whee!

Split Pea Soup With Ham

December 7, 2014 - Written by Buff

This is a reprint from our very first recipe posted in 2007 by Buff (aka Thomas Tilert).  All of the other contributers including Buff have moved on to other ventures but we still value their recipes. No photo with this, but split pea soup is one of my absolute favorites, and if my mom has ham bones, I stick it in a zippered bag and freeze it to take it home with me. An interesting note – when we were kids, my dad used to open cans of pea soup for us to have – before he started making his own. The only way he could get us to eat it was to add hotdogs to the split pea soup which was our own version of a Split Pea Soup With Ham. This is Buff’s recipe:

Ingredients

Method

1. Put the oil, carrots, garlic, onions and celery in a large soup pot; cover and over medium heat, “sweat the onions” – about 5 minutes or so.

2. Add the rest of the ingredients and bring to a boil.

3. Reduce heat and simmer until pea soup is thick as fog.

Serve with hardy bread.

This recipe is easily halved, but I like to make a lot so that I can freeze or can the remainder so that I have it on hand.

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Slow Cooker Southwest Chicken

September 21, 2014 - Written by Diana

Red Gold Tomatoes sent me some of their tomatoes to try out, and also to ask me to promote a fantastic giveaway they are holding. I try to make my own sauces, but sometimes I resort to canned. As a full-time drive to the office worker (and chauffer to school events but they’re grown now), I love slow cooker meals for quick dinner prep and serving. Southwest chicken dinner can be served over rice, or if you like, put it into a taco and add cheese, salsa and sour cream.  This served us for more than one meal, the second day I put into a casserole dish with salsa and cheese over top and baked in the oven.

I used fresh corn and prepared (dried) beans, canned corn and beans may be substituted, but drain them first. I used a can of Red Gold Petite Diced Tomatoes with Green Chilies – a little bit of heat and flavor to the chicken. My chicken was boneless skinless thighs, but you can use a combination of thighs and breasts, the broth when cooked in the crockpot will add liquid to the dish. The can says hot, but with all of the other ingredients, you get a little heat, but not a huge amount of heat. Add some hot pepper flakes if you want more heat.

Look into the 2 a day giveaway by Red Gold on their Facebook Page – They’re giving away 2 slow cookers every day through October 8, 2014. Forty four crockpots in total.

Slow Cooker Southwest Chicken Over Rice - Cookerati.com Southwest Chicken Over Rice - Cookerati.com

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Slow Cooker Smoked Turkey Red Beans and Rice

June 20, 2014 - Written by Diana

Today as part of the summer series round robin, Sheena from Hot Eats and Cool Reads is guest posting today – I like her idea of Slow Cooker Smoked Turkey Red Beans and Rice to keep the kitchen cool on a hot summer day.

Slow Cooker Smoked Turkey Red Beans and Rice

Hi everyone! I’m Sheena and I blog at Hot Eats and Cool Reads! I am so excited to share with you today here at Cookerati! I’ve been blogging for almost 3 years and absolutely love coming up with new recipes. I’m a single Mom to a 7 year old daughter and we live in Central, Minnesota! Besides recipes, you can find book reviews, restaurant reviews and product reviews over at the blog. I would love if you stopped by!

We all love slow cooker recipes, so I’m bringing you my recipe for Slow Cooker Smoked Turkey Red Beans and Rice! They have tons of flavor and are really good leftover for lunch the next day at work. I love the smokey flavor from the turkey and the beans taste amazing. I’m such a fan of the slow cooker in the summertime. No heating up the house using the stove! I hope you enjoy this recipe!

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Chicken stuffed with Asparagus and Herbed Garlic Chevre

April 18, 2014 - Written by Diana

Since it’s National Garlic Day on April 19th, I wanted to come up with a dinner that had some nice garlic flavor.  Originally I was going to make a salad with garlic chicken and asparagus, but while I was at the store other thoughts entered my mind and I went with it.  I grilled asparagus on a grill pan first, but maybe it doesn’t really need it.  We loved the whole meal and I will definitely do it again when my daughter’s home, she enjoys it when I come up with something delicious. Chicken stuffed with Asparagus and Herbed Garlic Chevre is something your family would enjoy too.

Chicken stuffed with Asparagus and Herbed Garlic Chevre Ingredients:

Dollop the Herbed Garlic Chevre on the flattened chicken breast and place 4 spears of asparagus on top.  Roll the chicken up around the asparagus.  Sprinkle with Parmesan Cheese, Salt, Garlic Pepper and Herbs. Place in glass pan, or casserole dish, and cover with aluminum foil.  Bake in the oven on 350 until Chicken is done.  About 10 minutes before it will be done take the aluminum foil off.

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Braised Lamb Neck Stew over Polenta

April 4, 2014 - Written by Diana

Braised Lamb Neck Stew Over Polenta - Cookerati

The lamb neck is often an overlooked piece of lamb that people don’t ask their butcher for. I went to a lamb cutting class and when asked which part of the lamb was the favorite, I don’t remember what my response was, but I remember the response of another person, because he said lamb neck.  The butcher said it was one of the lower costing and under-valued. My Braised Lamb Neck Stew Over Polenta is a delicious way to prepare this under utilized part of the lamb that is so delicious.

Lamb neck is a very fatty piece, with a lot of bones, because of this the meat is full of flavor. It also means, that it’s more of a stew piece instead of a steak or thick roast. After you cook it, you have to wade in with your fingers, pull the meat out and the bones and also drain all of the grease to get to the flavor filled stock.  It’s a bit of work, but really worth it. I served it over polenta this time, but a nice root vegetable mash or potato mash would be great. Serving it over a nice thick Sourdough would work well for sopping up that great gravy.

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Chicken, Chard, Bean and Butternut Squash Soup

February 5, 2014 - Written by Diana

I told you I was going healthy for the Superbowl.  We brought this  – Chicken, Chard, Bean and Butternut Squash Soup.  We also brought some berries and greek yogurt with honey – plus vegan chocolate avocado cupcakes.  We did splurge though because my sister in law made some awesome queso with sausage that was great with chips and they also had some Buffalo Wild Wings.  It was a small gathering, but there was plenty of food and even though our favorite team disappointed, we had a good time (well most of us).

I bought my butternut squash last fall at the farmer’s market.  We put them into baskets and stored them on shelves in the unheated basement.  The food doesn’t freeze down there, but it does get rather nippy downstairs. Last year I tried storing them in a warmer spot, but some of my squash went bad.  This year, they are in perfect condition and not even drying out.  I’m thrilled that we put up a nice shelving unit to use for winter storage.

Anyway, I also have been trying to work with beans more, but dry beans not canned beans, and so that was the start of this soup. I roasted most of the vegetables in a glass pan in the oven until almost cooked.  I also baked the chicken breast rather than fry it up.  I wanted the broth to be clear when I served it and not muddied, which is why I did it this way.  And to give it a nice bright taste, I grated lemon peel and squeezed lemon juice into it.  This soup is one of my best tasting, I recommend it for family dinner, or a gathering of friends, or just the two of you.

Ingredients:

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Turkey Soup – from your home made Turkey Broth

November 29, 2013 - Written by Diana

So you’ve cooked those turkey bones and created the wonderful Turkey Broth, now what.  Here’s a 30 minute (or less) recipe for one of those work or run out quick nights. The key to making it quick is to cut the pieces small enough that they will cook quickly, while at the same time a it needs to be a nice size tasty morsel in your mouth. You can swap out the veggies for ones you like better and customize it.  Crusty whole grain bread with some nice butter would go well with this.

Turkey Soup     Ingredients:

Directions:

Heat Olive Oil in Pan.  Sauté Onions, garlic, turnips and carrot.  When they seem almost al dente, add the broth.  After the broth heats to a simmer, add in the turkey and potatoes. Throw in the herbs. When the potatoes are the correct texture it’s ready.

Easy Peasy, well it would be if there were peas.  You can add them if you like.

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Citrusy Tequila Turkey

November 26, 2013 - Written by Diana

 

 

Thanksgiving is the big kahuna of family meals so when you invite your family or your in-laws to your Thanksgiving dinner, it had better be good.  I remember going to my sister-in-law’s and how they tormented her about whether her turkey would be dry.  I felt so bad for her, but she was used to it, growing up with 5 brothers who show no mercy.  In our family the women were the forced to be reckoned with, so the dynamic was more of encouragement.  Either way, it’s nerve wracking to try and come up with a dinner that everyone will be tasting, so I’m sharing an interesting twist on turkey using one of my favorite ingredients – Tequila.  This is a sweet citrusy turkey with a little tequila kick for your Thanksgiving Dinner. I hope your Thanksgiving dinner brings you a great family meal whether or not you have a Citrusy Tequila Turkey.  Feel free to pare down the ingredient amounts based on using a smaller turkey, since this recipe is for a huge one.

Ingredients:

Tequila Turkey

Directions:

Preheat over to 325 degrees F

Wash turkey well and pat dry then set turkey in roasting bag next set into roasting pan. Stuff cavity of the turkey with 1 lemon quartered, 1 orange quartered, 2 granny smith apples quartered, and 1 white onion quartered. Add Fresh sage and thyme bundle.Pour 1 cup of honey over the top of turkey, add salt and pepper to taste, and 2 teaspoons of garlic salt to the top of turkey. Cut 2 sticks of butter into half inch pieces and place around the bottom of the turkey in the bag. Inject one cup of Maestro DOBEL tequila into the turkey. Pour one cup of Maestro DOBEL tequila over the turkey in the roasting bag.

Place turkey in a roasting pan and bake for 5 hours

Easy Gravy-Strain the juices that have accumulated in the bag, skim off any fat, pour the turkey drippings into pan, add cup of flour and salt and pepper to taste. Stir on med. Heat until all the flour is mixed well.

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Roast Chicken

May 29, 2013 - Written by Diana

Here’s a simple and easy Roast Chicken that’s practically fail-safe.  This is a reprint of one of my favorite recipes to prepare

This is a good comfort meal when you need to sit down for a family meal that anyone can prepare.  I do mean anyone.  I have a clay baker that I bake my chicken in, but you can use a roasting pan if you like.  I added some ginger and lemongrass to give it a zingy springy flavor along with garlic, cause I love garlic. I usually bake the chicken and about half way through throw the potatoes and spinach into the pan – use whatever fresh vegetables you like best.

Roast Chicken  -Cookerati    Ingredients:

Directions:

Lightly spread Olive Oil over the chicken.  Place garlic under the skin – all over.  Grate ginger and lemon grass and sprinkle that under the skin of the chicken, plus throw a little in the cavity along with some of the garlic.  Sprinkle the other herbs and spices along with salt and pepper on top.  Place the chicken into the roasting pan, or clay baker, slice an onion and place around the chicken.  Cover with foil and bake at 325.

In a bowl, places chopped up veggies and sliced potatoes, sprinkle with some herbs, salt and pepper and toss.  Twenty minutes before the chicken is done – add the potatoes and veggies to the baker and recover.  You can uncover about ten minutes before the end if you want a crispy skin, but we don’t eat the skin, so we don’t do that part. The chicken needs to be 165 deg F, but I’ll take it up to 155, and then let it sit for about ten minutes.  It will rest and go up to about 165.  A meat thermometer is one of my best friends.  I don’t cut apart the chicken to test like my mom used to, just poke it with the meat thermometer.

 

This chicken is delicious, easy and oh so good.  My husband sits and picks the bones clean, there’s never enough left for another meal.

 

Roast Chicken
 
An easy but delicious roast chicken dinner.
Author:
Recipe type: Dinner
Cuisine: American
Ingredients
  • 1 whole Chicken
  • Olive Oil
  • 3 cloves garlic sliced
  • 1 onion
  • ginger
  • lemon grass
  • thyme
  • sage
  • pepper
  • salt
Instructions
  1. Lightly spread Olive Oil over the chicken.
  2. Place garlic under the skin – all over.
  3. Grate ginger and lemon grass and sprinkle that under the skin of the chicken,
  4. plus throw a little in the cavity along with some of the garlic.
  5. Sprinkle the other herbs and spices along with salt and pepper on top.
  6. Place the chicken into the roasting pan, or clay baker, slice an onion and place around the chicken.
  7. Cover with foil and bake at 325.
  8. In a bowl, places chopped up veggies and sliced potatoes, sprinkle with some herbs, salt and pepper and toss.
  9. Twenty minutes before the chicken is done – add the potatoes and veggies to the baker and recover.
  10. You can uncover about ten minutes before the end if you want a crispy skin, but we don’t eat the skin, so we don’t do that part.
  11. The chicken needs to be 165 deg F, but I’ll take it up to 155, and then let it sit for about ten minutes.
  12. It will rest and go up to about 165.
Notes
A meat thermometer is one of my best friends. I don’t cut apart the chicken to test like my mom used to, just poke it with the meat thermometer.

Pressure Cooker Brisket in a Pinch

April 25, 2013 - Written by Diana

Today I had plans for a brisket – all day in the crockpot, or smoking – plans for a slow cook.  Alas, planning isn’t any good without the follow through.  So here I had the brisket – small about a 1 1/2 lb brisket – targeted for dinner, but i was too late to go the slow way.  Brisket cooked fast is chewy and tough, it needs time, unless you have a pressure cooker.  I put that brisket under pressure, went for a walk with the dog and when we came back, it was ready to eat (the stove was attended, so no worries).  The meat pulled apart easily, and the sauce ingredients had all melded together quite nicely for a good swish at the end with the pulled meat.

I’ve used the pressure cooker many times as a way to fix a meal quickly without losing the flavor or moistness. Since there is less evaporation due to the seal, you need a little less liquid but it’s still pretty juicy.  The most difficult part for me is always when I have to wait for the little button to go down, so that I can separate the pot and lid.  It’s always amazing how the meat is ready to fall apart after such a short time.

Ingredients:

Heat up the oil on the bottom of the pressure cooker. When the oil is hot, sear the brisket on all sides, while sauteing onions and garlic.  After the meat is browned on all sides, dump all of the other ingredients in, nestle the meat  and put the lid on, and seal it.  After about an hour, take it off the heat and wait for the button to go back down.  Using two forks, pull the meat apart and swish around in the sauce on the bottom of the pan.

The chipotle seasoning can make it spicy, so you can leave that out if you think it will be too hot.

 

Pressure Cooker Brisket in a Pinch
 
Prep time
Cook time
Total time
 
When you don't have all day to slow cook a brisket on the grill, a faster shortcut is to use the pressure cooker
Author:
Recipe type: Barbecue
Ingredients
  • 1½ - 2lbs Brisket
  • 3 tbs oil
  • ½ onion
  • 2 cloves garlic
  • ½ cup apple cider vinegar
  • 1 can tomatoes (I used my home canned - Quart jar)
  • 1 tablespoon tomato paste
  • 2 tsp brown sugar
  • 2 tsp paprika
  • pepper
  • salt
  • chipotle seasoning (optional)
Instructions
  1. Heat up the oil on the bottom of the pressure cooker. When the oil is hot, sear the brisket on all sides, while sauteing onions and garlic. After the meat is browned on all sides, dump all of the other ingredients in, nestle the meat and put the lid on, and seal it. After about an hour, take it off the heat and wait for the button to go back down. Using two forks, pull the meat apart and swish around in the sauce on the bottom of the pan.
  2. The chipotle seasoning can make it spicy, so you can leave that out if you think it will be too hot.