Smoked Brisket Pie

The inspiration for this dish came out of having leftover brisket. In the fall, I find myself eating an abundance of it due to football tailgating and parties (and it might just be because I live in Texas 😉). When contemplating what to make, I leaned towards a beef bourguignon because, let’s face it, who doesn’t love a red wine braise? This is my Texas spin on a sheperd’s pie.

With LOVE from Texas,
The Pint-Sized Mayo

Smoked Brisket Pie

6-8 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 small green bell pepper, diced
• 1 stalk celery, diced
• 1 large shallot, minced
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon fresh thyme
• 1/4 teaspoon Herbes de Provence
• 2 cups beef broth
• 1 cup dry red wine (I used a dry red blend.)
• 6 ounces baby brown mushrooms, de-stemmed and sliced
• 2 cups smoked brisket, cubed
• 1 recipe mashed sweet potatoes

Directions:

Place a medium pot over medium heat. Add the olive oil, and swirl around the bottom of the pot to coat. Add the bell pepper and celery. Sauté until they start to soften, about 5-8 minutes. Next add the shallots and garlic; continue to cook until they have softened and the mixture is fragrant.

Add the tomato paste, salt, pepper, thyme, and Herbes de Provence, and pour in the beef broth and wine. Stir, and bring the mixture to a boil. Allow the liquid to reduce by about half and the mixture to thicken.

Once it has thickened, add the mushrooms and brisket. Allow to cook for another 5 minutes to cook the mushrooms and heat through the brisket meat.

Turn the oven to the broiler setting, and spray a 8″x8″ baking dish with nonstick spray.

Carefully ladle and eventually pour the mixture into the prepared baking dish. Top the dish with the mashed sweet potatoes. (I had a little extra time, so I decide to pipe on the potatoes to make it look pretty.)

Place the baking dish in the oven under the broiler for about 5 minutes to heat everything up. You can leave it in there for longer if you want to crisp up the top of the potatoes as well – just be sure to keep an eye on it because it can go from a nice golden brown to burnt in a matter of seconds. Serve warm.

Enjoy!!

“Y’know nothin’ goes better with beef than beef!” – Adam Richman

Spaghetti Bolognese

Mmm mmm mmm. The other day I was reminiscing about our Mediterranean cruise from last May. It left from the closest port to Rome, Italy. Of course I consumed more pasta, pizza, and gelato than a normal human should have in the couple of days we saw the sites. So with all this reminiscing, I naturally got hungry…hungry for the simple joy of spaghetti!

With LOVE from Texas,
The Pint-Sized Mayo

Spaghetti Bolognese

4 Servings

Ingredients:

• 1 pound spaghetti, cooked*
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1/2 pound ground beef
• 1/2 pound ground pork
• 2 tablespoons tomato paste
• 3/4 cup beef broth
• 1/2 cup dry red wine
• 1 (14.5 ounces) can crushed tomatoes
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon Herbes de Provence
• 1/4 cup Parmesan cheese, shredded

*I had an Oxo container with regular and whole wheat spaghetti all mixed together…that is why mine is different colors. 🙂

Directions:

Cook the spaghetti according to the directions on the package. Strain and set aside.

In a large pot over medium-high heat, add the olive oil. Add the onion and garlic, and sauté until softened, about 4-5 minutes. Next, add the ground beef and pork. Cook for 10 minutes or until well browned, making sure to break up any big pieces. Add tomato paste, stir, and cook for 1 minute.

Pour in the broth and red wine. Stir, and cook until it is reduced by about half, about 10-12 minutes.

Finally, add the crushed tomatoes, salt, pepper, and Herbes de Provence, and stir well. Reduce heat to low, and cover with a lid. Allow the sauce to simmer for 10 minutes.

Remove the lid, stir the sauce, and cook for a further 5 minutes. Taste test, and if needed add additional salt and pepper.

Divide the spaghetti among four bowls and ladle the sauce on top. Sprinkle with the Parmesan and serve immediately.

Enjoy!!

“My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread – works all the time. I think I’ve been eating pasta for 26 years.” – Tom Brady

Beer & Bacon Beans

Who doesn’t love bacon & beer? In general, I’m not a HUGE fan of beans. To my surprise, when I added beer and bacon to them, I found them super delicious. This is a side dish that’s easy to make for a couple of people or a crowd. I actually plan on making this as a side dish for some burgers and wings this summer at a rental house with some friends. Everyone is going to love them!

With LOVE from Texas,
The Pint-Sized Mayo

Beer & Bacon Beans

4-6 Servings

Ingredients:

• 4 slices bacon, cut crosswise into half-inch pieces
• 1/2 cup white onion, diced
• 2 garlic cloves, minced
• 1 jalapeño, minced
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 2 cans (15 ounces) cannellini beans, drained and rinsed
• 1 (12 ounces) can shiner light blonde (or any other light beer)
• 1 cup low-sodium chicken broth
• 2 teaspoons apple cider vinegar
• 1/2 tablespoon Herbes de Provence
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Directions:

Place a medium pot over medium heat. Add the bacon pieces, and cook until the fat is rendered and bacon is crisp and browned, about 5 minutes. Be sure to stir occasionally. With a slotted utensil, transfer bacon pieces to a paper towel lined plate to drain.

Increase heat to medium-high, and add onions, garlic, and jalapeños to the pot. Sauté until they have softened, about 3-4 minutes. Next, add the mustard and honey.

Stir and cook for 1 minute.

Finally add the beans, beer, chicken broth, vinegar, Herbes de Provence, salt, and pepper. Stir well and bring the mixture to a boil. Cook until most of liquid is absorbed, about 15-20 minutes.

Dump in the reserved crisped bacon, and stir.

Serve warm as a side dish.

Enjoy!!

“Better beans and bacon in peace than cakes and ale in fear.” – Aesop

Herb Crusted Prime Rib

Sooooo…we just celebrated our 2 year wedding anniversary. Woo! Since it fell in the middle of the week, I decided to make a romantical dinner for the two of us. My husband and I LOVE beef. So I racked my brain to figure out what kind of fancy and yummy beef dish I could whip up. Since we have done steak thousands of times, and I had never made prime rib. I decided take a stab at it. 😀

With LOVE from Texas,
The Pint-Sized Mayo

Herb Crusted Prime Rib

4-6 Servings

Ingredients:

• 3 large carrots, peeled and roughly chopped
• 3 stalks of celery,  roughly chopped
• 1 medium yellow onion, roughly chopped
• 2 tablespoons fresh thyme
• 2 teaspoons dried rosemary
• 1/2 teaspoon Herbes de Provence
• 3 cloves garlic, smashed
• 1 tablespoon salt
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon olive oil
• 4-6 pounds prime rib beef roast
• horseradish sauce, for serving (1 part grated horseradish to 3 parts sour cream – can use more if you like it spicy!)

Directions:

Remove meat from the fridge, and allow to come to room temperature. Preheat the oven to 450°F, and spray the bottom of your roasting pan with non-stick spray.

Scatter the chopped carrots, celery, and onion at the bottom of the pan. Set aside for later.

Place the thyme, rosemary, Herbes de Provence, garlic, salt, pepper, and olive oil in a small food processor. Pulse together until a paste forms.

Pat dry the beef with paper towels, and then rub the herb paste all over the roast. Place your roast on top of the bed of carrots, celery, and onions (ribs side down and fat side up).

Place the pan in the oven for 15 minutes to brown the outsides. Then drop the temperature down to 325°F.

Continue to cook for 12 minutes/pound until you achieve your desired doneness. Feel free to baste the sides of the roast with the juices at the bottom of the pan every 20-25 minutes. Once 45 minutes has elapsed total, start checking the internal temperature of the meat using a thermometer. (Be sure to find a meaty part instead of a fatty one and that the thermometer is not resting on a bone.) If you prefer your meat medium rare, the internal temperature should be 130-135°F. If you prefer your meat medium, the internal temperature should be 140-145°F. When the meat is resting, the temperature will still increase by 10-12°F. With that being said, you should remove the meat from the oven 10-12°F shy of your intended temperature. (In other words remove the pan from the oven at 130°F for medium.)

Once you achieve the desired internal temperature, remove the roast from the oven, and loosely cover the pan with foil.

Let the meat rest for 20 minutes before carving. Serve warm with horseradish sauce and delicious sides.

Enjoy!!

“Julia: Can I get some more prime rib?
Andre: Prime rib, always the prime rib. Make them eat the fish!
Holly: Four more prime ribs.
Andre: [bowing] Your wish is my command, my darling.”
– The Wedding Singer

Parmesan Almond Orzo

Who doesn’t like orzo? It’s too cute not to like! I threw this little side together from random ingredients I had in my fridge and pantry. The almonds give it such a great crunchy texture mixed with the creamy orzo.

With LOVE from Texas,
The Pint-Sized Mayo

Parmesan Almond Orzo

4 Servings

Ingredients:

• 1 tablespoon unsalted butter
• 1/2 cup yellow onion, diced
• 1 clove garlic, minced
• 3/4 cup orzo
• 1.5 cups chicken broth
• 1 teaspoon Herbes de Provence (can substitute dried Italian seasoning)
• 4 tablespoons parmesan, grated
• 1/4 cup almonds, pulsed in a food processor for 5 seconds
• 2 green onions, sliced

Directions:

Place a medium saucepan, over medium heat. Add the butter, and once melted, add the onion and garlic. Sauté until they have softened.

Add the orzo, and cook for a minute longer. Gently pour in the chicken broth. Stir and add in the herbes de provence.

Bring the mixture to a boil. Once boiling, reduce the heat to low and cover. Simmer for 20-25 minutes, or until all the broth is absorbed.

Finally, add the parmesan, almonds, and green onions. Stir to combine.

Serve warm.

Enjoy!!

“Speak to me of love, said St Francis to the almond tree, and the tree blossomed.” – Nicholas Kazantzakis

Baked Zucchini Chips

I am always looking for healthy alternative snacking options. My husband loves zucchini, so why not make it a crunchy chip? Nom nom.

With LOVE from Texas,
The Pint-Sized Mayo

Baked Zucchini Chips

2 Servings

Ingredients:

• non-stick olive oil spray
• 1 medium zucchini, sliced thin (about the thickness of a nickel)*
• 1 tablespoon salt
• 2 tablespoons milk
• 1/3 cup panko bread crumbs
• 1/4 cup Parmesan cheese, grated
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 teaspoons herbes de provence
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground

*This is when a mandoline slicer would really come in handy. Unfortunately I do not have this kitchen gadget (yet). This is still totally do-able with a steady hand and patience.

Directions:

Preheat oven to 400°F. Cover a baking sheet with foil, and spray with non-stick cooking spray.

Place the zucchini and salt to a colander, toss well. Allow the zucchini to sit for sit for 15 – 20 minutes. Press out any extra water from the zucchini, and then rinse very well under running water. Make sure to shake off excess water.

Place the milk in a small bowl, and add the zucchini. Toss well to make sure all slices are covered.

In another small bowl, add panko, parmesan cheese, onion powder, garlic powder, herbes de provence, cayenne, salt, and pepper; mix thoroughly. Add zucchini, in small handfuls, and press in breadcrumb mixture, coating each side.

Place zucchini chips in a single layer on sheet. (Optional: Spray the tops of the zucchini with non-stick spray.)

Place the baking sheet in the oven, and bake for 25-30 minutes.

Serve warm as a snack or side dish.

Enjoy!!

“He probably gave away 55 zucchini last year. The garden was huge. It was higher than him. Even if he was standing up in it, you had to look to find him. We’re going to miss it.” – Lucille Mancke

Cheesy Mashed Broccoli & Potatoes

Mashed potatoes with broccoli. Why not get your veggies in an enjoyable way? While I was at it, I threw in some cheese too. 🙂

With LOVE from Texas,
The Pint-Sized Mayo

Cheesy Mashed Broccoli & Potatoes

4 Servings

Ingredients:

• 1 pound baby Dutch yellow potatoes, washed, dried, and cut into same size pieces (this will ensure even cooking)
• 1 head of fresh broccoli, rinsed and trimmed to florets
• 1/4 cup milk
• 3/4 cup cheddar cheese, shredded
• 2 tablespoons unsalted butter
• 2 teaspoons herbes de provence
• 1/2 teaspoon salt
• ground pepper, freshly ground

Directions:

Place a large pot of water over high heat. Add some salt and the potatoes, and bring the water to a boil. Once it reaches a boil, lower the heat to a simmer for 8 minutes, and then add the broccoli florets. Continue to simmer until the potatoes are fork tender and the broccoli is tender, about another 7-8 minutes.

Drain the potatoes and broccoli in a colander, and cover with a clean, dry kitchen towel. Leave covered for 15-20 minutes, allowing the them to steam.

Once the time has elapsed, move the steamed potatoes and broccoli to a large bowl. Mash by hand or with the mixer until light and fluffy. Add the milk, cheese, butter, and seasonings to the bowl. Mix until all is incorporated. Taste and add more salt and pepper if needed.

Serve warm.

Enjoy!!

“Never eat broccoli when there are cameras around.” – Michael Stipe

Garlic Herbed Turkey Breast

Mmm turkey and stuffing. Why is Thanksgiving only once a year? This recipe feeds my craving for turkey on a random week night. It’s full of flavor and easy to prep.

With LOVE from Texas,
The Pint-Sized Mayo

Garlic Herbed Turkey Breast

2-4 Servings

Ingredients:

• 4 carrots, peeled and cut into 1 inch pieces
• 3 stalks of celery, cut into 1 inch pieces
• 1 white onion, sliced into 8 sections
• 4 garlic cloves, minced
• 1 tablespoon Herbes de Provence (can substitute italian seasoning)
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon black pepper, freshly ground
• 1.5 teaspoons salt
• 1/2 cup olive oil
• 1.5 pounds turkey breasts
• 3/4 cup sauvignon blanc (or another dry white wine)

Directions:

Preheat oven to 325°F, and spray a 13″x9″ baking dish or pan with nonstick cooking spray.

Scatter the carrot, celery, and onion pieces on the bottom of the baking dish.

In a small bowl, combine the garlic, herbes de provence, cayenne, rosemary, basil, pepper, salt, and olive oil, and mix thoroughly.

Rub the turkey breasts generously with the herb-garlic mixture, and then place on top of the vegetables in the pan. Finally pour the wine over the turkey breasts and vegetables.

Place the pan in the preheated oven and allow to cook for 1 to 1.25 hours or until the turkey has browned.

Remove from the oven, and allow to cool for 5 minutes before slicing and serving with the veggies.

Enjoy!!

“I have no desire to crow over anybody or to see anybody eating crow, figuratively or otherwise. We should all get together and make a country in which everybody can eat turkey whenever he pleases.” – Harry S. Truman

Zucchini and Squash Casserole

Lately I’ve been on the hunt for dishes that are hearty and filling without being heavy. This casserole is the answer. It is a delicious, nutritious, and filling dinner.

With LOVE from Texas,
The Pint-Sized Mayo

Zucchini and Squash Casserole

4-6 Servings

Ingredients:

• 1/2 tablespoon olive oil
• 1/2 pound chicken breast, cubed (optional)
• salt and black pepper, freshly ground
• 2 medium-sized zucchini, halved long ways and then sliced into half-moons
• 2 medium-sized yellow squash, halved long ways and then sliced into half-moons
• 2 teaspoons Herbes de Provence (can substitute Italian herbs)
• 1 teaspoon fresh thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon red chili pepper flakes
• 2  green onions, sliced
• 1 cup shredded cheese, your choice (I used an italian blend), divided
• 1/2 cup coarsely grated Parmesan

Directions:

Preheat oven to 350°F, and spray an 11″x7″ baking dish (holds 2 quarts) nonstick  cooking spray and set aside.

(Skip this this instructional paragraph if you are not using chicken.) Heat a medium pan over medium heat. Add olive oil and cubed chicken to the pan. Season liberally with salt and black pepper. Stir mixture and cook until the chicken is browned. Remove from heat and allow to cool.

In a large bowl, combine the zucchini, squash, herbes de provence, thyme, garlic powder, onion powder, red chili flakes, green onions, 1/2 cup your choice of shredded cheese, parmesan, and cooked (and cooled) chicken. Stir the mixture together until everything is well mixed.  Season with salt and fresh ground black pepper, to your preference. Pour the mixture in the prepared baking dish.

Place in the oven, and bake uncovered for about 25-30 minutes.

After the time has elapsed, take the casserole dish out of the oven, and sprinkle over the remaining 1/2 cup of shredded cheese.  Place the dish back in the oven, and bake for an additional 10-15 minutes longer or until the cheese is melted and browned.

Serve warm with some crusty bread or in our case, more cheese bread!

Enjoy!!

“Tomatoes and squash never fail to reach maturity. You can spray them with acid, beat them with sticks and burn them; they love it.” – S.J. Perelman

Cajun Breaded Chicken with Creamy Pasta

I just love a great crispy breaded chicken with comforting pasta. If it’s creamy, it makes it even better. Since I had a huge container of cajun seasoning, I figured I should get some use out of it.

With LOVE from Texas,
The Pint-Sized Mayo

Cajun Breaded Chicken with Creamy Pasta

2 Servings

Ingredients for the chicken:

• 2 chicken breasts, thin cut
• 1/3 cup all purpose flour
• 1 large egg
• 1 tablespoon low fat or non-fat milk
• 2 cups Italian seasoned breadcrumbs
• 1 tablespoon Cajun seasoning + more for seasoning the chicken
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

Ingredients for the pasta:

• 2 pieces of bacon, chopped
• 3 cloves garlic, minced
• 1 cup white onion, chopped
• 1 bell pepper, cut into matchstick sized pieces
• 6 ounces baby brown mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon Herbes de Provence (can substitute dried Italian seasoning)
• 3/4 cup low sodium chicken broth
• 1 cup heavy cream
• juice of 1/2 lemon
• 2 tablespoons unsalted butter
• 2 teaspoons Cajun seasoning
• salt and black pepper, freshly ground
• 1 roma tomato, chopped
• 1/4 cup grated parmesan
• 6-8 ounces pasta, cooked and drained

Directions:

Rub the chicken breasts with cajun seasoning and set aside while preparing the breading dishes.

On the first plate, place the flour. On a second deep plate or wide bowl, beat the eggs with milk. Combine the breadcrumbs, 1 tablespoon cajun seasoning, salt, and pepper on a third dinner plate.

Coat the chicken breasts on both sides with the flour mixture, and shake excess flour off. Then dip both sides into the egg mixture so the chicken is fully coated. Finally dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook the battered chicken breasts on medium-low heat for 3-5 minutes on each side, until cooked through.

Once finished cooking, transfer to a plate to allow excess oil to drain. (At this point, I usually store it in a microwave until the pasta is ready.)

While the chicken is cooking, place a large pan over medium heat. Add the bacon pieces. Allow to cook for about 3-4 minutes, and then add the garlic. Cook until garlic is fragrant.

Next add the onions, bell peppers, mushrooms, and dried herbs. Fry until vegetables start to soften. At this point, add the chicken broth, and simmer for about 5 minutes.

Pour in the heavy cream, and bring to a simmer. Stir in lemon juice, butter, and cajun seasoning. Taste sauce and add salt and pepper if necessary. Toss in the tomatoes and cook until it starts to soften.

Finally, stir in the parmesan. Remove the pan from heat, and toss in the cooked pasta. Coat the pasta completely with the sauce.

Serve the pasta with the chicken and an additional sprinkling of parmesan.

Enjoy!!

“Laissez les bons temps rouler” – Let the good times roll in French Cajun