Filed under: italian food | Tags: braising, cooking, family, Food, italian food, pasta, pork loin, Recipes, spaghetti, tomato sauce
Thin sliced pork loin braised in a fresh tomato sauce with sauteed onions and peppers stuffed into a beautiful french roll with melted mozzarella cheese, Yum! Served with a garlic and sun dried tomato pasta and steamed broccoli. Mama Mia thatsa tasty!
Braised Pork Sandwich with Pasta and Broccoli
Ingredients: Fresh Tomato Sauce
3 tomatoes ( large dice )
1/2 onion ( large dice )
1/3 green pepper ( large dice )
1/3 red pepper ( large dice )
4 cloves fresh garlic
1/4 teas. salt
1/8 teas. pepper
1 teas. dry oregano
1/2 teas. dry basil
1 teas. dry parsley
1/2 teas. dry marjoram
Method: Fresh Tomato Sauce
Add the garlic cloves to a blender and pulse until the garlic is minced. Add the onion and pulse until minced. Repeat this procedure with the red and green peppers. Basically your looking for the consistency of “mush” for lack of better terms. Add all of the seasonings and pulse again until blended. Add your tomatoes a little at a time and and pulse some more until fully blended. Your looking for the consistency of a thin salsa. Once finished it will have a pinkish look but don’t worry, at this stage tiny air bubbles have been blended into the sauce and will disappear during cooking to give you a nice red sauce. It only takes a few minutes to make this sauce and it will be well worth it. Set your sauce aside for now.
Ingredients: Pork
1 1/2 to 2lbs. thin sliced pork loin ( 1/8in. thick )
3/4 cup flour
1 1/2 teas. salt
1/2 teas. pepper
1 tbsp. dried oregano
1 teas. garlic powder
2 teas. onion powder
3 to 5 tbsp. olive oil
1/2 green pepper ( sliced )
1/2 onion ( sliced )
1/2 red pepper ( sliced )
fresh tomato sauce
1 1/2 cups chicken broth
Method: Braised Pork
In a deep dish, add flour, salt, pepper, oregano, garlic and onion powders and mix well. Slice your pork as thin as you can, no more than 1/8 inch thick. Add 1 to 2 tablespoons of olive oil to a large skillet preheated to medium high heat. Dredge 3 to 5 pieces of the pork in the flour mixture, shaking of excess, and carefully lay them into the skillet and lightly fry for about 2 to 3 minutes a side. You will probably have to do a few batches since you don’t want the pork pieces to overlap. This will give you even browning. Add more olive oil between batches if needed. Remove the pork to a plate, cover and set aside.
In the same skillet add 1 to 2 tablespoons olive oil and saute the onions, red and green peppers on medium high heat until seared on the outside, about 5 to 8 minutes. Add in your chicken broth to deglaze the bottom of the pan and stir in your fresh tomato sauce. Bring to a boil and then reduce heat to low. Return the pork back to the pan and simmer for 1 1/2 to 2 hours covered. Your pork is ready for the sandwiches.
Ingredients: Italian Braised Pork Sandwiches
braised pork and peppers
6 french rolls ( sliced in half )
10 oz. mozzarella cheese ( sliced )
Method: Italian Braised Pork Sandwiches
Lay out your french rolls open face on a bake sheet and divide the cheese evenly to cover all of the halves of your rolls. Place the pork slices and peppers onto the bottom halves of the rolls and bake in a preheated 350 degree oven for about 10 to 15 minutes, until the cheese has melted. Remove from the oven and place the tops on your sandwiches. They are now ready to serve.
Ingredients: Sun Dried Tomato and Garlic Pasta
1lb. spaghetti noodles
2 cubes butter or margarine
6 cloves fresh garlic ( crushed or minced )
1 teas. dried basil
4oz. italian style sun dried tomatoes with oil ( chopped )
Method: Sun Dried Tomato and Garlic Pasta
Add the butter to a small sauce pan and melt over medium low heat. Add your minced garlic, basil and sun dried tomatoes with the olive oil it was packed in. Simmer on low for about 15 to 20 minutes to infuse the flavors. In a separate pan boil the pasta according to the package instructions and drain. Add your garlic butter sauce to the pasta and mix well. Your pasta is now ready to serve. Sprinkle with parmesan cheese if desired. You will also have some leftover sauce from the pork that is excellent over the top of your pasta.
For the broccoli, simply wash and cut about 1/2lb. to a pound into florets and steam for about 15 to 20 minutes or until tender. This can be done in a steamer or in a metal colander placed over a pan of boiling water covered. Just be sure that the water is not touching the colander. And there it is! A wonderful italian style meal worthy of any italian restaurant.
After the pork braises for 2 hours it will amost fall apart on you because its so tender and the fresh tomato sauce is simply wonderful. Bite into one of these and you’ll be in heaven. The pasta is amazingly simple and delicious and is perfect with the steamed broccoli. Make this and everyone will think you went through culinary school! HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: Asian | Tags: asian food, cooking, family, Food, noodles, Recipes, soup, soy sauce, stir fry vegetables, teriyaki sauce, turkey
This is an awesome Asian style soup with the flavors you’d expect from a chinese restaurant. Made with tender dark meat turkey, Udon noodles, stir fry vegetables, soy and teriyaki sauces and a hint of nuttiness from sesame oil to round it out. Great as an appetizer or load up a big bowl, add an egg roll for a delicious meal. Easy to make.
Asian Style Turkey Noodle Soup with Vegetables
Ingredients: Asian Turkey Soup
8 cups chicken or turkey broth
1lb. cooked and picked dark meat turkey ( bite size pieces )
12 oz. frozen stir fry vegetables
1 tbsp. soy sauce
2 tbsp. teriyaki sauce
6 oz. Udon noodles ( in the ethnic section of your store )
1 tbsp. sesame oil or 2 tbsp. creamy peanut butter
2 cloves crushed garlic ( 1 big tbsp. )
1/2 teas. cracked pepper
Method: Asian Turkey Soup
Add your broth to a large stock pot and bring to a boil. Be sure you have about 2 inches of extra space after the broth has been added. This will give you the room for foam to collect when adding the noodles. Add your crushed garlic and cracked pepper and boil for about 5 minutes. Add your soy sauce, teriyaki sauce and sesame oil ( or peanut butter ) and boil for another 5 minutes.
Break your Udon noodles into 3rds and add to your broth. When it comes back to the boil you might see foam collecting on top. Don’t worry, it’s the nature of this type of noodle and it will disappear. Boil for an additional 10 minutes stirring occasionally. Reduce your heat to a simmer ( low to medium low ) and add your cooked turkey pieces and frozen stir fry vegetables and simmer covered for 20 to 40 minutes depending on how soft you like your vegetables. Thats it! Your ready to eat!
This is a very simple and easy soup to make and is great for using some of that leftover turkey from the holidays. Great with egg rolls!
Thanks for looking and HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: Mexican | Tags: Chimichanga, cooking, family, Food, fried burrito, mexican food, mexican rice, Recipes, refried beans, shredded beef
Juicy shredded beef flavored with Mexican seasonings with homemade refried beans wrapped in a large flour tortilla and deep fried to a golden brown. Topped with guacamole, shredded lettuce and pico de gallo. Served with rice and beans. If you like chimichangas you’re gonna love this!
Shredded Beef and Bean Chimichanga with Rice and Beans
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 )
1 tbsp. garlic powder
1 tbsp. onion powder
4 bay leaves
1 onion ( small dice )
Method: Shredded Beef
Add meat, salt, pepper, cumin, chili powder, onion powder, garlic powder, and bay leaves to a 3 to 5qt. pot. Add water to cover, about 1/2in. over the top of the meat and boil covered for 2 hours stirring occasionally.
Add diced onion and boil for 1 more hour covered stirring occasionally. At this point the meat should start to break down. Remove bay leaves and continue to break it down using a wooden spoon or spatula ( I like the spatula ). Continue to boil uncovered until the liquid has evaporated and continue to shred the meat with the wooden spoon or spatula.The meat should be completely shredded after about 4 hours. Set aside and let cool to warm or room temperature.
Ingredients: Mexican Rice
2 cups rice ( uncooked )
4 cups water
2-3 tbsp. olive oil
1/2 onion ( small dice )
3 cloves garlic ( minced )
2 tbsp. powdered chicken bullion
1/2 teas. salt
1 teas. pepper
1 teas. dark chili powder
1 teas. light chili powder
6oz. red enchilada sauce ( mild )
Method: Mexican Rice
Preheat a 3-5 quart sauce pan on medium heat and add the olive oil. Add the rice and saute for 8 to 10 minutes to slightly brown the rice, stir often or it will burn. Carefully add the water as it will steam when it hits the pan and can burn you. Add all other ingredients and give it a good stir to blend. Bring to a boil and then reduce heat to low and simmer covered for about 20 minutes, until all of the liquid has been absorbed. Remove from heat.
Ingredients: Refried Beans
1 lb. dry pinto beans ( about 2 cups )
water ( 8 cups for soaking and 7 cups for cooking )
1 tbsp. salt
3/4 teas. fresh cracked pepper
3/4 tbsp. chili powder
3/4 teas. cumin powder
1 tbsp. onion powder
1 1/4 teas. garlic powder
4 slices thick cut bacon
Method: Refried Beans
Sort through the dry beans and remove any stones or rocks and soak the beans for 24 hours or overnight by putting the dry beans in a 3 to 5 qt. sauce pan or stock pot, adding 8 cups of water and cover. Refrigerate for at least 8 hours, 24 hours is better. Of course you will want to do this the day before. After the beans have soaked, drain the soak water and rinse off the beans in a strainer. Rinse out the pan and fill it with 7 cups of water and bring to a boil. Add beans, bacon strips and seasoning to the water and reduce heat to low and simmer for 3 hours, stirring occasionally. Keep the lid ajar to allow for evaporation of the liquid. 
After 3 hours most of the liquid should have evaporated to the point that the beans should be seen through the liquid. You don’t want all of the liquid to evaporate or your beans will be dry. Remove the bacon strips and mash the beans with a potato masher until you get your desired consistency. For a creamier texture you can whisk the beans after mashing them.
The traditional way of making refried beans would be to follow all the steps above but without using the bacon during the cooking process. You would then add bacon grease or manteca ( lard ) to a skillet ( medium low heat ) and mash the beans into the fat. This is where the name ” refried beans ” comes from but adding the bacon at the beginning just saves you an extra step. For vegetarian style refried beans simply eliminate the fat ( bacon or lard ).
Ingredients: Chimichangas
1 dozen large flour tortillas
shredded beef
refried beans
about 1qt. oil for frying ( vegetable or canola )
Method: Chimichangas
Heat your tortillas until pliable. This can be done by heating them on a 350 degree griddle one or two at a time for about 1 minute a side. microwave 1 or 2 at a time on high for about 30 to 45 seconds or by wrapping all of them in foil and baking for about 5 to 10 minutes.
Add about 2 to 3 tablespoons of refried beans onto the bottom half of a tortilla and spread them out sideways to about 2 inches from the sides. Add about 1/2 cup to 1 cup of shredded beef over the top of the beans. Fold the sides in and roll it up. Insert a toothpick in to hold it shut near the outside flap. Fry 1 or 2 at a time in 350 degree oil making sure that the pan used for the oil is deep enough to where the oil only goes no more than half of the way up the side. Fry for about 2 to 4 minutes a side or until golden brown. Always be careful when using hot oil.
Toppings can include anything you like. I’m using a little bit of red enchilada sauce, Monterey Jack cheese, shredded lettuce, guacamole and pico de gallo. Other suggestions can be sour cream, olives hot sauce etc.
Put it all together by placing a chimichanga on an oven proof serving plate, drizzle with enchilada sauce. Add your rice and beans and sprinkle your beans and chimichanga with cheese and bake at 300 degrees just long enough to melt the cheese, about 3 to 5 minutes or you could microwave on high for about a minute. After it comes out of the oven add your favorite toppings and dig in! Here’s the plate again with toppings.
Thanks for stopping by and taking a look and if you have any questions or comments please feel free to drop me a line and let me know what you think, I’m always happy to hear from you. For more great Mexican recipes check our Mexican food category. HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: 1, Country | Tags: baked chicken, baked potatoes, cooking, family, Food, peas, Recipes, roasted chicken
Seasoned chicken quarters baked to perfection with twice baked potatoes loaded with cheese, bacon, green and red peppers, garlic and butter with steamed peas. A wonderful easy to make meal that will have your taste buds begging for more!
Roasted Herb Chicken with Twice Baked Potatoes and Steamed Peas
Ingredients: Herb Chicken
4 chicken quarters ( about 2lbs. whole legs )
1tbsp. salt
3/4 teas. cracked pepper
1 1/2 tbsp. onion powder
1/2 teas. garlic powder
1 1/2 teas. dry oregano ( rubbed )
2 teas. dry parsley ( rubbed )
1 tbsp. olive oil
Method: Herb Chicken
Wash and dry the chicken quarters. Drizzle with olive oil and rub to coat evenly. Combine all seasonings into a small bowl and mix well. Sprinkle on all sides of the chicken quarters. The olive oil will help the seasonings stick to the chicken. Place them on a bake sheet and bake in a preheated 350 degree oven for about 1 hour, until the skins brown and you reach an internal temperature of 165 degrees or when the juices start to run clear. Remove them from the oven. These are now ready to serve.
Ingredients: Twice Baked Potatoes
4 medium size russet potatoes
1/2lb. thick cut bacon ( cut into 1/2in. pieces )
1/3 onion ( 1/2in. dice )
1/3 red pepper ( 1/2in. dice )
1/3 green pepper ( 1/2in. dice )
10 oz. Monterey Jack cheese ( shredded )
3 cloves garlic ( minced )
1 cube butter or margarine
1/3 cup milk
Method: Twice Baked Potatoes
Scrub your potatoes under cold running water with a clean scrub brush to remove any dirt. Wrap them separately in foil and bake in a 350 degree preheated oven for about 1 1/2 hours. ( Start these about an hour before you put your chicken in ).
Start frying your bacon in a medium size skillet until crispy. Remove the bacon to a plate covered with paper towels to drain. Discard all but about two tablespoons of the bacon drippings and return your skillet to medium high heat. Add the onions, green and red peppers to your skillet and saute for about 8 to 10 minutes or until seared on the outside. Remove them to a small bowl, cover and set aside.
Melt your butter in a small sauce pan and add the minced garlic. Simmer on lowest possible heat for about 20 minutes to infuse the garlic flavor into the butter. Start this when your potatoes come out of the oven.
After your potatoes are ready, take them out of the oven and let them cool enough to work with. Slice them in half lengthwise and scoop out the middles leaving about 1/8 of an inch around the sides. Be careful here, you don’t want to get too close to the edge as you can see I did on one of mine. Add the scooped potatoes to a large bowl along with the melted garlic butter and milk and mash. Stir in the cheese, peppers and onions and bacon. Spoon the mixture back into the potato bowls and bake at 350 degrees for about 20 to 30 minutes, until the tops just start to brown. These are now ready to serve. If you time it right the chicken and potatoes will be done at the same time.
For the peas. Add about 2 cups to a steamer or metal colander over boiling water, cover and cook for about 10 to 15 minutes. spoon a portion onto your plate and top with some butter and there you have it, a beautiful home cooked meal that is sure to please.
Thanks for stopping by and checking out this recipe. The chicken has great flavor and is tender and juicy. The potatoes, well they’re just simply awesome! And the peas add a nice little pop when you bite into them. I hope you will try this recipe and HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: 1 | Tags: cherries, cooking, family, filo dough, Food, ice cream, Recipes
Sweet an delicious cherries flavored with cinnamon and sugar wrapped in a buttery and flaky filo dough topped with vanilla ice cream and drizzled with an orange and cherry glaze. This is a very simple to make dessert that everyone will love. Only a few ingredients are needed to make this wonderful dessert.
Ingredients: Cherry Crisp
1 21oz. can cherry pie filling
20 sheets filo dough
1 3/4 cubes butter
4 tbsp. granulated sugar
10 tbsp. powdered sugar
2 teas. cinnamon
juice of 1/2 fresh orange ( about 1/4 cup )
1 qt. vanilla ice cream
Method: Cherry Crisp
Separate cherries from syrup and reserve in separated containers. I used a fork to pull out the cherries and placed them into a bowl leaving the syrup behind. Melt your butter in a small sauce pan. Place a piece of foil or plastic wrap on a clean surface and lay out one piece of filo dough on it. Filo dough is about as thin as rice paper and is very delicate. It dries out easily so you might want to cover it with a moist towel to keep it fresh. Also it comes frozen so be sure to follow thawing instructions carefully and use immediately after thawing.
Carefully brush the sheet with butter to cover entire sheet, be gentle with it as it can rip on you, the first few sheets are the most delicate. Add another sheet carefully on top of the first one and brush the entire sheet. Repeat the process until you have 10 buttered sheets stacked on top of each other. This is how the filo dough becomes light and flaky.
Sprinkle with granulated sugar and cinnamon and add half of the cherries to the bottom half of the dough in a line. Be sure to leave enough room at the end of the dough to wrap over the cherries. Using your plastic wrap or foil gently fold the end of the dough over the cherries and press down on the sides to keep your cherries inside. Gently fold it over again and press down on the ends and butter, the first two folds are the hardest after that simply roll it up and pinch the ends down to keep the cherries from oozing out during baking. Brush the top with more melted butter and place on an ungreased non-stick baking sheet. Cut a few slits in the top to vent during baking. Repeat this procedure with the second half of the cherries to make another one and bake at 400 degrees for about 20 minutes or until the top just starts to brown. Remove and let cool. Slice into pieces at serving time.
While your cherry crisps are baking, add the reserved cherry syrup, orange juice and powdered sugar to a small bowl and whisk well to combine and form a glaze. Drizzle over the top of the cooled cherry crisps when serving. Add ice cream and you’ve got a real winner!
Once you get the hang of working with filo dough you can put any fruit pie filling into it! Apple and blueberry are great, just be sure to separate the fruit from the syrup. You can also add a savory filling as well, maybe something like sauteed onions, mushrooms and cheese.
Thank you for stopping by and if you have any questions or comments feel free to leave me a message. Take care and HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: italian food | Tags: beef, calzone, cooking, family, Food, pizza, puff pastry, Recipes, rotisserie
Tender slices of rotisserie beef with red and green peppers , onions, garlic, mushrooms and melting cheese all wrapped in a light and flaky puff pastry dough. Normally a calzone is made with pizza dough but I though I’d try it with puff pastry. And dipped in a delicious marinara sauce, you’ve got one outstanding Italian style sandwich.
Italian Style Cheese Steak Calzone
Ingredients: Cheese Steak Calzone
3 1/2 lbs. beef tri tip or top round
3/4 green pepper ( sliced )
1/2 red pepper ( sliced )
1 onion ( sliced )
4 cloves garlic ( minced )
3 oz. crimini or button mushrooms
1 lb. monterey jack cheese or provolone or mozzarella
1 1lb. box puff pastry ( 2 sheets of pastry )
1 egg
1/4 cup milk
1 1/2 teas. salt
1 teas. pepper
3/4 teas. garlic powder
1 1/4 teas. onion powder
1 teas. dry oregano
2 tbsp. olive oil
Method: Cheese Steak Calzone
Add the salt, pepper, oregano, garlic powder and onion powder to a small bowl and mix well. Sprinkle mixture on all sides of the beef. Insert beef on rotisserie spit and place in rotisserie and cook at 375 degrees for 1 1/2 to 2 hours or until the internal temperature reaches 145 degrees. You can also place the beef in a roasting pan on a rack and roast for the same amount of time. Remove your beef to a plate and cover. Let it rest for about 30 minutes, this will increase the temperature of the beef to about 150 to 155 degrees internal temperature. This is called carryover cooking and will ensure that the meat is tender and juicy. While the meat is cooking you can use some of this time to slice your vegetables and slice the cheese. You can also pull out the frozen puff pastry dough right after the beef comes out of the oven, it takes about 40 minutes to thaw. After your beef has rested for 30 minutes, remove to your cutting board and slice into thin strips going against the grain of the meat. You will want your strips to be about 1 inch wide and 1 1/2 to 2 inches long and no thicker than about 1/8th of an inch, the thinner the better. For best results, cook and refrigerate the beef a day in advance before slicing. Your beef will be even more tender because the meat will have more time to redistribute the juices back into the meat.
After the meat has been sliced, add the olive oil to a large skillet that has been preheated to medium high heat. Add your sliced green and red peppers, onion, garlic and mushrooms and saute for about 5 to 8 minutes or until slightly seared. Then add the sliced beef and saute for another 5 to 8 minutes or until the beef has warmed through. Turn heat off and cover to cool.
While the mixture is cooling, roll out one piece of the puff pastry on a floured surface, basically to the same size it comes in which is about 9×9. Place 4 ounces of sliced cheese on the bottom half of the pastry leaving about 3/4 of an inch around the sides to pinch shut later. Add half of the cooled beef mixture on top of the cheese and then cover the mixture with another 4 ounces of cheese. Fold the top over to cover the filling and press down on the edges to seal it shut. Repeat this procedure for the second calzone. Place your calzones on a non-stick ungreased cookie sheet. Beat egg and milk in a small bowl to make an egg wash and brush over the top of your calzones and sprinkle with parmesan cheese. Bake in a preheated 375 degree oven for 20 to 30 minutes or until golden brown. Remove from oven and let cool for about 5 minutes then slice into pieces. For a more awesome flavor, dip into marinara sauce and enjoy your creation, they’re fabulous!
I know this probably sounds like a lot of work but the results will be well worth your trouble. I could eat these all day!
Thanks for stopping by and I hope you will give this a try and until next time, as always… HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: Baking, Dessert/Candy | Tags: bananas, chocolate, coconut, cooking, family, Food, puff pastry, Recipes
This is a very simple recipe to make. It only has a few delicious ingredients that when combined make for a wonderful treat! Chocolate, whipped cream and bananas stuffed inside flaky puff pastry dough, topped with more chocolate and then sprinkled with coconut. How can you go wrong, YUM!
Chocolate and Banana Puffs
Ingredients: Chocolate and Banana Puffs
2 sheets puff pastry ( 1 box )
3/4 cup chocolate frosting
6 oz. whipped cream ( I just used cool whip )
2 bananas ( 1/8 in. slice )
6 oz. semi sweet chocolate chips
2 oz. dry sweet coconut flakes
Method: Chocolate and Banana Puffs
Cut the puff pastry sheets into 9 equal squares each. This will give you 18 squares. Press the squares into a muffin pan ( you might need two pans ) and use a fork to poke a few holes in the bottom of the pastry, this is called docking and helps to prevent the bottoms from rising. Place in a preheated 400 degree oven and bake for 10 to 12 minutes, remove and let cool. The middle of the pastry might pop up on you but don’t worry, after it has cooled just use your fingers and press it down in the middle to form little cups. Add the whipped cream and chocolate frosting to a large mixing bowl and fold together, then fold in the sliced bananas. Spoon the mixture into your puff pastry cups.
Add the chocolate chips to a double boiler and melt. You can also use a microwave for this as well. Spoon about a tablespoon of the melted chocolate on top of your cups and sprinkle with the coconut. You could also use chopped nuts instead if you like. Refrigerate for about 30 minutes to harden the chocolate top and serve. You can also make a nifty little pie with this recipe! Just use a pre-made graham cracker or chocolate pie crust by adding the filling to it and spread the melted chocolate and coconut over the top.
These make a wonderful dessert or snack. Great for parties!
Thanks for stopping by and HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
