‘Main Dishes’
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Serves 8
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1 large sweet onion
6 stalks celery
2 tsp minced garlic
1 Tbsp Provence or Italian Herb mix
¼ cup olive oil
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Chop the onion and celery into ½” bits. Add to a large pot with the herbs and oil. Sauté over medium heat for 5 minutes. Move most of the mixture into a small bowl and set aside, leaving ½ cup of the onion mixture in the pan.
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4 half chicken breasts with bone and skin
3 cups water
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Add the chicken and water to the pot. Cover and bring to a boil. Turn down to med-low and simmer for 45 minutes. Remove the chicken to a plate, cover with plastic wrap and set aside to cool. Save the broth in the pot.
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2 cans (14 oz) Swansons chicken broth
2 cups chopped carrots
4 medium potatoes
1 tsp salt
¼ tsp pepper
Optional:
Any fresh or frozen veggies such as chopped green beans, broccoli, corn, peas
Barley option:
Cook separately one cup of pearl barley and three cups of water in a small pot. Bring to a boil, turn down to low and cook uncovered for 30-40 minutes until tender. Add to the soup just before serving.
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Peel and chop the carrots and potatoes. Add canned broth and the veggies to the pot. Bring to a boil on med-high heat. Turn down to low heat, cover and simmer for 10 minutes.
Meanwhile, remove the skin and bones from the cooked chicken. Cut the chicken into 1” chunks. Add the chicken to the pot.
Add the onion & celery mixture from above. Salt and pepper.
At this point, you could refrigerate the soup overnight if you are making a day ahead.
Bring to a boil. Turn down to low heat and simmer for 10-15 minutes just until the potatoes & veggies are tender. Don’t overcook.
Serve the soup as is, or over noodles or pasta. Don’t add pasta to the pot because it does not hold up well for left-overs.
Use the left-overs to make Three Day Soup!
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Our traditional Christmas eve dinner features this simple soup over Spaetzle.
Posted in Chicken, Christmas, Main Dishes, Soup | No Comments »
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Serves 6
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1 or 2 packages of Uncle Ben’s Original Long Grain and Wild Rice
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Prepare as directed. I use a little less water than directed for a firmer rice.
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Cooked turkey
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Chop the turkey into 1” cubes and set aside. I use 3-4 cups for six servings.
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3 Tbsp soy sauce
1 tsp cornstarch
½ tsp garlic powder
1 tsp ground ginger
1 tsp onion powder
¼ cup white wine or sherry
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Mix the sauce with a fork and set aside.
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4 stalks celery
1 medium sweet onion
¼ cup olive oil
About ¼ cup hot water (if needed)
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Chop the celery and onion into ½” bits.
Heat the oil in a wok or large sauté pan. Add the celery and onion and stir-fry until tender with a wooden paddle or spoon. Add the turkey. Mix the sauce again with the fork and add to the pan. Quickly stir with the wooden paddle to mix in the sauce. After it thickens, add a little hot water to thin out the sauce.
Serve with rice.
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This is a nice change of flavors after a few days of turkey dinner.
Posted in Chinese Style, Main Dishes, Turkey | No Comments »
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Oven 425 F
Serves 6-8
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1 Beef Tenderloin Roast (3-4 lbs)
1 large sweet onion, sliced
½ tsp black pepper
1 cup (2 sticks) butter
2 tsp garlic
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Place a rack in the bottom of a dutch oven or roasting pan. Cover the rack with sliced onions. Place the beef on top of the onions. Sprinkle with pepper.
Melt the butter in the microwave and add the garlic. Pour about half of the garlic butter over the beef. Reserve the rest.
Roast the beef uncovered for about 45 minutes for medium rare, or use a meat thermometer to attain your desired doneness. Even if you like your beef well done, I suggest that you roast it only to medium rare or medium and finish it in the last warming step just before serving.
Remove the pan from the oven, pour the remaining garlic butter over the beef, cover.
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| Optional:
15-20 large white mushrooms
1 can (15 oz) Swanson’s Beef Broth
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Rinse the mushrooms in warm water and rub until clean. Twist out the stem, leaving the caps intact.
Add the mushrooms and broth to the pan.
Remove the beef from the pan to a cutting board. Slice across the roast into thin medallion slices. Cover with foil and set aside until 5 minutes before you are ready to serve. At this point, you may let everything stand at room temperature for up to one hour.
When you are ready to serve, turn the stovetop heat to medium high and bring the broth to a boil. Cook the mushrooms for a few minutes. Add the sliced beef and simmer for a few more minutes till it is piping hot. If you want to serve some more done and some less done, simply reserve half of the meat and add it just before serving. Spoon the broth over the meat.
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This makes a great party dish served with small dinner rolls. It is convenient because you can make it ahead, and warm it up just before serving.
Posted in Beef, Main Dishes | No Comments »
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Serves 2
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1 Tbsp olive oil
1 tsp Italian or province herbs
½ sweet yellow onion
2-3 slices of leftover meatloaf or turkey loaf
2 leftover boiled potatoes or raw potatoes
Optional- Any of the following that you may have on hand:
Leftover vegetables
Frozen corn
Mushrooms
Cayenne pepper
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If you don’t have leftover potatoes, cut raw potatoes into bite size pieces, place in a glass bowl and drizzle with a bit of olive oil. Cover with a paper towel and microwave 4-6 minutes on high until softened.
Chop all leftovers into bite size pieces. Heat the oil and herbs in a sauté pan. Add the onions, stir and cook a few minutes until soft. Add the meat, stir and cook for a minute. Add the rest and heat through.
Spice it up with a sprinkle of cayenne pepper.
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Posted in Main Dishes, Turkey | No Comments »
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Oven 350 F
Serves 4-5
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1 lb baked fresh salmon or 1 can (19 oz) boneless salmon
1 medium onion, chopped
20 saltine crackers (1 cup crushed)
3 eggs
¼ cup milk
1 Tbsp dill weed
1 Tbsp dry parsley
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Place about 20 saltine crackers in a plastic bag and crush with a rolling pin.
Flake the salmon into ½ “ bits.
Mix all ingredients in a medium mixing bowl.
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3 Tbsp Olive oil
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Drizzle the olive oil in the bottom of a small baking dish, 6×9 or 9×9. Spoon the salmon mixture into the center of the dish, and press into a firm loaf in the center of the pan. Bake uncovered at 350 F for 45 minutes.
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This is a great dish for left-over salmon.
Posted in Fish and Seafood, Main Dishes | No Comments »
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Serves 4-6
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1 large sweet yellow onion
2 garlic cloves or 2 tsp chopped garlic
1 ½ Tbsp Provence herb mix or Italian mix
¼ cup olive oil
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Chop the onion into ¼ “ bits. Mince the garlic cloves very fine or press through a garlic press. Pour the olive oil into a large heavy saucepan or skillet. Add the onion, garlic and herbs. Sauté over medium heat for 5 minutes.
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1 can (29 oz) crushed tomatoes
1 can (29 oz) tomato sauce
1 can (6 oz) tomato paste
2 Tbsp sugar
1 tsp salt
¼ tsp pepper
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Add the rest. Stir and bring to a boil. Simmer over low heat for 30 minutes.
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I prefer Hunts canned tomato products.
Posted in Italian Style, Main Dishes | No Comments »
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Serves 4-6
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¼ cup olive oil
1lb ground lean turkey or beef
1 large sweet yellow onion
2 garlic cloves or 2 tsp chopped garlic
1 ½ Tbsp Provence herb mix or Italian mix
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Pour the olive oil into a large heavy saucepan or skillet. Crumble in the ground meat; stir and cook until done.
Chop the onion into ¼ “ bits. Mince the garlic cloves very fine or press through a garlic press. Add the onion, garlic and herbs to the meat. Sauté over medium heat for 5 minutes.
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1 can (29 oz) crushed tomatoes
1 can (29 oz) tomato sauce
1 can (6 oz) tomato paste
2 Tbsp sugar
1 tsp salt
¼ tsp pepper
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Add the rest. Stir and bring to a boil. Simmer over low heat for 30 minutes.
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I prefer Hunts canned tomato products.
Posted in Italian Style, Main Dishes | No Comments »
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Oven or Grill 325 F
Serves 6-8
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½ cup soy sauce
2 Tbsp lime juice (juice of one lime)
½ cup olive oil
1 pkg dry Italian dressing mix (Good Seasons)
2 Tbsp Frank’s Red Hot Sauce
¼ tsp black pepper
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Marinade:
Mix all ingredients in a gallon size plastic bag.
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3 lbs chicken ( I suggest drumsticks and boneless, skinless breast)
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Place the chicken in the plastic bag with the marinade and close tightly. Let it sit at cool room temperature for 30 minutes, turning several times to coat the chicken. You may marinade longer or overnight in the refrigerator.
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Preheat the gas grill on high and clean the grate with a wire brush. Oil the grill grate by carefully brushing oil directly on the grate. Grill the chicken over low or indirect heat with the grill cover closed for about one hour, turning once at 30 minutes.
The best grilling method for chicken is to grill over indirect heat. If your grill has separate burners, preheat all the burners on high, then turn off the center burner(s) and leave the outside burners on. Cook over the center burner with the grill cover closed.
Serve the chicken with Buffalo Hot Sauce on the side.
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¼ cup butter (1/2 stick)
¼ cup Frank’s Red Hot Sauce
½ tsp minced garlic
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Buffalo Hot Sauce:
Melt the butter in a glass dish in the microwave. Blend in the sauce and garlic. Stir well again before serving.
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Posted in Chicken, Main Dishes | No Comments »
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Serves 6
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1 large sweet onion
2 Tbsp olive oil
1 lb ground turkey or beef
2 tsp minced garlic
½ tsp ground oregano
2 tsp chili powder
¼ tsp cayenne pepper
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Chop the onion into ½“ bits. Pour the olive oil into a large pot. Add the onion. Turn on med-high heat. Add the meat, crumble and stir. Add the spices and stir frequently until the meat is cooked.
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2 cans (15 oz) diced tomatoes
3 cans (4 oz) green chilies
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Do not drain the tomatoes or chilies. Add to pot. Bring to a boil. Turn down to low heat.
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4 cups cooked pinto beans or 2 cans (15 oz) pinto beans, drained
1 tsp yellow mustard
1 tsp salt
¼ tsp pepper
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Add rest. Cover and simmer on low heat for 30 minutes. Taste the chili. Add more chili powder or cayenne pepper if you like it hot.
Serve with tortilla chips.
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Posted in Main Dishes, Soup | No Comments »
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Serves 6-8
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2 lb frozen raw shrimp
(Look for large, deveined or cleaned shrimp in the shell, 16-20 per pound) |
Remove the frozen shrimp from the package and place in a bowl of cool water to thaw for 30 minutes. Peel the shrimp and place in a colander to drain. Leave the tails intact or remove if you prefer.
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3 cloves garlic
¼ cup olive oil
4 Tbsp butter
1 Tbsp Frank’s Red Hot sauce
¼ tsp cayenne pepper
1 tsp Provence or Italian herb Mix
½ tsp salt
Grated black pepper
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Mince or finely chop the garlic.
Heat the oil, butter and garlic in a sauté pan or wok over medium heat. Add the seasonings.
Carefully add the shrimp, protecting yourself with a splatter screen. Stir continuously with a wooden spoon and cook for 4-5 minutes, just until the shrimp becomes pinkish-white and opaque.
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1 fresh lime
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Remove from the heat and squeeze the lime juice over top.
For an appetizer, serve on a bed of crisp Romaine lettuce leaves.
For a main dish, serve on top of rice or pasta.
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Thinking of Bing Crosby? No wonder… Christmas Eve dinner starts with this shrimp appetizer at our house.
Posted in Appetizers, Christmas, Fish and Seafood, Main Dishes, Mediterranean Style | No Comments »