Greek Chicken Meatballs with Homemade Tzatziki

 

Ingredients:

For the Chicken Meatballs:

1 lb ground chicken

1/3 cup breadcrumbs (panko or regular)

1/4 cup finely chopped red onion

2 cloves garlic, minced

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill

1 teaspoon dried oregano

Zest of 1 lemon

1 tablespoon lemon juice

1 egg, lightly beaten

Salt and black pepper, to taste

1 tablespoon olive oil (for cooking)

For the Tzatziki Sauce:

1 cup Greek yogurt

1/2 cucumber, grated and drained

1 clove garlic, minced

1 tablespoon lemon juice

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh mint (optional)

Salt and black pepper, to taste

1 tablespoon extra virgin olive oil

Directions:

Make the Tzatziki Sauce:

In a bowl, combine the Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, dill, mint (if using), salt, and black pepper. Stir well, drizzle with olive oil, and refrigerate until ready to serve.

Prepare the Chicken Meatballs: In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped red onion, minced garlic, parsley, dill, oregano, lemon zest, lemon juice, and the beaten egg. Season with salt and black pepper. Mix until all ingredients are evenly combined.

Shape the Meatballs: Roll the mixture into small meatballs, about 1-inch in diameter.

Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for about 10-12 minutes, turning occasionally, until they are golden brown and cooked through.

Serve: Arrange the meatballs on a platter, and serve with a side of homemade Tzatziki sauce. Garnish with fresh dill and lemon wedges. These meatballs go great with warm pita bread or a Greek salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

BEST OVEN BAKED FRIES AND POTATO WEDGES

Ingredients

• 2 largebaking potatoes cut into strips about like the size of regular fries.
  after the potatoes are peeled and sliced, place them in a bowl of water with about two cups of ice cubes. soak for 30 minutes then pat dry with
• paper towels.
• it is important not to skip this step!
• place only dry ingredients in a plastic bag:
• 1 Tbspgrated parmesan cheese from shaker
• 1/4 tspsalt
• 1/4 tspgarlic powder
• 1/4 tsppaprika
• 1/4 tspblack pepper
• 1 Tbspolive oil

use this same recipe for potato wedges below! great with fish!

Directions :
1-OVEN: Heat oven to 450 degrees. Baking time is 35 minutes. No need to turn the fries!

MAKING OVEN FRIES:
Spray a foil lined baking sheet with cooking spray if you are using a regular cookie sheet. I use an Aire Gourmet baking sheet, and if you like these fries, it is worth the investment of buying one. Because olive oil does not smoke at high temperatures when using this baking sheet, and the fries are a gorgeous golden brown. (I prefer to use parchment paper, which I don’t grease, and it makes the removal of the fries a snap to prepare from oven to serving bowl.)

2-Soak the cut potatoes in ice water for at least 30 minutes. Don’t skip this step as it makes them crisp.

3-Blot cut potatoes on a clean tea towel to remove moisture.

4-Combine all dry ingredients in a plastic bag and combine with potatoes, tossing and kneading lightly to coat. Drizzle with one tablespoon of olive oil. Tossing and kneading again to coat.

5-Arrange potatoes in a single layer on the baking sheet and bake for 35 minutes or until golden brown. No need to turn potatoes during cooking. Be sure to check them often to see how they are doing. Remove any potatoes into a paper towel lined bowl that get done early so they don’t get over done. I also like to use parchment paper for easy cleanup! Enjoy!

6-MAKING POTATO WEDGES: Prepare your potatoes as you would for oven fries, except cut your potatoes into wedges and, follow the rest of the steps in the recipe. When it comes time to bake the wedges, put them on parchment paper to bake and allow a few minutes extra to make sure they are done. No need to turn during baking. Enjoy!

7-Here is how they look!

8-Cook’s Tip: Don’t throw out the leftover fries, or wedges! Wrap them in tinfoil and refrigerate. Leftover fries and wedges make great tasting eggs! Here is how I make mine. Chop up the leftover fries or wedges and lightly brown them in a little olive oil, turn them over and grate a little cheese over the hot potatoes. I use about 1 tablespoon sharp cheddar. Push the potatoes to the side of the skillet and add two eggs, scramble them and gently fold into the potatoes, cook a minute and flip them over, cook one minute more and turn out onto a plate. Add salt and pepper if desired. Good eating! Enjoy!

9-Update!

Newest Version:
When I am in a hurry, and we need potatoes really fast for a meal, I zap a large potato with peeling on in the microwave until almost done, then I cut it into chunks. I use a cast iron skillet and put olive oil in it, not much, put in the taters and season them with the same seasonings as the fries (except the parmesan cheese because it scorches) As soon as they are nicely browned, I remove them to a stainless steel bowl (it keeps them hot) and toss them with the parmesan cheese. Voila! You have delicious “roasted” potatoes with your meal. Great with bacon and eggs, too!

🧄 Garlic Parmesan Chicken Chops with 🧀 Cheesy Scalloped Potatoes

 

Ingredients:

For the Chicken Chops:

4 boneless chicken breasts

1/2 cup grated Parmesan cheese

1/4 cup breadcrumbs

2 cloves garlic, minced

1 tsp dried oregano

1 tsp paprika

Salt and pepper, to taste

2 tbsp olive oil

For the Cheesy Scalloped Potatoes:

4 large potatoes, thinly sliced

1 1/2 cups shredded cheddar cheese

1/2 cup grated Parmesan cheese

1 cup heavy cream

2 tbsp butter

2 cloves garlic, minced

Salt and pepper, to taste

Fresh parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C).

In a bowl, combine Parmesan, breadcrumbs, garlic, oregano, paprika, salt, and pepper. Coat the chicken breasts with olive oil, then cover them with the Parmesan mixture.

Place the chicken breasts into a greased baking dish and bake for 25-30 minutes, or until fully cooked and golden.

While the chicken is cooking, prepare the scalloped potatoes: Melt the butter in a saucepan over medium heat, add the minced garlic, and sauté until fragrant. Stir in the cream, shredded cheddar, and Parmesan cheese. Continue stirring until the sauce becomes smooth and creamy.

Layer the thinly sliced potatoes in a separate greased baking dish. Pour the cheese sauce evenly over the potatoes. Cover with foil and bake for 45-50 minutes, or until the potatoes are tender and the cheese sauce is bubbly.

Once the chicken and potatoes are done, garnish both dishes with freshly chopped parsley and serve immediately.

EASY SHEET PAN SHRIMP FAJITA RECIPE

 

Ingredients

• 1 1/2 pound of peeled and deveined shrimp
• 1 yellow bell pepper, thinly sliced
• 1 red bell pepper cut into thin slices
• 1 orange bell pepper cut into thin slices
• 1 small red onion cut into thin slices
• 1 1/2 tablespoons of extra virgin olive oil
• 1 teaspoon of kosher salt
• several turns of freshly ground pepper
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• file
• fresh coriander for garnish
• heated tortillas

Instructions

Preheat the oven to 450 degrees.
In a large bowl, mix the onion, bell pepper, shrimp, olive oil, salt, pepper and spices.
Mix everything together.
Spray the baking sheet with non-stick cooking spray.
Spread the shrimp, peppers and onions on the baking sheet.
Bake at 450 degrees for about 8 minutes. Then put the oven under the broiler and bake for another 2 minutes or until the shrimp are cooked through.
Squeeze the juice of the fresh lime over the fajita mixture and garnish with fresh coriander.

PEPPER STEAK IN A CROCK POT - OMG DON'T LOSE THIS

 

Ingredients

2 pounds beef sirloin, cut into 2 inch strips

¾ teaspoon garlic powder, or to taste

3 tablespoons vegetable oil

1 cube beef bouillon

¼ cup hot water

1 tablespoon cornstarch

½ cup chopped onion

2 large green bell peppers, roughly chopped

1 (14.5 ounce) can stewed tomatoes, with liquid

3 tablespoons soy sauce

1 teaspoon white sugar

1 teaspoon salt

Directions

Sprinkle beef sirloin strips with garlic powder. Heat vegetable oil in a large skillet over medium heat and sear beef strips, about 5 minutes per side. Transfer to a slow cooker.

Mix bouillon cube with hot water in a separate container until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with beef strips. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Pasta Fagioli that is bound to be a hit

 

Pasta Fagioli that is bound to be a hit

Ingredients:

2 lbs. of ground beef

1 onion, chopped

3 carrots, chopped

4 stalks of celery, chopped

2 (28 ounce) cans diced tomato’s, undrained

1 (16 ounce) can red kidney beans, drained and rinsed

1 (16 ounce) can white kidney beans, drained and rinsed

3 (10 ounce) cans of beef stock

3 tsp. oregano

2 tsp. pepper

5 tsp. parsley

1 tsp. tabasco sauce (optional)

1 (20 ounce) jar spaghetti sauce

8 ounces of pasta

DIRECTIONS:

Brown the beef and drain the fat……then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! Note: if you do not have a large crock pot, cut the recipe in half. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!! Enjoy everyone.

Broccoli cheddar soup recipe

 

Ingredients:

1 large head of broccoli, chopped into florets

1 small onion, diced

2 cloves of garlic, minced

4 cups of chicken broth or vegetable broth

2 cups of shredded cheddar cheese

1 cup of heavy cream

2 tablespoons of butter

Salt and pepper to taste

Instructions:

Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.

Add the broccoli and broth to the pot and bring to a boil. Reduce the heat to a simmer and let the soup cook for about 10 minutes, or until the broccoli is tender.

Using an immersion blender or a blender, puree the soup until smooth.

Stir in the heavy cream and cheddar cheese until the cheese is melted.

Season with salt and pepper to taste.

Serve the soup hot, garnished with additional cheddar cheese if desired.

Enjoy!

Zesty Lemon Butter Fish Fillet

 

Ingredients

For the Fish:

4 white fish fillets (such as cod, tilapia, or haddock)

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

For the Lemon Butter Sauce:

4 tablespoons butter

2 tablespoons olive oil

4 cloves garlic, minced

Juice and zest of 2 lemons

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

For Garnish:

Lemon slices

Fresh parsley, chopped

Instructions

Preparing the Fish:

Season the Fish: Pat the fish fillets dry with paper towels. Drizzle with olive oil and season both sides with salt, pepper, paprika, garlic powder, and onion powder.

Cook the Fish: Heat a large skillet over medium-high heat. Add the fish fillets and cook for about 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove from the skillet and set aside.

Preparing the Lemon Butter Sauce:

Make the Sauce: In the same skillet, reduce the heat to medium and add the butter and olive oil. Once the butter has melted, add the minced garlic and cook for 1-2 minutes, until fragrant.

Add Lemon and Seasoning: Stir in the lemon juice, lemon zest, and chopped parsley. Season with salt and pepper to taste. Let the sauce simmer for 2-3 minutes.

Serving the Dish:

Plate the Fish: Place the cooked fish fillets on a serving platter.

Pour the Sauce: Drizzle the lemon butter sauce over the fish fillets.

Garnish: Garnish with lemon slices and additional chopped parsley.

Garlic Butter Steak Bites and Cheesy Smashed Potatoes

 

Ingredients:

For the steak bites:Garlic Butter Steak Bites and Cheesy Smashed Potatoes

1 pound sirloin steak, cut into cubes

2 tablespoons garlic, minced

4 tablespoons butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the smashed potatoes:

1 pound baby potatoes

1 cup cheddar cheese, shredded

2 tablespoons olive oil

Salt and pepper to taste

Fresh chives, chopped (for garnish)

Directions:

Prepare the Potatoes:

Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.

Preheat a griddle over medium-high heat.

Place the potatoes on the griddle and smash them lightly with a spatula.

Drizzle the smashed potatoes with olive oil and season with salt and pepper.

Cook until golden and crispy, about 10 minutes on each side.

Sprinkle the shredded cheddar cheese over the potatoes and cook until melted. Remove from heat and garnish with chopped chives.

Prepare the Steak Bites:

Heat the griddle over high heat and add the butter.

Once the butter is melted and foamy, add the minced garlic and sauté until fragrant, about 1 minute.

Add the steak bites to the griddle, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.

Remove from heat and garnish with chopped parsley.

Serve:

Serve the garlic butter steak bites alongside the cheesy smashed potatoes.

Additional Information:

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutesGarlic Butter Steak Bites and Cheesy Smashed Potatoes

Ingredients:

For the steak bites:

1 pound sirloin steak, cut into cubes

2 tablespoons garlic, minced

4 tablespoons butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the smashed potatoes:

1 pound baby potatoes

1 cup cheddar cheese, shredded

2 tablespoons olive oil

Salt and pepper to taste

Fresh chives, chopped (for garnish)

Directions:

Prepare the Potatoes:

Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.

Preheat a griddle over medium-high heat.

Place the potatoes on the griddle and smash them lightly with a spatula.

Drizzle the smashed potatoes with olive oil and season with salt and pepper.

Cook until golden and crispy, about 10 minutes on each side.

Sprinkle the shredded cheddar cheese over the potatoes and cook until melted. Remove from heat and garnish with chopped chives.

Prepare the Steak Bites:

Heat the griddle over high heat and add the butter.

Once the butter is melted and foamy, add the minced garlic and sauté until fragrant, about 1 minute.

Add the steak bites to the griddle, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.

Remove from heat and garnish with chopped parsley.

Serve:

Serve the garlic butter steak bites alongside the cheesy smashed potatoes.

Additional Information:

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Garlic Butter Steak Bites with Mashed Potato and Green Beans

 

Ingredients:

Steak Bites

1 1/2 pounds sirloin steak, cut into 1-inch cubes

3 tablespoons olive oil

4 cloves garlic, minced

4 tablespoons unsalted butter

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon sea salt

1/2 teaspoon black pepper

Fresh parsley, chopped, for garnish

Mashed Potatoes

2 pounds Yukon Gold potatoes, peeled and cut into chunks

1/2 cup whole milk

1/4 cup unsalted butter

1/4 cup sour cream

1 teaspoon sea salt

1/2 teaspoon black pepper

Green Beans

1 pound fresh green beans, trimmed

2 tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Instructions:

Mashed Potatoes

Cook the Potatoes: In a large pot, add the potato chunks and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender, about 15-20 minutes.

Mash the Potatoes: Drain the potatoes and return them to the pot. Add the milk, butter, sour cream, sea salt, and black pepper. Mash until smooth and creamy. Keep warm.

Green Beans

Cook the Green Beans: In a large skillet, heat olive oil over medium-high heat. Add the trimmed green beans and cook, stirring occasionally, until they are tender and slightly charred, about 5-7 minutes.

Add Garlic and Seasoning: Add the minced garlic, sea salt, black pepper, and red pepper flakes (if using). Cook for another 1-2 minutes until the garlic is fragrant. Remove from heat and keep warm.

Steak Bites

Cook the Steak: In a large skillet, heat olive oil over high heat. Add the steak cubes in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.

Make the Garlic Butter: In the same skillet, reduce the heat to medium. Add the unsalted butter and minced garlic. Cook until the butter is melted and the garlic is fragrant, about 1-2 minutes. Stir in the dried thyme, dried rosemary, sea salt, and black pepper.

Combine Steak and Garlic Butter: Return the steak bites to the skillet and toss to coat in the garlic butter. Cook for an additional 1-2 minutes until the steak is warmed through.

Serve

Assemble the Plate: Divide the mashed potatoes among plates. Top with garlic butter steak bites and a side of green beans.

Garnish: Garnish with chopped fresh parsley and serve immediately.

Salmon and Shrimp Alfredo 😋

 

Ingredients:

- 1/2 pound raw shrimp, peeled and deveined

- 2 salmon fillets (4-6 ounces each)

- 6-8 oz Parmesan cheese, grated

- 8 oz fettuccine pasta

- 2 tablespoons olive oil

- 1 cup heavy cream

- 2 cloves garlic, minced

- Salt and pepper to taste

- 1/4 cup fresh parsley, chopped

- 1 tablespoon lemon juice

Directions:

1. Cook the fettuccine according to package instructions until al dente, drain, and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute.

3. Add the shrimp and salmon to the skillet, season with salt and pepper, and cook until the shrimp are pink and the salmon is flaky, about 3-4 minutes per side. Remove from the skillet and set aside.

4. In the same skillet, add the heavy cream and bring to a simmer. Lower the heat and stir in the grated Parmesan cheese until melted and smooth.

5. Chop the cooked salmon into bite-sized pieces. Return the salmon and shrimp to the skillet with the Alfredo sauce, and gently toss to combine.

6. Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce. Stir in the lemon juice and parsley.

7. Serve hot, garnished with more parsley and grated Parmesan if desired.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

GARLIC BUTTER STEAK BITES AND MASH 🥩🧈🥔

 

Ingredients:

For the Steak Bites:

1 1/2 lbs sirloin steak, cut into bite-sized pieces

4 cloves garlic, minced

4 tablespoons unsalted butter

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the Mashed Potatoes:

2 lbs russet potatoes, peeled and cut into chunks

1/2 cup whole milk

4 tablespoons unsalted butter

1/4 cup sour cream

Salt and pepper to taste

Directions:

Step 1: Prepare the Mashed Potatoes

Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the milk, butter, and sour cream. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.

Step 2: Cook the Steak Bites

In a large skillet, heat the olive oil over medium-high heat. Season the steak bites with salt and pepper. Add the steak bites to the skillet in a single layer, cooking in batches if necessary. Cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness. Remove the steak bites from the skillet and set aside.

Step 3: Make the Garlic Butter Sauce

In the same skillet, reduce the heat to medium. Add the butter and minced garlic. Cook, stirring frequently, until the garlic is fragrant and the butter is melted, about 1-2 minutes. Be careful not to burn the garlic.

Step 4: Combine and Serve

Return the cooked steak bites to the skillet and toss to coat them in the garlic butter sauce. Cook for an additional minute to heat through. Serve the garlic butter steak bites over a bed of mashed potatoes. Garnish with chopped fresh parsley.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 4

OLD FASHIONED ORANGE CANDY

 

INGREDIENTS:

• Orange slice candies
• Powdered sugar
• Pecans, chopped or ground

DIRECTIONS:

Put candy in microwavable bowl and microwave until soft. Twenty seconds is plenty in my microwave.
Immediately, place the candy between slices of plastic wrap, waxed paper or parchment paper and roll out until flat. Dip in powdered sugar and then in pecans.
Let cool and enjoy!

BEEF STROGANOFF CASSEROLE

 

YOU’LL NEED:

• 1 can cream of mushroom soup.
• 1 can cream of chicken soup.
• 8 oz of sour cream.
• 12 oz of uncooked egg noodles.
• 1 pound of ground beef.
• ⅓ cup of grated parmesan cheese.

HOW TO:

In a skillet, brown the ground beef and drain off the fat.
Cook the noodles according to the package instructions and drain off water.
In a bowl, mix together the soups and sour cream until well combined then add in the beef and noodles.
Place the mixture in a 10×13 casserole dish and cover with foil.
In a preheated oven to 350° bake for 30 to 40 minutes and top with parmesan cheese.
Enjoy!

Weight Watchers Chicken Pineapple Kabobs

 

Ingredients

• 3 Tbspsoy sauce
• 3 Tbspbrown sugar
• 1 Tbspsesame oil
• 1/4 tspground ginger
• 1 tspgarlic powder
• 8 boneless chicken breast, cut into 2″ pieces
• 1 20 oz can(s)pineapple chunks, drained
• 1/2 cyour favorite bbq sauce (I love Sunset Gourmet’s sweet & spicy brown sugar bourbon sauce)

How to Make Chicken Pineapple Kabobs:

1In a shallow glass dish, mix the soy sauce, brown sugar, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.

2Preheat grill to medium-high heat.

3Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, basting with bbq sauce or until chicken juices run clear.

Dorito Chicken Casserole

 

Ingredients:

• 3-4 cooked chicken breasts, shredded or chopped
• Olive oil, for chicken
• Salt and pepper for chicken
• 20 Doritos (any kind) crushed
• 2 cans of cream of chicken soup (98% ff)
• ¾ cup Milk (1%)
• Sharp Shredded Cheddar Cheese (fat free)

Directions:

-Preheat oven to 350-f degrees.
-In a mixing bowl, combine all ingredients except doritos.
-In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot. Serve over shredded lettuce

2-Hour Turkey Really

 

INGREDIENTS

• 1 thawed, whole turkey (from 10 – 24 pounds)
• 2 Tbsp olive oil, extra virgin
• 1 to 3 tsp coarsely ground salt (kosher or sea)
• freshly ground pepper

DIRECTIONS

1. PREHEAT OVEN TO 475 degrees F (240-250 degrees C). This is what you’ll roast it at for the ENTIRE time. Since this employs the use of a VERY hot oven, make sure your oven is CLEAN before you start, AND put about 1 inch of water in the bottom of the roasting pan to reduce the risk of smoking your family out of the house. NOTE*- even WITH a pristine oven, I still smoked out my house last Thanksgiving… so a tip to cut down on the smoke issue is to add about an inch of water (or broth) to the roaster pan…and keep replenishing it as needed. By doing this, not only was the smoking problem eliminated, but I had terrific drippings for gravy! Hopefully this will eliminate the smoking issue!!

2. Place oven rack on LOWEST or SECOND-TO-LOWEST position in oven. The lowest position may be too hot in some ovens since it’s directly above the heating elements.

3. Remove all giblets, neck, pop-up thermometer (if there is one) and any trussing (like the plastic thing that holds the legs together).

4. Rinse turkey THOROUGHLY, inside and out with cool water, letting all water drain out of neck and body cavities. Pat dry, inside and out, with paper toweling.

5. Place on V or U-shaped wire rack in roasting pan, so that turkey doesn’t rest on bottom of pan. First time I made this I didn’t have a rack, so I just slapped it in my grandmother’s old-fashioned blue-enamel roaster pan and it turned out FINE. If you don’t have a rack…take a long piece of aluminum foil and wad it up into a long rope, then coil it in the bottom of the pan and rest your turkey on that. NOTE** I STRONGLY RECOMMEND KEEPING 1-2 INCHES OF WATER IN THE BOTTOM OF YOUR ROASTING PAN DURING COOKING. This will GREATLY reduce smoking (which can be brutal). The first year I made this, I didn’t put water in the bottom of the pan…and I smoked out my house. The turkey was fabulous, but the house was SO smoky.
6. Rub entire outside of dried-off turkey with olive oil. Sprinkle generously with salt and pepper. I use Kosher salt because it has large, coarse grains.
7. Pull wing tips AWAY from the body, twist them and tuck them, backwards, under the bird…up by its neck.

8. Using aluminum foil, form caps over the end of each drumstick. If any parts of the turkey extend beyond pan rim, make a foil “collar” underneath to make sure drippings flow back into pan.

9. Do NOT tie legs together, do NOT add stuffing, do NOT close body cavity. NOT NOT NOT. It’s probably okay to put a little seasoning in the cavity (herbs, lemon, onion) but don’t fill up the cavity.

10. Half-way through cooking time, turn the roasting pan around 180 degrees to ensure even cooking. Do NOT flip bird over.

11. If any part of the turkey becomes too brown during cooking, cover it loosely with foil tent.

12. Cooking timing chart below: (times are approximate) 10-13 lbs. = 50 minutes to 1 1/4 hrs. 13-16 lbs. = 1 1/4 hrs to 1 hour 50 minutes. 16-19 lbs. = 1 1/2 hrs to 2 hrs. 19-22 lbs. = 1 3/4 hrs to 2 1/4 hrs. 22-24 lbs. = 2 hrs to 2 1/2 hrs. 25+ lbs. = 2 1/4 to 2 3/4 hrs…or a bit more depending on how humongo it is. Are you sure it’s not an ostrich you’re roasting? If not, call Guinness Book of Records. It’s done when internal temp (in thickest part of BOTH the THIGH and BREAST) is 160 degrees. Make certain they are BOTH at temp. Sometimes the thighs take a bit longer. When done, remove from oven. Cover completely with foil, and let rest 30-45 minutes before carving. The internal temp will continue to rise to the recommended 165 degrees.

13. After resting, transfer to platter for carving. NOTE* There will likely be a LOT of juices in the cavity, drain them out before transferring the bird to a platter. Save the juices to make gravy or moisten dressing!

Garlic Prime Rib

 

Ingredients

• 1 (10 pound) prime rib roast
• 10 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme

Directions

Prep: 10 m – Cook : 1 h 30 m – Ready In : 1 h 40 m

Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
Preheat the oven to 500 degrees F (260 degrees C).
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

OLD-FASHIONED VEGETABLE BEEF SOUP

 

INGREDIENTS:

• 1 lb. beef stew meat
• 1 onion
• 3 celery ribs
• 10 baby carrots (or a couple regular carrots)
• 2 potatoes (peeled if you like)
• 1 cup frozen corn
• 1 cup frozen peas
• 2 (14 ounce) cans diced tomatoes (I use salt-free)
• 3 1⁄2 cups beef broth (or 2 14-oz cans)
• 2 small bay leaves
• 2 teaspoons garlic powder
• 2 tablespoons olive oil (or any cooking oil)
• 4 cups water
• 2 teaspoons hot pepper sauce

DIRECTIONS:

Cut meat into small, bite-size (1/2″) pieces.
In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
Set aside on a plate.
Chop celery, onion, potatoes, and carrots into bite-size pieces.
Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
Bring to a boil.
Reduce heat and simmer uncovered until beef is almost tender, about an hour.
Add peas and hot sauce to soup.
Cover and simmer until beef is tender, about 30 minutes longer.
Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Beef Barley Soup (Slow Cooker)

 

Ingredients

• 2 pounds stew meat (nicely marbled beef chunks)
• salt and pepper
• 2 tablespoons oil
• 10 cups water
• 3 mounded tablespoons good quality beef base
• 3 stalks celery (about 2 cups), chopped
• 2 onions, chopped
• 5 cloves garlic, minced
• 1 large potato, peeled and shredded, about 2 cups
• 3-4 large carrots, peeled and shredded, about 2 cups
• 1 cup pearl barley rinsed

Instructions

Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.

When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides. Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it–not what you want.)

When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.

Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.

When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.

Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes…like home.

SLOW COOKER INSTRUCTIONS:

In a large pan, brown the meat according to the instructions. Remove the browned meat to a large crockpot. Add 2 cups of the water to the pan and bring to a boil. Stir up all the browned bits. Add this and the remaining 8 cups of water to the crock pot.
Add the beef base, celery, onions, and garlic to the slow cooker and stir.

Cook on low for about 6 hours. Add the potatoes and carrots and cook for another hour. Add the barley and simmer for another hour or so, until it is tender.