One of the first recipes I made as a newlywed (in my new kitchen with my new pots...gives me chills just thinking about it!). I didn't have the Montreal seasoning, so I used ground black pepper and sea salt. I served it with baby spinach salad and rice pilaf.
2 1/2 lbs boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 Tbsp fresh rosemary leaves stripped from stems
3 Tbsp extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 Tbsp grill seasoning blend (recommended: Montreal Seasoning), or coarse salt and black pepper
1/2 c. dry white wine or chicken broth
Preheat oven to 450F.
Arrange chicken in a 9x13 baking dish. Add garlic, rosemary, olive oil, lemon zest and grill seasoning or salt/pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 min longer, then remove from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
Serves 6-8
1 lb. Andouille sausage
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
2 T. olive oil
1 tsp. Cajun seasoning
3 bell peppers, diced (I like to use a green, a red, and a yellow but you can use all green or whatever you have on hand)
1 large onion, diced
2 stalks celery, sliced
4 cloves garlic, minced
2 cans diced tomatoes
3 tsp. chili powder
1/2 tsp. Tabasco/hot sauce
1 tsp. Worcestershire
3 bay leaves
1 tsp salt
red pepper flakes, to taste
pepper, to taste
1 cup uncooked rice
2 cups chicken broth
1. Heat oil in a large skillet or dutch oven over medium heat. Sprinkle the chicken and sausage with the Cajun seasoning. Add to hot oil and cook until browned. Remove with a slotted spoon, keeping remaining oil in pan.
2. In the same pan, saute onions, celery and bell peppers for about 3 minutes. Add garlic and saute additional 1-2 minutes.
3. Stir in tomatoes, spices/seasonings, chicken and andouille. Reduce heat and simmer 15 minutes. You can simmer for longer, if you want to bring out the flavor more.
4. Stir in chicken broth and rice. Bring to a boil, reduce heat, and simmer until rice is cooked and liquid is absorbed.
My husband said he wanted pot roast on a football sunday - and it was already noon, so I didn't have much time. I started an online search for potroast recipes, but lots of them took 8-10 hours in a crock pot. My mom had given me a pot roast recipe, but honestly, my mom's pot roast was one of my least favorite meals growing up (tough meat and veggies).
So, I combined several recipes and added my own touches (and used my mom's technique of browning the roast beforehand to seal in the flavor) - and it was a hit. This will take you about 5-6 hours in a crockpot and makes enough for about 4 people - yum! The meat, potatoes and carrots are so tender - my husband calls it 'melt-in-your-mouth good'
Ingredients:
2.5 lb beef chuck roast
2 cans beef broth
1 packet Lipton onion soup mix
5 potatoes, peeled and cubed
Handful carrots, peeled and sliced
Handful mushrooms, sliced
Seasoning salt and garlic
Directions:
1. Season beef chuck roast with seasoning salt and garlic. In large skillet, brown chuck roast on ALL sides.
2. Put chuck roast in crock pot. Pour in 2 cans beef broth and onion soup mix and stir. Cook for 3 hours on high.
3. Add potatoes, carrots and mushrooms to crockpot. Shift meat so that veggies are all immersed in broth.
4. Cook on high for 1 hr 45 minutes (or until potatoes feel tender)
5. Reduce to low for 30 minutes.
Serve beef and veggies, with broth in a gravy boat on the side
This is one of my favorites! It is fairly easy, and takes about 30 min - 45 hour from start to finish. I found a recipe online, and adapting it to our tastes.
My recipe uses plain tomato sauce (aka Hunts sauce from a jar) plus seasoning and sauces - I realize this may be boring, but I really don't like tomato chunks in other marinara-type sauces (a picky food trait of mine from childhood). I'm sure that this recipe would be just as good (if not better) with chunkier sauces.
Ingredients:
4 lean chicken breast (I love Market Days' chicken steaks)
Salt, pepper and garlic salt
Olive oil (just enough to cover bottom of skillet)
2 eggs
Italian bread crumbs
Tomato sauce (Hunt's sauce with Italian seasoning and garlic)
Shredded mozzarella (less than one bag, usually)
Parmesan
Directions (preheat oven to 350):
1. Season chicken breasts with salt, pepper and garlic salt on both sides.
2. Dip seasoned chicken in egg, then coat with bread crumbs.
3. Heat olive oil in skillet - cook chicken on medium-high until each side is just lightly browned
4. Place chicken in casserole dish (covered with foil to minimize cleanup). Blot both sides of chicken with paper towel.
5. Put casserole dish in oven for 15 minutes at 350.
6. Remove cassole dish - pour tomato sauce mixture over chicken (not covering it completely). Cover chicken with mozzarella cheese. Put back in over for about 3-5 minutes or until cheese is melter.
7. We serve with angel hair pasta and the rest of the tomato sauce mixture. Top with parmesan cheese.
All you need:
5 medium green bell peppers
1 pound uncooked ground beef
1/3 c. chopped onion
1/2 tsp salt
1 can (14.5 oz.) Italian-style diced tomatoes
1/2 c. uncooked instant rice
1/2 c. water
1 c. shredded sharp cheddar cheese
1/2 c. medium salsa
All you do:
Cut off tops of green peppers. Remove seeds and membraine. Scallop edges.
Brown meat with onion. Drain grease.
Add salt, tomatoes, rice and 1/2 cup water.
Cover and simmer 15 minutes.
Stir in cheese.
Stuff peppers two-thirds full.
Pour salsa over top of peppers.
Cook in oven at 350 for about 15-20 min.
Serves 5.
Received this recipe from a neighbor many years ago. My husband loves it! With slight variations it can be served as a main dish or side dish.
1 lb. Bacon, cut up
1 lb. ground beef*.
1 cup onion, chopped
1 tsp. salt
1 tsp. dry mustard
2 tsp. vinegar
1/2 cup ketchup
3/4 cup brown sugar
1 (16 oz.) can each:
pork & beans
kidney beans (rinsed)
butter beans (rinsed)
lima beans (rinsed)
Partially fry bacon, beef & onion. Stir in salt, dry mustard, vinegar, ketchup & brown sugar. Add beans. Bake 1 hour @ 350 degrees.
*If used as side dish, can omit ground beef.
Ingredients:
Cheese Sauce:
• 3/4 Yogurt, plain
• 3 ounces Cream Cheese, softened
• 5 tablespoons Wisconsin Gorgonzola or Blue cheese, crumbled
• 2 tablespoons green onion, chopped
• 1-1/2 teaspoons lemon-pepper
• 1/8 teaspoon salt
Chicken:
• 4 boneless, skinless chicken breast halves
• 4 tablespoons Butter, melted
• Salt and pepper to taste
• 1 large red bell pepper, cut into 1/2-inch strips
Directions:
Preheat gas or charcoal grill to medium heat.
In a small food processor, blend Yogurt and Cream Cheese until smooth. Add Gorgonzola, green onion, lemon-pepper and salt. Process just until mixed. Cover and chill until ready to serve.
Brush chicken with small amount of melted Butter; sprinkle with salt and pepper. Grill chicken, uncovered over medium heat for 5 minutes. Turn chicken and grill 7 to 10 minutes longer or until chicken juices run clear.
Brush pepper strips with melted Butter; grill 5 minutes or until crisp-tender.
Garnish chicken with grilled peppers; serve with Cheese sauce.
Serves 4.
Ingredients:
6 boneless chicken breasts
1/4 t. salt
1/8 t. pepper
Flour
Butter
1 8oz. mozzarella cheese
1/2 cup milk
1/2 cup water
1/4 cup cooking or dry white wine (optional)
1 chicken bouillon cube
Note: Increase milk and water to 1 cup each if not using wine.
Directions:
Melt 3 tbsp butter, coat chicken with salt and 3 tbsp flour. Brown cutlets and remove
from skillet.
In drippings over medium heat, melt 2 tbsp butter, pepper, and 1 tbsp flour until blended. Melt bouillon cube in 1/2 cup water and add milk and wine, boil. Add to skillet, add cutlets and cheese to the top. Reduce to low heat, cover and simmer for 5 minutes or until cheese melts.
2-4 boneless, skinless chicken breasts
2 cans of Cream of Mushroom soup
2 cans Cream of Chicken soup
2 bags of shredded cheddar cheese
1 tube of crescent rolls
Cook the chicken any way you like and the shred it into little pieces. After shredding your chicken add cheese and mix with your hands in a bowl together. While doing this put your soup on high and mix both of them together until warm. Take a fistful of cheese and chicken and form into small ball. Place ball inside crescent roll and wrap up and repeat with chicken and cheese mixture. Place all crescent rolls into a bakeware pan (like Pyrex). Pour your soup mixture over crescent roll balls. Place in oven and bake according to crescent roll directions. When crescent rolls are done you have your cheesy chicken!
Received this recipe from a neighbor many years ago. My husband loves it!
1 lb. Bacon, cut up
1 cup onion, chopped
1 tsp. salt
1 tsp. dry mustard
2 tsp. vinegar
1/2 cup ketchup
3/4 cup brown sugar
1 (16 oz.) can each:
pork & beans
kidney beans (rinsed)
butter beans (rinsed)
lima beans (rinsed)
Partially fry bacon & onion. Stir in salt, dry mustard, vinegar, ketchup & brown sugar. Add beans. Bake 1 hour @ 350 degrees.
*Add 1 lb. ground beef to bacon & onion for a main course meal.
This recipe results in absolutely perfect cutlets. The pecan crust does not fall off when you cut into the chicken, nor does it burn before the chicken has thoroughly cooked.
It is delicious when served with Cranberry-Orange Rice Pilaf.
(Recipe courtesy of Cook's Country, October/November 2006)
2 large eggs
4 teaspoons Dijon mustard
3 garlic cloves, minced
2 teaspoons dried tarragon
Salt and pepper
4 boneless skinless chicken breasts, halved horizontally (about 1/2 inch thick each)
2 cups pecans
2 slices hearty white sandwich bread, torn in pieces
4 teaspoons cornstartch
1 tablespoon dark brown sugar
1/8 teaspoon cinnamon
1 cup vegetable oil
Adjust oven rack to middle position and heat oven to 250 degrees. Line rimmed baking sheet with wire rack. Whisk eggs, mustard, garlic, tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add chicken, coat well, cover with plastic wrap, and refrigerate while preparing nut mixture.
Pulse pecans in food processor until finely chopped, with some pebble-sized pieces. Transfer to pie plate or shallow rimmed dish. Pulse bread in food processor until finely ground. Add bread crumbs to nuts and stir in cornstarch, brown sugar, 1/2 teaspoon pepper, 1/4 teaspoon salt, and cinnamon.
Working one at a time, remove cutlets from egg mixture, letting excess drip back into bowl. Thoroughly coat chicken with nut mixture, pressing on coating to help it adhere, and transfer to large plate.
Heat 1/2 cup oil in large nonstick skillet over medium-high heat until shimmering. Place 4 cutlets in skillet and cook until golden brown on both sides, 3 to 4 minutes per side (lower heat if crust is browning too quickly). Transfer chicken to rack on baking sheet and keep warm in oven. Discard oil and solids from skillet and repeat with remaining oil and cutlets. Season cutlets with salt and pepper and serve immediately.
Serves 4 to 6.
1 pkg 160z-Fresh Extra Lean Ground Turkey Breast
2 eggs-beaten
1/3 of a medium red onion chopped finely
1 carrot chopped finely
1 small zucchuni chopped finely
1 cup of honeynut cherrios, chopped in food chopper to crumbs.
combine all ingredients, divide & shape into 6 patties
place on broil pan broil for 5 min turn over an broil for 5 more.
I serve then on an multigrin or whole wheat english muffin, that I toasted
I like to spray them with garlic and herb I can't belive its not butter spray and a little mircle whip. Add some bread and butter pickles and onion.
I came up with this recipe becuase I had a package of the ground Turkey Breast that I wanted to do something with. And a taste for burgers.
4 chiken breasts
1 can stewed tomatoes
1/2 onion 1 green pepper
1 packet kNORR SPINACH SOUP MIX
a liitle water
Box of Pasta Roni angel hair pasta-(garlic and parmessan)
Brown four chicken brests in a skillet for 5 min utes on both sides. take the chicken out and then saute half an onino and 1 green pepper. After a few minutes add a can of stewed tomatoes and a couple of tablespoons of water. Then add a Knorr Spinach soup packet for flavoring. Mix in the chicken and let simmer for 10 minutes. Place the dish over rice or Pasta Ronis Angel hair pasta with garlic parmessan. It is delicious.
I found this recipe in a magazine, which highlighted a chicken cooking contest. The grand prize winner (who took home $100,000) made this receipe. I'm not the most experienced cook by any means, but I made this for my husband and I one night and I can't even tell you how awesome it was. And, if it was that great when I made it, imgaine how it tasted when the professional did! Enjoy :)
MAHOGANY BROILED CHICKEN
1 1/2 pounds boneless, skinless chicken breast halves, cut in 1-inch cubes
1 cup chopped cilantro leaves
6 tablespoons extra virgin olive oil
3 large cloves garlic, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
5 tablespoons dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons bottled hoisin sauce
2 teaspoons balsamic vinegar
1/2 cup plus 1 1/2 teaspoons lime juice, divided
2 large sweet potatoes, peeled and cut in 1/2 inch pieces
2 tablespoons unsalted butter
1 teaspoon chopped canned chipotle pepper
1 teaspoon adobo sauce (from canned chipotle)
3/4 teaspoon ground cumin
1/2 teaspoon lime zest
cilantro sprigs
In small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside. In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate. In heavy saucepan, place sweet potatoes and cover with boiling water. Cook, covered, over medium high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes. Thread chicken on 8 bamboo skewers that have been soaked in water. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs. Makes 4 servings.
This is another recipe given to me by Theresa at church!
Pecan Crusted Chicken
*4 defrosted chicken breasts
*1 egg
*2 cups water
*4 cups flour (I use wheat)
*1 cup chopped pecans
*salt/pepper to taste
*1 T butter
1/2 C olive oil (more or less depending on how fast it cooks!)
Defrost chicken. You can either leave them in full breasts or cut into strips/bite sized pieces.
Mix flour, pecans, salt, and pepper in mixing bowl. Set aside.
Mix egg and water together in mixing bowl then dip chicken into it.
Coat chicken in flour/pecan mixture.
Heat butter and olive oil in a medium sized skillet over medium-high heat. Drop chicken into pan to cook. Ensure that each side is browned and cooked through
If you want to go the healthier route, which is generally what I do, cook chicken in pan only until all sides are browned. This gets you the buttery, crisped taste, then place chicken in baking dish and cook in oven on 350 for about 15 minutes or until done.
This is super yummy. We usually pair it with mashed potatoes, mac and cheese, or scalloped potatoes as well as with green beans or corn. It's one of the easiest dishes I've made and it's so good! Another successful recipe from Theresa!
Just actually ate this for lunch... recipe is from a friend in my office!!!! Outstanding and very easy..
4 Pork Chops (1 inch thick)
1 TBS. Olive Oil
Salt & Pepper to taste
Sauce:
1 Cup Apricot Jam
1 Cup Catalina Salad Dressing
1 Package of Onion Soup Mix (1 Dry Soup Packet)
1 Garlic Glove Crushed
1.) Pre-heat oven @ 400 degrees
2.) Season Pork Chops fry in olive oil until well browned
3.) In a seperate bowl, Stir together sauce ingredients until well mixed,
4.) Line a 9X13 pan with tin foil, place chops in pan, cover with sauce mixture
5.) Bake for 40 min. until internal temp is 160 degrees f. or no longer pink in center
You can use deer tenderloin or deer steak.
You will need:
Teriyaki sauce
1lb.of bacon
1 onion
garlic powder
salt and pepper
deer meat (tenderloin or steak)
First thing you want to do is lay some aluminum in the bottom of a baking dish. Spray w/ non stick spray, lay down stips of bacon until you cover the bottom of the dish. Tenderize your deer meat and lay that down on top of the bacon and lay your onions in on top of the meat.
Pour your teriyaki all over the deer and onions and sprinkle your seasonings (whichever you prefer) I don't really measure any of them, I just do it to our liking. Layer more bacon on top of everything and cover with aluminum foil.
Bake in oven for about 30 min to an hour on 350.
This recipe comes from my cousin and his wife in Ann Arbor. I cut down the amount of oil in the original recipe. Recipe calls for 1 1b chicken breast, to feed 4. However, most chicken breasts have gone all Pam Anderson..hard to find 4/1lb. I usually just pound out the 3/package so they will cook evenly, cut into 6 or more pieces.
I usually serve this over couscous that has been cooked in chicken broth and then mixed with fresh herbs from the garden. Steamed brocolli with a sesame/soy/balsamic glaze is a good side.
1 T Olive Oil
1 t. salt
1 t. pepper
1/3 C Flour
1 1b chicken breasts
1 large white onion thinly sliced
1 C Chicken broth
3 T balsamic vinegar
Heat oil in large pan. Mix Flour, 1/2 t salt and 1/2 t pepper on plate. Dredge chicken breasts/pieces through flour mixture coating both sides. Brown chicken in pan about 4 minutes each side. Remove from pan and keep warm.
Add onion to pan and saute for 1 minute. Add broth, balsamic vinegar, and remaining salt and pepper to the pan and bring to a boil, scraping any brown bits from the bottom of the pan. Boil 7 minutes until sauce is reduced and slightly syrupy. Serve onion sauce over chicken...over couscous, rice or orzo.
2 sm bags of tator tots
2 lbs hamburger, browned and drained
1/2 box velvetta cheese
milk
salt and pepper
Line a 13x9 cake pan with tator tots, layer with hamburger and add salt and pepper. Slice velvetta thick and layer over the hamburger. Pour milk until 1/2 of the dish is full. Top with tator tots. Bake 350 for 1 hour or til brown on top and hot in middle.
My husband is a picky eater. Only Meat and Potatoes. No fruit, no veggies, and no pasta. This is one of his all time favorite meals. As a shower gift his mom produced this recipe for me. I have always made it with a "cream of" soup but he doesn't like that so I have altered my liking for him. You can also add the veggie of your choice but he won't eat those so they are omitted. Enjoy!
Easy Cheesy Chicken Casserole
*2-4 thawed chicken breasts, cut into bite size pieces ( I use 4 bouillon cubes with this too)
*1 can cream of mushroom soup
*1 can cream of chicken soup
*1 small bag/box pasta (I usually use penne, but really, anything works)
*salt/pepper to taste
* 1 bag shredded cheese
**optional** 1/4 C chopped onion, 1/4 C chopped green pepper, 1/2 C green peas, etc...(this recipe is very versatile!)
Preheat oven to 350
Bring two pots of water to a boil. Add pasta to one and cook thoroughly. In 2nd pot, add chicken bits with four chicken bouillon cubes and cook until done. About 10 minutes
Drain both pasta and chicken. Dump both into glass casserole dish. Add 2 cans of soup, salt/pepper to taste, and Onions/green pepper/peas if used. Mix together. Top with bag of grated cheese.
Put in the oven for about 5 minutes, or until cheese is melted.
I grew up eating a variation of this and have tweaked it to perfection! In my opinion anyway ;) This is a SUPER easy yet tasty meal. It keeps well in the fridge and can easily be frozen ahead of time. It can also easily be altered to feed more or less people. I usually make the full casserole though because I love leftovers! You can add a variety of different ingredients to it (onions, peppers, peas, celery) and it still is awesome.
1 1/2 cups cooked chicken
1 10 1/2 oz can of cream of chicken soup
1 101/2 oz can of cream of celery soup
1 soup can of water
Chow mein noodles opitonal
Combine all ingredients(expect chow mein noodles) in a large skillet bring quicly to a biol, cover and reduce heat and simmer 7 min remove from heat. Serves 4-6.
You can add the chow mein noodles after you remove from heat, but I prefer to add them on the individual plate.
I like to add onion, celery and green pepper to this recipe.
I have served this over mashed potato, baked potato, spagetti noodles,rice or biscuits
I generly cook a couple chicken breast on my George Foreman Grill and than cut them up when makeing this recipe.
I got this from a pen pal
(Recipe courtesy of Cooking Light, March, 2005)
These are wonderful! I've not tried them with blue cheese, but instead use Havarti or Muenster, which works equally well.
Note: Wrap these sandwiches tightly in plastic wrap, and store in the refrigerator for up to a day.
3/4 cup (3 ounces) crumbled blue cheese
2 tablespoons prepared horseradish
2 tablespoons low-fat mayonnaise
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons sherry vinegar
1 tablespoon honey
1 garlic clove, minced
2 cups thinly sliced red cabbage
1/4 cup thinly sliced celery
1/4 cup thinly sliced fresh basil
3 (10-inch) flour tortillas
1/2 pound thinly sliced deli roast beef
Combine blue cheese, horseradish, mayonnaise, and 1/4 teaspoon pepper. Combine 1 tablespoon cheese mixture, vinegar, honey, and garlic in a medium bowl. Add 1/4 teaspoon pepper, cabbage, celery, and basil.
Warm tortillas according to package directions. Spread remaining cheese mixture evenly over tortillas. Divide beef and cabbage mixture evenly among tortillas; roll up. Cut each rolled tortilla in half crosswise.
I made this for my husband and I with a side of mashed potatoes...he loved it!
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6
1 sliced medium onion
2 Tbsp. butter or margarine
1 lb. lean ground beef
1 slightly beaten egg
salt and pepper to taste
1 (12 oz.) jar of Heinz HomeStyle Rich Mushroom Gravy
2 Tbsp. Ketchup
1 tsp. soy sauce
In a large skillet, cook onion in melted butter until tender. Remove onion from skillet.
In a medium bowl, combine ground beef and egg; mix well. Form meat mixture into 4 - 6 oval patties.
In same skillet, cook patties until browned on both sides; season with salt and papper. Stir gravy, ketchup and soy sauce; return onions to skillet.
Cover and simmer 10 minutes or until patties are done.
YUM!
I went to a cooking class and learned how to make this dish. It came out really well, but unfortunately, I haven't had the time to make it again. Hmmmm, maybe I will this week ;)
2T vegetable oil
1 cup grilled chicken, cubed (you can get this in the refrigerated section at the store already prepared)
1 cup smoked sausage or Andouille sausage (or mix)
2 T dried minced garlic
2 cups of chicken stock (use 2 cups water to one package Goya powder)
2 T paprika
1 T creole seasoning
1/2 cup each chopped onion, green pepper & celery
3/4 cup water
1 1/2 cup of parboiled rice
Saute fresh garlic, pepper, onion and celery until soft (3-4 minutes). Add cubed chicken and sausage, 2 cups chicken stock, paprika, creole seasoning and 3/4 cup water.
Bring to a boil. Add minced garlic. Add 1 1/2 cups parboiled rice. Cook 20 minutes until rice has absorbed most of the water.
Serves 4.
Haven't made this yet, but I had to share because it looks sooooo good.
3 1/2 to 4 pounds stew or chuck meat, cut into 1 1/2-inch pieces
1 tablespoon plus 1/4 teaspoon kosher salt
1 1/2 teaspoons black pepper
3 tablespoons canola oil
1 bottle dry red wine (such as C?tes du Rh?ne)
1 14.5-ounce can diced tomatoes, drained
1 14.5-ounce cans (3 1/2 cups) low-sodium chicken broth
1/2 small yellow onion
1 whole carrot, peeled
8 cloves garlic, peeled
1 pound whole carrots, peeled and cut into strips, or baby-cut carrots
3 tablespoons unsalted butter
1 pound fresh or frozen pearl onions
1 pound button mushrooms, sliced
Heat oven to 300° F.
Season the meat on all sides with 1 tablespoon of the salt and the pepper.
Heat the oil in a Dutch oven or large ovenproof pot over medium heat. Cook the meat in batches, turning to brown all sides. Transfer to a plate.
Add the wine to the drippings in the pot and bring to a boil. Cook for 3 minutes, using a wooden spoon to scrape the bottom of the pot. Add the meat, tomatoes, and 2 cups of the broth and bring to a simmer. Add the yellow onion, whole carrot, and garlic. Cover tightly and transfer to oven for 1 hour.
Add the baby-cut carrots or carrot strips, cover, and return to oven until the meat is fork-tender but not falling apart, about 30 minutes more. Skim any fat from the surface.
Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium heat. Add the pearl onions and the remaining broth. Simmer until the liquid almost completely evaporates and the onions are tender, about 15 minutes, shaking the pan occasionally to coat the onions with the liquid. Transfer to a plate.
Clean the skillet, then melt the remaining butter over medium heat. Add the mushrooms and toss to coat. Cook, stirring occasionally, until the liquid released by the mushrooms almost completely evaporates, about 12 minutes. Remove from heat and add the remaining salt.
Meanwhile, place the pot of beef stew on the stovetop over medium-high heat. Using a slotted spoon, remove and discard the onion half and the whole carrot. Simmer the stew, uncovered, until it thickens to the desired consistency, 10 to 20 minutes. Add the pearl onions and mushrooms and simmer for 5 more minutes. Spoon onto plates.
In Advance: Beef Bourguignonne's flavor improves with time. Make it 1 or 2 days ahead of time, then cover and refrigerate it, keeping the onions and mushrooms separate from the stew. The next day, skim any fat from the surface. Reheat the stew over a medium-low flame for 45 minutes.
Yield: Makes 8 servings
* 1 lb ground beef (can substitute ground turkey)
* 2 eggs
* 1/2 sleeve saltine crackers (crushed)
* 1/2 can tomato sauce
* about 1T Fiesta brand Fajita seasoning (more or less depending on your tastes.. I always eyeball it)
* optional 1/4 C chopped green pepper
*optional 1/4 C chopped onion
* Ketchup for topping
Mix all ingredients together in a large mixing bowl. Roll into a log and place in meatloaf pan.
Bake on 350 for 40 minutes. Pull out and top with ketchup. Return to oven for another 10-15 minutes.
This is probably the easiest meatloaf I have ever made. Has lots of flavor and is just yummy! Goes along great with green beans, corn or potatoes!
2 T. corn oil
2 lbs. cubed venison
1 c. diced onion
2 T. minced garlic
1 c. diced red peppers
1 c. diced green peppers
2 T. chili powder
1 T. ground cumin
2 tsp. paprika
1 tsp. dry oregano
1/2 tsp. cayenne pepper
1 pt. crushed tomatoes
2 T. brown sugar
1/4 c. flour
1 pt. beef broth
Destructions: Brown meat, add onion, garlic, and peppers. Combine spices and add. Add tomatoes, combine flour and brown sugar. Add broth. Let simmer for one hour, if more moisture is needed add more broth. Serve with sour cream, grated cheeses, and chopped chives.
Elegant dish that looks like you worked hard, but you didn't!
Ingredients:
Boneless, skinless chicken breasts
Can of Spaghetti Sauce
Shredded Mozzarella cheese
Spaghetti noodles (optional)
Directions:
Place chicken breasts in your dish. I use a glass 9x13 casserole dish. Pour can of spaghetti sauce over the chicken.
Bake covered at 350-375 until chicken completely baked.
Uncover and sprinkle cheese over the chicken & sauce. The cheese will melt very prettily and looks elegant.
Serve over spaghetti noodles. I usually serve salad and green beans to complete the meal.
courtesy of southern country cooking for the loveless cafe:
1-4 green tomatos, sliced
salt and black pepper
1 cup yellow cornmeal
1 cup canola oil
3 tablespoons mayonnaise
2 slices toasted wheat-berry bread
2-3 lettuce leaves
3-4 cooked bacon strips
season and slice tomatoes with salt and pepper to taste and dredge them in the cornmeal. heat the oil in a skillet over medium-high heat. fry the tomatoes until golden brown on both sides. add the fried green tomatoes and bacon. build a sandwich and cut in half.
4 slices firm white sandwich bread
1 medium onion
1 large egg
1/4 teaspoon freshly grated nutmeg
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 3/4 pounds lean ground turkey
1 teaspoon vegetable oil
3/4 pound cholesterol-free egg noodles such as No Yolks
1 small onion
2 1/2 tablespoons cornstarch
3 cups beef broth (24 fluid ounces)
3 tablespoons medium-dry Sherry
1 tablespoon Worcestershire sauce
1 tablespoon nonfat sour cream
2 tablespoons chopped fresh dill leaves
Make meatballs:
Into a blender tear 2 bread slices and grind into fine crumbs. Transfer crumbs to a large bowl. Make more bread crumbs in same manner and transfer to bowl. Finely chop enough onion to measure 3/4 cup and add to bread crumbs. In a small bowl whisk together egg, nutmeg, allspice, salt, and pepper and add to bread crumb mixture. Add turkey and with your hands mix mixture until just combined (do not overmix).
Form turkey mixture into 1 1/4-inch balls (about 80) and arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and chilled, covered.
Preheat oven to 375°F.
In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and brown meatballs in 2 batches, turning them occasionally, about 4 minutes for each batch. With a slotted spoon transfer meatballs as browned to a shallow baking pan and reserve any drippings in skillet. Bake meatballs, tightly covered with foil, in middle of oven until just cooked through, about 25 minutes.
While meatballs are baking, fill a 6-quart kettle three fourths full with salted water and bring to a boil for noodles. Finely chop enough onion to measure 1/2 cup. In a small bowl whisk together cornstarch and 1/2 cup broth. To reserved drippings in skillet add Sherry and onion and simmer mixture, stirring and scraping up brown bits, until most of liquid is evaporated. Add remaining 2 1/2 cups broth and bring to a boil. Stir cornstarch mixture and whisk into broth mixture. Boil mixture, whisking, 1 minute and remove skillet from heat. Whisk in Worcestershire sauce, sour cream, and dill and keep sauce warm, covered, over low heat (do not let boil).
Cook noodles in boiling water until al dente. Drain noodles well in a colander and transfer to a large serving dish. Gently toss noodles with sauce and meatballs and garnish with dill.