Linguine with Fresh Cherry Tomato Sauce

 This linguine with fresh cherry tomato sauce is so easy to make and is one of our grandson Tyler's favorite dishes. Tyler enjoys making this pasta dish with no help from us at all.

This dish is made with fresh cherry tomatoes off the vine. Add some garlic and fresh basil, and you're on your way to a delicious treat.

Ingredients:

• 1 lb. of linguine
• 2 tablespoons olive oil
• 1-1/2 cups water
• 24 ozs. Fresh cherry tomatoes on the vine
• 2 cloves garlic (minced)
• Fresh Basil
• Italian Seasoning
• Onion Powder
• Salt and Pepper

Instructions:

1. In a large skillet, heat the olive oil and minced garlic over medium heat.
2. Add the water and cherry tomatoes and bring to a boil.
3. When the tomatoes begin to soften, begin mashing them with a fork or a potato masher.
4. Add some fresh basil, Italian Seasoning, Onion Powder, Salt, and Pepper to your liking. 
5. Continue to stir and cook for about 10 to 15 minutes. 
6. Meantime, cook your pasta.
7. Drain the pasta and mix the cherry tomato sauce with the pasta.
8. Serve with Parmesan or Romano cheese and garnish with fresh basil.

This is one of our favorite dishes, and it is so delicious, quick, and easy to make. Packed with the flavor of these fresh ingredients.

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Cast Iron Skillet Pineapple Upside Down Cake

 This pineapple upside-down cake is a timeless classic. The combination of caramelized pineapple slices, a rich buttery cake, and slightly crisp edges from a cast-iron skillet makes this classic dessert irresistible.

Everybody knows the Superbowl is a party, and party time needs a dessert. This year, for the Superbowl, Fran made this delicious pineapple upside-down cake in our 12-inch cast-iron skillet.

Why Use a Cast Iron Skillet? A cast iron skillet is the perfect tool for making a pineapple upside-down cake because it evenly distributes the heat. It helps caramelize the brown sugar and butter mixture while keeping the cake moist and tender. Plus, it helps make the edges slightly crispy.

Ingredients:

For the Topping:

• 1/2 cup butter 
• 1 cup brown sugar
• 1 can pineapple rings, drained but save the juice
• 10 or 12 maraschino cherries

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter softened
• 1 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 cup milk
• 1/4 cup pineapple juice

Instructions:

1. Place the cast-iron skillet on the stovetop. Melt the butter on medium heat for the topping. Stir in the brown sugar until it dissolves and becomes bubbly.
2. Remove the skillet from the heat and arrange the pineapple rings over the sugar mixture. Place the cherries in the center of each ring.
3. Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. 
4. In a separate bowl. beat the butter and sugar until fluffy. Add the eggs and vanilla and continue to beat until all is combined.
5. Combine the wet and dry ingredients and add the milk, and pineapple juice, stirring until all is combined.
6. Pour the batter into the cast iron skillet over the pineapple topping and spread the batter evenly.
7. Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the skillet for 10 minutes before inverting it onto a plate. Let it rest for a few minutes before slicing.

This pineapple upside-down cake was so moist, and sweet, and made the perfect dessert for our Superbowl celebration. By the end of the game, there were only 2 slices left, and I finished those the next day.

I only use Lodge Cast Iron Skillets, and you can find a great selection of Lodge Cast Iron on Amazon. I have, and use all three of the skillets below.

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Guiltless Chestnuts a Nutritious Delight

 Every Christmas Eve it's a tradition for us to roast chestnuts. I love chestnuts, but they seem to be a seasonal item in our local grocery store. This year, our local grocery store had these Guiltless chestnuts ready to eat. I wasn't willing to try these so I had to ask for the traditional chestnuts. 

A few days after Christmas my cousin sent me a picture of the Guiltless ready-to-eat chestnuts and asked if I ever tried these. 

I called him and said it's so funny because I saw these but wasn't willing to try them. 

He proceeded to tell me, how good they were, and how easy because they were all ready peeled, and ready to eat right out of the bag.

These ready-to-eat chestnuts save you all the trouble of cutting, roasting, and peeling traditional chestnuts.

My cousin found these on sale and sent me a box to try, and he was right they are so good and easy. You don't have to worry about burning your fingers while trying to peel traditional chestnuts right out of the oven.

Chestnuts have a naturally sweet, earthy, flavor and soft, starchy texture. Chestnuts are often overlooked in favor of other nuts.

 Chestnuts have impressive nutritional benefits. They are lower in fat and calories while being rich in fiber, vitamin C, and antioxidants. Chestnuts are also naturally gluten-free.

If you insist on making traditional chestnuts then check out my post here: 

How to Oven Roast Chestnuts.

You can find guiltless chestnuts on Amazon and enjoy them all year long

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Easy Prime Rib Au Jus

 What is Au Jus? Au Jus is a French culinary term meaning "with Juice". Au Jus is typically served with prime rib, roast beef, and French dip sandwiches as a dipping sauce.

For the last several years on New Year's Eve, we've been making prime rib but have not been making the Au Jus to accompany it. This year I decided it was time to make the Au Jus just like you get in a restaurant.

 Traditional au jus is made using the drippings from roasted meat. However, I did not use the drippings from the meat, and it came out fantastic. My method and recipe will show you how to make rich, savory au jus.

Ingredients:

4 tablespoons of butter or the beef drippings, I used the butter

3 tablespoons of dry red wine

2 tablespoons Worcestershire sauce

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon salt

2 cups low-sodium beef broth

Instructions:

1. In a medium saucepan, melt the butter over high heat.
2. Add the red wine, beef broth, and Worcestershire sauce and stir to combine.
3. Add the onion powder, garlic powder, and salt. Using a whisk stir until all is incorporated.
4. Bring this to a boil, once it begins to boil turn to medium to low heat and simmer for five minutes.

Give it a taste and add salt and a little pepper if needed. Serve warm with your meat choice.

If you are going to use the meat drippings, then eliminate the butter. Either way, this will be a restaurant-quality dipping sauce for your prime rib, roast beef, or French dip sandwich.

This AuJus is so easy to make for home cooks who want to bring restaurant-quality flavors to their table. So, you don't have to be a seasoned chef to make this Au Jus.

Click the link below to find my recipe and method for the perfect Prime Rib:

Slow Roasted Prime Rib

 

Instant Pot Beef Stew Recipe

 Nothing is more comforting than a bowl of warm, hearty beef stew, especially on a cold winter day. The rich, savory flavors, tender chunks of beef, and perfectly cooked vegetables make this dish a classic.

With an Instant Pot, you achieve all of this goodness in a fraction of the time it takes to make traditional stovetop or slow-cooker beef stew. Here is the recipe Fran and I use to whip up beef stew in our Instant Pot.

Why Use an Instant Pot?

The Instant Pot is a game-changer for recipes that require long cooking times. Its pressure cooking technology locks in the flavors while drastically reducing the cooking time. Our beef stew was finished in about an hour and it was so delicious. The meat was so tender and the vegetables were cooked just right.

Ingredients:

1.5 to 2 pounds of chuck roast cut into 1-inch cubes

2 tablespoons olive oil

1 large onion diced

2 clove garlic minced

3 medium carrots, sliced and cut into chunks

3 medium potatoes, peeled and cut into cubes

2 cups of fresh green beans, cut into1 or 2-inch lengths

2 cups low-sodium beef broth

2 tablespoons Worcestershire Sauce

1 teaspoon dried thyme

1 package McCormick Slow Cooker Pot Roast Seasoning

1 teaspoon dried rosemary

2 to 3 tablespoons cornstarch

Salt and pepper to taste

Vegetable Options:

Celery stocks chopped

Peas

Sliced mushrooms

Instructions: 

1. Set your Instant to Saute and add the olive oil. Once the olive oil is hot, season the beef cubes with salt and pepper. Add the meat cubes and turn them with a wooden spoon until all sides are browned. Remove the beef and set it aside.
2. Add the diced onions and garlic and cook for about 2 minutes.
3. Return the beef and add all other ingredients (except the cornstarch)
4. Secure the Instant Pot lid and set the valve to the sealing position.
5. Select the "Pressure Cook" or "Manual" setting and set the timer for 35 minutes.
6. Once the cooking time is up, allow the pressure to naturally release for 10 minutes.
7. After 10 minutes carefully pull the quick release.
8. Remove the lid add the cornstarch and stir until the stew thickens.
9. Taste and adjust the seasoning with more salt and pepper if desired.
10. Ladle into a bowl and enjoy.

With this Instant Pot beef stew recipe, you'll have a hearty meal on the table, in one hour or less. Your family and friends will love it. Give it a try and let us know how it turns out!

Amazon has a variety of sizes and price ranges for Instant Pots

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