Tag: entree

Lord Woolton Pie

Lord Woolton Pie

Lord Woolton Pie The classic World War 2 cheap vegetable pie with a delicious shortcrust pastry crust and loaded with lots of seasonal root vegetables. One of the best rationing meals during World War 2. Remember – A family didn’t always have meat with their […]

Bourbon Brown Sugar Ribs

Bourbon Brown Sugar Ribs

Bourbon Brown Sugar Ribs These are absolutely fantastic!  You can cook them in the oven or on the grill.  I usually cut back on the chipotle pepper, but that’s just our preference.

Minced Beef Wellington

Minced Beef Wellington

Minced Beef Wellington

May 1, 2019
: 4
: 20 min
: 1 hr
: 1 hr 20 min
: Medium

This isn't really hard to put together. You just need to be careful when you roll it up. I found that it's best to let the beef cool before you lay it on the dough.

By:

Ingredients
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 medium potato, chopped
  • dash of rosemary
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 lb. lean ground beef
  • salt & pepper, to taste
  • 1 whole egg, beaten
  • 1 lb. puff pastry
Directions
  • Step 1 Brown the ground beef and veggies in the olive oil. Add seasoning and half the egg. Mix well.
  • Step 2 Roll out the pastry to the size of a tea towel. Place the beef mixture along one side. Brush the edges of the pastry with the egg and roll it up. Pinch the ends to seal.
  • Step 3 Put on greased backing pan and brush with remaining egg.
  • Step 4 Bake at 350 degrees F. for 1 hour or until golden.
  • Step 5 Serve with gravy.
Crock Pot Ham

Crock Pot Ham

Crock Pot Ham

I love to have ham for our Easter dinner – or any dinner for that matter.  Sometimes the oven is so busy that I just don’t have the room and then you find that time is running out.  So, let’s put it in the crock pot. It comes out just perfect!

Crock Pot Ham (Instant Pot)
Recipe Type: Entree
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 12
Recipe adapted from: https://butterwithasideofbread.com/cooking-your-holiday-ham-in-crock-pot/
Ingredients
  • 2-7 lb ham boneless or bone-in (I use a spiral ham)
  • 1 20- oz can sliced pineapple
  • 1/3 cup brown sugar
  • 1/2 tsp ground cloves
Instructions
  1. Cook your Ham in the Crock Pot:
  2. Place ham in the crock pot. Ham from grocery stores is pre-cooked, so if your ham doesn’t fit, simply cut a portion off and refrigerate it or freeze it for later use.
  3. Open the can of sliced pineapple and drain the juice out into a separate bowl. You will use all of the juice! Measure out your 1/3 cup of brown sugar and add it to the pineapple juice, whisking to dissolve. Add in the 1/2 tsp of ground cloves and whisk to combine.
  4. Arrange the slices of pineapple all over the surface of your ham and in between slices. Place candied cherries inside the pineapple. Pour the pineapple juice mixture on top.
  5. Replace the lid on the crock pot and cook on LOW for 3-5 hours. I had about 7-lbs of my 10lb ham in the crock pot and I cooked mine for 4 hours. It was super moist and had a lovely sweet flavor. Bone-In hams will take 5-6 hours to fully heat up. If you have a smaller, 2-4 lb ham, aim for 2 hours of cooking time.
  6. Cook Ham in the Instant Pot:
  7. Place ham in the Instant Pot. Ham from grocery stores is pre-cooked, so if your ham doesn’t fit, simply cut a portion off and refrigerate it or freeze it for later use.
  8. Open the can of sliced pineapple and drain the juice out into a separate bowl. You will use all of the juice! Measure out your 1/3 cup of brown sugar and add it to the pineapple juice, whisking to dissolve. Add in the 1/2 tsp of ground cloves and whisk to combine.
  9. Arrange the slices of pineapple all over the surface of your ham and in between slices. Place candied cherries inside the pineapple. Pour the pineapple juice mixture on top.
  10. Place the lid on the Instant Pot and make sure pressure valve is closed. Select Manual high pressure and use the ham portion sizes below to set the appropriate time.
  11. lbs-4lbs boneless ham slices: 5-8 minutes in 3 qt or 6 qt Instant Pot
  12. -7lb boneless ham slices: 10-14 minutes in a 6 qt or 8 qt Instant Pot
  13. Smaller bone-in hams can be used in an 8-qt Instant Pot. Cook for 14-17 minutes

 

Italian Easter Pie

Italian Easter Pie

Italian Easter Pie I’ve never made one of these, but it looks so good!  I’m thinking of trying one for our Easter dinner.  If anyone makes one, please let me know what you think in the comments. Italian Easter Pie Recipe Type: Entree Cuisine: Italian […]

Instant Pot Cajun Chicken & Rice

Instant Pot Cajun Chicken & Rice

Instant Pot Cajun Chicken & Rice The recipe doesn’t call for the smoked sausage, but I had some leftover in the fridge, so sliced it up and tossed it in. You won’t believe how good this is!  It made enough for hubby and I to […]

Loaded Potato Meatloaf Casserole

Loaded Potato Meatloaf Casserole

Loaded Potato Meatloaf Casserole

I love these casseroles. They’re so easy to put together and you get a whole meal in one dish.

Loaded Potato Meatloaf Casserole
Recipe Type: Casserole
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 6
Recipe adapted from: thisisnotdietfood.com
Ingredients
  • 1 1/2 cups water
  • 1/2 cup milk
  • 1 4 oz pkg garlic flavored instant mashed potatoes
  • small can mixed vegetables
  • 1 lb ground beef, extra lean
  • 1/2 cup onion, diced
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 cup seasoned Italian bread crumbs
  • 1 egg
  • 1 1/2 cups cheddar cheese blend, shredded
  • 1/4 cup real bacon bits
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a medium saucepan bring water and milk to a boil.
  3. Remove from heat and stir in instant mashed potato powder. Set aside. Stir in mixed vegetables.
  4. In large mixing bowl combine ground beef, onions, brown sugar and Worcestershire sauce using your hands.
  5. Add bread crumbs and egg to the meat mixture and continue mixing it with your hands.
  6. Press the meat mixture evenly into an 8 inch square baking dish.
  7. Spread the mashed potatoes over the meat using a rubber spatula.
  8. Sprinkle the grated cheese on top followed by the bacon bits.
  9. Cover the dish with aluminum foil and place in oven for 30 minutes.
  10. Remove foil and continue cooking for another 10 minutes.
  11. Remove from oven and allow to cool for a few minutes before slicing and serving.

 

Chicken Pot Pie with Stuffing Crust

Chicken Pot Pie with Stuffing Crust

Chicken Pot Pie with Stuffing Crust Hubby and I just love chicken pot pie. This one is a nice change from the regular crust. Chicken Pot Pie with Stuffing Crust Recipe Type: Entree Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 25 […]

Instant Pot Chicken Adobo

Instant Pot Chicken Adobo

Instant Pot Chicken Adobo This is absolutely scrumptious! I served mine with rice. Instant Pot Chicken Adobo Recipe Type: Cuban Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 6 Recipe adapted from melaniecooks.com Ingredients 2 […]

Instant Pot Sour Cream Pork Chops

Instant Pot Sour Cream Pork Chops

Instant Pot Sour Cream Pork Chops

I love my Instant Pot! Everything I’ve made comes out so good and your meal is done quick. So, if you’re running short on time, you can still make a nice dinner.

Instant Pot Sour Cream Pork Chops
Recipe Type: Entree
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 4
Recipe adapted from: wholesomerecipebox.com
Ingredients
  • 1 tablespoon butter or coconut oil
  • 2 medium onions cut into slim wedges
  • 4 boneless butterfly pork chops
  • salt + pepper to taste
  • 1 cup beef stock
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon arrowroot OR cornstarch
  • 1/3 cup sour cream
Instructions
  1. Brown onions and pork: Set instant pot to sauté. Add butter and cook onions until softened. Push to one side and add chops to brown. Season with salt and pepper as they cook.
  2. Add sauce: Switch off instant pot. Add beef stock and Worcestershire sauce, scraping the browned bits from the bottom of the instant pot.
  3. Pressure cook: Close instant pot and set valve to sealing. Choose “pressure cook” for 10 minutes. After cooking time is up, do a natural pressure release for 5 minutes, then manually release remaining pressure and open.
  4. Thicken: For a thicker sauce, remove chops form instant pot and cover to keep warm. Set instant pot to sauté and simmer sauce for a few minutes. If desired, add a slurry of arrowroot and water (or your preferred thickener).
  5. Add cream: Switch off instant pot and let it cool down for a few seconds. Stir in sour cream. Serve sauce over chops.

 

Irish Chicken

Irish Chicken

Irish Chicken This is sooooooo good!  It’s one of those recipes that you’ll want for a special Sunday dinner. Irish Chicken Recipe Type: Entree Cuisine: Irish Author: Marsha Powell Prep time: 20 mins Cook time: 1 hour 30 mins Total time: 1 hour 50 mins […]

Stout Meatloaf

Stout Meatloaf

Stout Meatloaf More Irish recipes for you. This one is really good. It’s a nice moist meatloaf.  I usually serve it with macaroni & cheese and a green veggie. Stout Meatloaf Recipe Type: Entree Cuisine: Irish Author: Marsha Powell Prep time: 10 mins Cook time: […]

Dublin Coddle

Dublin Coddle

Dublin Coddle

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.

Dublin Coddle
Recipe Type: Entree
Cuisine: Irish
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 10 slices bacon, chopped into 1-inch pieces
  • 1 lb. bangers or other high quality pork sausages
  • 2 lbs. potatoes, peeled and sliced into 1/2-inch thick rounds
  • 2 onions, sliced into 1/2-inch thick rings
  • Salt & freshly ground pepper, to taste
  • 3 tablespoons chopped parsley, divided
  • 2 cups beef broth
Instructions
  1. Preheat the oven to 300 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

 

Kentucky Hot Brown Quiche

Kentucky Hot Brown Quiche

Kentucky Hot Brown Quiche Either hubby or I will fix these often. They’re filling and nutritious and we’ll usually get more then one meal out of them.  A side salad goes well with this.  Kentucky Hot Brown Quiche Recipe Type: Entree Cuisine: American Author: Marsha Powell […]

Stuffed Meat Loaf

Stuffed Meat Loaf

Stuffed Meat Loaf I love meatloaf most any way you can think of to fix it. But when you add a cheese stuffing, then it’s the best. Stuffed Meat Loaf Recipe Type: Entree Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 1 […]

Amish Ham Loaf

Amish Ham Loaf

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.

Amish Ham Loaf
Recipe Type: Entree
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 16
Ingredients
  • LOAF
  • 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
  • SAUCE
  • 3 /4 cup brown sugar
  • 1 /2 teaspoon mustard
  • 1 /4 cup vinegar
  • 1 /4 cup water
Instructions
  1. Mix the loaf ingredients until combined thoroughly.
  2. Shape into 2 loaves and put into baking pans.
  3. Baste with half the sauce:
  4. Cover with foil and bake at 350 for one hour.
  5. Remove foil and baste with remaining sauce and bake one more hour.
  6. *Note: All the meat should add up to 5 lbs – NOT 5 lbs. each.

 

Mexican Zucchini Burrito Boats

Mexican Zucchini Burrito Boats

Mexican Zucchini Burrito Boats The original recipe was vegetarian. I always add some ground beef seasoned with taco seasoning. Mexican Zucchini Burrito Boats Recipe Type: Entree Cuisine: Mexican Author: Marsha Powell Prep time: 25 mins Cook time: 30 mins Total time: 55 mins Serves: 8 […]

Boudin King Cake

Boudin King Cake

Boudin King Cake I’ve had this recipe for years and years, but have never tried it. Maybe this is the year. Boudin King Cake Recipe Type: Entree Cuisine: Cajun Author: Marsha Powell Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 […]

Shrimp Mardi Gras Pasta

Shrimp Mardi Gras Pasta

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.

Shrimp Mardi Gras Pasta
Recipe Type: Entree
Cuisine: Cajun
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 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
  • 1/2 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
  • 1/2 cup diced roma tomatoes
  • 2 cups low sodium chicken broth
  • 1/2 cup white wine
  • 2 Tablespoons lemon juice
  • 1 cup heavy cream
  • for garnish: chopped green onions and Parmesan cheese
Instructions
  1. Cook pasta according to package directions. Drain when pasta is still al dente. While the pasta is cooking, continue with the following steps.
  2. 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.
  3. 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.
  4. 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.

 

Chicken Fried Steaks

Chicken Fried Steaks

Chicken Fried Steaks I was told when I was first married that every good Southern cook should know how to make these without a recipe. Well, it took me a while, but I finally got it.  These are usually served with white gravy. Chicken Fried […]

Garlic Butter Steak Bites with Zucchini Noodles

Garlic Butter Steak Bites with Zucchini Noodles

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 Recipe Type: Entree Cuisine: American Author: Marsha Powell Prep time: […]

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

These come out so good. They’re easy to make and healthy, too.

Sheet Pan Chicken Fajitas
Recipe Type: Entree
Cuisine: Mexican
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 3 boneless skinless chicken breasts pounded evenly to about 1/2 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
  • 1/2 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
Instructions
  1. Preheat oven to 375 degrees and lightly grease a large baking pan. Stir together garlic powder, chili powder, cumin, and cayenne pepper.
  2. 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.
  3. Arrange sliced peppers and onions on the pan around the chicken breasts. Drizzle with remaining 2 tablespoons olive oil. Season generously with salt.
  4. 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.
  5. Assemble fajitas with chicken, peppers, onions, and desired toppings and serve immediately.

 

Spaghetti Carbonara

Spaghetti Carbonara

Spaghetti Carbonara This one is so yummy. I know you’ll like it. Spaghetti Carbonara Recipe Type: Entree Cuisine: American Author: Marsha Powell Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: 5 Ingredients 8 oz whole-wheat spaghetti 3 slice reduced fat […]

Depression Era Meat Loaf

Depression Era Meat Loaf

Depression Era Meatloaf I love this meatloaf. It comes out really moist. And, if you have any leftovers, it makes great sandwiches.  I usually put a barbecue sauce glaze on mine, but it’s great without. Depression Era Meat Loaf Recipe Type: Entree Cuisine: American Author: […]

Red Flannel Hash

Red Flannel Hash

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.

Red Flannel Hash
Recipe Type: Casserole
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 4 Tbsp butter
  • 1 cup chopped onion
  • 2 cups chopped cooked corned beef
  • 1 1/2 cups chopped cooked beets*
  • 1 1/2 cups chopped cooked potatoes
  • 1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)
  • 1/4 cup (packed) chopped fresh parsley (optional)
  • Freshly ground black pepper to taste
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. If the mixture sticks to the pan too much, just add a little more butter to the pan where it’s sticking.
  5. 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.
  6. There should be enough salt from the corned beef, but if not, add salt to taste.
  7. Serve plain or with fried or poached eggs.

 

New England Chicken Pot Pie

New England Chicken Pot Pie

New England Chicken Pot Pie I love pot pies. They’re easy to put together and so nice and warm on a cold day. New England Chicken Pot Pie Recipe Type: Chicken Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 25 mins Total […]