Beef and Tomato Bake

I love the simplicity of this one-pot-meal featuring beef, tomatoes, and BACON!! It’s comfort food with the volume turned up. Can also be used as a stuffed pepper filling. Yum!

We'll start by chopping some "rashers" (aka slices) of streaky bacon.

Saute the bacon in an oven-proof pan until it browns.

Add the chopped onion, bell pepper, and minced garlic.

Continue to saute until the onions and peppers are soft and tender, stirring frequently to keep the garlic from burning.

Add the "mince" (aka ground beef) and continue to saute until the beef is cooked through.

Ready for the next step.

Add the rice and stir for a minute or so.

Next we'll need chopped tomatoes and tomato paste.  Have you found tomato paste in a tube yet?  It's so much easier to use than the canned stuff.

I like to cook the tomato paste a little before adding anything else. 

Add the remaining ingredients - tomatoes, beef stock, dried basil, and ground black pepper.

Bring the mixture to a boil, then turn the heat off.

Cover the pan and place it in a preheated 180C oven (356F) for about 30 minutes.  

I added a few fresh basil leaves just before serving - it was super tasty.  We also discovered a sprinkling of shredded cheddar cheese finishes this dish off well.  Enjoy!

Items used to make this recipe:

(affiliate links)

• braiser https://amzn.to/2J2S79Z

• tomato paste in a tube https://amzn.to/3dlzMCT

• nakiri knife https://amzn.to/2Wvg2qA

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Beef and Tomato Bake with Bacon

makes 4 servings

Printable Recipe

Ingredients

• 8 rashers of streaky bacon, chopped

• 1 bell pepper, chopped

• 1 medium onion, chopped

• 1 clove garlic, minced

• 500g ground beef (just over 1 pound)

• 200g uncooked white rice (about 1 cup)

• 6 tomatoes, chopped

• 1 tablespoon tomato paste

• 1 beef stock cube dissolved in 300ml water (or 1 1/4 cups beef stock)

• 1 teaspoon dried basil

• 1/4 teaspoon ground black pepper

Directions

1. Preheat oven to 355F.

2. Saute bacon in an oven-safe pan over medium high heat until brown.

3. Add onions, peppers, and garlic; continue to saute until the onions and peppers soften.

4. Add the rice the cook for about a minute, then add the remaining ingredients.

5. Bring the mixture to a boil, remove from heat and cover.

6. Bake in preheated oven for 20-30 minutes.

adapted from Searching for Spice

Rosemary and Garlic Chicken Thighs

Alrighty, now that Easter is over, let's bake some chicken.  But not just any chicken, oh no.  We're going to bake the most juicy, flavorful, garlic and herb infused chicken.  It's so good, I made it twice in one week.

Here's how it's done:

We're going to make a flavorful marinade from a mix of herbs and spices.  Clockwise from the top:  dry mustard powder, ground dried sage, granulated garlic, paprika, granulated onion, dried thyme, kosher salt, and ground black pepper.  We'll also need freshly squeezed lemon juice, fresh rosemary, and extra virgin olive oil.

We'll also need some freshly squeezed lemon juice, fresh rosemary, and extra virgin olive oil.

Chop the rosemary.  One 4 to 5-inch sprig equals about 1 tablespoon of chopped rosemary.

Combine all the ingredients together well.  This flat whisk is the perfect tool for the job.

Now you need some chicken thighs or drumsticks (chicken breasts aren't the best option for this recipe).  Make sure to pat them dry so the flavorful marinade will stick.

Rub each of the chicken pieces in the marinade, coating the pieces on all sides.

Then pop them into a large zip-top bag.  Seal the bag and store it in the fridge for a minimum of 4 hours, but longer is better.  I like to shoot for 8 hours or overnight.

Important:  Remove chicken from fridge about an hour before you put it in the oven so it can come to room temperature - this will ensure it bakes evenly.

I like to roast carrots and potatoes along with the chicken so about 20 minutes before I put the chicken in the oven, I preheat my oven and prep my veggies by tossing them with a little olive oil, kosher salt, and pepper.  

The chicken goes into a large roasting pan, marinade and all.  Leave plenty of room for the vegetables. 

Add the potatoes.  I used red potatoes - they'll have a lovely creamy texture when they're done.

Don't forget the carrots.  Here I used petite baby carrots, but large carrots can be used as long as they're cut into small pieces.  Now pop the entire pan, uncovered, in the preheated oven for 1 hour.  Remove pan from oven and baste chicken with pan drippings just before serving.

And that's all there is to it.  Enjoy!

Items used to make this recipe:

(affiliate links)

• citrus squeezer https://amzn.to/2SOPQEQ

• flat whisk https://amzn.to/3bmaOkJ

• my favorite nakiri knife https://amzn.to/2YNt2c6

• large roasting pan https://amzn.to/3duHNor

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Rosemary and Garlic Chicken Thighs

makes 6 servings

Printable Recipe

Ingredients

• 6 chicken bone-in, skin-on chicken thighs

• 1 pound red potatoes, cut into 1 1/2-inch pieces

• 1 pound baby carrots

• extra virgin olive oil

• salt and pepper to taste

Rub:

• 2 tablespoons fresh chopped rosemary

• 1 tablespoon dry English mustard powder

• 2 teaspoons paprika

• 2 teaspoons granulated garlic

• 2 teaspoons granulated onion

• 2 teaspoons dried thyme

• 2 teaspoons dried ground sage

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 6 tablespoons extra virgin olive oil

• 3 tablespoons freshly squeezed lemon juice

Directions

1. Prep potatoes and carrots by drizzling with extra virgin olive oil and sprinkling with kosher salt and pepper; toss well to coat.

2. sprinkle both sides of chicken lightly with kosher salt and pepper; set aside while you make the rub..

3. Prepare the rub by whisking ingredients together.

4. Slather marinade all over chicken thighs and place in a large zip-top bag; chill for at least 4 hours (or overnight).

5. One hour before roasting, remove chicken from refrigerator and allow it to come to room temperature.

6. Thirty minutes before roasting, preheat oven to 425F and arrange chicken in large roasting pan (getting as much of the rub in the pan with the chicken); place the potatoes and carrots around the chicken pieces.

7. Roast on the center rack in the oven, uncovered, for 1 hour.

8. Allow chicken to rest for 5 minutes, then drizzle pan juices over chicken before serving.