Goulash
2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 lb. ground beef
Kosher salt
Freshly ground black pepper
1 tbsp. tomato paste
1 1/4 c. low-sodium beef broth
1 (15-oz.) can tomato sauce
1 (15-oz.) can diced tomatoes
1 tsp. Italian seasoning
1 tsp. paprika
1 1/2 c. elbow macaroni, uncooked
1 c. shredded cheddar
Freshly chopped parsley, for garnish
In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
Add ground beef and cook until no longer pink, about 6 minutes. Drain fat and return to pan. Season with salt and pepper.
Add tomato paste and stir to coat, then pour in broth, tomato sauce, and diced tomatoes. Season with Italian seasoning and paprika, and stir in macaroni. Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 minutes.
Stir in cheese and remove from heat.
Garnish with parsley before serving.
3-ingredient Cookies & Ice Cream Pie
20 chocolate sandwich cookies
1 cup chocolate, melted
1 ¾ qt ice cream, softened
Place cookies in a gallon sized plastic bag and hit with a rolling pin or pan until crushed.
Pat the cookie crumbs into the bottom of a 9” (23 cm) pie dish.
Spread the softened ice cream on top and smooth out.
Drizzle the top with melted chocolate.
Freeze for 4 hours, or until the ice cream is hardened.
Easy Chicken Fajitas
2 large chicken breasts, finely sliced
1 red onion, finely sliced
1 red pepper, sliced
1 red chilli, finely sliced (optional)
For the marinade
1 heaped tbsp smoked paprika
1 tbsp ground coriander
pinch of ground cumin
2 medium garlic cloves, crushed
4 tbsp olive oil
1 lime , juiced
4-5 drops Tabasco
To serve
6 medium tortillas
Bag mixed salad
230g tub fresh salsa
Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
To check the chicken is cooked, find the thickest part and tear in half – if any part is still raw cook until done.
Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.
Happy Cooking!
