Month: September 2023

Grilling Thick Steaks – The Reverse Sear
Use this reverse sear method to grill 2-inch thick steaks slowly over low indirect heat, then crank up the temperature to get a great crust.

Season steak generously with salt and black pepper on both sides.

Place wood chips in the smoker box of your gas grill according to manufacturer’s instructions.

Preheat one side of the grill to about 250 degrees F (121 degrees C).

Place steak on the cool side of the grill.

Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C) 25 to 30 minutes.

Transfer steak to a plate.

Brush with olive oil and cover with aluminum foil.

Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum.

Slow Cooker Taco Soup
In addition to being incredibly simple to prepare in a slow cooker for a fuss-free meal, this recipe for crowd-pleasing taco soup is bursting with all the flavors you’d expect in a Tex-Mex chili.

Cook the ground beef until browned over medium heat in a medium skillet.

Drain, then put aside.

Middle Eastern White Beans
For a nutritious and wholesome meal, yet not lacking in flavour, look no further. You would probably not find this dish in a Middle Eastern restaurant. It is the type of everyday dish served to the family. White kidney beans are slowly cooked in a tomato based sauce. Serve it over plain white rice.

In a slow cooker combine the beans tomato paste pimento sauce garlic onions cumin lemon juice olive oil salt and pepper.

Mix until the beans are coated.

Pour in beef broth and top off with enough water to completely cover the beans.

Cover and cook on High for 6 hours or until the beans are tender and the liquid is thickened.

It should not be soupy.

Sun-Dried Tomato Hummus
Sun-dried tomatoes and basil put a twist on the traditional hummus.

In a food processor, combine the lemon juice, tahini, garlic salt, and process until smooth.

Add the garbanzo beans and 1/2 cup olive oil, then process once more until smooth, scraping down the bowl’s sides as necessary.

Sun-dried tomatoes should be added to the smooth hummus and pulsed until they are broken up into very small pieces and mixed in.

Basil is added at the end; pulse a few times to incorporate.

Make some decorative ridges on top of the hummus after spreading it into a small serving dish.

Before serving, put the food in the refrigerator for at least an hour, then top with 2 tablespoons of olive oil and paprika.

Beer Can Chicken
For added juiciness and flavor, a perfectly seasoned chicken is barbecued on top of an open beer can in this simple beer can chicken recipe.

Preheat an outdoor grill for medium-high heat about 375 degrees F (190 degrees C).

Mix brown sugar chili powder paprika dry mustard salt and black pepper in a small bowl.

Place half-full can of beer in the center of a plate.

Rinse chicken under cold running water.

Discard giblets and neck from chicken; drain and pat dry.

Fit whole chicken over the can of beer with the legs on the bottom; keep upright.

Sprinkle 1 teaspoon of seasoning mix into the top cavity of chicken.

Beer may foam up when seasonings fall inside the can.

Rub remaining seasoning mix over entire surface of chicken.

Main Line Chicken Chili
Mango salsa, stewed tomatoes, and rice vinegar are used to create a light, savory-sweet flavor in a slow-cooked red chicken chili with kidney and black beans. It’s not too hot for kids.

Place the chicken meat, kidney beans, black beans, onion, green pepper, tomato paste, and half of their liquid in the pot.

In a slow cooker, combine the mango salsa, rice, vinegar, bay leaf, smoked paprika, salt, chilli powder, and black pepper.

Stir the chilli after an hour of cooking on High with the lid on.

Reduce the heat to Low and continue cooking for 3–4 more hours.

Tasty Turkey Meatloaf With Sauce
A simple turkey meatloaf is basted with a sweet and savory barbeque sauce is this easy weeknight meal idea.

Preheat oven to 350 degrees F (175 degrees C).

Mix ground turkey oats 1/2 chopped onion pear applesauce 3 tablespoons chili powder egg garlic Italian seasoning salt and black pepper together in a bowl; press into an 8-inch square baking dish.

Heat olive oil in a small saucepan over medium heat; cook and stir 2 tablespoons onion until softened and lightly browned 5 to 10 minutes.

Stir brown sugar barbeque sauce and 1 teaspoon chili powder into onion; cook over low heat until sauce is warm about 5 minutes.

Bake meatloaf in the preheated oven occasionally brushing sauce over the top until cooked through about 50 minutes.

An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Sweet Washington Cherry Pie
Make this richly flavored sweet cherry pie when the fresh cherries from eastern Washington are in season.

Set oven to 425 degrees Fahrenheit (220 degrees C).

Mix the flour, brown sugar, white sugar, almond extract, cherries, and cherry juice in a bowl until the sugar has completely dissolved.

Set aside for about 15 minutes while you make the pastry dough.

With a pastry crust, line a 9-inch pie dish.

Add the cherry filling, and then top with small pieces of butter.

Cut several steam vents into the crust of the top layer with a sharp paring knife.

Cover with the remaining crust and seal the edges with a crimp.

Bake in the preheated oven for 35 to 40 minutes, or until the pie crust is golden brown and the cherry filling is bubbling and thickened.

Permit cooling before serving.

Sheet Pan Easter Dinner
This sheet pan Easter dinner tastes like all the freshness of spring with the elegance of Christmas thanks to racks of lamb, carrots, fingerling potatoes, and fresh herbs.

Fill a small food processor with two shallot halves.

Three 1-second pulses should be enough to coarsely chop the food.

Add the arugula, mint, and parsley; pulse five times for one second, or until the herbs are finely chopped.

Add half of the herb concoction to a small bowl.

For serving, save the remaining herb mixture.

Rub the herb mixture all over the meaty parts of the lamb after mixing 4 tablespoons of olive oil, 1 1/2 teaspoons of salt, and 1/4 teaspoon of black pepper into a bowl with the herbs.

The two lamb racks are supported by one another on a plate by placing the meaty ends on top and interlacing the bones so that they rest against one another.

Observe for one hour at room temperature.