Tag Archives: Food Network

Easy, Delicious Burgundy Beef Meatballs in the slow cooker

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Several years ago I discovered Rachel Ray. Not literally, as in, I’m who found her and made her famous. I mean, I found her show, “30 Minute Meals”, on the Food Network. I learned how to cook from her, mostly. I did learn some things from my Mom and Sister, but at a young age I was not interested in cooking, so foolishly, I didn’t seek to learn from them. Now, I want to learn from them, from Rachel Ray and from anyone who is willing to give me recipes along with some instructions as needed. One of my favorite, “30 Minute Meal” recipes is the Beef Burgundy, or Beef Bourguignonne, as is the official title.

Recently I was looking through a cook book and found a lovely slow cooker recipe for Meatballs in red wine. That started the wheels turning, and I have combined the two recipes to come up with Burgundy Beef Meatballs. My son liked the egg noodles, but not the meatballs. He likes the regular meatballs with spaghetti sauce, but not so much the burgundy meatballs. He is, after all, just 4 so I wasn’t too surprised the flavor’s didn’t appeal to him. My husband and I, however, devoured them, last night as well as tonight. They taste even better when allowed to sit over night.

The meatball recipe I will give makes a lot of meatballs, so I used some for the spaghetti dinner one night then froze the remainder of them.

For the slow cooker, or crock pot, recipe you’ll have to plan on eating this the next day. The reason being, the meatballs need to be frozen in order to be able to cook them all day without turning them into golf balls. It’s worth it, trust me, I’m the queen of not wanting to take more than a few minutes or an hour to cook, much less one whole day, but you’ll be glad you did! Apparently, I’m also the queen of run-on sentences.

I’ll give an alternative at the bottom though, if you don’t want to wait.

Meatballs:

2 lbs. ground beef

2 eggs

1 1/2 cups regular bread crumbs

11/2 teaspoon cilantro leaves

1 large shallot finely diced

1/4 teaspoon pepper

4 strips thick cut bacon

2 tablespoons flour

Beef stock

Mix the all the ingredients together (except bacon, flour and stock)

Line a baking dish with foil Shape into ‘golf ball’ sized balls, you’ll want about 30 meatballs for the slow cooker

Place in prepared pan (no need to grease or use oil)

Bake in a 350 oven for 30 minutes or until the meatballs are no longer pink in the middle

While the meatballs are baking:

Fry the bacon in a skillet until crispy

Remove and place on paper towel lined plate

Remove all but 2 tablespoons of the bacon grease

Keep heat on medium,

add the flour and stir until combined and a lovely shade of light brown, being careful not to burn

Add the beef stock 1/2 a cup at a time and stir with whisk until there are no lumps and the gravy starts to thin a bit

You don’t want a very thick gravy

Crumble the bacon into the gravy

After the meatballs are cooked through, add them to the gravy and let them cool

Once cool, place the meatballs AND gravy in a zip lock baggie, or freezer safe container and place in the freezer overnight

The next day, or whenever you are ready to make the Burgundy Beef Meatballs, place the frozen meatballs with the gravy in your slow cooker and add the following:

1 bag Pearl Onions

4 sprigs of Thyme or 1 1/2 tsp dried thyme

2 Bay leaves

2 1/2 cups red wine

1 1/2 tsp dried Oregano

1 cup Sliced mushrooms (preferably not from a can)

2 cups of beef stock

1 cup water

Cook on high for 4 -5 hours or on low for 8 hours

Serve with egg noodles

If you don’t want to wait overnight then simply add the above ingredients into the skillet with, a very thin, gravy. Add the meatballs, allow to simmer together for about 30 minutes, watching carefully that the gravy doesn’t burn, or thicken too much.

Store left overs together with the egg noodles, overnight in the fridge, you will love the way the flavors melt into each other. Divine!

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One Pot Chicken Pot Pie

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I love this recipe for Chicken Pot Pie.  I use to hate pot pies, with all the crust and meat, it was all too much for me. When I was a kid, I hated pot pie.  I didn’t think there was anything good about serving a kid a pie crust filled with meat and vegetables.  I hadn’t eaten a pot pie since  my Mom had served me the last one when I was a kid.  Here I am, several (cough) years later and I am in love with Chicken Pot Pie.  Another cook book received last Christmas, gave me the idea for this super easy, super fast recipe.  I modified it, of course.  My whole family adores this recipe, the Chicken pot pie does not last long in this house.

I have a 10″ enameled cast iron pan that I cook/bake my pot pie in.  I posted a recipe for,Slow Cooked Lemon Chicken and this is what I did with the left over chicken.  There are only “so many days” one can eat the same thing.  Chef Michael Symon was commenting on his FB page about food waste, so I’m trying to keep my food waste down and join the  Food Network tackles food waste. In that spirit, I chopped up the remainder of the Lemon Chicken and added it to the pot pie recipe.  YUM!

 

 

 

 

 

One Pot Chicken Pot Pie:

1 Can Chicken broth
salt & pepper to taste
Reduced fat milk
3 tbl spoons butter
2 shallots chopped
3 Carrotts chopped
3 celery stalks chopped
2 cups left over veggies you would like to use
1/3 cup flour
2 cups cooked chicken
1/2 tsp thyme leaves
1 tbl spoon cilantro chopped
1 frozen pastry pie crust

Melt butter in the same pan you will be baking the pot pie in and sautee the veggies until soft, sprinkle the salt.
Add the flour and slightly brown

 

In a measuring cup pour chicken broth and milk to make 2 cups add to the veggies and cook until the mixture boils and thickens.
Take the pie crust out of the tin and place on top of the pot pie.
I invert the tin and push it onto the mixture.  I don’t  smooth it out because once it gets into the hot oven it will form to the pie.

With a sharp knife slice some steam vents in the crust

 

Bake at 400 degrees for 30 minutes until golden brown

http://www.amazon.com/Favorite-Brand-Name-Best-Loved-Casseroles/dp/0785334238