In cooking, as in all the arts, simplicity is the sign of perfection.
I planted no onions; I tasted no flavor.
1 1/2 lbs round steak
1-2 TBSP oil (avocado or other)
1 onion, cut in half and sliced
1/4 cup beef broth (or as needed for correct consistency
1 can cream of mushroom soup
1-2 TBSP butter
1 smaller package of regular mushrooms
1/2 cup sour cream or to taste
1/4 cup ketchup or to taste
Preheat oven to 275. Slice steak into larger bite sized pieces. Heat oil into dutch oven at med. high heat, add meat and sear outside well. Placing on a plate when seared enough and scrape out pan and meat juice. Add onions and mushroom soup to dutch oven. Put meat back in and pour in any extras on the plate. Cook for approx. 2 hours in oven. When done, fry mushrooms in 1-2 TBSP of butter. Add to dutch oven with sour cream and ketchup. Serve with buttered egg noodles.
(Recipe put together by me)
BROILED TILAPIA PARMESAN
1 lb ground beef
1 lb ground pork (or mild sausage)
2 large eggs
1 c. pork rinds, crushed
1/2 c. grated parmesan cheese
1/4 cup heavy cream
2 tsp prepared mustard
freshly ground pepper
1/2 c. sugar free ketchup or tomato paste
1 TBSP apple cider vinegar
1 tsp sugar substitute (like swerve)
Preheat oven to 400 degrees. Line a cookie sheet with aluminum foil.
In a large bowl, combine meat, eggs, pork rinds, cheese, cream and mustard and season with salt and pepper. Stir to mix well.
Form the mixture into a loaf shape on the prepared sheet pan.
In a small bowl, stir together the ketchup, vinegar and swerve. Double recipe if you like a lot of sweet topping on the loaf. Brush the mixture on top of the formed loaf.
Bake for 45 min to an hour plus. You may need to take a slice and see if it is done in the middle. This meatloaf will pretty much be moist no matter how it is cooked.
Shrimp in Tomato Feta Sauce
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 14.5-ounce cans of diced tomatoes
- 1/4 cup minced fresh parsley
- 1 Tbsp minced fresh dill or 1 teaspoon dried dill
- 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
- Pinch of salt, more to taste
- Pinch black pepper, more to taste
- 3 ounces feta cheese (about 2/3 cup, crumbled) (or more if you love feta)
1. Preheat oven to 425°F.
2 Sauté onions and garlic: Coat the bottom of a large, oven-proof skillet with oil and heat it on medium high heat. Stir in the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
3 Add tomatoes, simmer: Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken up a bit.
4 Add feta, shrimp, herbs, put in oven and bake: Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.
Roast with Lemon, Garlic and Cream Sauce
- 4lbs boneless beef chuck roast
- 2 tablespoons oil
- salt and pepper
- 1⁄2 cup beef broth
- CREAM SAUCE
- 1⁄2 cup butter
- 2 cups heavy cream
- 2 cloves minced garlic
- 1⁄4 cup lemon juice
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon black pepper
Brown meat slowly on all sides in oil in Dutch oven.
Season generously with salt and pepper and add broth.
Cover and simmer for about 3 hours or until meat is very tender
Remove meat from pan, let rest for 20 minutes, then slice thin.
Do not use pan juices. For sauce, melt butter until it bubbles and browns slightly. Add cream, garlic, lemon juice and salt and pepper. Cook over medium heat for about 3 minutes. Spoon half of sauce in a glass 9 x 13 baking dish.
Arrange meat slices overlapping in the sauce. Pour the remaining sauce over the top and refrigerate until ready to serve.
Allow dish to set out for 30 minutes before baking if baking ahead.
CHEDDAR HAM SOUP
2 cups diced peeled potatoes
2 cups water
1/2 cup sliced carrot
1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese (CheddarJack is really tasty)
1-1/2 cups cubed fully cooked ham (diced & chopped to give texture if possible – eye the amount)
1 cup frozen peas (I leave these out, but maybe it’s healthy to put them in?)
- In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, for 10-15 minutes.
- Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.
MOISTEST CHICKEN LEGS
- 1/3 Cup Olive Oil
- Juice of One Lemon
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Onion Powder
- 2 Teaspoons Salt
- 1/4 Cup Soy or Worcestershire Sauce
- 1/4 Cup Brown Sugar
- 1 Teaspoon Black Pepper
- 1 Teaspoon Paprika
- 10 Chicken Drumsticks
- In a medium bowl whisk together the olive oil, lemon juice, garlic powder, onion powder, salt, soy or Worcestershire sauce, brown sugar, pepper, and paprika.
- Add the chicken drumsticks to a large zip-top bag and pour the marinade over the chicken. Close the bag and massage the marinade into the chicken for a few seconds.
- Refrigerate the chicken in the marinade for at least 30 minutes. For best flavor allow the chicken to marinate for 2-12 hours.
- Preheat the oven to 425 degrees. Line a large baking sheet with foil and spray with cooking spray.
- Arrange the chicken in an even layer on prepared baking sheet and bake in the preheated oven for 25 minutes. Flip the chicken and cook for an additional 5-10 minutes, until cooked through.
Italian Meatball Sandwiches (DF)
1/3 recipe Italian-style meatballs, thawed
6 large French rolls or hoagie buns (unsliced)
1 cup shredded mozzarella cheese/ sliced provolone
1 (16 oz) jar prepared spaghetti sauce
3 T butter/ light, light olive oil
1/8 tsp. garlic powder
1 T. chopped fresh parsley
In med. saucepan, combine meatballs and 1 cup of the spaghetti sauce, stir to coat meatballs. Cook over med. heat 10 min or until meatballs are warmed through. Meanwhile cut a 1 inch deep indentation in the top of each roll, starting and ending 1 end inch from each end.
In a small bowl, combine butter and garlic power; blend well. Lightly spread butter mixture in indentation. Place rolls, cut side up on un greased cookie sheet. Spoon hot meatballs and sauce into rolls; top on cheese. Broil sandwiches 4-6 inches 1 to 2 minutes until cheese is bubble and lightly browned. Heat remaining sauce to a boil. Put on hot buns.
BACON & CHEDDAR QUICHE
Crust: Butter, Flour, Water (a bit more water/ flour for shaping)
In a medium bowl, mix 1 1/3 cup all-purpose flour, 1/8 teaspoon salt, and 2/3 cup cold water
It’s always the best if you can keep the crust process chilly and less handled. You do want those lumps of butter in your (pasty) for which you will achieve crisp bites because that makes the whole thing buttery and crunchy.
So cut in 1 1/3 cups flour with pastry blender. Form beautiful cold, evenly sized crumbs. As as the crumb starts to take form as a ball, pick the ball up a(Add a little cold water if necessary to shape). Then wrap cellophane/ wax paper and place in a fridge for at least 30 minutes.
Take the cold butter/ flour mixture out. And on a lightly floured surface roll the crust evenly into circle that is 11 inch in diameter and then put that into a nine inch pie shell. Scallop or braid the edges of the pie pan into a design (I shamefully just press a fork down as my design) – making sure the pie crust is an an even consistency through out.
Prick the bottom with some fork jabs into the crust. Then put some dried beans into the crust to prepare to bake it blind and also loosely wrap with tinfoil; wax paper sure the everything including the edges are covered and bake covered with for 10 minutes at 375 degree F.
Change temperature to 475 F.
4 lg eggs
1 1/2 c. light cream
1/4 tsp dried leaf thyme
1/8 t pepper
8 strips bacon, cooked and crumbled
1 c. shredded cheese
In a small bowl, mix 4 large eggs, 1 1/2 c. light cream, 1/4 thyme and 1 t pepper. Pour into crust. Crumble bacon over mixture and shredded cheese. Bake at 475 until filling is set and it or slightly brown. Server with fresh tomatoes or a large fresh salad.
CLAM, CLAM CHOWDER
2-3 cans minced clams
2 c. onions chopped fine
1 finely diced red/ yellow potatoes (possibly pan roasted)?
1 tsp salt
4 cubes chicken bouillon (or sea food stock or chicken broth)
3 TBSP flour
2 cups broccoli (chopped fine)
1/2 c. butter
1 tsp white or black pepper
1 qt milk/ half and half/ evaporated milk or mix of all three)
Liquid from clam cans
Additional clam liquid from a bottle
Possible tsp sugar – to taste
Definitely a dash or more red wine vinegar – to taste
xanthan gum to taste if the soup u
In a 4 qt sauce pan0
Drain juice from clams, set aside; pour clam juice over vegetables in medium saucepan. (Maybe prior to this fry veggies a bit for flavor) and then add enough water to barely cover the veggies and simmer until tender. Add butter, add flour and blend. (Maybe use a little less roux than usual and use xanthan gum to keep away the flour-y flavor. You would add a pinch – yes, a pinch in the end – I hate to keep reiterating this, but xanthan can make something gooey really fast, but it thickens good too.
Add cream and cook, stirring , until tender, until smooth and thick, using wire whisk (or maybe immersion blender- to leave a chunky cream soup in a lovely cream). Taste and decide whether pinch of xanthan gum is necssary (little is more with this ingredient) than Season with salt and pepper – possible a bit of sea food seasoning, sugar and red wine vinegar.