Schumacher Dinner Recipes | The Schumacher Chevrolet Group (2024)

Shepherd’s Pie

Chicken and Dumplings

Stuffed Chicken Breast with Acorn Squash

Make the Squash

Preheat the oven to 375F. Toss the sliced squash with olive oil and season with salt and pepper. Sprinkle a bit of brown sugar on the top. Bake for 25-30 minutes until tender. When you have 5 minutes left, drizzle with a tablespoon or two of maple sugar.

Make the Chicken

In a small-medium sized bowl, add the spinach and boursin cheese and mix to combine.

Slice your chicken lengthwise to form a pocket to stuff with filling. Divide the filling between the two chicken breasts and stuff. Pinch the pocket closed on both breasts and secure with toothpicks. Season with salt and pepper. Sear until golden brown on both sides (about 2-3 minutes per side). Finish in the oven.

Bake the chicken for about 12-20 minutes (depends on the thickness of your chicken breasts) until the internal temperature reaches 165F. Allow to cool slightly then serve. Plate the chicken alongside the acorn squash and serve warm.

Triple Ring Smash Burgers

Burgers

Ingredients:

4 brioche style hamburger buns

Butter

1 lb. grass-fed ground beef

Sea salt and freshly cracked pepper

4 slices sharp cheddar cheese

1 (16 oz.) bag frozen onion rings, fried in the air fryer (Tip: save any leftovers as a side to dip in the special sauce)

Shredded iceberg lettuce

Caramelized Onions:

1 medium sized vidalia onion, thinly sliced (2 cups finely sliced)

Red wine vinegar

1 tablespoon sugar

Chicken stock, optional (water is fine as well)

Special Sauce

Ingredients:

1 cup mayonnaise

¼ cup ketchup

1 tablespoon yellow mustard

2 tablespoons minced sweet onion

2 tablespoons minced dill pickles

Caramelize the Onions

Please note, this step can also be done in advance. To caramelize, add 2 tablespoons of olive oil to a large frying pan then add the vidalia onions. Top with a splash of red wine vinegar and sugar. Season with salt and pepper and cook on medium to medium-low heat for 30 minutes, stirring consistently to avoid scorching. If the mixture is looking too dry, add a bit of water or chicken stock. Finished onions should be browned all over and reduced in size significantly. They should be very flavorful.

Add a bit of butter to each side of the burger buns and toast on the cast iron/griddle pan/frying pan until golden brown. Then set to the side.

Make the Burger

Season the beef generously with salt and pepper and divide into 8 even balls (Tip: burger meat should be cold when you smash). Heat your cast iron/griddle pan/frying pan. I only smashed 2 burgers at a time to allow enough room for them to expand after smashing. Use a flat spatula to really press down on the balls, smashing them as thin as they can go. Cook until caramelized and nicely browned on the first side (about 2 minutes: you should see the burger patties start to brown around the outer edges before you flip to finish). Flip and cook for another 1-2 minutes on the second side. Finish by adding a slice of cheddar to one burger pattie and stacking the meat to melt the cheese. Repeat until all the burgers are cooked.

Meanwhile, air fry the onion rings according to the instructions on the bag/your air fryer. Also, mix the special sauce in a small bowl and set to the side.

Assemble the Burger

To assemble, top the toasted buns with special sauce on both sides, add a double stacked burger, top with caramelized onions and top with fried onion rings and a touch of shredded lettuce. Eat while warm and enjoy any extra onion rings as a side (Tip: the special sauce also makes a killer dunking sauce)

Chicken Pot Pie

Start the Prep

Defrost the puff pastry (about 30 minutes) and preheat the oven to 400F.

Boil the diced potatoes for about 5 minutes until just softened. You can also substitute baked potatoes or skip and replace with extra veggies.

Make the Filling

Next, in a Dutch oven, add in the leeks and butter and sauté until softened and translucent, about 8-10 minutes on medium heat. Add in the flour and stir to combine. Then add in the chicken stock and mix well.

Add in the peas and carrots, potatoes and diced chicken. Then stir in the rosemary and season to taste with salt.

Assemble the Pie

Cut the puff pastry into strips and lattice them on top of the filling. Once you have your crust formed, brush the top with egg wash.

Bake for 35-45 minutes in the middle of the oven until the crust is golden brown and flaky and the filling is bubbling. Allow to cook then serve warm.

Shredded Chicken Lettuce Cups

Make the Chicken

In a large Dutch oven, add the sesame oil and then add the chicken thighs. Cook until the chicken is browned on both sides, about 2-3 minutes per side. Then add in the soy sauce, chicken stock, Goujang and honey. Simmer the chicken until cooked through about 10-12 minutes on medium-high. Remove the chicken to a plate. Shred the chicken once cool.

Make the Sauce

In a small bowl, add equal parts water and cornstarch and mix until stirred through. Pour the cornstarch mixture into the Dutch oven and stir to combine. Keep on medium-high heat, reducing the mixture until its the desired thickness (about 8-10 minutes).

Return the shredded chicken to the sauce and stir to combine.

Assemble

To serve, add a large spoonful of BBQ chicken to a lettuce leaf and top with scallions and sesame seeds. Enjoy!

Mole Chicken Tacos

Prepare the Mole Chicken

In a large saucepan, add the mole paste. Be careful as the oil tends to sit at the top of the jar. I take a spoon to scoop out pieces of the thickened paste and add just a little of the top oil. Next, bring the heat to medium and add the chicken stock. Using the back of a wooden spoon, begin to mix the paste with the stock. As the paste heats, this becomes easier to do. The final sauce should be thick, velvety, and resemble melted chocolate.

Continue stirring until you reach a smooth consistency (about 8-10 minutes). Add in the salsa verde for added flavor and stir to combine. Next, add in the shredded chicken and stir until fully coated. Leave on simmer as you toast your tortillas.

Make the Tacos

To toast the corn tortillas, I turn my gas burner grates to medium and add each tortilla for about 1-2 minutes per side. It should bubble up slightly and be slightly toasted when done. Flip and repeat on the second side. I do this with my fingers because I’m used to doing so but please be careful and use thongs if you are not comfortable.

Top the toasted tortillas with mole chicken, sliced red onion, a sprig of fresh cilantro, sliced radish, and avocado. Serve warm and enjoy!

Classic Corndog

Prep the Hot Dogs

Begin by skewering all the hotdogs. Next, dry the hot dogs with a paper towel to remove all moisture.

In a large bowl, mix the cornmeal, flour, baking powder, salt, honey, buttermilk, oil, and egg to form a batter. Mix until completely combined. Pour the batter into a pint glass that you can use to easily dip the hotdogs.

Prep the Oil and Sauce

In a large pot (wide enough to hold your hotdogs and skewers), add three inches of oil and heat to frying temperature (350F). Lay a wire rack on top of another baking sheet and set to the side.

As the oil is heating, make the honey mustard dipping sauce. In a small bowl, mix the mustard and honey until smooth. Set to the side.

Make the Corndogs

When the oil is ready, dunk the hotdogs into the batter, ensuring no air bubbles form. If you see air bubbles, just redip. I used a swirling motion as I dipped and pulled up to make sure the cornbread coating was holding all around the hotdog. The first one was the hardest but repeating with the remaining was super easy once I got the hang of it.

By carefully holding the stick, add the coated hot dogs to the oil for a couple of seconds to start frying (this ensures they won’t stick to the bottom of the pot). Then drop the corndog carefully into the oil and fry until golden brown on all sides. I was sure to turn them with tongs to ensure even browning on all sides. Otherwise they tend to stay on one side and unevenly brown. Tongs are your friend here.

Lay the finished corn dogs on the wire rack topped baking sheet, sprinkle with salt while still hot. Repeat until all the corndogs are finished.

Serve the finished corn dogs while still warm with the honey mustard dipping sauce.

Chicken Shawarma Bowls with Creamy Tahini Dressing

Juicy, marinated chicken shawarma makes this meal irresistibly good. Served atop steamed rice with a fresh cucumber, tomato, dill salad then topped with a divinely creamy tahini, there is nothing not to love. Introducing your new favorite grilling recipe.

Marinate the Chicken

In a large bowl or plastic resealable bag, combine the garlic, turmeric, paprika, cumin, garlic powder, oregano, sea salt, and olive oil. Mix to combine then add in the chicken thighs and coat all over. Marinate for at least 10 minutes or overnight (the more time the better).

Make the Creamy Tahini Dressing

In a small bowl mix the ingredients of the dressing. Whisk together until smooth and season with salt and pepper. If you want a thinner sauce you can add in a bit more water, a teaspoon at a time (optional, but nice for easier drizzling). Refrigerate until ready to use. This can also be made in advance.

Make the Cucumber Salad

In a medium-sized bowl, mix together the tomatoes, cucumber, red onion and dill. Add in the lemon and olive oil and stir to combine. Season to taste with salt and pepper. Refrigerate until ready to serve.

Grill the Chicken and Make the Bowls

Preheat your grill. Brush the grates with some oil to make for easy grilling then grill the marinated chicken for about 4-7 minutes per side, or until their internal temperature reaches 165˚F. Let the cooked chicken rest for 10 minutes before slicing. Then slice thin.

To plate, add cooked rice, cucumber salad, chicken shawarma and finish with creamy tahini. You can serve with pita and harissa for added fun and a bit of spice.

Meatballs and Mash with Red Wine Gravy

Ingredients

Make the Mashed Potatoes

Add the peeled and diced potatoes to a large stockpot and cover with salted water. Bring to a boil. Keep at a low boil until fork tender (this means, when tested, the potato easily mashes when you put a little pressure using a fork).

As your potatoes are cooking, add your butter and milk to a small saucepan and heat on low until the butter is melted.

Strain the potatoes and then puree them using a potato ricer. This tool gives a very silky texture and is definitely one of our secrets to the perfect mash. If you prefer to mash potatoes yourself with a potato masher, you certainly can.

Transfer the riced potatoes back to the stockpot and add in the warmed butter and milk mixture. Mix in with a spatula until blended and season to taste with salt and pepper. You can make your potatoes in advance.

Make the Meatballs and Red Wine Gravy

In a medium bowl, mix the ground turkey with panko and season generously with salt and pepper.

Add 3 tablespoons of olive oil to a large frying pan and begin adding your meatballs. You should roll them to be about the size of a walnut. Fry in two batches to avoid overcrowding. Cook meatballs until golden brown on the first side, then shake your pan to roll them onto the next side. Continue browning on all sides until no pink remains and meatballs are cooked through. You can easily test by cutting one in half. Transfer the cooked meatballs to a paper towel-lined plate. Repeat with the second batch.

After all meatballs have cooked, add your onions and carrot to the remaining oil in the pan and saute until translucent (about 3-4 minutes), stirring as you go. Add in an extra tablespoon of olive oil if the pan is dry. Next add in the garlic and then immediately add in the wine and stir.

Next add in the thyme, tomato paste and beef stock. Stir to combine and bring to a low boil. Cook 10 minutes at a low boil until the sauce thickens. Season to taste with salt and pepper and return your meatballs to the pan. Coat them all over in sauce.

To serve, ladle a generous portion of meatballs and gravy over warmed potatoes. You can add a little more fresh thyme leaves to finish and serve with a good crusty bread to mop up all the delicious gravy. Enjoy!

Grilled Skirt Steak with Roasted Baby Potatoes and Creamy Chimichurri

Make the Roasted Baby Potatoes

Preheat your oven to 450F. Add the potatoes to a baking sheet and toss with olive oil. Season with salt and pepper and roast for 25-30 minutes until golden brown, crispy on the outside, and tender inside

A Note on Potato Sizing:

Baby potatoes come in an assortment of sizes. If yours are super teeny, you don’t need to cut them, just roast them whole. A little bigger and all you need to do is halve them. Ours were 1-2 inches in length so they needed to be quartered. The key is even sizing so that all your potatoes roast at the same pace.

Make the Chimichurri

As your potatoes are roasting, create your creamy chimichurri. You can also make this sauce in advance and refrigerate until ready to serve.

Blend all ingredients in a food processor or blender until smooth. Then season to taste with salt.

Notes:

If you plan on freezing some of your sauce, hold off on adding the sour creamThis sauce also goes great on eggs, sandwiches, chicken, and roasted vegetables

Make the Skirt Steak

Preheat your grill to high heat. You really want to cook hot and fast so ensure your grill is blazing and ready before the meat hits it. As your grill is heating, season your steak generously on both sides with salt and pepper. Grill steak about 3-4 minutes per side until medium-rare (see note above for a cooking tip). Let it rest for at least 5 minutes before slicing. When ready to serve, slice against the grain.

To plate, start with your sauce. Use a narrow spoon to drizzle some lines of your gorgeous green creamy chimichurri. Plating the sauce first makes you look fancy and professional (be sure to have extra sauce handy for eating as well).

Next, add your roasted potatoes and grilled skirt steak. You can finish with a little flaked salt or a pinch of red pepper flakes if you like spice.

*Skirt steak: this cut varies a lot in thickness. A great tip is to slice the cut in half to separate the less thick end from the fuller end. The thicker slice will take slightly more time to cook whereas the thinner slice will grill much faster.

Mediterranean Chicken Kabobs with Tzatziki

Marinate the Chicken

In a gallon-size ziplock bag, add diced chicken, olive oil, lemon zest and juice and garlic. Add in dill, oregano, powdered garlic and season generously with salt and pepper. Marinate for at least 10 minutes (you can also refrigerate a day in advance or even freeze in the marinade for later use).

Make the Tzatziki

In a medium-sized bowl, mix the ingredients for the tzatziki. Season to taste with salt and pepper. Refrigerate until ready to use.

Grill the Chicken

Begin by skewering the chicken. I skewered 8 pieces per kabob on my metal skewers. I use metal skewers but if you only have wooden ones be sure to pre-soak them before grilling.

Preheat your grill (I also preheated the broiler on the grill to finish the skewers). I also rub a bit of oil on a paper towel and quickly oil the grill before I start. Use tongs to rotate your skewers.

Grill the skewers 2-3 minutes per side, rotating on medium-high heat (about 10-14 minutes).

If you want extra char, use the broiler for the last couple minutes instead of the grill. Being sure to rotate 1-2 minutes on the broiler.

Allow skewers to cool for about 5 minutes in a dish with sides or a wooden cutting board with a lip (to retain all those delicious juices). Then serve warm along with tzatziki and fresh pita.

Crock-Pot BBQ Brisket Sliders

Make the Meat

Add the brisket to the Crock-Pot, fat side down. Rub all over with salt, paprika, garlic powder and freshly cracked pepper. Cover with ketchup, vinegar, coffee and brown sugar. Mix all around and flip the brisket to lay fat side up.

Puree onion and garlic with water in a small blender or food processor (I use a Magic Bullet) then add back to Crock-Pot. Cook on low for 8 hours.

Remove brisket and pull off and discard fat, carefully as brisket it’s hot. Shred the remaining meat.

Make the Sauce

Remove the fat from the remaining bbq sauce using a fat separator (this is a great tool that’s also handy for Thanksgiving gravy). Alternately you can flash freeze to remove the fat: transfer the bbq sauce to a freezer safe container. Freeze until the fat freezes at the top. Discard the fat then pour the remaining sauce over the pulled brisket.

Assemble the Sliders

Warm the finished brisket and BBQ sauce and spoon onto slider buns.

Braised Beef Short Ribs with Creamy Polenta

Make the Short Ribs

Preheat the oven to 350F. Season the short ribs all over generously with salt and pepper. Add 2 tablespoons of canola oil to a Dutch oven. Sear the beef for about 1.5-2 minutes per side on medium-high heat until browned all over. Remove the seared short ribs to a plate. Leave 2-3 tablespoons of oil in the Dutch oven (if your meat was particularly fatty you may have more, in which case spoon out the excess fat).

Add the carrot, leek and celery to the Dutch oven and reduce the heat to medium. Season all over with salt and cook for about 5 minutes, stirring occasionally with a wooden spoon/spatula.

Add the chianti and beef stock and bring to a boil. Once boiling, remove from heat and add in the garlic, thyme and rosemary. Return the short ribs to the Dutch Oven, they should be covered with the wine and beef stock. Put the lid on the Dutch oven. Move the covered pot to the heated oven and cook for 2-3 hours until the meat is fork-tender.

Remove the finished short ribs from the Dutch oven to a plate. Then, strain the sauce through a colander into another bowl. Keep the delicious veggies (remove them to a separate bowl/plate) but discard the herb stems. De-fat the sauce. I love to do this quickly with a gravy separator, alternately you can freeze the sauce and remove the top layer of fat once it solidifies.

Return the sauce to the Dutch oven. Reduce the sauce for about 15 minutes till reduced by half.

After 15 minutes, add cornstarch and 1 tablespoon water to a small bowl and whisk into a slurry. Whisk the slurry into the sauce until completely combined (this will thicken it nicely).

If you are making this meal in advance, allow your sauce to cool then refrigerate the cooled sauce, meat (bone removed) and vegetables all together in the Dutch oven until the next day when you plan to serve.

Make the Polenta

Bring the chicken stock to boil in a medium-sized stockpot. Add in the salt and stir. Gradually add in the polenta. Stir until the polenta starts to come away from the sides of the pot (about 3 minutes).

Finish by stirring in the heavy cream, butter and Parmesan. Let sit for 5 minutes before serving.

To serve, spoon a bed of polenta onto a plate and top with a short rib (bone removed), some cooked vegetables and another spoonful of sauce. Enjoy!

Beef Tenderloin with a Black Peppercorn Sauce

Prepare the Beef

Truss the tenderloin with butcher's twine to keep it tight and together. There are tons of great video tutorials out there if you’ve never done this before. You want to tie up the meat so that it is easier to sear as well as slice once it is cooked.

Next, generously salt the tenderloin all over with a mix of coarse salt, sea salt and freshly cracked pepper. I do the combination of salts because I love the pop of flavor from the coarse salt but I also love how the sea salt quickly dissolves into the meat, giving you multiple layers of seasoning. Refrigerate your seasoned meat uncovered overnight to develop a great crust. This trick really does help to increase the flavor.

Cook the Meat

The next day, preheat the oven to 425F. Leave the meat out on the counter for an hour before you cook it, it should not feel cold to the touch. This is another important step that will really help you to get the right temperature when you cook it.

Add 1-2 tablespoons of oil to a cast iron pan (you can use a frying pan as well if you don’t have a cast iron) and heat for a minute or two on medium-high. Then add your trussed and seasoned tenderloin to the preheated pan. Sear the tenderloin 2-3 minutes per side in a cast iron until deep golden brown in color. Be sure to sear on all sides, turning until you’ve achieved a nice crust over the entire cut of meat. Transfer the meat to a baking sheet and roast the finished meat for 25-35 minutes until you achieve a temperature of 125F *remember the temperature will continue to rise as it rests (check by inserting the instant-read meat thermometer into the center of the cut). Go for a temperature of 135F if you prefer medium rare with less pink. Allow the meat to rest for 10 minutes before slicing.

Make the Peppercorn Sauce

As your meat rests, prepare your peppercorn sauce in your cast iron. Begin by deglazing the pan with sherry (most chefs use Brandy but I had Sherry on hand. I actually loved the flavor so I adapted the recipe). Next, add in the peppercorn, shallot and garlic and saute for about 1 minute until fragrant. Add in the beef stock and bring to a simmer, whisking as you go. Slowly stir in the cream, being sure to keep your heat medium-low and continue to simmer. Whisk your cornstarch with a tablespoon of water in a separate bowl then pour into the sauce to thicken. Then add in the Dijon, Worcestershire and butter. Whisk until the finished sauce is smooth and thickened to your taste (about 2 minutes). Season to taste with salt. Serve your finished peppercorn sauce alongside your sliced tenderloin. Enjoy!

Greek Burgers with Homemade Tzatziki

Make the Tzatziki

In a medium-sized bowl, add your grated cucumber (be sure to wring it first and pat with a paper towel to remove excess moisture). Add in the yogurt, lemon juice, minced garlic, and dill. Mix the ingredients together then season to taste with salt and pepper and finish with a drizzle of good olive oil. Refrigerate until ready to serve.

Make the Burgers

Preheat your grill for 10-15 minutes as you assemble your burgers. *Note: you can also pan-fry your burgers (a cast iron skillet works well for this).

Next, assemble the burgers. Divide your meat into 4 even patties. Flatten the patties, making a small well in the center. Add about 2 tablespoons of crumbled feta to each patty. Wrap the burger patty back around the feta to encase it. Then flatten the patties once more to a ½” thickness and season generously with salt and pepper. Put a small indent with your thumb in the center of each patty to help the burgers cook evenly. Grill/pan-fry the burgers (use the tips and temperatures below to help you grill/fry to perfection). *Note: an instant-read meat thermometer is an affordable and accurate tool to achieve the perfect doneness.

Once burgers have cooked, remove them to a plate and allow them to rest as you grill/toast your brioche buns. Add a bit of butter to the buns and grill/toast until golden brown.

Top the toasted buns with tzatziki and harissa if you like the heat. Then add on your cooked burgers. I like to top with a little extra feta then add my tomato, red onion, and cucumbers for crunch. Serve while warm.

Tips for Better Burgers

1. Season your patties generously with salt and pepper before grilling (this adds flavor)
2. Make an indent in the center of the patty with your thumb before cooking (this allows for even cooking)
3. Use an instant-read meat thermometer to make sure your burgers are cooked perfectly
4. Let the burgers rest before serving

Burger Cooking Temperatures

Medium-Rare: 130-135 degrees

Medium: 140-145 degrees

Medium-Well: 150-155 degrees

Well Done: 160-165 degrees

*Note the USDA recommends for safety that any pre-ground meat must be cooked to an internal temperature of 160°F