- Sauté red & green bell peppers and onions in oil
- Add 1/2lb of ground beef and cook. Drain fat. Season with salt and pepper.
- Add 1 can Mild Rotel Tomatoes & using the empty can, add 1.5 cans of water.
- Add 1/2 to 1 package of Taco Seasoning
- Add 1/2 can drained and rinsed black beans, 1/2 small can of corn, and 1/2 small can drained black olives.
- Add 1/2 cup of rice or quinoa
- Bring to a boil. Reduce heat. Simmer 30 minutes until water is absorbed.
- 1 package boneless skinless Chicken Thighs (about 2lbs.), cut into strips. (It will get chopped up more once on the grill)
- 1/2 of a Red Bell Pepper, cut into small pieces.
- Salt & Pepper
- Mozzarella Cheese, shredded.
- Buns (we prefer “Steak Buns” like these from Kroger)
- (This recipe will make about 6 sandwiches)
- After cutting up the chicken thighs, season generously with salt on both sides. Add a dusting of paprika and black pepper on both sides.
- Get Blackstone Grill hot, on medium high. A few clicks below the lighting position.
- Once grill is hot, add a little bit of neutral oil such as peanut or coconut oil.
- On one area of the grill add the chicken, and spread it out in a single layer. Let sit for a few minutes before stirring so that browning occurs.
- In a separate area, on medium high heat, add the peppers and stir as needed for even cooking.
- Once chicken has browned on one side and released from grill, begin tossing and chopping it up. Once it is chopped up pretty well, spread it out into a single layer again to get some more browning.
- Add buttered buns to the grill over medium heat to toast.
- Once chicken is cooked and peppers are soft, mix both together. Then spread into a single layer again and cover with cheese until cheese melts.
- Remove everything to a clean tray and assemble sandwiches at the table.
- 1 ½ pounds boneless skinless chicken thighs
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1.5 tsp garam masala
- 3/4 cup nonfat plain greek yogurt
- Juice of 1 small lemon
- ¾ tsp salt
- Freshly ground black pepper
For the Dish:
- 1 can coconut milk
- ½ tsp red pepper flakes
- 1/2 tsp turmeric
- 1/2 tsp cumin
- ⅛ tsp coriander
- 1/2 tsp salt
- Freshly ground black pepper
- 1 cup uncooked basmati rice
- ¾ cup frozen green peas
Add chicken, coriander, cumin, paprika, turmeric, cayenne pepper, garam masala, greek yogurt, lemon juice, garlic, ginger and salt and pepper to a large bowl; mix with a spoon to combine and coat the chicken and then cover with plastic wrap and place in fridge for anywhere from 1-8 hours to marinate the chicken.
Place a large deep 10 inch skillet over medium high heat. Add in oil; once hot, add in chicken and season generously with freshly ground salt and pepper.
Cook until browned 4-5 minutes, then flip and and cook an additional 2 minutes. Remove from pan and transfer to a plate.
In the same skillet, add in coconut milk, red pepper flakes, turmeric, cumin, coriander and salt and pepper. Bring to a simmer, then fold in the uncooked rice and peas, making sure it is evenly distributed.
Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with extra yogurt if you’d like.
- 2 lbs skirt steak or strip steak
- ~1/4 cup Rubbed With Love Pork
- 1 limes, juiced
- 6-8 springs of cilantro
- 3-1 ratio of 3 garlic infused olive oil to 1 olive oil, about 1/4 cup total
- 1 teaspoon salt
Combine ingredients for marinade in a small bowl. Stir until combined, should be a little thick. Put steak into a 1 gallon plastic bag, add marinade. Store in fridge for 8-24 hours. Grill at ~400F until internal temp of steak is 130F. Let steak rest for ~5 minutes, then slice in thin strips for tacos. Serve with cilantro and salsa verde.
1/3 cup Bourbon
1/3 cup Fresh Squeezed Oranges
1/3 cup Brown Sugar
2 TB Garlic Infused Olive Oil
2 tsp Salt
1/2 tsp Black Pepper
1 package chicken thighs.
Whisk all ingredients together. Put chicken thigs in a Ziplock bag and pour in the mixture. Let it marinate for at least an hour. Remove chicken from the bag and reserve the juices. Grill chicken over a hot grill looking for char. Meanwhile, bring reserved juices to a boil then reduce to a low simmer until reduced and slightly thickened. Serve alongside the grilled chicken.
1/2 cup Soy sauce
1 Tbsp. Sugar
1/4 tsp. Garlic
1/8 tsp. Ginger
- 3 Tbsp. EVOO
- 2 sweet potatoes, peeled and cubed
- 2 tsp. garam masala
- 1 tsp. turmeric
- 1/4 tsp. cayenne pepper
- 1/3 cup fresh cilantro, chopped
- salt and black pepper
- 1 (14 ounce) can coconut milk
- 3 cups chopped kale or spinach
- 2 cups cooked basmati rice
- 1 package of chicken thighs cup up into chunks
Spiced Chili Oil
- 1/3 cup EVOO
- 1 Tbsp raw sesame seeds
- 2–3 teaspoons crushed red pepper flakes
- 1 tsp. cumin
- 1 tsp. paprika
Heat the olive oil in a large pot over medium heat then add the chicken and cook until starts to look brown but is not fully cooked yet. Remove the chicken to a plate. Then add a little more oil to the pan, add the sweet potatoes, and cook a few minutes.
Stir in the garam masala, turmeric, and cayenne.
Add 3 cups water. Add back the chicken. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the sweet potatoes are tender.
Stir in the coconut milk and cook 5 minutes. Remove from the heat and add the spinach and cilantro.
Meanwhile, make the chili oil. Heat the olive oil in a small saucepan over medium-low heat. Stir in the sesame seeds, chili flakes, and cumin seeds, cook 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.
To serve, divide the rice among bowls and ladle the stew overtop. Spoon over the chili oil and top with cilantro. Serve with Naan on the side.
- 2 pounds boneless skinless chicken thighs, cut into bite-size chunks
- 2 Tbsp. Garam Masala
- 2 tsp. Cumin
- 1 tsp. Turmeric
- 1/4 tsp. Cayenne Pepper
- Salt and Black Pepper
- 4 Tb Butter
- 1/4 tsp. Red Pepper Flakes
- 1/4 cup Tomato Paste
- 1 can full-fat Coconut Milk (or sub 1 cup cream)
- fresh cilantro roughly, chopped
- steamed rice and naan, for serving
2. Heat oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until browned. Remove the chicken to a plate and set aside.
2. To the same pan, melt the butter. Add the garam masala, cumin, turmeric, and chili flakes. Stir until fragrant.
3. Add the tomato paste and incorporate it with the butter and spices. Stir for about a minute or so.
4. Add back in the chicken, 1 cup water, and the coconut milk. Stir to combine, bring the sauce to a simmer, cook until the sauce starts to thicken.
5. Stir in 1 tablespoon butter. Season to taste with salt and pepper.
5. Serve the chicken and sauce over bowls of rice with fresh naan.
(This is a VERY modified version of this recipe from: Half Baked Harvest)
1 chuck roast
salt & pepper
carrots, whole, peeled.
small red potatoes, quartered
Season the roast all over with salt and pepper. It takes A LOT of salt. Mimi says once start to think you put too much salt on there, put a little more. Brown the roast in in a cast iron with some unsalted butter. Be patient and let it get good and browned. Don’t get the pan too hot that the butter starts to burn. Once it’s sufficiently browned, transfer to the crock put. Pour a cup or two of water in the cast iron and scrape the bottom with a spatula. Pour that water into the crock pot. The roast should be about half way covered in water. Cook until the roast starts to fall apart. Add carrots and potato’s when you have about 1 hour left to cook. Once it’s done you can easily make a gravy with the remaining liquid.
The next day you can easily turn the leftovers into vegetable beef soup. Put leftover roast, vegetables, and gravy into a soup pot. Add a can of diced tomato’s and some water or beef broth. Add in any extra vegetables, such a corn, peas, green beans, celery, onion, etc. If they are canned, just dump them in, but if they are fresh you will want to pre-cook or parboil them. Let simmer and season to taste.
Taco Seasoning, homemade, or we often use this.
1 lb. ground beef
12 oz. gluten free pasta (this is my favorite brand)
14.5 oz. can fire roasted tomatoes
2 cups chicken broth
Mexican Cheese blend, if you eat dairy
1. Brown Ground beef, seasoning with taco seasoning and salt & pepper.
2. Add pasta, the whole can of fire roasted tomatoes, and the chicken broth.
3. Bring to boiling, then turn heat down to medium low and cover. Stir every few minutes and let simmer until pasta is done. Taste and add spices if needed. Stir in some cheese, or serve in bowls and top it with cheese.
This isn’t really a recipe, its just a quick meal and a good way to use up vegetables in the fridge…
1 box Wild Rice, cooked in a rice cooker.
1 lb Ground Beef, browned
Salt & Pepper
Chopped Vegetables: zucchini, yellow squash, carrots, onions, garlic, spinach, etc.
Start the rice in the rice cooker. Then, cut up whatever vegetables you have on hand. Cut them pretty small and all about the same size. Sauté the vegetables until softened and then take them out of the pan and set aside. (Some take longer than others, so for example start onions and carrots before adding in the zucchini).
Brown the ground beef, seasoning with salt and pepper. When the rice is done add the vegetables and rice back into the pan with the ground beef and stir everything together. If adding spinach, chop it up and then stir it in at the very end. The heat will wilt it.
The wild rice has a lot of flavor, so I don’t usually add much else, but if you want more flavor, add any spices that sound good. The main thing is to get the salt right for the ground beef.
This is a quick take on the boxed Hamburger Helper I grew up eating.
1 lb. Ground Beef
1 jar Spaghetti Sauce
Salt & Pepper
Cayenne Pepper (will get spicy in a hurry)
Pinch of Sugar
Optional: Cheddar Cheese
Start by boiling some elbow macaroni. Meanwhile, brown the ground beef in a pan. Add spaghetti sauce and spices. Once the noodles are done, mix them in. Stir in cheese. then serve in bowls.
Start with the chicken:
Option 1: I often use meat from a rotisserie chicken, Sam’s has the best ones. Just pull the chicken off the bones, discard the skin, and chop into bite sized pieces.
Option 2: Use chicken thighs or breasts and boil in salted water until cooked through. Then, remove chicken from the pot and chop into small pieces.
Option 3: We love to brine and roast a whole chicken AND it is not much more work to make two. We often eat one for dinner and use the second one for another meal. Whether it’s for a pot pie, soup, quesadilla’s, etc, it is worth the extra effort to make two! The meat can be precut and portioned out and frozen for later use 🙂
Boil the veggies for the filling:
Roughly chop up one carrot, one celery stalk and one potato into cubes. Boil in salted water along with one half small can of English peas, corn, and green beans. Be sure to rinse the canned veggies before cooking to improve the flavor.
While that boils:
Make the filling by sautéing about 1/2 medium onion in 6 Tbsp of butter. Stir in 1/2 cup of flour and 1 tsp. of salt, and 3 cups chicken broth. Whisk until the sauce is boiling and starts to thicken. (You can use two cans of broth or 3 cups of water with 3 chicken bouillon cubes)
Once veggies are soft:
Remove veggies and drain. Add to the thickened broth/filling. Add the chicken. Taste to make sure it has enough salt. It often needs quite a lot more. Plus, some pepper.
Assemble the pie:
Divide the filling into pie pans. I usually make two or three from one batch. You can cook one that night and freeze the rest for later. If you think you might want to give some away, assemble the extra pot pie’s in toss away aluminum foil containers.
Add pie crust to the top, bake at around 350-400 until hot and bubbly. Cover the edges of the crust with aluminum foil if they start to brown too fast.
1 Tbsp. coconut oil
1 onion, diced
4 garlic cloves minced
2 celery sticks, chopped
2 jalapeño peppers, seeded and membranes removed, diced
1½ lbs. of skinless, boneless chicken thighs
1 Tbsp. cumin
2 tsp chili powder
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
4 cups chicken broth
1 can diced green chilies, 4oz
1 can full fat coconut milk, 14oz
Additional Ingredients: We added white rice and Mexican corn. The rice could cook in the soup or you could cook it separately in a rice cooker then add it in the soup before serving. This would also be good with white beans instead or rice. Use some fresh cilantro and avocado slices for garnish.
1. Heat coconut oil in a large pot over medium high heat.
2. Add onion, celery, garlic, and jalapeños and cook until softened.
3. Remove veggies from pan and set aside. Mix all spices in a bowl and season both sides of the chicken thighs. Place chicken in the pot and cook until chicken is browned on both sides. About 5 min.
4. Add back in the veggies, chicken broth, and diced green chilies. Bring to a boil.
5. Lower heat and let simmer for 15 min.
6. Remove chicken and shred it with two forks. Then return chicken to the pot.
7. Add the can of coconut milk and bring it back to a boil.
8. Let it boil about 10 minutes until the soup is slightly reduced and thickened.
9. Season to taste. (We had to add a lot more salt!) Then garish and serve.
Preheat oven to 400 degrees. Line a baking dish with aluminum foil and put the salmon in the dish. Let it sit out to get to room temp. When ready to cook, melt butter and spread on top. Then season to taste with:
For the last few minutes of cooking, change oven to broil. Serve with Frank’s Tai Chili Sauce.
2 tsp. smoked paprika
1 tsp. oregano
1 tsp. thyme
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt
(Optional to add 1/2 tsp. garlic and onion powder)
For chicken pasta:
1 lb. chicken thighs
12 oz. gluten free pasta (this is my favorite brand)
14.5 oz. can fire roasted tomatoes
2 cups chicken broth
1/2 cup coconut cream (use heavy cream if you eat dairy)
(Optional to add diced onion)
1. Combine ingredients for the cajun seasoning in a large medium sized bowl. Cut the chicken thighs into small pieces and add to the bowl with the seasoning. Toss to coat.
2. Heat oil in a deep skillet over medium heat. Add chicken and cook for 1-2 minutes on each side. It does not have to be cooked through yet.
3. Add pasta, the whole can of fire roasted tomatoes, and the chicken broth.
4. Bring to boiling, then turn heat down to medium low and cover. Stir every few minutes and let simmer until pasta is done.
5. Add the coconut cream or heavy cream, stir until melted and combined.
1 Package Chicken Thighs
8 tsp. Salt, divided
1 lb. Small potatoes, Yukon Gold
5 Tbsp. Unsalted Butter
¾ cup Heavy Cream
½ tsp. Black Pepper
¼ tsp. Nutmeg
8 sprigs Thyme
8 Sage Leaves
(Optional: 8oz. shallots, 2 cloves garlic)
Preheat oven to 425°F
1. Season chicken with 4 tsp. salt.
2. Melt 4 Tbsp. butter in a small saucepan over medium heat. Cook, stirring often, until butter foams and starts to brown.
3. Remove from heat and add cream, nutmeg, pepper, and 1½ tsp. salt. Stir until dissolved then add the fresh thyme and sage.
4. Heat remaining 1 Tbsp. butter in a large skillet over medium heat. Cook chicken until golden then transfer to a baking dish.
5. Place potatoes around the chicken in an even layer. Pour the brown butter cream over the top.
6. Bake at until cream is mostly reduced and the chicken and potatoes are golden brown.
1 Package Chicken Thighs, cut up into chunks.
1 tsp. Salt
1/4 tsp. Black Pepper
1 1/2 tsp. Cumin
1 1/2 tsp. Garam Masala
1/2 tsp. Turmeric
1 Red and Green Bell Pepper, chopped
1 Tomato, chopped
1 cup White Rice
2 cups Vegetable Stock, or Chicken Broth
2 cups spinach, chopped
1. Heat some oil or butter in a pan. Add the peppers and sauté until softened. Add chicken and cook for a few minutes, stirring occasionally. It does not need to be fully cooked yet.
2. Add the uncooked rice and the spices: turmeric, cumin, garam masala, salt and pepper. Stir until spices coat the vegetables and rice.
3. Pour chicken broth into the skillet. Add a little more salt. Cover and let simmer over low heat for 20min. Set a timer and do not take the lid off or stir while its cooking.
4. When the timer goes off, take the lid off and stir in the chopped spinach until spinach is wilted.
I use this as a base recipe and change up the spices to make a totally different meal. I have tried a Cajun version where I changed the spices to:
2 tsp brown sugar
1 tsp sweet paprika
1 tsp oregano
1 tsp salt
1/4 tsp black pepper
cayenne, if want to add heat.
Season a package of pork tenderloins with salt and pepper. Put in the crock pot with 1 cup brown sugar and 1 cup Pace Medium Salsa*. Cook on low until tender but not over cooked. Shred with knife and fork and let sit in crock pot just a few minutes longer to soak in more flavor. The only trouble I ever have with this dish is under salting it. So taste again before serving and add some if necessary.
(I don’t know why but Pace Medium Salsa works the best, I have tried many other different kinds and its not quite the same.)
• 1 clove garlic, minced
• 1 cup chicken broth
• 1/2 lemon, thinly sliced
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained and rinsed
• 3 tablespoons butter
• 2 tablespoons minced parsley
Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
1 lb Ground Beef
1/2 of an Onion diced
1 tsp Garlic Powder
1 tsp Cumin
2 tsp Paprika
1/4 tsp Cayenne Pepper
Salt to taste
1 cup Ketchup
1/2 cup Water
2 Tbsp vinegar
2 Tbsp Brown Sugar
Saute onions in olive oil. Add ground beef. Once it starts to brown add garlic powder, cumin, paprika, cayenne, and salt. Let the beef finish cooking. Then add ketchup, water, and brown sugar. Stir and simmer about 10 minutes until thickened. Serve on toasted buns.
- 1/4 cup fresh Rosemary
- 2 Tbsp Thyme
- 1 Tbsp Smoked Paprika
- 1 Tsp Cayenne Pepper
- 1 medium onion, roughly chopped
- 1-2 celery stalks chopped
- 1 can/box of Beef Broth
- 1 standing rib roast (prime rib), ~7 pounds
- Freshly ground pepper
- As much coarse salt that will stick to the meat
Pre-season meat 24 hours in advance. Place on a baking sheet and let sit uncovered overnight in the fridge. Then, 30 minutes to 1.5 hours before you are ready to cook, let it sit out on the counter and get to room temperature.
Preheat oven to lowest possible temperature setting, 150°F or higher if necessary. (Some ovens cannot hold a temperature below 250°F) Place roast, with fat cap up, on a V-rack set in a large roasting pan. Add onions and celery to the bottom of the roasting pan, and enough beef broth to cover the bottom of the pan. While it cooks baste with the pan juices every half hour or so.
Cook until center of roast registers 120-125°F for rare, 130°F for medium-rare, or 135°F for medium to medium-well. Remove roast from oven and tent loosely with aluminum foil and allow to rest for at least 30 minutes. The temperature will rise by about 5°F while resting. (At 250°F, our 7lbs roast took ~3 hours. We took it out of the oven at 129°F and after resting it had reached 134.5°F which was perfect.)
Take pan juices and transfer to a small pot and simmer until it reduces slightly. The Au Jus should be runny, so it does not have to reduce by much. Taste and add seasonings as necessary. Strain out onions, celery, and skim some fat from the top before transferring to a gravy boat for serving.
- 1 ½ cups flour
- ½ cup semolina flour
- 2 whole eggs, at room temperature
- 3 egg yolks, at room temperature
- water (I use about 1/2 cup)
- In a large bowl, whisk together the flour and the semolina. Create a well in the center and add the eggs and egg yolks.
- Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture.
- When the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour.
- Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. If it isn’t a little pliable add some water until its still a firm ball, but has some give when kneeded.Wrap the dough tightly in plastic wrap and allow to rest for at least 30 minutes.
- If using a rolling pin: Divide the dough in half. Dust your surface with flour and sprinkle a bit on your rolling pin as well. Roll out the dough as thin and as evenly possible, adding flour as needed to prevent sticking. Use a paring knife to cut your dough into even ribbons, then set aside, dusting the cut pasta with more flour. Repeat with the remaining dough.
- Cook the pasta in a large pot of generously salted boiling water, checking for doneness after just 1 minute; fresh pasta cooks very quickly. As soon as it is just al dente, no more than 3 or 4 minutes, drain, reserving some of the cooking water if desired for saucing the pasta. Toss with your sauce, loosen with some of the reserved cooking water as needed and serve immediately.
(If not cooking pasta noodles right away, let them dry on a baking sheet for 1 to 2 minutes, dust well with flour so the strands will not stick together, and loosely fold them or form into small nests. Let dry for about 30 minutes more, then wrap and refrigerate for up to 2 days. It can also be transferred to a sealable plastic bag and frozen for up to 3 months; do not defrost before cooking. This recipe makes enough pasta for two meals for my family of 4. I divide in half and cook one half of the dough and freeze the other.)
This is what mine looked like before cooking:
- 1TB butter
- 2 TB flour
- 2 TB milk
- 1/2 cup chicken stock
- Large pinch of: onion powder, garlic powder, thyme, salt
Chicken & Potatoes:
- Olive oil
- chicken thighs
- 2 garlic cloves crushed
- yellow onion, diced
- chicken stock
- 2 tsp white sugar
- carrots, diced
- red potatoes, cut into chunks
- fresh rosemary
- fresh thyme
Preheat oven to 400.
Make condensed chicken soup: Melt butter in a small saucepan over medium heat. Add flour. Stir to create a paste. Whisk in milk. Gradually whisk in chicken stock, onion powder, garlic powder, thyme, and salt. Cook, whisking constantly, for 2 to 3 minutes or until mixture thickens. Remove from heat. Set aside.
Meanwhile, heat olive oil in a large oven safe pan over high heat. Add chicken, skin-side down. Cook for 3 minutes or until skin is light golden. Turn. Cook for 2 minutes. Transfer to a plate.
Return pan to heat. Add garlic and onion and carrots. Cook, stirring until it starts to get tender. Add sauce, more chicken stock, and sugar. Add potatoes, rosemary and thyme. Stir to combine.
Return chicken to pan. Cover. Transfer to oven. Bake for 30 minutes. Remove lid. Bake for a further 20 minutes or until chicken is dark brown and cooked through.
The recipe also calls for 1/2 cup white wine and 1/4 cup dijon mustard, but I left it out.
- 1 lb ground beef
- 1/4 cup oats
- 1/2 cup milk
- 1 egg
- 1 tsp salt
- 1 Tbsp Worcester sauce
- 1/2 Tbsp vinegar
- 1 Tbsp sugar
- 1/2 cup Ketshup
- 1/3 cup water.
Mix ingredients for meat balls, shape in balls and brown. Drain on paper towels and wipe grease from skillet. Return meatballs to skillet. Mix sauce ingredients and pour over meatballs.
Simmer for a few minutes. My mom served over rice…But any sides you like would work.
I recently made Carnitas and my family got tired of the leftovers so I had to get creative. I made enchiladas with what I had leftover and they turned out really good…
- Carnitas – shredded
- 1 can of enchilada sauce
- 1 can of diced green chilies
- 1 bag shredded Mexican blend cheese
- fresh cilantro
- In a large bowl combine pork, 1/2 cup of the enchilada sauce, and 1 tablespoon snipped cilantro. Set aside.
- In a medium bowl combine the remaining enchilada sauce and the diced green chili peppers. Spread about 1/2 cup of enchilada-green chili pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.
- Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chili pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.
- 1 Tb. olive oil
- 8 oz. bacon, diced
- 2 1/2 lbs. chuck beef cut into one-inch cubes
- 1 lb. carrots, sliced diagonally into one-inch chunks
- 2 yellow onions, sliced
- 2 stp. chopped garlic
- 1 bottle dry red wine (like a Pinot Noir)
- 1 can (2 cups) beef broth
- 1 Tb. tomato paste
- 1 tsp. fresh thyme leaves (or 1/2 teaspoon dried)
- 4 Tb. unsalted butter at room temperature
- 3 Tb. all-purpose flour
- 1 lb. fresh mushrooms, thickly sliced
Preheat the oven to 350 degrees.
Heat olive oil in a Dutch oven. Add bacon and cook over medium about 10 minutes, stirring a bit until it is brown. Remove with a slotted spoon to a large plate (but leave bacon grease in the pot).
Dry the beef cubes with a paper towel and season with salt and pepper. In single layer batches, sear the beef cubes on all four sides in the olive oil/bacon grease (about three to five minutes). Remove the cubes to the plate with the bacon and keep this up until all the beef is browned.
Add carrots, onions, a tablespoon of salt, and two teaspoons of pepper to the pot. Cook for ten to fifteen minutes, stirring occasionally. Add the garlic and cook for another minute. Put the meat and bacon back in the pot. Add the bottle of wine plus enough beef broth to cover the meat. Add the tomato paste and thyme. Bring to a simmer.
Once simmering, cover the pot with a lid, and slide in the oven for about two hours until the meat and vegetables are fork-tender.
Take the pot out of the oven and onto the stovetop. Combine 2Tb of butter and the flour with a fork. Stir the product into the stew to thicken.
Sauté the mushrooms in two more tablespoons of butter until lightly browned, and add to the stew. Bring to a boil, then lower the heat and simmer for fifteen minutes. Season to taste.
To serve, toast thick slices of bread, then rub them with a cut clove of garlic. The garlic melts into the hot bread like magic. For serving, spoon the stew over a slice of bread and sprinkle with parsley. (You could also serve over mashed potatoes or egg noodles) Serve in shallow bowls.
*Leave out the wine and it’s beef stew. You can even add some cubed red potatoes near the end.
- 3 lbs boneless skinless organic/free-range chicken breasts, cut into bite-sized pieces (approximately 1 ½ -2 inches)
- 1 tablespoon coconut oil
- 3 garlic cloves lightly crushed but whole
- 1 large white onion small dice
- 1 tablespoon minced fresh ginger root
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1-6 ounce can tomato paste
- 1 tablespoon sugar
- 1-15 ounce can coconut milk
- 1/4 cup flour
- 1/2 cup fresh lightly chopped cilantro leaves
- Chili flakes.
- Heat a large sauté pan to medium heat and one tablespoon coconut oil. When oil is shimmering, add onions and sauté for 1 minute until starting to turn golden brown around the edges.
- Add garlic and ginger and sauté another 30 seconds until fragrant. Add spices, tomato paste, sugar, coconut milk and flour and stir to combine. Cover and cook for 4-5 minutes while you prepare chicken and sauce thickens.
- Add sauce to cold crockpot and then add chicken. Stir to cover chicken in sauce. Cover and cook on high for 2 hours then low for 2 hours. Remove lid and stir to incorporate, then pour into a serving dish.
- 1 (12 pound) bone-in ham, rump portion
- 1/2 cup whole cloves
- 1 cup packed brown sugar
- 4 cups water, or as needed
- Preheat the oven to 350
- Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
- Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees. Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.
3/4 cup melted butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons poppy seeds
1 tablespoon dried minced onion
24 mini sandwich rolls
1 pound thinly sliced cooked deli ham
1 pound thinly sliced Swiss cheese
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
- Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.
For the Duxelles:
3 pints (1 1/2 pounds) white button mushrooms
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the Beef:
1 (3-pound) center cut beef tenderloin (Filet Mignon)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 thin slices prosciutto
6 sprigs of fresh thyme, leaves only
2 tablespoons Dijon mustard
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if using frozen
2 large eggs, lightly beaten
1/2 teaspoon coarse sea salt
Directions (preheat oven to 400)
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
To prepare the beef: Season the tenderloin with salt and pepper and sear all over, in a hot cast iron skillet. When the beef is seared, remove from heat, allow to cool slightly, and then smear lightly all over with Dijon mustard. Meanwhile get out a sheet of plastic wrap. Shingle the prosciutto on top of the plastic wrap so it forms a rectangle that is big enough to encompass the entire filet of beef. Then spread a thin layer of duxelles on top of the prosciutto. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. Next place the beef on the duxelles covered prosciutto and roll up using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Set in the refrigerator for 30 minutes.
On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Remove beef from refrigerator and take off the plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef. Place the beef seam side down on a baking sheet. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F. Remove from oven and rest before cutting into thick slices.
NOTE: This can be made with a pork tenderloin as well. Follow the recipe exactly the same, just use pork instead of beef. And cook until internal temp is 140, aiming for 145 after resting.
- Season beef with salt on all sides. Place coarse pepper in a shallow dish and dip the cut sides of the filets into the pepper, pressing lightly to coat.
- Heat 1 tablespoon of butter in a large saute pan or skillet over medium-high heat. Add the steaks and sear on both sides until well browned, 2 minutes on each side. Transfer the steaks to an oven-proof baking dish and place in the oven. Cook for 8 to 10 minutes for medium-rare.
- While the steaks are cooking in the oven, add 1 tablespoon of the remaining butter to the same saute pan used for the steaks. Add the mushrooms and cook over high heat, stirring frequently, until golden brown around the edges, 2 to 3 minutes. Remove the mushrooms from the skillet and reserve.
- Remove the skillet from the heat and add the garlic cloves and 6 tablespoons of the brandy to the hot pan, stirring to loosen any browned particles from the bottom of the pan. Return the skillet to the heat, being careful that the brandy does not flame up. Cook until reduced by half; this will happen very quickly.
- Add 2 tablespoons of the remaining butter and the brown sugar, stirring to combine.
- When the sugar has dissolved and the mixture is bubbly, whisk in the cream, reduce the heat to medium-high and simmer for 2 to 3 minutes, until mixture is sauce consistency and coats the back of a spoon.
- Add the reserved mushrooms to the pan and season with the salt, and pepper.
- Remove from the heat and whisk in the remaining tablespoon of butter and the remaining tablespoon of brandy. Serve immediately over warm steaks.
1 pound lamb leg steak or similar cut of lamb
3 tablespoons olive oil
1 large yellow onion, sliced lengthwise
2 large carrots, chopped
2 ribs celery, chopped
3 cloves garlic, minced
1 tablespoon tomato paste
1 cup dry red wine
1 cup chicken stock
2 sprigs rosemary
2 sprigs thyme
sea salt + pepper to taste
Preheat oven to 325 degrees.
Thoroughly pat dry the lamb steaks. Generously sprinkle with salt and pepper.
In a Dutch oven or large, heavy-bottomed pot, heat three tablespoons olive oil over medium high heat. When shimmering, add the lamb steaks and sear, without disturbing, for about five minutes on each side, until nicely browned. Remove steaks and set aside.
Reduce heat to medium-low. Add the onions and saute for about two minutes. Add the carrots and celery and saute for about seven minutes more, stirring. Add the garlic and the tomato paste and stir again.
Next, deglaze the pot with the red wine. Add the wine and scrape the bottom with a wood spoon to dislodge any delicious crisped bits on the bottom. Add the chicken stock and stir.
Return the lamb steaks to the pot, nestle the sprigs of rosemary and thyme within, and cover.
Transfer to the oven and cook for about 1.5 hours, until the meat is falling-apart tender. Check on it halfway through, flipping the steaks.
1lb ground beef
2 slices of bread (torn in little pieces) or oatmeal
1/2 cup water
1/2 tsp italian seasoning
1/8 tsp pepper
2tsp worstershire sauce
1/4 tsp garlic powder
1/2 cup parmesean cheese
mix all ingredients together, roll into balls and cook on a stove, once fully cooked, pour spaghetti sauce over the top and let it heat up on the stove. Is best with some spinach casserole..
I just followed this recipe exactly except I didn’t have any chicken bouillon so instead of bouillon and water, I used chicken broth.
- 1 (12 pound) whole turkey
- 6 tablespoons butter, divided
- 4 cups warm water
- 3 tablespoons chicken bouillon
- 2 tablespoons dried parsley
- 2 tablespoons dried minced onion
- 2 tablespoons seasoning salt
- Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone’s favorites.
- Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
- In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
- Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
1 ½ cups milk
1/3 cup all-purpose flour
½ tsp. salt
¾ lb. mushrooms, sliced
¼ cup all-purpose flour
½ tsp. salt
1 cup chicken broth
¼ cup dry sherry
2 egg yolks
1 cup shredded Swiss cheese
3 cups diced, cooked chicken
About three hours before serving: In bowl with wisk, beat 2 Tbsp. melted butter and remaining crepe ingredients until smooth. Cover and refrigerate at least 2 hours. Brush a 7 inch crepe pan and a 10 inch skilled with butter over medium heat. Pour scant 1/4 cup batter into crepe pan; cook until underside is browned. Invert into skillet. Cook 30 seconds and then slip onto waxed paper. Repeat until all crepe mix is used. In a saucepan over medium heat cook mushrooms with 2 Tbsp. butter; remove to bowl. In same pan, melt 3 Tbsp. butter. Stir in flour and salt. In bowl mix broth, sherry, yolks, and 1 cup milk. Stir into flour mixture, cook until thickened then add cheese. Preheat oven to 325 degrees. Reserve ½ cup sauce. Add chicken and all but 1/3 cup mushrooms to remaining sauce. Heat through. Spoon 1/3 cup filling into each crepe; roll up and place into a 9×13 baking dish. Repeat. Stir 2 Tbsp. milk and mushrooms into reserved sauce; pour over crepes. Bake for 20 minutes. Top with parsley. Makes 6 servings.
To bake tenderloin:
sprinkle with salt and pepper
wrap in aluminum foil
For a small (1 1/2 in. diameter) tenderloin bake 1 1/2 to 2 hours at 350 degrees. Cool and slice.
For Sauce heat in a sauce pan:
1 cup pineapple juice
3/4 cup water
1/4 cup vinegar
1 Tbsp. soy sauce
1/4 cup brown sugar
1/2 tsp. salt
Bring to a boil. In a small cup mix 2 Tbsp. cornstarch and 2 Tbsp. cold water. Stir into the hot sauce mixture to thicken.
Add sliced port to sauce and serve over hot cooked rice.
To 1 lb. ground beef add:
1 tsp. salt
1/4 tsp. garlic
1/4 tsp. onion powder
1 slices of bread toasted and crumbled
approx. 1/2 cup of milk (add slowly and add more if needed)
Mix well with a fork. Place in a baking dish and shape into a loaf. Bake at 400 degrees for an hour.
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
12 oz. thin spaghetti, cooked
Salt and pepper
Grated cheddar cheese
Can add onion, peppers, pimentos, celery, carrots, mushrooms, broccoli, etc. as desired.
Cook chicken, cool and dice. Cook spaghetti. Lightly sauté desired vegetables. Add chicken, spaghetti, vegetables, to remaining ingredients. Bake in a 9×13 pan at 400 degrees until bubbly.
1 lb. ground beef
1 package taco seasoning
1 can Rotel
1 ½ cups water
1 cup uncooked rice
½ tsp. salt
Brown ground beef, onion, and bell pepper in a skillet. Drain. Add taco seasoning, Rotel, water, rice, and salt. Bring to a boil, reduced heat, cover and simmer until rice is done.
Garnish with lettuce, green onions, tomato, olives, sour cream, cheese, and tortilla chips.
4 Boneless, skinless chicken breasts
1 tube Pillsbury crescent rolls
1 bunch Green onions
1 (8 oz.) package cream cheese, softened
¼ cup Milk
Salt & pepper
1 can cream of chicken soup & ½ can milk, salt & pepper
Preheat oven to 350 degrees. Cook chicken breasts and finely chop them; while cooking, chop green onions. Mix soft cream cheese, onions, milk and salt & pepper. Mix in chicken. Then, roll out 8 crescent rolls on floured surface. Add large scoop of chicken mixture to each roll, then fold edges of dough over mixture to cover it. Bake at 350 degrees for 25-30 minutes, or until rolls are light golden brown and crispy. While baking, make gravy. To make gravy, stir can of cream of chicken in with ½ can of milk and salt & pepper in sauce pan. Cook on low-medium heat, stirring often. (Really good with mashed potatoes, steamed broccoli, and fresh melon.) Serves 4-6 (makes 8 rolls).