Murphy’s Meal Moments
Murphy’s South of the Border Delights!
1 Tbs Chili Powder
1 tsp Cumin
1/2 tsp Cayenne pepper (or to taste)
1/2 tsp Salt (or to taste)
Bunch of fresh cilantro
For dry rub:
Combine all dry ingredients.
Finely chop up cilantro and set aside.
Generously run preferred meat with dry rub (pork, chicken, beef, etc).
For easy tacos, rub the mix on pork shoulder and cook in crock pot. Sprinkle with fresh cilantro and cook until done.
Pull apart the pork with a fork and serve on tortilla with avocado and top with more cilantro.
For a quick and easy fajita, rub mix on skinless chicken thighs, pan sear with your favorite vegetables and serve with warmed tortilla.
Spanish Rice makes a great side dish!
(1/24/18 - 2/6/18)
2 lbs 80-90% lean ground beef
1 lb breakfast sausage
1 red onion diced and caramelized
1 bottle honey barbecue sauce
1 teaspoon Lawrey’s season pepper
1 c unseasoned bread crumbs
2 large eggs (optional. Makes the loaf stay together)
Preheat oven to 400 degrees.
Separate and reserve half of your barbecue sauce.
Put the rest of the ingredients into a large bowl or mixer and mix well.
Put into greased 9x13 pan and bake for one hour, remove from oven and pour rest of the barbecue sauce over the top and cook another 10 minutes.
Let rest 5-10 minutes before serving.
Creamy Scalloped Potatoes
(1/24/18 - 2/6/18)
5 C Thinly sliced Gold Potatoes
1 CAN Cream of Mushroom soup
2 Green onions, thinly sliced
¾ - 1 C White cheddar cheese
2 Tbs Butter
¼ - 1/3 C Milk or cream
Salt and pepper (to taste)
Heat oven to 375.
Thinly slice potatoes and onions.
Place in a bowl and toss with milk, soup, half your white cheddar cheese, salt and pepper.
Layer into a greased 9x13 baking dish, cover with foil and cook for 50 minutes.
Uncover and cook for 20 minutes more. (check to make sure your potatoes are soft, if not, cook 10 minutes more)
Let sit for 5 8 minutes before serving.
J.M.'s Crockpot Chuck Roast
12/27 - 1/9
2 chuck roasts up to 6 lbs
Approx. 7 slices of bacon (or more – depends on how much you like bacon)
½ tsp Salt
3 Medium white or yellow onion - diced to thumb nail size
2 Cloves garlic - minced
1 (8 oz) Can of Italian seasoned tomatoes
1/2 C Whiskey (optional)
3 TBS Bown sugar
½ tsp Chili powder
½ tsp Dry Mustard
¼ C Cider vinegar
Fry bacon to favored crispiness. Dice onions and mince garlic. When bacon is done, brown both sides of each roast in bacon grease. Place the roasts in your Crockpot so they are leaning against the sides. You’ll line your pot with them.
Brown onions and garlic in bacon grease until onions are translucent, then add whiskey and tomatoes. Cook til light boil then add to center of crock pot.
Cook 6 hours on high or 8 – 10 hours on low.
Mix cider vinegar, chili powder, dry mustard and brown sugar together until sugar is dissolved. When you get home, or when the meat starts to fall apart, start adding the brown sugar sauce to the crock pot.
Eat or save bacon for BLTs. Serve with mashed potatoes - use sauce for gravy! Woot!
Triple Nut Pie
12/13 - 12/26
photo retrieved from http://hoosierhomemade.com/triple-nut-tart/
1 C Karo Dark Corn Syrup
1 C Sugar
2 TBS butter, melted
1 tsp pure vanilla extract
½ C Pecans
½ C Almonds
½ C Walnuts
1 (9-inch) deep-dish pie crust (frozen or unbaked)
Preheat oven to 350 degrees F
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in nuts. Pour filling into pie crust.
Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving. (Cook to 200 degrees in the center or insert a knife in the center and it comes out with no liquid on it.)
Standing Rib Roast with Roasted Vegetables
12/13 - 12/26
Rib Roast Rub (option 1)
1/4 C black pepper
1/4 C Kosher Salt
2 TBS Light Brown Sugar (packed)
1 TBS Dried Oregano
1 tsp Smoked Paprika
Rib Roast Rub (option 2)
2 TBS Black Pepper
2 TBS Kosher Salt
2 TBS Minced Fresh Rosemary
2 large garlic cloves - minced
Your favorite vegetables cut into 1.5-2" cubes
Sea Salt (optional)
The night before cooking, rub the roast all over with olive oil, and generously sprinkle it with your selected blend.
Place the roast uncovered in the refrigerator overnight, then let it come to room temperature for two hours before you put it in the oven.
Cooking the roast:
Remove from refrigerator and let it sit for around 2 hours to let it come to room temperature (for pinker meat, this isn't completely necessary).
Preheat oven to 325 degrees F
Place the meat in a roasting pan that's slightly bigger than the roast itself. If the pan is too big, the juices from the meat will spread out in the pan and evaporate. For a boneless roast, it's best to use a roasting rack.
If you've chosen a bone-in roast, the bones themselves will serve as your roasting rack. One side of the meat will have more fat on it; you want the fatty side facing up so the meat will baste itself as it cooks.
Don't add water to the pan, and don't cover it!
Cook in preheated oven for about 17-20 minutes per pound.
**Some information was gathered from all recipes.com. For the full article, and more ideas and details, click here!
Preheat oven to 400 degrees F
Cut your favorite vegetables into 1.5-2” cubes. For asparagus and green beans, you can leave them long or cut them in 2-3” lengths. You should plan on 1.5 cups of veggies per person as they cook down.
Place veggies in a large bowl and pour on 1 tsp of olive oil per cup of vegetables. Sprinkle on a pinch of kosher or sea salt per cup (optional) and a smaller pinch of pepper per cup.
Roast 30 minutes.
Chicken Thighs with Cranberry-Avocado Relish
11/29 - 12/12
4 Boneless/skinless chicken thighs
1/4 C Gold Medal Flour
1 tsp Salt
1 tsp Garlic Granuals
3-4 TBS Olive or Avocado oil
Avocado Cranberry Relish
1 can whole cranberries
½ tsp Garlic Salt
1 Hass Avocado
1 Cutie Tangerine
1 Package/Box Wild Rice
1/2 tsp poultry seasoning
1/2 tsp Salt (optional)
1/4 C Pine Nuts
Pre-heat oven to 400.
Mix flour, garlic and salt in a medium sized bowl.
Lightly pound chicken thighs and the bathe in the flour mixture.
Heat oil to medium high and place thighs in skillet until light brown on each side.
Put thighs on a jelly roll sheet and place in oven for 20 minutes or until fully cooked.
Cube the Avocado
Juice the tangerine (reserve), then chop
Mix all ingredients and set aside. Serve at room temp.
Wild Rice w/ Pine Nuts
Follow instructions for wild rice on package or container. When done, add poultry seasoning, salt, and pine nuts.
Mix well and serve!
Asian Chicken Noodle Soup
10/18 - 11/7
3 boxes vegetable broth
1 chicken (or 3-4 boneless/skinless chicken breasts)
¼ C Oyster sauce
1 Tbsp. sesame oil
Udon or Buckwheat noodles
1 can bamboo shoots
4-5 cups of your favorite greens (rainbow chard, kale, spinach or a combo of all)
½ tsp. Black pepper (or to taste)
Optional: Siracha, water chestnuts
Pour broth in large pot, add sesame oil and pepper then the chicken. Cook at a boil for 10 minutes then 35 minutes on simmer. Chicken juice should run clear. Remove chicken to a large bowl and remove meat from bones (or, thinly slice breasts to 3” strips). Add oyster sauce, stir in to broth then add 1 full pack of Udon noodles. (cook to package directions)
When the noodles are done, add in greens then your chicken and bamboo shoots. Stir well. Remove from heat and let sit for 5 minutes.
Serve in deep bowls and eat with chopsticks!
Oven Roasted Rosemary Chicken
10/18 - 11/7
Preheat oven to 350 degrees
Rub chicken generously with butter, rosemary and sage.
Place in roasting pan and cook in preheated oven for 1 hr 15 min, to a minimum internal temperature of 180 degrees F.
10/18 - 11/7
2 lbs boneless chicken breast or thighs
2 cans diced green chilies (mild)
2 - 28 oz cans of green enchilada sauce
2 - 28 oz cans of white hominy
1 - 28 oz can of white navy beans
2 Cups cream cheese (or non dairy alternative)
1 tsp Cumin
1 tsp White pepper
1/4 C White grits
In a large pot, place enchilada sauce and chicken breasts, simmer 30 minutes. Pull chicken from the pot and add chilies, hominy, beans cumin and pepper. Simmer. Cut chicken into bite sized cubes then add back into pot. Whip or stir cream cheese until very soft and whisk into chili pot until smooth. If the chili seems thin, add in half of the grits and stir for 10 minutes. If you want it thicker, add more grits.
For additional spice, add jalapenos by taking out the seeds and dicing and cooking in a small amount of corn oil until slightly browned and soft. Add into the chili! Or...cheat with pickled jalapenos - dice and toss in the pot!
SHRIMP SCAMPI IN SQUASH
10/4 - 10/17
Raw shrimp (peeled), your favorite squash (1 acorn or butternut squash for 2 people), STAR olive oil, fresh garlic, shallots, capers, Mahatma Rice
Preheat oven to 400 degrees
Halve your squash long ways, and clean out center.
Brush flesh with EVOO and place in roaster with 1” of water in the bottom
Bake in preheated oven for 25-30 minutes or until flesh is very tender.
1 lb shrimp
EVOO 4 Tbsps. or Butter ¼- 1/2 stick
1-10 cloves garlic (depending on just how much you love garlic!)
Capers 1 Tbsp.
Salt and pepper to taste
Parmesan (sprinkle on top when served)
White wine – after you sauté your garlic, splash in some white wine, bring to boil, drop in shrimp, cook til pink and serve.
Follow directions on package