This recipe is an adaptation of the great tasting dish that Lori and Carl enjoyed while stationed in South Korea in 1980. It is simple to make and tastes great
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Bulgogi
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Category Archives: Main Dish
Luscious, Creamy Slow Cooker Chicken
We have made this recipe two times and it was excellent both times. It is easy to prepare, taking only a few minutes to throw together.
Creamy Slow-cooker Chicken
Easy
Servings: 6
Ingredients
- 6 each chicken breasts skinned and boned (about 2.5 pounds
- 2 tsp Seasoned Salt
- 2 TBL canola oil
- 10 oz can cream of mushroom soup reduced fat
- 8 oz package cream cheese
- 1/2 cup white wine we used Pinot Grigio
- .7 oz envelope Italian dressing mix
- 8 oz package mushrooms fresh and sliced
- 6 sandwich style biscuits or rice
Instructions
- Sprinkle chicken with seasoned salt. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned. Transfer chicken to a 50qt. slow cooker, reserving drippings in skillet.
- Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.
- Sprinkle mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.
- Prepare biscuits or rice according to package directions. Serve chicken mixture over biscuits.
Notes
We first made this recipe in December 2016 and then again in June 2022. It was excellent both times.
Spaghetti Sauce
Carl tried many recipes and tested many different combinations before coming up with this recipe. It is a fairly simple recipe to put together but needs to simmer for several hours. Make this dish on a cold day and it makes the house smell yummy. Goes well with meatballs.
Continue readingSmoked Whole Chicken-BGE
Whole Smoked Chicken – BGE
I originally got this recipe from the Virtual Weber Bullet and have modified it slightly for my tastes.
Servings: 6
Ingredients
- 3-4 pound chicken whole
- 8 oz Italian dressing
- lemon pepper
- apple juice for basting
Instructions
The night before:
- Remove the giblets, neck bones, etc. and trim excess fat from around the cavity opening. Butterfly the chicken so it will lay flat. Rinse the bird inside and out and pat dry with paper towels.
- Fold the wings back under the bird to keep out of the way. Place the bird in a Zip top bag and add the Italian dressing. Squeeze out as much air as possible and place in the refrigerator. Turn the bird several times to ensure even distribution of the marinade.
Next day, 45 minutes before cooking:
- Remove chicken from the refrigerator. Don't worry if the skin is kind of white. That's what the vinegar in the marinade does. Remove any excess Italian dressing but the bird should still be wet.
- Apply generous amounts of Lemon Pepper seasoning to all sides of the bird. Leave the bird on the counter to come to room temperature while you get the smoker ready.
Time to cook:
- Lite the smoker and bring it up to 250 degrees. Put your smoke wood on. Put your meat on to cook, using the indirect cooking method.
- In about 2 hours, rotate and turn the bird over. Baste with apple juice for a juicier finished product. Cook until the internal temperature is 180 degrees. Take the temperature in the meaty part of the thigh (about 4 hours total).
Turkey Burger, Stuffed
Turkey Burgers, Stuffed
We got this recipe from Chef Jyll of Gather on Broadway in Green Bay WI.
Servings: 8
Ingredients
- 2 pound turkey ground
- 1/4 cup bread crumbs or more
- 1/4 cup whole milk
- 1 medium egg beaten
- 1/2 medium onion diced
- 4 clove garlic minced
- 1 TBL Dijon mustard
- 1 TBL worcestershire sauce
- 1 tsp salt
- 1 tsp pepper
- 1 cup cheese shredded, any kind
Instructions
- Preheat grill to medium high heat. In a small bowl, mix the breadcrumbs and milk and let sit for 5 minutes.
- In a large bowl, combine the turkey, egg, breadcrumb mixture, diced onion, garlic, dijon mustard, Worcestershire, salt and pepper and mix well. Portion 16 balls and flatten into burger patties. In the middle of 8 burgers, place 1 heaping tablespoon of shredded cheese. Top with a non-stuffed patty over the top and gently kpress to seal. Repeat until you have 8 stuffed burgers.
- Spray the burgers with cooking spray (both sides) and also spray the grill. Gently transfer burgers (they are softer than regular burgers) onto the greased grill and cook for about 5-8 minutes on each side until juices run clear and internal temperature is 165 degrees.
- FREEZER INSTRUCTIONS: Place the assembled burgers in a single layer, uncooked, in the freezer until completely frozen. Store in a zip top bag. Completely thaw before cooking.
Lasagna With Meat
Gnocchi, Ricotta with Vodka Sauce
Gnocchi, Ricotta with Vodka Sauce
We got this recipe from Jyll at Gather on Broadway in Green Bay, WI. We like this ricotta gnocchi better than the traditional potato gnocchi
Servings: 6
Ingredients
Vodka Sauce
- 28 oz can San Marzano whole tomatoes
- 2 TBL Olive Oil
- 1/2 medium onion diced
- 3 clove garlic minced
- salt and pepper
- 1/2 cup vodka
- Pinch red pepper flakes
- 2/3 cup heavy cream
- Fresh basil
Gnocchi
- 1 1/2 cup ricotta cheese whole milk, 15 oz container
- 3 medium egg yolk
- 1 cup flour
- 3/4 cup Parmesan cheese grated
- 1 tsp salt
- 1/4 tsp pepper
Instructions
Gnocchi
- Place 4 paper towels on a large plate and spread ricotta on the paper towels in an even layer. Place more paper towels on top and press gently to absorb excess liquid. Transfer ricotta to a large mixing bowl. Add egg yolks to ricotta and stir to combine (don't over mix). Add flour, parmesan, salt and pepper and mix gently. Dough might be a little sticky but should hold together. If it feels too wet, add a few tablespoons of flour.
- Shape dough into a round disc and transfer to a flour dusted cutting board. Sprinkle dough with a little more flour and cut the dough into 8 even pie wedges. Gently roll the wedge into a log about 3/4 inch wide. Cut into individual bite size squares. Lightly dust with flour and repeat with all dough.
- Bring a stock pot of salted water to a boil. Gently transfer gnocchi to the water and cook for about 1 minute, or until they float. Reserve 1 cup of the cooking water. Gently remove from water and toss with sauce.
Vodka Sauce
- In a sauce pot or large deep pan, heat the olive oil over medium heat. Add the onions and cook until translucent. Add the garlic and cook 1 more minute. Gently crush tomatoes with your hands (or food processor) and carefully add to the pan along with the vodka., chili flakes and a pinch of salt and pepper. Simmer 15 minutes. Stir in cream and a little pasta water, then season with salt and pepper to taste. Serve with gnocchi. Garnish with fresh basil and parmesan, if desired.
Meatballs
We got this recipe from Chef Jyll at Gather on Broadway in Green Bay, WI. We first made these during the pandemic in 2020
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Jyll’s Meatloaf
Jyll’s Meatloaf
Recipe courtesy of Jyll from Gather on Broadway in Green Bay WI.
Servings: 6
Ingredients
- 1 TBL Olive Oil
- 1/2 large onion diced
- 2 clove garlic minced
- 1/3 tsp thyme dried
- 1 TBL worcestershire sauce
- 2 TBL water cold
- 1 TBL tomato paste
- 1.5 pound ground beef
- 1 large egg slightly beaten
- 1/2 cup garlic croutons crushed
- 1/4 cup buttermilk
- 2 tsp salt
- 1 tsp black pepper
Glaze
- 1/2 cup ketchup
- 1/2 TBL worcestershire sauce
- 1/2 TBL spicy brown mustard
- 1 TBL brown sugar
Instructions
- Preheat oven to 350 degrees. In a saute pan, heat the olive oil. Add the onion and cook until translucent. Add the garlic and thyme and cook 1 additional minute. Add the tomato paste, Worcestershire and water and cook 1 additional minute, stirring to combine. Add a bit of salt and pepper. Remove from heat and cool slightly.
- Place the croutons in a zip-lock bag and crush with a rolling pin. Mix the croutons and buttermilk in a small bowl and set aside.
- In a large bowl, put the ground beef and the lightly beaten egg and mix by hand. Add the moist bread crumbs and onion mixture and stir well by hand.
- COOK METHOD ONE: Line a rimmed baking sheet with foil and coat with cooking spray. Gently form a rectangle loaf on the foil. Combine all glaze ingredients in a bowl and whisk well. Brush half of the mixture over the loaf and bake in the oven for 40 minutes, or until the center is 160 degrees. Brush the remaining glaze over the meatloaf.
- COOK METHOD TWO: Spray 4 small loaf pans with cooking spray and equally divide the meat mixture between the pans. Combine all glaze ingredients in a bowl and whisk well. Brush half of the mixture over the loaf and bake in the oven for 20 minutes, or until the center is 160 degrees. Brush the remaining glaze over the meatloaf.
Notes
The meatloaf in the loaf pans can be frozen for later use. Add the glaze BEFORE freezing. Seal well to prevent freezer burn. To use: completely thaw the meatloaf and then cook as described above.
