Archive for the ‘Dinner’ Category

Things to bring:
Turkey 21+ lbs
Stuffing mix (2 bags Pepperidge Farms)
Onion (2)
Celery (8 stalks)
Chicken livers
Chicken broth (4 cups)
Potatos (5lbs)
Oatmeal for rolls
Sweet potatos (3 large)
Cranberry sauce
Ingredients for rub
Red wine

Lessons learned:
Put less sugar and butter in sweet potato casserole
Make rolls in AM
Turkey in by 11:30am
Brine turkey night before:
1 gallon chicken stock
1 cup salt
2 cups brown sugar
1 tbs garlic powder
1 tbs onion powder

Next year try rub:
1/4 c olive oil
.5 tsp fresh ground pepper
1 Tbs fresh rosemary
1 tbs fresh thyme
1 lg shallot
1 lg clove garlic


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Roasted Tomato Sauce

  • 5-6 large tomatoes
  • 1 medium onion, halved and sliced 1/4 inch thick
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper


  1. Preheat oven to 425 degrees. Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to rimmed baking sheet; add onion, and garlic.
  2. Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Roast until tender, 45 minutes to 1 hour.
  3. Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times, until chunky.

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Baked Chicken Thighs


  • 8 bone-in chicken thighs with skin
  • 1 tsp garlic
  • 1 tsp onion
  • 1 tsp dried oregano
  • 1 tsp ground thyme
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp salt


  1. Preheat oven to 350. Line a baking sheet with aluminum foil.
  2. Combine spices and mix well.
  3. Place chicken thighs on baking sheet and coat both sides with spice mixture.
  4. Bake chicken until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165F.

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2 Tablespoons Olive oil
Salt Pepper
8 ounces sliced mushrooms
Creamy Parmesan Garlic Sauce:
¼ cup butter
2 garlic cloves, minced
1 tablespoon flour
½ cup chicken broth
1 cup heavy cream or half and half
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
1 cup spinach, chopped

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Recipe by The Recipe Critic

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White Chicken Chili


2 pounds boneless, skinless chicken breasts
5 tablespoons olive oil
2 cups chopped onions
4 cloves garlic, minced
1 tablespoon cumin
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon oregano
1 teaspoon salt, or to taste
2 jalapeno peppers, seeded and minced (fresh or canned)
2 cups canned chicken broth
1 24-ounce jar Randall Great Northern Beans, drained and rinsed
2 cups shredded white cheddar cheese
For garnish: Sour cream, salsa and cilantro


Wash and trim the chicken breasts. Cut, crosswise into small strips. Heat 3 tablespoons of the olive oil in a heavy pot. Sauté the chicken, stirring over high heat just until cooked through, about 5 minutes.
Remove with a slotted spoon to a side dish.
Add the remaining oil to the pot and sauté the onions, garlic, cumin, and cayenne, stirring for 5 minutes. Stir in the oregano, salt, jalapeno peppers, chicken broth, and Randall Beans. Bring to a boil and cook for 15 minutes. Stir in the cheese, stirring until melted. Return chicken to the pot and cook for 5 minutes.
Serve topped with a dollop each of sour cream and salsa and a sprinkling of chopped cilantro.

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Taco Soup Crockpot

1 lb Ground beef
1 Onion, chopped
16 oz Chili beans with liquid
15 oz can Kidney beans with liquid
15 oz can Whole kernel corn with liquid
1 can Tomato sauce
2 cups Water
2 cans Diced tomatos
1 can Green chili peppers, diced
1 package Taco Seasoning

Put all ingredients in crockpot and cook on low for 8 hours. Serve with cheddar cheese, sour cream, jalapenos and tortilla chips.

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This recipe came originally from http://allrecipes.com/recipe/46815/crab-stuffed-filet-mignon-with-whiskey-peppercorn-sauce/print/?recipeType=Recipe&servings=4

My notes:

  1. Based on reading the comments of how long the prep for the recipe took, I did a lot of the work the night before and HIGHLY recommend this.  The most lengthy process is reducing the whiskey peppercorn sauce.  It’s much less stressful (I’d imagine) to do this while watching Friends reruns and cleaning the kitchen than while you are hungry and crabby and dinner is two hours late!  I made the crab stuffing and the sauce the night before.  Both get thoroughly reheated when cooking the steaks anyway.  This meant my mom and I were able to get the whole meal together the next day in about 45 minutes.  (We did crockpot mashed potatos and steamed green beans).
  2. I put MUCH more onion, green pepper and celery into my crab stuffing than suggested!  I also doubled the mushrooms that went into my sauce (duh) and will probably RE-double it next time.  You can never have too many mushrooms… and it makes PLENTY of sauce.
  3. Make sure your steaks are at room temperature before you start prepping them.  (Can take up to two hours depending on thickness).
  4. You will probably need two pieces of bacon to wrap around the outside of the steak. Pre-cook them a bit, but not too much.  They need to be stretchy to wrap them, and they’ll cook further in the pan with the steaks.  (Mom served as our bacon-cooking extraordinaire).
  5. We did use a cast iron skillet to cook the steaks, and I think that’s important since you use the same pan to finish the sauce.  Based on some google searches, we found that you should sear both sides on a (literally) smoking hot skillet for 3-4 minutes… I did the first side for 3 and that was probably too long.  It also suggested after searing both sides that you put the skillet in the oven for 7-10 minutes, but after searing the other side for about 1 minute, our steaks were already at 140 (for medium rare) and ended up being perfect.  Next time, I am going to turn the heat down slightly (it was on medium, but for the dual burner) when I put the steaks on and then peek at one after two minutes (instructions say don’t touch them!).
  6. When you flip the steaks, the bacon will break, the toothpicks will come loose, some of the stuffing will come out.  Namaste.
  7. Run your fan, open your doors, etc… it’s about to get smoky!
  8. We did not remove the bacon from the steaks before serving… duh.



  • 2 tablespoons olive oil
  • 1 teaspoon minced onion
  • 1 teaspoon minced green onion
  • 1 teaspoon minced garlic
  • 1 teaspoon minced celery
  • 1 teaspoon minced green bell pepper
  • 2 tablespoons shrimp stock or water
  • 1 (6 ounce) can crab meat, drained
  • 2 tablespoons bread crumbs
  • 1 teaspoon Cajun seasoning


  • 1 1/4 cups beef broth
  • 1 teaspoon cracked black pepper
  • 1 fluid ounce whiskey
  • 1 cup heavy cream


  • 4 (6 ounce) filet mignon steaks
  • 4 slices bacon, cooked lightly
  • salt and cracked black pepper to taste
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon minced shallot
  • 1 cup crimini mushrooms, sliced
  • 1 fluid ounce whiskey
  • 1 teaspoon Dijon mustard


  1. Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
  2. Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
  3. Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
  4. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

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