Pickle Coleslaw

Ingredients:

  • 1/4 cup honey
  • 1/2 cup pickle juice
  • 2 tablespoons mayonnaise
  • 1 tablespoon spicy mustard
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 package of coleslaw mix
  • 1 small red onion, thinly sliced
  • Your favorite pickles, chopped (optional)

Directions:

  1. Whisk together the honey, pickle juice, mayonnaise and mustard in a small bowl. Slowly drizzle in the oil, whisking to combine. Season well with salt and pepper.
  2. Combine the coleslaw mix, red onion, and pickles (if using) to taste in a large bowl. Pour the dressing over the vegetables and mix well. Taste and season with salt and pepper. Refrigerate until ready to serve.

*I served this coleslaw on top of Sweet BBQ Pulled Chicken Sandwiches!!

Mongolian Beef

Ingredients:

  • ¼ cup approximately plus 2 teaspoons vegetable or canola oil, divided
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • ½ cup less sodium soy sauce
  • ⅓ cup packed brown sugar
  • 1 ½ pounds beef shaved steak
  • 3 tablespoons cornstarch
  • 6 scallions trimmed and thinly sliced (white and green parts)
  • Hot cooked brown or white rice to serve
  • Sesame seeds (optional)

Directions:

  1. In a small saucepan heat 2 teaspoons of the oil. Add the garlic and ginger, and saute for 30 seconds, then add the soy sauce and brown sugar and bring to a simmer, whisking frequently over medium heat. Allow it to simmer and reduce a bit, until it gets a glazey consistency, about 4 minutes. Set aside.
  2. Meanwhile, toss the shaved steak in a mixing bowl with the cornstarch until evenly distributed.
  3. Heat 2 tablespoons of oil in a large skillet over medium high heat. Line a large plate with paper towels. Sauté the beef in batches, taking care not to crowd the pan, and flipping it as it browns, about 2 minutes in all. Use tongs to remove the beef when it is browned, transferring it to the paper towels. Repeat until all of the beef is browned, adding more oil as needed (make sure the oil has a chance to get hot before you add the next batch of beef so it browns up nicely).
  4. Return the large skillet to medium high heat. Add all of the beef back to the pan, along with the sauce and scallions. Stir for about 3 minutes until the sauce is thickened and glazes all of the meat evenly. Serve over the rice and top with scallions and sesame seeds.

Goulash

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon paprika
  • 2 teaspoons Italian seasoning
  • 1 tablespoon tomato paste
  • One 15-ounce can diced tomatoes
  • One 15-ounce can tomato sauce
  • 2 cups low-sodium beef broth
  • 8 ounces elbow pasta

Directions:

  1. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
  2. Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
  3. Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the pasta. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
  4. Remove the pot from the heat. Divide the goulash among 6 bowls and top with shredded cheddar and chopped parsley (optional).

Copycat Art’s Loosemeat Burger

Ingredients:

  • 2 lb ground beef
  • 1 tsp seasoning salt
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 cup pickle juice
  • 2 cups chicken stock
  • 1 small onion, finely diced
  • Pickle chips
  • Ketchup
  • Yellow mustard
  • White buns

Directions:

  1. Heat a large skillet over medium-high heat. Add ground beef and season with seasoning salt and pepper. Break up with a wooden spoon and stir until meat is cooked through.
  2. Add garlic powder, onion powder, pickle juice, and chicken stock. Using wooden spoon, scrape up the brown bits from the bottom of the pan. Bring stock to a boil, then reduce heat and let simmer until stock is reduced by half.
  3. Top buns with meat. Top meat with diced onion, pickles, ketchup and mustard. Enjoy!

Indian Spiced Shepherd’s Pie

Ingredients:

  • 1 pound ground beef
  • 1 head cauliflower, cut into florets
  • 1 teaspoon salt, divided
  • 1/4 teaspoon turmeric
  • 1-1/2 teaspoons ground ginger
  • 1-1/2 teaspoons garam masala
  • 1 15 oz can diced tomatoes, drained
  • 1/2 cup frozen peas
  • 1 medium lemon, sliced into wedges

Directions:

  1. Place cauliflower in large saucepan. Cover with water; bring to boil. Cook 10 minutes or until very tender. Reserve 1/4 cup of the cooking liquid. Drain cauliflower and return to pot. Mash cauliflower with potato masher until slightly chunky. Stir in reserved 1/4 cup cooking liquid, 1 tablespoon at a time to moisten. Season with 3/4 teaspoon of salt and the turmeric.
  2. Meanwhile, heat large ovenproof nonstick skillet over medium heat. Add ginger and garam masala; cooking until spices are fragrant, about one minute. Add ground beef and tomatoes, cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Season with remaining 1/4 teaspoon of salt. Remove from heat and stir in peas.
  3. Preheat broiler to high. Spread beef mixture in even layer in skillet. Spread cauliflower mixture evenly over beef mixture. Place skillet on oven rack so surface of cauliflower is 3 to 4 inches from heat. Broil 12-15 minutes or until the cauliflower is golden brown. Cool slightly. Serve with lemon wedges.

Chex Mix

Ingredients:

  • 3 cups corn chex
  • 3 cups rice chex
  • 2 cups cheerios
  • 2 cups bite-size pretzels
  • 2 cups garlic-flavor bite-size rye crisps
  • 1 1/2 sticks (3/4 cup) salted butter, melted
  • 4 tablespoons worcestershire sauce
  • 2 teaspoons seasoned salt
  • 1 teaspoon garlic powder
  • 3/4 teaspoon onion powder

Directions:

  1. Preheat oven to 250 degrees F.
  2. In large bowl, mix the chex cereals, cheerios, pretzels and rye crisps. Set aside.
  3. Melt the butter in a small saucepan over low heat and mix in the worcestershire sauce, seasoned salt, garlic powder, and onion powder. Pour the butter over the cereal mixture, tossing well for 3-5 minutes or until the cereal mixture is evenly coated.
  4. Bake 1 hour, stirring every 15 minutes. Let cool, about 15 minutes (or just start eating!!). Store in airtight container.

Shrimp And Veggie Lo Mein

Ingredients:

  • 10 oz dried ramen noodles
  • 1 lb bag of frozen, cooked, peeled and deveined shrimp, thawed
  • 8 oz crimini mushrooms, cleaned and sliced
  • 1 head broccoli, cut into florets
  • 8 oz fresh green beans, cut into one each pieces
  • 2 cups of cabbage mix, or finely sliced cabbage

Sauce:

  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon water
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • 1 Tbsp fresh minced ginger
  • 2 cloves garlic, minced

Directions:

  1. Combine sauce ingredients in a small bowl and set aside.
  2. Cook noodles according to package directions. Drain well, do not rinse.
  3. Meanwhile heat oil in a large saucepan over medium-high heat. Add mushrooms, broccoli, and green beans. Season with salt and pepper and stirfry 3-4 minutes or veggies begin to soften. Add cabbage. Stirfry 2 minutes more.
  4. Stir in shrimp and sauce. Cook until shrimp is warmed through, about 2 minutes. Add noodles and toss well to combine.

Beef and Brussels Sprout Skillet with Sweet Potatoes and Kale

Ingredients:

  • 1 lb ground beef
  • 1 large shallot, sliced
  • 8 ounces brussel sprouts, halved
  • 1 sweet potato, peeled and diced
  • 4 cloves garlic, minced
  • 1 small bunch kale, stemmed and chopped
  • 1 cup chicken broth
  • Kosher salt and ground black pepper
  • 2 Tbsp Sriracha
  • Quest Fresco cheese

Directions:

  1. Heat a large skillet over medium-high heat. Add the ground beef, season with salt and pepper. Break up the meat using a wooden spoon. Cook until no longer pink. Add minced garlic and stir until fragrant, about 30 seconds.
  2. Add the sweet potato, shallot, and Brussels to the skillet. Season with salt and pepper. Stir to combine. Add chicken broth and bring to a simmer.
  3. Turn the heat down to medium, cover the skillet and cook for 10 to 15 minutes, stirring occasionally, or until the vegetables have reached your preferred level of done-ness. Add kale and wilt in.
  4. Stir in Sriracha. Taste for flavor and add salt to taste.

Cheeseburger Pasta

Ingredients:

  • 14 oz uncooked short cut pasta
  • 1 pound ground beef
  • 1/2 onion, chopped
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes
  • 1/4 cup chopped dill pickle
  • 2 tablespoons yellow mustard
  • 2 tablespoons ketchup
  • 1 Tablespoon steak seasoning
  • 1 teaspoon seasoned salt
  • 1 cup shredded cheddar cheese
  • Chopped green onions, optional

Directions:

  1. Cook pasta according to package directions in salted boiling water. Meanwhile, in a large skillet, cook beef and onion over medium heat. Season with steak seasoning and seasoning salt. Cook until meat is no longer pink. Stir in the tomatoes, pickles, mustard, and ketchup.
  2. Drain pasta; add to meat. Reduce heat; simmer, uncovered, for 5 minutes.
  3. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.

Sheet Pan Herbed Chicken and Potatoes

Ingredients:

  • 4 cloves garlic, minced
  • Kosher salt and ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 lbs boneless, skinless chicken thighs
  • 2 large lemons, each cut into thick rounds
  • 2 sprigs fresh rosemary, de-stemmed
  • 5 sprigs fresh thyme, de-stemmed
  • 12 sage leaves
  • 1/4 cup fresh parsley leaves
  • 1 lb fingerling potatoes, washed
  • 1 bunch of asparagus, washed and trimmed

Directions:

  1. Heat the oven to 400°.
  2. Pile together all the fresh herbs on a cutting board and chop together. To a large bowl add the herbs, minced garlic, olive oil, 1 tsp salt, 1 tsp pepper. Mix together. Then add chicken thighs and potatoes and toss together.
  3. Arrange the lemon slices in one layer in a large shallow roasting pan or baking dish. Place the chicken in a single layer over the lemon slices. Dump potatoes and all of the seasoning over the chicken in a single layer. Bake for 35 minutes.
  4. After 35 minutes add asparagus over the chicken and potatoes. Drizzle with olive oil and seasoning with salt and pepper. Return to oven for 10-15 minutes or until all items are cooked.
  5. Remove pan from oven. Spoon the juices over the top of the veggies and chicken. Serve immediately!