Archive for the ‘Main Dish’ Category

Johnny’s Stroganoff


Johnny's Stroganoff
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My take on stroganoff. Savory beef, mushrooms and onions in a sour cream based sauce
Recipe type: Classic comfort food
Cuisine: American
Serves: 6 servings
  • 2 lbs beef cubed (chuck roast, rib roast/steaks, etc.)
  • 1 lb Sliced mushrooms
  • 1 large onion, diced
  • 1 qt beef stock
  • 4 cubes beef bouillon
  • 8 oz sour cream
  • 1 tsp fresh ground pepper
  1. Brown beef in heavy bottom pan (Dutch oven works great) on high heat
  2. Reduce heat to medium and add mushrooms and onions. Cook until onions are translucent and mushrooms are soft.
  3. Add beef bouillon cubes and stock. Reduce heat and simmer for 1½ hours until beef is tender
  4. Add sour cream and simmer for 15 minutes until sauce slightly thickens
  5. While sour cream is simmering, cook egg noodles according to package instructions
  6. Once noodles are cooked, add to sauce and stir thoroughly
  7. Plate and enjoy

Pecan Sweet Potato Casserole

Pecan Sweet Potato Casserole
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Great side dish for Thanksgiving or Christmas
Recipe type: Holiday side dish
Cuisine: Southern
Serves: 12 servings
  • 4 Large sweet potatoes, cubed
  • 1⁄2 C white sugar
  • 2 eggs, beaten
  • 1⁄2 t salt
  • 4 T butter, softened
  • 1⁄2 C milk
  • 1⁄2 t vanilla extract
  • 1⁄2 C brown sugar, packed
  • 1⁄3 C all-purpose flour
  • 3 T butter, softened
  • 1⁄2 C pecans, crushed
  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
  3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes or until the topping is lightly brown.


Sushi Rice

Sushi Rice
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Use this to create your favorite sushi rolls.
Cuisine: Japanese
  • 2 cups sushi rice
  • 2 cups water
  • 3 tablespoons rice vinegar
  • 4 tablespoons sugar
  • 1 tablespoon kosher salt
  1. Rinse rice in cold water, 3 to 4 times. Drain fully
  2. Add rice and water to rice cooker and cook according to manufacturer's instructions.
  3. While rice is cooking, mix remaining ingredients. Stir until sugar dissolves.
  4. Once rice is cooked, pour into large mixing bowl. (The larger, the better. You want enough room to allow the rice to spread out so it can cool.)
  5. Pour rice seasoning (vinegar, sugar and salt concoction) over rice.
  6. Gently mix seasoning liquid into rice trying to evenly coat every rice grain
  7. Set aside and allow to cool to room temperature.


Crockpot Macaroni & Cheese

Crockpot Macaroni & Cheese
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My attempt at a crockpot (slow cooker) macaroni and cheese
Recipe type: Comfort food
Cuisine: American
Serves: 8
  • 16 oz. elbow macaroni
  • 4 cups milk
  • 12-oz. can evaporated milk
  • 8 oz. cream cheese, cut into 1-inch pieces
  • 3 cups shredded cheddar cheese
  • 8 oz cubed ham
  • 1 T dry mustard
  • 1 T hot sauce (Tobasco or Frank's)
  • 1 t smoked paprika
  1. Spray a large crockpot liberally with cooking spray
  2. Combine the macaroni, evaporated milk, milk, cheeses, ham, mustard and hot sauce in the crockpot.
  3. Sprinkle with paprika.
  4. Cover and cook on low heat until noodles are done (about 2½ hours).
  5. Stir the mixture and serve hot.


Chicken Cabbage Wraps

Chicken Cabbage Wraps
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My 6 year old loves these!
Serves: 4
  • 2 lbs Ground Chicken
  • 1 lb mushrooms, chopped
  • 3 stalks celery, chopped
  • 2 carrots, chopped
  • 1 med onion, chopped
  • ½ C Hoisin sauce (can add more if desired)
  • 1 head Napa cabbage
  1. Brown chicken in skillet
  2. Add mushrooms, celery, carrot and onions to chicken and cook until tender
  3. Add Hoisin sauce, cook until thick
  4. Scoop chicken mixture into cabbage leaves
  5. Roll and enjoy!


Alton Brown’s Brined Turkey

Alton Brown's Brined Turkey
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The only way I do it now
Serves: 8
  • 1 (14 to 16 pound) frozen young turkey
For the Brine:
  • 1 cup kosher salt
  • ½ cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1½ teaspoons allspice berries
  • 1½ teaspoons chopped candied ginger
  • 1 gallon heavily iced water
For the aromatics:
  • 1 red apple, sliced
  • ½ onion, sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • Canola oil
to 3 days before roasting:
  1. Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
  2. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you’d like to eat:
  1. Combine the brine, water and ice in the 5-gallon bucket.
  2. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
  3. Preheat the oven to 500 degrees F.
  4. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
  5. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
  6. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage.
  7. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
  8. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2½ hours of roasting.
  9. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.


Red beans and rice

Red beans and rice
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My version, probably not authentic
Serves: 6
  • 2 lb hot Italian sausage
  • 1 lb beef kielbasa
  • 1 green pepper
  • 1 yellow onion
  • 3 cloves garlic
  • 1 chipotle pepper
  • 1 jalapeno
  • 1 bay leaf
  • 3 14 oz cans chicken stock
  • 4 14 oz cans dark red kidney beans
  • 3 cups prepared white rice
  1. Brown Italian sausage in large skillet
  2. Cut kielbasa into ¼? thick rounds and add to Italian sausage
  3. Dice green pepper, yellow onion and garlic.
  4. Add to sausage.
  5. Cook onions, peppers and garlic until soft, about 5 minutes.
  6. Mince chipotle and jalapeno and add to pan.
  7. Add remaining ingredients except rice and simmer for 1 hour.
  8. To serve: Place large scoop of rice into bowl and add ladle of red beans.
  9. At this point you can add a couple dashes of your favorite hot sauce to spice things up. I suggest Chipotle Tobasco for a nice smoky kick


P.F. Chang’s Mongolian Beef

P.F. Chang's Mongolian Beef
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Serves: 2
  • 2 teaspoons vegetable oil
  • ½ teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • ½ cup soy sauce
  • ½ cup water
  • ½ cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak
  • ¼ cup cornstarch
  • 2 large green onions
  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Don't get the oil too hot.
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  5. Remove it from the heat.
  6. Slice the flank steak against the grain into ¼" thick bite-size slices.
  7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
  8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  9. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  11. Heat the oil over medium heat until it's nice and hot, but not smoking.
  12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  13. You don't need a thorough cooking here since the beef is going to go back on the heat later.
  14. Stir the meat around a little so that it cooks evenly.
  15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  16. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  17. Add the sauce, cook for one minute while stirring, then add all the green onions.
  18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  19. Leave the excess sauce behind in the pan.


Pork Chops Yum-Yum

Pork Chops Yum-Yum
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Suzanne's favorite recipe.
Serves: 4
  • 2-4 pork chops, ½ inch to ¾ inch thick
  • ¼ cup chicken broth
  • ⅛ cup honey
  • ⅛ cup soy sauce
  • 1 tablespoon ketchup
  • ¼ teaspoon ginger
  • ⅛ teaspoon garlic salt
  1. Brown chops on both sides.
  2. Place in greased casserole dish.
  3. Mix all remaining ingredients and pour over pork chops.
  4. Bake, uncovered, at 350 for one hour.


Roasted Pork Rib Roast

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Looks very tasty!!
Serves: 6
  • One pork rib roast, about 3 pounds
  • 2 teaspoon dried sage leaves
  • 2 teaspoon dried thyme leaves
  • 4 teaspoons dry ground mustard
  • Salt and pepper to taste
  • 6 tablespoons olive oil
  • 8 ounces button mushrooms, halved or quartered
  • 2 large onions, chopped into 1-inch pieces
  • ¾ pound baby-cut carrots (can use regular carrots cut into 1-inch pieces)
  • 6 medium potatoes, cut into 1-inch pieces, peels on
  • 6 cloves garlic, peeled and lightly smashed
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 cup dry red wine
  1. Preheat oven to 350° F.
  2. Season pork on all sides with the sage, thyme, mustard, salt and pepper.
  3. Heat a small roasting pan or ovenproof skillet large enough to hold the pork and vegetables over medium-high heat.
  4. Add the oil, then the roast and brown, about 3 minutes per side.
  5. Place fat-side up.
  6. Add the vegetables to the pan along side of the meat.
  7. Sprinkle with a little of the seasonings used on the pork.
  8. Place in oven and roast until the pork reaches an internal temperature of 155°, about 1-1/2 hours.
  9. Remove roast and tent with foil.
  10. Place the vegetables under a hot broiler for about 10 minutes to brown.
  11. Remove vegetables and place in a bowl.
  12. Cover with foil to keep warm.
  13. In a small bowl, knead the flour and butter together with your fingers until well-combined.
  14. Place the roasting pan over high heat.
  15. Add the wine and boil, scraping up the browned bits in the bottom of the pan.
  16. Whisk in the flour-butter mixture and continue to cook, whisking constantly, until very smooth and the desired thickness.
  17. Slice the pork into single chop portions and serve along side the vegetables, drizzling some sauce over all.