BB is Back

Okay I know what you are thinking - Backstreet Boys are Back?? -  You wish!! (okay, I wish)

Beef Bourguignon is BACK in action baby. So the recipe I made last night (Sunday Football Beef Bourguignon) was too much for just Seth and I to finish off ourselves so I had to figure out how to make this into a round two dinner. So I took a quick look in the pantry and freezer and found it - I just needed to add a little rice and whala! Rice and Beef Bourguignon Bash :)

It seriously only took 20 minutes from fridge to table. The entire dinner took about 1 1/2 hours only because I made artichokes. They don't require much attention, just need to sit in the steam room for awhile - that accounts for the 1 1/2 hour cook time. 

If you want to get your Angerer on in the kitchen here is how to have a delicious round two dinner (for two): 

2 Artichokes

Sauce: 

1/4 C. Ranch (I used fat free ranch because I'm watching my weight)

3-4 dashes of your favorite hot sauce

2 t. lemon juice

Salt and Pepper   - more pepper then salt

Left over Beef Bourguignon (about 2- 2 1/2 cups)

2 cups cooked rice 

*To make it super quick use 1 packet of Trader Joe's quick cook frozen brown rice

1/4 C. Beef broth

For the artichokes cut the stem and top 1/2 inch off top with a serrated knife. Fill a medium pot 1/4 way with water and a palm full of salt, stir to dissolve. Bring the water to a boil and add artichokes. Cover and turn heat to low. Let them chill in the steam room for 45-1 1/2 hours over low heat, depending on how large the artichokes are. 

Meanwhile make sauce; combine all ingredients in a small bowl and mix well. Cover and refrigerate until ready to serve. 

20-25 minutes before the artichokes are done grab a large skillet (the taller the sides the better) and heat 1/4 cup of beef broth and black pepper over medium heat for a couple minutes. Then add left over beef  bourguignon and cooked rice. Stir to coat rice with beef broth and left over bourguignon. Cover and turn heat to low. Let mixture simmer over low for 20-22 minutes, until meat is heated all the way through. 

Plate beef bourguignon rice and your ready for dinner. On the side serve the artichokes with sauce and don't forget the throw away leaf bowl! Or if you don't want to wait for artichokes to steam try it with one of these sides:

Frozen corn heated with olive oil and garlic

Side Cesar salad (Roman, Croutons, any creamy dressing, black pepper)

Canned fruit with cottage cheese

Fresh sliced tomatoes with slices of cheese drizzled with olive oil and balsamic vinegar

Enjoy and let me know how yours turns out!