Category Archives: Main Dish

Shrimp Boil with Old Bay Seasoning

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These cold shrimp are excellent with cocktail sauce.

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Shrimp Boil With Old Bay Seasoning

Course: Main Course

Ingredients

  • 2 pound shrimp raw with shells
  • 1 cup apple cider vinegar
  • 8 cup water
  • 1/3 cup Old Bay Seasoning
  • 4 clove garlic
  • 6 each black peppercorns whole

Instructions

  • Combine vinegar, water, 1/3 cup Old Bay, garlic and peppercorns in a large soup pot. Bring to a boil over medium high heat.
  • When water is rapidly boiling, add shrimp, cover and cook 2 to 4 minutes (until shrimp are just pink).
  • Immediately drain shrimp, place uncovered in a bowl and refrigerate (at least 30 minutes) until ready to serve.

Ham with Honey Dijon Glaze

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This is our go-to recipe for ham at Easter (and sometimes Christmas). It looks complicated but it really isn’t.

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Ham With Honey Dijon Glaze

Course: Main Course
Servings: 10

Ingredients

  • 1 ham pre-cooked
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup honey
  • 2 TBL Dijon mustard
  • 1/4 tsp cinnamon ground
  • 1/4 tsp clove ground
  • 4 clove garlic smashed

Instructions

  • Pre-heat oven to 300 degrees. Trim away the rind, leaving the fat under the rind of the ham. Let ham rest at room temperature for 1-2 hours.
  • Line baking tray with aluminum foil. Score 1 inch diamond pattern no more than 1/4 inch deep, pour 1/3 cup water in pan, place ham in pan and cover with foil. Bake for 30 minutes.
  • In a sauce pan, heat butter on medium high heat. Add brown sugar, honey, Dijon mustard, cinnamon, and cloves and constantly stir for two minutes. Reduce heat to just a simmer and add garlic until the sauce is the consistency of room temperature honey.
  • Remove ham from oven and discard foil. Increase oven temperature to 425 degrees. Pour 1/3 of the glaze over the ham. Return to oven and cook for 15 minutes. Brush 1/3 of the glaze and pan juices over the ham, return to oven and cook for 15 minutes. Brush 1/3 of the glaze and pan juices over the ham and cook for 15 minutes. If crust is still pink, broil for 2-5 minutes.
  • Let ham rest 10–20 minutes before slicing.

Pot Roast-Simple and Easy

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This is an easy to pull together recipe that is great for a cold winter day.

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Pot Roast

Course: Main Course
Servings: 5

Ingredients

  • 2-2.5 pound chuck roast
  • 1 TBL vegetable oil
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper ground
  • 1/2 tsp thyme dried
  • 1/2 pound carrot about 5 medium carrots
  • 1 pound Yukon gold potatoes 8–10 potatoes
  • 1 clove garlic minced
  • 1/2 tsp rosemary dried
  • 1 each bay leaf
  • 1 cup dry red wine small bottle is slightly more than 1 cup
  • 1 cup beef broth

Instructions

  • Preheat your oven to 325 degrees. Peel carrots and cut into 2 inch chunks. Peel potatoes and cut into large chunks. Season the chuck roast with the kosher salt, pepper, and thyme.
  • Add the vegetable oil the dutch oven and heat. When it ripples and is hot, add the roast and brown deeply for 4–5 minutes on each side (or if you can, brown in your slow cooker).
  • Add remaining ingredients and do one of the following: 1) Bring just to a simmer on the stove top over medium high heat. Once the broth is simmering, cover and place in the over and bake for 2 hours. OR 2) cover and place in the over and cook for 3 – 3 ½ hours.

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

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.