OUR FAVORITE RECIPES
Beef Stroganoff
INGREDIENTS:
8 oz. fresh mushrooms, chopped
1 lg. onion, thinly sliced
1/4 c. butter
1 1/2- 2 lbs. round steak
1 t. salt
2 c. beef broth
1 c. sour cream
Egg noodles
DIRECTIONS:
- Saute mushrooms and onions in 2 T. butter. Remove from pan
- Remove fat and bone from steak. Cut into 2 1/2" long by 3/4" wide strip
- Toss strips of meat into flour, coating thoroughly
- Melt additional butter in pan. Brown meat in butter, add salt and beef broth
- Simmer, stirring occasionally, until tender. Approximately 1 1/2 hours. If heat is too high, the meat will stick to the pan.
- Broil desired amount of egg noodles, as directed, depending on number of servings.
- Add mushrooms and onions and sour cream until sour cream has melted and the mixture has returned to an even heat.
- Serve over the egg noodles (rice works too!)
8 oz. fresh mushrooms, chopped
1 lg. onion, thinly sliced
1/4 c. butter
1 1/2- 2 lbs. round steak
1 t. salt
2 c. beef broth
1 c. sour cream
Egg noodles
DIRECTIONS:
- Saute mushrooms and onions in 2 T. butter. Remove from pan
- Remove fat and bone from steak. Cut into 2 1/2" long by 3/4" wide strip
- Toss strips of meat into flour, coating thoroughly
- Melt additional butter in pan. Brown meat in butter, add salt and beef broth
- Simmer, stirring occasionally, until tender. Approximately 1 1/2 hours. If heat is too high, the meat will stick to the pan.
- Broil desired amount of egg noodles, as directed, depending on number of servings.
- Add mushrooms and onions and sour cream until sour cream has melted and the mixture has returned to an even heat.
- Serve over the egg noodles (rice works too!)
Pulled Barbecue Beef Sandwiches
INGREDIENTS:
3-4 lbs. beef roast or brisket
1 bottle (12 oz.) root beer
1 onion, halved
2 c. barbecue sauce
8 sandwich buns
DIRECTIONS:
- Place meat in a slow cooker. Add root beer and onion
- Cover and cook on low for 6 to 8 hour, or until meat is tender
- Remove meat and set aside to cool slightly. Discard cooking liquid
- Shred meat, and return to slow cooker. Stir in barbecue sauce
- Cover and cook on low for an additional 1 hour to allow the sauce to soak into the meat
- Serve hot on sandwich buns
3-4 lbs. beef roast or brisket
1 bottle (12 oz.) root beer
1 onion, halved
2 c. barbecue sauce
8 sandwich buns
DIRECTIONS:
- Place meat in a slow cooker. Add root beer and onion
- Cover and cook on low for 6 to 8 hour, or until meat is tender
- Remove meat and set aside to cool slightly. Discard cooking liquid
- Shred meat, and return to slow cooker. Stir in barbecue sauce
- Cover and cook on low for an additional 1 hour to allow the sauce to soak into the meat
- Serve hot on sandwich buns
Flank Steak Tacos
INGREDIENTS:
2 lbs. flank steak
1/2 tsp. sea salt (we recommend Selina Naturally Light Grey Celtic Sea Salt)
1/2 tsp. pepper
1 tsp. onion powder
1 tsp. steak seasoning
Flour tortillas, warmed
Salsa
Cilantro
Lime
Shredded cheddar cheese
Avocado/ sour cream (optional)
DIRECTIONS:
- Place flank steak in 8" x 13" glass baking dish
- Sprinkle salt, pepper, onion powder, and steak seasoning evenly over steak
- Place baking dish in cold oven and set to 350 degrees F.
- Cook 25-35 minutes depending on thickness of flank and desired wellness
- Place cooked steak on cutting board, let rest 10 minutes
- Cut in quarter inch slices across the grain (cut across the fibers of the meat rather than with them)
- Assemble taco with desired toppings and top with fresh lime juice
2 lbs. flank steak
1/2 tsp. sea salt (we recommend Selina Naturally Light Grey Celtic Sea Salt)
1/2 tsp. pepper
1 tsp. onion powder
1 tsp. steak seasoning
Flour tortillas, warmed
Salsa
Cilantro
Lime
Shredded cheddar cheese
Avocado/ sour cream (optional)
DIRECTIONS:
- Place flank steak in 8" x 13" glass baking dish
- Sprinkle salt, pepper, onion powder, and steak seasoning evenly over steak
- Place baking dish in cold oven and set to 350 degrees F.
- Cook 25-35 minutes depending on thickness of flank and desired wellness
- Place cooked steak on cutting board, let rest 10 minutes
- Cut in quarter inch slices across the grain (cut across the fibers of the meat rather than with them)
- Assemble taco with desired toppings and top with fresh lime juice
Crock-pot Pepper Steak
INGREDIENTS:
1 1/2 lbs round steak
1 diced onion
2 green peppers cut into strips
1 t. worcestershire
1 T. soy sauce
flour
1 can diced tomatoes
1 can tomato sauce
1 T. beef Better than Bouillon
DIRECTIONS:
- Cut round steak into strips
- Coat round steak strips with flour (just enough to coat the meat)
- Add the meat, onion, 1 green pepper (1 saved for later), onion, worcestershire, soy sauce, diced tomatoes, tomato sauce, and Better than Bouillon.
- Place crock-pot on high for 3 hrs, then low for 2 hrs.
- Add the 1 remaining green pepper
- Turn crock-pot to high for last hour.
- Serve over rice.
1 1/2 lbs round steak
1 diced onion
2 green peppers cut into strips
1 t. worcestershire
1 T. soy sauce
flour
1 can diced tomatoes
1 can tomato sauce
1 T. beef Better than Bouillon
DIRECTIONS:
- Cut round steak into strips
- Coat round steak strips with flour (just enough to coat the meat)
- Add the meat, onion, 1 green pepper (1 saved for later), onion, worcestershire, soy sauce, diced tomatoes, tomato sauce, and Better than Bouillon.
- Place crock-pot on high for 3 hrs, then low for 2 hrs.
- Add the 1 remaining green pepper
- Turn crock-pot to high for last hour.
- Serve over rice.
Chicken Dumpling Soup
INGREDIENTS:
Soup:
1-2 tsp. olive oil
2-3 stalks celery, chopped, about 1 c.
2-3 large carrots chopped, about 1 c.
1 medium yellow onion, chopped, about 1 c.
1 tsp. salt
1/2 to 1 tsp. dried thyme
1/4 tsp. pepper
8 c. chicken broth
1 1/2 lbs. boneless, skinless chicken breasts (2-3 medium) or 3 to 4 c. cooked chicken
1/2 c. water + 1/4 c. all-purpose flour (can be replaced with gluten free flour) to thicken
1/2 c. frozen peas
Dumplings:
1 c. all-purpose flour (use 1 1/4 c. flour for sturdier dumplings)
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. dried thyme or sage
1/2 c. sour cream
1/2 c. milk
1 T. vegetable oil
DIRECTIONS:
- In a large pot, heat the oil over medium heat. Add the celery, carrots, onions, salt, pepper, and thyme. Cook for 2-3 minutes, stirring often, until the vegetables start to soften. Add the chicken broth and chicken (if using uncooked chicken). Bring to a simmer and cook for 10-15 minutes until the chicken is just cooked through and/ or veggies are tender. Remove the chicken to a pate and cut into small pieces.
- In a small bowl, combine the 1/2 c. water and 1/4 c. flour until smooth. Whisking vigorously, slowly add the flour mixture into the hot broth and stir until well combined. Stir in the frozen peas and cooked chicken and bring the soup back to a simmer.
- For the dumplings, in a medium bowl, stir together the dry ingredients. Add the sour cream, milk, and oil. Stir just until combined (don't overmix).
- Drop teaspoon-sized amounts (the dumplings should be fairly small, they'll expand while cooking) of the dumplings dough into the boiling soup, covering the entire surface. Cover the pot and simmer the soup and dumplings for 12-15 minutes. Do not lift the lid of the pot while the dumplings cook. Add time if the dumplings haven't cooked all the way (or if they are bigger in size than teaspoon sized portions)/
- When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart, if needed. Serve.
Soup:
1-2 tsp. olive oil
2-3 stalks celery, chopped, about 1 c.
2-3 large carrots chopped, about 1 c.
1 medium yellow onion, chopped, about 1 c.
1 tsp. salt
1/2 to 1 tsp. dried thyme
1/4 tsp. pepper
8 c. chicken broth
1 1/2 lbs. boneless, skinless chicken breasts (2-3 medium) or 3 to 4 c. cooked chicken
1/2 c. water + 1/4 c. all-purpose flour (can be replaced with gluten free flour) to thicken
1/2 c. frozen peas
Dumplings:
1 c. all-purpose flour (use 1 1/4 c. flour for sturdier dumplings)
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. dried thyme or sage
1/2 c. sour cream
1/2 c. milk
1 T. vegetable oil
DIRECTIONS:
- In a large pot, heat the oil over medium heat. Add the celery, carrots, onions, salt, pepper, and thyme. Cook for 2-3 minutes, stirring often, until the vegetables start to soften. Add the chicken broth and chicken (if using uncooked chicken). Bring to a simmer and cook for 10-15 minutes until the chicken is just cooked through and/ or veggies are tender. Remove the chicken to a pate and cut into small pieces.
- In a small bowl, combine the 1/2 c. water and 1/4 c. flour until smooth. Whisking vigorously, slowly add the flour mixture into the hot broth and stir until well combined. Stir in the frozen peas and cooked chicken and bring the soup back to a simmer.
- For the dumplings, in a medium bowl, stir together the dry ingredients. Add the sour cream, milk, and oil. Stir just until combined (don't overmix).
- Drop teaspoon-sized amounts (the dumplings should be fairly small, they'll expand while cooking) of the dumplings dough into the boiling soup, covering the entire surface. Cover the pot and simmer the soup and dumplings for 12-15 minutes. Do not lift the lid of the pot while the dumplings cook. Add time if the dumplings haven't cooked all the way (or if they are bigger in size than teaspoon sized portions)/
- When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart, if needed. Serve.
Lemon Pepper White Fish
INGREDIENTS:
2 lbs. white fish fillets
1 lemon
1 tsp. sea salt (we recommend Selina Naturally Light Grey Celtic Sea Salt)
1/2 tsp. garlic powder
1/4 tsp. lemon pepper
DIRECTIONS:
- Preheat oven to 375 degrees F.
- Coat 8" x 12" glass baking dish with 1 tsp. olive oil
- Place fish in baking dish skin down
- Cut lemon into quarters, squeeze each lemon quarter over the fish evenly coating
- Sprinkle salt, garlic powder, and lemon pepper evenly over fish
- Place baking dish in heated oven for 20-30 minutes
* Fish should flake easily with a fork
2 lbs. white fish fillets
1 lemon
1 tsp. sea salt (we recommend Selina Naturally Light Grey Celtic Sea Salt)
1/2 tsp. garlic powder
1/4 tsp. lemon pepper
DIRECTIONS:
- Preheat oven to 375 degrees F.
- Coat 8" x 12" glass baking dish with 1 tsp. olive oil
- Place fish in baking dish skin down
- Cut lemon into quarters, squeeze each lemon quarter over the fish evenly coating
- Sprinkle salt, garlic powder, and lemon pepper evenly over fish
- Place baking dish in heated oven for 20-30 minutes
* Fish should flake easily with a fork
Smoked Whitefish Clam Chowder
INGREDIENTS:
2 cans clams
2 bottles clam juice
1 c. cleaned smoked whitefish
1 c. minced onion
1 c. diced celery
2 c. cubed potatoes
1 c. diced carrots
3/4 c. butter
3/4 c. flour
1 quart half-and-half cream
2 T red wine vinegar
1 1/2 t. salt
ground black pepper to taste
DIRECTIONS:
- Boil potatoes and carrots in separate pot, drain and add to veggies so not to overcook
- Drain juice from clams into a large skillet over the onions, celery, potatoes, and carrots. Add water to cover, and cook over medium heat until tender
- Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
- Stir in clams and smoked whitefish just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
2 cans clams
2 bottles clam juice
1 c. cleaned smoked whitefish
1 c. minced onion
1 c. diced celery
2 c. cubed potatoes
1 c. diced carrots
3/4 c. butter
3/4 c. flour
1 quart half-and-half cream
2 T red wine vinegar
1 1/2 t. salt
ground black pepper to taste
DIRECTIONS:
- Boil potatoes and carrots in separate pot, drain and add to veggies so not to overcook
- Drain juice from clams into a large skillet over the onions, celery, potatoes, and carrots. Add water to cover, and cook over medium heat until tender
- Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
- Stir in clams and smoked whitefish just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Pork Chop Marinade
INGREDIENTS:
4 pork chops
1 tbsp oil
1/3 c. soy sauce
2 tbsp brown sugar
2 tsp worcestershire sauce
1 tsp dijon mustard
2 garlic cloves, minced
1/4 tsp black pepper
DIRECTIONS:
- Place marinade ingredients in a ziplock bag. Massage to combine
- Add chops. Massage to coat in the marinade
- Marinate for overnight (up to 24 hours)
- Take the pork chops out of the fridge 20 minutes before cooking.
- Brush BBQ grill or drizzle oil in pan, heat on medium high. Add pork and cook for 4 minutes or until the underside is caramelized and the pork releases from the grill, then turn the chops and cook for 3 minutes
- Baste both sides with residual marinade in ziplock bag, then cook the basted side for 30 seconds before serving
- Rest 3 minutes before serving
4 pork chops
1 tbsp oil
1/3 c. soy sauce
2 tbsp brown sugar
2 tsp worcestershire sauce
1 tsp dijon mustard
2 garlic cloves, minced
1/4 tsp black pepper
DIRECTIONS:
- Place marinade ingredients in a ziplock bag. Massage to combine
- Add chops. Massage to coat in the marinade
- Marinate for overnight (up to 24 hours)
- Take the pork chops out of the fridge 20 minutes before cooking.
- Brush BBQ grill or drizzle oil in pan, heat on medium high. Add pork and cook for 4 minutes or until the underside is caramelized and the pork releases from the grill, then turn the chops and cook for 3 minutes
- Baste both sides with residual marinade in ziplock bag, then cook the basted side for 30 seconds before serving
- Rest 3 minutes before serving