Beer Can Chicken

Published July 26, 2016 | By admin
Submitted by: John Ball Lot # 1743
Ingredients
Print Recipe
Servings:
Units:
Submitted by: John Ball Lot # 1743
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Place dry ingredients in a small bowl and mix together. Pour BBQ sauce into half can of beer. Rub dry mix on chicken, then put beer can inside of chicken. Place upright on roasting pan or some type of baking sheet (that will catch any drippings) and place in oven at 350 degrees for approximately 25 minutes per pound. If the roasting chicken with a pop out timer it can be governed accordingly.
  2. This can be done on your outdoor grill if the upright chicken will fit under the lid, but you will have in insure that there is indirect heat at 350 degrees.
  3. NOTE: 1/2 can of soda can be used in place of beer..

Homemade Cheesy Potatoes (no canned soup in this recipe)

Published April 5, 2016 | By admin
Servings 6-8
Ingredients
Print Recipe
Servings:
Units:
Ingredients
Print Recipe
Servings:
Units:
Servings 6-8
Instructions
  1. Roughly peel potatoes, leaving a little bit of skin on if desired, and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool. I Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.
  2. In a 10-inch skillet melt 3 Tbs. of butter over medium-low heat. Add the diced onions. Cook until just softened. Add in the minced garlic. Cook for one minute. Sprinkle in the flour and stir, cooking for 2-3 minutes. While stirring, pour in broth and milk. Continue to stir until thick, about 5-9 minutes. Remove the pan from the heat and stir in the cup of cold sour cream.
  3. In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and grated cheese. Stir to combine and put into greased pan.
  4. Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.

Parmesan Baked Pork Chops

Published January 26, 2016 | By admin
Submitted by: Shelly Eddy Lot #643
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Shelly Eddy Lot #643
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. On a plate, combine the last 4 ingredients.
  2. Rub the chops with the olive oil, then dip (coat) each one in the cheese mixture. Press the mixture over the chops to make sure they are well covered in it.
  3. Line a pan with tin foil & spray with cooking spray.
  4. Place the pork chops on the pan & bake at 350 for 40-45 minutes

Italian Meatballs

Published January 22, 2016 | By admin
Submitted by: Sarah Spargo Lot# 151
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Sarah Spargo Lot# 151
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. In a large bowl, lightly mix all ingredients except olive oil by hand.
  2. Form into two-inch balls.
  3. Place meatballs in a baking dish and brush olive oil over them.
  4. Bake at 350F for 35-45 minutes, turning halfway through.

Balsamic Marinated Tomato and Mozzarella Salad

Published January 20, 2016 | By admin
Submitted by: Kathy Maznik Lot # 1933
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Kathy Maznik Lot # 1933
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Mix together first five ingredients for dressing and toss in cheese and tomatoes.
  2. Chill until ready to serve.

Orzo with Roasted Vegetables

Published January 15, 2016 | By admin
Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
  3. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  4. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Homemade Cheesy Potatoes (*no canned soup in this recipe*)

Published January 14, 2016 | By admin
Servings 6-8
Cook Time 1hr 15min
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
Servings:
Units:
Servings 6-8
Cook Time 1hr 15min
Instructions
  1. Roughly peel potatoes, leaving a little bit of skin on if desired, and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool. Set aside.
  2. In a 10-inch skillet melt three tablespoons of butter over medium-low heat. Add in the diced onions. Cook until just softened Add in the minced garlic. Cook for one minute. Sprinkle in the flour and stir, cooking for 2-3 minutes.
  3. While stirring, pour in broth and milk. Continue to stir until thick, about 5-8 minutes.
  4. Remove the pan from the heat and stir in the cup of cold sour cream.
  5. In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and shredded cheese. Stir to combine and pour into greased pan. Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden. Enjoy!

Brussels Sprouts with Bacon, Garlic and Shallots

Published January 14, 2016 | By admin
Servings 2
Cook Time 30minutes
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
Servings:
Units:
Servings 2
Cook Time 30minutes
Instructions
  1. Heat a large nonstick skillet over medium-high heat.
  2. Add bacon, and sauté for 5 minutes or until bacon begins to brown.
  3. Add shallots and Brussels sprouts; sauté 4 minutes.
  4. Add garlic; sauté for 4 minutes or until garlic begins to brown, stirring frequently.
  5. Add the chicken broth, and bring to a boil.
  6. Reduce to a simmer. Cook approx. 15 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally.
  7. Remove from heat; stir in salt and pepper.
Search
E-Mail Blast Sign-Up
email-blast




    Roaming Shores E-Blast Categories

  • Weekly Newsletter
  • Emergency & Lake Alerts
  • Meeting Updates/Changes

View previous campaigns.

Upcoming Events
Facebook