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Ground Beef & Potato Bake

Ground Beef & Potato Bake

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Yield: 4

Essen Recipes

Similar to shepherd’s pie, this bake is perfect for making in advance and storing in the freezer for up to three months.

  • 1TBS pork lard (or any oil you prefer)
  • 1lb lean ground beef
  • 1onion
  • 2garlic cloves
  • 1cup heavy cream or milk
  • 1tsp thyme
  • 1tsp sage
  • salt, black pepper
  • 2handfuls spinach (optional)
  • 2tsp Worcestershire sauce
  • 7-9mushrooms (optional)
  • 4peeled potatoes
  • 4oz Gruyère cheese

Start by preheating your oven to 350°F.

Melt 1 TBS of pork lard (or heat the same amount of oil) in a large frying pan over a medium-high heat.

Add 1 lb of ground beef and break it up with a spatula or wooden spoon. Cook until browned.

Meanwhile, slice 1 onion into half-rings.

Push the beef onto one side of the pan, add the onions to the other side and cook, stirring occasionally, for about 5 minutes until tender.

Season beef with salt & pepper. Add 1 tsp sage. Mix beef and onions together. Add 2 cloves of minced garlic, 2 tsp Worcestershire sauce, mix.

Add mushrooms and stir. Cook for a few minutes until mushrooms lose water and start to brown.

Add spinach (optional) and mix, cook until wilted. Remove from heat.

Top with a layer of ¼-inch thick sliced potatoes. Season with salt & pepper and 1 tsp thyme. Top with shredded Gruyère cheese.

Top with another layer of potatoes. Season with salt & pepper and 1 tsp thyme.

Pour over 1 cup of cream and top with shredded Gruyère cheese.

Cover with foil.

Back at 350°F for 60 to 75 minutes, until potatoes are very tender.

Uncover and cook until golden brown, for about 10 minutes.

Remove. Let it rest for 5 to 10 minutes.

Serve.

Pork Cutlets, Francese

Pork Cutlets, Francese

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Yield: 4

Adapted from many

Pork Francese is a savory Italian American dish featuring tender thin pork cutlets dredged in flour and egg, pan-fried until golden, and simmered in a bright lemon, white wine, and butter sauce

Pork:

  • 1lb thin pork cutlets or cubed steaks

Breading:

  • ½cup flour
  • 2-3beaten eggs
  • salt and pepper

Sauce:

  • ½cup dry white wine
  • ½cup chicken broth
  • 1-2fresh lemons, juiced
  • 2-4TBS butter

Garnish:

  • Fresh parsley
  • lemon slices


Prep the pork:

Season your pork cutlets with salt and pepper. Place the flour in one shallow dish and the beaten eggs in another.

Coat and fry:

Dredge each piece of pork lightly in the flour, shake off extra, and dip into the egg mixture. Cook in a skillet with heated oil and butter over medium heat for 2 to 3 minutes per side until golden brown. Remove and set aside.

Make the sauce:

In the same pan, add white wine and chicken broth, scraping up any browned bits. Stir in the fresh lemon juice and let the liquid simmer and reduce slightly.

Simmer together:

Return the cooked pork cutlets to the pan, spooning the lemon-butter sauce over them, and simmer for 5 to 7 minutes until the pork is fully tender and flavorful.

Ground Beef Stir Fry

Ground Beef Stir Fry

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Yield: 4

Natasha’s Kitchen

This is a quick, one-pan, 20-minute ground beef stir fry that is loaded with fresh veggies and has the best sauce (which is super easy by the way!). Serve over rice or in lettuce cups for low carb option and you’ll essentially have a copycat of lettuce wraps you’d get from takeout!
Prep: 10 Cook: 10

For the ground beef stir fry:

  • 1lb 80-20 ground beef
  • 2medium zucchinis, sliced
  • 8oz brown mushrooms or baby Bella, sliced
  • 1carrot julienned
  • chives or green onions, optional for garnish

For the sauce:

  • 3TBS soy sauce
  • 3TBS BBQ sauce, original, sweet or smoky
  • 2TBS real maple syrup
  • 2garlic cloves, grated or minced
  • 1tsp ginger, grated, or use 1 cube frozen ginger, or ¼ tsp ground ginger
  • 1TBS sesame oil


Mix the sauce:

In a small bowl or measuring cup, combine all of the sauce ingredients and set aside

Brown the Beef :

Set a large skillet or Wok over medium/high heat and add 1 TBS oil. Add beef and sauté, breaking it up with a spatula for about 5 minutes or until fully cooked through and lightly browned to build flavor. Transfer the beef to a separate bowl, keeping any oil in the pan.

Sauté the veggies:

In the same skillet, add a little bit of oil if you don’t have enough reserved from the ground beef and add all of your veggies, sautéing and stirring frequently, for 2-3 minutes or until zucchini is half done and crunchy. Don’t overcook them because they’ll still be cooking a little more with the sauce and you don’t want them to get mushy.

Add the ground beef and sauce:

Add the cooked ground beef back to the pan then add the sauce and stir to combine. Cook, stir occasionally for about two minutes or until fragrant. This gives the garlic and ginger a chance to cook lightly. Zucchini should be crisp-tender.

Season to taste with salt and pepper and remove from heat. Serve over freshly cooked rice or in lettuce cups. Garnish with chives if desired.

Storage tips:

Allow the stir fry to cool before packing into an airtight container. Store in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge overnight.

To reheat, place stir fry in a hot frying pan and sauté until warmed through or use the microwave to reheat.

Curried Chicken Breasts with Mushrooms

Curried Chicken Breasts with Mushrooms

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Yield: 2

Scott Nowell

Gayle used to make something like this, but the recipe is long lost. This is my replacement.

  • 2TBS butter
  • 2TBS olive oil, divided
  • 2chicken breasts (boneless skinless)
  • kosher salt & black pepper
  • 1tsp curry powder
  • 8oz cremini mushrooms, sliced
  • ½yellow onion, diced
  • 2cloves garlic, minced
  • ½cup white wine
  • 1cup chicken broth

Preheat oven to 375°F.

Mushrooms:

Heat 2 TBS of butter and 1 TBS of olive oil in a skillet over medium heat.

Add the mushrooms, onions and a pinch of salt to skillet. Sauté until browned, about 6-8 minutes. When nearly done, add garlic and stir for 20-30 seconds. Remove from heat.

Chicken:

Pound chicken to less than ½-inch thick.

Spread the butter and oil from the skillet in a casserole dish. Add additional butter and oil if desired.

Season the chicken with salt, pepper and curry powder on both sides. Place chicken in casserole.

Top the chicken with sauteed mushrooms and onions.

Add the white wine around the chicken and cover casserole.

Bake covered for about 20 minutes. Remove cover, bake for an additional 10-15 minutes, until temperature in thickest part of breast is 165°F.

Serve with rice or pasta.

Chicken Kiev

Chicken Kiev

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Yield: 4

Jean-Pierre

This is a classic dish originating from Eastern Europe, featuring a juicy chicken breast filled with aromatic garlic and herb butter and coated with a crispy breadcrumb crust. Traditionally, this dish is served with buttery mashed potatoes to catch the butter oozing out as you cut each breast in half, making it a hearty and delicious meal.

  • ½lb unsalted butter
  • 2tsp fresh tarragon, chopped
  • 1TBS fresh parsley, chopped
  • 2TBS garlic, chopped
  • salt and cracked black pepper to taste
  • 4large chicken breasts
  • 1cup AP flour
  • 2whole eggs
  • 2cups seasoned panko breadcrumbs (see below)
  • 2cups cooking oil (such as avocado or vegetable oil)

Create the compound butter:

Mix the butter with tarragon, parsley, garlic, salt, and cracked black pepper in a bowl until well combined. Roll the butter mixture into small logs using plastic wrap, ensuring they are tightly wrapped, and place them in the fridge to harden.

Preheated Oven to 375°F.

Prep chicken:

Meanwhile, prepare the chicken breasts by making a pocket in each breast from the side, being careful not to cut through to the other side. Insert a cold log of the prepared compound butter into each pocket, ensuring it is fully enclosed within the chicken. If necessary, secure the opening with a toothpick.

Next, coat each stuffed chicken breast in flour, ensuring it is fully covered. Dip each floured chicken breast into the beaten eggs and then into the seasoned panko breadcrumbs, pressing the breadcrumbs onto the chicken to ensure they adhere well.

Fry:

Heat the cooking oil in a frying pan over medium-high heat until it reaches 365°F. Fry each chicken breast until golden-brown on all sides, then transfer them to a baking sheet lined with parchment paper or a silicone mat.

Bake:

Bake in a preheated oven for about 15 minutes or until the internal temperature reaches 160°F. Let them rest for about 5 minutes and serve sliced in half, over buttery mashed potatoes, allowing the melted butter to drizzle over the chicken and potatoes.

Enjoy your delicious homemade Chicken Kiev!

Pro-tips:

The secret to perfect chicken Kiev:

Now, let’s talk pro tips. The trick to ensuring the melted butter stays firmly sealed inside the chicken breast is partially freezing the chicken. Yes, you heard that right. After stuffing the chicken breast with that herbed garlic butter, wrap it up and give it a brief stint in the freezer. This helps the butter firm up, making it less likely to leak out during the frying process.

But that’s not all. Another essential tip is to make sure your oil is hot enough—around 365°F. This allows the chicken to get that beautiful golden-brown crust without overcooking the meat inside. And if you’re worried about the butter escaping, don’t hesitate to use a toothpick to seal any small openings.

Bonus pro-tip: Achieving the Perfect Crust

For that crispy, golden-brown crust, you want to use a combination of regular breadcrumbs and panko breadcrumbs. The panko adds extra crunch, while the regular breadcrumbs help create a uniform coating. Make sure to season your breadcrumbs with a pinch of salt and pepper to enhance the flavor.

And here’s a little bonus tip:

When you dredge the chicken in flour, don’t forget to shake off the excess. This ensures the egg wash adheres evenly, giving you that perfect crumbed chicken.

For the seasoned panko breadcrumbs:

  • 2cups of panko
  • 1TBS herbs de Provence
  • 2TBS parmesan grated
  • saltand pepper to taste
Breakfast Egg Casserole

Breakfast Egg Casserole

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Yield: 6 to 12

https://twohealthykitchens.com/farmers-market-overnight-breakfast-egg-casserole/

Loaded with bountiful veggies, this delicious egg bake has been winning raves for years and years! It’s great for holiday brunches or make-ahead breakfasts. And, since this egg casserole is made without bread, it’s even gluten free, too!
Prep: 20 Cook: 70

  • 1lb sweet Italian turkey sausage
  • 1½cups diced sweet onion (from about half a large onion)
  • 8oz fresh sliced mushrooms
  • 2cloves garlic, minced
  • 2cups frozen or rehydrated shredded hash brown potatoes
  • 2cups sharp cheddar cheese, shredded, divided
  • 1cup diced green pepper (from for about 1 small-medium pepper)
  • 2-3plum tomatoes, seeded and diced (to equal about 1 – 1¼ cups)
  • ½cup chopped green onions (from about 6 onions)
  • 12eggs
  • 1¾cup milk
  • 1½tsp dried parsley
  • 1tsp kosher salt
  • 1tsp dried basil
  • ¼tsp black pepper

In a large non-stick skillet over medium heat, cook sausage, onions, mushrooms, and garlic until sausage is no longer pink and mushrooms have given off some of their liquid, for about 10 minutes. Throughout cooking, stir to crumble sausage and break up mushrooms. (You can leave the mushrooms in larger slices or break them into almost unnoticeable little pieces as you crumble the sausage.) Drain the liquid.

In a 9×13 pan coated with cooking spray, layer potatoes (there is no need to thaw them), sausage mixture, 1 cup cheese, green peppers, tomatoes, and green onions.

In a medium bowl, combine eggs, milk, parsley, salt, basil, and pepper. Whisk thoroughly to combine, then add remaining 1 cup of cheese and whisk again. Pour egg mixture evenly over other ingredients in baking pan. Cover with plastic wrap and refrigerate overnight. (Alternately, you can bake this casserole immediately.)

In the morning, preheat the oven to 375°F.

Bake casserole, uncovered, for about 60-70 minutes, or until egg in middle is just set and edges are lightly golden brown.

Remove it from oven and allow it to cool for 10 minutes before cutting and serving.

Notes make-ahead options:

If you need to start on this recipe even earlier than the evening before your brunch, you can cook the sausage, onions, mushrooms, and garlic earlier in the day or a day ahead and chop the green peppers and green onions. Refrigerate the sausage mixture and the chopped peppers and onions in separate containers until assembling the casserole.

After the casserole is baked, you can refrigerate leftovers and reheat individual portions in the microwave for quick breakfasts all week.

This also freezes wonderfully. Pre-portion leftovers, wrap each portion individually in plastic, and store in a zipper container in the freezer. Microwave on several layers of paper towel to reheat as needed. After being frozen, the veggies let off water when reheated, but this casserole is still surprisingly terrific, so don’t let that liquid worry you.

For Breakfasts on the Go (Or Snacks and Dinners on Busy Evenings): Nestle re-warmed slices of the casserole into a tortilla for a wrap.

Breakfast for Dinner: You can make this in the morning and refrigerate until baking or prep it in the afternoon and then cook it immediately, for a fun “breakfast for dinner” option.

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Pasta, Creamy Angel Hair with Shrimp & Broccoli

Pasta, Creamy Angel Hair with Shrimp & Broccoli

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Yield: 2 Servings

Scott Nowell

A simple pasta dish with lots of room for variation. With a flavor profile like creamy shrimp scampi, you could use other pastas, proteins, and vegetables to soot your mood.

  • oz broccoli florets
  • 12lb raw shrimp, shelled and deveined
  • 6oz angel hair pasta
  • 4TBS olive oil, divided
  • 2TBS butter
  • 1TBS garlic, minced
  • 6oz heavy cream
  • 1TBS parsley, chopped
  • Kosher salt & pepper

Heat 4 quarts of water in a large pan. When water boils, add a strong TBS of Kosher salt.

Broccoli/vegetable:

Add broccoli to salted water and boil until just tender, for about 2 minutes. Using a sieve or spider, transfer the broccoli to a medium bowl. Add some cold water to stop cooking and then drain broccoli.

Pasta:

Add the angel hair or other pasta to the boiling water and cook until just al dente. Reserve 1 cup of pasta water. Drain the pasta.

Final:

Return the pan to the heat and reduce the heat to medium. Add 2 TBS olive oil, 2 TBS butter, shrimp and garlic to pan. Sauté for 2 minutes and return the pasta to the pan. Add the broccoli and cream to the pan. Mix well and add some reserved pasta water if the sauce is too thick. The pasta should not be too dry.

Season to taste with salt and pepper. Remove to a serving bowl and garnish with parsley.

Moo Shu Chicken with Homemade Pancakes!

Moo Shu Chicken with Homemade Pancakes!

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Yield: 4 Servings

Woks of Life

Ready for a great Moo-Shu chicken recipe that’s higher quality than takeout? This is how we used to make it in our family restaurant—a rapidly disappearing flavorful version of the dish.

Chicken and marinade:

  • 8oz chicken breast, (sliced in thin strips)
  • 1TBS water
  • 1tsp cornstarch
  • 1tsp oil
  • ½tsp sesame oil
  • 1pinch of ground white pepper

For the rest of the dish:

  • 3TBS oil (divided)
  • 2large eggs (beaten)
  • 2TBS hot water
  • 1TBS hoisin sauce (plus extra for spreading on the pancakes)
  • 1TBS oyster sauce
  • 1tsp light soy sauce
  • ½tsp sesame oil
  • 2cloves of garlic (minced)
  • 3cups of napa cabbage (shredded)
  • 5dried shiitake mushrooms (soaked and sliced, about ½ cup)
  • 1TBS dried wood ear mushrooms (soaked and roughly chopped, about ½ cup)
  • ½cup bamboo shoots (soaked and julienned)
  • ¼cup dried lily flowers (soaked and ends removed)
  • 1TBS Shaoxing wine
  • 2scallions (split and sliced into 2-inch pieces)
  • Mandarin pancakes

Mix the sliced chicken and marinade ingredients in a bowl until well-incorporated and set aside for 15 minutes.

Pour 1 TBS oil into a heated frying pan and pour in the beaten eggs to make an omelet. Transfer to a cutting board and cut the egg omelet into thin strips. Set aside. Combine the hot water, 1 TBS hoisin sauce, 1 TBS oyster sauce, 1 tsp light soy sauce, and ½ tsp sesame oil in a bowl. Stir until well-combined and set aside.

Heat another TBS of oil in your wok or large skillet until it’s almost smoking and add the chicken. Lightly sear on all sides until about 80% done and remove from the wok. Set aside.

Add an additional TBS of oil to the wok and turn the heat up to high. Stir in the garlic, followed immediately by the cabbage, shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily flowers. Give everything a good stir for 1 minute. Add the Shaoxing wine and stir-fry for another 20 seconds.

Next, add the sauce mixture, cooked chicken, and egg strips. The pan should be hot enough so that there is little or no residual liquid left at the bottom of the pan. Toss in the scallions and serve with the pancakes and extra hoisin sauce!

Mandarin Pancakes

Yield: 12 7-inch Pancakes

Woks of Life

Ready for a great Moo Shu chicken recipe that’s higher quality than takeout? This is how we used to make it in our family restaurant—a rapidly disappearing flavorful version of the dish.

  • 1½cups flour
  • ⅛tsp salt
  • ⅔cup boiling water
  • 1tsp oil

Prepare mandarin pancakes:

Mix the flour and salt in a heatproof bowl. Pour the boiling hot water into the flour mixture and use chopsticks or a spatula to mix until a dough ball forms. Once it is cool enough to handle, knead the dough for 8 minutes until smooth, adding flour if the dough is too sticky. Cover with plastic and allow the dough to rest at room temperature for at least 1 hour.

Roll the dough into a cylinder and cut into 12 equal pieces. Form each piece into a dough ball, then flatten them out into a small disc about 2 inches in diameter. Lightly brush 6 of the discs with oil, ensuring the sides of the discs are also brushed with oil. Layer the remaining 6 discs over the 6 oiled discs so you have 6 pieces, each comprised of 2 discs.

Use a rolling pin to roll the discs into 7-inch circles, flipping the pancakes frequently so both dough discs are rolled into the same size.

Heat a wok or frying pan over medium low heat and place one pancake into the pan. After 30 to 45 seconds, you should see air pockets begin to form between the two pancakes. Flip the pancake; it should be white with just a couple of faint brown patches. Any more than that, and they are overcooked. After another 30 seconds, the air pockets should be large enough to separate the two pancakes. Remove the pancake to a plate and let it cool for another 30 seconds. Now carefully pull apart the two pancakes at the seams. Place finished pancakes onto a plate and cover with a warm kitchen towel. Repeat until all pancakes are done.

The pancakes can be reheated in a steamer for about a minute when ready to serve. They also keep in the freezer for up to 3 weeks if you decide to make a larger batch.

Vegetables, Garlic and Mixed

Vegetables, Garlic and Mixed

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Yield: 4-6

Cook! Stacey Cook

Prep:

6 cloves of garlic, minced

7 oz cabbage, bite sized pieces

6 oz broccoli, bite sized pieces

4 oz kale, rough chopped

Cook:

Heat skillet over medium high heat, when hot add

1 TBS oil, add

Minced garlic, stir, add

3/8 tsp salt

1 pinch sugar, add

Prepared vegetables, stir fry for about 1 minute, add

2 tsp rice wine, mix for 20 seconds, add

1/4 cup chicken broth, cover for 30 seconds, remove cover and toss a few times.

Serve

Beef and Napa Cabbage

Beef and Napa Cabbage

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Yield: 4 to 6

Cook! Stacey Cook

A delicious beef and Napa cabbage stir-fry using a simple marinade.

3 slices of ginger

3 cloves of garlic, minced

2 stalks of green onion, 2-inch sections, white/green separated.

15 oz napa cabbage, upper half cut off and set aside, lower half cut in half lengthwise and then cut diagonally in 2-inch sections

Marinate:

8 oz beef, tri-tip, sliced ⅛-inch across the grain.

1 tsp soy sauce

¼ tsp dark soy sauce

½ tsp oyster sauce

2 tsp water

1 pinch of sugar

½ tsp baking soda

4 tsp cornstarch, mix evenly, add

2 tsp oil

½ tsp sesame oil, mix

Slurry:

⅓ cup water

1 tsp cornstarch

Cook:

Heat skillet over medium high heat. Add

1 TBS oil, when hot add

¼ tsp sugar

½ tsp salt, immediately add stem part of Napa cabbage, and stir fry for 1 minute, then add leaf part. Stir fry for another 45 seconds and remove it to plate. Add

1 TBS oil, when hot add

ginger slices and let sizzle briefly. Add

marinated beef, spread out to single layer and pan-fry until the bottom is golden brown. Add white part of scallion and let it sizzle in the oil briefly. Flip beef over and add

minced garlic. Stir fry until other side of beef is brown then add

1 tsp rice wine, then stir fry beef until 70% cooked. Add

2 tsp soy sauce

½ tsp dark soy sauce, stir fry until coated evenly. Add

slurry. BTB and stir to thicken.

Return Napa cabbage to pan, add

¼ tsp black pepper and toss to mix.

Serve with rice.