Recipes

Guinness Corned Beef and Cabbage

Ingredients:
2 lb red potatoes, quartered
1 lb whole carrots, cut into 3 inch pieces
2 celery ribs, cut into 3 inch pieces
1 small onion, quartered
1 corned beef brisket with spice packet (3 to 3 ½ pounds)
8 whole cloves
6 whole peppercorns
1 bay leaf
1 bottle (12 oz) Guinness stout beer OR reduced-sodium beef broth
½ small head cabbage, thinly sliced
Prepared Horseradish

Directions:
In a 6 quart slow cooker, combine potatoes, carrots, celery and onion.  Add corned beef (discard spice packet or save for another use).
Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth.  Gather corners of cloth to enclose seasonings; tie securely with string.  Place in slow cooker.  Pour stout over top.
Cook, covered, on low 8-10 hours or until the meat and vegetables are tender, adding cabbage during the last hour of cooking.  Discard cheesecloth with seasonings.
Cut corned beef diagonally across the grain into thin slices.
Serve corned beef with vegetables and prepared horseradish.
Serves 9

Sweet and Sour Beef* – Easy Dinner

Ingredients:
1 tablespoon cornstarch
2 tablespoons cold water
1 pound boneless beef top sirloin cut into ½ inch cubes *
1 teaspoon salt
½ teaspoon pepper
3 teaspoons canola oil, divided
1 large green bell pepper, cut into ½ inch pieces
1 large red bell pepper, cut into ½ inch pieces
2 medium tart apples, chopped
½ cup plus 2 tablespoons thinly sliced green onions, divided
2/3 cup packed brown sugar
½ cup cider vinegar
Hot cooked rice, optional
*  substitute chicken or shrimp or boneless pork loin

Directions:
In a small bowl, mix cornstarch and water until smooth. Sprinkle meat with salt and pepper.  In a large nonstick skillet or wok coated with cooking spray, heat 2 teaspoons oil over medium-high heat.  Add meat; stir-fry 2-3 minutes or until done.  Remove from pan.
In same skillet, stir-fry peppers and apples in remaining oil 2 minutes.  Stir in ½ cup green onions; stir-fry 1-3 minutes longer or until peppers are crisp-tender.  Remove from pan.
Add brown sugar and vinegar to skillet; bring to a boil, stirring to dissolve sugar.  Stir cornstarch mixture and add to pan.  Return to a boil; cook and stir 1-2 minutes or until thickened.
Return meat and pepper mixture to pan; heat through.  If desired, serve with rice.  Sprinkle with the remaining green onion.
Serves 6
Prep to table 30 minutes

How Do You Cook Salmon in an Iron Skillet in the Oven?

Center cut salmon fillet, 1 to 1.5 lb
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Place your cast-iron skillet into a cold oven and heat to 450 degrees F.

While the pan is getting hot, brush the salmon with olive oil and sprinkle with the salt and pepper to taste.  Once the oven and pan have come up to temperature, remove the pan and lay the fish skin side down.

Return the skillet to the oven and cook uncovered for 14-18 minutes, or until the internal temp of the fillet reads 125 degrees F (if you like it more done, just leave it in the oven a few more minutes).  Remove from the pan and rest for 5 minutes.  Cut the salmon into serving size pieces and serve.

This method can be used for skin-on whitefish, skin-on walleye, skin-on snapper, etc.  The skin gets crispy and delicious!

Brown Sugar-Glazed Baked Salmon

Ingredients:
1 lb salmon fillets
¼ teaspoon salt
¼ teaspoon black pepper
3 tablespoons brown sugar
1 tablespoon soy sauce
4 teaspoons Dijon mustard
1 teaspoon rice vinegar

Directions:
Preheat oven to 425 degrees F.  Cut salmon into four pieces.  Place in a foil-lined baking pan; sprinkle with salt and pepper.  Bake, uncovered, 10 minutes.
Meanwhile, in a small saucepan, combine the brown sugar, soy sauce, mustard and vinegar.  Bring to a boil.  Brush evenly over salmon.  Broil 6 inch from heat 1-2 minutes or until fish flakes easily with a fork and separates from the skin.
Serves 4
From prep to table 25-30 minutes

Breaded Pork Chops – Easy Dinner

Ingredients:
1 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/3 cup prepared ranch salad dressing
6 pork chops ½ inch thick, 6-8 oz each *
*Boneless or Bone-in – your choice

Directions:
Pre-heat oven to 375 degrees F. In a shallow bowl, combine bread crumbs and cheese.  Place dressing in another shallow dish.  Dip pork chops in dressing, then roll in crumb mixture.
Place in an ungreased 13×9 baking pan.  Bake, uncovered, for 25 minutes or until meat reaches desired doneness (for medium, 155 degrees internal temp – remember that meat will still cook even after removing from the oven). Let stand 5 minutes before serving.
Serves 6
From prep to table 30 minutes

Parmesan Chicken Nuggets – Easy Dinner

Ingredients:
¼ cup butter, melted
1 cup panko (Japanese) bread crumbs
½ cup grated Parmesan cheese
½ teaspoon kosher or coarse salt
1 ½ pounds boneless skinless chicken breast, cut into 1 inch cubes

Directions:
Preheat oven to 375 degrees F.  Place butter in a shallow bowl.  Combine the bread crumbs, cheese and salt in another shallow bowl.
Dip chicken in butter, then roll in crumbs.
Place chicken in a single layer on two baking pans.  Bake 15-18 minutes until no longer pink, turning once.  Serve with marinara sauce or ranch dressing if desired.
Serves 8
From prep to table 30 to 40 minutes

Beef French Onion Pot Pie – Easy Dinner

Ingredients:
1 pound lean ground beef
1 small onion, chopped
1 can (10.5 oz) condensed French onion soup
1 ½ cups shredded mozzarella
1 tube (12 oz) refrigerated buttermilk biscuits

Directions:
Preheat oven to 350 degrees F.  In a large skillet, cook beef and onion until meat is no longer pink, breaking beef into crumbles; drain.  Stir in soup; bring to a boil.
Transfer to an ungreased 9 inch deep-dish pie plate; sprinkle with cheese.  Bake 5 minutes or until cheese is melted.  Top with biscuits and bake 15- 20 minutes longer or until biscuits are golden brown.
Serves 4
From prep to table 30 minutes

Bacon Cheeseburger Pasta – Easy Dinner

Ingredients:
8 oz uncooked penne pasta or other desired dry pasta
1 lb lean ground beef
6 to 10 bacon strips, diced
1 can (10.75 oz) condensed tomato soup, undiluted
½ cup water
1 cup (4 oz) shredded cheddar cheese
Salt and pepper to taste
warm bread, optional

Directions:
Cook pasta according to package directions.  Drain and set aside.
In a large skillet, cook beef until no longer pink; drain grease and set aside.
In same skillet, cook bacon until crisp; drain from grease on paper towel.  Discard grease and drippings remaining in skillet.
Add cooked, drained pasta to skillet.  Stir in the soup, water, beef and bacon, salt & pepper to taste; heat through.  Sprinkle with cheese and allow to melt – serve immediately.
Optional – Put all ingredients in a casserole (or bake in heavy skillet you have been using) – bake at 400 degrees F for 20 to 25 minutes or until heated through and starting to get crisp on top.  Sprinkle with the cheese and allow it to melt.  Remove from the oven and serve.
Optional sides – fresh salad and warm bread
Serves 4
From prep to table (oven method) 1 hour
From prep to table (skillet method) 30 minutes

Honey-Mustard Chicken Strips

Ingredients:
½ cup dijon, whole grain or spicy brown mustard
1 tablespoon honey
1 ½ teaspoons dried tarragon
½ teaspoon cayenne pepper
2 pounds boneless skinless chicken breast
2 to 3 cups Panko bread crumbs
1/4 cup olive oil
salt to taste

Directions:
Preheat oven to 425 degrees F.
Remove excess fat, silver skin and tendons from chicken breast.  Cut trimmed chicken into desired sizes of strips.
In a large bowl, whisk together mustard, honey, tarragon, salt and cayenne pepper.  Add chicken, tossing to coat.
Put Panko bread crumbs in bowl or on parchment paper.  Dip chicken in the crumbs, pressing to coat.
Transfer chicken strips to lightly greased (or sprayed) baking tray and drizzle with the oil.
Bake for 15 to 20 minutes, or until crust is set and golden brown and chicken is cooked through.
Serve hot.  (Optional – you can mix more of the honey mustard coating for dipping.)
Serves 6
From prep to table 25 to 30 minutes

Shirley’s Chicken Surprise

Ingredients:
Three or four boneless skinless chicken breasts
One can Campbell’s Cream of Chicken soup
¼ cup Italian Bread Crumbs
2 teaspoons curry powder
8 ounces shredded medium or sharp cheddar
1 teaspoon fresh lemon juice
1 box (10 oz) frz broccoli cuts
2/3 cup mayonnaise
salt & ground black pepper to taste

Directions:
Trim chicken breast, removing fat and silver skins. Cut or pound breasts so that they are the same thickness so that they bake uniformly.
Place the frozen broccoli cuts in a 8×8 square glass baking dish, evenly spread them out
Next place the chicken breast on the broccoli.
Mix the can of cream of chicken soup (do not add milk nor water), mayonnaise, curry powder and lemon juice, salt & pepper.  Spread over the chicken breast.
Evenly sprinkle the cheese over the creamed mixture.
Sprinkle the bread crumbs over the cheese.  Lightly shake the baking pan so that the bread crumbs filter down into the cheese.
Bake covered at 400 degrees until the chicken is tender.  Usually  40 to 60 minutes.  To test chicken doneness, a paring knife should easily cut through one of the fillets to the bottom of the baking dish.
Remove the aluminum foil and allow the chicken surprise to rest for about 5 minutes.
Cut into the desired serving sizes and serve immediately.
This chicken dish is excellent served with your favorite rice side dish.
Serves 4 easily
From prep to table 80-90 minutes

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