Filed under: Mexican | Tags: barbecue, burger, cooking, family, Food, grilling, hamburger, mexican food, Recipes, taco
Have you ever had a hamburger that tasted like a taco? Try this. All of the classic seasonings in a taco but on a hamburger bun. This is a great recipe for the backyard griller. You might never want a regular hamburger again.
Ingredients:
1 1/2lb. hamburger ( 22% fat )
1/2 onion ( fine dice )
1 teas. salt
3/4 teas. pepper
1 teas. onion powder
1 teas. garlic powder
1 teas. cumin
1 tbsp. chili powder
1/4 head lettuce ( shredded )
1 to 2 tomatoes ( thin sliced )
3oz. cheddar cheese ( fine shredded )
6 hamburger buns ( I’m using kaiser rolls )
hot sauce
Method:
Combine hamburger, salt, pepper, onion powder, garlic powder, chili powder, cumin and onion into a large bowl and mix well ( your hands work best for this ). Shape 6 1/4 pound hamburger patties. An easy way to do this is to divide the mixture into 6 equal balls, this gives you the perfect size every time.
Grill on medium heat for about 3 minutes a side ( about 6 minutes total ) or when they reach 155 degrees internal temperature. These can also be pan fried or oven baked ( 350 degrees 10 to 15 minutes ).
Here’s a tip for the buns:
Wrap your buns in foil and place on your grill away from the flame ( indirect heat ) and warm them up. This only takes a few minutes. I’ve seen a lot of people use cold buns when they bbq and, to me, I always wonder why.
Assembly:
Drizzle a little hot sauce on the bottom bun and place a patty on it. Drizzle a little more hot sauce on the top bun and add your cheese, lettuce and tomato and close. Makes 6 delicious burgers.
Optional ingredients can be guacamole, sour cream, refried beans, pico de gallo or anything you like.
This is a great option to try when you get tired of the same old burger.
If you have any questions I’d love to hear from you so by all means send a message and… Happy Cooking:-)
Need kitchen supplies? Check out www.onestopcook.com
Filed under: italian food | Tags: cheese, cooking, family, Food, italian food, pepperoni, pizza, pizza dough, Recipes, sausage, tomato sauce
Ever tried making pizza from scratch? Here is a great recipe for you. Once you learn how to make the dough you can do anything with it. Give it a shot, I’m sure you will be a big hit with your friends and family! They’ll think you had it delivered.
Ingredients: Dough ( Makes 2 large pizzas )
2 cups high gluten flour ( self rising flour will work )
10oz. water ( hot )
1 pkt. active dry yeast ( 2 1/2 teas. )
1 teas. sugar
1 1/2 teas. salt
1 oz. non-fat dry milk
3 teas. olive oil
Method: dough ( prep )
The old fashion way:
In a large bowl dissolve yeast in the hot water ( about 5 minutes ) then mix in the olive oil. Sift all dry ingredients ( reserve about 1/4 cup flour ) into yeast mix. You can do this through a mesh strainer. Using your hands, work mixture into a ball and roll out onto a clean dry floured surface. Use a little of the reserved flour to dust your surface adding a little at a time to keep dough from sticking. Start kneading the dough. You will have to knead for 20 to 30 minutes or until you can stretch out a golf ball size piece until you can almost see through it. Form into a ball, brush outside with olive oil to keep it from drying out and place in a bowl and cover with plastic wrap or damp cloth. Let stand in a warm ( room temp. is fine ) dry place for 3 to 4 hours until dough has doubled in size.
The modern way:
Add all ingredients into the bowl of a stand mixer with a dough hook. Start your mixer on low to keep the flour from flying everywhere and gradually work up to a medium to medium high speed. You will see a few things happen to let you know you are on the right track. First a ball will form at low speed. When the speed of the mixer is increased the ball will start to rub on the sides of the mixing bowl and start to clean the sides of the bowl. This is when the gluten in the dough starts to activate ( after about 8 minutes ). At this point set your mixer speed to medium to medium high and mix for about 10 to 15 minutes more. Your dough will actually start slapping the sides of the bowl, this is a sign that it is ready. Use the same test as in the old fashion way. Form into a ball, brush outside with olive oil to keep it from drying out and place in a bowl and cover with plastic wrap or damp cloth. Let stand in a warm ( room temp. is fine ) dry place for 3 to 4 hours until dough has doubled in size.
Ingredients: sauce
28oz. tomato sauce
6oz. tomato paste
12oz. water
1 1/2 teas sugar
1/2 teas salt
2 teas. pepper
1 teas. onion powder
1 1/2 teas. garlic powder
3 teas. dry oregano
1 teas. dry basil
1 teas. dry parsley
Method: sauce
Combine all ingredients into a 2 qt. sauce pan and stir to incorporate. Simmer for 10 minutes, long enough for flavors to come out. Take off heat and let cool.
Toppings are totally up to you. This is what I used:
16oz. mozzarella cheese ( grated )
4oz. cheddar cheese ( grated )
2oz parmesan cheese ( grated )
1/2 green pepper ( sliced )
1/2 red pepper ( sliced )
1/2 onion ( sliced )
3oz. pepperoni ( sliced 0
6oz. sweet Italian pork sausage ( raw ) remove casing and crumble
Assembly:
Place a pizza stone on the middle rack of your oven and preheat to 475 to 500 degrees ( the hotter the better ). If you don’t have a pizza stone assemble your pizza on the pan you will be cooking it on in the oven, follow same instructions below.
Cut your dough ball in half to make 2 large pizzas. Form each half into a ball and roll out your dough using a rolling pin on a clean surface using a little bit of flour if needed to keep dough from sticking. Transfer your dough to a pizza paddle sprinkled with a little corn meal to keep it from sticking ( bread crumbs will do in a pinch ). If you don’t have a pizza paddle a pizza pan or anything flat will do, like your cutting board. You need something flat that your pizza will slide off of into the oven.
Once you have your dough on the ” transfer vehicle ” add about 6 to 8 ounces of sauce and spread evenly to about an inch from the edge. Add the cheese next, the amount you put on is up to you, I recommend about 10 to 12 ounces. Add your vegetables next then your meats. Slide your pizza back and forth while assembling to make sure it isn’t sticking.
Very important tip to remember for this type of pizza is to put any raw meat products on top and in small amounts to insure that they cook through completely. I crumble my sausage into marble size pieces and then mash it between my fingers to make a mini patty.
Cooking:
Slide your pizza onto the pizza stone ( or place pan in oven ) and cook for approximately 15 to 20 minutes or until cheese starts to bubble and crust starts to brown slightly.
This is a great recipe to experiment with as the amount and variety of toppings is virtually endless.
I hope you will give this a try and if you have any questions on this or any other recipe please send them to me, I’m always happy to answer any questions you may have. HAPPY COOKING!
Need kitchen supplies? Check out www.onestopcook.com
Filed under: Mexican | Tags: cooking, family, Food, guacamole, mexican food, pico de gallo, pork, Recipes, soft tacos, tacos
Here’s an awesome pork soft taco recipe for you to try. Tender pieces of pork with guacamole, pico de gallo and more all wrapped in a soft corn tortilla. Add some refried beans and rice and you’ve got a meal like you would find in a good mexican restaurant. Yummy!
Ingredients: Pork
1 1/2lb. pork butt
1 1/2 teas. salt
1 teas. pepper
1 teas. garlic powder
3/4 teas. dry mexican oregano
3/4 teas. cumin
1 1/4 teas. chili powder
1 1/4 teas. onion powder
3 tbsp. oil
Method:
Trim most of the fat off of your pork and dice into small pieces ( 1/4 to 1/2 inch cubes ) and place in a ziplock bag. Add all other ingredients and mix well by “mushing” it around in the bag. Refrigerate for at least 30 minutes. 2 hours is better, overnight is best to allow flavors to incorporate.
To cook, place a small amount into a preheated skillet ( high heat ) and cook ( stirring occasionally ) until seared on all sides (add a drizzle of oil if you’re not using a nonstick pan to keep from sticking ). This only takes about 3 to 5 minutes per batch. The reason to do small batches is to avoid steaming the meat. As soon as the meat hits the pan the juices start to come out, you don’t want this. Keeping your pan at high heat will sear the meat locking in the juices. If you crowd your pan with too much meat as the liquid comes out it cannot evaporate fast enough and the meat will start to steam instead of sear. This tends to make the meat dry since more of the juices escape. This is good information to keep in mind when pan searing any type of meat. Note: don’t start cooking your meat until all of your toppings are ready for easy assembly.
Ingredients: Pico De gallo
2 tomatoes ( small dice )
1/2 onion ( small dice ) ( red or white is best )
1 small jalapeno pepper ( fine dice )
1/4 cup fresh cilantro ( small chop )
1/2 lemon ( just the juice )
1/3 teas. salt
1/4 teas. pepper
1/4 teas. garlic powder
1 pinch dry oregano
1 pinch chili powder
1 pinch cumin
Method:
Add all ingredients into a bowl and mix well. Cover and refrigerate.
Note: The salt will begin to extract the liquid out of the vegetables which is exactly what you want, just be sure to stir occasionally.
Another note: The heat in a jalapeno pepper comes from the membranes around the seeds so if you like it hot don’t remove the seeds, if you like medium remove half of the seeds, for mild remove all of the seeds. Caution, do not touch your face or eyes after cutting your jalapeno, it can burn you.
Ingredients: Guacamole
2 ripe avocados
1/4 cup pico de gallo
1 teas. salt
1/4 teas. pepper
1/2 lemon ( just the juice )
Method:
Cut avocados in half by running a knife all the way around the avocado from top to bottom. Hit the seed with the blade of your knife and give it a slight turn, this should loosen the seed for removal. Use a spoon to scoop out the meat of the avocado and add to a medium to big bowl. Add salt, pepper and lemon juice to the bowl and mash with a fork until you have the consistency of chunky mashed potatoes. Stir in your pico de gallo and refrigerate.
Great tip for storing guacamole:
Guacamole will turn brown on you in a few hours. The lemon juice helps to counteract this but if you want to keep it fresh for more than a day you need to keep air completely away from it. I’ve heard of tricks like putting it in tupperware or ziplock bags, even covering with plastic wrap. The best way that I recommend is to put it in a clean bowl and flatten it to a smooth surface. You can then pour a thin layer of lemon juice or water over the top, this ensures that absolutely no air can get in to ruin your guacamole. When you are ready to use it again, simply pour all of the liquid off of the top and give it a stir. You will be able to keep the guacamole for at least 3 to 4 days.
Check here for pictures of pico de gallo and guacamole.
Ingredients: Tacos
marinated pork
gaucamole
pico de gallo
cheese ( fine shred ) queso fresco is good for this as well as cheddar
hot sauce
10 to 12 6in. corn tortillas
olive oil
Method: Tacos
Set up and assembly line starting at one end with guacamole, pico de gallo, cheese and hot sauce. Brush a thin layer of olive oil onto both sides of each tortilla and warm. You can warm by heating them on a 350 degree griddle flipping them occasionally until warmed through or by putting them into a 350 degree oven ( on the rack ) for 2 to 5 minutes, depending on your oven. Wrap them in foil to keep warm. Batch cook your pork. After a batch is cooked place about 2 tablespoons onto a tortilla and add your guacamole, pico de gallo, cheese and hot sauce. You want to do this while the meat is hot. Continue until done or when you have enough tacos. Add some refried beans and rice and you’re ready to eat 
Any unused portions can be stored in the refrigerator for a few days. The pork can be frozen for up to 2 months.
If you have any questions or comments about this recipe or any other I’d be more than happy to hear from you so please feel free to leave me a message. Until next time, have a great day and HAPPY COOKING!
Need kitchen supplies? Check out www.onestopcook.com
Filed under: Recipes | Tags: chicken, chicken salad, cooking, deli, family, Food, Recipes, salad, sandwich
Here is a cool and refreshing chicken salad recipe for you. Great for sandwiches, on a garden salad, or just by itself. Crunchy and creamy at the same time. I know you’ll love it.
Ingredients:
1 1/2lb. boneless, skinless chicken breast
1/3 green pepper ( thin slice )
1/3 red pepper ( thin slice )
2 stalks celery ( thin slice )
1/3 onion ( thin slice )
1 carrot ( shredded )
2/3 cup mayonnaise
2 tbsp. mustard
1/4 head lettuce ( leafed )
1 tomato ( thin slice )
dill pickle chips
4 french rolls ( sliced in half )
olive oil
Method:
Wash and dry the chicken thoroughly and coat with olive oil. Grill on medium heat for 20 minutes ( about 10 minutes a side ) and remove to a plate to cool. You can also bake in the oven at 350 degrees for 20 to 25 minutes. You are looking for an internal temperature of at least 165 degrees ( or when juices run clear ). After cooling slice into 1 inch long, 1/4 inch thick slices.
In a large bowl add chicken, green pepper, red pepper, celery, onion, carrot, mayonnaise and mustard and mix well. You can use it at this point but I recommend refrigerating for 30 minutes to let the flavors incorporate.
Bake the sliced french rolls in a 350 degree oven or toaster oven just long enough for a light toast ( 3 to 5 minutes ) You want it to be slightly crispy on the outside and soft in the middle. Let cool for 1 minute.
Assembly:
Put 3 to 4 heaping tablespoons of the chicken salad on bottom half of roll. Spread top half with mayonnaise and mustard, add lettuce leaves, sliced tomatoes and pickles and close. Serve with your favorite chips or bowl of soup.
Makes 4 big or 6 smaller sandwiches.
Refrigerate any unused portion in a sealed container. Lasts for about a week.
I hope you will enjoy this recipe and HAPPY COOKING!!
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Filed under: Slow Cook Recipes | Tags: barbecue, cooking, corn, family, Food, french fries, mesquite, pork, potatoes, Recipes, ribs, smoked
I love to bbq when summer comes around and here is a recipe cooked completely on the bbq. These ribs are fall off the bone, melt in your mouth scrumptious so grab a cold one and get ready to “light the barby”! By the way… you can do this in the oven as well:-)
Ingredients: ribs ( 1 rack pork ribs )
Rub:
1 teas. salt
1 teas. pepper
1 teas. garlic powder
1 teas. dry oregano
1 teas. chili powder
1/2 teas. dried ground sage
1 tbsp. brown sugar
Sauce:
1/2 cup tomato sauce
1/3 cup bbq sauce ( your favorite )
1 tbsp. apple cider vinegar
1/4 teas. garlic powder
1/4 teas. oregano
1/2 teas. onion powder
1 teas. worcestershire sauce
3/4 teas. pepper
3 handfuls mesquite wood chips
Method: sauce
Combine all ingredients into a bowl and mix well. Refrigerate until ready to use. Give it a good stir just before spreading onto the ribs.
Method: ribs
It is important that you first remove the ” silver “. That’s a cooks term for the thin membrane of connective tissue attached to the bone side of your ribs. If you turn your ribs over and run your fingers across the bones this will make sense. To remove this slide a knife under the tissue at one end to get it started. Grab the silver using a paper towel to get a good grip and pull the membrane off ( it should all come off in one piece ).
Combine all ingredients for the rub into a small bowl and mix well. Sprinkle the rub evenly over the ribs, front and back and rub it in to the ribs. This will help the seasoning to penetrate into the meat. Refrigerate for at least 2 hours, overnight is best.
Note: A gas grill is best for cooking your ribs.
Heat your bbq to 250 degrees only on one side, you will be cooking on indirect heat ( flame on one side and no flame on the other side ). This is very important to ensure you do not burn the ribs.
Soak 2 handfuls of mesquite chips in a bowl of water for 10 to 15 minutes. Drain off excess water and pour into the center of a big piece of foil. Add remaining handful of dry mesquite chips on top of the wet chips and wrap. Poke some holes in the pouch on both sides ( the more holes, the more smoke ). Remove the grate from the side of the grill that you will have flames and set pouch directly onto the burner covers. Do this before lighting your grill. Place the ribs on the upper rack of the grill AWAY from the hot side. Close the lid and cook for 3 hours, do not open the lid. After 3 hours open the lid and coat the ribs with the bbq sauce and cook for another 20 to 30 minutes to allow the bbq sauce to thicken onto the ribs. Wrap in foil and cook for 2 more hours.
Remove and let stand for 10 minutes.
Ingredients: french fries
2 medium potatoes ( cut into wedges )
1 1/2 teas. salt
1 teas pepper
olive oil
Method: french fries
Spread the potato wedges out onto a clean surface ( your cutting board will work fine ) and sprinkle with salt, pepper and olive oil, this will give you an even coating. Place them into a ziplock bag and mix to totally coat the potatoes.
Place the potato wedges on the hot side of your 250 degree grill ( bottom rack ) and cook for 20 minutes with the lid down. Flip the potatoes an cook for 15 to 20 minutes, until golden brown. Remove to a plate and salt them if necessary.
Ingredients: corn
4 ears corn ( in the husk if you can find them )
1/3 cube margarine ( softened )
1/2 teas. salt
1/4 teas pepper
Method: corn
Combine margarine, salt and pepper and mix well, this is known as a very simple ” compound butter “.
Peel back the husk from the corn and remove the silk. You want to leave the husk in tact and only remove the silk ( like peeling a banana all the way to the bottom but not removing the peel completely ). Spread the margarine mixture evenly onto the corn coating all sides and re-covering it with the husk. Wrap in foil and grill on upper rack ( hot side ) at 250 degrees for 30 to 40 minutes ( until soft ).
Note: If you can’t find corn in the husk you can wrap the corn in a damp paper towel and then wrap in foil. The moisture in the corn will keep the paper towel from burning.
Note: If you watch the times you put things on the grill everything will be done at the same time. If you like to grill as much as I do this is a must do recipe. Even if you are a beginner you CAN do this.
Another note: You can do this in your oven as well. Just follow the same directions deleting the smoke pouch and placing your ribs and potatoes on separate cookie sheets.
Barbecuing is always better when you have friends and family over so give this a try, you won’t be disappointed.
Need kitchen supplies? Check out www.onestopcook.com
Filed under: Dessert/Candy | Tags: bananas, chocolate, cooking, Dessert/Candy, family, Food, frozen treats, peanuts, Recipes
So simple, anyone can make these. Only 3 ingredients and about 20 minutes to make. You will enjoy munching on one of these on a hot summer day. Great idea for a party snack!
Ingredients:
3 bananas ( peeled and cut in half )
10 oz. semi sweet chocolate chips
2 to 3oz. chopped peanuts
6 popsicle sticks
Method:
Insert popsicle sticks into bananas and transfer to freezer for 15 to 20 minutes ( long enough to melt your chocolate ). Melt chocolate in a double boiler stirring with a rubber spatula. You can also do this by placing a metal or oven safe glass bowl on top of a pan of simmering water making sure the water does not touch the bottom of the bowl.
After the chocolate has melted, pour it onto a piece of foil or wax paper. Add your peanuts to a plate and spread them out.
Retrieve your bananas from the freezer. Holding the popsicle stick, roll the banana in the chocolate and cover all sides, top and bottom and then in the peanuts using the same method. Transfer to a clean plate and repeat until all bananas are done. Place back into the freezer until frozen ( about 30-45 minutes ).
Makes 6 delicious frozen banana popsicles
Tip: Any left over chocolate and peanuts can be mixed together to make a candy bar. Just spread remaining chocolate into about a 1/4 inch thick square and sprinkle with peanuts. Refrigerate until hardened ( about 30 minutes ). Cut into squares.
I hope you will like these as much as I do
Need kitchen supplies? Check out www.onestopcook.com
Filed under: Asian | Tags: asian food, cooking, family, Food, home, noodles, pork, Recipes, stir fry, vegetables
If you like Asian food you’ll love this! Easy to make and very tasty. This is one of my favorite Asian recipes, I hope it will be one of yours soon.
Ingredients:
2lbs. boneless pork ( roast or chops )
10oz. Yoshida sauce ( this is an asian stlye bbq sauce, you can find it in the ethnic food section of your store )
3 to 4 green onions ( sliced )
1 thumb ginger ( about 2oz. thin sliced )
1 pkg. chuko soba noodles ( also found in the ethnic section )
16oz. bag of frozen stir fry vegetables
sesame oil
sesame seeds
chow mien noodles
water
Method: pork
Trim excess fat from pork roast and cut into 1 inch steaks ( if using chops this should already be done for you ) and place in a big ziplock bag. Pour 8oz. yoshida sauce, ginger and green onions into the bag, mix well and marinate for at least 4 hours, overnight is better ( 8 hours ) in the refrigerator ( place on a plate or in a bowl just in case your bag leaks ).
Discard marinade and grill on medium heat for 5 to 7 minutes a side or until done ( at least 155 degrees internal temperature ). You will want to keep an eye on it because the sugar in the marinade will burn if the pork is too close to the flames. If you can change the level of your grill adjust to a distance of about 4 inches between fire and pork and close the lid.
Note: For cooking in the oven place a rack on the bottom of a baking dish and arrange your pork on rack leaving a little space between each piece and bake at 400 degrees for about 15 to 20 minutes flipping the pork at the half way point ( about 7 to 10 minutes ).
Transfer to a plate and cover and let stand for 5 minutes. Slice into 1/4in. slices.
Method: stir fry noodles
Add remaining yoshida sauce ( 2oz. ) and a tablespoon of sesame oil to a big skillet and cook on a medium heat for about a minute ( until it just starts to bubble ). Add your stir fry vegetables and cook just long enough to thaw ( not cook ) the vegetables ( about 1 more minute ). Add your dry chuko soba noodles and 1 cup of water and cover. After about 3 to 5 minutes stir mixture and check to see if noodles need more water and add a little at a time ( re-covering ) until noodles are al dente.
Note: When adding more water give the mixture a little time to absorb the liquid. The noodles will get mushy on you if you add too much.
Now all you have to do is plate and sprinkle chow mien noodles and sesame seeds over the top. Now is a good time to drizzle with soy sauce and maybe a little more sesame oil if desired.
Makes 6 to 8 servings
Tip:
It is usually preferred to use fresh vegetables instead of frozen but sometimes it is not cost effective for the home cook. In order to cook a vegetable stir fry ( in this case ) you would have to buy a whole list of vegetables just to use a little of each. For instance I would have to buy broccoli, green beans, carrots, celery, onions, water chestnuts, snap peas etc. This can get costly and wasteful if you don’t use it all. Frozen vegetables can also be fresher than “fresh”. Most frozen vegetables are harvested and flash frozen immediately which can significantly reduce the amount of decay time. When you buy something in the produce section of your local store do you really know when that product was picked, how long it took to reach your store and how long it has been sitting on the shelf?
I hope this little bit of information will prove to be helpful to you in your culinary endeavors.
Until next time…. HAPPY COOKING!
Need kitchen supplies? Check out www.onestopcook.com
Filed under: italian food | Tags: chicken, chicken parmesan, cooking, fettuccini, Food, italian food, noodles, Recipes
This is for Italian food lovers. Crispy and flavorful chicken with a delicious sauce over a bed of al dente fettuccine noodles. You’ll love it!
Ingredients: sauce
28oz. can tomato sauce
28oz. can crushed tomatoes
6oz. can tomato paste
12oz. water
3 tbsp. sugar
1 teas. salt
1tbsp. pepper
2 tbsp. crushed garlic
2 tbsp. oregano ( dry )
2 tbsp. parsley ( dry )
1 tbsp. marjoram ( dry )
1 tbsp. basil ( dry )
1 onion ( small dice )
1/2 green pepper ( small dice )
Method: sauce
Combine all ingredients into a large sauce pan ( 5 qt. ) and bring to a boil stirring frequently. Reduce heat to low and simmer for 1 hour covered, stirring occasionally.
Ingredients: chicken parmesan
1 1/2 – 2lbs. boneless skinless chicken breast
2 cups Italian breadcrumbs
2 parmesan cheese
8oz. mozzarella cheese ( sliced ) Note: You can substitute provolone cheese
1 teas salt
1 teas. pepper
1/2 teas. garlic powder
1/2 teas. onion powder
2 eggs
8oz. milk
oil for frying ( about 1/2 quart )
Method: chicken parmesan
Chicken
Wash and dry your chicken thoroughly.
Slice chicken horizontally into about 1/2 inch slices ( otherwise known as butterflying ). You’re looking for pieces about the size of a hamburger patty. You can do this by placing the chicken breasts on a cutting board, hold it down with one hand and slice parallel to the cutting board toward the hand holding the chicken down. It is important that you do this very carefully, you don’t want to cut yourself. Transfer to a plate or bowl.
Note: If your chicken pieces are too thick it will not cook through completely when frying.
Egg wash
In a large shallow bowl add eggs, milk,salt, pepper, garlic powder and onion powder. Mix well.
Breading
In a large shallow bowl add breadcrumbs and parmesan cheese and mix well.
Assembly
Set up your breading station ( You will need some room for this ). Go in one direction to make it easy for you. Start by placing your chicken at one end, then the egg wash, then your breading. Place a large piece of foil at the other end. Dip your chicken ( 1 or 2 pieces at a time ) into the egg wash to coat, Pull one piece out at a time and let excess drip over bowl. Place chicken into breadcrumbs and coat thoroughly. Remove and place on foil. After you finish with all of the chicken repeat the process one more time for extra crispy.
Note: To avoid getting too messy when you’re breading use one hand for dipping chicken in and out of the egg wash and the other for the breadcrumbs ( one “wet hand”, one “dry hand” ).
Cooking: Chicken
In a large skillet add enough oil to come half way up the side of your chicken pieces ( about 1/4in. to 1/3in.). Heat the oil to 350 degrees and carefully place your chicken into the oil. Fry until golden brown ( 2 to 3 minutes ) and ( using tongs )flip to fry the other side until golden brown. This is known as “shallow frying”. Place cooked chicken on a plate covered with 2 paper towels to drain.
Heat oven to 350 degrees. Place chicken on a cookie sheet ( line with foil for an easy clean up ) and cover with cheese. Bake for about 5 minutes ( long enough for the cheese to melt ).
Noodles:
Add 1lb. dry fettuccini noodles into boiling salted water and cook approximately 8 minutes ( until al dente ). Drain.
Put it all together:
Place a pile of noodles on a plate, ladle sauce onto noodles, place a piece of chicken on the sauce, spoon a little more sauce on top of the chicken and sprinkle with parmesan cheese. Serve with your favorite salad and garlic bread and enjoy!
Makes 6 to 8 portions.
BONUS RECIPE!
Chicken Parmesan Sandwich
Ingredients:
sauce
chicken
cheese ( mozzarella or provolone )
bread ( whatever you like )
margarine ( for sliced bread )
Method: sliced bread
Butter the bread and place on a 350 degree griddle. Lightly sauce both halves and cover with cheese. Add a piece of chicken and grill until bread is golden brown ( 3 to 5 minutes ). Place top onto bottom, cut in half ( if desired ) and serve.
Method: roll
Slice roll in half and spoon sauce onto both halves, cover with cheese and place chicken on bottom half. Place on a cookie sheet and bake in a 350 degree oven for about 8 to 10 minutes ( until cheese is melted and roll is slightly crispy on the outside ). Place top on bottom, cut in half ( if desired ) and serve.
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Filed under: Recipes | Tags: bacon, cheeseburger, cooking, fast food, Food, hamburger, Recipes, sandwich, swiss cheese
Summer time is here! It’s time to light up the bbq. Here is a great burger idea for you to try. There is something about a great burger off the bbq that hits the spot on a warm summer afternoon. Juicy and delicious!
Ingredients:
2lbs. hamburger ( 22% fat )
8 slices swiss cheese ( thick sliced )
2 tomatoes ( sliced )
1/2 head romaine lettuce ( leafed )
1 onion ( sliced )
1lb. thick cut bacon
8 kaiser rolls
margarine
salt
pepper
garlic powder
1000 island dressing
Method: Prep
Shape hamburger into 1/4 pound patties. They should be thin enough to overlap the bun by about 1/4 inch. Some shrinkage will occur while cooking and the extra 1/4 inch will disappear leaving you with a perfect fit for your bun. Lightly season both sides with salt, pepper and garlic powder. Set aside covered ( you can refrigerate them but you want them at room temperature before cooking, frozen patties will cook faster on the outside leaving the middle undercooked ).
Tip: 22% to 25% fat content is ideal for burgers because the fat content keeps the burger juicy. Anything leaner than that has a tendency to dry out which doesn’t make for a good burger.
Cut bacon strips in half and cook in a skillet on medium heat. Only put enough bacon in the pan at a time to cover pan in one layer not overlapping. You don’t want the bacon to curl on you, You’re looking for flat strips. Repeat until done placing the bacon on a plate covered with 2 paper towels to absorb excess grease. Set aside covered.
Empty all but about 2 tablespoons of the bacon grease out of your skillet and saute onions in the same pan. Place onions in a bowl and set aside.
Note: Cooking your onions in either bacon grease or hamburger grease will give your onions much more flavor than cooking them in oil. Once you try this method you will probably never want your grilled onions any other way.
Arrange your lettuce and tomato on a plate for easy assembly.
Butter the kaiser rolls with a thin layer of margarine ( like buttering a piece of toast ).
Arrange your lettuce/tomato plate, grilled onions, bacon and 1000 island dressing all together for easy assembly.
Cooking the burgers:
On a medium high heat place the burgers on your grill ( don’t touch them once they’re on ) and cook until you see the juices forming on the top, this is a sign that they are ready to flip ( about 3 to 5 minutes ). Flip, add swiss cheese and cook for another 2 to 3 minutes until done and cheese is melted. Remove to a cookie sheet and cover with foil being careful not to touch the cheese.
Cooking the buns:
Place buns buttered side down on a 350 degree griddle and cook until buttered side is golden brown ( about 3 to 5 minutes ). Doing your buns this way makes a huge difference in the final product. Please don’t leave this step out:-)
Assembly:
Top bun:
Add about a tablespoon of 1000 island dressing and spread on top bun. Add your lettuce and tomato.
Bottom bun:
Place patty with cheese on bun, add 3 to 4 slices of bacon and about a tablespoon of grilled onions.
Place top bun on bottom bun and enjoy
Makes 8 delicious burgers.
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Filed under: Mexican | Tags: burriito, carne asada, cooking, Food, guacamole, mexican food, pico de gallo, Recipes
Just like the taco shops in San Diego where I grew up. It took quite a few tries to get this one right but I think you will love it! This is one of my favorite recipes.
Ingredients: Meat
2lbs. flap meat or tri tip
1 small onion ( small dice )
1 lemon ( just the juice )
salt and pepper to taste
Method:
Cut meat into about 1/4 inch cubes. Season with salt and pepper ( the easy way to know how much salt and pepper is to spread out the meat into one layer, like a big hamburger patty and season liberally). Add lemon juice and onion. Put meat mixture into a ziplock bag and mix well. Refrigerate for at least 1/2 hour.
Ingredients: Pico De gallo
2 tomatoes ( small dice )
1/2 onion ( small dice ) ( red or white is best )
1 small jalapeno pepper ( fine dice )
1/4 cup fresh cilantro ( small chop )
1/2 lemon ( just the juice )
1/3 teas. salt
1/4 teas. pepper
1/4 teas. garlic powder
1 pinch dry oregano
1 pinch chili powder
1 pinch cumin
Method:
Add all ingredients into a bowl and mix well. Cover and refrigerate.
Note: The salt will begin to extract the liquid out of the vegetables which is exactly what you want, just be sure to stir occasionally.
Another note: The heat in a jalepeno pepper comes from the membranes around the seeds so if you like it hot don’t remove the seeds. Caution, do not touch your face or eyes after cutting your jalepeno, it can burn you.
Ingredients: Guacamole
2 ripe avocados
1/4 cup pico de gallo
1 teas. salt
1/4 teas. pepper
1/2 lemon ( just the juice )
Method:
Cut avocados in half by running a knife all the way around the avocado from top to bottom. Hit the seed with the blade of your knife and give it a slight turn, this should loosen the seed for removal. Use a spoon to scoop out the meat of the avocado and add to a medium to big bowl. Add salt, pepper and lemon juice to the bowl and mash with a fork until you have the consistancy of chunky mashed potatoes. Stir in your pico de gallo and refrigerate.
Great tip for storing guacamole:
Guacamole will turn brown on you in a few hours. The lemon juice helps to counteract this but if you want to keep it fresh for more than a day you need to keep air completely away from it. I’ve heard of tricks like putting it in tupperware or ziplock bags, even covering with plastic wrap. The best way that I recommend is to put it in a clean bowl and flatten it to a smooth surface. You can then pour a thin layer of lemon juice or water over the top, this ensures that absolutely no air can get in to ruin your guacamole. When you are ready to use it again, simply pour all of the liquid off of the top and give it a stir. You will be able to keep the guacamole for at least 3 to 4 days.
Ingredients: Carne Asada Burritos
Carne Asada Meat
Pico De Gallo
Guacamole
Large flour tortillas
cooking oil ( I like olive oil for this )
Method:
Warm tortillas by microwaving them one at a time, or, heating on a griddle, or wrapping a few in foil and heating them for 10-15 minutes in a 350 degree oven. You want them warm and pliable for wrapping.
On high heat add about a teaspoon of olive oil to a medium size skillet, wait for it to start smoking. Add about 1/4 to 1/3 pound of the carne asada meat. Sear the meat until browned on all sides. Pour onto a warm tortilla just below the center of it and away from the sides ( you do not have to add olive oil between every batch, only when the pan starts to dry out ). Add guacamole and pico de gallo. Fold sides of the tortilla in and roll it up.
Note: It is better to batch cook the meat to get the desired sear. To much meat in your pan at one time will tend to steam the meat and make it chewy.
I hope you will try this little taste of Mexico and enjoy it as much as I do:-)
HAPPY COOKING!
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