Browsing "Meat"
May 20, 2016 - Meat    Comments Off on Boneless Top Sirloin Petite Roast

Boneless Top Sirloin Petite Roast

Boneless Top Sirloin Petite Roast
 
Ingredients
  • 1½ to 2 lb boneless top sirloin petite roast
  • 1 tsp olive oil
  • 1 tsp fresh thyme
  • ¾ tsp salt
  • ½ tsp dried minced garlic
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp white pepper
For the au jus
  • 1½ cups beef stock
  • 1 clove garlic, peeled but left whole
  • ¼ tsp black pepper
Instructions
  1. Preheat your grill to 350f.
  2. Have the grill set up for a two zone fire so you can switch from indirect to direct heat.
  3. Whisk the oil and seasonings together into a "wet rub" and slather this rub all over the roast.
  4. Combine the au jus ingredients in a pan.
  5. Roast the beef over indirect heat on a rack directly over the au jus pan until it reaches your desired degree of doneness.
  6. Sear roast over direct flame for about 1 minute per side to crisp and darken the outer crust.
  7. Whisk and strain the au jus into a warm bowl.
  8. Remove from heat and let rest 10 minutes before slicing.
  9. Serve with the au jus

 

May 20, 2016 - Meat, Sausage    Comments Off on Oven Cooked Sausage

Oven Cooked Sausage

Oven Cooked Sausage
 
Ingredients
  • Sausages
Instructions
  1. Preheat the oven to 350ºF
  2. Place a wire rack on top of a baking tray
  3. Cut the sausages between the links so they're all separate
  4. Spread them out evenly on the wire rack
  5. Cook in the hot oven for 20 minutes, turning halfway, so they brown evenly
  6. Check the sausages are hot all the way through and that no pink remains

 

May 20, 2016 - Meat, Turkey    Comments Off on Roast Turkey

Roast Turkey

Roast Turkey
 
Ingredients
  • ¼ pound (1 stick) butter
  • 1 lemon, zested and juiced
  • 1 teaspoon chopped fresh thyme leaves
  • 1 fresh turkey (10 to 12 pounds)
  • salt
  • black pepper
  • 1 large bunch fresh thyme
  • 1 whole lemon, halved
  • 1 onion, quartered
  • 1 garlic, halved crosswise
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Melt the butter in a small saucepan.
  3. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture.
  4. Set aside.
  5. Take the giblets out of the turkey and wash the turkey inside and out.
  6. Remove any excess fat and leftover pinfeathers and pat the outside dry.
  7. Place the turkey in a large roasting pan.
  8. Liberally salt and pepper the inside of the turkey cavity.
  9. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic.
  10. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper.
  11. Tie the legs together with string and tuck the wing tips under the body of the turkey.
  12. Roast the turkey about 2½ hours, or until the juices run clear when you cut between the leg and the thigh.
  13. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
  14. Slice the turkey and serve.

 

May 20, 2016 - Crockpot, Meat, Pork    Comments Off on Root Beer BBQ Pulled Pork

Root Beer BBQ Pulled Pork

Root Beer BBQ Pulled Pork
 
Ingredients
  • 1 (2 lb.) pork tenderloin
  • 1 (12 oz.) can root beer
  • 1 (18 oz.) bottle barbecue sauce
For serving:
  • 8 hamburger buns
Instructions
  1. Place pork tenderloin in a slow cooker and pour root beer over meat.
  2. Cover and cook on low for 4-6 hours, or until pork shreds easily with a fork.
  3. Once cooked, drain and discard liquid.
  4. Shred pork and place back into the slow cooker.
  5. Toss with barbecue sauce and serve immediately, or keep warm in slow cooker until ready to serve.
  6. Serve on hamburger buns.

 

May 18, 2016 - Casserole, Chicken    Comments Off on Chicken Crescent Roll Casserole

Chicken Crescent Roll Casserole

Chicken Crescent Roll Casserole
 
Ingredients
  • 5 boneless chicken breasts
  • 1 c grated mozzarella cheese
  • 1 10 ounce can cream of chicken soup
  • 1 soup can full of milk
  • 1 pkg crescent rolls
Instructions
  1. Cook chicken and dice.
  2. Mix ½ cup mozzarella cheese with the chicken in bowl set aside.
  3. Separate and unroll the crescent rolls and place side by side in a 9 by 13 baking dish.
  4. Put chicken mixture at one end of roll and roll into a cake roll (like a log).
  5. Heat soup, milk and the remaining cheese in a saucepan.
  6. When warm pour soup mix over the chicken roll.
  7. Bake at 350 degrees uncovered for 30 minutes or until brown and bubbly.

 

May 15, 2016 - Casserole, Chicken, Meat, Pasta    Comments Off on Chicken Parmesan Casserole

Chicken Parmesan Casserole

Chicken Parmesan Casserole
 
Ingredients
  • 1 (13.25 ounce) package uncooked whole grain penne pasta (can substitute with rotini or other similar small pasta)
  • 1 (24 ounce) jar marinara sauce
  • 3 cups water
  • 1 ½ lbs. raw chicken breast tenders (or thinly sliced chicken breast)
  • 1 ½ cups reduced-fat shredded mozzarella (or Italian blend) cheese
  • ½ cup grated Parmesan cheese
  • 1 cup whole wheat Panko breadcrumbs or whole wheat Italian seasoned breadcrumbs
Instructions
  1. Preheat oven to 425 degrees F.
  2. Spray a 13-inch by 9-inch baking dish with cooking spray.
  3. Add pasta, marinara sauce, and water to the dish and stir to combine.
  4. Place chicken in a single layer on top.
  5. Cover tightly with aluminum foil.
  6. Bake the covered dish for 30 minutes.
  7. Uncover; stir.
  8. Spread mozzarella over the top and sprinkle with breadcrumbs and Parmesan cheese.
  9. Bake uncovered for 5-10 more minutes

 

May 15, 2016 - Meat, Potatoes, Sausage, Vegetables    Comments Off on Kielbasa and Potatoes

Kielbasa and Potatoes

Kielbasa and Potatoes
 
Ingredients
  • 14-16 oz. kielbasa
  • 4-5 potatoes
  • ½ tsp. paprika
  • ½ tsp minced garlic
  • ⅓ tsp. Kosher salt
  • ¼ tsp. oregano
Instructions
  1. Preheat skillet on med-high heat.
  2. Cut sausage into slices, and drop in the heated pan. Stir while frying.
  3. As kielbasa is browning, chop the potatoes.
  4. Once the sausage has browned up a bit, and released most of the grease, scoop it out and put aside. Be careful to leave grease in pan.
  5. Drop potatoes into the kielbasa grease to fry. Once they start to brown cut down heat to med-low, and add the remaining ingredients. Stir well.
  6. Once the potatoes have softened, add the kielbasa back into the pan mix in and all to reheat before serving.
Notes
You can microwave the potatoes until nearly done, then cut and fry with the kielbasa, to cut down on cooking time.

 

May 15, 2016 - Hamburger, Meat, Pasta    Comments Off on Hamburger Pasta

Hamburger Pasta

Hamburger Pasta
 
Ingredients
  • 1 lb ground beef
  • 1 ½ cups cooked penne pasta
  • 2 cups milk
  • ½ cup water
  • 1 ½ tablespoons flour
  • ½ teaspoon paprika
  • 2 minced garlic
  • ½ tablespoon basil
  • ½ tablespoon oregano
  • 1 teaspoon black pepper
  • Pinch of salt (to taste)
  • ¾ cup of shredded cheddar cheese
Instructions
  1. In a pan brown ground beef with garlic.
  2. Drain and place back in pan.
  3. Add dry ingredients and then pour water and milk, mix thoroughly.
  4. Add pasta to pan and bring to a boil.
  5. Once at a boil cover and reduce heat.
  6. Stir in shredded cheese.
  7. Cook on low to medium heat until pasta is tender, stirring occasionally.
  8. Once pasta is tender remove from heat and serve.