At Home Italian Cooking By JoElaine

Homemade Chili by JoElaine (Balsamo) Quinn

Ingredients:

1 Tbsp of olive oil

1 medium yellow onion , diced

1 pound of 90% lean ground beef

2 1/2 Tbsps of chili powder

2 Tbsps of ground cumin

2 Tbsps of granulated sugar

2 Tbsps of tomato paste

1 /4 cup of garlic chopped

1 1/2 tsps of salt

1/2 tsp of ground black pepper

1 1/2 cups of beef broth

1 (15 oz.) can petite diced tomatoes

1 (16 oz.) can red kidney beans, drained and rinsed

1 (8 oz.) can tomato sauce

3 cups of instant rice

Shredded cheddar cheese , for topping

Sour cream , for topping

4 Tbsps of olive oil , for rice

Process ,

1. Add the olive oil to a large stock pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally. Then add your garlic in the last 2 mins of the onions cooking.

2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6 to 7 minutes, until the beef is browned, stirring occasionally.

3. Add the chili powder, cumin, sugar, tomato paste, salt, pepper, and optional cayenne. Stir until well combined. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.

4. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.

5. While the chili is simmering , heat in a large pot water till boiling and add your instant rice . Cook to direction . Drain and place back in pot and add enough olive oil tobthe rice to keep it from sticking about 4 tablespoons.

6. To serve, place rice in a bowl then place your chili and on top sprinkle your cheddar cheese and a dab of sour cream.

Enjoy!

Homemade Pot Roast recipe by JoElaine (Balsamo) Quinn

Ingredients:

5 to 6 lb chuck roast

3 Tbsps of olive oil

1 Tbsp of salt

1 Tbsp of black pepper

2 large sweet onions , quartered

6 large carrots sliced 1inch diagonally

4 large cellery sliced 1 inch diagonally

5 cloves of garlic , smashed

4 cups of homemade beef broth

1/4 cup of Worcestershire

6 thyme sprigs

Process,

1. Preheat oven to 325 degrees

2. Rub the roast with the oil and sprinkle evenly salt, pepper , and garlic.

3. In a large Dutch oven over medium high heat , sear the roast until browned on all sides. Set aside.

4. In the same pot add in the onions, carrots, and cellery sautee for 5 minutes. Then add in garlic and cook for 1 to 2 minutes just tilly smell the fragrance of the garlic .

5. Add in the thyme , beef broth , and worcestershire . Cover and transfer to oven , and roast until the meat falls apart , about 4 hours.

Note : You can add potatoes to this recipe.

Enjoy !

Beef & Broccoli made by JoElaine (Balsamo) Quinn recipe by Laura Vitale

Ingredients:

For the beef:

1 lb of Sirloin, sliced thinly

1 Tbsp of Cornstarch

2 tsp of Soy Sauce

For the Sauce:

2 Tbsp of Vegetable Oil

1 Yellow Onion, sliced

4 cups of Broccoli Florets

1 Tbsp of Chopped Ginger

2 Cloves of Garlic, minced

1 cup of Beef Stock

2 Tbsp of Soy Sauce

2 Tbsp of Brown Sugar

1 Tbsp of Cornstarch + 1 Tbsp of water

Process,

1. Add the beef, cornstarch and soy sauce in a bowl and toss together to coat.

2. In a large skillet, add 2 Tbsp of oil and allow it to get nice and hot, add the beef (make sure you lay them in a single layer) and cook for about 1 minute on each side, remove to a plate and set aside.

3. Add the the garlic, ginger and onion and cook for about 3 minutes, add the broccoli and cook for 3 more.

4. Add the beef stock, soy sauce and brown sugar, bring to a boil and cook for about 2 minutes.

5. Mix together the cornstarch and water, add it to the broccoli mixture and cook until the sauce thickens, about 2 minutes.

6. Stir in the cooked beef and serve.

Enjoy!

Pepper Steak by JoElaine (Balsamo) Quinn

Ingredients:

1 1/2 pounds beef top sirloin steak

1/4 cup of low sodium soy sauce

2 Tbsps of sugar

2 Tbsps of cornstarch

1/2 tsp of ground ginger

3 Tbsps of vegetable oil, divided

1 onion , sliced

1 green pepper, sliced

1 yellow pepper, sliced

2 tomatoes, cut into wedges

Process,

1. Slice the steak into 1/2-inch thick slices across the grain.

2. Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Set aside.

3. Heat 1 1/2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.

4. Add the remaining oil to your wok . Then add your peppers and onions cook until your onions start to soften . Then add your steak strips back into the pan with your tomatoes. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the sauce mixture. Stir making sure the sauce coats all the ingredients and cook for 3 minutes more, then serve over rice or in a wrap .

Enjoy!

Tuscan Chicken made by JoElaine (Balsamo) Quinn recipe by RecipesTinEats Ingredients:

6 chicken breast, skinless and boneless

1/2 tsp of salt

Black pepper

1/2 cup of sun dried tomatoes, strips, drained of oil

2 tbsp of oil from sun dried tomatoes jar

2 garlic cloves, minced

1/2 cup of white wine

3/4 cup of chicken broth

3/4 cup of heavy cream

1/3 cup of parmesan, very finely shredded

2 tsp of Dijon mustard

1 cup of basil leaves, packed

Note: I used 1 cup of fresh spinach instead of basil.

Process,

1. Sprinkle chicken with salt and pepper. Heat oil from sun dried tomato jar in a large skillet over high heat.

2. Add the chicken and cook until golden brown on both sides - 4 minutes for breast. Remove onto a plate, keep warm.

3. Add the garlic and cook for 15 seconds until light golden.

4. Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.

5. Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.

6. Mix in mustard, then add the chicken broth, cream, parmesan and sun dried tomatoes.

7. Bring to simmer, then reduce heat tok medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.

8. Taste sauce and add more salt and pepper if needed.

9. Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute.

Note : Since I used spinach, I let it simmer till the spinach was cooked.

10. Serve immediately! Great served over mashed potato, Creamy Mashed Cauliflower or pasta.

Enjoy!

Mom's Homemade Meatloaf by JoElaine Quinn Ingredients:

2 lbs of sirloin ground beef

1 Tbsp of olive oil

1 onion, finely chopped 

3 garlic cloves, minced 

4 slices of bread cubed, crust cut off

1/2 cup of milk

1/4 cup of fresh parsley, chopped 

1 cup of parmesan cheese

2 1 oz box of sun maid raisins

1 cup of shredded mild cheddar cheese

2 Eggs

Dash of worcestershire sauce

Salt & pepper to taste

For The glaze

3/4 cup of ketchup

2 Tbsps of tomato paste

1/4 cup of brown sugar

1 tsp of dried mustard

1 tsp of paprika

1 tsp of granulated garlic

1 tsp of granulated onion

Process,

1. In a skillet saute over medium heat , onion and garlic in olive oil for about 6 to 8 minutes or until soft and translucent , allow to cool.

2. In a small bowl cut the bread into cubes and pour the milk on top over them, set aside allowing the bread to soak up the milk.

3. In a large bowl mix all the other ingredients together until everything is well combined. Then add your bread and to your onion garlic mixture and combine well.

4. Place meat mixture on a pan and form it into a loaf , set a sside.

5. In a small bowl mix all of your glaze ingredients together and smear half the mixture on top of the loaf and reserve the rest.

6. Bake the meatloaf in a 350 degrees oven preheated for 50 minutes , then smear the rest of the glaze on top and bake for another 15 minutes.

Enjoy!

Homemade Roast Beef by JoElaine (Balsamo) Quinn

Ingredients:

3 lb Eye Round Beef Roast Roast

Beef Rub, See recipe below

Cooking Twine

Process,

1. Preheat oven to 375 degrees. Note: Cook 20 minutes per pound.

2. Let roast stand on your cutting board for 15 minutes out of your refrigerator. Then rub your rub mixture onto your beef all over evenly.

3. Tie your beef with cooking twine tightly in 3 inch intervals. Note: This will make the roast cook evenly.

4. Place on a rack in your roasting pan. Roast in oven for 1 hour.

5. Remove from oven , cover beef loosely with foil , and let rest for 20 minutes. To serve slice the roast into evenly thin slices with Homade Brown gravy .

Note: Gravy recipe will be on my Gravy , Sauces , and Vinigerette Dressing page. 

Beef Roast Rub Ingredients:

3 Tbsp garlic powder

2 Tbsp salt

2 Tbsp Ground Black pepper

1 tsp chili powder

½ tsp cumin.

Process,

6. Mix all of the ingredients together. Use 1-2 tablespoons of a dry rub for each pound of meat. Apply the rub directly to the surface of the meat.

Enjoy!

Homemade Pollo Tetrazzini ( Creamed Chicken With Mushrooms & Noodles by JoElaine ( Balsamo) Quinn

Ingredients:

1 pound of Fettuccine or Egg Noodles

2 cups of Mushrooms , sliced

3 Tbsps of Unsalted Butter

2 Tbsps of of All Purpose Flour

1 1/4 cups of Milk

1 cup of Homemade Chicken Broth

1/8 tsp of Fresh Grated Nutmeg

1/8 tsp of Pepper

1/8 tsp of Paprika

1 large Egg , beaten

1/4 cup of Parmesan Cheese

2 cups of Peas

5 Chicken Breasts Grilled , sliced

Salt to taste , 

Fresh Parsley , for garnish

Process,

1. Cook your pasta to Al Dente.

2. Meanwhile , in a skillet , saute the mushrooms in the butter , add your flour and mix into a roux. Cook the roux on low heat till a golden color.

3. Then add the milk and broth and blend together. Mix in the nutmeg , pepper , and paprika. Then blend in the egg and cheese. Note : keep the heat on low you do not what to boil.

4. Then add the peas , grilled chicken, and salt. Simmer and stir until sauce becomes thick and creamy.

5. Drain your pasta add olive oil just enough to coat and 2 tsps of garlic powder , mix well. To serve place your pasta onto a dish then place your creamed chicken on top and garnish.

Enjoy!

Homemade Italian Braciole by JoElaine (Balsamo) Quinn

Ingredients:

2 Pounds Sirloin or other lean beef, sliced thinly 

1/3 cup of Freshly Grated Parmesan Cheese

¾ cup of Golden Raisins

¾ cup of Pignoli Nuts

½ cup of Italian Parsley , chopped

5 Cloves of Garlic, chopped

½ Cup of Italian Bread Crumbs

6 oz of Sliced Prosciutto , paper thin

Cotton Butcher’s String (for tying the braciole)

2 Tbsps + 1 tsp of oil

Sunday Sauce ( See recipe on dinner page)

Process,

1. Have your butcher slice two pounds of lean beef into very thin sheets as thin as possible. With a meat hammer pound out the slices of meat to as thin as possible.

2. Mix in a bowl the parmesan cheese, raisins, pignoli nuts, parsley, garlic ,1 Tsp of olive oil , and breadcrumbs .

3. Add a few tablespoons of the cheese mixture to the middle of each flattened sheet of beef. Add a thin sheet of prosciutto. First roll in the sides of your meat then roll up the sheet of beef to form a roll. Tie the roll securely with butcher’s twine. Note: You roll up the sides first to prevent your filling from coming out.

4. Heat two tablespoons of olive oil in a skillet and brown the braciole on all sides until nicely caramelized. Then place in your sauce and let simmer for 3 to 4 hours.

Enjoy!