Browsing Category

Beef

Beef Karista's Kitchen Kid Friendly Life Around My Table

Slow Cooked Barbacoa Tacos

Slow Cooked Barbacoa Tacos // Karista's Kitchen

I’m not sure winter got the memo that spring has arrived.  As I look out my window this Saturday morning I spy rain, wind, more rain and much cooler temperatures than yesterday.  We reached 70 degrees yesterday and it was almost heavenly! In light of winter hanging on to the very last-minute, I think we need some tacos. And maybe a beer.

Slow Cooked Barbacoa Tacos with Cucumber Cilantro Slaw will definitely make the day warmer inside. The aroma of the slow cooked barbacoa is drifting through my house and it’s somehow comforting yet exciting. I’ve included smokey chipotle peppers and cinnamon in this recipe which adds an element of spice as well as fragrance.

The unique flavors of Slow Cooked Barbacoa Tacos feel festive which is why I love serving this at dinner parties or for special occasions.  However, this delicious beef recipe is so easy to prepare it makes a perfect weekend or Sunday meal. 

I like wrapping the barbacoa in warm stone ground corn tortillas and then topping them with a cucumber cilantro slaw – which by the way is delicious all by itself.  Garnish with avocado slices, cotija cheese and a squeeze of fresh lime and our Saturday just got sunnier.

If I have leftover Barbacoa, I like to make my Shredded Beef Machaca with eggs for breakfast the next morning.  Slow cooked barbacoa is the meal that keeps on giving. 🙂

Delicious Wishes and Loads of Love!

Karista

Slow Cooked Barbacoa Tacos

Serving Size: 4-6

Slow Cooked Barbacoa Tacos

Ingredients

  • 3-4 lbs. Brisket
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 2 limes juiced
  • 2 chipotle peppers in adobo sauce
  • 4 cloves garlic, smashed
  • 1 large onion, sliced
  • 1 stick of cinnamon
  • 1 bunch fresh cilantro
  • ½ cup tomato sauce
  • 1 cup beef broth
  • 1 tablespoon red wine vinegar
  • 1 bay leaf
    For the Slaw
  • 2 cups Napa cabbage, shredded
  • 1 cup cilantro leaves, lightly chopped
  • ½ cup diced cucumber
  • ½ cup mayonnaise
  • 1 lime juiced
  • 1 teaspoon sugar
  • Dash of hot sauce
    For the Garnish
  • ½ cup cotija cheese, crumbled
  • 1 avocado, sliced
  • 8-12 Corn Tortillas, warmed
  • Lime Wedges

Instructions

  • Pre-heat a slow cooker on high.
  • Season the brisket with salt and pepper. Add one tablespoon of vegetable oil to a large skillet over medium high heat. When the skillet is hot, brown the brisket on both sides and then transfer to the slow cooker. Turn the slow cooker on low.
  • Add the lime juice, chipotle peppers, smashed garlic, sliced onion, cinnamon stick, fresh cilantro, tomato sauce, beef broth, vinegar and bay leaf to slow cooker. Place the lid on the slow cooker and cook for 6-7 hours or until the brisket is fork tender.
  • Once the brisket is done, shred the meat and place it back into the cooking liquid until ready to use.
  • To make the slaw, whisk together the mayonnaise, lime juice, sugar and hot sauce. Toss together the shredded cabbage, cilantro leaves and diced cucumber and then toss the slaw with the lime dressing.
  • Place the slaw in warm corn tortillas and then top with the Barbacoa. Sprinkle with cotija cheese and a slice of avocado. Serve with lime wedges.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2017/04/22/slow-cooked-barbacoa-tacos/

     

    Beef Chicken Duck Karista's Kitchen Kid Friendly Life Around My Table Pork

    Cassoulet

    Cassoulet from Karista's Kitchen // A slow cooked French stew

    Classic Cassoulet is a hearty slow-cooked dish originating in the south of France.  It’s often referred to as the “unofficial” national dish of France.

    Traditionally, cassoulet includes what my Grandmother would refer to as “everything except the kitchen sink”.  Meaning that almost any meat, poultry, skin, gizzards, beans and whatever was available went into this succulent dish.

    I’ve had a few truly authentic and amazing cassoulet’s in the past. All filled with decadent duck confit, pork skin, pork belly, mutton, sausages, fava beans and white beans. A meal so rich and lush, it’s everything you’d expect from a slow cooked French dish.

    My cassoulet however is slightly less time-consuming, and not to worry, it doesn’t contain duck confit, mutton or pork belly. Although those ingredients are delicious in a cassoulet, I wanted to create this recipe to be simple, yet flavorful.

    I also wanted this slow cooked stew to reflect the bounty of the Willamette Valley here in Oregon.  We’re so lucky to have an abundance of small farms and ranches nearby that raise grass-fed and pastured pigs, cattle and chickens. Not to mention all the gorgeous produce and fresh herbs.

    I’ve included locally raised meat and poultry (chicken thighs, pork shoulder, sausages), white beans and lots of fresh herbs and aromatics.  You could also substitute with beef chuck roast, lamb or pork belly – and any type of sausages that you love.

    This meal is perfect a la carte with a glass of French Burgundy or a Oregon Pinot Noir. It’s also quite lovely paired with a Salad Lyonnaise or Ratatouille, which I’ll get around to posting soon.

    Delicious Wishes and Loads of Love,

    Karista

    Cassoulet

    Serving Size: 6-8

    Ingredients

    • 4-6 tablespoons extra virgin olive oil
    • Salt and pepper
    • 6 boneless, skinless chicken thighs
    • 1 tablespoon corn starch or all-purpose flour
    • 2lbs boneless pork shoulder, cut into 1-2 inch cubes
    • 2-3 pork or beef sausages (I used my favorite German pork sausages)
    • 1 large onion, diced
    • 2-3 cloves garlic, minced
    • ½ cup dry white wine
    • 2 3-inch sprigs of fresh thyme
    • 1 teaspoon of dried herbs de Provence
    • ½ cup dry white wine
    • 2-4 cups chicken broth, enough to just cover the meat
    • 2-3 15ounce cans white beans, drained (cannellini beans work best)
    • Salt and pepper to taste
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon fresh chopped Italian parsley

    Instructions

  • In a Dutch oven or heavy bottom pot, heat about 2 tablespoons extra virgin olive oil over medium heat. Season the chicken thighs with salt and pepper and then add them to the pot and brown on both sides. Transfer to a bowl or platter.
  • Next season the pork cubes with salt and pepper and then toss with the tablespoon of corn starch or flour. Add two more tablespoons of oil to the pot and brown the pork. You may need to brown the pork in batches, otherwise the pork won’t brown if the pot is over crowded. When the pork is browned, transfer to the bowl or platter with the chicken.
  • Next brown the sausages, adding additional oil if needed. Once the sausages are brown, transfer them to the bowl or platter with the chicken and pork.
  • Add another tablespoon of oil to the pot and then stir in the onions. Saute the onions until wilted and fragrant and then add the garlic and cook for one minute longer.
  • Stir in the ½ cup of white wine, scraping up all the brown bits at the bottom. Add the fresh thyme sprigs and dried herbs. Place the chicken thighs, pork cubes and sausages back into the pot and then add the chicken broth. Enough to cover the meat.
  • Turn the heat down to a simmer and cover with a lid. Let the meat simmer in the broth and veggies for about 30-45 minutes, or until the pork is tender.
  • Remove the lid and then stir in the beans and season to taste with salt and pepper. The longer this stew sits the more flavor it will develop. I like to make this the day before I’m serving it, however, if I make it the same day I’m going to serve it, I’ll make it several hours prior and then let it sit for about 30 minutes on the stove top before serving. If you feel the flavors need a little boost, sometimes a teaspoon of white wine vinegar will bring all the flavors together.
  • Serve in bowls with a drizzle of olive oil and fresh chopped Italian parsley and a basket of crusty French bread.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2017/01/19/cassoulet/

     

     

     

    Beef Karista's Kitchen Kid Friendly Life Around My Table

    Shredded Beef Machaca

    Shredded Beef Machaca // Karista's Kitchen

    If I’m being totally honest, I’m not a huge fan of leftovers.  Unless its pot roast, roasted or fried chicken and maybe my Tuscan lasagna; which is always better the second day.  Often, a recipe can lose some of the fresh flavor and texture during the process of re-heating and then I promptly lose interest.  I sound like a food snob.  I promise I’m not a food snob, just a little picky about the flavor and texture of my food.

    The beauty of leftover pot roast are the many ways it can be re-invented into another recipe.  I adore pot roast sandwiches smothered with caramelized onions and Havarti cheese, a simple pot roast soup with pearled barley and porcini mushrooms and of course this gorgeous shredded beef machaca.

    You can certainly prepare a pot roast specifically for this recipe, but it tastes just as delicious with leftovers.

    As a child, this dish was a staple in our home.  Although we call it machaca, it’s not a traditional Mexican machaca. Mexican machaca is actually a dried, marinated beef (much like our beef jerky).  However, because we include scrambled eggs in the shredded beef, it was dubbed “machaca” in my house. Sort of a riff on the very popular machaca con huevos, a Mexican beef and egg scramble.

    Shredded beef machaca was served as a celebration meal, a meal for dinner guests and on occasion a Sunday supper.  My parents used to make it into burritos with the usual assortment of delicious Mexican condiments.  I serve this machaca with warm corn tortillas, lime wedges, cotija cheese, avocado slices, red chili sauce or my brothers delicious salsa recipe.

    When I prepare this for my family I like to make dinner a casual event and place the shredded beef machaca and layering ingredients in the center of the table. Then everyone can assemble their own taco or burrito with their favorite condiments.

    The result is loads of easy conversation, laughter, smiling faces and very happy bellies. Which always makes me happy.

    Shredded beef machaca makes a delightful meal and can be served a la carte or with salad greens, black beans and a little cerveza to top it off!

    Delicious Wishes and Loads of Love,

    Karista

    Shredded Beef Machaca

    Serving Size: 6

    Shredded Beef Machaca

    Ingredients

      For the pot roast (or use your favorite basic pot roast recipe)
    • 3-4lbs beef chuck roast, halved
    • Salt and pepper
    • 2 tablespoons ghee (clarified butter)
    • 1 onion, sliced
    • 4 cloves garlic, chopped
    • 1 cup beef broth
    • 1 bay leaf
      For the Machaca
    • 2 tablespoons ghee or high heat oil
    • 1 cup diced white onion
    • 2-3 cloves garlic
    • 1-2 poblano peppers, roasted, skinned and diced
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon coriander
    • 1/2 teaspoon smoked paprika
    • 1 cup red chile sauce or your favorite salsa
    • 2-3 large eggs, whisked
    • Salt and pepper to taste
    • Squeeze of lime juice
    • Dash of hot sauce, optional
    • Crumbled cotija cheese
    • Avocado slices
    • Warm corn tortillas
    • Mexican crema or sour cream
    • Fresh chopped cilantro
    • Salsa

    Instructions

    To make the pot roast
  • Pre-heat the slow cooker on low. Season both halves of the beef chuck with salt and pepper.
  • In a large skillet, heat the ghee over medium high heat and brown all sides of the chuck roast. Transfer the chuck roast pieces to the slow cooker and add the beef broth, bay leaf, onions and garlic. I don't add too much liquid when preparing a pot roast in my slow cooker as I want the pot roast to slowly cook in as much of it's own juices as possible. This will make for a very tasty pot roast. Adding too much liquid will cause the roast to boil which will give it a bland and chewy texture.
  • Let the pot roast cook on low for about 6-8 hours.
  • When the pot roast is done, shred the beef and set aside.
  • To prepare the Machaca
  • Heat a large skillet and add another two tablespoons of ghee or high heat oil. Sauté the diced onions until soft and slightly caramelized and then add the garlic. Sauté for one minute longer. Stir in the diced poblano peppers, cumin, coriander and smoked paprika.
  • Add the shredded beef and chile sauce and toss to combine.
  • In another small pan, add a little butter to the pan and cook the eggs, scrambled style. When the eggs are done, fold them into the machaca.
  • Add a squeeze of lime and season to taste with salt, pepper and a dash of hot sauce.
  • Serve with crumbled cotija, avocado slices, warm tortillas, sour cream, fresh cilantro and additional salsa.
  • Notes

    I like to cook the eggs in a separate pan rather than in the machaca directly, to keep the texture from being soggy.

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2017/01/09/shredded-beef-machaca/

    Beef Karista's Kitchen Life Around My Table

    Five Spice Braised Short Ribs with Creamy Polenta

     

    Five Spice Braised Short Ribs with Cream Polenta // Karista's Kitchen

     

    When I dream about sitting down to the perfect meal, paired with the perfect wine, this Five Spice Braised Short Ribs with Creamy Polenta and a glass of Yao Ming 2013 Family Reserve Cabernet Sauvignon rings my dinner bell to the core. 

    There is something so completely indulgent about sitting down to a plate of beef short ribs.  It’s on my Sunday supper menu at least once a month during the fall and winter months and for good reason.  Typically it’s a simple meal to prepare and it pairs deliciously with creamy polenta, rice or gnocchi.  I’m a huge polenta fan, so if I’m cooking, the side dish is creamy polenta. 🙂 Although this recipe is exquisite in flavor as well as presentation, it can be served as fancy or as casually as you like.

    I created this dish with Five Spice Powder along with traditional aromatics and dry red wine because I felt the flavors could definitely live up to the bold notes of the gorgeous Yao Ming 2013 Family Reserve Cabernet Sauvignon (and I adore Five Spice Powder). “The 2013 vintage will prove to be one of the most outstanding in Napa history, and this wine is one of the most artful expressions of the vintage. 96% Cabernet, 100% new French oak for 24 months. An absolute classic in the making”.

    Five Spice Braised Beef Short Ribs with Creamy Polenta // Karista's Kitchen

    I am completely in love with this wine.  Yes, they sent me a bottle to “taste test” for this recipe, and I was oh so happy to do that taste testing. Pure heaven. Ranger Craig and I sipped and savored every last drop of this wine.  So impressive and unlike any Cabernet Sauvignon my palate has ever had the pleasure of tasting. If you’re looking for that special gift for that special someone in your life or you want to add to your fabulous wine collection, this is the wine to purchase.

    I hope your holidays have been joyous!  I wish you loads of love, delicious food and everything warm and cozy in life.

    Karista

    Five Spice Braised Short Ribs with Creamy Polenta

    Serving Size: 4

    Five Spice Braised Short Ribs with Creamy Polenta

    Ingredients

    • 8-10 beef short ribs (I serve 2-3 short ribs per person)
    • Salt and freshly ground black pepper
    • ¼ cup of corn starch
    • 2-4 tablespoons ghee (clarified butter) or vegetable oil
    • 1 large yellow onion, diced
    • 1 medium carrot, diced
    • 1 rib celery, diced
    • 4 cloves garlic, finely chopped
    • 1 tablespoon plus 1 teaspoon Chinese Five Spice Powder
    • 2 small bay leaves
    • 1 tablespoon tomato paste
    • 1 bottle of dry red wine
    • 2 cups beef broth
    • Chopped fresh cilantro or microgreens for garnish
      For the Creamy Polenta
    • 3 cups whole milk
    • 2 tablespoons butter
    • ½ -1 cup quick cook polenta (or according to package directions)
    • ¼ cup grated parmesan cheese
    • Salt and pepper to taste

    Instructions

  • Pre-heat the oven to 350F.
  • Season the short ribs with salt and pepper and then dust them with the corn starch. Place a Dutch oven over medium high heat and add 2 tablespoons ghee or oil. When the ghee/oil is hot but not smoking, brown the short ribs. You will need to do this in batches as placing too many short ribs into the pot at once will lower the temperature on the bottom of the pot and the short ribs won’t brown.
  • Transfer the browned short ribs to a platter and then add additional ghee/oil if needed to the pot. Add the onions, carrots and celery and cook until the vegetables are wilted. Then stir in the garlic and cook for another minute or two.
  • Stir in the Chinese Five Spice Powder, bay leaves, tomato paste and bottle of wine, about 4 cups of wine. Add the browned short ribs back to the pot and liquid and then add enough beef broth to cover the short ribs completely.
  • Cover the Dutch oven and place it into the oven and braise for about 2 hours. After 2 hours check the beef to see if it is fork tender. If not, place it back in the oven for another 30 minutes and then check again.
  • Once the short ribs are done, remove them from the pot and strain the liquid. Put the liquid into the pot and then add the short ribs back into the liquid. Keep the short ribs warm over low heat while you prepare the polenta.
  • In a medium sauce pan over medium heat add the three cups of milk and two tablespoons butter, stirring occasionally until the milk comes to a boil. Then add the ½- 1 cup of quick cook polenta, depending on the package instructions. Cook the polenta for 3-5 minutes and then take it off the heat. Stir in the parmesan cheese and season to taste with salt and pepper.
  • To serve, pour the polenta onto a platter and place the short ribs over the polenta and then drizzle the sauce over the short ribs, or serve the sauce on the side. Garnish with chopped fresh cilantro or micro greens.
  • Notes

    Braised beef short ribs are never short on flavor and remain one of the most sumptuous beef dishes one could serve. This recipe uses a fragrant Chinese Five Spice Powder along with traditional aromatics and dry red wine which lives up to the bold notes of this gorgeous cabernet sauvignon. The braised beef ribs are served over creamy polenta which balances flavor and texture for a lush and enticing meal.

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2016/12/14/five-spice-braised-short-ribs-with-creamy-polenta/

    Beef Karista's Kitchen Kid Friendly Life Around My Table

    Salisbury Steak with Beef Broth Gravy

    Deliciously simple Old Fashioned Salisbury Steak with Beef Broth Gravy // Karista's Kitchen

     

    There’s nothing that says simple delicious goodness like an Old Fashioned Salisbury Steak with Beef Broth Gravy.

    Salisbury Steak with Beef Broth Gravy was a regular dish on our family table and it was truly loved by my bright-eyed, character of a grandfather. Grandpa was born in the Southwest in 1901 and he loved to tell tall tales of how he’d been a cowboy in his younger days. Of course, grandpa had never been a cowboy, however, when he was very young, his family drove a covered meat wagon through Arizona and Southern California. My grandfather and his family hunted the wild game and then cleaned, packaged and sold it from their covered wagon.

    My grandfather was a meat and veggie kind of guy and nothing made him happier than my grandmother’s pan-fried ground beef patties with beef broth gravy. Grandma would mix ground beef with onion, garlic and herbs and then form patties to pan fry and then serve them with a simple pan gravy. Sitting on the table alongside those ground beef patties were several large bowls of assorted vegetables. Green beans with bacon, creamed corn, honeyed carrots and always lima beans. When the food was done, the table was set and everyone was seated, my grandfather, with a knowing smile on his face and a twinkle in his eye, would give thanks for his delicious “steak and gravy”.

    Today I’ve re-created that steak and gravy dinner with my version of an old-fashioned Salisbury Steak with Beef Broth Gravy. 

    I decided the creamed corn needed a little revision so it became a decadent Corn Gratin and who am I to disturb good ole Southern green beans and bacon so I left those just as grandma made them.  The honeyed carrots get a splash of spice and brown butter and the lima beans typically don’t make it to the table.  Sadly, I’m not a fan. Of course, now that we’re all grown-ups, there is nothing like following up grandpa’s cowboy meal with a “yippee-yo-ki-yay” Cowboy Bourbon Sour.

    So, giddy on up to the table and chow down on this delicious meal and celebrate a season of food, flavor and of course, twinkly-eyed grandfathers. 😉

    Delicious Wishes and Loads of Love,

    Karista

    Salisbury Steak with Beef Broth Gravy

    Serving Size: 4

    Ingredients

      Salisbury Steak
    • 1lb ground beef 
    • ½ cup diced yellow onion
    • 3 cloves garlic, finely minced
    • ¼ cup fresh bread crumbs, or your favorite brand of bread crumbs (skip the bread crumbs for wheat free or use GF bread crumbs)
    • ¼ cup warm milk
    • 2 teaspoons Worcestershire sauce
    • 1 egg, lightly whisked
    • ½ - 1 teaspoon salt
    • ½ teaspoon fresh ground black pepper
    • 1 tablespoon fresh chopped Italian parsley (optional)
    • 1 tablespoon oil, beef tallow or ghee
      Beef Broth Gravy
    • 1 tablespoon all-purpose flour
    • 1 tablespoon butter
    • 1 cup organic beef broth
    • Dash of red wine (optional)
    • ½ cup sliced sautéed mushrooms (optional)
    • Salt and pepper to taste

    Instructions

  • Combine the bread crumbs and warm milk.  If you are preparing a wheat free meal, skip this step.
  • Mix together the ground beef, onion, garlic, bread crumb mixture, Worcestershire, egg, fresh Italian parsley, salt and pepper. 
  • Form the ground beef mixture into 4-6 round patties, pressing slightly thinner in the center of each patty for even plumping during cooking. 
  • Heat a tablespoon of oil in a large skillet over medium to medium high heat.  Place the patties in the skillet and pan fry on each side until the beef is done to your preference. 
  • Transfer the patties to a platter.
  • Turn the heat down to medium and add the butter to the skillet.  Just as the butter melts whisk in the tablespoon of flour. 
  • Add the beef broth and a dash of red wine if desired.  I like about ¼ cup red wine.  Continue to whisk the gravy, pulling up all the yummy brown bits (called fond) off the bottom of the pan.
  • Once the gravy has thickened slightly, taste for salt and pepper.  If using mushrooms, add them to the sauce.  If the gravy is too thick add additional beef broth until it’s the desired consistency. For more sauce, the recipe is easily doubled. 
  • Pour the gravy over the patties and garnish with fresh chopped Italian parsley and serve with corn gratin, garlic mashed potatoes and fresh green salad, or roasted veggies.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2016/10/24/salisbury-steak-beef-broth-gravy/

    Beef Karista's Kitchen Kid Friendly Life Around My Table

    Pumpkin and Ground Beef Chili

    Pumpkin and Ground Beef Chili perfect for the Autumn table // Karista's Kitchen

    This spiced pumpkin and ground beef chili didn’t last long in my house. It was gone by the second day and of course, that’s when I think chili tastes best.

    This chili is slightly spiced with cinnamon and smoked paprika, flavored with fresh aromatics, vegetables, grass-fed ground beef and of course, a good beer. It’s rich in flavor and hearty in texture and it tastes like Autumn in a bowl!

    Adding pumpkin or squash to chili during the fall season adds a festive quality to this dish.  Each year I experiment using different spices in my pumpkin and ground beef chili and I have to say my favorite combination is a bit of Korinje cinnamon and smoked paprika – along with my traditional chili spice blend.

    Pumpkin and Ground Beef Chili perfect for the Autumn table // Karista's Kitchen

    In addition to my lovely Karista’s Kitchen spices, which you can currently find in the Karista’s Kitchen store, I love adding beer to my chili. A flavorful pilsner, which is what I use, light red ale or cream stout are excellent beer choices for chili.

    Using beer in chili adds another layer of flavor and compliments the vegetables and spices as well as the ground beef. I don’t recommend using beer that is high in IBU (International Bitterness Units), like an IPA, because it’ll make your chili taste bitter. I adore sipping IPA’s but I don’t recommend using an IPA in chili.

    I also prepare a vegetarian version of this chili using only the roasted pumpkin and beans. Although my crew enjoys the ground beef version, they also adore this cozy vegetarian version as well. 

    Must I wrestle the pumpkin you might ask? No need. I cut the sugar pie pumpkin in half, scoop out the seeds, rub with a little oil and place flesh side down in a baking dish. Then I fill the baking dish with about an inch of water and roast at 350F. until just slightly under cooked. Once the pumpkin has cooled, the skin is easily removed and you can dice the pumpkin for the chili. Don’t worry about uniform diced pumpkin, just dice it up however you like and once it’s in the chili it’ll look fabulous.

    This pumpkin and ground beef chili is flavorful and satisfying and I know it will add a flair of festivity to your fall and holiday season.

    Delicious Wishes and Loads of Pumpkin Love!

    Karista

    Pumpkin and Ground Beef Chili

    Serving Size: 4-6

    Pumpkin and Ground Beef Chili

    Ingredients

    • 1 3-4lb sugar pie pumpkin(you will need 2 cups cubed cooked pumpkin)
    • 4 tablespoons extra virgin olive oil, divided
    • 1 large yellow onion, diced
    • 3-4 cloves garlic
    • 1 lb grass-fed ground beef
    • 1/4 cup corn flour or 2 tablespoons corn starch
    • 1/2 teaspoon Karista's Kitchen Korinje Cinnamon
    • 1 teaspoon Karista's Kitchen Smoked Paprika
    • 1 tablespoon chili powder
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1/4 cup brown sugar
    • Pinch of cayenne pepper (optional)
    • 1 tablespoon tomato paste
    • 1 12 ounce bottle of pilsner beer (or red ale/cream stout)
    • 1-2 cups beef or vegetable broth
    • 1 15 ounce can of black beans, drained and rinsed
    • 1 15 ounce can of kidney beans or chili beans, drained and rinsed
    • 1 dried bay leaf
    • Salt and freshly cracked black pepper to taste
    • Serve with sour cream, chopped cilantro, green onions and cheddar cheese

    Instructions

  • Pre-heat the oven to 350F.
  • Cut the sugar pie pumpkin in half and scoop out the seeds. Brush the flesh with 1-2 tablespoons of the olive oil and then place the pumpkin halves flesh side down in a baking dish. Add about 1 inch of water in the baking dish and then place it in the oven. You want to slightly under bake the pumpkin so that you can cube it for the chili. Bake the pumpkin for about 20 minutes and then check for tenderness. If it's still a bit hard, bake the pumpkin for another 10 minutes or until it's tender but still firm. Remove from the oven and let it cool.
  • In a large pot over medium high heat, add 2 tablespoons olive oil. Once the oil is hot, add the onion and sauté just until it's tender. Then add the garlic and the ground beef. While you're cooking the ground beef, mix in the 1/4 cup of corn flour or corn starch. Stir in the cinnamon, smoked paprika, chili powder, coriander, cumin, brown sugar and pinch of cayenne.
  • Once the ground beef is mostly cooked, don't over cook, add the tomato paste and beer. Stir until incorporated. Then add the 2 cans of beans, dried bay leaf and at least one cup of broth. Reserve the second cup of broth and use it as needed.
  • Let the chili simmer on low for about 30 minutes to develop all the lush flavors.
  • While your simmering the chili, peel and cube the cooled pumpkin.
  • Gently stir the 2 cups pumpkin cubes into the chili and season to taste with salt and pepper. Add additional broth if needed.
  • Serve with sour cream, chopped cilantro, green onion and cheddar cheese if desired. This chili will keep for about 3-4 days in the refrigerator. But I honestly don't think it'll be there in three days 🙂 .
  • Notes

    Ack! I completely forgot the brown sugar in the recipe so I've just updated.

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2016/10/06/pumpkin-ground-beef-chili/

     

     

    Beef Karista's Kitchen Kid Friendly Life Around My Table

    Beef Tenderloin Saltimbocca

    Beef Tenderloin Saltimbocca with Red Wine Pan Sauce

    Oh the love and compliments I received when I served this Beef Tenderloin Saltimbocca. I felt like a James Beard Award winning chef after my family finished thoroughly praising me and my saltimbocca.  And such praise doesn’t always happen. Nope, not at my house.

    I have to admit, my palate was dancing with complete bliss after one bite of this Beef Tenderloin Saltimbocca with Red Wine Pan Sauce.  I smiled to myself and felt utterly vindicated as dinner the night before was a total disaster.  My recipe testing didn’t go as planned. Which is what happens on occasion and which is why we call it recipe “testing” – as I so humbly told my family while they were making funny faces and critiquing my meal.  Even chef’s have dinner disasters.

    Beef Tenderloin Saltimbocca with Red Wine Pan Sauce // Karista's Kitchen

    Typically prepared with veal, this saltimbocca is just as decadent when prepared with the most tender cut of beef – the tenderloin.  Medallions of tenderloin are pounded thin, layered with fresh sage leaves and pancetta, quickly pan seared and then finished with a sensuous red wine and butter pan sauce.

    What made this gorgeous Beef Tenderloin Saltimbocca even more perfect was the wine I paired with it – 2013 Yao Ming Cabernet Sauvignon.  This sumptuous wine is from one of the most celebrated vintages in the history of the Napa Valley.  “It displays a level of balance, elegance, structure and ageability”.  Silky and lush, the 2013 Yao Ming Cabernet Sauvignon pairs elegantly with the saltimbocca, allowing the uncomplicated and bright flavors of the dish to shine while complimenting the beauty of the wine.

    Although this exquisite dish might seem fancy, it’s perfectly simple to prepare.  I love to serve this with a seasonal green and vegetable salad with a light vinaigrette such as a lemon Dijon or balsamic or roasted zucchini, broccoli or braised bitter greens.  If you’re looking for a little more substance to add to the meal, good old-fashioned mashed potatoes pair nicely. 😉

    Delicious Wishes and Loads of Love,

    Karista

    *Although I’ve been a huge fan of Yao Ming Family Wines for a while now, I was fortunately gifted with a bottle for this recipe.

    Beef Tenderloin Saltimbocca

    Serving Size: 4-6

    Beef Tenderloin Saltimbocca

    Ingredients

    • 2lbs beef tenderloin, cut into 8-10 medallions
    • 1 bunch fresh sage leaves
    • 8-10 slices pancetta
    • 2 tablespoons ghee or extra virgin olive oil
    • 1 cup red wine (any wine that you would drink)
    • 6 tablespoons butter
    • Salt and freshly ground black pepper to taste
    • Chopped fresh Italian parsley for garnish
    • Toothpicks

    Instructions

  • On parchment paper or a cutting board, pound out each medallion to about ½ inch thick. Season each medallion with salt and pepper on both sides.
  • Place a sage leaf on each medallion and then layer with a slice of pancetta. You can use a toothpick to secure the sage and pancetta to the beef or you can try placing them in the pan completely assembled.
  • In a large skillet, add the two tablespoons of ghee or olive oil and heat over medium high heat. Once the ghee/oil is hot but not smoking, add the medallions to the pan, pancetta side down. You may need to pan sear in batches so that you don’t over crowd your skillet.
  • Cook each medallion for about 2 minutes on each side or until the beef is done to your liking. Transfer the beef to a platter when done. Cover lightly with a piece of foil to keep warm.
  • When all the beef has been cooked, turn the heat down to medium and add the red wine, scraping all the fond (brown bits) off the bottom of the pan. Whisk in the butter one tablespoon at a time and bring the sauce to a lively simmer. Let the sauce simmer until it’s been reduced by half. Season with salt and pepper to taste.
  • Place the pan sauce on the bottom of a serving dish and then place the Beef Tenderloin Saltimbocca over the pan sauce. Garnish with chopped fresh Italian parsley and serve with Roasted fingerling potatoes or mashed potatoes and roasted or steamed seasonal vegetable.
  • Notes

    The fragrant and earthy flavors in this gorgeous beef dish pair exquisitely with the Mao Ying 2013 Cabernet Sauvignon. Sip, savor and enjoy.

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2016/08/08/beef-tenderloin-saltimbocca/

    Beef Karista's Kitchen Kid Friendly Life Around My Table

    The Best Corned Beef and Cabbage

    The Best Corned Beef and Cabbage from Karista's Kitchen

    I’m not kidding when I tell you this is the best corned beef and cabbage recipe.  I believe I’ve prepared corned beef and cabbage half a dozen different ways and this, by far, is the best method.

    I know you’ll be surprised… but I don’t use Guinness.  GAH! I know. It’s sad. But the problem with using a stout beer like Guinness or a dark porter is that it can make the entire recipe taste bitter.  I’ve used Guinness Draught instead and although it’s tasty, still a bit too much bitterness for me.  If you love a traditional corned beef and cabbage, but not the bitterness of strong beer, try using an IPA.

    The Best Corned Beef and Cabbage prepared with Pacific Northwest IPA from Karista's Kitchen

    Beer is an excellent braising liquid for beef or pork. Not only does it keep the meat moist while cooking, it imparts a hint of flavor to the meat, complimenting the overall dish.  

    However, the type of beer is key.  Most IPA (India Pale Ale) Beer is flavorful but some IPA’s can be on the bitter side so I’d recommend an IPA with a lower IBU on the bitterness scale.

    I previously used a Ninkasi Total Domination IPA and one of my favorite IPA’s to use for this dish is, Deschutes Brewery Fresh Squeezed IPA – both giving subtle hints of complimentary flavor but not overwhelming the dish with bitterness or the heavy taste of beer.

    Another key is to rinse, dry and brown your corned beef before cooking.  The browning process deepens flavor, especially when slow braising a large piece of meat in liquid.  I like my cabbage slightly tender but not completely wilted, so I throw it in at the last-minute and only simmer just until tender but not falling apart.

    The Best Corned Beef and Cabbage using a Pacific Northwest IPA for excellent and balanced flavor. From Karista'sKitchen.com

    Sometimes I toss fingerlings or small new potatoes into the pot and sometimes I serve the corned beef and cabbage with mashed potatoes; depending on how I’m feeling at the moment (or what I might have on hand in the pantry).

    Despite tradition, I never add carrots to the pot.  This is totally my personal food quirk (I have several unfortunately) but carrots contain a lot of sugar and when added to soups, stews or braised meat recipes, they add a slight sweetness to the dish.  For me, that sweetness doesn’t always compliment the other ingredients and often changes the intended flavor profile.  Instead, I roast the carrots and add them as a side dish to the corned beef and cabbage.  It adds a burst of color and a little caramelized sweetness to the meal, but not to the meat.

    A traditional corned beef and cabbage wouldn’t be complete without a little Irish Soda Bread to compliment the dish and soak up all the delicious juices.  I make a traditional Irish Soda Bread with currants but I’m really loving this Mini Irish Soda Bread from my friend Caroline over at Taste, Love and Nourish.  She’s also got a Cranberry Orange Soda Bread and a Vegan Cherry Almond Soda Bread.  All so fantastic for your St. Patrick’s Day Celebration!

    If you decide to make this recipe, keep me posted! Let me know how you like it. 🙂  Or if you have a question, feel free to send me an email.

    Delicious Wishes and Loads of Love,

    Karista

    The Best Corned Beef and Cabbage

    Serving Size: 6

    The Best Corned Beef and Cabbage

    Ingredients

    • 3 ½ - 4lbs good quality, flat cut corned beef
    • 1 (12ounce) bottle of IPA Beer (preferably one with a lower IBU)
    • 1 yellow onion, quartered
    • 3-4 cloves garlic, smashed
    • ¼ teaspoon ground cloves (optional)
    • ¼ teaspoon ground cinnamon
    • ½ teaspoon ground allspice
    • ½ teaspoon ground black pepper
    • 1 head green cabbage, quartered
    • 1-1½ lbs. baby red potatoes, fingerlings or small new potatoes, washed
    • 1 tablespoon fresh chopped Italian parsley for garnish

    Instructions

  • Rinse the corned beef with cold water and then pat dry.
  • Heat a Dutch Oven or heavy pot over high heat and add a splash of oil. When the oil is hot brown the corned beef on both sides.
  • Add the beer, onions, garlic, spices and pepper to the pot and then add enough water to cover all the ingredients.
  • Bring the liquid to a boil, give it a stir to combine the spices with the liquid and then turn the heat down to a simmer, cover with a lid and cook for about 2 hours and 45 minutes.
  • Add the cabbage wedges and small potatoes and let it cook for another 15-20 minutes or until the potatoes are soft and cabbage is crisp tender.
  • Transfer the meat and veggies to a platter and keep warm. Place the Dutch Oven or heavy pot over high heat and reduce the cooking liquid until you have about 2-3 cups left in the pot.
  • Serve the corned beef, cabbage and potatoes with the sauce, sour cream and a side of roasted carrots. Garnish with chopped Italian parsley.
  • Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2016/03/10/the-best-corned-beef-and-cabbage/

     

    Beef Karista's Kitchen Kid Friendly Life Around My Table

    Asian Ground Beef Lettuce Wraps

    Asian Ground Beef Lettuce Wraps with a Sweet and Spicy Sauce // Karista's Kitchen

    I had a client once who loved ground beef.  When I say “loved” ground beef, I mean he would have eaten a ground beef recipe every day if I’d made it. 

    In fact, when I told him I was preparing a chicken dish for dinner one day, he gave me a scowling look that said, “I’d rather have ground beef”!

    We used to do a bit of friendly arguing (and laughing) about his love of ground beef and how he needed to build his culinary repertoire and eat other kinds of meat, poultry, fish and veggies.

    I know I sound like a bossy private chef (my kids say I’m a bossy mom chef) but my client actually hired me to help him eat healthier and try new recipes.  You’ll be happy to know he loved everything I cooked.  Even the chicken.

    Ground beef definitely has its place among meals.  I use it often for a quick dinner with sautéed greens, mushrooms and garlic and served with white or brown rice.  I like to season the ground beef with fresh herbs and sliced green onions for a comforting and delicious one dish meal – which my daughter tops with shredded cheese, avocado and sour cream.  I on the other hand like it simply served with a fried egg on top.

    Asian Ground Beef Lettuce Wraps with a Sweet and Spicy Sauce // Karista's Kitchen

    Asian Ground Beef Lettuce Wraps are one of my youngest gals’ favorite meals and if there are leftovers in the fridge, they are guaranteed to be eaten as an after school snack.

    I love that these Asian Ground Beef Lettuce Wraps pair well with shredded carrots, bean sprouts, green onions, cilantro, shredded cabbage, pickled ginger and loads of other veggies that keep this dish on the healthy side. If I make them for dinner, I pair it with white or brown rice infused with sautéed peas, carrots and corn.

    To top it off (literally) I serve my Ground Beef Lettuce Wraps with a quick sweet but spicy sauce that is inspired by the traditional Asian Plum Sauce.

    Quick, fresh and delicious – because with my busy schedule, that’s how I’m rolling these days. 😉

    Delicious Wishes and Loads of Love!

    Karista

    Asian Ground Beef Lettuce Wraps

    Serving Size: 4-6

    Asian Ground Beef Lettuce Wraps

    Ingredients

    • 1 1/2 lbs ground beef (I love using local grass-fed ground beef. The taste is amazing!)
    • 1 tablespoon extra virgin olive oil, or coconut oil
    • 1 medium onion, chopped
    • 3 cloves, garlic, finely minced
    • 1 teaspoon grated fresh ginger
    • 3 tablespoons Hoisen sauce
    • 1/4 cup soy sauce, or to taste
    • 1/2 cup sliced green onions
    • 1/2 cup shredded carrots
    • 1/2 cup bean sprouts
    • 1/2 cup cilantro leaves
    • 1/2 cup shredded red cabbage
    • 1 head butter lettuce, leaves gently separated into "cups"
    • Sweet and Spicy Sauce
      For the Sweet and Spicy Sauce
    • 1/2 cup plum or blackberry preserves or jam
    • 1 teaspoon grated fresh ginger
    • 2 tablespoons of Sweet Thai Chili Sauce
    • 1/4 cup white wine, sherry or water

    Instructions

  • In a large skillet heat the oil over medium heat and when the oil is hot, but not smoking, add the onions. Saute the onions until wilted and then add the ground beef, garlic and ginger. Cook the ground beef until done.
  • Stir in the Hoisen sauce, soy sauce and sliced green onions. Taste for seasoning.
  • Serve in lettuce leaves and garnish with shredded carrots, bean sprouts, cilantro leaves, shredded cabbage and additional green onion if desired. Top with a drizzle of Sweet and Spicy Sauce.
  • To make the sauce: In a small sauce pan, heat the preserves, grated ginger, chili sauce and white wine or water over medium heat. Let is simmer for a few minutes then take off the heat. When it cools it will thicken. Just re-heat the sauce to thin.
  • Notes

    I also like to serve this with a quick red cabbage slaw topped with sesame seeds.

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2016/01/13/asian-ground-beef-lettuce-wraps/

    Beef Karista's Kitchen Kid Friendly Life Around My Table

    Beef Wellington

    Beef Wellington with Gorgonzola and Madeira Wine Reduction // Karista's Kitchen

    If there were ever an entrée that shouted “indulgence”, it would be this Beef Wellington recipe.

    One of the tenderest cuts of beef enveloped in earthy mushrooms, fresh herbs, buttery Gorgonzola and flaky puff pastry – finished with a decadent Madeira Wine reduction sauce.  I can’t think of a beef dish more loved by my family than this Beef Wellington.  Although the Christmas prime rib often comes in as a close second.

    What’s not to love about beef tenderloin or puff pastry?  I think putting these two ingredients together is brilliant. Of course adding the buttery Gorgonzola seems to take it to the next level.  Which makes this Beef Wellington such a lovely addition to your Christmas dinner or holiday celebrations.

    Back in the day when I was researching Beef Wellington, I found it was traditionally prepared with a pate of foie gras and duxelles (finely chopped sautéed mushrooms), wrapped in pastry and baked.  Today, you’ll find an assortment of recreations.  This particular version has become a Bennett holiday tradition (Christmas parties and sometimes Easter) created many years ago when I finally learned how to cook.  Yes, those culinary school days reaped a lot of recipe trial and error.  This Beef Wellington recipe saw much trial and much error unfortunately.  Until I found the perfect combination to suit our Bennett taste buds.  With the inclusion of a sauce.  Because as you know, my family loves sauce.

    Beef Wellington with Gorgonzola and Madeira Wine Sauce // Karista's Kitchen

    If you’ve read my blog since the beginning, you’ll remember the many stories I’ve told about my family always asking if there is sauce for the entrée.  Guaranteed, if you dine around my table, there will always be sauce. 😉

    The sauce for this gorgeous dish is a Madeira wine reduction which seemed the perfect complement to this Beef Wellington.  A bit of a boozy bite in contrast to the gorgonzola with all the flavors complimentary to the tender beef filet and creating an exquisite dining experience.

    The lovely part about this Beef Wellington?  It’s not terribly difficult.  I promise.  It may take a little practice wrapping in the pastry, otherwise it’s easy to assemble, roast and serve.

    If you decide to prepare this lovely dish, let me know! I’m happy to walk you through the steps or give advice should you need it. Just send me an email at karistaskitchen@gmail.com or leave a comment on this post.  I’ll get back to you asap.

    Here’s to great food, fantastic friends and family and the most delicious time of the year!

    Delicious Wishes and Loads of Love,

    Karista

    Beef Wellington

    Serving Size: 4

    Ingredients

    • 1 whole beef tenderloin, trimmed, about 2 ¼ lbs,
    • ¾ - 1lb cremini or shitake mushrooms, finely chopped
    • 2 -3 cloves garlic, minced
    • 1 medium shallot, finely chopped
    • 1 tablespoon finely chopped fresh herbs (Italian parsley, oregano, thyme)
    • 4 - 6 ounces crumbled Gorgonzola cheese
    • 2 tablespoons extra virgin olive oil
    • Salt and pepper to taste
    • 1 sheet frozen puff pastry, thawed according to directions
    • 1 egg whisked with 1 tablespoon of water
      For the Sauce:
    • 4 tablespoons unsalted butter
    • 1 medium shallot, finely diced
    • 1 sprig fresh thyme
    • ¼ cup dry red wine
    • ¾ cup Madeira wine
    • ½ cup prepared demi glaze (often found in the freezer aisle or meat counter)
    • Fresh cracked black pepper to taste
      For the Sauce without a Demi Glaze:
    • 3 tablespoons unsalted butter
    • 1 medium shallot, finely diced
    • ½ cup Madeira wine
    • ½ cup beef broth
    • 1 sprig of thyme
    • 1 teaspoon of tomato paste
    • Salt and pepper to taste

    Instructions

  • Heat the oven to 400F.
  • In a large sauté pan heat 2 tablespoons of olive oil over medium heat. Add the chopped mushrooms and shallots and cook until the mushrooms are nicely wilted. Then stir in the garlic and fresh herbs and cook for one minute longer. Take the pan off the heat and set aside.
  • Roll out the thawed puff pastry and place it on a parchment lined baking sheet. Spread the mushrooms onto the puff pastry the length of the size of the tenderloin. Then sprinkle the Gorgonzola over the mushrooms.
  • Season the beef tenderloin with salt and pepper. Heat a skillet over medium high heat and add a dash of oil to the pan. When the pan is hot, brown the tenderloin. Don’t cook the beef through you just want to brown it.
  • Place the browned tenderloin on the Gorgonzola and mushrooms. Roll one side over the length tenderloin, and then the other side and then fold the ends up toward the seam. Flip the pastry wrapped tenderloin over, seam side down.
  • Brush the puff pastry with the egg wash and then place the baking sheet in the oven to bake for about 25 to 30 minutes. The beef should be medium rare, 135F. Once the beef is done, remove from the oven and let it sit for 5-10 minutes before slicing.
  • To make the sauce:
  • In a sauté pan over medium heat, add the butter. When the butter has melted add the shallots and thyme. Saute just until the shallots are wilted and fragrant.
  • Whisk in the red wine and Madeira wine and let it reduce by half. Then whisk in the demi glaze and season to taste with salt and pepper. To serve, strain the sauce through a mesh sieve or colander.
  • To make the sauce without a demi glaze:
  • In a sauté pan over medium heat, add the butter. When the butter has melted add the shallots and thyme. Saute until wilted and fragrant. Then whisk in the wine and beef broth and reduce by half. Then whisk in the tomato paste and season to taste with salt and pepper.
  • To serve:
  • Ladle a little sauce on the bottom of each plate and then place a slice beef wellington on top of the sauce. Serve immediately.
  • Notes

    To double the recipe I recommend purchasing two tenderloins or one large and then cut in half, keeping the beef wellington manageable and easier to roast.

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2015/12/08/beef-wellington/

     

    Appetizers Beef Karista's Kitchen Kid Friendly Life Around My Table Pork

    Back to School Sausage Rolls

    Cuisinart Back to School Sausage Rolls 5

    “After school is my favorite part of the day Mom”. This is what my youngest daughter used to tell me when she was little.  I once asked why it was her favorite part of the day and she replied “because when I open the front door it smells like home”.   Tell me that wouldn’t melt your heart into a giant puddle?!

    After melting into that giant puddle I asked “what smells like home?”  My daughter said “it smells like delicious food”.

    I didn’t always work from home so on those days I’d try to have something tasty (and mostly healthy) in the fridge to warm up or on the counter in the treat bin.  Because after that heart melting statement, how could I not have an after school snack for my little gal who obviously cherished that one moment every day?

    Back to School Sausage Rolls with your favorite sausage, cheese and puff pastry // Karista's Kitchen

    Making these sausage rolls is a snap. I first learned of these tasty little treats from my friend Suzie, who is from the UK.  

    She used to bring them to elementary school for events or teacher appreciation day.  I must have been the one adult to eat my weight in these delectable bite sized nibbles.  So when Cuisinart sent me the Chef’s Convection Toaster Oven to review, I thought these savory baked sausage rolls would be a perfect first recipe to prepare and test out this fabulous piece of kitchen equipment.

    Cuisinart Convection Toaster Oven // Karista's Kitchen

    I’m not one to load my kitchen with lots of equipment but I have to tell you this toaster oven has gotten a lot of use since it’s arrival.  During the hot summer I cooked everything in it.  From salmon filets and burgers to flatbread pizza, blueberry crisp and brownies.  It was so hot this summer I didn’t want to turn on my oven and grilling outside often seemed way too much effort in the scorching heat.

    The Cuisinart convection feature is perfect for quickly cooking and searing in juices of fish, poultry, pork and meat and it cooked salmon burgers and stuffed portabella mushrooms perfectly.  My family thoroughly enjoys the toaster oven feature. It makes preparing flatbread or pizza and warming up leftover macaroni and cheese simple and quick.  It’s also easy to clean and just the right size so it doesn’t take up too much counter space.

    These tasty sausage rolls keep well in the fridge and can be warmed up in the toaster oven as well.  But I have to admit, they are pretty darn delicious right out of the oven.

    Wishing you a happy and safe school year and a most fabulous Autumn season!

    Delicious Wishes and Loads of Love,

    Karista

    Back to School Sausage Rolls

    6-12 depending on the size of the sausages

    Back to School Sausage Rolls

    Ingredients

    • 1 sheet of puff pastry, thawed
    • 9-12 small sausages or hot dogs, if using sausages gently cut the casing and slide the sausage out of the casing. (I used chicken apple breakfast sausages)
    • 3-4 slices cheddar cheese (or your favorite cheese)
    • 1 egg whisked with 1 tablespoon of water
    • Yellow Mustard, Honey Mustard or Maple Syrup for dipping
    • Serve with assorted cut or sliced veggies for a delicious and healthy snack

    Instructions

  • This recipe makes 6-12 sausage rolls depending on the size of your sausages. I used smaller chicken apple breakfast sausages, removed from the casing and then cut in half.
  • Preheat the oven to 425F and place a piece of parchment on the baking tray.
  • Roll out the puff pastry and cut three even strips.
  • Depending on the size of your sausages, divide each strip of puff pastry into thirds or half. Cut the cheese slices into halves or thirds.
  • Whisk the egg with the water for the egg wash.
  • At one end of a square of puff pastry, brush with a little egg wash and then place a strip of cheese and then a piece of sausage on the end of the pastry square. Roll up the pastry to enclose the sausage, pinching the seam a bit to keep the pastry closed and then place it seam side down on the baking tray. Repeat the process for each piece of pastry.
  • Once the rolls are done, score the top of each sausage roll with a knife and then brush with the remaining egg wash.
  • Place them in the oven and bake for about 20 minutes or until the puff pastry is golden brown and the sausages look done.
  • Let them cool for about 5 minutes before serving. The sausage will be very hot! I like to serve these with honey mustard, yellow mustard or maple syrup for dipping.
  • Store in a closed container in the fridge for up to 3 days.
  • Notes

    To serve these for a party, I also like to serve them with tomato jam or chutney.

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2015/09/05/back-to-school-sausage-rolls/

     

    Beef Chicken Grilling Karista's Kitchen Kid Friendly Pork Sauces, Salsas and More Seafood Tips and Techniques vegetarian

    Three Compound Butter Recipes

    Grilled Fresh Corn on the Cob with Compound Butter // Karista's Kitchen

    Have you ever grilled a piece of fish or chicken and then wish you had a little something to dollop on top – just for a little extra flavor and fun?

    Compound butter is perfect for grilled, pan seared or roasted meat, fish and veggies.  

    Just make a few of these compound butters and keep them in the fridge.  They will hold for several months and when you’re ready to use them just slice a coin of  compound butter and dollop it on your “hot off the grill” fish, meat or veggies.

    Grilled Vegetable Skewers with Garlic Lemon & Thyme Compound Butter // Karista's Kitchen

    Compound butter is simply butter that has been mixed with a few ingredients of your choice; like garlic & herbs or anchovies and capers or lemon zest and cumin…  and most often used to enhance a simple pan seared or grilled fish, meat and veggies.   I typically make my compound butters savory, but during grilling season I also make a sweet compound butter spiked with spices and vanilla beans to use over grilled fruit or cake.

    You’re going to love these three compound butter recipes but feel free to experiment and make your own.  It’s a great way to use up the excess fresh herbs from the herb garden or citrus that might have seen better days. I also like to use finely chopped toasted nuts or cheese in my compound butters.

    Summer is in full swing and using compound butter to enhance the flavor of our grilled meals makes a delicious ending to a busy day.

    Delicious Wishes and Loads of Love,

    Karista

    Three Compound Butter Recipes

    Each recipe makes 8 tablespoons

    Three Compound Butter Recipes

    Ingredients

      Chipotle Orange Butter
    • ½ cup (8 tablespoons) salted sweet cream butter, room temperature
    • One canned chipotle chili in adobo sauce, finely diced
    • 2 teaspoons orange zest
      Garlic Lemon Thyme Butter
    • ½ cup (8 tablespoons) salted sweet cream butter, room temperature
    • 1 clove garlic, minced
    • 1 lemon, zested
    • 1 teaspoon finely chopped thyme leaves
      Cilantro Lime Butter
    • ½ cup (8 tablespoons) salted sweet cream butter, room temperature
    • 1 lime, zested
    • 2 tablespoons finely chopped fresh cilantro

    Instructions

  • Compound butter can either be mixed by hand or in a food processor. If mixing by hand, add the ingredients to a small bowl and mix with a fork until all the ingredients are thoroughly combined.
  • If you are using a food processor, add the ingredients to the food processor and pulse until all the ingredients are thoroughly combined.
  • Place a sheet of plastic wrap on a flat surface and spoon the butter onto the plastic wrap forming a log. Fold the plastic wrap over the butter and twist the ends. Place in the refrigerator for at least 1 hour before using. Keep in the refrigerator for up to 3 months.
  • Notes

    I created this recipe originally for the beautiful Home By Design Magazine June/July 2015

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2015/06/22/three-compound-butter-recipes/