Main dish.

Barbecue Shrimp

BBQ Shrimpa

This isn’t a Memorial Day recipe – unless you happen to be vacationing at the beach.  In which case, get yourself to the nearest fish market buy some fresh shrimp so you can make this!  

Whenever we are at the beach, we always try to buy fresh shrimp in a local seafood market and make one of our favorite fish recipes – Barbecue Shrimp.  This recipe comes from Cooking Light and is fantastic!  The barbecue comes from all the spices that are added – it’s not a traditional barbecue sauce.  

The hardest part of this dish (and it’s not hard at all!) is adding the 11 spices to the skillet.  Fish cooks really fast, so this is a definite under 30 Minute meal!

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Ingredients

1/2 cup fat-free Caesar dressing
1/3 cup Worcestershire sauce
2 tablespoons butter or stick margarine
1 tablespoon dried oregano
1 tablespoon paprika – I use about 1/2 TBL
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 1/2 teaspoons black pepper
1 teaspoon hot pepper sauce
5 bay leaves
3 garlic cloves, minced
2 pounds large shrimp
1/3 cup dry white wine
10 (1-ounce) slices French bread baguette
10 lemon wedges

Preparation

Combine the first 11 ingredients in a large nonstick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.

It couldn’t be any simpler!  I like to serve it over rice.  All that sauce is delicious in the rice and then you have a crusty bread to help finish off the rest of it!

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We will be grilling hamburgers today, but I’m still remembering this yummy dish from our beach vacation!  What are you cooking up on this Memorial Day?

Thankful for those that gave their lives,

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Lunch · Main dish.

Balsamic & Dijon Chuck Roast (& Soup with Leftovers!)

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When I have a busy day ahead of me and don’t want to have to be fussing much in the kitchen for supper, I pull out the crock pot!  I love  a roast cooked in the slow cooker, because it’s so tender and moist!

This Chuck Roast is so flavorful, thanks to the Balsamic Vinegar.  It gives it a depth of flavor that is  rich and delicious!  It made for the perfect meal on a busy day.  I added a  slaw on the side, and that was it!  Dinner was complete with only about 15 minutes of prep!  Here’s how I did it…

Balsamic and Dijon Chuck Roast

Ingredients

  • 2-3 tablespoons vegetable or canola oil
  • 4 pounds Chuck Roast
  • 1 medium to large yellow onion, chopped
  • 1/3 cup balsamic vinegar
  • 2-3 tablespoons Dijon mustard
  • 5 sprigs fresh thyme or 1 tsp dried
  • 2 cups beef broth – I added water and chicken stock b/c I was out of beef
  • 1 bag Baby  carrots
  • 1 pound very small baby potatoes, white or red
  • salt & freshly ground black pepper

Instructions

  1. Heat oil in a large dutch oven over high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes a side). Remove roast and set aside.
  2. Add chopped onion to drippings in pot and reduce heat to medium. Saute onions until soft, about 5 minutes. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, about 4-5 more minutes. Stir in Dijon.
  3. Transfer onions to a crock pot.
  4. Set roast on top of onions in pot. Pour in 2 cups broth and add thyme. Place potatoes and carrots around roast in the liquid.  Cover and cook on low 6-8 hours or until very tender.

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If (and that’s a BIG if) you have any leftovers, you’ll want to make this soup for tomorrow’s lunch!  I had about 8 oz. of meat left, as well as carrots and potatoes.  It made a hearty little pot of soup the next day!!!  Most of the work was done already in the crock pot – it’s just a matter of adding some bouillon and seasonings!

Beef Soup
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I’m not going to be able to give you measurements for this soup – it all depends on how much you have leftover to put into the pot!  Just “eye ball it”, adding enough liquid to make it a hearty soup.

Balsamic Beef and Veggie Soup

Shredded Balsamic Chuck Roast
Cooked carrots and potatoes from last night’s supper
Drippings from roast
Beef Bouillon – or Beef broth
Water – To mix Bouillon ( I added half water, half chicken stock)
Salt and pepper to taste

Mix all ingredients in a saucepan and cook until heated through.

I’m not sure what was better – supper or the soup the next day!  You try it and let me know which you like best!

With love from my country kitchen,

Main dish.

Ground Beef Shepherd’s Pie

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Shepherd’s pie is an old dish, made as a way to use up leftover roasted meat.  The traditional pie started out being called a Cottage Pie, then as the meat inside was often lamb, the term Shepherd’s Pie began around 1877.  Now the pie is made with either beef or lamb.  The pie is was lined and toppedwith mashed potatoes.

A less expensive and updated version of Shepherd’s Pie is made with ground beef instead of the more expensive cuts, and adds sour cream and cheese to the potatoes.  This is no less savory!  It’s comfort food at its height of comfort!

I made this last week when I was visiting my parents. Biscuits and a salad were added to complete the meal.  It was a perfect winter supper!  Here’s the recipe (as I remember it!).

Ingredients:

4 med-large potatoes
1/3 Cup Sour cream
1/4 Cup milk
1/2 Cup Cheddar Cheese, grated
1 pound ground beef
2 Tbl. Olive oil
1 large onion
1 large carrot, diced
2 Tbl. Tomato Sauce
2 Tbl. flour
1 cup water
1/2 tsp thyme
1/2 tsp cinnamon
1 tsp salt
1/4 tsp pepper

Directions

Boil potatoes until tender.  Drain and mash, adding sour cream and milk – enough to make them creamy.  Add grated cheese Set aside.

In skillet, add oil, onions and carrots.  Cook until tender.  Add beef and crumble and brown meat. Add flour and mix in.   Add tomato sauce, water.  Stir to combine.  Add spices.  Simmer until liquid reduces by half.

Spoon Meat mixture into an oven-proof casserole dish.  Top with mashed potatoes.  Using tines of a fork, make a pattern in the potatoes.  This will help them brown.  Place in 400 degree oven and bake until golden and bubbly.

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Has anyone made Shepherd’s Pie?  I hope you’ll try this version! This would make a GREAT Wintery day supper!

With love from my country kitchen,

Main dish.

Baked Sweet and Sour Chicken

I went to my Pinterest board for a little supper inspiration last week. I love going to my boards and finding things I’ve put there for future use.  I have found some really wonderful recipes!   That’s where I found this lovely dish…

Sweet and Sour chicken

This is Baked Sweet and Sour Chicken from Skinny Mom.  Because it’s not fried, this recipe comes in at under 300 calories per serving!  It’s so good you’ll be tempted to eat more than one serving, but it’s so hearty you won’t have room to do so!  It’s browned on the stove, then put in the oven for 45 minutes to finish cooking.  So plan ahead a bit.  This will need to be started an hour before you want to eat.  Your patience will be rewarded, trust me!

Here’s how you make it:

Baked Sweet and Sour Chicken

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • ½ cup cornstarch
  • 2 tablespoon extra virgin olive oil
  • 1 (8-ounce) can Del Monte® pineapple chunks in 100% juice
  • ¼ cup Heinz® reduced-sugar ketchup
  • 2 tablespoons rice vinegar
  • 1 tablespoon less-sodium soy sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon stevia
  • ⅛ teaspoon red pepper flakes
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 3 green onions, thinly sliced

Instructions

  1. Preheat the oven to 350° F. Spray an 11×7-inch baking dish with nonstick cooking spray.
  2. Place the chicken and ⅓ cup of the cornstarch in a large resealable bag. Seal and shake the bag a few times to evenly coat the chicken.
  3. In a wok or large skillet, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook the chicken until browned all over but not cooked through, 1 to 2 minutes, turning the chicken occasionally. Remove from the heat.
  4. Drain the pineapple and reserve the juice for the sauce.
  5. In a small bowl, whisk together the reserved pineapple juice, ketchup, rice vinegar, soy sauce, garlic, stevia, red pepper flakes, and remaining 2 teaspoons of the cornstarch.
  6. Place the browned chicken pieces in the bottom of the prepared baking dish. Add the pineapple chunks, onion, and red and yellow bell peppers. Pour the sauce evenly over the chicken and vegetables.
  7. Cover the baking dish loosely with foil and bake until the sauce is bubbling and the chicken is cooked through, about 45 minutes. Stir the chicken mixture and rotate the pan front to back halfway through the baking time to ensure that it cooks evenly.
  8. To serve, garnish with the green onions.

I served it with rice – how could you not?  It was really good and made great leftovers for the next night!  Aldi’s has great prices on those red and yellow peppers.  I buy the little ones, rather than the large.   They’re so sweet and delicious in this dish (or any other!)  

Who else has recently tried a recipe you’ve pinned on Pinterest?  What was it?

With love from my country kitchen,

 

 

dinner in 30 minutes · Main dish. · Pasta

Hearty Dinner in 30

Stroganoff

Last week we (by “we” I mean my husband!) grilled steaks outside on the coldest, windiest day of the week!  We love our beef and we will cook it at all personal costs! Ha!  Forget the idea of every being vegetarian!

While we had the grill fired up, I decided we’d do two steaks and have one for another night.  I used the leftover meat for Beef Stroganoff and it was so delicious! I couldn’t find my old recipe, but pretty much had it in my head.  Here’s how I made it:

1# Beef, cut into strips – **(Mine was cooked, so I  added it in at the end to warm it up.)
4 Tbl. butter
1 Onion, sliced
1 C Fresh Mushrooms
2 – 3 Tbl Flour
1 Can Beef Consume’
1 Cup Sour Cream
Bag of Egg noodles

Boil noodles.  In the meanwhile, melt butter in skillet.  Add meat and cook ’til browned.  Add onions and mushrooms and cook until tender.  Add flour and stir to combine.  Pour in consume’ slowly to combine with flour mixture..  Cook over medium heat to thicken.  Remove from heat and add sour cream.  Stir.  Warm on stove just until hot.  Pour over cooked noodles.

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The picture on the top right is the mushrooms, onion and consume’.  The picture below it shows the sour cream being added.  The picture on the left shows the creamy mixture after the sour cream is stirred in.

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This is such a great fast meal.  I love it because it’s not your typical pasta and red sauce quick meal.  It’s hearty and full of flavor.  Add a salad and a roll and supper is on the table in half an hour!

Any other meat lovers out there?  

Happy Monday!

Love from my country kitchen,

 

Main dish.

The Best and Easiest Honey/Lime Salad Dressing (and a great salad to put under it!)

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I found this Grilled Chicken and Corn Salad in Rachel Ray’s Magazine and it called my name! It appealed to me for many reasons, but I’m bringing it to you for one reason – IT IS SOOOO GOOD! The kicker for me is the super simple Honey/Lime dressing that goes over the salad. I think I am done buying pre-made salad dressings! Homemade vinaigrettes are just so much better!

I grilled several pieces of chicken at once when I made this (more than I needed), so I could put the meat in other recipes through the week. It makes sense that if you’re going to heat up the grill to cook chicken, do extra and have it on hand for the week! I’ll share my other recipes at the end of this post. But first, here’s the delicious Grilled Chicken and Corn Salad…

Grilled Chicken and Corn Salad with Lime Dressing

  • 1 cup heavy cream or Mexican crema
  • 2 tablespoons chipotle chiles in adobo sauce, pureed or finely chopped
    This salad is wonderful witihout the Crema!
  • 1 pound boneless, skinless chicken (breast or thigh)
  • 2 large ears corn
  • 1/4 cup olive oil, plus more for drizzling
  • Salt and pepper
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon ground cumin
  • Juice of 2 limes (about 4 tbsp.)
  • 2 teaspoons acacia honey or light agave
  • 6 cups chopped romaine hearts
  • 4 ounces Manchego cheese, shaved with a vegetable peeler – I used a Mexican cheese blend
  • 1 ripe Hass avocado, sliced and dressed with lemon or lime juice to slow browning
Directions

  1. Heat a grill pan or outdoor grill over medium-high to high.
  2. In a small saucepan, heat the cream and chipotle over low, stirring occasionally. Simmer until it thickens a bit, about 5 minutes. Keep warm.
  3. Drizzle the chicken and corn with a little oil. Season with salt, pepper, thyme, oregano and cumin. Grill the chicken and corn until the chicken is cooked through and the corn is charred in spots, turning occasionally, 12 to 15 minutes. (If using a grill pan, cook the corn first.) Invert a small bowl in a large bowl. Place one corncob upright on top of the small bowl. Cut the kernels off the cob (they’ll fall into the big bowl). Repeat with the other corncob. Slice the chicken. Douse the chicken and corn with the juice of 1 lime.
  4. Dressing: In a large bowl, whisk the juice of the remaining lime, the honey and 1/4 cup olive oil; season. Toss with the greens. Divide among plates; top with the cheese, chicken, corn, chipotle crema and avocado.

I also used the grilled chicken for this soup (with a few changes). I also cut the corn off the cob before adding it to the soup!

My  husband used the grilled chicken and made us Quesadillas for lunch one day (isn’t he sweet?!). He added the chicken, tomatoes, and cheese and it made a great lunch dish!

So, do yourself a favor and make this Lime Dressing, if you don’t try anything else. Do yourself a second favor and fire up the grill and get some really flavorful meat in your fridge for the rest of the week!

What have you cooked up in your kitchen this week?

With love from my country kitchen,