Category Archives: Main Dish

Swiss Steak

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SwissstkBblog

Yield: 4

Swiss Steak

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1 pound round steak
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 1 16 oz can tomatoes -- cut up
  • 1 medium onion -- sliced
  • 1 stalk celery -- sliced
  • 1 medium carrot -- thinly sliced
  • 1/2 teaspoon Worcestershire sauce
  • hot cooked noodles or potatoes

Instructions

  2. Cut meat into 6 serving size pieces.
  3. Combine flour and salt; pound 2 tablespoons of the flour mixture into meat. In a 10 inch skillet brown meat on both sides in hot oil.. Drain off excess fat.
  4. Add undrained tomatoes, onion, celery, carrot, and Worcestershire. Cover and cook over low heat about 1 1/4 hours or till meat is tender.
  5. Remove meat to a serving platter; keep warm. Skim off excess fat from tomato mixture. Combine 1/4 cup cold water and the remaining flour mixture; stir into tomato mixture. Cook and stir till thickened and bubbly. Cook and stir 1-2 mintues more. Pass with meat. Serve meat and sauce with hot cooked noodles or mashed/boiled potatoes.
© Laurie

Chicken Breasts with Balsamic Vinegar & Garlic

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Yield: 4

Chicken Breasts with Balsamic Vinegar & Garlic

Chicken Breasts with Balsamic Vinegar & Garlic
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 4 skinless, boneless chicken breasts
  • salt and pepper to taste
  • 3/4 pound fresh mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 6 cloves garlic
  • 1/4 cup balsamic vinegar
  • 3/4 cup chicken broth
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 tablespoon butter

Instructions

  2. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
  3. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
  4. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1102Total Fat 53gSaturated Fat 14gCholesterol 379mgSodium 1080mgCarbohydrates 38gSugar 8gProtein 120g
© Laurie

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Baked Crab Cakes

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crabcakes

Yield: 8 cakes

Baked Crab Cakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 egg
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 dash hot sauce
  • 1/2 teaspoon Old Bay
  • 1/2 cup chopped red bell pepper
  • 1 cup scallion, finely chopped
  • 1 lb. lump crab meat
  • 3/4 cup dry bread crumbs
  • 1/4 teaspoon salt
  • 1 teaspoon ground black pepper

Instructions

  2. Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
  3. In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread crumbs in a dish.
  4. Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
  5. Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

Nutrition Information

Serving Size

2 cakes
Amount Per Serving Calories 203.16Total Fat 4gSaturated Fat 3gUnsaturated Fat 1gCholesterol 144.44mgSodium 758.18mgFiber 8gSugar 2.96gProtein 25.25g
© Laurie

 

Chicken and Biscuits

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chickenandbiscuits

Yield: 8 servings

Chicken and Biscuits

Chicken and Biscuits
Prep Time 30 minutes
Cook Time 2 hours 35 minutes
Total Time 3 hours 5 minutes

Ingredients

  • 1 (4 pound) whole chicken, rinsed
  • 2 quarts water
  • 1 large bay leaf
  • 1 whole clove
  • 4 cloves garlic, peeled
  • 1/2 cup butter
  • 3 carrots, cut into 1/2-inch pieces
  • 3 ribs celery, cut into 1/2-inch pieces
  • 1 large onion, cut into 1/2-inch pieces
  • 6 mushrooms, quartered
  • 2 teaspoons salt
  • 1 teaspoon ground white pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1 tablespoon herbes de Provence
  • 3 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 (10 ounce) can refrigerated biscuit dough

Instructions

  2. Place chicken in large (9-quart) stock pot, pour in water, and drop in bay leaf and single clove. Bring to simmer over medium-low heat. As foam rises to the top of the broth, skim and discard with a ladle. Add peeled garlic cloves, cover pot, and simmer on low for 1 hour.
  3. Remove chicken from pot, and allow to cool for a few minutes. When cool enough to handle, remove all meat from the bones, and set the chicken meat aside. Pour stock into a bowl and set aside.
  4. In a large oven-safe pot or Dutch oven over medium heat, melt butter, and cook and stir carrots, celery, onion, and mushrooms until the vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add half of reserved stock, and stir with the vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer, and cook uncovered for 45 minutes.
  5. Preheat oven to 400 degrees F (200 degrees C).
  6. Stir milk into the sauce, and gently mix in the reserved chicken meat, herbes de Provence, tarragon, and rosemary. Bring stew back to a simmer, and cook for 10 more minutes. Pop open the can of biscuits, separate, and place biscuits on top of stew.
  7. Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. Place lid on the pot or Dutch oven, and return to oven; bake until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of the stew to see if it's cooked through.
© Laurie
Cuisine: American / Category: Main Dish, Chicken

 

Cuban Marinated Steak

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cubanmarinatedsteak

Yield: 4 servings

Cuban Marinated Steak

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1/2 teaspoon cumin seeds
  • 1/4 cup orange juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons Montreal-style steak seasoning
  • 2 1/4 teaspoons lime juice
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 pounds beef rib-eye steaks

Instructions

  2. Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
  3. Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.
© Laurie
Cuisine: Cuban / Category: Beef