Friday, May 27, 2016

GINGER TERIYAKI MEATBALLS (Let's Dish)

1lb ground beef (or turkey)
3/4c oats
salt & pepper
2T dry minced onion
2T ginger, minced
1t Worcestershire
1T garlic, minced
1 egg, 1t milk
1/4c teriyaki baste and glaze

Combine all ingredients and form into meatloaf or meatballs. Serve with teriyaki glaze. For meatballs, bake on a sheet pan at 400* covered with foil. For meatloaf bake at 350* for 45min. 

SALISBURY STEAK (skinnytaste)

2t oil
1 onion, minced
1lb ground beef (or ground turkey)
1/2c bread crumbs
1 egg
2c beef broth
salt & pepper
8oz mushrooms, sliced
2T flour or cornstarch
1T tomato paste
1t red wine vinegar
1t dry mustard power

In a large skillet, sauté onions in oil over med-high heat for 5min. Combine 1/2 of onions, beef, bread crumbs, egg, 1/4c beef broth, salt, & pepper. Shape into 4-5 patties and brown in skillet on each side. Remove to plate. Add mushrooms to skillet, season, and sauté 2-3min. Add patties back to skillet. In a small bowl stir together remaining onions, beef broth flour, tomato paste, red wine vinegar, and dry mustard. Pour over skillet and stir until bubbling. Cover and simmer 20min.  
 

Thursday, November 26, 2015

CREAMY HONEY MUSTARD CHICKEN

4 chix breasts
2T olive oil
2T butter
1T minced garlic
1c white wine
1T Dijon mustard
1T grainy mustard
3T honey
1/2c heavy cream (or whole milk)
1/2c chicken broth
salt and pepper

Heat a large skillet over med-high heat. Add butter and oil to the pan. Trim and pound the chicken and season. Add to skillet and brown both sides. Remove to plate. Reduce pan to med and sauté garlic. Add wine and reduce to half. Add mustards. Add heavy cream, chicken broth, and honey. Add chicken until cooked through.

CREAMY CHICKEN, BACON, & BRUSSELS SPROUTS (Michael Symon)

This is a great 15 min/one pan dinner. It tastes like a fancy restaurant dish and is so easy to make!

4-6 chix breast pieces, pounded
4 strips bacon, cut into pieces
4c Brussels sprouts, quartered
3/4c dry white wine or sherry
1T Dijon mustard
3T olive oil
salt and pepper
half and half or whole milk, just a splash to finish the sauce (if desired)

Heat a large cast iron (or other) skillet over med-high heat. Season chicken on both sides. Add 3T of oil to the skillet and heat. Cook chicken for 3 min per side. Remove chicken to plate and add bacon to pan and cook about 2 min. Slide bacon to the sides and add Brussels sprouts to pan. Cook until golden brown, 3-4min. Add wine and mustard and stir. Cook until sauce is reduced. Season with some salt and pepper. Add half and half to make sauce creamy. Add chicken to the pan and serve.

Saturday, July 4, 2015

KEY LIME ICEBOX PIE

1 (14oz) can sweetened condensed milk
1T lemon zest
1t lime zest
1/2c key lime juice
3 egg yolks
1/4c buttermilk
graham cracker pie crust

Preheat oven to 325* In a small bowl, whisk together first 4 ingredients. In a large bowl, beat egg yolks on high for 5 min. Slowly whisk in milk mixture and buttermilk. Pour in pie crust and bake for 20-25 min until edges are set. Let cool for 1 hour, freeze for 4 hours, and serve with whipped cream.

*For Strawberry-Lemon Pie, substitute 1/2c of strawberry preserves for key lime juice.

Tuesday, June 30, 2015

BOWTIE SKILLET ALFREDO (Pioneer Woman)

12oz bowtie (farfalle) pasta, cooked
2 chix breasts, cut into thin strips
1T butter
1T olive oil
2 cloves garlic, minced
1/2c chicken broth
1/2c half-and-half
1/4c heavy cream
(you may use any combo of milk, cream, etc to total 3/4c)
1c fresh parmesan, grated
1c grape tomatoes, halved
6oz baby spinach leaves
fresh parsely

Heat large skillet over med-high heat with butter and olive oil. Season chicken with salt and pepper and saute until cooked through and golden brown. Remove to bowl and add garlic to pan- saute 1min. Add broth and reduce for 2min. Reduce heat to med and add half-and-half, cream, and salt/pepper. Add parmesan and whisk until combined and thickened. Add tomatoes, spinach, chicken, and pasta. Cook until spinach wilts, add parsley and serve.  

Saturday, May 16, 2015

CHICKEN TAMALE CASSEROLE

1/3c milk
1 egg
2T taco seasoning
1/4t red pepper flakes
1 (14 3/4oz) can corn, drained
1 box corn muffin mix
1 (4oz) can green chiles
1 (10oz) can red enchilada sauce
2c shredded, cooked chicken (I do mine in the crock pot with sliced peppers)
1/2 onion, carmelized (optional)
3/4c shredded cheese
Optional toppings: cilantro, diced tomato, avocado slices, sour cream, salsa

Preheat oven to 400* Spray 9x13 dish. In a bowl, stir together first 7 ingredients (using only 1T of taco seasoning). Pour into dish and bake 15-18min. Stir together chicken and onions with remaining taco seasoning.When the cornbread is done, prick all over with a fork, and pour enchilada sauce over the top. Top with chicken mixture and cheese. Bake 15 min and let stand 5-10min. Serve with additional toppings of your choice.