Beef Jerky

Ingredients

• 2-3 pounds flank steak
• 2/3 cup Worcestershire sauce
• 2/3 cup soy sauce
• 1 tablespoon honey
• 2 teaspoons freshly ground black pepper
• 2 teaspoons onion powder
• 1 teaspoon liquid smoke
• 1 teaspoon red pepper flakes
• Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

Directions

Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat against the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for at least 8 hours or overnight.

Use food dehydrator to dry the meat 6-8 hours, depending on personal preference.  

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months

Roasted Vegetable Pasta

Ingredients

• 1 red peppers, cored and cut into 1-inch wide strips
• 1 zucchini, quartered lengthwise and cut into 1-inch cubes
• 1 yellow squash, quartered lengthwise and cut into 1-inch cubes
• 4 cremini mushrooms, halved
• 1 yellow onion, peeled and sliced into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix
• 1 pound ground Italian sausage, mild
• 1 pound penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1.5 cups mozzarella cheese
• 1/4 cup grated Parmesan, plus 1/3 cup for topping

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Cook sausage in a saute pan, cook through, set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the sausage, roasted vegetables,marinara sauce, cheeses, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan. Bake until top is golden and cheese melts, about 25 minutes.

Chicken Enchilada Dip

2 cups cooked shredded ckn (I usually just use one large cooked ckn breast)
1 can condensed cream of ckn soup
1 cup shredded cheddar cheese
5 oz evaporated milk
1/2 small onion
1 taco seasoning packet
1 can Rotel Tomatos (w/ chilis depending on taste)
4 oz of cream cheese (makes it more creamy)
cilantro

Optional Ingredients
Diced Jalapenos to Taste
black beans
corn

Throw it all in a microwaveable dish and cook it for 4 to 5 minutes. Stirring every few minutes.
Serve w/ tortilla chips (I like the scoop kind).
This can also be served in a crock pot to keep it warm.

Sausage, Butternut Squash, and Wild rice Soup

Ingredients

• 1 medium butternut squash, about 1 to 2pounds, cut in half and seeded
• 2 tablespoons olive oil
• Salt
• Freshly ground black pepper
• 6 cups chicken stock
• 1 large onion, chopped
• 1 cup wild rice
• 3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
• 2 cups fresh corn kernels
• 1 cup half-and-half, some mixed with flour to thicken soup (if you need it)
• 1 tablespoon chopped fresh parsley leaves

Directions

Preheat the oven to 400 degrees F.

Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 1 cup of the chicken stock. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 2 cups of the stock and 1/2 of thechopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 3cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes.Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.

Coconut Cream Pie

Ingredients

• 3/4 cup sugar
• 1 1/2 cups unsweetened coconut milk
• 1 1/2 cups whole milk
• 1/4 cup cornstarch
• 5 egg yolks
• 1/4 teaspoon salt
• 1 cup flaked, unsweetened coconut
• 2 teaspoons vanilla extract
• 1 tablespoon butter
• 1 (9-inch) baked pie shell, recipe follows
• 1/3 cup toasted coconut
• Whipped cream, for garnish

Directions

In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture.

In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, andbutter. Whisk until uniformly incorporated.

Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.

To serve, top with toasted coconut and a dollop of whipped cream.

Wild Mushroom Cream Sauce

Ingredients

3  tablespoons  butter

2.5 pounds mushroom blend (cremini, shiitake, oyster), stems removed and sliced

1 cup chopped onion

2/3 cup finely chopped shallots

5 cloves of garlic, chopped

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/2 cup dry white wine

1.5 cups whipping cream

1 cup grated fresh Parmigiano-Reggiano cheese

1/4 cup chopped fresh parsley

2 tablespoons flour (optional)

1/4 cup water (optional)

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, salt, and pepper.  Cook until the mushrooms are tender and most of the liquid evaporates, approx 30 min.  Add wine, cook 5 minutes.

Lower heat.  Add whipping cream, cheese, and parsley.  Stir to combine.  If sauce is too thin, combine water & flour in a small bowl.  Add water/flour mixture to sauce to thicken. 

Adjust seasonings and serve over pasta.  Great with Jeff's raviolis.

Macky's "Crack"

Ingredients

1 cup sour cream

1 tbsp prepared horseradish

1 tsp dijon mustard

Combine ingredients, mix well.

Goes great with tacos. Can also be used as a dip for chips or crackers. Addictive. Courtesy of Macky.

S.C Mustard-style BBQ Sauce

Ingredients

1 cup prepared yellow mustard
1/2 cup balsamic vinegar
1/3 cup brown sugar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne

Mix all ingredients together and simmer over a low heat for 30 minutes.

For best results, make 2 days ahead of time. Store in refrigerator. Yields about 2 cups.

Asian-Style Braised Short Ribs

Ingredients

• 5 pounds beef short ribs, cut into 4-ounce portions
• 1 cup soy sauce
• 1/4 cup rice wine vinegar
• 3 cloves garlic, peeled and smashed
• 1 (5-inch) stalk lemongrass, halved and smashed
• 1 tablespoon peeled and minced ginger
• 1/2 cup light brown sugar
• 1 quart water
• 1/2 cup sliced green onion bottoms, white part only
• 3/4 teaspoon crushed red pepper
• 1/4 cup fresh orange juice
• 1/4 cup hoisin sauce
• 2 tablespoons fresh lemon juice
• Jasmine Rice, for serving
• 2 teaspoons finely grated orange rind, for serving
• Sliced green onion tops, optional for garnish

Directions

Preheat the oven to 350 degrees F.

In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.

Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.

Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.

Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.

Bistro Braised Chicken

Ingredients

• 1 tablespoon butter, divided
• 8 (4-ounce) bone-in chicken thighs, skinned
• 1 cup thinly sliced carrot
• 3/4 cup chopped onion
• 1/2 cup thinly sliced celery
• 8 pitted dried plums, chopped
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 2 teaspoons Dijon mustard
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 3/4 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups hot cooked egg noodles

Preparation

1. Melt 1 teaspoon butter in a large skillet over medium heat. Add chicken to pan; cook 6 minutes, browning on both sides. Remove chicken from pan; keep warm.

2. Add remaining 2 teaspoons butter to pan; swirl until butter melts. Add carrot, onion, celery, and dried plums; cook 4 minutes or until vegetables begin to soften, stirring frequently. Stir in thyme and sage; cook 30 seconds. Stir in mustard. Add broth and 3/4 cup water, scraping pan to loosen browned bits; bring to a simmer.

3. Return chicken to pan. Cover, reduce heat, and simmer for 35 minutes. Uncover, increase heat to medium-high, and simmer until sauce is reduced by half (about 10 minutes). Stir in salt and pepper. Serve over noodles.

Orange Chicken

Ingredients

1 1/2 cups water

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 orange, zest & juice

1 cup packed brown sugar

1/2 teaspoon minced fresh ginger root

1/2 teaspoon minced garlic

2 tablespoons chopped green onion

1/4 teaspoon red pepper flakes

4-5 boneless, skinless chicken thighs, cut into 1/2 inch pieces

3 tablespoons olive oil

3 tablespoons cornstarch

2 tablespoons water

1 12oz bag frozen stir fry vegetables, thawed

Zest the orange (3/4 teaspoon). Pour 1 1/2 cups water, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Squeeze juice from orange into saucepan. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces & vegetables.  Bring to a simmer for 5 minutes, stirring occasionally.

Lemon Ricotta Cookies with Lemon Glaze

Ingredients

Cookies

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

Glaze

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.