Main Course

by

American Goulash

They were forecasting our first real forecast of snow while only a dusting to and inch predicted it still made me crave something that would warm up a soul. I love American Chopsuey, then there was Southwestern Chopsuey and recently found out that it is related to the Goulash family. This one was not only healthy but looked good. I was right.

American goulash, also known as old-fashioned goulash, is the perfect economical family meal. The pasta cooks right in the sauce, so this satisfying dish can cook in just one pot.

By CAROLYN CASNER

Prep: 25 mins

Total: 30 mins

Additional: 5 mins

Servings: 4

Ingredients

This image has an empty alt attribute; its file name is img_20191112_162005.jpg
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ cups chopped onion
  • 1 pound lean ground beef
  • 2 large cloves garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 (14 ounce) can no-salt-added diced tomatoes, undrained
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1 cup low-sodium beef or chicken broth
  • 1 1/4 cups whole-wheat elbow macaroni
  • Grated Parmesan cheese (optional)

Directions

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion and beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add garlic, paprika, Italian seasoning, salt and pepper; cook, stirring, for 1 minute. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes. Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan, if desired.

Tips

To make ahead: Refrigerate goulash for up to 2 days. Reheat before serving.

Another attempt at smoked Brisket
by

Another attempt at smoked Brisket

I love Brisket some of my best memories are brisket in Texas at Sonny Bryans. Forget who recommended it to Lyn and I but we were sold.

If memory serves it appears to be under or very close to a highway underpass very small and when he ran out he would shut down for the day. I heard that his son took over but I’m sure it is just as good. I remember a porch that had the old fashion school desk with the ink well this is going back 20 maybe 30 years ago. I remember taking my parents, out for a visit from back east, and my Dad muttering under his breath to Mom. ” I’m not eating here” we went back about 3 times in the one week visit.

Anyway I’ve been hooked ever since and always find and try new BBQ places in my travels. One year while transporting our parents car to Florida my brother and I ate Ribs all the way down using yelp to find BBQ places in route. This weekend I tried another attempt at smoking a brisket. The new twist was butcher paper and wrapping in towel and letting sit in a cooler for a few hours.

Got a 4-5 pound Flat cut from Butcherbox applied my rub and wrapped in plastic wrap over night.

Use whatever rub you have mine was mixture of brown sugar, chili powder, onion powder, garlic powder, salt and pepper.

This was the first smoking I was doing on my son’s old kettle BBQ so it took me a little while to get it to keep constant temp of 225. I manged to keep it between 2225 and 250 pretty much the whole time. I used chuck charcoal next time I’ll use briquettes. the chucks burned to quickly.

Now I had a slight emergency the thermometer I was using died so I had to keep opening the lid and use my instant every hour or so after the first 3. that and the fact the coals burned to quick kept me doing what your not supposed opening the lid. Anyway I got it to the desired 168ish and took out to wrap with the butcher paper. then back on the grill for another few hours. check it every hour or so with the instant read. Finnaly it got to almost 200 so off it came.

Wrapped with towel paper and all put in cooler and let it sit for a few hours later. I sliced it up and Lyn and I pigged out. My rub was a little on the too salty side for us so I made some Root beer BBQ Sauce to mellow it out. I still have the smoke smell embedded in my nostrils and its been 2 days.

A total of 10 hours latter we ate. Oh it was also over 100 that day with wicked humidity. My fitbit told me I did 48 flights of stairs and over 10K steps.

Came out tender and juicy my best attempt yet.

by

Roast Boneless Turkey Breast with Orange Spice rub

Early Saturday Lyn reminded me how she really liked the Orange Spice rub Chicken we had made not only for the taste but mostly because how it made the house smell so good. So when we were at Wholefoods I grabbed 2 boneless turkey breast. (one for smoking on another day.) and went to work. I had planned on smoking a brisket but that order did not show up our timing miscalculation for butcher box order. Anyway soon the house smelt great and the breast came out juicy, tender and really tasty.

Here is the recipe for the chicken its the same rub. I would maybe add oil to it before I rub the breast.