Our favorite recipes - tried and true.
Sticky Crockpot Drumsticks
2 tsp. salt
1 Tbsp. paprika
2 tsp. chili powder
1 tsp. onion powder
1 tsp. thyme leaves
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
4 lbs. chicken drumsticks, skinned if desired
1 chopped onion
In a small bowl, thoroughly combine salt
and all the spices. Rinse drumsticks and pat dry with paper towel. Rub the spice
mixture into the chicken, skin side and bone side, making sure it is evenly
distributed and pressed down deep into the skin. Place in a re-sealable plastic
bag, seal, place in a baking pan to catch any drips, and refrigerate overnight.
Place the onions in the bottom of a 4 quart crockpot and top with
the chicken and spices. Cook on LOW for 8-12 hours until very tender. Serves 8-10. From busycooks.about.com Enjoy!
Perfect Flat Iron Steak
· 2 pounds flat iron steak
· 2 1/2 tablespoons olive oil
· 2 cloves garlic, minced
· 1 teaspoon chopped fresh parsley
· 1/4 teaspoon chopped fresh rosemary
· 1/2 teaspoon chopped fresh chives
· 1/4 cup Cabernet Sauvignon
· 1/2 teaspoon salt
· 3/4 teaspoon ground black pepper
· 1/4 teaspoon dry mustard powder
1. Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
2. Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.
The Gil Burger
Back when we were dating Gil made dinner one night– the best
hamburgers ever! Serves 4 to 6.
1 pound Gilcrest hamburger
½ tsp salt
½ tsp garlic powder or 1 tsp fresh minced
garlic
½ tsp pepper
1 small onion, minced
1 T prepared mustard
1 farm fresh egg
Use a mixer or your hands to combine all ingredients and shape
into burger patties – 4 thick or 6 thin ones. Grill or pan fry and
enjoy!
Herb Crusted Sirloin Tip Roast
1 1/4 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder or minced garlic
1/2 teaspoon each: ground black pepper, onion powder, ground cayenne pepper, dried oregano,
dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast
In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
It will make a thick paste. Preheat oven to 325 degrees F. Line a baking sheet with aluminum foil.
Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F. Let sit 15 minutes
before slicing thinly. Enjoy!
· 2 1/2 tablespoons olive oil
· 2 cloves garlic, minced
· 1 teaspoon chopped fresh parsley
· 1/4 teaspoon chopped fresh rosemary
· 1/2 teaspoon chopped fresh chives
· 1/4 cup Cabernet Sauvignon
· 1/2 teaspoon salt
· 3/4 teaspoon ground black pepper
· 1/4 teaspoon dry mustard powder
1. Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
2. Heat a nonstick skillet over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before serving.
The Gil Burger
Back when we were dating Gil made dinner one night– the best
hamburgers ever! Serves 4 to 6.
1 pound Gilcrest hamburger
½ tsp salt
½ tsp garlic powder or 1 tsp fresh minced
garlic
½ tsp pepper
1 small onion, minced
1 T prepared mustard
1 farm fresh egg
Use a mixer or your hands to combine all ingredients and shape
into burger patties – 4 thick or 6 thin ones. Grill or pan fry and
enjoy!
Herb Crusted Sirloin Tip Roast
1 1/4 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder or minced garlic
1/2 teaspoon each: ground black pepper, onion powder, ground cayenne pepper, dried oregano,
dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast
In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
It will make a thick paste. Preheat oven to 325 degrees F. Line a baking sheet with aluminum foil.
Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F. Let sit 15 minutes
before slicing thinly. Enjoy!