Tangy Balsamic Vinaigrette

Tangy Balsamic Vinaigrette

(about half cup)

Ingredients:

1 tbsp. White Wine Vinegar

2 tbsp. Balsamic Vinegar

¼ tsp. Salt

½ tbsp. Course Ground Mustard

¼ cup Extra Virgin Olive Oil

Directions:

In a medium bowl, whisk together the vinegars, salt and mustard.  Slowly add the oil as you briskly whisk to emulsify the mixture.  Toss with your salad ingredients and serve.

Note:               Try mixing up the flavor profile by using different vinegars in palace of the white wine vinegar.  Some examples include rice wine, red wine and champagne vinegars.

Ideas for Future Efforts

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Some Vinaigrettes for the Summer

Summer usually includes eating many salads because of fresh produce in your garden or at the Farmer’s Markets.  So I thought this week I’d give you a couple of vinaigrette recipes to try that I’ve run across.

I’m walleye fishing this week, so it’s a quick post today.   So tomorrow’s recipe is for a “Tangy Balsamic Vinaigrette” that works as a marinade too.  Thursday give this “Tequila-Lime Vinaigrette” a chance.  You can use this as a marinade as well.  In fact, most vinaigrettes and dressings work as marinades.

“Happy Cooking” and I’ll let you know how we did fishing next week.  Please remember to share the link with friends and family too.

The Loose Goose

The Loose Goose

(8-12 servings)

Ingredients:

3 lb. Ground Beef (90/10 or 85/15)

1 medium Yellow Onion, finely diced

3 tbsp. Worcestershire Sauce

1 tbsp. Cocoa

1 tbsp. Garlic Powder

1 tsp. Cumin

1 large Bay Leaf

2 cans Beef Broth

1 dash (or more) Hot Sauce

to taste Salt and Black Pepper

8-12 Hamburger Buns

Directions:

In a large skillet, sauté the beef and onions over medium heat.  Stir and break up meat often during the process.  When the meat is done, add next ingredients through the bay leaf.  Turn down the heat to a simmer.  Continue cooking a few minutes and then add the broth and hot sauce.  Combine well and continue cooking about 3 hours.  Be sure to continue to stir often.  When done, serve on hamburger buns using a slotted spoon (so they are not too wet on the bun).  Serve with your favorite condiments.

Note:               You could transfer to a slow cooker after you have combined the broth and hot sauce.  Cook on low for 4 to 6 hours. 

Ideas for Future Efforts

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The Tastee

The Tastee

(8-12 servings)

Ingredients:

2½ lb. Ground Chuck

2½ tsp. (heaping) Yellow Mustard

2 tsp. (heaping) Cream Style Horseradish

2 tsp. Worcestershire Sauce

2 tsp. Salt

¼ tsp. Black Pepper

¼ cup Ketchup

¼ cup Warm Water

¼ cup Dry Onion Flakes

8-12 Hamburger Buns

Directions:

In a large skillet, place the ground chuck.  In a small bowl, combine the ingredients starting with the mustard through the warm water.  Now combine this mixture with the ground chuck and turn heat on to medium.  Cook, braking up the ground chuck, until all the pink is gone (about 20-30 minutes).  Mix in the onion flakes, lower heat to a simmer and continue cooking (about 25-30 minutes).  During all of this process, be sure to stir often.  When done, serve with hamburger buns, pickles and your other favorite condiments.

Note:               You can always add cheese to this sandwich too.

Note:               Try it on your hot dog with fresh chopped onion, mustard and a little celery salt.

Ideas for Future Efforts

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Loose Meat, Sloppy Joe, Maid-Rite, Tavern or Anything Else You Call Them, Give These Recipes a Try

As the title above states, there are all kinds of names for ground beef cooked, broken up and seasoned.  I have one recipe in my cookbook (More Than Your First Cookbook) for one called a “Tavern” which originates in Sioux City, Iowa.  Then there are two recipes already on this blog.  One is called “Copycat Maid-Rite” and the other is “Iowa Loose Meats” and both of these come from the state of Iowa.

Now I’m not saying that all such sandwiches come from Iowa.  I’m sure every state has their own version of this type of sandwich.  I’m from the Midwest and know of these and several more of this style.  In fact, I’m offer two more recipes this week.

Each of this style of sandwich recipe has a different combination of ingredients and seasoning.  So they each give you a little different taste profile.  That’s half the fun with what I’ll refer to as a “Loose Meat” sandwich.

You can add different items to the meat and get different results.  I know of one that adds chicken gumbo soup from a can to the cooked ground beef.  They use to serve it at our Boy Scout functions.

This week I have “The Tastee” on Wednesday and “The Loose Goose” on Thursday for you.

My suggestion for you is to try these two new recipes, the other ones on this blog and the one from my cookbook.  See which one you prefer the most and put it in your cooking cycle.  Or try a different one you find from another source.

The point is these make great, easy and inexpensive options for you and your family or friends.  So, “Happy Cooking” until next week and please help spread my link for tasty recipes and kitchen help.  Thanks.

Bacon-Cheese Topped Chicken (GF)

Bacon-Cheese Topped Chicken (GF)

(4-servings)

Ingredients:

4 (4-6 oz.) Boneless Skinless Chicken Breasts

¼ cup Dijon Mustard

¾ cup Honey

4½ tsp. Canola Oil, divided

½ tsp. Fresh Lemon Juice

½ tsp. Salt

¼ tsp. Black Pepper

Pinch or 2 Paprika

2 cups Fresh Mushrooms, sliced

2 tbsp. Unsalted Butter

1 cup Monterey Jack Cheese, shredded

1 cup Cheddar Cheese, shredded

8 strips, Bacon, partially cooked

2 tsp. Fresh Parsley, chopped

Directions:

In a medium bowl, mix the mustard, honey, 1½ tsp. oil and lemon juice.  Transfer a ½ cup of mixture into a gallon size zip-lock bag with the chicken breasts.  Seal and refrigerate 2 to 4 hours.  Cover and refrigerate the remaining marinade until needed.  Remove chicken and pat dry with paper towels.  In a large skillet over medium heat, add remaining oil.  Once hot, salt, pepper and paprika the breasts on both sides and place in skillet.  Brown chicken on both sides until golden.  Transfer chicken to a rimmed baking dish that has been sprayed.  Using the same skillet, add butter and mushrooms and sauté until done.  Now divide remaining marinade over chicken breasts, top with cheeses and mushrooms.  Place 2 strips of bacon on each breast in a X pattern.  Place baking dish in a pre-heated 375- degree oven for 20-25 minutes or until chicken is done.  Sprinkle with parsley and serve.

Note:               Please make sure all ingredients being used are Gluten-Free.  Some brands and styles are not always GF.

Ideas for Future Efforts

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Chicken Cordon Bleu (GF)

Chicken Cordon Bleu (GF)

(4-servings)

Ingredients:

4 (4-6 oz.) Boneless Skinless Chicken Breasts

4 (1/2 oz.) slices Deli Ham (your choice of favor)

4 (1/2 oz.) slices Swiss Cheese

8 tbsp. Unsalted Butter, melted

1 -1½ cups Gluten-Free Breadcrumbs (seasoned if desired)

¼ cup Grated Parmesan Cheese, divided

1 can Gluten-Free Cream of Chicken Soup

1-2 tsp. Corn Starch

½ cup Mayonnaise

1 cup Sour Cream

1 large Fresh Egg, yolk only

Directions:

Pound out each chicken breast to a little over a ¼ inch thick.  Lay a slice of ham on top of each breast followed by a slice of cheese.  Roll up chicken, tucking in the ends as you go.  Either bind with butcher string or toothpicks.  Have melted butter in a flat bowl as well as the breadcrumbs.  Coat the breasts in the butter and then roll in the breadcrumbs to coat completely.  Place in a 9x13 baking dish, cover with foil or film and refrigerate at least 2 hours before continuing.  You could refrigerate up to overnight.  Remove baking to a counter and let rest for 15 to 20 minutes before sprinkling with some of the Parmesan cheese.  Place baking dish uncovered in a pre-heated 375-degree oven for 30 minutes.  While chicken is in oven, take a medium sauce pan over medium heat and warm the soup.  Add corn starch to thicken before adding the mayonnaise, sour cream, egg yolk and remaining Parmesan cheese.  Reduce heat to low and stir occasionally.  Once you remove baking dish, pour half of sauce over the chicken and return to the oven for an additional 15 minutes or until chicken is done.  Serve the remaining sauce with the meal.

Note:               If you are not a Swiss cheese fan, try your favorite cheese instead.

Ideas for Future Efforts

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