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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.

Fish and Almost Chips

Fish and Almost Chips

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Yield: 4

Adapted from: WaPo

A gentle riff on British deep-fried fish and chips, the fish and potatoes are broiled instead of fried. But before you put them in the oven, you’ll marinate them in a pungent mixture of shallots (thinly sliced), garlic (minced or finely grated), chives (minced), oil, vinegar, lemon, salt and pepper.

  • nonstick cooking spray
  • 1½lb large red-skinned potatoes, sliced ¼-inch thick
  • water, as needed
  • 4medium shallots, thinly sliced
  • 3cloves garlic, minced or finely grated, divided
  • 3TBS minced fresh chives, divided
  • ¼cup plus 2 TBS extra-virgin olive oil, divided
  • fine salt
  • freshly ground black pepper
  • 46-oz cod fillets, ¾-inch thick
  • finely grated zest and juice of ½ lemon (3 TBS)
  • 2TBS white wine vinegar
  • 2tsp fresh thyme leaves
  • coarsely chopped fresh flat-leaf parsley leaves, for serving


Prep:

Position an oven rack 6 inches from the broiler element, preheat to 425°F. Line a half sheet pan with a double layer of foil, then grease it with cooking spray.

In a large microwave-safe bowl, combine the potatoes with a few TBS of water. Cover and microwave on HIGH for 8 minutes, or until almost tender, repositioning them halfway through for even cooking.

Carefully drain the water from the bowl, then transfer the potatoes to the prepared sheet pan. Add the shallots, ¼ cup of the oil, half of the chives and about one clove of the garlic, tossing to evenly combine. Season lightly with salt and pepper. Roast for 15 minutes, or until the potatoes have fully softened and started to brown. Remove from the oven and set aside.

Broil:

Preheat the broiler to HIGH.

While the potatoes are in the oven, wipe out the bowl used for the potatoes. To the bowl, add the cod, 2 TBS of olive oil, 2 TBS of vinegar, 2 cloves of garlic, zest and juice of half a lemon, and gently toss to evenly coat. Let the fish marinate until the oven has preheated to broil.

When the broiler is ready, place the fish on top of the potatoes and pour about half of the marinade over the fillets. Return the pan to the oven and broil for about 5 minutes, or to your desired degree of doneness. Some of the potatoes will brown and crisp at the edges, rotate the pan from front to back if they begin to burn.

Remove the sheet pan from the oven and top the fish and potatoes with the thyme, parsley and the remaining chives. Serve right away.

Smothered Chicken with Onion Gravy

Smothered Chicken with Onion Gravy

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Plus Mashed Potatoes & Garlicky Green Beans

Yield: 2

Hello Fresh

Season a pair of chicken cutlets with garlic and rosemary, seared to perfection in a hot pan, then drape them in a rich, velvety onion gravy. On the side are buttery sour cream mashed potatoes with even more of that luscious, savory gravy, and garlicky roasted green beans. After this meal, the rest of the evening should be …well, gravy! Cook: 35 – 45

  • 12oz potatoes
  • 3TBS sour cream
  • 1oz beef stock concentrate
  • 6oz green beans
  • 1tsp garlic powder
  • ½tsp dried rosemary
  • 1TBS flour
  • 12oz chicken cutlets
  • 1onion
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim green beans if necessary. Halve, peel, and finely dice half the onion.

Cook potatoes:

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup potato cooking liquid, then drain.

Return potatoes to pot. Add sour cream and 2 TBS butter, mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired. Cover and set aside until ready to serve.

Roast green beans

While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

Cover with foil to keep warm until ready to serve.

Season & Cook Chicken:

Pat chicken dry with paper towels, place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with the rosemary, remaining garlic powder, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 5- to 7 minutes per side.

Turn off heat, transfer to a plate and cover with foil to keep warm. Wipe out pan and let cool slightly.

Make gravy:

Melt 1 TBS butter in pan used for chicken over medium-low heat. Add diced onion, cook, stirring, until softened, 2- to 3-minutes.

Sprinkle onion with flour, stir until coated. Whisk in ½ cup water and stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 2- to 3-minutes.

Tip: If gravy seems too thick, stir in another splash of water.

Serve:

Divide chicken, mashed potatoes, and green beans between plates. Spoon onion gravy over chicken and mashed potatoes. Serve.

Hamburger Soup

Hamburger Soup

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Yield: 4

Scott Nowell

Adjust all ingredients and quantities to suit.
Note: Gayle thinks I put too much cumin. I couldn’t tell. Now reduced to 1 tsp. I inadvertently left out all of the tomatoes. I guess they really are optional.

Update: 1 tsp of cumin, used mild fire roasted tomatoes and regular diced tomatoes. Excellent!

  • 1TBS olive oil
  • 1medium onion diced
  • 2stalks celery diced
  • 1lb ground beef
  • 3cloves garlic minced
  • 1quart beef stock or broth
  • 1tsp cumin
  • 1tsp chili powder
  • 1tsp oregano, dried
  • 1lb potatoes, peeled and diced
  • 14oz canned diced tomatoes, with juice
  • 110 oz can fire roasted tomatoes with chilies (optional)
  • 1cup corn, frozen or fresh
  • 1cup green beans, frozen or fresh
  • 1cup peas, frozen or fresh
  • 1cup pearl onions
  • Salt and pepper to taste

In a 4 qt or larger soup pot, over medium heat, heat 1 TBS of olive oil until hot.

Add the onion and celery and sauté to soften, but don’t brown. Add garlic and stir for 20 seconds. Add ground beef and cook until browned and mostly cooked through.

Add 1 quart of beef stock, 1 tsp cumin, 1 tsp chili powder and 1 tsp oregano and mix in.

Add diced potatoes and bring to a boil. Cook for about 10 minutes until nearly done.

Add tomatoes, corn, green beans, pearl onions. Bring to a simmer and cook for 10 minutes or until potatoes are done.  Add peas, mix. Season to taste and serve.

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Salmon À l’Orange

Salmon À l’Orange

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with Creamy Mashed Potatoes & Mixed Greens Almond Salad

Yield: 2

Adapted from: Hello Fresh

Salmon à l’orange a luxurious meal from the comfort of your very own kitchen—in 40 minutes, no less. There’s pan-seared salmon glazed in a savory-sweet, thyme-flecked orange sauce, creamy mashed potatoes, and a mixed greens salad bursting with juicy orange segments, pickled shallot, and almonds.
Prep: 10 Cook: 40

  • 12oz potatoes
  • ¼oz thyme
  • 10oz salmon
  • 1orange
  • 1½TBS sour cream
  • 1oz apricot jam
  • 1oz seafood stock concentrate
  • 2½tsp red wine vinegar
  • salt & pepper
  • sugar
  • olive oil
  • cooking oil
  • butter

Salad:

  • 1shallot
  • 2oz mixed greens
  • 2½tsp red wine vinegar
  • ½oz sliced almonds
  • 2tsp Dijon mustard


Cook potatoes:

Wash and dry produce.

Dice potatoes into ½-inch pieces.

Tip: For a smoother texture, peel potatoes first.

Place the potatoes in a large pot with a few thyme sprigs (you’ll use the rest in Step 3) and enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes.

Remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Keep covered off heat until ready to mash.

Cook salmon:

Meanwhile, pat salmon dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin side down. Cook until skin is crisp, and fish is almost cooked through, 5- to 7 minutes. Flip and cook until cooked through, 1- to 2-minutes more. Turn off heat. Transfer to a plate. (Keep empty pan handy for sauce step.)

Prep shallot for salad:

While salmon cooks, halve, peel, and thinly slice half the shallot. Toss sliced shallot in a small bowl with half the vinegar (you’ll use the rest in the next step), 1 tsp sugar, and a big pinch of salt and pepper.

Prep & mix:

Strip thyme leaves from the remaining sprigs until you have 1 tsp, roughly chopped leaves.

Zest orange until you have 1 tsp. Halve orange, squeeze juice from one orange half into a separate small bowl.

Peel remaining orange half, dice into ½-inch pieces (only for salad).

To bowl with orange juice, stir in jam, stock concentrate, half the orange zest, and 2½ tsp vinegar.

Make sauce:

Add chopped thyme to pan used for salmon over medium heat and cook until fragrant, 30 seconds.

Stir in orange juice mixture and bring to a simmer. Cook until thickened, 2- to 3 minutes.

Stir in 1 TBS butter until it is melted and emulsifies the sauce. Turn off heat.

Mash potatoes:

Heat pot with drained potatoes over medium-low heat. Mash with sour cream and 1 TBS butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.

Stir in a drizzle of oil and season with salt and pepper.

Keep covered off heat until ready to serve.

For Salad:
In a large bowl, combine shallot pickling liquid, mustard, remaining orange zest, a large drizzle of olive oil, and a pinch of salt and pepper. Toss with mixed greens, pickled shallot, diced orange, and almonds. Season with salt and pepper.

Finish & serve:

Divide salmon, salad (if using), and mashed potatoes between plates. Spoon sauce over salmon and serve.

Beef and Mozzarella Dip Sandwich

Beef and Mozzarella Dip Sandwich

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with caramelized onions and fries

Yield: 2

Adapted from: Home Chef

I had high hopes for this sandwich and it came out rather good. Next time I’ll try not to over toast the rolls and maybe cook the fries a few minutes less. I also skipped the dip.
Cook: 30 to 40

  • 2russet potatoes
  • 10oz steak strips
  • 2French rolls
  • 1onion
  • 2oz shredded mozzarella
  • 4tsp Better Than Bouillon beef flavor demi-glace concentrate
  • ⅓oz butter
  • salt & pepper
  • olive oil


Prep:

Turn the oven on to 450°F. Let it preheat for at least 10 minutes.

Prepare two baking sheets with foil and cooking spray.


Roast the fries:

Cut potatoes into ¼” fries and pat dry.

Place fries on one prepared baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Spread into a single layer.

Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.

While the fries roast, continue recipe.


Prepare the ingredients:

Halve and peel onion. Thinly slice.

Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper.


Cook the onions and steak strips:

Place a large non-stick pan over medium heat and add 1 TBS olive oil.

Add onions to hot pan. Stir occasionally until browned, 6-8 minutes.

Add steak strips. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145°F, 4-6 minutes.

Remove from burner. Let the steak rest for at least 3 minutes.


Toast rolls and assemble sandwiches:

Halve rolls, if necessary. Brush cut-sides with 2 tsp olive oil.

Place rolls directly on oven rack, cut side up, in hot oven and bake until lightly toasted, 2-3 minutes.

Carefully remove it from the oven. Place toasted bottom rolls, cut side up, on second prepared baking sheet, setting aside top rolls. Top evenly with steak strips, then cheese.

Bake in hot oven until cheese is melted, 2-3 minutes.

While sandwiches toast, continue recipe.


Make dip and finish dish:

Combine butter and remaining mushroom seasoning in a microwave-safe bowl. Microwave uncovered until butter is melted, 20-30 seconds.

Stir in demi-glace and ¼ cup water. Microwave again uncovered until warm, 30-60 seconds.

Carefully remove it from microwave.

Plate dish as pictured, topping bottom roll with toasted top roll and serving dip on the side for sandwich. Bon appétit!

Tuscan Rosemary Chicken

Tuscan Rosemary Chicken

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with Parmesan Potatoes & Broccoli

Yield: 2

Adapted from: Dinnerly

Crispy parmesan potatoes served with juicy rosemary chicken and charred broccoli.
Cook: 30 to 40

  • 12oz potatoes
  • ¼oz fresh rosemary
  • 8oz broccoli
  • 10oz boneless, skinless chicken breast
  • 1oz Better than Bouillon, chicken
  • ¾oz parmesan
  • 2tsp garlic
  • salt & pepper
  • olive oil
  • butter

Start potatoes:

Preheat oven to 450°F with a rack in the lower third. Scrub potatoes, quarter, then cut into ½-inch wedges. Transfer potatoes to one half of a rimmed baking sheet. Toss with 1 TBS oil and a generous pinch each of salt and pepper. Roast on lower oven rack until just tender, about 15 minutes (no need to flip).

Prep ingredients:

Meanwhile, pick and finely chop 2 tsp rosemary leaves. Finely chop 2 tsp garlic. In a small bowl, combine rosemary, half of the chopped garlic, and 2 tsp oil, set aside for step 4.

Cut broccoli into 1-inch florets. Finely grate Parmesan. Pat chicken dry, then pound to ½-inch thickness, season with salt and pepper.

Roast veggies:

Once tender, flip the potatoes and sprinkle all over with Parmesan. Transfer broccoli to the open side of baking sheet, then drizzle with 1 TBS oil, season with a generous pinch each of salt and pepper. Roast on lower oven rack until broccoli is tender and potatoes are crisp, 10–12 minutes.

Cook chicken:

While the veggies roast, rub garlic-rosemary mixture all over chicken. Heat 2 tsp oil in a medium skillet over medium-high. Add chicken and cook until golden-brown and cooked through, 3–4 minutes per side. Transfer to plates and cover to keep warm.

Make pan sauce & serve:

Drain all but 1 tsp oil from skillet. Add the remaining garlic and cook over medium-high heat until sizzling, about 30 seconds. Add better than bouillon and ¼ cup water, simmer until slightly reduced, about 3 minutes. Stir in 1 TBS butter. Serve chicken with Parmesan potatoes and broccoli alongside. Spoon pan sauce over top. Enjoy!

Seared Steak & Ranch Butter

Seared Steak & Ranch Butter

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with BBQ-Spiced Potatoes and Broccoli

Yield: 2

Adapted from: Dinnerly

Creamy, tangy, and oniony sauce made by combining ranch seasoning with softened butter. It creates the perfect sauce for these seared steaks and roasted BBQ-spiced potatoes.
Cook: 20 to 30

  • 12oz potatoes
  • 8oz broccoli
  • 2scallions
  • 1tsp ranch seasoning
  • 1tsp BBQ spice blend
  • 10oz sirloin steak
  • salt & pepper
  • 1tsp cooking oil
  • butter


Prep ingredients:

Preheat oven to 450°F with a rack in the center. Scrub potatoes, then cut into ¾-inch pieces. Cut broccoli into florets and wash. Trim ends from scallions and thinly slice, keeping dark greens separate. Set aside 3 TBS butter to soften at room temperature until steps 4 and 5.

Roast potatoes:

On a rimmed baking sheet, toss potatoes and broccoli with 1 TBS oil and a pinch each of salt and pepper. Roast on the center oven rack until tender and golden-brown, tossing halfway through cooking time, about 30 minutes.

Cook steaks:

Pat steaks dry and season all over with salt and pepper. Heat 2 tsp oil in a large skillet over medium-high. Add steaks, cook until well browned and medium-rare, 3–4 minutes per side (or longer for desired doneness). Transfer to a cutting board to rest.

Make ranch butter:

In a small bowl, stir to combine ranch seasoning and 2 TBS of the softened butter. Season to taste with salt and pepper.

Finish & serve:

Once potatoes are roasted, remove from oven and carefully toss potatoes only directly with BBQ spice blend, scallion whites and light greens, and remaining softened butter. Slice steak, if desired, then spoon or brush ranch butter over top. Serve seared steak and ranch butter with BBQ potatoes and broccoli alongside. Sprinkle scallion dark greens over top. Enjoy!

Corn & Lump Crab Chowder, Bonefish Grill CC

Corn & Lump Crab Chowder, Bonefish Grill CC

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Yield: 2-3 (4 if not the main dish)

Adapted from: Sun Sentinel and America’s Most Wanted Recipes, Kids Menu, Ron Douglas, Atria books, 2015

Supposedly a copy of Bonefish Grill’s popular chowder.

Note: Tasted very good. An excellent copy, but it needed double the crab, the recipe below now has it doubled. I think the chowder should be a bit thinner with more milk. I added about ½ cup extra, but it could have used more.

Prep: 5 Cook: 30

  • 1large russet potato, peeled and diced ½-inch
  • 5slices smoked bacon, chopped
  • ½cup chopped yellow onion
  • 12oz lump crabmeat
  • ½tsp dried parsley
  • 2TBS unsalted butter
  • ¼cup AP flour
  • ¼cup dry white wine
  • 1tsp chicken Better Than Bouillon
  • 1½cups whole milk, plus more if needed
  • 115-oz can cream style corn or ½ Creamed Corn recipe
  • 1tsp Kosher salt
  • ¼tsp pepper
  • Snipped fresh chives or chopped dill, for garnish, optional
  • Crusty bread or Ciabatta

Put the potato cubes in a microwave-safe dish, cover it with vented plastic wrap, and microwave for 1 minute. Set it aside.

In a large skillet, cook the bacon for 2 minutes, stirring occasionally. Add ½ cup onion and cook until softened. Remove from heat and stir in 6 oz crab meat and ½ tsp parsley.

In a large saucepan or soup pot, melt 2 TBS butter over medium-low heat and whisk in ¼ cup flour. Stir the mixture until the flour takes on a light tan color. Whisk in ¼ cup wine or vermouth and stir until the mixture absorbs the liquid.

Mix 1 tsp Better Than Bouillon Chicken into the milk, then slowly whisk that into the simmering flour mixture. When the thickened milk/flour mixture is creamy, stir in the bacon/crab mixture, potatoes, and creamed corn. Thin out the soup with a little more milk if it is too thick for your taste.

Season the soup with salt and pepper and let it simmer for about 10 minutes.

Serve with oyster crackers and/or a nice bread, and garnished with chives or dill, if desired.

Herbed Chicken & Roasted Asparagus

Herbed Chicken & Roasted Asparagus

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with Prosciutto-Topped Mashed Potatoes, Pan Sauce & Chives

Yield: 2

Adapted from: Hello Fresh

This French-inspired herb-crusted chicken in a pan roasted and finished in the oven alongside seasoned asparagus. Over the top is a buttery shallot pan sauce swirled with fig jam for a hit of savory-sweetness. A topping of crisped prosciutto is added to creamy mashed potatoes.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 1shallot
  • ½TBS herbes de Provence
  • 1oz chicken demi-glace
  • 2oz prosciutto
  • 6oz asparagus
  • ¼oz chives
  • 10oz chicken cutlets
  • 1½TBS sour cream
  • 1oz fig jam
  • salt & pepper
  • cooking oil
  • butter


Boil potatoes:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid, then drain.

Return potatoes to pot and cover to keep warm. (You’ll finish the potatoes in Step 5.)

Sear prosciutto:

While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto in a single layer, cook until browned and crispy, 2- to 3-minutes per side.

Tip: If prosciutto starts to brown too quickly, reduce heat to medium.

Turn off heat, transfer prosciutto to a paper-towel-lined plate. Wipe out pan.

Prep:

Trim and discard woody bottom ends from asparagus. Halve, peel, and mince half the shallot. Finely chop chives.

Roast chicken & asparagus:

Pat chicken dry with paper towels, season all over with ½ TBS herbes de Provence, salt, and pepper.

Heat a drizzle of oil in pan used for prosciutto over high heat. Add chicken and sear until golden-brown, 2 minutes per side. Turn off heat, transfer chicken to one side of a baking sheet. Wipe out pan and let cool slightly.

Toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper.

Roast on middle rack until chicken is cooked through and asparagus is tender and lightly browned, 10-12 minutes. Transfer chicken to a cutting board.

Mash potatoes & make sauce:

To pot with potatoes, add sour cream and 2 TBS butter, mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired.

Heat 1 TBS butter and a drizzle of oil in pan used for chicken over medium heat. Add minced shallot and cook, stirring occasionally, until fragrant, 1- to 2-minutes.

Reduce heat to low and whisk in ¼ cup water, jam, and demi-glace. Bring to a simmer, then cook, whisking constantly, until slightly thickened, 1- to 2-minutes more.

Finish & serve:

Slice chicken crosswise.

Divide chicken, asparagus, and mashed potatoes between plates. Spoon pan sauce over chicken and crumble prosciutto over potatoes. Garnish everything with chives and serve.