London Broil

London Broil

This is a dish that transforms a humble cut of beef into a symphony of bold flavors and succulent tenderness. This recipe isn’t just about cooking; it’s a celebration of the artistry of marination, where a vibrant blend of ingredients elevates the London Broil to new heights.

Imagine a marinade that’s a tapestry of flavors, a dance of the savory and the aromatic. olive oil, soy sauce, Worcestershire sauce, and balsamic vinegar create the foundation, infusing the meat with a melody of richness and depth. Garlic cloves bring their pungent aroma, while Italian seasoning, Dijon mustard, and a hint of cayenne pepper add layers of complexity that will tantalize your taste buds.

But it doesn’t stop there. Picture the London Broil bathed in this flavorful elixir, soaking up the goodness of the marinade, ready to be transformed in the oven. The marriage of black pepper, salt, and onion powder adds the perfect balance, ensuring each bite is a harmonious blend of savory, salty, and aromatic.

So, whether you’re hosting a gathering or seeking to turn a weeknight dinner into a special occasion, our marinated London broil is the answer. It’s more than a recipe; it’s a culinary adventure that transforms a simple cut of meat into a masterpiece of flavor.

Ingredients

  • 1 ½ – 2 pounds London broil top round
  • ¼ cup olive oil
  • ⅓ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 2 minced garlic cloves
  • 1 tablespoon dry Italian seasoning
  • 1 teaspoon dijon mustard
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper

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Directions

In a small bowl, combine the marinade ingredients and whisk it together. If you have an immersion blender, use this instead of a whisk to better combine the marinade ingredients together.


Next use a fork or jaccard meat tenderizer to perforate the top round meat. This will help to tenderize the meat and allow for the marinade to penetrate into the meat.


Next, place the top round into a large zip seal bag or container then pour the marinade over the meat. Place the bag or container in the refrigerator and marinate it overnight.


On the next day remove the top round from the refrigerator and place it on the counter top for 30 minutes to bring it to near room temperature. Preheat the broiler to high heat or 500F and place the roast into a roasting pan or a 12 inch cast iron skillet. Broil it for 5 minutes then flip it over. If you have a thermometer, place it in and broil for another 3 – 5 minutes or until the thermometer registers 135 F.


Remove the pan and allow the beef to cool for 5 minutes. Slice the meat against the grain and enjoy.

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Dutch Oven Chicken Noodle Soup

Dutch Oven Chicken Noodle Soup

This timeless recipe, simmered to perfection in a dutch oven, is a celebration of wholesome ingredients and robust flavors that will transport you to a place of cozy contentment.

Picture this: succulent chicken breasts and thighs, gently simmered in a rich broth alongside a symphony of aromatic herbs — sage, thyme, rosemary — infusing every spoonful with a fragrant melody. The foundation of this soup is built on the classic trio of carrots, celery, and onions, creating a harmonious base that imparts both flavor and nutritional goodness.

As the soup simmers in the dutch oven, the kitchen will be filled with the enticing aroma of garlic, a key player in enhancing the savory notes of this comforting creation. But the star of the show isn’t just the simmering broth; it’s the addition of hearty egg noodles that turn this soup into a truly satisfying meal.

Whether you’re seeking solace on a chilly evening or looking to share a heartwarming meal with loved ones, our Dutch Oven Chicken Noodle Soup is the answer. It’s more than just a dish; it’s a bowlful of comfort and a reminder that the simplest ingredients, when handled with care, can create magic on your taste buds.

Ingredients

  • 2 bone in skin on chicken breasts
  • 2 bone in skin on chicken thighs
  • 8 cups (two 32 oz boxes) chicken broth
  • 6 carrots
  • 3 stalks of celery
  • 1 yellow onion
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 sprig sage
  • 6 garlic cloves
  • 2 – 3 cups egg noodles

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Directions

First, dice the onion, carrots and celery, then mince the garlic.



Preheat a 6 quart (or larger) dutch oven over medium high heat. Add olive oil to the dutch oven and when the oil is hot, place the chicken breasts in the pot skin side down. Sear the chicken for 3 minutes, then flip the breasts and place them meat side down. Sear for another 3 minutes then sear the sides for 3 minutes each. Remove the chicke breasts then sear the chicken thighs skin side down for 3 minutes, then flip thighs and place it meat side down. Sear for another 3 minutes then remove the chicken thighs.


Reduce the heat to medium. Add the diced onion, chopped carrots, and celery then cook for around 10 minutes. Once the onions become translucent or start to brown, add the garlic rosemary, thyme, and sage. Cook for another minute then add 1 cup of chicken broth to deglaze the pot. Use the wooden spoon to break off any brown bits on the bottom of the pot. Add the remaining broth and place the chicken back in the pot. Increase the heat to medium high until the soup reaches a boil.


Reduce the heat to a simmer on medium low then place the lid on the dutch oven. Cook for 30 minutes or until the carrots are soft and the chicken breasts are at least 165F. Remove the chicken from the dutch oven including any bones or skin that may have fallen off. Remove any sprigs of rosemary, thyme, and sage.


Carefully remove the skin and bones from the chicken meat and shred the meat.


Add the noodles then bring the soup to a low boil. Cover with the lid and cook for 15 minutes or until the noodles are tender. Place the meat back into the dutch oven after the noodles are done cooking. Reduce the heat to low and allow the chicken to warm up for 5 minutes before serving.


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Loaded Twice Baked Potatoes

Loaded Twice Baked Potatoes

This indulgent dish is a celebration of comfort, blending the creamy richness of baked potatoes with the savory delights of crispy bacon, green onions, and a decadent medley of cheeses and seasonings.

Start with four russet potatoes, baking them to perfection until the skin crisps and the interior becomes pillowy and tender. But the magic doesn’t stop there. These spuds undergo a transformation that elevates them from ordinary to extraordinary, as we embark on the twice-baked journey.

Picture this: fluffy potato insides whipped to perfection with butter, half n half, and sour cream. This velvety mash becomes the canvas for an array of enticing ingredients, including crispy bacon strips that add a smoky crunch, and green onions that bring a burst of freshness and color.

But the real secret lies in the seasoning. Enter a tantalizing blend of kosher salt, black pepper, rosemary, garlic powder, and smoked paprika, infusing the potatoes with layers of flavor that dance on the palate.

As the final touch, a generous shower of shredded cheddar cheese blankets these savory creations, creating a golden crown that turns the humble spud into a loaded masterpiece.

Whether served as a decadent side dish or the star of your meal, these Loaded Twice Baked Potatoes promise a symphony of textures and flavors. The richness of the mashed potatoes, the smokiness of bacon, the freshness of green onions, and the savory allure of cheese come together to create a dish that’s as comforting as it is indulgent.

Ingredients

  • 4 russet potatoes
  • 8 strips thick bacon
  • 5 green onions
  • 4 tsp butter
  • ½ cup half n half
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp rosemary
  • ¼ tsp garlic powder
  • ¼ tsp smoked paprika

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Directions

Preheat the oven at 425 degrees. Wash the potatoes then dry them off with a paper towel. Poke several holes in each potato with a fork. Rub each potato down with vegetable or olive oil, then heavily season them with kosher salt. Roll the potatoes around in the excess salt. Don’t worry about having too much salt as much of this salt will fall off during the upcoming steps.


Place the potatoes on a cooling rack that is on a cookie sheet with aluminum foil. Bake for 50 to 65 minutes until they reach 205 F internally. Remove the potatoes from the oven and carefully slice a strip lengthwise down the top of each potato. Give each potato a squeeze from the ends of the slice strip to push them slightly open. Allow them to cool to touch before their next step.


While the potatoes bake, dice the green onions and divide them in two piles. Finley chop one of the piles and set that aside to use in the potato mixture. Set the other larger diced pile aside to use as a topping.


Next, stack the bacon slices and then cut them into small bits. Cook the bacon bits in a frying pan on medium heat until they start turning brown and the grease starts foaming. Use a slotted spoon to carefully remove the bacon bits and place them on paper towels to absorb the grease. After the bacon cools, finely chop half of the bits and set them aside to use in the potato mixture. Set the rest aside to use as a topping.


When the potatoes are cool to touch, use a spoon to remove the potato flesh and leave a small amount on the inside skin surface. Add the potato flesh to a large mixing bowl, then use a potato masher to break down the potato flesh into a smoother consistency. Add the room temperature half and half, the softened butter, room temperature sour cream, salt, pepper, rosemary, 3/4 of the cheddar cheese, finely chopped green onion and bacon. Mix everything together then stuff the potatoes with this filling. Top the potatoes with the remaining cheese. At this point you can place the potatoes in the refrigerator and hold them there for up to 1 day until you are ready to give them the final bake.


Place the potatoes back on the cookie sheet and bake at 350 F for 15 minutes. Top with the remaining bacon and green onions.

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Oven Baked Turkey Meatloaf

Oven Baked Turkey Meatloaf

This recipe takes the wholesome goodness of ground turkey and elevates it to new heights, creating a flavorful and comforting dish that will have your taste buds dancing.

At the heart of this creation is 2 pounds of lean ground turkey, a canvas ready to absorb a symphony of flavors. As we dive into the process, you’ll witness the marriage of ingredients like breadcrumbs, a single egg, and a touch of half n half, working together to create a meatloaf that’s not only moist and tender but also full of delightful textures.

The flavor journey continues with the aromatic dance of onions, garlic, and a medley of herbs including thyme and sage. A dash of mustard powder, black pepper, and a hint of cayenne pepper add layers of depth, creating a profile that’s both savory and subtly spicy.

But what truly sets this meatloaf apart is the tangy glaze that will grace its surface. A magical blend of tomato paste, ketchup, balsamic vinegar, Worcestershire sauce, and Dijon mustard will be brushed on top, creating a caramelized finish that’s both sweet and tangy. It’s the crowning glory that takes this meatloaf from ordinary to extraordinary.

As this delectable creation bakes in the oven, the tantalizing aroma will fill your kitchen, building anticipation for the flavorful experience to come. Whether you’re cooking for a family dinner or looking to impress guests, our Oven-Baked Turkey Meatloaf with Tangy Glaze is a delicious journey that promises satisfaction in every bite.

Ingredients

  • 2 pounds ground turkey
  • 1 egg
  • 1 cup breadcrumbs
  • 1 small yellow onion
  • 3 minced garlic cloves
  • 1/4 cup half n half
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp thyme
  • 1/2 tsp ground sage
  • 1/2 tsp mustard powder
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper
  • 1/4 tsp cayenne pepper

Glaze Topping

  • 8 oz tomato paste
  • 1/2 cup ketchup
  • 2 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tbsp dijon mustard

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Directions

First dice and sauté the onion on medium heat with a splash of cooking oil. Cook for a few minutes then add the minced garlic and cook for one more minute.


In a large mixing bowl, add the egg, milk, Worcestershire sauce and dry seasonings. Whisk this mixture together then add the turkey, onions, garlic and breadcrumbs. Thoroughly mix together these ingredients for 1 to 2 minutes.


For the glaze sauce, combine in a small bowl the tomato paste, ketchup, Worcestershire sauce, and dijon mustard. Whisk together the ingredients thoroughly. Set aside 1/4 of the glaze in a small container for later as there will be enough for extra on the side.


Place a sheet of aluminum foil on a cookie sheet. Transfer the turkey mixture to the center of the cookie sheet and form it by hand into a bread loaf shape. Next generously brush on the glaze sauce on all surfaces of the meat loaf.


Bake the meatloaf at 365 F for 1 hour or until the internal temperature reaches between 162 F – 165 F. Remove the meatloaf from the oven and allow it to rest for at least 10 minutes before slicing.


After cooling, slice into 1 inch portions. Serve with the set aside glaze sauce if desired.

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