April 5, 2019 | Posted in:

Cabbage rolls

cabbage and onion
Ingredient list

1 head of cabbage
1 med. onion
1 T. butter
2 lbs. ground beef
1 egg (beaten)
1 tsp. salt
1/4 tsp. pepper
1/2 c. water
2 c. beef broth
Instructions

Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover; cook 5-10 minutes. Remove softened outer leaves. Repeat until all leaves are softened and have been removed; drain. Cut thick stem from each leaf. Saute medium onion in butter. Add ground beef, egg, salt, pepper and water. Mix thoroughly. Place about 1/4 cup hamburger mixture at stem end of each leaf. Roll each leaf, tucking ends in toward center. Place cabbage rolls, seam side down, in ungreased baking dish. Pour 2 c. beef broth over cabbage rolls. Cover with foil for 30 minutes. Bake at 350º for about 1 1/2 hours. Makes 4-6 servings.

No comment | Post a Comment

April 2, 2019 | Posted in:

Deliciously moist pork chops

Ingredient list

1 egg
4 pork chops, 3/4 to 1-inch thick
1 c. bread crumbs
1/2 tsp. pepper
3 T. flour
1/4 to 1/2 c. chicken broth
1/2 large onion, sliced
1 to 2 T. butter
Instructions

Beat egg in small bowl. Mix bread crumbs with flour and pepper; pour onto waxed paper. Dip pork chops into egg, then roll through bread crumb mixture. Dip pork chop into egg and crumb mixture a second time. Melt butter in 10-inch skillet. Place pork chops into skillet and brown both sides lightly. Pour chicken broth into casserole dish, about 1/4 to 1/2-inch deep. Place pork chops into dish and cover with onions. Bake, covered for 35-40 minutes at 425º. Add more broth, if necessary.

No comment | Post a Comment

March 21, 2019 | Posted in:

Swedish Meatballs

Ingredient list

2 lb. hamburger
1 lb. ground pork
2 eggs
5 slices of bread, soaked in milk and rung out
1 med. onion, grated
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 to 1 tsp. ground allspice
Gravy:
1/2 c. flour
1 1/2 c. water
salt and pepper
gravy master (for color)
Instructions

Mix all ingredients in a large bowl. Make meatballs, 1 to 1 1/2-inch in diameter. Brown in 1/4-inch oil. Drain on paper towel, place in casserole dish. Prepare gravy: Drain oil from pan. In bowl, combine flour, water, salt and pepper and gravy master. Mix and place in heated frying pan. Stir until smooth; pour over meatballs.

No comment | Post a Comment

March 18, 2019 | Posted in:

Real Texas Chili

Ingredient list

2 T. vegetable oil
3 lb. boneless chuck, cut into 1″ pieces
2-3 cloves garlic, finely chopped
4-6 T. chili powder
3 T. flour
2 tsp. ground cumin
1 T. leaf oregano, crumbled
2 (13 3/4-oz.) cans beef broth
1 tsp. salt
1/4 tsp. pepper
1 (15-oz.) can pinto beans, optional
1 (8-oz.)container sour cream
1 lime, cut into wedges
Instructions

Heat oil in 4-qt. kettle over medium heat. Add beef and cook; stir frequently, until meat changes color but does not brown. Reduce heat to low; stir in garlic. Combine chili powder, flour and cumin in small cup. Sprinkle meat with chili mixture; stir until evenly coated. Crumble oregano over meat. Add 1 1/2 cans of broth; salt and pepper. Stir until well blended. Bring to boil over medium heat; stir occasionally. Reduce heat to low. Partially cover and simmer for about 1 1/2 hours; stir occasionally. Add remaining broth. Simmer for 30 minutes longer or until meat is almost falling apart. Cool; cover and refrigerate overnight to ripen flavor. Reheat chili. If using pinto beans, drain and stir into chili. Garnish with sour cream; serve with lime wedges. Makes 8 servings.

No comment | Post a Comment

March 7, 2019 | Posted in:

Paleo meatballs

Ingredient list

-1 clove garlic, minced (about 1 teaspoon)
-1/2 tablespoon salt
-1 tablespoon caraway seeds
-1 teaspoon ground paprika
-1 tablespoon ground black pepper
-1 cup fresh parsley leaves, minced (about 1/4 cup)
-1 tablespoon grainy mustard
-2 pounds ground pork
Instructions

1. Mix all ingredients together until well blended and form into meatballs. I made them fairly-large – about 9 per pound of meat. (mostly because I get bored rolling meatballs. You could also make these burgers, but balls are more fun. [Heh. I said ‘balls are more fun.’]) (For details on the science of mixing meatballs, read this.)

2. On the grill: Heat grill to high, then cook meatballs five minutes with lid closed, flip, and cook an additional five minutes, until nicely browned.

In the oven: Preheat oven to 400F and cook 20 minutes or so.

On the stovetop: Brown in a hot saute pan, then cover with a lid and reduce heat to medium-low until cooked through.

No comment | Post a Comment

March 6, 2019 | Posted in:

Chicken Marsala

Ingredient list

4 cups bowtie pasta
vegetable oil for cooking
2 chicken breasts
1/4 cup flour
1/4 cup parmesan cheese
1 Tbsp. garlic salt
1/2 cup onion chopped (optional)
1/2 cup red bell pepper chopped (optional)
1 cup marsala cooking wine
2 cups heavy cream
1/2 cup sun-ripened dried tomatoes, drained and chopped
2 cups shredded mozzarella cheese

Instructions

Cook pasta according to package directions. Meanwhile, cut chicken breasts into 1/2″-1″ cubes. Add cut chicken, flour, parmesan cheese, and garlic salt to a gallon sized ziplock bag. Shake to coat chicken. Add a small amount of vegetable oil to a skillet. Brown the chicken in skillet over medium heat. Add chopped onion and bell pepper to the skillet, cooking until chicken is cooked throughout and vegetables are crisp tender. Pour marsala cooking wine into a saucepan and bring to a simmer. Allow wine to simmer for 5 minutes. Add heavy cream and sun-dried tomatoes to the saucepan and continue simmering for 5 more minutes. In a large mixing bowl, combine cooked noodles, chicken (and vegetables), and creamy marsala sauce. Stir to coat noodles. The mixture will be pretty liquidy. Pour everything into a 9×13″ dish. Top with shredded mozzarella. Bake at 350 degrees for 20 minutes.

No comment | Post a Comment

November 8, 2016 | Posted in:

Moroccan Chicken Stew

moroccan-stew_1

moroccan-stew_3
Prep Time: 10 min.
Total Time: 50 min.

Ingredients

1 tbsp olive oil
8 chicken pieces, bone-in, skin-on (thighs, drumsticks, half chicken breast)
2 onion, peeled and roughly chopped
1 tsp salt
2 tsp cumin
2 tsp coriander
2 tsp paprika
½ tsp allspice
1 (796mL) can chopped tomatoes
2 ½ cups chicken stock
4 cups diced butternut squash
1 cup pitted green olives
1 cup golden raisins
1 (540 mL) can chickpeas, drained and rinsed
½ cup roughly chopped cilantro, plus extra to serve
Lemon wedges, to serve
Yogurt, to serve

Directions

1. In a large saucepan or Dutch oven heat 1 tbsp olive oil over medium heat. Season chicken pieces. Then, brown chicken pieces on all sides, about 3 min., per side. Set aside on a plate lined with paper towel. Drain all but 1 tbsp fat from pan.

2. Add onion and cook until softened, about 3 to 4 min. Add salt and spices, cook 1 min. Add diced tomatoes and chicken stock. Stir in butternut squash, green olives and raisins. Add chicken pieces back into pot and make sure they are covered by liquid. Bring stock to a boil. Reduce heat to simmer and cook, covered, for 30-40 mins., until chicken pieces are cooked through.

3. Stir in chickpeas and cilantro. Serve with couscous, brown rice or crusty bread. Top with extra cilantro, a squeeze of lemon and a dollop of yogurt to serve.

No comment | Post a Comment

September 17, 2016 | Posted in:

BBQ chicken pizza

pizza_1

pizza_3
Prep Time: 10 min.
Total Time: 1 hour, 30 min.

Ingredients

Pizza Dough

1 pkg (8g) active dry yeast
1 cup lukewarm water
1 tsp sugar
2 cups flour
1 tsp salt
1 tbsp olive oil, plus extra for greasing

Pizza Toppings

½ cup pizza sauce
¼ cup BBQ sauce
2 cups shredded mozzarella cheese
¼ cup sliced red onion
1 cup shredded, cooked, deli chicken
¼ cup chopped cilantro

Directions

1. In a large bowl combine water with yeast and sugar. Let sit until bubbly, about 10 min. Add flour, salt and olive oil. Mix until mixture comes together to form a dough. Knead for 10 min., until dough is smooth and elastic. Use extra flour for dusting if the dough is sticky. Place dough in a clean, greased bowl and cover with a damp tea towel to double in size, about 1 hour.

2. Roll out dough into a large rectangle, until ½-inch thick. Heat BBQ to medium heat. Before grilling pizza, have all of the ingredients prepped and ready to go on a large baking sheet next to the BBQ. Brush top of dough with olive oil. Place on hot grill, olive oil side down. Cook, 2-3 min., until just cooked. Flip dough and quickly add sauce and toppings. Close the lid and let pizza grill for 3-5 min., until cheese has melted and dough is cooked through. If dough smells like it’s scorching or burning on the grill, move it to a cooler spot on the grill to continue cooking. Let cool slightly before slicing and serving.

No comment | Post a Comment

July 18, 2016 | Posted in:

Best BBQ Chicken

BBQ Chicken_1

BBQ Chicken_3
Prep Time: 5 mins.
Total Time: 40 mins.

Ingredients:

4 chicken drumsticks, bone-in, skin-on
4 chicken thighs, bone-in, skin-on
2 chicken breast, bone-in, skin-on, cut in half
1 tbsp olive oil
1/2 cup BBQ sauce

Preparation Instructions:

1. In a large bowl toss chicken pieces with olive oil and a good seasoning of salt and pepper.
2. Preheat grill to medium heat. Once grill is hot, place chicken pieces on grill. Turn chicken pieces every few minutes for about 15-20 minutes.
3. After 20 minutes, start basting chicken pieces with BBQ sauce.
4. Continue cooking chicken for an additional 10 minutes, turning and basting with sauce often. Cook until chicken is no longer pink in the middle and the internal temperature of the chicken reaches 165F. Let chicken rest for 10 minutes before serving. Serve with grilled vegetables.

Tips for the best BBQ chicken

• Make your own homemade BBQ sauce. You can mix up the flavor, spices and fresh herbs.
• Always season your chicken pieces well with salt and pepper or use a spice rub.
• Preheat your BBQ well before placing chicken on the grill.
• Always cook chicken until it’s almost cooked through before adding BBQ sauce. The sugar in the BBQ sauce will caramelize and burn if you put it on too soon.

No comment | Post a Comment

| Posted in:

BBQ chicken

BBQ Chicken_1

BBQ Chicken_3
Prep Time: 5 mins.
Total Time: 40 mins.

Ingredients:

4 chicken drumsticks, bone-in, skin-on
4 chicken thighs, bone-in, skin-on
2 chicken breast, bone-in, skin-on, cut in half
1 tbsp olive oil
1/2 cup BBQ sauce

Preparation Instructions:

1. In a large bowl toss chicken pieces with olive oil and a good seasoning of salt and pepper.
2. Preheat grill to medium heat. Once grill is hot, place chicken pieces on grill. Turn chicken pieces every few minutes for about 15-20 minutes.
3. After 20 minutes, start basting chicken pieces with BBQ sauce.
4. Continue cooking chicken for an additional 10 minutes, turning and basting with sauce often. Cook until chicken is no longer pink in the middle and the internal temperature of the chicken reaches 165F. Let chicken rest for 10 minutes before serving. Serve with grilled vegetables.

Tips for the best BBQ chicken

• Make your own homemade BBQ sauce. You can mix up the flavor, spices and fresh herbs.
• Always season your chicken pieces well with salt and pepper or use a spice rub.
• Preheat your BBQ well before placing chicken on the grill.
• Always cook chicken until it’s almost cooked through before adding BBQ sauce. The sugar in the BBQ sauce will caramelize and burn if you put it on too soon.

No comment | Post a Comment
65 queries in 0.166 seconds.