Category Archives: Entree

Chipotle Burgers

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Course Entree
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 19 minutes
Servings 4
Author Maria Lichty from Two Peas and their Pod

Ingredients

  • 1 lb ground beef
  • 2 chipotle peppers (from a can of chipotles in adobo, minced)
  • 1-2 tbsp adobo sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground cumin
  • salt & pepper, to taste
  • 4 slices Pepper Jack Cheese
  • For the chipotle sauce:
  • ½ cup plain Greek yogurt (can use sour cream or mayo)
  • 1 tbsp lime juice
  • 2 tsp chipotle in adobo sauce
  • ¼ tsp smoked paprika
  • salt, to taste

Instructions

  • 1. Place the ground beef in a medium bowl. Add the minced chipotle peppers, adobo sauce, garlic powder, onion powder, cumin, salt, and pepper. Mix until combined.
    2. Divide the seasoned beef into 4 portions and form patties that are about ½-inch thick.
    3. Preheat the grill to medium heat. Place the beef patties directly on the hot grill. Cook for 3 to 5 minutes and flip with a spatula. Cook for 3 to 5 more minutes, applying the cheese slices the last 1 to 2 minutes so it can melt. The internal temperature of beef should be 160˚F.
    4. To make the chipotle sauce, whisk together the plain Greek yogurt, lime juice, chipotle in adobo sauce, smoked paprika, and salt in a small bowl.
    5. To assemble the burgers, top the bottom of the buns with lettuce. Add the burger patties, tomato slices, and avocado slices, if desired. You can serve the burgers with chipotle sauce if you want to enhance the chipotle experience even more. Add the bun tops. Serve immediately.

Cabbage, Potatoes & Sausage Stew

Recipe Type: Main DIsh
Cuisine: German
Author: Bacon, Butter, Cheese & Garlic
The author of Bacon, Butter, Cheese, and Garlic, the four food groups as she calls it, created this rich German stew. My daughter Natalie and her husband, Mickey, host an Oktoberfest party each year and make this main dish which includes sauerkraut, sausages with mustard, horseradish, cabbage and vinegary foods.
Ingredients
  • CABBAGE, POTATOES & SAUSAGE
  • 1/2 of a large green cabbage, chopped
  • 1 1/2 lbs red potatoes, halved or quartered
  • 1 lb sausage, (like bratwurst) sliced
  • 2 T spicy brown mustard
  • 1 onion, chopped
  • 3 large carrots, sliced into 1-inch chunks
  • 1/4 C white vinegar
  • 1/2 C chicken stock
  • 2 T brown sugar
  • 4 cloves garlic, smashed and peeled
  • Salt & pepper, to taste
  • Olive oil
Instructions
  1. Mix the cabbage, carrots, onion, and garlic together and season with salt and pepper. Drizzle a little olive oil in your crockpot. Add the cabbage mixture to the crockpot. Mix together the vinegar, chicken stock, brown sugar, and brown mustard. Pour this over the cabbage mixture. Next layer the potatoes over the cabbage and then layer the sausage over the potatoes. Cook on low for 6-8 hours. Serve it in bowls with some of the juice. This goes great with a hunk of warm, buttered cornbread.
  2. NOTE: If you are going to prep this the night before, store your potatoes in the fridge covered in water. This prevents them from turning brown. Also, the cabbage will make a lot of juice, so don’t add any more liquid than the recipe calls for.

Irish Shepherd’s Pie

Recipe Type: Main Dish
Cuisine: Irish
Prep time:
Cook time:
Total time:
This delicious one-pot meal has become a family favorite. It is also one of the most requested meals by clients who use Deliverette, my daughter’s personal chef business. The yummy pie is chock full of savory ingredients enhanced by a parmesan topping. Recipe courtesy: StreetSmart Kitchen
Ingredients
  • 1 tablespoon olive oil
  • 3-4 large carrots, finely diced
  • 1 large onion, finely diced
  • 1 pound ground beef
  • salt and ground black pepper to taste
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon butter
  • 1 cup frozen peas
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 1/4 cup red wine
  • 2 tablespoons Worcestershire sauce
  • 1 cup chicken broth
  • 6 cups mashed potatoes (fresh or leftover)
  • 1 egg, beaten
  • grated parmesan cheese (optional)
Instructions
  1. Preheat oven to 400°F.
  2. Heat the olive oil over medium-high heat in a large sauté pan until hot. Sauté carrots in the olive oil until starting to get tender, about 2-3 minutes.
  3. Stir in onions and sauté for a minute or two, then add ground beef; season with salt and black pepper; add thyme; cook until the meat is browned; drain.
  4. Reduce to medium heat; add the butter and peas; stir until the butter is melted.
  5. Sprinkle with flour and stir until well blended.
  6. Add tomato paste, wine and Worcestershire sauce.
  7. Cook until the mixture reduces slightly, then add the chicken broth. Allow the filling to thicken and season with more salt and pepper if desired.
  8. Remove from heat. Transfer the filling to an slightly greased baking dish; spoon or pipe the mashed potatoes over top. Brush the surface with the beaten egg and sprinkle with Parmesan cheese if using.
  9. Bake for 20 minutes or until the potato is golden brown. Enjoy!

Individual Bacon wrapped meatloaves

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Individual Bacon Wrapped Meatloaves

I found this recipe on the Self Proclaimed Foodie blog. Bacon makes everything better. This recipe is easy but it will impress your friends and make you look like the ultimate foodie.
Course Entree
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 6
Author Natalie Kocemba

Ingredients

  • -1 1/2 lbs. of ground beef
  • -6 Bacon slices
  • -2 cloves of garlic
  • -1 Onion
  • -1/2 cup of fried onion pieces optional
  • -1 tsp Thyme
  • -1 Egg
  • -1/2 cup Ketchup
  • -1 tbsp Mustard spicy brown
  • -1 tbsp Worcestershire sauce
  • -1 tbsp Brown Sugar
  • -1 Cup bread crumbs
  • -1 tbsp of butter
  • -1 Cup of milk

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with foil and spray with non-stick spray
  • Melt buter in saute pan over medium heat. Cook onions until fragrant and brown, reduce heat to low and add garlic, cook for 2-3 minutes. Remove from heat.
  • In a large bowl combine ground beef, egg, bread crumbs, milk, Worcestershire sauce, thyme, and cooked onions, and garlic. Mix ingredients well.
  • Divide meat into 6 equal disks and wrap bacon around each disk.
  • In a clean bowl, combine ketchup, mustard and brown sugar. Spread over each loaf and top with crispy fried onions if desired.
  • Bake for 1h to 1hr and 15 minutes.
  • I always serve with mashed potatoes and roasted veggies! Enjoy

 

Grilled Hawaiian Chicken Kebabs

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Grilled Hawaiian Chicken Kebabs

I stumbled upon a new cooking blog titled "Simply Scratch". Laurie McNamara creates delicious recipes from scratch using fresh ingredients, and this particular recipe is great for a spring barbecue. The flavors of garlic, ginger, and Tamari sauce are melded together to provide all that yumminess.
Cuisine American
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4 -6 servings
Author Laurie McNamara from Simply Scratch

Ingredients

  • For the marinade:
  • ½ cup dark brown sugar
  • 3 cloves garlic minced
  • 1-1/2 teaspoons grated ginger
  • 1 cup pineapple juice
  • 2 tablespoons Tamari {or soy sauce} plus more for drizzling
  • For the kebabs:
  • 3 boneless-skinless chicken breasts cubed
  • 1 red bell pepper cubed
  • 1 orange bell pepper cubed
  • 2-3 cups fresh pineapple cubed
  • 1 sweet onion cut into chunks
  • Serve over:
  • 4 cups cooked brown rice cooked in vegetable stock, then add slices of green onions

Instructions

  • In a jar or bowl combine the marinade ingredients. Whisk until the sugar is dissolved. Let the marinade sit to get the flavors to meld and store in the fridge until ready to use
  • Skewer the chicken, pineapple, peppers and onions alternately and place into a shallow pan or large resealable plastic bag. Pour marinade over top and toss to coat.
  • Marinate for 30 minutes, turning every so often.
  • Preheat your grill to medium-medium high and cook for 12-15 minutes or until the chicken is cooked thoroughly and their is a good char on the vegetables.
  • Serve with rice of your choice, sprinkle with sliced green onions and drizzle a little more tamari {or soy sauce} over top.

 

 

Meat and Vegetable Custard

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Meat and Vegetable Custard

This is a simple, go to recipe that we use in our family. It's a family favorite and is easy to put together real fast. The recipe is one of my mother-in-law's.
Course Casseroles
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Author N. Kocemba

Ingredients

  • 1 lb of ground beef/ground turkey
  • 1 pkg mixed frozen veggies carrots, peas, and corn
  • 1 cup of shredded cheese
  • 3 eggs
  • 1 ½ cups of milk
  • ½ teaspoon of salt and pepper as needed

Instructions

  • Preheat oven to 350 degrees
  • Brown beef/turkey
  • Grease medium size casserole dish with butter
  • Beat eggs and milk together and add rest of ingredients
  • Pour mixture into casserole dish
  • Bake for one hour uncovered or until until no longer runny
  • We serve with buttered toast

 

Sliders

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Sliders

Summer's a perfect time to enjoy a hamburger on the grill. Combine that with Father's Day and we decided to have our first annual Father's Day Slider Cook-off. While the girls share my enthusiasm for cooking and good food, my son-in-laws are great cooks in their own right, and the idea of a slider cook-off sparked their enthusiasm and creativity. A lot of thought went into their recipes as I observed the variety of ingredients and toppings, some delicious BBQ was sure to be had. Mickey and Natalie created a "Cuban Slider" with caribbean jerk spiced pork, ham and swiss cheese, while John and Alli created a "BBQ Slider" with goat cheese, banana peppers and BBQ sauce. Dave and I went back to our roots to create a "Philly Slider" with peppers, onions and provolone. All were delicious and filling, which called for some Kube action out on the lawn following the BBQ. I'd say we need to do this again, so fun.
Course Entree
Cuisine American

Ingredients

  • Cuban Slider - caribbean jerk spice lean boneless pork, ham slices and swiss cheese.
  • BBQ Slider - onions goat cheese, yellow banana peppers, avocado and BBQ sauce.
  • Philly Slider - steak sauce onions, red and green peppers, provolone cheese.

Instructions

  • Cuban Slider - rub caribbean jerk spice on a slice of lean boneless pork and sear, then sear a slice of ham and top both along with swiss cheese onto a grilled burger.
  • BBQ Slider - add onions and goat cheese to meat, grill meat, top with banana peppers, more goat cheese, avocado slices and BBQ sauce.
  • Philly Slider - add steak sauce to meat and grill, top with sauteed onions and peppers and provolone cheese, and grill some more to melt cheese.

 

Spicy Chipotle Roast

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Spicy Chipotle Roast

When I married a deer hunter I knew I would have an opportunity to taste venison, but I didn't expect I would enjoy it so much! This is our favorite roast recipe- best when made with venison of course! But if you must, beef will work as well 🙂
Course Entree
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 -6
Author Alli

Ingredients

  • Venison or beef roast around 3 lb, frozen
  • 2 T olive oil
  • 1 can tomato soup
  • 2 T chipotle chili peppers in adobo sauce finely chopped
  • 2 T balsamic vinegar
  • 2 tsp minced garlic
  • 1 onion chopped
  • 2 carrots sliced
  • 1 green bell pepper sliced
  • 1 packet of dry onion soup mix
  • 4 tsp cornstarch
  • 2 tsp cold water

Instructions

  • Pour half can of tomato soup in crock pot. Add frozen roast. Pour remaining soup, oil, and vinegar over roast. Add all remaining ingredients. Cook on Low for 8-12 hours. If possible, shred roast in crock pot with forks, about 2 hours before eating and allow to continue to cook on low. Serve over mashed potatoes, roasted potatoes, or rice (mashed potatoes is best)

Turkey with Rosemary Butter

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Turkey with Rosemary Butter

Course Entree
Cuisine American
Servings 8
Author Karen

Ingredients

  • 1 12 pound turkey fresh or thawed frozen
  • 1 large onion quartered
  • ½ stick butter softened
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon fresh or jarred garlic minced
  • salt and pepper

Instructions

  • Preheat oven to 325 degrees.
  • Rinse turkey with water and pat dry. Remove giblet packet from cavity
  • Stuff cavity with onion quarters (and extra rosemary sprigs if desired).
  • Place sheet of aluminum foil into roasting pan, leaving enough on each side to wrap the turkey.
  • Blend butter, rosemary and garlic. Using your fingers, spread mixture on the entire surface of the turkey. Sprinkle with salt and pepper.
  • Wrap turkey loosely with foil (not airtight) and place in oven.
  • Roast in oven 3-4 hours.
  • Roast 3-4 hours. Unwrap foil for the last 30-45 minutes of cooking time to crisp the skin.
  • Remove turkey; discard onion and rosemary. Transfer turkey to carving plate and let rest a few minutes before slicing.

 

Stuffed Turkey Breast

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Stuffed Turkey Breast

You can replace the carrots with other vegetables if desired, such as parsnips or turnips, and the white potatoes with sweet potatoes.
Course Entree
Cuisine American
Servings 6
Author Karen

Ingredients

  • 1 cup chopped fresh parsley
  • 2 cloves garlic minced
  • 1 teaspoon grated lemon zest
  • Coarse salt and ground pepper
  • 1 about 1 3/4 pounds boneless, skinless turkey breast
  • 4 slices bacon
  • 1 pound white potatoes scrubbed and cut into 1-inch chunks
  • 4 carrots peeled, halved lengthwise, and cut into 1-inch pieces

Instructions

  • In a small bowl, combine parsley, garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slice breast almost in half horizontally, leaving it attached on one side. Open like a book; season inside and out with salt and pepper. Stuff turkey with herb mixture; cover with bacon slices, tucking ends under the turkey.
  • Combine potatoes, carrots and 1/2 cup water in microwave-safe dish. Place turkey on top. Cover and cook on high 15 minutes.
  • Stir vegetable mixture; return dish to microwave. Cook, uncovered, until turkey is 160 degrees on an instant-read thermometer (juices should run clear when meat is pierced with a knife) and vegetables tender, 5 to 10 minutes more. Let turkey rest 5 minutes before slicing crosswise and serving with vegetables.
  • Recipe courtesy: Martha Stewart