Monday, February 23, 2015

Pressure Cooker Bolognese

Yield: about 4 1/2 cups Total Time: 1 hour 25 minutes
1 tablespoon olive oil
1 tablespoon butter
4 ounces chopped pancetta
1 diced onion
1 peeled and diced carrot
1 diced celery stalk
2 minced garlic cloves
3/4 pound ground beef
3/4 pound ground pork
1/4 cup tomato paste
1/2 cup red wine
1 1/2 cups chicken stock
1 cup milk
2 bay leaves
2 tablespoons heavy cream
1 pound cooked pappardelle past
Parmesan Cheese
Olive Oil

Use Electric Pressure Cooker.  Medium heat, or Sauté

Warm 1 tablespoon olive oil and 1 tablespoon butter. 
Add 4 ounces chopped pancetta and cook, stirring often, until starting to crisp, about 10 minutes. 
Add diced onion, peeled and diced carrot, diced celery stalk, and  minced garlic cloves and cook until onion is soft, 8 to 10 minutes. 
Add ground beef and ground pork and cook, stirring often, until meat is fully cooked, 8 to 10 minutes. 
Carefully lift insert out of pressure cooker with a potholder and pour everything into a mesh strainer set over a bowl. 
Return meat mixture to pressure cooker insert and discard fat. 
Season with salt and pepper to taste. 
Stir in tomato paste and let cook about 2 minutes. 
Pour in red wine and cook until reduced by half. 
Stir in chicken stock, milk, and bay leaves. 
Close lid, set pressure to high, and set timer to 10 minutes (it will take about 5 minutes for the pressure to build before cooking automatically begins). 
Let pressure release naturally (about 15 minutes). 
Stir in heavy cream and continue cooking, stirring often with lid off until sauce is thick, 10 to 15 minutes more. 
Season to taste with salt and pepper. 
Serve with pappardelle pasta. 
Garnish with grated Parmesan and 1tbsp olive oil.

Thursday, February 12, 2015

Taco Casserole


Servings: 7-9

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can refried beans
2 cups monterey jack cheese, divided (or mixed cheddar, jack etc.)
1 cup salsa (I prefer mild, but if you would like to kick it up a notch, go for it)
2 green onions, chopped
1 (2 1/3 ounce) can sliced black olives
1 tomato, chopped
2 cups corn chips (coarsely crushed or chopped)


1 Brown ground beef and drain.
2 Add taco seasoning and cook according to package directions, adding proper amount of water.
3 Put corn chips on bottom of 8x8" dish.
4 Cook refried beans on stove until hot.
5 Add 1 cup cheese and 1 cup salsa. Stir until combined.
6 Pour beans over corn chips in dish.
7 Add beef to top of beans.
8 Sprinkle remaining cheese over top.
9 Sprinkle green onions and black olives over cheese.
10 Bake in a 375 degree oven until the cheese is sufficiently melted.
11 Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.

Cheesy Smoked Sausage & Potato Casserole


3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage
1/8 teaspoon paprika


Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch “half moon” cuts.
Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown. 
Put cooked & diced potatoes in 2 quart casserole. 
Add cooked meat and give it a gentle toss. 
Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
Bake in preheated 350°F oven for 35-45 minutes.