Monday, August 27, 2018

Mini Hot Browns

1 teaspoon chicken bouillon granules
1/4 cup boiling water
3 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup half-and-half cream
1 cup shredded Swiss cheese
18 slices snack rye bread
6 ounces sliced deli turkey
1 small onion, thinly sliced and separated into rings
5 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley

   1. Preheat oven to 350°. Dissolve bouillon in water, set aside.
   2. In a small saucepan, melt butter over medium heat. Stir in flour until smooth add cream and bouillon. Bring to a boil cook and stir until thickened, 1-2 minutes. Stir in cheese until melted. Remove from heat.
   3. Place bread on two baking sheets. Layer each slice with turkey, onion and cheese mixture. Bake until heated through, 10-12 minutes. Sprinkle with bacon and parsley.

Thursday, August 23, 2018

Chicken Ole Foil

1 can (15 ounces) black beans, rinsed and drained
2 cups fresh or frozen corn (about 10 ounces), thawed
1 cup salsa
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup shredded cheddar cheese
2 green onions, chopped

   1. Mix beans, corn and salsa, divide among four 18x12-in. pieces of heavy-duty foil. Top with chicken. Mix seasonings, sprinkle over chicken. Fold foil over chicken, sealing tightly.
   2. Grill packets, covered, over medium heat until a thermometer inserted in chicken reads 165°, 15-20 minutes. Open foil carefully to allow steam to escape. Sprinkle with cheese and green onions.

Monday, August 20, 2018

Stuffed Iowa Chops

4 bone-in pork loin chops (1-1/2 inches thick and 8 ounces each)
1 tablespoon canola oil
1 tablespoon finely chopped onion
1 tablespoon minced fresh parsley
1 tablespoon 2% milk
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup chopped peeled apple
1 cup whole kernel corn
1 cup dry bread crumbs
1/3 cup honey
3 to 4 tablespoons Dijon mustard
3/4 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed

   1. Preheat oven to 350°. Cut a pocket in each pork chop by slicing almost to the bone. In a large skillet, heat oil over medium heat. Brown chops on each side, cool slightly.
   2. In a bowl, mix onion, parsley, milk and seasonings. Add apple, corn and bread crumbs, toss to combine. Spoon into pork chops, place in a greased 13x9-in. baking dish.
   3. In a small bowl, mix sauce ingredients, reserve half of the sauce for brushing. Pour remaining sauce over pork chops. Bake, uncovered, 50-60 minutes or until a thermometer inserted in stuffing reads 165°, brushing occasionally with reserved sauce during the last 20 minutes.

Tuesday, August 14, 2018

Cast Iron Seared Ribeye Steak

3 (10-ounce) rib-eye steaks
1/4 cup extra-virgin olive oil
2 tablespoons kosher salt
2 tablespoons Montreal steak seasoning

   1. Lay the steaks on a piece of parchment paper. Brush one side of each steak with olive oil, then sprinkle the first side with half of the salt and half the steak seasoning. Flip the steaks over and repeat on the opposite side. Let the steaks sit until they come to room temperature, about 1 hour.
   2. Meanwhile, heat a grill to high. If your grill has a temperature gauge, shoot for around 550 degrees. Place a large cast iron skillet inside the grill to heat.
   3. Place the steaks vertically into the hot cast iron skillet, fat cap side down. If you have one, insert a probe thermometer (not an instant read) into the final steak. Close the lid on the grill and sear for 2 minutes. Turn the steak so they are flat on one side and cook for 5 minutes. Flip the steaks and cook on the second side until the thermometer reads 120 degrees (for medium-rare), about 5 minutes.
  4. Transfer the steaks to a cutting board and let rest for 10 minutes before serving.

Fabulous Football Dip

1 pound sausage
1 (10 ounce) can diced tomatoes with green chile peppers
2 (8 ounce) packages cream cheese, softened

   1. In a large skillet, cook sausage over a medium heat until it is browned and cooked through.
   2. Mix tomatoes and cream cheese into the skillet. Stir and continue cooking the mixture over a medium heat until the cheese has melted.

Monday, August 6, 2018

Chicago Style Roast Duck

1 (4 pound) whole duck
1 tablespoon garlic powder
1 tablespoon onion powder
1 (4 pound) whole duck
1 tablespoon garlic powder1 tablespoon onion powder

   1. Preheat oven to 425 degrees F (220 degrees C).
   2. Wash duck and pat dry. Score breast and legs by cutting into skin with sharp knife, going 2/3 of the way through the skin, being careful not to slice into meat. Season the cavity and the outside of the duck with garlic powder, onion powder, salt and pepper, massage spices into meat. Sprinkle caraway seeds over duck and into scored skin. Place on a rack in a roasting pan, breast side up.
   3. Roast duck in preheated oven for 15 minutes. Turn breast side down and roast for an additional 15 minutes. Remove duck from the oven, reduce oven temperature to 350 degrees F. Turn duck breast side up again and return to the oven for 20 minutes. Turn duck one more time, breast side down. Roast for a final 20 minutes. Remove duck from oven and allow to rest for 10 minutes before serving.