Tag Archives: dinner

18 Easy Stews from Martha Stewart

Source:  http://www.delish.com/

Colder temperatures signal the return of stew weather, and we couldn’t be happier. Slow-and-low cooking turns hearty vegetables and economical cuts of meat into tender, saucy stews worthy of company or a weeknight dinner. With these easy, satisfying vegetarian, chicken, and beef stew recipes from Martha Stewart, you’ll be telling Jack Frost, better luck next time.

Warm up with more cool-weather meals: find main-dish casseroles, lasagna, and potato soup recipes here.

Easiest Indian Stew

A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime. Curry powder, an Indian blend of spices, is a timesaving source of layered flavor; ground ginger brings a quick dash of citrusy warmth.

Recipe: Easiest Indian Stew

Sausage and Pepper Stew

The classic pairing of hot Italian sausage and peppers meets again, this time in a hearty stew.

Recipe: Sausage and Pepper Stew

Slow-Cooked Tex-Mex Chicken and Beans

When preparing this memorable fix-and-forget chicken stew, use high-quality salsa to save time without skimping on flavor.

Recipe: Slow-Cooked Tex-Mex Chicken and Beans

Cuban Black-Bean Stew with Rice

Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.

Recipe: Cuban Black-Bean Stew with Rice

Asian Shrimp Stew with Steamed Rice

Sharp, fragrant ginger invigorates this dish. Because it’s potent and fibrous, use a sharp knife to mince it. To keep this stew tasting bright, avoid overcooking the vegetables.

Recipe: Asian Shrimp Stew with Steamed Rice

Chicken with Tomatoes and Mushrooms

Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve over rice or with a thick slice of crusty bread.

Recipe: Chicken with Tomatoes and Mushrooms

Moroccan Lamb

Using dried fruit (such as prunes and apricots) in savory dishes is traditional in Moroccan and Middle Eastern cooking. Here, these dried fruits mingle with the rich, distinctive flavor of lamb in a tomato-based stew.

Recipe: Moroccan Lamb

Quick Vegetable and Navy-Bean Stew

You don’t have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.

Recipe: Quick Vegetable and Navy-Bean Stew

Half-Hour Chicken Gumbo

Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.

Recipe: Half-Hour Chicken Gumbo

Moroccan Chicken Stew with Sweet Potatoes

Cinnamon and ginger complement the sweet potatoes in this easy but exotic-tasting chicken stew. Fluffy couscous absorbs the aromatic sauce.

Recipe: Moroccan Chicken Stew with Sweet Potatoes

Black-Bean-and-Corn Stew

Garnish this hearty vegetarian stew with sour cream, cheddar cheese, diced red onion, toasted pumpkin seeds, or chopped chives; serve with heated flour tortillas.

Recipe: Black-Bean-and-Corn Stew

Beef Stew

You can make this beef stew in the oven or a slow cooker. Either way, you will have a warming, wholesome, and wonderfully flavorful meal.

Recipe: Beef Stew

Mediterranean Chicken Stew

Browning the chicken adds another layer of flavor to this hearty stew. Cook it in two batches to ensure that the chicken browns properly and doesn’t steam. The caramelization on the chicken and on the bottom of the pan is what flavors the stew.

Recipe: Mediterranean Chicken Stew

Spicy Pork Stew

With bold, Indian-influenced spicing and slow-and-low cooking, an inexpensive cut of pork becomes meltingly tender and fragrant.

Recipe: Spicy Pork Stew

Firehouse Chicken Stew

When members of the FDNY aren’t busy fighting fires, they’re fighting their own rumbling stomachs with this vegetable-rich chicken stew.

Recipe: Firehouse Chicken Stew

Irish Lamb Stew

This satisfying stew, filled with tender lamb and vegetables simmered in a beer-based broth, is just the cure for a chilly evening.

Recipe: Irish Lamb Stew

Slow-Cooker Spiced Chicken Stew with Carrots

Juicy chicken thighs get the Moroccan treatment when they’re seasoned with cinnamon and cumin and garnished with toasted almonds.

Recipe: Slow-Cooker Spiced Chicken Stew with Carrots

Slow-Cooker Turkey Stew with Lima Beans

Layering the ingredients with the beans on the bottom ensures proper cooking of this stew. Avoid opening the lid as this will increase the cooking time.

Recipe: Slow-Cooker Turkey Stew with Lima Beans

Hearty Recipes from Martha Stewart

Find more hearty recipes that are great for fall or anytime at MarthaStewart.com:


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Filed under Asian, Cuban, Indian, Irish, Italian, Mediterranean, Moroccan, Stews, Tex-Mex

Crockpot Italian Beef for Sandwiches Recipe

Source: http://cookeatshare.com –  by myra byanka

Use rump or brisket (my fave) to make fork-tender beef for hoagies or homemade rolls (see links).Italain Beef

Prep time: 5 minutes
Cook time: 8 hours

Servings: 8


•4-5 lbs. brisket flat or rump roast
•1/2 cup Italian dressing like Wishbone
•1/2 tsp each basil, parsley, and oregano, or 1 tsp. fresh
•1 small onion, sliced
•3-4 cloves garlic, or 1 1/2 tsp. powder
•salt and pepper to taste
•1 can beef broth
•for the sandwiches: sliced red bell peppers. red onion slices, lettuce, tomato, cheese slices, mayo or use au jus

1.Place all the ingredients in a crock pot and cook on high for 2 hours, turn to low and cook all day. Beef is ready when it easily shreads with a fork.

© 2013 CookEatShare

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Filed under Crockpot, Cuisines of the World, Italian, Sandwich

Father’s Day Recipes | Taste of Home Recipes

Father’s Day Recipes | Taste of Home Recipes.

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Filed under Father's Day Recipes

Cinco De Mayo The Party Food Dude Way!

Source: creativecelebrationsmagazine.com – By Chris Perrin ‘The Party Food Dude’, and author of BlogWellDone.com

May 5th is the time to celebrate Mexican Independence the only way Americans know how…by drinking copious amounts of liquor and eating lots of food!  Here’s a party menu that might not be the most traditional, but is sure to get everyone in a fiesta state of mind.


On the Menu:

Spicy Syrup for Margaritas

The Dip

Chicken Albondigas

Vegetable Quesadillas

Mole Tacos

Spicy Syrup for Margaritas

What would Cinco de Mayo be without a nice, frosty margarita?  Get the party going with a nice blend of margarita mix, triple sec, tequila and lime juice.  Then give your cocktails a little extra kick with this spicy syrup featuring the kiss of the habanero.  This recipe calls for mango juice, but use whatever you like: guava, papaya, peach nectar, even plain old orange juice.


2 cups mango juice

1 cup sugar

2 habanero peppers, sliced


Pour all ingredients into a saucepan and bring to boil over medium-high heat.

Reduce the heat to medium and continue cooking until the juice has gotten very thick.  Let it cool.

To serve, either dip a margarita glass into the syrup to coat its edge or pour a teaspoon of the syrup on top of a drink.

The Dip

American Tex Mex cuisine has come to idolize cheese dip in its many forms.  However, this Cinco de Mayo party is going to elevate cheese dip to a whole new place with a multilayer taste experience that everyone come to know as simply “The Dip.”


2 cups milk

2 cups shredded Monterrey Jack cheese + more for the top of the dip

1 can diced green chilies

2 tablespoons vegetable oil

4 cloves garlic, minced

1 pound hamburger

1 tablespoon ground cumin

12 oz refried beans

8 oz enchilada sauce

2 green onions, sliced

1 tomato, sliced

1 can black olives

Tortilla chips


Preheat the oven to 350.

Pour the milk into a skillet with high sides over medium heat.  Let it come to a boil.  The minute the milk boils, add the cheese and stir to let it melt.  Once it has melted, add the green chilies.

In a second skillet over medium high heat, add the vegetable oil.  When hot, add the garlic, hamburger, and the cumin.  Cook until the hamburger is browned.  Drain any liquid which remains.

Construct the dip by layering first the refried beans, then the hamburger, then the enchilada sauce, then the cheese sauce, and finally more Monterrey jack cheese.  Put the dip in the oven until the shredded cheese melts.

Remove and top with green onions, tomatoes, and black olives.

Serve with the tortilla chips and watch it disappear.

Chicken Albondigas

Albondigas is the Spanish word for “meatballs.”  These little party appetizers are balls of ground chicken, corn, and jalapenos rolled into balls. Served with a fancy salsa or sour cream on the side.


4 pounds ground dark meat chicken

4 eggs

1/2 cup Tortilla chips that have been broken up

1 cup frozen corn

2 jalapenos, seeds removed and diced

6 tablespoons olive oil


Mix all of the ingredients in a bowl except the olive oil.  When well incorporated, roll the mixture into quarter-sized balls.

In a skillet over medium-high heat, add the olive oil and let it get warm.  Cook the albondigas in small enough batches so that they do not touch each other in the pan.  Cook them for about 14 minutes, turning them every 3-4 minutes.  Break one open to test it to make sure they are cooked all the way through.

Alternately, you can brown the albondigas on each side and then put them in the microwave.

Vegetable Quesadillas

Give the average quesadilla a kick by adding a nice fresh assortment of sautéed Mexican-inspired vegetables.  There’s no reason the health conscious and vegetarians at your bash need go hungry!


4 tablespoons olive oil

2 poblanos, seeds removed and cut into strips

2 white onions, sliced into strips

2 cloves garlic, minced

12 green onions, greens only

1 pound white button mushrooms

4 cups cheddar cheese

8-12 large flour tortillas


In a skillet over medium-high heat, add the olive oil.  Once hot, add the onions and the poblanos with a good pinch of salt.  Cook until the poblanos are soft.  Then add the green onions, garlic, and mushrooms.  Continue cooking until the mushrooms have turned dark brown.  Set aside to cool.

To build the quesadilla, microwave a tortilla for 15 seconds.  Next, sprinkle 1/4-1/2 cup of cheese over half of the tortilla.  Then put some of the filling on it.  Fold and cook either in a panini press or in a nonstick skillet with another skillet pressed on top of it until the cheese is nice and melty.

Serve with salsa and sour cream.

Mole Tacos

Mole is a traditional Mexican sauce made from raisins, chocolate, chilies, bread, salt, pepper, garlic, and at least ten other ingredients.  A classic mole can take anywhere from eight to twelve hours to make properly.  Or you can grill up some chicken, slather it in store bought mole and serve it to your friends in about 30 minutes!


4 boneless skinless chicken breasts

Salt and pepper

4 tablespoons olive oil

1 jar of prepared mole

Corn tortilla shells

Pico de gallo or salsa

Sour cream

Sliced avocado


Sprinkle the chicken liberally with salt and pepper.

Cook the chicken by either grilling it (6-8 minutes per side), sautéing it in a skillet (again 6-8 minutes per side), or baking it in a 350 degree oven for 20-30 minutes.

Whichever way you decide to cook the chicken, cover it generously with mole sauce and cook it an additional 2-3 minutes so that the mole sauce gets cooked into the meat.

Before serving, microwave the corn tortillas for 15 seconds or heat them about one minute per side on a skillet over medium high heat.  Then serve the mole chicken with the tortillas, pico de gallo, sour cream, and avocado for a make-your-own taco bar.

Cooking Plan:

If you want to pull this party off without a hitch, here is a plan for getting all of the cooking done.

Day before the party:

Make the spicy syrup

Brown the hamburger for The Dip

Make the chicken albondigas and cook them

Cook the chicken for the mole tacos, but stop before you add the mole

3 hours before the party:

Cook the vegetables for the quesadilla

Cook the chicken with the mole sauce

1 hour before the party:

Construct the quesadillas

30 minutes before the party:

Make the cheese sauce for The Dip

Bake The Dip

Make the quesadillas

Heat the albondigas

Heat the mole chicken

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Filed under Cinco DeMayo

Grilled Fish – Over 100 Recipes

In countries where they eat fish often, they don’t eat plain broiled fish with lemon.  To provide my point check out this article on grilled fish and you’ll find over 100 ways to grill or smoke your fish.

Source: bbq.about.com by Derrick Riches

Grilling and smoking recipes for all kinds of fish from trout to salmon to tilapia to anything else you can hook.

Top 10 Grilled Fish Recipes

The best way to cook fish is over an open flame. If you’ve ever cooked fresh trout over a campfire you know what I mean. These ten recipe represent the best and the most popular Fish Recipes on my site. From Tilapia to Snapper, these recipes will serve any purpose and satisfy and anyone.

Tropical Glazed Catfish

The glaze for this grilled catfish is a great fruit based barbecue sauce that works as well on fish as it does chicken or pork. You might want to keep this recipe in mind for more than fish.

Ginger-Lime Swordfish

The marinade in this swordfish recipe gives you a great Asian flavor, nearly a Teriyaki. The sweet and pungent flavors make and most of this fish.

Grilled Tuna Burgers

This is a way to make a tuna fish sandwich into something spectacular. Make sure that your cooking surface is very clean and well oiled before you start. Be careful with the patties and you will have a fantastic sandwich.

Grilled Asian Style Catfish

This catfish recipe is easy to prepare. Just mix together the Asian seasonings, add the fish, and allow it marinate for up eight hours.

Cedar Plank Halibut

This is a simple, light halibut recipe that doesn’t require a lot of work. Just make sure to soak the cedar planks for atleast an hour before placing on the grill.

Grilled Lemon-Basil Halibut

This halibut has the simple, delicate flavors of lemon and basil. Serve with grilled vegetables or over rice.

Grilled Catfish in Corn Husks

Grilling fish in corn husks helps to keep it tender and moist, as well as flavorful.

Grilled Trout in Corn Husks

This is a quick and easy way to prepare a delicious trout dish.

Grilled Jamaican Jerk Tilapia Packets

If you’re in the mood for a caribbean meal, this this grilled tilapia dish is sure to please. You can adjust the spiciness of this dish by omitting the poblano pepper.

Grilled Bourbon Tuna Steaks

This tuna recipe has a mixture of flavors that really compliment each other. It’s spicy, yet sweet, and pugeant as well. Enjoy with you favorite grilled vegetables or with rice.

Grilled Sea Bass Marinated in Sake

This is a simple grilled sea bass dish to prepare.  Since you can marinate the fish overnight, this makes it a great make ahead meal.

Grilled Jamaican Jerk Catfish

This grilled jerk-style fish recipe is fantastic! If you want to make it spicier, just add another chopped jalapeno to the seasonings.

Grilled Tandoori Cod

This tandoori cod recipe is simple to prepare and delicious as well. Enjoy with your favorite rice dish or with grilled vegetables.

Grilled Mustard and Miso Sea Bass

This grilled fish recipe uses white miso paste which is far milder and sweeter than the darker varieties.  The combination of rice wine, mustard, and miso makes this Japanese inspired dish absolutely delicious and tender.

Grilled Thai Snapper Packets

This is a quick, delicious, and no mess way to prepare an Asian style snapper dish.

Grilled Onion Butter Cod

This delicious grilled cod is tender and buttery.  Serve with your favorite grilled potatoes or vegetable of your choice.

Cilantro and Butter Trout

This trout recipe call for a delcious butter-herb basting sauce.

Grilled Thai-Style Tilapia

This is a flavorful tilapia recipe sure to please your guests. Remember to grill talapia on one side so that the Thai seasoning mixture won’t get lost in the flame.

Sea Bass Kebabs

This is a quick and easy way to prepare sea bass on the grill.  This recipe also works well for parties.

Sweet and Spicy Grilled Catfish

You can have the option of using the sauce as a marinade or for basting the catfish with.

Hawaiian Style Catfish

This is a different way to prepare catfish.  The Hawaiian-style sauce is complimented by the mild fish and the sweetness of the pineapple.

Moroccan Grilled Fish Kebabs

This is a nice and simple way to prepare flavorful fish kebabs.

Grilled Ginger-Apricot Grouper

This grouper dish has a great spicy flavor which is complimented by the fruitiness of the ginger-apricot dressing.

Grilled Honey Mustard Sea Bass

The honey mustard sauce compliments the buttery flavor of the sea bass fillets.

Grilled Sea Bass in Thai Sauce

This is a quick and easy sea bass recipe with a very flavorful Thai sauce.  Remember to baste fish often while on the grill to keep it moist delicious.

Grilled Sea Bass with Garlic Butter

This is a wonderful yet simple way to prepare sea bass. The garlic butter sauce blends nicely with this mild, flaky fish.

Tunisian-Style Grilled Halibut

Here is a different way to season a halibut fillet.  Try this dish with grilled tomatoes or eggplant.

Halibut in Tropical Rum Sauce

This grilled halibut dish is accompanied by a sweet yet spicy sauce.  Very flavorful!

Mustard Tarragon Halibut

Tender flaky halibut steaks with a hint of dijon mustard and lemon. This lightly flavored main course can be accompanied by grilled potatoes or asparagus.

Grilled Fish Cakes

Yes, you can grill fish cakes. This recipes will hold together on the grill, but you should still be careful. Make sure you cooking surface is well oiled and that you use a good spatula.

Cajun Citrus Grilled Fish

These simple snapper fillets have a great cajun flavor and are very easy to make. Since you don’t have to marinate for a long time you can prepare this one after work.

Tangy Sole

This fillet of sole gets marinated with some great flavors then grilled hot and fast.

Swordfish with Orange-Tomato Salsa

These swordfish steaks are marinated, grilled hot and fast then served up with a sweet orange and tomato salsa.

Tarragon Fish with Vegetables

These fish fillets get wrapped up with vegetables and tarragon so you get a great tasting meal wrapped up in a packet.

Marinated Swordfish

This marinade uses yogurt to hold its flavors in place. While this recipes is for swordfish you’ll find this is a great marinade for any kind of fish.

Italian Style Trout

These trout are stuffed with olives, shallots and a lot of flavor. Grill hot and fast then serve.

Perch with Sage

This is a great little recipe for grilling perch.

Sweet n Sour Halibut

The thick, rich sauce then gets poured over these halibut steaks is the same sauce you marinate them it. You get a lot of flavor without a lot of trouble.

Red Pepper and Halibut Kebabs

These halibut kebabs are grilled up with some real heat. If you want to cool this one off leave out the serrano pepper.

Swordfish Verde

This is a new take on an old favorite. By using fish for your verde you get a healthier meal and some really great flavors.

Fish Roll-Ups

This is a traditional Australian Fish Recipe.

Snapper with Chiles

Red Snapper is a great fish to grill. This recipe holds to the traditions of Mexican flavors with the tomatilloes and chiles. While this might look like a complex recipe it is certainly worth the work.

White Fish in Grape Leaves

By wrapping fish in leaves before you grill it you get a great grilling packet that holds in the flavor and the moisture and reduces the drying and burning.

Cajun Citrus Grilled Fish

This very simple recipe is great for any kind of fish, particularly a snapper or white fish, and you can put the whole thing together quickly.

Lime and Cilantro Halibut

This halibut is basted in a rich butter sauce that is loaded with flavor. You can serve this grilled fish all by itself or it makes the perfect fish for anything from salads to fish tacos.

Smoked Trout Spread

This is one of my favorite appetizers. You only need to smoke the trout for about an hour to get it cooked and to get that great smoke flavor into it. Blend it all together and you have a great dip.

Orange-Ginger Tilapia

Tilapia is an excellent fish for grilling. If you have never tried grilling a whole fish you really should take a crack at this recipe. It is certain to impress.

Southwestern Sea Bass

This is a great way to turn simple fish fillets into a great meal. The sea bass is only lightly seasoned, allowing the flavor of the fish to come through. Then the whole thing is served up with a great corn salsa with grilled bell peppers.

Snapper in a Banana Leaf

This traditional method for grilling fish uses a banana leaf to hold the fish together, steam it to perfection while allowing the great smoke flavor to gently soak into the package. A great way of grilling fish that is delicate because the banana leaf holds it all together and lets you add anything you want to the packet.

Caribbean Fillet of Fish

These fish fillets are basted in a rich Caribbean style sauce that gives them a great flavor.

Grill-Fried Fish

This is a unique recipe for the grill. The fish is coated in dehydrated potato flakes, wrapped in foil with butter and oil to fry on the grill. A great way to get fried fish without messing up the kitchen.

Bahamian Stripped Bass

A scotch bonnet chile is a favorite in the Caribbean. It is a very, very hot chile so be careful with it. If you can’t find one try a habanero chile instead.

Hibachi Teriyaki Tuna

These tuna slices are grilled for only a few minutes. You want it hot and fast to sear the fish without overcooking it. When the tuna starts to get stiff on the grill it’s time to get it off. Serve with this great Teriyaki sauce.

Blackened Red Snapper

You want to have you grill as hot as you can get it for this recipe. The idea is to get the seasonings to start to blacken before you flip the fish. Then serve it up with the lemon-butter sauce.

Southwestern Mahi Mahi

These fish fillets are marinated in southwestern flavors making this not only a great main course but the perfect fish for Mexican inspired dishes like fish tacos.

Seared Tuna in Wasabi Sauce

This tuna is just seared and not cooked through. Use sushi quality tuna because you want to leave the center very rare. Of course you can decide how cooked you want this tuna.

Tuna Italian

These tuna steaks are grilled up hot and fast and served with an Italian inspired roasted pepper sauce. Watch the tuna very closely while it grills. You want to take it off the second it is cooked through the middle and not a second later. Tuna can dry out quickly so this recipe has a wonderful sauce to go over top the tuna.

Grilled Shark

Shark has a lot of flavor and this marinade doesn’t overpower it.

Jamaican Halibut

This Halibut is grill Jerk style with loads of flavor. The rum really stands out in this recipe.

Grilled Catfish

This is a quick way to grill a catfish. You add the flavorful sauce to the fish as it cooks so you could cook this one up in about 10 minutes.

Soy Halibut Steaks

This is a quick way to get a great halibut steak grilled. The rich color of the basting sauce gives a lot of character to this dish.

Garlic Halibut Steaks

Halibut is a great fish to grill because it is so versatile and can take on so many different flavors. This halibut is loaded up with garlic and herbs and makes a great meal.

Mesquite Grilled Tuna Steaks ala Don

Donald Thompson sent me this recipe for a great grilled Tuna Steak. Remember, when buying tuna it should have a deep, rich and even color.

Grilled Catfish Fillets

By marinating and basting these catfish fillets you don’t have to worry about them drying out. The combination of flavors adds to the catfish without overpowering it.

Grilled Walleye

The addition of the pecans on this fish gives not only great flavor to the recipe but a nice crunch that really makes this Walleye stand out.

Halibut Steak with Oranges

The orange slices that sit on these halibut steaks as they grill bastes the fish as it cooks filling it with flavor. You could just as easily use lemon or lime slices if you want.

Grilled Citrus Tuna

The real secret to grilling tuna steaks is to not overcook them. Grill hot and fast and take them off as soon as you can.

Grilled Trout Florentine

This is a classic grilled trout recipe. The stuffing adds a lot of flavor and turns this into a complete meal.

Grilled Trout with Parsley

This recipe works best with whole fish so that you can stuff all that flavor inside and then grill.

Spicy Tuna Fillets

You want to grill these tuna fillets very hot. If you get good quality fillets you won’t need to get them anything more than warmed through the middle.

Camp Out Trout

This is a great recipe for trout whether you just caught them or picked them up at the store.

Spicy Tilapia with Aioli

This is a really great recipe for fish. This tilapia is loaded with flavor and is very similar to many of the dishes you find in restaurants.

Blackened Fish

This is the traditional way to blacken fish in a heavy cast-iron skillet. The advantage of doing it outdoors on the grill is you don’t fill the kitchen with smoke.

Red Snapper Veracruz

These red snapper fillets are grilled up in packets with a salsa mixture that really adds a lot of flavor. Use a salsa with the level of heat you like.

Asian Jerk Red Snapper

This recipe combines jerk seasoning with an Asian style baste. The blending of flavors really adds a lot to this Red Snapper dish.

Grilled Red Snapper

This recipe calls for a whole fish. If you haven’t grilled a whole fish yet, it isn’t as difficult as it might sound. This is the traditional Mexican method for grilling snapper.

Lime & Basil Tilapia

The lime and basil flavor in this recipe really adds to the Tilapia making a great piece of fish. This makes a great fish for Tacos.

African Tilapia

This marinated Tilapia is grilled hot while basted in the marinade to give it lots of extra flavor.

Cedar Plank Trout Recipe – Grilled Fish Recipe from Barbecue & Grilling

Trout grilled on a cedar plank is both a great way to grill fish but also a traditional method of preparation. This recipe will require a thin, clean, untreated cedar plank to set the fish on while it grills. The smoke and flavor of the wood really enhance this recipe.

Grilled Mahi Mahi

This is a quick and easy grilled Mahi Mahi with a nice mix of lime and cilantro. While perfect all by itself these Mahi Mahi fillets are fantastic in fish tacos.

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Filed under Fish, Grilled or Smoked

Mini Reuben Casseroles

Source: www.tasteofhome.com

These cute and creamy individual roast beef casseroles have the classic flavors of a Reuben sandwich. —Taste of Home Test Kitchen

 Mini Reuben Casseroles

4 Servings
Prep: 20 min.
Bake: 20 min.


  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 teaspoons olive oil
  • 2 cups cubed cooked beef roast
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1-1/4 cups (5 ounces) shredded Swiss cheese, divided
  • 1/3 cup 2% milk
  • 1/2 cup Thousand Island salad dressing
  • 2 slices rye bread, cubed
  • 1 tablespoon butter, melted
  • 1/2 teaspoon onion powder


  • In a large skillet, saute onion and pepper in oil until tender. Stir in the roast, sauerkraut, soup, 1 cup cheese, milk and salad dressing; heat through.
  • Transfer to four greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet.
  • In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops.
  • Bake, uncovered, at 350° for 15 minutes.
  • Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Yield: 4 servings.

Nutrition Facts:1 serving equals 650 calories, 41 g fat (15 g saturated fat), 130 mg cholesterol, 1,782 mg sodium, 31 g carbohydrate, 5 g fiber, 37 g protein.

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Filed under American Food

Bacon and Spinach-Stuffed Rib-Eye Roast

Pack this stunning beef roast with a savory stuffing, which keeps the meat juicy and makes a fine accompaniment on the plate.

8–10 servings

Bacon and Spinach-Stuffed Rib-Eye Roast




  • 1 pound applewood-smoked bacon, cut crosswise into 1/2″ pieces
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped shallots
  • 3 garlic cloves, chopped
  • 2 1/2 cups cooked (or three 10-oz. bags frozen, thawed) spinach, squeezed dry, chopped
  • 1/4 cup crème fraîche or sour cream
  • 2 cups coarse fresh breadcrumbs made from day-old white bread
  • 1/2 cup finely chopped scallions
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon nutmeg, preferably freshly grated
  • Kosher salt and freshly ground black pepper
  • 2 large eggs, whisked to blend


  • 1 5-bone standing beef rib-eye roast (10–13 lb.), chine bone removed, fat trimmed to 1/4″ thick
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped fresh thyme



  • Pulse bacon several times in a food processor to coarsely chop. Scrape bacon into a large skillet; cook over medium heat, stirring often, until brown but not crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain. Pour off and reserve 2 Tbsp. bacon drippings for another use. Return pan to medium heat. Add celery, shallots, and garlic; cover and cook, stirring occasionally, until vegetables are soft, about 5 minutes. Stir in spinach and crème fraîche; cook, stirring occasionally, 2–3 minutes longer. Scrape mixture into a medium bowl.
  • Stir breadcrumbs, scallions, sage, thyme, and nutmeg into stuffing mixture. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover with plastic and refrigerate, Stir in eggs. Spread stuffing out on a rimmed baking sheet; cover with plastic wrap and chill until stuffing is firm, about 1 hour.


  • Let meat stand at room temperature for 4 hours.
  • Arrange a rack in lower third of oven and preheat to 450°. Set a V-shaped rack inside a large roasting pan. Place roast on a work surface with bones standing straight up. Using a knife, cut along bones so only 1″ of meat is attached at base of bones.
  • Season roast (including the bones) generously with salt and pepper, rub with oil, and sprinkle with thyme. Place roast, bones facing up, in prepared pan; wrap bone tips in foil to prevent burning.
  • Pull bones away from meat to create a 3–4″-wide pocket at the top. Lightly pack stuffing into pocket. Starting at one end, tie kitchen twine horizontally around bones to keep them in place and secure stuffing. Tie the roast vertically between each bone.
  • Roast beef for 20 minutes. Reduce heat to 350° and continue roasting for 3 hours–beginning to probe center of roast at the 2-hour mark–until an instant-read thermometer inserted into thickest part of roast registers 110°–115° for rare and 120°–125° for medium-rare.
  • Transfer roast to a carving board; tent loosely with foil. Let rest for at least 30 minutes and up to 1 hour. Remove twine.
  • Carving option 1: Cut between ribs to make 5 large bone-in steaks to share.
  • Carving option 2: Spoon stuffing into a serving bowl. Slice off rib rack by cutting through strip of meat at base of bones. Slice between bones and transfer ribs to a platter. Place meat on a work surface; cut into 1/4–1/2″-thick slices. Transfer slices to platter with ribs and serve with small spoonfuls of stuffing on the side.
nutritional information
  • 6 oz. of beef/serving, One serving contains:
    Calories (kcal) 804.3
    Calories from Fat 52.0
    Fat (g) 46.5
    Saturated Fat (g) 18.1
    Cholesterol (mg) 230.4
    Carbohydrates (g) 25.6
    Dietary Fiber (g) 3.0
    Total Sugars (g) 3.6
    Net Carbs (g) 22.6
    Protein (g) 67.2
    Sodium (mg) 814.4

Source:  www.bonappetit.com 

Recipe by Bruce Aidells

Photograph by Marcus Nilsson

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Filed under Beef