Main Dishes

Combine. Combine all the ingredients by hand and form into a loaf pan. Squirt a layer of ketchup on the top of the loaf. Lay strips of bacon over the top of the loaf.

Bake. Place the loaf into the oven at 350 degrees for about an hour or until the loaf is cooked through completely.

Stuffed Peppers

Ingredients

6 Large Bell Peppers
2 Tablespoon Butter
2 Large Onions, Chopped
1 Lbs. Ground Beef
½ Lbs. Sausage Meat
1 Teaspoon Salt
1 Teaspoon Paprika
1 Can Chopped Tomatoes
1 ½ Cup Rice
½ Teaspoon Black Pepper
1 Teaspoon Oregano
1 Tablespoon Fresh Mint
Chicken Stock

Preparation

Prepare. Wash peppers, cut in half lengthwise, remove seeds and ribs with a spoon. Flash boil the peppers for 1-2 minutes in salted boiling water.

Sauté. Cook the beef in a frying pan and allow the beef to render the fat. Drain the fat and set the beef aside. Melt butter in a frying pan, sauté onions. Stir until browned. Add beef, salt, paprika, and tomatoes. Cook for 5 mins. Add rice, pepper and mint. Mix well and remove from the stove.

Arrange. Arrange peppers into a shallow baking dish. Fill each pepper with rice mixture, and saturate the peppers with chicken stock. Cover with tin foil.

Bake. Bake the peppers at 350 degrees for 45 minutes or until the rice is cooked through. Top with cheddar cheese. Remove the foil and broil for 10 minutes for colour. Enjoy!

Chicken & Rice

Ingredients

Chicken Thighs and Legs (6-7)
1 Medium Onion
½ Cup Finely Chopped Celery
2 Cups Rice
1 Tsp. Salt
6 Cups Chicken Broth
Pinch of Black Pepper
2 Tbsp. Fresh Parsley
½ Cup Butter

Chicken Boil Ingredients

1 Teaspoon Salt
1 Stalk Celery
1 Whole Onion

Preparation

Boil. Place chicken, celery, onion, and salt in a large pot and cover with water. Boil on medium heat for 30-60 mins or until chicken is tender, removing scum regularly.

Rice. To make rice, melt ½ cup butter in a frying pan. Add diced onion and celery and sauté until vegetables are soft, about 10 mins. Add rice and toast in the pan for 2 mins. Finally, mix in parsley.

Transfer. Transfer the rice mixture into a shallow baking dish, nestle chicken pieces in the rice. Pour in 6 cups of chicken stock.

Bake. Place the try in the oven at 375 degrees for 35 mins or until the rice has absorbed the stock and is cooked.

Roast Pork

Ingredients

4 Lbs. Pork Loin Roast
1 Cup BBQ Sauce
2 Teaspoon Dijon Mustard
2 Teaspoons Brown Sugar
2 Teaspoons Worcestershire Sauce
2 Teaspoons White Vinegar
1 Cup Water
2 Onions
2 Carrots
2 Celery Stalks

Preparation

Brown. Preheat the oven to 350 degrees. Brown the pork on all sides in vegetable oil.

Combine. Combine BBQ sauce, dijon, brown sugar, Worcestershire sauce, white vinegar, and water.

Prepare. Place roast in a roasting pan on a bed of the onions, carrots and celery. Pour sauce over the roast.

Bake. Bake at 350 degrees for 3 hours or until the internal temperature of the pork is 165 degrees.

Chicken With Broccoli & Orange

Ingredients

2 ¼ Cups Chicken Stock
1 Cup White Rice
1 Small Bunch of Green Onion, thinly sliced
1 Large Bunch of Brocolini, trimmed
1 ½ Lbs. Boneless, skinless chicken
Salt and Pepper
3 Tablespoons Vegetable Oil
1 Inch Piece of Ginger
4 Cloves of Garlic
⅓ Cup Soy Sauce
½ Cup Marmalade

Preparation

Rice. Bring the stock to a boil, add the rice and simmer until cooked. Top with the chopped green onions.

Boil. Bring a few inches of water to boil for the broccolini. Par boil for 3-4 minutes.

Slice. Slice the chicken into 1 inch sized chunks. Season with salt and pepper.

Sauté. Heat oil in a skillet and add chicken and cook until golden. Remove chicken, add more oil to the pan and add the ginger, garlic and soy sauce. Stir for 30 seconds, add the marmalade and ½ cup chicken stock.

Combine. Add back the chicken and broccolini to the pan and toss in the sauce.

Roasted Chicken

Ingredients

1 Chicken
1 Small Lemon, Quartered
1 Small Onion, Quartered
1 Head Garlic, Quartered & Peeled
2 Sprigs Rosemary, Chopped Into 2″ Pieces
Coarse Kosher Salt
Black Pepper
1 Tablespoon Butter
1 Tablespoon Chopped Parsley

Preparation

The Night Before. Combine the lemon, onion, garlic and all but 2 pieces of rosemary in a bowl. Season with a generous pinch of salt and some grindings of pepper. Place all of the mixture inside the bird cavity, and a few cloves garlic in the neck cavity. Slip one piece each of rosemary under between each side of the breast and skin. Sprinkle the entire outside of the bird with salt. Wrap bird in plastic and refrigerate overnight.

Preheat. Preheat the oven to 425°. Unwrap bird, pat off any moisture and bring to cool room temperature. Place the bird in a cast iron skillet or roasting pan (just big enough to hold the bird comfortably), smear breast with butter and give a light shower of salt.

Roast. Roast bird until a thermometer inserted into the thigh reads 165, approximately 45 minutes – 1 hour. Skin will be appealingly browned.

Rest. Let the bird sit for 10 minutes before carving.

Tip juices from the cavity into the pan, remove bird to cutting board or platter to carve. Add parsley to pan juices and pour over the carved bird.

Kathy's Roast Beef

Ingredients

1 Prime Rib Roast
Salt and Pepper to Taste
All Spice

Gravy

1 Cup Red Wine
1 Cup Beef Broth
1 Tablespoon Cornstarch
1 Tablespoon Cold Water
1 Tablespoon Butter
Salt and Pepper to Taste

Preparation

Season. Pat the beef dry, rub the salt, pepper, and all spice seasoning all over. Place in a roasting pan on a wire rack.

Preheat. Preheat the oven to 400 degrees for 30 mins, reduce the temperature to 350 and continue roasting until the centre comes to 140 degrees F, roughly 2 hours depending on the size of your roast.

Rest. Remove the roast from the oven and transfer to a cutting board, cover in tin foil and allow to rest.

Gravy. In the roasting pan, bring the drippings up to a boil and add the wine and beef broth. Mix the cornstarch and water in a small glass, and slowly add to the drippings while mixing to combine. Allow the mixture to thicken slightly, and add the butter, salt and pepper. Strain the gravy and pour into a serving boat.

Slice. Slice the roast into thin pieces and enjoy!

Kathy's Turkey Dinner

Ingredients

Turkey

1 Turkey, Approx. 12-15lbs.
Juice of a Lemon
Salt and Pepper
Butter
½ Yellow Onion, Peeled and Quartered
Celery
2 Carrots
Parsley
Fresh Rosemary, Thyme, and Sage

Gravy

Turkey Drippings
¼ Cup Cornstarch
Water
½ Cup Flour
Chicken Broth
Salt and Pepper

Preparation

Prepare. Bring the turkey to room temperature. Remove the neck and giblets. Preheat the oven to 400 degrees. Wash the turkey with water and pat dry with paper towels. Cover the inside of the cavity with the juice of half a lemon. Season the inside with salt and pepper. Put half a yellow onion, a bunch of herbs, celery and carrots inside the cavity of the bird.

Coat. On the outside of the bird, cover in softened butter, salt and pepper. Place turkey breast down on the rack of a roasting pan.

Roast. Roast the turkey starting at 400 degrees for the first half hour, then reduce the heat to 350 for the next 2 hours. Then reduce the heat further to 225 for the next hour or so. For the last 5 minutes, turn on the broiler to add colour to the turkey. The internal temperature of the breast should be 160, and the thigh 170.

Gravy. Remove the turkey from the pan and place on a cutting board. Cover in tin foil and allow to rest. Place the roasting pan on a burner and bring to a boil. Add the broth, salt and pepper to the pan. Stir the cornstarch in water and drizzle into the pan, stirring constantly. Sprinkle flour and stir until thickened.

Kathy's Turkey Dinner Sides

Ingredients

Green Beans With Almonds

2 lbs Fresh Green Beans, Trimmed
¼ Cup Butter
1 Tablespoon Dijon Mustard
1 Teaspoon Garlic Powder
2 Tablespoons Chopped Thyme
⅓ Cup Slivered Almonds
Salt and Pepper to Taste

Stuffing

¾ Cup Butter
2 Large Celery Stalks, Diced
1 Medium Onion, Diced
9 Cups Soft Bread Cubes
1 Tablespoon Fresh Thyme
1 Tablespoon Fresh Sage
1 Box Chicken Stock
Salt and Pepper to Taste

Preparation

Green Beans With Almonds

Cook. Cook the beans in boiling water until crisp tender, about 5 minutes. Drain and transfer to a baking dish. Pour melted butter and remaining ingredients over the beans, toss. Cover the top in slivered almonds.

Stuffing

Melt. Melt butter in a frying pan on medium heat. Cook celery and onion in butter for 6-8 minutes. Add herbs, salt and pepper and combine.

Toss. Toss the cooked mixture into the toasted bread cubes until combined. Transfer to a deep baking dish. Pour the chicken stock over the stuffing mixture until saturated.

Coat. On the outside of the bird, cover in softened butter, salt and pepper. Place turkey breast down on the rack of a roasting pan.

Bake. Place the dish in a 325 degree oven covered in tin foil for 1 hour, remove the tin foil and broil for 5 minutes to crisp the top.

Baba Sophie's Meatballs (Kyofteta)

Ingredients

1lbs. Lean Minced Beef
1/2lbs. Lean Minced Pork
1 Medium Minced Onion
1 Cup Breadcrumbs
½ Cup Milk
2 Eggs
1 Tablespoon Oil
1 Tsp. Salt
½ Tsp. Black Pepper
½ Tsp. Oregano
½ Tsp. Mint
Squeeze Half Lemon

Preparation

Prepare. Moisten bread crumbs with milk and add to the other ingredients. Mix very thoroughly with your hands. Allow to sit in the refrigerator for minimum 2 hours for the flavours to combine.

Cook. Shape the meatballs into small balls and fry in a small amount of vegetable oil until cooked through. You may also bake the meatballs at 350 degrees until cooked through. Enjoy!

Angelina & Ellen's Kofte With Tomato Sauce

Ingredients

Meatballs

1lbs Lean Ground Beef
1 Onion Grated Fine
1 Egg
Cracker crumbs (12 Premium Plus finely crushed, more if needed to create dry mixture)
1/2 Tsp Paprika
1/2 -1 Tsp salt (adjust to taste)

Sauce

1 Tbsp Butter
1 can Tomato paste
3 cans of Water (using the can from the paste)
1-2 Tsp Butter

Preparation

Meatballs

Prepare. Mix all ingredients and form into round or oval shape (2 Tbsp, or desired size). Lightly coat with flour, if desired.
Fry. Fry in 1-2 Tbsp vegetable oil turning frequently on medium high until slightly browned.

Sauce.

Melt. Melt butter in pan until bubbles form.
Add. Add tomato paste and stir to combine and heat through. Add salt to taste. Slowly add 3 cans of water and bring to a boil.
Combine. Add meatballs to the sauce and simmer for 30 mins or until sauce thickens slightly. Serve with rice, mashed potatoes, or pasta and enjoy!

A Traicus Favourite: Meatballs & Kritharaki (Orzo)

Ingredients

Meatballs:

1 1⁄2 lbs. Ground Beef & Pork
1 Chopped onion
1 Minced Garlic Clove
1 Tsp. Oregano
1 Tsp. Mint
Salt & Pepper
Butter

Krithararki:

1 1⁄2 Cups Krithararki
2 Chopped Onions
1 Minced Garlic Clove
1 Tsp. Oregano
1 Tsp. Mint
Salt & Pepper
2 Tbsp. tomato paste (or 1⁄2 can condensed tomato soup)
2 Cups Chicken Stock or Water

Preparation

Meatballs:

Combine. Mix together ground meat, onion, garlic, oregano, mint, and salt & pepper. Form into egg shaped meatballs about the size of your palm. Quickly brown them in butter over medium high heat. They will not be cooked through.

Krithararki:

Combine. In roasting pan cook the onions and garlic until transparent. Add tomato paste/soup and cook for 2 minutes. Mix in oregano, mint, salt & pepper and chicken stock.
Roast. Nestle the meatballs in the roasting pan. Cover with foil and bake for 20 minutes at 375. Uncover and bake until liquid is gone.

Kyle's Famous Chilli

Ingredients

1 Tablespoon Cumin
Dash of Cayenne
1 Tablespoon Chilli Powder
2 Tablespoons Garlic Powder
1 Teaspoon Salt
1 Teaspoon Pepper
1 Packet Old el Paso Chilli Mix
Cilantro
Green Pepper
Mushrooms
1 Large Onion
2 Large Cans of Diced Tomatoes
1 Large Jar Medium Salsa
1-2lbs. Lean Ground Beef
1 Can Red Kidney Beans

Preparation

Prepare. Wash and dice all vegetables. Mix all of the spices together in a dish. Brown the ground beef and mix the spice mix in gradually. Do not drain the ground beef. Add the vegetables and cook until translucent. Add the diced tomatoes and salsa. Add salt and pepper to taste.

Simmer. Let simmer for 1.5 hours. Add diced cilantro with 10 mins left and allow it to cook in the chilli.

Enjoy! Serve with sour cream and shredded cheddar cheese on top and enjoy!

Amanda's Artichoke Pasta

Ingredients

1 Chicken Breast Per Person
2 Tablespoons Paprika
1 Tablespoon Garlic Powder
½ Teaspoon Black Pepper
Generous Pinch of Salt
1 ½ Jars Classico Alfredo sauce
1 Large Clove of Garlic, Chopped
Crushed Chilli Flakes
Jar of Quartered Marinated Artichoke Hearts
Sliced White Mushrooms
Linguine Pasta

Preparation

Prepare. Chop the chicken breasts into bite size pieces. Toss the chicken in the paprika, garlic powder, salt and pepper.

Cook. In a cast iron pan, melt two tablespoons of butter. Cook on medium for 3 minutes on each side or until golden. Deglaze the pan with 1 ½ jars of Alfredo sauce. Add 1 chopped clove of garlic, red pepper flakes, salt and pepper and simmer on low. Brown the mushrooms in a separate pan with black pepper, garlic powder, and salt to taste.

Boil. Boil a large pot of water for the pasta and cook according to package directions.

Combine. Add a jar of artichoke hearts to the sauce, with a tablespoon of the brine the artichokes came in. Add ¼ of the starchy pasta water along with the pasta to the chicken. Incorporate the mushrooms and stir everything together. Simmer on low for 2 minutes before serving. Enjoy!

Nickey's Shrimp Pasta

Ingredients

Wild Caught Shrimp (Frozen Or Pre-Cooked)
Blended Sesame Oil
Orange Bell Pepper
Green Onion
Cayenne Pepper
Rotini Pasta
Cilantro
Garlic Powder

Preparation

Prepare. Cook peppers and shrimp in the blended sesame oil, add cayenne pepper, garlic powder, black powder, sea salt, lime. Boil pasta. Toss and garnish with green onion.

Salmon En Croute

Ingredients

1 Onion, Diced
4 Cloves of Garlic
350g Frozen Spinach
1 Sheet Frozen Puff Pastry
Filet of Salmon, Skin Off
2 Large Eggs
1 Lemon

Pesto

5 Sprigs Fresh Thyme
2 Cloves Garlic
1 450g Jar of Roasted Red Peppers
1 Handful of Hazelnuts
1 Handful of Freshly Grated Pecorino Cheese
1 Tablespoon Olive Oil

To make the pesto, remove thyme from sprigs, add to a food processor. Combine the rest of the ingredients and pulse until it is a paste.

Preparation

Preheat. Preheat the oven to 430ºF.

Chop. Peel and chop the onion and place in a large non-stick pan on a medium heat with 1 tablespoon of olive oil. Peel, finely slice and add the garlic, then cook for 10 minutes, or until softened, stirring regularly. Stir in the spinach, cover, and cook for 5 minutes, then remove the lid and cook for another 5 minutes, or until all the liquid has cooked away. Season to perfection.

Pastry. Unroll the pastry and place it, still on its paper, in a baking tray. Spread over the spinach, leaving a 5cm border all the way around. Sit the salmon fillets on top, 1cm apart, then use the paper to help you fold in the pastry edges to snugly encase the salmon, leaving it exposed on the top. Beat the eggs and use some to brush the exposed pastry, then bake at the bottom of the oven for 15 minutes.

Pesto. Meanwhile, beat the pesto into the remaining egg. When the time’s up, pull out the tray and pour the egg mixture over the salmon and into the gaps. Return to the bottom of the oven for a final 15 minutes, or until the pastry is golden and the egg is just cooked through. Serve with lemon wedges, for squeezing over.

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