Stroganoff Meatballs

Stroganoff Meatballs
Print Recipe
Servings Prep Time
6 people 55-60 minutes
Cook Time
35 minutes
Servings Prep Time
6 people 55-60 minutes
Cook Time
35 minutes
Stroganoff Meatballs
Print Recipe
Servings Prep Time
6 people 55-60 minutes
Cook Time
35 minutes
Servings Prep Time
6 people 55-60 minutes
Cook Time
35 minutes
Ingredients
Beef Meatballs
Stroganoff Sauce
Servings: people
Instructions
Beef Meatballs
  1. Preheat oven to 425°F.
  2. In a large bowl combine all ingredients and mix until incorporated. Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs.
  3. Bake for 15 minutes and remove from oven. Reduce heat to 350°F.
Stroganoff Sauce
  1. While meatballs are cooking, heat oil in a large dutch oven. Add sliced mushrooms and sauté until most of the liquid has evaporated and starting to brown.
  2. Add 2 cups water and OXO soup base and heat to a simmer, stirring to dissolve. Whisk together the cornstarch and 1/4 cup cold water. Add to pot, whisking constantly until mixture comes to a boil. Reduce heat and whisk in mushroom soup until smoothed out. Stir in sour cream, Worcestershire sauce, parsley, paprika and pepper.
  3. Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.
Recipe Notes

-It is a must to use beef soup base (preferably Knorr OXO Beef in a Mug)  I have tried to use regular beef bouillon cubes and powder, however, they do not have the same level of beef flavour and are not recommended for this recipe.

-Meatballs can be made and cooked up to a day ahead.  Keep covered and chilled until ready to use.  Cook casserole for 40-45 minutes if using cold meatballs.

 

Spicy Peanut Chicken and Couscous

Spicy Peanut Chicken and Couscous served in a shallow black bowl.
Spicy Peanut Chicken and Couscous
Print Recipe
    Servings Prep Time
    3-4 people 30 minutes
    Cook Time Passive Time
    15 minutes 0-3 hours
    Servings Prep Time
    3-4 people 30 minutes
    Cook Time Passive Time
    15 minutes 0-3 hours
    Spicy Peanut Chicken and Couscous served in a shallow black bowl.
    Spicy Peanut Chicken and Couscous
    Print Recipe
      Servings Prep Time
      3-4 people 30 minutes
      Cook Time Passive Time
      15 minutes 0-3 hours
      Servings Prep Time
      3-4 people 30 minutes
      Cook Time Passive Time
      15 minutes 0-3 hours
      Ingredients
      Servings: people
      Instructions
      1. Cut chicken into thin slices and combine with soy sauce, garlic, ginger and 2 tsp oil. Cover and keep chilled for an hour if time permits or up to 3 hours in advance.
      2. Bring chicken broth to a simmer. Stir in couscous and cover with a lid. Remove from heat and allow to rest for 5 minutes.
      3. Meanwhile, heat remaining 3 tsp oil over medium-high heat in a wok or large skillet. Add chicken slices and cook until lightly browned and cooked through, tossing occasionally for about 6 minutes.
      4. Reduce heat to medium-low and stir in 3/4-1 cup of peanut sauce. You want enough to coat the chicken and make it saucy. Allow peanut sauce to warm but don't let it get too hot or it may separate.
      5. Fluff couscous with a fork and divide between serving bowls. Top with chicken, a drizzle of sauce and garnish with green onion, cilantro and chili peppers if desired.
      Recipe Notes

      -You can use my delicious Peanut Sauce or store-bought peanut sauce.

      -Prep time does not include making the peanut sauce.

       

      Beef Roulade

      Beef Roulade
      Print Recipe
        Servings Prep Time
        3-4 people 40 minutes
        Cook Time Passive Time
        10 minutes 3 minutes
        Servings Prep Time
        3-4 people 40 minutes
        Cook Time Passive Time
        10 minutes 3 minutes
        Beef Roulade
        Print Recipe
          Servings Prep Time
          3-4 people 40 minutes
          Cook Time Passive Time
          10 minutes 3 minutes
          Servings Prep Time
          3-4 people 40 minutes
          Cook Time Passive Time
          10 minutes 3 minutes
          Ingredients
          Servings: people
          Instructions
          1. Butterfly flank steak by laying flat and slicing in half lengthwise with the grain, stopping 1-2" before cutting all the way through.
          2. Open up flank steak like a book and place between two pieces of parchment. Pound flat with a mallet to an approximate 12"x8" rectangle. Try to flatten the seam to the same thickness.
          3. Season the flattened flank steak with salt and pepper and brush generously with Dijon mustard.
          4. Cover with prosciutto slices in an even layer. Arrange basil leaves in a single layer on top of the prosciutto. Top with an even layer of provolone cheese.
          5. With the prepped steak facing you lengthwise, roll up tightly. Secure with a few toothpicks to hold it while you tie it.
          6. Using butcher string, snugly tie the rolled steak at 1" intervals. Remove toothpicks and cut roll evenly between each piece of string, giving you about 8 one-inch rolls tied in the centre with string.
          7. Preheat grill to medium-high.
          8. Rub or brush prepared rolls on both sides with oil.
          9. Cook for 4-5 minutes per side for medium by grilling directly on the grill, using a mesh grill mat on the grill or by pan-frying. Allow to rest 2-3 minutes and serve.
          Recipe Notes

          -I have found that using grated provolone makes the roll easier to roll.

          -Using a mesh grill mat is convenient but not necessary.

          Steak with Balsamic Butter Sauce

          Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.
          Steak with Balsamic Butter Sauce
          Print Recipe
            Servings Prep Time
            2 people 10-15 minutes
            Cook Time
            12-15 minutes
            Servings Prep Time
            2 people 10-15 minutes
            Cook Time
            12-15 minutes
            Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.
            Steak with Balsamic Butter Sauce
            Print Recipe
              Servings Prep Time
              2 people 10-15 minutes
              Cook Time
              12-15 minutes
              Servings Prep Time
              2 people 10-15 minutes
              Cook Time
              12-15 minutes
              Ingredients
              Servings: people
              Instructions
              1. Pat steaks dry with a paper towel and season generously with salt and pepper on both sides.
              2. Add oil to a medium stainless steel skillet and heat on high. When the oil is hot add steaks and cook 4 to 4 1/2 minutes per side for medium-rare, flipping only once and getting a good sear on both sides.
              3. Remove steaks to a plate and cover with foil.
              4. Add balsamic vinegar, beef broth and rosemary to the same pan whisking to pick up any beefy bits left behind by the steak. Continue to cook over medium-high heat for about 4 minutes until sauce is reduced by at least half and can coat the back of a spoon. Remove rosemary sprig.
              5. Turn heat to low and whisk in butter one chunk at a time, allowing the butter to be incorporated before adding more. Once all the butter is incorporated remove from heat and adjust seasoning to taste with salt and pepper. Serve over steak or on the side as a dipping sauce. Makes about 1/3 cup of sauce.
              Recipe Notes

              Cooking time for steaks will be dependant on size.  The steaks I used were approximately 8 ounces each and 1 1/2 " thick.

              One Pot Turkey Mushroom Pasta

              One Pot Turkey Mushroom Pasta
              Print Recipe
                Servings Prep Time
                4 people 20 minutes
                Cook Time
                25 minutes
                Servings Prep Time
                4 people 20 minutes
                Cook Time
                25 minutes
                One Pot Turkey Mushroom Pasta
                Print Recipe
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  25 minutes
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  25 minutes
                  Instructions
                  1. In a large skillet heat oil over high heat. Add sliced mushrooms and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute. Add chopped onion and garlic. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
                  2. Add wine and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out. Stir in 3 cups of chicken broth, pasta, thyme and parsley. Cover and cook for 10 minutes on low, stirring once.
                  3. Whisk cornstarch into remaining 1/4 cup of chicken broth. Stir into pasta and allow to come to a full simmer to reach full thickness. Stir in cream cheese, turkey, peas, salt and pepper. Allow to cook 1-2 minutes to heat turkey and peas. Serve immediately with freshly grated parmesan cheese.