Debbie Macomber's Table: Sharing the Joy of Cooking With Family and Friends Read online

  CARAMELIZED ONION STEAK SLIDERS

  Serves 6 to 8

  Combine caramelized onions and sliced sirloin to make a steakhouse dinner on a bun. You get steak for dinner and your wallet doesn’t take a big hit. Our grandson Carter will eat us out of house and home after a recent growth spurt—these fill him up and keep him coming back for more!

  Caramelized onions:

  4 tablespoons (½ stick) butter

  2 large onions, thinly sliced

  ½ teaspoon salt

  Sauce:

  4 tablespoons (½ stick) butter, melted

  1 teaspoon Worcestershire sauce

  ½ teaspoon salt

  ¼ teaspoon sugar

  ¼ teaspoon garlic powder

  ¼ teaspoon onion powder

  Steak:

  2 pounds sirloin steak, very thinly sliced

  1 teaspoon salt

  ½ teaspoon pepper

  15 slider buns

  1 (7-ounce) package (about 3 cups) shredded Swiss or Gruyère cheese

  1 tablespoon sesame seeds

  Make the caramelized onions:

  In a medium saucepan, melt the butter over medium-low heat. Add the onions and salt and cook for about 30 minutes, stirring occasionally, until the onions are caramelized and medium brown in color.

  Preheat the oven to 350°F.

  Make the sauce:

  In a small bowl, stir together the melted butter, Worcestershire sauce, salt, sugar, garlic powder, and onion powder.

  Make the steak:

  Season the steak all over with the salt and pepper. Working in batches, cook the slices in a large skillet over high heat for 1 minute on each side. Remove the slices to a platter as they’re done.

  In a 9 x 13-inch pan, lay the 15 slider bottoms tightly together. Top with the caramelized onions, steak slices, and then the cheese. Top with slider tops.

  Brush the sauce over the slider tops and sprinkle with the sesame seeds.

  Bake, uncovered, for 15 minutes, or until the cheese is melted. Serve hot.

  The sliders can be made and assembled a day ahead of time and stored, covered, in the refrigerator. Make the sauce while the oven is preheating. Brush the mixture on top and sprinkle with sesame seeds just before you put the sliders into the oven. Add 5 minutes to the cooking time.

  Place the steak in the freezer for 15 to 20 minutes before slicing. This will make it easier to get thin, even slices.

  TURKEY LETTUCE WRAPS

  Serves 4 to 6

  You won’t believe how fast this comes together and how delicious it is. Who said you had to wait until Thanksgiving to enjoy turkey?

  1 tablespoon olive oil

  ½ cup diced yellow onion

  1 pound ground turkey

  1 cup chopped mushrooms

  ⅓ cup diced red bell pepper

  2 teaspoons minced garlic

  1 (8-ounce) can water chestnuts, drained and chopped

  ¼ cup hoisin sauce

  2 tablespoons soy sauce

  2 tablespoons rice vinegar

  2 teaspoons grated fresh ginger

  1 teaspoon toasted sesame oil

  ½ teaspoon sriracha, plus more for serving

  8 butter lettuce leaves, washed and dried

  ½ cup chopped roasted unsalted peanuts, for serving

  ¼ cup sliced green onions or scallions, for garnish

  In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes.

  Add the turkey and cook, breaking it up with a spoon, until no longer pink, 8 to 10 minutes. Add the mushrooms and bell pepper and cook until soft, 3 to 4 minutes.

  Add the garlic and cook for 1 minute, or until fragrant. Add the water chestnuts, hoisin sauce, soy sauce, rice vinegar, ginger, sesame oil, and sriracha and cook for 2 to 3 more minutes.

  To serve, divide the turkey mixture evenly among the lettuce leaves. Top with the peanuts and green onions. Drizzle with more sriracha, if desired. Serve warm or at room temperature.

  GUINNESS POT PIE

  Serves 8 to 10

  Pot pie with beer. Do I need say anything more? Every hero in every book I’ve ever written would want to sample this dish.

  2 pounds beef chuck roast, cut into 1-inch cubes

  ½ teaspoon salt, plus more to taste

  ¾ teaspoon pepper, plus more to taste

  2 tablespoons vegetable oil

  1 large onion, diced (about 2½ cups)

  3 stalks celery, diced (about 1½ cups)

  8 ounces mushrooms, cleaned, stems trimmed, and quartered (about 2¾ cups)

  1 tablespoon minced garlic

  2 tablespoons tomato paste

  ¼ cup flour

  1 teaspoon dried thyme

  ½ teaspoon dried rosemary

  2 cups Guinness

  1 cup beef broth

  1 (17.3-ounce) box frozen puff pastry

  3 cups diced russet potatoes

  1 (12-ounce) package frozen peas and carrots (2½ cups)

  1 egg

  1 tablespoon water

  Season the beef with the salt and pepper. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Working in two batches, brown the beef on all sides, 2 to 3 minutes per side, for a total of 8 to 10 minutes. Remove the beef with a slotted spoon to a bowl. Leave the juices and browned bits in the pot.

  Heat the remaining 1 tablespoon oil in the same pan. Add the onion, celery, and mushrooms and cook until the onion is translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste, flour, thyme, and rosemary and cook, stirring constantly, for 2 minutes. Stir in the Guinness and beef broth, scraping up any browned bits from the bottom of the pot. Add the beef and any juices from the bowl, then bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.

  Remove the puff pastry from the freezer. Preheat the oven to 425°F.

  Add the potatoes to the pot and bring back to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, until fork tender, about 30 minutes. Stir in the peas and carrots. Season with salt and pepper.

  Ladle the pot pie filling into eight 10-ounce oven-safe ramekins or two 1½- to 2-quart oven-safe shallow baking dishes. They will not be completely full. If you’re using ramekins, place them on a rimmed baking sheet for easy transport to and from the oven.

  Cut the puff pastry into circles a little bigger than each dish. Drape the pastry on top of each dish and press lightly so it adheres to the edges. In a small bowl, whisk the egg with the water and brush the egg wash over the tops of the pastry.

  Bake for 18 to 20 minutes, until the puff pastry is golden brown and puffed. Remove from the oven and serve immediately.

  You can prepare the filling the day before and assemble and bake the pies right before serving. Remove the puff pastry from the freezer 30 minutes before assembling.

  Freeze the large pie without the puff pastry topping for up to 1 month. Defrost in the refrigerator, top with the puff pastry, and bake as directed in the recipe.

  Individual pot pies can be frozen completely assembled for up to 1 month. They do not have to be defrosted. Preheat the oven to 425°F and bake for 30 to 40 minutes, until the filling is hot and the crust is golden.

  Don’t use precut stew meat. Not only is cutting up a chuck roast less expensive, the quality of the meat will be better. And if you don’t drink alcohol, just substitute another 2 cups of beef stock for the Guinness.

  BACON-WRAPPED MEATLOAF

  Serves 6 to 8

  Kick your meatloaf up a notch by wrapping it in bacon! But then, who can refuse anything with bacon?

  1 tablespoon olive oil

  1 cup coarsely chopped onion

  2 eggs

  ⅓ cup chopped fresh parsley

  1 teaspoon salt

  ½ teaspoon pepper

  2 teaspoons minced garlic

  ⅔ cup crushed saltines

  ⅓
cup milk

  1¼ pounds ground beef

  12 ounces ground pork

  ½ cup ketchup

  5 tablespoons brown sugar

  2 tablespoons apple cider vinegar

  ½ teaspoon dry mustard

  12 slices bacon

  Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil or parchment paper.

  Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes. Remove the pan from the heat and let cool.

  In a large bowl, mix together the eggs, parsley, salt, pepper, garlic, saltines, and milk until well combined. Add the beef, pork, and onion and mix with your hands just until combined. Transfer the mixture to the prepared baking sheet and form it into a rectangle roughly measuring 9 inches long and 5 inches wide.

  In a small bowl, mix together the ketchup, brown sugar, vinegar, and mustard. Pour half of the glaze into a small bowl and set aside to serve with the meatloaf. Set aside 1 tablespoon of the remaining glaze. Brush the rest of the glaze all over the meatloaf.

  Lay the strips of bacon crosswise on top of the meatloaf, overlapping each piece slightly until you have covered the meatloaf completely. Tuck the ends of the strips under the meatloaf. Bake for 60 to 70 minutes, until an instant-read thermometer inserted in the center of the meatloaf reads 155°F. Remove the meatloaf from the oven.

  Position the rack as close to the broiler as possible. Preheat the broiler.

  Brush the bacon with the reserved 1 tablespoon glaze, then broil for 2 to 4 minutes, until the glaze is bubbling and the bacon is crisp. Remove the meatloaf from the oven and let it cool for 5 minutes. Slice and serve with the remaining glaze.

  LAYERED BEEF ENCHILADA CASSEROLE

  Serves 8 to 10

  Mexican food has long been a family favorite. This casserole gives you all the flavor of enchiladas without the need to roll up each tortilla. Make sure to bake this uncovered, so the tortillas on top get nice and crispy.

  1 tablespoon vegetable oil

  2½ cups diced onion

  1 pound ground beef

  1½ teaspoons minced garlic

  1 packet taco seasoning

  1 (15.25-ounce) can corn, drained

  1 (4.5-ounce) can diced green chiles, drained

  2 (2.25-ounce) cans sliced black olives, drained

  1 (10-ounce) can red enchilada sauce

  14 corn tortillas

  1 (16-ounce) package shredded Mexican cheese blend

  Sour cream, for garnish

  Chopped fresh cilantro, for garnish

  Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook until translucent and soft, 4 to 5 minutes. Add the ground beef and cook, stirring to break it up, until crumbly and no longer pink, 6 to 8 minutes.

  Add the garlic and taco seasoning, stir to combine, and cook for 2 minutes. Remove the pan from the heat and stir in the corn, green chiles, and one can of olives. Stir in ¾ cup of the enchilada sauce and reserve the rest.

  Preheat the oven to 375°F.

  Spread ¼ cup of the reserved enchilada sauce over a 9 x 13-inch baking dish. Top with 4 tortillas. Spread half of the beef mixture on top. Sprinkle on 1½ cups of the cheese. Repeat the layers with 4 more tortillas, the remaining beef mixture, and 1½ cups of the cheese. Top with the remaining 6 tortillas, the remaining ½ cup enchilada sauce, and the rest of the cheese. Sprinkle the remaining can of sliced olives evenly over the top.

  Bake, uncovered, for 30 minutes, or until bubbling and the cheese is melted.

  Remove the casserole from the oven and let cool on a wire rack for 5 minutes. Cut into squares and serve with the sour cream and cilantro.

  MOZZARELLA-STUFFED MEATBALLS

  Makes 24

  I find meatballs to be so versatile. These can be served in a roll, warmed in pasta sauce, or as is, accompanied by a simple green vegetable like broccoli. However you choose to use them, they are sure to satisfy.

  ¾ cup panko breadcrumbs

  ½ cup shredded Parmesan cheese

  2 eggs

  1½ teaspoons dried basil

  1½ teaspoons minced garlic

  1 teaspoon salt

  ½ teaspoon pepper

  8 ounces ground sweet Italian sausage

  1 pound 85% lean ground beef

  3 sticks string cheese

  2 tablespoons vegetable oil

  Line a rimmed baking sheet with aluminum foil or parchment paper.

  In a large bowl, mix together the breadcrumbs, cheese, eggs, basil, garlic, salt, and pepper. Add the sausage and mix well. Add the ground beef and gently mix just until combined. Divide the mixture into 24 equal portions of about 2 tablespoons each and place on the prepared baking sheet.

  Cut each stick of string cheese into 8 even pieces. Push a piece in the center of a portion of meat and pinch it closed. Roll into a ball. Repeat with the remaining string cheese and portions of meat. Cover with plastic wrap and refrigerate the meatballs on the baking sheet for at least 30 minutes or up to 12 hours.

  Preheat the oven to 350°F.

  In a large nonstick skillet, brown the meatballs over medium-high heat on all sides, about 10 minutes. Don’t overcrowd the pan, otherwise the meatballs won’t brown or steam properly. You may need to do this in two or three batches. When each batch is done, return them to the baking sheet. When all the meatballs are browned, bake them for 18 to 20 minutes, until the meatballs are cooked through.

  These meatballs freeze beautifully, and you can reheat them in the oven or in sauce directly from the freezer.

  STANDING RIB ROAST

  Serves 6 to 8

  This recipe is simple but makes a special meal even more special. Wayne isn’t overly fond of turkey, so every Thanksgiving I cook two big dinners. Not every family member can join us on Thanksgiving, so the night before I serve a rib roast for Wayne and whoever else can attend. We call it our Day Before Thanksgiving Feast.

  2 teaspoons salt

  1 teaspoon pepper

  1 teaspoon garlic powder

  1 (5- to 6-pound) standing beef rib roast

  Preheat the oven to 350°F.

  In a small bowl, mix the salt, pepper, and garlic powder together.

  Place the roast on a roasting rack set in a shallow pan, rib-side down. Rub the spice mixture all over the roast.

  Roast for 2 to 2½ hours, until an instant-read thermometer inserted into the thickest part of the roast reads 145°F. Do not let the thermometer touch the bone.

  Remove the roast from the oven, cover loosely with aluminum foil, and let rest for at least 15 minutes before carving.

  EASY SLOW COOKER PULLED PORK

  Serves 12

  I use my slow cooker so often I leave it sitting on the kitchen counter. One of our most loved recipes is this one for pulled pork. It’s incredibly versatile: for starters, use the pork in sandwiches or tacos or on top of nachos.

  2 red or yellow onions, sliced

  4 garlic cloves, peeled and smashed

  1 (4- to 5-pound) bone-in pork shoulder roast

  4 teaspoons chili powder

  1 tablespoon brown sugar

  1 tablespoon salt

  ½ teaspoon ground cinnamon

  ½ teaspoon ground cumin

  ½ teaspoon pepper

  Place the onions and garlic in the bottom of a 6-quart slow cooker. Place the pork roast on top.

  In a small bowl, mix together the chili powder, brown sugar, salt, cinnamon, cumin, and pepper. Rub the spice mixture all over the pork. Cover and cook on high for 6 to 7 hours or on low for 9 to 10 hours. Transfer the roast to a cutting board and shred with two forks.

  Place the pork in a serving bowl or rimmed platter. Add the cooking liquid to the pork until it’s as juicy as you like.

  Serving Suggestions

  BBQ Pulled Pork Sandwiches: Pile the pulled pork on soft buns and top with your favorite barbecue sauce and coleslaw.

  Pulled Pork Tacos: Top warmed
corn tortillas with pulled pork, salsa, sliced or diced avocado, and queso fresco.

  Pulled Pork Nachos: Place a single layer of tortilla chips on an aluminum foil–lined rimmed baking sheet. Layer pulled pork, Cheddar cheese, and diced red onion on top. Broil on high for 3 to 4 minutes, until the cheese is melted. Remove from the oven and sprinkle with chopped tomatoes and sliced jalapeños.

  You can keep the pulled pork in the refrigerator, covered, for up to 5 days. Freeze the pork in its juices in small portions for up to 4 months for dinner in a jiffy. Reheat in the microwave or on the stovetop.

  HERB ROASTED LAMB CHOPS WITH DIJON-ROSEMARY SAUCE

  Serves 4

  It’s only been in the last few years that I started eating lamb. I had no idea how flavorful it is! If you’ve never tasted lamb, give this a try. Serve it with steamed peas and boiled new potatoes for a special dinner with friends.

  Lamb chops:

  4 (1-inch-thick) lamb loin chops

  2 teaspoons dried oregano

  2 teaspoons dried rosemary, lightly crushed

  ½ teaspoon salt

  ¼ teaspoon pepper

  2 tablespoons vegetable oil

  Dijon-rosemary sauce:

  1 cup half-and-half

  3 tablespoons Dijon mustard

  ½ teaspoon dried rosemary

  Salt and pepper

  Make the lamb chops:

  Preheat the oven to 400ºF. Sprinkle both sides of the lamb chops evenly with the oregano, rosemary, salt, and pepper.

  Heat the oil in a large ovenproof skillet over high heat. Add the lamb and brown for 3 minutes on each side. Transfer the skillet to the oven or transfer the lamb to a rimmed baking sheet and roast for 10 minutes, or until an instant-read thermometer inserted in the middle of a chop reaches 135°F. Transfer the lamb to a platter, cover loosely with aluminum foil, and let rest for 10 minutes.

  Make the sauce:

  In a small saucepan, whisk together the half-and-half, mustard, and rosemary. Heat over medium heat until hot, but do not let it boil. Season with salt and pepper.