Dinners | Stephanie's Slice Of Life

Category: Dinners
- Prosciutto Lamb Burgers
  
  Posted at 11:29 am by StephMo
  
  Jan 20th
  Often when I am taking pictures for my Blog I am actually cooking dinner for my family. When these burgers were done my family was sitting patiently at the table waiting for them to be served. I quickly snapped a few pictures of the burger before handing them off and not realizing how strange the colors look on the blue plate. Ugh. By the time I realized it the burgers were long gone, so I apologize if they look a little off. I am not a chef with a commercial kitchen and a camera crew, I am just a woman with an iPhone sharing my favorite recipes.
  
  Now let’s talk about this burger. It is so good! The prosciutto gets a wonderful crisp texture and the flavors are fantastic together. I used to use balsamic vinegar, but I have become a huge fan of balsamic glaze. If you have never tried it, I highly recommend getting some the next time you are at the grocery store. These burgers are very easy to make, and look and taste impressive.
  
  Ingredients:
  
  1 lb. ground lamb
  
  1/2 cup plain breadcrumbs
  
  1 tbsp. parsley
  
  1 egg, beaten
  
  2 tbsp. milk
  
  1/2 cup grated parmesan cheese
  
  1/2 tsp. salt
  
  1/2 tsp. pepper
  
  1/4 lb. sliced prosciutto
  
  1-2 tomatoes, sliced
  
  Basil
  
  Olive oil
  
  Balsamic vinegar or glaze
  
  Mix together the breadcrumbs, parsley, egg, milk, parmesan, salt and pepper in a large mixing bowl.
  
  Add the ground lamb and mix well.
  
  Shape into four burgers and wrap each with prosciutto.
  
  Heat about 1 tbsp. of olive oil in a large frying pan. Add the burgers and cook for approx. 6-8 minutes on each side until cooked through.
  
  Look how good that prosciutto looks!
  
  Serve topped with slices of tomatoes and fresh basil. Drizzle with olive oil and either balsamic vinegar or balsamic glaze.
  
  Delicious!
  Prosciutto Lamb Burgers
  
  Print Recipe Pin Recipe
  
  Servings 4
  
  Ingredients
  
  1 lb. ground lamb
  1/4 lb. sliced prosciutto
  1/2 cup plain breadcrumbs
  1 tbsp. parsley
  1 egg, beaten
  2 tbsp. milk
  1/2 cup grated parmesan cheese
  1/2 tsp. salt
  1/2 tsp. pepper
  olive oil
  balsamic vinegar or glaze
  1-2 tomatoes
  basil
  
  Instructions
  
  Heat 1 tbsp. olive oil in a large frying pan over medium heat.
  Combine breadcrumbs, parsley, egg, milk, parmesan, salt and pepper in a large mixing bowl. Add lamb and mix well.
  Shape into four burgers and wrap each with prosciutto.
  Cook in pan for approx. 6-8 per side until meat is cooked through.
  Serve topped with tomato slices and basil. Drizzle with olive oil and balsamic vinegar or glaze.
  Posted in Dinners, Prosciutto Lamb Burgers, Recipes | Tagged food blog, food blogger, lamb burgers, lamb recipes, prosciutto lamb burger recipe, prosciutto lamb burgers, stephanie's slice of life
- Baked Pork and Apples
  
  Posted at 9:34 am by StephMo
  
  Jan 18th
  Pork and apples are two flavors that go hand in hand. Growing up my mother would always serve pork chops with applesauce, wasn’t there even a Brady Bunch episode about that? I think I’m dating myself. Anyway, if pork with applesauce goes together then why not pork with apple slices. I personally like having a nice chunk of cinnamon sugar apple along with my bite of pork.
  
  I typically use boneless pork chops, but today I had a pork tenderloin in the house and decided to use that cut into slices. You can also use bone-in pork chops if you prefer as well. The preparation is the same but the cooking time will vary.
  
  Ingredients:
  
  Pork tenderloin or chops
  
  1 tbsp. butter
  
  3-4 apples, peeled and sliced
  
  Brown sugar
  
  Cinnamon
  
  Salt and pepper
  
  Melt the butter in a large skillet over medium heat. Season both sides of the pork with salt and pepper and place in the pan. After one side has browned flip and brown the other side, it only takes a few minutes. You aren’t trying to cook the pork through, just to give it a quick browning before baking.
  
  While the pork is cooking peel and slice the apples and place in a greased baking dish.
  
  Mix together the brown sugar and cinnamon. I didn’t have that many apples so I think I may have used about 2 tbsp. of sugar, maybe a little more, and 1/2 tsp. cinnamon. I purchased four apples for this meal but apparently never informed my family the apples were for me. At least they are eating fruit lol.
  
  Sprinkle evenly over the apples.
  
  Top with the browned pork and cover with aluminum foil.
  
  Bake at 350 degrees until pork is done, which is when the meat is at 145-150 degrees. These thin slices of tenderloin took about a half hour, but when I have used boneless pork chops it has taken a little longer. I don’t cook bone in pork but I believe that may be even longer.
  
  Sometimes I serve with mashed potatoes or mashed cauliflower, or brussels sprouts. You can serve with whatever you wish! Enjoy!
  Baked Pork and Apples
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  Pork tenderloin or chops
  1 tbsp Butter
  Salt and Pepper
  4 Apples
  Brown Sugar
  Cinnamon
  
  Instructions
  
  Preheat oven to 350 degrees.
  Melt the butter in a large skillet over medium heat. Season both sides of the pork with salt and pepper and place in the pan. Brown each side.
  Peel and slice the apples and place in a greased baking dish. Sprinkle with brown sugar/cinnamon mixture. For four apples use approx. 1/4 cup brown sugar mixed with 1 tsp. cinnamon.
  Top apples with browned pork and cover with aluminum foil.
  Bake until meat temperature reaches 145-150 degrees. Tenderloin slices take approx. 30 minutes while other cuts of pork may take longer.
  Posted in Baked Pork and Apples, Dinners, Recipes | Tagged baked pork chops, baked pork chops and apples, dinner recipes, food blog, food blogger, pork chop recipe, pork chops, pork chops and apples, stephanie's slice of life
- Mustard Chicken Salad
  
  Posted at 9:07 am by StephMo
  
  Jan 12th
  
  As I have said before in some of my Blogs, I am a huge fan of make ahead meals. Not only because there are days where I just don’t have the time to prepare a meal, but sometimes I’m just kind of tired around dinnertime and prefer to just sit and eat. So if you are like me and have more energy early in the day or also just prefer to sit and eat, you too will love this meal.
  
  This was a frequent “go to” dinner when my children had late day activities or games. I would prepare it when they were in school and it was not only ready for us right when we got home, but it is healthy and they loved it. It’s a win win! It also goes really well with a nice loaf of bread.
  
  I have been making this recipe for many years and I believe it is originally one of Ina Garten’s recipes so you know it is going to be fantastic. You can leave out the wine if you prefer or don’t have any in the house, but it does add a nice flavor.
  
  Ingredients:
  
  4 – 6 bone in chicken breasts
  
  Olive oil
  
  Salt and Pepper
  
  2 cups broccoli florets
  
  1 1/2 cups mayonaise
  
  2 tbsp. white wine
  
  1/4 cup dijon mustard
  
  3 tbsp. stone ground mustard
  
  1 cup grape tomatoes
  
  Prepare the chicken by placing it on a large cookie sheet and rubbing each breast with a little olive oil. Sprinkle salt and pepper over the chicken to taste.
  
  Cook at 375 degrees for about an hour or until the chicken is cooked. Let cool.
  
  Once cool remove the skin and cut the chicken into bite size chunks.
  
  Blanch the broccoli for 3-4 minutes in boiling water, then remove from the pot and transfer to a bowl of ice water, this will stop the broccoli from cooking. Drain and set aside. I squeeze the broccoli because it really does hold the water.
  
  Cut the tomatoes and half and also set aside.
  
  Whisk together the mayonaise, mustards, and wine in a large mixing bowl.
  
  Add the broccoli, tomatoes, and chicken to the mixture and combine well.
  
  Look at the beautiful color of the broccoli from blanching!
  
  Refrigerate for at least an hour before serving.
  
  And that’s it! So delicious and easy!
  
  Posted in Dinners, Mustard Chicken Salad, Recipes | Tagged chicken salad, chicken salad recipe, food blog, food blogger, healthy meals, make ahead dinners, make ahead meals, mom life, mustard chicken, mustard chicken salad, mustard chicken salad recipe, stephanie's slice of life
- Chicken Pot Pie
  
  Posted at 7:14 pm by StephMo
  
  Dec 14th
  
  Pot pie is such a classic comfort food isn’t it? I’ve made it a few different ways over the years and this is the way I have made it the most, and most recently. This pie is actually a turkey pot pie with leftover turkey from Thanksgiving that I had in the freezer. Normally I would cook chicken breast for this, but since I had the turkey why not make it into a pot pie.
  
  Let me just come clean right now and say that I cheated and used a pre-made pie crust for this pot pie. And I don’t feel bad even though my family always teases me when I use pre-made crust. As I have mentioned before, pie crust is not my favorite thing to make and after a busy day I just prefer to use something already made. Still tastes delicious!
  
  Ingredients:
  
  Pie crust
  
  2 tbsp. butter
  
  1 1/2 cups frozen peas and carrots
  
  2-3 cups shredded cooked chicken or turkey
  
  3 cups chicken broth
  
  1/3 cup flour
  
  1/4 cup half and half
  
  Salt
  
  Pepper
  
  Dried thyme
  
  Onion powder
  
  Melt the butter in a large saucepan over medium heat. Add the peas and carrots and cook for about 2-3 minutes stirring frequently.
  
  Add the chicken and cook for another minute.
  
  Add the flour and stir well, then cook for another minute.
  
  Add the chicken broth and bring to a low boil for about 3 minutes until it starts to thicken.
  
  Add the salt, pepper, onion powder, and thyme to taste. I don’t measure it out, I just shake some in the pot.
  
  Add the half and half and continue cooking at a low boil until it thickens.
  
  Remove from the heat and let it sit for a few minutes before pouring into a pie dish.
  
  Top with your pie crust, homemade or store bought.
  
  If you would like, brush the crust with an egg wash. To make an egg wash mix a beaten egg with 1-2 tbsp. of water and brush over the crust. Use a knife and put a few slits in the crust as well to let the steam escape.
  
  Bake at 375 degrees on a foil lined cookie sheet for around 30 minutes or until the crust is brown and the pie is bubbly.
  
  Serve and enjoy!
  
  Posted in Chicken Pot Pie, Dinners, Recipes | Tagged chicken pot pie, chicken pot pie recipe, food blog, food blogger, leftover turkey recipes, stephanies slice of life, turkey pot pie, turkey pot pie recipe
- Lasagna
  
  Posted at 8:26 pm by StephMo
  
  Nov 24th
  
  Lasagna is one of those foods that I love but hardly ever eat. I absolutely love ricotta cheese on just about anything, pizza, lasagna, cannolis, whatever. Not to mention when it is combined with pasta and red sauce. Yum! Unfortunately only half of my family has the same love of ricotta as I do, so it isn’t really worth me making lasagna very often. Sadly. Every now and again I treat my daughter and myself to one and today was that day! And it was absolutely delicious!
  
  My mother didn’t make lasagna very often, but she did make what she called “lazy lasagna”. This was when you cook any type of pasta and mix it with the ricotta mixture and a little red sauce. It wasn’t baked so you really shouldn’t add the egg unless you are making a baked lasagna. It is also very yummy so I highly encourage you give it a try.
  
  Here are the ingredients you need to make lasagna:
  
  1 lb. lasagna noodles
  
  1 15 oz. container of ricotta
  
  2 tbsp. grated parmesan cheese
  
  1/8 – 1/4 tsp. garlic powder
  
  1/8 – 1/4 tsp. pepper
  
  1 – 2 tsp. parsley
  
  1 egg
  
  Shredded mozarella
  
  Red Sauce – here is the link to my red sauce recipe https://stephaniessliceoflife.com/2019/12/30/feeling-saucy/
  
  Cook lasagna noodles as directed on package. If you have never cooked these, layer them in the pot of boiling water and give them a few seconds to soften and push them under the water. Once they are all soft then you can stir them.
  
  While the pasta is cooking mix the ricotta, garlic powder, parmesan, pepper, parsley, and egg together in a mixing bowl. As I mentioned, if you aren’t going to bake the pasta then omit the egg.
  
  Tonight I decided to add some spinach to the mixture. You can cook fresh spinach and chop it or use chopped frozen spinach. I used about 1 cup of spinach.
  
  In a glass baking dish spread a little of your sauce. Then lay down the first layer of noodles. Depending on the size of your dish you may need to trim the noodles which I did. I remember being a child and dipping those little cut off strips into the ricotta mixture and eating it while my mother was putting together the lasagna.
  
  Add a layer of ricotta over the noodles.
  
  Another thin layer of sauce, and some shredded mozarella.
  
  Keep repeating the layers until you get near the top of the dish. With your last layer of noodles, top with some sauce and mozarella.
  
  Cover with aluminum foil and bake at 350 degrees for 30 minutes. Remove the foil and continue cooking for 5-10 minutes or until the mozzarella is melted.
  
  Let cool for about 10 minutes before slicing. Mangia!
  
  Posted in Dinners, Lasagna, Recipes | Tagged food blog, food blogger, homemade lasagna, lasagna, lasagna recipe, spinach lasagna, stephanie's slice of life
- Meatballs
  
  Posted at 7:52 pm by StephMo
  
  Nov 24th
  
  One of the perks about growing up with an Italian mother and grandmother was the food. Whenever my mother or grandmother had a pot of sauce on the stove you could pretty much guarantee there was some meat cooking in there. My grandmother especially, you never knew what she would pull out of that pot, whether it was chicken, pork, sausages, or meatballs they were always delicious. So whenever I am making a pot of red sauce, I will often throw some meatballs into the sauce as well. Here is the link to my red sauce recipe https://stephaniessliceoflife.com/2019/12/30/feeling-saucy/
  
  This meatball recipe is pretty much the same recipe my mother always made, which means it is probably pretty similar to what my Grandmother used to make. She never measured her ingredients, nor do I, but I believe they are pretty similar. I make these homemade meatballs with ground turkey, but you can make them with ground beef too. Let me just say that I did not grow up on turkey meatballs. There was no way my Italian mother or grandmother would have ever made ground turkey anything lol.
  
  Here is my best guess of measurements.
  
  Ingredients:
  
  1 lb. ground turkey or beef
  
  1/3 cup Italian breadcrumbs
  
  1 tbsp. grated parmesan
  
  1/8 – 1/4 tsp. garlic powder
  
  1/4 tsp. salt
  
  1/4 tsp. pepper
  
  1 egg
  
  Mix all of the ingredients together in a medium sized mixing bowl.
  
  Shape the meat into balls with your hands and either cook them in a frying pan or bake them. When I bake them it is at 350 degrees for about 20 minutes. When using a frying pan you need to just make sure the meat is cooked through. Turn the meatballs every few minutes to get them brown on every side.
  
  Today I am cooking them in my pot of red sauce so I just wanted them browned in the pan, and then I will let them cook in the sauce for about 1 1/2 hours.
  
  Today in addition to meatballs, I browned a few Italian sausages and put them in a sauce as well. Yum!
  
  As my mother and grandmother would say, mangia!
  
  Posted in Dinners, Meatballs, Recipes | Tagged food blog, food blogger, italian food, italian meatball recipe, italian meatballs, meatball recipe, meatballs, stephanie's slice of life, turkey meatball recipe, turkey meatballs
- Chicken Croquettes
  
  Posted at 6:59 pm by StephMo
  
  Nov 15th
  
  This is a recipe my mother made when we had leftover chicken or turkey when I was growing up. If I remember correctly, she may have made them with ham as well. I don’t think I have had them since I lived at home many years ago. Once again, I got her recipe out of her beloved Betty Crocker cookbook. I did tweak it a little here and there, but it is pretty much the same as she used to make.
  
  I wasn’t able to cook them the night I prepared the croquettes and I wasn’t sure how they would come out a day later. They were perfect! So now I know you can make them a day ahead and keep them in the refrigerator until ready to cook.
  
  The original recipe calls for frozen peas in a cream sauce, does that even exist anymore? I am not sure what my mother did for this part of the recipe, I just remember there being a white sauce with peas. I went with the variation of using plain frozen peas and the Veloute Sauce that it gave as an option.
  
  I have to say, I didn’t expect them to be as delicious as they were. Very good!
  
  Ingredients:
  
  1/4 cup butter
  
  1/4 cup flour
  
  1 cup milk
  
  salt and pepper
  
  2 cups finely chopped cooked chicken
  
  1 tbsp. minced onion
  
  1 tsp. parsley
  
  1 egg
  
  2 tbsp. water
  
  1/4 cup plain breadcrumbs
  
  1 tbsp. grated parmesan cheese
  
  8 oz. frozen peas
  
  Veloute Sauce (see below)
  
  The first thing you need to do is finely chop chicken and set aside. I did not have leftover chicken as my mother used to, so I cooked a few boneless chicken breasts. The next time I have leftovers I will think to make these.
  
  Melt the butter in a saucepan over low/medium heat. Add some salt and pepper, then whisk in the flour to create a roux. I actually used a little more flour than it called for.
  
  Add the milk while whisking and bring to a boil. This sauce thickened in no time so be prepared. It may be because of the additional flour that I used.
  
  Mix the chicken, onion (I didn’t use onion because my son doesn’t like onion), parsley, and salt and pepper in with the thick sauce.
  
  Spread into an ungreased dish and refrigerate for 2 hours.
  
  Divide the mixture into 12 equal parts and shape into balls. Beat the egg and water together. Combine the breadcrumbs and parmesan. Dip each ball into the egg mixture, then roll in the breadcrumb parmesan mixture. The parmesan wasn’t in the original recipe but I like to add a little cheese. Cover and refrigerate for another 2 hours.
  
  The original recipe calls for the croquettes to be fried in 3 to 4 inches of oil, which I did. Next time I think I might try baking them at 350 degrees to cut out some of the fat. You can do either and I would imagine they taste better fried. Doesn’t everything?
  
  It only takes about a minute or two until they turn brown.
  
  While they are cooking prepare the sauce.
  
  Veloute Sauce –
  
  Ingredients:
  
  2 tbsp. butter
  
  2 tbsp. flour
  
  1 cup chicken broth
  
  1/4 tsp. salt
  
  1/8 tsp. pepper
  
  1/8 tsp. nutmeg
  
  Melt butter in a saucepan over low heat. Whisk in the flour and cook for a few minutes creating a roux. Whisk in the chicken broth and heat to boiling while whisking constantly. Boil for 1 minute then stir in the salt, pepper, and nutmeg.
  
  Add the frozen peas and cook until warm.
  
  Serve sauce over the croquettes.
  
  Posted in Chicken Croquettes, Dinners, Recipes | Tagged chicken croquettes, chicken croquettes recipe, chicken dinner ideas, croquettes, food blog, food blogger, leftover chicken recipes, leftover turkey recipes, stephanie's slice of life, turkey croquettes
- Buffalo Chicken Mac and Cheese
  
  Posted at 12:02 pm by StephMo
  
  Nov 9th
  
  Is there anything better than Mac and Cheese? The answer is no, there isn’t. It is the ultimate comfort food. I could eat mac and cheese every day and would not tire of it. If you are feeling a little spicy, why not give that heavenly mixture of macaroni and cheese a little kick with some buffalo sauce.
  
  This recipe is just a little spin off of the regular mac and cheese recipe that I normally make. It is also a recipe for baked mac and cheese, but if you prefer it unbaked just skip the breadcrumb topping and baking step. I always preferred it baked, but now I am starting to lean more towards unbaked. Either is delicious and I alternate back and forth.
  
  This is also one of those recipes that I make without measuring everything so please bear with the lack of accurate measurements.
  
  Now let’s get to that cheesy goodness!
  
  Ingredients:
  
  1 lb. pasta
  
  8 oz. block of cheddar cheese
  
  4 oz. block pepperjack cheese
  
  3 cups milk
  
  Pepper
  
  Ground mustard
  
  Shredded chicken
  
  1/4 cup – 1/2 cup Buffalo sauce
  
  3/4 cup breadcrumbs
  
  7 tbsp. butter, divided
  
  1 tbsp. crumbled blue cheese
  
  Shred the cheddar and pepperjack cheeses and set aside. I recommend using block cheese and shredding it yourself. You can use pre-shredded cheese, but using block cheese gives it better flavor.
  
  Shred some cooked chicken, you can use as much as you would like. I am guessing I used about a cup or a cup and a half.
  
  Start getting the pasta ready to cook. The sauce takes about 10 minutes so gear when to start the pasta based on that.
  
  Melt 4 tbsp. of butter in a saucepan. Add some pepper and some ground mustard and whisk together. I just sprinkle some in, maybe about two shakes of the ground mustard. You can also use about a tsp. of regular mustard if you don’t have ground mustard.
  
  Add flour and whisk to create a roux. I don’t measure the flour, I just add some and then add a little more until it becomes the consistency seen in the second photo below. It is really important to constantly whisk during this step.
  
  Add the milk while whisking well to really incorporate the roux into the milk. Add the buffalo sauce, use as much as you think you would like. I always tend to put less and then have it on the table for people to add more if they prefer. Bring to a low boil while continuing to whisk frequently.
  
  Once boiled reduce heat to a simmer and add the cheese. Whisk well until all the cheese is melted. As you can see I dropped some cheese on my stove, ooops.
  
  Keep simmering and whisking frequently until pasta is cooked.
  
  If you prefer an unbaked mac and cheese, just mix the pasta, chicken and cheese sauce together in the pan and serve.
  
  If you would like it baked, put half of the pasta and all the chicken into a greased casserole dish. Pour in half of the cheese sauce and stir it together. Look at that yummy cheese!
  
  Add the rest of the pasta and the rest of the sauce to the casserole. Stir.
  
  Mix together 3 tbsp. of melted butter with the breadcrumbs and blue cheese. If you like a lot of blue cheese, add more than the 1 tbsp.
  
  Sprinkle over the top of the casserole and bake covered with aluminum foil for 30 minutes at 350 degrees, and an additional 5-10 minutes uncovered until bubbly.
  
  Yum, yum, yum.
  
  So good! Enjoy!
  
  Posted in Buffalo Chicken Mac and Cheese, Comfort Food, Dinners, Recipes | Tagged buffalo chicken, buffalo chicken mac and cheese, buffalo chicken mac and cheese recipe, buffalo mac and cheese, Comfort Food, food blog, food blogger, mac and cheese, mac and cheese recipe, stephanie's slice of life
- Lamb Bourguignon
  
  Posted at 5:32 pm by StephMo
  
  Oct 27th
  
  I was feeling a little down and unmotivated the other day and I took some time for myself to just watch a feel good movie. I chose Julie & Julia and it was just the movie I needed to give me a jump start back into cooking, and a smile when I needed one. I have seen that movie a few times, and it is one of those movies that you can watch again and again and still enjoy it.
  
  If you haven’t seen the movie, it is about a woman named Julie that decided to make every recipe in Julia Childs’ cookbook and blog about each one. While I share some similarities with Julie in blogging about food, I have no desire to make every one of Julia’s recipes. The only recipe I have made is this recipe but with lamb instead of the beef it calls for, and it is absolutely delicious. It is a hearty stew perfect for the colder weather. I hadn’t made it in quite some time and the movie encouraged me to get some lamb and get cooking!
  
  This is not Julia’s exact recipe. As I stated I use lamb instead of beef, and I have changed the ingredients and directions slightly.
  
  Ingredients:
  
  6 oz. bacon
  
  3-4 lbs. boneless lamb leg
  
  1 tbsp. olive oil
  
  1 carrot, sliced
  
  1/2 onion, sliced
  
  1 large potato, peeled and cubed
  
  1 tsp. salt
  
  1/2 tsp. pepper
  
  2 tbsp. flour
  
  2 cups red wine
  
  3 cups beef broth
  
  1 tbsp. tomato paste
  
  2 tsp. minced garlic
  
  1/2 tsp. thyme
  
  1 bay leaf
  
  4 -5 baby bella mushrooms, sliced
  
  1 tbsp. butter
  
  For this stew you will need a heavy dutch oven pot that can be used on top of the stove, and in the oven.
  
  Trim the fat off of the meat and cut into bite size cubes. Pat the meat dry with papertowels so that the meat will brown. Set aside.
  
  Chop the bacon into small pieces. Heat the olive oil in the dutch oven and add the bacon.
  
  After the bacon has cooked for a few minutes and is starting to brown, transfer it to a bowl using a slotted spoon and set aside.
  
  Start cooking the lamb in batches in the bacon grease until it browns.
  
  Transfer the meat to the same bowl as the bacon and set aside.
  
  Cook the carrot, onion, and potato in the lamb and bacon juices for a few minutes until they start to brown.
  
  Drain the liquid from the pot and add the lamb and bacon back in with the vegetables.
  
  Stir in the salt and pepper. Then add the 2 tbsp. of flour and stir well.
  
  Set the oven to 450 degrees and cook for 4 minutes. Stir and continue cooking for an additional 4 minutes and remove from the oven.
  
  Reduce the oven heat to 325 degrees.
  
  Add the wine, beef broth (enough to just cover the meat), tomato paste garlic and herbs. Bring to a boil on top of the stove then cover and transfer to the oven.
  
  Cook for 2 1/2 hours. Check the stew to make sure it is only cooking at a low simmer. If boiling too high lower the heat of the oven.
  
  While the stew is cooking, saute the mushrooms and butter in a frying pan until cooked and brown. Set aside.
  
  Once you remove the stew from the oven, drain the liquid into a saucepan.
  
  Simmer the liquid for a few minutes while skimming the fat from the top before adding the liquid back in with the meat. Add the mushrooms at this time as well.
  
  I have found the stew is not thick enough after doing this and I mix 1 tbsp. corn starch with 1 tbsp. water and add it to the stew and cook on the stove for a few minutes. If you prefer it thicker, use more cornstarch and water.
  
  Looks perfect to me!
  
  So delicious and such incredible comfort food! Here is the recipe for some homemade French Bread if you’d like to do some dipping https://stephaniessliceoflife.com/2020/10/23/french-bread/.
  
  Posted in Comfort Food, Dinners, Lamb Bourguignon, Recipes, Soup | Tagged beef bourguignon, beef stew recipe, comfort food recipe, food blog, food blogger, lamb bourguignon, lamb bourguignon recipe, lamb stew, lamb stew recipe, stephanie's slice of life, stew, stew recipe
- Italian Cold Cut Calzone
  
  Posted at 12:07 pm by StephMo
  
  Oct 17th
  
  When you think of calzone you probably think of Italian Cold Cut Calzone. It is one of those classic calzones you always see on a menu where calzones are sold. It is also a calzone that tends to differ depending on who is making it. My version is a very simple combination of Italian meats and cheese. I have tried different variations but in the end this is the way we like it.
  
  Calzone is something people often only think about serving for a party or gathering, but calzone can be a wonderful dinner if you serve it with a side salad. If you can make homemade pizza, you can make homemade calzone.
  
  Ingredients:
  
  Pizza Dough
  
  1/4 lb. Capocolla Ham
  
  1/4 lb. Genoa Salami
  
  1/4 lb. Black Forest Ham
  
  1/4 lb. Provolone cheese
  
  If you would like to make your own pizza dough you can find my recipe here https://stephaniessliceoflife.com/?s=pizza+dough, or you can use store bought dough if you prefer.
  
  Roll out the dough into an oval.
  
  Start layering your ingredients while leaving some space on the edges.
  
  As I mentioned you can use whichever Italian cold cuts and cheeses you like, this is the combination that my family and myself prefer. It’s a really good combination! Trust me!
  
  Gently fold the long sides of the dough inward, then fold the edges in. Press the seams to ensure the dough is sealed. Putting a little water on your fingers will help with sealing the seams.
  
  Flip the calzone over onto a greased cookie sheet. If you like you can brush with an egg wash, which is a slightly beaten egg combined with an equal amount of water. I also like some sesame seeds sprinkled on top.
  
  Bake at 450 degrees for about 15 minutes or until the calzone is brown and hard when tapped. I personally prefer a softer calzone so I don’t cook mine as long as you may want to.
  
  Oh my goodness, so yummy!
  
  Posted in Breads, Dinners, Italian Cold Cut Calzone, Recipes | Tagged calzone, calzone recipe, food blog, food blogger, homemade calzone, italian calzone, italian calzone recipe, italian cold cut calzone, stephanies slice of life
← Older posts
- Categories

Category: Dinners

Posted at 11:29 am by StephMo

Prosciutto Lamb Burgers

Ingredients

Instructions

Posted at 9:34 am by StephMo

Baked Pork and Apples

Ingredients

Instructions

Posted at 9:07 am by StephMo

Posted at 7:14 pm by StephMo

Posted at 8:26 pm by StephMo

Posted at 7:52 pm by StephMo

Posted at 6:59 pm by StephMo

Posted at 12:02 pm by StephMo

Posted at 5:32 pm by StephMo

Posted at 12:07 pm by StephMo

Categories