Butternut Squash Soup

Butternut squash soup is like a golden pop of sunshine and comfort on a cold day. There’s a story behind it but I’m well aware of the fact that most people who visit blogs these days aren’t interested in the back story, and this has me feeling frustrated lately. As a hobby blogger and a home cook, the story behind a recipe is sometimes more important than SEO (Search Engine Optimization) or laying things out perfectly to make sure that the dots line up. To me, this soup is about my parents divorce and overcoming obstacles. It’s about creating something delicious with very few ingredients so that everyone can eat well, feel loved and can be forgiven.

My parents got divorced one Winter in my second year as a social work student at the University of Stellenbosch. It came at a time when my mother wasn’t always able to take care of everything by herself. As the eldest it became my responsibility to go grocery shopping and put dinner on the table, and having very little taught me to be resourceful by making meals that could “stretch.” This butternut squash soup quickly became a favorite supper, accompanied by toasted sourdough bread topped with grated gouda cheese. I made the exact same combination last week for the first time in years, and realized just how much has been overcome since I made it for my family in South Africa. I managed to graduate university by some miracle, despite not having any means to do so. Since leaving home there’s never been a day where I didn’t have anything to eat. Over time and with maturity we all managed to move past our feelings about my father. Those are big things. Really amazing things, all related to a pot of butternut squash soup.

Most of us can make soup without a recipe because it involves a few easy steps. Roast your vegetables, sauté aromatics, add stock and purée then season to taste and finish with toppings. Though it’s very simple, I hope you’ll try it with a thick slice of toasted sourdough and butter or grated smoked gouda (or both) and feel the love.

Some tips:

When choosing your butternut squash, always opt for those with a longer neck because they have more flesh.

You can roast your squash up to two days ahead of time and complete the recipe when you’re ready to enjoy it.

You can make this soup vegan by using olive oil to roast and a dairy-free milk alternative towards the end.

Add crispy pancetta crumbles or roasted squash seeds as a topping, but personally I prefer it plain.

The heavy cream is optional but makes it so deliciously creamy. When things were tight, I often added milk instead.

Butternut Squash Soup
Prep Time: 15 minutes | Cook Time: 1hr 20 minutes | Serves: 6

Ingredients:
2 medium butternut squash, peeled and cubed ( about 3 pounds)
4 tablespoons melted butter or olive oil
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 tablespoons olive oil
1 medium yellow onion, finely diced
4 large cloves garlic, finely minced
1 small bay leaf
2-4 sprigs fresh thyme
1 quart chicken stock
1/2 cup heavy whipping cream, half n half, milk or dairy-free milk alternative

Special Equipment: Immersion blender OR blender, sheet pan

Method:
Preheat oven to 400F (200C). Place cubed butternut squash on a sheet pan or large roasting tray and drizzle with butter, then sprinkle with dried thyme, salt and pepper. Roast on the middle rack for 35-40 minutes or until very tender.

While the squash is roasting, heat olive oil in a large heavy-bottomed pot over medium heat. Add onion and garlic, sauté for 5 minutes until onion is translucent but not overly browned. Add bay leaf and thyme, followed by roasted squash and stock. Cook for 10 minutes with the lid on, then discard bay leaf and thyme sprigs and purée for 2-3 minutes using an immersion blender, or transfer to a standing blender in batches and blend for 1 minute each time until smooth. Return soup back to the pot and simmer for 10 minutes and remove from heat. Stir through heavy cream, season to taste (I love to add more herbs at this point) and serve.

Spiced Up Chicken Soup

One thing that my mom always did, was cook things like soup ahead of time and freeze portions to take out later when she didn’t feel like cooking. Here, I make six quarts of flavorful blonde chicken stock and freeze six containers to take out and customize depending on what we feel like eating. I always find that during the Winter/Holiday months, after a rich meal we crave something spicy and simple. This chicken soup with serrano peppers is light yet flavorful at the same time, and the addition of dill adds a nice freshness. It’s made with the first two quarts of stock, plus the pulled chicken used. I use my Instant Pot to extract flavor quicker when I’m in a hurry, but will include stovetop directions as well. Squeeze some lemon in right before serving, or a dollop of sour cream/plain yogurt if you prefer to make it a little creamier. Please note, I’m a home cook and this is how my family prefers the soup. We are also a family of two, so if you have a big family you might find it better to freeze 3 containers of chicken stock in 32 ounce portions instead. This blog post should be used as a guide, please customize any ingredients that you feel would make a good substitute. This stock can be refrigerated for up to 3 days and frozen for a few months.

Blonde Chicken Stock Recipe:
Prep Time: 10 minutes | Cooking Time: 1 hour (Instant Pot)/2 hours (Stovetop) | Makes: 6 Quarts

3 lbs meaty chicken bones (wings, backs, necks and 2 bone-in thighs)
1 tablespoon salt
2 medium yellow onions, quartered
4-6 whole cloves fresh garlic
1 chopped celery stalk
1 bay leaf
2 sprigs fresh thyme
2 stems fresh parsley
1/2 teaspoon whole black peppercorns
6 quarts filtered water
Optional little luxury for both color and mild flavor: a pinch of saffron (I love SpiceTribe!) or 1/8 teaspoon turmeric powder (not enough turmeric to affect the flavor significantly, don’t worry!)

Special Equipment: 8 Quart Instant Pot or Stock Pot, Wooden Spoon

Instant Pot Guidelines:
Set your Instant Pot to sauté, add a teaspoon of olive oil, chicken bones/pieces and salt. Cook while stirring occasionally for 5-10 minutes until chicken starts to become golden. Add onions, garlic, celery, bay leaf, herbs, pepper and water. Scrape any sticky bits off the bottom of the Instant Pot with a wooden spoon then place the lid on and set to HIGH pressure for 1 hour. Allow pressure to release naturally for 15 minutes after cooking before opening the lid, then strain the stock, pulling any meat from the thighs and setting aside to make the chicken soup. You could strain the stock through a fine mesh sieve but I don’t mind any larger pieces of vegetable or garlic (smash that into a paste using your wooden spoon to add more flavor!) The stock will congeal and fat will rise to the top of the jars as it cools, you can either scoop it out or leave it for extra flavor.

Stovetop Directions:
Add a teaspoon of olive oil to your stock pot, add chicken and salt then sauté over medium heat for 5 minutes. Add onion and garlic, cook for 5 minutes until onions are translucent. Scrape the bottom of the pot with a wooden spoon, add remaining ingredients and bring to a rolling boil for 5 minutes. Reduce heat to medium-low (a very gentle simmer), cook without the lid for 2 hours while skimming any impurities away a few times. Strain the broth, pulling any chicken from the thighs and discard the bones.

Set 2 quarts of stock aside, freeze or store the remaining in airtight containers.

Spiced Up Chicken Soup

1 tablespoon olive oil or butter
1 small yellow onion, finely diced
4 cloves finely minced garlic (better yet, make a paste using the flat of your knife)
1 serrano chili pepper, thinly sliced (plus more for serving)
1/2 cup peeled, thinly sliced carrot
1/4 cup thinly sliced celery (I sometimes skip this)
2 quarts (32 ounces) chicken stock
2 cups cooked chicken (use the thigh meat from the broth)
Optional flavor booster: 1 teaspoon of this roasted garlic stock base adds so much more flavor, just don’t add extra salt if using.
salt and pepper to taste
a dollop of sour cream or plain yogurt, fresh dill and more thinly sliced serrano pepper to serve.

Heat a heavy bottomed pot over medium, add olive oil or butter, onion, garlic, serrano pepper, carrot and celery. Sauté for 10 minutes until vegetables are tender. Add chicken stock and simmer for 5 minutes, add shredded chicken, the optional roasted garlic base if using and season the soup to taste with salt and pepper. Divide into bowls, add a dollop of sour cream and lots of fresh dill plus extra serrano peppers for more spice if that’s your preference.

Here are some soups I make with the chicken stock:

I simmer 1 quart of the stock and add in some store-bought frozen chicken dumplings, then add a chopped green onion and some grated fresh ginger. Finish with a dash of soy sauce and serve.

I sauté a chopped onion, 4 cloves garlic and throw in 2 cups chopped potatoes and 1 quart of the stock. Simmer until the potatoes are tender, add 2 tablespoons chopped chives and 1/4 cup heavy cream. Ta-da potato soup.

I sip on the stock as is when I need a warm pick-me-up!

I simmer the stock and throw in any leftover cooked vegetables plus a teaspoon of Thai yellow curry paste, then finish with 1/4 cup coconut milk for a quick meal.

Braised Chicken with Mushrooms, Bacon and Herbs

Damn, this skillet chicken is good. With just a few chicken thighs, slices of bacon, a punnet of mushrooms and some basic ingredients you can make a meal that might just allow you to bribe someone. Forget I said that (or don’t). We all know I don’t enjoy over explaining, so use this recipe as a starting point and customize it as you see fit. For instance, fresh rosemary would be amazing here and you can skip the bacon if you don’t eat pork. Leeks are in season now and can be used instead of shallots. Don’t love thighs? Use bone-in skin-on chicken breasts and reduce the time in the oven by half. If you decide to try it, please tag me on social media @thedaleyplate so that I can see! Your feedback is valuable and I’d love to share it with everyone else.

Crispy Chicken with Mushrooms, Bacon & Herbs
Prep Time: 5-10 minutes | Cook Time: 45 minutes | Serves: 4

Ingredients:

2-4 slices bacon, roughly chopped
4 medium to large sized chicken thighs
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 large shallot, finely diced
4 cloves garlic, finely minced (about 2 tablespoons)
2 teaspoons fresh thyme leaves
2 teaspoons chopped parsley
1/4 cup brandy or sherry (optional but highly recommend)
8 -ounce punnet baby portobello mushrooms OR button mushrooms, quartered
1/2 cup chicken stock
2-4 tablespoons heavy cream

Equipment:

I use this braiser - It goes directly from the stovetop to your oven and nothing sticks to it. Any ovenproof skillet works.

Guidelines:

Preheat oven to 350F (180 degrees C)

Season chicken thighs with salt, pepper and garlic powder and allow to sit outside of the fridge for at least 20 minutes. For best results, I usually season the night before and store in the refrigerator then take them out 20-30 minutes before cooking. Allowing the chicken to come closer to room temperature will make it jucier, I promise. If you have a teaspoon of poultry seasoning (chicken rub) to add when seasoning your chicken it’ll be even more flavorful but that’s optional.

Heat an ovenproof skillet to medium and sauté bacon until crispy. Remove bacon with a slotted spoon and set aside on a paper towl. Pour off most of the bacon fat from your skillet, then sear chicken thighs for 5 minutes per side or until golden. If using chicken breasts, only sear for 2 minutes per side. Your chicken isn’t cooked through, but this is an essential step if you want that crispy skin. Remove chicken from skillet and set aside on a plate skin side up.

Add shallots, garlic and herbs to the same skillet, sauté for 2-3 minutes until translucent (I sometimes go for longer until it’s caramelized - Since the heat is on medium it will not burn easily if you stir).

Add brandy or sherry, cook out the alcohol for 5 minutes until reduced by half. Add mushrooms, chicken (skin side up!) and bacon then your chicken stock and cream. The chicken stock shouldn’t completely cover the chicken, it should come up to the chicken thighs without covering the crispy skin.

Bake/Roast for 30 minutes without the lid until the chicken is tender and everything is cooked through. Season to taste and scatter with more fresh herbs. If you’d like the sauce thicker, place it back on the stove over medium-high heat until it reaches your desired consistency or dust the mushrooms in some cornstarch before adding to the skillet. I’m just gilding the lily here…but a tablespoon of butter (or truffle butter!) stirred in at the end makes this even more luscious. Serve over polenta, rice, thick egg noodles or over roasted vegetables for a low-carb feast.

Spicy Crab Bucatini

This post is sponsored by Garofalo® Pasta. All comments and opinions are my own.

If you’re looking for an elevated yet easy dinner that’s ready in under thirty minutes, this recipe is for you! Nothing compares to an occasional bowl of gorgeous pasta and when we crave it, I use the best possible quality for delicious and consistent results. I’ve always believed (obvious from the kind of work that I do) that creating a meal is about more than cooking, it’s about celebrating family and making sure that everything I put on our table is something I’m always proud to serve.  

Garofalo® was established in 1789 in Gragnano, Italy, the homeland of pasta! They are more than 200 years old and produce gourmet pasta for everyday meals like my grandma’s mezze rigatoni and meat sauce recipe from a few weeks ago, and this spicy crab pasta! You can find a nice selection in the pasta aisle at your local The Fresh Market (one of my favorite stores to spend hours in!) or order online via Instacart if that option is available near you. What makes them different? Garofalo uses a traditional bronze-dye to give their pasta a coarse and porous texture so your sauce will cling to it better, all their pasta is crafted from 100% highest-quality durum wheat semolina, and to be honest, I just think the quality and variety is superior to other brands I’ve tried. Using their bucatini for my spicy crab sauce turned out to be an excellent choice in terms of texture, but please feel free to substitute your favorite shape. Garofalo spaghetti, linguine and calamarata are other shapes that we always have on hand. 

How do I make Spicy Crab Bucatini?

You only need a few high quality ingredients to make this recipe. Crab is in season so if you can find fresh crab, that’s wonderful, however, there are so many frozen and already prepared products these days that are relatively easy to source. I recommend using lump or jumbo lump crab which is mostly white meat in chunks that will hold its own in the sauce. If you’re unable to find crab, a good quality jarred tuna or even scallops could work. 

Start by sautéing sliced sweet yellow onion in olive oil with garlic. Add your favorite chopped tomato sauce, seasoning, fresh parsley and wait for it….chili garlic paste! I find that this Vietnamese condiment brought an incredible depth of flavor to this recipe, and just the right amount of heat to complement the sweetness of the crab. Most of us already have it in our refrigerators so now is the time to get creative and use up those condiments! I hope you give it a try! Other alternatives to chili garlic paste would be Calabrian chili paste, fresh red chili, or dried red pepper flakes but stay away from chili pastes that are too distinctive in flavor like gochujang or sriracha. We want clean heat, not earthy. Once the sauce is cooked down, a bit of pasta water is added and then the cooked crab is folded in. Lastly, we add our Garofalo bucatini to create a next level dinner that everyone will love. Finish off with some lemon juice and zest, and serve with a chilled glass of wine. I hope you love it as much as we do!

Spicy Crab Bucatini
Prep Time: 5 minutes | Cook Time: 20 minutes | Serves: 4

Ingredients

½ lb package Garofalo bucatini pasta
2 tablespoons olive oil or butter
½ yellow onion, thinly sliced
4 cloves garlic, finely minced 
14-16 oz can chopped Italian tomatoes 
1 tablespoon Vietnamese chili garlic sauce
1 teaspoon kosher salt
½ teaspoon fresh black pepper
½ cup chopped flat leaf parsley plus more for serving
1 ½ cups cooked lump crab meat
Optional: fresh lemon juice and zest

Method

Cook bucatini pasta in boiling salted water according to the Garofalo instructions. This shape will cook perfectly in 14 minutes while you prepare the sauce.

Heat olive oil in a large skillet over medium heat. Sauté onion and garlic for 2-3 minutes until onions are translucent, then add tomatoes, chili garlic sauce, salt and pepper. Simmer for 15 minutes until sauce is reduced. Taste to see whether the sauce needs some sugar to balance the acidity. 

Add a few tablespoons of pasta water to the skillet to thin the sauce slightly, followed by crab and parsley. Cook until heated through then toss in strained bucatini. Adjust seasonings, add fresh herbs and lemon then plate and serve immediately. 

Creamy Black Eyed Peas

These creamy black eyed peas are so simple to make because of the trusty Instant Pot, but can easily be adapted to be cooked on the stovetop. It gets a lot of flavor from smoked turkey pieces, using chicken stock instead of water and some essential aromatics needed to make a truly good Southern dish. Though it was not traditional to eat black eyed peas on the first of January in South Africa, this is an American tradition I’ve come to love. It is said that they symbolize prosperity, and that’s not such a bad thing to hope for on the first day of the year! If you have an hour to set aside, this satisfying meal made with ingredients easily found at your local grocer could be dinner this evening :) The onion, celery and garlic cooks down to form a luscious sauce that is so good served over rice, with cornbread or with some biscuits!

Creamy Black Eyed Peas
Prep Time: 10 minutes | Cook Time: 50 minutes | Serves: 6

Ingredients:
1 tablespoon olive oil (OR bacon fat for flavor, if pork isn’t an issue)
1 medium yellow onion, finely diced
2 ribs celery, finely diced
1/2 cup diced green bell pepper
1/4 cup diced red bell pepper
4 large cloves garlic, finely minced
1 tablespoon Cajun seasoning (contains cayenne, salt, garlic powder, onion powder, herbs)
1 1/2 lbs smoked turkey pieces (Can be found either frozen or refrigerated near the smoked sausage section. If you’re unable to find it, use good quality sliced smoked sausage - turkey or beef. Smoked ham or Tasso are options as well.)
2 cups dried black eyed peas (no need to soak, just sort them)
1 fresh bay leaf
1 1/2 quarts good quality low-sodium chicken stock
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh parsley, plus more, to serve
Kosher salt and medium-grind pepper, to taste
good quality olive oil, to taste

Guidelines: (Stovetop directions follow below)

Turn Instant Pot on SAUTÉ mode. Add olive oil or bacon fat, onion, celery, bell peppers and garlic. Sauté until onions are translucent, stirring to prevent any sticking - about 4-5 minutes.

Add Cajun seasoning, smoked turkey pieces, black eyed peas, bay leaf, chicken stock, tobasco sauce and worcestershire sauce. Stir, then place lid on Instant Pot and lock.

Turn on MANUAL mode and set Instant Pot to 40 minutes at high pressure. Once the cycle is complete, allow pressure to release naturally for about 15 minutes before VENTING to allow remaining pressure out. Stir, pull meat from bones and mash half the black eyed peas for a creamy consistency. Remove bay leaf. Depending on how you like it, either allow to simmer uncovered until reduced slightly or add more stock to make it soupy. Season to taste with kosher salt and pepper, add parsley and drizzle with olive oil.

Allow it to cool a little before enjoying, even better the next day.

If you’re making these in a pot on the stove:
Soak your beans for a few hours OR use the quick soak method: Bring water to a rolling boil, add black eyed peas and stir. Cook for 30 minutes then strain and use as directed in the recipe. Sauté your aromatics in a large heavy bottomed pot, add remaining ingredients and bring to a boil. Cook for 30 minutes at a rolling boil, stirring once or twice, then lower heat to medium and place a lid on your pot. Allow the black eyed peas to cook for an hour, stirring occasionally to make sure that they aren’t sticking. When I make this on a stovetop the water often evaporates, so keep some extra stock ready to top up your pot. To test for doneness, remove a few beans from the pot and mash it with your fork or taste it after cooling slightly. Once the beans are tender, pull the meat and remove any bones and mash half of the black eyed peas for a creamy consistency. Season and drizzle as directed above.

Barbecue Chicken Pita Pockets

This recipe is brought to you in partnership with Sweet Baby Ray’s but all opinions expressed are my own. Thank you for supporting the brands that support The Daley Plate!

Sometimes the best kind of food isn’t complicated, doesn’t require too much time in the kitchen, and makes use of items we probably all have in our pantry and crisper drawer. I like to say on Instagram, that sometimes you just need a good sandwich, and it’s true. These barbecue chicken pita pockets are so filled with a delicious mix of crunchy vegetables, creamy feta cheese and succulent grilled chicken basted with Sweet Baby Ray’s Original barbecue sauce…How can you go wrong?

When I moved here eight years ago my husbands family welcomed me with a traditional Southern feast of barbecue ribs, collards, potato salad and grilled chicken - I learned then that Sweet Baby Ray’s is a crucial element in many of the foods prepared by his family, and many other families that I’ve come to know since then. Visit the Sweet Baby Ray’s website to check out Sweet Baby Ray’s sauces and discover more delicious ways to use them. I hope that you enjoy this easy recipe that’s so perfect for a satisfying weeknight meal, Summer cookout or quick lunch. The great thing about it is that you can use what you have available and it’s also delicious when substituting lettuce for spinach or cheddar cheese for feta. If I’m entertaining, I love to place individual elements on a large platter for people to make their own pita pockets and kids absolutely love that part! A little bowl of Sweet Baby Ray’s barbecue sauce on the side for to serve is always special, who doesn’t love a little extra?

Barbecue Chicken Pita Pockets

Prep Time: 30 minutes Cook Time: 15 minutes Serves: 4 

Ingredients:

4 boneless skinless chicken thighs (1lb)
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon smoked paprika
1 tablespoon extra virgin olive oil
1/4 cup Sweet Baby Ray’s Original Barbecue Sauce, plus more for serving
2-4 cups fresh baby spinach
2 cups sliced salad cucumber
1 1/2 cups sliced cherry tomatoes
1/2 cup cubed feta cheese 
1/4 cup pitted kalamata olives
1/4 cup thinly sliced red onion
2 whole wheat pita breads, cut in half

Guidelines:

Season chicken thighs evenly with salt, black pepper and paprika then drizzle with olive oil. Cover and refrigerate for at least 30 minutes.

Heat a griddle pan or grill to medium-high and sear chicken for 4-6 minutes per side. Use a basting brush to coat chicken with Sweet Baby Ray’s Original Barbecue Sauce and continue to cook for 1-2 minutes or until chicken registers 165F internal temperature. Remove from griddle pan and slice or chop into cubes. 

Carefully open each pita half and place equal amounts of vegetables and grilled barbecue chicken in each. Serve immediately with extra Sweet Baby Ray’s barbecue sauce for dipping.

Roasted Chicken with Fennel and Peppers

Here’s an easy recipe that makes use of Summer peppers and fennel. Most of these chicken dinners that I make follow the same basic method: Season chicken overnight, sear in a little olive oil, remove chicken while preparing other ingredients in the same skillet, add chicken back into the skillet and roast until tender. Serve this dish with some crusty bread, creamy polenta or cauliflower rice. Fennel is a great low carb vegetable, 1/2 Cup of sliced raw fennel contains 2g net carbs and is only 14 calories. Source: www.verywellfit.com

Ingredients:

2 chicken marylands or 4 bone-in chicken pieces (1lb - dark meat)
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 tablespoon extra-virgin olive oil
1 small yellow onion, thinly sliced
4 cloves garlic, thinly sliced
1 medium red bell pepper, thinly sliced
1/2 medium yellow pepper, thinly sliced
1 medium fennel bulb, sliced (save the fronds for a garnish)
1 teaspoon tomato ‘nduja (or 1 teaspoon tomato paste + 1/2 teaspoon red pepper flakes)
1 cup canned crushed roasted tomatoes
1 1/2 cups low sodium chicken stock (or 1 cup chicken stock + 1/2 cup dry white wine)

Method:

1. Season chicken evenly with salt and sweet smoked paprika. Cover and refrigerate minimum 1 hour, preferably overnight. You want the smoked paprika to penetrate the meat so that it’s seasoned all the way through. Remove from refrigerator 30 minutes prior to cooking so that it gets closer to room temperature. This will make a difference, your chicken will be more tender.

2. Heat olive oil in a large ovenproof skillet or roasting pan over medium-high heat, sear chicken for 2-4 minutes per side or until golden brown on both sides. Remove chicken from skillet and place on a plate, tent loosley with foil.

3. Reduce heat to medium, add onion, garlic, peppers and fennel. Sauté for 5-8 minutes until fennel is soft, add ‘nduja, crushed tomatoes and chicken stock. Simmer for 5 more minutes so that flavors meld, add chicken back to the skillet and roast at 375F for 20-25 minutes or until the chicken reaches an internal temperature of 165F. Remove from oven, garnish with fennel fronds and serve. If you crisp up some garlic slices on the side and scatter it over the final dish, it’s even better!

If you’d like to reduce the sauce you could place it back on the stovetop and simmer until desired thickness, the vegetables will continue to break down. Personally I love it as is.

Garlic Red Pepper Chicken

This recipe is brought to you in partnership with Spice Tribe - They are a small-batch spice company that works to benefit farmers and their families directly through fair trade. There is no fresher than this, and their belief in home cooking for health and community really resonates with me. They have everything you need for this recipe in their online store, including salt and pepper.

My garlic red pepper chicken recipe is inspired by the ingredients I had on hand and my mother’s ability to use spices as a way to keep things interesting and filling. Please know that the recipe is completely customizable to whichever ingredients you have on hand. A few ideas include: Using cauliflower or potatoes instead of chicken. Adding kale, spinach or collards for color and texture plus extra nutrition. This garlic red pepper chicken is delicious when served on a baked sweet potato stuffed with kale and caramelized onions. We’ve had it with crusty bread and butter, we’ve served it over rice or buttered noodles, we’ve eaten it cold right out of the tupperware the next day. Lately I feel there are no rules because the only rule that matters is social distancing. I hope that you are happy in your homes, that you are cooking more and spending valuable time with those you love. If you decide to try this recipe, please let me know how it went by tagging me @thedaleyplate on Instagram or Facebook :)

Some notes:

-If you’re unable to use sherry, use more chicken stock.
-Add vegetables of your choice. For vegetables that cook longer, add them with the stock and sherry. Tender greens can be added during the last 5 minutes of cooking.

Garlic Red Pepper Chicken
Prep Time: 10 minutes (up to 8 hours to marinate) | Cook Time: 30 minutes | Serves: 4

Ingredients:

1lb boneless skinless chicken thighs, cut into 1 -inch pieces
1 tablespoon good quality smoked Spanish paprika, like Spice Tribe Pimenton de la Vera
1 tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
(Optional: 1/2 teaspoon cumin powder)

1 tablespoon olive oil
1 cup chopped yellow onion
1/2 cup diced red bell pepper
4 cloves garlic, finely minced
1 teaspoon red pepper flakes
1 teaspoon tomato paste
2 stems fresh herbs like thyme or oregano
1/2 cup sherry
1/2 cup chicken stock
1 bay leaf
1-2 tablespoons red wine vinegar OR lemon juice
Optional: 1/4 cup heavy cream

Method:

Place chicken in a bowl and season with paprika, garlic powder, salt, pepper and optional cumin. Toss to ensure that chicken is fully coated, cover and refrigerate for one hour or preferably overnight.

Add olive oil to a skillet over medium heat. Add onion, bell pepper (a jar of drained pimento peppers would be a speedy pantry solution) and sauté for 10 minutes until tender, stirring until the onions are light golden brown and fragrant. This step breaks down the onions and it’s important because it forms part of the sauce.

Add garlic and chicken, stir and cook until chicken is no longer pale (2-3 minutes). Lastly, add red pepper flakes, tomato paste, herbs, bay leaf, sherry and chicken stock. Simmer over medium heat with the lid halfway on for 15-20 minutes until chicken is tender, longer if you prefer your sauce more reduced.

Stir in vinegar or lemon juice right before removing from heat then add optional heavy cream, season to taste with salt and pepper and scatter with fresh herbs.

Chicken with Chorizo Rosemary and Olives

This chicken recipe is one of those that make the most regular appearance on our dinner table! It combines some pantry staples like canned tomatoes, jarred olives and herbs with chicken thighs because they stay juicy and we love the crispy skin on top. I’ve always just shared the recipe in my Instagram caption but here I’m able to expand a little and you’ll be able to come back to it or pin it for later. I’m adding some product suggestions because I get asked about my favorites a lot. Please know that if a purchase is made through an Amazon affiliate link I receive a small commision at no cost to you. This helps to keep me cooking so I appreciate your support and understanding.

Before you get started:

If using chicken breasts I highly recommend those with the skin on. Cooking time will vary based on the thickness of your chicken, but I keep a meat safe instant-read thermometer close by so that I can pull it from the oven at 165F/75C. Insert the thermometer into the thickest part of the breast to determine doneness.

The chorizo sausage that I use is Spanish and sliceable, not the Mexican version. You can use whichever kind available where you are.

The smoked paprika in this dish makes all the difference. Some good fresh smoked paprika that I recommend: ChiQuilin on Amazon.

A mix of olives always looks more appealing to me, but this is entirely optional. Castelvetrano are buttery and amazing, even my olive hating husband will eat those. If you’re not a fan of olives, try adding extra roasted red peppers, mushrooms or any other vegetable that you prefer.

The best result here is obtained when the chicken is seasoned ahead of time (up to 24 hours) and placed in the fridge to soak up all the flavor of smoked paprika. This step is optional but ensures that the meat is seasoned throughout.

Chicken with Chorizo Rosemary and Olives
Prep Time: 15 minutes Cook Time: 45 minutes - 1 hour Serves: 4

Ingredients:

4 bone-in chicken thighs with skin on
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon smoked paprika
1 tbsp olive oil
1/2 large yellow onion, sliced
4-6 cloves garlic, chopped
2-4 oz Spanish chorizo sausage, sliced and quartered
1 tbsp sherry or red wine vinegar
2 oz chopped roasted red peppers
1 14.5 oz can San Marzano tomatoes, chopped (These San Marzano style tomatoes are a good alternative)
1-2 tbsp freshly chopped rosemary
1 cup whole or pitted mixed olives
2 cups chicken stock
Optional: Lemon juice to squeeze over after + fresh rosemary, crisped up in olive oil to sprinkle on top before serving. Cherry tomatoes on the vine right before it goes in the oven.

The skillet pictured is my favorite Le Creuset 2 1/4 Qt. Cast-Iron Braiser but you can use any deep skillet.

Method:
Season chicken with salt, pepper and smoked paprika. Allow to sit outside of the fridge covered for 30 minutes to that it comes closer to room temperature. This will help the flavor soak into the meat and also give you a more tender result at the end. If you have some time, season the chicken and cover then place in the refrigerator overnight for best results. Remove chicken from refrigerator 30 minutes before cooking.

Heat a cast iron skillet or braiser to medium. Add olive oil and sear chicken for 5 minutes per side until browned then set aside. Add onions, garlic and chorizo to pan and sauté until onions are translucent (5 minutes) Deglaze the skillet with red wine vinegar or sherry, scraping any bits off the bottom with a wooden spoon.

Add red peppers, tomatoes, rosemary, olives and chicken stock then stir. Simmer until reduced slightly (5 minutes) and add your chicken plus optional cherry tomatoes on the vine. Put a lid on and simmer on medium-low heat for 30-45 minutes OR bake/roast uncovered at 350F until chicken is 165F/75C internal temp. For me that’s about 25-30 minutes but the timing will differ based on the thickness of your chicken. That instant read thermometer will come in handy here. If you’ve chosen to cook it on the stovetop the skin will not be crispy - I recommend placing the skillet under the broiler of your oven for 10 minutes to crisp it up.

Remove from the oven. Before serving, add fresh rosemary or rosemary crisped up in some olive oil in a small pan over medium heat. Save the olive oil used to dip fresh bread into, it’s heavenly! Squeeze optional lemon juice over and serve over rice, polenta, vegetable mash or pasta.

Korean-inspired Steak and Cucumber Bites

This post is a collaboration with Beef. It's What's For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

A few years ago, I took my first solo trip to New York for an event with Beef. It’s What’s For Dinner, and while there, I learned to cook a proper New York Strip Steak from Chef Josh Capon. We dined on an amazing Korean-inspired lettuce wrap, crostini with Steak and pesto, and even a Beef Jerky chocolate chip cookie! (Would you try it?). I’ve had the pleasure of meeting some really talented people in the food industry during my time working with Beef. It’s What’s For Dinner., and I’m really honored that they continue to trust me as a partner. My goal when showcasing Beef is always to share resources related to cooking, and how versatile Beef can be, though I must admit I’ve been sharing so many Korean-inspired dishes lately. I lived in South Korea for almost six years, so the ingredients and flavors just speak to my soul! These appetizers are so refreshing and do not take a lot of time to prepare, plus you can find the ingredients at most grocery stores these days. Simply season your steak, sear it in a griddle pan (or on a grill outside), then slice and toss in a savory sauce made with Korean red pepper paste (gochujang). These slices are placed on top of cucumber discs spread with seasoned cream cheese. The apple on top brings a sweetness to this bite that you’ll love, and I thought of it because most Korean marinades usually add apple, pear, or kiwi for sweetness. The thoughtfulness behind every flavor in Korean cooking is something that I respect very deeply. 

It’s July, and many of us are enjoying the sunshine by grilling up a few steaks. Add this appetizer to the rotation and tag me @thedaleyplate on Instagram if you do. I’d love to see it!

Here are some handy tips for this recipe, or other Steak recipes:

Oil the steak instead of oiling the grill or griddle. This will prevent anything from sticking.

www.BeefItsWhatsForDinner.com has so many recipes and ideas for cooking Steak - You might be surprised at the variety they have to offer. This recipe was adapted from one that I happened to find there a few months back. I’ve made it so many times since then.

A digital thermometer is the best way to determine doneness and it is absolutely worth the investment in my opinion. 

After resting the steak for at least 5 minutes, slice thinly against the grain for maximum tenderness. Work quickly to keep temperatures optimal.

The seasoned cream cheese and gochujang sauce can be made the previous day, and can be stored for up to three days if sealed in an airtight container. Remove the cream cheese from the refrigerator 15 minutes before assembling these so that it is softened and easy to spread. Slice the cucumber right before assembly to keep it nice and crispy.

If you’re unable to find gochujang paste, you could use sriracha, but I would decrease the amount by half since it’s quite a bit spicier.  

This recipe makes 3 to 4 Steak Bites per person, depending on how thinly you can slice the steak. It’s so flavorful, you don’t need a thick piece in order to be satisfied. 

Korean-inspired Steak and Cucumber Bites
Prep Time: 10 minutes | Cook Time: 12-15 minutes | Serves: 6 to 8

Ingredients:
For the Steak:
1 Beef Strip Steak (about 1 -inch thick, 8 to 10 -ounces in weight)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the Gochujang Vinaigrette:
1/4 cup gochujang paste
1/4 cup rice wine vinegar
1 tablespoon honey
1/2 teaspoon garlic powder
1 tablespoon toasted sesame seeds

For the cream cheese spread:
1/2 cup cream cheese, softened
1/4 cup chopped fresh green onion (white and green parts)
1/4 cup chopped fresh cilantro leaves, plus extra leaves to garnish
1 teaspoon soy sauce

1 English cucumber, sliced into 1/8 -inch thick rounds (about 24 rounds)
To garnish: 1/2 small green apple, diced 

Guidelines:
Remove the Strip Steak from the refrigerator, and season with salt and pepper. Sear the steak for 5 minutes per side until internal temp is 145F for medium-rare doneness, based on the USDA recommended cooking times. Remove the steak from the heat, and transfer to a cutting board, then tent with foil to rest the steak for 5 minutes.

Combine the gochujang, vinegar, honey, garlic powder and sesame seeds in a small bowl. Set aside until the steak is rested. Make the cream cheese spread by combining the cream cheese, green onion, cilantro, and soy sauce in a small bowl. 

Assemble: Place the cucumber slices on a large platter. Top each cucumber slice with 1 teaspoon of the cream cheese mixture. Slice the Strip Steak into thin (1/4 -inch) slices against the grain, and gently toss in the gochujang vinaigrette. Top the cream cheese with one slice of steak, and garnish with the chopped green apple/cilantro. Serve immediately.

Easy Flank Steak with Olive Sauce

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
Flank Steak is one of our favorite cuts of Beef! We usually cook this versatile cut on a Sunday for lunch, and always plan to use any leftovers in multiple ways for the next few days. Using up everything when planning meals is super important to me because I’m always trying to cut down on food-waste. Luckily, that’s never a problem for us because we all enjoy Beef so much and eating leftovers is never a problem. When you start with such a delicious high-quality protein, the culinary possibilities are endless :)   

For a while now, I’ve been following a more Mediterranean style of eating and really think that some well-seasoned Flank Steak (or any lean cut of Beef) goes well with those flavors. Find a helpful infographic and links to a few of my favorite Mediterranean style recipes on www.BeefItsWhatsForDinner.com at the end of this blog post. The plates are colorful, filled with non-starchy vegetables, and everything is eaten as close to natural as possible. I keep what I call my “fridge favorites” on hand at all times so that it’s easy to plate up our Steak once cooked and rested. Those fridge favorites include sliced cucumber, whole cherry tomatoes, jars of olives, cubed feta cheese, mini mozzarella, boiled eggs, and fresh baby spinach that is tender enough to eat raw. Today’s Flank Steak was sliced and plated alongside some of the sauce with olives, spinach, tomatoes and cucumber. I use glass containers to store any leftovers instead of plastic, and save mini jam jars to use for dressings or sauces. Sometimes when you’re visiting a restaurant they might serve brunch with mini honey jars - I ask to keep those too! Like many, I grew up with plastic food storage containers but now prefer glass because it’s better for the environment, and it’s easy to see what you have in the refrigerator. My favorite glass containers are stackable, made of clear glass and large enough to fit a decent portion into.  Recently we have all been trying to support restaurants by ordering menu items to-go. Consider reusing those containers and supplies before recycling as well - most are sturdy enough to withstand a few washes and keep food stored safely. 

Some tips for cooking flank steak:
Flank Steak is lean and boneless with lots of intense Beef flavor. I’ve spoken to a few people who say they are intimidated by cooking this cut of Beef. I think mostly because they might be unsure of timing in order to cook it perfectly to their tastes. A digital meat thermometer is probably the most useful tool in my kitchen and highly recommend using one to nail that cooking temperature every time. For medium-rare the temperature should read 145°F, the temperature for medium steaks should read 160°F, and well done is 170°F. I believe flank steak should be cooked to 145°F to ensure juiciness. Always test the thickest part of the steak for doneness. For steaks 1/2 inch or thicker, insert an instant-read thermometer horizontally from the side, so that it penetrates the thickest part or the center of the steak. Let it rest for 5-10 minutes before slicing against the grain for maximum tenderness. Resting will prevent any juices from seeping out.

Flank Steak with Olive Sauce
Prep Time: 15 minutes (30 minutes to 1 hour if marinating) | Cook Time: 15 minutes | 8-10 Servings

Sweet smoked paprika gives a great flavor, but any dry rub will do.

1 ½ - 2 lb. Flank Steak
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon sweet smoked paprika
1 teaspoon garlic powder (or finely minced garlic)

¼ cup olive oil
½ cup pitted green Castelvetrano olives
½ serrano pepper, deseeded
½ cup fresh parsley
1 tablespoon fresh oregano leaves
Juice of 1 small lemon
Salt and pepper to taste
Optional extras: 1 clove minced garlic, 1/2 avocado

Vegetables per serving:
1 cup fresh baby spinach
3-4 cherry tomatoes 
3-4 kalamata olives
½ cup sliced cucumber

Guidelines:

Place your Flank Steak on a clean, flat surface and drizzle with olive oil then rub with salt, pepper, paprika and garlic. Cover and refrigerate for 1 hour to marinate, or up to overnight. Remove from the refrigerator right before cooking. 
Heat a large cast iron skillet to medium-high. Sear Flank Steak for 5-8 minutes per side until a meat thermometer reads 145°F. Tip: Turn steaks and roasts with tongs. Avoid using a fork, which will pierce the beef and result in the loss of flavorful juices. Turn off the heat and transfer flank steak to a cutting board to rest while preparing the sauce. 
Add ingredients for the sauce into a bowl of a food processor and pulse for 1-2 minutes until slightly smooth. Add the avocado if you prefer a creamier consistency. Serve with the steak and prepared vegetables.
During the Summer months Flank Steak is delicious when grilled: Place Steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on a preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve across the grain into thin slices.

Here are some ideas for leftover Flank Steak!
Make a Steak salad for two: Combine ¼ cup olive oil with 2 tablespoons whole grain mustard and the juice of a small lemon. Season to taste and serve as a dressing over 6 ounces of sliced cooked steak with tomato, fresh leafy greens and steamed broccoli. Sometimes I use this same dressing over an easy brunch plate with green beans, a boiled egg and whichever kind of cheese I have in the refrigerator.

Make Steak caprese skewers: Use short skewers to weave balls of mini mozzarella with fresh basil and cooked Flank Steak slices. Serve with olive oil and balsamic vinegar as an appetizer or snack. 

Add leftover Flank Steak to an omelette with your favorite vegetables.
Make roll-ups using strips of thinly sliced Flank Steak and your favorite vegetables. Serve it with my feta sauce (Blend 4 ounces of feta with the juice of 1 lemon, 1/2 cup of plain yogurt and a few tablespoons of fresh herbs then season to taste.)
Leftover Steak is delicious when eaten on a charcuterie board with various fruit, cheeses and dips.

Spanakopita Chicken Meatballs

Hey everyone! These spanakopita inspired chicken meatballs are my new favorite easy protein to enjoy with the usual selection of fridge favorites. The recipe combines creamy valbreso feta chunks with fresh spinach and loads of garlic for delicious flavor. You can make a batch of meatballs but they also make delicious burgers or patties. Serve them on a platter with fresh vegetables or wrap them in lettuce with all your favorite burger fixings.

Tips:

You can use frozen spinach, just make sure you drain it really well so that you’re not adding a lot of extra moisture. It’ll be more difficult for the meatballs to hold together if there’s too much water.

I use Valbreso feta, which is a French-style cheese with a milder taste than others I’ve found at the market. If you don’t mind a stronger flavor please use whichever feta you have available. Buying the big chunk and crumbling or cubing it yourself is great because the cheese crumbles aren’t dried out.

For patties, this mixture makes 4 equal servings. Please feel free to use turkey if you prefer! I’m on a bit of a ground chicken roll haha.

You can cook this completely in the frying pan without transfering to the oven, I just do it to make sure it’s cooked through. I’ve seen some of my friends cook it on their grill and they’ve enjoyed it that way.

Spanakopita Chicken Meatballs

Ingredients:

6 cloves garlic, finely minced
1/4 cup finely chopped green onion (white and green parts - about 2 stalks)
1/4 cup finely chopped fresh parsley
2 tablespoons freshly chopped chives
2 cups chopped fresh spinach (about 3-4 ounces)
zest of 1 medium lemon
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
1/2 cup crumbled feta cheese (add more if you love cheese like me)
1 medium egg
1 lb lean ground chicken mince

Guide:

Heat some olive oil in a large frying pan over medium heat.

Use a fork to combine all ingredients except egg and chicken in a mixing bowl. Add egg and chicken, gently mix and form 1 -ounce meatballs with your hands. Shallow fry in olive oil over medium heat until golden, finish in the oven at 350F for 8-10 minutes or until cooked through.

Remove from oven and serve with your favorite vegetables and tzatziki. I serve mine with a mixture of plain yogurt, the juice of the lemon that I zested, garlic, salt and herbs like dill or chives and sometimes feta. Please click this link for a more detailed explanation on the feta/yogurt sauce and while you’re there, those chicken skewers are also a huge favorite around here!

Serves 4 people.

Herby Pork and Zucchini Patties

This recipe is brought to you in partnership with the National Pork Board, showcasing cooking with pork to create nutritious meals as part of a balanced lifestyle. All opinions are my own.

If you’re stuck in a rut and looking for something a little different that doesn’t take too much time to make, I highly recommend giving these pork and zucchini patties a try! They are excellent for meal prep if you prefer to cook 1-2 days ahead of time during those busy weeks like I do. Though I do enjoy cooking, I find that taking this approach to free up time when it may be limited leads to better productivity and overall happiness in the long run. It’s all about self-care and being aware of these little changes that make a huge impact over time. 

Pork is versatile, delicious and takes on the flavor of anything you add to it. There are various lean cuts available on the market that could fit into any well-balanced meal plan easily. Have a look at the National Pork Board website for lots of recipes, information and inspiration! If this recipe sounds appealing to you then you’ll probably also enjoy these Mediterranean Pork Chops.

In my recipe, I’ve used ground pork and added freshly grated zucchini which cooked up beautifully and delivered a nice texture. It would probably be a great way to hide extra vegetables from your kids as well :) Some creamy feta crumbles add a great salty kick, lemon zest makes the flavors pop and finely chopped Thai chili brings a little spice to keep you coming back for more. Serve it with a fresh Greek salad and my feta sauce and I promise it’ll be amazing!

Helpful Tips:
To get the most accurate temperature reading, I suggest using a digital meat thermometer. Ground pork and sausage should always be cooked to an internal temperature of 160F and a meat thermometer will help you nail that temp!

Prepping all of the ingredients ahead of time will make your life easier. Pick up some ground pork during your next grocery run to store in the freezer until ready to use. Have all other ingredients ready to go before starting. Slice and chop ingredients for a salad 1-2 days ahead of time and assemble as needed. I usually have what we call our “fridge favorites” on hand and this includes sliced mini cucumbers, washed baby spinach, rinsed cherry tomatoes plus a variety of olives. When you have a protein like pork cooked and ready, it’s easy to just grab these prepped items from the fridge to enjoy on the side - the quantity is up to you.

If you’re following a diet that’s lower in carbs, grinding up some pork rinds to use instead of bread crumbs is a great way to bind these patties! 

Herby Pork and Zucchini Patties
Prep Time: 10 minutes | Cook Time: 12-15 minutes | Makes eight 2 ounce patties

Ingredients:
1.5 lb ground pork (80/20 blend)
1 cup grated zucchini
1 extra large egg
½ cup panko crumbs or finely crushed pork rinds
2-3 cloves finely minced garlic
1 tablespoon garlic powder
1 tablespoon lemon pepper OR Greek seasoning 
1 teaspoon salt
1 tablespoon fresh chopped sage
¼ cup fresh chopped parsley
¼ cup feta crumbles
zest of a medium lemon
Optional: 1 small red chili 

For the feta sauce:
¼ cup feta crumbles
½ cup plain greek yogurt
1-2 tablespoons fresh or dried herbs like dill, parsley, oregano, chives
The juice of your zested lemon
Salt and pepper to taste

To Serve: Freshly sliced cucumber, cherry tomatoes, olives, baby spinach and red onion

Guidelines:
Combine all ingredients for the pork patties in a large bowl. Gently combine using a fork, then divide into eight equal portions and form into 1 -inch thick patties by using your hands. 

Add a tablespoon of neutral oil to a large skillet over medium heat. Sear patties for 6 minutes per side, or until the internal temperature registers 160F on a meat thermometer. 

Blend ingredients for feta sauce in a food processor and season to taste. Serve pork patties with prepared salad ingredients and feta sauce!

The patties can be stored in an airtight container for up to two days and should be consumed within that time. I’ve found that reheating them in the air fryer or oven is best.

Poutine with Savory Lamb Gravy

This recipe is brought to you in partnership with the American Lamb Board. I am proud to serve delicious American Lamb to my family, supporting American shepherds and their families in sustaining working farmland and farm communities.

What’s better than sharing a plate of crispy fries with a special friend, partner or relative? Fries covered with melted cheddar cheese curds and a delicious savory American lamb gravy! I’ve been thinking about the Canadian classic for months now, wondering how I could recreate it at home for a special date night dinner. Before moving to America I had never heard of this dish, but increasingly started to notice it on social media and cooking shows. What is poutine? According to Wikipedia, Poutine is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, Canada, in the late 1950s in the Centre-du-Québec region, though its origins are uncertain and there are several competing claims of having invented the dish. 

Though any brown gravy is acceptable, I do prefer the taste of American lamb and had some shanks in the freezer which I thought would make the perfect brown gravy. Lamb shanks come in both foreshanks and hind shanks. Lamb shanks practically melt off the bone when they are slow cooked, and are perfect for dishes like lamb stock which is needed to make the gravy in this recipe.  You want this bone-in cut of lamb to extract maximum flavor when making the stock, so check availability with your local butcher or supermarket beforehand. Check out AmericanLamb.com for useful guides, including this one on how to buy and store American lamb.  I’m not sure that it’s traditional to have meat in a poutine, but the tender lamb shank meat in this recipe gets pulled off the bone and added back into the gravy for a heartier meal. How can you go wrong with this moreish combination?  

Did you know February is Lamb Lover’s Month? To celebrate, the American Lamb Board is hosting a fun giveaway on both their Facebook and Instagram page. Tag a friend and comment on the giveaway posts to be entered to win great prizes! There are quality cast iron dutch ovens and wool blankets up for grabs. Find more information on the American Lamb website or click the image below to visit the first giveaway post!

Tips before you start:

Though I also make my own fries for this recipe, the goal isn’t to spend a lot of time in the kitchen if you’re not able to. It is definitely easier to purchase your favorite frozen fries and bake or air fry them right before serving. A little truffle salt elevates the fries whether you choose to make your own or go the short route - I made both last week and it was amazing.

The gravy can be made ahead of time and portioned out into four servings, then frozen for up to 3 months in a sealed container. Take it out and defrost overnight, then heat it up over low heat when you’re ready for your next poutine fix! This is meal prep that I can get behind!

A cheese curd is a young cheddar that hasn’t been aged or put into a wheel when the curds are separated from the whey during the cheesemaking process. Fresh curds melt easily but are hard to find here unless you have a special connection with your cheesemonger here, or you live in Canada. The curds sold in stores do not melt as easily as fresh curds from Quebec when pouring hot gravy onto them, so in my opinion, fresh mozzarella (or fresh feta) is also a good alternative. Tear a ball into pieces and place it around the hot fries before ladling the lamb gravy over.

Poutine with Savory Lamb Gravy
4 Servings | Preparation Time: 20 minutes | Cook time: 45 minutes

For the gravy:
2 American Lamb shanks (about 1 and a half pounds)
1 cup sliced leeks (white parts only)
1 cup diced celery
1 cup diced carrot
6 cloves garlic, sliced
1 tablespoon kosher salt
1 bay leaf
1 tablespoon porcini mushroom seasoning
1 ½ cups sliced portobello mushrooms
4 cups (32 ounces) vegetable or chicken stock
2 teaspoons worcestershire sauce
1-2  each fresh sprigs of rosemary, sage and thyme
1 heaped tablespoon cornstarch
¼ cup water
1 tablespoon apple cider vinegar to brighten things up
½ cup fresh cheddar cheese curds or torn fresh mozzarella cheese
Salt, black pepper and fresh thyme to taste

For the fries if making your own:
2 medium russet potatoes
1 tablespoon olive oil
1 teaspoon salt (I highly recommend truffle salt)
1 teaspoon cracked black pepper

In a large heavy bottomed pot over medium heat, brown lamb shanks for 5 minutes per side. Add leeks, celery, carrot, garlic, salt, bay leaf and seasoning then cook for 5 minutes stirring once or twice. Add mushrooms, stock and worcestershire sauce and herbs then place a lid on and simmer for 2 ½ to 3 hours until the lamb is very tender. If the liquid evaporates too much during cooking, top it up with some stock or water.

Remove lamb shanks from the pot, pull all meat from the bone and set aside. Strain the broth (will make a lighter gravy that you’ll need to season to taste), OR remove the bay leaf, then puree everything using an immersion blender for a richer broth that’s like a stew. Make a slurry with the cornstarch and water, whisk into the pot and stir until thickened. Add the pulled lamb back into the gravy, add apple cider vinegar and season to taste. Set aside until ready to assemble.

Cut the potatoes into fries and soak in cold water for 10 minutes. Strain and drain on a clean kitchen towel, patting dry. Add fries to a bowl or sheet pan and toss with olive oil and salt then air fry for 15-20 minutes at 375F depending on thickness.

To bake: Preheat your oven to 375F and spread the fries evenly in a single layer on the sheet pan. Cook for 20 minutes, turn the heat to 425F and continue baking until crisp (about 10-20 minutes). The time will depend on the thickness of your fries, so watch it halfway through and test for doneness.

To assemble: Place fries on a plate, add cheese curds and spoon a few ladles of lamb gravy over. Finish with fresh herbs and pepper. Serve immediately.

Potato Turkey Sausage and Kale Soup

This soup comes together so quickly and is very easy to customize to your liking. People who follow a low carb diet have used squash and cauliflower instead of potatoes, some have added mushrooms and carrots. The turkey breakfast sausage gives it a good flavor - It’s a recipe I came up with randomly because I had some breakfast sausage to use up. It’s like the Olive Garden Zuppa Toscana, but slightly different. I hope you enjoy it!

Ingredients:

1 medium yellow onion, finely minced
4 cloves minced garlic
1/4 cup finely diced celery
1/4 cup finely diced bell pepper (I used orange. Yellow or red would work as well)
1 lb turkey (or pork in either mild or spicy variety) breakfast sausage
1 teaspoon garlic powder
1/2 tsp red pepper flakes
1/2 tsp freshly ground black pepper
1/2 tsp smoked paprika
3 cups (750ml) chicken stock
2 1/2 cups diced yellow potatoes like russet (I used baby Dutch yellow potatoes that keep their shape, but russet will thicken the soup a bit more and give it some texture)
2-3 cups chopped curly kale
1/2 cup heavy cream
Optional to thicken: 1tbsp cornstarch + 1/4 cup water combined

Guidelines:

Add onion, garlic, celery, bell pepper and sausage to a pot over medium heat and cook until the sausage is browned. The fat will render and cook the vegetables thus eliminating the need for extra oil. (5-8 minutes)

Add spices and cook 2-3 minutes until fragrant then use a wooden spoon to scrape any browned bits off the bottom of the pot. Add stock and potatoes, reduce heat to medium-low and place a lid on your pot. Cook for 15-20 minutes until the potatoes are tender - You can smash a few to thicken the soup as well or add the cornstarch slurry and cook for 5 minutes more. Turn the heat off, finish with heavy cream and stir in the kale. The residual heat will wilt the kale, just make sure you don’t add any tough kale stems.

Season to taste with salt and pepper and serve!

Peppered Beef Prime Rib Roast with Horseradish Cream Sauce

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

This year definitely looks a little different, but one thing a lot of us can say is that we tried new things and learned to improve the skills we had (example: everybody and their sourdough 2020 haha). Now that the year is almost ending, let’s continue that spirit and learn how to perfectly cook a Prime Rib Roast! This traditional holiday roast has generous marbling, great beef flavor and can feed a crowd. At the store, Prime Rib can go by different names including Standing Rib Roast, Holiday Roast, Rib Roast or Ribeye Roast. It can be found in the meat case with both boneless and bone-in options. The Rib/Ribeye Roast comes from the rib primal which gives it the rich, beefy flavor everyone loves. It is savory, finely textured and typically has generous marbling. Many people are intimidated by larger cuts but I hope this guide helps you! Our gatherings will definitely be smaller this year, but cooking a delicious Beef Prime Rib Roast is a family tradition and feels very special to us. If you’re on a tighter budget this year, get creative and stretch one meal into multiple other meals that’ll feed your family for an extra day. I’ll list a few leftover ideas at the end of the recipe! For more holiday inspiration, head over to BeefItsWhatsForDinner.com/Holidays, along with shoppable recipes so you can find and buy ingredients for your perfect beef holiday meal online and have it delivered directly to your door. Their website really has all the information you need to cook any cut of beef to perfection.

This recipe is very simple, and inspired by one that I recently saw Chef Jet Tila make during a Zoom event a few weeks ago. He suggested that roasting a Prime Rib low and slow was the way to go. I tried it and sure enough...perfection. If you take this approach you can feel confident that your meal will be incredible. Here are some steps to follow for my recipe:

PREP & PREHEAT
Season a larger cut of beef like this generously, cover and refrigerate for 1-2 days for the flavors to concentrate. This will also help form a beautiful crust. I season with salt, pepper, fresh thyme and a thin layer of Dijon mustard which really helps the crust form and gives amazing flavor. When ready to cook the Prime Rib Roast, preheat your oven to 325F.

ARE WE DONE YET?
Place the beef fat-side-up in a roasting pan — preferably with a rack, which improves air circulation and promotes more even cooking. Insert an ovenproof meat thermometer with the tip positioned in the center of the cut. A meat thermometer is one of the best investments I’ve made for my kitchen, it really does take the guesswork out of cooking. An ovenproof thermometer that stays in the roast is preferable to instant-read ones, because you don’t open the oven multiple times or poke multiple holes that might cause too many juices to run out. If using an instant-read thermometer, insert toward the end of cooking time for about 15 seconds, remove and continue to cook if needed. Here are some cooking temperatures to help guide you based on the size of your Prime Rib Roast. Remember not to overshoot your target temp because it will continue to rise after pulling the roast from the oven (Usually 10-15 degrees more as it rests). My 5lb Boneless Ribeye Roast took about 2 ½ hours (with resting time) to reach a perfect medium rare which is how we like it.

GIVE IT A REST
Transfer the roast to a carving tray or cutting board, then cover it loosely with aluminum foil and let it rest awhile. Larger roasts need more time to rest, often up to 15–20 minutes. I pulled mine at 130F and the temperature rose to 145F after a 20 minute rest. Those few extra minutes are a great opportunity to make the sauce or prepare any sides.

CARVE & SERVE
The most important tool for properly carving your roast is a sharp knife — be safe! If you’re using a meat fork, don’t pierce the roast to hold it in place. Use the back of the fork instead (tongs work great, too). Always cut across the grain for maximum tenderness.

You’ll need a boneless roast for my recipe, it’s always a good idea to call your butcher or meat counter ahead of time to order the cuts you need.

I prepared some roasted vegetables that I had in the house to go with my Prime Rib Roast, along with a horseradish cream sauce that can be made ahead of time. If you prefer a gravy, use the pan drippings by adding some beef stock and cornstarch then whisking over medium-low heat until thickened.

Peppered Beef Prime Rib Roast
1 (5lb [2.3kg]) beef Prime Rib Roast
3-4 tablespoons kosher salt
2 tablespoons Dijon mustard
3-4 tablespoons ground black pepper
1 tablespoon fresh thyme leaves
Horseradish Cream Sauce
1 cup sour cream
2 tablespoons grated horseradish
1 tablespoon Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper

To Serve: Roasted vegetables - I had a combination of golden beets, delicata squash, romanesco, acorn squash, red onion and purple potato. Steamed green beans and peppery fresh arugula are also great.
Special Equipment: Meat thermometer, deep roasting tray or sheet pan, wire rack, sharp knife, cutting board, aluminum foil.

Guidelines:
Season your Prime Rib Roast with the salt, rubbing generously over all surfaces. Spread the Dijon mustard all over the beef using the back of a spoon or silicone pastry brush, then evenly sprinkle the pepper and thyme onto the roast. The Dijon mustard will help the pepper and herbs stick. Place fat side up on a wire rack within a deep baking sheet or roasting dish, cover with foil and refrigerate for 1-2 days for the flavors to concentrate.

When ready to cook your Prime Rib Roast, preheat the oven to 325F (160C). Uncover the roast, insert your ovenproof thermometer if using, and place the roasting dish on the center oven rack. Cook for 2 hours or until the internal temperature is between around 130F, the temperature will continue to rise 15 degrees as it rests to reach a perfect 145F for medium rare. The crust should be a nice golden brown thanks to the Dijon mustard. Remove from the oven, tent loosely with foil and allow to rest for 20 minutes before carving.

To make the sauce: Combine ingredients in a bowl, cover and refrigerate until ready to serve.

Chef Tila recommends about 1lb of Prime Rib Roast per person, because this will ensure enough for leftovers. For me, that’s the best part. Here are some leftover ideas including a quick Beef Noodle Soup recipe!

Philly Cheesesteak Eggs! - Sauté ½ sliced white onion and green bell pepper in a large skillet over medium heat. Add 1 cup roughly chopped leftover Prime Rib Roast, create hollows and crack in one egg per person. Sprinkle over some provolone or cheddar cheese then place a lid on to cook until eggs are set. Season with salt and pepper then serve! The cheese will caramelize a little, it’s delicious.

Open Faced Mediterranean Beef Sandwiches! - Toast some whole-wheat bread and spread each slice with some sun-dried tomato pesto. Add some crumbled feta, chopped olives and thinly sliced leftover Prime Rib Roast. Drizzle with olive oil and scatter with fresh herbs (basil or oregano).

Beef Noodle Soup! - Bring 32 ounces of beef broth to a simmer. Slice in some fresh ginger and 1 thinly sliced scallion to flavor the broth even more. Add two bundles (180g) dried udon noodles and cook for 4 minutes until tender. Add some fresh bok choy, sliced mushrooms and simmer for 2 minutes then divide soup into bowls. Top with thinly sliced Prime Rib Roast and more chopped scallion. Serve with sriracha or pepper flakes to taste (Serves 2)

Do you know about the Beef Drool Log? The original ‘Beef Drool Log’ was introduced in 2019 and on average, it made people drool and watch for nearly 10 minutes. This year, Beef. It’s What’s For Dinner. is taking the ‘Beef Drool Log’ a step further by introducing three new versions of the ‘Beef Drool Log’, including:

A 27-minute video of the Drool Log slowly cooking that narrates ideas of all the recipes you can make with beef courtesy of BeefItsWhatsForDinner.com.
A 30-second video of the Drool Log called Meatitation that encourages people to take deep breathes and relaxxxx around the Drool Log.
A 15-second video of the Drool Log that reminds people if they’re missing the movie-theater blockbusters, then Drool Log is the feature-length film for them.

Hilarious. I hope you enjoy your holiday meal, no matter how you celebrate :-) If you do decide to try this method and cook a Prime Rib Roast, I’d love to see! If you plan on sharing, please tag me #thedaleyplate @thedaleplate and #BeefItsWhatsForDinner @BeefItsWhatsForDinner on Instagram or Facebook. Thank you!

Lemon Herb Chicken and Potato Skillet Dinner

Here’s a quick and easy dinner that you can either enjoy over rice, sauteed vegetables or even pasta. One skillet, a few basic ingredients…

Ingredients:

6 bone-in skin on chicken thighs
1 tablespoon Cavender’s Greek seasoning (You probably have it because you made the chicken patties hehe)
1/2 teaspoon kosher salt
1 teaspoon black pepper
1 lemon, zest and juice
3/4 cup low sodium chicken stock
4 tablespoons melted butter
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
10 cloves garlic
1 lb baby potatoes, sliced in half
fresh herbs to finish

Special Equipment: Cast iron skillet. It’s easy to transfer from stovetop to oven and makes a great gift!

Guidelines:

Season chicken thighs with Cavender’s, salt, pepper and lemon zest. Make sure it’s rubbed in all over, cover and refrigerate overnight or minimum 3 hours. Remove from refrigerator 1 hour before cooking for the chicken to come closer to room temperature. This will keep it juicy.

Preheat your oven to 375F (I use the roast setting). In a skillet over medium heat, sear chicken for 5 minutes per side until golden. Start with the skin side down and then flip. Whisk butter, chicken stock, the juice of your lemon, fresh thyme and mustard in a small bowl, pour into the skillet with chicken. Loosen any sticky bits from the bottom, that’s great flavor. Add your potatoes and whole garlic cloves. Roast for 30 minutes until potatoes are tender and chicken is golden. Remove from oven, smash the garlic cloves into the sauce and scatter with fresh herbs then serve!

Sausage Potato and Kale Soup

This recipe is one I depend on during the Winter months. It’s based on a Portuguese kale soup recipe, Caldo Verde, which doesn’t include the smoked paprika and uses more kale. Along with kale, the main ingredients are potatoes and a good smoked sausage. We use smoked beef sausage but smoked pork sausage or even smoked turkey sausage works very well for those who don’t eat pork. I would say that floury potatoes like Russet, Desiree, King Edward, or Maris Piper work best here since they break down and thicken the soup, contributing to a creamy texture.

The smoked paprika you use is very important and determines the bulk of flavor here - make sure that it is indeed smoked as many grocery stores also carry regular paprika. I start the recipe off by saying one heaped teaspoon, but honestly, sometimes I taste and adjust by adding more depending on the flavor of the sausage. That’s the beauty of cooking! You can totally adjust the levels according to your preferences and make it your own wonderful creation. Here are some ideas sent in by readers who have cooked the recipe:

* Chop up 1 small red bell pepper and sauté with the onions in the beginning for a deeper flavor
* Use coconut cream instead of heavy cream to make the soup dairy-free
* Add a pinch of red pepper flakes for a little heat
* You can ALWAYS increase the amount of garlic - let your heart guide you
* A reader used a vegetarian sausage and increased the smoked paprika - Everything worked out!
* Add a Parmesan rind while the soup simmers to deepen the flavor - Thanks Judy for that tip!
* Add a can of drained and rinsed white beans for more nutrition
* Swap out the kale for cabbage, collards, mustard greens, or any hearty green vegetable.
* Instead of chicken broth, do a liquid chicken stock like Better than Bouillon combined with hot water

I’ll include a link in the ingredient list for the specific smoked paprika and bone broth that I like to use, available for a great price on Amazon.

The recipe makes 4 generous servings but I recommend doubling for a hungrier crowd because it’ll be gone before you know it, and leftovers are so good the next day! If you decide to make it I’d love to see! Tag me on social @thedaleyplate #thedaleyplate for a feature in my Instagram stories. Enjoy!

SAUSAGE, POTATO, AND KALE SOUP
Prep Time: 5 minutes | Cook Time: 25 to 30 minutes | Serves: 4

Ingredients:
1lb smoked beef sausage, kielbasa, or andouille sausage, sliced into coins
1 medium yellow onion, finely chopped
4-6 cloves minced fresh garlic
1 to 2 heaped teaspoons sweet smoked paprika
4 medium potatoes, cubed (or 4-6 cups cauliflower florets for those watching carbs)
32 ounces no sodium chicken bone broth (I buy these in bulk to always have on hand)
2 tablespoons heavy whipping cream or half & half
4 cups roughly chopped tuscan or curly kale
lots of fresh ground black pepper to taste

Method:

Bring a large heavy bottomed saucepan to medium heat. Add the sliced sausage directly without any oil, it’ll render its own oil. Sauté for 2-3 minutes until golden then add onion and garlic, stirring and cooking for 5 minutes until onions are translucent and garlic fragrant.

Add 1 heaped teaspoon smoked paprika, potatoes and bone broth. Place the lid on and cook for 15-20 minutes until the potatoes are cooked through and soft enough to mash a few with the back of a fork. This will thicken the soup up a bit, so have some more stock ready if you feel it’s not soupy enough. Taste and adjust the amount of smoked paprika, adding up to 1 heaped teaspoon more.

Add the kale and heavy cream, lower heat and simmer for 2-3 minutes until kale is wilted. Divide amongst your family and serve with some fresh black pepper tableside.

Instant Pot Method:

Set your Instant Pot to sauté. Cook sliced sausage for 2-3 minutes until golden. Add onion and garlic, stir and sauté for another 5 minutes until onions are translucent and garlic fragrant. If the bottom of your pot becomes too dry, add a few tablespoons of water to loosen things up.

Add smoked paprika, potatoes and bone broth to the inner pot. Place the lid on and set your Instant Pot to 6 minutes high pressure. Once cooking is complete, release pressure and stir in kale. Simmer for 2-3 minutes while stirring to wilt the kale and break up some of the potatoes - This will thicken the soup slightly. Ladle into bowls and serve with freshly cracked black pepper.

Braised American Lamb Shoulder with Pumpkin Smoked Gouda Grits

This recipe is brought to you in partnership with the American Lamb Board. I am proud to serve delicious American Lamb to my family, supporting American shepherds and their families in sustaining working farmland and farm communities.

When we were kids this kind of meal was called “huiskos” ~ The Afrikaans word for a weeknight meal. There was always pumpkin when it was in season, always some kind of green vegetable and most likely always lamb on the table. Whether it was braised in the Winter months or some chops seared during the Summer, lamb has always been a very traditional protein where I’m from. Naturally, I try to carry those traditions on now that I’m working and living here in the American South. Keeping those memories alive by adapting or recreating mom’s recipes with American Lamb and the ingredients that can be found here is truly a joy for me. This meal is home cooked and heartwarming, will feed your soul and warm you up on a chilly day. Serve it for Friendsgiving or Thanksgiving this year, maybe put it on your date-night menu for two and enjoy the tender lamb leftovers in a delicious grilled cheese the next day. Either way, it’s simple and flavorful and you can’t go wrong. 

With the holidays upon us, the American Lamb Board is spreading cheer by hosting a number of fun giveaways on both their Facebook and Instagram page. For #TheLambChallenge, comment on the giveaway posts with a lamb recipe you'll enjoy for the holidays and be entered to win great prizes! Find more information on the American Lamb website here.

Why American Lamb Shoulder?

Lamb shoulder is located at the top of the back, near the head. It’s a great cut for braising or slow cooking because it develops a lot of  flavor due to the amount of work that part of the animal gets. I always prefer to cook it with the bone in to increase that flavor even more. You can ask your butcher for this cut, or check out the American Lamb website to receive a customized list of grocers, butchers, restaurants and/or wholesale suppliers that sell homegrown lamb in your neck of the woods. I love the online butcher Porter Road for sourcing my American lamb, here’s $15 off your first order from them!

Some handy tips before you get started:

I used lamb shoulder in this recipe because it is great value for money. Other cuts that would work wonderfully are: Stew meat, bone-in or boneless leg.

You can absolutely cook this recipe on the stovetop in a dutch oven. Just place the lid on after adding the lamb shoulder and braise over medium heat for 2 ½ hours. Be sure to check it and add more liquid as necessary, since a lot of moisture will evaporate using this method. 

While canned pumpkin puree is great, homemade pumpkin or squash puree will give the grits a fresher flavor. To roast your own pumpkin, preheat the oven to 425F. Half a small pie pumpkin and remove seeds, then drizzle with olive oil and place on a baking sheet cut side down. Roast for 40 minutes and remove from the oven. Carefully peel off the skin while warm and use an immersion blender to make a puree. Use one cup in the recipe and store the remaining pumpkin in an airtight container for up to 3 days in the refrigerator. It’s handy to use in soups, pies or other desserts.

White miso paste is not mandatory here, but it’s a secret weapon when it comes to umami flavor! It seems unconventional but it will provide some wonderful depth. Find it at your local grocery store or even Amazon!

Braised American Lamb Shoulder with Pumpkin Smoked Gouda Grits
Prep Time: 25 minutes | Cook Time: 1 hour 15 minutes | Serves: 6-8 people 

For the Lamb:

1 3 pound bone-in American Lamb shoulder
1 1/2 tablespoons Cajun seasoning
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt (If your Cajun seasoning has salt, omit this)
1 tablespoon olive oil
1 large yellow onion, sliced
8 cloves garlic, finely minced
1 tablespoon fresh thyme leaves
1 fresh bay leaf
2 cups beef broth
1 1/2 tablespoons white miso paste
1 tablespoon brown gravy powder (I like to use Bisto, because I grew up eating it)

For the Grits:
3 ½  cups vegetable stock
4 tablespoons butter
2 cups grits or instant polenta 
1 cup pumpkin puree
½ cup heavy cream
8 ounces grated smoked gouda cheese 
To serve: Sage leaves crisped up in olive oil, steamed vegetables

Method:

Season lamb shoulder with Cajun seasoning, black pepper and salt. Set Instant Pot to saute, add olive oil and sear lamb shoulder for 5 minutes per side or until golden. Remove and transfer to a separate plate until ready to braise. 

Add onion, garlic, thyme and bay leaf  to the Instant Pot and saute for 5 minutes. Deglaze by adding the broth, stirring and scraping the bottom of the inner pot with a wooden spoon until nothing is sticking. Add white miso paste and gravy powder, followed by the lamb shoulder. Place lid on and set Instant Pot to Manual Pressure for 50 minutes. After cooking, allow pressure to release naturally (10 minutes), remove the shoulder bone and set to saute to reduce liquid until desired consistency. The meat should be fall-apart tender and the garlic and onions completely reduced to form the gravy. Remove bay leaf, season to taste and serve with smoked pumpkin gouda grits.

Tip: To thicken the gravy, add a slurry with 1 tablespoon cornstarch and 1 tablespoon water then stir gently until thickened. 

For the grits: Add vegetable stock and butter to a large pot over medium-high heat, bring to a boil. Lower heat to medium, add grits then stir and cook for 10 minutes until thickened. Add pumpkin puree, cream and grated smoked gouda cheese. Stir and simmer over low heat for 2-3 minutes and season to taste. Serve immediately with crispy sage, braised American lamb and vegetables of your choice.

Grandma’s Meat Sauce Pasta with Burrata

This little recipe isn’t complicated, doesn’t pretend to be something else. It has always been there in times when my grandmother knew she had to feed us cousins something we would actually eat after school. Using what she had in her pantry she created this easy meat sauce, but her hand was heavy and she often overseasoned. The large amount of pepper is what we as kids came to love and crave, even though we are now spread out around the world and it’s 20 years later. I’ve had many requests for the recipe, but struggled to share something I knew that Italian nonna’s might critcize for not being authentic. It is just a basic recipe that my South African grandma made from her heart, so please adjust whatever you like to your taste. The cloves aren’t really optional because it gives this dish that signature South African flavor (clove, mace, cinnamon and nutmeg are hugely popular ingredients in savory meat dishes!), just be sure to scoop it out before serving :) I can’t tell you how many times she forgot, and had one of us very shocked after biting into one. If you prefer some spice, add a teaspoon of red pepper flakes and some hot smoked paprika. If you follow a vegetarian diet, I recommend trying plant based protein like Beyond products or soy mince. Burrata is entirely optional, you could either leave it out or use a nice shaving of Parmesan cheese.

Ingredients:

1 tbsp olive oil 
1 large onion, finely minced
1/4 cup finely chopped green bell pepper
4 cloves garlic, finely minced
1 lb lean ground beef
1 1/2 tsp salt
2 tsp fresh black pepper
1 tbsp dried herbs (oregano, basil, rosemary)
1 tbsp tomato paste
4 cups crushed tomatoes (2 x 14.5 Oz cans OR 1 28 Oz)
1 tbsp sugar
2-3 whole cloves (the spice)
2 cups water or stock of your choice

1 package cooked pasta of your choice, plus 1/2 cup of the reserved pasta water
To serve: Fresh parsley, burrata, cracked black pepper and a drizzle of olive oil

Guidelines:

Sauté onions, green pepper and garlic using the olive oil in a large heavy-bottomed pot until the onions are translucent (10 minutes). Add ground beef and brown, 5 minutes on medium heat. Add the salt, pepper, herbs and tomato paste. Continue to cook while stirring, 10 minutes.

Add the crushed tomatoes, cloves, sugar and water or stock - Turn heat to low and simmer for 45 minutes to 1 hour, stirring halfway through. The sauce should reduce somewhat and become darker in color. Remove cloves.

Add the cooked pasta to the sauce and mix through very gently with the heat on the lowest setting. My grandmother would add some of the pasta water to thin it out just a bit, then allow it to cook for 5 minutes more and add an optional tbsp of butter to make the sauce glisten. The best part for us was that the pasta was tender having soaked up all the sauce.

Plate and top with pieces of burrata, fresh pepper, olive oil and fresh parsley.

Serves 4-6