Tag: Go-to meals

Categories
Casserole Dutch Oven Main Dish

Shepherd’s Pie

Ingredients

  • 1-1½ lbs Ground turkey (or ground beef)
  • 1 can Cream of chicken (or mushroom) soup
  • 1 lb bag frozen green beans (or 2 cans)
  • 1 lb bag frozen corn (optional)
  • 4 cups Mashed potatoes
  • 2 cups shredded cheese

Directions

  1. Cook the meat (basic seasonings)
  2. Mix meat and soup in a 9X13 pan
  3. Layer beans  (and corn if using corn) over meat
  4. Cover with mashed potatoes
  5. Cover shredded cheese (you can use sliced cheese if needed)
  6. Bake at 375°F for 30-45 minutes (cheese should be melted and frozen vegetables will want to be on the 45 minute end)
Categories
Breakfast Dutch Oven Main Dish Uncategorized

Homemade Biscuits & Gravy

This comes from Cowboy Kent Rowlins

Buttermilk Biscuits

Ingredients

  • 3 cups flour
  • 3 tbsp sugar
  • ½ tsp salt
  • 4 tsp baking powder
  • ½ tsp cream of tartar
  • ¾ cup chilled butter (it should be hard)
  • 1 egg
  • 1¼ cups buttermilk

Directions

  1. Mix flour, sugar, baking powder, and cream of tartar.
  2. Cut ⅛ inch slices of butter into the mixture then break butter into crumbles in the mixture using a fork.
  3. Lightly whip the egg and pour into the mixture.
  4. Por in buttermilk and mix until incorporated into a moist, lumpy dough.
  5. Sprinkle flour over the dough and coat your hands in flour then knead into a ball (30 second should do).
  6. Spread for on the counter then place the dough on the counter and knead it for another minute to get everything well incorporated.
  7. Roll dough into a ½ inch thick sheet.
  8. Cut biscuits into 3″ circles and place in a little buttered baking dish.
  9. Bake at 400° for 25(ish) minutes (while you make the gravy). (Still figuring out the exact time as I did it by look the first time.)

Sausage Gravy

Ingredients

  • 1 lb sausage
  • ½ cup butter
  • ½ cup flour
  • 4 cups milk

Directions

  1. Cook the sausage then set the meat aside.
  2. Melt butter in the pan with any liquid from the sausage.
  3. Sprinkle flour into the butter/fat mixture a little at a time and stir incorporate it using a spatula with holes to prevent any lumps.
  4. Pour in milk until it is a little runnier than you’d want the gravy and mix well.
  5. Add the sausage and simmer until you get the consistency you want.
Categories
Chicken Main Dish Quick Prep

Brazilian Stroganoff

Ingredients

  • 1-2 chicken breast
  • 1 medium onion
  • 1-2 cloves garlic (½-1 tsp garlic powder)
  • 2 cups heavy cream
  • 1 cup ketchup
  • Mustard to taste

Directions

  1. Cube chicken
  2. Finely dice onion
  3. Finely chop garlic
  4. Brown chicken with onion and garlic
  5. Add heavy cream, ketchup, and mustard to cooked chicken and simmer until the sauce is the desired thickness.
  6. Serve over rice

The proportions here are approximate. We’ll adjust them based on experience after making it a couple of times.

Categories
Dutch Oven Lunch Main Dish Quick Prep

Stuffed tortillas

Ingredients

  • 12 tortillas
  • 1½ lbs defrosted ground turkey
  • 1 medium onion
  • 2 eggs
  • 1 tbsp parsley
  • 1 tsp garlic
  • ½ tsp paprika
  • 1½ tsp salt
  • 1 tsp ground pepper
  • Olive oil

Directions

  1. If using uncooked tortillas, lightly cook the tortillas before starting other steps.
  2. Chop the onion in small pieces.
  3. Add onion, eggs, parsley, garlic, paprika, salt, and pepper to the defrosted meat and mix thoroughly.
  4. Spoon 3 tablespoons of filling into each tortilla and spread evenly over half the tortilla then fold the other half of the tortilla on top.
  5. Drizzle 2-3 teaspoons of oil on a pan preheated to medium and place two stuffed tortillas in the pan.
    • Anytime the pan is basically dry, add more oil to the pan when flipping or adding new tortillas.
  6. Cook the tortillas over low heat for 3 minutes on each side until the tortilla is crispy and there is no juice running from the filling when you press on the tortilla.
Categories
Dutch Oven Lunch Main Dish Quick Prep Sandwich

Pulled pork

Ingredients

  • 2-4 lbs uncooked pork (roast, tenderloin or any other boneless favorite)
  • 1 cup brown sugar
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • ¼ cup mustard
  • 1 cup barbeque sauce
  • 1½ cups Dr. Pepper (other colas will work or use water if you prefer)

Directions

  1. Mix everything except the pork together
  2. Cut pork into into 2″sections (to make sure the flavor goes all the way through)
  3. Combine pork pieces and sauce in a pressure cooker
  4. Cook on high for 60 minutes and release pressure
  5. Pull out pork pieces and shred them with a fork—they should come apart easily
  6. Pour some of the cooked liquid over the pork to keep it moist (½ to 1½ cups depending on how much meat)
  7. Add more barbeque sauce to pulled pork as desired

Pulled pork pairs well with coleslaw, mashed potatoes, or mac&cheese. 2 lbs of pork should make a decent meal while 4 lbs should serve a larger group. This can also be done in an oven or show cooker but that would take several hours at 300° and probably requires more water due to evaporation (I haven’t tried it myself).

Categories
Casserole Dutch Oven Main Dish Quick Prep

Pasta Casserole

Ingredients

  • 1 lb Rigatoni (other pastas probably work but we like rigatoni)
  • 48 oz marinara sauce (~4 cups)
  • 2 cups water
  • 20 meatballs (1-1½ lbs)
  • 1 cup finely shredded mozzarella
  • 1 cup shredded parmesan (we’ve also used parmesan/romano/asiago mix)

Directions

  1. Combine pasta, pasta sauce, water, and chopped up meatballs in 9×13 pan
  2. Cook at 425° for 20 minutes
  3. Mix shredded cheeses in a bowl
  4. Pull casserole out of the oven and mix in half of the cheese mix then cover with the remaining cheese
  5. Cook for another 5 minutes in the oven to allow the cheese to melt on and through the casserole
Categories
Main Dish Quick Prep

Ground beef & Cabbage Stir-fry

Ingredients

  • 1 pound ground beef
  • 9-ounce package raw coleslaw or ⅓ head of cabbage chopped up
  • 1 carrot
    • thinly sliced (cheese slicer is good) or
    • course shredded
  • 2 scallions, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha or other sauce to give it a bit of kick

Directions

  1. Prepare Sauce: Stir soy sauce and sriracha together with spoon in small mixing bowl until smooth. Set aside.
  2. Cook Beef: Cook ground beef in large pan until browned and crumbled (about 5 minutes).
  3. Add cabbage: Leaving beef in pan, stir in coleslaw mix and carrots until cabbage is wilted and tender (about 5 minutes).
  4. Add sauce: Reduce heat to medium-low. Stir in prepared sauce (soy sauce and sriracha) until well-mixed, (about 1 minute).
  5. Finish: Turn off heat. Stir in sliced scallions.
Categories
Main Dish Quick Prep

Fajitas

Ingredients

  • 1 lb chicken or steak cut in small strips
  • 1 onion
  • 2 or more bell peppers (different colors of peppers make for a more colorful meal)
  • 2 tbsp olive oil
  • Fajita seasoning
  • Tortillas
  • Toppings
    • Sour cream
    • Shredded cheese

Directions

  1. Warm tortillas
  2. Cook meat in small strips; set meat aside
  3. Slice bell peppers and onion then saute in oil until they are somewhat soft
  4. Add fajita seasoning and meat to vegetables and cook together for 5-10 minutes
  5. Serve fajita mixture on tortillas with toppings of choice
Categories
Main Dish

Meatloaf

Ingredients

  • 2 lbs ground beef
  • 1 cup oats (quick oats are best) – may substitute bread crumbs or crushed crackers
  • ⅓ cup chopped onion
  • ½ cup ketchup
  • 1 cup milk
  • 1 egg
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder

Directions

  1. Preheat oven to 350°
  2. Mix ingredients well and place in a loaf pan.
  3. Bake 75 to 90 minutes
  4. Optional: after 45 minutes of baking you can glaze the loaf with ketchup, barbeque sauce or another glaze of your choice.
Categories
Casserole Main Dish

Stuffed Zucchini

Ingredients

  • 1-2 large zucchini (10-12 inches long – you want them to be big enough to have a reasonable seed cavity)
  • 2 lbs ground beef
  • 2 cups cooked rice
  • 1 medium onion
  • 1 can cream of mushroom soup
  • 1 tsp granulated garlic
  • salt and pepper to taste
  • Seasoned salt
  • 1 cup shredded cheese

Directions

  1. Cook ground beef with finely chopped onion, garlic, salt and pepper.
  2. Mix rice, ground beef and soup mix together.
  3. Peel the zucchini and cut it in half lengthwise then remove the seeds and place in a 9×13 pan.
  4. Generously season the zucchini with seasoned salt.
  5. Spoon in meat/rice/soup mixture into the hollowed out zucchini. The zucchini should be nearly overflowing with the stuffing.
  6. Layer shredded cheese over the top.
  7. Cover with foil and bake at 350° for one hour. The zucchini should be tender.
  8. Remove the cover and bake another 15 minutes to let the cheese top get a bit crispy.