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Brown Sugar Glazed Pork Chops

Recipe courtesy of MB Pork

Ingredients 

  • 6 boneless pork chops about 1” thick

  • ½ cup brown sugar firmly packed

  • ½ cup apple juice

  • ¼ cup canola oil

  • 1 tbsp sodium reduced soya sauce

  • ½ tsp ground ginger

  • Salt & Pepper to taste

  • 1 tbsp cornstarch

  • ½ cup water

Method 

  1. Preheat grill on high for 10 minutes.

  2. Meanwhile, in a small sauce pan, combine brown sugar, apple juice, canola oil, soy sauce, ginger, salt & pepper. Bring to a boil.

  3. Combine cornstarch & water in a small bowl & whisk into brown sugar mixture.

  4. Add cornstarch mixture to sauce pan. Stir until thick.

  5. Grill chops on oiled grill over medium-high heat, about 6 – 8 minutes per side (to an internal temperature of 155⁰F or 68⁰C).

  6. Brush often with glaze & again before removing chops from the grill. Do not overcook.

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Beef Brisket

Ingredients

  • 2 Cups Buttermilk
  • 1/4 cup paprika
  • 1/4 cup ground black pepper
  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 2 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 teaspoons cayenne pepper

Method 

  1. Add all ingredients to a saucepot and slowly bring to a hot temperature, it is important that you do not boil the milk. 
  2. Pour sauce into a large marinating container and place beef brisket inside. Refrigerate for a minimum of 24 hours, turning occasionally. 
  3. Remove meat from marinade and cold smoke at 200 -220 F on a smoker. Allow 1.5 hrs cooking time per lb of brisket.
  4. After internal temp has reached 165F, tent in aluminum foil for ½-1 hr or until temp reached 170F.
  5. Cut meat diagonal to grain to serve. Best served with coleslaw. 

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Beef Stroganoff

Ingredients 

  •   ½ cup chopped onion
  •  ½ lb boneless beef round steak
  •  4 cups uncooked yolkless egg noodles
  • 1/2can fat-free cream of mushroom soup(undiluted)
  •  ½ cup of water
  •  1 tablespoon all-purpose (plain) flour
  •  ½ teaspoon paprika
  •  ½ cup fat-free sour cream

Method 

  1. In a nonstick frying pan, sauté the onions over medium heat until they’re translucent, about 5 minutes.
  2. Add the beef and continue to cook for another 5 minutes or until the beef is tender and browned throughout. Drain well and set aside.
  3. Fill a large pot 3/ full with water and bring to a boil. Add the noodles and cook until tender, approx. 10 – 12 min. Drain pasta thoroughly.
  4. In a saucepan, whisk together the soup, water and flour over medium heat. Stir until the sauce thickens, about 5 minutes.
  5. Add the soup mixture and paprika to the beef in frying pan. Over medium heat, stir the mixture until warmed through. Remove from heat and add the sour cream. Stir until combined.
  6. To Serve, divide the pasta among the plates. Top with the beef mixture and serve immediately.

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Beef Rouladen

Recipe provided by Diane Dyck

Ingredients:

  • 8 slices of eye of round or sirloin, lightly pounded & ¼” thick
  •   ½  onion, sliced
  •  8 slices of dill pickle
  • 8 strips of smoked bacon
  • 1 tbsp. grainy mustard
  • 2 cups of beef broth
  • 1 tbsp flour
  • Salt & pepper to taste                
  • 2 tbsp vegetable oil
  •  2oz. red wine
  •  1 tbsp. butter
  •  1 clove garlic crushed

Method 

  1. Brush the beef slices with a little mustard on the inside and place 1 strip of bacon, 1 pickle slice and some onion on top.
  2. Roll them up and secure with butcher’s twine.
  3. Heat the oil in a skillet: dredge the beef rolls in little flour and fry them in the skillet until seared on all sides.
  4. Deglaze with the wine and beef broth and bring to a simmer.
  5. Cover the skillet with a lid and simmer for about 30 min.
  6. Preserve the cooking liquid for gravy. Heat the butter in a pan and sauté the garlic. Add the flour and stir until it is lightly golden. Add the cooking juices and stir until smooth. Serve the gravy over the beef rouladen.

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Ultimate Twice Baked Potatoes

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Ultimate Twice Baked Potatoes

Source: allrecipes

Ingredients 

  • 4 large baking potatoes
  • 8 slices bacon
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese, divided
  • 8 green onions, sliced, divided

Method

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake potatoes in preheated oven for 1 hour.
  3. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  5. Bake for another 15 minutes.

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