– Red Meat – Page 24 – Northerly Nosh

Frugal Fridays: Stuffed Blue Cheese Burgers with Red Wine Sauce

Posted on March 22, 2013March 27, 2013 by Northerly Nosh

Stuffed Blue Cheese Burgers

Serve 4

1-1/2 lb. ground 80% to 85% lean beef, preferably chuck – $5
2 tsp. Worcestershire sauce – $.06
Kosher salt and freshly ground black pepper – $.02
4 oz. crumbled creamy blue cheese – $2.95

Red Wine Pan Sauce:
4 Tbs. unsalted butter – $.44
1/4 cup finely chopped shallots – $1.20
1 cup lower salt beef or chicken broth – $.71
3/4 cup red wine – $1.25
1 Tbs. balsamic vinegar – $.13
2 tsp. Dijon mustard, preferably grainy – $.14
Kosher salt and freshly ground black pepper – $.02

Total Cost: $11.92
Cost Per Serving: $2.98

Prep Day –

Burgers: Gently break the meat into large pieces in a large bowl. Add the Worcestershire sauce, 1 tsp. salt, and 1/2 tsp. pepper and gently mix with your hands; avoid overworking.

Wet your hands and shape the meat into 8 equal 1/2-inch-thick patties. Make a slight indentation in the center of 4 of the patties to hold the cheese. Divide the blue cheese into 4 equal portions, shape into disks, and set a disk in each of the 4 indentations. Top the cheese with the remaining patties and gently but firmly seal the edges to completely encase the cheese. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours or wrap individually and freeze in a labeled freezer bag.

Pan Sauce: In a medium sauté pan, heat 1 Tbs. of the butter over medium heat. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Cool. Then put it in a quart size freezer bag. Add the broth, wine, vinegar, and mustard. Mix and freeze.

Serve Day –

Burgers: Thaw. Prepare a hot charcoal or gas grill fire. Grill the burgers, covered with vents open, until nicely marked and cooked to your liking (2 minutes per side for rare, 3 minutes per side for medium rare, 4 minutes per side for medium). Don’t press on the burgers while they’re cooking—you want to keep the juices and cheese inside the burger, not on your grill. Serve with the Red Wine Pan Sauce.

Pan Sauce: Thaw. Increase the heat to high and bring to a boil, stirring frequently. Boil pan sauce until reduced to 1/2 cup, about 9 minutes. Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.

- 2013 Swap Recipes, - Meatless, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: Friday Meal Swap’s March 2013 Menu & Recipes

Posted on March 15, 2013March 27, 2013 by Northerly Nosh

Friday Meal Swap’s March 2013 Menu

Seafood/Fish:

Vanessa – Bourbon Glazed Salmon

1/4 cup plus 1/2 T brown sugar
1/4 cup bourbon
1/8 cup low-sodium soy sauce
2 tsp grated peeled fresh ginger
1/8 cup fresh lime juice
1 T garlic cloves, minced
1/2 tsp freshly ground black pepper
1/8 cup thinly sliced green onions
6 skinless salmon fillets
Cooking spray (you provide)

Prep Day: Combine all ingredients expect fish and cooking spray in a quart freezer zip-top plastic bag. In a gallon freezer bag add wrapped fish to bag; seal and freeze.

Serve Day: thaw all ingredients. Marinate fish in sauce in refrigerator 1 1/2 hours, turning occasionally. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce.

Optional: Sprinkle each serving with 1 tablespoon green onions and 3/4 tsp. toasted sesame seeds.

Sarah – Baked Shrimp with Feta

You Provide: 1 1/2 Tablespoons Lemon Juice

2 pounds Frozen shrimp, peeled and deveined with tails on
Cooking spray
1 teaspoon olive oil
3/4 cup prechopped onion
1 garlic clove, minced
2 tablespoons bottled clam juice
1 tablespoon white wine
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley

Prep Day: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Let cool,and put mixture in freezer bag. freeze. Freeze Feta Cheese and parsley in small, separate freezer bags

Serve Day: Thaw Frozen Shrimp, Mixture, Feta and Parsley completely. Once thawed, drain excess liquid from Shrimp and combine lemon juice (that you provide) in a large bowl; toss well. In a skillet pan, stir in shrimp mixture with the other ingredients (except feta and parsley) until just heated through. Then, place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle the feta cheese evenly over mixture. Bake at 450° for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately.

Orzo pasta is provided with this recipe. Cook 2 cups according to package instructions–can mix with a little olive oil, salt and pepper and put Shrimp bake on top. Or, here is an idea for you to try on your own (if you have the ingredients at home):

Orzo with fresh herbs: Cook 1 cup orzo pasta according to package directions, omitting salt and fat. Drain; toss orzo with 1/4 cup chopped fresh basil, 2 tablespoons chopped fresh parsley, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Poultry:

Lindsay L. – Chicken Alfredo with Sun Dried Tomatoes and Basil

Recipe coming!

Keri – Chicken Parmesan Meatloaf

1.25 lbs ground chicken
1 egg
1/4 cup breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspon dried oregano
1-2 garlic, finely minced
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated parmesan
1/2 cup pasta sauce
1/2 cup shredded italian cheese blend

Prep Day: In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce. Cover and freeze.

Serve Day: Preheat oven to 350 degrees. Bake from frozen, uncovered, for 55-60 minutes on a baking sheet. Remove from oven and sprinkle italian cheese on top. Place meatloaf back in oven until cheese is melted. Remove and allow to rest 5-10 minutes before slicing/serving.

Beef:

Heather G. – Beef Stew

1 pound Stew meat
Tbls butter
1/2 cup red wine
1cup flour
Salt and pepper
3 potatoes
2 carrots
Small onion
Half a bag of mixed frozen veggies
Bay leaf
Oregano
Old bay

Prep Day: Coat beef with flour salt and pepper. Sear in the pot( I can cook in my crock pot). Deglaze with butter and wine. Steam chopped potatoes, carrots, onions till pots can be stabbed with a fork. Add steamed veggies to beef. Cover with the water the veggies steamed in then top with water, or beef stock till all food is covered with liquid. Let it come to a boil. Add bay leaf, spices and salt & pepper to taste. Let cook for 4 hours on high or 6-8 on low. Add frozen veggies.

Serve Day: Defrost and slowly reheat

Megan – Chili Topped Potatoes

1 pound ground chuck
1 onion, chopped
1 (16-ounce) can pinto beans, undrained
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (1 1/4-ounce) envelope taco seasoning mix
1 (1-ounce) envelope Ranch-style dressing mix
1 cup water
6 large baking potatoes

Toppings: Cheddar Cheese, Sour Cream, Green Onions

Prep Day: Cook ground beef and onion in a Dutch oven, stirring until beef crumbles and is no longer pink; drain and return to pan. Stir in pinto beans and next 6 ingredients; bring to a boil. Empty contents into a large freezer bag.

Scrub potatoes and put in their own bag.

Divide up cheddar cheese and cut up green onions for toppings. Put in their own sandwich sized bag and then add to the larger freezer bag.

Serve Day: Thaw in refrigerator, Warm the chili on the stove-top and simmer for 20 minutes. If you desire add an additional cup of water for a runnier consistency.

Microwave potatoes 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let stand 2 minutes. Split potatoes, and top evenly with chili. Serve with desired toppings. We enjoyed having bacon bits on ours and franks red hot (not included)

Meatless:

Ann – Spiced Carrot Cauliflower Soup

Spiced Carrot Cauliflower Soup

1 tablespoon olive oil
1 small onion, chopped
5 cups warm water
2 tablespoons vegetable bouillon
1 head cauliflower, chopped (about 4 cups)
3 cups peeled and chopped carrots (about 8 medium carrots)
1 1/2 teaspoons curry
1 teaspoon cinnamon
1 teaspoon garam masala
1 teaspoon salt

Prep Day: Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft. Dissolve the vegetable bouillon in the water and add to the pot. Add the remaining ingredients to the pot and stir to combine. Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender. Using an immersion blender or standing blender, puree all of the ingredients until smooth.

Serve Day: Thaw and heat in saucepan.

Pork:

Lindsey M. – Smokin’ Mac and Cheese

Serving Size: 8

1 lb elbow pasta
4 T butter, divided
3 T flour
1 c milk
1 (12 oz) can evaporated milk
4oz shredded Gouda cheese
4oz shredded extra sharp cheddar
1 pkg cream cheese
3/4 tsp salt
1/2 tsp ground red pepper
1 1/2 cups Ham
2 c cornflakes

Prep Day: Melt 2 Tbsp butter on medium heat in saucepan. Gradually whisk in flour until smooth; cook 1 minute stirring constantly. Gradually whisk in milk and evaporated milk; cook for 5 minutes whisking constantly until thickened. Whisk in cheese, cream cheese, salt and ground pepper until smooth. Cut up kielbasa and add to mixture. Stir and remove from heat. Let cool and bag in ziplock. Freeze. Put 2 c cornflakes in ziplock bag and label. Label pasta.

Serve Day: Thaw sauce completely. Preheat oven to 350 degrees. Prepare pasta according to package directions. Meanwhile, heat cheese mixture on medium heat in saucepan. Drain pasta and transfer to large bowl, stir in cheese mixture. Lightly grease a 9×13 pan and pour in macaroni. Melt 2 Tbsp butter (you provide) and pour into bag of cornflakes, shake bag to mix. Sprinkle flakes over pasta. Bake for 30 minutes, until golden and bubbly.

Gretchen – BBQ Pulled Pork Sandwiches

3 to 4 pounds boneless pork shoulder or boneless pork loin
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
2 cups barbecue sauce

Prep Day: Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender. Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Add barbecue sauce.

Serve Day: Thaw. Place pork in slow cooker until heated through. Serve on buns with barbecue sauce.

Note for Swappers: Please leave each other constructive comments and if your family liked a recipe or not in the comment section of this post. Thanks!

- 2013 Swap Recipes, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Meal Swap: Wednesday Group’s March 2013 Menu & Recipes

Posted on March 13, 2013March 27, 2013 by Northerly Nosh

Wednesday Group’s March 2013 Menu

Your Choice:

Emily – Pulled Pork Sandwiches with White BBQ Sauce

1 1/4 lb. pork roast

Marinade:
1/2 c apple cider vinegar
1/4c water
3 T. brown sugar
2 t. Kosher salt
3/4 t black pepper
1/2 t red pepper
1/2 t mild chili powder
1/4 t garlic powder

White BBQ Sauce:
1 T white vinegar
1 t. black pepper
1 t lemon juice
1/8 t salt

Prep Day: Cut pork into 2 1/2 inch pieces. Combine rest of the marinade ingredients with pork and freeze using freezer bag method. In a separate bag combine ingredients for BBQ sauce and freeze using freezer bag method.

Serve Day: Thaw completely. Cook pork on low in slow cooker for 4-6 hours. Remove pork from its juices and shred. Serve on rolls (you provide) and top with BBQ sauce.

White BBQ sauce: Thaw completely. Add 1/2 cup mayonnaise (you provide) and chill.

Erin – Basil-Balsamic Pork Chops

adapted from Fix, Freeze, Feast

Serving Size: Makes 2 entrees, 6 servings each

12 pork loin chops, boneless or bone-in
1 cup olive oil
1/2 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup lemon juice
2 Tbsp honey
2 tsp minced garlic
2 tsp dried basil
1-1/2 tsp black pepper
2 one gallon freezer bags, labeled

Prep Day: Divide chops evenly among freezer bags. Whisk together olive oil, vinegar, soy sauce, lemon juice, and honey in a medium bowl. Divide marinade evenly over the pork. Into each bag measure 1 teaspoon garlic, 1 teaspoon basil, and 3/4 teaspoon pepper. Seal and freeze

Serve Day:

OUTDOOR COOKING – Completely thaw in the refrigerator. Prepare a medium fire in a gas or charcoal grill. Cook chops, turning occasionally, until an instant-read thermometer inserted into the thickest part of a chop reads 160 degrees. Discard remaining marinade.

INDOOR COOKING – Completely thaw in the refrigerator. Arrange chops on an un-greased broiler pan. Broil chops under high heat, 5 inches from the heat source, turning frequently, for 15 to 18 minutes or until an instant-read thermometer inserted into the thickest part of a chop reads 160 degrees. Discard remaining marinade.

North American/European:

Heather – Cheesy Bacon Burgers

2 pounds lean ground beef
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 tablespoons low sodium soy sauce
1 1/2 cups shredded Cheddar cheese
12 slices bacon, fried and crumbled
2 tablespoons dried parsley

Prep Day: Thoroughly combine ground beef, salt, garlic powder, pepper, and soy sauce. Divide mixture into 16 thin patties of equal size. Combine cheese, bacon and parsley and divide evenly on eight of the patties. Top each of the eight patties with remaining patties; seal edges. Put in Ziploc bag and freeze.

Serve Day: Thaw and cook on grill or under broiler to desired doneness.
Makes eight burgers.

Italian/Mediterranean:

Bridget – Gnocchi with Turkey Ragu

1 lb ground turkey
1T olive oil
2 cups chopped red onions
1 1/3 cup chopped peppers
1t basil leaves
1t salt
1/2 cup dry white wine
6 oz tomato paste
15 oz tomato sauce
160 oz gnocchi

Prep Day Directions: brown turkey and transfter to bowl. Add olive oil and saute onion, basil, salt, peppers and garlic for 5 mins. Add the turkey and wine, paste and sauce. cool and freeze.

Serve Day Directions: Thaw ragu. cook gnocchi according to package. warm ragu. drain gnocchi and put in bottom of shallow bowl. top with ragu and season with pepper to serve.

Andi – Garlic Cheddar Chicken

Bread Crumb Mixture
1/3 Cup Dry bread crumbs
1/4 Cup Grated Parmesan
1 Cup shredded cheddar cheese
1/4 tsp garlic powder
1/8 tsp dried oregano
1/8 tsp salt
1/8 tsp pepper
6 Boneless/skinless Chicken breast halves flattened or tenderloins

You Provide: 1 tbsp. butter

Prep Day: In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese,oregano, garlic powder, pepper, and salt. Put in Freezer bag. Flatten breast or loins using a meat tenderizer. Place in freezer bag.

Serve Day Directions: Melt one tblsp butter in low baking dish. Dip each chicken breast in the butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Asian/Indian:

Kirsten – Honey Lime Chicken

2 lb chicken breasts, cut into strips
1/4 c olive oil
1/4 c lime juice
2 Tbsp honey
1/2 tsp cayenne pepper
1 tsp salt
Dash pepper

Prep Day: Cut breasts into strips (or filet them) and place in ziplock bag. Add all other ingredients together and whisk in small bowl, pour over chicken and seal bag. Mix well and freeze flat.

Serve Day: Thaw in refrigerator overnight to marinate. Heat grill (either outdoor grill, or indoor grill pan) to medium heat. Grill chicken for approximately 6-7 minutes on each side or until juices run clear.

*Although I haven’t tried, I assume you could bake this as well.

Lisa – Asian Turkey Burgers

1.5 pound ground turkey breast
3 garlic cloves, minced or pressed
1 teaspoon freshly grated ginger
4 green onions, thinly chopped
3/4 tablespoon low-sodium soy sauce
3/4 tablespoon rice wine vinegar
1 1/2 tablespoon sesame oil
3/4 tablespoon toasted sesame seeds
6 buns

Prep Day: Combine all ingredients, in a large bowl and mix gently with your hands until just combined – do not over mix. Form turkey into 6 patties about 1/2 inch thick. Freeze in bag #1. Freeze Buns in bag #2.

Serve Day: Heat a skillet over medium-high heat (or preheat your grill or George Foreman) and once hot, cook burgers. Cook for 4-5 minutes per side. Toast buns if desired.

Southwestern/Latin American:

Nicole – Mexican Fajita Pizza

1 can Pillsbury® refrigerated thin pizza crust
1 tablespoon olive or vegetable oil (you provide)
4 boneless skinless chicken breast halves (about 1 lb) cut into thin strips
1 teaspoons chili powder
1 teaspoon garlic salt
1 cup thinly sliced onions
1 cup tricolor pepper strips, 2×1/4 inch
1/2 cup Thick ‘n Chunky salsa
2 cups shredded Taco cheese (8 oz)

Prep Day Directions: In a gallon freezer bag, combine seasonings, onions and peppers. Put cut chicken in gallon bag. Chicken should be in a separate package. Put cheese in gallon bag. Cheese should be in a separate package. Put salsa in a smaller bag. Put salsa bag in gallon bag. Freeze gallon bag. Give refrigerated thin pizza crust separately.

Serve Day Directions: Thaw gallon bag. Heat oven to 400°F. Use a cookie sheet. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan. Bake 4 to 6 minutes or until very light golden brown.

Meanwhile, heat oil in 10-inch skillet over medium high heat. Add chicken. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips with seasonings added to it; cook and stir 2 to 3 minutes longer or until chicken is no longer pink in center. Drain excess water.

Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken. Sprinkle with cheese. Bake until crust is golden brown.

Ashley – Mexican Chicken Alfredo

1lb. spaghetti noodles
1lb cooked chicken, cubed
1 medium onion, chopped
2 jars (15oz each) Alfredo sauce
1 cup grated Parmesan cheese
1 cup salsa
1/4 cup milk
1 T taco seasoning

Prep Day Directions: Bake chicken, then cut into cubes. Put all ingredients into freezer bag (except uncooked pasta, which it still packaged).

Serve Day Directions: Thaw bag. Cook noodles in boiling water. Heat sauce in saucepan until warm. Serve over cooked noodles.

Soups/Stews:

Kristine – Chicken Wild Rice Soup

my recipe has no instructions/ingredient list…. it’s just: Chicken Wild Rice Soup – Thaw, reheat and serve!

Kellie – Farmhouse Ham & Vegetable Chowder

2 cans (10.25 oz each) condensed cream of celery soup – undiluted
2 cups diced cooked ham
1 package (10 oz) frozen corn
1 large baking potato, cut into 1/2 inch pieces
1 medium red bell pepper, diced
1/2 teaspoon thyme leaves
2 cups of small broccoli florets

You Provide: 1/2 cup milk

Prep Day: Combine soup, ham, corn, potato, red bell pepper and thyme in a bowl and mix well and put in labeled gallon size bag. Freeze flat. Put the 2 cups of broccoli in a separate labeled quart sized freezer bag.

Serve Day: Thaw over night. Put in slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Note for Swappers: Please leave each other constructive comments and if your family liked a recipe or not in the comment section of this post. Thanks!

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