Filed under: Baking, italian food | Tags: cooking, family, Food, french fries, hamburger, italian food, meatballs, pepperoni, Recipes, sandwich
Ground beef, sweet Italian sausage, pepperoni, peppers and onions, marinara sauce and don’t forget the cheese! These burgers are delicious and simple to make. Add some french fries and a salad and you’re all set… Enjoy!
Ingredients: Meatball Patties
1 1/2lb. ground beef ( 15% )
1/3lb. sweet Italian sausage
3-4 cloves fresh garlic ( about 2 tbsp. )
1/4 green pepper ( small dice )
1/4 red pepper ( small dice )
1/4 onion ( small dice )
1 teas. salt
1/2 teas. pepper
1 teas. dry oregano
1/2 teas. dry basil
1 tbsp. dry parsley
1/2 cup breadcrumbs ( plain )
Method: Meatball Patties
Simply add everything to a large mixing bowl and mix to combine using your hands. Try not to over mix as this will make your patties tough. Divide your mixture into 8 equal portions and form into patties.
Cook in a skillet or on the grill using medium high heat for about 3 minutes per side. Your patties are now ready for the oven.
Ingredients: Marinara Sauce
1 15-20 oz. can crushed tomatoes
1/2 cup water
1 teas. salt
1/2 teas. pepper
1 teas. dry organo
1/2 teas. dry basil
2 teas. dry parsley
2 teas. onion powder
1 teas. garlic powder
OR, your favorite jar spaghetti sauce
Method: Marinara Sauce
Combine all ingredients into a amall sauce pan, bring to a boil covered. Once your sauce reaches a boil, turn off the heat and let stand, covered, for 5-10 minutes. This will allow the flavors to blend. Your sauce is ready.
If you’re using your favorite jarred spaghetti sauce you can skip this step.
Ingredients: Meatball Burgers
8 cooked meatball patties
30-40 thin sliced pieces of pepperoni ( about 3-4 oz. )
marinara sauce
8 good quality hamburger buns ( I’m using potato buns )
8 thick slices of mozzarella, provolone or jack cheese
Method: Meatball Bugers
Spread about 6 to 8 oz. ( for 4 burgers ) of your marinara sauce into the bottom of a baking or casserole dish and place your patties on top of the sauce. You might need 2 baking dishes. Arrange your cheese an pepperoni on top of the burgers. Bake in a preheated 400 degree oven for about 15 minutes or until the cheese has melted and pepperoni starts to get crispy.
Arrange your buns on a sheet pan and place in your oven when the burgers are about half way through their cook time. This will insure the patties and buns will be done at the same time.
When your patties are done and the buns are toasted remove them from the oven and spoon some of the sauce onto both the tops and bottoms of the buns. Place a burger on it, close it up and dig in!
Ingredients: French Fries
3 to 4 russet potatoes ( peeled if desired )
3 to 4 cups vegetable or canola oil ( for frying )
salt to taste
Method: French Fries
Thoroughly wash and dry your potatoes and cut into french fry size sticks.
Heat your oil ( 275 to 300 degrees ) in a skillet big enough to where the oil only goes half way up the side. This is so the oil wont boil over the side after the french fries are added.
Add enough french fries to fill the pan and fry, stirring occasionally for about 10 minutes or until golden brown.
Remove them to a paper towel covered plate to drain and salt immediately.
You might have to do a few batches. Serve immediately.
Note: Cooking your fries at a higher temerature ( 350-375 degrees ) will burn them on the outside leaving them uncooked in the middle. You can cook them at a higher temperature as long as you par boil and dry them first. I find that simply cooking them at a lower temperature for a longer period of time will give you the same results without the hassle of boiling them first.
Juicy and delicious! Just how a burger should be. The italian flavors harmonize perfectly in this burger and the fries are hot and crispy..YUM!
Add a salad and you’re ready to go!
Thanks for stopping by and.. HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: Country, Mexican | Tags: cooking, fajitas, family, Food, pita bread, Recipes, steak
Tender slices of marinated steak, sliced green and red peppers, sliced onions and garlic with a hint of lime stuffed inside warm pita bread. Topped with shredded lettuce, tomatoes and cheese. Add some sour cream, guacamole and salsa and you’ve got a winner!
Awesome Steak Fajita Pitas
Ingredients: Steak Fajita Mix
1 1/2lbs. tri tip ( sliced thin )
1/2 onion ( sliced )
1/2 green pepper ( sliced )
1/2 red pepper ( sliced )
4 cloves garlic ( crushed or minced )
1 tbsp. salt
1 teas. pepper
1 teas. chili powder
2 tbsp. olive oil
juice of 1 lime ( about 2 tbsp. )
Method: Steak Fajita Mix
Slice your steak into strips about 1 1/2in. long and 1/4in. wide. You will want your veggies approximately the same size so everything will cook evenly.
Add your sliced steak, veggies and garlic to a large ziplock bag. Add the seasonings, olive oil and lime juice as well and “smoosh” everything around to coat evenly. Remove as much air from the bag as you can and seal. Marinate for at least an hour, 2 is better.
Fry your mix in small batches in a skillet on high heat. If you try to cook too much at one time the mixture will steam making your steak chewy and your vegetables soggy. Small batches will give the steak a nice sear on the outside and tender and juicy on the inside. Your vegetables will remain slightly crunchy which is what you’re looking for.
Transfer your mix to a foil lined bowl and cover. It will stay hot for abut 20 to 30 minutes allowing you to finish cooking your batches. Your fajita mix is ready.
Ingredients: Steak Fajita Pitas
cooked fajita mix
1/2 head lettuce ( shredded )
2 tomatoes ( sliced into half moons )
4 to 6 oz. shredded cheese ( I’m using cheddar )
6 pita rounds
Optional ingredients
2 to 3 limes ( wedge cut for squeezing over the top )
guacamole
sour cream
salsa or hot sauce
sliced olives
Method: Steak Fajita Pitas
Wrap your pita bread in foil and bake in a 350 degree preheated oven for about 15 minutes to warm.
Remove them from the oven and cut the tops off.
Carefully open your bread to make a pocket and place the tops into the bottoms.
Place a little bit of the shredded lettuce into the bottom. 
This will help absorb some of the juices of your fajita mix and keep the bottom of the pita bread from getting too soggy and breaking open.
Place about 1/4lb. of the fajita mix into the pita bread. From here simply add your favorite toppings and dig in!
Note: Pita bread cools down rather fast so a nice trick is to wrap a piece of foil around it to keep the heat in.
This is a great recipe for a picnic or bbq. You can stuff your pitas with the lettuce and steak mix and wrap them in foil and throw them on the bbq, about 8 minutes a side on low heat. When they come off the grill open and add your toppings. I’m having mine with rice and beans but french fries, potato salad or cole slaw are also great sides.
I hope you’ll have some fun with this recipe and HAPPY COOKING!
David
Check out our online cooware store at www.onestopcook.com
Filed under: Country | Tags: beef, chicken fried steak, cole slaw, cooking, family, Food, gravy, mashed potatoes, potatoes, Recipes, steak
Thinly sliced steaks beautifully seasoned and breaded, lightly fried to a golden brown. Buttery mashed potatoes topped with a delicious beef and almond gravy and a tasty cole slaw. This is a wonderful dinner any time of year!
Ingredients: Steak
1 1/2lbs. thin sliced steak, 3-4 ( sirloin, tri tip, cube steak-anything with good marbling )
1 1/2 teas. season salt
1/2 teas. pepper ( fresh cracked )
1/4 teas. garlic powder
1 teas. onion powder
1/2 teas. dry oregano
1/2 cup milk
2 eggs
1 cup plain or seasoned breadcrumbs
1/4 cup olive oil
Method: Steak
Start by getting a good cut of steak sliced to about 1/8th of an inch thick. Tenderize them by poking them with a fork on both sides. This will break down some of the fibers in the meat giving your a more tender steak. This isn’t necessary for cube steak. Season them liberally with season salt, pepper, garlic powder, onion powder and dry oregano.
Make an egg wash by mixing the eggs and milk together in a large shallow bowl. Add the breadcrumbs to another large shallow bowl. This is your breading station.
Dip your steaks ( 1 or 2 at a time ) into the egg wash to thoroughly coat and then into the breadcrumbs and thoroughly coat. Transfer to a piece of foil big enough to hold all of your steaks or to a rack or plate. Repeat the process to double coat all of your steaks.
Add your olive oil to a medium to large skillet and heat to medium low, about 275 to 300 degrees F. Gently place your steaks into the skillet and lightly fry for about 2 to 4 minutes a side or until golden brown. Remove to a cooking rack or paper towel covered plate to drain. They will be about a medium rare ( the way I like them ). If you want them to be medium to well, wrap them in foil and place in a 350 degree preheated oven. Medium will take about 10 minutes and well about 15 to 20. Serve right away.
Ingredients: Mashed potaoes
1 1/2lbs. russet potatoes 3-4 ( peeled, cut into 1in. dice )
cold water to cover by 1in.
1 cup milk
1 cube butter or margarine
salt and pepper to taste
Method: Mashed potatoes
Add the cold water and diced potatoes to a 3 to 4qt. sauce pan along with a pinch or two of salt. Bring to a boil and boil for about 20 minutes, until a fork can easily be inserted into the center of a piece and removed with little to no help. Drain.
In a small sauce pan add the butter, milk, salt and pepper. Heat on low until the butter has melted. Add to your drained potatoes and mash to your desired consistency.
Note: The reason for using cold water to start with is to ensure the potatoes will heat evenly inside and out. Adding cold potatoes to hot water will cook the outside too fast leaving the inside raw.
Ingredients: Beef and Almond Gravy
2 cups beef broth ( bullion will work )
1/2 cube butter or margarine
3 level tbsp. flour
10-15 almonds ( whole, shelled )
1/2 teas. onion powder
1/8 teas. garlic powder
1/4 teas. browning liquid ( kitchen bouquet )
salt and pepper to taste
Method: Beef and Almond Gravy
Roast your almonds by heating them in a dry skillet on medium heat for about 3 to 5 minutes, stirring to heat both sides. Or by placing them on a sheet pan in a 350 degree preheated oven for about 10 minutes. Until they smell nice and roasty toasty. After they’ve cooled place them in a plastic bag and crush them. These will be going into your gravy shortly.
Add the butter to a small sauce pan and melt on low heat. Stir in your flour to make a roux. Cook on low for about 5 minutes to get rid of the flour taste. Slowly stir in your broth, seasonings and crushed almonds and bring to a boil. Boil for about 5 minutes. Reduce heat back to low and simmer for about 10 minutes. It’s ready to serve.
Ingredients: Cole Slaw
3 cups pre-made cole slaw mix
1/4 green pepper ( sliced thin )
1/6 onion ( sliced thin )
1/4 cup red wine vinegar salad dressing
1/4 teas. salt
1 pinch pepper
1 pinch sugar
2 to 3 heaping tbsp. mayonnaise
Method: Cole Slaw
Add the onion, green pepper and red wine dressing to a small bowl. Mix well and let stand to marinate for about 5 minutes. This will allow the vinegar to cut the acid in the veggies.
Add the cole slaw mix to a large bowl along with the marinated veggies ( and sauce ) salt, pepper and sugar. Stir in the mayonnaise a little at a time until you reach your desired consistency. Chill for at least 30 minutes to let the flavors incorporate. This will allow the cabbage to absorb the sauce as well. Serve.
This recipe will take about an hour to put together and is just delicious! The flavors will remind you of a good old fashion country meal that mom used to make. Enjoy and HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: Country, Mexican | Tags: black beans, burrito, cheese, chicken, Chimichanga, cooking, corn, family, Food, Recipes, rice, salsa
Seasoned chicken, homemade black beans, rice, corn, cheese and a wonderful little salsa all wrapped in a flour tortilla then fried to a crispy golden brown… fabulous! Can be served as an entree or as an appetizer. Dip them in a chunky salsa, sour cream or guacamole and you have an awesome snack or a great meal.
Southwestern Style Chicken and Black Bean Roll Ups
Ingredients: Black Beans
1/2 cup dried black beans
4 1/2 cups chicken broth
1/2 teas. pepper
1/4 teas. salt
1 1/2 teas. onion powder
1/4 teas. garlic powder
1/8 teas. cumin
Method: Black Beans
Dry beans usually require soaking overnight but here’s a quick method that I think gives them more flavor.
Sort through your beans and remove any stones or pebbles and add the beans to a 2 to 3qt. sauce pan along with the chicken broth. Bring to a boil and boil for about 2 to 3 minutes. Remove from heat and cover. Let them steep for 1 1/2 hours. Bring them back to the boil and stir in all of the seasonings. Reduce heat until you reach a simmer with the lid on but cracked slightly. Simmer with the lid cracked, stirring occasionally for about 2 hours. Most of the liquid should evaporate in this time. Remove from heat, cover and let cool. They’re ready.
Ingredients: Rice
3/4 cup long grain white rice
1 1/2 cups water
pinch of salt
Method: Rice
Simply pour everything into a small sauce pan and bring to a boil. Reduce heat to low and cover. Cook for about 20 minutes or until rice is al dente. That’s it, your rice is ready. Remove from heat and let cool.
Ingredients: Chicken
1lb. boneless, skinless chicken breast ( 1/2in. dice )
1/2 teas. dry oregano
salt and pepper to taste
1 to 2 tbsp. olive oil
Method: Chicken
Wash and dry your chicken breasts. Cut into bite size pieces, about 1/2 in. cubes and season with salt, pepper and oregano. Preheat a skillet to high and add the olive oil. When the oil just starts to lightly smoke add your chicken and spread it out to make one layer in the bottom of the pan. This will ensure that all pieces will cook evenly. Let it cook for 2 to 3 minutes without touching them and then start to saute them, moving the pieces around in the pan to cook all sides evenly. It will take about 10 to 15 minutes to cook through. Remove from heat, cover and let cool. Your chicken is ready.
Ingredients: Salsa
1/4 green pepper ( small dice )
1/4 red pepper ( small dice)
1/4 onion ( small dice )
1/4 tomato ( small dice )
3 cloves garlic about 1 1/2 tbsp. ( minced or crushed )
2 tbsp. olive oil
1/4 teas. salt
1/4 teas. pepper
1/2 teas. chili powder
Method: Salsa
Heat a small sauce pan to medium high. After the pan is hot, add the olive oil. Then immediately add all ingredients and cook for only about 3 minutes, stirring constantly. You just want it heated through and until the vegetables are soft. Cool. Your salsa is done.
Ingredients: Southwestern Roll Ups
cooked black beans
cooked rice
cooked chicken
cooked salsa
1 cup frozen kernel corn ( thawed )
1 cup Monterey jack cheese ( shredded )
1 cup cheddar cheese ( shredded )
15 to 20 8in. flour tortillas
toothpicks ( wood )
3 to 3 1/2 cups vegetable or canola oil ( for frying )
Method: Southwestern Roll Ups
Warm your tortillas by tightly wrapping them in a piece of foil and placing them into a preheated 350 degree oven for about 10 to 15 minutes.
Combine in a large mixing bowl the black beans, rice, salsa, chicken, corn and shredded cheeses. Mix well. Spoon about 2 tbsps. of the mix in a line across and just under the middle of a warm tortilla. Fold both sides in and wrap it up. Insert a toothpick near the edge of the tortilla and through the middle. Repeat until all of the mixture has been used. You should end up with about 18 to 20 mini “burritos”.
Heat the oil in a large, deep skillet to 350 degrees and fry your roll ups for about 2 to 3 minutes a side or until golden brown. Remove to a plate covered with paper towels or cooling rack to drain. Dig in!
Crispy on the outside, tender, juicy and delicious on the inside. You’re gonna love these. For a little more spice, dice a jalapeno up and through it into the mix! I would recommend a dipping sauce to go with them. A chunky salsa, guacamole or sour cream all go well with these. I’m also having mine with a little garden salad. Enjoy and HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
