Filed under: Country, Slow Cook Recipes | Tags: au jus, beef, cooking, family, Food, french dip, french fries, Recipes, rotisserie beef, sandwich, steak fries
This is a classic restaurant favorite I’m sure you will enjoy. Tender slices of rotisserie beef on a french roll with au jus and steak fries. It’s a simple recipe with lots of flavor… delicious!
Ingredients: Sandwich
2 lbs. tri tip ( trimmed )
1 1/2 teas. salt
1 teas. pepper
1/2 teas. garlic powder
1/2 teas. onion powder
6 french rolls ( sliced )
Method: Sandwich
Add salt, pepper, garlic powder and onion powder to a small bowl and mix well. Sprinkle mixture onto your meat and rub it in evenly to coat. Insert the meat onto your rotisserie and roast at 375 degrees for about 1 hour and 45 minutes to 2 hours, until meat is cooked to medium well ( about 160 degrees internal temperature ). It should look like this when done.
If you don’t have a rotisserie you can do this in the oven using the same time and temperature and by placing the meat on a rack inside a baking dish. You can also line your baking dish with foil for an easier clean up.
Remove the meat from the oven and transfer to a plate to rest, covered until cooled. Slice the meat into about 1/8 inch thick slices, slicing against the grain of the meat.
Place the bottoms of your french rolls onto a baking sheet ( covered with foil for easy cleaning ) and arrange your slices of meat evenly across them and pile it high using all of the meat. Place the tops on and cover with foil and bake in a 350 degree oven for about 15 minutes or until warm all the way through. Remove and serve immediately. Cut in half if desired.
Ingredients: Easy Au Jus
3 cups water
4 beef bullion cubes
any beef juice left from your meat
1/8 teas. garlic powder
1/4 teas. onion powder
1 1/2 teas. Kitchen Bouquet ( this is a browning liquid you can find usually next to the bbq sauces or soup section of most grocery stores )
Method: Easy Au Jus
Add all ingredients to a small sauce pan and bring to a boil. Reduce heat to low and simmer for about 10 minutes, until the bullion cubes have dissolved. Turn heat of and let it steep for about 5 minutes covered.
Your au jus is now ready, pour about a 1/2 cup into a small bowl per person ( this is the dip part of your french dip ).
Note: Start your au jus when you put your sandwiches in the oven and they should both be done about the same time.
Ingredients: Steak Fries
3 to 4 russet potatoes
1 to 1 1/2 qts. cooking oil ( vegetable or canola )
3 qts. water
salt
Method: Steak Fries
Scrub the potatoes under running water with a brush to get rid of any dirt and dry. Cut them in half lengthwise. Slice each half lengthwise into about 1/4 inch slices, continue until all of your potatoes are done.
Par boil by adding your potatoes and cold water to a large sauce pan or stock pot with a little bit of salt. Bring it to a boil and boil for 3 to 5 minutes. Remove the potatoes to a dish covered with paper towels to drain, pat dry with a clean, dry cloth or paper towel. It is important that they are dry before frying or they will spatter.
Add your oil to a pot big enough that the oil only goes half way up the side of the pan. Heat to 350 to 370 degrees. Add about 10-15 fries at a time and fry for 3 to 5 minutes or until golden brown. Don’t add to many fries at one time as it will cool the oil and your fries will not cook right. Remove the fries to a plate covered with paper towels and salt immediately. Continue cooking in batches until done.
If you start your fries when the meat comes out of the oven they should be done at the same time as everything else.
And there you have it, it’s time to make up your plates and dig in.
If you have any questions or comments please feel free to send them to me and… HAPPY COOKING!
David
Filed under: Country, Recipes | Tags: bacon, broccoli, chicken, cooking, family, Food, gravy, mashed potatoes, poached chicken, Recipes
This is a great recipe for a beautiful fall afternoon. It’s very easy to make and flavorful. The succulent chicken will melt in your mouth and has a nice herbal note to satisfy your taste buds… Delicious! I’m serving it with a simple mashed potatoes and gravy, steamed broccoli with cheese sauce and bacon.
Ingredients: Chicken
1 1/2 to 2lbs. boneless/skinless chicken breast ( 4-6 breasts )
1/2qt. chicken broth
1 teas. salt
1 teas. pepper
1 tbsp. dry oregano
1 teas. dry basil
1 teas. dry parsley
1/4 teas. powdered sage
1/2 teas. garlic powder
1 teas. onion powder
1-1/2 teas. olive oil
Method: Chicken
Combine all dry seasoning in a small bowl and mix thoroughly. Wash and dry your chicken. Coat your chicken with the olive oil by drizzling it over your chicken and rubbing it into the meat to ensure even distribution. Sprinkle the seasoning mix on both sides of the chicken and rub it in. Let it marinate at room temperature for about 10-15 minutes.
Heat a large nonstick skillet on medium high heat and place your chicken into the pan. Use a tablespoon of olive oil if your pan isn’t nonstick. Cook for about 3 minutes a side, just enough to get some color and add about 1/2 quart of chicken broth, enough to cover the chicken half way. Reduce heat to low and simmer for 30 minutes covered, flipping the chicken at 15 minutes. Remove your chicken saving the liquid and prepare to make the gravy.
Ingredients: Gravy
1/2qt. chicken broth plus leftover liquid
2 teas. corn starch
salt and pepper ( if needed )
Method: Gravy
Add cornstarch and about a cup of chicken broth to a small bowl and whisk to get rid of any lumps and to dissolve the cornstarch. This is called a slurry. Add your slurry to the skillet with the leftover poaching liquid and turn heat up to boil. Let boil for 3 to 5 minutes to thicken then reduce heat to low. You may need to add the remaining broth if your gravy becomes too thick. Taste your gravy to see if it needs any salt or pepper and add if needed. Your gravy is now ready.
Ingredients:Mashed potatoes
1 1/2 to 2lbs. russet potatoes ( peeled and 1in. cubed )
water ( enough to cover potatoes )
1 teas. salt or 1 teas. chicken bullion
1 cube margarine or butter
1 cup milk
Method: Mashed Potatoes
Add water, potatoes and salt or bullion to a 5 quart sauce pan and boil for 20-30 minutes, until your potatoes are fork tender, drain and add butter and milk and mash. Add salt and pepper if desired.
Note: These can be made while your chicken is poaching.
Ingredients: Broccoli with Cheese Sauce and Bacon
1 1/2 to 2 crowns broccoli
1/2lb. cooked, chopped bacon
6oz. Velveeta cheese ( 1/2in. dice )
2 tbsp. butter or matgarine
1/8 cup milk
Method: Broccoli with Cheese Sauce and Bacon
Add cheese cubes, milk and butter to a 1-2qt. sauce pan and heat at low temperature until melted and smooth. Thats it… pretty easy for cheese sauce.
Cut broccoli into florets and steam for about 20 minutes or until tender. or add broccoli to a 3qt. sauce pan and fill 1/2 way up the broccoli with water and boil for about 10 minutes stirring top to bottom.
Note: This can be done while your chicken and potatoes are cooking so the whole meal can be cooked in about 45 minutes. You can also cook your bacon ahead of time.
Now all thats left is to make your plates and eat! Enjoy!
Please let us know what you think of this recipe and thanks for stopping by and as always.. HAPPY COOKING!
Filed under: Mexican | Tags: cooking, family, flautas, Food, mexican food, Recipes, shredded pork
If you like rolled tacos and enchiladas you’ll love flautas. Juicy shredded pork wrapped in a flour tortilla and deep fried to golden brown smothered in guacamole and crema mexicana. One of my favorite Mexican dishes… Yummy!
Ingredients: Flautas
2-2 1/2lbs. pork butt
8 cups water
1 tbsp. seasoned salt
1 tbsp. pepper
1 teas. garlic powder
2 teas. onion powder
1 1/4 teas. cumin
1 tbsp. chili powder
3 dry bay leaves
12 8in. flour tortillas
12 toothpicks
3-4 cups cooking oil
Method: Flautas
Trim most of the fat off your pork and cut into 1 1/2 to 2 inch cubes. In a large stock pot add all of the ingredients except tortillas, toothpicks and oil and bring to a rolling boil. Reduce heat to about medium and cook at a low boil for 3 hours covered, stirring occasionally. When your meat starts to fall apart remove the bay leaves ( there easier to find at this point ) and start to shred using a wood spoon to work your pork. Remove from heat an let cool.
Note: If your pot runs low on water just add enough to cover the meat and continue cooking. If you end up with too much water you can either pour out the excess or turn heat up to evaporate.
Flauta assembly:
Warm your tortillas by either wrapping them in foil and bake at 350 degrees for about 10 minutes or heating them on a griddle or microwave 2 or 3 at a time on high for about 30 to 40 seconds.
Add about 4 ounces of the meat mixture to the middle of a tortilla and arrange in a line across the middle. Roll it up and insert a toothpick through the center. Make sure your toothpick is inserted close to the edge of the tortilla to keep it closed during frying.
Repeat the process until all of your flautas are done. Add oil to a large skillet and heat to 350 degrees. Carefully place 2 or 3 flautas into the oil and cook for about 2 minutes a side or until golden brown.
Remove to a plate covered with paper towels to drain.
Now you are ready to put your plate together. I’m having mine with rice and beans. Place your flautas ( 2or 3 ) on your plate and add your rice and beans. Spoon on your crema mexicana ( a mexican style sour cream ) and guacamole. I also added a little shredded lettuce and salsa fresca to mine. Time to eat!
Makes about 6 servings
This really is an easy recipe to make and I hope you’ll try it and don’t forget to let us know what you think.
Until next time, have a great day and HAPPY COOKING!
Filed under: italian food | Tags: cooking, family, Food, french rolls, ground beef, hamburger, pizza, Recipes
Here’s an interesting twist on a pizza and a burger, you get the best of both worlds in one great sandwich. Easy to make and a great idea for a party. 
Ingredients:
2lbs. ground beef ( 22% fat )
1 green pepper ( sliced )
1 red pepper ( sliced )
1 yellow pepper ( sliced )
1 medium size onion ( sliced )
3-4oz. pepperoni ( sliced )
8oz. mozzarella cheese ( sliced ) or monterey jack
12oz. marinara sauce ( you can use jarred spaghetti sauce in a pinch )
6 french rolls
salt and pepper
Method:
Form 6 hamburger patties in an oblong shape to fit the rolls. An easy way to get all of your patties the same size is to start by breaking up your meat into 6 balls all the same size. After the patties are formed season them with salt and pepper.
In a large 14 inch skillet start to cook 3 of the patties on medium high heat ( use 2 skillets to cook them all at the same time ). They will take about 4 or 5 minutes a side. After you flip them to cook the second side add 1/2 of your onion, green, yellow and red peppers to the skillet and saute in the burger drippings, they should be done the same time the patties are done. Add slices of mozzarella cheese to the tops of the patties, turn off heat and cover to melt cheese.
While the burgers are cooking slice your french rolls in half and place on a baking sheet. Spread the marinara sauce on the top and bottom of your rolls ( enough to coat ). Add sliced mozzarella to the bottom buns only and cover cheese with the sliced pepperoni. Bake in a 450 degree oven for 5-7 minutes or until cheese has melted.
Note: If you time it right, everything will be done at the same time.
When your rolls come out of the oven place your patties onto the bottom buns and cover with the sauteed peppers and onions. Place top bun on and your ready to eat. Cut in half if desired. Great with french fries and a salad.
Give it a shot, these are quick and simple to make and delicious.
Thanks for stopping by and HAPPY COOKING!
Filed under: Recipes | Tags: broccoli, cooking, family, Food, mashed potatoes, porterhouse, Recipes, steak
Juicy and flavorful porterhouse steak marinated in my special blend of goodies. Anyone can make a good steak but this is over the top! Set along side delicious mashed potatoes and broccoli. You wont be disappointed with this one.
Start by getting good quality steaks. It is recommended that you ask your butcher to cut them for you, this way you are pretty much guaranteed to get a good steak. Most steaks in the store are cut to 1 inch thick but I find that 2 inch thick steaks ( I think ) are better. They tend to be juicier due to the fact they are harder to overcook which is the biggest problem most people have when cooking steak. A porterhouse steak is almost identical to a t-bone, they both have a fillet mignon side and a new york side. The difference in the two is the size of the fillet mignon side, the porterhouse has a bigger one, which by most standards is the premier cut when it comes to beef.
Ingredients: Steak
2 2in. thick Porterhouse steaks
4 cloves garlic ( thin sliced )
1 shallot ( thin sliced )
1 1/2 cup blush type wine ( something pink, I used Zinfandel )
1 tbsp. Worcestershire sauce
1 teas. sesame oil
2 teas. salt
2 teas. pepper
2 teas. fresh chopped parsley
4 teas. fresh chopped oregano
Method: Steak
Start by seasoning your steaks with salt and pepper on both sides and placing them into ziplock bags ( you’ll probably need two ) or use a casserole dish. If you are using the casserole dish add all remaining ingredients to coat. If you are using ziplock bags divide the rest of the ingredients in half and add to your bags and coat thoroughly. Marinade at least 4 hours, overnight is better.
Remove your steaks from the marinade and brush off any excess marinade clinging to the steaks ( like the garlic and shallot ). Reserve the marinade for a sauce later. Sprinkle a little bit of salt and pepper onto your steak just before cooking. Bbq ( lid down ) or broil your steaks on high heat for about 15 minutes a side for medium rare or about 20 minutes a side for medium if desired. You are looking for an internal temperature of 150 degrees.
Place your cooked steaks on a plate and cover with foil to let rest for about 10 minutes. After about 10 minutes some juice should form on the bottom of the plate. You will want to save this for your sauce.
Cut the steaks off of the bone and then slice into strips.
Note: I like to save the bones for stock at a later time. Just wrap the bones in foil and put in your freezer, they will last for about 4 months. I will be posting a recipe on how to make stock soon.
Ingredients: Sauce
Left over marinade
Beef juice from steaks
2oz. crimini mushrooms ( sliced )
2oz. pearl or petite onions
1 cup beef stock
1 tbsp. corn starch
1/4 stick butter
salt and pepper ( if needed )
Method: Sauce
Add marinade and beef juice to a 1 quart sauce pan and bring to a boil. Immediately add your butter, mushrooms and onions and cook for 3-5 minutes on medium heat. Add corn starch to the beef stock and stir to make a “slurry”, make sure all of the lumps are gone and the corn starch is completely dissolved. Add to your pan and bring back to the boil, reduce heat to simmer and cook until mixture has thickened ( about 5-10 minutes ). Taste to see if you need to add any salt and pepper. Your sauce is ready.
Ingredients: Garlic/Cheese Mashed Potatoes
2lbs. potatoes ( red or yukon gold )
1 1/2 cubes butter or margarine
2-4 cloves crushed garlic ( about a tbsp.)
4-6 oz. sharp cheddar cheese ( grated )
1/2 cup milk
salt and pepper to taste
Method: Garlic/Cheese Mashed Potatoes
Wash and scrub your potatoes to remove excess dirt and wrap each potato in foil. Bake at 400 degrees for about 1 1/2 hours or until soft. These can be done on the bbq or in the oven. When your potatoes are almost done add your butter and garlic to a 1 qt. sauce pan. Melt butter/garlic and simmer on low heat for about 15 minutes to incorporate garlic flavor into the butter. Remove potatoes from heat and unwrap. Cut into a 1in. dice ( be careful, they will be hot ) and add to a large mixing bowl. Add the milk, cheese and melted garlic butter and mash. Add salt and pepper if needed.
Super quick steamed broccoli can be made by cutting your washed broccoli into bite sized pieces, adding to a microwavable bowl with water filled to about 1/3 of the way up the broccoli. You will need 1 big crown. Microwave on high, covered for about 6 minutes or until tender.
Serve with a nice garden salad, roll and your favorite glass of wine. This is an excellent menu for treating your best friends or that someone special.
Thank you for stopping by and taking a look. This recipe will make you look like a gourmet chef and is sure to make you the talk of the town.
From the kitchen of One Stop Cook
Filed under: Recipes | Tags: bacon, breakfast, cooking, eggs, family, Food, potatoes, puff pastry, Recipes, sausage
Bacon, sausage, eggs and vegetables wrapped in puff pastry smothered in country gravy with home fried potatoes. A wonderful breakfast idea from the kitchen on One Stop Cook. A definite crowd pleaser.
Ingredients: Breakfast Pastry
2 sheets puff pastry ( 1 box )
1lb. bacon ( thick cut )
1lb. breakfast sausage
4 slices sharp cheddar cheese ( thick cut )
10 eggs
1/4 cup milk
1/2 onion ( sliced )
1/3 green pepper ( sliced )
1/3 red pepper ( sliced )
salt and pepper
1/4 cup flour
Method: Breakfast Pastry
Cut bacon strips into thirds and cook in a 12in. skillet until crispy, remove to a plate covered with paper towels to drain. Cook sausages in the same skillet until browned on all sides, remove to plate with bacon. After your bacon and sausage have cooled cut into bite sized pieces.
Drain grease and reserve, wipe out pan. Add 2-3 tbsps. of the reserved grease back to skillet and saute onion, red and green peppers for about 3-5 minutes. Mix eggs, milk and salt and pepper ( to taste ) in a large bowl and add to skillet with peppers and onion, stir to make scrambled eggs. When the eggs are almost completely cooked add your bacon and sausage and stir to combine. Turn heat off and let mixture cool.
While mixture is cooling add flour to a clean dry surface and spread out to cover a space big enough to work with your puff pastry. Place one piece of the pastry on your floured work surface and flatten. Add 1/2 of the cooled mixture to the pastry.
Place your cheddar cheese on top and close pastry. Use a fork to crimp down the edges and seal your pastry shut.
Using your fork, poke some holes in the top of your pastry to vent.
Repeat with second piece of puff pastry.
Transfer your pastries to a nonstick baking sheet. Bake for 20 to 25 minutes in a preheated 425 degree oven. Remove and let stand for 5 minutes. Slice into pieces and serve with potatoes and gravy.
Note: You can make these the night before. Simply follow all the steps except final baking and then refrigerate over night covered.
Ingredients: Gravy
4-5 tbsp. bacon/sausage grease
1/2 onion ( diced )
2oz. mushrooms ( sliced )
1/4 cup flour
3-4 cups milk
salt and pepper
Method: Gravy
Add grease and flour to a medium sized skillet and cook on medium heat to make a roux ( about 3 minutes ). Add your onions and mushrooms and cook for 3 minutes, stirring occasionally. Stir in milk, salt and pepper ( to taste ) and bring to a boil. Reduce heat to low and simmer until your gravy has thickened ( 5-10 minutes ). Remove from heat and serve.
Ingredients: Home Fried Potatoes
1 1/2 to 2lbs. red potatoes ( 1in. cubes )
1 stick margarine
1/4 green pepper ( sliced )
1/4 red pepper ( sliced )
1/4 onion ( sliced )
1 teas. season salt
1 teas. pepper
Method: Home Fried Potatoes
Boil the potato cubes in salted water until just soft ( a fork should be easily inserted into a cube ). Drain. Melt the cube of margarine into a 14in. skillet. Add your potatoes and coat with the margarine, add salt and pepper. Cook on medium high heat. Do not stir very often at this point, your goal is to brown the potatoes. If you can “flip” them without stirring… even better. When the potatoes start to brown ( about 10 minutes ) add the onion, green and red peppers and continue cooking until your potatoes are golden brown ( another ten to 15 minutes ). Remove from heat and serve.
This may sound like it takes a long time but with 2 skillets it should only take about an hour and is definitely well worth the effort. Your friends and family will be talking about it for quite a while.
Serve with fresh fruit, juice and coffee. Excellent for brunch! Serves 10.
Thank you for stopping by and HAPPY COOKING!
