I have had some seriously bad luck with recipes lately. We tried four new ones the week before last, all from Everyday Food, and we only ended up liking one. I only tried one new one this week but I was disappointed with that one, too. Since we tried so many I wouldn't recommend, this list is a combo from the last two weeks...

1. Penne with creamy pumpkin sauce

2. Venison roast - pretty simple here. I made a garlic paste with garlic, thyme, salt and pepper, covered the meat and roasted with a few yellow potatoes, an onion and a couple carrots.

3. Sloppy Joes

4. Eggplant Parmesan - I didn't use a recipe. I just coated the eggplant with flour, dipped it in egg and then breadcrumbs and then pan fried. We ate it with some whole wheat pasta and a simple tomato sauce.

5. Venison Carbonnade

Obviously we're subbing venison in for beef in just about every recipe that I have.

Penne w/ Creamy Pumpkin Sauce

12 oz. penne
2 T. olive oil
1 T. fresh rosemary
15 oz. pumpkin puree
1 garlic clove, minced
1/2 c. half & half
1/3 c. Parmesan
1 T. white wine vinegar
1/4 t. crushed red pepper

1. Cook pasta in pot of salted water until al dente. Reserve 2 cups pasta water, drain pasta and set aside.
2. In pasta pot, heat oil over medium. Add rosemary and fry for 1-2 minutes. Remove rosemary from pan with a slotted spoon and set aside.
3. Carefully add pumpkin to oil (it will splatter) and garlic, half & half, cheese, vinegar, red pepper and 1 cup reserved pasta water to pot. Stir sauce until heated through about 2 minutes.
4. Add pasta to sauce and toss to coat. If necessary, thin sauce with remaining pasta water. Season generously with salt and serve sprinkled with fried rosemary and more crushed red pepper if you like it spicy.

-Everyday Food

Beef Carbonnade

3 1/2 pounds blade steaks , 1 inch thick, trimmed of gristle and fat and cut into 1-inch pieces
3 tablespoons vegetable oil
2 pounds yellow onions (about 3 medium), halved and sliced about 1/4 inch thick (about 8 cups)
1 tablespoon tomato paste
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
3 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
3/4 cup low-sodium beef broth
1 1/2 cups beer (12-ounce bottle or can)
4 sprigs fresh thyme , tied with kitchen twine
2 bay leaves
1 tablespoon cider vinegar

1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef.

2. Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 to 2 1/2 hours.

3. Discard thyme and bay. Adjust seasonings with salt and pepper to taste and serve. (Can be cooled and refrigerated in airtight container for up to 4 days; reheat over medium-low heat.)

-America's Test Kitchen

It has taken me a while to post these recipes. Sorry about that. My schedule got all thrown off. I usually grocery shop Monday or Tuesday night and by Sunday I've tried all my new recipes. Last week or the week before (whatever) I grocery shopped late in the week. Anyway, here's what we had.

1. Zucchini Pasta - I love this recipe. We planted zucchini in our garden and so we would have everything on hand to make this any time. I didn't even try zucchini until like last year and I think it's my favorite vegetable.

2. Meatloaf with mashed potatoes - So, I never made meatloaf before last week and I have to tell you something. I love it! It was so good and I am definitely hanging on to this recipe.

3. Broccoli Cheese Soup - I have a new "top secret recipe" for this one. It's supposed to be just like the one at Panera Bread. It is really yummy and more flavorful than the other recipe I have.

4. Lighter Chicken Pot Pie - this one came from Everyday Food and it was really good and really easy. My Mom posted this recipe on her blog, too.

5. BLTs

Classic Meatloaf

3 slices white sandwich bread
1/3 cup whole milk
1 1/2 pounds ground beef chuck
1/2 pound ground pork
1/2 medium onion, grated
2 garlic cloves, minced
1 large egg
1/2 cup ketchup
Coarse salt and ground pepper

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
2. Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
3. Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
4. Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

Zucchini Pasta

1 lb. pasta (any kind)
1/4 c. extra virgin olive oil
6 garlic cloves, minced
2 medium zucchini, chopped (I always use more)
1 c. Parmigiano-Reggiano
1 c. basil, torn or shredded

Boil water and salt. Cook pasta until al dente. Save a cup or so of your pasta water.

Heat a large skillet over medium. Add oil and garlic. Cook 2 minutes and add zucchini. Cook about 8-10 minutes. Season with salt and pepper and add a couple ladles of cooking water. Drain pasta and add to zucchini. Toss with the cheese and turn off the heat. Toss for 2 minutes until liquids are absorbed. Serve with basil on top.