Category: RECIPES

CORNED BEEF HASH – use your ST. PATRICK’S DAY leftovers

CORNED BEEF HASH
We like ours crisp so I use more of small dice/shredded mixture.   Cut yours according to your tastes.

about 1 pound left over corned beef, diced and shredded
2 tablespoons butter
1/2 pound cooked potatoes, diced
1 large bunch green onions, sliced
fresh ground pink Himalayan salt and pepper, to taste
1-2 tablespoons Worcestershire sauce

  • Melt butter in a large skillet over medium high heat.
  • Add onions, cooking a minute or two until translucent.
  • Add corned beef and potatoes.
  • Add seasoning and Worcestershire sauce, stirring and scraping bottom as necessary.
  • Serve with poached or fried eggs.

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PAN SEARED CHICKEN with MCGILLICUDDY SAUCE

I’ve been watching a bunch of cooking shows lately and am always intrigued with the chefs when they have to work with unusual ingredients.  I was watching Guy Fieri’s GUY’S GROCERY GAMES recently and was inspired by a Chef Darnell.  This man was so inspiring with his outside of the box thinking. So I sat down today to make up my own sauce with what I had on hand using his inspiration. I also did a little research first on sauces in general.

A sauce is a seasoned thin or thick cream, liquid or semi-solid food. Semi-solids are where the liquid comes primarily from the ingredients themselves, like a salsa. Sauces can be sweet, savory or sweet and sour. Sauces add flavor, moisture and/or a visual element to recipes. Sauces range in complexity with French sauces being some of the most complex and Asian sauces being some of the simplest. Sauces with starches in them will continue to thicken as they cool. So, remember to stop the heat a smidgen before your desired consistency. “Mother” sauces are primarily from French cuisine although there are cuisine specific sauces based on ethnicity, such as Italian sauces. Sauces using a “Mother” sauce as a base with augmentation or added ingredients is known as a “daughter” or “secondary” sauce.

Why name it McGillicuddy sauce?  I was watching an old I Love Lucy at the time 😀 It was just off the wall enough to make it original.

PAN SEARED CHICKEN with MCGILLICUDDY SAUCE

4 Chicken Steaks, fairly thin
Juice of 1/2 lemon
3 (2+1) tablespoons butter
1 medium Shallot, finely minced
1 large clove garlic, finely minced
1 cup heavy cream
1/3 cup McGillicuddy’s Honey Whiskey
1/3 cup Peach Nectar

  • Heat 1 tablespoon of butter in skillet over medium high heat.
  • Add shallot and garlic, sauteing a minute or two.
  • Add whiskey, bringing to a QUICK boil.
  • Add cream, stirring to combine
  • Pour into a bowl and set aside at room temperature.
  • Add 2 tablespoons butter to skillet.
  • Generously season chicken with fresh ground salt and pepper.
  • Sear chicken until browned on both sides and cooked through.
  • Set chicken aside, keeping warm.
  • Add juice to skillet and bring to a boil, scraping browned bits from the bottom of the skillet.
  • Add sauce base, whisking to combine and bring to a SLOW boil.
  • Let sit a minute or two to thicken.
  • Spoon over chicken to serve.

ROASTED CARROTS and ASPARAGUS

2 tablespoons avocado oil
2 cups diagonally cut carrot slices
10 asparagus stalks, trimmed
2 cloves garlic, minced
Zest of 1 lemon + Juice of 1/2 lemon
1/4 cup Parmesan cheese
Salt and pepper, to taste

  • Heat oven to 425°.
  • Toss the carrots with 1 tablespoon oil and transfer to a large rimmed baking sheet.
  • Roast for 15 minutes.
  • Add the asparagus to the pan, drizzle with the remaining tablespoon of oil and toss to combine.
  • Pulse together the garlic and lemon zest until roughly chopped.  Add lemon juice.
  • Drizzle over vegetables.
  • Roast until the vegetables are tender, another 10 to 12 more minutes.
  • Sprinkle for Parmesan cheese when serving.

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CAJUN TENDERLOIN GRILLADES with BACON RELISH

Grillades are a New Orleans specialty dating back to the mid 1800’s. Grillades translates to “meat cooked in a tomatoey gravy” and is usually served over grits, but hubby is not fond of grits so it’s rice or potatoes around here.

CAJUN TENDERLOIN GRILLADES with BACON RELISH

4 strips bacon, diced
1 pound beef tenderloin, sliced into strips
2 tablespoons Cajun seasoning
3 tablespoons Wondra flour
1 small yellow pepper, sliced
1 medium onion, sliced thin
3 cloves garlic, minced
1 1/2 tablespoons tomato paste
2 cups beef broth
2 teaspoons Whisky Worcestershire sauce
1 cup diced grape tomatoes
1/4 cup chopped flat leaf parsley
1 1/2 teaspoons red wine vinegar
Salt and Pepper, to taste

  • In a large ziplock bag combine the flour and cajun seasoning.
  • Add beef slices and shake to coat.
  • Brown bacon in a large skillet until crisp. Remove to paper towels with a slotted spoon to drain. Reserve bacon drippings.
  • In 2 tablespoons bacon grease add steak pieces and in a single layer for about 1 minutes per side. Transfer to a plate. Reserve remaining flour.
  • Add 1 tablespoon bacon drippings to the drippings already in the skillet.
  • Add the peppers and onions, sautéing until soft.
  • Add garlic, tomato paste and reserved flour, cooking until fragrant, about 1 minute.
  • Stir in beef broth and Worcestershire sauce. Bring to a boil and cook 3-5 minutes until begins to thicken.
  • Add tenderloin pieces back in, stir to coat and heat through.
  • Combine tomatoes, parsley, bacon, vinegar, salt and pepper for relish.
  • Serve grillades over rice or potatoes with bacon relish.

 

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SPAGHETTI BOLOGNESE & MOZZA STUFFED MEATBALLS

  • I start with whatever vegetables I have in the vegetable bin that are on their last legs for crispness. Today was Roma tomatoes, celery stalks, green onions and snap peas.
  • Then I drizzle olive oil and salt and pepper over them all and bake it for an hour at 400°.
  • I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
  • When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce.
  • Salt & pepper to taste.


For the sauce:
1 pound COSTCO organic ground beef
1/2 pound sweet Italian sausage
1 medium Vidalia onion, chopped
3 cloves garlic, minced
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1 14-ounce can diced tomatoes
5 large Roma tomatoes, slice thin
1/2 cup chicken broth
1 tablespoon sugar
3/4 teaspoon fennel seed
2 teaspoons chopped fresh basil leaves
2 tablespoons Italian seasoning
1 tablespoon chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon white pepper

  • Brown ground beef, Italian sausage, onions and garlic. Drain fat.
  • Add diced tomatoes, tomato paste and tomato sauce.
  • Stir in sugar, salt, pepper, basil, Italian seasoning and fennel, mixing well.
  • Lay tomato slices evenly on top. Cover.
  • Simmer for 2 hours over low heat. Stir in tomato slices until well blended.  At this time you can proceed to finish the lasagna or refrigerate the sauce until ready.

For the meatballs:
1 pound COSTCO organic ground beef
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheese
Align Center1/2 teaspoon fennel
2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

  • Crumble bread into a large bowl.
  • Toss in Parmesan cheese, parsley, green onions and garlic.
  • Add meat and with your hands mix extremely well until you have a uniform mixture.
  • Roll meatballs around a Parmesan cheese cube.
  • Chill Meatballs until sauce is done.
  • Just before the sauce is finished, brown meatballs.**
  • Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
  • Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
  • Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.

JARDINIERE

Hubby loves Jardiniere and I have been buying it for him for years in the same bottle. It is expensive though and then I ran across an episode of Guy’s BIG bite where he was making it fresh and we will never buy it again.  We’ve adjusted the veggies to meet with hubby’s likes and my love of the carrots only.

The definition of Jardiniere is a dish that is cooked or served with a mixture of spring vegetables, such as peas, carrots, and green beans. IRONICALLY, the other two definitions are in ambiguity to the recipe. They are for a highly decorative flower box (usually a ceramic pot or urn) where sometimes used as garden accent elements for large plants and for raised culinary and herb gardens or a name for the golden ground beetle, the European mole cricket, and other species of beetles that attack plants in kitchen gardens.

1 cup 1/4-inch slices red bell peppers
1/2 cup 1/4-inch slices radishes
1 1/2 cups 1/4-inch-thick half-moons carrots
1 cup snap peas, trimmed
1 cup cauliflower florets
2 jalapenos, stemmed, seeded and sliced into 1/4-inch rounds
2 tablespoons plus 2 teaspoons kosher salt
1 cup white vinegar
6 cloves garlic, minced
4 bay leaves
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup extra-virgin olive oil

  • Place the bell peppers, carrots, cauliflower and jalapenos in a large bowl.
  • Stir in 2 tablespoons of the salt and toss.
  • Fill with enough cold water to cover, then place plastic wrap or foil over the bowl, and refrigerate overnight.
  • In a medium saucepan set over medium-high heat, add the vinegar, garlic, bay leaves and the remaining 2 teaspoons salt.
  • Bring to a boil then reduce the heat and simmer for 3 to 4 minutes.
  • Drain the vegetables from the salt water and then add to the brine.
  • Bring back to a boil, then reduce the heat to a simmer and cook until the vegetables are al dente, 8 to 10 minutes.
  • Add the parsley and olive oil, and mix well to incorporate.
  • Marinate at room temperature for 1 hour then chill in refrigerator until ready to use.

CHOCOLATE CHIP TOFFEE BARS

CHOCOLATE CHIP TOFFEE BARS
ADAPTED FROM Leigh Anne Wilkes at Your Home Based Mom

2 1/3 cup flour
2/3 cup brown sugar
3/4 cup chilled butter
1 egg slightly beaten
12 oz. package semi-sweet chocolate chips**
14 oz. can sweetened condensed milk
10 oz. package Heath toffee bits

  • Preheat oven to 350°.
  • Stir together flour and brown sugar.
  • Cut in butter until mixture resembles coarse crumbs.
  • Add egg and blend well.
  • Reserve 1 1/2 cups of this flour mixture.
  • Press remaining flour mixture into a greased 9×13 inch pan.
  • Bake for 10 minutes at 350°.
  • Pour milk over hot crust and top with 1 1/2 cups of the toffee bits.
  • Stir in 1 1/2 cup of the chocolate chips into reserved crumb mixture.
  • Sprinkle remaining crumb mixture over top.
  • Top with remaining chocolate chips.
  • Bake 25-30 more minutes.
  • Top with remaining toffee bits.

NOTE**: I like to mix up the flavors and use milk chocolate chips, butterscotch chips, cinnamon chips, peanut butter chips… or any mixture there of.  I also prefer the Heath toffee bits. Kraft caramel bits are also good.

1000 ISLAND DRESSING (MY FAVORITE)

1000 ISLAND DRESSING (MY FAVORITE)
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white balsamic vinegar
2 teaspoons sugar
3 teaspoons sweet pickle relish
1 heaping tablespoon minced red onion
1 teaspoon Worcestershire sauce
salt and pepper

  • In a mini blender blend all ingredients to desired consistency.

CHERRY PINEAPPLE UPSIDE DOWN CAKE ala SLOW COOKER aka DUMP CAKE from the 1980’s

This is a modern updated version of the “DUMP” cake from the 80’s. I really like this version for the convenience, BUT that said, I miss the extra crisp from oven version.

CHERRY PINEAPPLE UPSIDE DOWN CAKE

20 ounce can Cherry Pie filling
2 – 8 ounce cans crushed pineapple
1 box yellow cake mix
1/2 cup sweetened coconut flakes
1/2 cup crushed walnuts or pecans (I used Fisher’s Cinnamon pecan topping pieces)
1/2 cup butter, melted

  • Even layer the ingredients in the exact order listed in your slow cooker, drizzling the butter over everything last..
  • Cover and cook on high 3 hours.
  • Divide into ramekins and serve with fresh whipped cream or Vanilla bean ice cream.

NOTE: If you like a toasted effect, make sure you scoop out the cake into the ramekins so the coconut butter portion is on the top.  Place the ramekins under the broiler for 2 minutes OR you can make the same recipe in a 13 x 9 baking pan in the oven at 350°.

BUTTER BEER BEEF STEW

This same recipe works well with a chuck roast!

PEANUT BUTTER ROOT BEER BEEF STEW

3 tablespoons avocado oil
3 tablespoons creamy peanut butter
2 pounds cubed beef stew meat
Salt and pepper, to taste
1 large onion, diced
3-4 good sized cloves garlic, minced
12 ounces root beer
3½ cups beef broth
3 tablespoons tomato paste
2 tablespoons Whiskey Worcestershire sauce
½ teaspoon paprika
8 new potatoes, quartered
4 carrots, sliced
1 small stalk celery or fennel for added flavor, sliced
1/3 cup Wondra flour
Finely chopped fresh Parsely – garnish

  • In a large ziploc bag sift together the flour, salt, pepper and paprika.
  • Toss beef in flour mixture until well coated. Save flour!
  • Over medium-high heat, Heat oil in large Dutch oven.
  • In a single layer brown meat on all sides, working in batches if necessary.
  • Remove to medium bowl and toss with peanut butter until well coated. Set aside.
  • Add onion and celery (fennel) to Dutch oven and reduce heat to low, cooking until softened, about 3-4 minutes.
  • Add garlic and cook for about 1 minute more.
  • Pour in root beer, beef broth, tomato paste, Worcestershire, paprika, ½ teaspoon each of salt and pepper.
  • Simmer for 1½ to 2 hours until meat is tender.
  • Stir in potatoes and carrots, simmering until vegetables are tender and meat is falling apart, 45 minutes or so.
  • Remove 1 cup of liquid from pot and slowly whisk in leftover dredging flour.
  • Slowly stir flour mixture back into pot and bring to a SLOW boil.
  • Reduce heat and simmer for 10 minutes until thickened.
  • Adjust seasonings as needed.
  • Garnish with fresh parsley.

NOTE: To make this in the crock pot, brown beef. Add beef and all other ingredients, except flour to crock pot. Cook on low for 10-12 hours, or on high for 4-6. Remove 1 cup of liquid and slowly add flour. Slowly stir four mixture back into crock pot. Cook on high for 15-20 minutes, or until thickened.

CHEDDAR GRITS SOUFFLE’

1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon paprika
1/2 cup Quick Grits
3/4 cup grated sharp cheddar cheese
1/4 cup butter
2 1/2 tablespoons milk
2 medium eggs, beaten

  • Preheat oven to 350°.
  • Coat individual ramekins with non-stick cooking spray.
  • Combine water, and salt in large sauce pan bringing it to a SLOW boil.
  • Stir in grits gradually.
  • Reduce heat to low.
  • Cover and cook 5-7 minutes, stirring occasionally, until thickened.
  • Remove from heat.
  • Add most of the cheese and butter, stirring until melted and well blended.
  • Add milk, eggs, peppers, mixing well.
  • Pour into prepared ramekins.
  • Top with remaining cheese.
  • Bake 45 minutes or until set and golden brown.
  • Garnish with a little grated cheddar cheese.
  • Let stand 10 minutes before serving.

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PAELLA STYLE CHICKEN & RICE

PAELLA STYLE CHICKEN & RICE
1 cup frozen pearl onions, thawed and drained
1 red bell pepper, chopped
1/2 pound Andouille (smoked pork) sausage, thinly sliced
1 1/2 pound boneless, skinless chicken thighs, quartered
1 1/4 teaspoon fresh ground sea salt
2 1/2 teaspoons smoked paprika
3 tablespoons avocado oil
1 fennel bulb with feathers, sliced saving feathers for garnish
3-4 garlic cloves, minced
1/4 teaspoon saffron
1 can petite diced tomatoes
2 cups Arborio (Italian short grain) rice
1 cup water
3/4 cup dry sherry
1 3/4 cups chicken broth
1/2 pound small shrimp, cleaned and de-veined

  • Heat 1 tablespoon of oil in large saute’ pan over medium high heat.
  • Add sausage and brown about 5 minutes. Remove with slotted spoon to a plate and cover.
  • Add chicken pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
  • Add remaining oil to pan.
  • Add fennel, onions and bell pepper to pan sauteing until fennel softens.
  • Stir in garlic, paprika, salt and saffron, stirring until fragrant and sizzling.
  • Add tomatoes and cook, stirring 5 minutes to blend well.
  • Add rice and coat well. Add water, chicken broth and sherry. Cover and bring to a boil over high heat.
  • Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
  • Arrange chicken and shrimp on top of rice, cooking another 5 minutes covered to heat chicken and shrimp through.
  • Garnish with fennel fronds and Enjoy.

SMOKEY NAVY BEAN SOUP

The weather took a serious turn towards fall early last year.  But, I was ready!  One of my favorite things about fall is fun food for tailgating or just watching football at home.  This soup recipe is no exception.
Whether you serve it in a bread bowl (which is my favorite way) or just in a bowl, the flavor is smokey, deep and intense – perfect for warming you from the inside out. AND it is super easy in the crock pot!

SMOKEY NAVY BEAN SOUP – CROCK POT STYLE
1 pound navy beans, soaked overnight
1 large onion, chopped
6 cups water
1 KNORR vegetable gel tub
1 large onion, chopped
2-3 cloves garlic, minced
3 ribs celery, sliced
3 carrots, sliced
1 can petite diced tomatoes (I use Chipotle & jalapeno flavored)
1/2 teaspoon dried thyme
salt and pepper to taste (I use 1 t. Himalayan pink salt and 1/4 t. white pepper)
1 ham steak, chopped (about 2 cups)
1/2 pound bacon, crisp and bacon
grated cheese

  • Spray slow cooker with PAM.
  • Drains beans of soaking water and add to slow cooker along with onions, garlic, celery, tomatoes and carrots.
  • Whisk together the water, KNORR gel tub, thyme, salt and pepper until well blended. Add to the slow cooker.
  • Cook on low 4-6 hours.
  • Add ham pieces.
  • Cook another 2-3 hours.
  • Garnish with cheese and bacon before serving.
  • Enjoy!

CHICKEN CHOW MEIN

CHICKEN CHOW MEIN

3 tablespoons peanut oil
1 bunch green onions, sliced
1 cup sliced celery
5-6 cups shredded Napa cabbage
1 cup bean sprouts
1/2 cup sliced carrots
2 cups chicken broth
2 tablespoons soy sauce
3 teaspoons sesame oil
1 teaspoon sugar
2 tablespoons cornstarch
4 tablespoons cold water
1 1/2 pounds skinless, boneless chicken pieces (I like a combination of breast and thigh pieces)
1 teaspoon red pepper flakes +/-
1 pound spaghetti or vermicelli

  • Prepare spaghetti according to package directions.
  • Over a medium high flame heat the peanut oil in a heavy skillet.
  • Saute’ the celery, onions, bean sprouts and cabbage until cabbage is wilted.
  • Remove with a slotted spoon.
  • Cut chicken into bite size pieces.
  • Add a bit more oil and saute’ chicken pieces.
  • Remove with a slotted spoon.
  • Add the broth, sesame oil, soy sauce and sugar. Simmer for several minutes until it begins to thicken.
  • Whisk the cornstarch into the cold water until smooth. Add to the broth mixture and bring to a boil.
  • Add vegetable mixture and chicken pieces back in, heat through and coat well.
  • Toss with prepared pasta and heat through.


I use my salad spinner for draining pasta to get all the excess water out.