Category Archives: Main Dish

Steak Shish Kabobs, Marinated

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Be sure to cut the pieces of steak into the same size pieces so they cook at the same rate. The recipe says the prep takes 3 hours and 10 minutes. However, 3 hours of that time is marinating the meat which give you time to have a favorite cocktail.

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Steak Shish Kabobs, Marinated

Prep Time3 hours 11 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

Marinade

  • 1 cup soy sauce
  • ½ cup white vinegar
  • ½ cup brown sugar
  • ¼ cup onion diced
  • 2 TBL vegetable oil
  • 2 tsp garlic minced
  • 1 tsp ginger ground
  • salt and pepper to taste

Other Ingredients

  • 2 pound sirloin cut into bite sized pieces (can also use flank steak)
  • 1 medium red onion cut into bite sized pieces
  • 1 medium green bell pepper cut into bite sized pieces
  • 8 ounce mushrooms cut into bite sized pieces
  • 8 shish kabob skewers

Instructions

  • Whisk all marinade ingredients together in a bowl or container. Place pieces of steak in the marinade and pierce with a fork to allow juices to soak into the meat. Cover and store in the refrigerator for at least three hours (the longer the better!).
  • Let skewers soak in water for up to 30 minutes before grilling to prevent them from burning. After meat has marinated, slide alternating pieces of meat, onion, bell pepper and mushrooms onto skewers. Heat grill to medium-high heat and grill for 8-10 minutes until done.

Spaghetti Bolognese

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During the COVID pandemic in 2020 Chef Jyll from Gather on Broadway had to change her business model. Gathering was not an option. She opted to created recipes, measure out the ingredients, and offer them to the public to cook at home. This recipe was one of our favorites.

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Spaghetti Bolognese

This recipe comes from Chef Jyll at Gather on Broadway in Green Bay WI
Course: Main Course
Cuisine: American
Keyword: Bolognese
Servings: 6

Ingredients

  • 2 TBL olive oil
  • 1 medium onion diced
  • 1 stalk celery chopped fine
  • 1 large carrot chopped fine
  • 1 tsp salt
  • 4 clove garlic minced
  • 1/2 pound ground beef
  • 1 pound ground Italian sausage
  • 1/2 tsp red pepper flakes
  • 3 1/2 cup crushed tomatoes
  • 3 TBL tomato paste
  • 1/2 cup dry red wine cheap is fine
  • 1 cup beef broth
  • 2 pound spaghetti dry

Instructions

  • Bring a large pot of salted water to a boil.
  • In a large pot or dutch oven, heat the olive oil over medium heat. Once hot, add the onion, carrot, celery and salt and cook until softened and onions have become translucent, about 5 minutes. Add the garlic, ground beef and Italian sausage and cook, stirring to break up the sausage and beef combine everything well. Once the meat has browned and cooked through all the way, add the pepper flakes, crushed tomatoes, tomato paste and red wine. Reduce and add beef broth. Stir well to combine and bring to a simmer. Cover and simmer for at least 20 minutes.
  • After the sauce has simmered for at least 20 minutes, drop the pasta in the boiling water and cook until el-dente, 9-11 minutes. Drain and serve with sauce

Shrimp Boil

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The recipe is super, super simple. The Old Bay Seasoning adds a nice flavor.

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Shrimp Boil Seasonings

Course: Main Course

Ingredients

  • 1 pound shrimp raw with shells
  • 1/4 cup Old Bay Seasoning
  • 1 TBL butter

Instructions

  • Bring 3-4 quarts of water to a boil. Add Old Bay Seasoning and butter. Add shrimp (thaw if necessary) and boil for 4 1/2 minutes. Cool before peeling and serving.

Creamy Slow Cooker Chicken

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We have made this recipe two times and it was excellent both times. It is easy to prepare, taking only a few minutes to throw together.

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Creamy Slow-cooker Chicken

Easy
Course: Main Course
Keyword: Chicken
Servings: 6

Ingredients

  • 6 each chicken breasts skinned and boned (about 2.5 pounds
  • 2 tsp Seasoned Salt
  • 2 TBL canola oil
  • 10 oz can cream of mushroom soup reduced fat
  • 8 oz package cream cheese
  • 1/2 cup white wine we used Pinot Grigio
  • .7 oz envelope Italian dressing mix
  • 8 oz package mushrooms fresh and sliced
  • 6 sandwich style biscuits or rice

Instructions

  • Sprinkle chicken with seasoned salt. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned. Transfer chicken to a 50qt. slow cooker, reserving drippings in skillet.
  • Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.
  • Sprinkle mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.
  • Prepare biscuits or rice according to package directions. Serve chicken mixture over biscuits.

Notes

We first made this recipe in December 2016 and then again in June 2022. It was excellent both times.

Smoked Whole Chicken-BGE

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Whole Smoked Chicken – BGE

I originally got this recipe from the Virtual Weber Bullet and have modified it slightly for my tastes.
Course: Main Course
Servings: 6

Ingredients

  • 3-4 pd chicken whole
  • 8 oz Italian dressing
  • lemon pepper
  • apple juice for basting

Instructions

The night before:

  • Remove the giblets, neck bones, etc. and trim excess fat from around the cavity opening. Butterfly the chicken so it will lay flat. Rinse the bird inside and out and pat dry with paper towels.
  • Fold the wings back under the bird to keep out of the way. Place the bird in a Zip top bag and add the Italian dressing. Squeeze out as much air as possible and place in the refrigerator. Turn the bird several times to ensure even distribution of the marinade.

Next day, 45 minutes before cooking:

  • Remove chicken from the refrigerator. Don't worry if the skin is kind of white. That's what the vinegar in the marinade does. Remove any excess Italian dressing but the bird should still be wet.
  • Apply generous amounts of Lemon Pepper seasoning to all sides of the bird. Leave the bird on the counter to come to room temperature while you get the smoker ready.

Time to cook:

  • Lite the smoker and bring it up to 250 degrees. Put your smoke wood on. Put your meat on to cook, using the indirect cooking method.
  • In about 2 hours, rotate and turn the bird over. Baste with apple juice for a juicier finished product. Cook until the internal temperature is 180 degrees. Take the temperature in the meaty part of the thigh (about 4 hours total).

Turkey Burger, Stuffed

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Turkey Burgers, Stuffed

We got this recipe from Chef Jyll of Gather on Broadway in Green Bay WI.
Course: Main Course
Cuisine: American
Servings: 8

Ingredients

  • 2 lbs turkey ground
  • 1/4 cup bread crumbs or more
  • 1/4 cup whole milk
  • 1 medium egg beaten
  • 1/2 medium onion diced
  • 4 clove garlic minced
  • 1 TBL Dijon mustard
  • 1 TBL worcestershire sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup cheese shredded, any kind

Instructions

  • Preheat grill to medium high heat. In a small bowl, mix the breadcrumbs and milk and let sit for 5 minutes.
  • In a large bowl, combine the turkey, egg, breadcrumb mixture, diced onion, garlic, dijon mustard, Worcestershire, salt and pepper and mix well. Portion 16 balls and flatten into burger patties. In the middle of 8 burgers, place 1 heaping tablespoon of shredded cheese. Top with a non-stuffed patty over the top and gently kpress to seal. Repeat until you have 8 stuffed burgers.
  • Spray the burgers with cooking spray (both sides) and also spray the grill. Gently transfer burgers (they are softer than regular burgers) onto the greased grill and cook for about 5-8 minutes on each side until juices run clear and internal temperature is 165 degrees.
  • FREEZER INSTRUCTIONS: Place the assembled burgers in a single layer, uncooked, in the freezer until completely frozen. Store in a zip top bag. Completely thaw before cooking.