Garlic Ginger Soy Turkey Tenderloin and Roasted Veggies

Ingredients
1 turkey tenderloin (come 2 to a package) or small pork tenderloin
1 1/2 tbsp brown sugar, divided
4 tsp soy sauce
1 tsp minced fresh ginger
1 1/2 tsp minced garlic (3 cloves)
1/2 tbsp cornstarch
1/2 cup chicken broth
salt and pepper
Sliced veggies to roast (carrots, parsnips, onions, etc.)
1 tbsp olive oil

1. Preheat oven to 375 degrees.
2. Place turkey in baking dish lined with foil or parchment.
3. In small bowl, mix 1 tbsp brown sugar, 3 tsp soy sauce, ginger, garlic and a few grinds of pepper.  
4. Set half of mixture aside and sprinkle remaining over turkey.
5. Toss veggies with oil, salt and pepper.
6. Place veggies on jellyroll pan lined with foil or parchment.
7. Bake uncovered for 25-35 minutes, until meat thermometer reads 170 degrees and veggies are tender.  Allow meat to stand 5 minutes before cutting.
8. While turkey is cooking, combine cornstarch and broth in small saucepan.  Mix until smooth.  Add reserved soy sauce mixture, and remaining brown sugar (1/2 tbsp) and soy sauce (1 tsp).  Bring to boil, cook and stir about 2 minutes until thickened and serve on turkey. 

I served this with some quinoa.  The sauce was delicious over it all.  May try it with a pork tenderloin next time.   Serves 2-3.

Slow Cooker Shiner Bock Pot Roast Dip Sandwiches

Okay, big title.  But super easy dish...and I probably think you have most of the items on hand!  I made this for a friend who just had twins.  Even though I had a large roast, it seemed to shrink in the slow cooker.  But as soon as Ryan ate it, he said I had to post it!

I also had extra au jus after this meal, so I froze it for a quick french dip au jus in the future.

Ingredients
1-2 tbsp oil (olive, grape seed, etc.)
chuck roast (however much you want)
1 can/bottle Shiner Bock beer (or your favorite variety)
1 package dry onion soup mix
1 can beef broth
rolls/crusty bread
mozzarella or provolone cheese

1. Heat oil in pan over high.  Trim excess fat from roast, if desired.
2. Add roast and brown on all sides.
3. Place roast in 4 or 6 quart slow cooker.
4. Dump beer, soup mix and broth on top.
5. Cook for 8-10 hours on low.
6. Prior to serving, toast bread with cheese on top in broiler.
7. Serve with meat on bread and au jus to dip.

Garlic Lime chicken

When I first made this, Ryan immediately asked me to put it in the family cookbook.  I usually make a batch of the spice rub and keep it on hand!  Great quick dinner!!  I got this from one of my favorite cooks, Leanne Ely.


Ingredients

1 tsp salt

1 tsp pepper

¼  tsp cayenne pepper (omit if serving kids)

1 tsp paprika

1 tsp garlic powder

½ tsp onion powder

½ tsp thyme

4-6 boneless skinless chicken breasts, or about 1 lb chicken tenders

2 tbsp butter
2 tbsp olive oil

½ cup chicken broth

4 tbsp lime juice

1. In a bowl, mix together first 7 ingredients (the spices). 
2. Evenly sprinkle mixture on both sides of chicken breasts/tenders.
3. In a skillet heat butter and olive oil together over medium high heat. Sauté chicken until golden brown on each side, about 5 minutes on either side. 
4. Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. 
5. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

Black Bean Tortilla Pie

I've been wanting to make this recipe for awhile.  But, I don't have a springform (cheesecake) pan.  My good friend Rachel lent me hers, so here it is.  We had this tonight and it was yummy!  I even made it ahead of time, so it was waiting in the fridge and then I baked it when we were ready to eat!

To save extra money, I cooked dried beans and froze them (last month).  And the green onions came from our garden!  yea!

If you use regular tortillas (like I did), you will have extra of the bean/corn mixture.  I just froze mine - I think it will make a great dip for chips or layer in my next quesadilla.

Ingredients

4 flour tortillas (I used regular, but to fit the pan you should get burrito size)

2 tbsp oil (olive, grapeseed, etc.)

1 medium to large onion, diced

1 jalapeno chile, ribs and seeds removed (for less heat)

2 garlic cloves, minced

1/2 tsp cumin

salt and pepper

2 cans black beans, drained and rinsed (or 4 cups cooked beans)

12 oz beer or 1 1/2 cup water (I used Shiner Oktoberfest)

1 package (10 oz) frozen corn

4 green onions, thinly sliced, plus more for garnish

8 oz cheddar, colby jack or jack cheese, grated (about 2 1/2 cups)

cilantro, for garnish (optional)

salsa and sour cream (optional, for serving)

1. Preheat oven to 400 degrees.
2. If using burrito (10 inch) tortillas, trim to fit in springform pan (use base as guide).  Set aside.
3. Heat oil in large skilled over medium.  Add onion, jalapeno, garlic and cumin.  Season with salt and pepper.
4. Cook for 5-7 minutes, stirring often, until onions are softened.
5. Add beans and beer.  Raise temperature to high and bring to a boil.  Reduce to medium and simmer for 10-15 minutes or until beer is almost evaporated.
6. If you wish to have a less "beany" pie, mash about half of the beans at this time.  Then check seasonings and add corn and green onions.  Remove from heat.
7. Place tortilla on bottom of springform pan.  Add 1/4 of bean mixture and 1/2 cup cheese.  Repeat for next 3 layers, and place 1 cup cheese on top layer.
8. At this point, you can refrigerate or bake.
9. Bake for 20-25 minutes or until cheese melts.  
10. Remove sides of pan.  Sprinkle with additional green onions and/or cilantro, if desired.  Cut into wedges and serve with salsa and sour cream.

Beef Stroganoff

Okay, I've been craving this for awhile.  And now the weather is cold enough, and I think this may be the most perfect comfort food!  I hope you enjoy it as much as we did!!

Ingredients
6 tbsp butter
1 lb sirloin or tenderloin, cut into 1 inch wide by 2 inch long strips (or beef for stir-fry)
1/3 cup onion, chopped
1/2 lb cremini mushrooms, sliced
salt
pepper
1/8 tsp nutmeg
1/2 tsp dry tarragon
1 cup sour cream, at room temperature

1. Melt 3 tbsp butter in large skillet on medium.  Increase to medium-high and cook beef.  Cook quickly, and you may wish to do in 2 batches.  While cooking, season with salt and pepper and cook until browned.  Remove when done and place on a plate.
2. In same pan, reduce heat to medium and add onions.  Cook until tender (a couple minutes) and scrape up meat drippings.  Place onions on same plate as beef.
3. In the same pan, melt additional 3 tbsp butter.  Increase heat to medium-high and add mushrooms.  Add nutmeg and tarragon, and cooking until softened, about 5 minutes.
4. Reduce heat to low and add sour cream to mushrooms.  To thin sauce, you may wish to add 1 or 2 tbsp of water.  Mix sour cream thoroughly and do not allow it to simmer or boil (cream will curdle).  
5. Stir in beef and onions.  Season with salt and pepper.
6. Serve immediately with egg noodles.

Spaghetti Carbonara with Mushrooms and Peas

Well, is has been while.  I still have been cooking, but lazy with the blog.  Sorry.  I'm back, so get ready!  I made this last night, and it was great!  Nate inhaled it!  If you don't like mushrooms, just double the bacon (or just double it anyway, I only had a little on hand).

Ingredients
3 oz bacon (4 slices), sliced 1 inch thick
3 oz mushrooms (about 5), sliced
1 lb spaghetti
3 eggs
1/2 cup Parmesan or Romano cheese, grated (plus more for serving)
1/2 cup milk or half and half
1 cup peas, thawed
coarse salt
fresh ground back pepper
1/2 cup of pasta cooking water

1. Set large pot of water to boil.
2. Cook bacon in medium skillet until crisp (8-10 minutes).
3. Salt water and cook pasta until al dente.
4. Remove most of bacon grease and cook mushrooms until browned.  Season with a little salt.
5. In large bowl, whisk eggs, cheese and milk.
6. Drain pasta (leave some water clinging to it).  Quickly add to egg mixture.
7. Add bacon, mushrooms and peas.  Mix.
8. Season with salt and pepper.
9. If carbonara is thick, add some pasta water to thin it out.
10. Serve immediately with extra cheese.

Meatloaf

I enjoy a good meatloaf.  And I think I finally found a good recipe (from my Better Homes and Gardens cookbook, modified a bit).  It easily doubles, so I made this a couple weeks ago when we took a meal to my friend Rowena who just had her daughter.  Sometimes I will also make a loaf and freeze it, then cook it at a later date.  The only bad part is that this is soo good, there usually isn't any leftovers...

Ingredients
2 eggs, beaten
3/4 cup milk
2 cups soft breadcrumbs or 2/3 cup dried bread crumbs
1/2 cup onion, chopped
2 tbsp parsley, snipped
1 tsp salt
1/2 tsp dried sage, basil or oregano OR 1 tbsp fresh basil, snipped
1/8 tsp black pepper
1/2 tsp garlic powder
1 lb ground beef
1/4 cup catsup
2 tbsp brown sugar
1 tsp dry mustard

1. Preheat oven to 350 degrees.
2. In a bowl combine eggs and milk.  Stir in bread crumbs, onion, parsley, salt, sage/basil, black pepper and garlic powder.
3. Add meat and mix well.
4. Lightly pat mixture in bread pan (regular or mini).
5. Bake 50 - 60 minutes or until internal temperature reaches 160 degrees (may be a little less time if you use a mini loaf pan).
6. While meatloaf is baking, combine catsup, brown sugar and mustard.  Spread over meat (spoon off  if any fat first) and bake for 10 more minutes.
7. Let stand for 10 minutes and serve.

Lemon Artichoke Chicken

I used to cook lots with chicken. Lots and lots. I still do, but it is not just baked and breaded anymore. This one is one of Ryan's favorites - I actually made it for his birthday last week. And the photo, well, it is just what we had left over! With all the birthday festivities, we totally forgot to take a pic. Glad to have Tessa around to remind me!

Ingredients

4 boneless, skinless chicken breast halves (about 4-5 oz each) or 1 lb chicken tenders.

1/3 cup flour

1 tsp salt

1/4 tsp black pepper

2 tsp grated lemon zest (about 1 large lemon)

1 tsp paprika (always Hungarian at our house)

1 tbsp olive oil

2 cloves garlic, chopped

1/4 cup lemon juice (about 1 large lemon)

1/2 cup dry white wine (or double the broth)

1/2 cup chicken broth (I always use low sodium)

1 14 oz can artichoke hearts (drained and quartered)

1. Pound chicken until about 1/2 inch thick. Set aside.
2. Mix flour, salt, pepper, lemon zest and paprika in shallow dish or plastic bag.
3. Dredge chicken flour mixture and dust off excess flour.
4. In a skillet, heat olive oil over medium high heat. When hot add garlic.
5. Add the chicken and saute about 3 minutes per side until browned.
6. Add lemon juice, wine (if using) and chicken broth and bring to simmer.
7. Turn heat to low and simmer for 5 minutes until chicken is cooked and sauce thickens.
8. Add artichoke hearts and simmer for 1 minute until heated though and serve.

If sauce is not thickened at step 7, make a slurry of 1 tbsp corn starch and 1 tbsp cold water. Mix in small bowl, then add to sauce and cook 1 minute. Sauce will thicken.

Chicken Pot Pie

A staple in our house is chicken pot pie. I guess you could say it is my "signature" dish. It is what I make to bring people when they are sick, have a baby, or just need a meal. I usually have one in the freezer ready to go (since making 2 is about as easy as making one). It has converted those who don't like pot pie, and can be easily modified to include other meats (like turkey) and other veggies you have on hand. I serve it with cranberry sauce to make it a meal.

Ingredients

1 package refrigerated pie crusts

1/4 cup butter

1/2 small onion, chopped

1 stalk celery, chopped

2 carrots, chopped

1/3 cup flour

3/4 tsp salt

1/4 tsp pepper

1 1/2 cups chicken broth

1/2 cups milk

1 1/2 cups cooked chicken, chopped (or 2 chicken breasts, cooked and chopped)

1 potato, cooked and chopped (I just boiled a potato)

1/2 cup frozen peas

(instead of using potato and peas, add 1 1/2 cups frozen veggie mix)

1 egg, beaten

1 tsp water

1. Preheat oven to 425 degrees F.
2. Place one pie crust in bottom of pan
3. In medium saucepan, melt butter over medium. Add onions, celery and carrots and cooked until all are tender.
4. Stir in flour, salt and pepper. Cook 1 minute until flour is cooked.
5. Remove from heat and add milk and broth.
6. Return to heat. Heat and stir constantly until boiling. Cook for 1 minute then remove from heat.
7. Place chicken, potato, and peas in pie crust. Cover with sauce.
8. Flute or press edges with fork and cut slits into crust.
9. Mix egg and water and brush crust. Bake for 30-40 minutes until crust is golden brown.

If you wish to freeze, stop at step 8 and cover with foil. Defrost in fridge until ready to cook. Then brush with egg mixture and bake. You can use a disposable foil pan and cover with foil. Remember to note on the foil what is in it!