In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside.
Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes.
Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. Bring to a boil, cover and reduce heat to simmer 1 1/2 to 2 hours or until beef is fork tender.
To thicken gravy, combine cornstarch with 1/3 cup cold water. Pour into the beef a little at a time while stirring until it reaches desired consistency.
Taste and season with salt and pepper. Discard bay leaf and serve over cooked egg noodles.
You can also do this in a crock-pot. Cook on low for 6-8 hours.
1 lb Italian sausage, casings removed and crumbled
2 cloves garlic, minced
8 oz of your favorite mushrooms, sliced or coarsely chopped
1 cup dry white wine
3/4 cup heavy cream
1/2 tsp red pepper flakes
Kosher salt and fresh-ground pepper, to taste
1/4 cup fresh parsley, finely chopped
1/2 cup Parmesan cheese, grated
Minced parsley and grated Parmesan, for serving
Cook pasta according to package instructions for al dente, in heavily salted water. Reserve 1 cup of the pasta water when draining. Don’t rinse the pasta.
While the pasta is cooking, heat a large saute pan over med/high heat and add olive oil.
Add sausage and cook until browned and cooked through, 10-12 minutes.
Add garlic and cook 1 minute, then add the mushrooms, stirring well. Continue to cook about 5 minutes, stirring frequently so the garlic doesn’t burn.
Add the white wine and cook until reduced by half, about 5 minutes.
Add cream and about 1/2 cup of the reserved pasta water (you can add more if needed as it cooks). Stir in the red pepper flakes, salt, pepper, parsley, and Parmesan. Cook until the sauce has thickened, adding more pasta water if needed.
Add the cooked pasta and toss well.
Top with a sprinkle of parsley and Parmesan to serve.
In a large skillet, cook ground beef over medium heat until browned. Add garlic, onion, oregano, parsley, black pepper, chili powder, salt, and taco seasoning. Stir well to combine and cook for 2-3 minutes.
Add black beans and black olives to the skillet and stir to combine.
Spread 1/4 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
Take one tortilla and spoon 1/2 cup of beef filling into the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Pour remaining enchilada sauce over the top of the rolled tortillas.
Sprinkle cheddar cheese over the top of the enchiladas.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Divide the sausage into 6 even portions. Flatten each portion into a thin patty. Place 1 hard-boiled egg in the middle of each patty and wrap sausage around eggs, sealing all sides. Set aside.
Preheat the air fryer to 390 degrees F.
Place flour in a small bowl, beaten eggs in another small bowl, and bread crumbs on a plate. Dip each sausage-wrapped egg into flour, then dip into beaten egg, letting the excess drip off. Roll in bread crumbs and place on a plate. Let them rest for a few minutes, to dry out.
Spray the air fryer basket with cooking spray. Arrange eggs in the basket in a single layer without overcrowding; cook in batches if necessary. Cook in the preheated air fryer for 12 minutes, turning eggs over halfway through. Repeat with remaining eggs.
For the Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Kosher salt and fresh-ground pepper, to taste
1 teaspoon finely chopped fresh parsley
1 1/4 cup half-and-half
1 tablespoon Dijon mustard
In a small saucepan over medium-low heat, melt the butter.
Whisk in the flour; cook for about 1 minute, whisking constantly, until smooth and bubbling.
Add the salt and pepper, then add 1 cup of half-and-half a little at a time. Continue whisking until thickened, adding more half-and-half until the desired consistency is reached.
Add the mustard and parsley and whisk until combined.
Remove the yolks to a medium bowl after slicing the eggs in half lengthwise. Chop 4 white halves finely.
Mash the yolks and add in mayonnaise, sour cream, mustard, lemon juice, Worcestershire sauce, soy sauce and pepper and mix to combine. Add in chopped egg whites, bacon, cheese and chives and mix to combine.
Spoon 1 heaping tbsp of yolk mixture into the 24 white halves.
2 heads romaine lettuce, inner leaves only, washed and carefully dried, large leaves torn into smaller pieces, smaller leaves left intact
Adjust oven rack to middle position and preheat oven to 375°. In a small bowl, combine 3 tablespoons olive oil with minced garlic and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. Reserve pressed garlic separately. Add bread cubes to garlic oil and toss to coat.
Add 2 tablespoons Parmesan cheese, toss again, and season to taste with salt and pepper. Transfer to a rimmed baking sheet. Bake until croutons are pale golden brown and crisp, about 15 minutes. Remove from oven and toss with 2 more tablespoons Parmesan. Allow to cool.
While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender or in the bottom of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup extra-virgin olive oil. Season to taste generously with salt and pepper.
To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half of remaining cheese and three-quarters of croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons.
Cilantro, lime wedges and sliced onion, for serving
In a large enameled cast-iron casserole, heat the oil. Add the onion, garlic, cumin and coriander. Cook over moderately high heat until the onion is softened. Add the stock, tomato puree, oregano and bay leaves; bring to a boil. Add the chicken, cover partially and simmer until cooked, 35 to 40 minutes.
Remove the chicken from the sauce and shred the meat and remove the skin. Return the meat to the sauce and simmer for 10 minutes.
Heat your tortillas to a slight char over a gas flame or on a grill.
Discard the bay leaves and oregano sprig. Stir in the vinegar and season with salt and pepper. Serve with cilantro, lime and onion.
Remove the membrane on the bone side of your ribs. Start by running the handle of a spoon under the membrane at the thinner side of the ribs. Pull the membrane up until you can pull it with your fingers. Use a paper towel and pull the membrane towards the other end of the ribs until it pulls completely off. You may need to repeat the process if it didn’t come off in one section.
On a large rimmed sheet pan, soak the ribs in the apple cider vinegar for 30 minutes.
Pat the ribs dry with paper towels and place the ribs on a large rimmed baking sheet. Spread the mustard on both side of the ribs until they are completely covered. Set aside.
Mix the dry rub ingredients together. Sprinkle the rub on both sides of ribs, completely covering the entire rack. Pat lightly so the rub will stick to the surface. Loosely cover with plastic wrap and place in the refrigerator for 2 hours.
When you are ready to grill, take the ribs out of the refrigerator to warm to room temperature. In the meantime, heat your pellet grill to 225°.
Once the smoker is up to temperature, place the ribs, bone side down, directly on grate. Smoke for 2 hours.
In a spray bottle, add 1/4 cup apple juice and 1/4 cup water. Spritz the ribs every 30 minutes with the apple juice/water mixture.
After 2 hours, remove the ribs to a heavy-duty foil sheet. Mix together 2 Tbsp. barbecue sauce and the remaining apple juice and pour it over the ribs. Seal the foil around the ribs so that the liquid cannot escape and return the foil packet of ribs to the smoker. Continue to smoke for 2 hours at the same temperature.
Once the 2 hours are up, carefully remove the ribs from the foil and place the rack back on the grate. Brush with barbecue sauce.
Continue to cook for 1 hour. At this point, the internal temperature should be 145° and the ribs are safe to eat.
However, to get all off the bone ribs, continue to cook on the smoker until the internal temperature reaches 202°F. Depending on your grill, another 1-2 hours.
Remove the ribs, cover and let rest for 10 minutes before serving.
