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Recipes Mangia Mondays Home

Sunday, November 27, 2011

mangia mondays 38: christmas list!

hiya, friends!
welcome to another edition of


a blog hop i co-host each week with the lovely
lisa from shine your light!

this week, i'm going to share a few food-centric things i have my eye on for christmas!

christmas list

cookbooks:
    



electric gadgets {aka the "fill-in-the-blank" maker}:






i scream for ice cream:


baking goodies:



coffee fix:

what's on your christmas wish list?!

now it's your turn -
link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .


until next time,
dowlings, out!


Sunday, November 20, 2011

mangia mondays 37: chicken noodle soup

hey there, friends.
welcome to another edition of


a blog hop i co-host each week with
lisa from shine your light.

i've been really sick this week
& haven't felt much like cooking.
luckily, i had some of my favorite chicken noodle soup in the freezer
& today, i'll share the recipe with you

mama jean's chicken noodle soup
photo courtesy of foodnetwork.com

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large Vidalia onion, chopped
  • 2 celery stalks, halved lengthwise and cut into 3/4-inch pieces
  • 2 medium carrots, halved lengthwise and cut into 3/4-inch pieces
  • Salt and freshly ground black pepper
  • cloves garlic, chopped
  • 3 tablespoons all-purpose flour
  • 6 cups chicken stock
  • 1 bay leaf
  • Dash hot sauce (recommended: Tabasco)
  • Dash Worcestershire sauce
  • 2 boneless, skinless chicken breasts, cubed into bite-size pieces
  • 4 ounces egg noodles, about 1 cup
  • 8 ounces frozen peas
  • 1/4 cup freshly chopped dill leaves

Directions

Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.
Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes.
Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve.

seriously, i'm so glad that i had this soup in my freezer.
the dill, hot sauce, & worcestershire give it a great flavor.
:)

now it's your turn -
link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .


until next time,
dowlings, out!

Sunday, November 13, 2011

mangia mondays 36: belgian beef stew

howdy, folks!
welcome to another edition of


a blog hop i co-host each week
with the ever-so-lovely
lisa from shine your light!

this week i'm sharing:
belgian beef stew
{sorry for the lack of pictures!
my mother-in-law actually prepared this dish
& i cam unprepared & camera-less!}

1/4 C flour
2 tsp salt
1 tsp pepper
2 lbs lean beef, cubed (stew meat)
1/2 C vegetable or canola oil
2 lbs onions, sliced
1 clove garlic, minced
2 cans light beer
1 TBS worcestershire sauce

1 TBS steak sauce
2 bay leaves
1/2 tsp dried thyme

2 lbs potatoes, quartered
2 TBS parsley, chopped

1. combine flour, salt & pepper and coat the meat.

2. in a large dutch oven, saute onions & garlic in hot oil until onions are translucent & tender. remove onions & garlic & set aside. add meat to oil & brown well on all sides.

3. return onions to the pan. add the beer, worcestershire, steak sauce, bay leaves & thyme. bring to a boil, reduce heat & simmer, covered, about 2 hours. add potatoes & simmer until cooked through & fork tender. garnish with fresh parsley.


this stew is perfect for a chilly fall evening!

now it's your turn -
link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .


until next time,
dowlings, out!


Sunday, November 6, 2011

mangia mondays 35: balsamic braised brisket

hey, friends!
welcome to


a blog hop i co-host each week with
lisa from shine your light!

this week i'm sharing:
balsamic braised brisket

extra virgin olive oil
1 (5 lb) beef brisket
salt
1/4 lb slab bacon, skin removed & reserved, bacon cut into lardons
3 large onions, thinly sliced
3 celery ribs, thinly sliced on bias
4 cloves garlic, minced
1 lb crimini mushrooms, stemmed & finely sliced
2 C balsamic vinegar
3-4 C beef stock
4 bay leaves
1 fresh thyme bundle

1. coat a large roasting pan with olive oil & bring to a high heat. season the brisket generously with salt. add the brisket to the pan & brown well on both sides. remove the brisket from the pan & reserve.

2. preheat the oven to 375 f.

3. lower the heat to medium, ditch the excess oil, & add the bacon & reserved skin to the pan with a little more oil. cook the bacon, stirring occasionally, until the bacon is crispy & has let out a lot of fat. add the onions & celery. season with salt & cook until they are very soft & aromatic, 7-8 minutes. add the garlic & cook another 2-3 minutes. toss in the mushrooms & cook until they are soft & wilted. add the balsamic vinegar & reduce it by half. lay the brisket on top of the veggie mixture & add the stock to the pan until it just covers the brisket. add the bay leaves & thyme.

4. cover the pan with foil & roast in the oven for 1 hour. check the brisket & turn it over. add more stock if the liquid level has reduced. cover the pan again & return it to the oven for another hour. remove the foil & roast for 30 minutes more.

5. remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, & let rest for 20 minutes before slicing.

6. skim off any excess fat from the cooking liquid. if the vegetables are swimming in liquid, reduce on the stovetop over medium-high heat. taste & re-season if needed. serve over sliced brisket.


oh.my.lanta.
this brisket is SO good.
i know i say that a lot,
but really... this is amazing!
i served mine with smashed potatoes
& fresh green beans with garlic & a little bit of bacon.
:)

now it's your turn -
link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .


until next time,
dowlings, out!