Sausage and Peppers

Sausage and Peppers

2 tablespoons olive oil

1 1/2 pounds of Italian sausage links

1 each red, green and yellow pepper sliced

1 large onion sliced

2 cloves garlic chopped

12 ounce of beer

6 ounce can of tomato paste

1 tablespoon oregano

1 tablespoon hot sauce

salt and pepper

 

* Heat olive oil in a large heavy skillet over medium high heat.

* Cook sausage until browned on all sides. Remove sausage from pan, and set aside.

* Pour in 1/2 bottle of beer to de-glaze the pan, scraping up any blackened bits from the bottom.

* Place the peppers, onions and garlic in the pan.

* Stir in the remaining beer and the tomato paste.

* Season with oregano, hot sauce, salt and pepper.

* Cover, and simmer until onions and peppers are tender.

* Slice the sausages into bite size pieces, and add to the peppers.

* Cover, and simmer until sausage is cooked through.

This can be served as a main dish or on hoagie rolls with cheese.

Enjoy!

Pretzel Chicken

pretzel ckn

This recipe will serve 4

4 boneless, skinless chicken breast

3 eggs

2 cups finely crushed pretzels

1/2 cup grated parmesan cheese

1 tablespoon Adobo or other herb seasoning

1/2 teaspoon cayenne pepper

1 teaspoon paprika

1 tablespoon dijon mustard

1 tablespoon honey

Preheat oven to 350.

Beat the eggs in a bowl with Dijon mustard and honey.

Mix together the crushed pretzels, Parmesan cheese, Italian seasoning, cayenne pepper, and paprika in another bowl.

Rinse the chicken breast halves, and pat dry. Dip the chicken breasts into the beaten egg mixture, then press into the pretzel crumb mixture. Gently shake off excess crumbs.

Place the breaded chicken breasts into a greased 9×13 baking dish.

Drizzle melted butter over chicken, cover with foil and bake 30-40 minutes.

Enjoy!

Crispy Orange Chicken

orange chicken

This recipe will serve 4

12 strips of breaded chicken fingers cut up or 20 ounces of popcorn chicken

2 cups orange juice

1 cup brown sugar

6 tablespoons orange marmalade

4 tablespoons soy sauce

2 tablespoons olive oil

parsley

1/2 teaspoon minced garlic

* Cook chicken according to package directions.

* To make orange sauce, combine all ingredients in a saucepan.  Simmer for 15 minutes or until thick.

* Mix cornstarch with 3 tablespoons of water and add to boiling liquid to thicken if needed.

* Remove from heat and mix with cooked chicken

* Serve with vegetable and rice of your choice

* Enjoy!

Chicken Milanese

Chicken Milanese

This recipe will serve 4

* Ingredients for chicken

4 boneless, skinless chicken breast

1 cup seasoned breadcrumbs

1/3 cup grated Romano or Parmesan cheese

3 tablespoon lemon juice

2 tablespoon olive oil

salt and pepper

* Ingredients for Salad

1 tablespoon olive oil

2 tablespoons balsamic or red wine vinegar

5 medium tomatoes diced

1/4 small red onion sliced thin

1 tablespoon chopped basil

Salt and pepper

4 cups spring mix

* In a medium bowl, whisk together oil and vinegar.  Add tomatoes, basil and onions.  Season with salt and pepper.  Set aside.

* Preheat oven to 350.  Place a 9×13 baking pan in the oven to get hot.

* Combine breadcrumbs and cheese in one bowl

* Combine oil, lemon juice and pepper in another bowl

* Rinse and dry chicken breasts, season with salt and pepper

* Dip chicken into lemon and oil mixture then into breadcrumb mixture

* Remove hot pan from oven

* Place coated chicken pieces into greased pan, cover with foil and bake for 30 minutes or until done.

* Flip chicken halfway through baking time

* Remove from oven and plate chicken with salad mixture on top.

Enjoy!

Cajun Chicken

cajon ckn

Cajun Spice Mix

Recipe makes about 1/4 cup

1 teaspoon salt

2 teaspoons garlic powder

2 1/2 teaspoons paprika

1 teaspoon pepper

1 teaspoon onion powder

1 teaspoon cayenne pepper

1 1/4 teaspoon oregano

1 1/4 teaspoon thyme

We rubbed on chicken then grilled.  Had some kick but was very good!

Extra mix was kept in an airtight container.

Enjoy!

Perfect Eye Roast

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3 pound eye of round roast

1 tablespoon kosher salt

1 tablespoon pepper

1 1/2 teaspoon thyme

6 cloves chopped garlic

 

* Mix together your seasonings and set them aside.

* Take out your roast, rinse and pat dry.

* Rub seasonings all over the roast.  Let it rest on the counter for 30 minutes

* Preheat oven to 500 degrees

* Place roast in a roasting pan and put in the oven, fatty side up.

* Roast at 500 degrees for 7 minutes per pound

* Lower oven temp to 170

* DO NOT OPEN THE OVEN DOOR!!!!

* Bake for another 2 hours at 170 will bring the roast to Medium doneness.

* After removing from oven, cover with foil and let it rest for 10 minutes.

* Slice and enjoy!

 

125 to 130 = Rare

130 to 140 = Medium Rare

140 to 150 = Medium

150 to 155 = Medium Well

160 and up = Well done