Filed under: Country, Recipes, Slow Cook Recipes | Tags: beef, beef sandwich, braise beef, cole slaw, cooking, family, Food, Recipes, sandwich
Seasoned beef roast braised until it starts to shred, piled onto a french roll and covered in cheese. Lightly baked in the oven and then dressed with thousand island dressing, lettuce and tomato. Add your favorite chips or french fries and a salad, I’m having mine with cole slaw.
Ingredients: Braised Beef
2lbs. chuck steak
1 2/3 teas. salt
1 1/4 teas. cracked pepper
3/4 teas. garlic powder
2 teas. onion powder
2 cups water
1 tbsp. olive oil
Method: Braised Beef
Heat a medium to large skillet to medium high heat and add the oil and move it around the pan to coat. Carefully place the roast in the pan to sear. It’ll take about 5 to 6 minutes a side. At this point, add the water and seasoning.
Be careful when adding water to a hot pan, hot steam will form when the water first hits the pan so be careful.
Give it a stir to incorporate the seasoning and bring to a boil. When it reaches a boil, reduce heat to low and simmer slowly for about 3 hours covered for the first 2 hours and with the lid cracked for the last hour to evaporate some of the liquid.
After 2 1/2 to 3 hours the meat will begin to fall apart, that’s the sign it’s ready. Cook to your desired tenderness then remove from heat and let stand covered for 10 to 15 minutes. Shred it up and it’s ready for sandwiches.
Ingredients: Braised Beef Sandwiches
braised beef
6 french rolls (6in.)
1/2 head lettuce (shredded)
2 tomatoes (sliced thin)
1/2 cup 1000 island dressing
10-12 oz. monterey jack cheese (sliced or shredded)
Method: Braised Beef Sandwiches
Divide the meat into 6 equal portions and remove any excess fat.
Pile it onto the bottoms of the french rolls and cover with cheese.
Bake in a preheated 450 degree oven for 8-10 minutes or until the cheese has melted and the top buns start to turn golden brown.
Remove from oven and and spread the dressing on the top bun.
Add the lettuce and tomato and drizzle with a little more dressing.
Close them up and cut in half, if desired. Serve.
Ingredients: Cole Slaw
16 oz. bag cole slaw mix
1/4 green pepper ( sliced thin)
1/4 onion (sliced thin)
2 stalks celery ( sliced thin)
3 tbsp. rice wine vinegar
1/3 to 1/2 cup mayonnaise
2 tbsp. sweet pickle relish
1 teas. salt
1 big tbsp. sugar
Method: Cole Slaw
Add the rice wine vinegar, onion, green pepper and celery to a small bowl. Let marinate for about 15 minutes, this will soften the acidity of the green pepper and onions.
In a big bowl, add the cole slaw mix, marinated peppers, onion and celery, salt, relish, sugar and salt and give it a stir.
Stir in the mayonnaise a little at a time until you get your desired consistency. Adding it all at once runs the risk of having too much sauce.
Refrigerate for 30 minutes to an hour to let the flavors incorporate. Serve.
This is a very tasty sandwich and versatile. Add onions and bacon to kick it up. Change the cheese and sauce to make a completely different sandwich. The options of what you can do are endless, be creative. I’m having mine with sour cream and cheddar chips and cole slaw but you could easily change that to french fries and a garden salad. Potato or macaroni salad also work well. Any way you slice it, you can’t go wrong with “meat and cheese”!
Enjoy and HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: Country, italian food | Tags: cabbage, cabbage rolls, cooking, family, Food, hamburger, marinara sauce, Recipes, rice, stuffed peppers
A wonderful italian style tomato, rice and meat mix that can be used for both stuffed peppers and cabbage rolls. Both of these are great entrees or side dishes, take your pick. If you like stuffed peppers and cabbage rolls you’re gonna love these.
Stuffed Peppers
Ingredients: Tomato Sauce
1 28oz. can whole tomatoes
1 28oz. can water
1 6oz. can tomato paste
1 teas. salt
3/4 teas. pepper
4 teas. sugar
1 teas. garlic powder
2 teas. onion powder
1 big tbsp. dry oregano
Method: Tomato Sauce
Add everything to a medium size sauce pan and bring to a boil. Reduce heat to low to medium low and simmer covered for 30 to 45 minutes, stirring occasionally. Your sauce is ready.
Ingredients: Rice
1 cup uncooked rice
2 cups beef broth
Method: Rice
Bring the beef broth to a boil and then add your rice. Bring back to a boil then reduce heat to low, cover and cook for about 20 minutes or until done. Your rice is ready.
Ingredients: Tomato, Rice and Meat Mix
2 lbs. ground beef (15%)
1 onion (small to medium dice)
1 green pepper (small to medium dice)
4 cloves garlic (minced or crushed)
1 tbsp. salt
1 1/2 teas. pepper
2-3 tbsp olive oil
your tomato sauce and rice
Method: Tomato, Rice and Meat Mix
Add olive oil first and then the ground beef to a large deep skillet or stock pot (something big enough to hold the meat, rice and sauce) and start to brown on high heat.
After your meat is about half way browned, about 8-10 minutes, add the salt, pepper, garlic, onion and green pepper and continue cooking on high until the meat starts to sear.
Reduce heat to low and add all but 1 1/2 cups of your sauce to the meat.
You’ll need the sauce for the cabbage rolls later. Simmer covered for about 20 minutes.
After about 20 minutes, stir in your cooked rice and cook for another 5 minutes or so to incorporate all of the flavors.
Remove from heat and let stand, covered, for about 10 minutes.
Your mix is ready.
Ingredients: Stuffed Peppers
3 bell peppers (cut in half and seeded)
1 1/2-2 lbs tomato, rice and meat mix (5-6 cups)
3 slices white bread (for breadcrumbs)
4 oz. cheddar cheese (shredded)
Method: Stuffed Peppers
Run the bread through a food processor to make breadcrumbs, or, tightly wad the bread into a ball and grate using the shred side of a box grater.
Mix the breadcrumbs and cheese together to make your topping.
Arrange the hollowed out peppers in a baking dish and stuff as much of the meat mixture into the peppers as you can.
Use a spoon and really push the mixture down into the pepper to get rid of any air spaces.
Sprinkle your breadcrumb topping over the top and bake in a preheated 375 degree oven for 50-60 minutes.
Remove from oven and let rest about 10 minutes, serve.
Cabbage Rolls
Ingredients: Cabbage Rolls
1 1/2-2 lbs tomato, rice and meat mix
your leftover 1 1/2 cups tomato sauce
1 head green cabbage (leafed)
4 oz. monterey jack cheese (shredded)
4oz. cheddar cheese (shredded)
Method: Cabbage Rolls
Note: the cabbage is easier to work with dry so don’t wash it before you start.
Place the cabbage, core side up on a cutting board. Take a small knife and carefully cut the leaves away from the core. This will make it easier to remove whole leaves.
Gently pull the leaves off to keep them in tact. They will get smaller as you go and harder to keep whole but go slow and try to keep the leaves as big as possible.
Cut out the stem part of the bigger leaves. The stem part in the smaller leaves are fine, they’re more tender.
Place the cabbage leaves in a big bowl or colander and wash them off.
Steam the leaves (a few at a time) by placing them in a steamer insert over boiling water and steam, covered, for about 5-10 minutes, depending on the thickness of the leaves. The outer leaves will take a little longer.
If you don’t have the insert you can place a metal colander or strainer over a pot of boiling water and cover, this does the same thing.
Transfer the steamed leaves to a plate, they’re ready for rolling. Add about 3/4 cup of the tomato sauce to the bottom of a baking dish and spread it out.
To roll, spoon the meat mixture across the center of 1 big leaf, or, 2 to 3 smaller ones, roll it up and place in your baking dish. Continue until your dish is full 8-10 rolls.
Pour the rest of the sauce over the top and sprinkle cheddar and jack cheese.
Bake in a preheated 350 degree oven for 20 to 30 minutes. Let stand about 5 minutes, serve.
Both of these recipes have great flavor and there is enough of the tomato, rice and meat mixture for one tray of cabbage rolls and 3-4 whole pepers or 6-8 halves. These are great on a nice summer afternoon.
Thanks for stopping by and HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: Country, italian food | Tags: casserole, cooking, family, Food, pasta, Recipes, spaghetti, tettrazini, turkey
Shredded dark meat turkey in a flavorful white cream sauce with vegetables, pasta and a crispy breadcrumb topping. This is very easy to put together and the flavors blend together perfectly. Great for a summer dinner, this is definitely comfort food.
Ingredients: White Sauce
1 1/2 cubes butter or margarine
1 stalk celery (small dice)
1/2 onion (small dice)
4 cloves garlic (crushed or minced)
1/2 green pepper (small dice)
5 tbsp. flour
6 cups milk
1/4 cup “pink” type wine (something you would drink)
3/4 teas. pepper
2 teas. dry parsley
1 teas. dry oregano
1 teas. dry marjoram
2 tbsp. powdered chicken bullion (4-5 cubes)
8oz. monterey jack cheese (shredded)
Method: White Sauce
Over medium heat, melt the butter or margarine in a medium size sauce pan and add the onions, garlic,celery and green peppers.
Saute for about 5 minutes, until the vegetables have softened.
Stir in the flour to make a roux, this should take about 5 minutes.
Pour the milk in a little at a time while stirring and add the wine and seasonings. Reserve the cheese.
Cook over medium heat, stirring frequently, for about 15-20 minutes or when a skin starts to form. At this point add your cheese and stir until it has melted. Remove from heat and cover. It’s ready.
FOR THE TURKEY
I roasted a whole turkey (about 13lbs.) simply by smearing margarine all over it and roasting it on a rack set inside a roasting pan. 350 degrees for about 3 1/2 hours, until the internal temperature reaches 155 to 160 degrees. I’m just using the dark meat for this recipe but you can use light meat or a combination. You’ll need about 2lbs. of meat.
If you don’t want to roast a whole turkey the deli section of your local grocery store probably has deli style turkey. You can ask them to cut a 2lb. slice and just cut small chunks out of it. This way is also good but not as good as freshly roasted turkey.
Ingredients: Turkey Tettrazini
2lbs. cooked turkey (large shred is best)
white sauce
1 1/2 lbs dry spaghetti noodles
3 cups frozen mixed vegetables (or whatever you like)
water for pasta
1 tbsp. salt (for pasta water)
BREAD CRUMB TOPPING
6 slices white bread
4 oz. cheddar cheese (shredded)
4 oz. monterey jack cheese (shredded)
Method: Turkey Tettrazini
Boil about 1 gallon of water in a large stock pot and add the salt and the pasta and boil for 8-12 minutes or until your pasta is al dente, turn heat off.
Add your mixed vegetables directly to the hot pasta water and let steep for about 5 minutes, covered, or until the vegetables start to soften.
What this will do is to help cool the pasta down.
It will also help to thaw and partially cook the vegetables. This will save you time and dishes.
Drain your pasta and vegetables and add them back to your pot. Stir in your sauce and turkey. Your tettrazini is ready.
Method: Breadcrumb Topping
Take 3 pieces of bread and tightly wad it up into a ball. Using the “shred” side of a box grater, shred your bread. It should look like breadcrumbs. Repeat with the other 3 pieces of bread. Or, just run all of the bread through a food processor.
Add the breadcrumbs to a bowl and mix in the cheeses. Your topping is ready.
Assembly: Turkey Tettrazini
This recipe makes 2 small casseroles so divide the tettrazini mixture into 2 baking dishes and spread it out evenly.
Sprinkle half of your topping on each one to cover. Bake in a preheated 375 degree oven for about 40 to 50 minutes or when the top turns golden brown. Remove from oven and let rest for about 10 minutes. Serve and enjoy!
Chicken can also be used as a substitute for turkey.
One small whole chicken (about 3lbs.) roasted the same way as described for the turkey except the cook time for the chicken will be about 1 to 1 1/2 hours.
You will get about 2 to 2 1/2lbs of meat once the bones have been removed. California style frozen vegetables (broccoli, cauliflower and carrots) also work well with this casserole.
This is a great summer or fall dinner, great with a nice green salad and a piece of garlic bread. The white cream sauce has a nice blend of flavors. The crispy breadcrumb topping adds just the right amount of crunch. This is simple to make and is very versatile.
Enjoy and HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: 1 | Tags: beef, braised short ribs, cooking, family, Food, marinara sauce, noodles, Recipes, spaghetti
Juicy, tender, melt in your mouth goodness! Short ribs braised in a tomato and wine based sauce and cooked until the meat falls apart. Add some al dente spaghetti, cheese and fresh basil. This is one delicious resaurant quality meal! Grab some garlic bread and a salad and dig in!
Ingredients: Braised Short Ribs with Spaghetti
2 lbs. short ribs
1 green pepper (sliced)
1/2 onion ( sliced)
4 cloves garlic (crushed or minced)
1 teas. dry marjoram
1 1/2 teas. dry oregano
1 teas. dry basil
1 28oz. can diced tomatoes
1 can water
2 bay leaves
salt and pepper to taste
1 lb. dry spaghetti noodles
2-3 tbsp. olive oil
Method: Braised Short Ribs with Spaghetti
Start by heating a large skillet to a medium heat. Season your short ribs liberally with salt and pepper.
Add the olive oil to your pan to lightly coat the bottom. Place your ribs, meat side down, into your pan to sear, try to leave them in one place. Moving them around will not allow the meat to brown properly.Cook them for about 6 minutes a side (top and bottom).
Remove them to a plate and add the fresh onions, green peppers and garlic to the pan.
Saute for 4 to 6 minutes or until they start to sweat.
Now add the wine to de-glaze your pan, use a wood spatula to scrape any bits off the bottom of your pan. This stuff is called “fond” and is where concentrated flavors form.
Place the short ribs back into the pan, bone side down.
Add your diced tomatoes, water, marjoram, basil and oregano and about 1/2 teas of salt (to season the the diced tomatoes) to your pan and reduce heat to low with the lid cracked.
All you want at this point is to have the liquid barely bubbling.
Cook for 3 1/2 to 4 hours stirring and spooning sauce over the ribs about every 30 to 45 minutes.
You’ll know they’re ready when the sauce has reduced by about half and the short ribs start to fall apart.
Cook your spaghetti according to the package instructions.
Place a portion of the spaghetti on a plate, spoon the sauce over the noodles and place a short rib on top.I sprinkled some monterey jack cheese and fresh basil on top of mine.
Add a piece of garlic bread and a salad to round it out. You’re going to love the Italian flare this dish has to offer. The meat is unbelievably tender and the flavor is outstanding!
Enjoy and HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: Mexican | Tags: beef, cooking, enchiladas, family, Food, green sauce, mexican food, Recipes, salsa verde, shredded beef, shredded beef enchiladas
Juicy shredded beef with the flavors of Mexico all wrapped into a corn tortilla and smothered in green sauce and cheese. I’m topping mine with shredded lettuce, diced tomato, more cheese and green sauce. Add some rice and beans and you’ll think you’re in a Mexican restaurant, enjoy!
Ingredients: Shredded Beef
2lbs. chuck roast, 2in. cubes and trim off fat ( you can also use top or bottom round )
1 1/2 tbsp. salt
1 tbsp. pepper
1 tbsp. cumin
1 1/2 tbsp. chili powder ( light or dark )
4 cloves fresh garlic ( minced or crushed )
4 bay leaves
1 onion ( small dice )
1 green chili ( small dice )
water ( to cover meat )
Method: Shredded Beef
Trim off most of the fat from your roast and cut into big chunks, about 2in. Dice your onion and green chili into small pieces.
Add your meat and all seasonings to a large stock pot or Dutch oven and pour in enough water to cover by about 1/2 inch.
Bring it to a boil and then reduce heat to medium to medium low. You’re looking for a low boil. Place the lid on, cracked, to allow steam to evaporate. simmer this way for about 4 hours, stirring occasionally.
After about 3 hours the meat should be starting to break up. After about 4 hours most of the liquid should have evaporated and you can use a wood spatula to finish shredding the meat. If there is still too much water, simply turn up the heat and boil off the remaining liquid until the desired consistency is reached. Remove from heat and cool slightly, the meat should absorb any residual liquid. It’s ready for assembly.
Ingredients: Tortillas
24 6in. corn tortillas
1 1/2 to 2 cups oil ( for frying )
Method: Tortillas
Add your oil to a small skillet and heat to 350 degrees. Carefully place 1 tortilla into your hot oil and fry for about 30 seconds a side and transfer to a plate. At this point all you’re doing is making the tortillas pliable enough to roll.
Continue frying your tortillas and stacking them on the plate until all of your tortillas are done. With a pair of tongs, gently flip the stack over to allow the oil to drain evenly. They’re ready for assembly.
Ingredients: Shredded Beef Enchiladas
shredded beef
tortillas
8 oz. shredded cheese ( I’m using Monterrey Jack )
30 oz. can green sauce ( medium )
Method: Shredded Beef Enchiladas
Ladle about 8oz. of the green sauce into the bottom of a baking dish and spread to coat the bottom. This will keep the enchiladas from sticking.
Add about 2tbsp. of the shredded beef in a line across and just above the center of the tortilla and roll it up. Place in your baking dish to start forming a row. Continue until your baking dish is full. Their should be enough to make 2 pans (12ea.)
Ladle more of the green sauce over the top, just enough to coat the tortillas. Sprinkle with cheese and bake in a 350 degree oven for about 20 to 30 minutes. Remove, add whatever toppings you like and serve.
Suggested toppings:
Shredded lettuce, diced tomatoes, shredded cheese, guacamole, sour cream, pico de gallo, olives etc.
These enchiladas have that great Mexican flavor I’m sure you’ll enjoy. The toppings are of course optional and really compliment that awesome enchilada flavor. Add rice and beans and you have a fantastic restaurant quality meal.
Enjoy and HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: Country, Slow Cook Recipes | Tags: baked beans, barbecue beans, beans, chicken, cooking, family, Food, fried chicken, potato salad, Recipes
Crispy and flavorful on the outside and tender and juicy on the inside. Fried chicken is a southern favorite and I’m sure your gonna love this! Served with barbecued beans and potato salad. This recipe is perfect for picnics or a fabulous meal at dinner time.
Ingredients: Fried Chicken
3lbs. chicken ( I’m using drumsticks and thighs )
1qt. buttermilk
2-2 1/2 cups flour
1 1/2qts. corn oil ( for frying )
2 tbsp. salt
2teas. pepper
1/2 teas. dry thyme
2 teas. dry oregano
2 teas. garlic powder
1 tbsp. onion powder
1 tbsp. dry parsley
1/2 teas. dry sage
1 teas. paprika
1/2 teas. dry marjoram
Method: Fried Chicken
Start by thoroughly washing your chicken. Add it to a big bowl and pour the buttermilk in to cover the chicken. Let it soak, refrigerated, for 6 to 8 hours or overnight to give the buttermilk a chance to soak into the meat.
After your chicken has soaked bring it out of the refrigerator to warm up to room temperature ( about 30 to 45 minutes ). While the chicken is coming up to room temperature add the flour and all of the seasonings to a medium size mixing bowl or deep dish plate and mix well.
Set up a “frying station”. You will need a large clean plate or baking dish and rack to place your fried chicken, and, a pair of tongs. Oil in a deep pan heated to 350 degrees ( you want it deep enough to where the oil only goes half way up the side but with enough oil to completely submerge the chicken, 4 to 5qt. should work.) And of course the chicken and the seasoned flour. It should look something like the picture above.
When you’re set up add one or two pieces of chicken into the flour and completely coat all sides. Shake off any excess flour and carefully place it in the hot oil and fry for about 10 to 12 minutes or until golden brown. Do not over crowd the pan as it will lower the temperature of the oil and not cook the chicken properly, two pieces at a time is good. Place them on your cooling rack. Continue until all of your chicken is cooked. A good way to tell if your chicken is fully cooked is to slice into a thick piece. If the juices run clear, it’s fully cooked. If it’s still a little pink you can place it in a 250 degree oven for about 20 to 30 minutes to finish it off. It’s ready.
Ingredients: BBQ Beans
2 cups dry pinto beans
1 cup dry kidney beans
water
1 meaty ham bone or hamhoc (I used the ham bone)
1 stalk celery ( small dice )
4 cloves fresh garlic minced or crushed
1 small onion ( small dice )
1/2 green pepper ( small dice )
2 tbsp. salt
1 teas. pepper
1 tbsp dry oregano
1/4 teas. dry thyme
4 tbsp. brown sugar
1 tbsp. yellow mustard
4 oz. barbecue sauce ( your favorite )
Method: BBQ Beans
Wash and sort through your dry beans and remove any pebbles or stones. Add them to a large stock pot and cover with about 10 cups of water. Refrigerate for at least 8 hours, overnight works great. I just soak them in the pan I will be using to cook them ( 8-10qt. stock pot or dutch oven ).
After soaking, strain and rinse them again. Pour them back into your pan and add 10 more cups of fresh water and all of the ingredients. Bring to a boil and then reduce the heat to simmer, about a low to a medium low heat. Simmer with the lid cracked for about 4 to 5 hours, stirring about every 1/2 hour or so. They will be done when almost all of the liquid is gone.
Remove your ham bone or hamhoc and pick off the meat. Cut or shred it up and add it back to your beans ( if desired ). Your beans are ready.
Ingredients: Potato Salad
2lbs russet potatoes ( peeled and cubed 1/2in. )
1 stalk celery ( small dice )
1 carrot ( shredded )
1/3 green pepper ( small dice )
1/4 cup onion ( about 1/4 onion, small dice )
1/4 dill pickle ( small dice )
2 teas. fresh parsley
3/4 cup mayonnaise
1 tbsp. mustard
salt and pepper to taste
water
Method: Potato Salad
Add your diced potatoes to a pot and enough cold water to cover by about an inch. Add a little salt to the water also. Bring it to a boil and boil for about 5 to 8 minutes or until a fork can be easily inserted. Remove from heat and drain. Refill and drain your pot a couple of times with cold water. This will stop the cooking and cool off your potatoes.
Add them to a large mixing bowl with all other ingredients and gently stir to to combine being careful not to break up the potatoes too much. Refrigerate for at least 30 minutes to let the flavors blend together. It’s ready.
Now all that’s left is to make up your plates. The crispy coating of the chicken has great flavor and and the inside is tender, juicy and delicious. The beans have a wonderful semi smokey and barbecue taste you’ll love and the potato salad rounds out the dish with a nice refreshing flavor…. wonderful!
Thanks for stopping by and I know you’re gonna love it… HAPPY COOKING!
David
Check our our online cookware store at www.onestopcook.com
Filed under: Country, Recipes | Tags: beef, cooking, family, Food, green chili, grilled sandwiches, Recipes, roast beef, sandwich
Tender slices of roast beef piled high with melted jack cheese topped with and onion and green chili relish. If you like grilled sandwiches you’ll love this. Add some french fries or potato salad and you have a great lunch or dinner.
Ingredients: Roast Beef
3lb. beef round tip roast ( boneless )
1 tbsp. salt
2 teas. pepper
2 teas. garlic powder
1 tbsp. onion powder
2 tbsp. olive oil
Method: Roast Beef
Add your salt, pepper, garlic powder and onion powder to a small bowl and mix well. Sprinkle the seasoning on all sides of your roast and either pat or rub it in to the meat. Preheat your oven to 350 degrees.
Heat an oven safe skillet to high heat and add the olive oil. As soon as it starts to smoke, carefully place your roast in the pan and cook for 3 to 4 minutes a side or until it has a good sear.
Transfer your skillet with the roast to your preheated oven and roast for 50 to 60 minutes or until it reaches an internal temperature of about 145 degrees. Remove it from the oven and transfer your roast to a plate ( save the skillet ) and tightly cover the meat with foil. Your roast will continue to cook using carryover cooking and should reach about 155 degrees which will give you a medium rare roast. Let your roast rest and cool for about an hour. This will give the juices in the roast a chance to redistribute into
the meat. After cooling it will be ready to slice. Slice it as thin as possible and against the grain of the meat. It’s ready for sandwiches. There should be au ju ( meat juice ) that collected on the bottom of the plate, save and set it aside. You will be using the pan drippings and juice to saute the veggies. Remove all the grease except about 1 tbsp. from your pan before adding your juice. This will give it the flavor without the greasiness.
Note: The “grains” of the meat are the lines that can be seen running through it. If you slice paralell with those lines the result is long stringy slices. Slicing straight across those lines will cut those fibers. Think of a plate spaghetti noodles, if you cut them lengthwise you’ll still have long pieces if you cut them in half you’ll have shorter pieces making it easier to eat. The more the noodles are cut the smaller the pieces. The same thing happens when you are slicing your roast.
Ingredients: Green Chili and Onion Relish
1/2 onion ( sliced )
2 green chilis ( sliced )
pan drippings
Method: Green Chili and Onion Relish
Place the skillet used for the roast back on the burner ( after removing most of the grease ) and heat to medium heat.
Add your chilis, onions and beef juice to it and saute for 5 to 8 minutes or until tender, add water or stock if needed.
Remove from heat and transfer to a bowl and set aside, covered, until your meat is ready for sandwiches.
Ingredients: Sandwiches
8 to 12 slices of a good dense bread ( I’m using potato bread )
sliced roast beef
green chili and onion relish
8 to 10 oz. Monterey Jack cheese ( sliced )
butter or margarine for bread
Method: Sandwiches
If you have an electric griddle, heat it to 350 degrees. If not heat a large skillet or griddle that can be placed on two burners to about medium to medium low heat.
Butter all of the bread like you would for toast and place them buttered side down in the pan or on the griddle. Place your sliced cheese on the tops of all of the bread. Add the roast beef to half of the bread ( bottom ) and the relish to the other half ( top ). Try to work as fast as possible to build your sandwiches.
After the ingredients have been placed on the sandwiches, place the top halves onto the bottom halves.
Using a spatula, press the tops down gently so they stick to the bottom half.
Flip the sandwiches over once or twice so not to burn the bread and grill until the cheese starts to ooze out, that’s the sign they’re ready.
Remove to a plate, slice in half if desired and dig in! Makes 4 to 6 sandwiches.
I’m having mine with potato salad but french fries or baked beans are also great sides you can have with them.
Grilled sandwiches have been a favorite of mine for years. Anything you can put between two pieces of grilled bread is a winner in my book and these are definitely tasty. The roast beef just melts in your mouth, the cheese is nice and gooey, the flavors of the onion and green chili relish is a perfect match and the crispy crunch of the grilled bread…not your ordinary sandwich.
Thanks for stopping by, have a great day and HAPPY COOKING!
-David
Check out our online cookware store at www.onestopcook.com
Filed under: Mexican | Tags: chicken, chicken tacos, cooking, family, Food, mexican food, Recipes, refried beans, rice, shredded chicken tacos, tacos
Shredded chicken seasoned Mexican style, just like the taco shops in San Diego. Stuffed with lettuce, cheese and tomatoes. Add rice and beans, guacamole, sour cream, salsa, hot sauce… whatever you like and you’ve got a great Mexican dinner!
Mexican Style Shredded Chicken Tacos with Rice and Beans
Ingredients: Shredded Chicken
1 1/2lbs. boneless, skinless chicken thighs ( about 4-5 )
4 cups water
1 teas. salt
1/3 teas. pepper
1/2 teas. garlic powder
1 teas. onion powder
2 teas. chili powder
1 teas. dry oregano
1/4 teas. cumin powder
Method: Shredded Chicken
Thoroughly wash your chicken and then simply add all of the ingredients to a medium to large skillet, or, sauce pan big enough to hold everything. Bring it to a boil and boil for about 10 minutes. Reduce heat to low to medium low and simmer for about 30 minutes with the lid cracked. You’re looking for a nice little bubble.
After about 40 minutes, most but not all of the liquid should have evaporated and the chicken should be falling apart when poked with a spoon or spatula. Go ahead and shred it with your spatula or spoon and remove from heat to cool slightly. It should look like the picture. It’s ready for tacos.
Ingredients: Shredded Chicken Tacos
shredded chicken
10-15 corn tortillas ( 6in.)
1/2 head lettuce ( shredded )
1 tomato ( small dice )
6 oz. shredded cheddar cheese ( or whatever you like )
3-4 cups oil ( for frying )
wood toothpicks
Method: Shredded Chicken Tacos
These are non-toxic toothpicks 
Add your oil to a medium size skillet to fill about a 3/4 in. up the side and heat to 350 degrees. Carefully place 1 tortilla at a time into the hot oil and fry for about 5 to 10 seconds a side. All you’re doing at this stage is getting the tortillas pliable. Remove and stack them on a plate. After all of your tortillas are done, flip the whole stack over to allow the excess oil to drain evenly.
These can be done while your chicken is cooking.
When your chicken and tortillas are ready, add about 2 to 3 tbsp. of the shredded chicken across and just above the center of a tortilla and fold it over. “Sew it up” with 2 toothpicks as shown in the picture. Continue until all of your tacos are done.
Note: Turn the heat on your oil down to low while you’re assembling the tacos. Heat it back up just before you finish with your tacos.
Once your tacos are done, place 3 or 4 into the hot oil (350) and fry for about 2 to 4 minutes a side or until they turn the color of corn chips ( golden ). Remove and drain on paper towels or a cooling rack. Removing the toothpicks is easier while they’re still hot, right out of the fryer is easiest but be careful, they’re hot!
Now, just open them up and add your toppings! Add beans and rice and make it a meal.
The crunchy shells, the spicily flavored chicken topped with salad fixings, whats not to love.
Rice and beans added to your plate… reminds me of the drive-thru or walk-up window at most any taco shop in San Diego. Enjoy!!
Thanks for stopping by and HAPPY COOKING!
David
Check out our cookware store at www.onestopcook.com
Filed under: Country | Tags: asparagus, cooking, family, Food, gravy, peaches, pork loin, Recipes, roast pork, yams
Tender and juicy pork loin roasted to perfection, smothered in a peach and wine sauce. Served with baked yams and roasted asparagus. This meal is great anytime of year. The pork just melts in your mouth, the yams are baked in a glaze of more peaches and a little bit of orange marmalade. The asparagus is lightly roasted and has a hint of lime juice for a background note of citrus. Simply delicious!
Ingredients: Pork Loin Roast
3lb. pork loin roast
12oz. peach nectar
3 cups chicken broth
3 cups water
4 tbsp. salt
1 tbsp. black peppercorns
1 1/2 tbsp. dry parsley
2 teas. dry oregano
2 teas. dry sage
1 teas. dry thyme
1 teas. dry rosemary
1/2 oni0n ( small dice )
2 stalks celery ( small dice )
3 cloves fresh garlic ( minced or crushed )
1/4 cup wine ( blush or “pink” wine )
Method: Pork Loin Roast
Combine all ingredients except your pork into a medium to large sauce pan and bring to a boil. Boil for at least 5 minutes to release the flavors into your broth. This is your brine for soaking the pork loin.
After your brine has boiled for at least 5 minutes remove it from the heat and let it cool completely to room temperature. If your brine is still warm it will start to cook the pork. We don’t want that yet.
Pour your cooled brine into a large bowl and place the pork loin in it. There should be enough liquid to completely cover your loin. Carefully place a piece of plastic wrap directly on top of the brine to cover. This will ensure your pork loin will stay submerged. A heavy plate can also be used to keep the loin below the liquid. Refrigerate for at least 8 hours, overnight is better.
After the pork loin has marinated in the brine remove it and pat it dry with a clean towel or paper towels. No need to season your roast any further, it has been soaked in a flavor bath already. Reserve 1 1/2 cups of your brine for the sauce.
Preheat your oven to 350 degrees.
Heat a large oven safe skillet to high and add about 2 tbsp. of olive oil to it. When the oil just starts to smoke, carefully place your pork loin roast into the pan fat side down. Try not to move it once it’s in the pan, it will get a much better sear if left alone. Cook on high heat for 3 to 4 minutes a side. This will give your roast a beautiful color.
After your pork loin has seared, place the pan with pork into your preheated 350 degree oven and roast for 45 to 50 minutes or until the internal temperature reaches about 145 degrees. Remove it from the oven and place the roast on a plate to rest for about 20 minutes. The internal temperature will then rise to about 155 degrees from carryover cooking and be ready to eat.
Pour the leftover pan drippings into a small bowl and place in your freezer for about 20 to 30 minutes.
This will separate the fat from the concentrated flavors left from your roast and is really worth the extra effort. That little bit of goodness is loaded with flavor you can add to your sauce. Just peel off the fat layer and discard saving the liquid.
How to use it is in the next segment of this recipe.
Ingredients: Peach and Wine Sauce
10 oz. fresh or frozen peaches
1/2 cup wine ( blush or “pink” wine )
1 cup chicken broth
1/2 teas. salt
1/4 teas. cracked pepper
1/4 teas. dry sage
1 teas. dry parsley
1/2 teas. dry oregano
1/8 onion
1 shallot
1 1/2 cups brine
1/2 cube butter or margarine
3 tbsp. flour
pan drippings
Method: Peach and Wine Sauce
Reserve 3 to 4 oz. peach wedges, flour, butter, pan drippings and brine.
Add all other ingredients to a blender and blend until smooth. Transfer to a medium size sauce pan and bring to a boil. Reduce to low and simmer for 30 minutes.
In another sauce pan, melt the butter over medium heat and add the flour to make a roux, stirring often. Cook for about 5 minutes and then add the reserved brine and pan drippings. Cook for another 5 minutes. Pour your sauce into the roux a little at a time to form your sauce. Bring back to a boil and add the reserved peaches. Reduce the heat back to low and simmer for about 20 to 30 minutes. Your sauce is ready.
Ingredients: Baked Yams
1 1/2lbs. yams ( peeled and 1in. cubed )
2 oz. peaches ( 1/2 in. chop )
1 tbsp. olive oil
1/4 teas. salt
4 heaping tbsp. orange marmalade
3 tbsp. maple syrup
1/2 cube butter or margarine
Method: Baked Yams
Pour the cubed yams into a baking dish that has a cover. Add the peaches, olive oil, salt, marmalade, maple syrup and butter and cover. Bake at 350 degrees for about 1 hour or until the yams are soft. Remove from the oven and let stand for 10 minutes. Serve
Ingredients: Roasted Asparagus
1 bunch asparagus
1 1/2 tbsp. olive oil
the juice of 1 lime ( about 2 tbsp. )
1 to 2 tbsp. parmesan cheese ( grated )
salt and pepper to taste
Method: Roast Asparagus
After washing your asparagus, hold 1 spear at both ends and bend it until it breaks. This will let you know where the tender part ends and the tough part begins. Use this piece as a reference to cut all of the asparagus.
Lay your spears out on a nonstick bake sheet to make 1 layer. Drizzle with olive oil, salt, pepper and parmesan cheese. Roll them around a little to thoroughly coat. Squeeze the lime juice over the top and place in a preheated 350 degree oven. Roast for about 10 to 15 minutes or until tender. Serve.
Your not going to believe how good this is. The pork loin is extremely moist and tender and the peach and wine sauce brings the flavor over the top. The yams have a beautiful sweetness from the peaches, orange marmalade and maple syrup. The asparagus has a subtle saltiness from the parmesan cheese and just a hint of citrus from the lime.
This is a great restaurant quality meal that will amaze everyone. A great holiday meal idea!
Thanks for stopping by and let me know what your think. HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: Dessert/Candy | Tags: cooking, cream, family, Food, Recipes, shortbread, strawberries, strawberry shortcake, whipped cream
All of the flavors of strawberry shortcake layered and piled high. This is one dessert that’s simple to put together and everyone will enjoy! Just grab a big spoon and dig in!
Ingredients: Strawberry Sauce
2 cups whole fresh strawberries
5 tbsp. sugar
3 tbsp. karo syrup
1 tbsp. honey
1 pinch salt
1 teas. powdered gelatin
1 cup water
Method: Strawberry Sauce
Add everything to a blender and blend until smooth. Transfer to a medium size sauce pan and bring to a boil. This will activate the gelatin to thicken your sauce. After the sauce reaches a boil, remove it from the heat and let cool enough to refrigerate. Refrigerate at least 1 hour or until it is completely chilled. Your sauce is ready.
Ingredients: Shortcake
3 cups biscuit mix
4 tbsp. sugar
1/2 cup semi-sweet chocolate chips ( optional )
1 egg
3/4 cup whole milk or half-n-half
1/4 teas. cinnamin
1/2 cube melted butter
Method: Shortcake
Combine everything into a large mixing bowl and stir to mix well. Try not to over mix as this will make your shortcake tough. Pour your batter into a buttered medium size cake pan and smooth it out to an even layer. Bake in a preheated 425 degree oven for about 10 to 12 minutes or when a toothpick inserted into it comes out clean. Remove from oven and place on a cooling rack to cool. After it has cooled it’s ready to go.
Ingredients: Whipped Cream
1 qt. heavy whipping cream
3 tbsp. powdered sugar
1/8 teas. pure vanilla extract
Method: Whipped Cream
Add everything to a blender and blend until stiff peaks form. This will take 1 to 2 minutes and can be checked by dipping a spoon into it. Or you can whisk the ingredients in a bowl by hand until stiff peaks form. Or buy premade whip cream for the easy way out:-)
Ingredients: Strawberries -N- Cream
1 to 1 1/2 cups fresh strawberries ( sliced )
strawberry sauce
shortbread ( crumbled )
whipped cream
Method: Strawberries -N- Cream
Start by ladling about 4oz. of the strawberry sauce into the bottom of a big glass serving bowl. Sprinkle a few of the sliced strawberries on top. Add a layer of your shortbread. Pour more of your sauce on the shortbread,enough to cover and sink in a little. Add a layer of whipped cream and a sprinkle of strawberries.
Follow with another layer of shortbread, sauce, whipped cream and strawberries. Repeat the layers until your bowl is full ending with whipped cream. Top with more strawberries and sauce.
Chill for 1 hour in the refrigerator to give the shortbread time to absorb the sauce.
To serve simply spoon onto a plate or into a bowl. Delicious!
This is a wonderful recipe to do a day in advance. It’s very easy to put together. The actual time you spend in the kitchen is minimal. Most of the time is spent simply waiting for things to cool or chill. Both kids and adults will be begging for more:-)
Thanks for stopping by and HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
