Author: chanie

Pulled Brisket Ramen

The secret to amazing First Cut Brisket is low and slow cooking with plenty of liquid so adding it to a soup is a great idea! It makes the most flavorful and delicious broth! If you don’t have an instant pot, simply sear the meat in a separate pan, transfer to your crockpot and cook on high for 6 hours.

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Pulled Brisket Ramen

3lbs. @koshgourmet First Cut brisket
Salt and pepper
1 tbsp grapeseed oil (or any neutral oil)
1 tsp sesame oil
8 cups chicken stock
2” ginger, grated on a microplane
3 cloves garlic, grated on microplane
3 tbsp soy sauce
3 tbsp mirin (rice cooking wine)
1 tsp chili garlic sauce, Sambal oelek or sriracha (to taste)
Juice of 1/2 lime
1 container mushrooms, sliced
2-3 packages ramen noodles
Scallions, soft boiled eggs, lime wedges and hot sauce for topping

Method:

Set your instant pot on the sauté setting. Add the oils. Season your brisket with salt and pepper and sear on both sides. Add the stock, ginger, garlic, soy sauce, mirin, hot sauce and lime juice. Cook on high pressure for 90 minutes.

Keep the instant pot on the warm setting and remove the brisket, pull it apart. Add the mushrooms to the stock. When ready to serve, add the ramen, let it cook until softened, 2-3 minutes. Then transfer to your bowl along with brisket, stock and toppings of your choice.

Related Recipes:

Beer Braised Brisket With Onion Gravy
Blogoversary BBQ Brisket
Instant Pot Barbacoa Beef

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Sweet & Sour Meatballs


Easy peasy semi-homemade meatballs (thanks to store-bought marinara sauce) that are always finished till the last drop! I always think I’ll freeze half but there’s never any left!

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Sweet & Sour Meatballs

2 lbs. ground beef
2 eggs
1/2 cup flavored breadcrumbs
1 tsp granulated garlic powder
Salt & pepper, to taste
26oz marinara sauce
1 cup water
14oz can whole berry cranberry sauce
Juice of 2 lemons

Method:

Mix the beef, eggs, crumbs and spices. Add the marinara sauce to the pot. Add water to the jar and shake it up to get out all the sauce from the bar, add to the pot with cranberry sauce. Bring to a simmer while you roll out the meatballs. Add the lemon juice, whisk, then add meatballs. Allow the meatballs to simmer for a few minutes to set before gently mixing, then simmer for 1 hour. Serve with rice or pasta.

Related Recipes:

Meatballs Paprikash
Lemony Orzo Soup With Meatballs
Bourbon Peach Meatballs
Turkey Meatballs With Red Wine Cranberry Marinara
2-Ingredient Lazy Meatballs

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Cheezy Orzo Minestrone

If you follow me regularly, you know how minestrone is a staple in our home, and I make it so many different ways! Think spinach matzo balls, zoodles, and so much more.  Since it’s basically a kitchen sink style soup, it’s so easy to switch things up – with different beans, greens, and pastas! This version uses orzo and cheese, making it a hearty dairy dinner, perfect with a side of fish or salad.

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Cheesy Orzo Minestrone

1 medium onion, diced
3 cloves garlic, minced
2 tbsp extra virgin olive oil 
2 celery sticks, diced
2 carrots, diced
1 medium zucchini, diced
3 heaping tbsp tomato paste
1  russet potato, diced
1 can garbanzo or cannellini beans, drained and rinsed
1 28oz. can diced tomatoes
1 tsp basil
1 tsp oregano
Salt and pepper, to taste 
8 cups vegetable stock
3 cups kale or spinach
1 heaping cup orzo pasta
Shredded cheese of your choice

Method:

Saute onion and garlic in olive oil until translucent. Add celery, carrots and zucchini and saute until softened. Add tomato paste and sauté for 2 minutes. Add potato, beans, tomatoes, basil, oregano, stock, salt and pepper. Stir to combine the ingredients and bring the soup to a boil. Lower the heat and simmer for 20 minutes or until all the vegetables are tender. Stir in in orzo and kale and cook until pasta is cooked through.

Add shredded cheese to the bottom of your bowl and ladle soup over the cheese.

Related Recipes:

Spinach Matzo Ball Minestrone Soup
Minestrone Soup
Spinach White Bean With Zoodles

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Brie Stuffed Dates

I had a handful of dates and a small wedge of Brie leftover from a cheeseboard that I made last week, and it made the ultimate sweet and salty nibble!

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Brie Stuffed Dates

Dates
Brie, feta, manchego, Gruyère, or cheese of choice
Chopped pistachios or nuts of choice
Honey (try hot honey!) or sweeter of choice
Maldon sea salt flakes

Method:

Cut the dates open and remove the pit. Slice your cheese of choice so that it is small enough to fit inside the date. Stuff the dates with your cheese of choice, top with your nuts, and honey. Bake at 400 until melty! Sprinkle with sea salt flakes to finish.

Related Recipes:

Roasted Cauliflower With Dates And Smashed Olives
Stuffed Dates With Chestnut Cream

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Tuna Zoodle Puttanesca


If you’re following me for a while, you know I went through a zoodle stage – zucchini noodles that is. I used to spiralize them, then I started using my julienne peeler. I made it so many different ways – from cheese zoodles with marinara, to pesto zoodles with salmon. This one is for the tuna lover’s and it pairs wonderfully with the traditional pasta sauce, puttanesca!

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Tuna Zoodle Puttanesca

1 zucchini, julienned
1 can yellowfin tuna in olive oil
3 cloves garlic
Pinch of peperoncino or red pepper flakes
2 tbsp tomato paste
14.5oz can diced tomatoes with juice
1/3 c sliced black olives
2 tbsp capers
Juice and zest of 1/2 lemon
Salt and pepper, to taste
Handful of Fresh chopped parsley

Method:

Prep the Puttanesca sauce and let it simmer for 10 minutes – add zoodles, tuna and parsley. Voila!

Related Recipes:

Zoodle Shakshuka
Cheesy Zoodle Marinara + Zoodles 101
Spinach White Bean Minestrone with Zoodles

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