Irish Chicken This is sooooooo good! It’s one of those recipes that you’ll want for a special Sunday dinner. Irish Chicken Print Prep time 20 mins Cook time 1 hour 30 mins Total time 1 hour 50 mins Author: Marsha Powell Recipe type: […]
This recipe calls for bangers. If you can’t get them, then use smoked sausage. That’s what I do because you can’t find bangers around here.
- 10 slices bacon, chopped into 1-inch pieces
- 1 lb. bangers or other high quality pork sausages
- 2 lbs. potatoes, peeled and sliced into ½-inch thick rounds
- 2 onions, sliced into ½-inch thick rings
- Salt & freshly ground pepper, to taste
- 3 tablespoons chopped parsley, divided
- 2 cups beef broth
- Preheat the oven to 300 degrees.
- Heat a dutch oven over medium heat. Add the chopped bacon and cook, stirring frequently, until crisp, then remove from the pan with a slotted spoon and drain on a paper towel.
- Next, brown the bangers in the reserved bacon fat for a few minutes, just until they start to brown but not so they are cooked all the way through. Remove the sausages from the dutch oven and set aside. Discard any leftover bacon fat in the bottom of the dutch oven.
- Layer half of the sliced potatoes on the bottom of the still hot dutch oven, then layer half of the sliced onions over the potatoes. Season with salt and pepper, then sprinkle half of the bacon and one tablespoon of parsley on top. Repeat with the remaining potatoes and onions, seasoning with salt and pepper again and sprinkling with the remaining bacon and another tablespoon parsley. Nestle the browned bangers on top and pour the beef broth over everything.
- Cover the dutch oven with a lid and place it in the oven. Bake for 3 hours, checking halfway through cooking to make sure the liquid hasn't all dried up and adding an extra cup of broth if necessary to keep about 1 inch of liquid covering the bottom of the pot at all times.
- Remove from oven and sprinkle with remaining tablespoon of chopped parsley before serving. Dublin Coddle is very forgiving and can stand cooking an extra hour or two if you need it, and the leftovers are amazing the next day even.
Amish Ham Loaf
This meatloaf is great when you want to use up a little of this and a little of that. Most of us don’t have those kinds of leftovers, though. So, I usually start with fresh ingredients.
This comes out really good. If you have any leftovers, it makes great sandwiches.
- 5 pounds equal amounts beef, ham, and sausage, ground*
- 3 eggs, beaten
- 1 cup graham cracker crumbs
- 1 cup white cracker crumbs
- 1 1 /2 cups milk
- 3 /4 cup brown sugar
- 1 /2 teaspoon mustard
- 1 /4 cup vinegar
- 1 /4 cup water
- Mix the loaf ingredients until combined thoroughly.
- Shape into 2 loaves and put into baking pans.
- Baste with half the sauce:
- Cover with foil and bake at 350 for one hour.
- Remove foil and baste with remaining sauce and bake one more hour.
- *Note: All the meat should add up to 5 lbs - NOT 5 lbs. each.
Mexican Zucchini Burrito Boats The original recipe was vegetarian. I always add some ground beef seasoned with taco seasoning. Mexican Zucchini Burrito Boats Print Prep time 25 mins Cook time 30 mins Total time 55 mins Author: Marsha Powell Recipe type: Entree Cuisine: […]
Shrimp Mardi Gras Pasta
This is really good. I’ll have to figure out how to make it in my Instant Pot. If you don’t have the shrimp, you can always use crab or crawfish.
- 1 pound fettuccine
- 2 Tablespoons olive oil
- 1 pound whole raw shrimp, peeled and deveined
- 1 large link spicy andouille sausage, sliced
- 1 Tablespoon Cajun/Creole seasoning
- ½ cup butter
- 1 whole yellow bell pepper, seeded and diced
- 1 whole red bell pepper, seeded and diced
- 3 tablespoons green onions, chopped
- 1 cup sliced mushrooms
- 2 tablespoons minced garlic
- ½ cup diced roma tomatoes
- 2 cups low sodium chicken broth
- ½ cup white wine
- 2 Tablespoons lemon juice
- 1 cup heavy cream
- for garnish: chopped green onions and Parmesan cheese
- Cook pasta according to package directions. Drain when pasta is still al dente. While the pasta is cooking, continue with the following steps.
- In a large saucepan over medium heat, add the olive oil, shrimp, andouille sausage and Cajun seasoning. Cook until the shrimp turns pink, about 90 seconds per side, flipping half way through. Set aside in the bowl and use the same pan for the next step.
- In a large saucepan over medium heat, add the butter, bell peppers, green onions and mushrooms. Cook for 5 minutes. Add minced garlic and tomatoes, cook for 3 minutes longer. Transfer to a bowl and set aside. Use the same pan for the next step.
- Turn heat up to high. Add the chicken broth, wine and lemon juice. Cook for 5 minutes. Turn heat to low and add the cream, stirring constantly.Cook for several minutes to thicken. Add back the cooked shrimp and vegetables and stir well to combine. Cook for 2 minutes to heat everything through. Taste for seasoning. Toss with hot pasta and garnish with chopped green onions and if desired, grated Parmesan cheese.
Garlic Butter Steak Bites with Zucchini Noodles The original recipe is using steak. I made it with chicken breasts cut into cubes. It still come out really good. Garlic Butter Steak Bites with Zucchini Noodles Print Prep time 20 mins Cook time 20 mins […]
Sheet Pan Chicken Fajitas
These come out so good. They’re easy to make and healthy, too.
- 3 boneless skinless chicken breasts pounded evenly to about ½ inch thickness
- 4 bell peppers, sliced any color
- 1 large onion, sliced
- 4 tablespoons olive oil divided
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- juice of 1 lime
- 8 6-inch flour tortillas
- toppings: light sour cream, salsa, mashed or sliced avocado, chopped cilantro, lime wedges for squeezing
- Preheat oven to 375 degrees and lightly grease a large baking pan. Stir together garlic powder, chili powder, cumin, and cayenne pepper.
- Arrange chicken breasts on the pan, drizzle with 2 tablespoons olive oil and rub in with your fingers on both sides. Season generously with salt on both sides, then season chicken with mixed spices on both sides.
- Arrange sliced peppers and onions on the pan around the chicken breasts. Drizzle with remaining 2 tablespoons olive oil. Season generously with salt.
- Bake for 15-20 minutes until chicken is cooked through. Transfer chicken to a cutting board. Drizzle fresh lime juice over chicken then thinly slice into strips.
- Assemble fajitas with chicken, peppers, onions, and desired toppings and serve immediately.
Red Flannel Hash
Mom would make this once in a while if she had leftover corned beef. I can’t remember exactly, but it seems that Mom would have biscuits with it.
- 4 Tbsp butter
- 1 cup chopped onion
- 2 cups chopped cooked corned beef
- 1½ cups chopped cooked beets*
- 1½ cups chopped cooked potatoes
- 1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)
- ¼ cup (packed) chopped fresh parsley (optional)
- Freshly ground black pepper to taste
- Cook the onions: Heat butter in a frying pan (cast iron preferred) on medium high heat. Add the onions and cook a couple minutes, until translucent.
- Add the corned beef, potatoes, and beets. Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium. Press down with a metal spatula to help brown the mixture.
- Don't stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side.
- If the mixture sticks to the pan too much, just add a little more butter to the pan where it's sticking.
- When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using. Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste.
- There should be enough salt from the corned beef, but if not, add salt to taste.
- Serve plain or with fried or poached eggs.
Roasted Lemon Chicken This chicken is good anytime. It’s perfect for your Hanukkah celebration. Roasted Lemon Chicken Print Prep time 10 mins Cook time 90 mins Total time 1 hour 40 mins Author: Marsha Powell Recipe type: Entree Cuisine: Hanukkah Serves: 6 Ingredients […]
This one looks so good that I know I’ll have to try it.
- 1 fresh beef brisket (1-1/4 to 1-1/2 pounds)
- 2 teaspoons Creole or Cajun seasoning
- 1 teaspoon garlic salt
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon dried parsley flakes
- 1 bay leaf
- ⅔ cup tomato sauce
- ¼ cup sugar
- ¼ cup packed brown sugar
- 1 to 2 teaspoons Liquid Smoke, optional
- ⅛ teaspoon hot pepper sauce
- Place meat, fat side up, in a greased 11x7-in. baking dish. In a bowl, combine the Creole seasoning, garlic salt, lemon-pepper and parsley. Rub over meat. Add bay leaf. Cover and bake at 350° for about 2-1/2 hours or until meat is just tender. Drain and discard juices. Discard bay leaf.
- In a saucepan, combine the tomato sauce, sugar, brown sugar, liquid smoke if desired and hot pepper sauce. Bring to a boil over medium heat. Pour over meat. Cover and bake 30 minutes longer or until the meat is tender and sauce is heated through.
Crock Pot Stuffed Green Peppers
I didn’t take this picture. I have a dear friend who made these last weekend. Thank you, Kathy Lambert!
- 4 medium-sized green peppers
- ¾ lb. ground beef
- ½ cup chopped onion
- ⅓ cup raw rice
- ½ tsp. seasoned salt
- 2 tsp. Worcestershire sauce
- 2 tsp. soy sauce
- ⅛ tsp. pepper
- 8 ounce can tomato sauce
- Remove tops from peppers and clean out the insides.
- Combine ground beef, onion, rice and salt. Spoon into peppers.
- Pour ¼ cup hot water into crock pot. Stand peppers on a rack in the crock pot.
- Combine remaining ingredients. Spoon over peppers.
- Cover and cook on LOW for 8 to 10 hours.
Burrito Supreme Casserole
I have no idea where I came up with this recipe. I might have even made it up myself. The piece of paper it’s written on is old and yellowed so I can’t tell if it’s my writing or someone else’s. It’s always lots of fun to go through a box of recipes and find these gems.
I can remember making it for the kids and they loved it.
- 8 (8-inch) flour tortillas
- 1½ cups tomato juice
- 1 envelope taco seasoning
- 1 Tbsp. vegetable oil
- ½ lb. ground beef
- 1 (16-oz) can refried beans
- 3 cups shredded Cheddar cheese, divided
- 1 small avocado
- 1 Tbsp. lemon juice
- 1 1//2 cups shredded lettuce
- 1 cup chopped tomatoes
- Wrap tortillas securely in aluminum foil; bake at 350 degrees F for 15 min. or until thoroughly heated. Combine tomato juice, seasoning mix and oil; stir well and then set aside.
- Cook ground beef in a large skillet until browned, stirring to crumble; drain. Stir in beans and ½ cup tomato juice mixture. Bring to a boil; cover; reduce heat, and simmer 5 minutes or until mixture is thoroughly heated, stirring occasionally.
- Remove from heat. Place ¼ cup beef mixture and 2½ Tbsp. cheese down the center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 13 x 9-inch baking dish.
- Pour remaining tomato juice mixture over casserole. Cover and bake at 350 degrees F. for 30 to 35 minutes.
- Uncover and sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is melted.
- Peel and cube avocado; toss with lemon juice. Sprinkle avocado, lettuce and tomato over casserole. Serve immediately.