Category: Main Dish

Chicken Continental

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Chicken Continental

Servings: 4

Ingredients

  • 1 1/2 cups cooked, cut-up chicken tenders
  • 4 oz sliced mushrooms, drained (small can)
  • 1 clove garlic, crushed
  • 2 tbsp olive oil
  • 1 13 3/4 oz can chicken broth
  • 1 can regular or French-cut green beans
  • 1 tsp salt
  • 1/2 tsp dried basil leaves
  • 1 1/2 cups dry Minute Rice

Instructions

  • Saute cooked chicken, mushrooms, and garlic in oil for 2-3 minutes.
  • Add remaining ingredients except rice and bring to a full boil.
  • Stir in rice. Remove from heat. Let stand 5 minutes until rice is cooked.

Bill Koff’s Chili Recipe

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Bill Koff’s Chili Recipe

Ingredients

  • 1 1/2 lbs pork sausage, regular
  • 1 1/2 lbs ground beef
  • 3 jars Tabasco 7-Spice Chili Starter, regular
  • 4 cans Rotel original diced tomatoes and green chilis, (drain 2)
  • 1/2 cup diced jalapenos, including juice
  • 2 large onions, diced (no more than 3 cups)
  • 4 large green bell peppers, chopped 1/2" square chunks (about 4 cups
  • 2 tsp cumin
  • 3 tbsp chili powder
  • garlic (3 cloves minced, or 1 1/2 tsp minced, or 1/2 tsp garlic powder, or 1 tsp granulated garlic

Instructions

  • Lightly saute the onions and green peppers in a large pan until just barely soft. Add to unheated crockpot.
  • Add meats to pan and cook until browned.
  • Add cumin, chili powder, and garlic to the meat. Stir in well and simmer about 10 minutes.
  • Add the meat to the crockpot and stir to combine.
  • Turn the crockpot on low.
  • Add the Tabasco Chili Starter and stir to combine.
  • Add the Rotel tomatoes and stir to combine.
  • Add jalapenos and stir to combine. (Wait an hour before adding more to taste.)
  • Cook on low overnight, about 8-10 hours.
  • Can be refrigerated if not served immediately.

Sloppy Joes

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Sloppy Joes

Total Time45 minutes
Course: Main Course
Servings: 8

Ingredients

  • 2 1/2 lbs ground beef
  • 1 large green bell pepper, diced
  • 1/2 large onion, diced
  • 1 1/2 cups ketchup
  • 5 cloves garlic, minced
  • hot sauce, such as Tabasco
  • Worcestershirt sauce
  • salt and freshly ground pepper
  • 8 kaiser rolls
  • 2 tbsp packed brown sugar
  • 2 tsp chili powder
  • 1 tsp dry ground mustard
  • 1/2 tsp red pepper flakes
  • 2 tbsp butter, softened

Instructions

  • Brown the ground beef in a large pot over medium-high heat. Drain off the ft.
  • Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup, and garlic. Stir it to combine, and then add the brown sugra, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershir, salt and pepper to taste. Stir to combine, then cover and simmer over medium-low heat, about 20 minutes.
  • To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom rolls, and then top with the other half.

Roast Turkey in an Electric Roaster

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Roast Turkey in an Electric Roaster

Prep Time10 minutes
Cook Time3 hours
Course: Main Course
Servings: 20

Equipment

  • Electric roaster

Ingredients

  • 18 lb whole turkey
  • 1/2 cup salted butter
  • 2 tbsp freshly snipped thyme, rosemary, and sage
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the cavity:

  • 1/4 cup salted butter
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

Make the herb butter:

  • Mix together 1/2 cup softened butter (1 stick) with the freshly snipped herbs. Refrigerate for at least 3 hours, but remove from fridge 1 hour before using so that it is soft enough to spread.

Prepare the turkey:

  • Set the roaster oven (with the lid on) to the highest temperature available.
  • Remove the neck and giblets from the turkey cavity. (Set aside for giblet gravy or discard.)
  • Dry off the turkey with paper towels.
  • Loosen the skin over the turkey breast by sliding your hand between the meat and skin. Rub half of the butter mix underneath the skin of the breast.
  • Rub the other half of the butter over the outside of the bird.
  • Sprinkle the outside of the bird with salt and pepper.
  • Put 1/4 cup butter in the cavity of the turkey along with 1 tsp each of salt and pepper.
  • Place the turkey in the preheated roaster and cook at the highest temperature for 30 minutes.
  • Without opening the lid, turn down the temperature to 325 degrees and roast until the turkey tests done (at least 165 degrees in the thickest part of the thigh).
  • The exact timing will depend on whether the turkey is stuffed or unstuffed and how large the turkey is. Plan for about 15 minutes per pound for an unstuffed turkey.

Dry Brined Turkey

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Dry Brined Turkey

Prep Time10 minutes
Cook Time2 days 3 hours
Course: Main Course
Servings: 10

Equipment

  • roasting pan with rack

Ingredients

  • 8 lb turkey
  • 2 tbsp kosher salt
  • 1 tbsp sugar
  • 6 tbsp butter, melted
  • freshly ground black pepper
  • 2 cloves garlic, minced
  • 2 tsp fresh thyme leaves
  • pinch crushed red pepper flakes

Instructions

  • Two days before you plan on cooking your turkey, start the brining process. Remove turkey from fridge and remove giblets from the cavity. Pat turkey completely dry with paper towels.
  • In a small bowl, combine salt and sugar. Rub salt mixture all over bird, concentrating on thicker parts of meat, like the breast. Place turkey into a roasting pan or other deep-sided pan. Cover and refrigerate for 1 day.
  • The day before planning to roast, uncover turkey and drain any liquid in the bottom of the pan. Refrigerate, uncovered for 1 more day.
  • An hour before you plan to roast, remove turkey from fridge and pat dry with paper towels.
  • Preheat oven to 425 degrees. In a medium bowl, combine melted butter, a few grinds of pepper, garlic, thyme, and a pinch of red pepper flakes. Brush about half of the butter all over the turkey, then tie the legs of the turkey together with kitchen twine. Place turkey on a roasting rack inside a roasting pan.
  • Bake until golden and a thermometer inserted into thickest part of thigh registers 160 degrees, about 1 hour and 30 minutes, brushing with more butter halfway through.
  • Let rest 15 minutes before slicing and serving.