Main Dishes
Spaghetti and Meatball Sauce
This recipe is inspired by one that my husband’s Grandma Lil makes. She shared her recipe with me in 1994 when we were stationed at Ft. Polk, Louisiana. I like to make a big batch and freeze some for later, but it can easily be cut in half.
Ingredients:
- 2 lb hamburger
- 1 pkg Italian sausage
- 4 – 28 oz cans crushed tomatoes
- 2 – 15 oz cans tomato sauce
- 4 cloves garlic, minced
- 2 onions, chopped
- 2 tsp salt
- 1 tbs oregano
- 1 tsp basil
- 1 tsp thyme
- 2 bay leaves
Put tomatoes, garlic, onions, salt, oregano, basil, thyme, and bay leaves into large slow cooker. I use a Nesco 12-Qt oven set at 225°. Allow to cook for several hours.
About an hour before you want to serve crumble in the raw hamburger and stir.
Scoop the Italian sausage into small (1 tbs) meatballs and add to cooker. Leave resting on the top to cook.
Stir in the meatballs and serve over pasta.
Chicken Barley Chili
This is a flavorful recipe that is so easy to make. I think I might even leave out the chicken next time.
Ingredients:
- 3 cups cubed and cooked chicken
- 14.5 oz can diced tomatoes
- 15 oz can black beans, drained and rinsed
- 15 oz can corn, drained
- 16 oz jar salsa (I used mild)
- 1 cup Quaker pearl barley
- 5 cups water
- 2 chicken bullion cubes
- 1 tbs chili powder
- 1 tsp cumin
Combine all the ingredients in a large sauce pan. Simmer for about 1 hour. You can substitute 1 can of broth for the bullion cubes if you reduce the water.
Serve with cheese and crackers if desired.
Herb-Brined Cornish Game Hens
One of our favorite things to smoke is poultry and I really like making Cornish game hens. I always brine poultry before I smoke it. There are many brine recipes you can try. This is one I use pretty frequently and I have another one posted with my Roasted Duck.
Ingredients:
- 4 Cornish game hens
Brine:
- 1 gallon water
- 1 1/2 cup kosher salt
- 3 tbs brown sugar
- 1/2 cup vinegar (I used malt vinegar)
- 4 cloves garlic, chopped
- 1 tsp pepper
- 1/2 cup fresh herbs, chopped
For the brine combine half the water with the salt and sugar. Heat to dissolve. Remove from heat and add remaining 1/2 gallon water (I use ice and cool water). Cool completely. Add vinegar, garlic, pepper, and herbs. For the herbs use any combination you would like, I used basil, sage, and oregano. Put Cornish hens in brine and add enough water to cover. Put a plate on top if necessary to keep them submerged. Brine overnight.
Heat smoker to 225°. Remove hens from brine and rinse thoroughly. Place in smoker. Add a small handful of pellets every hour or so.
Smoke for 3 – 4 hours.
Serve.
Italian Wedding Soup
I tried this from a can recently and thought it rather tasty. I decided to try a homemade version and was quite pleased with the results. You can substitute pasta (like orzo) for the couscous.
Ingredients:
- 1 lb ground beef
- 2 eggs
- 1/4 cup breadcrumbs
- 2 tbs Parmesan cheese
- 1 tsp basil
- 1 tsp onion powder
- 10 cups chicken broth
- 2 cups spinach (3 oz)
- 2 carrots
- 1 cup Israeli couscous
Combine beef, eggs, breadcrumbs, Parmesan, basil, and onion. Form into small meatballs and cook in a skillet. I used a 1/2 tbs scoop.
Heat the broth. Chop the carrots and spinach and add to the broth. Simmer for about 10 minutes.
Add the couscous and simmer 10 minutes.
Add the meatballs and simmer another 10 minutes. Serve.
Chicken Breast with Avocado Sauce
After watching a few too many cooking shows I realized I needed to experiment more with sauces. The avocado sauce in this recipe is one of the best I’ve made. It is really delicious with chicken breasts.
Ingredients:
- chicken breasts
Sauce:
- 2 avocados
- 1 small onion
- 1/3 cup milk
- 1/3 cup sour cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbs fresh cilantro
Lightly chop the onion and place in a blender. Add the avocados, milk, sour cream, salt, and pepper. Blend until smooth. Add the cilantro and blend for a few more seconds.
I poached the chicken breast with some herbs. Serve with the sauce.
Roasted Garlic Beef Roast
For this recipe I wanted to see if I could impart some smokey flavor without actually smoking the roast. The rub was very tasty and I really liked the roasted garlic flavor. It didn’t have as much smokiness as I hoped it would and if I do it again I probably won’t bother with the smoker.
Ingredients:
- 1 beef roast
- 1 bulb garlic
- 1/4 cup lime juice
- 1/2 cup water
- 2 tbs pepper
- 1 1/2 tsp turmeric
- 1 1/2 tsp cumin
- 1 1/2 tsp paprika
- 1 1/2 tsp honey
- 1 1/2 tsp salt
- 1/2 cup olive oil
To roast the garlic cut about 1/2″ off the top and peel off some of the outer skin. Drizzle with 1 tbs oil. I used a garlic baker, but you can also wrap it in foil.
Blend the lime, water, pepper, turmeric, cumin, paprika, honey, salt, and oil. Pour into a pie plate. Place the garlic and mustard sauce in a hot smoker.
I smoked mine for 1 1/2 hours in a cabinet smoker set at the highest level (275°). You can also roast the garlic in an oven set at 325° for 45 minutes.
Remove from the smoker and puree the garlic with the mustard sauce. You should be able to pinch out the garlic from the skins. Brush the roast liberally with the sauce (I used half).
I chose to sous vide the roast, but it can be cooked in the oven or however you would like. For the sous vide I cooked it for 8 hours at 134°. Then I let it cool off for 30 minutes and seared it on a hot griddle.
The roast was cooked perfectly and we really enjoyed it.
Eggs Benedict with Blender Hollandaise
This is a delicious breakfast and the blender hollandaise makes it so easy. I don’t have precise measurements for the muffins because to me it’s a matter of taste. The hollandaise is probably enough for about 4-6.
Ingredients:
- English muffins
- Canadian bacon
- eggs
- salt and pepper
Hollandaise:
- 3 egg yolks
- 2 tbs lemon juice (1 lemon)
- 1/2 cup butter (1 stick)
Toast the muffins and poach the eggs. My daughter and I like our eggs cooked to death so that’s why they look scrambled.
Cut the bacon to fit on the muffin. You may want to heat it slightly, but I haven’t found it to be necessary.
While the egg is poaching make the hollandaise. Separate the eggs and add the lemon juice. Whisk with a fork or blend.
Heat the butter in the microwave until melted and hot (not boiling). With the blender running pour in the butter and blend for a few seconds. It should thicken slightly. I used a stick blender, but it should work the same with a traditional blender. Hollandaise should be served immediately and does not rewarm well (gets lumpy).
Assemble the rest of the muffin by topping with the egg, hollandaise, salt and pepper to taste.
Roasted Duck
I tried roasted duck tonight. It really came out juicy and tender. I used a Nuwave oven. The recipe I was using as a guide calls for it to be roasted in a conventional oven for 5 hours. I will include the original instructions.
Here’s what you need:
- 1 duck
brine:
- 1 gallon water
- 1/2 cup soy sauce
- 1 cup kosher salt
- 1/2 cup sugar
- 2 cloves garlic, minced
- 1 tbs fresh ginger, chopped
- 1 tsp Chinese five spice powder
Combine 1/2 gallon of water and remaining brine ingredients. Warm on the stove long enough to dissolve the salt and sugar. Add another 1/2 gallon of chilled water. Cool completely. Place duck in brine and refrigerate overnight. Place a plate on top to keep the bird submerged if needed.
Remove the duck from the brine and rinse thoroughly. Pierce the skin (not the meat) with a fork. Cook breast side up for 1 hour at 300° (power level 8). Pierce the skin, flip and cook breast side down for 1 hour at 300° (power level 8). Pierce the skin, flip and and cook for an hour at 225° (power level 5). Pierce the skin, flip it one last time and cook for another hour at 150° (power level 2).
Let rest for about 10 minutes and serve.
For a conventional oven pierce the skin and flip it every hour. Cook for 4 hours at 300° and 1 hour at 350°.
Dry-Aged Steaks
I recently discovered dry-aged steaks and knew I had to try it. After searching and looking at different options I went with dry-aging bags that I purchased online. The one issue I had with using these bags was the vacuum sealer. It is possible to get a seal with a Foodsaver or similar vacuum sealer, but the chamber vacuum sealer is the easiest.
Ingredients:
- 1 large rib eye roast (up to 8 lbs)
- 1 roast (small) size drybagsteak
Here’s the roast I used
Place the roast into the drybag. Do not rinse or trim. Vacuum seal.
Place in the refrigerator on a cookie rack or something that allows air to circulate around all sides.
Let age about 3 weeks. It will lose about 1/4 of it’s original weight after drying
Trim some of the hard, dark edge off the roast and slice into pieces. I try not to trim off too much, just enough so that it’s not hard on the outside. I trimmed off about 12 ounces.
Don’t throw away the trimming it can be used for other things. I use it for beef broth, add it to hamburger meals, and make dog treats with it.
Read Full Post | Make a Comment ( None so far )Easy Hamburger Meals
I love to cook, however sometimes I need a meal that is quick and easy to put together. We like the boxed hamburger meals, but I wanted something that I could use my own spices and ingredients. They are very easy to adjust to your own taste. This recipe is for the Salisbury flavor. Here is the document I use for other flavors: Hamburger Meals.
Ingredients:
- 1 lb hamburger
- 1 tbs cornstarch
- 1 tsp salt
- 1 tbs onion powder
- 1 tsp garlic powder
- 1/2 tsp pepper
- dash Worcestershire
- 2 cups water
- 2 cups milk
- 1 1/2 cups egg noodles
Brown hamburger and drain.
Add remaining ingredients (I added a cup of sliced mushrooms as well). Cover and simmer 20 minutes.
Turn to low and simmer about 5 minutes until thickened. Serve.
I’ve tried most of the variations and they are all good.
Read Full Post | Make a Comment ( None so far )« Previous Entries
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