Zulauf Chili

 From Aunt Kaye

Ingredients:

• 1can kidney beans- drained and rinsed
• 1 can pinto beans- drained and rinsed
• 1 can Hormel Chili with no beans
• 1 lb Ground Turkey- cooked with chopped onion and drained
• 1 small can diced green chilis
• 1 med can diced tomatoes- do not drain
• 1/4 C of brown sugar

Directions

In a large pot, combine bean and chili. Mix well. Add ground turkey, green chilis, and tomatoes. Mix in the sugar. Allow to simmer for 1 hour. 

Tastes great the next day!

Pot Roast with Balsamic and Dijon

 

Ingredients

• 2-3 tablespoons vegetable or canola oil
• 4 pounds Chuck Roast
• 1 medium to large yellow onion, chopped
• 1/3 cup balsamic vinegar
• 2-3 tablespoons Dijon mustard
• 5 sprigs fresh thyme
• 2 cups reduced-sodium beef broth
• 2 bunches small carrots, with tops (cut off tops leaving a small stub)
• 8 ounces mushrooms, stems removed and sliced
• 1 pound very small baby potatoes, white or red
• kosher salt & freshly ground black pepper

Instructions

1. Preheat oven to 300F.
2. Heat oil in a large dutch oven over high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes a side). Remove roast and set aside.
3. Add chopped onion to drippings in pot and reduce heat to medium. Saute onions until soft, about 5 minutes. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, about 4-5 more minutes. Stir in Dijon.
4. Set roast on top of onions in pot. Pour in 2 cups beef broth and add thyme sprigs. Cover and place in oven for 2 1/2 - 3 hours or until very tender.
5. Add carrots and potatoes to pot and return to oven. Continue cooking until carrots and potatoes are tender, 30-60 minutes more. Season well then serve and enjoy!

From:

https://www.thewickednoodle.com/chuck-roast/?pp=1

Raspberry Freezer Jam

1 flat of berries = 12 quart sized jams and needs 4 pectin boxes 

Case study: August 10, 2020. 

1 case from Christine, 5 cases from Amelia (Christine's were almost 2x the amount of berries)

5.5 cases of bear lake raspberries yield= 19 boxes of Sure Jell pectin & 76 quart size jam containers 

Each pectin box yields 4 quart containers

Almond-crusted halibut with lemon garlic butter

 

LEMON GARLIC BUTTER

• 1/2 tablespoon garlic, minced
• 1/2 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup butter, unsalted (at room temperature)

HALIBUT

• 2 fresh halibut fillets
• 2 tablespoon lemon garlic butter (as per recipe set out above)
• salt and pepper, to taste
• 3 tablespoon ground almonds

1. Preheat oven to 400 F. Place the halibut fillets on a lined baking tray and set aside.
2. Lemon Garlic Butter: In a blender or food processor, blend together the garlic, lemon juice, lemon zest, salt and pepper until pureed. Add the butter and continue to blend until fully combined.
3. Spread 1/2 tablespoon of the lemon garlic butter on the top surface of each halibut fillet, covering the surface completely. Sprinkle a pinch of salt and pepper on top.
4. Sprinkle 1 and 1/2 tablespoons of the ground almonds on each fillet and carefully spread over the butter to fully cover it.
5. Bake the halibut for 5 minutes.
6. While the halibut is still in the oven, change the oven to broil on high. Continue to cook for 5 more minutes or unto internal temperature is is about 120 degrees.
7. Remove from oven and serve hot with a teaspoon of the remaining lemon garlic butter on top.

Parmesan Lemon Orzo

 

INGREDIENTS

• 1 cup orzo
• 2 tablespoons butter
• 2 cloves garlic minced
• 2 cups water or chicken broth
• 3 tablespoons lemon juice fresh, about 1 lemon
• zest of 1 lemon
• 1/4 cup parmesan cheese shaved or grated
• 2 tablespoons parsley chopped, garnish

INSTRUCTIONS

• Heat butter in a saucepan over medium heat. 
• Add orzo, and cook for 3-5 minutes or until browned. Add garlic, and cook for an additional minute or until garlic is fragrant.
• Add water. Cover, and cook for 20-25 minutes or until orzo is cooked.
• Fluff with a fork. Stir in parmesan cheese, lemon juice, and lemon zest. Garnish with parsley.
  A great side dish for almond crusted halibut!

Lime Rice

Lime Rice Pilaf
from foodnetwork.com

Yields: 4 C of cooked rice

2 Tablespoons salted butter
1 small onion, peeled, and finely chopped
2 C long grain white rice (I prefer Jasmine)
3 3/4 C vegetable or chicken stock
1/4  - 1/2 C fresh lime juice (depends on how strong you like the lime flavor)
2 teaspoons grated lime zest, chopped
Chopped fresh parsley or cilantro

Directions for cooking in a pan on the stove:

1. Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. 
2. Add rice and stir to coat. Add stock, lime juice and lime peel. Bring to boil, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. 
3. Remove from heat and let stand covered 5 minutes. Season to taste with salt and pepper. When ready to serve, stir and sprinkle with chopped parsley or cilantro. 

Directions for cooking in a rice cooker:

1. 1. Melt butter in a small saute pan over medium heat. Add onion and saute until tender, about 10 minutes. 
2. Meanwhile measure two cups of rice, rinse the rice, and place in rice cooker. Add the 1/4- 1/2 C of fresh lime juice to the rice. Use your rice cookers liquid to rice ratio to measure out the remaining liquid as vegetable or chicken stock. (The lime juice counts towards the total amount of liquid.) For example: My rice cooker calls for 2 1/2 C of liquid for 2 C of rice. So I use 1/2 C lime juice and 2 C of chicken stock. 
3. Add lime zest and sauteed onions, including the butter to the rice cooker, and cook with the white rice setting. 
4. When ready to serve, stir and sprinkle with fresh cilantro or parsley. You can also season to taste with salt and pepper. Note: I have found that when I use salted butter for the onions, I do not need to season more. 

Cory’s chicken

Corys chicken

4 breast brined

4 cups warm water and 1/4 cup salt. Brian breast for 20 to 30 minutes. Cook breast in Pyrex grease with extra-virgin olive oil. Sprinkle with mixture as follows

Onion powder

Tablespoon garlic powder tablespoon salt half tablespoon cayenne 1 1/2 tablespoons paprika 1 tablespoon smoked paprika 1 tablespoon thyme 1 tablespoon rosemary parsley and basil to taste

OK Rule your chicken breast in the extra-virgin olive oil sprinkled in mixture. Rub it in. Flip your breast. Sprinkle the mixture. Rub it in. Leave enough mixture that you can then coat the top side of the breast like a breading with the seasoning.

Baking oven at 425° for about 25 minutes. Internal temperature of 145 to 150. More like 28 minutes for Carroll’s desired temperature.