Tag Archives: HEB

Braised Red Wine Pot Roast with Cheesy Potato Pierogis

Pot roast is notorious for being a family favorite.  It’s a hearty meal that taste like you’ve slaved over the stove all day, yet is easy to prepare while still being affordable for the working man and woman.  So basically, we like to have this meal often, especially as the weather cools down.  I love Fall and Winter.

Now, that being said, growing up and into my 20’s it was such the same, old-fashioned “pot roast”.  I am an advocate for the saying, “don’t fix what isn’t broken”, but I also like to change things up.  So THIS is a roast that has all of the same qualities as mentioned in my opening, BUT is spruced up just enough that it is absolutely wonderful for a holiday get together or dinner party!…plus, you can finish that bottle of red at dinner!  Did you see the potato pierogi’s instead of your typical cut russets??  Yes!!!  Doooo iitttt friends….

*Can be made in your slow-cooker, no problem!  If you would like to take an extra step, you can sear the meat (add to slow cooker), followed by sautéing the vegetables and scraping up the brown bits with the liquids while on a low boil.. Pour into your slow cooker, over the roast, add seasonings and cover on low for 7-8 hours.  High, 5-6.

**It can also be braised in a large covered pot (same directions) on your stove top on medium-low (simmer).

The Starting Lineup

  • 4-5 lb chuck roast, seasoned all over with kosher salt & ground pepper
  • 2 Tablespoon oil (i.e. canola, vegetable, olive)
  • 1 yellow onion, chopped
  • 2 carrots, sliced
  • 2 cups mushrooms (I prefer whole, but you can slice)
  • 5-6 cloves garlic, minced
  • 2 Tablespoon tomato paste
  • 1 cup beef or chicken stock (or broth)
  • 1 cup water
  • 2 cups dry red wine (i.e. cabernet)
  • 2 Tbsp butter, unsalted
  • 1 Bay leaf
  • Fresh thyme & rosemary, bundle/”Bouquet Garni”
  • Parmesan cheese, hand grated, garnish
  • Italian Flat Leaf Parsley, chopped, garnish
  • *To thicken sauce, if needed: 1 Tbsp cornstarch + 2 Tbsp milk (optional) per cup of juice, once removed from the oven.

Quick Pierogis

  • 1 package potato and cheese pierogis, frozen (12-16 count)
  • 1 cup cheddar cheese, grated

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Preheat your oven to 300 degrees Fahrenheit.

In an oven-safe Dutch Oven pot, heat to medium-high and add in the oil.  Sear all sides of your roast till browned on the outside (about 12-15 minutes).  Transfer roast to dish and set aside.

To that same pot, add in the onions, carrots, mushrooms and garlic, add a bit more oil if needed, cook down for 4-5 minutes.  Next, add in your tomato paste, broth, wine and water.  Bring to a boil while scraping up the brown bits on the bottom of your pot with a wooden spoon.  Soooo much flavor there!!

Turn off your burner, add back in the seared roast (plus any drippings from the dish it was resting on) along with the bay leaf, thyme & rosemary.  Cover and transfer to the oven for 2 1/2-3 hours.


When your roast has almost finished being fork tender, bring a large stock pot of salted water to a boil.  Add in your pierogis and cook to package directions/drain.

On a large serving platter, lay out the cooked, hot pierogis and top with the cheddar cheese (melts beautifully!).  Place your roast and veggies right in the center along with a couple ladles of the rich, beefy red wine gravy over top.  Sprinkle on the parsley and grate some fresh parmesan cheese over top.  Enjoy!!

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Brisket Burgers w/ Grilled Tequila Peach Slaw

Do you want to impress your dad this Father’s Day??  Then it’s a must that you try this sweet-heat burger that also has a hint of booze!  

Here in the south, peaches are a summertime staple and what better way to enjoy them then grilled, soaked in a sweet tequila bath and overtop a ground brisket burger that has a kick from fresh jalapenos…a true Texas delight!  Enjoy!🍔🌞

The Starting Lineup

Brisket Burger

I had my butcher mix me:

  • 1lb of ground chuck 
  • 1lb ground brisket
  • Kosher salt & pepper, outside of patties
  • Soft bakery hamburger rolls
  • Pepper jack cheese, slices

Grilled Tequila Peach Slaw

  • 4-5 ripe peaches
  • 1/2 stick butter, melted
  • 1 cup pineapple juice
  • 1/2 cup honey
  • 1/4 cup tequila anejo
  • 1/2 head of cabbage, shredded
  • 1/4 cup red onion, diced
  • 1 jalapeno, thinly sliced or diced
  • 1/4 cup fresh cilantro leaves
  • 1 tbsp apple cider vinegar
  • Salt & pepper, to taste 

Begin this summertime fave by firing up your grill!  Slice up and skewer the peaches before brushing the melted butter over top.

In a saucepan over medium heat, combine the pineapple juice and the honey.  Whisk together till smooth.  Bring to a simmer and let cook till slightly thickened, about 15 minutes and then remove from heat.
 

Now that your grill is hot and ready, grill your skewered peaches for just a few minutes.  Remove, chop up and add to the pineapple/honey syrup.  Pour the tequila over top and give a gentle toss.  Cover and let sit for about 10 minutes.

While the peaches are soaking, prep the veggies for the slaw. 

 

Combine all the ingredients for the slaw together, including the soaked peaches.  Toss, cover and refridgerate while you get the burgers ready. 


Prepare your meat into about 1/4lb patties (8 all together) and press your thumb slightly in the middle of each patty to prevent puffing up while grilling.  Sprinkle the outside liberally with kosher salt and pepper.  Now with the grill ready to go once again, add the beef/brisket patties and cook till desired doneness. *I prefer mine cooked about 5 minutes on the first side and then 3-4 minutes on the other, flip just once please ;).  Once you’ve flipped your burger, add the pepperjack cheese to each patty.  Cheese NEEDS to be melty-good here folks!
*I also like to split my hamburger buns, lightly spread mayonnaise on each cut side and place on the grill for a minute or two.  The mayo will caramelize over the flame leading to a nice crunch and less soggy burger!  Winning!! 

 

Chorizo Burgers

We just spent a great holiday weekend with our friends and family at our home on the lake..Heck!!  Even my husband was off for an entire 2 1/2 days in a row (that’s RARE for a railroader anytime, let alone a holiday weekend)!!

Naturally everyone gets a bit hungry after a few boat trips, brews and games of cornhole….and naturally, again, I like my food with a bit of heat to it!  So after scoring a deal at our local butcher on ground beef (love those fellas), I figured that good old fashioned burgers were in order!!  Ok..maybe “old fashioned” burgers WITH a twist!  It is me afterall….

The Starting Lineup

  • 2lbs ground chuck
  • 1lb Mexican chorizo (at least 12oz)
  • Kosher salt & pepper
  • Mexican bakery rolls (telera, bolillos)

Garnish

  • Roasted poblanos
  • Guacamole
  • Red onion, sliced
  • Tomato, sliced
  • 1 cup mayonnaise
  • Chipotle in Adobo (2 minced chipotles + 1 Tbsp adobo sauce)
  • Pepper Jack cheese, sliced    

When making these juicy and a lil bit spicy burgers, I like to start by making the Chipotle Mayo and getting the toppings ready.  If you’re making this for a get-together, it’s great to have everything ready so you can enjoy your company longer! 

The mayo is super simple at just two ingredients, but gives big impact to the finished burgers flavor!  In a small dish, simply add in the mayonnaise along with the minced hot peppers and sauce.  Stir to combine, cover with Saran wrap and place in the fridge till food time!  Next, we’ll give those veggies and cheese some attention.  Rinse and pat dry the vegetables and slice away…oh, the cheese too!  Place these in ziploc baggies in your fridge as well. *I like to loosely wrap my tomato slices in a paper towel before putting it in the baggy.  This absorbs some of the moisture..trust me, these burgers are juicy enough! 

     Now that the condiments are done we’ll mix this easy meat blend!  Just as simple as the Chipotle Mayo was to make, in a large bowl combine the chorizo with the ground chuck with your hands *Natures BEST kitchen tool!  Next shape into patties that are slightly larger than your rolls/buns *All burgers shrink just a bit once they’re on the heat source and you do NOT want hockey pucks! 😉  Place your patties onto a platter and liberally season each side with kosher salt & pepper.  That’s it!  No need for any random spice you find in your pantry please….A. you want to taste these delicious flavors and B. it will help create a nice crust.  Cover your platter with more Saran wrap and keep in the refridgerator until it’s time to eat! 

   *…Meanwhile your grill is getting ready…or hot skillet..so take the burgers out of the fridge to get to temp so they cook more evenly (about 20-30 minutes).

Ok, now cook these guys!  Normally, I like my burger on the rare’r side, but these have pork in them.  I’d say depending on your heat level (our grill at med-high) we grill them about 5-6 minutes per side, and remember to top with a couple slices of that cheese with a kick to it!  When finished, remove to a CLEAN platter and get ready to assemble!  *Cover with foil to keep warm if needed.
When everyone is drooling you know it’s time to get these Chorizo Burgers ready!  Cut your rolls in half horizontally (if needed..you’re welcome to toast them too) and spread a good amount of the Chipotle Mayo on the bottom half.  Next, place your Chorizo Burger with the melted pepper jack cheese on the bottom, followed by the roasted poblano, red onion & tomato slices.  Finally, give a good schmear of guacamole onto the top bun half and place onto your buger/veggies.   

 Grab a napkin or three because this is one seriously juicy and good-messy burger!!

Pork Chilé Verde 

Does everyone know that I just adore mexican food by now??  Yes, we eat this Latin culture’s goodies at least thrice weekly.  Salivating now.

What seems like a complicated, difficult and time-consuming dish, actually isn’t.  I prepped this meal in 30 minutes and then was free to walk away for hours.  HOURS my friends…all while my house took on the most heavenly aroma…

The Starting Lineup

  • 3-4 lb pork butt/shoulder
  • 1 1/2 lbs tomatillos 
  • 2 onions, chopped
  • 2 poblano peppers
  • 2 jalapeño peppers
  • 1/2 cup cilantro
  • 8 cloves garlic (divided 5/3)
  • 2 cups chicken stock
  • 2 Tbsp mexican oregano
  • 2 Tbsp cumin (divided 1/1)
  • Salt & Pepper
  • EVOO   

Alright, let’s rinse and prep those veggies!  Mince the garlic cloves, chop the onions….rinse and pat dry the hot peppers and husk and rinse the tomatillos (these are actually kind of ‘sticky’, just an fyi ;)) 

 Set your oven to broil and line a baking sheet with foil.  Cut each husked tomatillo in half horizontally.  Lay these cut-side DOWN onto the sheet, along with the poblanos, jalapeños and 5 of the garlic cloves (leave the skin ON the garlic here).  

 

^^^Watch closely while broiling.  Turn the peppers as needed, let ‘blister’ all over (the peppers are often done before the tomatillos).  Also, if needed, turn your sheet pan 180 degrees occasionally during the broiling period.^^^

When peppers are good and done, place in a paper lunch sack and close.  Allows to steam in bag for 10 minutes, while tomatillos finish broiling.

Onto the blender!  Add in the roasted tomatillos (skin and all), cilantro, roasted garlic (squeeze out of the papery skin), the roasted and steamed peppers (waxy skin removed), 1 tsp cumin and 1 tsp salt.  Blend!! 

  

Your verde sauce is now complete!  Easy right??!  We’ll keep this in the blender and set aside.

Ok, pork prepping time.  Chop up the two onions and mince the remaining 3 cloves garlic. 

 

With a sharp knife, carefully cut the pork into rough 1″x1″ cubes.  Season liberally with kosher salt & pepper and a bit of cumin.

Heat a large heavy bottomed pot with 2 Tbsp’s of EVOO to med-high heat.  Once hot, add in the pork (about 1/4 at a time, do not overcrowd).  Sear the pieces on each side for 1 minute and set aside. 

 Once the pork is finished searing, add the onion to that same pot.  As it starts “sweating” and releasing its juices, scrape up to those delicious brown bits from the bottom of your pan. *please use the proper utensils to not scratch your cookware.  Toss the seared pork back into the onion filled pot along with the minced garlic. 

 
Ok, we’re almost ready to walk away for a few hours…just a couple more steps!

Pour in the verde sauce you made just minutes ago…looking and smelling good, isn’t it?? 

 

Next, add in the 2 cups of chicken stock and the mexican oregano.  Stir.  

   Bring to a boil, reduce to a simmer and cover.  Let the Pork Chilé Verde simmer on low for at least 3 hours…the longer the better really!!

I like to serve ours with a dollop of sour cream, garnish of fresh cilantro and warm tortillas..enjoy!! 

 

Turkey, Brie & Apple Pockets

The options of fillings on these are limitless and trust me..I’ve tried a few, even breakfast.  However,…..nothinnggg that I’ve found and tried beats this one.  These are knock your socks off good!!  Did I just sound old there?? 😉

This is barely even considered ‘cooking’, besides the fact that you have to turn on your oven for 20minutes.  The great thing is no one will be the wiser.  This tastes like a picnic at the park or fancy bistro fare.   It’s kind of impressive.

The Starting Lineup

  • 2 cans crescent roll dough
  • 1/2 lb quality, deli turkey breast, thin slices
  • 8oz of Brie cheese, 8 thin slices
  • 1-2 apples, thin slices
  • 2 Tbsp spicy brown mustard
  • 2 Tbsp honey
  • 1 Tbsp cinnamon, plus more for dusting
  • 1 egg 

Preheat your oven to 375 degrees.  Line two baking sheets with parchment paper or lightly spray. With the first roll of crescent dough, which I have my husband open due to my irrational fear of them ‘popping’ open (hell, I’d even walk to a neighbor before I opened one of those alone), start taking the precut triangles apart. You will place 4 on each baking sheet.  However, first you must stretch them to literally double in size.  You can either gently pull and press with your fingertips or lightly flour and use a rolling pin or wine bottle.    Now with 4 dough triangles on each sheet, let’s cut them apples!  I have no rhyme or reason to how I cut them, but I just like them in thin slices.  I also prefer to leave the skins on.  Do what you wish..  After your apple(s) have been sliced, just toss in the spicy brown mustard, the honey and the cinnamon.  Mix well…these are weirdly delicious.  Like seriously..     While my apples are soaking up that sweet & tangy concoction, I slice the Brie cheese, thinly as well!   Assembly time!!!  Take 1-2 slices of your turkey (I’m sure any turkey would work here, but I honestly use our grocers REAL oven-roasted, sliced at a 1 or 2..it’s way, way better than Boars Head, etc even!) and lay lengthwise on your dough.  Follow that with 3-4 Apple slices and your Brie Cheese.       With your second can of crescent dough, do the same as above.  Carefully press or roll out till doubled. Make an egg wash with the 1 egg and a splash of water.  Beat together till lightly frothy. Lay each of the 8 extra dough triangles overtop your assembled “pockets”.  This is where you realize how great it is to thinly slice all of your ingredients.  Press each side together and crimp with a fork.  Do not worry AT ALL about it looking pretty, you know I like things rustic!  Also, if you have any tears on the top, you can always mend it with a bit of extra dough from the corners or just let that gooey Brie ooze right on out!  Brush the tops and crimped edges with the egg wash you just made.  This will make a beautiful golden crust and keep it slightly crisp.  Bake these for 12-15 minutes till beautifully browned!  They’re best served straight out of the oven or at room temperature…just be careful because that cheese is hot!  These are soooooo good!!! 

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