Main Course

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Midge’s Famous Brisket via Judy Hibel

Every night between 4-5 PM Grandma Smokesweed @GSmokesweed1 asks for menu call and Judy liked my brisket recipe and also gave us another. I’ve made similar but this looked like I should try so I put it on here (cook book) to try in the future. This recipe is for 6-8 and there are only 2-3 I’ll use half or freeze the other half for a quick meal. Grandma is famous for her nothing tweets or is it tweet with nothing.

<strong>Herb-Crusted Pork Sirloin Roast</strong>
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Herb-Crusted Pork Sirloin Roast

My niece, Maria is living with us, moved up from Texas as totally different state then when we lived there under a Democratic Ann Richards. Anyway she wanted to learn how to cook and this was Maria’s third meal. She is doing great and I’m having fun!

Ingredients

  • 1 (2 1/2 pound) boneless pork sirloin roast
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons finely grated lemon zest
  • 1 ½ teaspoons chopped fresh rosemary
  • 1 teaspoon sea salt
  • 1 teaspoon coarsely ground black pepper

Directions

Step 1 Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.

Step 2 Preheat the oven to 350 degrees F (175 degrees C).

Step 3 Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.

Step 4 Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).

Step 5 Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.

Note: If using dried herbs, use 1 teaspoon each garlic powder, dried thyme, and dried rosemary, and 3/4 teaspoon dried sage.

EatingWell – Skillet Chicken Breast & Broccoli with Mustard-Rosemary Pan Sauce
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EatingWell – Skillet Chicken Breast & Broccoli with Mustard-Rosemary Pan Sauce

The one-two punch of searing and roasting results in this perfectly browned, moist, and tender skillet chicken recipe.

Ingredients

2 ½ cups broccoli florets (1 1/4-inch pieces) and sliced peeled stem (1 large head)

1 small red onion, diced (1 cup)

1 tablespoon olive oil

¼ teaspoon ground pepper, divided

⅛ teaspoon salt

2 teaspoons whole-grain mustard

1 teaspoon Dijon mustard

2 teaspoons chopped fresh rosemary or thyme, or 1/2 tsp. dried

1 teaspoon pure maple syrup or honey (Optional)

8 ounces boneless, skinless chicken breast

2 teaspoons canola oil

2 tablespoons balsamic vinegar

2 tablespoons water

1 teaspoon unsalted butter

Directions

Step 1 Preheat oven to 350 degrees F. Combine broccoli, onion, olive oil, 1/8 tsp. pepper, and salt in a medium bowl; toss to coat. Mix together whole-grain mustard, Dijon mustard, rosemary (or thyme), and maple syrup (or honey), if using, in a small bowl.

Step 2 Pat chicken dry and season with the remaining 1/8 tsp. pepper. Heat canola oil in a 10-inch cast-iron or other ovenproof skillet over medium-high heat. Add the chicken and cook until the underside is nicely browned, 3 to 5 minutes. Remove the pan from the heat. Turn the chicken over and brush the mustard mixture over the top. Scatter the broccoli mixture around the chicken. Transfer the pan to the oven (see Tip).

Step 3 Roast the chicken and vegetables, stirring the vegetables once, until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F and the broccoli is tender and browned in spots, about 15 minutes. If either the chicken or vegetables are done before the other, remove them. Transfer the chicken to a clean cutting board and let rest for a few minutes. Transfer the broccoli mixture to a small bowl; keep warm.

Step 4 Meanwhile, place the skillet over medium-high heat and add vinegar and water. Bring to a simmer, stirring and scraping up any browned bits from the bottom of the pan. Simmer for 30 seconds. Remove from the heat. Add butter and whisk until melted.

Step 5 To serve: Slice the chicken 1/2 inch thick and divide between 2 plates, along with the vegetables. Drizzle the pan sauce over the chicken and vegetables.

Tips

Equipment: 10-inch ovenproof skillet Steve Note: I used cast iron

Tips

Tip: If you don’t have an ovenproof skillet, transfer the chicken and vegetables to a rimmed baking sheet before roasting.

Nutrition Facts

Serving Size: 

3 oz. chicken + 3/4 cup vegetables + 1 Tbsp. pan sauce

Per Serving:

338 calories; protein 28g; carbohydrates 16g; dietary fiber 4g; sugars 8g; fat 17g; saturated fat 3g; cholesterol 88mg; potassium 726mg; sodium 370mg.

© Copyright 2022 EatingWell. All rights reserved.Printed from https://www.eatingwell.com 09/21/2022

<strong>Fresh Spring Rolls with Peanut Sauce</strong>
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Fresh Spring Rolls with Peanut Sauce

 These Vietnamese spring rolls are fresh, not fried! They’re the perfect party appetizer or light meal. The peanut sauce sends them over the top. Recipe yields 8 spring rolls.

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INGREDIENTS

Spring Rolls

  • 4 ounce rice vermicelli or maifun brown rice noodles*
  • 2 teaspoon toasted sesame oil
  • 1/2 teaspoon fine sea salt
  • 2 cup torn butter lettuce, ribs removed
  • 2 cup very thinly sliced red cabbage
  • 4 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
  • 4 Persian (mini) cucumbers or 2 small cucumber, thinly sliced or sliced into strips with a julienne peeler
  • 4 medium jalapeños, ribs and seeds removed, thinly sliced
  • 1/2 cup thinly sliced green onions
  • 1/2 cup roughly chopped fresh cilantro
  • 1/2 cup roughly chopped fresh mint
  • 16 sheets rice paper (spring roll wrappers)

Peanut Sauce

  • 2/3 cup creamy peanut butter
  • 4 tablespoon rice vinegar
  • 4 tablespoon reduced-sodium tamari or soy sauce
  • 4 tablespoon honey or maple syrup
  • 2 tablespoon toasted sesame oil
  • 4 cloves garlic, pressed or minced
  • 4 to 6 tablespoons water, as needed
Sesame Peanut Sauce Spaghetti
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Sesame Peanut Sauce Spaghetti

INGREDIENTS

serves 3-4

  • 8oz gluten free spaghetti or ramen noodles
  • 3 Tablespoons peanut butter
  • 3 Tablespoons gluten free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
  • 1 Tablespoon coconut sugar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon Siracha chili sauce
  • 1/4 teaspoon ground ginger
  • 1 small clove garlic, pressed or minced
  • 1 lime, sliced in half, one half sliced into wedges
  • 2 green onions, chopped
  • Green beans in bite size pieces
  • 3 Tablespoons roasted peanuts, minced
  • Toppings: chopped cilantro, minced peanuts, chopped green onions, toasted sesame seeds

DIRECTIONS

  1. Bring a large pot of water to a boil then add gluten free spaghetti or ramen noodles and cook until al dente. BEFORE DRAINING, carefully scoop out 1 cup pasta cooking water then set aside. Drain pasta then return to pot.
  2. Meanwhile, combine peanut butter, gluten free Tamari, coconut sugar, sesame oil, Siracha chili sauce, ground ginger, garlic, and a squeeze of fresh lime juice in a small bowl then stir to combine – it’s ok if the sauce isn’t completely smooth.
  3. Add sauce, green onions, and minced peanuts to the hot pasta, plus a few Tablespoons pasta cooking water, then stir until noodles are coated and the sauce is completely smooth. Add more pasta cooking water as needed to reach a smooth consistency.
  4. Scoop into bowls then serve with lime wedges and toppings.
INSTANT POT BARBECUE BEANS
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INSTANT POT BARBECUE BEANS

Serves 4 to 6
Total Time: 1% hours, plus 8 hours brining

Regular bacon can be used in place of the thick-cut bacon, if desired. If you are short on time, you can quick-brine your beans: In step 1, bring 1112 tablespoons of salt, 2 quarts of water, and the beans to a boil in the Instant Pot using the highest saute function; turn off the pot; and let the beans sit for 1hour. Drain and rinse the beans and proceed with step 2.

1112 tablespoons table salt for brining
1 pound (2112 cups) dried navy beans, picked over and rinsed 1 tablespoon vegetable oil
1 pound thick-cut bacon, cut crosswise 112 inch thick 1 onion, chopped fine
4 garlic cloves, minced
1 tablespoon chili powder 1112 teaspoons table salt
112 teaspoon cayenne pepper
3 cups chicken broth 1 cup ketchup
113 cup packed brown sugar
113 cup packed brown sugar
114 cup molasses
114 cup Dijon mustard
2 teaspoons cider vinegar

How

  1. Dissolve 1 1/2 tablespoons salt in 2 quarts cold water in large container. Add beans and let soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
  2. Using highest saute function, heat oil in Instant Pot until shimmering. Add bacon and onion and cook, stirring occasionally, until bacon fat is rendered and onion is softened about 8 to 10 minutes
  3. Add garlic, chili powder, salt, and cayenne and cook, stirring frequently, until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Stir in beans.
  4. Lock lid into place and close pressure-release valve. Select high pressure -cook function and cook for 9 minutes. Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure.
  5. Carefully remove lid, allowing steam to escape away from you.
  6. Stir in ketchup, sugar, molasses, and mustard. Using highest saute function, bring to simmer. Cook, stirring occasionally and scraping bottom of pot, until slightly thickened, 8 to 10 minutes. Transfer to serving bowl and let cool for 10 minutes (beans will continue to thicken as they cool). Stir in vinegar and serve.
Fruited Pork Chops
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Fruited Pork Chops

Ingredients

1/2 cup raisins chopped

1/4 cup chopped orange

1/4 cup bread crumbs

4 Pork chops cut with pocket

2 TBS cooking oil

1/4 cup orange juice

1/2 cup water

Sprinkle of nutmeg.

How

Mix Raisins, Nutmeg orange and bread crumbs together and stuff in pocket

Brown each side in cooking oil

pour juice and water over chops

Simmer on low for 45 minutes to 1 hour until done..