Beef Pot Roast

 

Prep: 30 minutes 

Cook: 4hr(low) 8hr(high)

Yield: 8 servings

Ingredients:

• ~5lb of beef chuck.
• 1 cup stock(beef or chicken)
• 1/2 cup(1 stick) unsalted butter
• 1 large sweet potato, chopped
• 1 turnip, chopped
• 1 yellow onion, chopped
• 1 parsnip, chopped
• 2 carrots, chopped
• 1.5lb fingerling potatoes halved or quartered
• 3 cloves garlic, smashed
• Rosemary, fresh or dry
• Salt and pepper

Instructions:

1. Salt and pepper beef liberally.
2. In a melt a tablespoon of butter in a skillet and sear beef on all sides.
3. Lay half of the chopped veggies into a crockpot.
4. Lay the beef over the veggies.
5. Add the rest of the chopped veggies around the sides of the beef.
6. Add in 1 cup of stock.
7. Divide butter into tablespoons and add to top of beef.
8. Smash garlic and throw into pot
9. Add rosmary
10. Cover and cook on low for 8 hours or high for 4.

Honey Pecan Granola

 

Prep: 5 min

Cook: 15 min

Cool: 10 min

Yield: ~6 Cups

Ingredients:

• 5 cups rolled oats
• 1/2 cup crushed Pecans
• 1/2 cup raisins
• 3/4 cup honey
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract 
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat oven to 425 F
2. In a sauce pan, warm on low, honey, maple syrup, and vanilla extract.
3. In a large mixing bowl, combine rolled oats, crushed pecans, salt, and cinnamon.
4. Poor warm honey mixture over the oats and mix well, ensuring an even coating.
5. Transfer oats onto a parchment lined baking sheet and spread the oats evenly.
6. Bake at 425 for 15 minutes or until the granola is brown on the sides of the baking sheet and golden in the middle.
7. Let cool for 10 minutes to allow clumps to adhere.
8. Transfer granola to a mixing bowl and break the clumps into smaller bits.
9. Gently mix in rasins by hand.
10. Enjoy with milk, or as a topping on yogurt and ice cream.

Chicken Pot Pie

 

 

 

Awaiting Recipe

Mince Pie

 

Awaiting Recipe

Honey Butter Chicken and Sweet Potatoes

Prep Time: 5 minutes
Cook Time: 25 Minutes
Bake Temp: 375F

Ingredients

• 2chicken breasts
• 5 tablespoons butter
• 4 tablespoons honey
• salt and pepper
  
• 1/4 teaspoon each dried thyme, dried basil, dried parsley
• 1 sweet potato peeled and diced
• 2 tablespoons dried cranberries
• 1 cup pecan halves or chopped walnuts
• fresh thyme for garnish

Instructions

• Preheat oven to 375 degrees.Season chicken with salt and pepper.
• In a cast iron skillet over medium heat melt 3 tablespoons butter. Stir in 2 tablespoons honey. Add chicken to pan and brown on each side for 3-4 minutes. Scoot chicken to the sides of the skillet.
• Add remaining butter and honey to the center of the skillet. Once butter is melted, add sweet potatoes and stir to coat in the honey-butter mixture. Sprinkle with dried herbs, then add pecans and cranberries and stir to combine. Allow to cook for 3-4 minutes. 
• Transfer pan to preheated oven and bake for 10-15 minutes until chicken is cooked through. Garnish with fresh thyme and cracked black pepper and serve. 

Peanut Butter Cookies

Prep Time: 30 minutes
Bake Time: 8-12 minutes per batch.
Yield: 36 Cookies
Bake Temp: 375F

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup peanut butter
• 1/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 egg
• 1 1/4 cup all-purpose flour*
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3 cups quick oats

*If using self-rising flour, omit salt, baking powder, and soda.


Instructions:

1. Add all ingredients to the mixer and mix thoroughly.
2. Cool the dough in the refrigerator, covered in plastic, for at least 20 minutes.
3. preheat oven to 375
4. Roll into 1 inch balls and place 3 inches apart on a baking sheet. (greased or non-stick)
5. With floured fork, make hash marks on each ball, pressing down to make each cookie a 2 inch circle.
6. bake for 8-12 minutes depending on your oven. Remove when cookie is set but not firm.

Country Bread Loaf

 

Prep: ~5 Hours
Cook ~35 Minutes
Yield: 1 loaf

Ingredients:

• 550 grams of bread flour
• 200 grams of whole wheat flour
• 600 grams of water at ~100 degrees F
• 15 grams of kosher salt
• ~3 grams of active yeast

Instructions:

1. Combine flour and water by hand in large mixing bowl and let rest for 10 minutes.
2. Add the salt and yeast to the dough. Pinch, stretch, and fold the dough for 5 minutes.
3. Cover the dough and rest on a pot holder or rag for 20 minutes.
4. Pinch and fold the dough for another minute before covering back up and let rest for an hour.
5. Pinch and fold the dough again for a minute, then cover and rest for another 2 hours.
6. sprinkle flour onto clean work surface and turn the dough out onto it.
7. Sprinkle the dough with flour and fold over 2 or 3 times before forming the loaf by cupping the bottom of the dough and pulling towards yourself.
8. Place the loaf into a floured bowl or benetton. Cover and rest for one more hour.
9. Preheat the oven to 475 degrees with a dutch oven inside.
10. Turn the dough over into the dutch oven and return to the oven, covered for 25 minutes.
11. Remove the lid and bake for an additional 5 or 10 minutes to darken the crust.

Potato Soup

Prep: ~20 Minutes
Cook ~30 Minutes
Yield: 8-10 Servings

Ingredients:

• 10 russet potatoes, 5 mashed, 5 diced small
• *6-8 slices of bacon, cooked and shredded
• 64 ounces chicken stock
• 1 medium yellow onion diced
• 1 large carrot, diced
• 1 stalk celery, thinly sliced
• 1 tablespoon flour
• 5 tablespoons butter
• 1 cup milk or cream
• **1 Tablespoon olive or vegetable oil

 *Cubed and seared ham can be used instead of bacon.
**1 tablespoon of bacon fat can be used in place of oil.

Instructions:

1. Boil 5 potatoes and mash.
2. Heat 1 tablespoon oil or bacon fat in large stock pot and add 5 tablespoons butter to melt.
3. Add 1 medium diced onion, 1 large diced carrot, 1 stalk sliced celery and saute until soft.
4. Stir in 1 tablespoon flour and cook until browned.
5. Slowly add in cold stock, 1 cup at a time and stir to ensure clumps do not form.
6. Once all the stock is added and the soup is up to a boil, add the other five diced potatoes.
7. Let the potatoes cook until soft, then add in shredded bacon and mashed potatoes. Mix well.
8. Pour in 1 cup of milk or cream and stir.

Crustless Sweet Corn and Zucchini Pie

Prep Time: ~15 Minutes
Cook Time: ~1 Hour
Yield: 6-8 servings

Ingredients:

• 4 tablespoons butter
• 1/2 yellow onion, diced.
• 2 ears sweet corn
• 2 large zucchini unpeeled, Sliced very thin (~4 cups)
• 8 ounces sliced mushroom*
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 12 ounces shredded cheese (Monterrey jack and Mozzarella)
• 4 eggs beaten

 *8 ounces of cooked chicken or other meat can be used in place of mushrooms.

Instructions:

1. Preheat oven to 375f.
2. Melt 4 tablespoons butter in large skillet.
3. Add diced onions, sliced zucchini, and sliced mushrooms to butter.
4. Cut the corn kernels from the 2 cobs and add to the skillet. Saute until all veggies are soft.
5. Remove from heat and let cool long enough to ensure eggs won't cook when added.
6. Stir in 1 tablespoon basil, 1 teaspoon oregano, 1/2 teaspoon salt.
7. Stir in most of the 12 ounces of cheese. Leave some to sprinkle on the top later.
8. Transfer the contents of the skillet into a greased 9 inch pie pan.
9. Arrange several of the zucchini slices at the top so they lay flat.
10. Sprinkle the top of the pie with remaining cheese.
11. Cover with greased foil and bake for 20 minutes.
12. Remove foil and bake until golden brown and not runny. (10-15 minutes)
13. Let stand 10 minutes before serving.

Chicken & Dumplings

Prep: ~20 minutes
Cook: ~20 minutes
Yield: 8-10 servings

Ingredients:

• 5lb chicken breast or thighs (shredded)
• 1/2 teaspoons parsley, sage, rosemary, thyme, coriander
• 1 bay leave
• 2 tubes large country style biscuits
• 2 cans cream of chicken soup
• 1 stalk of celery (Optional)
• 1 large yellow onion
• 3 Tablespoons butter
• Salt and pepper

Instructions:

1. Liberally salt the chicken breasts or thighs.
2. Finley chop 1 large onion, four cloves garlic, and 1 stalk of celery.
3. Using large stock pot, poach chicken using bay leaf, spices, and celery extras
4. Remove the chicken and strain the stock. Save the stock (around 8 cups)
5. Shred the chicken
6. Return the stock pot to the stove without the stock and melt 3 tablespoons butter.
7. Add celery to the butter and saute until celery is fork tender.
8. Add onion and garlic, ~2 minutes.
9. Add 2 cans cream of chicken, stock, and shredded chicken.
10. Cover and bring to boil.
11. Separate biscuits and cut each biscuit into 8ths. 
12. Roll each eighth into a ball and drop one at a time into boiling soup. Don't stir.
13. Let cook for ~15 minutes then stir thoroughly before serving.

Broccoli Casserole

Prep: 10 minutes
Cook: ~35 minutes
Yield: 8-10 servings

Ingredients:

• 2 (10-ounce) packages frozen chopped broccoli, cooked and drained
• 1 cup mayonnaise
• 1 cup grated cheddar
• 1 cup grated monterrey jack
• 1 (10 3/4-ounce) can condensed cream of mushroom soup
• 2 eggs , lightly beaten
• 2 cups crushed crackers (Ritz style)
• 2 Tablespoons butter, melted

Instructions:

1. Preheat oven to 350.
2. In large mixing bowl, mix broccoli, mayonnaise, cheese, soup, and eggs.
3. Place mixture into preferred baking dish. (9" is good).
4. Top evenly with crushed crackers.
5.  Pour melted butter over crackers
6. Bake for around 35 minutes or until browned and set.

Fajitas

Ingredients:

• 2.5 lb chicken breast or skirt steak, cut into 3-4 inch strips
• 2 medium onions, sliced into strips
• 4 bell peppers, sliced into strips
• 2 Tablespoons chili powder
• 1 Tablespoon cumin
• 1 Tablespoon paprika
• 1/2 Tablespoon dried oregano
• 1/2 Tablespoon sea salt or kosher salt
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons black pepper
• 1 teaspoon cayenne pepper (optional)

 Instructions:

1. Combine dry spices and mix thoroughly.
2. Cook meat on skillet and remove from pan when done.
3. Saute bell pepper strips on medium heat for ~3 minutes.
4. Add onion strips to skillet and cook until translucent.
5. Add meat and spices and toss until warm and mixed.
6. Serve with large flour tortillas or lettuce wraps.

Corn Casserole

Prep: 5 mins
Bake: 45 mins
Yield: 8 - 10 servings

Ingredients:

• 8oz sour cream
• 1 16oz can creamed corn
• 1 16oz can regular corn, drained
• 2 eggs, beaten
• 1 stick butter, melted
• 1 box jiffy corn muffin mix

Instructions:

1. Preheat oven to 350.
2. Mix in a bowl the corn, 2 beaten eggs, corn muffin mix, 1 melted stick butter, and sour cream.
3. Pour into a 9x11 casserole dish, 10-inch cast iron skillet, or equivalent baking dish.
4. Bake for around 45 minutes, or until golden brown. It should pop up like a soufflé.

Pulled Pork

Ingredients:

• 2 medium yellow onions, thinly sliced
• 4 garlic cloves, thinly sliced or minced
• 1 cup chicken stock or low sodium chicken broth
• 1/2 tablespoon packed brown sugar
• 1 tablespoon chili powder
• 1 tablespoon kosher salt
• 1/2 teaspoon ground cumin
• 5 pound pork shoulder / pork butt with or without bone.

Instructions:

1. Place thinly sliced onion and garlic in an even bed at the bottom of slow cooker and poor 1 cup of chicken broth over the bedding.
2. Remove twine or netting from pork and dry with paper towel. 
3. Combine in a bowl the spices. (1/2 Tbsp brown sugar, 1 Tbsp chili powder, 1 Tbsp kosher salt, and 1/2 tsp cumin)
4. Rub the pork with the spice rub making sure to use all the rub mixture and covering evenly.
5. Place the pork in the slow cooker on top of the onion bed and cook with the lid covered for 8 hours on low or 6 hours on high.
6. Remove the pork from the cooker and pull apart using two forks.

Optional: Strain the veggies and add to the pork.

Chicken Salad

Prep Time: 10 min

Ingredients:

• 4 cups dried, poached chicken breast
• 1 cup mayonnaise 
• 1 stalk sliced celery (1/4 inch slices)
• 1 small yellow onion finely chopped (should equal to about 1/3 cup)
• 2 teaspoons lemon juice
• 1 teaspoon fresh dill (optional)
• 1 teaspoon parsley (optional)

Instructions:

Chop chicken into bite sized pieces.
Slice the celery into 1/4 inch pieces.
Finely chop small yellow onion.
Add all ingredients to a salad bowl and mix thoroughly.
Eat on crackers or as a sandwich (really good with Grey Poupon Country Dijon)

Carver Chili

Serves 8
Prep time: 30 min
Cook Time: 30 min


Ingredients:

• 4 pounds ground beef (80/20 or leaner)
• 3 15oz cans of chili beans
• 4 cups (4 8oz Cans) of tomato sauce
• 1 12oz can diced tomatoes with chilies
• 1 packages (1.25oz) of low sodium chili mix
• Small onion chopped
• 1/4 cup sliced jalapenos
• 2 tablespoons of chili powder (Optional if desired)

Instructions:

Brown ground beef in cast iron skillet.
Cut and turn the beef until it is no longer pink.
Drain fat using a colander.
Wash the brine from the sliced jalapenos and chop them.* 
Add all ingredients to large stock pot.
Simmer and stir for 30 minutes.
Taste and add chili powder if necessary. 
serve with oyster crackers and peanut butter celery.

*This will reduce the heat from the peppers a bit so this is optional.

Ice Cream Pie

 

 

Prep Time: 15 min
Serves 8

Ingredients:

• 1 quart ice cream (any flavor. I prefer chocolate)
• 1/4 cup crushed cookie crumbs (any type. I prefer Chips Ahoy)
• 8 or 9 inch pre-baked pie crust (Classic, graham, Oreo. I prefer Oreo)

Instructions:

Scoop the quart of ice cream into the pre-baked pie crust.
Smooth out the ice cream with the back of a spoon or spatula.
Sprinkle a 1/4 cup of cookie crumbs onto the top of the ice cream.
Enjoy.

Oatmeal Cookies

Prep Time: 10 minutes
Bake Time: 8-12 minutes per batch.
Yield: 30 Cookies

Ingredients:

• 1 stick unsalted butter (Softened)
• 1 cup brown sugar (Packed)
• 1/4 cup granulated sugar
• 1 egg
• 1/4 cup water
• 1 teaspoon vanilla
• 1 cup all-purpose flour*
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 3 cups quick oats

*If using self-rising flour, omit salt and soda.

Instructions:

Preheat oven to 350
Add all ingredients to the blender except for the oats.
After mixing, stir in the 3 cups of oats by hand, 1 cup at a time.
Roll into 1 inch balls and place 2 inches apart on a baking sheet. (greased or non-stick)
Bake at 350 for 8-12 minutes. Ovens vary, find out what works best for you.
Remove first batch (4-6 cookies) after 8 minutes and check if they are done.
Keep unused dough covered and in the fridge.

Chicken Biscuit Casserole

 

Prep Time: 30 min
Bake Time: 15 min
Serves 8.

Ingredients: 

• 3 carrots chopped small*
• 2 Garlic cloves minced
• 3 stalks celery, chopped small
• 1 small yellow onion chopped. (About 1/3 cup of chopped onion)
• 2lb chicken thighs chopped
• 24oz cream of chicken soup
• ¼ cup milk or cream
• 4 Tablespoons butter, unsalted
• 16oz Monterrey Jack cheese Shredded (Shred it yourself)
• 8 Biscuits. (I like to use canned biscuits. Country, not flaky)

*Vegitables can be mixed and matched for preference. (Celery, peas, cauliflower, corn, etc.)

Instructions:

Preheat oven to 350.
Bake biscuits according to packaging or other recipe.
Cut chicken into bite sized pieces.
Melt ½ stick of butter into a saucepan or large frying pan.
Sauté vegitables on medium high heat until fork tender then add onion.
When onion turns translucent add the garlic.
Add another ½ stick of butter and mix into vegetables until melted.
Add in cream of chicken soup and milk.

Add chicken and let cook. (about 15 minutes, stir occasionally)
Reduce heat to medium low and add in 8oz of shredded cheese while stirring.
Separate the bottoms and tops of the biscuits.
Lay the bottoms of the biscuits in a 9x13 casserole pan.
Pour in the filling and even out until flat.
Bake for 12 minutes at 350 without the top halves of the biscuits.
Butter the top halves of the biscuits and place on top of the filling.
Bake for an additional 5 minutes to warm up the biscuit tops.
Serve.