Sunday Funday: Beef Goulash

Let's Go Birds! 

It's been a crazy sports weekend here at Casa de Lopez. Yesterday it was a college football extravaganza (GO NOLES!), last night it was the Mayweather fight and today it's football all day!  But you won't hear me complain, I love having our house filled with family and friends! 

Yesterday I did some much needed food shopping early in the morning and got a head start on some of my cooking for the week.  Of course, there was chili on the menu, because well....my husband just has chili running through his veins.  But I also added beef goulash to the menu, which is AMAZING.  I had never tried it before but Angela was so sweet and cooked me some extra meals for my freezer for back to school time and one of the meals was her beef goulash. (Guess what the other meal was...yup, you guessed it: chili pie.)  She was generous and gave us a good amount of the goulash, so I had only heated up about half of it.  Then I had a bite.  And immediately started to heat up the rest! It's SO YUMMY! It's kinda like the Italian cousin of chili...more mellow in flavor and more comforting (to me, at least!).  And the best part...its a ONE POT MEAL.  Yes, you cook your pasta in the same pot!! Hello winner winner beef goulash dinner!!

Beef Goulash
{serves 8}

2 tablespoons extra virgin olive oil
3 pounds ground beef
2 large onions, finely chopped (about 2 cups)
2 14.5-ounce cans diced tomatoes
1 29-ounce can tomato sauce
3 tablespoons soy sauce
2 teaspoons dried basil
2 teaspoons dried oregano
3 cloves garlic, minced
1 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 cups uncooked elbow macaroni

Instructions:

In a large Dutch oven, heat the oil over medium-high heat. Brown the meat in the oil about 10 minutes, breaking meat up with a fork as it cooks. Add the onion; cook and stir for 5 minutes.

Add the remaining ingredients except the macaroni. Reduce heat; simmer, covered, for 20 minutes. (Add water if it looks a bit thick.) Stir in the macaroni; simmer, covered, for 20 minutes. Let the goulash stand for 20 minutes before serving.

original recipe by Bobby Deen

To freeze:

Make as directed and cool completely.  Spoon goulash into labeled containers and freeze.

To eat:

Thaw over night in refrigerator.  Heat in saucepan over low/med-low heat, stirring often. 

What team are you cheering for?

Go Team!

Sunday Funday: Chili Cheese Dip

Happy Football Season!
I'm back! Skipped last week, but with good reason...my mom was up from Florida and it was our first week back to school.  But now the chaos has settled down and football season is officially upon us, so here's my new Sunday Funday recipe for the week!

Chili Cheese Dip

If my husband had to list his top five favorite foods, it would look a little like this:
1. Wings
2. Chili
3. Wings
4. Wings
5. Chili

So needless to say, we always have lots of chili in the house!  This was my way to combine the idea for the hot taco dip and all of the chili we have in our house.  Same basic idea...cream cheese, chili and shredded cheese on top!

Sunday Funday Chili Cheese Dip

1 block of cream cheese, softened

1.5-2 cups chili 

2 cups shredded cheddar cheese

(extras: bacon bits and chopped green onion)

1. Spread softened cream cheese on the bottom of a baking dish.

2. Pour chili on top and spread evenly.

3. Top with shredded cheese.

4. Bake in the oven at 350 for 25-30 minutes

5. Stir and enjoy immediately! (Garnish with extras, if using)

To make freezer friendly:

You can buy cream cheese when on sale and freeze in the package.  

You can also make a large batch of chili and freeze once cooled and use these ingredients to make the dip! 

Go Team!

Sunday Funday: Draft Day Pulled Pork

Sunday Funday: Draft Day Pulled Pork

You.  Guys. 

Or should I say “yous guys” ‘cause I’m from Jersey?

Either way:  go out to the store and get a pork shoulder (also known as pork butt) right now.  GO!  This is a must make.  And, it was so super easy to boot.   I had to cook for a crowd this weekend (and when I say crowd…we’re talking 15+ loud, hungry, smack-talking fantasy football owners).  We had our fantasy football draft this Saturday and it was so much fun!!  We take football and football food pretty seriously around here, so I knew just throwing out some dips and chips wasn't going to cut the mustard.  I love pork.  I love pulled pork.  AND Beth and her husband Jeff make the most yummy homemade BBQ sauce. I love to smother my pork in it.  So I knew I wanted pork on the menu.  I don’t know about your stores, but pork shoulder is usually always on sale or a good price in my supermarket.  It was only 99 cents a lb this week! Which was nice, because I got about 16 lbs of pork! I got the idea to brine my pork from Kevinandamanda.com.  I don’t know why I've never thought of that before…I've brined chicken and turkey…I guess those wires just never crossed in my head.  Well, I did it and I totally suggest it! I used my own blend of herbs and spices for a dry rub then roasted the shoulders over night in the oven.  My word-did the house smell divine.  The best part about roasting over night is timing.  I was not rushing around at all before the draft and was able to clean up and keep the pork warmed in the oven until everyone arrived.   The best part was that it went! It went fast! I only had a few measly bites left over.  AND my friend Carla had made about 5 lbs of baked ziti which was all gone too.  And of course, we did have chips, dips and desserts. 

Draft Day Pulled Pork

8lb pork shoulder bone in and skin on (aka pork butt)

Garlic cloves

Brine:

1/2 cup salt
1/2 cup brown sugar
2 qts cold water
3 tbsp dry rub mix
2 bay leaves

Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar and dry rub and stir well to combine.

Place pork shoulder in a large pot or bag and pour the brine on top. Make sure that your shoulder is completely covered in the brine. Add bay leaves.  Allow to sit for at least 8 hours.

Recipe from: www.kevinandamanda.com

Dry Rub:

2 TBSP kosher salt

2 TBSP sugar

2 TBSP brown sugar

3 TBSP ground cumin

2 TBSP chili powder

1 TBSP black pepper

1 TBSP cayenne pepper

3 TBSP paprika

1 packet of Goya sazon seasoning

Combine ingredients and stir well. Set aside.

Instructions:

1.       Make dry rub and set aside.

2.       Make brine as directed and allow pork shoulder to sit in brine for at least 8 hours.

3.       Remove pork shoulder from brine and pat dry with paper towels.

4.       Place pork in a (disposable) roasting pan skin side up and rub liberally with dry rub (reserving some for later).  Really get to know your pork and get that dry rub in every nook and cranny.

5.       With a small sharp knife, cut slits and insert peeled whole garlic cloves (about 5-8 total) all over the top of the pork shoulder.

6.       Place the roast in a preheated oven (225F—slow and low, right?!) and allow to cook until an internal temp around, but not above, 200F is reached.  This will probably take anywhere from 10-12 hours, depending on the size of your roast.  Remember, this recipe is for a 7-8lb pork shoulder. 

7.       Allow to cool and come down to temp (170) and remove skin and any excess fat.  Pull meat off the bone (should practically fall off on its own!) and shred with two forks. 

8.       Sprinkle 1-2 TBSP of the dry rub on the pork until it tastes just right to you!

9.       PIG OUT (hahahah I have to laugh at my own jokes)

I served this pork on rolls with two choices of BBQ sauce for my guests. It didn’t last long! I hope you enjoy!

Go team!

Sunday Funday: Party Dips

Some like it Hot…

                So I’m a little over due with my Sunday Funday post, but here it is! I am so excited to share this dip with you because I’m pretty sure it’s the reason I fell in love with football.  I started to go to the games to spend time with Joe; I stayed for the food, specifically this one!  It’s a yummy warm cheesy gooey taco dip.  This recipe comes from Joe’s aunt Trish.  It’s so super simple and SO YUMMY!  It screams Sunday Funday!

Hers:

I like it Hot dip:

{serves a crowd}

1 package of cream cheese, softened

1 jar of salsa (no fresh…too runny!)

1 bag of shredded cheddar cheese

 1.       Spread the softened cream cheese in an even layer on the bottom of a pan (even better if it’s disposable!).

2.       Pour the jar of salsa on top and spread evenly.

3.       Sprinkle the whole bag of cheddar cheese on the top.

4.       Bake for about 30 minutes in a preheated 350 oven.

5.       Stir and serve immediately. 

6.       Repeat the process.  It’s that good.

…Some like it cold

                If you’re more of a cold/room temp kinda dip person then this dip is for you.  It’s Angela’s recipe, but I’m going to call it Joe’s Taco dip because Angela isn’t allowed over unless she brings this dip.  Joe has literally eaten the whole thing in one sitting.  What can I say…we take dips very seriously around here. 

His:

Joe’s Taco Dip (via Angela)

{serves a crowd}

1 package of cream cheese, softened

1 jar of salsa

1 bag of shredded cheddar cheese

1.       In a bowl, stir the softened cream cheese.  Add the salsa to combine thoroughly.

2.       Spread mixture into a pan.

3.       Sprinkle cheese on top.

4.       Let set in fridge for 30 minutes.

5.       Inhale and repeat.

This cold dip would be perfect if you’re going somewhere else to watch the game and aren’t sure if you’ll have access to an oven to cook the dip.

Freezing the dips:  I wouldn’t make the dips and then freeze them.  They are very easy to put together last minute.  You CAN however, stock up on cream cheese when it goes on sale and freeze that right in the package.  Also, you can freeze shredded cheese—just make sure to buy a block of cheese and shred it yourself THEN freeze.  Pre-shredded cheese doesn’t freeze very well. And salsa in a jar has a nice shelf life so if you stock up, these should be pretty easy dips to toss together last minute!

If you’re looking for a dip to make ahead and just cook on game day, try this dip

Ours:

Hot buffalo chicken dip

{serves2-4}

2 chicken breasts*

1/3 -1/2 cup Frank’s Original Red Hot Sauce

1 TBSP butter, melted

½ a block of cream cheese, softened

½ cup shredded mozzarella cheese

1.       Melt the butter in the microwave.

2.       Combine the cream cheese, melted butter and hot sauce.

3.       Put chicken breasts in crock pot and cover with mixture.

4.       Cook on high 4 hours.

5.       Shred chicken in sauce, add cheese and serve immediately!

TO FREEZE THIS DIP:

1.       Melt butter and combine with softened cream cheese and hot sauce. 

2.       When mixture is cool, add uncooked chicken breasts and sauce into a freezer bag.

TO EAT THIS DIP:

1.       Pour ingredients into crock pot and cook as directed.

**You could also make this dip with cooked, shredded chicken breast:  Combine all ingredients and bake in a 350 oven until bubbly, about 25 minutes.**

We had some friends over last night and I made my hot dip…we obviously inhaled it.  I won’t even lie…I paid more attention to the dip than the game.  And that’s no good because my fantasy football draft is this weekend!

Go Team!

It's FOOTBALL SEASON!

I am so excited to type up this post while I'm watching some FOOTBALL!  I love football season... it means great weather, pumpkin spice lattes, food, friends and smack talk.  I'll admit, I used to be the "football widow" (and by widow, I mean girlfriend, because my husband and I are high school sweethearts so really we're talking like 17) and not see my man on Sundays...or Monday nights...or even have his full attention during football season.  I used to hate it!  Then, I realized...maybe it's not so bad.  I started to go with him to watch the games (specifically the Eagles--yup Philly phans in the house) and there was food and food and some more food to be enjoyed during the games.  I even started to understand and ahem, enjoy, the games. Now not only was my husband into watching football, he was into playing fantasy football.  And I don't mean he just had one team...no, no.  He would have several different teams in a season!  Well, fast forward a few years and we started a league for our friends and family and I finally got my own team!  And guess what? I'm GOOD! That's right, I won the championship my second year playing! Oh, how my husband has still never heard the end of my victory! (Although I will give him some credit, because he won the following year.) Well, football season is here and I'm so excited because really that means my house will constantly be full of our friends and good food...and smack talk.

So here is the first of many "Sunday Funday" blog posts!  I'll try to keep as many of the recipes as freezer friendly as I can.  But I am so excited to share some of my game day favorites that some might not be ready to go right from your freezer!  Today happens to be the first Eagles preseason game (against the Pats) and it's also my brother in law's 24th birthday (Happy birthday, Tony!) and he requested chili for his birthday dinner.  I never make chili the exact same way twice, but I made sure to pay attention to my ingredients and measurements today so I could share it with you.  But when it comes to chili, go with what feels right! I did add chipotle in adobo today which was new for me and I loved the results!


Game Day Chili
{serves 6}
3 lbs ground beef
2 28oz cans diced tomatoes, drained
3 bell peppers, chopped (any colors)
2 medium to large onions, chopped
3 cloves garlic, chopped
1 jalapeno, chopped (can omit if you'd like to lower the heat level)
1 small can, chiptole in adobo
2 TBSP tomato paste
1 6oz can tomato sauce
3 tbsp chili powder (more to taste)
1 tsp cumin
1 tsp paprika
salt and pepper

Directions:

1. Heat large dutch oven and add beef.  Break apart as meat browns.
2. As meat browns, roughly chop bell peppers, onions, jalapeno and garlic.

3. Remove meat from dutch oven, draining off fat.  Add chopped veggies to hot dutch oven and saute until soft, about 5-6 minutes.  Season with salt and pepper.

4. Sprinkle seasonings over meat mixture and stir.

5. Add tomatoes, chipotle in adobo, tomato paste and tomato sauce to peppers and onions and stir to combine.  Allow to cook for 5 minutes.

6. Add meat and seasoning mixture back into dutch oven.  Stir to combine all ingredients.  Allow to cook together for 5-10 minutes.  Once meat is completely cooked through, taste and adjust seasoning to your taste.
7. Allow to simmer for as long as possible...chili only gets better as it sits!

Serve in deep bowls with shredded cheese, diced onion, and sour cream on top.

Extra notes:
*The chipotle in adobo adds a lot of spice, so if you're someone who doesn't like a lot of heat, I'd just add some of the sauce from the can and leave the jalapeno out.*
*If your chili needs more liquid, I add beer or beef stock*
*Want to stretch this further? Cook 1/2 lb small pasta (small penne works great) and add cooked pasta to chili mixture and stir to combine!*

To make FREEZER FRIENDLY:
Cook as directed, allow to cool completely and ladle chili into Tupperware containers and freeze!  To eat microwave or heat on stove.

Go Team!