Steak Dry Rub Recipe

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steak

Steaks on the grill are always a nice treat so when I ran across this spice rub recipe I decided to give it a try. I used this spice rub on ribeye steaks and they were delicious. This is a fairly large recipe so you will have spice mixture left over to use on future cook-outs.
Wow you guests this 4th of July with this spice rub recipe on your favorite cut of steak.
I also used this recipe in a fish coating on our last fish fry by mixing 2 tablespoons of the spice mixture in all-purpose flour as part of the coating mix; it turned out really good.

Steak Dry Rub Recipe
 
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Author:
Recipe type: Grilling
Ingredients
  • ½ cup paprika
  • 3 tablespoons cayenne pepper
  • 5 tablespoons freshly ground black pepper
  • 6 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 6 tablespoons salt
  • 2½ tablespoons dried oregano
  • 2½ tablespoons dried thyme
Instructions
  1. In a medium size bowl mix all ingredients together; rub spices into the meat before grilling.
  2. Store extra in an air tight container in a cool dry place.

Adapted from All Recipes Hugh’s Dry Rub

Slow Cooker Boston Baked Beans Recipe

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boston baked beans recipe

I like to try and put a fish fry on the menu at least once a week. As a side dish baked beans seem to work out exceptionally well. I like to try and prepare enough, so I have some left over, to freeze for later use. To save some time I decided to give this Slow Cooker Boston Baked Beans Recipe adapted from Cooks Country a try. The recipe itself is a basic Boston baked beans recipe, but the use of the aluminum foil over the bean in the slow cooker caught my attention. I have cooked beans in the slow cooker before, and even though they were good, the texture never seemed quite right. The aluminum foil acts as an additional cover, holding in more heat, to help cook the beans to a more tender texture. This is a simple solution to that problem that worked very well.

The next time you’re looking for a good side dish give this Slow Cooker Boston Baked Beans Recipe a try; it’s really good. This one is going on my favorites list.

Slow Cooker Boston Baked Beans Recipe
 
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Author:
Recipe type: Side Dish
Serves: 6
Ingredients
  • 1 pound navy beans (they need to be soaked overnight for 8 – 12 hours in cold water)
  • ½ teaspoon baking soda
  • 2 bay leaves
  • 4 ounces salt pork (rind removed – can also use bacon – I did use salt pork)
  • 1 medium onion (chopped)
  • ¼ cup mild molasses plus 2 tablespoons
  • ¼ cup brown sugar (packed)
  • 2 cups boiling water
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
Instructions
  1. Drain beans and place them in a large kettle or Dutch oven. Cove the beans with 8 cups of water, stir in the baking soda, and add the 2 bay leaves to the mixture. Bring to a boil over medium high heat and boil for 15 minutes scooping off any foam that collects on the top; drain, discard bay leaves and place beans in the slow cooker.
  2. While the beans are cooking score the fat side of the pork. In a large skillet over medium high heat cook pork until fat is rendered. Turn pork over, add onion, and cook until onion starts to brown; mix with the beans in the slow cooker.
  3. Stir ¼ cup molasses, brown sugar, and water into the bean mixture. Cover top of beans with aluminum foil, and cover with slow cooker lid. Cook for 10 – 12 hours on low or 5 – 6 hours on high until beans are tender. (Time will depend on your slow cooker. Mine cooks hot so it took me 5 hours on high.)
  4. Off heat, remove aluminum foil from slow cooker, and stir in the remaining 2 tablespoons of molasses, mustard, and cider vinegar. Let rest for 20 minutes or until slightly thickened.
  5. Salt and pepper to taste and serve hot.

 

Salmon with Balsamic Glaze Recipe

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basalmic salmon recipe

I was looking for a fish recipe that was a little different because I had some salmon on hand I wanted to use up. I decided on this Salmon with Balsamic Glaze Recipe, which I thought was a little different, because incorporates balsamic vinegar, and orange juice into the recipe. I thought the combination of flavors complimented the salmon very well.
If you looking for a good fish recipe, and you want to keep it on the healthy side, give this Salmon with Balsamic Glaze Recipe a try; it’s really good.

Salmon with Balsamic Glaze Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • ¼ cup balsamic vinegar
  • ¼ cup orange juice
  • 2 tablespoons honey
  • ⅛ teaspoon red pepper flakes
  • 1 sprig rosemary (about 5-inches long)
  • 2 teaspoons vegetable oil
  • 4 skin-on salmon fillets (4 ounces each)
  • Salt and pepper
  • 2 tablespoons unsalted butter
Instructions
  1. In a medium size bowl mix together the vinegar, orange juice, red pepper flakes, honey, and then add the rosemary. Set aside.
  2. Pat salmon fillets dry with paper toweling and season them with salt and pepper.
  3. Place oil in a large nonstick skillet over medium high heat. Cook skin side up until nicely browned. Flip the salmon fillets to skin side down and cook until skin is crispy and salmon is done.
  4. Remove salmon to a serving platter and tent with aluminum foil to keep warm. Lower skillet heat to simmer, wipe skillet clean with paper toweling, and gently pour the balsamic mixture into the skillet. Cook until mixture is syrupy. Remove rosemary sprig and stir in the butter until melted. Pour the sauce over the fish and serve hot.

 

Fish Veracruz Recipe

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fishveracruzrecipe

In an attempt to keep things on the healthy side I decided to put this Fish Veracruz Recipe on the supper menu for Friday. This recipe is high on protein and low on saturated fat.

This recipe surprised me; it was a lot better tasting then I thought it was going to be. I used mild salsa in this recipe because I though the spicier salsa would over power the fish. For the fish I decided to use Tilapia, because of its mild flavor and usually low price, which worked out really well. Most of the seasoning for the recipe comes from the salsa which will have a major impact on how the dish is seasoned. (I used Chi Chi mild chunky style salsa) Use your favorite brand of chunky style salsa, and it should work out fine. The salsa also goes real good over baked potatoes which make an ideal side to serve with this dish. I listed the lime slices and cilantro as optional because my wife and I thought the dish was really good without these 2 ingredients that are added at the end of the recipe.

If you are looking for a health conscious dish to put on the supper table give this Fish Veracruz Recipe a try; it’s really good. Enjoy

Fish Veracruz Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 2 pound white fish fillets (Tilapia, halibut, cod, Pollock)
  • ¼ cup lime juice (I used 2 large limes one for the juice and 1 for the slices)
  • 1 medium lime (sliced into 8 pieces – optional)
  • ½ tablespoon canola oil
  • 1 small onion (thinly sliced)
  • 1 small green bell pepper (seeded and cut into strips)
  • 2 jalapeno peppers (seeds removed and diced)
  • 2 cups chunky salsa
  • ½ cup no salt added tomato sauce
  • ½ cup black olives (sliced)
  • 1 tablespoon capers
  • 4 tablespoon fresh cilantro (chopped - optional)
Instructions
  1. Arrange the fish in a 13 x 9 casserole dish lightly sprayed with cooking spray. Pour the lime juice over the fish and marinate in the refrigerator for 20 minutes.
  2. Preheat oven to 425f.
  3. While the fish is marinating heat oil in a large skillet over medium high heat. Cook the onion, green pepper, and jalapeno until crisp tender. Stir in the tomato sauce, black olives, and capers. Bring the mixture to a boil, reduce heat to simmer, and cook for an additional 1 minute. Spoon the mixture over the top of the fish and bake for 20 minutes or until fish flakes easily with a fork. (Instant read thermometer should read 145F.)
  4. If using - garnish dishes with cilantro serving with the lime wedges on the side.

Adapted from Mayo Clinic

Venison Chops with Mushroom Onion Gravy Recipe

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venison chops with mushroom onion gravy

I had some venison in the freezer I wanted to use up so I decided to put this Venison Chops with Mushroom Onion Gravy on the supper menu. This recipe is mildly seasoned and has a delicious combination of flavors. I had the venison processed at a meat processing shop so the chops were boneless and butterflied which made the cutting for this recipe really simple. If you are using back straps just cut them into ¼ inch slices.
I served this dish with egg noodles, the gravy is delicious, and so I think it would also be great over mashed potatoes.
If you have venison on hand give this Venison Chops with Mushroom Onion Gravy Recipe a try; it’s delicious.

Venison Chops with Mushroom Onion Gravy Recipe
 
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Author:
Recipe type: Main
Serves: Serves 4
Ingredients
  • 1 ½ pounds venison chops (cut into 1 ½ inch pieces)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 ¾ cups beef broth
  • ¼ ounce dried Shiitake mushrooms
  • 1 pound white mushrooms (sliced ¼ inch thick)
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 large onion (sliced thin)
  • 4 teaspoons all-purpose flour
  • 1 garlic clove (minced)
  • ¼ teaspoon thyme
Instructions
  1. Combine sugar and soy sauce into a medium size bowl. Toss the venison in the mixture coat and marinate 30 minute to one hour; tossing occasionally.
  2. While venison is marinating place ¼ cup beef broth into a small microwaveable bowl along with the dried mushrooms. Microwave for about 1 minute or until mixture is steaming, cover, and let the mushrooms set until softened. Place a coffee filter into a strainer and drain the liquid though the filter. Reserve the liquid, chop the mushrooms and set them aside separately.
  3. Drain any leftover marinate from the chops if necessary. Season the chops with ½ teaspoon pepper. In a large skillet over medium high heat using 1 tablespoon of the vegetable oil cook the chops until well browned and almost done. Remove the chops to a platter and set aside.
  4. In the same skillet over medium high heat add the other tablespoon of oil, white mushrooms, minced shiitake mushrooms, and ¼ teaspoon salt. Cook string frequently until all liquid is evaporated and mushrooms start to brown. Add the onion and another ¼ teaspoon salt to the mushroom mixture and cook stirring frequently until onion is soft, and starts to brown.
  5. Add the flour, garlic, thyme, and continue cooking and stirring until mixture is coated with the flour. Add the remaining broth, and the liquid set aside from the dried mushrooms. Stir to release any dripping from the bottom of the pan. Arrange the chops into the onion and mushrooms along with any juices that settled on the bottom of the platter. Cook over medium low heat until juices have thickened and chops are cooked to desired done-ness. (When I browned the chops I cooked them to the desired done-ness I wanted so they just had to be heated through in the mushroom onion mixture)
  6. Serve over noodles or mashed potatoes

 

Crunchy Deep-fried Fish Recipe

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curncy deep fried fish recipe

It seems like coming up with new recipes for lent can be a challenge. The market I usually shop at was running cod fillets on sale so I decided to put this Crunchy Deep-fried Fish Recipe on the menu.

The fish has a nice crunch to it and is spiced up really well. My wife thought it was a little too hot, but I thought it was just right. You can control the heat by adjusting the amount of cayenne pepper you use in the coating. If you don’t have a deep fryer, heat the oil in a Dutch oven.

Crunchy Deep-fried Fish Recipe
 
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Author:
Recipe type: Main
Ingredients
  • 1 pound good quality white fish fillets (I used cod in this recipe)
  • 2 teaspoons kosher salt
  • 1 teaspoons onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon pepper
  • oil in deep fryer for frying
  • 1 cup all-purpose flour
  • ¼ cup cornmeal
  • ½ cup cornstarch
  • 1 cup milk mixed with 1 tablespoon lemon juice – let rest 15 minutes before using. This is a substitute for buttermilk which works out especially well with the fish.
  • ½ teaspoon baking soda
Instructions
  1. Preheat deep fryer 375F.
  2. In a wide dish such as a pie dish whisk together the flour, cornmeal, salt, black pepper, oregano, cayenne pepper, onion powder, and garlic powder.
  3. In a medium size bowl mix together the milk mixture and ½ cup cornstarch.
  4. Pat fish fillets dry. Roll each piece of fish in the flour mixture, dip in the milk mixture, and then roll them again in the flour mixture.
  5. Deep fry in 2 batches until fish is golden brown.
  6. Drain on paper toweling and serve.

 

Smothered Rabbit with Wild Berry Wine Recipe

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smothered rabbit in with wild berry wine recipe

I have prepared a lot of rabbit recipes but I always come back to this Smothered Rabbit with Wild Berry Wine Recipe. The meaty is tender and the gravy is delicious over mashed potatoes. You can use this recipe with wild or domestic rabbit meat; the cooking times will just vary a little bit. I used my homemade raspberry wine in this recipe, but any good quality red wine I think would work just as well.

Smothered Rabbit with Wild Berry Wine Recipe
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 rabbit (about 3 pounds cut into pieces)
  • 1 large onion (sliced)
  • ¼ cup wild berry wine (or good quality red wine)
  • 3 cups chicken broth
  • 1 bay leaf
  • Salt and pepper
  • 2 tablespoons of cooking oil
  • 2 tablespoons cold water
  • 2 tablespoons cornstarch
Instructions
  1. Salt and pepper the rabbit pieces; in a large skillet using the cooking oil brown the rabbit pieces over medium high heat on both sides.
  2. Add the wine to the skillet followed by the chicken broth. Slice the onion on top and add the bay leaf. Bring the mixture to a boil, reduce heat to a high simmer, cover and cook until rabbit is tender.
  3. While rabbit is cooking mix 2 tablespoons of cornstarch together with 2 tablespoons of cold water until dissolved.
  4. Remove the rabbit from the skillet to a serving platter. Using a slotted spoon top the rabbit with the onion slices from the skillet. Remove the bay leaf and stir in the cornstarch mixture; continue cooking until juices are thickened to form gravy. Pour some of the gravy over the rabbit pieces and reserve the rest to serve over potatoes. (Add the cornstarch thickening slowly – you can use more or less to create the gray consistency you want)

 

 

Oven Baked Panko Crusted Salmon

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oven baked panko crusted salmon recipe

From the stove top to the oven this Oven Roasted Panko Crusted Salmon is a great recipe to prepare during Lent. The salmon is rich in omega 3’s and protein. This is a quick recipe with only a few ingredients. You can have this dish on the table in less than 30 minutes.

If you like salmon next Friday give this Oven Roasted Panko Crusted Salmon a try; it’s really good.

Oven Baked Panko Crusted Salmon
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • ⅔ cups panko bread crumbs
  • 2 tablespoons parsley (finely chopped)
  • 1 teaspoon lemon zest (grated)
  • Salt and pepper
  • 2 tablespoons of olive oil
  • 2 tablespoons of vegetable oil
  • 4 salmon fillets (about 1 pound - skin on)
  • 2 tablespoons Dijon mustard
  • Lemon wedges
Instructions
  1. In a medium size bowl whisk together the panko bread crumbs, lemon zest, ½ teaspoon salt, ½ teaspoon pepper, and parsley. Drizzle the olive oil over the top and mix to coat the breadcrumb mixture. Set aside.
  2. Rinse the salmon fillets and pat them dry with paper toweling; place them on a platter skin side down. Using a pastry brush, generously brush the salmon with the Dijon mustard. Top the salmon with the panko mixture, gently pressing it into the mustard to help secure the coating.
  3. Add the vegetable oil to a large oven proof skillet. (Cast iron is great for this) heat the oil over medium high heat until very hot. Place the salmon in the skillet skin side down and cook until skin is crispy.
  4. Move the skillet to the oven to finish cooking the fish. Bake until fish flakes easily with a fork and bread crumbs are browned. (I used an instant read thermometer to an internal temperature of 145F.) About 10 minutes.
  5. Serve hot with lemon wedges.

 Adaped from Food Network

Venison Stew Recipe

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venieon stew recipe

One of my favorite ways to cook venison is to prepare venison stew. It’s a great way to tender up some of the tough cuts of venison tuning them into a delicious supper. You can change the vegetables in this recipe to whatever combination you like. For the wine I used a homemade cherry wine I had on hand, but if cherry wine is not available, use any good quality red dry wine.
This recipe does require a lot of cooking time depending on how tough of venison cut you are using. It took me about 2 hours to have this dish on the table.
If you have some venison on hand give this venison stew recipe a try; it’s very good.

Venison Stew Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 slices bacon (cut into ½ inch pieces)
  • 1 pound venison stew meat
  • 3 cups beef broth
  • 1 cup cherry wine (dry red wine)
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon marjoram leaves
  • ¼ teaspoon pepper
  • 1 medium onion (chopped)
  • 1 stalk of celery (thinly sliced)
  • 2 medium carrots (sliced into 1 inch pieces)
  • 1 large potato (cut into 1 inch cubes)
  • Thickening
  • ½ cup cold water
  • 3 tablespoons all-purpose flour
Instructions
  1. In a 4 quart kettle, or Dutch oven, cook bacon over medium high heat until crispy. Remove the bacon from the kettle and set aside on paper toweling to drain. (Cover and set aside)
  2. Place the venison stew meat in the kettle with the bacon fat and cook until venison is browned on all sides. Add the beef broth and wine into the venison and then mix in the seasonings. Bring the mixture to a boil, and then reduce the heat to simmer. Cover and cook until venison is almost tender.
  3. Add the onion, potatoes, celery, and carrots. Continue cooking covered until vegetables are tender. While vegetables are cooking, in a small glass, make the thickening by mixing the flour into the water until flour is dissolved and mixture is smooth.
  4. Add the thickening into the stew mixture and cook until thickened. Stir in the reserved bacon pieces and serve hot.

 

Quick and Simple Southern Baked Beans Recipe

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southern baked beans recipe

I planned on preparing baked beans for a fish fry and I forgot to pull and soak the beans the night before. I know there are other ways to do this, but soaking the beans seems to work out the best for me.

I decided not to give in and purchase store bought baked beans. My son has a Southern Baked Beans Recipe on his blog(blogchef.net) that he prepared for a fish fry when he was at home from college. This is a simple recipe and in my opinion a lot better than the canned baked beans from the grocery store.

If you put all the ingredients together you can bake the beans while you are preparing the rest of the supper.

Give this Quick and Simple Southern Baked Beans Recipe a try; they are really good.

Quick and Simple Southern Baked Beans Recipe
 
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Author:
Recipe type: side dish
Serves: 4
Ingredients
  • 1 large onion (diced)
  • 2 cans pork and beans (16 ounce)
  • 3 tablespoons yellow mustard
  • ¼ cup maple syrup
  • ¼ cup light brown sugar
  • 4 tablespoons ketchup
  • 1 tablespoon lemon juice
  • ½ pound sliced bacon (cut into ½ inch pieces)
Instructions
  1. Preheat oven to 350F.
  2. Cook the bacon in a large skillet until crispy. Drain on paper toweling.
  3. In the same skillet cook using the bacon fat, cook the diced onion until onion is tender and starts to brown.
  4. Mix all ingredients together in a 1½ quart coverable casserole dish including the bacon drippings from the skillet.
  5. Bake covered for 20 minutes or until bubbly.