In the Kitchen With Irby McNight

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Irby McNight, a Waxahachie resident, and originally appeared in the WaxahachieNOW April 2015 issue.

Roasted Prime Sirloin

  • 5 lbs. prime sirloin, boneless
  • 1 Tbsp. olive oil
  • Fine sea salt, to taste
  • Ground peppercorn, to taste
  • 1 cup red wine
  • 6 slivers garlic
  1. Rinse sirloin in warm water. Pat dry. Coat meat with oil, salt and pepper before placing in a marinating pan. Pour wine over the meat. Let meat marinate for 24 hours in the refrigerator. 
  2. One hour prior to cooking, set the meat out allowing it come to room temperature. 
  3. Cut 6 small slits in the meat about 2 1/2-inches deep. Insert the garlic.
  4. Cook for 15 minutes at 500 F. Without opening the door, reduce temperature to 325 F and cook for an additional 1 1/2 hours.
  5. Let stand for 30 minutes. Slice and serve.

 

Baked Eggplant

  • 2 eggplants
  • Salt and pepper, to taste
  • Cooking spray or olive oil
  • 1 15-oz. jar spaghetti sauce
  • 8 oz. Mozzarella cheese, shredded
  • 4 oz. Parmesan cheese, shredded
  1. Peel eggplant. Slice vertically, about 1/3-inch wide. Grill eggplant on indoor grill using nonstick cooking spray or olive oil. While grilling, season with salt and pepper, to taste.
  2. Coat a baking dish with cooking spray or olive oil. Layer dish with eggplant, sauce and Mozzarella cheese. Make 2 layers.
  3. Sprinkle with Parmesan cheese. Bake at 350 F for 30 minutes.

 

Low Fat Chicken Étouffeé

  • 1/2 cup flour
  • Salt and pepper, to taste
  • Cooking spray, as needed
  • 1 cup onion, chopped
  • 1 cup red bell pepper, chopped
  • 1 cup celery, chopped
  • 4 cups fat-free chicken broth
  • 1 1/2 lbs. chicken thighs, boneless and skinless
  • 1 15-oz. can diced tomatoes
  • 1 Tbsp. Tony Chachere’s Cajun Spice
  • Rice, optional 
  1. Preheat oven to 400 F. Add dry flour, salt and pepper in a cast-iron skillet. Brown for approximately 15 minutes, until light brown. Set aside. 
  2. Coat a large sauté pan or skillet with cooking spray. Sauté onion, bell pepper and celery together. 
  3. Heat broth separately; add 2 cups of broth to vegetables, one at a time, cooking until vegetables are tender. Add chicken and remaining broth.
  4. When chicken is almost cooked through, add tomatoes. Sift browned flour over the broth, stirring constantly until flour dissolves. Add Cajun spice. 
  5. Season with additional salt and pepper, to taste, throughout cooking. Serve over rice.

 

Fat-free Rosemary Mashed Potatoes

  • 3 lbs. potatoes, peeled and sliced 1/4-inch thick
  • 2/3 cup Greek yogurt
  • 2 tsp. fresh rosemary
  • Salt and pepper, to taste
  1. Boil potatoes. Drain water and add all other ingredients. Mash potatoes with an electric mixer or by hand. 

 

Slow-cooked Pot Roast

  • 4-5 lb. pot roast
  • 3 Tbsp. olive oil
  • 2 Tbsp. salt
  • 1 Tbsp. pepper
  • 1/2 cup white wine
  • 1 cup onion, sliced horizontally
  • 1 cup flour
  • 1 Tbsp. basil
  • 1 Tbsp. oregano 
  • 1 Tbsp. parsley
  • Egg noodles, optional
  1. Rinse roast and pat dry. Rub with oil and then salt and pepper. Brown the roast in a separate pan and then place in slow cooker. Pour in wine. 
  2. In a sauté pan, sauté onions until translucent. Add to slow cooker. Add next 3 ingredients. Cook for 6 hours on low.
  3. Add parsley 30 minutes before done. Serve over egg noodles.