Courses Archives: Main Dish

Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Shrimp and Sausage Gumbo
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Ingredients
Servings: servings
Units:
Share this Recipe
Continue Reading

Low Carb Keto Wild Salmon Patties with Remoulade

Low Carb Keto Salmon Patties with Remoulade
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Anyone who has been on a low-carb/keto diet will tell you that there are TWO big hurdles in cooking keto. The first one is how to thicken up sauces without flour or cornstarch and the second is how to hold things together (like meatloaf or meatballs or tuna patties). Flour is a natural glue and almond flour…is not. Enter – pork rinds. I KNOW! That sounds gross. BUT the protein in pork rinds acts as a binder and does a good job of soaking up liquid. Plain pork rinds don’t have a super strong flavor and can be mixed into most things. Including these Low Carb Keto Salmon Croquettes with Creamy Remoulade Sauce. It makes flipping them in the pan a much less nerve-racking experience.
Servings Prep Time
10 Patties 10 Minutes
Cook Time
5 minutes
Servings Prep Time
10 Patties 10 Minutes
Cook Time
5 minutes
Low Carb Keto Salmon Patties with Remoulade
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Anyone who has been on a low-carb/keto diet will tell you that there are TWO big hurdles in cooking keto. The first one is how to thicken up sauces without flour or cornstarch and the second is how to hold things together (like meatloaf or meatballs or tuna patties). Flour is a natural glue and almond flour…is not. Enter – pork rinds. I KNOW! That sounds gross. BUT the protein in pork rinds acts as a binder and does a good job of soaking up liquid. Plain pork rinds don’t have a super strong flavor and can be mixed into most things. Including these Low Carb Keto Salmon Croquettes with Creamy Remoulade Sauce. It makes flipping them in the pan a much less nerve-racking experience.
Servings Prep Time
10 Patties 10 Minutes
Cook Time
5 minutes
Servings Prep Time
10 Patties 10 Minutes
Cook Time
5 minutes
Instructions
  1. In a large bowl, combine all of the ingredients for the salmon patties except the pecan meal and the coconut oil. Mix together well and shape into 10 patties about 2 inches wide and one inch thick. Pour the pecan meal to a wide dish and “bread” each salmon patty on both sides. Set aside on wax paper lined dish and continue with the rest. In a small food processor, puree all of the ingredients for the remoulade sauce. Taste for seasoning and then set aside. Heat the coconut oil over medium heat until melted. Add the patties in, making sure not to crowd the pan (I can fit 5 patties at a time in mine). Brown on each side for 3-4 minutes or until the pecan crust is nice and browned. Remove to a paper towel to drain and repeat with the remaining patties. Serve immediately with a side of remoulade sauce and lemon slices.
Share this Recipe
Continue Reading

Shoyu Chicken

Shoyu Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Hawaiian Shoyu Chicken– so flavorful you’ll forget how easy it is to make! Filled with flavors of ginger, garlic and just a touch of spice, it’s a meal you’ll want over and over again. Hawaiian Shoyu chicken is one of the simplest things to make. Seriously. Yet somehow the few, simple ingredients turn into deep flavors, tender meat, and an all-around unforgettable meal. Shoyu is just another name for soy sauce, so as you might guess, we’re using a lot of soy sauce here.
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30- minutes 1 hour
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30- minutes 1 hour
Shoyu Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Hawaiian Shoyu Chicken– so flavorful you’ll forget how easy it is to make! Filled with flavors of ginger, garlic and just a touch of spice, it’s a meal you’ll want over and over again. Hawaiian Shoyu chicken is one of the simplest things to make. Seriously. Yet somehow the few, simple ingredients turn into deep flavors, tender meat, and an all-around unforgettable meal. Shoyu is just another name for soy sauce, so as you might guess, we’re using a lot of soy sauce here.
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30- minutes 1 hour
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30- minutes 1 hour
Ingredients
Servings: servings
Units:
Instructions
  1. Mix all the ingredients in a blender and taste the marinade. Adjust the flavors if necessary. Reserve some marinade for later. Marinate the chicken. Be sure to move the chicken so it gets completely submerged and coated. Refrigerate for 1 hour, then BBQ, Slow cook as desired.
Share this Recipe
Continue Reading

Pressure Cooker Chicken Cacciatore

Pressure Cooker Chicken Cacciatore
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings Prep Time
6 Servings 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
6 Servings 20 Minutes
Cook Time
15 Minutes
Pressure Cooker Chicken Cacciatore
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings Prep Time
6 Servings 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
6 Servings 20 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in to batches. Transfer the chicken to a plate and set aside.
  2. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.
  3. Put the sauteed vegetables into a pressure cooker. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomato paste, then tomatoes with their juice, broth, capers and oregano.
  4. Place a steamer stand in the pressure cooker and stack the chicken pieces on the stand. Cover and pressure cook for 10-15 minutes. Use the natural release method.
  5. Remove the chicken with tongs and set aside. Stir in the peas and carrots. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the vegetable mixture and sauce over the chicken, then sprinkle with the basil and serve.
Recipe Notes

Serve the sauce and chicken over noodles or serve with rice.  The peas and carrots are optional but add texture and flavor to this dish.  Experiment with adding more vegetables like Brussel sprouts and cauliflower being careful to not over cook them.

Share this Recipe
Continue Reading

Chili Relleno Casserole

Chili Relleno Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings Prep Time
8 Servings 30 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 Servings 30 Minutes
Cook Time
45 Minutes
Chili Relleno Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings Prep Time
8 Servings 30 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 Servings 30 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
  2. Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.
Recipe Notes
Recipe says 8 servings, but we got 12 out of each 9” x 13” pan. Also we used a lot less cheese than the recipe calls for.

 

Share this Recipe
Continue Reading

Crispy Pressure Cooker Pork Carnitas

Crispy Mexican Style Pressure Cooker Pork Carnitas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
These Pressure Cooker Pork Carnitas are Crispy. Mexican Style Pulled Pork is crispy, yet deliciously moist and full of deep and complex flavors.
Servings Prep Time
10 Servings 30 Minutes
Cook Time
40 Minutes
Servings Prep Time
10 Servings 30 Minutes
Cook Time
40 Minutes
Crispy Mexican Style Pressure Cooker Pork Carnitas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
These Pressure Cooker Pork Carnitas are Crispy. Mexican Style Pulled Pork is crispy, yet deliciously moist and full of deep and complex flavors.
Servings Prep Time
10 Servings 30 Minutes
Cook Time
40 Minutes
Servings Prep Time
10 Servings 30 Minutes
Cook Time
40 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Remove skin from Pork Shoulder. Cut Pork into 8-10 1/2 pound pieces and place into bowl. Add Rub ingredients and massage into pork.
  2. Select Sauté/Browning on your Pressure Cooker and allow to fully heat. Add about 3 inches of raw pork fat and Sauté for three minutes to render fat. Add the juice of one Orange and deglaze cooking pot. Turn off Pressure Cooker.
  3. Place seasoned Pork Chunks in cooking pot. Add chopped Onions, Garlic, Cinnamon Sticks and Bay Leaves. Squeeze in the juice of three Oranges and one Lime, Beer and toss the top of the pot with the orange skin.
  4. Lock on Lid and close Pressure Valve. Cook at High Pressure for 40 minutes. Allow a 20 minute (or full) Natural Pressure Release. (or 55 minutes with a quick release)
  5. Remove Meat from cooking pot and place into a Strainer to drain liquid. Place drained Pork into a Bowl. With 2 forks, shred the Pork well. Select Sauté/Browning and adjust to Low heat. Simmer for 10 minutes to reduce liquid. Pour liquid into a large Measuring Cup and skim off fat.
  6. Heat Cast Iron Pan on Medium High for 10 minutes. Add Olive Oil and add some Shredded Pork to the Skillet. Wait one minute and add in 1/2 cup of the Hot Carnitas Liquid. Fry on one side, until Liquid has evaporated. Place Carnitas onto serving platter. Repeat until done. Drizzle over a little of the Carnitas Liquid. Squeeze a lime and sprinkle over Chopped Cilantro.
Recipe Notes

This recipe is for a 6 qt Instapot which has a lower temperature than a conventional pressure cooker, so adjust the recipe as required.  In a 15 quart pressure cooker like the one I bought for the club, the pressure is about the same, so keep the same cook time.  The recipe can be tripled in our pressure cooker.  We have successfully used a 18 pound package of pork shoulder for the recipe.

Share this Recipe
Continue Reading

Chili Con Carne

Chili Con Carne
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
A lot of you have asked me what the ingredients were for the Chili recipe I made for the Super Bowl event at the Bay View. I forget where I originally found it but it always worked for me, so here it is. Quantities can vary according to your tastes. The black beans are what makes this chili great in my opinion.
Servings
30 Servings
Servings
30 Servings
Chili Con Carne
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
A lot of you have asked me what the ingredients were for the Chili recipe I made for the Super Bowl event at the Bay View. I forget where I originally found it but it always worked for me, so here it is. Quantities can vary according to your tastes. The black beans are what makes this chili great in my opinion.
Servings
30 Servings
Servings
30 Servings
Ingredients
Servings: Servings
Units:
Instructions
  1. Heat a large stock pot over medium-high heat. Brown the New York Strip Steak cubes set aside. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Return the New York Strip Steak cubes to the pot. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits (optional), bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  2. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  3. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese. Good luck.
Share this Recipe
Continue Reading

Shepherds Pie

Shepherds Pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This recipe is what could be served on the Ranee Railways in India. Ranee is the fastest train in India and is the "Queen" of travel.
Servings
4 Servings
Servings
4 Servings
Shepherds Pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This recipe is what could be served on the Ranee Railways in India. Ranee is the fastest train in India and is the "Queen" of travel.
Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Units:
Instructions
  1. cook the lamb or beef, or a combination with a little salt, and drain the fat
  2. Add the onion-tomato masala gravy and add flour if needed needed to thicken
  3. transfer the lamb to a baking dish or aluminum tray and let rest or you can let rest in a cast iron skillet that you used to cook it in.
  4. Make the baked potatoes, then drain mash and add butter
  5. Add frozen peas and carrots to the top of the lamb mixture. Cover completely
  6. Fill a plastic bag with the potato mixture and squeeze mashed potatoes onto the top covering all the vegetables
  7. Cover the mashed potatoes almost completely with the sharp white cheddar cheese.
  8. Bake at 375 f for 30 minutes or until the potato mixture looks browned
  9. Remove and let it rest 15 minutes before cutting and serving
Recipe Notes

Concept:

4 layers

Bottom: Lamb with onion and tomato masala
Middle: Peas and carrots (no need to defrost)
Near top: Mashed potato
Very Top: Sharp white cheddar cheese.

Share this Recipe
Continue Reading

Winter Oven Beef Stew

Winter Oven Beef Stew
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This is a great cold-weather meal,“ says Bettina Turner from Kernersville, North Carolina. “I love it because everything‘s in one pot
Servings Prep Time
6 Servings 20 Minutes
Cook Time
2.5 Hours
Servings Prep Time
6 Servings 20 Minutes
Cook Time
2.5 Hours
Winter Oven Beef Stew
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This is a great cold-weather meal,“ says Bettina Turner from Kernersville, North Carolina. “I love it because everything‘s in one pot
Servings Prep Time
6 Servings 20 Minutes
Cook Time
2.5 Hours
Servings Prep Time
6 Servings 20 Minutes
Cook Time
2.5 Hours
Ingredients
Servings: Servings
Units:
Instructions
  1. 1. In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add beef, a few pieces at a time, and shake to coat. Save any remaining flour mixture.
  2. 2. In a Dutch oven, cook the beef, onion and garlic in oil over medium-high heat until meat is browned. Stir in reserved flour mixture until blended. Gradually stir in the broth, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours.
  3. 3. Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving. Yield: 6 servings.
Share this Recipe
Continue Reading

Chili Con Carne with Beans

Chili Con Carne with Beans
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Our ground beef chili uses 85 percent lean ground beef for richness and flavor. We use only small amounts of pureed whole canned tomatoes and pinto beans to create a thick, rich dish that is best served over white rice and/or with tortilla chips. To keep the meat moist and tender, we treat it with salt and baking soda. Both ingredients help the meat hold on to moisture, so it doesn’t shed liquid during cooking. This means that 2 pounds of beef can be browned in just one batch. We also simmer the meat for 90 minutes to fully tenderize it. Finally, our homemade chili powder uses a combination of toasted dried ancho chiles, chipotle chiles in adobo, and paprika, along with a blend of herbs and spices to round it out. We make sure to stir in any fat that collects on the top of the chili before serving since it contains much of the flavor from the fat-soluble spices in the chile powder.
Servings Prep Time
10 Servings 1 hour
Cook Time
2 hours
Servings Prep Time
10 Servings 1 hour
Cook Time
2 hours
Chili Con Carne with Beans
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Our ground beef chili uses 85 percent lean ground beef for richness and flavor. We use only small amounts of pureed whole canned tomatoes and pinto beans to create a thick, rich dish that is best served over white rice and/or with tortilla chips. To keep the meat moist and tender, we treat it with salt and baking soda. Both ingredients help the meat hold on to moisture, so it doesn’t shed liquid during cooking. This means that 2 pounds of beef can be browned in just one batch. We also simmer the meat for 90 minutes to fully tenderize it. Finally, our homemade chili powder uses a combination of toasted dried ancho chiles, chipotle chiles in adobo, and paprika, along with a blend of herbs and spices to round it out. We make sure to stir in any fat that collects on the top of the chili before serving since it contains much of the flavor from the fat-soluble spices in the chile powder.
Servings Prep Time
10 Servings 1 hour
Cook Time
2 hours
Servings Prep Time
10 Servings 1 hour
Cook Time
2 hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Toss beef with 2 tablespoons water, 1 1/2 teaspoons salt, and baking soda in a bowl until thoroughly combined. Set aside for 20 minutes.
  2. Meanwhile, place anchos in Dutch oven set over medium-high heat; toast, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if anchos begin to smoke. Transfer to food processor and let cool.
  3. Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper to food processor with anchos and process until finely ground, about 2 minutes. Transfer mixture to bowl. Process tomatoes and their juice in now-empty workbowl until smooth, about 30 seconds.
  4. Heat oil in now-empty pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring with wooden spoon to break meat up into 1/4-inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes. Add ancho mixture and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.
  5. Add remaining 2 cups water, beans and their liquid, sugar, and tomato puree. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 1 1/2 to 2 hours, stirring occasionally to prevent sticking.
  6. Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then add vinegar and season with salt to taste. Serve, passing lime wedges, cilantro, and chopped onion separately. (Chili can be made up to 3 days in advance.)
Recipe Notes

Diced avocado, sour cream, and shredded Monterey Jack or cheddar cheese are also good options for garnishing. This chili is intensely flavored and should be served with tortilla chips, steamed white rice or baked potato.

Share this Recipe
Continue Reading