Category: Entrée

Beef Stew

This is an amazing hearty, thick, beef stew recipe. I’ve made it dozens of times and tweaked it down to this which I don’t think I could make any better. Ingredients 1 1/2 lb. beef…

Slow Cooked Corned Beef

I always make 2 (and sometimes 3) briskets because it goes so fast. The meat should cook slowly for a minimum of 4 hours–cooking longer will just make it more tender. It sounds like a…

Clams And Garlic

So simple, but so good – steamed clams served in their own liqueur. Serve with a crusty Italian bread, or over pasta. Ingredients 50 small clams in shell, scrubbed 2 Tbs extra virgin olive oil…

Chicken Pot Pie

Ingredients 1 lb chicken breasts – cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1 garlic clove, chopped 1/3 cup chopped onion 1/3 cup flour 1…

Baked Sea Scallops

Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Being from Maine, we love our seafood, and this is one of the greats! Ingredients 16 sea scallops, rinsed…

Lasagna

A recipe that we ate a lot growing up was my aunt Constance’s lasagna recipe. Puts all those boxed Stouffer’s type of lasagnas to shame. It’s easy to make and truly delicious. I’ve shared with…

Mujaddara

This is something we adapted from watching a popular cooking show on public television. Ingredients 1 1/4 cups  lentils (not french) 1 1/4 cups basmati rice 1/2 large onion chopped 1 tsp coriander 1 tsp…

Seafood Chowder

This is a seafood chowder recipe I concocted from what I image to be an ideal seafood chowder. Inspired by something my dad would make us when we were growing up that everybody loved. Really,…

Blackened Catfish

This entree is perfect for a quick, excellent way to taste the unique flavor of catfish mixed with the traditional method of down south cooking, just without all the fat. Serve on top of white…