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Category Archives: Entrees

Chicken, beef, pasta, and pork as well as some vegetarian options.

Spaghetti and Meatballs

16 May

Grandmama

Next to Grandmama’s meatloaf, her spaghetti and meatballs was my favorite dinner she made. She usually served it at least once when we came to visit. This was my cousin Seth’s favorite “St. Clair meal.” Grandmama got the recipe in Corpus Christi, Texas.

Preparation Time:
Cooking Time: 2 ½ hours

Ingredients:

Sauce

  • 3 Tbsp. olive oil
  • 1 onion, diced and browned in the olive oil
  • 1 clove garlic, crushed through garlic press
  • 1 large can tomatoes (or fresh summer tomatoes)
  • 1 small can tomato paste
  • 1 8 oz. can tomato sauce
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 bay leaf
  • 1-2 tsp. oregano
  • 1 cup water
  • 1 beef bouillon cube
  • 2 Tbsp. brown sugar

Meatballs

  • 1 lb. lean ground beef
  • ¼ cup chopped parsley
  • 1 clove crushed garlic
  • ½ cup dry bread crumbs
  • ½ cup grated parmesan cheese
  • ½ cup milk
  • 1 beaten egg
  • Salt and pepper to taste

Instructions:

  • Simmer sauce for 2 hours; then add the meatballs.
  • Simmer meatballs in the sauce for about 30 minutes.
  • Pour off any fat that might be on top and it is ready to serve.
  • Makes enough for ¾ to 1 lb. spaghetti noodles.

Serving Suggestion:
Serve with freshly grated parmesan cheese.

 
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Posted by on May 16, 2011 in Beef, Entrees, Meat, Pasta, Spaghetti/Noodles

 

Dad’s Tomato Chicken

16 May

This is another of Dad’s improvisational chicken recipes. All of his recipes are delicious, but this is one of my personal favorites.

 

Preparation Time:
Cooking Time:

Ingredients:

  • Free range organic chicken (5 thighs and 5 drumsticks)
  • 4 cups organic tomato soup
  • ½ cup/8 oz. free range chicken broth
  • 5 red potatoes
  • 1 cup celery
  • Onions
  • 4 large pinches sea salt
  • Black pepper, as desired
  • Garlic, to taste
  • Generous sprinkling of Italian seasoning (may be substituted for oregano and marjoram)

Instructions:

  • Cook at low to medium…………..
 
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Posted by on May 16, 2011 in Chicken, Entrees, Poultry

 

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Quick’n Easy Chicken

16 May

Dad 

After Mom passed away, Dad was faced with the challenge of fixing dishes his 13 year old son would eat that did not require a lengthy preparation time. Gabe is a very picky eater, so it took some creativity on Dad’s part, but he finally found a solution in this simple, nutritious, tasty recipe that is perfect for busy on-the-go professionals.

 

Preparation Time:
Cooking Time:

Ingredients:

  • Chicken
  • Olive oil
  • Celery
  • Carrots
  • Sweet potatoes
  • Russet potatoes

Instructions:

  • Cover bottom of pan with a generous layer of olive oil.
  • Place chicken on top of the olive oil so that it completely fills the pan.
  • Spread celery, carrots, sweet potatoes, and russet potatoes on top of chicken.
  • Sprinkle with rosemary and other herbs.
  • Cover with another layer of olive oil.
  • Cook at <fill in later> for ??? minutes.
 
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Posted by on May 16, 2011 in Chicken, Entrees, Poultry

 

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Spare BBQ Baby Back Ribs

16 May

Jill Miller

Jill is an old family friend who used to own and operate a bakery with her husband Lou in Kennybunk, Maine. Whenever we see them in August at Moody Beach (which often coincides with my birthday), I ask Jill to make me her famous baby back ribs because they are SO delicious! They take a while to cook, but not much preparation time is needed.

 

Preparation Time:
Cooking Time: 3 hours

Ingredients:

  • Pork Baby Back Ribs
  • Kosher salt
  • Pepper
  • Cumin
  • Allspice
  • BBQ sauce (best brand is: Old Masterpiece Original)

Instructions:

  • Sprinkle ribs with seasonings to taste.
  • BBQ ribs for ~5 mins. on each side.
  • Cover with BBQ sauce.
  • Put in pan.
  • Cover w/ foil.
  • Bake at 250 degrees for about 3 hours.
 
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Posted by on May 16, 2011 in Entrees, Meat, Pork

 

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Rib-Eye Steak

16 May

Dad

This is a very simple recipe and tastes best if you use a grill, although a skillet may also be used. It is fantastic! (Even my picky little brother thinks so). Dad always uses 100% organic/farm raised beef which can be easily found at your local Whole Foods.

 

Total Preparation Time: 8 hours (Enough time to marinate overnight)
Active Preparation Time: 10 minutes
Cooking Time: Varies depending on how you like your steak cooked

Ingredients:

  • 2 full size rib-eye steaks
  • Ginger/teriyaki sauce (Dad uses the Whole Foods brand)
  • Italian seasoning (may be substituted for oregano, tarragon, and marjoram)
  • Salt and pepper to taste

 Instructions:

  • Prepare a marinade of ginger teriyaki sauce (enough to lavishly cover both sides of steak).
  • Generously sprinkle your seasoning on both sides of the steak.
  • Add salt and pepper.
  • Marinate overnight.
  • When ready to cook, use inside/outside grill or skillet. Cook to desired perfection.

Serving Suggestion:
Dad usually serves this dish with baked sweet potatoes and broccoli. He also recommends a glass or two of red wine, preferably cabaret.

 
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Posted by on May 16, 2011 in Beef, Entrees, Meat

 

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Meatloaf

16 May

Grandmama

I challenge you to find a better meatloaf recipe. Grandmama’s meatloaf was my favorite dinner growing up. She always made it for me when I came to visit her and Grandfather at St. Clair (their farm), and Aunt Jaymie did the same whenever I came to Richmond during my school breaks in college. Even after Aunt Jaymie started working at Merill Lynch, she was never too busy to make sure there was meatloaf waiting for me in the fridge. Mom usually substituted ground turkey for ground beef, so this can also be a turkey loaf depending on your dietary preferences. Perfect comfort food for a cold winter evening.

Preparation Time: 25 minutes
Cooking Time: 1 ½ hours

Ingredients:Meatloaf

  • 1 lb. ground beef
  • 1 onion, chopped
  • 1 tsp. salt
  • ½ tsp. sage
  • 1 stack saltine crackers (in the big box of individually wrapped stacks of square crackers)
  • 1 beaten egg
  • 2 cups milk to moisten

Instructions:

  • Mix all ingredients with spoon or fork.
  • As you add the milk, work it with your hands. It should be quite moist, but not dripping.
  • Press into greased loaf pan or casserole dish and bake for 1 ½ hours at 350.
  • Makes 6-8 servings.

Serving Suggestion:
Serve with mashed potatoes (I prefer sweet potatoes) and a steamed vegetable or green salad. If you aren’t in the mood for potatoes, try risotto or brown rice.

Chef’s Tip:
If you are cooking this for a family dinner (at least 3-4 people), I suggest doubling the recipe as Grandmama usually did. If you are making it for one person, follow the recipe as is and you will have dinner to last you for the week!

Meatloaf

 
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Posted by on May 16, 2011 in Beef, Entrees, Meat

 

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