Tag Archives: Recipe

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.

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
Chopped Salad

Chopped Salad

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There are lots of ingredients in this salad but they all work well together.

Chopped Salad
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Chopped Salad

Course: 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.

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 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.

Jyll’s Meatloaf

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Jyll’s Meatloaf

Recipe courtesy of Jyll from Gather on Broadway in Green Bay WI.
Course: Main Course
Cuisine: American
Servings: 6

Ingredients

  • 1 TBL Olive Oil
  • 1/2 large onion diced
  • 2 clove garlic minced
  • 1/3 tsp thyme dried
  • 1 TBL worcestershire sauce
  • 2 TBL water cold
  • 1 TBL tomato paste
  • 1.5 pound ground beef
  • 1 large egg slightly beaten
  • 1/2 cup garlic croutons crushed
  • 1/4 cup buttermilk
  • 2 tsp salt
  • 1 tsp black pepper

Glaze

  • 1/2 cup ketchup
  • 1/2 TBL worcestershire sauce
  • 1/2 TBL spicy brown mustard
  • 1 TBL brown sugar

Instructions

  • Preheat oven to 350 degrees. In a saute pan, heat the olive oil. Add the onion and cook until translucent. Add the garlic and thyme and cook 1 additional minute. Add the tomato paste, Worcestershire and water and cook 1 additional minute, stirring to combine. Add a bit of salt and pepper. Remove from heat and cool slightly.
  • Place the croutons in a zip-lock bag and crush with a rolling pin. Mix the croutons and buttermilk in a small bowl and set aside.
  • In a large bowl, put the ground beef and the lightly beaten egg and mix by hand. Add the moist bread crumbs and onion mixture and stir well by hand.
  • COOK METHOD ONE: Line a rimmed baking sheet with foil and coat with cooking spray. Gently form a rectangle loaf on the foil. Combine all glaze ingredients in a bowl and whisk well. Brush half of the mixture over the loaf and bake in the oven for 40 minutes, or until the center is 160 degrees. Brush the remaining glaze over the meatloaf.
  • COOK METHOD TWO: Spray 4 small loaf pans with cooking spray and equally divide the meat mixture between the pans. Combine all glaze ingredients in a bowl and whisk well. Brush half of the mixture over the loaf and bake in the oven for 20 minutes, or until the center is 160 degrees. Brush the remaining glaze over the meatloaf.

Notes

The meatloaf in the loaf pans can be frozen for later use. Add the glaze BEFORE freezing. Seal well to prevent freezer burn. To use: completely thaw the meatloaf and then cook as described above.
Buttermilk pie

Pie, Buttermilk

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Buttermilk pie
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Buttermilk Pie

An easy pie to make. We initially found the recipe when we had an extra cup of buttermilk left over from a different recipe. Now we make it whenever we have extra buttermilk.
Course: Dessert
Servings: 8

Ingredients

  • 3 medium egg
  • 1/2 cup butter softened
  • 1 1/2 cup sugar white
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 TBL lemon juice
  • 1/8 tsp nutmeg
  • 1 9 inch pie crust unbaked

Instructions

  • Preheat oven to 350 degrees.
  • Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
  • Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
  • Place aluminum foil on the pie edges to keep the crust from burning. Remove after 20 minutes. Bake for an additional 25 to 30 minutes until a toothpick inserted in the center of the pie comes out clean and the center is firm.

Notes

First made 3/22/2020 during COVID lock down.
Meatload on Big Green Egg

Meatloaf w/Bacon-BGE

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1.5 lb Chuck meat
3/4 lb Italian Sausage
1 Medium onion – chopped
6 oz sharp cheddar cheese – shredded
1/2 cup milk
2 eggs, beaten
1 cup Panko Bread crumbs
1 TBL kosher salt
1 TBL ground black pepper
1 package bacon

Mix all ingredients except the bacon. Shape into loaf. Make a lattice of bacon and then drape it over the meatloaf.

Heat Big Green Egg to 350 degrees, indirect method of cooking. Place a drip pan with a small amount of water to keep the drippings from burning. Put the loaf on another pan for the first 40 minutes then move to the rack. Remove from Big Green Egg when internal meat temperature hits 160 degrees (about 1 to 2 hours). Let rest for 15 minutes before slicing.

Oyster Chowder-BP

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I found this recipe online at www.gorp.com and first tried in September 1998 at Pictured Rocks National Lakeshore. We have had it numerous times since and it has never failed to satisfy.  Be careful with this meal in bear country!

Combine in plastic zipper bag at home:
1 package (.9 ounces) Knorr mushroom sauce mix (not gravy mix)
1/2 cup instant mashed potato flakes
3 tablespoons packaged dry onion soup mix (half of a 1.4-ounce package)
1 tablespoon nonfat dry milk powder
1 tablespoon bacon-flavored bits (Bac-Os) or home-dried cooked chopped bacon
2 teaspoons Butter Buds (in the spice aisle at the grocery store, Molly McButter etc.)
1/2 teaspoon crumbled dried parsley leaves
1/4 teaspoon black pepper

Carry separately:
1 can 3/7 oz. petite smoked oysters
Oyster crackers or saltines (optional, not in my opinion)

At camp:
In medium pot, boil 3 cups water. Add dry mix and oysters with juice. Stir thoroughly. Cover and return to boiling. Reduce heat and simmer, stirring occasionally, about 10 minutes. Serve with oyster crackers. The downsides of this recipe are that you have to carry to oyster container (metal) and worry about the smell. We have never had any problems but have never served it in bear country. Be sure to clean out the pot too.

Servings: 2 or 3 servings