The Food Network's Best Beef Stroganoff

 https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-beef-stroganoff-8051437

Ingredients

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips

Kosher salt and freshly ground black pepper

2 tablespoons vegetable oil

5 tablespoons unsalted butter

1 medium yellow onion, sliced

8 ounces white button mushrooms, quartered

7 ounces shiitakes, caps sliced (stems removed and discarded)

1 tablespoon chopped fresh thyme

1 clove garlic, minced

1/2 cup dry white wine

2 tablespoons all-purpose flour

3/4 cup sour cream

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 1/2 cups beef broth or beef stock

10 ounces medium or wide egg noodles

1/2 cup fresh flat-leaf parsley leaves, chopped

1 tablespoon chopped chives, plus more for serving

Directions

1. Bring a large pot of salted water to a boil.
2. Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
3. Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
4. Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
5. Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
6. Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
7. Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired. 

Crispy baked sweet potato fries:

Source:  https://cookieandkate.com/baked-sweet-potato-fries/

INGREDIENTS

• 2 pounds sweet potatoes (about 2 medium-large or 3 medium)
• 1 tablespoon cornstarch
• ½ teaspoon fine sea salt
• 2 tablespoons extra-virgin olive oil
• Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder

INSTRUCTIONS

1. Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven (make sure the top rack is about 6″ from the heat source and no closer). Line two large, rimmed baking sheets with parchment paper so the fries don’t get stuck to the pans.
2. Peel the sweet potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.
3. Sprinkle the sweet potato fries with the cornstarch (use 1 ½ teaspoons per pan) and salt (¼ teaspoon per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain (use your fingers to rub visible cornstarch into the fries as necessary).
4. Arrange your fries in a single layer and don’t overcrowd; otherwise they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides. (The easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.)
5. Arrange the fries in even layers across the pans again, moving any particularly browned fries more toward the middle of the pan so they don’t get overcooked. Return the pans to the oven, swapping their positions (former top pan goes to the lower rack and vice versa).
6. Bake for 10 to 18 more minutes, or until the fries are crispy. You’ll know they’re almost done when the surface of the fries change from shiny orange to a more matte, puffed up texture. Keep an eye on them, as they can turn from crisp to burnt quickly. Sometimes the lower pan will be done a few minutes before the top pan. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.
7. If desired, toss the baked fries with seasonings, to taste. I like to use lots of freshly ground black pepper, and a scant ¼ teaspoon each cayenne pepper and garlic powder. Serve warm!

Lemony shrimp scampi with arugula

https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemony-shrimp-scampi-with-orzo-and-arugula-recipe-2127412

ngredients

• Kosher salt
• 1 pound orzo pasta 

Vinaigrette:

• 1/3 cup extra-virgin olive oil 
• Zest of 2 large lemons 
• 1/2 cup fresh lemon juice (from 2 large lemons) 
• 1/2 teaspoon kosher salt 
• 1/2 teaspoon freshly ground black pepper 
• 2 tablespoons extra-virgin olive oil 
• 1 large shallot, chopped 
• 1 pound large shrimp, peeled and deveined 
• 1 teaspoon kosher salt 
• 1/2 cup dry white wine, such as pinot grigio 
• 5 cups (6 ounces) baby arugula 

Directions

Watch how to make this recipe.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water.

For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside.

In a large skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and arugula. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Cook for 1 minute until most of the liquid has evaporated and the arugula has wilted. Add the cooked pasta, cooked shrimp and vinaigrette to the skillet. Toss until all the ingredients are coated, adding the reserve pasta water, if needed, to loosen the pasta.

Lemony shrimp risoto:

https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemony-shrimp-and-risotto-recipe-2018344

Ingredients

• 5 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound extra-large shrimp, peeled and deveined
• 1 small fennel bulb, chopped (about 1 cup)
• 1 small onion, chopped (about 1 cup)
• 1 large clove garlic, smashed, peeled, chopped
• 1 cup Arborio rice (about 6 1/2 ounces)
• 1/4 cup dry white wine
• 3 cups low-sodium chicken broth, plus extra as needed
• 1/4 cup fresh lemon juice (from 1 large lemon)
• Zest of 1 large lemon
• 3 cups arugula

Directions

Watch how to make this recipe.

Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool. 

Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes. 

Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.

Spoon the risotto into 4 shallow soup bowls. 

Baked chicken and spinach floutas

Source:  http://www.healthy-delicious.com/2012/03/baked-chicken-and-spinach-flautas/

Baked Chicken and Spinach Flautas

 

PRINT

PREP TIME

15 mins

COOK TIME

45 mins

TOTAL TIME

1 hour

 

Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions. To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time. You might also like Baked Buffalo Chicken Taquitos.

SERVES: 10

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)
• 16 ounces Beer (or chicken broth)
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches)
• 6 ounces Queso Quesadilla or other melting cheese, shredded
• 1 teaspoon Olive Oil, or cooking spray
• Salsa, for serving

Preparation

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Lactation cookies:

What can I say?  It's just the phase of life I'm in, people!  ;)

http://www.gourmified.com/2012/02/lactation-cookies.html?m=1

Red Cabbage Salad with Blue Cheese and Maple-Glazed Walnuts:

Red Cabbage Salad with Blue Cheese and Maple-Glazed Walnuts:

Vinaigrette:

1 tablespoon crumbled blue cheese

¼ cup extra virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon Dijon mustard

¼ teaspoon salt

¼ teaspoon freshly ground pepper

Salad:

1 tablespoon extra virgin olive oil

1 tablespoon butter

1 cup walnuts

¼ teaspoon salt

¼ teaspoon freshly ground pepper

3 tablespoons pure maple syrup

8 cups very thinly sliced red cabbage

2 scallions, thinly sliced

1/3 cup crumbled blue cheese

Directions:

1.        To prepare vinaigrette:  combine 1 tablespoon blue cheese, ¼ cup oil, vinegar, mustard, salt, and pepper in a mini food processor or blender.  Process until creamy.  (I have never done this, just whisked really hard)

2.       To prepare salad:  Place a piece of parchment paper or wax paper near your stove.  Heat 1 tablespoon oil and butter in a medium skillet over medium heat.  Add walnuts and cook, stirring, for 2 minutes.  Add salt and pepper and drizzle in maple syrup.  Cook, stirring, until the nuts are well coated and have begun to caramelize, 3-5 minutes.  Transfer to the paper, spooning any remaining syrup over them.  Separate the nuts while they are still warm.  Let stand and cool about 5 minutes. 

3.       Place cabbage and scallions in a large bowl.  Toss with vinaigrette.  Serve topped with blue cheese and the walnuts.  

SSource:  Eating Well, March/April 2014, pg. 65-66.