SHRIMP COCKTAIL DRINK

 

3 quarts tomato juice

1 14 oz bottle catsup

1 tablespoon horseradish

1 cup finely chopped celery

3 tablespoons Worcestershire sauce

3 tablespoons sugar

½ teaspoon salt

½ teaspoon garlic salt

Juice of 1 lemon

2 cans shrimp

Combine and chill.  Serves 25.

ROAST BEEF SANDWICHES W/HORSERADISH DIJON

 

HORSERADISH DIJON

2 tablespoons mayonnaise

2 tablespoons sour cream

½ cup prepared horseradish

¼ cup Dijon mustard

1 tablespoon Worcestershire sauce 

Salt and pepper 

SANDWICHES

Crusty Artisan or Sourdough Bread

2 cups arugula

½ cup pickled red onions

2 tablespoon olive oil

Salt and pepper to taste

6 ounces horseradish dijon

1¼ pounds thinly sliced rare roast beef

In an oven or toaster oven, toast bread slices. In a bowl, combine arugula, onions, olive oil, salt, and pepper. Spread horseradish dijon on both halves of the bread, then build sandwich by layering meat and arugula mixture.

CHICKEN IN MILK

Whole chicken

Oil and/or butter

2 ½ cups milk

2 lemons

1 cinnamon stick

Sage leaves

Handful of garlic cloves in their peels

Preheat oven to 375ºF.  Brown a whole chicken in copious amounts of olive oil or butter on the stovetop in a large pot or dutch oven.  Pour in about 2 ½ cups milk, two lemons‘ worth of zest, a cinnamon stick, and fresh sage leaves. Scatter in a handful of garlic cloves in their peels.  Bake for 90 minutes. Pull apart and eat with all the yummy sauce.

POUTINE WITH ROAST BEEF

 

1 bag of fries

1 packet poutine mix or brown gravy mix

1 beef roast

1 can French onion soup

Cheese curds, or for easier melting, shredded mozzarella cheese

Salt and pepper the roast. In an Instapot set to saute, sear the roast on all sides until brown.  Add the can of French onion soup into the pot and cook for 2-3 hours depending on the size of your roast (about 1 hour per pound).  Let it stand in Instapot for 10 minutes and then vent the pot.  Make poutine/gravy per instructions.  Cook fries in Air Fryer until crisp.  Pull apart Air fry the french fries.  Pull apart meat and remove fat trimmings.  To assemble, put desired amount of meat on plate, top with fries, then cheese, then gravy.    

LOADED TWICE BAKED POTATO CASSEROLE

 

8 medium russet potatoes scrubbed clean and dried

2 tablespoons olive oil

2 tablespoons kosher salt

4 oz cream cheese

8 oz sour cream

4 tablespoons butter

12 oz shredded cheddar cheese, divided

4 green onions thinly sliced

8 strips bacon cooked and crumbled

Salt and pepper to taste

Chives or green onions

Bacon crumbles

Preheat oven to 400ºF. Rub potatoes with olive oil and salt and place on a large baking sheet. Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through. Let cool for at least 15 minutes.

Preheat oven to 350ºF. Cut potatoes in half lengthwise and roughly smash them.  Combine smashed potatoes with cream cheese, sour cream, butter and 8 ounces of shredded cheddar cheese in a large bowl. Fold in crumbled bacon and green onions. Season with salt and pepper.  Place in a baking dish and top with the remaining shredded cheese.  Bake for 25 minutes or until cheese is melted and potatoes are heated through. Serve immediately.

THAI PEANUT NOODLES

 

Red, yellow and orange peppers

Linguine noodles

Rotisserie chicken

SAUCE

1 clove minced garlic

½ cup chicken broth or bone broth

¼ cup soy sauce

3 tablespoons peanut butter

1 tablespoons honey

TOPPINGS

Sriracha

Green onions

Cilantro

Crushed peanuts

Chop peppers and cook noodles.  Bring sauce to a boil.  Combine peppers, noodles, and chicken then coat with the sauce.  You can add in some extra veggies like broccoli, carrots and peas too.  This makes a great chilled summer salad.

ORANGE MARMALADE CHICKEN

 

SAUCE

1 cup orange marmalade

3 tablespoons soy sauce

3 tablespoons rice vinegar

3 garlic cloves, minced

2 teaspoons grated ginger

¼ teaspoon crushed red pepper flakes (optional)

CHICKEN

3 tablespoons vegetable oil

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

¼ cup cornstarch

In a medium bowl, whisk together the marmalade, soy sauce, vinegar, garlic, ginger, and red pepper flakes.  Heat the oil in a large skillet or wok over medium-high. Toss the chicken with the cornstarch, salt, pepper, and garlic powder to coat. Spread chicken in a single layer in the hot oil. Cook for 12-15 minutes, flipping every 4-5, until chicken is browned and cooked through. Pour in the sauce and cook an additional 2-3 minutes, stirring frequently, until sauce thickens and glazes over the chicken. Serve with rice.