Charming Chatter

Roast Beef Hash

This is a great recipe to use your left-over roast beef.  It's super easy, and a family favorite here!  While I usually serve my roast the first night with carrots and mashed potatoes and gravy, and make hash with the left-overs, I have been known to make a roast just to cook Roast Beef Hash for my guys!  This recipe came from my mom (though we've added a few spices - because we're "spicy" people)!

Ingredients

1/2 to 1 Pound Cooked Roast Beef

6 to 7 Medium Potatoes

1 Medium Yellow Onion

4 to 5 Tbsp. Vegetable Oil

2 Tsp. Fresh Parsley (or 1 Tsp. Dry Parsley)

1/4 Tsp. Lawry's Seasoned Pepper (Optional)

Salt & Pepper to taste

To Prepare

Wash and slice potatoes (you can peel them if you like, but we leave the peeling on).

Finely dice onion and parsley.

Cut roast into bite-sized pieces.

Add 4 to 5 Tablespoons of vegetable oil to frying pan, and heat on medium-high heat for a few minutes.

Add the potatoes, onions, roast, and seasonings to the pan, and stir. 

On a side note, McStudly usually cooks the meat at our house, and he always uses

Lawry's Seasoned Pepper to add extra flavor.  I'm not a huge pepper fan, but I do love the flavor this adds to the meat.

Cover and cook for 15 to 25 minutes (depending on the size of your potato slices),

stirring every 5 minutes, until potatoes are golden brown and crispy.  Serves 4 to 6.

I usually serve our Roast Beef Hash with corn

Hope you and your McFamilies enjoy!

TTFN,

Kelly

 

 

Italian Bread & Dipping Oil Recipe

Every time I make pasta, I serve it with home-baked Italian Bread and dipping oil!  Sometimes with a salad, sometimes not - but always with this

 
It's truly a family favorite! 

Ingredients

For Bread

1 Tbsp or 1 Pkg. Active Yeast

1 Tsp. Sugar

1 Cup Warm Water (105 - 115 Degrees)

1/4 Olive Oil (plus extra for greasing bowl)

3/4 Cup Warm Water

1 Tbsp. Salt

5 to 6 Cups Bread Flour

For Dipping Oil

1 to 2 Tsp. Italian Seasoning

1/4 to 1/2 Tsp. Garlic Salt

1/8 to 1/4 Tsp. Crushed Red Pepper

1 to 2 Tbsp. Grated Parmesian Cheese

1/4 Cup Olive Oil

Making The Bread

Get your 1 cup of warm water.  I always check mine with the thermometer - because if it's too hot, you kill the yeast - too cold and the yeast won't activate (then all the rest of this is for naught).

 
Pour yeast, sugar, and 1 cup of warm water into a warmed bowl for your mixer (to warm your bowl, just run it under hot water and dry it). 

 
Mix on low speed while you gather your other ingredients (for 2 to 3 minutes). 

Add 1/4 cup flour and mix on medium speed for 2 to 3 minutes to proof your yeast.  Be sure that it is nice and bubbly.

 
Add 1/4 cup olive oil and 1 cup of flour.  Mix.

 
Continue mixing, adding the 3/4 cup of warm water and 3 additional cups of flour.  Use a spatula to scrape the sides of the bowl.

 
Mix on medium speed for 5 to 6 minutes.  Your dough will be sticky at this point, and stuck to your dough hook in a ball. 

 
Spread out approximately one cup of flour to knead your dough.  Grease your bowl with about a tablespoon of olive oil, and remove the dough from your dough hook with the oil on your hands (remember - it's sticky).

 

 
Knead the dough for approximately 5 to 7 minutes, kneading in the one cup of flour.  Add flour as necessary just until the dough no longer sticks to your kneading surface.

 
Place the dough upside down in the bowl first to grease the top, then rotate it. 

 
Cover with a warm, moist towel for 1 1/2 to 2 hours, or until the dough has approximately doubled in size. 

 
Cut the dough in half, and shape into 2 round loaves. 

 
Do not cover this time, just spread a bit of olive oil over the top of each loaf so it doesn't dry out.  And, cut an "X" on top of each loaf.  Allow to rise for 1 to 2 hours, until about doubled in size.

Bake at 400 degrees for 20 to 25 minutes, until golden brown.  Slice and serve.  Makes 2 - 9" Round Loaves.

 

Making The Dipping Oil

Place all dry ingredients on plate. 

 
Add olive oil, and mix. 

 
Note:  These are approximate measurements (I'm not the measuring kind - if you know what I mean) but, just play with it.  If you like it more salty and garlic"y" - add more garlic salt!  If you're a spicy one, add a bit more crushed red pepper!  Play with it until you find a mix you like!

Serve with pasta for dinner

 
 - or you can do what Studly and I usually do!

 
Bake the bread before you cook dinner, open a bottle of vino, put on some nice music,

 
and snack on it as an appetizer while the two of you cook dinner!  Because

"Cooking is like love.  It should be entered into with abandon or not at all!" - Harriet Van Horne

And, I'll just add that cooking, love and vino - well - they go together splendidly!

Enjoy!

TTFN,

Kelly 

Hearty Beef Chili Recipe!

When the cool air moves in for fall, I'm always excited to make a pot of chili!  Not only is this recipe truly scrumptious - it's also a super quick and easy way to feed your family a hearty meal (or two)!

 

Ingredients

1 1/2 lbs. Ground Beef

1 Medium Yellow Onion

2 - 15 oz. Cans Diced Tomatoes

1 - 8 oz. Can Tomato Sauce

2 - 15 oz. Cans Red Beans

1 - 15 oz. Can Kidney Beans

1/2 Cup Dry Red Wine (Merlot or Cabernet Sauvignon) (optional)

1 Tsp. Salt

1/4 Tsp. Pepper

1 Tsp. Garlic Salt

1/4 Cup Chili Powder

Optional For Garnish

Sour Cream

Sliced Green Onions

Shredded Colby Jack Cheese

Here's How You Make It

Finely dice the onion. 

 
Pour onion, ground beef, salt and pepper in pan, cook on medium heat.  Cook until well browned, and drain any excess grease.  Pour in wine, and allow to simmer for about five minutes.

 
Add tomatoes, tomato sauce and beans to the ground beef.  NOTE:  I drain about half of the liquid off of each can of beans, because we like our chili thick and hearty. 

 
Add the garlic salt and chili powder. 

 
Stir well.  Simmer for about 20 minutes, and serve!

 
Tonight I served the chili with cornbread! 

BONUS:  It makes a large pot - so I don't have to cook tomorrow :)   I'll change it up a bit for the leftovers!  We'll have the chili with sour cream, green onions, shredded cheese and tortilla chips! 

 
Enjoy!

TTFN,

Kelly