Filed under: italian food | Tags: cooking, family, Food, italian food, Recipes, spaghetti, steak, steak parmesan
Thin cut steaks lightly seasoned and double breaded in Italian style breadcrumbs top a big mound of spaghetti and smothered in cheese. Baked to bubbly perfection. Grab yourself a piece of garlic bread and a nice garden salad and dig in! Delicious and easy to make.
Ingredients: Quick and Easy Marinara Sauce
1 28oz. can crushed tomatoes
1/2 can water ( about 14oz.)
2tbsp. dry parsley
2 teas. dry oregano
1/3 green pepper ( 1/8in. dice)
1/3 onion (1/8in. dice )
3 cloves garlic ( minced or crushed, about 1 tbsp. )
1/2 teas. salt
1/2 teas. pepper
Method: Quick and Easy Marinara Sauce
Add everything to a 2 to 3qt. sauce pan and bring to a boil. Reduce heat to low and simmer for about 20 minutes. That’s it, your sauce is ready.
Ingredients: Breaded Steak
1lb. flap meat 3-4 steaks ( any thin cut steak with good marbling will work)
1 teas. salt
1/2 teas. cracked pepper
1/2 teas. garlic powder
1 teas. onion powder
1 teas. dry oregano
2 eggs
1/2 cup milk
1 cup Italian style breadcrumbs
1/4 cup olive oil
Method: Breaded Steak
Lightly season both sides of your steak with the salt, pepper, garic powder, onion powder and oregano.
Whisk eggs and milk together in a large shallow bowl, this is your egg wash.
Add breadcrumbs to another large shallow bowl.
Lay out a piece of foil big enough to fit all of your breaded steaks, about 1 1/2 to 2 feet long.
With one hand, dip your seasoned steaks into the egg wash to thoroughly coat and then into the breadcrumbs and thoroughly coat.
With the other hand, transfer your breaded steak to the foil.
Repeat the process with all of your steaks.
After all of your steaks have been breaded, simply repeat this process one more time to “double bread” your steaks. This will give them a thick coating with a lot of flavor.
Add the olive oil to a medium to large skillet and heat to about medium low. If your oil is too hot the breading will cook faster than the meat leaving you with a crispy coating and raw meat. Lower heat will cook the breading slower allowing the meat to cook as well.
Cook 2 or 3 steaks at a time, leaving room between them, for about 4 minutes a side or until golden brown. Remove them to a cooling rack and continue until all of you steaks are done.
Ingredients: Steak Parmesan
marinara sauce
breaded and cooked steaks
1lb. spaghetti noodles
1/4 cup shredded parmesan cheese
2 cups shredded mozzarella or provolone cheese
Method: Steak Parmesan
Boil your spaghetti noodles according to the package instructions and drain. Stir the marinara sauce into the noodles a little at a time until you get your desired mixture, I used about 2 cups of sauce.
Pour the spaghetti mixture into a baking dish and spread it out to an even layer.
Sprinkle about 1/2 cup of mozzarella or provolone cheese and about 1/2 of the parmesan cheese on top of the spaghetti.
Place your steaks on top and then sprinkle on the remaining cheeses to cover.
For medium rare ( how I like it), bake in a preheated 400 degree oven for about 25 to 30 minutes or until the cheese starts to brown and get bubbly.
For medium to well, cover with foil making sure the foil doesn’t touch the cheese and bake at 400 degrees for 25 to 30 minutes. Remove foil and bake about 10 to 15 minutes more or until golden brown and bubbly.
Remove and let stand for about 5 minutes.
To serve, simply scoop up the spaghetti under a piece of steak along with the steak and lay it on a plate. Enjoy!
For an easy garlic bread just mix 3 to 4 cloves of crushed garlic, about 1 tbsp. into 1 cube of soft margarine or butter and spread onto your bread. Bake at 350 to 375 degrees until the top starts to brown, about 10 minutes.
This is a great restaurant quality meal that is pretty easy to prepare. It took me about an hour from start to finish. Your friends and family will be impressed with your culinary skills and will be begging for more!
Thank you for stopping by and HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: Country | Tags: babecue pork sandwich, bbq, cole slaw, cooking, family, Food, french fries, pork, pork loin, pulled pork, Recipes
Tender shredded barbecued pork smothered in sauce and piled high, topped with cole slaw and stuffed into soft warm potato buns. Traditionally this is made with pork shoulder that has been slow cooked for at least 8 to 10 hours. I made mine with a boneless pork loin to cut down on some of the fat and time. I’m also serving it with french fries and mac-n-cheese… ENJOY!
BBQ Pork Sandwiches with French Fries and Mac-N-Cheese
Ingredients: BBQ Pork
2 1/2lbs. boneless, skinless pork loin roast
1 teas. salt
1/2 teas cracked pepper
1/2 teas. garlic powder
2 1/2 teas. brown sugar
1/4 teas. dry ground sage
1/2 teas. dry rosemary
1 teas. onion powder
1/4 teas. celery seed
about a cup of your favorite bbq sauce ( I like something spicy )
Method: BBQ Pork
Combine all of the seasonings ( except the bbq sauce ) to a small bowl and mix well. Sprinkle the mixture onto all sides of the pork and rub it in.
Heat one side of your bbq only and close the lid, your looking for a steady temperature of about 400 degrees.
Place your pork on the opposite side as the flame. This is cooking on indirect heat.
Cooking on direct heat will cause the brown sugar in the rub to burn.
Cook for 1 1/2 hours with the lid closed.
Remove your pork and transfer it to a piece of foil big enough to wrap the entire loin roast in, preferably double wrapped.
Before you wrap the pork up, add enough bbq sauce to cover it completely, 3 to 4 tbsp.
After wrapping it up, return it to the barbecue as before and roast for an additional 2 to 2 1/2 hours but lower the temperature down to 275 degrees when the lid is down.
Remove it to a plate and let it rest for at least 45 minutes.
Do not open it up at this point, it will still be cooking using something called carryover cooking.
Don’t worry, it will remain hot in the foil for about an hour.
After it has rested, open it up and transfer it to a bowl.
With two forks start to pull it apart and shred it.
Add the remaining bbq sauce and stir it in.
Your pork is now ready for sandwiches.
You can also do this in the oven by placing your pork loin roast in a baking dish with a rack and follow the same directions.
While your pork is roasting, you can start on the cole slaw.
Ingredients: Cole Slaw
1 bag cole slaw mix ( 8-10 oz. )
1/2 green pepper ( thin sliced to about 1in. long )
1/4 onion ( thin sliced to about 1in. long )
about 4 heaping tbsp. mayonnaise
1/4 red wine vinegar salad dressing
salt and pepper to taste
Method: Cole Slaw
Add the red wine vinaigrette, green pepper and onion to a small bowl and mix. Let this stand for about 15 minutes to marinate. This will take the bitter taste out of the veggies. After that, simply mix everything together in a large bowl. You might want to stir in the mayonnaise a little at a time until you get the consistency you like. Refrigerate covered for at least 30 minutes to let the flavors marry together. Overnight is even better.
Ingredients: BBQ Pork Sandwiches
bbq pork
cole slaw
6 to 8 potato buns ( or whatever buns you like )
more bbq sauce ( optional )
Method: BBQ Pork Sandwiches
Wrap your buns all together in a big piece of foil and place them on the indirect heat side of your bbq ( or in your oven, 300 degrees ). Do this when you start to unwrap and shred the pork. This way the buns and pork will be ready at the same time.
Now, just pile the pork onto the bottom of a bun, drizzle on some more bbq sauce if you’d like and top with the cole slaw, then close it up. You should get 6 to 8 nice size sandwiches.
For the Mac-N-Cheese you can use a premade store bought kind or the one that comes out of the box.
Here’s an easy homemade kind.
Ingredients: Mac-N-Cheese
For the Sauce
1 cube margarine or butter
3 tbsp. flour
1 teas. yellow mustard
2 cups whole milk
1/2 cup heavy cream
3 cups sharp cheddar cheese ( shredded )
1/2 cup Monterey Jack ( shredded )
2-3 oz. velveeta cheese ( about the size of a cube of butter, small dice )
For the noodles
5 cups water
1 teas. salt
4 cups large elbow noodles
1 tbsp. olive oil
Method: Mac-N-Cheese
Start by melting your butter in a 3qt. sauce pan on low heat. Stir in the flour to make a roux. At the same time, in a 5qt. sauce pan, add the water, salt and olive oil and bring to a boil. While you’re waiting for the water to come to a boil go back to your roux and stir the mustard in. Turn the heat up to medium and then stir in the whole milk a little at a time to get rid of any lumps. Stir in the cream.
Note: If you’re using lowfat milk, use 1 1/2 cups lowfat milk and 1 cup heavy cream. The fat content in the milk will keep your cheese from lumping together.
About now, your water should be boiling so add your noodles and give it a stir, they’ll take about 8 minutes. Your milk mixture should now be getting hot. When it comes to a simmer, add all of the cheese a little at a time to melt in and, once melted, turn the heat back to low.
Drain your cooked noodles and add them to your cheese sauce and mix well. Your Mac-N-Cheese is now ready.
For the french fries simply wash and cut 2 to 4 russet potatoes into “french fry size” and fry a few at a time in 300 degree oil for about 8 minutes. Most recipes call for hotter oil but I’ve found this burns the outside and doesn’t cook the inside. A lower temperature cooked for a longer time will give you a better product and should not be greasy. Peeling the potatoes will give you that fast food look but I like the nutritional value you get from the skins so I didn’t peel mine.
And here it is.
This recipe does take time to put together ( about 4 hours ) and is a wonderful idea for a weekend get together. The pork is nice and tender, the mac-n-cheese has a great cheese flavor and the french fries are crispy on the outside and soft on the inside. The crunch of the cole slaw inside the sandwiches give it that classic southern style taste.
Thanks for stopping by and HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: Mexican | Tags: carne asada, cooking, enchilada sauce, enchiladas, family, Food, mexican food, Recipes, steak
Beautifully seasoned steak chunks wrapped in corn tortillas smothered in a homemade red enchilada sauce. Topped with guacamole, pico de gallo , shredded cheese and a little more of that delicious enchilada sauce. Add rice and beans and you’ve got one fantastic restaurant quality meal! People will think you work in an upscale Mexican restaurant. Enjoy!
Carne Asada Enchiladas
Ingredients: Red Sauce
2 oz. Guajillo chili’s ( dried pablanos, about 3-4 )
1 oz. pasilla-ancho chili’s ( dried jalapenos, about 6 )
1 onion ( 1/2 in. dice )
1/3 cup loosely packed fresh cilantro leaves
8 oz. can tomato sauce
1 tbsp. salt
1 tbsp. dry Mexican oregano
6 cups water
1 tbsp. corn starch
10 tbsp. water
Method: Red Sauce
Add your chili’s to a dry skillet preheated to medium heat and cook just long enough to smell them, about 20-30 seconds a side for the pasilla-anchos and about a minute for the guajillos. Be careful, they are already dried and will burn very easily. Heating them first will just give you a little more flavor. Remove them to your cutting board, remove the stems and cut them into bite size pieces.
Add your garlic to a blender or food processor and pulse long enough to mince the garlic. Add the onion and pulse again. Add the chili’s, cilantro, salt, oregano and water and blend until it has the consistency of a thin marinara sauce, about 2 minutes. You might have to do this in 2 batches, don’t worry about measuring everything into 2 batches, it’s all going into the same sauce pan to cook. Add your mixture and the tomato sauce to a 3 to 5 qt. sauce pan and bring it to a boil. Reduce heat to a simmer and simmer covered for about 1 1/2 hours.
After your sauce is cooked, pour the mixture through a strainer. Using the back of a wood spoon press the mixture through the strainer. After straining you should have basically a ball of “chili paste” left in the strainer. You can save this for stock or discard. The sauce you’ll end up with is a beautiful red enchilada sauce.
Add your sauce back to a clean pan. Stir the tbsp. of corn starch into the 10 tbsp. of water to make a slurry and pour that into your sauce and bring it to a boil, this will thicken your sauce. Boil for 3 to 5 minutes then remove it from the heat, your sauce is ready.
Canned enchilada sauce is good but if you have the time this will be well worth your trouble. It will give you just under 2 qts. of sauce. Any unused sauce can be frozen for 2 to 3 months, just be sure to label and date it:-) This also makes a wonderful taco sauce.
Ingredients: Carne Asada ( Steak )
2 lbs. chuck steak or tri tip ( trim fat and cube to 1/2 in. chunks )
1 tbsp. salt
1 teas. fresh cracked pepper
2 cloves fresh garlic ( minced ) or 1 teas. garlic powder
1 1/2 teas. onion powder ( recommended ) or 1/2 onion ( small dice )
1/2 teas. dry Mexican oregano
2 pinches ground cumin ( about 1/8 teas. )
3 tbsp. olive oil
Method: Carne Asada ( Steak )
Spread your steak chunks out on your cutting board to make a thin layer and sprinkle with the fresh garlic and all of the seasonings.
Add the meat to a ziplock bag and pour in the 3 tbsp. of olive oil. Seal the bag and “smoosh” it around to thoroughly blend the seasonings.
Let marinate for about 30 minutes.
Heat a skillet to high heat, as hot as you can get it and add just enough meat to cover the bottom of your pan.
Too much meat at one time will steam the meat and wont give it a good sear so it’s better to do a few batches.
Cook each batch until nicely browned, about 10 minutes a batch.
Remove your cooked meat to a foil lined bowl to keep warm.
Lining your bowl with foil, leaving a flap to cover the top with will keep your meat hot for about 20 to 30 minutes, this really is a nice trick and a great idea when barbecuing. Continue until all of the meat has been cooked. Set it aside for now.
Ingredients: Carne Asada Enchiladas
15 to 20 oz. red enchilada sauce
cooked steak
about 20 6in. corn tortillas
1 cup shredded cheese ( I’m using Monterey Jack )
1/2 cup vegetable oil ( for frying )
Method: Carne Asada Enchiladas
Add the oil to a small pan just big enough to hold 1 tortilla and heat to about 350 degrees, medium heat should work.
Carefully place one tortilla into the oil and fry for about 10 to 20 seconds a side, just enough to be pliable.
Remove to a small plate and continue until all of the tortillas are done. With a pair of tongs, flip the entire stack over.
Ladle about 4 to 6 ounces of the enchilada sauce into the bottom of a baking dish.
Add about 2 or 3 big tbsps. of the steak in a line across the middle of a tortilla, roll it up a place it in your baking dish.
Continue until you have a full pan of enchiladas ( recipe should make 2 small pans ).
Ladle more enchilada sauce over the top and sprinkle with cheese.
Place in a preheated 350 degree oven and bake for 15 to 20 minutes.
Remove them from the oven, let cool for a minute or two and serve. Now is the time to add your favorite toppings.
Today I’m using fresh guacamole, shredded lettuce, pico de gallo, shredded Monterey Jack cheese and a drizzle of the red enchilada sauce over the top… YUMMY!
Sour cream and black olives are also great garnishes.
The flavor of your own homemade red enchilada doesn’t even really compare to the canned stuff you buy in the store so if you’re up to it, try it, you will be glad you did!
Add some refried beans and Mexican rice and you’ll think your in your favorite Mexican restaurant, all you need now is a margarita and a mariachi band… OLE!
Thanks for stopping by and HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: Country | Tags: brown rice, chicken, chicken casserole, comfort food, cooking, family, Food, Recipes, vegetables
This is a great country style casserole I’m sure you will enjoy. Baked chicken over a bed of brown rice, cheddar cheese and vegetables. Served with a garden salad and a nice dinner role and you’ve got a delicious dinner. Ah, comfort food, whats not to love!
Chicken, Vegetable and Brown Rice Casserole
Ingredients: Chicken, Vegetable and Brown Rice Casserole
1 1/2 to 2lbs. boneless, skinless chicken breast ( 2 to 3 breasts )
1 cup brown rice
1 stalk celery ( thin sliced )
1/2 small onion ( small dice )
1/4 green pepper ( small dice )
1/4 orange pepper ( small dice ) ( this is optional )
1 cup frozen mixed vegetables
2 1/2 cups chicken broth
1 teas. salt
1/2 teas. pepper
3 cloves fresh garlic ( minced ) or 1/2 teas. garlic powder
1 teas. dry sage ( ground with your fingers )
1 teas. dry parsley ( ground with your fingers )
2 cups cheddar cheese ( shredded )
Method: Chicken, Vegetable and Brown Rice Casserole
Start by adding the brown rice, chicken broth, mixed vegetables, onion, celery, green and orange peppers and 1 cup of the shredded cheddar to a glass ( if you have one ) baking dish and mix well. The glass baking dish will allow you to see when the rice has absorbed the liquid.
Slice your chicken breasts into long strips about 1in. wide and as long as possible. Season them on both sides with salt, pepper, garlic, sage and parsley. Place then on top of the rice mixture and use the remaining cheese to sprinkle over the top. Cover with foil being careful not to let the foil touch the cheese, it will take your top layer of cheese off when cooked.
Bake in a preheated 350 degree oven for about 2 hours. This is where the glass baking dish comes in handy. When all of the liquid has been absorbed, your casserole is done. Remove it from your oven and serve.
The prep time for this is about 10 minutes and is very easy. A California style mix vegetable ( broccoli, cauliflower, carrot ) also works very well with this recipe in place of the mixed vegetables. You can really use any veggies you like, this casserole is very versatile.
I hope you’ll give it a try, it’s a great casserole to make when you don’t have a lot of time to spend in the kitchen… HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: Country | Tags: cooking, family, Food, fried chicken, mashed potatoes, pork, pork loin, Recipes
Crispy on the outside, tender and juicy on the inside. These seasoned loin chops are delicious and easy to make! Along with mashed potatoes, a flavorful chicken gravy and steamed green beans. This is a wonderful meal any time of the year.
Ingredients: Pork Loin
1lb. boneless pork loin chops ( 1/2in. thick, about 6 chops )
1 cup Italian style bread crumbs
1 egg
3/4 cup milk
salt, pepper and garlic powder ( to taste )
1 cup olive oil ( approx. )
Method: Pork Loin
Season the loin chops with salt, pepper and garlic powder on both sides. Poultry seasoning also works well. Mix the egg and milk together in a bowl big enough to dip your pork into. This is your egg wash. Add your breadcrumbs to another bowl the same size as the first one, these are for your dredging station. Lay out a piece of foil big enough to place all of your chops on. Using one hand ( wet ) dip the chops ( 1 or 2 at a time ) into the egg wash to coat and then into the breadcrumbs to coat. Remove and place on the foil with the other hand ( dry ). This method will keep your hands relatively clean. Continue until all of your pork is breaded. Dip your breaded pork back into the egg wash and breadcrumbs for a second time to form a thick coating of your breadcrumbs on the pork.
Add about 1/4 inch of olive oil to the bottom of a medium size skillet ( about a cup ) and turn on to a medium heat. It will take about 3 to 5 minutes to heat up if using a gas burner, you want about 325 to 350 degrees. Drop a pinch of breadcrumbs into the oil when you think it’s ready, if they bubble up right away, your oil is ready, or use a thermometer. Using a pair of tongs, gently place your pork into the pan and fry for about 3 to 5 minutes a side, the second side may not take as long. You’re looking for a nice golden brown color and an internal temperature of about 155 to 160 degrees. You might have to do 2 batches.
Remove them to a plate lined with paper towels to drain for a minute and then serve immediately…enjoy.
Ingredients: Chicken Gravy
2tbsp. flour
2 tbsp. butter or margarine
2 1/2 cups chicken broth ( i used a homemade broth )
1 pinch salt
1 pinch pepper
1 pinch garlic powder
1 pinch onion powder
1 pinch dry oregano ( ground with your fingers )
1 tiny pinch dry sage ( ground with your fingers )
Method: Chicken Gravy
Add the butter to a small sauce pan heated to low and melt. add the flour and stir to form a roux. Cook your roux for about 5 minutes, turn heat up to medium, and then add the chicken broth a little at a time and stir constantly, this will help to avoid lumps. After you have stirred in all of the broth add the seasonings go easy here, you don’t want to overpower your gravy, a little seasoning goes a long way.
Bring your gravy to a boil and then reduce heat to simmer ( low to medium low ) stirring occasionally. Simmer for about 15 minutes, uncovered, and taste for seasoning and consistency, add more seasoning if needed and if it is still too runny, cook it a little longer. Serve.
Ingredients: Mashed Potatoes
1 1/2lbs. russet potatoes ( peeled and cubed )
cold water ( enough to cover potatoes )
1/2 teas salt
1/4 teas. pepper ( optional )
1 cube butter or margarine
3/4 cup milk
Method: Mashed Potatoes
Add your potatoes to a medium size stock pot and pour in enough cold water to cover the potatoes and add a pinch or two of salt. Using cold water will ensure that the potatoes will heat evenly inside and out. Hot water to start with will cook the outside of the potatoes too fast leaving the inside still raw.
Bring it to a boil and boil for about 20 minutes or until a fork inserted into the center of a piece goes in and out easily. Drain in a colander and add your potaoes back to the pan. While your potatoes are cooking, add the butter, milk, salt and pepper to a small sauce pan and cook on low to melt the butter and heat the milk. This will take about 5-8 minutes so try and time it to where they’re both done at the same time. Pour the milk and butter into the potatoes and mash to your desired consistency. Serve
For the green beans. Add about 2 cups to a steamer and steam for about 5- 8 minutes. An easy steamer set up is to place a metal colander over a pan of boiling water and cover, just make sure the bottom of the colander doesn’t touch the water.
The whole meal can be put together in about an hour from start to finish and the flavors will remind you of a wonderful country meal you may have had when you were a kid. It’s also a great substitute for fried chicken. I hope you will enjoy this as much as I do and HAPPY COOKING!
David
Check out our online cookware shop at www.onestopcook.com
