Main Dish – Chef Tom Cooks ! https://cheftomcooks.com A friendly cooking and recipe blog. Mon, 16 Jul 2018 23:03:55 +0000 en-US hourly 1 https://wordpress.org/?v=6.0.8 Easy Baked Halibut https://cheftomcooks.com/recipe/easy-baked-halibut/ https://cheftomcooks.com/recipe/easy-baked-halibut/#comments Mon, 16 Jul 2018 23:03:55 +0000 http://cheftomcooks.com/?post_type=recipe&p=111911 This baked halibut recipe couldn’t be easier to prepare. Feel free to to add other fresh herbs to the seasoning. The end result is simple, yet tasty.

halibut

Easy Baked Halibut
Servings2 servings
Prep Time5 minutes
Cook Time15 minutes
Ingredients
Instructions
  1. Preheat oven to 400°F.
  2. In a large nonstick baking dish, add halibut skin side down and drizzle with oil.
  3. Top each fillet with garlic, parsley, lemon zest and 2 tbsp lemon juice. Season with salt and pepper.
  4. Bake for 12 to 15 minutes, until halibut flakes easily when tested with a fork. Drizzle with remaining lemon juice and serve with a wedge of lemon.
]]> https://cheftomcooks.com/recipe/easy-baked-halibut/feed/ 1 Cottage Pie https://cheftomcooks.com/recipe/cottage-pie/ https://cheftomcooks.com/recipe/cottage-pie/#respond Mon, 21 Aug 2017 16:26:48 +0000 http://cheftomcooks.com/?post_type=recipe&p=107459 Many people call this dish shepherds pie, but when it’s made with beef it’s usually called cottage pie. Shepherds pie is typically made with lamb. Either way, this dish is a great comfort food.

Cottage Pie
Ingredients
For Meat Mixture
For Mashed Potatoes
Instructions
  1. Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. While the potatoes are cooking, you can begin to prepare the meat mixture.
  2. Heat the oil in a large skillet over medium heat. Add the ground beef to the skillet and cook it for abut 5 minutes or until it's no longer pink, breaking it up as you go along.
  3. Add the onion and garlic and cook for 2-3 more minutes until the onion softens and becomes translucent. Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Stir in the frozen veggies and cook for a couple more minutes. Set aside.
  4. Preheat the oven 350 degrees F.
  5. Prepare the mashed potatoes. Drain the potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add the milk, Parmesan cheese, salt pepper and mash a bit a more until smooth.
  6. Spread the potatoes over the meat and smooth with a spoon. Take a fork and rough up the top a bit and garnish with a bit of parsley.
  7. Place the skillet on a baking sheet, then place it in the oven and bake for 40 minutes until golden brown on top.
  8. Garnish with more parsley and pepper and serve warm.
Recipe Notes

]]> https://cheftomcooks.com/recipe/cottage-pie/feed/ 0 Meatloaf https://cheftomcooks.com/recipe/meatloaf/ https://cheftomcooks.com/recipe/meatloaf/#respond Mon, 17 Jul 2017 19:28:11 +0000 http://cheftomcooks.com/?post_type=recipe&p=107419 This is the only meatloaf recipe you will ever need.  This recipe comes out moist and full of flavor.  The tangy sauce on top adds a very nice touch.  You can use just beef, but I recommend a blend of beef, port and veal.

Meatloaf
Servings6-8 Servings
Prep Time10 minutes
Cook Time1 hour
Ingredients
Meatloaf:
Sauce:
Instructions
  1. For the meatloaf: Preheat the oven to 350 degrees F.
  2. Pour the milk over the bread and allow it to soak in for a few minutes. Place the ground meat, milk-soaked bread, Parmesan, grated onion, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. Mix the ingredients until well combined. **If the mixture is too wet, add some bread crumbs as needed.
  3. Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
  4. Next, make the sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
  5. Bake for 45 minutes, and then pour over another one-third of the remaining sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
  6. Serve with the remaining sauce on the side as a dipping sauce.
]]> https://cheftomcooks.com/recipe/meatloaf/feed/ 0 Shrimp in Garlic Butter Pomodoro Sauce https://cheftomcooks.com/recipe/shrimp-in-garlic-butter-pomodoro-sauce/ https://cheftomcooks.com/recipe/shrimp-in-garlic-butter-pomodoro-sauce/#respond Thu, 20 Apr 2017 02:40:54 +0000 http://cheftomcooks.com/?post_type=recipe&p=107328 shrimp

I made this tasty dish tonight for my girlfriend’s birthday.  This dish is so simple yet packed with so many wonderful flavors.  Serve over pasta with a piece of garlic bread on the side.

Shrimp in Garlic Butter Pomodoro Sauce
Servings4
Prep Time10 minutes
Cook Time20 minutes
Ingredients
Sauce:
Instructions
  1. Heat a little of oil in a large skillet over medium heat. Add the shrimp and season with salt and pepper. Cook until pink, about 2 minutes on each side. Remove shrimp from the pan and set aside.
  2. In the same pan, add a little oil over medium low heat and add the garlic in. Saute for a minute or two until it becomes fragrant but not burnt.
  3. Add the tomatoes and broth and simmer for 10-12 minutes. The sauce will start to become thick.
  4. Meanwhile cook according to package directions. Drain and set aside.
  5. Once the sauce has thickened, add the butter and basil and stir to combine. Season to taste with salt, black pepper and red pepper flakes.
  6. Once the sauce is ready, add the shrimp back in to warm. Serve the shrimp and sauce over the pasta.
]]> https://cheftomcooks.com/recipe/shrimp-in-garlic-butter-pomodoro-sauce/feed/ 0 Easy 3 Bean Enchiladas https://cheftomcooks.com/recipe/easy-3-bean-enchiladas/ https://cheftomcooks.com/recipe/easy-3-bean-enchiladas/#respond Tue, 14 Feb 2017 15:55:29 +0000 http://cheftomcooks.com/?post_type=recipe&p=107291 This is a weeknight meal because it’s quick and easy to prepare.  You can get creative by using your favorite bean combinations.  Serve with additional sour cream and enchilada sauce on the side if you like.  These enchiladas are very filling.  If you have leftovers these freeze well for a quick snack at a later date.

enchiladas

Easy 3 Bean Enchiladas
Servings6-8 Servings
Prep Time20 minutes
Cook Time20 minutes
Ingredients
Instructions
  1. Heat olive oil in a large skillet over medium heat.
  2. Add onions and garlic to skillet and saute until tender and translucent, about 2 minutes. Set aside.
  3. In a large mixing bowl, add all beans, sour cream, cilantro, green chiles, cumin, chile powder, cooled onions, 1 cup shredded cheese, and salt and pepper to taste. Stir to combine.
  4. Stuff each tortilla with 1-2 tablespoons of bean filling.
  5. Roll tortillas filled with beans and place in a 9"x13" baking dish.
  6. Pour enchilada sauce on top of enchiladas. Sprinkle remaining cheese, and extra cilantro for garnish.
  7. Bake in a 350 oven for about 20 minutes, until cheese is melted and 3 Bean Enchiladas are heated through. Serve with sliced jalapenos on top.
]]> https://cheftomcooks.com/recipe/easy-3-bean-enchiladas/feed/ 0 Asian Turkey Lettuce Wraps https://cheftomcooks.com/2017/01/06/asian-turkey-lettuce-wraps/ https://cheftomcooks.com/2017/01/06/asian-turkey-lettuce-wraps/#respond Fri, 06 Jan 2017 22:30:32 +0000 http://cheftomcooks.com/?p=107258 lettuce wraps

This healthy dish is just what you need in the new year!  Low in fat and carbs.  Serve this as an appetizer or a main dish.

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Asian Turkey Lettuce Wraps
Author: 
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
Ingredients
  • 1 pound ground turkey
  • 2 tablespoons coconut oil
  • 2 carrots, finely chopped or grated
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, peeled and grated
  • 1 teaspoon Chinese 5 spice powder
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon coconut water
  • 1 head Boston, bibb lettuce or Romain
  • chopped cilantro
  • 2 green onions, chopped
Instructions
  1. Melt coconut oil in a medium skillet over medium-high heat.
  2. Add carrots and saute for several minutes. Add garlic, ginger, turkey and Chinese 5 spice to the pan and saute until turkey is cooked through - about 3 to 5 minutes.
  3. Stir in soy sauce, vinegar and coconut water. Cook for a couple more minutes, stirring well to thoroughly combine.
  4. Put one scoop of turkey mixture into lettuce leaves. Top with green onions and cilantro.
 

]]> https://cheftomcooks.com/2017/01/06/asian-turkey-lettuce-wraps/feed/ 0 Sloppy Joes https://cheftomcooks.com/2016/11/01/sloppy-joes/ https://cheftomcooks.com/2016/11/01/sloppy-joes/#respond Tue, 01 Nov 2016 23:34:20 +0000 http://cheftomcooks.com/?p=107232 sloppy joes

This rich and flavorful sloppy joe recipe comes out so much better than the canned version!

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Sloppy Joes
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2-1/2 pounds Ground Beef
  • ½ whole Large Onion, Diced
  • 1 whole Large Green Bell Pepper, Diced
  • 2 celery stalks, diced
  • 5 cloves Garlic, Minced
  • 1-1/2 cup Ketchup
  • 1 cup Water
  • 2 Tablespoons Brown Sugar
  • 2 teaspoons Chili Powder (more To Taste)
  • 1 teaspoon Dry Mustard
  • ½ teaspoon Red Pepper Flakes (more To Taste)
  • Worcestershire Sauce, To Taste
  • 2 Tablespoons Tomato Paste
  • Salt To Taste
  • Freshly Ground Black Pepper, To Taste
  • Rolls
Instructions
  1. Heat a large skillet over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
  2. Add onions, green pepper, celery and garlic. Cook for a few minutes, or until vegetables become tender. Season with salt and black pepper.
  3. Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste and Worcestershire. Taste and adjust seasonings as needed.
  4. Serve on rolls.
 

]]> https://cheftomcooks.com/2016/11/01/sloppy-joes/feed/ 0 Slow Cooker Beef & Stout Stew https://cheftomcooks.com/2016/10/04/slow-cooker-beef-stout-stew/ https://cheftomcooks.com/2016/10/04/slow-cooker-beef-stout-stew/#comments Tue, 04 Oct 2016 19:18:50 +0000 http://cheftomcooks.com/?p=107226 I made this hearty beef stew using Southdown Stout, a local beer from Sand City Brewing.  Feel free to use your favorite stout in this recipe.

beef-stout-stew

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Slow Cooker Beef & Stout Stew
Author: 
Recipe type: Main Dish
Prep time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3 pounds lean beef stew meat cut in 1" cubes
  • ½ cup white all purpose flour
  • 1 pound carrots, chopped (about 4 large, will yield 3 cups)
  • 1 pound yukon gold potatoes, chopped (about 4 medium size, will yield 3 cups)
  • 2 large yellow onions, chopped
  • 3 cloves of garlic, grated of finely minced
  • 1 tablespoon tomato paste
  • 12oz stout beer
  • 64 ounces (8 cups) chicken stock, divided
  • 10oz frozen peas
  • 12oz white mushrooms, quartered
  • 2 bay leaves
  • salt and pepper
  • olive oil
Instructions
  1. In a baking dish, stir and combine the flour, 2 teaspoon salt and 2 teaspoon pepper. Add the beef stew meat and toss to coat. Tap off excess, and transfer the flour dredged stew meat to a plate. Discard any leftover flour.
  2. Heat a large skillet over medium high heat for 2 minutes. Add 1 teaspoon olive oil, and add about ¼ of the meat, being careful to not overcrowd the pan (otherwise the meat will steam and not brown). Cook about 4 minutes per side, or until golden brown, turning to cook both sides. Transfer the cooked meat to your slow cooker. Repeat to continue browning the meat, adding another teaspoon of olive oil to the pan each time before adding the meat.
  3. While the meat is browning, chop up the carrots and potatoes to be about 1" x ½" chunks. You don't want to cut the vegetables too small, otherwise they won't hold up in the stew. Transfer the cut carrots and potatoes to the slow cooker. Chop up the 2 onions and set aside.
  4. After the meat is done cooking, add 1 teaspoon of olive oil to the same pan and cook the onions. Season with a pinch of salt and pepper. While the onions are cooking, scrape up any brown bits and cooked flour on the bottom of the pan. Cook for about 5 minutes, until the onions just starting to soften. Add in the garlic and tomato paste, stir and cook for 1 more minute. Add in about 1 cup of the chicken stock and scrape up any remaining bits on the bottom of the pan.
  5. Transfer the cooked onions and liquid to the crock pot. Add in the stout beer, remaining chicken stock, and bay leaves to the crock pot. Add the mushrooms. Give a stir to evenly distribute the meat and vegetables.
  6. Cover and cook on HIGH for 4-6 hours, or LOW for 8-10 hours. Half way through the cooking time, add the frozen peas. Taste for salt and pepper after cooking.
  7. Serve warm, over egg noodles.
 

]]> https://cheftomcooks.com/2016/10/04/slow-cooker-beef-stout-stew/feed/ 1 Beef Sliders https://cheftomcooks.com/2016/08/02/beef-sliders/ https://cheftomcooks.com/2016/08/02/beef-sliders/#comments Tue, 02 Aug 2016 18:34:23 +0000 http://cheftomcooks.com/?p=107204 beef sliders
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Beef Sliders
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 12 sliders
 
Ingredients
  • 2 pounds ground beef (80/20 blend)
  • 1 tablespoon Dijon mustard
  • 3 tablespoons olive oil, plus extra for brushing the grill
  • 1 teaspoon chopped thyme leaves
  • 3 teaspoons chopped garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 12 small slider buns
  • 12 slices cheese
  • 4 ounces baby arugula
  • 3 medium tomatoes, sliced in ⅛-inch-thick rounds
  • 2 small red onions, sliced in ⅛-inch-thick rounds
  • Ketchup, for serving
Instructions
  1. Preheat your grill.
  2. Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
  3. When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place cheese on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
  4. Slice the buns in half crosswise and toast the halves cut side down on the grill.
  5. Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.
 

]]> https://cheftomcooks.com/2016/08/02/beef-sliders/feed/ 2 One Pot Shrimp Scampi https://cheftomcooks.com/2016/07/13/one-pot-shrimp-scampi/ https://cheftomcooks.com/2016/07/13/one-pot-shrimp-scampi/#respond Thu, 14 Jul 2016 02:10:59 +0000 http://cheftomcooks.com/?p=107193 shrimp scampi

This delicious shrimp scampi dish comes together in just one pot for super easy cleanup.

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One Pot Shrimp Scampi
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
Ingredients
  • 8 oz angel hair spaghetti
  • 2 Tbsp. olive oil
  • 1 stick butter
  • 4 cloves garlic, minced
  • 1 tsp crushed red pepper
  • 1¼ lbs large shrimp
  • Salt and black pepper to taste
  • 1 tsp dried oregano
  • 4 cups baby spinach
  • ¼ cup Parmesan
  • 2 Tbsp. parsley, chopped
  • 1 Tbsp. lemon juice
Instructions
  1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente. About 4-5 minutes.
  2. Drain pasta and set aside.
  3. In the same pot, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant. About 1 minute.
  4. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
  5. Add oregano and spinach, cook until wilted.
  6. Return the cooked pasta to the pot, add remaining butter, Parmesan, and parsley. Stir until well mixed and the butter is melted.
  7. Once the shrimp are cooked, add lemon juice, toss once more, then serve while hot.
 

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