Beef Stew with Dumplings

Dumplings only make an appearance on one stew in my world: Hunter’s Stew. It’s a recipe my Dad created, and like so many of his recipes, it’s tied to some pretty strong childhood memories. And honestly, the dumplings were always my favorite part.

So when I came across this recipe, my first thought was, Why have I never thought to put dumplings on any other stew? It seemed like such an obvious idea. Dumplings + stew = clearly a winning combination.

In theory, this recipe had everything going for it. In practice… well, let’s just say my execution didn’t quite live up to the promise. The stew itself was delicious. The dumplings, however, were another story. And that’s without even getting into the cheese version—I stuck with the basic dumplings.

I have absolutely no idea what I did wrong, but those dumplings refused to puff up. Instead, they just sat on top of the stew looking like little blobs of dough. They weren’t actually hard or inedible; they simply never became the fluffy, pillowy dumplings I was expecting.

And now I’m wondering if maybe Dad had something to do with it. Perhaps somewhere, Dad was looking down and saying, “Excuse me? My dumplings go on Hunter’s Stew. That’s it.”

Maybe I’ve learned my lesson. Some things just shouldn’t be messed with. Apparently, dumplings may be exclusively reserved for Hunter’s Stew.

Beef Stew with Dumplings

Recipe from Averie Cooks

Serves 8

BEEF STEW

• 2 tablespoons olive oil
• 2 pounds Chuck roast , cubed into bite-sized pieces (OR beef stew meat)
• 1 white or yellow onion, diced small
• 3 to 5 cloves garlic, peeled and finely minced
• 3 large carrots, peeled and diced into 1/2-inch slices
• 3 medium to large Yukon gold potatoes, OR 1 pound baby Yukon gold OR baby red potatoes, peeled if desired and diced into 1-inch chunks
• ¼ cup tomato paste
• 4 cups reduced sodium beef broth, plus more if desired
• ½ cup dry red wine
• 3 tablespoons lite or reduced sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 2 bay leaves
• 1 sprig fresh thyme, or 1/2 teaspoon dried

BISQUICK DUMPLINGS

• 1 ½ cups Bisquick mix, or similar product (OR canned biscuit dough OR your favorite scratch dumplings/biscuit recipe)
• ¾ cup shredded cheddar cheese
• ½ cup whole or 2% milk

To a large stockpot or Dutch oven, add the olive oil, beef, and cook over medium-high heat to sear and brown the beef. Stir and flip intermittently as the beef cooks to ensure even cooking. Cook for about 5 minutes. Beef does not need to be fully cooked through, just browned on the outside.

Add the onions, garlic, and cook for 2 minutes; stir nearly constantly.

Add the carrots, potatoes, tomato paste, beef broth, and stir or whisk to encourage the tomato paste to dissolve.

After it has dissolved, add all the remaining ingredients (in the stew portion of the recipe), and simmer over medium-low heat, uncovered, for about 1 hour. Stir only very occasionally.

If the stew is low on broth, add some now. Tips – After the dumplings are added and while they cook, they will thicken the stew, so add more broth now if you think it needs it. I also recommend reduced sodium beef broth so that as it evaporates and concentrates while it cooks, and naturally become saltier, that your finished stew isn’t too salty. You can always add more salt, but can’t take it out. Now is a good time to taste and check for seasoning balance and add more salt or pepper, if desired.

Dumplings – To a medium bowl, add the Bisquick mix, cheese, milk (OR bake Grands Biscuits or similar according to package directions to save time OR make scratch dumpling dough).

Drop the dumpling dough mixture by rounded tablespoons evenly over the top surface of the stew.

Cover and simmer over low heat for 45 minutes, or until dumplings are fully set. Use a toothpick or break one open to test for doneness. If you baked Grands biscuits separately, halve them and place on the top of each individual bowl of stew before serving. Remove bay leaves and thyme sprig before serving.

Stovetop Carne Asada

I got the grill fired up again tonight, because apparently I have a personal rule that steak-like things do not belong on the stovetop. This recipe calls for cooking it inside, but y’all know that wasn’t happening.  If I’m making steak, it’s going on the grill.

The real reason I picked this recipe was the marinade. I used to watch Simply Mama Cooks on YouTube, where she made all kinds of authentic Mexican dishes. For some reason, she eventually stopped making cooking videos, but I remembered seeing this recipe a while back and knew I wanted to give it a try. Carne Asada is one of my favorites, so it didn’t take much convincing.

I went with flank steak and let it hang out in the marinade for about 3 hours. There’s a whole lot of citrus going on here, so I didn’t want to push the marinating time too far. And I’m glad I didn’t—the steak had plenty of flavor.

This is a really good marinade and one I’d happily make again. Assuming, of course, I remember where I put the recipe.

Stovetop Carne Asada

Recipe from Simply Mama Cooks

Serves 4

• 1/2 c low sodium soy sauce
• 1/4 c fresh juice of orange
• 1/4 c fresh juice of lime
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 1/2 tsp sugar
• 1/2 tsp black pepper
• 1 small onion, cut into rings
• 4 cloves garlic, chopped
• 2 1/2 lb beef skirt steak or flank steak

In a bowl, combine soy sauce, orange, lime, all dried spices and sugar. Mix well to combine. 

In a large plastic bag, combine steak, onion rings and garlic with the marinade. 

Marinate in the fridge 2-3 hours. Remove the marinated meat and set on the counter 15 to 20 minutes before cooking to remove the chill. 

Preheat your pan on medium high heat until the pan is hot. Sear meat on each side for 2-3 minutes. cook time will vary depending on the desired doneness your prefer. 

Once meat is cooked, remove from the skillet and set aside (cover in foil). Rest for 10 minutes, slice and serve.

Tandoori Chicken Wraps

When I go out for Indian food, I pretty much have my top three orders locked in: butter chicken, tikka masala, and tandoori chicken. Tandoori is definitely the backup plan of the three, but it still made the cut. And let’s be honest, that classic bright-red color has always made tandoori chicken look especially tempting to me.

This version, however, was not bright red. In fact, it looked nothing like the tandoori chicken I’m used to seeing at Indian restaurants. But looks can be deceiving because this chicken was really good. It had plenty of warm spices and just enough heat to make things interesting.

Of course, I had to put my own spin on it. Shocking, I know! I grilled the chicken because, well, everything is better on the grill. The recipe called for serving it in a wrap, but I skipped that part. Mostly because I forgot to buy naan.

And honestly? The chicken didn't need it. It was flavorful enough to stand completely on its own. Wrapped up or straight off the grill, this one was a winner.

Tandoori Chicken Wraps

Recipe from Moribyan.com

Serves 4

• 1.5 pounds chicken breast or boneless, skinless chicken thighs cubed
• 3 tablespoons olive oil
• 1/4 cup plain whole milk yogurt
• 2 teaspoons fresh ginger minced or paste
• 1 tablespoon fresh garlic minced
• 2 teaspoons garam masala
• 2 teaspoons salt
• 2 teaspoons cumin
• 2 teaspoons mild chili powder
• 1/2 tablespoon turmeric
• 1 teaspoon coriander
• 1 teaspoon paprika
• 1/4 teaspoon cayenne powder optional
• juice of 1 whole lime
• ghee for basting, optional

FOR ASSEMBLY

• 8 naans
• chopped lettuce
• diced cucumber
• sliced red onion
• chutney of choice

In a large bowl, add the cubed chicken along with the olive oil, plain yogurt, ginger, garlic, all the spices, and lime juice. Mix well and if you have time, allow the chicken to marinate for at least 30 minutes. The longer the better!

Heat oil in a cast iron skillet, pan, or grill over medium-high heat. Add the chicken and cook on each side until a nice brown crust develops about 10 to 12 minutes total. Then turn the heat to low and cook for a minute or two more until cooked in the center.

Assemble the wraps. Warm up the naan over the stove or in the oven.

Add the chicken to the center of the naan along with vegetables and chutney of your choice. You can also add plain yogurt inside to enjoy!

Steak Kabobs

We had one of those beautiful Seattle days that practically begs you to get outside and fire up the grill. And if the grill is going, kebabs are always a good idea!

I happened to find some petite sirloin steaks on sale at the grocery store, so they were perfect for this recipe. The marinade is pretty straightforward—nothing fancy or complicated, just a handful of ingredients that work really well together.

I let the beef marinate for my usual five hours, and that turned out to be plenty of time. One ingredient that stood out to me was the red wine vinegar. I don’t come across it in beef marinades all that often, but it adds a really nice tang and gives the marinade a little something different.

Steak Kabobs

Recipe from Two Peas and Their Pod

Serves 4

• ¼ cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• Veggies: onion, mushrooms, zucchini, etc. You choose.

In a medium bowl, whisk together the oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, salt, and pepper.

Place the steak in the bowl with the marinade or place both in a large Ziploc bag, making sure the meat is covered in the marinade. Chill in the refrigerator for at least one hour so the meat can tenderize, can marinate for up to 8 hours.

Carefully thread the marinated meat along with the veggies, alternating them on the skewer. Keep a little space between the pieces so they will cook evenly on the grill. Brush the meat and veggies with some of the remaining marinade. Discard the remaining marinade.

Grill the kabobs on high heat, for 8 to 10 minutes (depending on how you like your meat), turning the kabobs every couple of minutes.

Use tongs to remove the kabobs from the grill and let the meat rest for 5 minutes before serving.

Ground Beef Burritos

I know everyone loves to call it “Taco Tuesday,” but around here, tacos don’t need a designated day. I could happily eat Mexican food seven days a week and never complain. Burritos, on the other hand, don’t make it onto my table ever. But really, when you think about it, a burrito is basically a taco that decided to wrap itself around some rice and beans.

Since I’m such a taco fan, I figured this would be a fun way to shake things up a little. And you know what? These were really good.

The biggest challenge with this recipe is getting all the different components finished at roughly the same time. The burrito gets a quick turn in a skillet at the end, but that little bit of time may not be enough to heat everything all the way through. So this is one of those recipes where a little planning goes a long way.

I started with the rice and let it cook for about 10 minutes before moving on to the meat and beans. The beans couldn't be easier—just get them into a pan and let them warm up. I used refried beans because that’s what I had on hand.

The meat takes the longest, needing around 15 minutes, give or take, to brown and cook through. If you time it right, the rice should be finishing up about the same time, while your beans have been ready and waiting for you.

Another tip: get your burrito assembly line set up before you start putting everything together. Have your tortilla ready to go. I gave mine about 10 seconds in the microwave, which made it much easier to fold without fighting with it. Have your cheese shredded, your onions chopped if you’re using them, and all your other toppings within reach. (I didn’t put onions in the meat, so mine went on during assembly.)

I had never tried putting a burrito in a skillet to “fry” it before, so I wasn’t entirely sure what I was getting myself into. If your skillet is still hot from cooking the meat, though, it really only takes about a minute per side. I used a spatula to press the burrito down as much as possible, hoping to get plenty of that golden-brown, crispy exterior.

And the verdict? Delicious—but I’m not convinced the final skillet step was necessary. Honestly, I don't think it added much to the finished burrito. Of course, I loaded mine up with Mexican crema and salsa afterward, so maybe those toppings covered up whatever difference the crispy exterior was supposed to make.

So, my final review: These were good, but I don’t think I need to make them again. When it comes right down to it, I’m a taco girl. I’ll be sticking with tacos.

Ground Beef Burritos

Recipe from Feel Good Foodie

Serves 4

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion chopped
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup water
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 2 teaspoon Mexican oregano
• 1 teaspoon garlic powder
• 1 teaspoon cumin

For assembly

• Cooking spray
• 6 large flour tortillas
• 1 ½ cups shredded Mexican cheese blend
• 1 ½ cups cooked rice
• 1 (15-ounce) can black beans rinsed and drained

Creamy Cucumber Salad

Photo from Feel
Good Foodie

I’m currently on a serious cucumber kick. They’ve become one of my favorite easy, throw-together salads lately. I make my go-to Asian cucumber salad all the time, but tonight I was serving ribs, and the Asian flavors just didn’t feel like the right match. So I switched things up and made this creamy, delicious version instead.

This salad couldn’t be easier to make, and chances are you already have most of what you need in the kitchen. I put it together about an hour before dinner. It doesn’t actually need any time to sit, but I like giving the cucumbers a little time to mingle with the dressing. You know, let everyone get acquainted before dinner.

Creamy Cucumber Salad

Recipe from Feel Good Foodie

Serves 4

• ½ cup sour cream
• 3 tablespoons red wine vinegar
• 1 tablespoon chopped fresh dill
• 1 teaspoon granulated sugar optional
• ¼ teaspoon garlic powder
• Salt and pepper
• 2 large English cucumbers thinly sliced
• ¼ red onion thinly sliced

In a medium bowl, mix the sour cream, vinegar, dill sugar, and garlic powder until well combined. Taste and season with salt and pepper.

Add the sliced cucumbers and red onions on top of the sour cream dressing and stir to coat.

Serve immediately at room temperature or refrigerate for one hour before serving.

Nana’s Fall-Off-The-Bone Ribs and “Barb”-Ecue Sauce

You all know my Dad was the undisputed king of ribs. He had them down to an art, and everyone wanted his ribs at every gathering. I’ve spent years trying to live up to that legacy, and I think I’ve come pretty darn close with my “Famous” ribs. At this point, all I have to do is mention making them and somehow I’m suddenly hosting dinner. 

The first time we made them for a group, the table went completely quiet. Not because everyone was speechless, but because they were too busy eating. The only sounds coming from the table were occasional “mmmm” noises. That’s when you know you’ve got a winner.

Those ribs are still my tried-and-true favorite. But I have a whole collection of other rib recipes I want to experiment with. The problem? I always chicken out and make my usual ones instead. Not this time.

Blueberry was coming over to hang out for a while, and I knew she’d be willing to be my guinea pig. So I decided it was finally time to try something new: Nana’s Ribs.

I have a soft spot for recipes that have someone’s name attached to them. I always find myself wondering about the person behind the recipe. Who was Nana? What was she like? How many times did she make these ribs for her family? The creator of The Food Charlatan explains that Nana was part of her husband’s family, and apparently Nana knew exactly what she was doing.

These ribs were incredibly tender. Like, ridiculously tender.

The recipe has you bake the ribs first and then finish them on the grill so the barbecue sauce gets all charred, sticky and caramelized. Sounds fantastic, right? It was—except the ribs kept falling apart every time I tried to move them to the grill.

And I mean falling apart.

There is absolutely nothing wrong with ribs that are so tender the meat practically slides off the bone. In fact, plenty of people would probably consider that the ultimate rib achievement. These were delicious, without question.

But I personally like my ribs to have just a little more structural integrity. I want to pick up a rib, get my hands messy and gnaw the meat right off the bone. With these, I just had to look at them and the meat would fall off.

Still, I certainly wasn't going to complain while eating them. Tender, saucy, caramelized and delicious? Yeah… I had no trouble filling my plate. And then filling it again.

Nana’s Fall-Off-The-Bone Ribs and “Barb”-Ecue Sauce

Recipe from The Food Charlatan

Serves 8

For the ribs:

• heavy foil
• 7 pounds racks of ribs*
• 6 ounces Applewood rub**, you might need more!

For the sauce:

• 2 cups ketchup
• 2/3 cup Worcestershire sauce
• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 teaspoons celery seed
• 2 cups water
• 1/4 cup brown sugar
• 4-8 drops Tabasco sauce

Lay out a generous amount of heavy foil on a large rimmed baking sheet. Lay one rack of ribs on the foil and rub generously with Applewood rub. You can be very generous. I used at least 1/3 cup per rack.

Pull the long edges of the foil up over the ribs and seal them together by folding down, until you have neat package that seals on top of the ribs. Fold the two ends in on themselves, upward, so that juices don't drip out. The ribs should be completely covered.

Repeat with the other racks of ribs.

Let the ribs sit for at least 30 minutes. Overnight in the fridge is better! I always do it the day before. You can lay two racks of ribs on a large half baking sheet. (Two prevent raw meat drippings spilling in your fridge, no thanks.

When you are ready to cook, preheat your oven to 250 degrees F.

Place the ribs in the oven, sitting on a baking sheet in case they drip, and roast for about 3 hours. Take the ribs out when they are fork-tender. Sometimes they take longer to get really soft and tender, so plan ahead, you might need more like 4 or even 5 hours if you have very thick or meaty ribs. It's better to have the ribs done ahead of time and sit in a warm oven for a while than to have to wait for dinner! I always start roasting mine in the morning.

For the sauce:

Well ahead of time, combine all the ingredients for the sauce in a 3 quart pot. Stir together over medium high heat until the mixture comes to a boil.

Lower heat to a simmer and cook for about 30 minutes, until thickened slightly. Remove from heat and allow the sauce to cool. It will thicken more as it cools down. (I also love my homemade BBQ Sauce on these ribs, you could try both!)

When the ribs are done, take them out of the oven and unwrap the foil. Cut the ribs into 1, 2, or 3 piece sections, whatever you like.

Heat your grill to medium high, about 450 degrees F.

Generously brush the ribs with the barbecue sauce. Or pull an Eric and dunk them in the sauce completely. (The ribs are cooked. Stop looking at me like I’m a heathen.)

Grease your grill grates, and grill the ribs for about 2-3 minutes per side, until there are grill marks.

Remove from the grill and cover with foil until ready to serve.

Serve ribs with the remaining sauce. Eat with your hands!

Creamy Chicken Marsala with Mascarpone

Sometimes a recipe comes along because you planned it. Other times, it happens because you bought an ingredient a couple of weeks ago and are now absolutely refusing to let it go to waste. Enter: mascarpone cheese.

I love mascarpone in pasta dishes. It melts into everything and creates this incredibly dedcadent, creamy sauce with just a hint of sweetness. In this dish, that richness plays really nicely with the marsala wine, which adds a bright, savory contrast.

This is essentially a cozy chicken-and-noodles situation, but the mascarpone gives it a little something extra. I didn't have traditional butter noodles on hand, so I grabbed these fancy lasagna-looking noodles instead. I originally bought them for lasagna soup, but figured they'd work here too. And, as it turns out, I was absolutely right.

If Chicken Marsala is your kind of dinner, you're going to want to make this one. It's creamy, comforting and downright delicious. And the smell while it's cooking? Let's just say it gives the house serious "Italian grandma has been in the kitchen all afternoon" energy. I'm not complaining.

Creamy Chicken Marsala with Mascarpone

Recipe from Just a Pinch

Serves 4

• 1 lb boneless chicken thighs cut into strips
• salt and pepper
• 4 Tbsp butter divided
• 1 md onion chopped
• 6 clove garlic minced
• 8 oz cremini mushrooms sliced
• 1 c marsala wine
• 1 c mascarpone cheese room temp
• 1 Tbsp Dijon mustard
• fresh parsley chopped for garnish
• buttered egg noodles for serving

Season the chicken with salt and pepper. Add two tbsp of the butter to a skillet and cook the chicken until browned on both sides. Remove to a plate and set aside.

Add the remaining butter to the skillet. Add the onion and cook until translucent. Add the mushrooms and cook until they are tender and juices evaporate. Add the garlic and cook 30 seconds. Add the wine and bring to a boil and let reduce by half. Stir the Mascarpone cheese and mustard into the sauce.

Add the chicken and any juices back to the pan and cook until chicken is cooked through. Serve over buttered noodles garnished with parsley

Easy Homemade Alphabet Soup

It’s fall, y’all! Okay, technically not quite…but I’m close enough to fall that I’m calling it.

And you know what that means: Soup & Stew Season has officially arrived at Chez Jenn’s. Last night was my first Soup & Salad night of the season, and I was ready.

I actually chose this soup completely on a whim. I already had dinner planned, but then an email from Averie Cooks landed in my inbox featuring this recipe as a kickoff to fall. I happened to have some alphabet pasta leftover from a recipe I made last year, so I took that as a sign. Why not?

This is a very simple soup. It’s essentially a vegetable soup with pasta added in, so it’s not terribly different from the one I made last year. But simple is sometimes exactly what you want when you’re craving a cozy bowl of soup.

For years, I’ve struggled with soups that contain rice or pasta. How do you keep the noodles from drinking up every last drop of broth and turning into a giant bowl of mush by the time you eat the leftovers?

Apparently, the answer is embarrassingly simple: don’t cook the pasta in the soup. Cook it separately and add it to each bowl when you’re ready to eat.

Genius. And yes, it actually works.

I cooked the pasta separately last night, added some to my soup for dinner, and today I have a perfectly good bowl of leftover soup waiting for lunch—with a little container of pasta sitting alongside it. I can add exactly as much as I want when I’m ready to eat.

No mushy pasta. No missing broth. Problem solved. Apparently I just needed to Google it about five years ago.

Easy Homemade Alphabet Soup

Recipe from Averie Cooks

Serves 4

• 2 tablespoons olive oil
• 1 medium yellow onion, diced small
• 2 celery stalks, trimmed and diced small
• 3 garlic cloves, finely minced
• 10- ounce bag frozen mixed vegetables, carrots, corn, peas, green beans, or similar (thawing not required)
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon dried thyme, or 1 1/2 to 2 teaspoons fresh
• 1 teaspoon dried oregano, or 1 1/2 to 2 teaspoons fresh
• 1 teaspoon dried basil, or 1 1/2 to 2 teaspoons fresh
• 1 teaspoon kosher salt, plus more to taste if desired
• 1 teaspoon freshly ground black pepper, or to taste
• 14- ounce can petite diced tomatoes, do not drain
• 32 ounces low-sodium vegetable or chicken broth
• 1 or 2 bay leaves
• 1 cup dry alphabet pasta
• 1 tablespoon lemon juice
• Fresh parsley, minced; optional for garnishing
• Freshly grated Parmesan cheese, optional for serving

To a large Dutch oven or soup pot, add the olive oil, onion, celery, and saute over medium-high heat for about 5 minutes, or until the vegetables are beginning to soften; stir frequently.

Add the garlic, and cook for 1 minutes; stir constantly.

Add the frozen vegetables, tomato paste, thyme, oregano, basil, salt, pepper, and stir to combine.

Add the canned tomatoes, broth, bay leaves, bring to a boil, then reduce the heat so that the mixture is simmering, and simmer for 7 to 8 minutes.

Add the pasta and cook for about 7 to 9 minutes; do not overcook.

Add the lemon juice, remove the bay leaves, and taste the soup. Tips – If it tastes at all flat or boring, I suggest adding more salt, potentially quite a bit more. If the salt balance is fine, but it still needs "something" you can also try adding a bit more of any of the herbs (thyme, oregano, or basil).

Optionally garnish with fresh parsley, and serve with Parmesan cheese, optionally, or as desired. Leftover soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 minutes; reheat gently in the microwave. Tips – The alphabet pasta will continue to absorb broth as leftover soup sits in the fridge so don't be surprised if it looks like the broth "disappeared". You can always add a bit more, if desired, to your leftovers and more salt/pepper/seasonings if desired.

Juicy Middle Eastern Sheet Pan Kebabs

I vividly remember the first shish kebab I ever had. It was at my uncle's house and consisted of beef, onions, bell peppers and mushrooms threaded onto a skewer. And just like that, kebab was defined for me. For basically my entire adult life, that's what a kebab was.

Then social media and recipe influencers came along and completely expanded my kebab education. Because apparently, there are MANY ways to kebab. Like this one! Suddenly I'm wondering if everything I thought I knew about kebabs was a lie.

Turns out, nope. Kebab is a pretty broad category, and they look different depending on where you are. Which, when you think about it, makes perfect sense. Five years ago, I would have never considered using ground beef to make a kebab. Now I'm wondering what other kebab revelations I've been missing. Google informed me there are literally hundreds of ethnic varieties of kebabs. Challenge accepted! 

I've been educated, and I'm grateful. Finally, something good came from social media.

First of all, my house smelled absolutely incredible while this was cooking. INCREDIBLE. You know a recipe is off to a good start when the aroma alone has everyone wondering when dinner will be ready.

I did manage to forget to score the beef before putting it in the oven. Oops. Thankfully, it didn't seem to matter much. When it was time to eat, I simply pulled pieces off the cooked mixture and carried on.

I did make one mistake, though, and this one was entirely my own fault. I overworked the meat while mixing everything together. I really don't like the texture ground meat gets when it's mixed too much, so I'm usually pretty careful about that. The problem was that I couldn't get the tomato paste incorporated evenly, and apparently my solution was to keep mixing. Rookie move.

But even with my overmixing incident, this was fantastic. I've also never cooked with sumac before, and now I'm wondering where it's been all my life. I love discovering a new seasoning to add to my arsenal.

Everything about this recipe just works. I didn't have lavash, I used a tortilla instead, and it did the job just fine. I'm sure lavash would have been even better, but when you're standing in your kitchen with a tortilla in hand, you improvise.

Kebab education: lesson learned. And apparently, I have a lot more to learn and cook.

Juicy Middle Eastern Sheet Pan Kebabs

Recipe from Kale Junkie

Serves 8+ (You know I cut this down to 1/4 of the recipe)

• 2 Pounds Ground Beef, I like 85/15 for juicer kebabs, but leaner works too!⁣
• ½ White Onion
• 1 Red Bell Pepper (I did not include these - blech)
• 4 Cloves Garlic
• ¼ Cup Parsley, chopped⁣
• 2 Tablespoons Tomato Paste
• 2 Teaspoons Cumin
• 2 Teaspoons Paprika⁣
• 2 Teaspoons Aleppo Pepper, optional but recommend⁣
• 1 Teaspoon Ground Black Pepper
• 1 ½ Teaspoons Kosher Salt

For the Salad:

• 2 Persian Cucumbers, chopped⁣
• ½ Red Onion, sliced⁣
• 2 Roma Tomatoes , chopped⁣
• 2 Tablespoons Sumac⁣
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Avocado Oil
• 1 Teaspoon Kosher Salt

For the Yogurt Sauce:

• 1 Cup Greek Yogurt
• 1 Persian Cucumber, grated, liquid pressed out⁣
• ½ Lemon
• ½ Teaspoon Kosher Salt

For Serving:

• Lavash⁣ (I used a tortilla because I forgot to buy Lavash)

To make these Sheet Pan Middle Eastern Beef Kebabs, start by preheating your oven to 375 F. 

Next, prepare the ground beef mixture. Add the white onion, red bell pepper, and garlic to a small food processor and blend until the mixture is liquidy. Transfer it to a bowl and use a paper towel to press out as much moisture as possible.

Add the ground beef to a large bowl, along with the onion, bell pepper, and garlic mixture, the chopped parsley, tomato paste, cumin, paprika, Aleppo pepper, black pepper, and kosher salt. Mix everything together very well until fully incorporated—I like to use my hands for this! Then, transfer the ground beef mixture to a greased quarter sheet pan and spread it into an even, flat layer.

Use a knife to score the beef horizontally and vertically, just like you would see at a restaurant — this will make it easy to cut into individual kebab pieces once they’re done. Transfer the sheet pan to the oven and bake at 375 F for 20 minutes. Then, switch the oven to broil and broil for an additional 4-5 minutes, until the tops are perfectly golden. 

Remove from the oven and cut the Sheet Pan Middle Eastern Beef Kebabs along the horizontal lines you previously scored.

While the kebabs are in the oven, prepare the sumac salad.
Chop the Persian cucumbers, red onion, and roma tomatoes and add them to a bowl. Toss with sumac, red wine vinegar, avocado oil, and kosher salt until well combined. Set aside.

Next, make the Greek yogurt sauce. Grate Persian cucumber and press out the liquid using a clean towel or paper towel. Add it to a bowl with Greek yogurt, a squeeze of fresh lemon juice from half a lemon, and kosher salt. Mix to fully combine and set it aside.

Finally, assemble your wraps! Lay out a piece of warm lavash and spread a generous layer of the Greek yogurt sauce down the center. Add 2-3 of the Sheet Pan Middle Eastern Beef Kebabs on top, followed by a scoop of the sumac salad. Fold it up, and enjoy!

Creamy Shrimp Scampi Dip

Photo from Lemon Blossoms

Tonight was book club, and it was my turn to bring an appetizer. I genuinely enjoy finding something new and a little different for book club. Every once in a while I take the easy route and pick up a store-bought appetizer or dessert, but I actually like making appetizers. I just don't get that many chances to do it, so when one comes along, I'm taking full advantage.

The minute I spotted this recipe, I knew it belonged at book club. We eat pretty darn well at our meetings (and yes, we really do discuss the book), and I had a feeling this would be one of those appetizers everyone would happily dig into. Technically, "everyone" means three people, but still. A crowd is a crowd.

And I was right. This dip was SO good. The bright lemon flavor, the shrimp, the creamy cheese — somehow every piece of it worked together perfectly. It was rich without being too heavy, and that little hit of lemon kept everything balanced. I could have kept eating it straight from the bowl.

I cut the recipe in half because the original makes way more than we needed. Lemon Blossoms says the full recipe serves four, but I'm going to have to respectfully disagree. I made half the recipe and it comfortably fed the four of us, including a husband who joined us for dinner, with enough left over that another person could have had a serving. So, a full recipe? Yeah, that's definitely feeding more than four. I guess if it was all you were having for dinner, maybe it'd just feed 4. 

I didn't change a single thing about the recipe, and honestly, it didn't need me messing with it. Sometimes you find a recipe that works exactly as written. This was one of those recipes. 

Creamy Shrimp Scampi Dip

Recipe from Lemon Blossoms

Serves 4 people (It serves more by far)

• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• Zest of 1 lemon
• 8 ounces large shrimp, peeled, deveined and cut into 1/4 inch pieces*
• Pinch of cayenne pepper
• 2 tablespoons lemon juice, freshly squeezed
• Salt and ground black pepper to taste
• 4 ounces cream cheese at room temperature
• 1/4 cup sour cream
• 2 tablespoons mayonnaise
• 1/2 cup mozzarella, shredded plus more for topping**
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon parsley, finely chopped plus more for garnish
• Lemon slices for garnish (optional)

Preheat the oven to 350 degrees Fahrenheit

In a 10 inch oven safe skillet or cast iron skillet over medium heat melt the butter. Add the garlic and lemon zest and cook stirring often for about 2 minutes.

Add the shrimp and season lightly with salt, pepper and cayenne. Cook stirring occasionally for about 2 – 3 minutes or until the shrimp is starting to get pink. Add the lemon juice and simmer for about a minute.

Remove the skillet from the heat and whisk in the cream cheese. Mix well until the cream cheese is well incorporated. Add the sour cream, mayonnaise, mozzarella, Parmesan and parsley and mix well to combine.

With a spatula level the mixture to an even layer, Sprinkle the top with Mozzarella (I used about 2 tablespoons).

Bake for 10 to 12 minutes or until the top is bubbly and golden. Remove from the oven and garnish with extra parsley and lemon slices (optional). Serve hot with bread, crackers or crostini.

Asian Chicken Marinade

There are marinades that are just fine, marinades you never want to make again, and then there are the ones that immediately earn a spot in the repeat rotation. This one? Definitely a repeat.

This chicken wasn't even on my menu for the week. I had a chicken breast sitting in the fridge that needed to be used, so I figured I'd throw it in this marinade and save it for lunch the next day. But once I started thinking about it, I decided to just make it for dinner and worry about tomorrow's lunch when tomorrow actually got here. Honestly, I wish I’d had a couple of chicken breasts ready to go because I would have happily marinated both.

There was, however, one little detail in the recipe that I completely overlooked. The marinade is supposed to be cooked before it goes on the chicken. I didn't realize this until I had already mixed everything together and poured it over the chicken.

Then I spotted the cornstarch.

"Wait...what's THAT for?"

A quick reread of the recipe answered my question. Ahhh. The cornstarch and water were meant to be added after the marinade was cooked, turning it into a thicker, stickier sauce.

Well...too late.

I skipped the cornstarch and water entirely and just used the marinade as-is. And you know what? I'm actually glad I did. The chicken turned out great, and I don't think I needed a thick, sticky coating on it anyway. Sometimes accidentally ignoring part of a recipe works out just fine.

Asian Chicken Marinade

Recipe from Oh Sweet Basil

Serves 4

• 2 teaspoons Ground Ginger
• 2 teaspoons Ground Pepper
• 1 teaspoon Onion Powder
• 6 Cloves Garlic, minced
• 1 Tablespoon Sweet Chili Sauce, found in the international section of the grocery store
• ⅔ Cup Soy Sauce, reduced sodium
• ⅔ Cup Balsamic Vinegar
• ⅔ Cup Honey
• ⅔ Cup Brown Sugar
• 1 Tablespoon Cornstarch
• 1 Tablespoon Water
• 4 Chicken Breasts

Make the Sauce: Whisk all the ingredients for the sauce together in a small saucepan. Heat over medium heat until it comes to a boil. When it starts to boil, whisk in the cornstarch and water mixture. Reduce the heat and let it simmer until thickened. Then let it cool completely.

Marinate the Chicken: Once the sauce is cool, pour half of it over the chicken in a ziploc bag. Let it marinate in the fridge for at least 1 hour. Reserve the other half of the sauce for later.

Grill the Chicken: Heat a grill to medium-high heat, then add the chicken and reduce the heat to medium. Cook for 5-6 minutes then flip and grill for 5-6 minutes more.

Marinate for at least 1 hour, but for best flavor, let it sit for 4–12 hours. You can marinate overnight for even deeper flavor.