Dinner

Chicken Rice with Buttered Onions

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Classic Chicken and Rice with Melty Buttery Onions, making this dish to DIE FOR.  It’s simple food at its finest and you must make it.  Thanks to Deb Perlman of Smitten Kitchen, for re-posting this older recipe on her blog recently, giving it a much deserved spotlight.  https://smittenkitchen.com/2023/09/chicken-rice-with-buttered-onions/

Chicken Rice sounds boring.   It came into my feed, and I almost skipped over it.  Luckily, I was desperate for a quick and easy make ahead family friendly meal, and this checked all the boxes.  It was so incredibly satiating  I plan to make this pretty much all the time now.   I kind of want it three nights a week.

Another reason to fall in love here?  This tastes better the next day, and the days after that for a while.  I have eaten it for breakfast very happily… and then lunch.  I feel that nothing beats dinner in a big pot that can sit for hours and wait for a parade of eaters over several hours.

Chicken Rice with Buttered Onions

Print Recipe
Classic Chicken and Rice with melty buttered onions
Course dinner
Cuisine American
Keyword chicken and rice, chicken thighs.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 2-3 pounds chicken thighs, bone-in and skin on
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp olive oil
  • 3 Tbsp butter divided
  • 3-4 large yellow onions, diced into 1/2″ pieces
  • few sprigs of fresh thyme, leaves stripped
  • 1 1/2 cups uncooked white rice any variety
  • 1/4 cup white wine optional
  • 2 cups chicken broth and up to 1/4 cup more if needed

Instructions

  • Prepare the chicken: Arrange chicken skin side up on a plate and season generously on top with salt and freshly ground black pepper. We’ll get to the undersides in a minute.
  • Heat a large dutch oven or high sided saucepan over medium-high heat for one minute. Once the pan is very hot, add 1 tablespoon olive oil and 1 tablespoon butter, and heat them together for another full minute. Arrange chicken skin side down and cook until deeply brown underneath, about 4 to 5 minutes. [Don’t crowd the chicken; depending on the size of your pan, you might need to do this in two batches.] While it browns, season what is now the top side with additional salt and pepper. Once browned, flip the pieces over and brown on the second side, about another 3 to 4 minutes. Don’t skimp on the color, please. Transfer the chicken to a plate.
  • Prepare the buttered onions: Leave the pan on medium-high and add 2 tablespoons butter to fat and juices in it. Once melted, add the onions and season with 1 teaspoon kosher salt. Cook the onions for about 15 minutes total, or until golden throughout and darker brown at the edges, stirring every couple minutes. In the beginning, the onions are watery; once the water has cooked off and the onions begin to pick up color, I reduce the heat to medium for the remaining time. Carefully taste and season with more salt, if desired, and lots of freshly ground black pepper. Remove 1/2 cup of onions and set aside until the end.
  • Finish the chicken and rice: Add thyme and dried rice and cook with the onions for 1 minute. Add the wine, if using, and cook until it disappears, about 1 to 2 minutes. Scrape down the pan sides, pushing any dried rice and onions back to the bottom. Add the 2 cups of broth, and nestle the chicken thighs back into the rice, leaving the skin sides above the moisture. Bring the pan to a simmer then reduce to the lowest simmer and cover. Cook rice and chicken together for 25 minutes, or until rice is tender. If rice is not tender at 25 minutes, add remaining 1/4 cup broth and return to the heat for another 5 to 10 minute4s.
  • To finish and serve: Off heat, rest the dish for 5 to 10 minutes before serving. Scatter with reserved buttered onions and scoop it onto plates.
  • Do ahead: This keeps so well. I reheat it covered in an oven-safe dish at 350 degrees for 15 to 30 minutes, until the chicken is warm. To freeze, well, I’m just going to say it: I’ll pack it ingloriously in a freezer bag and press out the extra air. Defrost in the fridge for a day, if you have time, then rewarm as written above.

Notes

This recipe is taken straight from Smitten Kitchen, a recent re-post on her site gave this older amazing recipe a new spot-light, and I am SMITTEN.  This is SO GOOD.  Everyone will love it.  Make it tonight!  https://smittenkitchen.com/2023/09/chicken-rice-with-buttered-onions/
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Appetizers/Snacks

Ultimate Spinach Artichoke Dip

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The Best Spinach Artichoke Dip made with Yogurt and Fresh Spinach.  I’ve been happily testing and tweaking this one for a while now – just in time for the holidays!

With countless variations of this classic appetizer available, I present to you my favorite!  No oily surface from the mayo, added tang from greek yogurt, the health benefits of fresh spinach and no sour cream – this is the dip of your dreams!

I find chopped frozen spinach to be lost in most spinach artichoke dips, as if it’s simply an afterthought.  Fresh spinach is wilted and cooked down with shallots and garlic, making this a star ingredient in the dish.

Ultimate Spinach Artichoke Dip

Print Recipe
The Best Spinach Artichoke Dip with Fresh Spinach and yogurt
Course Appetizer
Cuisine American
Keyword dip, spinach artichoke dip
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

Ingredients

  • 2 Tbsp olive oil
  • 1 large shallot thinly sliced
  • 2 cloves garlic minced
  • 5 oz fresh spinach roughly chopped
  • 8 oz cream cheese softened to room temperature
  • 1/2 cup full fat greek yogurt
  • juice of 1/2 a lemon
  • 14 oz marinated artichoke hearts drained and chopped
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh cracked black pepper
  • 1/2 cup grated parmesan plus more for garnish
  • 1 1/2 cups whole milk mozzarella cheese divided
  • chopped fresh parsley for garnish

Instructions

  • Preheat oven to 350 degrees.
  • In a large skillet over medium heat, add the olive oil and cook the sliced shallot for a few minutes. When the shallot has softened, add the garlic, cook for one more minute and then add the chopped spinach, stirring until wilted. Remove from the heat and set aside.
  • Add the spinach mixture, softened cream cheese, Greek yogurt, lemon juice, chopped artichoke hearts, red pepper flakes, salt & pepper, parmesan cheese, and 3/4 cup shredded mozzarella cheese to a large mixing bowl. Stir until everything is well combined in a creamy mixture.
  • Transfer the dip to a 8-10 inch skillet or baking dish, and spread in an even layer. Top with remaining 3/4 a cup shredded mozzarella cheese. Bake at 350 degrees for 20-25 minutes or until the dip is bubbly and golden.
  • Garnish with grated parmesan, fresh chopped parsley, and red pepper flakes. Serve with veggies and pita or pretzel chips.
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Sweet

Melty Chocolate Brownies

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Dense and deeply chocolate delicious brownies – the ultimate brownie recipe is easy and quick, with no mixer required.  The buttery finish will blow your mind.

This recipe is taken directly from Half Baked Harvest, titled the crinkle top brownie.  I use a smaller pan than the original recipe to make a deeper brownie – the original is linked here  https://www.halfbakedharvest.com/crinkle-top-brownies/

Whipping the eggs with a whisk before incorporating them into the batter gives these brownies an undeniably unique texture that is both dense and light at the same time; almost fluffy with a crunchy top – hence, the “Crinkle Top” title used at Half Baked Harvest.  My favorite part is the buttery chocolate flavor.  It all comes together perfectly  –  this is truly a foolproof recipe.  

The last trick is saving some of the chocolate chips to incorporate at the very end before baking – giving a series boost of extra chocolatey delicsiousness!

Melty Chocolate Brownies

Print Recipe
Dense and deeply chocolate crinkle top brownies
Course Dessert
Cuisine American
Keyword brownies
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12

Ingredients

  • 2 sticks salted butter (1 cup) plus more for greasing the pan
  • 2 cups semi-sweet chocolate chips (divided) (divided)
  • 1 1/2 cups sugar
  • 1 Tbsp vanilla extract
  • 2 tsp instant coffee granules
  • 4 large eggs at room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • powdered sugar for dusting (optional)

Instructions

  • Preheat the oven to 350 degrees. Grease and line a 9x9 inch pan with parchment paper.
  • Set up a double boiler using a bowl over a pot of boiling water, and melt together the butter and 1 1/2 cups chocolate chips until melted and smooth. Alternatively, you can do this in the microwave (at 30 second intervals), but you need to be careful to not burn the chocolate. Stir in the sugar, vanilla, and instant coffee. Set aside to cool for a minute.
  • In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips.
  • Evenly spread the mixture into the prepared baking pan. Bake for 25-30 minutes or until the brownies are just set. Let cool (or not) and dust with powdered sugar. Enjoy!

Notes

These brownies come from Half Baked Harvest, linked here as the crinkle top brownies - in my opinion the ultimate brownie recipe: https://www.halfbakedharvest.com/crinkle-top-brownies/
 
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Dinner, Lunch

Winter Minestrone

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Veggie packed minestrone with Swiss chard, pesto and sausage.  This is twist on the Barefoot Contessa’s classic recipe, perfect for all winter long and easy to make ahead for a crowd.

This is a quietly profound recipe, that makes a regular appearance in our home.  It’s one of those recipes you can always rely on for a comforting healthy meal using whatever you have on hand – the sausage isn’t necessary, and often I just use pancetta or bacon to start the base.  Vegetables are all interchangeable, so make this your own, but don’t skip the pesto!  It’s the best little trick at the end.

Big flavor game changers include the pesto, but also a splash of white wine, and a parmesan rind that melts into the soup with a buttery texture.  

Minestrone is traditionally made with pasta, but I find it turns mushy as the soup sits, so if you aren’t eating this all at the time you make it, I suggest either not using it (I added potatoes to this version) or adding it when serving.  After all, the best part about this soup is it’s lasting quality as high end leftovers!

Winter Minestrone

Print Recipe
Minestrone with Swiss Chard, Sausage, Pesto and loads of veggies!
Course dinner, Lunch, Soup
Cuisine American, Italian
Keyword minestrone, soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8

Ingredients

  • 1-2 Tbsp Extra-virgin olive oil
  • 3/4 lb chicken or pork sausage, removed from casings
  • 1 onion, chopped
  • 4 medium carrots, chopped
  • 3 ribs of celery, chopped
  • 1 1/2 cups chopped butternut squash
  • 1 sprig fresh rosemary
  • 1 small bunch of fresh thyme
  • 4-5 cloves garlic, minced
  • 2 cups chopped Yukon gold or baby potatoes
  • kosher salt and black pepper
  • 1/2 cup dry white wine
  • 1 28 oz can diced tomatoes
  • 6-8 cups chicken stock
  • 1 bay leaf
  • 1 parmesan rind
  • 1 15 ounce can cannelleni beans, drained and rinsed
  • 2 cups chopped Swiss chard or spinach
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup pesto
  • 1/2 bunch fresh parsley leaves. chopped
  • 1 French baguette loaf
  • 2 Tbsp olive oil
  • parmesan to sprinkle on the bread

Instructions

  • Coat a large dutch oven with the 1-2 Tbsp olive oil. Add the sausage, crumbling and breaking up with a big spoon until fully cooked, and remove to a plate. Add the chopped onion, celery, carrots, and squash, sautéing until softened and lightly browned on the edges, about 7-8 minutes. Tie the thyme and rosemary into a bundle, and add it to the pot with the garlic and potatoes, stirring to combine with the other vegetables. Season with 1 tsp each of kosher salt and cracked black pepper.
  • Add the 1/2 cup wine to the pot to deglaze, and then the crushed tomatoes (with their juices), bay leaf and the chicken stock. Last, throw in the parmesan rind! Bring to a simmer uncovered for 25 -30 minutes, stirring occasionally.
  • When the vegetables are all fully cooked, add the beans, the cooked sausage, the chopped chard or spinach, the pesto, and the grated parmesan. Stir to combine, and finally add the parsley. Season to tase with additional salt and pepper as needed. Discard the bay leaf and herb sprigs.
  • To serve, preheat the broiler. Slice the baguette into 12 1 inch slices, and arrange in a single layer on a baking sheet. Coat each slice with olive oil, parmesan cheese, kosher salt and pepper, and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top. Finish with extra parmesan and parsley.

Notes

This is a recipe mash up of about six of my favorite versions, including the heavy weight with Tyler Florence's Hunter's Minestrone https://www.foodnetwork.com/recipes/tyler-florence/hunters-minestrone-recipe-1947500, and the ubiquitous Barefoot Contessa's Winter Minestrone https://barefootcontessa.com/recipes/winter-minestrone-garlic-bruschetta
This soup sits well as a leftover - make extra!
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Sweet

Chewy Ginger Oatmeal Molasses Cookies

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Perfectly spiced, salty and sweet, crispy on the edges and chewy in the center, these cookies are indulgent, and keep for DAYZ…

These cookies are a delicious find from Sarah at Broma Bakery, a favorite baking site I frequent.  The only changes I made were to swap coconut oil for the shortening (it felt right, and works exactly the same way for texture) and an added sprinkling of kosher salt to the top of the cookies before baking.  I believe in the changes, but the recipe credit goes all the way to BROMA https://bromabakery.com/ginger-oatmeal-molasses-cookies/

The texture of these cookies is enduring, and crave-worthy.  They keep their consistency for days, with the gooey centers staying tender, and the crunchy edges aging with grace.  One of the cool tricks here is to wet the flat bottom of a glass, dip it in water, then sugar, and squash the dough into bakable bliss.   It might be something to replicate going forward, with just about anything you eat.  Finish with a few extra sprinkles of kosher (or malden – go BIG!) salt and you have the ultimate salty sweetness sitch. 

Chewy Ginger Oatmeal Molasses Cookies

Print Recipe
perfectly salty and sweet the ultimate chewy ginger molasses cookies
Course Dessert, Snack
Cuisine American
Keyword ginger cookie, molasses cookie, oatmeal cookie
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 16

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 cup sugar + more (1/4 cup) for coating the cookies
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp cloves OR all spice
  • 1/4 tsp salt
  • 1/2 cup coconut oil melted
  • 1 egg
  • 1/4 cup molasses
  • 3/4 cup old fashioned oats
  • 1/2 tsp kosher salt to finish

Instructions

  • Preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
  • In a large mixing bowl, sift together the flour, granulated sugar, baking soda, ginger, cloves (or all spice), and salt. Make a well in the center of the dry ingredients and add the melted and cooled coconut oil and egg. Stir well. The dough will be crumbly. You’re doing it right.
  • Pour in the molasses and oats and stir everything together until combined.
  • Use a large cookie scoop to make large dough balls, placing them 3 inches apart on the prepared cookie sheet.
  • Now it’s time to flatten out the cookies. Grab two small bowls and fill one with water and one with granulated sugar. Take a flat bottomed glass, dipping the bottom of the glass in the water and then the sugar. Press the sugar coated bottom firmly into the dough ball to flatten it out, leaving behind a thick sugar coating on top of the cookie. This will give the cookies their signature crunch. Sprinkle with a few grains of kosher salt before baking.
  • Bake at 375°F until the edges are golden brown and the centers have puffed up, but are still raw in the middle, about 11 minutes.
  • Allow cookies to sit for 5 minutes before transferring to a cooling rack to cool. Enjoy!

Notes

This is a recipe from Broma Bakery, which has been changed slightly by using coconut oil in place of shortening, and adding a sprinkle of kosher salt at the end.  The recipe is amazing as it is - thanks Broma!  https://bromabakery.com/ginger-oatmeal-molasses-cookies/
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Appetizers/Snacks

Union Square Cafe Bar Nuts

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Addicting salty sweet and perfectly seasoned bar nuts.  The simplest recipe for easy entertaining this holiday season, that also makes a lovely hostess gift!

This is a legendary recipe that you likely have seen in many places – I think it is featured in at least three cookbooks that I own.  The ubiquitous Food52 Genius Recipe collection even showcases this beauty.  It’s simpler than any other recipe out there, and has stood the test of time.  Make these for the holidays, for your friends, and also just yourself.   Walestable will be offering these in mason jars for hostess gifts this holiday season…

Union Square Cafe Bar Nuts

Print Recipe
Addicting bar nuts with the perfect salty sweet balance and a touch of heat
Course Appetizer
Cuisine American
Keyword bar nuts, cockatil nuts
Cook Time 5 minutes
10 minutes
Total Time 15 minutes
Servings 10

Ingredients

  • 2½ cups Cashews and Pecans (combined) see note
  • 2 Tbsp chopped fresh rosemary
  • ½ tsp cayenne pepper
  • 2 tsp dark brown sugar
  • 1 tsp kosher salt
  • 1 Tbsp melted butter

Instructions

  • Preheat the oven to 350°F and set an oven rack in the middle position.
  • Line a baking sheet with aluminum foil for easy clean up. Place the nuts on the baking sheet and toast in oven until warm, fragrant and lightly golden, about 5 minutes. Keep a close eye on them, as nuts can burn quickly.
  • In a large bowl, combine the rosemary, cayenne pepper, brown sugar and butter. Add the warm, toasted nuts to the spiced butter and toss well. Add kosher salt and toss to coat thoroughly. Serve warm or let cool to room temperature. If not serving immediately, I like to let them cool on the baking sheet.

Notes

  •  These are perfectly adaptable for whatever nuts you prefer, but the traditional combination is 1/2 each of cashews and pecans.  If you make this with raw nuts, toast for at least 10 minutes instead of 5 - it's hard to find raw cashews, so I make the recipe based on regular.  
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Dinner, Lunch, Salad

Arugula and Shaved Brussels Sprout Salad with Parmesan and Pomegranate

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A hearty make ahead salad that is perfect for the holidays and all winter long!  Bacon, Parmesan and Pomegranate make this healthy salad feel special and decadent.

The giant stalks of Brussels sprouts at the Farmer’s Market inspired this salad last week – they are like cartoonish tree’s and beg to be purchased!  I used the food processor to thinly shave these, though you could use a mandolin or even a good sharp knife – the size of the shavings is totally based on your preference – I prefer them to be super thin, making them. more pliable and lettuce-like.  

The vinaigrette for this dish is a spin on my every day dressing, which combines shallots with apple cider vinegar, grainy or dijon mustard, olive oil and fresh thyme.  The acidic apple cider vinegar gives a slightly sweeter taste than the usual rice wine vinegar I use.

Arugula and Shaved Brussels Sprout Salad with Parmesan and Pomegranate

Print Recipe
A hearty fall salad full of flavor with parmesan and pomegranate
Course dinner, Lunch, Salad
Cuisine American
Keyword arugula salad, brussels sprouts, fall salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6

Equipment

  • Food Processor or Mandolin

Ingredients

  • 6 slices cooked bacon chopped
  • 3 cups shredded Brussels sprouts (about 1 lb)
  • 4 cups baby arugula or baby kale (one box)
  • 3/4 cup shaved parmesan cheese
  • 1/2 cup pomegranate arils
  • 1/2 cup pepitas optional

Cider and Shallot Vinaigrette

  • 1/3 cup apple cider vinegar
  • 1 shallot, minced
  • 1/2 tsp grainy dijon (or plain dijon) mustard
  • 2 Tbsp chopped fresh thyme leaves
  • kosher salt and black pep
  • 1/2 cup olive oil

Instructions

  • To Shave the Brussels Sprouts, wash and trim the woody ends off about 1 lb. of sprouts - slice them in a food processor or use a mandolin creating thin shavings.
  • To make the vinaigrette, finely mince the shallot, and place it in a small jar with the apple cider vinegar, allowing it to sit and macerate for about 20 minutes. Finish by mixing in the mustard, thyme, salt, pepper and olive oil.
  • To assemble the salad, mix the shaved sprouts with the arugula, tossing with the dressing. Finish with the shaved parmesan, pomegranate arils, chopped bacon, and pepitas. The dressing will keep in the fridge for at least a week.

Notes

This recipe was inspired by Half Baked Harvest's Shaved Brussels Sprout Salad with Candied Bacon - I've changed several things to reduce the sweetness, and balance out with more savory flavors - it's great either way! 
https://www.halfbakedharvest.com/brussels-sprout-candied-bacon-salad/
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Sweet

Old Fashioned Apple Crisp

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Absolutely the best apple crisp recipe from the Barefoot Contessa – the only version you’ll ever need!

Thanksgiving is a time for pie, but apple crisp has another very important seat at the table.  This recipe is flawless in its simplicity – easy to make with kids, can be done in advance, and is utterly delicious!  If you want to make it ahead, I would suggest assembling it and baking at the time you want to serve it.  

This recipe makes a large baking dish sized batch, but can also be divided into smaller portions – I love to bake it in smaller cast iron skillets, so you can choose what works for your crowd size.  

Old Fashioned Apple Crisp

Print Recipe
the best apple crisp recipe from the Barefoot Contessa
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12

Ingredients

  • 10-12 Macoun or Granny Smith apples
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 2 Tbsp freshly squeezed orange juice
  • 2 Tbsp freshly squeezed lemon juice
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp kosher salt

For the Topping

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 3/4 cup light brown sugar packed
  • 1/2 tsp kosher salt
  • 1 cup rolled oats
  • 1/2 pound cold unsalted butter diced

Instructions

  • Preheat the oven to 350 degrees. Butter a 9 by 13 baking dish, or two smaller cast iron skillets.
  • Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
  • To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. You can also use a pastry cutter to break everything up and combine. Scatter evenly over the apples.
  • Place the crisp on a sheet pan (lined with tinfoil for easier clean-up) and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

Notes

This recipe is the classic Barefoot Contessa's Old Fashioned Apple Crisp - it's the only recipe you'll ever need for this seasonal treat!  https://barefootcontessa.com/recipes/old-fashioned-apple-crisp
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Uncategorized

Dutch Oven Pot Roast with Cognac and Thyme

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Classic Pot Roast with Cognac and Thyme.  A slight variation of the Barefoot Contessa’s “Company Pot Roast” https://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe-1946134  This is a dish that reminds me of home, making it a perfect meal to serve at any of the upcoming holidays – even just a Tuesday night!

 

Pot Roast is a New England classic and it deserves a spotlight – much like beef stew, but almost a touch fancier.  It takes a little time, and the browning of the beef is key to the flavors, but the end result is completely worth the wait!

Pot roast has similarities to the upscaled French classic Boeff Bourguinon; with less stuffiness, and all the flavor of the slow roasted beef.  It’s classic Yankee cooking with root cellar vegetables and the ability to keep for days as leftovers – you can’t get more “yankee” than the ultimate thriftiness of delicious LEFTOVERS!

Dutch Oven Pot Roast with Cognac and Thyme

Print Recipe
Classic Pot Roast with Cognac and Thyme
Course dinner
Cuisine American
Keyword pot roast
Prep Time 25 minutes
Cook Time 3 hours
3 hours 25 minutes
Servings 6

Equipment

  • dutch oven

Ingredients

  • 1 4 to 5-pound prime boneless beef chuck roast, tied
  • Kosher salt and freshly ground black pepper
  • 3 Tbsp All-purpose flour
  • olive oil
  • 2 cups chopped carrots 4 carrots
  • 2 cups chopped yellow onions 2 onions
  • 2 cups chopped celery 4 stalks
  • 2 cups chopped leeks white and light green parts (2 to 4 leeks)
  • 5 large garlic cloves peeled and smashed
  • 2 cups good red wine I use Cabernet
  • 2 Tbsp Cognac or brandy you can substitute Marsala too
  • 1 28-ounce can crushed tomatoes I use San Marzano
  • 1 cup beef stock
  • 1 chicken bouillon cube
  • 4 branches fresh thyme
  • 2 branches fresh rosemary
  • 2 Tbsp chopped fresh parsley, to garnish

Instructions

  • Preheat the oven to 325 degrees F.
  • Pat the beef dry with a paper towel. Season the roast all over with 1 Tbsp kosher salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
  • Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, a little salt and pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, beef stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for a total of 3 hours, lowering the oven temperature to 250 degrees after the first hour. You want the sauce to maintain a simmer, but cook low and slow. I also flip the beef to ensure even soaking in the sauce, about half way through.
  • Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Taste for seasonings. Remove the strings from the roast, and tear the meat into large pieces - I try to shred it like you would with chicken, but in large bites. Return the beef to the sauce, and serve over polenta, mashed potatoes, or just on its own. Garnish with freshly chopped parsley.

Notes

This recipe is a slightly tweaked version of the Barefoot Contessa's Company Pot Roast, linked here - it's delicious and tastes like home!  https://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe-1946134
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Dinner

Spicy Lasagna Soup

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Hearty and full of flavor – lasagna in a soup!  This is a veggie filled one pot meal that will make EVERYONE happy. An easy one to please a crowd, and keep in mind for holiday guests.

There are hundreds of versions of Lasagna Soup out there, but this one is based mostly on another genius recipe from Tieghan Girard of Half Baked Harvest, https://www.halfbakedharvest.com/spicy-lasagna-soup/.  I changed it up quite a bit for our own taste.  It’s hearty and filling and tastes like you spent gobs of time when it really comes together in under 30 minutes.  I LOVED this.  My adjustments included the addition of carrots, spinach, and pesto, making no need for a salad on the side – just some good bread and you’ve got dinner!

Here’s my little video for how to make this!  https://www.tiktok.com/@walestable/video/7291079529844444459?_r=1&_t=8ghw0G2RjHH

The best part of this recipe is how adaptable it is – this one brings in a heat element that makes it special.  Between the pesto, the red pepper flakes and the nutty sharp provolone, you have a depth of incredibly delicious ingredients.  You can limit the spice factor by choosing sweet Italian sausage (or even ground chicken), and reducing or removing the red pepper flakes.  The flavors will still be amazing.

Shredded provolone isn’t always available in the grocery store, and honestly I try to avoid the fillers and stabilizers that are found in pre-shredded packaged cheese.  I encourage you to hit the deli counter for this one – grab a chunk of provolone (I chose sharp) about 1 inch thick and grate it yourself – it’s worth the effort and likely cheaper anyway.  

One more important note is that when you add the cooked pasta you want it to be VERY al dente, as it will continue to cook when added to the hot soup. If you are looking to make this ahead, I would keep the pasta completely separate and add when reheating.  

Spicy Lasagna Soup

Print Recipe
Hearty and full of flavor lasagna in a soup!

Ingredients

  • 2 Tbsp olive oil
  • 1 large yellow onion, chopped
  • 3 ribs celery, chopped
  • 3-4 carrots, thinly sliced
  • 6 cloves garlic, smashed and minced
  • 1 lb spicy or sweet Italian sausage you can use chicken sausage too
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 2 tsp dried thyme
  • 1/2 tsp red pepper flakes (to taste)
  • 6 Tbsp tomato paste
  • 1/2 cup dry white wine
  • 4 cups low sodium chicken broth
  • 1 28 oz can crushed tomatoes (I like San Marzano)
  • 1/2 cup whole milk or cream
  • 3-4 Tbsp prepared or homemade pesto
  • 3/4 cup provolone cheese, shredded
  • 1/2 cup grated parmesan
  • 8 oz cooked pasta of your choice - I used farfalle **AL DENTE!! This will continue to cook in the soup
  • 3 oz baby spinach, chopped
  • fresh oregano, basil, and parmesan for topping

Instructions

  • Heat the olive oil in a large dutch oven over high heat. Add the onion, carrots, and celery, and cook until the veggies are softened, about 5 minutes. Stir in the garlic and cook 1 minute longer.
  • Add the sausage, breaking it up into the veggies as it cooks. This will take about 7-8 minutes. Add the tomato paste, basil, oregano, thyme, and chili flakes and cook 5 minutes, then pour in the wine. Add the crushed tomatoes and broth. Season with salt and pepper to taste (I used 1/2 tsp of each at this stage). Cook 10-20 minutes until thickened slightly.
  • Stir in the milk or cream, and the pesto, and cook until warmed through, 10 minutes.
  • Add the cooked pasta to the pot with the two cheeses, and finally wilt the spinach in. Ladle the soup into bowls and serve topped with parmesan and fresh herbs. Enjoy!

Notes

This recipe is a riff on Half Baked Harvest's Spicy Lasagna Soup, linked here:   https://www.halfbakedharvest.com/spicy-lasagna-soup/
This is a flexible recipe - I swapped some of the veggies (carrots for red peppers) but you can make it work for your taste.  Same thing goes for the pasta - many lasagna soup recipes call for broken up lasagna noodles, but I find them to be too big for easy eating.  Farfalle made a great substitute but you could use any type.
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