Oven Beef Jerky

Ingredients:

• Stir-fry Steak
• Archer Farms Garlic Powder
• Archer Farms Ginger Powder
• Fresh ground black pepper
• Fresh ground sea salt
• Natural Hickory Liquid Smoke 
• Worcestershire sauce
• Archer Farms Teriyaki Grilling Sauce
• Soy sauce
• Modenaceti Balsamic Glaze

Pre-heat Oven to 200 degrees.

I have been making beef jerky in the oven for about a year now.  This last time, I think I found the best steak to use:  Beef Stir Fry.  It was pre-cut thin and cooked in about half the time.  However, I have used about six different types of steak.  The "rule" I started following was either to buy thin steaks and cut thick slices or to buy thick steaks and to cut thin slices.  The Beef Stir Fry all ready fits that bill.

I usually prepare four batches at once, which is two packages of steak.  I will marinade one batch overnight before cooking and the rest I will place in the freezer for later.  I prepare the batches in quart-size Ziploc bags.

I have learned it is best to put the ingredients into the plastic bag before the meat.  First put in the dry ingredients, then the liquid ones, and then use your fingers on the outside of the bottom of the bag to mix everything together.

It is my opinion that the proportions you use with beef jerky marinade—even the actual ingredients—really only matter to your taste.  For mine, I have become adept at making up a bag of marinade by sight.  So, my "measurements" are really merely pinches, shakes, squeezes, and pours.

I use a generous pinch of salt and two-three pinches of black pepper.  I then shake a generous helping of garlic powder and a double shake of ginger powder. Next, I put in four shakes of soy sauce, two quick, firm squeezes of Liquid Smoke (a lot will come out of the bottle really easily), eight shakes of Worcestershire sauce, one long squeeze of balsamic glaze (it is very thick), and one long pour (about two dollops worth) of the grilling sauce. I would say that once everything is in and you hold up the bag by the top, the bottom has about 3/4 to one inch of marinade.

After dropping in the steak, I squeeze out most of the air, close the seal, and mash around the meat at the bottom of the bag. I do not turn it upside down or anything, because I try to keep the marinade from rising no more than halfway up the bag, so that the meat is coated, not the bag.  Once the meat is thoroughly coated, I open the seal and squeeze out all the air possible, use my fingers to squeeze down any marinade clinging to the side of the bag, and then I fold the top of the bag over the meat.  What happens is that with all the meat tucked at the bottom, I can fold it over at the top of the meat, which will leave just an inch or so left of bag, that I then fold over a second time, placing that part facing downward to hold the meat tightly together in the bag and keep it from unfolding in the refrigerator/freezer.

Whether I am cooking right away or taking a packet from the freezer, I let the meat set in the refrigerator for a full day.  Throughout the 24 hours, I will periodically pick up the packet, squish the meat around a bit, and then tuck it back into a small packet.

To cook the beef jerky, I will lay the strips on a cooling rack and then place that rack in the oven.  The cooking rack I use holds approximately 16 slices in two rows.  I also line the bottom of the oven with foil since the marinade will drip all over it.

Depending on the thickness of the meat, I will cook it up to two and a half hours.  The first 90 minutes, I cook at 200 degrees.  If I am cooking longer than that, I will drop the oven temperature down to 150 degrees.  For reference, the stir-fry steak cooked perfectly in 75 minutes.

Yield: 12-16 slices per marinade batch/bag.

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

Ingredients:

• 2 boneless skinless chicken breast
• 4 ounces tablespoons cream cheese
• 1/2 teaspoon Italian herbs
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 2 cloves minced garlic
• 6 pieces bacon

Pre-heat oven to 375 degrees.

Either set out the cream cheese before hand or warm for about 15 seconds in the microwave. Mix together cream cheese, herbs (crushing them between your fingers as you drop them in), and garlic in a small glass bowl and set aside.

Pound out the chicken breasts so they are about 1/4" thick.  Spread cheese mixture over the top of the chicken breast.  Roll the chicken breast and wrap it with the bacon.  Secure with toothpicks.

Plase on baking sheet and cook for approximately 30-35 minutes at 375.  Finish by broiling for approximately 5 minutes to crisp the bacon.

Yield: 2

Source:  (adapted)  https://www.facebook.com/photo.php?fbid=496530787062859&set=a.422796857769586.88209.422777977771474&type=1&theater 

Oven Baked Home Fries

Ingredients:

• Potatoes
• Olive Oil
• Seasoning

Pre-heat oven to 450 degrees.

Use approximately one medium potato per person.  Peel and place the potatoes, whole, into a pot of salted water.  Bring to a boil.  Once boiling, set the timer for 15 minutes. They will look slightly mushy on the outside and be partially cooked.  

Drain the potatoes.  When cool to the touch, cut them into fries, finger width and thumb length.  Place the potatoes into a large mixing bowl and toss with olive oil.  Approximately one tablespoon of olive oil per two potatoes.  Add seasoning to interest.  Suggested options are:  salt and pepper, cajun seasoning, or herbs.

Spread in a single layer on a baking sheet.  These work well on a baking stone.  Cook for approximately 20-30 minutes, turning them over half way for even browning.

Serve with ketchup, vinegar, or your favorite dip.

This also works well with sweet potatoes!

Source: http://www.lovefoodies.com/easy-homemade-oven-fries.html#.UYmU3JVm3zK

Strawberry Oatmeal Bars

Ingredients

• 2 sticks salted butter, cut into pieces, plus more for greasing pan
• 1 1/2 cups all-purpose flour
• 1 1/2 cup oats
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• One 10 to 12-ounce jar strawberry preserves

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

Note:  I added cinnamon, nutmeg, and vanilla extract to this recipe.

Yield:  24 bars


Source: http://www.foodnetwork.com/recipes/ree-drummond/strawberry-oatmeal-bars-recipe/index.html#?oc=linkback

Santa Fe Soup

Ingredients:

• 2 pounds ground beef 
• 1 cup chopped onions 
• 1 package Ranch dressing mix 
• 2 packages taco seasoning mix 
• 1 teaspoon McCormack's® Ancho chili pepper
• 2 cups water 
• 1 16 oz. can black beans, drained 
• 1 16 oz. can pinto beans, drained 
• 1 16 oz. can kidney beans, drained. 
• 3 11 oz. cans white shoepeg corn, drained. 
• 2 cans Rotel diced tomatoes with green chilies 
• 1 quart petite diced tomatoes 

Additional Ingredients:

• Sour cream 
• Grated cheddar cheese 
• Frito chips 

Brown beef and onions. Let drain. In a large stock pot, place beef, onions, dressing mix, taco mix, and water.  Stir and let sit for a few minutes.  Add beans, tomatoes, and corn.  Bring to a boil and then turn the heat to low.  Simmer for two hours.

To serve, place a generous dollop of sour cream in the bottom of a bowl.  Fill the bowl with soup.  Top with shredded cheese.  The soup can also be either topped with or placed upon a bed of Fritos.

Myrtle's Note: I minced the onions and then sautéed them in butter first. I also puréed the tomatoes, the first time, but then left them alone for subsequent batches. You can use only one taco mix and/or one can Rotel tomatoes for a milder flavor. I add a third can of corn.

Yield:  Approximately 4 quarts

Source:  Marie Ferderer

Pumpkin Scalloped Potatoes

Ingredients:

• 1 1/2 cups heavy whipping cream
• 1/2 cup unsweetened pumpkin puree
• 1 sprig fresh thyme
• 2 garlic cloves, smashed
• 1/4 teaspoon ground nutmeg (freshly grated is best!)
• 2 pounds Yukon Gold white potatoes, peeled and cut into 1/8-inch slices
• 2 pounds yams or sweet potatoes, peeled and cut into 1/8-inch slices
• kosher salt and freshly ground black pepper
• 4 ounces cream cheese
• 1/2 to 3/4 cup grated Parmesan/ Asiago/ Romano blend
• 1/4 cup shaved Parmesan cheese (optional)

Preheat oven to 375.

Spray a 2 quart casserole dish with nonstick spray.

In a medium saucepan, combine the cream, pumpkin, cream cheese, thyme, garlic, and nutmeg and heat over medium-low heat. While the cream sauce is warming, prepare the potatoes.

Create three rows of potatoes along the bottom of the dish, overlapping slightly and alternating the two types of potatoes. Sprinkle with salt and pepper. Remove the cream from heat (fishing out the thyme and discarding it) and spoon 1/3 of the cream sauce over the potatoes. Sprinkle 1/3 of the cheese blend over the potatoes too. Create a second layer of potatoes, sprinkle with salt and pepper and drizzle with 1/3 more of the sauce and 1/3 more of the cheese blend. Create a third layer of potatoes, sprinkle with salt and pepper and drizzle with the remainder of the sauce.

Bake the potatoes, uncovered, for 40 minutes. Sprinkle the remainder of the cheese on top, and bake for an additional 15 to 20 minutes, or until the cheese is slightly browned and bubbly.  Top with a bit of shaved Parmesan if you wish.


Source:  Adapted from http://www.recipegirl.com/2012/11/12/pumpkin-scalloped-potatoes/

Strawberry Bread

Ingredients:

• 3 Cups Flour 
• 2 Cups Sugar 
• 1 Teaspoon Baking Soda 
• 1 Teaspoon Salt 
• 1 Teaspoon Cinnamon 
• 4 Eggs (beaten) 
• 1 1/4 Teaspoons Vanilla 
• 20 oz. Frozen Sliced Strawberries (thawed) 

Preheat oven to 350 degrees.

Combine dry ingredients in a large bowl. Combine beaten eggs, oil, vanilla, and strawberries in a medium sized bowl. Mix together by hand. Add mixture to dry ingredients all at once. Mix well by hand. Pour into well-greased and floured loaf pans. 

Bake for 50-60 minutes or until a toothpick inserted into the middle of the loaf comes out clean. If baking as muffins, cook for 20-25 minutes

Yield:  Two 9x5 loaves or three 8x4 loaves.


Source: Wynne Mittledorf Shaw