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Category Archives: Recipe
Steak Shish Kabobs, Marinated
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.
Steak Shish Kabobs, Marinated
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.
Sweet Potato Fries in the Air Fryer
Do your best to cut the sweet potato into evenly sized strips so they all cook at the same rate. Don’t skip adding the cornstarch – it’s the secret to getting crispy fries. The dipping sauce in this recipe can be used for more than just fries.
Sweet Potato Fries, Air Fryer
Servings: 2
Ingredients
Sweet Potato Fries
- 1 medium sweet potato
- 1 TBL canola oil
- t TBL cornstarch
- 1/2 tsp Kosher salt
- 1/4 tsp black pepper
- 1/8 tsp garlic powder
- 1/8 tsp paprika ground
Dipping Sauce
- 1/4 cup mayonnaise
- 1/4 cup ketchup
- 1 tsp worcestershire sauce
- 1/2 tsp garlic powder
- 1 tsp honey can also use sugar
Instructions
Sweet Potato Fries
- Preheat the air fryer to 400 degrees F
- Cut sweet potato into 1/2 inch wide fries. Soak for 10 minutes in cold water. Drain and completely dry before placing in a bowl with canola oil; toss to coat. Lightly dust with corn starch before seasoning with salt, pepper, garlic powder, and paprika; mix until all fries are evenly coated.
- Working in batches if necessary, place an even layer of fries in the air fryer basket. Cook in the preheated air fryer until golden brown, about 10 minutes. Repeat to cook remaining fries.
Dipping Sauce
- Thoroughly mix all of the dipping sauce ingredients
Spaghetti Bolognese
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.
Spaghetti Bolognese
This recipe comes from Chef Jyll at Gather on Broadway in Green Bay WI
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
Bread, Applesauce
Sloppy Joe
Always a crowd favorite and it can feed a crowd. This dish can be made ahead of time and kept warm in a slow cooker and warm.
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Bulgogi
This recipe is an adaptation of the great tasting dish that Lori and Carl enjoyed while stationed in South Korea in 1980. It is simple to make and tastes great
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Chopped Salad
There are lots of ingredients in this salad but they all work well together.
Chopped Salad
Servings: 6
Ingredients
Balsamic Vinaigrette (can also use store bought)
- 1/4 cup balsamic vinegar
- 1 TBL Dijon mustard heaping
- 1/2 tsp black pepper
- 1/2 cup canola oil
Salad
- 3 cup Romaine lettuce chopped, about two heads
- 15 cherry tomatoes cut in half
- 1/2 cup red beans rinsed and drained
- 1/2 cup chickpeas rinsed and drained
- 1/2 cup kalamata olives pitted and coarsely chopped
- 3/4 cup white cheddar cheese 1/2 inch cubes, about 3 ounces
- 3/4 cup Monterey Jack cheese 1/2 inch cubes, about 3 ounces
Instructions
- In a blender, or if making by hand, in a bowl with a wire whisk, blend the vinegar, mustard, salt, and pepper until smooth. With the motor running, slowly add the oil and blend until emulsified.
- Toss the lettuce, tomatoes, beans, chickpeas, olives, and cheeses together in a large bowl and dress lightly with the balsamic vinaigrette.
Creamy Slow Cooker Chicken
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.
Creamy Slow-cooker Chicken
Easy
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.
Rhubarb-Strawberry (or Apple) Crisp
Rhubarb-Strawberry (or Apple) Crisp
Our go to rhubarb recipe.
Servings: 8
Ingredients
Fruit Mixture
- 3 cup rhubarb small dice
- 3 cup strawberries (halved or quartered) OR Apples (peeled, cored, sliced and cut in half)
- 3/4 cup sugar
- 1 3/4 tsp orange zest
- 2 TBL cornstarch
- 1/4 cup orange liqueur Grand Marnier or just plain orange juice
- 1 TBL butter
Topping
- 9 TBL butter cold, cut into 1/2 inch pieces
- 1 cup flour
- 2/3 cup brown sugar
- 1 3/4 cup oats quick cooking
Instructions
- Pre-heat oven to 350 degrees
Fruit Mixture
- In a large bowl, combine the rhubarb, strawberries or apples, sugar, orange zest, cornstarch and orange liqueur and toss to thoroughly combine. Grease an 8 x 8 casserole or baking dish with 1 tablespoon of butter and transfer the fruit mixture to the prepared casserole.
Topping
- In a mixing bowl, combine the butter, flour, brown sugar, and oats and cut together until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubble in places, about 45 minutes.
- Cool briefly and serve warm, with a dollop of whipped cream or French Vanilla ice cream, if desired.