MIMI’S BOLOGNESE

I like to cook this in a Le Creuset Dutch Oven that sits on my stove 24/7. I stopped putting it away because I make so many meals in it. I don’t know if that’s what makes this taste so insanely good, but just in case, I am sharing that info!

***This recipe does call for an immersion blender (small hand held mixer great for soups, etc.) While I try to steer away from too much kitchen gear, it’s the few pulses at the end of the cooking time that make this so sublime…

Ingredients
1 box pasta
1 lb ground turkey (dark meat)
NOTE: I use ground turkey, Mimi uses ground sirloin – take your pick!
1 1/2 jars Rao’s Marinara
sea salt grinder
2 garlic cloves

Services 5. Easy to double or even triple.

Preheat pan or pot over medium heat.

Add in one package of darker turkey meat (go for the 94% vs. 99%). Don’t crumble yet with a fork, let it sit for a little bit.

Add in 2 whole garlic cloves onto the turkey – keep them big because you will remove them before the blending so the easier to see the better.

Once turkey is heated up a bit, break it up with a wooden spoon or a fork, and then generously grind the sea salt over the meat.

Let it sit again, and allow turkey to cook without too much moving around. When almost cooked through, use a wooden spoon to break it up even more.

At the same time, cook up any pasta (we love it with De Cecco Fusili – or Spaghetti).

Once browned and fully cooked, add one jar of Rao’s Marinara sauce. Stir it all together, lower heat, and let simmer for a little bit and add a few more grinds of sea salt.

Remove the garlic cloves with a spoon, and use the immersion blender for just a few quick pulses – little at a time, maybe three in different spots – pulse slowly because you can’t go back! Once the sauce is at consistency you like (not soupy – think ragu) you can add a little bit of a second jar of Rao’s if needed/desired.

When the pasta is finished, don’t rinse or add oil to noodles after straining – then add it to the Bolognese pot and give it a good stir and a few more grinds of sea salt.

Or, put pasta plain pasta in each bowl with generous dollop of Bolognese on top and one last pinch of sea salt.

Optional: top with parmesan.

It’s a hit here!! Recipe easily doubled and makes a lot…

YUM!

xo CH

PERFECT ROAST CHICKEN

Though I am hesitant to feature yet another chicken recipe (I will mix it up I promise), this roast chicken is too fabulous to put on hold, and it’s fresh on the mind for two reasons. First, I made it last week and it was SO good and devoured by all. AND you may have heard about a small wedding in Windsor over the weekend, well he supposedly popped the question over this dish. Full disclosure, the 1 to 1 1/2 hour cook time may take this off the table as a week night option – it was 1 hour for me – if you front load the emails, the put aways, and tomorrow’s to-do’s during the cooking time, it really was a breeze. I didn’t have the Thyme or red onions on hand so proceeded without, and I screwed up the gravy. And absolutely buy kitchen string next time you are at the store – you’ll have it forever, and feel like a rockstar every time you use it. I served it with steamed broccoli (the tea kettle hack for hot steam water is genius BTW) and my favorite risotto ever, it’s printed on the back of this jar. LOVED by ALL, and not one plate to scrape: Barefoot Contessa’s Perfect Roast Chicken.

Weeknight Crispy Chicken

Recipe thanks to AR!

chicken breast organic
good mayo
mustard
egg
parm cheese
crispy fried onions
tabasco for a little kick if you want

use 2 bowls shallow

beat 1 egg with about a tablespoon of mustard and 1 tablespoon mayo and splash of tabasco

in second bowl mix parm cheese and crispy onions

dip chicken breast into egg mixture and then coat both sides in parm mixture

repeat for all chicken

place on baking sheet and bake 375 for about 30 -40 min depending how crispy you want.

I like to make with roasted brussel sprouts and just make another side- veggie that’s more kid friendly

you can roast veggies and cook chicken at same time

dinner in 30 for everyone

Monday Meatloaf

Recipe thanks to AR!

“By far the quickest and easiest recipe.”

1 lb or organic ground beef
bbq sauce
onion chopped
parm grated
bread crumbs
1 egg
garlic i use the kind already in squeeze tube to save time
dash of worshester sauce
dash of tabasco
salt and pepper to liking

mix it all up in a bowl except bbq sauce

I don’t really measure but it’s probably a cup of parm and 1/2 cup of bread carbs

form into flat loaf

sprinkle sea salt and pepper on top of loaf

pour some bbq sauce on top and coat the top

bake for 375 30-40 min

make with any roasted veggie cooking at same time

dinner for family in 30 ish min

Saag Paneer

Recipe thanks to SC!

“This is a favorite and honestly the rice takes longer to make than the main dish.”

(serves 4)

1 pound fresh spinach, washed

1 yellow onion, diced

3 cloves garlic, diced

Olive oil

2 tsp ground coriander

½ tsp turmeric

¼ tsp cayenne pepper

1 tsp garam masala

3 tbs water

⅔ cup sour cream or yogurt

8 oz paneer, cubed (can sub quest fresco)

1 tsp salt

Heat oil in a pot over medium heat, saute onions about five mins. Add all the spices and garlic and saute about 30 seconds. Add spinach and water. Stir for about 1 min, making sure the spices are not sticking to the bottom of the pot. Cover and cook over med/low heat for about 20 mins, stirring occasionally. Using a hand-held blender if possible, blend the spinach until smooth. Add the sour cream and salt. Add paneer. Salt if necessary, add sugar if desired. Serve with rice.

TURKEY CHILI

Recipe thanks to JP:

“This turkey chili is my biggest repeat!”

1 large onion chopped
2 med red peppers chopped
6 garlic cloves chopped
2 lbs ground turkey
3 tbs chili powder
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
3 15oz cans pinto beans
1 28 oz can diced tomatoes
3 cups low salt chicken broth

Spray bottom of large pot. Add onion, bell peppers, and garlic and saute over high heat until veggies start to soften – about 8 minutes. Add turkey and saute until no longer pink. Mix in chili powder, cumin, and oregano. Stir one minute. Add beans, tomatoes with juices, broth. Bring to boil. Reduce heat to low and simmer uncovered until chili thickens. Stir occasionally for one hour. Season with salt and pepper.