One week Dinners Pantry Challenge Days 22-28 #threeriverschallenge

Osso Buco
https://www.allrecipes.com/recipe/87389/traditional-osso-buco/

Baked Beans

Easy Baked Beans recipe;
-6 slices bacon, cut into 1/2 inch pieces
-1 small onion finely diced
-1/4 cup packed brown sugar
-40 ounce can of pork ‘n beans
-2 tablespoons ketchup
-1 tablespoon BBQ sauce
-1 teaspoon prepared mustard

In a 9 inch iron skillet cook bacon until starting to get crispy and fat is rendered over medium heat. Then reduce heat to med-low and add onions, cook until onions are softened. Once onions have cooked add brown sugar, cook for 2-3 minutes until the brown sugar starts to caramelize. Add pork ‘n beans, stir well and turn off burner. Mix in ketchup, BBQ sauce, and mustard. Place in preheated 350 degree oven and bake for about 30 minutes. The top of the beans will be caramelized and yummy. May serve warm or cold.

Vodka Penne Pasta

Vodka Penne Pasta Recipe

Ingredients
-1 Tablespoon Olive oil
-1 onion, diced
-salt and pepper to taste
-lb spicy Italian Sausage, casing removed
-1 teaspoon dried Italian seasoning
-4 cloves garlic minced
-1 cup vodka
-32 oz canned tomato sauce
-1 1/2 cup heavy cream
-pound penne rigate pasta
-1 cup grated parmesan cheese

Instructions
In a large pan heat olive oil, and saute onion until translucent. Season with salt and pepper. Add Italian sausage, breaking it up while it browns. Add Italian seasoning, garlic and Vodka. Let the alcohol cook off, then add the tomatoes and cook for 10 minutes.
Add cream and continue cooking while you cook the penne in boiling salted water until aldente. Drain pasta and add to the sauce pan. Turn off heat and add the Parmesan cheese. Stir well, cover and let set for five minute to let the pasta absorb the sauce.

Ina Garten’s Chicken Pot Pie
https://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe-2014304

Pasta e Fagioli

Ingredients
2 Tablespoon olive oil
1 onion diced
3 carrots shredded
3 ribs celery chopped
4 cloves minced garlic
salt and pepper to taste
pinch red pepper flakes
1 tablespoon Italian Seasoning
1 pound Hot Italian Sausage
1 pound hamburger
8 cups chicken stock
2 cups water
8 ounces ditalini pasta
28 ounce diced canned tomatoes
2 cans cannellini beans
4 knorr chicken bullion cubes
bunch chopped parsley
Parmesan cheese for garnish
heat oil in soup pot; saute onion, carrot, celery and garlic until veggies are soft. Season with salt, pepper, red pepper flakes and Italian Seasoning. Add sausage and ground beef; cook until brown. Add stock, water, tomatoes, pasta, beans and bullion cubes; bring to simmer 20 minutes. Add parsley at end. Garnish with parmesan cheese.

#threeriverschallenge

I pulled some beef Shanks the other night and made ASO Buco I have beef shank which I seasoned with salt and pepper and I have my Dutch oven heating up with just a little bit of oil in the bottom we’re going to sear these Off We’re going to add a Mira POA which is two parts onion one part carrot and Celery seasoned with salt and pepper add three cloves of garlic finely minced and 2 cups of diced caned Tomatoes Normally I de glaze with white wine but I have none in the house so I’m just adding beef stock to cover bringing it to a simmer we’re adding a couple bay leaves we’re going to get the top on and simmer for 2 and 1/2 to 3 hours I’m also adding three

Of these small beef bllons and about a tablespoon of this Gravy Master the also Buco is fork tender and there’s quite a bit of sauce still left so I think I’m going to add about a cup and a half of this pasta instead of doing risoto and it can just cook right in the pot with it and this is the Crown Jewel

For the oo Buco I have some parsley couple cloves of garlic that I grated on the microplane the zest of a couple of lemons and then I’m just going to add the juice of a lemon this is called a g GMA Lata I think they call it

And this is just going to add so much brightness to the oo Buco you go ahead and serve your plate and then you just sprinkle this on top it’s delicious and then I just went ahead and served up some of the asabuko like I said normally

I I make a risoto but I wanted to just make it a little simpler today and uh use some of that pasta and then just put some of this on here and it’s just going to add so much brightness to the dish oh here is my bowl and that meat is just

Fork tender there’s bone marrow in the bone and that pasta worked out pretty good I had a little bite of it already but it’s delish M don’t skip the parsley and the garlic and the lemon cuz it is like the Finishing Touch it’s like having a hot

Fudge Sunday with no hot fudge you got to have it it makes the dish Tonight we’re going to have a barbecue in the middle of a winter advisory in my iron skillet I cooked up a pound of bacon until it was almost crisp I’m adding a large onion and we’re going to cook it until the onion gets soft I’m

Adding about 2/3 of a cup of a brown sugar and what you want to do is just let the brown sugar combine with the bacon fat and almost make like a caramel sauce cook it for several minutes and this is the key ingredient and technique for making these baked beans awesome after cooking

For several minutes I doctor up the beans with some ketchup some barbecue sauce and just a touch of mustard I’ll put the measurements in the description box below I’m going to be adding 1 gallon of pork and beans place the iron skillet in a preheated 350° oven for 30 to 40 minutes

We baked the Bak beans and they are looking fantastic these are some ribs that Ken had bar a while back they’re frozen so I’m going to put them in a 350° oven and start warming them through and then we’ll start basting them with some barbecue sauce we have the pasta salad with the

Doubled eggs we have the barbecue ribs also have some corn uh that I put up last summer it was grown by our neighbor who’s a farmer that I cooked in some garlic butter and it tastes like summer h and it’s funny out of all the things that I make

Whenever I go to a potluck everybody wants me to bring the baked beans they’re good I had one of these apple pie fillings in the freezer I took it out I have my big 13×9 in uh pan sprayed it with cooking spray we’re going to dump this in there this has all

The cinnamon and sugar I have a yellow cake mix I had in my pantry I’m just going to make it per the instructions on the box pour the cake mix right on over the apples and we’re going to take this to a 350° oven and cook it until the cake

Is cooked through we’re serving some ice cream on top of the apple cake it may not be the prettiest one out there as far as desserts go but it sure tastes good we’re making vodka Penny pasta with a nice salad I I had the sauce in the

Freezer I made several of them and froze them and so dinner’s going to be licky split tonight tonight we’re going to take one of the freezer meals and use it to have dinner this is a vodka Penny pasta cream sauce all I need to do is

Heat the package add a cup of grated Parmesan and cook a pound of Penny pasta and the main course will be done I heated up the sauce now we’re just going to add a cup of Parmesan mix it in together I drained my pasta I have a pound of Penny pasta

Ratti we’re adding that to the pot we just want to mix this together and then I’m going to cover it with Saran Wrap and let it sit for 10 minutes so that the pasta can absorb some of the sauce cover the dish with a plastic wrap and just let it sit for

Like I said 10 minutes see how the uh sauce gets absorbed and it thickens it up and it’s nice and creamy at the same time I’m serving the pasta with just a green salad and Italian dressing here is my plate I’m just going to add some

Parmesan cheese to the top and give that a Try that’s so good it’s my kids’s favorite pasta dish that I make and I thought that I had done a cook with me on this before apparently I haven’t so next time I make this I’ll do a full tutorial another meal that I made was chicken pot pie and it’s Loosely based

On AA garton’s recipe it’s a great recipe I cooked up a whole chicken and made some homemade chicken stock I prepared some chicken pot pies some for the freezer and a couple for dinner tonight I’ve been boiling the bones and some backs and wing tips that I had in

The freezer making some homemade chicken stock I’m sautéing a couple of large onions in some butter with salt and pepper these onions are looking fantastic I have some th probably a good teaspoon and I’m adding two cups of diced carrots I cooked off a small chicken and

Here’s all the meat that I cleaned off of the bones and chopped it into bite-sized pieces I’m adding 34 of a cup of flour we’re going to cook this for a couple of minutes all right we’re going to add about 4 cups of the stock to begin with see how we do

Might need to add them another cup or two I am adding an extra cup so that’s a total of five cups of stock I’m adding a cup of frozen peas about half a cup of heavy cream we’ll just eyeball it I’m testing for season in and it is delicious I’m

Using these super Cube moles I love these two cup capacity and we’re just going to fill four of them put them in the freezer and then bake off two of them for kid and I for dinner I just put the top with a little piece of pip crust and we’ll just go

Ahead and put a little egg wash on this I have the oven at 400 we just made made a little design cuz we had some scraps of dough left all right let’s bake these off in the oven this looks fantastic we’re going to let it cool for a few minutes

Before we dive in this is definitely comfort food at its finest M and I’m so thrilled to have four more in the freezer for a future meal as a bonus we got 3 quarts of a really great chicken stock this is a package of Salisbury steak with mushroom gravy I’m

Going to heat this up in addition to the Salsberry steak that I had in the freezer that I just have to warm up I found this box of mashed potato flakes in the pantry and we’re going to use this get rid of that we’re cleaning it out well that’s our Salisbury steak I

Was so thankful to to use that up out of the freezer I paired it with a little bit of broccoli and use those mashed potatoes and Doctor them up with some cream and butter we’ll just heat it up in the microwave and dinner is served I prepped some sliced onions pablano

Peppers and regular red bell peppers I also have flank steak from the freezer I cut it into thin slices across the grain I found this bottle of moho marinade in the pantry we’re just going to add it to the meat and let it marinade for a few hours later that

Evening I sauteed the onions in my iron skillet with a little bit of oil salt and pepper once the onions became soft I added the peppers to the pan in the same pan I added a little more oil and fried up the meat smells amazing didn’t take too long

And the meat was so tender because of the marinade meanwhile I set up a station with sour cream guacamole shredded lettuce the cooked onions and peppers some shredded cheese and hot sauce these burritos were fantastic and they used up the flank steak I had in the freezer and that marinade finally I

Made pasta foli with homemade bread if you want me to show you how to make this let me know in the comment section that is a week of pantry challenge Dinners