|Crustless Bacon and Cheese Quiche |
5 green onions, chopped, divided
1 tomato, chopped, divided
12 slices bacon
1 cup sliced fresh mushrooms
1/3 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
HEAT oven to 325ºF.
RESERVE 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp.
Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat.
Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
BAKE 30 min. or until center is set. Top with reserved onions and tomatoes.
Let stand 5 min. before cutting to serve.
|Filet Mignon with Rich Balsamic Glaze |
2 (4 ounce) filet mignon steaks
1/2 teaspoon freshly ground black pepper to taste
salt to taste
1/4 cup balsamic vinegar
1/4 cup dry red wine
Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute
on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red
wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
|Irish Roast Pork with Potato Stuffing |
2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2 tablespoons butter
2 tablespoons hard cider (apple wine) or water
stuffing (see below)
salt and pepper
4 1/2 cups Gold Potatoes or Butter Red Potatoes, coarsely mashed
1/4 cup butter
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepper
Make stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish.
Place meat along edges of dish. Place stuffing in center of pan. Cover loosely with foil and bake 1 hour at 350 degrees.
To potatoes, add butter, onion, apples, herbs, salt and pepper.
|Baked Ham with Balsamic Brown Sugar Glaze|
6- to 8-pound fully cooked smoked bone-in ham
1 cup packed brown sugar
2 tablespoons balsamic or cider vinegar
1/2 teaspoon ground mustard
Orange slices, if desired
Maraschino cherries, if desired
Heat oven to 325ºF. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135°F (13 to 17 minutes per pound).
About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F.
Garnish with orange slices and cherries.
|Simple Salmon Supper|
1 medium each: zucchini, yellow squash and red pepper, chopped (about 4 cups total)
4 skinless salmon fillets (1 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained
1/2 cup Sun-Dried Tomato Dressing
2-2/3 cups hot cooked brown rice
PREHEAT oven to 375°F. Combine zucchini, squash and peppers in 13x9-inch baking dish;
top with salmon. Mix tomatoes and dressing; spoon over salmon.
BAKE 20 to 25 min. or until salmon flakes easily with fork.
SERVE wth the rice.
|Classic Burgers with Basil Mayo|
3/4 cup mayonnaise
1/4 cup fresh basil leaves
1 tablespoon balsamic vinegar
1/4 teaspoon garlic powder
1 1/2 pounds ground beef chuck
1 large egg
1 1/2 tablespoons steak sauce
3/4 teaspoon salt
1/4 teaspoon black pepper
Cheddar cheese, thinly sliced
6 hamburger buns, heated or grilled
1. Preheat a grill or broiler.
2. Combine the mayonnaise, basil, vinegar and garlic powder in a blender and process until blended. Cover and refrigerate until ready to use.
3. Combine the ground chuck, egg, steak sauce, salt and black pepper in a large bowl and mix well. Shape into 6 patties.
4. Grill or broil the burgers 5 to 6 inches from the heat for 5 minutes. Turn over and grill until an instant-read thermometer inserted in the centers registers 160F, 3 to 5 minutes longer. Top with the cheese.
5. Spread basil mayonnaise on the cut sides of the buns. Arrange 1 burger on each bun bottom. Top with the bun tops and serve.
|Beer Brats (Bratwurst)|
2 teaspoons olive oil or butter, divided use
6 bratwurst sausages (see Note)
1 large sweet onion, sliced into 1/4-inch rings
6 ounces (half a can or bottle) beer
Heat 1 teaspoon of olive oil or butter in a large Dutch oven. Brown bratwurst sausages until deep golden brown. (Do not puncture the sausages or they will become dry.) Remove to a platter.
To the drippings, add the remaining teaspoon of olive oil or butter and the sweet onion rings. Toss the onions to coat with the oil. Cook, stirring often, until onions are limp and golden but not brown.
Return the bratwurst to the onions and add the beer. Cook over medium heat, turning midway through, until beer has cooked down to a syrup, about 12 to 15 minutes.
Note: Feel free to use this method with hot dogs, Italian sausage, knockwurst, or just about any link sausage. Dark beer gives a richer flavor, but a standard commercial lager will work just fine
|Grilled Beer Chicken|
1 (3 pound) chicken, split in half lengthwise
garlic powder to taste
ground black pepper to taste
1 pinch seasoned salt
1 (12 fluid ounce) can or bottle beer
1/2 cup butter
2 tablespoons garlic powder
1 tablespoon seasoned pepper
Preheat grill for high heat. In a microwave-safe bowl, combine the beer, butter, 1 tablespoon garlic powder and seasoned pepper. Heat in the microwave for 2 minutes, or until butter is melted and mixture is hot. Set aside.
Season chicken generously with the garlic powder, ground black pepper and seasoned salt to taste. Brush the grilling surface with oil. Place chicken onto the grill bone side down. Close the lid, and cook for about 45 minutes, or until the chicken skin is starting to blister. Turn the chicken over, so it is bone side up. They will be black and charred, but the chicken meat will be fine. Pierce the membrane of the bone with a fork, and ladle some of the beer mixture into the 'cup' formed by the bones. Throw a teaspoon or so of garlic powder on the coals, close the lid,
and seal the vents. Repeat ladling the beer mixture into the chicken, and throwing garlic powder onto the coals every 5 minutes, until the mixture is gone. The chicken should be tender and juices should run clear.