Roy's Recipes

Posted March 2024

Guinness Beef Stew

A simple dish with amazing flavors

Ingredients

• 4 slices bacon, cut into small pieces
• 2 ½ pounds sirloin tips, stew meat, or beef roast cut into pieces
• 1 ½ teaspoons salt or to taste
• ½ teaspoon freshly ground black pepper or to taste
• 2 sweet onions, coarsely chopped
• 4 cloves garlic, minced
• 1 (14.9 ounce) can dark beer (Guinness preferred)
• ¼ cup tomato paste
• 4 carrots, cut into 1-inch pieces
• 2 stalks celery, cut into 1/2-inch pieces
• 4 sprigs fresh thyme (or 1 tsp. dried)
• 1 teaspoon white sugar
• 2 ½ cups beef stock, or as needed to cover
• Colcannon (recipe below), mashed cauliflower, or mashed potatoes

Directions:

1. Fry the bacon in a skillet. Let bacon cool to break into pieces and put the bacon into a crock pot or slow cooker, but leave the bacon grease in the skillet.
2. Cook the onions and garlic in the fat. Add the beef cubes and cook in the bacon grease with the garlic and onions.
3. Place the browned beef/onions/garlic, along with all the scrapings from the skillet, in the stew pot.
4. Add the in beer, beef stock, tomato paste, carrots, and celery and stir.
5. Add the sugar, thyme, salt, pepper
6. Simmer until the meat is tender, then bring to a boil.
7. Serve in bowls or over mashed potatoes.

Colcannon

Colcannon is one of my favorite Irish side dishes. It is a combination of mashed potatoes and fried/wilted cabbage or kale. (I use cabbage.)

Ingredients

• 3 pounds russet potatoes
• 1 sweet onion minced
• ½ cup scallions/green onions chopped.
• 4 cups fresh cabbage or kale or both chopped
• 4 ounces butter (plus more for serving)
• ½ cup half and half or whole milk
• ¾ teaspoon salt or to taste
• ¼ teaspoon white pepper or to taste
• Pinch garlic powder

Directions:

1. Peel the potatoes and cut them into small chunks. Place them in a large pot and cover with cold water by about an inch. Season the water with ½ teaspoon of salt and a pinch of garlic powder.
2. Bring the potatoes to a boil, then reduce the heat and continue to simmer for 20 to 30 minutes until fork tender. Drain the potatoes, then cover with a clean dish cloth (to absorb the steam) and the lid of the pot.
3. Melt 2 ounces of butter in a large skillet. Add the minced sweet onion and sauté for 2 minutes or until translucent.
4. Add the chopped cabbage or kale and cook for 3 to 5 minutes until wilted.
5. Add the green onions and cook for 2 more minutes.
6. Mash the potatoes. Add 2 ounces of butter, the half and half, and the wilted greens to the potatoes. Mix them through the potatoes with a masher and season with salt and white pepper to taste.
7. Serve hot in bowls or as a side. Make a well in the center of each serving of colcannon. Place a slice of butter to melt in the potato well.

Guinness Beef Stew

Colcannon

Posted February 2024

Italian Drunken Noodles/Zoodles

Quick and easy! Use Zoodles to make it a very healthy and delicious meal!

Ingredients

• 1 lb ground mild Italian sausage (I’ve also done this with shredded chicken)
• 2 tablespoons olive oil
• Salt & pepper to taste
• 1 teaspoon Italian seasoning (or to taste)
• 2 tablespoons parsley + more for garnish
• 1 teaspoon basil
• 1 medium sweet onion diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 6 cloves garlic or 2 tablespoons roasted garlic paste (to taste)
• ½ cup white wine
• 1 can fire roasted diced tomatoes, with juice
• 1-3.5 oz package (bag--not jar with juice) julienne cut sun-dried tomatoes
• 2 cups chopped baby spinach
• 12 oz egg noodles or I use zoodles (zucchini noodles)
• Parmesan cheese, for garnish (I like 3 cheese shaved Italian.)

Directions:

1. In a large skillet heat olive oil and caramelize the onions and garlic; then, stir in sausage, bell peppers, and seasonings and cook until sausage is done.
2. Stir in wine, spinach, and tomatoes
3. Simmer at least 15 minutes until sauce reduces
4. Cook noodles/zoodles per their directions, drain, add to sauce and stir

Italian Drunken Noodles

Italian Drunken Zoodles

Posted January 2024

Baked BBQ Chicken with Sweet Potato and Cranberries

Ingredients

• 1 medium sweet potato
• 3 medium carrots, peeled
• 1 medium apple, peeled and cored
• 1 medium sweet onion
• 2 (5 ounce) skinless, boneless chicken breast halves
• 2 tablespoons (Sweet Baby Ray’s) barbecue sauce
• 1 cup dried cranberries

Directions:

1. Preheat the oven to 375 degrees Lightly spray baking dish with olive oil spray.
2. Pierce sweet potato several times with a fork, then cut in half. Place in a microwave-safe dish; pour in about 1/2 inch of water. Microwave on high for 10 minutes.
3. While sweet potato cooks, chop carrots, apple, and onion; spread these out in the bottom of the prepared baking dish.
4. Brush barbecue sauce on both sides of the chicken breasts and lay atop the vegetables.
5. Remove sweet potato from the microwave. Peel and discard skin. Cut sweet potato into large chunks; scatter into the baking dish. Sprinkle cranberries over top.
6. Bake in the preheated oven until chicken is tender and no longer pink in the center, 45 to 55 minutes. Remove from the oven and allow to cool for 5 minutes before serving.
7. Pair with a favorite salad.

Baked BBQ Chicken with Sweet Potato and Cranberries

Posted December 2023

Chicken Potato Stew with Corn and Avocado

Ingredients

• 1 tablespoon olive oil
• 1 whole chicken, shredded (I just use a whole roasted chicken from Pick n Save deli or your favorite deli)
• 1 carton chicken stock (32 oz.)
• 8 to 10 medium size potatoes, peeled and cubed
• 1 sweet onion, chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 to 6 cloves garlic crushed/minced (to taste) or ½ teaspoon garlic powder
• 1 (10 oz) can ROTEL Diced Tomatoes & Green Chilies, drained (mild or original to your taste)
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (3 oz) package sun-dried tomatoes (Julienne Cut)
• 2 avocados, peeled, pitted, and diced
• ¼ cup chopped fresh cilantro (I substitute parsley, fresh or flakes, because I don’t like cilantro)
• ¼ cup sour cream or plain Greek yogurt
• 1 package real bacon bits for topping
• 1 package shredded sharp cheddar cheese

Directions:

1. Place potato cubes in a large pot, cover with water, and boil until tender. (If you are in a time crunch…instead of boiling potatoes, you can use 2 packs (4 oz) plain instant potatoes and put them into heated chicken stock. With this method, you can just use a sauce pan and slow cooker. Sauté onions and garlic while the chicken stock heats up in the slow cooker on high.)
2. While potatoes boil, use a sauce pan to sauté the chopped onion and garlic and until translucent. (I like to add a teaspoon of Better Than Bouillon-Chicken at this point, if you have it.)
3. Drain potatoes, add the salt and pepper, and mash well in the pot. Stir the chicken stock into the mashed potatoes to make a creamy sauce. Add the sautéed onion and garlic (use a spatula to get all the olive oil and tidbits from the sauce pan). (At this point, you could also use a slow cooker for the rest of the process.)
4. Add the shredded chicken, corn, Ro-tel, and sun-dried tomatoes
5. Simmer on medium heat for at least 30 minutes (Or on high in slow cooker or all day on low in a slow cooker).
6. Add the avocado and cilantro or parsley just before serving
7. Garnish with sour cream, sharp cheddar cheese shreds, and bacon bits.

(Tip to keep the avocado cubes from turning brown for several hours use this blanching technique: Use a slotted spoon to carefully drop a single ripe avocado into a pan of rapidly boiling water. Start a timer, and leave the avocado in the water for exactly 10 seconds, then remove the avocado, using the spoon and immediately submerge it in a bowl of ice water until cooled. Repeat for each avocado that is needed. If you boil the avocado for more than 10 seconds, it will start to cook—if you leave it in for less time, the browning enzyme will not be destroyed. For cutting the avocado, use a ceramic knife (metal knives react with the avocado and cause more browning…this is the case with any fruit). Spray avocado cubes with lime juice to further preserve them.

Chicken Potato Stew with Corn and Avocado

Crockpot Turkey Chili

Ingredients

• 1 (14 ounce) can chicken broth. I also add 1 cup turkey gravy (if you have some left over)
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 (10 ounce) can mild Ro-tel diced tomatoes with green chiles
• 2 to 3 teaspoons chili powder (to taste)
• ½ teaspoon cumin (to taste)
• ½ teaspoon salt (to taste)
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 sweet onion chopped
• 1 to 2 pounds shredded or (cut into chunks) cooked turkey
• 2 (15 ounce) cans great northern beans, drained
• 2 (15 ounce) cans white corn, drained
• ½ cup sour cream or plain Greek yogurt
• 4 ounces shredded pepper Jack cheese (or to taste)
• 8 ounces 4 cheese Mexican blend shredded cheese

Directions:

1. In a small fry pan heat olive oil med/high heat and sauté onions and garlic until translucent
2. Mix chicken broth, gravy, condensed soup, Ro-tel, sautéed onions/garlic, and seasonings together in a bowl.
3. Layer turkey, great northern beans, and corn in a slow cooker. Pour broth mixture over top. Cover and cook on low all day or on high for an hour or two.
4. Stir in sour cream and cheeses; cover and cook on low until cheese is melted and well combined into the chili about 10-15 minutes (stir every few minutes).

Crockpot Turkey Chili

Mashed Potato Pancakes

Ingredients:

• 2-3 cups mashed potatoes
• 2 eggs
• 1 sweet onion finely chopped
• 1-2 cloves garlic minced (can use dried minced or powder as well to taste)
• 2 tablespoons butter
• 1 to 2 tablespoons grated parmesan cheese
• 2 tablespoons flour (I use gluten free)
• Salt/pepper to taste
• Chives (optional)

Directions:

1. Saute the onion and garlic in 1 T butter in fry pan until translucent (I use my large electric fry pan and use the same fry pan to make the pancakes)
2. Mix eggs, flour, salt, pepper, onion/garlic, parmesan, and any optional ingredients into mashed potatoes.
3. Add the other T butter to the fry pan and heat
4. Make sure the mixture is not too thick or thin (adjust with a bit more flour or a bit of milk or water if needed).
5. Pour 1/4 cup batter into hot pan for each pancake…brown on both sides.
6. Enjoy with butter or applesauce or sour cream.

Mashed Potato Pancakes

Mashed Sweet Potato Pancakes

Ingredients:

• 2-3 cups mashed sweet potatoes
• 2 eggs
• 1-2 apples peeled and cut into small chunks
• ½ teaspoon vanilla
• 1-2 tablespoons butter
• ¼ cup flour (I use gluten free)
• 1 tablespoon brown sugar or honey (or both)
• ½ to 1 teaspoon cinnamon (optional)

(The ingredients you add may depend on if you already put some of them in your sweet potatoes.)

Directions:

1. Mix eggs, flour, vanilla, apples, brown sugar, and any optional ingredients into mashed sweet potatoes.
2. Add 1-2 T butter to a large fry pan and heat (I use my large electric fry pan)
3. Make sure the mixture is not too thick or thin (adjust with a bit more flour or a bit of milk or water if needed).
4. Pour 1/4 cup batter into hot pan for each pancake…brown on both sides.
5. Enjoy with apple butter or applesauce or maple syrup.

Mashed Sweet Potato Pancakes

Roy’s Lasagna

Posted October 2023

This recipe is based on and evolved from a recipe given to my parents from friends that immigrated from Italy. It is the ultimate cool weather comfort food!

Sauce:

(I use a large electric fry pan to make my sauce)

1. Caramelize 1 large diced sweet onion and crushed cloves of garlic to taste in a little olive oil. Add your favorite Italian seasonings to taste.
2. Brown 2 pounds of lean hamburger (or 1/2 mild Italian sausage and 1/2 lean hamburger or ground white meat chicken or turkey)
3. Add 3-24 oz jars or cans of your favorite spaghetti sauce.
4. Add 2 large cans of sliced black olives. Simmer a few minutes.
5. This makes 2 large deep aluminum lasagna pans. You will use half of the sauce for each pan. (See why I make two later in the recipe.)

Now the layering…

1. Cover the bottom of the aluminum pan with a layer of sauce (about 1/8th of the sauce)
2. Place raw lasagna noodles over the sauce (break some pieces to fill in noodle layer) You need 2 standard boxes total. 4. Add another layer of sauce (about 1/8th of the sauce)
3. Cheeses: 2-32 oz containers Ricotta cheese, 2-8 oz bags of 6 cheese Italian, 2-8 oz bags mozzarella, 2-8 oz bags provolone/mozzarella blend, 2-8 oz bags of 4 cheese Mexican blend, and 2-8 oz bags of 3 cheese shaved Italian. With a small teaspoon, dollop 1/3 of a container of ricotta all over. Sprinkle 1/3 bag of each kind of cheese on each layer…adding the 3 cheese shaved Italian last. REPEAT for 3 layers (noodles…sauce…cheeses).
4. Cover with aluminum foil (dull side down) and bake at 375 degrees for about 75 minutes (until noodles are fork tender) uncover and continue to bake for 5 to 10 minutes until the cheese on top is golden. Then, take out of oven and LET SIT AND SET UP FOR 15 to 20 minutes.

Serve with shaved parm to garnish and pair with your favorite salad, air-fried garlic seasoned sweet potato wedges, and/or garlic bread.

Leftovers are great stored in single serving Pyrex containers in the fridge for several days or in the freezer for months. They reheat well in the microwave. You can also freeze one unbaked and bake it at later date (thaw a couple hours and bake as usual). For me, I will use gluten free Banza chickpea twisty noodles. I just sprinkle them in a layer in place of lasagna noodles.

Roy’s Lasagna

Chicken Vegetable Lasagna Soup

Posted September 2023

This soup is a delicious comfort food for a cool fall evening and is in honor of Italian American Month.

Ingredients:

• 1-roasted chicken-shredded (I got a roasted one from Pick-n-Save and shredded it. Can substitute shredded chicken breast, ground Italian sausage, shredded beef, pork, or turkey or go meatless)
• 1 teaspoon seasoned salt
• 1 clove garlic minced
• 1 teaspoon Mrs. Dash
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons chopped fresh parsley (or dried flakes)
• 1 large can (or 2 small) cream of chicken or mushroom soup
• 2 to 4 cups chicken broth (depending on how thick you want your soup and if you add noodles)
• 1 large sweet onion diced
• 1 cup sundried tomatoes
• 1 green zucchini sliced ¼ inch slices
• 1 yellow zucchini sliced ¼ inch slices
• 2 cups cauliflower and/or broccoli florets
• 1 package fresh or frozen chopped spinach
• 1 sweet red pepper cut in bite size pieces
• 1 sweet orange pepper cut in bite size pieces
• 1 sweet yellow pepper cut in bite size pieces
• 2 cups carrots sliced to ¼ inch
• 1 package sliced white mushrooms
• 1 (30 oz) container Ricotta cheese
• 1-8 oz package mozzarella cheese
• 1 cup shaved parmesan cheese (plus some extra to garnish when serving)
• Optional-crushed lasagna noodles

Directions:

1. In a large slow cooker, add the cream soup, chicken broth, seasoned salt, garlic, Mrs. Dash, Italian seasoning, onion, shredded roasted chicken, tomatoes, zucchini, cauliflower, carrots, spinach, peppers, mushrooms, and parsley. Mix well. Cook on low all day (or on high for 2 hours or until veggies are nice and soft).
2. Add the Ricotta, parm, mozz cheeses and mix well (I also added a wedge of Belatona Basil Cheese that I had in my fridge-crumbled) and cook on high for 30-45 minutes stirring every 5 minutes to incorporate the cheeses. (Optional-add crushed cooked/drained/rinsed lasagna noodles in the last 10 minutes of cooking time.)
3. Serve with shaved parm to garnish and pair with air-fried garlic seasoned sweet potato wedges and/or garlic bread.

Chicken Vegetable Lasagna Soup

Chicken Pasta Perfection

Posted May 2023

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Ingredients:

• 2 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 3 cloves garlic, minced
• ½ teaspoon dried oregano
• ¼ teaspoon ground thyme
• ½ cup chicken broth, divided
• ½ pound bacon or 1 package real bacon bits
• 1 (16 ounce) package angel hair pasta or equivalent amount of zoodles or spaghetti squash
• 1 tablespoon corn starch
• ½ cup freshly shaved Parmesan cheese
• ½ cup Greek Yogurt (or whipping cream)
• ½ cup chopped sun-dried tomatoes
• 1 pinch red pepper flakes
• salt to taste

Directions:

1. Preheat the oven to 350 degrees F.
2. Place chicken breasts on a cutting board. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book to butterfly.
3. Melt butter in a large, oven-safe skillet over medium-high heat. Add garlic, oregano, thyme and Saute until fragrant, about 30 seconds. Add chicken and cook until golden brown but not fully cooked, 3 to 4 minutes per side. Pour 1/4 cup chicken broth into the skillet.
4. Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, about 15 minutes.
5. Meanwhile, fry the bacon in a large skillet and cook over medium-high heat until evenly browned on both sides, about 10 minutes. Drain and place bacon slices on paper towels and let cool (about 5 minutes) and chop (or use a package of real bacon bits).
6. At the same time, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and return to warm pot. Add a little olive oil to prevent sticking and cover to keep warm.
7. Remove skillet from the oven and place chicken to a plate, leaving juices in the skillet. Cover the chicken to keep it warm. Place skillet on the stovetop.
8. Place skillet on the stovetop and whisk flour into the skillet over medium heat. Add remaining chicken broth, Parmesan cheese, and Greek yogurt or whipping cream. Whisk until combined. Add sun-dried tomatoes, red pepper flakes, and salt. Add bacon and chicken back into the skillet.
9. Serve on top of hot cooked pasta and serve with your favorite salad.

Chicken Pasta Perfection

Slow Cooker Tuscan Chicken

Posted April 2023

Serve with a crusty bread, so you can soak up all the tasty, creamy goodness!
Prep Time: 15 minutes
Cook Time: 4 hours

Ingredients:

• cooking spray
• 2 to 3 pounds boneless, skinless chicken breasts
• 2 teaspoons dried Italian herb seasoning
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon Mrs. Dash or salt substitute
• 1 teaspoon freshly ground black pepper
• 1 cup chopped sun-dried tomatoes
• ½ cup pitted and halved Castelvetrano olives
• ¼ cup olive oil
• 1 cup sliced onion
• 8 cloves garlic, minced
• 1 ½ cups heavy cream or Greek yogurt
• 2 cups torn fresh spinach
• 2 tablespoons cornstarch (Optional)
• 2 tablespoons water (Optional)

Directions:

1. Spray the interior of the slow cooker with cooking spray, or use a plastic liner.
2. Place chicken breasts in the bottom of the slow cooker and sprinkle with Italian seasoning, red pepper flakes, salt, and black pepper.
3. Evenly layer sun-dried tomatoes and sliced olives over the seasoned chicken.
4. Heat olive oil in a saucepan over medium heat. Add onion to the hot oil and cook until onions begin to get tender, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.
5. Using a slotted spoon, transfer onions to the slow cooker and spread evenly over the sun-dried tomatoes.
6. Return the skillet to medium heat and add cream, stirring until all the olive oil is incorporated and the sauce begins to bubble. Pour cream sauce evenly over the onions.
7. Cover slow cooker and cook on High for 3 to 4 hours or Low for 6 to 7 hours if you prefer a longer cook-time.
8. Remove cooked chicken and vegetables to a serving platter. Add torn spinach to the sauce and cook until wilted, 3 to 5 minutes. Remove spinach from sauce with a slotted spoon and place on top of the chicken and vegetables.
9. The sauce will be a bit thin. If you like a thicker sauce, pour into a small saucepan over medium heat. Combine 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Stir until all the lumps are gone, to create a slurry. Add slurry to the sauce and cook over medium-high heat, stirring constantly, until bubbly and thickened, 5 to 7 minutes.
10. Step 10 Spoon sauce and spinach over the dish and serve warm.

Slow Cooker Tuscan Chicken

Traditional Irish Boxty

Posted March 2023

Ingredients:

• 3 Russet potatoes, divided
• 2 cups all-purpose flour
• 2 1/2 teaspoons salt, divided
• 1 teaspoon baking soda
• 1 1/2 - 2 cups buttermilk
• 1/4 cup vegetable oil
• 2 green onions, chopped, for garish
• 1/2 cup sour cream, for garnish

Directions:

1. Peel and cube 2 potatoes. Cube the remainder of the potatoes and place in a pot with just enough water to cover them. Add 1 teaspoon salt. Boil until fork tender. Drain and mash potatoes and place in the refrigerator for 1-2 hours.
2. When ready to make, peel and grate the rest of the potatoes. Place in a paper towels and wring to remove excess moisture. Combine mashed potatoes, grated potatoes, flour, salt, baking soda, and 1 1/2 cups buttermilk in a large bowl. If the mixture is too dry add a splash more buttermilk.
3. Heat oil in a large frying pan over medium-high heat. Place large spoonfuls of the potato mixture into the oil, pressing down to flatten each one. Fry for 4-5 minutes on each side, or until the boxties are getting browned. Place on paper towel to drain.
4. Serve with a dollop of sour cream or butter and some green onions scattered over the top or applesauce.

Traditional Irish Boxty

Chicken Gnocchi with Sundried Tomatoes and Spinach Creamy Soup

Posted February 2023

Ingredients:

• Olive oil – For sautéing the vegetables and for frying the gnocchi
• 1 Sweet onion diced
• Several stalks of celery diced
• 1 package shredded carrots
• 5 oz package of fresh baby spinach chopped
• 2-3 oz packages julienne cut sun-dried tomatoes
• Seasoned salt & pepper to taste
• Garlic (fresh or minced) to taste
• Thyme – to taste You can use fresh or dried thyme. (Note…fresh thyme will need to be discarded before serving the soup!)
• Italian seasoning to taste
• 1 teaspoon Mrs. Dash
• Chicken– boneless, skinless chicken breasts or a whole rotisserie chicken works too-shredded
• 32 oz carton of chicken broth 
• 1 pt Heavy Cream or Half and Half
• 15 oz container Ricotta cheese
• 17.6 oz package Potato gnocchi – You can find it in the pasta aisle. (Racconto regular or gluten free potato gnocchi found by the spaghetti sauces or you can make your own.)

Directions:

1. Sauté the vegetables in a large soup pot. Sauté the onions, celery, and carrots in olive oil over medium heat until the onions are translucent. Season with seasoned salt and pepper as desired. Add the garlic and thyme. Sauté for an extra minute until fragrant. Add the cooked shredded chicken and sauté a few more minutes.
2. Add the chicken broth to the pot and bring to a boil.
3. Boil the gnocchi in water with a bit of olive oil, garlic, thyme, and Italian seasoning added to the water and bring to a rolling boil. Add the gnocchi and boil until the rise to the top of the water. Then, drain (do not rinse). For firmer and flavorful gnocchi, now fry the gnocchi in a bit of olive oil, garlic, thyme, and Italian seasoning until firm and a bit golden.
4. Reduce to low heat, and stir in the gnocchi.
5. Mix the cream and Ricotta together and stir it into the soup.
6. Add the fresh spinach and sun-dried tomatoes
7. Cook for an additional 10-15 minutes and serve or let it simmer a while.
8. Serve with toasted crusty French with butter and garlic melted on it.

Chicken Gnocchi Soup