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I made this with a little of this and a little of that. It turned out awesome, so I’ll be wanting to make this again.

  • Ingredients
  • Olive oil
  • 3-4 cloves garlic, finely minced
  • 3 sprigs fresh thyme leaves
  • 1/4 tsp. crushed saffron threads
  • 1 tsp. dried basil
  • 1/4 tsp. cayenne
  • 1 tsp. sea salt
  • Fresh ground pepper
  • 1-1/2 cups dry white wine
  • 11 oz. can tomato puree (you could try same amount of passata or homemade puree)
  • 2-3 cups chicken stock (or vegetable broth)
  • 1 lb. mixed fresh shellfish, shells removed (weight after shells removed)
  • 1/4 lb. white fish
  • 2 Tbsp. fresh-squeezed lemon juice
  • Crusty bread, optional

Swazz some olive oil around in a large pot. Stir in garlic and spices and stir fry until garlic is cooked, but not browned. Stir in wine and let it simmer for awhile. Stir in the tomato puree. Stir in enough stock to give a consistency that you like. Don’t forget the fish will lose some of its water into the pot and make everything a bit runnier than now, so a bit thicker than you like will be best. Let the sauce simmer for ten minutes. Stir in shellfish and white fish. Squeeze lemon juice into the pot. Remove from heat once the fish is cooked through. Serve with crusty bread. Serves 3-4.

Notes: I happen to have a case of canned tomato puree. It is not tomato paste and it is not tomato sauce. It’s a different kind of thing and you will have to make a serious adjustment if you don’t have it. Don’t know, can’t help you, sorry.

I bought a pound of fresh mixed shellfish at a local fish mart. Everything was already shelled. I think the mix was sold especially for making stew. There were squid rings, surimi, small shrimp, bay scallops, clams, mussels, and other things I probably missed. This recipe would work well with shellfish still in the shells, too, just adjust the amounts.

My brother has recently gifted us several pounds of ground moose, so that’s what I used, but ground bison or ground beef will work just as well. I’m basing my recipe on‘s. This is a really quick week-night dinner for busy people.

  • Ingredients
  • A bit of olive oil
  • 1/2 onion, small dice
  • 1/2 green bell pepper, small dice
  • 1 lb. ground beef (or other as mentioned above)
  • 2 garlic cloves (minced)
  • 8 oz. tomato sauce
  • 1/2 cup ketchup
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. brown sugar
  • 1 tsp. Dijon mustard
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • Ground pepper to taste
  • Hamburger buns
  • Butter
  • Toppings as desired (sliced cheese, sliced dill pickles, coleslaw, etc.)

Swazz a bit of olive oil around a skillet and heat it. Saute onion and green bell pepper until onion is transparent. Remove the onion and green bell pepper to a bowl and set aside. Into the skillet, put the ground meat. Let it brown. About half way to brown, add the garlic. Drain off any fat accumulation. If using lean meat this will not be necessary.

In a bowl add the tomato sauce, ketchup, Worcestershire, brown sugar, Dijon, garlic powder, onion powder, and black pepper to taste. Stir well. Stir in the onions and green peppers. Stir the sauce into the ground meat and garlic in skillet. Bring to a simmer and let it simmer for about ten minutes.

Butter the hamburger buns and toast under the broiler. Dollop the ground beef mixture onto the prepared buns. Add your favorite toppings. Chow down!

FYI: we used Dill Pickle Chips as one of the topping options. You can find the recipe here. These dill chips are also awesome on hamburgers and pulled pork sandwiches or sliders. Yum!

This is an easy “throw it in the oven and forget about it dish.” The recipe comes from a cookbook of my mother’s. I think it’s called Main Dishes and it was compiled by the US Parent-Teacher Association, but the cover is missing so I can’t be sure of the title. It seems like we had one cookbook for main dishes and a different one for something else, desserts? Anyway, it was probably published in the late 1960s or early 1970s. It’s 382 pages, so there’s every kind of hot dish imaginable, whole sections on Beef Stews and Ground Beef Dishes, many of them just slightly different from each other. This cookbook came in very handy when we ate ground moose regularly. I would just comb through until I found a recipe that I happened to have all the ingredients.

  • Ingredients
  • 4-5 potatoes, sliced
  • Salt and pepper
  • Small onion, sliced
  • 1 lb. ground beef (or caribou, moose, elk, or bison–I’ve used them all)
  • 15 oz. can Pork and Beans
  • 1 cup tomato juice (or tomato sauce or vegetable juice or 12-oz can V-8–I’ve used them all)

Preheat oven to 350 degrees F. Prepare a 2-quart casserole dish (I use my Dutch Oven) with non-stick spray or grease. Place a layer of sliced potatoes, salt and pepper, then a sprinkle of sliced onions. Add ground beef (just sprinkle it around on top), then the Pork and Beans. Add another layer of potatoes, salt and pepper, and sliced onions. Pour tomato juice over the top. Bake at 350 degrees for two hours. Yield: 4 servings

This recipe calls for a small can of “Pork and Beans” and I’ve always bought Van Camps, but Van Camps’ ingredient list warns there’s a potential for soy. This may be a problem for some. I looked up how to make Pork and Beans myself and it’s essentially a soupy version of my “Ranch Beans” recipe, using small white beans and no chili powder. I haven’t tried that yet in this recipe because I’m all about easy with this dish. I love to eat Potato-Bean Casserole liberally enhanced with pickled sliced jalapeno peppers.

I’ve got one of those fancy ovens that you can set it to come on and then turn off at specific times. I can’t tell you how many times I put this in the oven with partially frozen meat, set the oven to come on and then cook for two hours, and arrived home from soccer practice to have a wonderful meal all ready for hungry people to eat. Press the easy button!

This food adventure started when I saw a FB post from my pastor saying his son like “bap” better than turkey dinner. I wondered, “what is bap?” Google and Pinterest settled that question rather quickly. Not being a huge fan of turkey dinner myself, I just had to try it. I’ve “tried” this now about five times. Please bear with me. We rarely eat meals that I don’t prepare myself, so I’ve never tried this delicious Korean dish other than what you’re reading here. Who knows if it’s authentic. It’s probably not, but do I care? It’s easy to make and tastes great. The marinade is super sweet, so if you aren’t a fan of sweet meat, best to move along. For me, the sweet meat makes the dish.

Essentially, this is a rice bowl. The ingredients are prepared separately and then placed into the bowl. It’s okay for it to be served room temperature. I use a medium skillet to stir-fry each vegetable, one after the other, then stir-fry the meat in the same skillet. I fry the egg in a smaller saute pan at the very last, trying to keep it intact as the runny egg should be considered part of the sauce.

  • Meat Marinade for Four
  • 1/3 cup soy sauce
  • 3 Tbsp. chopped garlic
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1/3 cup chopped green onion

Either pork or beef strips will do. I’ve been buying these boneless pork chops from Costco and slicing two of them (2 servings) into thin strips and then dropping into this marinade. The marinade makes enough for four servings. Let the marinade work for about an hour.

  • 1. Prepare enough rice for the number of people you are feeding, white rice or brown rice.
  • 2. Stir-fry any of the following sliced ingredients in a little bit of oil, separately, and set aside into separate bowls: mushrooms, bok choy, carrots, cabbage, spinach, kale, chard, snow peas, zucchini, broccoli, cauliflower, orange squash, peppers, sweet potato, any kind of vegetable should be okay. I usually stir-fry four different kinds.
  • 3. Pull the meat strips out of the marinade. Discard marinade and stir-fry meat in oil on high heat until cooked. Set aside.
  • 4. Divide the rice, and then the stir-fried ingredients, equally between serving bowls, one bowl for each person.
  • 5. Last thing: fry one egg per person, sunny side up. Place egg gently onto top of each serving bowl.
  • 6. Make sure you have Gochujang Sauce (mine comes from the grocery store) available for each person to sauce their own bowl.

In my opinion the best way to eat Bibimbap, after it is served, is to crack the yolk and stir the whole thing up. Enjoy!

I’ve been buying these frozen chicken quarters from the grocery store in 10 pound bags. Once it arrives home, I use my vacuum sealer to split it into freezer-bags with 2 pieces in each. What I’ve learned is, one hour of roasting, uncovered, at 425 degrees will cook the thawed chicken. So the decision is what to put with it. This time I tried red onion, mini sweet pepper, grape tomatoes and a home-grown zucchini. I’ve been using this spice blend called Kahuna Garlic Salt Spice Blend by The Spice and Tea Exchange here in Anchorage, Alaska. It’s got Hawaiian red sea salt, garlic, onion, and parsley in a grinder. I’m on my third jar of it this summer. I put it on nearly everything, including this dish. Wonderful!

  • Ingredient quantities depend upon how many people you will serve
  • Red onion, sliced
  • Peppers, sliced (I used mini sweet peppers)
  • Grape tomatoes, sliced
  • Zucchini, sliced
  • Garlic salt blend (or garlic powder and salt)
  • Pepper
  • Olive oil
  • Chicken Quarters

Layer the vegetable ingredients into a baking dish, or a sheet pan with sides, so as not to crowd them. I used a 9×13″ pan for two chicken quarters. Sprinkle the vegetables with salt blend and pepper. Run a swazz of olive oil across the vegetables, not too much, about a tablespoon. Rub the chicken with olive oil and sprinkle with salt blend and pepper. Bake at 425 degrees for one hour. Serve.

  • Ingredients
  • 2 cups fresh pineapple chunks
  • 1/2 bell pepper, sliced
  • 1/2 red onion, sliced
  • 1 cup barbecue sauce, divided
  • 2 chicken quarters
  • Salt and pepper

Preheat oven to 425 degrees F. Prepare a 9×13″ baking dish by spraying with non-stick spray.

Layer the pineapple, bell pepper, and onion in the baking dish. Sprinkle with 1/2 cup barbecue sauce (SBJ Barbecue Sauce is great for this). Season the chicken with salt and pepper (I used a ground sea-salt garlic combo) and place on top of the barbecue sauce.

Bake, uncovered, at 425 degrees F for thirty minutes. Dollop the remaining barbecue sauce over the chicken and bake another thirty minutes. Remove from heat and serve. Serves 2

A couple weeks ago I had leftover lamb souvlaki and leftover lamb chops, about three of each, that I threw into the freezer because I was tired of eating lamb. Today I pulled it out, deboned the chops, and had about 2 cups of cooked lamb. What to do, what to do. Here is what I came up with. It turned out delicious. I prepared the vegetables the same way that I do to make briam, right or wrong, whatever, it worked very well.

  • Ingredients: all approximate
  • Olive oil
  • 3 cups 1″ diced eggplant
  • 2 cups chopped onion
  • 1 cup chopped bell or sweet pepper
  • 1 medium zucchini, sliced
  • 2 garlic cloves, minced
  • Dash red pepper flakes
  • 1 14-oz can tomatoes, pureed
  • 2-3 Tbsp. tomato paste
  • 1/4 cup red wine
  • Salt and pepper
  • Sprinkle of oregano
  • 2 cups cooked lamb, chopped
  • 2 large potatoes, sliced
  • Feta crumbles, optional

In a large saute pan over medium heat, add a couple tablespoons of olive oil and stir fry the eggplant until it’s slightly brown. Remove to large bowl and set aside. To the saute pan, with more olive oil as needed, add onion and pepper. Stir fry until onion is transparent. Remove to the large bowl with the eggplant. With more olive oil as needed, stir fry the zucchini until slightly brown. Remove to the large bowl.

Preheat oven to 350 degrees F.

In the saute pan, with a little more olive oil, stir the garlic and red pepper flakes for half a minute. Stir in the pureed tomatoes and tomato paste and wine. Sprinkle with salt and pepper and oregano. Stir over heat until it’s well incorporated. Stir in lamb and large bowl of vegetables.

Pour the mixture into a baking dish. Arrange sliced potatoes over the top, sprinkle with salt, pepper, and a little olive oil. Cover and bake at 350 degrees for an hour to an hour and a half, depending upon the thickness of your potatoes. Serve warm sprinkled with feta crumbles, if desired. Serves 4.

Notes: I used my oven-safe skillet with high sides to bake it in, but I think a 9×9″ square baking dish is the right size. If you didn’t have the exact vegetables stated in the recipe, substitutions should be okay. This was me emptying my refrigerator/freezer. I’m thinking fresh green beans would be a wonderful addition. Remember that the vegetables will add their water to the dish as they cook down, make sure the sauce isn’t too runny at the beginning. I used three orange mini sweet peppers, sliced into rings.

Bigos is a Polish hunter’s stew. In Alaska where I live, a hunter’s stew would be moose, caribou, bison, musk ox, deer, or the like. You would not see pork. All the meat in this recipe is pork. If you eat a lot of pork, then you might actually have a lot of this in your freezer like I do. I’m going to give you the recipe the way I made it. It serves 4 people. The base recipe feeds a ton of people and can be found at simply recipes. I make mine with prunes and beer, but simply recipes gives you an alternate to use tomato. There are also a lot of mushrooms in this. Lastly, the recipe’s original author says it’s meant to be a dry stew and I have done it that way in the past, but I like it better with more liquid. I’m telling you how to do this the way I like it.

  • Ingredients:
  • 1/2 oz. dried mushrooms (porcini would be best, but I’ve never used it)
  • 1 T. bacon fat or cooking oil
  • 1 lb. pork shoulder (1-2 country-style pork ribs will do), cut into 2″ pieces
  • 1/2 large onion, chopped
  • 1/2 head green cabbage, chopped
  • Salt
  • 3/4 lb. fresh mushrooms, large chop (I used button and oyster)
  • 12 oz. bottle beer
  • 1/2 lb. kielbasa, cut into 1″ slices
  • 1/2 smoked ham hock (I sliced a good portion of meat off the bone to use for a different purpose. You’ll want to use the part with the bone here.)
  • 1/2 lb. fresh Polish sausage (I used 2 uncooked bratwurst), cut into 1″ slices
  • 1 lb. fresh salt-cured sauerkraut, rinsed and drained
  • 1/2 Tbsp. ground pepper
  • 1/2 Tbsp. caraway seeds
  • 1/2 tsp. oregano
  • 10 prunes, sliced in half
  • 1 Tbsp. horseradish (optional for a little kick)

Break the dried mushrooms into bite-size pieces and submerge in hot tap water for about 30 minutes.

In the meantime, heat bacon fat or oil in a very large saucepan. Brown the pork shoulder pieces. Remove to a large bowl. In the same saucepan over medium heat, stir in onion and cabbage. Stir frequently. When it begins softening, sprinkle with salt. Once the veges are soft, remove to the bowl with the pork. Stir fresh mushrooms into the saucepan and stir over medium heat. Sprinkle with salt. Once the mushrooms are slightly browned add the beer and stir up any browned bits from the bottom of the pan. Strain the dried mushrooms from the soaking water and retain the water. Stir the soaked mushrooms into the saucepan. Add the remaining ingredients, except the prunes and the horseradish.

Bring to a boil. If it looks too dry, add a little of the water from the soaked dried mushrooms. Cover, reduce heat, and let simmer a couple hours. Add mushroom water as necessary. Remove pork hock and let it cool until you can remove the meat from the bone. Return the meat to the saucepan and discard the pork hock bone and fat. Stir in the prunes and let simmer another thirty minutes or so.

Just prior to serving, stir in the optional horseradish. Serve with a crusty or savory bread.

Serves 4. Tastes even better as leftovers. I haven’t tried to freeze it, but I think it would freeze well. Enjoy!

This recipe originates with Jamie Oliver. It is gluten-free. I have made it many times and it’s incredibly delicious. My blog has turned into a place for me to remember how I did something in case the recipe goes away at the original site. That really happens a lot. So, my pictures are awful. But rest assured, the food is good!

  • Ingredient List
  • One whole chicken
  • Olive oil
  • Salt and pepper
  • 2-3 Tbsp. butter and equal amount olive oil
  • 2-1/2 cups milk
  • Zest of two lemons
  • One handful fresh sage leaves, whole
  • 8 cloves garlic, whole or smashed

Preheat oven to 375 degrees F. Pat chicken dry and rub with olive oil. Sprinkle inside and out with salt and pepper. In a Dutch oven or large pot, heat butter and olive oil over medium-high heat. Brown chicken on all sides.

Remove chicken to plate. Drain fat from pan. Add milk, lemon zest, garlic cloves, and sage leaves. Return chicken to pan. Cover the pan and bake at 375 degrees F, covered, for 45 minutes. Remove the lid and continue baking, uncovered, for 45 minutes.

Remove the chicken to a plate and let cool enough to handle. Stir and scrape the curdled milk product in the pan. Remove the bigger sage leaves and discard them.

Pull the meat off the bones of the chicken and serve it with the “sauce” in bowls over mashed potatoes or polenta or rice or mashed cauliflower, whatever or nothing.

I’ve got herbs growing on my back deck for the first time. And included in those herbs is sage. It was so nice to just pick what I needed instead of wondering whether or not the store would have fresh sage. On this day I served the chicken dish over Creamy Cheesy Baked Polenta, but I’ve also served it over Twice-Baked Cauliflower.

I don’t know what it is about this dish, but I really like it and make it frequently. I’m going to give you the recipe for two servings, so feel free to double or triple, etc. if you are feeding more . . . or a teenager.

  • Ingredients
  • Flour
  • Seasoning (at least salt and pepper, but whatever you like)
  • 2 pork chops (boneless or not, it doesn’t matter)
  • 1-2 Tbsp. cooking oil
  • 1 15 oz. can kidney beans
  • 2 Tbsp. minced onion
  • 2 tsp. chili powder (I use ancho chile powder if I have it)
  • Water

Flour and season the pork chops. Heat a small skillet and add the oil. Brown the pork chops in oil and cook a little while. They don’t need to be cooked all the way through yet.

While that is happening, open your beans and drain them in a colander. Rinse with water. Drain well and pour into a small bowl. Stir in onion and chile powder.

Preheat the oven to 375 degrees F.

If you are using an oven-proof skillet to brown your pork chops, then remove the chops and stir in splash of water, enough to swirl the pan around and stir up the browned bits. Stir in the spiced kidney beans and place the chops on top of the beans.

If you are using a different baking dish, spray it with non-stick spray. Spread the kidney beans evenly across the bottom of the dish. Remove the chops from the skillet and settle them atop the beans. Splash a bit of water in the skillet and stir up the browned bits. Pour the water over the chops and beans.

Place either the skillet or the baking dish into the oven, uncovered, at 375 degrees F for 20-30 minutes until the meat reaches a temperature of 145 degrees F. This doesn’t take long because you’ve done much of the cooking already. The beans turn a bit crispy along the edges and are so, so tasty!

Dinner is served! Cheesy Vegetables, Pork Chops with Chili Beans, and Spicy Sweet Potatoes.