Turkey or Chicken Stock

Recipe Name: Turkey or Chicken Stock

Story: Over the years I have been making homemade stock / broth with left over bones. It is 100x better than anything you can buy from a store, and is very easy to make.

Years you've been making it: Since 2010 or so

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

			notes
Turkey / Chicken Bones			Bones from 1 chicken, or a whole turkey will make 2 batches
Carrots	2	ea
Celery	2	ea
Onion	1	ea
Bay Leaves	2	ea
Whole Black Peppercorns	0.5	tsp	Best to use whole because it strains better, but can sub for 1/2 tsp ground
Whole White Peppercorns	0.5	tsp	Best to use whole because it strains better, but can sub for 1/2 tsp ground
Salt	1	tbls
Thyme	6	sprigs
Parsley	6	sprigs
Garlic	2	cloves
Water	10	cups

Directions: 

1. Pressure cook for 75 mins (alternatively you can slowly simmer for 3-4 hours, but that's a pain)
2. Strain through fine mesh strainer
3. Cool down (in sink full of cold water), for 15-30 minutes
4. Distribute into freezer safe ball jars

Carnitas

Recipe Name: Carnitas

Story: I have been trying to find an "authentic" carnitas recipe for quite some time, without having to cook in a giant vat of lard. I finally found this recipe and it is so good.

Years you've been making it: Since 2016 or so

Author / Creator: 
https://callhimyeschef.com/2013/02/19/carnitas-under-pressure/

Submitted by: Dustin

Ingredients: 

• 2 tbsp. olive oil
• 2 tsp. kosher salt
• 1 tsp. ground cumin
• 1/2 tsp. ancho or chipotle chile powder
• 1/2 tsp. black pepper
• 3 lbs. boneless pork shoulder roast, cut into 2-inch chunks (up to 4 lbs)
• 1 onion, sliced
• 3 cloves garlic, smashed with the flat part of a knife
• 2 tsp. dried oregano
• 1 cinnamon stick (3 inch)
• 1 1/2 cups strained fresh orange juice
• 1/2 cup strained fresh lime juice

Directions: 

1. Whisk together oil, salt, cumin, chile powder, and pepper.
2. Toss pork in oil-spice mixture.  Brown pork in pressure cooker over high heat.
3. Stir in onion, garlic, oregano, and cinnamon stick.  Add orange and lime juices.
4. Cover pressure cooker, lock on lid and bring to high pressure over high heat.  Cook pork at high pressure, 25 minutes.  Remove cooker from heat.  Allow pressure to release naturally.  Remove lid and transfer pork to a baking sheet.
5. Preheat broiler to high with rack 6 inches from element.
6. Degrease liquids from cooker in a fat separator; discard fat.  Shred pork with two forks on baking sheet.  Pour 1 cup strained cooking liquid over pork.
7. Broil pork until it starts to crisp, about 10 minutes.  Stir and broil 5 minutes more.
8. Serve pork with tortillas, avocado, salsa Verde, queso fresco and remaining cooking liquid.

Notes: 

• Can just buy orange juice rather than freshly squeezing it (just buy one of those 12 oz bottles)
• This can also be done in the slow cooker, which is really good.  If in slow cooker, 4 hrs on high, 2 hrs on low.
• After browning, considering cutting off the heat and adding the onions to keep from burning
• 4 limes is just over 1/2 cup of juice
• Carnitas is great in tacos, to make nachos, or just by itself.

Chicken Cacciatore

Recipe Name: Chicken Cacciatore

Story: For years my sons have been giving me cook books from Williams-Sonoma.  This is one of my favorite, although it is fairly time consuming.  I have also seen some recipes similar to this that can be cooked in a crock pot.

Years you've been making it: Not sure but at least 10 years

Author / Creator: Williams - Sonoma

Submitted by: Suzy / Mom

Ingredients: 

• 1 chicken patted dry and cut into serving pieces (I usually just use chicken thighs)
• salt and pepper
• 2 Tbls olive oil
• 1 yellow onion, chopped
• 1 yellow bell pepper seeded and chopped
• 10 oz. cremini or white button mushroom brushed and clean.  I also like sliced portobello mushrooms
• 1 clove garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 cup hearty red wine
• 1 can (28 oz) diced tomatoes
• 1 cup polenta cooked (I more often use rice but both are good.)

Directions: 

1. Season chicken with salt and pepper.  Saute until brown about 10 mins then set aside.
2. Pour off about 2 Tbls of fat or add some oil and heat to medium heat.  Add onion, bell pepper and cook uncovered, stirring occasional until softened, about 5 minutes.
3. Add the fresh mushrooms and garlic, cook, stirring occasionally until the mushrooms are tender, about 6 minutes.  Stir in the basil, oregano, and red pepper flakes.
4. Add the red wine, raise the heat to high, and bring to a boil.  Cook uncovered until the wine is reduced by half, about 5 minutes.  Stir in the tomatoes.  Bring to a boil.
5. Return the chicken to the pan and cover tightly.
6. Reduce the heat to medium-low and simmer until the chicken shows no sign of pink when cut near the bone, about 30 mintes.
7. Transfer the chicken to a serving platter and cover loosely with aluminum foil to keep warm
8. Bring the sauce to a boil and cook, uncovered until it thickens, 3-5 minutes.
9. Pour over chicken and serve immediately over the rice or polenta.

Coleslaw

Recipe Name: Coleslaw

Story: Of course if you make as much smoked meats as I do, you have to have something to cut all that rich fatty meat.  Coleslaw is the perfect side dish.

Years you've been making it: Since 2012 or so

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

• 1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)
• 2 jalapeños, deseeded
• 1/2 medium sweet onion, finley chopped
• 1/2 pack of green onions thinly chopped
• 1+ tbls Dijon mustard
• 1/2 cup sugar 
• 1/2 cup apple cider vinegar
• 1 lemon, juiced
• 1/4 cup olive oil 
• 1 tsp celery seed 
• 1/2 tsp salt 
• 1/2 tsp black pepper
• 1/2 tsp cayenne
• 1/4+ tsp cumin
• 1/2 tsp caraway
• 1/4 tsp paprika

Directions: 

1. Mix everything together, and then put in a gallon size ziploc bag.  Remove all of the air out and place in the fridge to sit at least a few hours, best if overnight.

Chicken Marsala

Name:    Chicken Marsala 

Story:     from a recipe online from www.onceuponachef.com/recipes/chicken-marsala.html with                         modifications.

Years making it:  Began in 2020  

Author / Creator:  stated Jenn Segal started in 2017

Submitted by:     Chuck Whittier 

Ingredients:   

• large handful of porcini or mixed dried mushrooms. I was only able to locate them online thru Amazon.  Available in larger cities.
• 1 pound boneless skinless chicken breasts, pounded ¼-inch thick, and dried with paper towels
• 6 tablespoons all-purpose flour
• Salt
• 4 tablespoons butter
• Freshly ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 1 (8-oz) package pre-sliced bella or button mushrooms
• 1/2 cup finely chopped onions
• 5 cloves garlic, minced
• 2 1/2 cups chicken broth
• 3/4 cup dry Marsala wine
• 3/4 cup heavy cream
• 2 teaspoons chopped fresh thyme
• 2 tablespoons chopped fresh Italian parsley

Directions:  

1. In a small sauce pan, heat 1 1/2 cups chicken broth and dried porcini mushrooms and simmer at low bubble to reconstitute the mushrooms and reduce the liquid to less than 1 cup.
2. Place the flour, 1 teaspoon salt, 3 teaspoons garlic powder and 1 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
3. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
4. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
5. keep just below a boil.
6. Serves  6.

Corned Beef and Cabbage

Recipe Name: Corned Beef and Cabbage

Story: This is probably one of the simplest meals to make yet has a lot of flavor and vegetables.  I cook it in a slow cooker.

Years you've been making it: Years

Author / Creator: Mom / Suzy (Corned Beef Company) they have already done half the work for you.

Submitted by: Mom / Suzy

Ingredients: 

• 1 pkg of Corned beef around 2 lbs
• 2 carrots
• 1 onion
• 1-2 stalks of celery
• 1 small cabbage
• spice packet from corned beef package

Directions: 

1. If there is a lot of fat on the corned beef, slice some of it off
2. Cut all the vegetables in bit size pieces, the cabbage can be cut up in quarters
3. Place the vegetables in the slow cooker, and the corned beef on top.
4. Pour enough water to cover the corned beef and sprinkle the seasoning around the corned beef and vegetables
5. Cook for 8-10 hrs on low.  Usually 8 hrs is good unless you have a large piece of meat.
6. Once the meat is done remove and let rest for a short time then slice across the grain in fairly thin pieces.  If you do not cut across the grain or large pieces it will be tough.
7. Strain the vegetables and serve with the corned beef.

Notes: 
Condiments that accentuate this meal is mustard, my favorite is dijon, dill pickles, pickled beets, and garlic rolls.

Pot Roast Stew

Recipe Name: Pot Roast Stew

Story: I call this a pot roast, but it is probably more of a stew.

Years you've been making it: Long time, probably since 2007 or so.

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

• 2-3 lbs beef roast (chuck preferred)
• 1 onions
• 3 to 4 med carrots
• 3 celery stalks
• 8 oz regular white mushrooms
• 1 cup red wine
• 1 cup beef broth
• 2 tbls Worcestershire
• 1 tbls garlic
• 2 bay leaves
• 3 whole chopped tomatoes
• 1 tbls chopped fresh thyme
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• 1 tsp freshly ground black pepper
• 1 tsp salt
• 1 tsp dried basil
• 1 tbls butter
• 1.5 russet potatoes (chopped to large bite size, added at end for 2nd cook)

Directions: 

1. Fry meat in pan to sear outside
2. Add red wine and deglaze for a few mins
3. Add the rest of the liquid ingredients, stir
4. Add garlic and dry spices and bay leaves, cook for about 1 min
5. Put mirepoix ingredients in pot (including mushrooms)
6. Season with salt and pepper
7. Add meat (chopped into 2 in pieces) and choppoed tomatoes
8. Put top on pressure cooker, bring to high pressure, cook for 30 mins, then 10 min natural release, then quick release remaining pressure
9. Add chopped potatoes to pot and stir
10. Bring back to pressure and cook on high for 15 mins,
11. Quick release

Notes: 
Sear the meat as a whole piece (or cut in half if it is too large to fit in the pot).  After searing, cut up into chunks to be added to the pressure cooker