Author: David Knight

Pan-Seared Mahi Mahi with Lemon Butter

Posted on by David Knight

Pan-seared mahi mahi finished with a bright garlic, lemon and parsley butter sauce.

Pan-Seared Mahi Mahi with Lemon Butter

Pan-seared mahi mahi finished with a bright garlic, lemon and parsley butter sauce.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 1 medium lemon
  • 4 mahi mahi fillets 4-6 oz each
  • 1 1/4 teaspoons kosher salt plus more as needed
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • 4 tablespoons cold unsalted butter cut into 4 pieces
  • 1 tablespoon fresh parsley leaves coarsely chopped

Instructions
 

  • Slice half the lemon thinly. Juice the remaining half to yield about 1 1/2 tablespoons juice; set both aside.
  • Pat mahi mahi dry. Season all over with 1 teaspoon salt and a few grinds of pepper.
  • Heat oil in a large cast-iron or nonstick skillet over medium-high until just starting to smoke. Sear mahi mahi undisturbed about 4 minutes, then flip and cook 2-4 minutes more until just cooked through. Transfer to a serving platter.
  • Reduce heat to medium-low. Add lemon juice, garlic and remaining 1/4 teaspoon salt, scraping up browned bits.
  • Add lemon slices, then stir in butter one piece at a time, waiting until each is almost melted before adding the next.
  • Remove from heat, stir in parsley, taste and adjust salt and pepper. Pour sauce over mahi mahi and serve immediately.

Notes

Leftovers can be refrigerated in an airtight container up to 2 days.
Keyword main-dishes-seafood
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Source: The Kitchn

Pull-Apart Crescent Meatball Sliders

Posted on by David Knight

Pull-apart crescent-roll sliders stuffed with Italian meatballs, mozzarella and tomato-basil sauce.

Pull-Apart Crescent Meatball Sliders

Pull-apart crescent-roll sliders stuffed with Italian meatballs, mozzarella and tomato-basil sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Appetizer
Cuisine Italian-American
Status To Try
Servings 16 sliders

Ingredients
  

  • 16 frozen Italian meatballs 1/2 oz each
  • 1 8-oz can refrigerated crescent dinner rolls
  • 1 cup shredded mozzarella cheese 4 oz
  • 1/2 cup tomato basil pasta sauce plus more for dipping
  • 2 tablespoons butter melted
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 2 tablespoons grated Parmesan cheese

Instructions
 

  • Heat oven to 350°F. Line a large cookie sheet with parchment. Cook meatballs in microwave as directed on package and cool slightly.
  • Unroll dough and separate into 2 long rectangles. Place 1 inch apart on cookie sheet; press edges and perforations to seal. Press each sheet into a 14×4-inch rectangle.
  • Sprinkle mozzarella down the center of both pieces of dough. Space 8 meatballs evenly over cheese on each. Spoon pasta sauce over meatballs.
  • Starting at one end, stretch and pull both sides of dough up and between each meatball; press together to seal. Score dough between meatballs with a table knife.
  • Mix melted butter, Italian seasoning and garlic powder. Brush over dough and sprinkle with Parmesan.
  • Bake 26-30 minutes until dough is deep golden brown and meatballs reach at least 165°F. Serve with additional warm pasta sauce for dipping.
Keyword meatballs, sammiches
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Source: Pillsbury

Slow Cooker Steak and Gravy

Posted on by David Knight

Seared sirloin slow-cooked until tender under a simple homemade beef and onion gravy.

Slow Cooker Steak and Gravy

Seared sirloin slow-cooked until tender under a simple homemade beef and onion gravy.
Print Recipe
Cook Time 4 hours
Course Main Course
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 2 lbs sirloin steak
  • salt, pepper and steak seasoning to taste
  • 2 tablespoons vegetable oil
  • 3 cups water divided
  • 1 beef bouillon cube
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 medium sweet onion diced

Instructions
 

  • Season sirloin with salt, pepper and steak seasoning.
  • Heat oil in a large frying pan over medium-high. Sear steak on all sides, about 1 minute per side, then place in a slow cooker.
  • Add 2 cups water and beef bouillon cube to the hot pan. Let the cube dissolve and bring water to a boil.
  • Whisk remaining 1 cup water with flour, garlic powder, onion powder and black pepper. Slowly whisk into the pan. Continue whisking until gravy thickens and comes to a slow boil.
  • Remove from heat and carefully pour gravy over steak in the slow cooker. Add diced onion.
  • Cover and cook on high for 4 hours or until steak is tender.
Keyword gravy, main-dishes-meat, steak
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Source: Legacy recipe document

Spinach Artichoke Stuffed Chicken Breasts

Posted on by David Knight

Chicken breasts stuffed with a creamy spinach, artichoke, mozzarella and Greek-yogurt filling.

Spinach Artichoke Stuffed Chicken Breasts

Chicken breasts stuffed with a creamy spinach, artichoke, mozzarella and Greek-yogurt filling.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 1 1/2 lbs chicken breasts six 4-oz portions
  • 2 tablespoons olive oil
  • 4 ounces cream cheese softened
  • 1/4 cup Greek yogurt
  • 1/2 cup Mozzarella cheese shredded
  • 1/2 cup artichoke hearts thinly sliced
  • 1/4 cup frozen spinach drained and tightly packed
  • 1/2 teaspoon salt divided
  • 1/4 teaspoon pepper divided

Instructions
 

  • Pound chicken breasts to 1 inch thick. Cut a pocket down the middle of each without cutting all the way through. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Combine cream cheese, Greek yogurt, mozzarella, artichoke hearts, drained spinach, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
  • Fill each chicken breast with equal amounts of spinach-artichoke filling. Reserve any extra filling.
  • Heat olive oil in a large skillet over medium. Add stuffed chicken breasts, cover and cook 7-8 minutes per side, or until chicken reaches 165°F.
  • During the last few minutes, add any reserved filling to the skillet to heat through. Serve with cauliflower rice, rice, mashed cauliflower or mashed potatoes.
Keyword artichokes, chicken, main-dishes-poultry, spinach
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Source: Evolving Table

Mushroom Bolognese with Fettuccine

Posted on by David Knight

A hearty vegetarian mushroom Bolognese with baby bella and white button mushrooms, tomatoes, herbs, and fettuccine.

Mushroom Bolognese with Fettuccine

A hearty vegetarian mushroom Bolognese with baby bella and white button mushrooms, tomatoes, herbs, and fettuccine.
Print Recipe
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Status To Try
Servings 8 servings

Ingredients
  

  • 3 tablespoons olive oil
  • 1 cup onions diced
  • 1/2 cup carrot diced
  • 1/4 cup celery finely chopped
  • 4 1/2 teaspoons garlic finely chopped
  • 1/4 teaspoon salt
  • 2 packages (8 oz each) baby bella mushrooms coarsely chopped
  • 2 packages (8 oz each) white button mushrooms coarsely chopped
  • 1 can (28 oz) Muir Glen organic crushed tomatoes with basil undrained
  • 1 can (15 oz) Muir Glen organic tomato sauce
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon soy sauce
  • 12 oz fettuccine uncooked (from 16-oz box)
  • 1/2 cup Parmesan cheese shredded, if desired
  • 1/4 cup fresh basil leaves thinly sliced, if desired

Instructions
 

  • In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
  • In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
  • Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
  • Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.
Keyword main-dishes-vegetarian, mushroom, pasta
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Source: Betty Crocker

Homemade Fermented Ketchup

Posted on by David Knight

A naturally fermented homemade ketchup made with tomato paste, raw vinegar, maple syrup or honey, and active ferment brine or whey.

Homemade Fermented Ketchup

A naturally fermented homemade ketchup made with tomato paste, raw vinegar, maple syrup or honey, and active ferment brine or whey.
Print Recipe
Course Condiment
Cuisine American
Status To Try
Servings 1 pint

Ingredients
  

  • 2 6 oz cans tomato paste or 1 1/2 cups homemade tomato paste
  • 3 tablespoons maple syrup or raw honey
  • 3 tablespoons raw vinegar
  • 2 tablespoons whey or brine from an existing vegetable ferment required for the beneficial probiotics; powdered whey will not work
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon allspice

Instructions
 

  • Combine all the ingredients, tasting and adjusting the seasonings as needed.
  • Place the ketchup in a pint-sized mason jar and fit with an airlock or regular lid.
  • Allow the ketchup to sit at room temperature for 2 to 3 days. If using a regular lid, burp the jar about once a day to prevent gas buildup; an airlock does not require burping.
  • Move the ketchup to the refrigerator for another 3 days.
  • Keep refrigerated. The source states the fermented ketchup should last 3 to 6 months in the refrigerator.

Notes

The source notes that whey or active vegetable-ferment brine cannot be omitted if the goal is probiotic fermentation. Canning would kill the beneficial bacteria produced by fermentation.
Keyword fermentation, sauces-sauces-gravies
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Source: The Prairie Homestead

Cheesy Leftover Mashed Potato Waffles

Posted on by David Knight

Savory waffles made from leftover mashed potatoes, cheddar and scallions, served with sour cream.

Cheesy Leftover Mashed Potato Waffles

Savory waffles made from leftover mashed potatoes, cheddar and scallions, served with sour cream.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Status To Try
Servings 3 waffles

Equipment

  • Waffle baker

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1/4 cup buttermilk
  • 2 large eggs
  • 2 1/2 cups leftover mashed potatoes
  • 3 tablespoons scallions chopped
  • 1 cup cheddar cheese shredded
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • sour cream for serving

Instructions
 

  • Preheat the waffle baker and grease it with cooking spray.
  • In a large bowl, whisk together the oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined.
  • In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until well combined. Scoop 1/2 to 2/3 cup, depending on waffle baker size, into the prepared waffle baker and spread into an even layer. Close the lid and bake until golden brown and the egg is cooked throughout.
  • Transfer the waffle to a serving plate and repeat with the remaining potato mixture.
  • Serve topped with sour cream and additional chopped scallions.

Notes

Leftover mashed potatoes vary in consistency. If the batter is too dry to hold together, add one more egg. If too wet, add flour 1 tablespoon at a time. Do not lift the waffle baker lid too soon; allow the waffle to cook through so it releases whole.
Keyword potatoes, sides-vegetables, waffles
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Source: Just a Taste

Homemade Baked Beans

Posted on by David Knight

Slow-baked Great Northern beans from scratch with bacon, onion, jalapeño, brown sugar and molasses.

Homemade Baked Beans

Slow-baked Great Northern beans from scratch with bacon, onion, jalapeño, brown sugar and molasses.
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Side Dish
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 1 lb dried Great Northern beans
  • 1 lb thick-cut bacon chopped
  • 1 large onion chopped
  • 1 jalapeño chopped
  • 1/4 cup tomato paste
  • 1/2 cup dark brown sugar
  • 1/4 cup molasses
  • vegetable broth
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 2 teaspoons salt

Instructions
 

  • Soak beans overnight in a plastic container covered with cold water and stored in the refrigerator.
  • The next day, preheat oven to 250°F.
  • Place a large oven-safe pot over medium heat.
  • Add chopped uncooked bacon, onion and jalapeño. Cook about 5 minutes, until the onions are soft.
  • Stir in tomato paste, brown sugar and molasses.
  • Drain the beans, keeping the soaking liquid in a measuring cup.
  • Add beans to the pot.
  • Add enough vegetable broth to the bean liquid to total 4 cups and add to the pot.
  • Raise heat to high and bring to a boil.
  • Add cayenne, black pepper and salt. Stir and cover the pot with a lid.
  • Place in the oven for 6 to 8 hours, until the beans are soft.

Notes

Source tip: spray the measuring cup with cooking spray before measuring molasses to help it release easily.
Keyword beans, sides-vegetables
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Source: Real Housemoms

Otik’s Spiced Potatoes

Posted on by David Knight

Dragonlance-inspired skillet potatoes cooked in butter with garlic, onion, paprika and cayenne until crisp.

Otik’s Spiced Potatoes

Dragonlance-inspired skillet potatoes cooked in butter with garlic, onion, paprika and cayenne until crisp.
Print Recipe
Course Side Dish
Cuisine American
Status To Try

Ingredients
  

  • 4 medium-large potatoes
  • 2 cloves garlic finely chopped; or 1 teaspoon garlic powder
  • 1/2 medium onion chopped; or 1 teaspoon onion powder
  • 1 stick butter
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1/2-1 teaspoon black pepper
  • salt to taste; source used roughly 1/2-1 teaspoon

Instructions
 

  • Scrub the potatoes clean and remove any eyes.
  • Cut the potatoes into 1/2-inch chunks, leaving the skins on.
  • Microwave the potatoes until they begin to soften, roughly 7 minutes.
  • While the potatoes are in the microwave, melt the butter in a pan; an iron skillet works best, until it sizzles.
  • Stir in the spices, then add the garlic and onions. Cook over medium heat until they just begin to turn translucent.
  • Stir in the potatoes to coat them in the butter and spices. Cook until nice and crispy, stirring every few minutes and adjusting the heat as necessary.
Keyword potatoes, sides-vegetables
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Source: Source archive

Sautéed Carrots

Posted on by David Knight

Quick stovetop carrots cooked until just tender, then finished with butter, optional honey or maple syrup, and fresh herbs.

Sautéed Carrots

Quick stovetop carrots cooked until just tender, then finished with butter, optional honey or maple syrup, and fresh herbs.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 2 pounds carrots peeled and cut diagonally into 1/4-inch-thick slices
  • 1/3 cup water
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon unsalted butter use coconut oil to make vegan
  • 1 tablespoon honey or pure maple syrup optional
  • 1 to 2 tablespoons fresh herbs of choice chopped; parsley, dill, and thyme are suggested

Instructions
 

  • In a large sauté pan or deep skillet with a tight-fitting lid, place the carrots, water, salt, and pepper. Bring the water to a boil, then cover the pan and reduce heat to medium-low. Cook for 7 to 8 minutes, until the carrots just reach fork tender; do not let them turn mushy.
  • Uncover, add the butter and honey, and stir and cook until the water evaporates and the butter melts. Remove the pan from the heat.
  • Stir in the herbs. Add a finishing sprinkle of salt or pepper to taste. Serve hot.

Notes

Storage: refrigerate in an airtight container up to 5 days. Reheat gently in a skillet over medium-low or in the microwave. Freeze in an airtight freezer-safe container up to 3 months; thaw overnight in the refrigerator before reheating.
Keyword sides-vegetables
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Source: Well Plated