Dilled Lemon Chicken

Dilled Lemon Chicken

A friend’s mother made this for us on a hot summer night and I found it deliciously light and refreshing. I doubled the sauce in my version as my family loves it. Print Dilled Lemon Chicken Author: Kristin Recipe type: Main Cuisine: American Prep time:  5 mins Cook time:  35 mins Total time:  40 mins Serves: 6   Ingredients 6 small boneless, skinless chicken breast halves ½ cup butter 1 cup dry white wine 2 tablespoons lemon juice ½ teaspoon salt ¼ teaspoon dried or 1 teaspoon fresh dill 1 lemon, sliced 2 green onions with tops, sliced Instructions Cook chicken in butter in large skillet until lightly browned (about 8 minutes per side). Mix wine, lemon juice, salt, and dill; pour over chicken after it is browned. Place lemon slices on chicken. Heat to boiling; reduce heat, cover and simmer chicken until done (about 15 minutes). Remove chicken and keep warm. Heat wine mixture to boiling; cook until reduced to about half (about 3 minutes). Pour sauce over chicken and sprinkle with onions. 3.4.3177...
Steak and Veggie Kebabs

Steak and Veggie Kebabs

Great and and not dry kebabs are matter of using the right meat and pairing it with a great marinade. Print Steak and Veggie Kebabs Author: Kristin Recipe type: Main Cuisine: American Prep time:  2 hours Cook time:  15 mins Total time:  2 hours 15 mins Serves: 4   Ingredients ¼ cup extra-virgin olive oil ¼ cup Worcestershire sauce 3 tablespoons soy sauce 1 tablespoon freshly squeezed lemon juice from 1 lemon 1 tablespoon Dijon mustard 3 cloves garlic, minced 1 teaspoon dark brown sugar 2 teaspoons freshly ground black pepper 1½ pounds beef sirloin tips, cut into 1½-inch cubes 1 yellow bell pepper 1 red bell pepper, cut into 1½-inch squares 1 green bell pepper, cut into 1½-inch squares 1 zucchini, sliced thickly 1 small red onion, cut into 1½-inch squares Instructions Whisk together oil, Worcestershire, soy sauce, lemon juice, mustard, garlic, brown sugar, and black pepper in a small bowl. Place beef cubes and vegetables in a large resealable plastic bag. Add marinade and seal bag, pressing out as much air as possible. Marinate, refrigerated, for at least 1 and up to 5 hours. Thread beef onto skewers, alternating with vegetables. Clean and oil the grilling grate. Heat grill grate for 5 minutes. Grill skewers until beef is well seared on all sides and center of beef registers between 125-130°F on an instant read thermometer, about 3 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately. 3.4.3177...
Jambalaya

Jambalaya

Easy and delicious jambalaya! It’s a little spicy for my kids so next time I’ll start with less seasoning and add more to taste. Print Jambalaya Author: Kristin Recipe type: Main Cuisine: Cajun Prep time:  15 mins Cook time:  40 mins Total time:  55 mins Serves: 6-8   Ingredients 3 tablespoons olive oil 2 ribs celery, chopped 1 white onion, diced 1 small red bell pepper, cored and diced 1 small yellow bell pepper, cored and diced 1 small green bell pepper, cored and diced 4 cloves garlic, minced 2 boneless skinless chicken breasts, cut into bite-sized pieces 1 pound andouille sausage, thinly sliced into rounds 3 cups chicken stock 1 14-ounce can crushed tomatoes 1½ cups uncooked white or brown rice 1-2 tablespoons Cajun/Creole seasoning (depending on how seasoned you like it) 1 bay leaf 1 teaspoon thyme, crushed ¼ teaspoon cayenne pepper ½ teaspoon paprika 1 pound raw shrimp, peeled and deveined 1 package frozen sliced okra salt and pepper Instructions Heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked. Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. Once the rice is tender,...
Chili con Carne

Chili con Carne

This recipe came from Bon Appetit originally but I have adapted it to suit my family. I serve it over noodles for the kids and white rice for the adults. Print Chili Author: Kristin Prep time:  20 mins Cook time:  1 hour 20 mins Total time:  1 hour 40 mins Serves: 8-10   Ingredients 2 tablespoon olive oil 1½ cups chopped onions 1 green bell pepper, chopped 8 large garlic cloves, chopped 3 pounds ground chuck 6 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon dried basil ½ teaspoon dried oregano ½ teaspoon dried thyme 1 28-ounce can crushed tomatoes with added puree 3 8-ounce cans low-salt chicken broth 1 12-ounce bottle beer 1 6-ounce can tomato paste 2 15- to 16-ounce cans prepared chili beans chopped red onions and cilantro, shredded cheese, and sour cream for serving Instructions Heat oil in heavy large pot over medium-high heat. Add onions, green peppers and garlic. Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Drain grease. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper. Serve with noodles or rice and chopped red onions and cilantro, shredded cheese, and sour cream for serving. 3.4.3177...
Pot Roast

Pot Roast

This is a simple, but delicious, recipe for pot roast that my Grandma Isabel used to make. I love it served with succotash. Print Pot Roast Author: Kristin Recipe type: Main Cuisine: American Prep time:  30 mins Cook time:  2 hours Total time:  2 hours 30 mins Serves: 4-8   Ingredients 1 tablespoon extra-virgin olive oil 2-4 pounds boneless beef chuck roast, tied 2 cups finely chopped onions ½ pound baby carrots or 1 cup finely chopped carrots 1 pound whole fingerling potatoes 1 cup finely chopped celery 3 cloves garlic, minced 3 ½ cups beef or chicken broth Salt and freshly ground pepper or Montreal steak seasoning 1 ½ teaspoons dried thyme 1 bay leaf Instructions Preheat oven to 350 degrees. Sprinkle the beef all over with the Montreal steak seasoning or just salt and pepper. Heat the oil in a heavy three-quart casserole, add the beef and brown it on all sides. Remove the meat from the casserole and add the onions, carrots and celery and cook over medium-low heat until tender and lightly browned. Stir in the garlic, then add the broth. Bring to a simmer, scraping the bottom of the pan. Stir in salt and pepper to taste, the thyme and the bay leaf. Return the meat to the casserole along with the potatoes. Cover the casserole and place in the oven. Bake for about two hours, until the meat is tender. To serve at once, remove the meat from the casserole and let rest for a few minutes. Season to taste with salt and pepper. Slice the meat and arrange on a platter and serve with the vegetables...
Herb-Crusted Prime Rib

Herb-Crusted Prime Rib

This is my favorite prime rib for holiday dinners. It is delicious! Please note it should rest in the herbs mixture for 12 to 24 hours. Print Herb-Crusted Prime Rib Author: Kristin Prep time:  1 hour 30 mins Cook time:  2 hours Total time:  3 hours 30 mins Serves: 6-10   Ingredients 3 tablespoons kosher salt 3 tablespoons freshly ground four-pepper blend 1½ tablespoons onion powder 1½ tablespoons garlic powder 1 tablespoon Hungarian paprika 1 tablespoon dried thyme leaves 3-rib standing beef rib roast, about 5 pounds, tied with kitchen string 2 tablespoons olive oil Horseradish cream sauce: ¾ cup heavy cream 1 cup sour cream ½ cup prepared horseradish Juice of 1 lemon Kosher salt and freshly ground pepper, to taste Instructions In a small bowl, stir together the salt, pepper blend, onion powder, garlic powder, paprika and thyme. Set aside. Pat the rib roast dry with paper towels. Rub the roast all over with the olive oil and then with the seasoning mixture. Wrap in plastic wrap and refrigerate for 12 to 24 hours. To make the horseradish cream, in bowl, whisk together the heavy cream and sour cream until smooth. Add the horseradish, lemon juice, salt and pepper and whisk until blended. Cover and refrigerate until ready to serve. Remove the plastic wrap from the roast and let stand at room temperature for 1 hour. Position a rack in the lower third of an oven and preheat to 450°F (230°C). Place the roast, fat side up, on a rack in a large roasting pan. Transfer to the oven and roast for 20 minutes. Reduce the oven temperature to...