
Admittedly I was skeptical about trying this recipe, but it sounded so, so good. We picked up some smoked salmon for a steal from the discount meat bin at Woodman’s and I found the recipe when I was searching for ways to work smoked salmon in with pasta.
My shortcut? Vodka sauce from a little fresh Italian place nearby that sells fresh homemade sauces. I simply crumbled up the smoked salmon and sautéed it with olive oil and garlic before mixing it in with the vodka sauce. I served it over bucatini (thick, hollow spaghetti) and the flavor was shocking.
I’d never have imagined the smoked salmon and vodka sauce could possibly complement each other so well. The sweetness and saltiness played off each other to create such a complex, evolving flavor. It was absolutely sensational. I might try it with a jarred vodka sauce next time.
CONFESSION: My secret to my chili isn’t shortcut at all. In fact, it’s a gigantic pain, but it makes it so much better. I grind my own very lean meat.
From there it’s hard to say. My chili’s never really the same twice, though I follow the same steps. Brown the meat with plenty of onions and garlic and lots of Penzey’s chili powder, some cumin and chipotle pepper, and plenty of canned tomatoes. Add diced poblano peppers for spice and simmer on very low heat for several hours. I serve it with diced white onion, sour cream and shredded cheese and have been told more than once it’s the best around. I don’t know about that, but it’s good stuff.
But seriously, if you have the means, grind your own meat. We grind chicken, turkey and beef with our KitchenAid Food Grinder Attachment, and it really makes all the difference.
CONFESSION: To say my husband’s a little timid about cooking is an understatement. Still, occasionally he’s willing to tackle dinner, as long as he has VERY SPECIFIC INSTRUCTIONS. This is the email I sent him to make this delicious beef stew. You really can’t go wrong with this recipe, just season to taste (I season generously with garlic salt, pepper and random herbs).
About 8 hours later we had awesome stew!! Because of the cream soups, this version isn’t a very rich gravy but it’s tasty and full of flavor. Super easy!
Since I started teaching in August, my 10-hour days plus my teaching schedule have made dinners at home generally boring and certainly nothing worth posting. Lots of repeats of previous favorite meals, that sort of thing. But I’ve decided to begin harnessing what time I *do* have to begin cooking meals ahead of time. As a result, my Hamilton Beach Programmable Slow-Cooker has been getting quite the workout!!
This recipe was a gamble, and an exercise in clearing out a bottle of honey mustard from the fridge that was not really my favorite — too honey, not enough mustard. This was mostly eyeballed but it’s worth recording. The end result was unbelievable.
Ingredients:
Cook honey mustard, vinegar, garlic and sage in a saucepan ’til warm and combined. Toss onions in bottom of your slow cooker, and put thawed tenderloin on top. Add beef broth. Pour sauce over tenderloin. Cook for 6-8 hours on high or 3-4 hours on low.
Okay, here’s the caveat. If you have a newer model Rival Crock Pot, there’s no way you can cook this for 6-8 hours. They have redefined “high” and “low” and, well, it’s just sad. If you have one of these, Goodwill is always happy to receive your crock pot. Then you can get the Hamilton Beach Programmable Slow-Cooker, which ACTUALLY cooks things slowly (what a concept, right?!).
When it’s done, shred the meat with a fork and combine the meat with the sauce and onions. Great for sandwiches or served with Pillsbury Crescent Rolls.
All my cakes come from boxes. My spaghetti sauce isn't from scratch, and I think making my own pasta and bread (unless it comes from a mix…) is rarely worth the effort. I believe individually frozen chicken breasts and ready-made pie crusts are among the best inventions ever. Through these menus, recipes, tips and recommendations, I hope to show that the options for creative cooking are limitless, even when time and money are not.