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Kabobs, Steak and Vegetable

Kabobs, Steak and Vegetable

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Yield: 2 servings

Scott Nowell

Wow, chunks of tenderloin will give you a happy face 😊. You can use other steak cuts if you must. Everything comes off the grill tender and delicious.

Update: Electric grill and broilers just don’t have enough power. I’ve been using the broiler indoors with mixed results. Flavor is great, but the crispy edges are missing. Next try it will be skip the skewers and do it in a skillet or cast iron pan. Vegetables need more time than meat.

  • 12oz beef tenderloin, trimmed and cut into 8 pieces.
  • Italian dressing
  • 1red bell pepper, seeded, cut into 1½-Inch pieces
  • 1green bell pepper, seeded, cut into 1½-inch pieces
  • 1sweet onion, peeled and cut into 1½-inch chunks
  • 1zucchini, trimmed and sliced into ¾-inch thick rounds
  • 8oz mushrooms, whole or cut in half if larger than the other veg pieces
  • Kosher salt
  • Fresh ground black pepper


Marinate beef:

Place the beef pieces in a plastic bag and add enough Italian dressing to coat all the pieces. Message them through the bag and refrigerate for 45 minutes to overnight.

Remove from refrigerator up to an hour before cooking. Drain marinade and pat the pieces dry with paper towel.

Skewered:

Heat your grill of choice.

Thread the skewers with pieces of red onion, beef, zucchini, mushroom, and bell pepper. You can alternate the order.

Spray with cooking spray and season top side well with salt and pepper.

Place the kabobs, top side down on the preheated grill. Spray and season the now top side and cook about 5-7 minutes per side. The kabobs are done when the steak is cooked your desired temperate and the vegetables are lightly charred, about 15 minutes.

No Skewers:

Heat a skillet over medium high heat. Add a TBS or two of cooking oil and heat until it ripples. Then add in the steak and sauté to medium rare (or desired doneness). Remove to a dish and loosely cover with foil.

Add all the vegetables and sauté to almost done and return the steak to the pan. Taste and adjust seasoning.

Serve.

Sam’s Friend Kate’s Mom’s, Neighbor’s Holiday Stuffing

Sam’s Friend Kate’s Mom’s, Neighbor’s Holiday Stuffing

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Yield: 10 to 14 Servings
Vance Neighbor’s Holiday Stuffing

Divide in half unless you want enough for an army. I made a half batch and used one 12-oz bag of stuffing. Fills a 9 x 13 baking dish.

  • 2lb Jimmy Dean Sausage, special sage recipe
  • 8TBS butter (1 stick)
  • 8celery stalks, sliced
  • 1large onion, chopped
  • 2Granny Smith apples, peeled, cored and chopped
  • 2cans GOLDEN mushroom soup
  • 1soup can water
  • 38 oz bags seasoned Pepperidge Farm stuffing crumbs

Brown the sausage in a LARGE skillet, breaking it up as it browns.

Remove the sausage with a slotted spoon allowing the drippings to remain.

Add the butter to the pan and brown the vegetables and apples. When celery is transparent, but still crisp (8-10 minutes), return the sausage to the pan.

Add the soup plus the 1 soup can of water. Stir to mix. Sneak a bite.

Now add the crumbs a little at a time. You will probably only need 2½ bags of crumbs. (Sneak another bite).

Correct the seasoning. Allow stuffing to brown a bit while adding crumbs, stirring occasionally.

Put the stuffing in a pan you can bake it in; (eat the crumbs that spill), store in the fridge until 1 hour before dinner. Bake at 350°F for 45 minutes to an hour.

Chicken Noodle Soup, Scrap (IP)

Chicken Noodle Soup, Scrap (IP)

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Yield: 6 Servings
Loosely adapted from jocooks.com

This tasty soup is made with scrap chicken and/or turkey bones, skins, etc. that you have saved in the freezer. This gets all of the flavor from the scraps and makes them easy to discard.

  • 2TBS olive oil
  • 1large onion chopped
  • 3 to 4medium carrots chopped
  • 3 to 4stalks celery chopped
  • 1tsp salt plus more to taste
  • ½tsp pepper or to taste
  • 1tsp thyme dry
  • 1tsp parsley dry
  • 1tsp oregano dry
  • 8cups water
  • 4lb chicken scraps, thawed if previously frozen
  • 1chicken breast
  • 2 to 3heaping tsp Better than Bouillon chicken
  • 6oz egg noodles uncooked, (about 2½ cups)
  • Special Equipment: Instant Pot, Soup Bag/Soup Sock, available at Amazon.


Set Instant Pot to the HIGH SAUTÉ setting.

Add the olive oil, onion, carrots and celery, Season with salt and pepper and sauté for 5 to 8 minutes until the onion softens and becomes translucent.

Season with salt and pepper, add the thyme, parsley, oregano and stir. Pour in half the water. Add the chicken scraps to a soup bag and place in Instant Pot . Add the chicken breast to the Instant Pot (not in the bag!). Add remaining water, but do not exceed the MAX FILL line.

Close the lid. Set the Instant Pot to MANUAL HIGH pressure for 20 minutes.

Once the Instant Pot cycle is complete, use a quick release. Carefully unlock and remove the lid from the instant pot.

Remove the chicken breast and set aside. Remove and discard the chicken scraps in the soup bag.

Dice or shred the chicken breast

Set the Instant Pot to the HIGH SAUTÉ setting again and return to a boil. Add the Better than Bouillon and mix. Check for seasoning and adjust.

Add the noodles to the soup and cook for 5 to 6 minutes uncovered, until the noodles are cooked al dente.

Turn off the Instant Pot. Add the shredded chicken back to the Instant Pot, taste and adjust seasoning.

Garnish with additional parsley if preferred.

Roasted Onions Stuffed with Prosciutto & Parmesan

Roasted Onions Stuffed with Prosciutto & Parmesan

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Yield: 4 Servings
Gordon Hammersley / Fine Cooking issue 23

This is a great side dish for braised or roasted meats.

  • 4medium onions
  • 2TBS olive oil
  • 1½cups dry white wine
  • Kosher salt and freshly ground black pepper
  • 2sprigs fresh thyme
  • ⅔cup dry breadcrumbs
  • ½cup grated Parmigiano Reggiano
  • ¼lb prosciutto, coarsely chopped
  • 2TBS heavy cream
  • 1½tsp chopped fresh thyme
  • 1TBS chopped fresh flat-leaf parsley


Heat the oven to 425°F. Slice off the top quarter of the onions. Peel them and trim the bottoms just enough to make them sit flat.

Heat the oil in a heavy-based ovenproof skillet until hot. Put the onions, cut side down, into the pan and cook just the cut side until well browned, about 5 min. Take the pan off the heat. Turn the onions cut side up and pour the wine over them. Sprinkle them with salt and pepper. Add the thyme sprigs to the pan and bake the onions until just tender when poked with a knife, about 1 hour.

Remove the onions from the skillet (reserving the liquid in the pan) and let them cool slightly. With a spoon, scoop out the inside of each onion, leaving a rim 1/4 to 1/2 inch thick (about two layers of onion). Chop enough of the scooped-out onion to make about 1/3 cup.

In a medium bowl, mix the chopped onion with the breadcrumbs, Parmigiano, prosciutto, cream, chopped thyme, and parsley. Season with salt and pepper. Divide the filling among the hollowed onions, return the onions to the skillet with the liquid, and put the skillet back in the oven. Bake until the onions are very tender and the filling is hot, about 20 minutes. Serve with some of the pan juices spooned over the onions.

Tuscan Vegetable Medley

Tuscan Vegetable Medley

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Yield: 4 Servings
Scott Nowell

This recipe was originally part of a baked Tuscan fish dish. The vegetables make such a great combination that they are worth making as a side.

  • 1medium onion chopped
  • olive oil
  • 1can (15 oz) great northern, cannelloni or navy beans, rinsed and drained
  • 4plum tomatoes, chopped
  • 1small zucchini, chopped
  • 1-2garlic clove, minced
  • ¼cup white wine
  • ½tsp salt, divided
  • ¼tsp pepper, divided

Add a tablespoon of olive oil and the chopped onion to a 3 quart sauce pan over medium heat and sweat just until the onion starts to soften.

Increase heat to medium high and add all of the remaining ingredients. Mix and cook until everything is hot, stirring occasionally for 3 to 5 minutes.

Taste and adjust seasoning.

Serve.

Flaky Chicken Hand Pies

Flaky Chicken Hand Pies

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Yield: 9 Servings
Adapted from David Tannis / NY Times

Chicken potpie to go.  Very similar to the other hand pies here, but this one is made with store bought puff pastry.

  • 4whole boneless, skinless chicken thighs or breasts (about 2 lb)
  • Salt and pepper

Filling:

  • 2TBS butter
  • 1large onion, diced (about 1½ cups)
  • 2small cloves garlic, minced
  • 1tsp chopped fresh thyme
  • 8oz brown or white mushrooms, chopped (about 4 cups)
  • 2TBS all-purpose flour
  • 1cup chicken broth or stock
  • ½cup crème fraîche
  • 6scallions, white and green parts only, chopped
  • 3TBS freshly chopped parsley

Crust:

  • 1sheet (about 10-by-15 inches) frozen puff pastry, thawed in the refrigerator
  • 1egg, beaten with 1 TBS water


Prepare chicken:

Heat oven to 375°F. Season chicken generously with salt and pepper. Roast, uncovered, for 30 to 45 minutes, until cooked through. Set aside until cool enough to handle.

Chop chicken roughly into 1/2-inch chunks and set aside or refrigerate, covered, for up to 2 days.

Make filling:

In a large skillet, melt butter over medium-high heat. Add onion and cook until softened, stirring, about 5 minutes. Add garlic, thyme and chopped mushrooms. Season mixture with salt and pepper and reduce heat to medium.

Cook, stirring, until onions have colored slightly and mushrooms are tender, about 5 minutes. Sprinkle with flour and stir to coat. Add broth and cook, stirring, as mixture thickens. Add chicken, turn heat to low and cook 5 minutes more. Stir in crème fraîche, turn off heat, and set aside to cool. Stir in scallions and parsley. Season with salt and pepper to taste.

Assemble:

Line 2 baking sheets with parchment paper. Unfold puff pastry on a lightly floured (or parchment-paper-covered) work surface. Using a rolling pin, roll out into an approximate 15-inch square. Use the tip of a knife to cut into 9 equal squares. Spoon about 3/4 cup chicken mixture into the center of each piece, then divide any remaining mixture evenly on top, so each has the same amount.

Brush two adjacent edges with egg wash. Pick up and fold the dry corner of pastry over the filling to make a triangular pie. Press and pinch both edges together tightly to seal. Divide on the prepared pans.

Bake:

Brush the tops with egg wash and bake until deep golden brown, about 20 to 25 minutes.

Serve warm.

Meat Pasty

Meat Pasty

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Yield: 6 servings
Recipe courtesy Santos Loo for Cooking Channel
  • 3cups all-purpose flour, plus extra for rolling dough
  • 1cup shortening or lard
  • Kosher salt
  • 1cup ice cold water
  • 8oz ground beef
  • 4oz rutabaga, cut into 1/4-inch dice
  • 1medium carrot, cut into 1/4-inch dice
  • 1small yellow onion, finely chopped
  • 1small russet potato, peeled and cut into 1/4-inch dice
  • ¼cup picked fresh parsley leaves, chopped
  • Freshly ground black pepper
  • 1egg, whisked

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.

Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.

Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

Cook’s Note: Pasties can be baked and then frozen. To reheat, place in a 300°F  oven until warmed through, about 20 minutes.

Mongolian Chicken

Mongolian Chicken

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Yield: 2 Servings
Adapted from Sue & Gambo

Chicken version of Mongolian Beef. Add a glop of steamed rice or some lo mein, maybe some pot stickers or an egg roll and enjoy.

Chicken & Marinade

  • 12oz sliced chicken
  • 1pinch salt
  • 1tsp sesame seed oil
  • 1pinch white pepper
  • ½egg white
  • 1-3TBS corn starch

Sauce

  • 1TBS oyster sauce
  • hot pepper sauce to taste
  • 1TBS hoisin sauce
  • 1TBS vinegar
  • 1TBS Shaoxing rice wine (or dry sherry)
  • 1TBS sugar

Slurry

  • 1TBS corn starch
  • 2TBS water

Stir-Fry

  • 1tsp ginger
  • 1tsp garlic
  • 1cup white onions, julienned
  • 1cup green onion, chopped 2-inch pieces
  • 1TBS soy sauce


Mise, Mise, Mise, get your mise together! This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.

Marinate the Chicken:

In a bowl add sliced chicken, salt, egg white, white pepper, sesame oil, 1½ TBS of cornstarch and 1 TBS of oil. Mix everything together well. Marinate for 5 to 15 minutes.

Make the sauce:

Mix vinegar, Shaoxing wine, hoisin sauce, hot pepper sauce, sugar and soy sauce in a small bowl.

Make a slurry:

whisk together 1 TBS of cornstarch and 2 TBS of water in a bowl.

Stir-fry the chicken:

Add 2 TBS of cooking oil and your chicken to your wok and cook on high heat until chicken is fully cooked all the way through.

Set the chicken aside to drain oil.

Stir-fry the vegetables:

To the wok add 2 TBS of oil, white onions, minced ginger, minced garlic, green onions, and stir-fry for several seconds.

Next add the chicken, green onions, and soy sauce.

To thicken the sauce, slowly add slurry to your stir-fry and return to boil. Add additional until it’s the desired thickness.

Swiss Steak (IP)

Swiss Steak (IP)

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Yield: 4 Servings
Scott Nowell

I’ve never found tri-tip steak to be tender.  Now I’ve found the solution.  This is a basic braise that turns out flavorful and fork tender tri-tip.  No knife needed to cut and eat this dish. To Swiss a piece of meat means to pound it thinner, just like a cutlet or schnitzel. Swiss Steak recipes can feature either a tomato base or a mushroom brown gravy base.

For the Steak

  • 2lb tri-tip steak, sliced into 4 pieces (substitute any tough steak such as round)
  • salt & black pepper
  • ¼cup all-purpose flour
  • 2TBS oil
  • 2TBS wine, water or stock

For the Sauce

  • 1large or 2 small green bell peppers, coarsely chopped
  • 1large yellow onion, chopped
  • 3cloves garlic, minced
  • 1(14-16 oz) can diced tomatoes
  • salt & black pepper


Pound meat to ¼ to 3/8” thickness. Season the meat generously on both sides with salt and pepper; sprinkle flour on both sides and pat in.

Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering.

Add  two pieces of meat to the Instant Pot (if you crowd the meat it will not brown). Brown on both sides, remove from pot and place on a plate. Repeat with the remaining pieces of meat.

Once all the meat has been browned, de-glaze Instant Pot with wine, water or stock and add onion, pepper, diced tomatoes and meat to Instant Pot. Mix all ingredients.

Seal Instant Pot and set to MANUAL HIGH for 20 minutes with the pressure valve closed.

Once timer goes off let the pressure release naturally for 10 minutes. After 10 minutes, twist valve for quick release to remove the remaining pressure.

When all the pressure has been released, remove lid, taste and adjust seasoning.

Serve with noodles.

Black Pepper Beef & Potatoes

Black Pepper Beef & Potatoes

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Cantonese
Yield: 4 Servings
Chris Kimbel / Milk Street

Stir-fried beef with black pepper sauce is a Cantonese classic. This version has a twist and uses red and sweet potatoes into the mix.

  • 3TBS grapeseed or other neutral oil, divided
  • 3TBS soy sauce
  • 5medium garlic cloves, finely grated
  • 4tsp finely grated fresh ginger
  • 2tsp cornstarch
  • Kosher salt and coarsely ground black pepper
  • 1lb beef sirloin tips or tri-tip, patted dry and cut into 1-inch pieces
  • 12oz Yukon Gold or red potatoes, cut into 1-inch pieces
  • 6oz sweet potato, peeled and cut into 1-inch pieces
  • 1medium yellow onion, chopped
  • 1red, yellow or orange bell pepper, stemmed, seeded and cut into ½-inch pieces
  • 6TBS finely chopped fresh cilantro

In a small bowl, whisk together 1 tablespoon of the oil, the soy sauce, garlic, ginger, cornstarch and 1 teaspoon pepper. In a medium bowl, toss the beef with 2 tablespoons of the soy sauce mixture, then let stand at room temperature for 15 minutes. Whisk 3 tablespoons water into the remaining soy sauce mixture; set aside.

In a medium microwave-safe bowl, toss both types of potatoes with 1 teaspoon salt. Cover and microwave on high until just shy of tender (a fork inserted should meet just a little resistance), about 8 minutes, stirring halfway through. Set the potatoes aside.

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add the beef in a single layer and cook, turning about every minute, until well-browned and the center of the thickest piece reaches 120°F (for medium-rare), about 4 minutes total. Transfer to a plate and set aside.

In the same skillet, heat the remaining 1 tablespoon oil over medium-high until shimmering. Add the potatoes and cook, stirring occasionally, until tender and browned, about 3 minutes. Add the onion and bell pepper and cook, stirring, until slightly soened, about 4 minutes. Reduce to medium and return the beef and accumulated juices to the skillet, then pour in the reserved soy sauce mixture. Cook, folding gently, until the juices have reduced slightly and the ingredients are well-coated, about 2 minutes. Stir in ¼ teaspoon pepper and 5 tablespoons of the cilantro. Transfer to a platter and sprinkle with the remaining cilantro.