Smoked Chicken Breasts with Bacon, Swiss Chard, and Mustard Greens

Brandon out.

Pan Seared Steak with Cabernet Steak Sauce

(Source: primalmoose)

Ground Turkey Dinner, Plus Roasted Sweet Potato



The Turkey:

1.25 pounds of ground turkey meat
1 jar of tomato sauce (I didn;t have any homemade and I was tired so I used store bought)

Extra-Virgin Olive Oil

Pinch of salt

Black Pepper

1 shallot clove, chopped

Italian-style seasoning

In the bottom of a sauce pan, put EVOO. Saute the shallot until translucent (I didn’t add any garlic, which I love, because my tomato sauce has a lot of garlic in it). Drop in ground turkey and saute until you see no more pink. Add salt, black pepper, and Italian seasoning; I used the Italian blend from Harvest Eating (Northern Italian Seasoning) but you can make a basic one combining basil, oregano, rosemary, and thyme. When cooked and seasoned, pour in tomato sauce. Mix and turn to a simmer until ready to serve.

The Sweet Potato:
I actually don’t know if I can legally post the recipe here. It’s not mine, but belongs to Chef Keith Snow and you can only see in by being a member to his site or buying his cookbook. I’d rather side on the safe side of legal issues and not post it. However, here, is the video that you can see for free. Chef Snow does a good job of giving lots of information for free in his videos. 

Roast Chicken plus Veggies plus Chicken Giblet Gravy

This is a mixture of a few different recipes, with some personal adaptations. 

What you need:

  1. One chicken (mine was 5.84 pounds)
  2. Celery
  3. Carrots
  4. Onion
  5. Chicken broth (about 6 cups)
  6. Black Pepper
  7. Sea Salt
  8. Sage
  9. Thyme
  10. Basil
  11. Wondra Quick Mixing Flour (or some other thickening agent)
  12. Olive oil
I think that’s it…

Okay. So take the bird out. I let my meat warm up to room temperature before I cook it, so take it out approximately two hours before you plan to cook it. Take out all the offal and giblets. Throw them into a pot with half an onion (don’t chop it, just slice it in half and throw it in). One carrot, broken up. Two celery stalks, with the leaves. Fill that pot with four cups of chicken broth. Add sea salt, black pepper and liberal amounts of basil, thyme and sage (lot’s of sage=good). Place it on a simmer and leave it uncovered. We’ll get back to this.

Make a bed of vegetables on the bottom of your roasting  pan. I could care less about my carrots being peeled or not, but I did lightly peel these just to let them soak up more juice and flavor.

Fill pan with about two cups of chicken broth and sprinkle some salt and black pepper. Place chicken right on top of veggies. Tie it’s feet together (I had to take the strings from two tea bags, tie them together, than use them…my fingers are too big for that…). Cover breasts, legs, and wings with olive oil. Sprinkle salt, black pepper, sage, thyme, and basil and use a brush to  spread it all over bird.

Cover with tin foil (or pan cover if your roasting pan has a lid) and place in oven preheated to 350, set for 60 minutes.

Towards the end, take the pot of the stove (told you we’d come back to it). Pour it into a measuring cup, THROUGH a strainer (the finer, the better)…you want to know how many cups you have (important for later). Pour it from the measuring cup into a bowl and set aside. 

At the sixty minute mark, take the bird out of the oven and remove foil, then back into the oven. Check it about every ten minutes until it’s at most 160 degrees, I know that’s not hot enough for chicken, but if you cover it with foil, it will keep cooking up to the safe temperature and will keep in nice and juicy. Place the bird into a large boil and cover with foil. Scoop out the veggies, place them on a plate and cover with foil. Pour juices from pan, through strainer.

Measure it out like you did earlier. After about ten minutes, place chicken on a plate, measure and pour juice that has drained from the chicken into bowl. Do the same with the juice that has dripped from the veggies, use strainer to be safe. Keep veggies and chicken covered with foil. Here’s how they’ll look…

http://i1108.photobucket.com/albums/h406/bme925/IMG_1262.jpg

For the gravy. Take two teaspoons of butter and two teaspoons of thickening agent per cup of chicken juice(see why I had you measure?). Melt the butter in the bottom of the pan and then add the thickening agent. Very quickly pour in the juice you’ve collected into the pot, stir it over low heat. Using this method, it wont get very thick, but I like it better that way (and trying to be good with my diet before Christmas, so less carbs=better).

And now, your done. Cut off desired amount of chicken. Scoop some veggies onto your plate. Pour your gravy over it…enjoy.

I Am Amazing…..I mean…this Cornish Game Hen is good :)

Delicious Rosemary Cornish Game Hen and Steamed Veggies

Put a little bit of water into a baking dish and poured in the hen “juice”. Filled inside of bird with sea salt, black pepper, and rosemary. Covered back with olive oil and covered with sea salt, black pepper, and rosemary.

Turned bird over. Slit the skin at the bottom of the breasts. Stuffed butter and rosemary under the skin with a touch of olive oil. Covered outside with olive oil and covered bird with more sea salt, black pepper, and rosemary.

Put a couple pieces of butter into the liquid collection in the baking dish. Put bird in. Made sure all the “juice” got into the baking dish. Put the bird in the over at 350 for about 50 minutes.

At 50 minutes, left the bird in the oven, but turned the oven off. On the stove top, put my steamer basket in my pot and poured in my bag of frozen veggies. Put butter over veggies (if you couldn’t tell, I ignore the USDA guidelines lol). As the butter melted and veggies got hotter, stirred them so butter would cover them all.

Took the bird out of the oven and onto the plate. Poured the veggies onto the plate. What you see in the photos is the end result.

Nice little side note. While eating, liquid drained from the bird and mixed with the veggies on the bottom of the plate….awesome combo.

Alright, I gotta go study linguistics. Brandon out.

Meatloaf-ish Casserole

Not sure what to call this. And no picture because I was really hungry when it was done cooking, and I ate a bunch before I thought of submitting it lol but it was good.

Ground beef - I used about 1.25 pounds

Half a can of chopped black olives.

Liberal use of an italian seasoning blend.

Sea salt.

Black Pepper.

Mix in a bowl coated with olive oil. Rub butter and marinara sauce on the inside of a casserole dish. Transfer meat and flatten out a wee bit. Bake at 350 for about 50 minutes. Remove, cover with marinara sauce and mozzarella cheese. Back into the oven for about ten minutes. Remove. Cover with parmesan cheese. Enjoy :)

This sounds simple and oh so awesome, I wouldn’t have blamed you if you ate it without taking a picture first, I probably would have done the same.

-Kimberly S.

Crock Pot Pork-Stuffed Peppers

crock pot peppers

Ingredients:

  • 2 pounds ground pork (or a combination of pork and beef)
  • 4 large green peppers
  • 1 large onion
  • 2 carrots
  • 4 cloves of garlic
  • 1/2 head of cauliflower
  • 6 ounce can of tomato paste
  • 1 tablespoon dry oregano
  • 1 tablespoon dry or fresh tarragon
  • Salt and pepper to taste

Instructions:

Cut the tops of the peppers and clean the seeds out.

Arrange peppers in the Crock-Pot standing up and make sure they fit securely.

Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.

In a big bowl, combine ground pork, shredded vegetables, seasonings and tomato paste.

Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.

If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.

http://www.marksdailyapple.com/crock-pot-pork-stuffed-peppers/

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