Gravy Without Meat Drippings

This worked out really well to make gravy without having any drippings on hand. The only thing I would have done differently is to reduce the broth first so the flavor would be more concentrated.

Ingredients:
1/2 stick Butter
2 tbls Flour
1 cup Broth – I used beef, but you can use anything you like
1 tbls Cream of Milk

Directions:
Melt the butter and add the flour.
Wisk to remove the lumps and let the flour cook for a minute or two.
Wisk in the broth and let it simmer for about 5 minutes
wisk in the cream or milk and add salt to taste.

Tips:
This can be made and refrigerated ahead of time. As it cools, it becomes gelatinous. Once it’s reheated it goes back to a normal consistency.

Recipe inspired by Chocolate Moosey.

Cold Brewed Coffee

Cold brewed coffee is an amazing thing. I’ve been reading about it the last couple years and finally decided to make a go of it. The coffee is more concentrated, so it’s perfect for iced drinks and it’s great when you want milk in your coffee, but still want a strong drink. The bitterness that is often found in hot coffee, or in iced coffee drinks, is completely gone and the coffee is smooth and almost sweet.

Ingredients:
1/2 cup Coffee Grounds
4 cups Water

Directions:
Soak the coffee grounds in the water for 8-12 hours.
Strain or remove the coffee grounds.
Drink delicious coffee

Tips:
This coffee is much stronger than your regular hot brewed coffee! Consider a concentrate that has to be diluted with something, whether that be water, milk, or whatever else you like in your coffee.
I use a large measuring cup to soak the grounds because it makes it easy to pour into a bottle.
Then strain the coffee grounds, you can use a fine mesh strainer, soak the grounds in a french press, or use cheese cloth. But I have fallen in love with using a nut bag for this. You just put the grounds in the bag, soak in the water and remove.
I’ve read that you can make hot coffee by diluting it 1:1 with boiling water, but I haven’t tried that yet.
This makes delicious iced lattes that taste like less sweet White Russians.

Espresso Banana Bread

This was my first attempt at banana bread and I believe I will add in to my rotation. The texture on this was absolutely perfect and the hint of coffee flavor was delicious.

Ingredients:
3 very ripe bananas
1 large egg, at room temperature
2 tbls sour cream, creme fraiche, or Greek yogurt
2 oz shot of espresso (or strong coffee)
1 tsp vanilla extract
1 tsp instant espresso granules
1/3 cup melted unsalted butter
3/4 cup granulated sugar
1 1/2 cup all purpose flour
1 tsp baking soda
1 tsp salt

Directions:
Heat oven to 350°F and grease a 9X5-inch loaf pan.
Mash the bananas as much as you can (I started with a potato masher and finished with a fork).
Stir in the egg, sour cream, expresso, and vanilla until it’s well combined.
Stir in the instant espresso granules.
Stir in the melted butter
Add the sugar and mix well
In a seperate bowl wisk together the flour, baking soda and salt.
Dump the flour mixture into the wet ingredients and still just until there on dry streaks and the batter is still lumpy.
Pour the batter into the loap pan
Bake until a toothpick inserted into the loaf comes out clean, about 1 hour.
Cool in the pan 10-15 minutes, then finish cooling on a cooling rack.

Tips:
I made this after dinner and it was even better the next day. Makes a great breakfast with a cup of coffee.

Recipe courtesy of Food 52.

Ranch Dressing

Super simple dressing to whip up if you have ranch seasoning ready to go.

Ingredients:
Ranch Seasoning
Plain Yogurt (I use Greek, but anything should work)
Water, if needed to thin out the dressing

Directions:
Put some yogurt in a jar.
Add water if needed to get the desired consistency.
Add in ranch seasoning to taste.
Mix it all together.

Tips:
I use Greek yogurt because I think it’s creamier and has a better mouth feel that other yogurt. If you’re ever in the mood for a thick and creamy dressing, this is the base to use.

Ranch Seasoning

This is the mix I use to make Ranch Dressing. Most recipes for Ranch Seasoning call for powdered buttermilk, but I’ve never used it and love my mixture just the same.

Ingredients:
2 Tbsp. dried parsley
1 1/2 tsp. dried dill weed
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried onion flakes
1 tsp. ground black pepper
1 tsp. dried chives
1 tsp. salt

Directions:
I like to run the larger ingredients (onion flakes and chives) through a food processor so they’re smaller when I mix them into things.
Whisk all the ingredients together.
I store them in an old spice jar.

Recipe courtesy of Gimme Some Oven.

Steak Bites

A little more casual and little more fun that regular steak.

Ingredients:
Steak – I bought a package of beef stew steak and cut it up into smaller pieces. You could also buy actual steak and cut that up
Butter
Red Wine Vinegar

Directions:
Heat up your pan super hot and melt the butter.
When the butter is browning and foamy add as much of the steak to pan without crowding. I ended up doing 3 batches.
When the first side is browned, flip to the other side.
When the second side is browned, remove from the pan. I put mine on a plate and covered it with tin foil to keep it warm.
When all the batches are finished, add some red wine vinegar to deglaze the pan.
Pour the pan sauce over the plate of steak and serve.

Tips:
You want the steak to be pink inside so it’s tender. I always have a tough time with steak because I have to resist the urge to cook it all the way through.

Roasted Smashed Potatoes

Like chunky mashed potatoes, but roasted in the oven.

Ingredients:
Potatoes – I used small gold potatoes, but any kind would work.
Olive Oil
Whatever seasoning you desire
Whatever toppings you’d like – for this batch I used Parmesan and Green Onions

Directions:
Boil the potatoes for about 10 minutes depending on their size.
After they are fork-tender, place on a well oiled baking sheet.
Smash with a potato masher or bottom of a drinking glass.
I sprinkled on salt (important for potatoes!), pepper, and Italian Seasoning.
Once they came out of the oven I sprinkled on my toppings.

Grilled Stuffed Burrito with Chipotle Sour Cream

Far better than the fast food version, of course!

Ingredients:
Chopped Onion
Minced Garlic
Canned Tomatoes
Can Black Beans
Chopped Chicken
Mexican Seasoning
Shredded Mexican Cheese Mix
Flour Tortillas

Chipotle Sour Cream:
Sour Cream
Canned Chipotle Peppers

Directions:
Heat oil in pan and cook onion and garlic until softened.
Add canned tomatoes and seasoning, cooking until tomatoes break down slightly and lose some of their rawness.
Add in black beans and chicken and stir to combine.
Stir in cheese and add any additional seasoning as desired.
Spoon the mixture into a flour tortilla and fold up like a burrito.
In a separate skillet, heat oil until hot.
Gently set the burritos in the pan and flip when the first side is browned and crisp
Serve with the chipotle sour cream

To Make Chipotle Sour Cream:
In a food processor or blender, blend the can until smooth.
Stir into sour cream until desired spiciness level has been reached.

Tips:
This is just a basic outline of a recipe. You can do anything you want for the filling.
I also browned the sides of the burritos because the crispiness was the best part of the whole thing.

Tortellini Soup with Bacon and Pesto

Ingredients:
2 Slices Bacon
1 Onion, Chopped
2 Cloves of Garlic, Minced
3 Carrots, Chopped
2 Ribs of Celery, Chopped
1 Zucchini, Chopped
1 Potato, Peeled and Chopped
4 Cups Vegetable or Chicken Stock
1 Can Chickpeas
1 28 oz. Can of Crushed Tomatoes
1 9 oz Package Cheese Tortellini
Balsamic Vinegar
Parmesan
Pesto

Directions:
Cook bacon in a large pot until it starts to brown. Remove, chop or crumble, and add back to the pot.
Add olive oil along with onion and garlic.
When onion and garlic are softened add carrot, celery, zucchini, and potato
Add the chickpeas and tomatoes.
Bring to a boil, then reduce to a simmer for 30-40 minutes until potatoes are tender.
Add the torellini and cook until tender and cooked through, 5-7 minutes.
Garnish with pesto, a drizzle of balsamic, and Parmesan.

Tips:
I used store bought pesto for mine, but this would undoubtedly be better with homemade pesto.

Recipe courtesy of Food52

Lemon Parmesan Broccoli Soup

This soup turned out much better than I thought it would. Delicious, warm, comforting, and the right amount of salty. You can barely tell it’s made out of broccoli!

Ingredients:
2 lbs Chopped Broccoli
Olive oil
4 cloves garlic, peeled and smashed
4 Cups Chicken Stock
3/4 cups Grated Parmesan
1 Lemon
Crusty Bread

Directions:
Bring a pot of water to a boil and add broccoli. After 5 minutes drain and set aside.
Saute garlic in olive oil and add broccoli.
Turn the heat to low, cover and cook for about an hour, stirring occasionally until the broccoli is very soft.
Add the chicken stock and bring to a boil. Let simmer for 5 minutes.
Puree either half the soup, or all the soup depending on your tastes.
Stir in the Parmesan and lemon juice to taste.
Serve hot with toasted bread.

Recipe courtesy of Food 52