Best Meat Recipes Blog: April 2016

Sunday, April 17, 2016

crab-stuffed lobster tail

Ingredients

Servings: 2
2 lobster tails, split along the center top
2 teaspoons butter, melted
15 buttery round crackers, crushed
1/2 cup jumbo lump crabmeat
1/4 cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as old bay®)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground white pepper, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. place the prepared lobster tails on a baking sheet.
brush each portion of tail meat with 1 teaspoon melted butter.
lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
spoon half the stuffing each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. an instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees f (65 degrees c).

bourbon pecan chicken

Ingredients

Servings: 8
1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons
2 tablespoons soy sauce
1 teaspoon worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions

Recipe

Preparation Time:

Cook Time:

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stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. spread the mixture out on a plate. press the chicken breasts into the mixture to coat on both sides. heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
in a small saucepan, whisk together the dijon mustard, brown sugar, bourbon, soy sauce, and worcestershire sauce until smooth. bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. do not return to the heat.
arrange the chicken breasts on a large serving plate. pour the sauce over the chicken, and sprinkle with green onion.

prime rib au jus with yorkshire pudding

Ingredients

Servings: 6
1 (5 pound) bone-in beef rib roast
8 cloves garlic, quartered
3/4 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups eggs
2 cups milk
1 pinch salt
2 cups all-purpose flour
1/2 cup pan drippings from prime rib
1/2 cup white
2 cups beef stock

Recipe

Preparation Time:

Cook Time:

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place the roast bone-side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. stuff each hole with a sliver of garlic. sprinkle with 3/4 teaspoon salt, and lots of black pepper. allow the roast to stand at room temperature for 2 hours. this will take the chill off and allow the meat to cook more evenly.
meanwhile, beat together the eggs and milk with a pinch of salt until smooth. stir in flour until smooth. cover the yorkshire pudding batter, and place in the refrigerator.
preheat oven to 450 degrees f (230 degrees c).
cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees f (175 degrees c), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees f (60 degrees c), about 1 hour.
when the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the yorkshire pudding. measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.
place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees f (220 degrees c). let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. bake 20 to 25 minutes until the puddings have risen tall and are golden brown.
while the yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. stir in the , and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. cook 10 minutes, then strain and serve with the roast and puddings.

glazed corned beef with lentils

Ingredients

Servings: 8
2 quarts water
4 pounds corned beef brisket
1 large onion
1 large carrot
1 stalk celery
2 cloves garlic
1 tablespoon pickling spice
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
3 tablespoons dijon-style prepared mustard
1/4 cup honey
1/4 cup red chile sauce (optional)
2 cups dry lentils (optional)
1 tablespoon chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

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tie pickling spice in a square of cheesecloth. in a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices. bring to a boil, reduce heat, and simmer for 3 hours.
place a cooking rack in a shallow baking dish or pan. remove brisket from cooking liquid, and place fat side up on rack. reserve cooking liquid. mix together brown sugar, ginger, mustard, and honey. spoon glaze over meat.
bake, uncovered, in a preheated oven at 350 degrees f (175 degrees c) for 30 to 40 minutes.
meanwhile, prepare the lentils. in a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce. bring to a boil. add lentils, return to a boil, and reduce heat to simmer. continue cooking for 30 to 40 minutes, or until lentils are tender. sprinkle with parsley, and serve with brisket.

Warm Crab Parmesan Dip

Ingredients

Servings: 40
1 (4.5 ounce) can crabmeat, drained
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 1/2 cups grated parmesan cheese
1 cup sour cream
4 cloves garlic, peeled and crushed (or to taste)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a small baking dish, mix the crabmeat, cream cheese, mayonnaise, parmesan cheese, sour cream and garlic.
bake uncovered in the preheated oven until bubbly and lightly browned, about 45 minutes.

Charley's Slow Cooker Mexican Style Meat

Ingredients

Servings: 12
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

apple sweet potatoes

Ingredients

Servings: 4
3 pounds sweet potatoes, peeled and cubed
1 cup apple
1/2 teaspoon salt
1 tablespoon butter
1 pinch ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the sweet potatoes, apple , and salt in a large pot over high heat. bring to a boil. reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
mash potatoes together with the until smooth. stir in the butter, and season with pepper.

blt dip

Ingredients

Servings: 3
1 pound bacon
1 cup mayonnaise
1 cup sour cream
1 tomato - peeled, seeded and diced

Recipe

Preparation Time:

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place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain on paper towels.
in a medium bowl, combine mayonnaise and sour cream. crumble bacon into the sour cream and mayonnaise mixture. mix in tomatoes just before serving.

vegan chunky chili

Ingredients

Servings: 10
1/2 cup dry kidney beans, soaked overnight
1/2 cup dry white beans, soaked overnight
1/2 cup dry brown lentils, soaked overnight
6 cups chopped fresh tomatoes
6 cups water
1 cup chopped fresh mushrooms
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup fresh green beans
1/2 cup chopped celery
1/4 onion, chopped
1/4 red onion, chopped
3/4 cup extra firm tofu, drained, crumbled
salt to taste
black pepper to taste
onion powder to taste
garlic powder to taste
chili powder to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

drain and rinse kidney beans, white beans and lentils. combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. season with salt, pepper, onion powder, garlic powder and chili powder to taste. simmer for 2 to 3 hours, or until desired consistency is reached.

Saturday, April 16, 2016

holiday mincemeat muffins

Ingredients

Servings: 18
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
3/4 cup white sugar
1 egg
1 cup apple
1/3 cup vegetable oil
1 apple, peeled, cored and chopped
1 (28 ounce) jar prepared mincemeat
3/4 cup confectioners' sugar
1/4 teaspoon cinnamon
1 tablespoon apple , or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 400 degrees f (200 degrees c). line 18 muffin cups with paper liners, and set aside.
in a large bowl, stir together the flour, baking powder, 1 teaspoon cinnamon, and white sugar, mixing until thoroughly blended.
in another bowl, whisk together the egg, 1 cup of apple , and vegetable oil. stir in the apple and mincemeat. pour the mincemeat mixture into the flour mixture, and stir until just combined.
fill the lined muffin cups 3/4 full, and bake in the preheated oven until the muffins are risen and browned, and a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes. let cool for about 10 minutes.
make a glaze by stirring together the confectioners' sugar, 1/4 teaspoon of cinnamon, and about 1 tablespoon of apple , or a little more as needed to make the glaze workable. spread the glaze on the warm muffins.

One-pan Taco Dinner

Ingredients

Servings: 4
nonstick cooking spray
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
2 cups water
2 cups minute® white rice, uncooked
1 cup shredded cheddar cheese
2 cups shredded lettuce
1 large tomato, chopped

Recipe

Preparation Time:

Ready Time:

spray large nonstick skillet with nonstick cooking spray. add meat and brown over medium-high heat; drain off excess fat.
add seasoning mix and water; stir. bring to boil.
stir in rice. sprinkle with cheese; cover. reduce heat to low; simmer 5 minutes. top with lettuce and tomato just before serving.

Meatball Sub Casserole

Ingredients

Servings: 8
1 (16 ounce) package frozen garlic bread
2 (24 ounce) jars spaghetti sauce
40 italian-style frozen meatballs
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
heat garlic bread with spread side up on a baking sheet in the preheated oven until warm and golden brown, 10 to 12 minutes. set aside to cool.
reduce oven temperature to 350 degrees f (175 degrees c).
bring spaghetti sauce to a boil in a large pot. place frozen meatballs into sauce. reduce heat to low and simmer until meatballs are heated through, about 20 minutes.
tear garlic bread into bite-size pieces and spread into bottom of a 9x13-inch baking dish. pour spaghetti sauce and meatballs over garlic bread, coating bread with sauce and distributing meatballs evenly. spread mozzarella cheese over top in a layer, followed by a layer of parmesan cheese.
bake casserole until cheese has melted, 20 to 25 minutes.

Gary's Turkey Burritos

Ingredients

Servings: 6
1 pound ground turkey
2 (7 ounce) cans hot tomato sauce
1 (15.25 ounce) can whole kernel corn, drained
1/2 small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat free sour cream
3/4 cup shredded reduced-fat cheddar cheese
6 (10 inch) flour tortillas

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet over medium high heat, brown ground turkey. stir in tomato sauce, corn and onion. reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
in a separate medium skillet, heat beans over medium-low heat. prepare sour cream and cheese for sprinkling into burritos. one by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. top with beans, then meat mixture, then sour cream and cheese. fold over and serve while still warm.

Friday, April 15, 2016

White Bean Chicken Chili

Ingredients

Servings: 8
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil, and cook onion and garlic until soft.
stir in broth, tomatillos, tomatoes, chilies, and spices. bring to a boil, then simmer for 10 minutes.
add corn, chicken, and beans; simmer 5 minutes. season with salt and pepper to taste.

mincemeat cake

Ingredients

Servings: 1
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 (9 ounce) package condensed mincemeat, crumbled
1 recipe caramel cream frosting

Recipe

preheat oven to 300 degrees f (150 degrees c). grease and flour two 8 inch, round, cake pans.
cream butter or margarine in a large mixing bowl. gradually add sugar, beating well. add eggs one at a time, beating mixture well after each addition.
dissolve soda in buttermilk, stirring well. mix flour into creamed mixture alternately with buttermilk mixture, beginning and ending with flour. mix well after addition. stir in crumbled mincemeat. spoon batter into prepared pans.
bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean. cool cake in pan for 10 minutes. remove layers from pans, and cool completely. fill and frost the cake with caramel cream frosting.

irish canadian beef stew

Ingredients

Servings: 8
2 1/4 pounds cubed beef stew meat
1 onion, chopped
4 potatoes, peeled and cut into bite-size pieces
4 carrots, peeled and cut into bite-size pieces
1 turnip, peeled and cut into bite-size pieces
1/4 cup all-purpose flour
1 clove garlic, chopped
2 cups beef stock
3 cups vegetable stock
1 1/2 cups irish (such as guinness®) (optional)
1/2 cup pearl barley
2 sprigs fresh thyme
2 bay leaves
1/4 teaspoon salt
1/4 teaspoon black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

cut any excess fat from the beef, reserving about 2 tablespoons of fat. place the fat into a large pot over low heat, and cook, stirring occasionally, until the liquid fat renders out, about 15 minutes. remove and discard any solid bits that remain.
place the beef into the hot melted beef fat, and brown on all sides over medium heat, stirring often, about 10 minutes. cook until nearly all the beef juices have evaporated and begun to brown. stir in the onion, and cook and stir until the onion starts to become translucent, about 2 minutes. stir in potatoes, carrots, and turnip, and sprinkle on the flour in several batches, cooking and stirring to coat the ingredients with flour. stir in the garlic, and cook and stir the meat and vegetables for about 2 minutes to remove any raw flour taste.
in a saucepan over medium-low heat, mix the beef stock and vegetable stock together, and heat until hot but not boiling. pour the stock mixture, irish , barley, thyme, bay leaves, salt, and pepper over the beef and vegetables and stir to dissolve any brown flavor bits from the bottom of the pot. bring the stew to a boil, reduce heat, cover the pot, and simmer until the meat is very tender, about 2 hours. stir every 30 minutes, and check seasoning after 1 hour of cooking time. the cover can be removed in the last 30 minutes if you want a thicker stew.

Split Pea Soup

Ingredients

Servings: 6
2 1/4 cups dried split peas
2 quarts cold water
1 1/2 pounds ham bone
2 onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large stock pot, cover peas with 2 quarts cold water and soak overnight. if you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
once peas are soaked, add ham bone, onion, salt, pepper and marjoram. cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
remove bone; cut off meat, dice and return meat to soup. add celery, carrots and potatoes. cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Chinese Chicken Fried Rice Ii

Ingredients

Servings: 2
1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

Slow Cooker Beef Stroganoff I

Ingredients

Servings: 4
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon worcestershire sauce
1/4 cup water
4 ounces cream cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

homemade mince pie with crumbly topping

Ingredients

Servings: 1
1/2 cup cold butter
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water
1 1/2 cups raisins
5 apples - peeled, cored and chopped
2 tablespoons finely chopped grapefruit peel without white layer
1/3 cup orange juice
1/2 cup apple
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 graham cracker, crushed
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter
1/2 graham cracker, crushed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
in a bowl, mix together 1/2 cup of cold butter with 1 1/2 cups flour and the salt with a fork until the mixture is very crumbly. mix in water, a tablespoon at a time, just until the mixture holds together. mix again with a fork, then turn out a floured pastry cloth. pat the dough out into a round piece, and roll out into a 10-inch circle. invert a 9-inch pie dish the dough. flip the dough over, and peel from the pastry cloth; adjust the crust into the plate if necessary. fold the dough over the edge of the pie dish. set the crust aside.
combine the raisins, apples, grapefruit peel, orange juice, and apple in a saucepan, and bring to a simmer over medium heat. cook, stirring occasionally, until the apple pieces are soft, about 15 minutes. stir in 3/4 cup of sugar, the cinnamon, cloves, and half a crushed graham cracker, and mix well.
mix together 1/3 cup of sugar, 3/4 cup of flour, 6 tablespoons of butter, and half a crushed graham cracker in a bowl, stirring until the mixture looks like fine crumbs. pour the mince filling into the prepared pie crust, and sprinkle evenly with the streusel topping.
bake in the preheated oven for 15 minutes, and reduce oven temperature to 350 degrees f (175 degrees c); bake until the topping is lightly browned, about 30 more minutes. allow to cool before serving.

bourbon pecan chicken

Ingredients

Servings: 8
1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons
2 tablespoons soy sauce
1 teaspoon worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. spread the mixture out on a plate. press the chicken breasts into the mixture to coat on both sides. heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
in a small saucepan, whisk together the dijon mustard, brown sugar, bourbon, soy sauce, and worcestershire sauce until smooth. bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. do not return to the heat.
arrange the chicken breasts on a large serving plate. pour the sauce over the chicken, and sprinkle with green onion.

glenn's blowing rock salmon

Ingredients

Servings: 4
4 (6 ounce) thick salmon fillets
1 (6 ounce) can lump crabmeat, divided
4 slices smoked gouda cheese
1/4 cup butter, melted
2 lemons, juiced - divided
1 (8 ounce) carton sour cream
1 tablespoon finely chopped fresh dill
1 (2 ounce) jar capers in brine, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
trim the salmon fillets, if necessary, to remove thin portion; with a very sharp knife, cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. place 1/4 of the lump crabmeat each opened fillet, and top crab with a slice of smoked gouda; close the fillets. place each fillet into a single-serving baking dish. mix the melted butter and juice of 1 lemon in a small bowl, and drizzle the lemon butter over all the salmon fillets.
bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed.
in a bowl, mix the juice of the 2nd lemon with sour cream and dill; spoon sour cream mixture over each baked fillet, and sprinkle liberally with capers. serve immediately.

Thursday, April 14, 2016

Holiday Meal For Two

Ingredients

Servings: 2
1 (8 ounce) package dry bread stuffing mix
2 cornish game hens
3 tablespoons seasoning salt
1 (16 ounce) package frozen green beans
1 tablespoon all-purpose flour
2/3 cup chicken broth

Recipe

Preparation Time:

Cook Time:

Ready Time:

prepare dry bread stuffing mix according to package directions. preheat oven to 350 degrees f (175 degrees c).
using fingers, separate the skin and meat of the cornish game hens, and rub 1 tablespoon seasoning salt into the meat of each hen. rub remaining seasoning salt into the cavities of the hens. stuff each cavity with about 1 1/2 cups prepared stuffing.
place hens and green beans in an oven bag. bake 80 minutes in the preheated oven, or until the meat is no longer pink and the juices run clear.
drain hen drippings into a medium saucepan. over medium heat, stir in flour until bubbly. gradually mix in chicken broth. stirring occasionally, cook until a thick gravy has formed.

crab-stuffed lobster tail

Ingredients

Servings: 2
2 lobster tails, split along the center top
2 teaspoons butter, melted
15 buttery round crackers, crushed
1/2 cup jumbo lump crabmeat
1/4 cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as old bay®)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground white pepper, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. place the prepared lobster tails on a baking sheet.
brush each portion of tail meat with 1 teaspoon melted butter.
lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
spoon half the stuffing each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. an instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees f (65 degrees c).

New Year Black Eyed Peas

Ingredients

Servings: 10
1 pound dry black-eyed peas
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
2 (32 ounce) cartons chicken broth
8 cups water
1 pound smoked ham hocks
1 (14.5 ounce) can diced tomatoes
5 pepperoncini peppers
1 bay leaf
1/2 teaspoon garlic powder
1/4 teaspoon ground thyme
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. drain and rinse before using.
in a large stock pot over medium heat, cook and stir onion and garlic in olive oil until onion becomes translucent, about 5 minutes. pour in the chicken broth and 8 cups water, bring to a boil, and reduce heat to a simmer. stir in soaked black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, and salt and pepper. cover and simmer until peas are tender, ham meat is falling off the bones, and the broth is thickened, about 3 hours.

easy slow cooker french dip

Ingredients

Servings: 9
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed french onion soup
1 (12 fluid ounce) can or bottle
6 french rolls
2 tablespoons butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
preheat oven to 350 degrees f (175 degrees c).
split french rolls, and spread with butter. bake 10 minutes, or until heated through.
slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

Wednesday, April 13, 2016

Southern Style Thanksgiving Green Beans

Ingredients

Servings: 8
2 quarts water
4 pounds fresh green beans, trimmed and snapped into 1 1/2 inch pieces
1 ham hock
1 onion, chopped
2 cloves garlic, finely chopped
1/4 cup distilled white vinegar
1 tablespoon salt
1/2 tablespoon black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the water in a large pot, and mix in the green beans, ham hock, onion, garlic, and vinegar. season with salt and pepper. bring to a boil, and cook 10 minutes.
reduce heat to low, and simmer 4 hours. remove the ham hock, and slice the meat into small pieces. return meat to the beans, and serve.

Slow Cooker Beef Stew I

Ingredients

Servings: 6
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

Slow Cooker Beef Stroganoff I

Ingredients

Servings: 4
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon worcestershire sauce
1/4 cup water
4 ounces cream cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

Mincemeat Cobbler

Ingredients

Servings: 8
cooking spray
1 1/2 cups all-purpose flour
1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup butter, melted
1 cup milk
1 (28 ounce) jar prepared mincemeat pie filling

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
in a bowl, whisk together the flour, sugar, cinnamon, and nutmeg together until thoroughly combined. mix in the melted butter and milk, and beat to a smooth batter. spread the mincemeat out into the prepared baking dish, and pour the batter on top.
bake in the preheated oven until the cobbler is golden brown and bubbling, about 1 hour.

vegan chunky chili

Ingredients

Servings: 10
1/2 cup dry kidney beans, soaked overnight
1/2 cup dry white beans, soaked overnight
1/2 cup dry brown lentils, soaked overnight
6 cups chopped fresh tomatoes
6 cups water
1 cup chopped fresh mushrooms
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup fresh green beans
1/2 cup chopped celery
1/4 onion, chopped
1/4 red onion, chopped
3/4 cup extra firm tofu, drained, crumbled
salt to taste
black pepper to taste
onion powder to taste
garlic powder to taste
chili powder to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

drain and rinse kidney beans, white beans and lentils. combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. season with salt, pepper, onion powder, garlic powder and chili powder to taste. simmer for 2 to 3 hours, or until desired consistency is reached.

No Peek Irish Beef Stew

Ingredients

Servings: 12
2 pounds cubed stew meat
6 carrots, chopped
2 onions, chopped
2 cups cubed potatoes
1 tablespoon brown sugar
3 tablespoons tapioca flour
1 cup tomato-vegetable juice cocktail

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 250 degrees f (120 degrees c).
in a roasting pan, combine the meat, carrots, onions and potatoes. in a separate bowl, combine the sugar, tapioca flour and juice cocktail and mix well. pour this mixture over the meat and vegetables and cover tightly with foil.
bake in the preheated oven for 5 hours.

Stuffed Pumpkin I

Ingredients

Servings: 1
1 cup wild rice
1 medium sugar pumpkin
2 teaspoons salt
1/2 teaspoon dry mustard
2 tablespoons bacon grease
1 pound ground venison
1 onion, chopped
3 eggs, beaten
1 teaspoon dried sage
1/2 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan, bring 4 cups water to a boil. add wild rice and stir. reduce heat, cover and simmer 1 hour, or until tender.
preheat oven to 350 degrees f (175 degrees c).
remove the top of the pumpkin and scoop out pulp and seeds. prick the pumpkin interior with a fork and rub with 1 teaspoon salt and dry mustard.
heat bacon grease in a large skillet over medium-high heat. stir in the ground venison and onion. slowly cook and stir until evenly brown. remove from heat. mix in the wild rice, remaining salt, eggs, sage and pepper. stuff the pumpkin with the venison mixture. place pumpkin in a shallow baking pan with 1/2 inch water.
bake the pumpkin in the preheated oven 1 1/2 hours, or until tender. add more water to the pan as necessary to avoid sticking.

Chinese Chicken Fried Rice Ii

Ingredients

Servings: 2
1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

Tuesday, April 12, 2016

Gary's Turkey Burritos

Ingredients

Servings: 6
1 pound ground turkey
2 (7 ounce) cans hot tomato sauce
1 (15.25 ounce) can whole kernel corn, drained
1/2 small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat free sour cream
3/4 cup shredded reduced-fat cheddar cheese
6 (10 inch) flour tortillas

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet over medium high heat, brown ground turkey. stir in tomato sauce, corn and onion. reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
in a separate medium skillet, heat beans over medium-low heat. prepare sour cream and cheese for sprinkling into burritos. one by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. top with beans, then meat mixture, then sour cream and cheese. fold over and serve while still warm.

Slow Cooker Beef Stroganoff I

Ingredients

Servings: 4
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon worcestershire sauce
1/4 cup water
4 ounces cream cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

lobster newberg

Ingredients

Servings: 4
4 (4 ounce) lobster tails, split in half
salt to taste
2 tablespoons clarified butter
2 tablespoons
1/2 cup heavy whipping cream
2 large egg yolks
1 pinch freshly grated nutmeg
1 pinch cayenne pepper, or to taste
1 tablespoon chopped fresh flat-leaf parsley, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

season lobster tails with salt.
heat clarified butter in a large skillet over medium-high heat. place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. transfer to a plate to cool.
pour into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. cook until is reduced by half, about 1 minute. remove skillet from heat.
pull meat from shells; discard shells and roughly chop lobster meat. pour any accumulated juices from the plate into mixture in the skillet.
whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.
whisk cream mixture into mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. stir lobster into sauce and cook until heated through. season with parsley and salt.

crab-stuffed lobster tail

Ingredients

Servings: 2
2 lobster tails, split along the center top
2 teaspoons butter, melted
15 buttery round crackers, crushed
1/2 cup jumbo lump crabmeat
1/4 cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as old bay®)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground white pepper, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. place the prepared lobster tails on a baking sheet.
brush each portion of tail meat with 1 teaspoon melted butter.
lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
spoon half the stuffing each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. an instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees f (65 degrees c).

Charley's Slow Cooker Mexican Style Meat

Ingredients

Servings: 12
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

Split Pea Soup

Ingredients

Servings: 6
2 1/4 cups dried split peas
2 quarts cold water
1 1/2 pounds ham bone
2 onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large stock pot, cover peas with 2 quarts cold water and soak overnight. if you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
once peas are soaked, add ham bone, onion, salt, pepper and marjoram. cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
remove bone; cut off meat, dice and return meat to soup. add celery, carrots and potatoes. cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

beef, mushroom and guinness® pie

Ingredients

Servings: 1
3 tablespoons olive oil, divided
1 pound cubed beef stew meat
2 slices bacon, chopped
1 white onion, chopped
1 carrot, sliced
1/3 pound crimini mushrooms, sliced
1 clove garlic, crushed
1 teaspoon white sugar
1 1/2 tablespoons all-purpose flour
1 cup irish (such as guinness®)
1 1/4 cups beef stock
1/2 teaspoon ground thyme
2 bay leaves
1/2 teaspoon cornstarch, or as needed
1 teaspoon water
1 sheet frozen puff pastry, thawed
1 egg, beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. cook the vegetables until soft and browned, 10 to 15 more minutes.
stir in the flour until smoothly incorporated, and gradually mix in the irish and beef stock. mix in the thyme, bay leaves, and the reserved cooked beef. cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. remove from heat; discard bay leaves.
preheat oven to 350 degrees f (175 degrees c).
spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. brush the top of the pie with beaten egg.
bake in the preheated oven until the crust is browned, 30 to 40 minutes.

Slow Cooker Beef Stew I

Ingredients

Servings: 6
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

Turkey Noodle Soup Mix

Ingredients

Servings: 10
1/4 cup red lentils
2 tablespoons dried minced onion
1 1/2 tablespoons chicken bouillon granules
1/2 teaspoon dried dill weed
1/8 teaspoon celery seed
1/8 teaspoon garlic powder
1 bay leaf
1 cup uncooked medium egg noodles

Recipe

Preparation Time:

Ready Time:

in a small (1 pint), glass jar, layer from bottom to top, lentils, minced onion, bouillon, dill, celery seed, garlic powder, bay leaf and noodles. seal jar.
attach a card with the following instructions: bring 8 cups water to boil in a large saucepan over high heat. stir in jar of soup mix. cover, reduce heat and simmer 15 minutes. remove and discard bay leaf. stir in 1 (10 ounce) package frozen mixed vegetables and 2 cups cooked, diced turkey meat. cook 5 minutes more, or until vegetables and turkey are heated through and tender.

Monday, April 11, 2016

easy slow cooker french dip

Ingredients

Servings: 9
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed french onion soup
1 (12 fluid ounce) can or bottle
6 french rolls
2 tablespoons butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
preheat oven to 350 degrees f (175 degrees c).
split french rolls, and spread with butter. bake 10 minutes, or until heated through.
slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

vegan chunky chili

Ingredients

Servings: 10
1/2 cup dry kidney beans, soaked overnight
1/2 cup dry white beans, soaked overnight
1/2 cup dry brown lentils, soaked overnight
6 cups chopped fresh tomatoes
6 cups water
1 cup chopped fresh mushrooms
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup fresh green beans
1/2 cup chopped celery
1/4 onion, chopped
1/4 red onion, chopped
3/4 cup extra firm tofu, drained, crumbled
salt to taste
black pepper to taste
onion powder to taste
garlic powder to taste
chili powder to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

drain and rinse kidney beans, white beans and lentils. combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. season with salt, pepper, onion powder, garlic powder and chili powder to taste. simmer for 2 to 3 hours, or until desired consistency is reached.

bourbon pecan chicken

Ingredients

Servings: 8
1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons
2 tablespoons soy sauce
1 teaspoon worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. spread the mixture out on a plate. press the chicken breasts into the mixture to coat on both sides. heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
in a small saucepan, whisk together the dijon mustard, brown sugar, bourbon, soy sauce, and worcestershire sauce until smooth. bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. do not return to the heat.
arrange the chicken breasts on a large serving plate. pour the sauce over the chicken, and sprinkle with green onion.

Crab Quiche I

Ingredients

Servings: 1
1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 eggs, beaten
1/2 cup milk
1 cup crab meat
1 cup diced swiss cheese
1/2 cup chopped green onions
1 (9 inch) unbaked pie crust

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. stir in crab, cheese, and onion. spread into pie shell.
bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.

Slow Cooker Beef Stroganoff I

Ingredients

Servings: 4
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon worcestershire sauce
1/4 cup water
4 ounces cream cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

spam and cheese casserole

Ingredients

Servings: 4
1 (12 ounce) container fully cooked luncheon meat (e.g. spam), chopped
2 eggs, beaten
20 soda crackers, crushed
2 cups milk
1 cup shredded cheddar cheese, divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a 9x13 inch baking dish combine the meat, eggs, cracker crumbs, milk and 3/4 cup of the cheese. mix well. sprinkle remaining 1/4 cup cheese on top.
bake uncovered in the preheated oven for 1 hour. let cool and serve.

tempeh tacos

Ingredients

Servings: 4
2 tablespoons extra virgin olive oil
1 small onion, minced
2 cloves garlic, minced
1 (8 ounce) package spicy flavored tempeh, coarsely grated
1/2 cup vegetable broth
2 tablespoons taco seasoning mix
1 teaspoon dried oregano
1/2 teaspoon ground red pepper (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in skillet on medium-high heat. cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.
pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.

Sunday, April 10, 2016

Chinese Chicken Fried Rice Ii

Ingredients

Servings: 2
1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

Split Pea Soup

Ingredients

Servings: 6
2 1/4 cups dried split peas
2 quarts cold water
1 1/2 pounds ham bone
2 onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large stock pot, cover peas with 2 quarts cold water and soak overnight. if you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
once peas are soaked, add ham bone, onion, salt, pepper and marjoram. cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
remove bone; cut off meat, dice and return meat to soup. add celery, carrots and potatoes. cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Chicken Chili Ii

Ingredients

Servings: 6
1 pound skinless, boneless chicken breast meat - finely chopped
4 tablespoons olive oil
1 onion, finely diced
3 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
5 cups chicken broth
2 (15 ounce) cans cannellini beans
1 (4 ounce) can diced green chiles
1/4 cup cornmeal (optional)
salt and pepper to taste
1/4 teaspoon hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large stock pot, saute chicken, olive oil, onion, garlic, red bell pepper and yellow bell pepper, until vegetables start to soften.
add chili powder, cumin and oregano. cook on medium for 3 minutes. add chicken broth, beans and green chilies and continue to cook on medium low for 5 to 10 minutes.
if you want to thicken soup, mix cornmeal with a little water to form a paste and add to chili. season with salt, pepper and hot sauce and serve.

crab-stuffed lobster tail

Ingredients

Servings: 2
2 lobster tails, split along the center top
2 teaspoons butter, melted
15 buttery round crackers, crushed
1/2 cup jumbo lump crabmeat
1/4 cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as old bay®)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground white pepper, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. place the prepared lobster tails on a baking sheet.
brush each portion of tail meat with 1 teaspoon melted butter.
lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
spoon half the stuffing each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. an instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees f (65 degrees c).

slow cooker beef pot roast

Ingredients

Servings: 8
1 (5 pound) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 1/2 cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme

Recipe

Preparation Time:

Cook Time:

Ready Time:

generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

Slow Cooker Beef Stroganoff I

Ingredients

Servings: 4
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon worcestershire sauce
1/4 cup water
4 ounces cream cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

Gary's Turkey Burritos

Ingredients

Servings: 6
1 pound ground turkey
2 (7 ounce) cans hot tomato sauce
1 (15.25 ounce) can whole kernel corn, drained
1/2 small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat free sour cream
3/4 cup shredded reduced-fat cheddar cheese
6 (10 inch) flour tortillas

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet over medium high heat, brown ground turkey. stir in tomato sauce, corn and onion. reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
in a separate medium skillet, heat beans over medium-low heat. prepare sour cream and cheese for sprinkling into burritos. one by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. top with beans, then meat mixture, then sour cream and cheese. fold over and serve while still warm.

Slow Cooker Beef Stew I

Ingredients

Servings: 6
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

Saturday, April 9, 2016

turkey meatloaf with kale and tomatoes

Ingredients

Servings: 1
1 pound lean ground turkey
1 1/2 sleeves buttery round crackers (such as ritz®), crushed
1 1/2 cups thinly sliced kale
1 yellow onion, chopped
1/2 cup shredded cheddar cheese
1/2 cup barbeque sauce
2 eggs
1/4 cup whole-grain mustard
4 cloves garlic, minced
2 tablespoons worcestershire sauce
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 teaspoon salt
6 cherry tomatoes, or as desired

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
mix turkey, cracker crumbs, kale, onion, cheddar cheese, barbeque sauce, eggs, mustard, garlic, worcestershire sauce, cayenne pepper, black pepper, and salt together in a large bowl using your hands. pat 1/2 of the turkey mixture into a loaf pan. insert tomatoes into turkey mixture and top with the remaining turkey mixture.
bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

bourbon pecan chicken

Ingredients

Servings: 8
1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons
2 tablespoons soy sauce
1 teaspoon worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. spread the mixture out on a plate. press the chicken breasts into the mixture to coat on both sides. heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
in a small saucepan, whisk together the dijon mustard, brown sugar, bourbon, soy sauce, and worcestershire sauce until smooth. bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. do not return to the heat.
arrange the chicken breasts on a large serving plate. pour the sauce over the chicken, and sprinkle with green onion.

Charley's Slow Cooker Mexican Style Meat

Ingredients

Servings: 12
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder

Recipe

Preparation Time:

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Ready Time:

trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

grilled turkey breast with fresh sage leaves

Ingredients

Servings: 8
3 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
28 leaves fresh sage
4 skinless, boneless turkey breast halves
sea salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 lemons, halved

Recipe

Preparation Time:

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mix lemon juice, 3 tablespoons olive oil, and sage leaves in a large container and place turkey breast halves into the marinade. allow meat to marinate for 30 minutes at room temperature, turning turkey breasts over occasionally.
preheat grill for medium heat and lightly oil the grate.
remove turkey breasts from marinade and reserve the marinade and sage leaves. sprinkle turkey on both sides with sea salt and black pepper.
grill turkey breasts on the preheated grill until they show grill marks, the meat is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of the breast reads at least 160 degrees f (70 degrees c), about 30 minutes. turn turkey pieces over after 15 minutes.
while turkey is grilling, heat 2 tablespoons olive oil with unsalted butter in a large skillet over medium-high heat until hot and bubbling. pour reserved marinade, including sage leaves, into the oil and butter and cook, stirring often, until the marinade has evaporated and the sage leaves are crisply fried, 10 to 15 minutes.
transfer grilled turkey breasts to a cutting board and season again with salt and black pepper if desired; thickly slice the turkey on the diagonal and arrange on a platter, topped by fried sage leaves and garnished with lemon halves.

Friday, April 8, 2016

easy slow cooker french dip

Ingredients

Servings: 9
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed french onion soup
1 (12 fluid ounce) can or bottle
6 french rolls
2 tablespoons butter

Recipe

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trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
preheat oven to 350 degrees f (175 degrees c).
split french rolls, and spread with butter. bake 10 minutes, or until heated through.
slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

Slow Cooker Beef Stroganoff I

Ingredients

Servings: 4
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon worcestershire sauce
1/4 cup water
4 ounces cream cheese

Recipe

Preparation Time:

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in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.