Category Archives: Main Dish
Had my mouth set for a good pork roast and when I found this easy Slow Cooker recipe for Balsamic Pork Roast, I knew I had to try it. Plus, I had purchased some 18 year old balsamic and peach flavored balsamic at the Kentucky Incredible Food Show a couple of weeks back and I wanted to try that, too! It was melt-in-your- mouth DELICIOUS!!
2 pound boneless pork shoulder roast (sirloin roast)
kosher salt, to taste
1/2 tsp garlic powder
½ teaspoon red pepper flakes
1/3 cup chicken or vegetable broth
1/3 cup balsamic vinegar (used half peach balsamic and half regular)
1 tablespoon Worcestershire sauce
1 tablespoon honey
Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker. Mix together the broth and vinegar and pour it over the pork, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on Low.
Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and put back into the slow cooker and ladle 1/2 cup sauce over the pork and keep warm until ready to eat.
COOK’S NOTE: I started my roast a little later in the day so I cooked mine on high for about 4 hours. Actually, I just shredded the roast right in the slow cooker (DO NOT OVERCOOK) and left it sitting in the cooking juices. YUM.. Looking foward to sandwiches and shredded pork tortillas rest of the week!
*This recipe is tested and approved by BOYD STREET KITCHEN.
My son found this recipe for Heroin Chicken on the internet. I guess the name comes from the fact that it is so good, it is addictive. I have made it twice and it is AWESOME. Coated with parmesan cheese and spices, the chicken has just the right amount of spice and is juicy and moist…low-carb, too. I use four thin chicken breasts but it is so good, you will wish you doubled the recipe!
4 pieces boneless skinless chicken breasts (also try with 24 chicken wings or with 1 lb flounder) (I use the thin chicken breasts)
2 cups grated parmesan cheese
3 tablespoons dried parsley
2 tablespoons dried oregano leaves
3 teaspoons paprika
1 teaspoon pepper
2/3 cup melted butter ( I just used one stick)
1. First, preheat the oven to 350°F.
2. Then combine the grated cheese and the seasonings. Line a shallow baking pan with foil. (Do not omit this step, or you’ll still be scrubbing the pan for days!).
3. Melt the butter in a shallow bowl or pan.
4. Dip each piece of chicken into the butter, and then into the seasoned cheese, coating well.
5. Arrange in the foil lined pan. Bake for 30-45 minutes at 350°F. Don’t overcook! With thin chicken breasts, I baked for 30 to 35 minutes.
*This is a tested and approved recipe by BOYD STREET KITCHEN.
I have made this Chicken and Dumpling Casserole many times and it always tastes like I have spent hours and hours to prepare. This is not the bisquick recipe which you see so often, but rather the dumplings are made with flour and milk and taste like the real thing! It is so delicious and your family will eat every morsel.
3-4 cups of cooked chicken ( I use a Rotisserie Chicken and don’t measure..it is approximately 3-4 cups)
Sprinkling of Sage
1/4 cup (1/2 stick) of unsalted butter
1 cup of self-rising flour (if you use AP Flour, add 1 1/4 t of baking powder and 1/8 t salt)*
1 cup of milk
2 cups of chicken stock/broth (low sodium is best)
1 can of Campbell’s original condensed cream of chicken soup
Preheat the oven to 400 degrees F. Melt 1/2 stick of butter and pour into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter. Sprinkle a litte sage on top. In a separate bowl, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Do not stir. Whisk together the chicken broth and the cream of chicken soup. Slowly pour that over the flour and milk mixture. Do not stir.
Bake uncovered at 400 degrees F for 35 to 45 minutes, or until top is light golden brown. All ovens vary. Let casserole rest before serving.
*I have made this recipe numerous times with All Purpose flour and never added baking soda or additional salt.
**This recipe has been prepared and is recommended by BOYD STREET KITCHEN.
Adapted from recipe by DeepSouthDish.com
If you want a delicious and hearty, Bolognese Sauce to serve with your favorite pasta or low carb veggie, then look no further. This rich, meat-based sauce takes about 30 minutes to prepare and around 2 hours to cook and has been tested and approved by Boyd Street Kitchen. I substituted the crushed tomatoes for Tomato Puree since my family does not like chunks of tomato in sauce.
1/4 lb bacon
1 stick celery (finely chopped)
1 medium onion
1 large carrot, shredded
4 clove garlic, minced
4 Tbsp butter or margarine
3 Tbsp olive oil
1 lb lean ground beef
1/2-3/4 lb ground pork (I used 1 lb)
(1) 8 oz can beef consomme
1 c dry white wine (I used a sauvignon blanc)
(1) 28 oz can Italian style crushed tomatoes or 28 oz can of Tomato Puree plus 1/2 cup of water
1 tsp salt
1/2 tsp black pepper
1 to 1 1/2 tsp rubbed sage
1 Tbsp oregano
1/2 tsp red pepper flakes
1/4 tsp nutmeg
1 c milk. 2% or whole, not skim
1 lb pasta of choice
1. In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth
2. Add onion, celery, carrot, garlic, and bacon. Cook until onions are translucent (about 8 to 10 minutes)
3. Remove bacon and remove fat.
4. Chop lean portions of bacon in small pieces and return to pot.
5. Add Ground beef and ground Pork, and cook until meat loses red, raw color.
6. Raise heat and add wine and consomme.
7. Cook sauce until wine and consomme are mostly evaporated
8. Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg. Let cook for approximately 20 minutes. (Side note: If you use fresh Parmesan, and have a parmesan rind left over, you can add it to the sauce in place of the salt in this recipe. Add it in after you have added the tomatoes and it’s simmering, then remove before adding the milk. Makes the sauce extra delicious in my opinion.)
9. Add crushed tomatoes and bring to a boil. Once the mixture comes to a boil, return to simmer
10. Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking
11. About 5 to 10 minutes before serving, add milk. Sauce can now be served with pasta of your choice. Remaining sauce can be frozen up to 2 months.
Adapted from Amanda Hyatt recipe, Passion4Cooking, Amazing Bolognese, via Just A Pinch Recipes.
This sauce is so delicious and even better the next day! Since we are on a low-carb diet in our house, we served on cabbage sauteed in butter and tuscan broccoli. You can also serve on low-carb tortillas. Don’t forget the parmesan cheese!
Cheesy Cornbread Casserole from Kraft
What You Need1lb. lean ground beef1onion, chopped1jalapeño pepper, seeded, finely chopped1can (15 oz.) enchilada sauce1can (15 oz.) black beans, drained1tsp. garlic powder1tsp. ground cumin1pkg. (8.5 oz.) corn muffin mix1pkg. KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
HEAT oven to 350ºF.
BROWN meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13×9-inch baking dish.
PREPARE muffin batter as directed on package; stir in cheese. (or can put cheese under cornbread layer) Spread over meat mixture.
BAKE 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.
Kraft Kitchens TipsServing SuggestionServe with your favorite steamed vegetable to round out the meal.Make AheadPrepare meat mixture. Refrigerate 3 to 4 days, or freeze up to 1 month. When ready to use, spoon into baking dish. (Thaw first, if frozen.) Top with muffin batter and continue as directed.Special ExtraBump up the flavor by stirring chopped canned chipotle peppers in adobo sauce or chopped fresh chives into muffin batter before using as directed.
10 servingsOne Comment I Liked:“We absolutely loved this meal. If you’re planning to serve this to a family of four, then I say double up the ingredients. But this was just fine for my family of 3. I used a 2qt casserole dish, used a can of green chilies instead of jalapeños, didn’t use the whole can of black beans, and seasoned my meat with Lawry’s & black pepper along with the cumin and garlic. I used Marie Calendar Honey Butter cornbread mix (but didn’t use all of the batter) which provided a nice contrast to the spicy meat mixture, and I added chives to my cornbread mix. Making this again real soon…”Note: Some said it came out a little soupy but got thicker as it stood. It’s suppose to be chili!
This is a great dish for taking to people who have had surgery, had a baby, etc. This CHICKEN VEGETABLE ONE PAN OVEN MEAL will be an easy “go to” for many occasions or for a quick supper.
4-6 raw chicken breasts, new potatoes, green beans (fresh or canned-really any green veggie would work. Broccoli is good, too). Arrange in 9×13 dish. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter. Cover with foil and bake at 350 degrees for 1 hour.
Have I ever mentioned how I LOVE Sloppy Joes.. any kind, any way … This week just by pure chance I have run across 3… yes, 3… new Sloppy Joe recipes. Here is one that sounds yummy… Philly Cheesesteak Sloppy Joes.
PHILLY CHEESE STEAK SLOPPY JOES
Adapted from Rachael Ray
1 tablespoon olive oil
1 pound ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded
In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.
Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.
While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir in the cheese.
To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.
This is one of the best Pork Chop recipes I’ve ever tasted .. French’s Crunchy Onion Ring Baked Pork Chops! They are so moist and delicious and… you guessed it… EASY..
3 cups (6 oz.) FRENCH’S® Original or Cheddar French Fried Onions
3 tbsp. all-purpose flour
6 (1/2-inch thick) bone-in or boneless pork chops, season with salt and pepper to taste
1 egg, beaten
Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
DIP pork chops into beaten egg; then coat with onion crumbs, pressing firmly to adhere. Place chops on baking sheet.
Bake at 400°F for 20 min. or until no longer pink in center.
** from Frenchs.com
Note: I actually bake mine about twice as long as stated above and turn them once during baking.