BEEF N’ MUSHROOM GRAVY
1/4 Cup Butter
1 Cups Shiitake Mushrooms, Sliced
2 Cups Cremini Mushrooms Sliced
1 Pinch Salt
1 Sprig Fresh Rosemary, Chopped
4 Tablespoons All-Purpose Flour
3 Cups Beef Broth
Sea Salt And Pepper To Taste
1/2 Cup Heavy Cream
3 Pounds Uncooked Prepared Beef, And Pork Patties
4 Tablespoons Worcestershire Sauce®
1 Tablespoon A-1 Sauce®
1/2 Cup Panko Bread Crumbs
Prepare Meat Patties. Season with salt, pepper, A-1, Worcestershire Sauce; bread crumbs. Blend and form individual patties. In a large oven safe skillet, Brown meat patties in skillet with olive oil and butter. Remove from heat.
Preheat the oven to 325 degrees F (165 degrees C).
Melt butter in large skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
Remove from heat and stir in heavy cream.
Slide prepared meat patties into the sauce. Spoon sauce over the top of the meat.
Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Remove pan from the oven and gently remove meat to a serving platter.
Skim off any extra fat from the surface of the sauce.
Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.
Serve with garlic Mashed potatoes, green beans and rolls.
Peach Dump Cake
2 (16 Ounce) Cans Peaches In Heavy Syrup
1 (18.25 Ounce) Package Yellow Cake Mix
1/2 Cup Butter
1/2 Teaspoon Ground Cinnamon, Or To Taste
Preheat oven to 375 degrees F (190 degrees C).
Empty peaches into the bottom of one 9×13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
Bake at 375 degrees F (190 degrees C) for 45 minutes.
Chicken Foil Packs
4 Boneless Skinless Chicken Breasts, Cut In 1-Inch Pieces
2 Cups Barbecue Sauce
2 Cups Drained Pineapple Tidbits
1 Red Bell Pepper, Diced
1 Small Red Onion, Diced
1 Heat oven to 375°F. Cut 4 large sheets of foil; arrange singly on flat surface.
2 In medium bowl, toss together 4 boneless skinless chicken breasts, cut in 1-inch pieces, and 2 cups barbecue sauce until chicken is fully coated.
3 Divide chicken pieces evenly among sheets of foil. Divide 2 cups drained pineapple tidbits, 1 bell pepper, diced, and 1 small red onion, diced, evenly over chicken on foil sheets.
4 Bring up 2 sides of foil over chicken so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
5 Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). To grill, place foil packs on preheated grill. Cook 10 minutes. Turn packs over; cook 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Tuna, Tomato Melt
4 (3 Ounce) Pouches White Albacore Tuna, Drained
3 Tablespoons Mayonnaise, Plus More For Spreading
2 Teaspoons Dijon Mustard
2 Tablespoons Finely Chopped Red Onion, Or More To Taste
4 Tablespoons Chopped Capers
1 Tablespoon Lemon Juice
1/4 Teaspoon Fresh Or Dried Thyme Leaves
Sea Salt And Freshly Ground Black Pepper To Taste
6 Slices Artisan or Sourdough Bread Thick Cut
6 Thin Slices Tomato
6 Large Slices Gruyere, White Cheddar, Or Provolone Cheese
Set the oven to broil and move the rack to the highest position.
Broil Lightly buttered bread on both sides first. then….
In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.
Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.
Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.
6 Skinless, Boneless Chicken Breast Halves
1 Teaspoon Garlic Salt
Ground Black Pepper To Taste
2 Tablespoons Olive Oil
1 Onion, Thinly Sliced
1 (14.5 Ounce) Can Diced Tomatoes
½ Cup Balsamic Vinegar
1 Teaspoon Dried Basil
1 Teaspoon Dried Oregano
1 Teaspoon Dried Rosemary
½ Teaspoon Dried Thyme
Season both sides of chicken breasts with garlic salt and pepper.
Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with cauliflower mash potatoes and grilled asparagus and a garden side salad.
Pineapple Curry Fried Rice
2 Cups Uncooked White Rice
4 Cups Water
1 Tablespoon Curry Powder
2 Tablespoons Asian Fish Sauce
2 Tablespoons Pineapple Juice
1 Tablespoon Vegetable Oil
1 Pound Boneless Chicken Meat, Cubed
1 Onion, Sliced
1 (20 Ounce) Can Pineapple Chunks, Drained Juice Reserved
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
Mix together curry powder, fish sauce, and pineapple juice in a small bowl.
Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.
Fried rice works best when the rice was cooked one or more days beforehand.
Variation: Leave out chicken and serve as a side with any pork dish.
Garlic Chicken w/Basil
1 Tablespoon Dried Parsley, Divided
1 Tablespoon Dried Basil, Divided
4 Skinless, Boneless Chicken Breast Halves
4 Cloves Garlic, Minced
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Crushed Red Pepper Flakes
2 Roma Tomatoes, Sliced
Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13 inch baking dish with cooking spray.
Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear. Serve with green beans, rice pilaf and rolls.