Casarecce Bolognese

I tried a new Italian pasta shape 😊 casarecce, which was of course..delicious 😋 🍝

The bolognese recipe is at this link … 👉 …

I usually go with Hunt’s & San Marzono, but…I went to Costco, who uses top of the line products under the Kirkland brand name 🤷‍♀️ it tastes good and that’s the goal.

The next time…I went with penne ziti rigati 😁

Texas Brisket Chili


Step by step with pictures at links, but I’ll copy & paste the recipe below…

Texas Brisket Chili Recipe ⤵️

This authentic Texas chili recipe has won over 12 blue ribbon trophies at Chili Cookoffs throughout the country! This iconic brisket chili recipe was served at my Grandparent’s cafes since the 1950s and now I want to share it with your family! – Sarah Penrod (about Sarah at bottom)

Ingredients ⤵️

  • 4 slices thick cut bacon
  • 3-4 lb. beef brisket, trimmed
  • NOTE: (I use the brisket flat, as opposed to the point. Check out my tutorial on brisket trimming for help understanding which side to use, and how to trim your brisket. Also, occasionally you can buy half briskets at the market. Check with your butcher.)
  • Kosher salt, pepper, onion powder – for liberally sprinkling on the meat while browning.
  • 2 c. white onion, small diced (one large onion)
  • 5 garlic cloves, pressed through a garlic press
  • 1 T paprika
  • 1 T. cumin powder
  • 3 ½ T Texas chili powder, such as Mexene or Gebhardt’s
  • ½ t. dried thyme
  • ½ t. chipotle chile powder
  • ½ t. salt
  • 1 quart beef broth
  • ½ c. strong black coffee (you can save this from your morning coffee)
  • 28 oz. can whole tomatoes, in juice
  • Garnish: Sharp cheddar cheese, freshly grated. White onion, fritos, tabasco sauce, and jalapenos.

Instructions ⤵️

  1. For the brisket, clean and trim the brisket. You will only need 3-4 lbs. Cube the brisket into small ¼” cubes. Reserve the brisket point for another meal.
  2. In a large stockpot, cook 4 pieces of bacon until crispy. Remove from pan and set aside until later.
  3. Increase the heat to medium-high. In the bacon fat, brown the brisket cubes in 3 batches making sure not to crowd the pan. You want to develop as much browning on the cubes as possible and browning in 3 batches will ensure that moisture coming from the meat won’t crowd the pan and prohibit the browning process.
  4. Season liberally with salt, pepper, and onion powder while browning to season the meat.
  5. Remove the previous batch to a bowl before starting on the next batch. You can add additional cooking oil if you need to. Cook all 3 batches and reserve.
  6. In the same pot, add the diced white onion and stir in a pinch of salt. Cook down, scraping the bottom of the pan to release the brown bits and brown the onion. Reduce the heat if necessary to cook the onion down and slightly caramelize it.
  7. Add in all of the spices and stir into the onions. Cook 2 minutes.
  8. Add the pressed garlic and stir. Cook 1 minute.
  9. Add the seared meat back into the pan. Add the coffee and 2 c. of the beef broth. Stir well.
  10. Open the tomatoes, and using your hands, break them up as you add them to the pan. Add tomato juice to the pan.
  11. Stir well and crumble in the bacon. Place the lid back on the pot and cook over low-medium (simmer gently) for 2 ½ – 3 hours. Add the additional 2 c. beef broth as necessary.
  12. Finish off with fresh tabasco pepper sauce if desired.
  13. Serve topped with freshly shredded sharp cheddar cheese, freshly minced white onion, and Frito chips.

Timing was perfect for coffee ☕️ 👌 my daughter JUST made a cup while I was adding ingredients 😜

Of course I double the garlic (using both fresh minced & smashed roasted)😉 & I didn’t have chipotle powder but I had chipotle chilies in adobo sauce 😳🌶
Or Dave’s Insanity Sauce 🥵


This chili can be made in the Instapot! Follow all of the instructions up to the simmering. The chili at this point can be placed in the Instapot and cooked 1.5 hours. To further break up the meat I use an immersion blender to blend it into a rich and thick chili.

About Sarah

Sarah is the bestselling author of The Urban Cowgirl Cookbook, a Food Network and Good Morning Texas Personality, and a food blogger at She has been a professional chef for 15 years and serves up new recipes weekly from her kitchen in Dallas, Texas.

Sweet Potato Hash


Approximately 😉

2 large halfbaked sweet potatoes, cut in cubes (baking optional)

I lb sausage (we prefer sweet Italian)

1/2 a small onion, diced

1/2 red sweet bell pepper, diced

1 tsp salt

1 tsp freshly cracked black pepper

I bake my sweet potatoes most of the way done first, for assurance they’ll be soft and sweet. And I can cut to any size. However, if you don’t have time or didn’t remember, it works fine to cut into small cubes.

Cook sausage in medium nonstick or cast iron skillet, breaking apart as it cooks. Stir in seasoning. Add onion and red pepper, stir and cook 2-3 minutes longer. You might have to add a little oil to pan, approx 2 tablespoons. Then add sweet potatoes, continue to cook until they start to caramelize, about 10-12 minutes. Taste for seasoning.

It is so tasty with an egg on top. Just sayin 😉 I choose making eggs separately for a couple reasons; #1 my family eating at different times and #2 I have more control of doneness of eggs for picky eaters 😜 but… it’s often made with eggs cooked on/in hash, when potatoes are done, after creating little nesting indentations, crack eggs into those spaces and put in 400° oven until eggs reaches desired doneness, not long! About 10 minutes. 

New England Boiled Dinner

Or simply ‘boiled dinner’; with ham. Recipe (sort of) here ⤵️

And or here ⤵️

I used carrots, rutabaga, onion, and gold potatoes. Along with half of this crazy big meaty hambone I got from my daughter 😳 which I used for this AND bean soup 😋 Trying to make cold weather meals before temperatures go up.

Had to break that baby up 🤭

A little lemon squeezed over it to keep potatoes from turning color; wanted mise en place early.

Got that bone broken down 😵‍💫🐖

Baked Ziti

It smells like garlic up in here…often

Damn Delicious‼️ 😍  😋 *Note to self

No recipe; just cooked ziti, made a meat sauce and have CHEESE!  🧀🍅

Then I layered pasta, cheese [mozzarella(both fresh AND shredded), Parmigiano-Reggiano & ricotta] and sauce 🥫again with pasta, sauce and top with cheese.

Bake at 375° for …20 – 30 minutes 😉


*Note – it was so good that I don’t want to forget exactly what I did 🤭 cook seasoned ground beef, clear center in pan and add diced onion, then fresh minced garlic, sauté until softened. Add a jar of Prego basil & garlic tomato sauce, a can of Hunt’s tomato sauce, dried oregano, dried basil, salt & freshly ground mixed-color peppercorns, a good pinch of sugar, taste for seasoning adjustment. Cook ziti according to package directions. After straining, add enough sauce to pasta so that it’s not dry or too wet/saucy. Put sauce in bottom of oven dish, then half of pasta, top with fresh mozzarella, Shredded mozzarella, ricotta and Parmigiano Reggiano, a thin (? although meaty 😜) layer of sauce, the remaining mozzarella and parm. Bake at 350° for 20 minutes (in convection oven), could be up to 30 minutes depending on your oven. Let rest a few minutes before serving. Add more parm on servings, optional 🧀😁

Pulled Pork Tacos

I have previous posts on pulled pork ⤵️

Including how much we love orange, lime/lemon (make it work), garlic, onion, liquid smoke and seasonings in it 😋 👌 🍊🍈🍋🧄🧅 oh & pickled red onions on it 😊 we got a great deal on a big package with 3 pork roasts in it 🤷‍♀️

Extra pics…because I make this all the time 😉

Salt, fat, acid, heat 😋

I transferred it to regular slow cooker, then strained liquid into it. Although the Ninja Foodi contraption also has a slow cooker, I prefer, after pressure cooking it, serving it from other; it’s easier for family to reach into, for me to shred, etc..

Pulled Pork Nachos

I used leftover pork from previous post 😋 Follow a 5,5,5 rule. Oven on 300°. Spread chips on sheet pan, put in oven 5 minutes. Add some queso/cheese..5 minutes, then add pulled pork (chicken, beef or whatever cooked protein you want) & remaining cheese on…put in oven another 5 minutes. Top with whatever your preferences are; sour cream, crema, avocado, lime, Pico di galo, black olives, jalapeños, salsas… etc., etc…

Slow Cooker Pulled Pork

Me and my daughter both use shredded pork part from Pulled Pork Nachos recipe by Demaris Phillips . I actually copied & pasted the recipe so you wouldn’t have to leave here, just to have it accidentally MESS UP! It’s one of those days 🙄 not gonna do it. However, I, unlike my daughter, RARELY follow recipes 😜 so in my house we’ve come to love juice from an orange squeezed in there 😋🍊 along with Goya Adobo Seasoning with bitter orange. I’ve even done a little squeeze of lime or lemon with the orange. 🍈🍋 since I (most of the time when cooking) pause and remind myself “salt, fat, acid, heat” … I realized there’s already vinegar in there…so I didn’t this time. TASTE throughout and you’ll be good.

Or here 😁 ⤵️ where there’s also a lot of other info, like on TACOS 🌮, a MANGO SALSA 🥭 recipes y more 😋 like this ⤵️

Street tacos are the smaller cousin of the hard-shelled taco, and it’s a staple in American kitchens. Though the hard-shelled taco does have plenty of fans, street-style tacos offer more variety. These soft tortillas are served from taco trucks and stands throughout North America. They can be filled with either pork, beef, shrimp, or fish and are commonly topped with cilantro, onions, and lime (often with an extra tortilla underneath for less mess).
THAT’S what goes between your tortillas!

I always sear meat first; I do mine outdoors; no mess 😉💓

I also don’t chop onion and put in bottom of slow cooker either; I leave it large and remove it when I remove bay leaves.
Molasses & honey 🍯 💛

Along with other seasonings, in recipe and Goya Adobo w/bitter orange, Goya pork seasoning. I ran out of liquid smoke. Make it work 😜

Salt, fat, acid, heat ? 🤔

Some pickled, some chopped raw. Note, my pickled red onions are darker here because I used organic raw apple cider vinegar AND coconut palm sugar 🍎🥥

Love them! ❤

Pork street tacos w/peach salsa 😋

Chicken Chile Verde

I sort of went by this recipe, well at least the timing 😉 ⤵️

Pressure Cooker Chile Verde Chicken

This simple recipe calls for very little prep time, and is made with fresh ingredients that give you a vibrant color and a bold flavor!


  • 2-3 pounds boneless skinless chicken thighs, trimmed
  • 5 tomatillos, husks removed and cut into quarters
  • 2 poblano peppers, remove stem and de-seed
  • 3 Anaheim peppers, remove stem and de-seed
  • 2 jalapeños, remove stem and de-seed
  • 1 medium onion, cut into quarters
  • 4 garlic cloves
  • 1 Tbsp cumin
  • salt, to taste
  • ¾ cup fresh cilantro, plus more for garnish
  • avocado, for garnish
  • limes, for garnish


  1. Heat cast iron skillet over high heat until hot.Add tomatillos to the skillet and roast until black charred spots appear. Use tongs to turn over.Lower heat to medium and add peppers, onion and garlic. Roast for about 5 minutes or until charred spots appear.Add chicken, charred tomatillos, peppers, onion, garlic, cumin and salt to pressure cooker.Lock pressure cooker lid in place and set steam vent to Sealing.Select Pressure Cook (Manual) and cook for 12 minutes on High pressure.
    Once the cooking cycle has completed allow pressure to release naturally, then set steam vent to Venting to quick-release remaining pressure.
    Transfer chicken to a plate, and set aside.
    Add cilantro to pressure cooker and using a hand blender, blend everything together in the pressure cooker.
    Press Sauté and bring the sauce in the pot to a simmer; cook until thickened, 3 to 5 minutes.
    Cut chicken into bite-size pieces and return chicken to the sauce.
  2. Serve chicken over cauliflower rice, rice of your choice or in a tortilla, and top with cilantro, avocado and a lime wedge. – ms modify

Repeat 😁😋🌶🐔

Tried it on rice 😊

Buttermilk-Marinated Roast Chicken

Although I’ve used buttermilk marinade for many years (or plain yogurt), I decided to share the recipe at this link ⤵️ ⬅️ mostly because I’ve always done the same roast chicken with potatoes, carrots and onions; this time I am doing the chicken with Brussel sprouts, butternut squash and onions. NEXT time (below) I’ll do the usual 😉 Okay…really…because I don’t measure, time, here’s a recipe that can be followed 🤣 Besides, I LIKE Samin Nosrat, who is a cook, teacher, and author of the James Beard Award-winning New York Times Bestseller ➡️ SaltFatAcidHeat: Mastering the Elements of Good Cooking. As a matter of fact, I still pause when I’m cooking and note to myself “salt, fat, acid, heat❓️✔️“. Her Netflix documentary called “The Chef’s Table” is very good. Though I don’t recommend Netflix, I do recommend looking for that show 😉🤷‍♀️

I will add too…that I couldn’t resist the fresh, just-picked Minneola oranges in front of me! So I also added juice from one of those oranges to the marinade AND a couple/3 slices with chicken in oven 😜 it turned out as good as I expected 😋 🍊 citrus & herbs optional 🍋🍈

I made a bed of onions under chicken 🐔

My goodness Chef Samin Nosrat was right on ✅️ it is certainly hotter in back of oven; I didn’t expect it to be THAT much hotter. 😳

Hoping you can see how JUICY this chicken is all the way through 😋