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2012 Main Course and Side Dish Recipes

[ 1 ] November 17, 2012 |

Watch for the winners in the 2012 Best Recipes Section in the Dec. 6 Leader.

Main Course and Side Dishes

UNCLE JOHN’S ALMOST-AUTHENTIC SOUTH TEXAS EASY ENCHILADAS
Submitted by Jim Norwine

2 cans enchilada sauce
2 cans chili no beans
1 packet dry enchilada seasoning
1 can tomato sauce
1 lb ground beef
20-30 corn tortillas
Onion, chopped
4 cups shredded cheddar cheese
Vegetable oil

Fry enchiladas in oil on medium-high heat for a few seconds on each side. Tortillas should be not crispy; try a few and reduce time in oil if necessary. Use lots of paper towels to soak extra oil off of tortillas.

Make sauce by combining browned/drained ground beef, enchilada sauce, chili, enchilada seasoning. Add tomato sauce if the sauce seems too thick.

Put a small amount of cheese in tortilla and roll tortilla. Pour the sauce over tortillas and top with onions and the leftover cheese.

Bake at 350 for 20 minutes, or till cheese is melted.

Serve with your favorite toppings including sour cream and black olives. Serves 8 mere mortals or 5 Okies. Enjoy!

CRANBERRY SALAD
Submitted by Linda Boyd

1 large box strawberry jello
2 cups sugar
1 bag cranberries – chopped
2 cups apples – chopped (2 large apples)
1 cup celery – chopped
1 cup pecans – chopped

Mix jello with hot water as directed on box. When it is dissolved stir in sugar, then add only 1 cup cold water. Refrigerate until slightly set. Stir in remaining ingredients. Chill till set.

FRIED CABBAGE
Submitted by Sue Cecil

1 small head of shredded cabbage
1 16 oz pkg of smoked sausage
Bacon grease
Apple cider vinegar

In large cast iron skillet, heat a large spoonful of bacon grease over medium heat. Add shredded cabbage and cover. Every 5-10 minutes, turn cabbage until shreds are limp and brown (if fries too dry add more bacon grease). Slice or chunk your favorite smoked sausage and stir into cabbage. Cover and cook until sausage is heated through. Reduce heat, add apple cider vinegar, and cover for a couple of minutes until vinegar flavor is steamed through. Remove and serve. Is also good served on top of mashed potatoes.

HOPPIN’ JOHN
Submitted by Sheri Bates

This Cajun dish has become a New Year’s Day favorite with our family and can be made as mild or as hot as you like it. This recipe is also easy to prepare in a Dutch oven over a campfire and tastes especially good on cool Fall (or Spring) campouts.

1 pound smoked sausage, sliced and browned
1 – 2 pounds boneless chicken breast, cooked and diced
4 (15 oz) cans black-eyed peas, undrained
1 (10 oz) can Rotel tomatoes
1 (2¼ oz) envelope beefy onion dried soup mix
½ cup water (may use more for desired consistency)
1 package raw shrimp
Rice
Drain or pat grease from sausage and combine with the next 5 ingredients in a large (about 8 quarts) pot. Cook over low heat, stirring occasionally. When mixture is bubbling, add shrimp and cook till pink. Serve over cooked rice.

STIRFRY BREAKFAST OR LUNCH
Submitted by Dorothy G. Ferguson

4 cups cooked rice
1/4 cup each of leftovers like diced ham, chopped green onions, diced celery, regular onion or bread cubes/crumbles, cooked vegetables
8 whipped eggs
about 1 cup margarine
In smooth skillet, saute and season vegetables, etc., and rice together. If adding bread, do last. Add eggs and turn until just mixed and done. I season light but you could add Asian seasonings if you want. Bread may take more margarine in the sauteing.

BUTTERNUT SQUASH CASSEROLE
Submitted by Kimberly Gentry

My recipe can be used as a side dish or dessert. It is sweet and decadent like a dessert but the main ingredient is butternut squash so can be used as a side dish. Makes one 9×13 pan.

2/3 cup butter
1 1/2 cups sugar
10 oz evaporated canned milk
2 tsp. vanilla extract
4 cups mashed cooked butternut squash
TOPPING
1 cup Rice Krispies cereal
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 cup sliced almonds
4 TBSP butter (melted)
I always use couple big fresh butternut squash either from garden or store and pierce with a knife, line a cookie sheet with foil, spray with non stick spray and bake on 250 for about one hour or until knife goes through easily. Remove from oven and let cool. Cut squash in half and use spoon to remove seeds. I like wash seeds and set aside to dry plant for next year’s garden.
Cream butter and sugar in mixing bowl. Beat in eggs, milk and vanilla. Stir mashed squash (it will be thin). Pour into greased 9×13 baking pan. Bake uncovered on 350 for 45 minutes or until almost set.
Combine topping ingredients and sprinkle over casserole. Return to oven and cook for 5-10 minutes until bubbly. This goes quick so you might want to make extra! Enjoy

BROCCOLI-CAULIFLOWER SALAD
Submitted by Vera Baker

1 head of cauliflower and an equal amount of broccoli. Trim and cut into bite size pieces.
1/2 cup of red onion chopped
8 oz cubed cheddar cheese
8 slices of bacon fried crisp and crumbled

Toss above ingredients together in a large salad bowl and drizzle with dressing made of:
1/2 cup apple cider vinegar (heated)
add 1cup sugar or Splenda for diabetics and stir until dissolved.
Add 1 cup mayonnaise, whisk into vinegar and sugar.
Drizzle over salad and mix well. Maybe eaten then but improves with chilling and more stirring.

CARROTS LYONNAISE
Submitted by Vera Baker

1 bag carrots
2 onions chopped
3 beef boullion cubes
1 Tab. cornstarch

Boil 1 bag carrots in 1 cup water with 3 beef boullion cubes added. Simmer for 10 or 12 minutes until carrots are tender. While they are cooking saute the onions in butter or oil 4 or 5 minutes. When carrots are tender drain the liquid into the onions. Thicken with 1 tablespoon of cornstarch blended into 1/4 cup of tap water. Add 1 tsp sugar and pour over onions in beef water. Bring to boil stirring constantly. Turn stove off and add carrots to pan mix and serve. Diabetics use Splenda instead of sugar.

BRUISER SMOKED BONE-IN TURKEY BREAST
Submitted by Randal Bobbitt

Here’s what you’ll need

* Quality 7-9 lbs bone-in turkey breast
* Brine
* Extra Virgin Olive Oil (make sure it is good quality)
* Cajun Seasoning or Poultry Rub
* Meat Smoker or Oven
* My Dog, just kidding

Time to prepare the Breast
This is worth the time and effort – if you have ever had “jerky turkey” for Thanksgiving Dinner you will love what this does to white meat. (“jerky turkey” when the white meat is so dry that it takes all the gravy on the table to get it to slide down)
When meat is brined, it tends to be a lot juicier and more flavorful.

Brine Solution
* One Gallon of water (not tap water, use quality bottled water)
* One cup of Kosher salt
* ½ or ¾ cup of dark brown sugar
Depending on your taste, I like what ¾ cup does to the finished product. You can substitute maple syrup if you are looking for something different. Make sure you use quality syrup, not your typical pancake syrup. Both add a lot flavor.
* Two TBS garlic powder (not garlic salt)
* Two TBS onion powder (not onion salt)
* Two TBS Cajun Seasoning
* One TBS hot sauce (Tabasco brand)
* One TBS course ground black pepper
* Optional – One TBS red pepper flakes (Bruiser says put it in)

Step One: Gallon sized or larger container, glass or plastic. Fill container with ½ gallon of bottle water, add one cup of Kosher salt, stir until salt is completely dissolved and water is clear. Add brown sugar, stir until dissolved.

Step Two: This can be done either in a microwave or stove-top. Use a large enough container to hold solution. Either way the end results will be the same. One quart of bottled water, add red pepper flakes, course ground black pepper, garlic powder, onion powder, Cajun seasoning and hot sauce. Stir mixture while heating to simmer not allowing it to boil for 10 to 15 minutes. Allow to cool to room temperature. Add mixture to the ½ gallon of brine along with one quart of ice cold water or ice cubes, stir until ice cubes have melted. It is important that the brine mixture is below 40 degrees before using. You may need to refrigerate for an hour or so to get the temperature below 40 degrees.

Step Three: Now that the brine in below 40 degrees you will need a large plastic container with lid or a large 2.5 gallon zip lock bag, either will work. Place the breast in either type container. I like to inject the brine solution into the meaty part of the breast. (referred to as pumping) With a large syringe (available at most grocery stores in the marinade section or your local vet) fill the syringe with brine solution, inject each side of the breast. I use a 4oz injector, if using a smaller injector you may want to inject the breast twice on each side.

Step Four: Now that the breast is placed in the plastic container or in a 2.5 gallon zip lock back (by the way if using a zip lock bag, set it in a large bowl in case the bag leaks and it also helps hold the solution around the breast). The breast is now injected, pour the remaining brine solution in with the turkey breast making sure that the entire meat is covered. Be sure to squeeze the air out of the zip lock bag and seal. Now that we either have our turkey breast in a plastic container with the lid on or in a zip lock bag setting in a large bowl, place it in the refrigerator for 6 -10 hours or overnight. (the longer the better)

Step Five: Remove breast from brine (discard brine at this time, not to be used again). Rinse the turkey breast with cold water (tap water is fine at this point). Pat dry with a paper towel making sure the cavity is dry. Place breast in a large zip lock (if you use the previous bag be sure to rinse) poor approximately ¼ cup of quality Extra Virgin Olive Oil, close the bag and shake/roll the breast around until the breast is completely covered with oil. Now apply ample amount of seasoning or rub either by the same method shaking/rolling until breast is covered or rubbing by hand. (I prefer the bag, a lot less messy) ABOUT the rub or seasoning, I use an old family secret rub that only I and my dog Bruisers know. He is a Chihuahua full blood Mexican and only speaks Spanish. However he is a legal resident of the U.S. and he is not talking. There a lot of good poultry rubs available from your local grocery store or BBQ store. Remember the brine is a little toward Cajun flavor so keep in mind when buy rub seasoning that the rub is more to the spicy side than sweet. You want the rub to complement the brine. If you are a little hesitant about the rub just use a little Season All the results are going to be fantastic either way. Once the breast is coated with rub let it set in the refrigerator for a couple of hours, time is really not important, the longer the more the rub flavor will come out. At this time Bruiser is napping.

Step Six: Remove the turkey breast from the refrigerator allowing it to reach room temperature. Now for the fun part “cooking” I chose to slow smoke almost everything I cook. If you don’t have a smoker but want to try this most delicious goodness it can be done in a kitchen oven. You will lose the smoke flavor but will have a moist and unforgettable feast. Some say liquid smoke, I think liquid smoke is like standing in the rain and not getting wet. If using an oven place the turkey breast in some form of baking pan, set the temperature 220 degrees, it will take approximately 6 hours or the internal temperature of the meat needs to reach 165 degrees. Remove from oven, cover with foil for 15 – 20 minutes uncover, slice and serve. You will now be known as the guru of turkey.

“Smoking the Turkey Breast” Bruiser is now awake, start with a large news paper roll and light, just kidding. Prepare your smoker, any kind of smoker works, electric, charcoal, wood or gas. I chose Wood Smoker with pecan wood. When you have successfully maintained 200 – 220 degrees for 15 to 20 minutes place the turkey breast bone side down directly on the grate close the lid and maintain the temperature throughout the smoking process until the internal temperature reaches 165 degrees. Approximately 6 – 8 hours. Be sure and always use a meat thermometer to check the internal temperature to assure the meat is done. You are just minutes away from feasting on the moistest white meat you have ever eaten. Remove from smoker wrap in foil for 15 to 20 minutes. Remove foil, slice and enjoy.
Bruiser is now standing on his back feet doing the cha cha dance. Bruiser is Happy Happy Happy meal time.

Recap of what just took place
1. Make brine
2. Brine breast for 6 -8 hours or overnight
3. Cold water rinse
4. Season with rub or seasoning
5. Prepare for cooking 220 degrees for approximately 6 hours
6. Smoke cook breast until reaches 165 degrees F
7. Wrap finished breast with foil 15 – 20 minutes
8. Serve and enjoy

If you decide to try this Bruiser Smoked Bone-In turkey breast, make sure the wind is out of the south. If Bruiser smells this he will be on his way.

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Category: Recipes

Comments (1)

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  1. Sherri Holly says:

    Voting for Uncle John’s enchilada’s