I decided to make a fast sauce for our pork tenderloin. The sauce was fragrant, tasty and not to mention ridiculously easy! It also gave some depth to the whole dish by stepping up the pork. I am happy to share this quick and easy recipe and as always, I hope you enjoy it as much as we did!

Steakhouse Pork Medallions with Strawberry Bacon Sauce

STEAKHOUSE PORK MEDALLIONS WITH STRAWBERRY BACON SAUCE

Ingredients:

  • Steakhouse seasoned pork tenderloin (baked or grilled per packaging)
  • A bundle of asparagus (baked or grilled to preference)
  • Long grain rice (cooked to package directions)
  • 1/2 carton Strawberries; hulled and diced
  • 1 shallot, diced
  • 6 strips of bacon, chopped
  • 1/2 cup balsamic vinegar
  • 1 Tbsp honey
  • Dash of white pepper

Directions:

  • Start by cooking the tenderloin per directions on the package or however you prefer your tenderloin.
  • Prep asparagus and rice according your preference as well.
  • When the meal is cooking prep and make sauce as follows.
  • Cook bacon on medium heat until just under crispy; drain off grease and return to hot pan.
  • Add shallot and cook for 1 minute. Add strawberries and cook for 1 minute.
  • Add balsamic vinegar, honey and white pepper. Allow to simmer for 5 to 6 minutes, or until strong vinegar smell is gone.
  • Once the tenderloin has cooked and been allowed to rest, cut into medallions and serve with sauce over the top. Rice and asparagus can be plated on the side.
  • Enjoy!
Korean Beef Meatballs With A Side of Rice
Dinner · Recipes

Korean Beef Meatballs With A Side of Rice

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Korean Beef Meatballs and Rice

One of my goals was to try new things this year and this is one of my favorite new recipes! This recipe is easy, fun, delicious and not to mention…BEAUTIFUL! This recipe has it all…it’s fresh, saucy and full of robust flavors. This recipe even passed the toddler test….that’s right, my three year old cleans her plate when this is on the menu.

This recipe cooks up pretty fast and it uses two of my handiest kitchen appliances; the instant pot and air fryer. As a working mom, these two appliances really come in handy when it’s been a long day and everyone is tired and hungry. You can pretty much guarantee that the air fryer and instant pot are being used at least two times a week in our house. For this recipe I use the instant pot as a rice cooker and the air fryer to cook the meatballs. You could just as easily make this meal without both of these appliances by using the stovetop and oven.

This recipe is perfect for those that like to try new foods and flavors. My husband always says, “you eat with your eyes first”, so I strive for perfect plating when I present meals. This is one of those meals that doesn’t take to much fuss to plate as it is always a beautiful dish! Ingredients are important here to get all of those great flavors. I have also found that most of the ingredients can be found in your kitchen without having to buy up a ton of one off ingredients. That makes it a budget friendly meal as well! Now, I hope you enjoy this recipe as much our family does and don’t forget, if you try it out let me know!

KOREAN BEEF MEATBALLS WITH RICE

Ingredients:

  • 1/2 bag of frozen meatballs
  • 1/4 tsp fresh ground ginger
  • 3 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup light brown sugar
  • 1 Tbsp Sriracha Sauce
  • 1 Tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 Tbsp cornstarch
  • 1 Tbsp water
  • Cucumber, slices into thin rounds
  • Peanuts, chopped (for garnish)
  • Sesame seeds, lightly toasted (for garnish)
  • Green onion, for garnish

Directions:

  • Make rice in instant pot according to instant rice cooking directions.
  • Once instant pot is performing the natural release, add meatballs to air fryer and cook for 8 to 10 minutes at 350 degree’s F.
  • While meatballs are cooking, in a medium sauce pan combine ginger, garlic, soy sauce, water, brown sugar, Sriracha,vinegar and sesame oil. Bring to a simmer. Mix together cornstarch and tbsp of water and add to sauce.
  • Reduce heat to low and allow to simmer for 8 to 10 minutes.
  • Add meatballs to sauce.
  • To plate; add rice topped with meatballs, drizzle with sauce and top with a sprinkle of sesame seeds, green onion and peanuts.
  • Add thinly sliced cucumber in the side of dish.
  • Enjoy!