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

...


View Recipe

Grilled Teres Major

Ingredients:
Teres Major Steak – 8 to 12 oz each – buy the quantity needed
Coarse Salt
Brandon’s Steak Rub
Directions:
Coat the steak with coarse salt and the rub. Allow the steaks to come to room temperature. Preheat grill on one side only at super high heat.
Sear the steak on the side with high heat for 2-3 minutes and then rotate 45 degrees & sear another 2-3 minutes.
Flip over and repeat on the other side. Move the steak to the other side of the grill with no heat and close the lid until it is cooked to the desired doneness. Remove at 5 to 10 degrees lower than desired doneness. Remove teres major from grill & allow to rest 3-4 minutes before serving.
Prep time 2 minutes
Room temp time 30 to 40 minutes
Cook time 10 minutes
Rest time 2-3 minutes

2021 02 26 Recipe Picture Teres Major

...


View Recipe

Crispy Baked Bone-In Chicken Thighs

3 pounds bone-in chicken thighs
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
1 teaspoon black pepper
1 teaspoon Paprika
Preheat oven to 400 degrees F. Cover baking sheet with foil for easy cleanup.
Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
In a small bowl, mix together the remaining ingredients and sprinkle over the chicken evenly. Bake chicken for 35-45 minutes – chicken should reach an internal temp of 165 degrees before consuming.
Serves 8
From Prep to Table 40 minutes

2021 02 20 Recipe Picture Baked Chicken Thighs Featured 150x150

...


View Recipe

Trudy’s Meatloaf

Meatloaf ingredients:
2/3 cup dry bread crumbs
1 cup milk
1.5 pounds lean ground beef
2 slightly beaten eggs
¼ cup fresh chopped onion
1 teaspoon salt
1/8 teaspoon ground pepper
½ teaspoon ground sage
Topping ingredients:
3 tablespoons brown sugar
¼ cup ketchup
1/4 teaspoon ground nutmeg
1 teaspoon dry ground mustard
Directions:
Mix all of the meatloaf ingredients. Mix well, but not excessively (over handling the ground beef makes it tough.) Put the meatloaf mixture in a greased or lightly sprayed loaf pan.
Mix all of the topping ingredients. Spread on the top of the meatloaf mixture before baking.
Bake at 350 degrees until center of meatloaf is done – approximately one hour. To test for doneness, cut into the center of the meatloaf
Remove the meatloaf from the loaf pan immediately and place on a plate or serving platter. Allow to rest for about 5 minutes. Leaving the meatloaf in the loaf pan will allow it to absorb the grease from the baking process.
Optional ingredient – pre-cooked bacon on top of the meatloaf mixture before the topping is applied.
Optional ingredient – fold into meatloaf mixture chunks of sharp cheddar cheese.
Serve with fresh salad and baked or mashed potatoes.

...


View Recipe

Pasta Bake with Cheesy Meat Sauce

Ingredients:
Pasta Bake with Cheesy Meat Sauce
16 oz penne, macaroni or rotini pasta, cooked to package instructions
2 eggs
¼ cup chopped fresh parsley
½ cup sour cream
1 cup grated Parmesan cheese
16 oz cottage cheese
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
1 lb lean ground beef OR ground sausage, or mix the two
1 red bell pepper, diced
24 oz pasta/marinara sauce
Kosher salt to taste
Fresh ground black pepper to taste
8 oz shredded mozzarella cheese

Directions:
Preheat oven to 375 degrees F. Lightly grease 13×9 inch baking dish.
In a bowl, beat eggs, then add parsley, sour cream, parmesan cheese & cottage cheese, stir to mix evenly. Set aside.
Heat a large skillet over medium heat, add olive oil. Add garlic & onions, cook until softened & fragrant, about 1 minute. Add ground meat and cook for about 2 minutes. Add bell peppers & cook for 2-3 minutes, or until ground meat is cooked through. Remove from heat & add pasta sauce, salt & pepper. Stir until everything is combined well & set aside.
Spread a thin layer of the meat sauce mixture in the baking dish. Add half the cooked pasta in an even layer, then add half of the cottage cheese mixture, spreading it evenly across the pasta. Add half of the mozzarella cheese evenly on top. Add the remaining half of the pasta, and then add the remaining half of the cottage cheese mixture.
Pour the remaining meat sauce mixture on top and spread it into an even layer on top of the casserole. Add remaining mozzarella cheese in an even layer over top.
Bake 30 to 45 minutes or until the cheese is melted and lightly browned on top. Allow casserole to cook about 5 minutes before serving.
Serves 8
From prep to table 1 hour

2020 12 11 Recipe Picture Pasta Bake With Cheesy Meat Sauce

...


View Recipe

Cheesy Monterey Chicken Breast

Ingredients:
4 boneless skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
1 cup barbecue sauce
1 cup shredded Colby jack cheese
4 slices cooked & crumbled bacon
½ cup diced tomatoes
¼ cup green onions

Directions:
Heat olive oil in oven-safe pan. Preheat oven to 400 degrees F.
Salt & pepper chicken on both sides. Cook the chicken for 4-5 minutes on each side, or until juices run clear. Cook time may vary depending on the thickness of your chicken – if desired, fillet the chicken breasts into two thinner pieces before seasoning.
Pour the BBQ sauce over the chicken, sprinkle cheese over each piece. Place the pan in the oven for 3-5 minutes, or until cheese is melted. Sprinkle bacon, tomatoes & green onions over chicken and serve warm.
Serves 4
From prep to table 30 minutes

2020 11 07 Recipe Picture Monterey Chicken Breast

...


View Recipe

Lemon Butter chicken

Ingredients:
Two large boneless skinless chicken breast halves filleted and pounded down to 1/3” thickness
Salt and ground black pepper to taste
1/3 cup flour
1 tablespoon olive oil
4 tablespoons butter, sliced into 1 tablespoon pieces, divided
1 ½ teaspoon minced garlic
½ cup chicken broth
3 tablespoons lemon juice
½ teaspoon lemon zest
1 ½ tablespoon minced parsley (optional)
Cooked noodles or rice for serving

Directions:
Season both sides of chicken with salt and pepper.

Place flour in a shallow dish. Dredge both sides of chicken breasts in flour, one at a time.

Heat 12” skillet over medium-high heat. Add olive oil and 1 tablespoon butter, let the butter melt, then add in chicken breasts in a single layer. Sear until golden brown on the bottom, about 4-5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4-5 minutes longer. Transfer chicken to a plate while leaving any little bit of excess oil in the pan.

Reduce to medium heat, add garlic & sauté 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up. Pour in lemon juice, then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes. Add in remaining 3 tablespoons butter and lemon zest, stir to melt butter.

Return chicken to skillet, spoon sauce over chicken, garnish with parsley (optional). Serve warm over cooked noodles or rice.

Serves 4
From prep to table 30 minutes

...


View Recipe

Cheesy Beef & Macaroni Casserole

Ingredients:
7 oz uncooked elbow macaroni
1 pound lean ground beef
1 medium onion, chopped
1 can (15 oz) Italian tomato sauce
1 large egg
1 can (10.75 oz) cream of chicken soup, undiluted
1 ½ cups 2% or whole milk
2 tablespoons butter, melted
1 tablespoon minced fresh parsley
1 cup shredded cheddar cheese
Directions:
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce; heat through.
Drain macaroni; transfer to a greased 13×9 inch baking dish. In a small bowl, combine the egg, soup, milk, butter and parsley; pour over macaroni. Spoon beef mixture over top; sprinkle with cheese.
Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.
Prep to table 45 minutes
Serves 6

One Pot Homemade Hamburger

...


View Recipe

Shirley’s Oven Baked (or Slow Cooker) Roast Beef

Ingredients:
3 to 4 pounds Boneless Beef Chuck or English Roast
Butter or Margarine
One can Campbell’s Golden Mushroom Soup (do not add water)
One packet Lipton’s or Knorr’s Dry Onion Soup Mix
Fresh Sliced Mushrooms
Optional – other fresh vegetables such as potatoes, carrots, onions
2 to 3 Beef Bouillon Cubes
Salt & Pepper to taste

Directions:
Sear roast beef on top of the stove 1 to minutes on each side in margarine or butter in a Dutch oven that can be put in the oven.
Spread Campbell’s Golden Mushroom Soup on top of the roast (do not add water to the soup concentrate).  Sprinkle Lipton or Knorr Onion Soup Mix over the soup concentrate. Add sliced fresh mushrooms on top of the soup mixtures.  If you wish to add other vegetables such as carrots, potatoes, or onions, add them later in the baking process – about 1 hour left in the baking time.  Add one soup can of water to the bottom of the Dutch oven.  Do not pour directly onto the soup layers.
Bake in 325 degree F oven in the covered Dutch Oven.  Cooking the roast 3 to 4 hours at this low temperature will make the meat very tender and falling apart.  The soup/water mixture keeps the meat very moist even cooking it this long.  If you prefer to slice your roast, cook a shorter amount of time.
Remove roast and vegetables from Dutch oven and place on a serving platter or storage dish.  Spoon some of the thin beef stock onto it.  Cover with aluminum foil to keep warm.
On top of the stove, add beef bouillon cubes for added seasoning to the thin mixture in the Dutch oven.  Taste mixture.  If it is too rich, add a little water.  This is the time to add salt & pepper to taste.  Bring to a boil – use a flour/water or corn starch/water thickening to bring the consistency to the level that you prefer for gravy.
The thin beef stock can also be saved the way it is to do noodles another day.  Don’t thicken the stock if you are going to cook noodles in the mixture.
Serve with mashed potatoes along with the reserved cooked vegetables.
Leftovers are wonderful with fresh bread and your favorite toppings such as yellow mustard or horseradish sauce and including the cooked mushrooms.

 

...


View Recipe

Chicken Piccata

Ingredients:
4 boneless skinless chicken breasts
1/2 cup flour
1 lemon
2 tablespoons olive oil
salt & pepper to taste

Sauce:
1/4 cup butter
1 1/2 tablespoons flour
1 cup chicken broth
1/2 lemon juiced
1/2 cup white wine or chicken stock
3 tablespoons capers
2 tablespoons fresh parsley

Directions:
1. Trim chicken breast, removing excess fat, tendons and silver skin
2. Combine the flour, lemon zest (1/2 a lemon zested), salt & pepper.  Dredge the chicken in flour mixture.
3. Heat olive oil over medium high heat & cook chicken about 4-5 minutes per side or until just until cooked through.  Cook in batches if you cannot fit into pan.  Remove from pan & place in a dish to keep warm.
4. In the same pan, melt 1/4 cup butter & add flour to create a roux.  Whisk until smooth.  Cook 1-2 minutes.
5. Gradually stir in chicken broth whisking after each addition until smooth.
6. Add lemon juice, white wine & capers.  Simmer 3 minutes, whisking occasionally.
7. Add chicken back to pan & simmer 2-3 minutes. Stir in parsley & serve over cooked pasta.

 

...


View Recipe