Inspired by McGuire's Irish Pub
serves 10
Ingredients:
* 1 1/2 lbs thickly sliced bacon, diced
* 6 lbs boneless lamb shoulder, cut into 2 inch pieces
* 1/2 t salt
* 1/2 t ground black pepper
* 1/2 c all-purpose flour
* 3 cloves garlic, minced
* 1 large onion, chopped
* 1/2 c water
* 4 c beef stock
* 2 t white sugar
* 4 c diced carrots
* 2 large onions, cut into bite-size pieces
* 3 potatoes
* 1 t dried thyme
* 2 bay leaves
* 1 cup sparkling white grape juice or regular white grape juice
Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4. Add carrots, onions, potatoes, thyme, bay leaves, and juice to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
For freezer meal simply defrost and reheat in pot.
Thursday, February 17, 2011
Wednesday, February 9, 2011
Old Fashioned Sugar Cookies
My Meemaw's recipe
Ingredients:
1 c margarine
1 c sugar
2 eggs
1 t vanilla
1 t soda
1 c cooking oil (veggie oil)
1 c powdered sugar
1 t salt
4 1/4 c flour
1 t cream of tarter
Directions:
In a large bowl cream sugars and margarine until light and fluffy. Add oil, vanilla and eggs. Mix well. Sift flour, salt, soda, and tartar. Stir dry ingredients into sugar mixture. Refrigerate at least 2 hours. Flatten balls of dough w/ glass dipped in sugar. Bake cookies 8-10 mins at 350.
Ingredients:
1 c margarine
1 c sugar
2 eggs
1 t vanilla
1 t soda
1 c cooking oil (veggie oil)
1 c powdered sugar
1 t salt
4 1/4 c flour
1 t cream of tarter
Directions:
In a large bowl cream sugars and margarine until light and fluffy. Add oil, vanilla and eggs. Mix well. Sift flour, salt, soda, and tartar. Stir dry ingredients into sugar mixture. Refrigerate at least 2 hours. Flatten balls of dough w/ glass dipped in sugar. Bake cookies 8-10 mins at 350.
Peanut Noodles with Chicken & Veggies
serves 6
Ingredients:
1 lb boneless, skinless chicken breasts
1/2 c smooth natural peanut butter
2 T soy sauce
2 t minced garlic
1 1/2 t chile-garlic sauce (or to taste)
1 t minced fresh ginger
8 oz whole wheat spaghetti
1 (12 oz) bag fresh veggie medley (like carrots, broccoli, snow peas)
Directions:
1. Put a large pot of water on to boil for cooking pasta.
2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10-12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in large bowl.
4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add veggies and cook until pasta & veggies are just tender, 1 minute more. Drain, reserving 1 c of cooking liquid. Rinse pasta and veggies with cool water. Stir reserved cooking liquid into peanut sauce; add the pasta, veggies and chicken; toss well to coat. Serve warm or chilled.
Ingredients:
1 lb boneless, skinless chicken breasts
1/2 c smooth natural peanut butter
2 T soy sauce
2 t minced garlic
1 1/2 t chile-garlic sauce (or to taste)
1 t minced fresh ginger
8 oz whole wheat spaghetti
1 (12 oz) bag fresh veggie medley (like carrots, broccoli, snow peas)
Directions:
1. Put a large pot of water on to boil for cooking pasta.
2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10-12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in large bowl.
4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add veggies and cook until pasta & veggies are just tender, 1 minute more. Drain, reserving 1 c of cooking liquid. Rinse pasta and veggies with cool water. Stir reserved cooking liquid into peanut sauce; add the pasta, veggies and chicken; toss well to coat. Serve warm or chilled.
Tuesday, February 1, 2011
Ravioli Chicken Not-sagna
From my friend Karen. Thanks!
Your favorite pasta sauce
Your favorite frozen ravioli
Frozen chicken strips
8 oz shredded Mozzarella
Get a 9x13 baking dish. Put about half the sauce in the bottom of the pan. Place layer of chicken strips and then layer of ravioli. Top with remaining sauce. Bake at 400F for 40 minutes.
Remove from oven and top with shredded cheese. Bake 10 mins- until cheese is melted. Simple, yummy, nutritious & kid friendly!
Your favorite pasta sauce
Your favorite frozen ravioli
Frozen chicken strips
8 oz shredded Mozzarella
Get a 9x13 baking dish. Put about half the sauce in the bottom of the pan. Place layer of chicken strips and then layer of ravioli. Top with remaining sauce. Bake at 400F for 40 minutes.
Remove from oven and top with shredded cheese. Bake 10 mins- until cheese is melted. Simple, yummy, nutritious & kid friendly!
Saturday, January 22, 2011
Chicago Style Chili
Spicy and chocolaty, who could ask for anything more?
Ingredients:
1 lb. lean ground turkey
1 large onion, chopped
1 red bell pepper, minced
2-3 cloves garlic, minced
2 15-oz. cans diced tomatoes
2 14.5-oz. cans kidney beans, drained and rinsed
1 15-oz. can beef broth
3 Tbsp. brown sugar
2 Tbsp. chili powder
1 tsp. ground cumin
1 Tbsp. unsweetened cocoa powder (NOT Nesquik! That would be very bad!)
1/2 tsp. freshly-ground black pepper
1/2 tsp. Kosher salt
Chipotle sauce (from the can of chipotle chilies)
1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed; be careful, because too much will make your chili bitter)
Light sour cream
Chopped green onions
3-4 Tbsp. red wine vinegar
Shredded cheddar cheese
Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (I like it about 30-40 minutes). If desired, add some chopped chipotle chilies. Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili. This is where you can play around a little with the flavors.
When thickened and seasoned as desired, serve with chopped onions or green onions (I like green better), sour cream, and shredded cheddar cheese.
Ingredients:
1 lb. lean ground turkey
1 large onion, chopped
1 red bell pepper, minced
2-3 cloves garlic, minced
2 15-oz. cans diced tomatoes
2 14.5-oz. cans kidney beans, drained and rinsed
1 15-oz. can beef broth
3 Tbsp. brown sugar
2 Tbsp. chili powder
1 tsp. ground cumin
1 Tbsp. unsweetened cocoa powder (NOT Nesquik! That would be very bad!)
1/2 tsp. freshly-ground black pepper
1/2 tsp. Kosher salt
Chipotle sauce (from the can of chipotle chilies)
1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed; be careful, because too much will make your chili bitter)
Light sour cream
Chopped green onions
3-4 Tbsp. red wine vinegar
Shredded cheddar cheese
Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (I like it about 30-40 minutes). If desired, add some chopped chipotle chilies. Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili. This is where you can play around a little with the flavors.
When thickened and seasoned as desired, serve with chopped onions or green onions (I like green better), sour cream, and shredded cheddar cheese.
Meat Loaf
From Kera's cookin'
Loaf
3 lb Hamburger
1 Egg
10 slices of Bread, pulled into pieces
1 package of Brown Gravy Mix
1 packet Lipton Onion Soup
Salt and Pepper to taste
Glaze
1/4 cup Brown Sugar
1/4 c ketchup
1/2 cup BBQ Sauce (I like the Honey Bullseye, Sweet Baby Ray's or Masterpiece)
1. Preheat oven to 375 degrees
2. Mix loaf ingredients and pat into shape
3. Cover and bake for 1 hour
4. Pour glaze over loaf and bake for an additional 15 minutes.
Loaf
3 lb Hamburger
1 Egg
10 slices of Bread, pulled into pieces
1 package of Brown Gravy Mix
1 packet Lipton Onion Soup
Salt and Pepper to taste
Glaze
1/4 cup Brown Sugar
1/4 c ketchup
1/2 cup BBQ Sauce (I like the Honey Bullseye, Sweet Baby Ray's or Masterpiece)
1. Preheat oven to 375 degrees
2. Mix loaf ingredients and pat into shape
3. Cover and bake for 1 hour
4. Pour glaze over loaf and bake for an additional 15 minutes.
Thursday, January 20, 2011
Baked 4 Cheese Macaroni
From Pioneer Woman
Serves 8
Ingredients:
1 lb Dry Elbow Macaroni
3 T Butter
3 T Flour
4 c Milk, Divided
1 lb Mixed Grated Cheese, Divided
6 oz, weight Crumbled Blue Cheese, Divided
1 t Salt
½ t Pepper
¼ t Cayenne Pepper
Directions:
Preheat oven to 400F.
Cook macaroni in boiling salted water. Drain and rinse with cold water. Set aside.
In a heavy saucepan over medium high heat, melt the butter and add the flour. Whisk together and cook for thirty seconds. Add 2 cups of the milk and whisk until smooth. Add another cup of the milk (reserving 1 cup) and continue to whisk. Cook for four minutes while whisking. The mixture will get very thick!
Add 12 ounces of the grated mixed cheese and stir well so that the cheese melts. Add the salt, pepper and cayenne followed by the remaining cup of milk and half of the blue cheese crumbles. Stir well.
Once everything is smooth, add the cooked macaroni and toss well. Pour into a 9″13″ casserole pan and top with the remaining grated cheese.
Bake for 15 minutes.
Top with additional blue cheese and bake 10 minutes more, until golden brown and bubbling. Yummy!
Serves 8
Ingredients:
1 lb Dry Elbow Macaroni
3 T Butter
3 T Flour
4 c Milk, Divided
1 lb Mixed Grated Cheese, Divided
6 oz, weight Crumbled Blue Cheese, Divided
1 t Salt
½ t Pepper
¼ t Cayenne Pepper
Directions:
Preheat oven to 400F.
Cook macaroni in boiling salted water. Drain and rinse with cold water. Set aside.
In a heavy saucepan over medium high heat, melt the butter and add the flour. Whisk together and cook for thirty seconds. Add 2 cups of the milk and whisk until smooth. Add another cup of the milk (reserving 1 cup) and continue to whisk. Cook for four minutes while whisking. The mixture will get very thick!
Add 12 ounces of the grated mixed cheese and stir well so that the cheese melts. Add the salt, pepper and cayenne followed by the remaining cup of milk and half of the blue cheese crumbles. Stir well.
Once everything is smooth, add the cooked macaroni and toss well. Pour into a 9″13″ casserole pan and top with the remaining grated cheese.
Bake for 15 minutes.
Top with additional blue cheese and bake 10 minutes more, until golden brown and bubbling. Yummy!
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