Preheat oven to 400°F. Pat beef tenderloin dry with paper towels. Sprinkle with salt and pepper. Heat vegetable oil in heavy large ovenproof skillet over medium heat. Add beef to skillet and cook until brown on all sides, about 8 minutes. Add chopped onions, carrots and thyme to skillet.
Transfer skillet to oven and roast beef until meat thermometer inserted into thickest part registers 120°F for rare, stirring vegetables occasionally, about 30 minutes. Transfer beef to platter. Tent with foil to keep warm.
Place skillet with vegetables over medium-high heat. Add canned beef broth and whisky and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 2/3 cup, stirring occasionally, about 7 minutes. Strain sauce and return to skillet.
Mix flour and butter in small bowl until smooth paste forms. Add to sauce in skillet and whisk until well blended. Add whipping cream, crushed black peppercorns and any accumulated juices from beef. Simmer over medium heat until sauce thickens, whisking constantly, about 3 minutes. Season sauce to taste with salt.
Cut beef into thick slices and arrange on platter. Spoon sauce over.
In a large saucepan, heat oil. Add beef and all its juices, and brown on all sides, about 20 minutes or until liquid cooks off. Add vegetables, 3 cans of beef broth, and beer. Empty can of tomato paste into a small bowl. Fill empty tomato paste can with water and combine with tomato paste, then add to saucepan. Cook stew uncovered for 1 hour, 15 minutes, stirring occasionally. In a small bowl, combine remaining can of beef broth with flour to make a paste. Add flour paste to saucepan and stir to incorporate and thicken. Cook an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste and garnish with parsley. Serve with crusty bread.
There are few things as easy and delicious as this zucchini magic trick. Slice, sprinkle, bake et voila, deliciousness. The zucchini become soft and buttery, the garlic salt gives depth of flavor, and the cheese bubbles in to a golden brown crust.
Baked zucchini and mozzarella
2 medium sized (or about 5 small) zucchini
2 C shredded mozzarella cheese
Slice your zucchini up into 1/2 inch rings. Lay them out flat on a large cookie sheet. Sprinkle with garlic salt and a bit of salt. Bake in the oven at 350 for about 10-15 minutes or until crisp tender.
Take the pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes.
Lynn Warren – I wrap asparagus in phyllodough that’s been brushed with melted butter and parmasean cheese, you wrap the asparagus with it and bake. very easy, and can be eaten at room temp, etc.
Sounds ridiculously excellent & easy. If you’re a fan of asparagus, you may enjoy it steamed, grilled, roasted, or even nuked. I love the stuff if it’s prepared well. This sounds like it would go over quite well. Parmesan cheese is always a win. Maybe some Romano… and I may add garlic. If we wanted to get really nuts, we could wrap ’em in bacon & and the dough.
Made this for dinner last night, it was pretty tasty. I baked the chicken breasts instead of boiling. I used full-size breasts, rubbed with olive oil and peppered, and roasted them at 375° for about 45 minutes.
I’d use Miracle Whip instead of mayo if I was doing it, but there’s not enough to taste the difference. We also generally add a 2nd can of cream of chicken soup so there’s more (& thicker) gravy. We have used the light Miracle Whip and the “healthy request” can of chicken soup with no discernible difference.
Obviously, a rotisserie chicken makes this go a little more quickly. Ha ha. Also, I like to grill the chicken breasts on the counter-top electric grill rather than boil them. Seems easier, and I like the dark edges.
This is one of my favorie meals, it lasts for lunches for days or freezes well. I like ’em with a side of nice fresh green beans.
Also… you could change it up with Cream of Mushroom or Cream of Celery or Cream of whatever soup… Not sure how you’d adapt to a vegetarian/vegan version if you wanted to… I know Campbell’s “cream of” soups have “natural flavors” that could have once been alive & self-aware… and I’m not sure about stove-top stuffing but I’m sure there’s chicken flavoring in there.
We’ve also done this with leftover Turkey & stuffing after Thanksgiving.
My wife makes a tasty Reuben Casserole. If you like a good Reuben sandwich, you’ll appreciate this dish.
Reuben casserole recipe with corned beef, sauerkraut, rye bread crumbs, Swiss
cheese, and Thousand Island dressing.
1/2 to 1 pound corned beef, cooked, diced or sliced
1/4 cup Thousand Island salad dressing
1 can or bag sauerkraut (16 oz), drained and rinsed
1/2 pound shredded Swiss cheese
6 slices rye bread, crumbled
1/4 cup butter, melted
Place corned beef in a lightly greased 9- X 13-inch baking dish. Dot with the
dressing. Spread sauerkraut over top; sprinkle with cheese. Toss crumbled rye
bread with the butter then sprinkle over top.
Bake at 350° for about 30 minutes, or until hot and bubbly.
The other night, the wife & I were in the mood for pizza, but not for any of the plethora of local pizza places. We decided to make our own. We were going to get one of those pre-made Boboli crusts, but while at the grocery store my wife came across one of those cardboard tubes of pizza dough by Pillsbury. We decided why not try that? I like a puffy doughy not quite fully cooked crust.
Well, this wasn’t that… but it was tasty. It seemed to be pretty thin, but it was flavorful. We bought the Giant Eagle brand jar o’ pizza sauce because it was way cheaper than the real brands. I added some brown sugar ’cause I like sweet sauce… but I’m getting ahead of myself.
My wife spread out the dough and I brushed on some extra virgin olive oil and sprinkled on some garlic powder. Then we put down the sauce & brown sugar mixture, and a 2-cup bag of “4-cheese Italian” shredded cheese.
We put diced green peppers, turkey pepperoni, and canned mushrooms on the whole thing… and I put diced Canadian bacon & chopped olives on my half. I topped it off with a little leftover taco cheese, and put some crushed red pepper flakes on my side.
We baked it according to the instructions on the weird cardboard roll, and it turned out great. We need to do homemade pizza night more often! I think we’ll skip the EVOO step though… I don’t think it was all that necessary.
The only way to cook corn on the cob to me any more is in the husk. Be it on the grill, over a campfire, or in the oven… it’s the way to go. Next would be microwaving… but for goodness sake… please stop boiling corn. All the flavor is sucked right out of it into the water. Unless you’re making a creepy corn-based soup stock… quit it!
There are several methods online, but I’ve found this one to work well for our purposes…
Soak the corn in water for a while (or even overnight) if you have the option… this prevents the husks from burning. But, I must confessed that I’ve skipped this step several times with no disastrous consequences. (Also, if you’re storing corn in the fridge, it may have the same effect.)
Peel back the husks, don’t rip them off! Leave ’em attached at the base. Pull of the silk… we have a corn silk brush that works really well for this.
Brush with some butter, I can’t believe it’s not butter, or even Mayo or Miracle whip. The latter two sound crazy, but it’s unhealthy and decadently awesome.
Season with your favorite spices… I prefer fresh ground black pepper, hot shot, and some salt. The wife likes Season-All. I hear lime juice goes well with the aforementioned Mayo slathering… I guess it’s a Mexican thing?
Gently wrap the husk back up over the corn as closely as you found it. If you’re adventurous, use one of the outer husks to tie it back together at the top. If not, use a string or make a nice foil cap.
Now the cooking part…
The Grill: All grills are different, but this is probably my preferred method. I generally put them on at whatever heat I need to cook my “main” dish… if they’re the star of the show, I’d say a medium-high heat is in order, turn them often. You’ll get some nice grill-lines… it’s generally done once the outside layer of husks is charred & brown.
The Oven: The main advantage to using an oven is a nice even cooking. We did these in the oven right on the cooking rack the other night at 425° for 30 minutes, just flipping once… and they were absolutely perfect.
The Campfire: If you haven’t cooked corn on the campfire, shame on you! Get the fire going nice & hot with some nice white coals at the bottom. (They’ll be glowing orange if it’s dark out.) If you’re using a cooking grate, I’d put the corn on top around the outsides, so it wasn’t being hit by direct flame. The pre-soaking does come in handy here. If you’re not using a cooking grate… I’d wrap the re-husked corn in foil and place it on the coals under your fire ring, or just on the inside. Check it for done-ness when you’re nervous about it… ’cause you’re probably right… but be patient.
I’d love to hear how you cook corn, and what you top/pair it with!
A while ago, I saw some Ciabatta buns in a 2-pack at my local Giant Eagle, and I thought that they were perfect for my wife & I because we didn’t have to buy 6 or 8 at a time and let some go bad by the time we got around to eating them all. Around that time, we had some leftover chicken breasts that had been prepared Shake ‘n Bake style the night before. Out of that, my favorite new sandwich was born.
We made some the other night, making he Shake ‘n Bake chicken exclusively for the sandwich, saving leftovers to top a salad the next day.
Here’s what you need to make two sandwiches…
1 2-pack of ciabatta buns
a few sprays or a spread of butter or I Can’t Believe It’s Not Butter or whatever passes for butter in your house
a sprinkle of garlic salt or your favorite spice(s)
a pack of your favorite chicken breasts
Shake ‘n Bake
Your favorite barbecue sauce (I generally like most BBQ sauces, so I go with whatever I’m in the mood for, or whatever’s on sale. – This time we used Bullseye, I think.)
All you need to cook it is your oven.
Prepare the chicken according to the Shake ‘n Bake directions.
Pull it out to cool, and get a cookie sheet ready with your buns.
Cut the buns in half, prepare like you would garlic bread, placing the Meunster cheese on the top half.
Pop that in the over at around 357° for less than 10 minutes or so… until it’s to the crispiness you desire.
Dice the chicken and place into a bowl… mix with desired amount of barbecue sauce.
Pull the bread out of the oven, top with BBQ-laced super-carby chicken and it’s the most awesome sandwich you’ve had in a while.
We served these with sautéed zucchini and yellow squash, and it was a nice compliment. Is the Shake ‘n Bake overkill? Probably. I like to think that it helps the sauce stick to the chicken, and prevents it from falling out all over your shirt or lap. Maybe you need to heighten your carb intake because you’re running a marathon or something. Maybe you just like being fat like me.
If they still made the Yuengling barbecue sauce, I’d totally use that for this. The Bob Evans Wildfire sauce is pretty awesome too. At any rate, if you’re not making these and you’re a fan of bread, breading, chicken, Meunster, and BBQ… then you don’t know what you’re missing.
Oh yeah, I think I put some Parmesan/Romano shake cheese and some Hot Shot pepper on mine this past time too.