Beer Can Turkey

I know this sounds strange but this makes an amazing turkey. The outside is crispy and the inside is tender and moist. I think I might even like this method better than the brining method.

Beer Can Turkey

10-12 lb whole turkey, defrosted and neck, giblets, and gravy removed.
1 stick butter, melted
1 tsp garlic salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
1 - 12 oz can beer

Arrange oven rack to the lowest level. Preheat oven to 325 degrees. Mix butter, garlic salt, black pepper, paprika, and cayenne in a small bowl. Baste turkey with the butter and spice mixture. Pour out half the beer. Add the remaining butter and spice mixture to beer can. Place can in the turkey's center cavity and prop upright in a roasting pan. Place in oven and bake uncovered for 3.5 to 4 hours or until turkey is medium brown all over.

Beef and Hatch Chilies

Beef and Hatch Chilies
by Me

2 cloved garlic, minced
1/2 onion, chopped
1 1/2 lbs sirloin steak, trimmed and sliced into 1 inch pieces
1/2 lb roasted hatch chilies, skin removed
2 large tomatoes, skin removed
1/4 cup cilantro, chopped
1 cup water
salt and pepper to taste
Lime juice (optional)

Heat garlic and onions in a large sauce pan over medium heat for 3 minutes or until slightly brown. Add steak and brown for about 10 minutes. Add chilies, tomatoes, cilantro, and water. Cover and simmer for 1 hour, stirring occasionally. Add salt and pepper to taste. Serve with a squeeze of lime juice.

Crockpot Coconut Curry Beef

Crockpot Coconut Curry Beef
adapted from A Year of Slow Cooking

1 13.5-oz can coconut milk
1 T brown sugar
1 T soy sauce
1/2 tsp cayenne pepper
1/2 tsp crushed red pepper
1/2 tsp paprika
1/2 tsp ground ginger
1/2 yellow onion, quartered
2-3 cloves garlic, chopped
1 potato, cut into 1/2 inch pieces
3 carrots, cut into 1/2 inch pieces
1 celery stalk cut into 1/4 inch pieces
1 1/2 lbs of lean beef (such as top round), cut into 1 inch pieces

Add all ingredients into a slow cooker. Cook on high for 4 to 5 hours or low 8 to 10 hours. Serve over rice.

Personally I wasn't a fan of this meal but my husband loved it. I guess it is just personal taste.

Baked Lemon Pasta

Baked Lemon Pasta

from thepioneerwoman.com

1 pound thin spaghetti
1/2 stick (4 tablespoons) butter
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 cups sour cream
1/2 teaspoon kosher salt, more to taste if desired
Plenty of grated Parmesan cheese
Flat leaf parsley, chopped
Extra lemon juice

Preheat oven to 375 degrees. Cook spaghetti until al dente.
In a skillet, melt butter with olive oil over LOW HEAT.
When butter is melted, add minced garlic.
Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.
Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
When you remove it from the oven, squeeze a little more lemon juice over the top.
Top generously with Parmesan cheese, then chopped parsley.
Give it a final squeeze of lemon juice at the end.

Roasted Cauliflower and Penne

Roasted Cauliflower with Penne
adapted from Everyday with Rachael Ray

1 lb penne pasta
1 jar of your favorite spaghetti sauce or homemade sauce
3 tablespoons extra-virgin olive oil (EVOO)
1 head cauliflower (about 2 pounds), stemmed and chopped
¾ cup grated Pecorino Romano cheese (a few handfuls)
Freshly ground pepper
Season salt

Preheat oven to 400 degrees. Bring a large pot of water to a boil over the stove top. Add the penne to the water and cook for 10 to 12 minutes. Meanwhile coat the cauliflower pieces in EVOO and season with salt and pepper. Place on a baking pan in a single layer and roast in the oven for 15 to 20 minutes or until edges start turning brown. When the penne is done cooking drain the water and toss with spaghetti sauce and cheese. Place in a 9 inch baking dish. Top with roasted cauliflower and place in oven for 5 minutes. Remove and let cool for a few minutes before serving.

Shish Kabobs

Shish Kabobs
by Me

1 lb top sirloin steak
2 green bell peppers
1 pineapple cut into pieces

Soak shish kabob skewers in water. Season meat with salt and pepper. Cut into 1 1/2 inch pieces. Cut bell pepper in 1 1/2 inch pieces. Alternate meat, bell pepper, and pineapple pieces on skewers. Grill over medium heat for 5 minutes on each side or until meat is cooked to desired temperature.

Pan-Fried Dumplings

Pan-Fried Dumplings
adapted from World Foodie Guide

48 round dumpling wrappers
1 lb bag cabbage & carrots slaw mix
3 Tbs fresh cilantro, chopped
1/2 serrano pepper, finely diced
1/4 tsp ginger
1/2 tsp garlic
1/2 pork
1/4 cup Kikoman soy sauce
Vegetable oil

I made half vegetable dumplings and half a combination of pork and vegetable.

1. Remove the dumpling wrappers from the freezer and let defrost while cooking the vegetables.

2. For the vegetable mixture add the slaw mix, cilantro, pepper, ginger, garlic, and half of the soy sauce to a frying pan. Heat over medium until the vegetables soften (about 8 minutes). Set aside in a bowl and let cool.

3. Fill a small bowl with water. Dip your finger in the water and outline a dumpling wrapper to moisten around the edge. Place about 1 teaspoon of vegetable mixture in the center of the wrapper. Fold the wrapper over and seal. Repeat this for 24 dumplings.

4. Heat about 3 Tbs oil in the frying pan over medium heat. Add 12 dumplings to the pan. Let fry until brown on one side (about 4 minutes). Add a cup of water to the pan and continue to cook for 1 minute. Strain the dumplings from the liquid and set aside in a single layer to cool. Repeat this step for the other 12 dumplings.

5. Cook pork in a pan over medium heat until brown. Set aside to cool. Mix the pork with the remaining vegetable mixture.

6. Repeat steps 3 and 4 with the pork/vegetable dumplings.

7. Serve with soy sauce or create your own dipping sauce.

Shrimp with Tomatoes and Feta Cheese

Shrimp with Tomatoes and Feta Cheese

adapted from: allrecipes.com

1 tablespoon chopped garlic
3 tablespoons olive oil
1/2 jalapeno pepper, chopped
2 ripe tomatoes, chopped
ground black pepper to taste
1/4 cup crumbled feta cheese

1/2 pound fresh shrimp, peeled and deveined
1 tablespoon olive oil
salt and pepper to taste

1/4 lb thin spaghetti, cooked

In a large saucepan, saute the chopped garlic in the olive oil until golden. Add jalapeno peppers; saute about 3 minutes.

Mix in the chopped tomatoes and salt and pepper. Bring to a boil. Reduce heat.

In a medium saute pan, toss the shrimp with the olive oil. Cook over medium heat until shrimp become pink. Season with salt and pepper and mix in the tomato sauce.

Serve tomato and shrimp over spaghetti. Sprinkle feta cheese on top.

Crockpot Jambalaya

Crockpot Jambalaya
adapted from: allrecipes.com

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large green bell pepper, chopped
1 cup chicken broth
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1 pound frozen cooked shrimp without tails


In a slow cooker, mix the chicken, sausage, tomatoes with juice, green bell pepper, and broth. Season with Cajun seasoning and cayenne pepper.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Apple and Brown Sugar Corned Beef

Apple and Brown Sugar Corned Beef

adapted from Crockpot Tuesdays

Ingredients:

3 lbs. corned beef

3 potatoes, peeled and quartered

2 Granny Smith apples, peeled and diced into 1/4 inch pieces

1 cup water

1 cup brown sugar

1 tbsp spicy mustard

2 tsp garlic, minced

1/2 tsp peppercorns

Directions:

Place meat, potatoes, and apples in crockpot. Combine the water, brown sugar, mustard, garlic and black pepper and pour into crockpot. Sprinkle peppercorns on top. Cook on high for 6 hours or low for 12 hours. Remove meat and veggies from juice and serve.

Crockpot Smothered Steak and Potatoes

Crockpot Smothered Steak and Potatoes
By: Me

4 tenderized cube steaks

4 small potatoes, scalloped

1 onion, cut into rings

1 cup beef broth

1 pkg onion soup mix

Place all ingredients into a crock pot and cook for 3 hours on high.

Cuban Ropa Vieja

Cuban Ropa Vieja
From Allrecipes.com


1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar


1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.

2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

Chicken Bacon Ranch

Chicken Bacon Ranch

by Me

1 chicken breast per person
BBQ sauce such as Kraft Honey BBQ
2 strips bacon per chicken breast

Ranch dressing

Mozzarella cheese

Pound chicken between two sheets plastic wrap to thin out. Coat chicken in BBQ sauce. Wrap bacon around chicken and secure with toothpicks. Place on grill and cook for about 10 minutes on each side or until cooked through. Drizzle ranch dressing on one side of the chicken. Top with mozzarella and leave on grill for two more minutes or until cheese is melted.

Mole with Chicken and Rice

Mole with Chicken and Rice

adapted from Better Homes and Gardens Biggest Book of Slow Cooker Recipes

1 14.5 oz can diced tomatoes

1/2 cup chopped onion

1/4 cup almonds

2 cloves garlic

1 jalapeno, chopped

3 Tbsp unsweetened cocoa powder

1 Tbsp sesame seeds

1 tsp sugar

1/8 tsp nutmeg

1/4 tsp cinnamon

1 tsp chopped cilantro

3 chicken breasts cut into 1 inch pieces

Hot cooked rice

In a blender or food processor combine all ingredients except chicken and rice. Blend until mixture is a coarse puree. Add chicken to slow cooker and cover with puree. Cover and cook on high 4 to 5 hours or low 8 to 10 hours. Serve with rice. Makes 4 to 6 servings.

Nutrition info per serving: 448 calories, 23 g fat (5 g sat. fat), 99 mg chol., 586 mg sodium, 23 g carbs, 4 g fiber, 36 g protein, Daily Value: 3% vit. A, 17% vit. C, 12% calcium, 18% iron

Sweet and Sour Chicken

Sweet and Sour Chicken

by Me

1 lb chicken breast (about 3 breasts)

1/2 cup flour

Olive oil

1 cup diced carrots

1/2 cup diced celery

1 cup chicken broth

1/2 cup La Choy Sweet and Sour Sauce

Cut chicken into 1 inch pieces. Coat chicken pieces with flour. Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Add chicken and saute until browned. Remove chicken pieces and set aside. Heat 1 tablespoon olive oil in the same skillet over medium heat. Add carrots and celery. Saute for about 5 minutes. Add chicken broth and simmer for an additional 5 to 10 minutes or until vegetables are the desired consistency. Add sweet and sour sauce and stir until combined. Add chicken back into skillet and toss with sauce and vegetables. Serve over rice.

Chile Spiked Brisket

I love using my crock pot on Sundays. It is so easy to throw some ingredients in the crock pot and forget about it. Several hours later you have a great meal ready to eat.


Chile Spiked Brisket
adapted from about.com

1/2 large onion coarsely chopped
2 lb top round beef
3 chipotle chiles in adobo sauce, minced
3/4 cup dark beer
1 8 oz can tomato sauce
1/4 tsp cinnamon
1/4 tsp pepper
3 cloves garlic, minced
6 to 8 red potatoes
1 cups baby carrots
1/2 cup celery, chopped

Place beef in the crock pot with onions. Mix the next 6 ingredients together and pour over beef. Add potatoes, carrots, and celery over the top. Cover and cook on high 5 hours or low 10 to 12 hours. Serves 6 to 8

Crockpot Chicken Tacos

Crockpot Chicken Tacos

1 lb boneless skinless chicken breast (about 3 breasts)

1 can diced tomatoes and green chilis (like Rotel)

1 pkg taco seasoning (like McCormick's)

1 pkg crispy taco shells

Combine all ingredients in a crockpot. Cover and cook over high heat for 4 hours or until chicken shreds easily with a fork. Shred each piece of chicken. Heat shells in oven according to package directions. Fill with chicken. Add additional toppings of your choice (my favorites are pico de gallo, cheese, and sour cream).

Deconstructed Lasagna

Deconstructed Spinach and Artichoke Lasagna

adapted from Everyday with Rachael Ray February 2009

salt and pepper

1 lb small wheat penne pasta

1/4 cup onion, chopped

2 cloves garlic, minced

10 oz package frozen spinach, thawed and drained

6 artichoke hearts, quartered

1 can Hunts spaghetti sauce

1/2 cup water

1 oz container low fat ricotta cheese

1 Tbsp dried or fresh basil chopped

1 Tbsp dried or fresh parsley chopped

Parmesan cheese to sprinkle on top

1. In a large pot add water and salt and bring to a boil. Add pasta and cook until al dente (about 12 minutes). Drain.

2. While the pasta is cooking, add onion and garlic to a large skillet. Heat over medium for 1 to 2 minutes or until the flavors are released. Add spinach and artichokes and stir until combined. Add spaghetti sauce and water. Simmer until pasta in done.

3. In a bowl, combine ricotta, basil, and parsley.

4. Divide penne between 4 serving bowls. Pour spinach and artichoke sauce over penne. Top with a scoop of ricotta and sprinkle parmesan on top.

Slow Cooker Stuffed Peppers

Slow Cooker Stuffed Peppers
from Spice In My Life

Ingredients

4 large bell peppers
1 lb ground beef
1/4 cup chopped onion
1 small clove garlic finely chopped
1 can (8 oz) tomato sauce
1/4 tsp salt
1/4 tsp cumin
Dash of red pepper
1/8 tsp cinnamon
1/3 cup uncooked rice
1/2 cup water
1/2 cup shredded cheese (I used and Italian cheese blend)

*I also added some shredded carrots and Worcestershire sauce

Directions

1) Cut thin slices from stem end of each bell pepper to remove top, seeds and membranes.
2) Rinse peppers.
3) Cook beef, onion, and garlic over medium heat in skillet until brown.
4) Drain.
5) Stir in tomato sauce, salt, cumin, cinnamon, and red pepper.
6) Stir in rice.
7) Divide beef mixture evenly among peppers.
8) Pour water into 3 1/2 to 4 quart slow cooker; stand peppers upright in cooker.
9) Cover and cook on low heat setting 4 to 6 hours or until peppers are tender.
10) Garnish with cheese.

Christmas Leftovers Take 4

Ham and Egg Fried Rice
Cooking Light September 2008

4 servings (serving size: about 1 1/4 cups)

Ingredients

• 4 cups cold cooked long-grain rice
• 1 1/2 tablespoons canola oil
• 1 1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1 cup thinly horizontally sliced green beans
• 3/4 cup diced ham (about 4 ounces)
• 1/4 cup low-sodium soy sauce
• 2 1/2 teaspoons dark sesame oil
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• 1/4 cup (1-inch) slices green onions

Preparation

1. Break up rice with hands to remove large clumps, if necessary.

2. Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add 1 1/2 cups onion and garlic to wok; stir-fry 1 minute or until onion begins to brown. Add beans and ham; stir-fry 2 minutes or until ham begins to brown.

3. Reduce heat to medium-high. Add cold rice to wok; stir-fry 2 minutes. Stir in soy sauce, sesame oil, and black pepper. Push rice mixture up sides of wok. Pour eggs in open space in center of wok; cook 30 seconds or until set, stirring to scramble. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.

Nutritional Information

Calories: 397 (29% from fat)

Fat: 12.8g (sat 2.3g,mono 5.4g,poly 3.2g)

Protein: 14.5g

Carbohydrate: 54.5g

Fiber: 2.8g

Cholesterol: 121mg

Iron: 3.3mg

Sodium: 868mg

Calcium: 57mg

This dish was pretty tasty but I didn't like the consistency. It was more like rice mush. I had sticky rice on hand but I probably should have used a long grain, less starchy rice.