Cooking Weblog

Tender and Juicy Roast Beef Dinner!

onestopcook — Sun, 22 Nov 2009 19:19:21 +0000

Roast beef cooked to perfection, mashed potatoes and peas and carrots. This roast beef is so tender and juicy you wont believe it! It’s very easy to make and accompanied with au jus made from the meat drippings, mashed potatoes, gravy and buttery peas and carrots, whats not to love.

Ingredients: Roast Beef

3lb. boneless beef tip roast

2 teas. salt

1 teas. pepper

1 1/2 teas. onion powder

1/2 teas. garlic powder

2 teas. dry oregano

2 teas. dry parsley

1 tbsp. vegetable or corn oil (for cooking)

1 teas. corn starch (better) or flour

Method: Roast Beef

Preheat your oven to 350 degrees.

Mix the salt, pepper, onion powder, garlic powder, oregano and parsley in a small bowl. Sprinkle it on all sides of the meat. This is best done on a cutting board as most of the seasoning will fall off. Using your hands, “rub” the meat around the cutting board as this will pick up most of the seasoning and rub it into the meat evenly.

Heat a medium to large “oven safe” skillet to high heat and add the oil (corn oil is better as it has a higher “smoke point”). Using a pair of tongs, carefully place your roast in the pan. Be careful as it may splatter from the high heat. Sear the roast on all sides. This will take about 2 minutes a side.

Because of the shape of the roast you may have to lean it up against the side of the pan on a few sides to ensure even searing. Make sure to sear the two end sides as well. There should be a total of 6 sides to be seared. This will take about 12 minutes at 2 minutes a side.

After searing on all sides, place the roast flat, remove from heat and cover with a large dome lid or foil. Try not to let your cover touch the top side of the roast.

Place in your preheated oven and roast for 50 to 55 minutes for medium rare (internal temperature 145 degrees). If you like medium to medium well, roast for about 1 hour to 1:10 (internal temperature 155 degrees).

Remove the roast from the oven but do not uncover it as it is still cooking. Let it rest at least 30-45 minutes, 1 to 1:15 is best or until the roast has cooled till it’s only “warm” to the touch. This allows the juices of the meat to distribute back into the meat. If you try to cut into it right away the juices will flow out leaving you with a tough roast and a pool of juice. The rest time is crucial to having a very tender roast so please don’t skip this step.

After the rest period, remove your roast to a cutting board for slicing.

Pour the leftover pan drippings into a cup or bowl leaving about a teaspooon of liquid in the skillet, we’ll need it in a few minutes and there is a lot of flavor in it. All of those little bits on the bottom have a great deal of flavor that you can use to make a quick and very flavorful “au jus” (beef juice). After the cup of liquid sits for a few minutes, the fat will come to the top. Skim that off.

Return the skillet to a burner set to medium heat and add the corn starch. Stir for about a minute to cook the corn starch. This is kind of like making a roux. Add the skimmed broth back to the skillet and bring to a boil. Remove from heat, it’s ready to pour over the sliced meat.

Ingredients: Peas and Carrots

4 carrots (peeled and sliced on the bias)

1 1/3 cup frozen peas

3/4 cube butter or margarine

1/4 teas. salt

1/8 teas. pepper

Method: Peas and Carrots

Peel and slice your carrots.

Melt the butter in a 2qt. sauce pan over medium low heat.

Add the carrots, salt and pepper and saute, covered (stirring occasionally) for 20 to 30 minutes or until the carrots are soft and tender.

Add the peas and cook for another 8 to 10 minutes, until heated all the way through. Serve.

Ingredients: Mashed Potatoes

4-5 russet potatoes (peeled and cubed)

1 stick butter or margarine

1/2 cup milk or cream

salt and pepper to taste

water for boiling

Method: Mashed Potatoes

Add your cubed potatoes to a 3-5qt sauce pan. Add cold water to cover by about an inch. Do not add potatoes to boiling water as the outside will cook too fast, leaving the inside raw. It is best to heat the water and potatoes at the same time so the potatoes will cook through evenly.

Bring the water and potatoes to a boil and add a teaspoon of salt. Boil for 20-25 minutes or until a fork inserted into the middle of a cube goes in and out easily.

Drain the potatoes and add to a large mixing bowl add the milk, butter, salt and pepper and mash. Serve

For a very simple beef gravy:

1/2 cube butter or margarine 2 tbsp. flour

2 1/2 cups beef broth 1/8 teas. dry oregano

1/8 teas. garlic powder 1/8 teas. dry marjoram

1/8 teas. onion powder salt and pepper to taste

Method: Easy beef gravy

Melt the butter in a 1qt. sauce pan over low heat. Add the flour and stir. Stir often for about 5 minutes. This will cook the flour and give you a nice roux. Add the broth a little at a time and keep stirring. By adding a little bit of broth and then stirring you’ll notice the roux get thick, smooth and creamy at first. This is what you want, it will ensure you’ll have no lumps in the gravy. Continue to add the broth until gone. Add the seasoning and bring to a boil. Lower the heat until it just bubbles nicely. Simmer for 10-15 minutes to incorporate the flavors. Serve

This is like a prime rib dinner without the high price. The roast beef is extremely moist and tender. The au jus is perfect right over the top. The peas and carrots are buttery and the mashed potatoes and gravy are delicious! Add a warm dinner roll and salad and you’ve got a great holiday meal any time of year! Easy to make and only takes a little over an hour. Enjoy!

Thanks for stopping by and I hope you’ll give it a try.

-David

P.S. I have a new ebook out that shows you how to make your own frozen meals at a fraction of what they cost in a store. Great time saver when you don’t have time to cook. Have them for dinner or bring them to work! Save time and money! You can find it at www.onestopcook.com

Mexican Style Steak Fajita Burrito (Steak with Peppers and Onions)

onestopcook — Fri, 14 Aug 2009 22:45:13 +0000

Tender and juicy sirloin steak grilled over high heat. The steak is marinated in a blend of Mexican spices, onions, garlic, red, green and orange peppers then grilled over high heat. Add cheese, lettuce, tomato and your favorite hot sauce and you’ve got one tasty burrito! Add rice and beans and make it a great meal!

Fajita Burrito with Rice and Beans

Ingredients: Steak Fajita Mix

1 1/2lbs. top sirloin steak

1/2 onion (sliced)

1/3 red pepper (sliced)

1/2 green pepper (sliced)

1/3 orange pepper (sliced)

3 cloves garlic (minced or crushed)

1 1/2 teas. salt

1 teas. pepper

1/3 teas. chili powder

1/8 teas. cumin

1 teas. dry oregano

corn oil for cooking

Method: Steak Fajita Mix

Start by slicing all of your vegetables and meat.

Spread the meat out on your cutting board and sprinkle the vegetables over the top. Sprinkle the seasoning over everything and mix it all up to incorporate the spices.

This is an easy way to insure that your seasonings will be distributed evenly.

Put your mix into a ziplock bag, or, into a bowl, with a piece of plastic wrap that has been pushed down onto the meat, squeezing all of the air out. This prevents “aeration”, sealing in the flavors. Marinate your mix at least 1 hour up to overnight.

To cook:

Heat a large skillet to high heat.

Add about 1teas. of corn oil to the skillet. When it starts to slightly smoke it’s ready for your mix.

It’s best to make the fajita mix in batches of enough for 1 or 2 burritos at a time.

Too much meat at one time will cause the liquid in the meat to bubble up, steaming the meat.. we don’t want this.

Less meat in the skillet will allow the liquid in the meat to come out and evaporate quickly. This gives you a better sear on the meat, cooking it quicker.

After adding a batch to your skillet, spread it out to get as much of the meat touching the bottom as you can and let it go for about a minute. This will help get rid of excess moisture quickly, giving you a head start on the “saute” part.

After a minute, start to move the mix around the skillet with a wood spatula loosening up any bits that may be stuck. If you know how to “flip” your mix now”s the time otherwise just keep stirring it around until you get your desired doneness, usually about 8 to 10 minutes start to finish. Your mix is now ready for burritos.

Use your cooked fajita mix as fast as possible. It’s best to transfer the cooked mix directly from pan to tortilla. Or, line a bowl with foil, place the cooked mix into it and cover with another piece of foil. Although doing this will steam the meat, it will stay hot, juicy and tender for up to 30 minutes. This fajita mix is also great for soft tacos

Ingredients: Steak Fajita Burrito

fajita mix

1/2 head lettuce (shredded)

2 tomatoes (diced)

10 oz. cheddar or jack cheese (shredded)

4- 14 inch flour tortillas (really big burritos)

8-10 inch flour tortillas

hot sauce or salsa

Method: Steak Fajita Burritos

Heat your tortillas, as this will make them pliable, by either placing them in a microwave, 1 or 2 at a time (45 seconds to a minute), or, by heating them on a 350 degree grill, griddle or big skillet, flipping until hot, about 30 seconds total per tortilla. Or, wrap up to 10 tortillas tightly in foil and place directly on the oven rack of a preheated 350 degree oven. Bake for about 5 to 8 minutes or until hot.

Note: With the oven method, as long as the foil is wrapped tightly around the tortillas, you can slowly heat them at 200 degrees or lower. This way will keep them hot and fresh for up to an hour… as long as they remain tightly sealed… take “em” as you need “em”.. just remember to close it up good. Extra cooked fajita mix (remember the bowl trick from earlier) can be kept in with the tortillas.

Wrapping the burrito

Arrange your hot fajita mix in a line across the center and to one side of a warm tortilla as shown in the picture.

Quickly add your shredded cheese over the top of the mix to melt in. Add your lettuce, tomato and sauce.

Fold the side where you left the space, over that side of the burrito.

Take the bottom edge closest to you and fold it up over the burrito.

Using both hands, fold that bottom lip down under the mix to tightly seal it in.

Once you get it tight, keep it that way and roll it over on itself until it’s all the way rolled up.

There ya go…. ready to eat, enjoy!

Add some beans and rice and you’ll have a full plate of delicious!

The meat with the peppers grilled on high heat with the seasoning is awesome. Guacamole, sour cream and pico de gallo are all great additions to give you even more great flavor, it’s hard to go wrong with your toppings.

Give fajitas a try.. you’ll be glad you did!

-David

P.S. New environmentally friendly cookware site on the way at www.onestopcook.com

Italian Style Spaghetti Bolonaise (Spaghetti with Meat Sauce) with Garlic Bread

onestopcook — Sat, 18 Jul 2009 21:07:30 +0000

A slow simmered meat sauce with ground beef, sweet Italian sausage, peppers, onions, tomatoes and more. The methods used give this sauce an authentic Italian flavor I’m sure you’ll enjoy. Add a piece of garlic bread and a salad and you’ve got a great restaurant quality meal, enjoy!

Ingredients: Bolonaise Sauce

1 lb. hamburger (15%)

1 lb. Italian sausage

1/2 green pepper (small dice)

1/2 orange pepper (small dice)

1/2 red pepper (small dice)

1 medium size onion (small dice)

4 cloves fressh garlic (minced or crushed)

1 shallot (minced)

2 stalks celery (small dice)

6 oz. small Italian brown mushrooms (sliced)

1 big tbsp. salt

1 3/4 teas. pepper

1 tbsp. dry oregano

1 tbsp. dry parsley

1 teas. dry marjoram

2 teas. dry basil

6 oz. can tomato paste

28 oz. can whole tomatoes

29 oz. can tomato puree

1 “can” water (29oz.)

Method: Bolonaise Sauce

Start by preparing all of the vegetables first, this will make it easier when you start cooking.

For the sausage, any type of Italian sausage will do. I’m using a lean sweet Italian. An Italian style pork sausage is also great in this sauce. If you like it spicy, use a spicy Italian sausage.

An easy way to remove the casing is to twist the link in half and then squeeze it out either end, all of the meat should come out easily leaving just the casing.

In a large stock pot or dutch oven, brown the meats with 2 teas. salt and 1 teas. pepper over medium high heat.

Break up the meat into small pieces during the browning process.

Remove all but about a tbsp. or so of the meat, this will be the start of building lots of flavor in your pot.

Reduce the heat to medium and add the tomato paste to your pot.

Cook the tomato paste, stirring often for 3-5 minutes or until it starts to darken and becomes thick. It should start to smell like wine.

Make sure to keep a good eye on it as it will burn on you, so keep stirring.

Add all of the vegetables except for the mushrooms to the tomato paste. Cook for 10-15 minutes, stirring often.

The vegetables will start to release their juices into the paste making for a super concentrated flavor. This makes a great base for a rich and flavorful sauce.

After the vegetables have cooked down and are soft, add the can of whole tomatoes.

Using a wood spatula, break the tomatoes down into small chunks, they will continue breaking down during cooking which is what we want. This will take a few minutes.

After the whole tomatoes have been broken down, add the tomato puree, mushrooms, can of water, 2 teas. salt, 3/4 teas. pepper, oregano, parsley, marjoram and basil.

Give it a good stir and wait for it to come back to a boil. This will only take a few minutes.

When it reaches a boil, reduce heat to low, add the meat back in and give it another good stir.

Simmer covered for at least 2 hours, stirring occasionally.

The longer it simmers, the better it gets, I simmered mine for about 3 1/2 hours. It’s ready for pasta!

This sauce works well for lasagna and almost any type of pasta. I’m using spaghetti noodles for mine which I just followed the package instructions. Any leftover sauce can be frozen for up to 6 months using proper freezing techniques.

Here’s a great garlic bread idea for you!

Ingredients: Garlic Bread

1 1/2 cubes margarine

4 cloves fresh garlic (crushed or minced)

1 1/2 tbsp. fresh onion (fine diced)

1/2 teas. dry oregano (rubbed through your fingers)

1/2 teas. dry basil (rubbed through your fingers)

8-10 slices french bread (cut 1in. thick on a bias)

Method: Garlic Bread

Simply add everything but the bread to a small sauce pan. Cook on medium heat to melt the margarine.

Reduce heat to low and simmer for about 10 minutes to incorporate the flavors into the margarine.

This method really infuses the flavors into the margarine compared to just mixing the ingredients into soft margarine.

Remove from heat, cover and let steep until cool.

Transfer the garlic butter to a small bowl and refrigerate until it hardens back up. This will take 1 to 2 hours so I recommend starting this while your sauce is simmering.

The margarine may separate while cooling (like mine did) but that’s ok, just give it a good stir and it will get creamy for you.

As you can see from the picture, mine isn’t quite ready yet. I used this picture to show you this as a reference. I just put mine back in the refrigerator for a little longer and then gave it a good stir.

Slice the french bread on a bias. This will give you a great looking piece of garlic bread.

Once your garlic butter has thickened back up, spread a thick layer onto the bread.

Place the pieces on a foil lined bake sheet for easy clean up.

Bake your garlic bread in a preheated 375 degree oven for 20-25 minutes or until the edges turn golden brown.

For a garlic cheese bread simply follow all instructions above and sprinkle cheese over the top before placing in the oven.

Now all that’s left is to make a plate and dig in! I’m also having mine with a simple garden salad. Traditionally, Parmesan cheese would be sprinkled over the top but I’m having mine with cheddar… I like the flavor and creaminess.

The flavor of this sauce is outstanding. Building your flavors at the beginning really pays off in the final results, well worth making! My sauce was perfect but there is a lot of tomato paste in the recipe. If you find your sauce to be a little acidic just add about a tbsp. of sugar to the sauce. This will neutralize any metal or acidic taste associated with tomato paste, a good thing to remember when using it. The garlic bread with the infused butter really compliments the bolonaise… yummy! Add a salad and enjoy!

Thanks for stopping by and HAPPY COOKING!

-David

Check out our online cookware store at www.onestopcook.com

Braised Roast Beef and Cheese Sandwich with Chips and Cole Slaw

onestopcook — Mon, 06 Jul 2009 18:53:56 +0000

Seasoned beef roast braised until it starts to shred, piled onto a french roll and covered in cheese. Lightly baked in the oven and then dressed with thousand island dressing, lettuce and tomato. Add your favorite chips or french fries and a salad, I’m having mine with cole slaw.

Ingredients: Braised Beef

2lbs. chuck steak

1 2/3 teas. salt

1 1/4 teas. cracked pepper

3/4 teas. garlic powder

2 teas. onion powder

2 cups water

1 tbsp. olive oil

Method: Braised Beef

Heat a medium to large skillet to medium high heat and add the oil and move it around the pan to coat. Carefully place the roast in the pan to sear. It’ll take about 5 to 6 minutes a side. At this point, add the water and seasoning.

Be careful when adding water to a hot pan, hot steam will form when the water first hits the pan so be careful.

Give it a stir to incorporate the seasoning and bring to a boil. When it reaches a boil, reduce heat to low and simmer slowly for about 3 hours covered for the first 2 hours and with the lid cracked for the last hour to evaporate some of the liquid.

After 2 1/2 to 3 hours the meat will begin to fall apart, that’s the sign it’s ready. Cook to your desired tenderness then remove from heat and let stand covered for 10 to 15 minutes. Shred it up and it’s ready for sandwiches.

Ingredients: Braised Beef Sandwiches

braised beef

6 french rolls (6in.)

1/2 head lettuce (shredded)

2 tomatoes (sliced thin)

1/2 cup 1000 island dressing

10-12 oz. monterey jack cheese (sliced or shredded)

Method: Braised Beef Sandwiches

Divide the meat into 6 equal portions and remove any excess fat.

Pile it onto the bottoms of the french rolls and cover with cheese.

Bake in a preheated 450 degree oven for 8-10 minutes or until the cheese has melted and the top buns start to turn golden brown.

Remove from oven and and spread the dressing on the top bun.

Add the lettuce and tomato and drizzle with a little more dressing.

Close them up and cut in half, if desired. Serve.

Ingredients: Cole Slaw

16 oz. bag cole slaw mix

1/4 green pepper ( sliced thin)

1/4 onion (sliced thin)

2 stalks celery ( sliced thin)

3 tbsp. rice wine vinegar

1/3 to 1/2 cup mayonnaise

2 tbsp. sweet pickle relish

1 teas. salt

1 big tbsp. sugar

Method: Cole Slaw

Add the rice wine vinegar, onion, green pepper and celery to a small bowl. Let marinate for about 15 minutes, this will soften the acidity of the green pepper and onions.

In a big bowl, add the cole slaw mix, marinated peppers, onion and celery, salt, relish, sugar and salt and give it a stir.

Stir in the mayonnaise a little at a time until you get your desired consistency. Adding it all at once runs the risk of having too much sauce.

Refrigerate for 30 minutes to an hour to let the flavors incorporate. Serve.

This is a very tasty sandwich and versatile. Add onions and bacon to kick it up. Change the cheese and sauce to make a completely different sandwich. The options of what you can do are endless, be creative. I’m having mine with sour cream and cheddar chips and cole slaw but you could easily change that to french fries and a garden salad. Potato or macaroni salad also work well. Any way you slice it, you can’t go wrong with “meat and cheese”!

Enjoy and HAPPY COOKING!

David

Check out our online cookware store at www.onestopcook.com

Italian Style Stuffed Peppers and Cabbage Rolls

onestopcook — Sat, 20 Jun 2009 21:32:52 +0000

A wonderful italian style tomato, rice and meat mix that can be used for both stuffed peppers and cabbage rolls. Both of these are great entrees or side dishes, take your pick. If you like stuffed peppers and cabbage rolls you’re gonna love these.

Stuffed Peppers

Ingredients: Tomato Sauce

1 28oz. can whole tomatoes

1 28oz. can water

1 6oz. can tomato paste

1 teas. salt

3/4 teas. pepper

4 teas. sugar

1 teas. garlic powder

2 teas. onion powder

1 big tbsp. dry oregano

Method: Tomato Sauce

Add everything to a medium size sauce pan and bring to a boil. Reduce heat to low to medium low and simmer covered for 30 to 45 minutes, stirring occasionally. Your sauce is ready.

Ingredients: Rice

1 cup uncooked rice

2 cups beef broth

Method: Rice

Bring the beef broth to a boil and then add your rice. Bring back to a boil then reduce heat to low, cover and cook for about 20 minutes or until done. Your rice is ready.

Ingredients: Tomato, Rice and Meat Mix

2 lbs. ground beef (15%)

1 onion (small to medium dice)

1 green pepper (small to medium dice)

4 cloves garlic (minced or crushed)

1 tbsp. salt

1 1/2 teas. pepper

2-3 tbsp olive oil

your tomato sauce and rice

Method: Tomato, Rice and Meat Mix

Add olive oil first and then the ground beef to a large deep skillet or stock pot (something big enough to hold the meat, rice and sauce) and start to brown on high heat.

After your meat is about half way browned, about 8-10 minutes, add the salt, pepper, garlic, onion and green pepper and continue cooking on high until the meat starts to sear.

Reduce heat to low and add all but 1 1/2 cups of your sauce to the meat.

You’ll need the sauce for the cabbage rolls later. Simmer covered for about 20 minutes.

After about 20 minutes, stir in your cooked rice and cook for another 5 minutes or so to incorporate all of the flavors.

Remove from heat and let stand, covered, for about 10 minutes.

Your mix is ready.

Ingredients: Stuffed Peppers

3 bell peppers (cut in half and seeded)

1 1/2-2 lbs tomato, rice and meat mix (5-6 cups)

3 slices white bread (for breadcrumbs)

4 oz. cheddar cheese (shredded)

Method: Stuffed Peppers

Run the bread through a food processor to make breadcrumbs, or, tightly wad the bread into a ball and grate using the shred side of a box grater.

Mix the breadcrumbs and cheese together to make your topping.

Arrange the hollowed out peppers in a baking dish and stuff as much of the meat mixture into the peppers as you can.

Use a spoon and really push the mixture down into the pepper to get rid of any air spaces.

Sprinkle your breadcrumb topping over the top and bake in a preheated 375 degree oven for 50-60 minutes.

Remove from oven and let rest about 10 minutes, serve.

Cabbage Rolls

Ingredients: Cabbage Rolls

1 1/2-2 lbs tomato, rice and meat mix

your leftover 1 1/2 cups tomato sauce

1 head green cabbage (leafed)

4 oz. monterey jack cheese (shredded)

4oz. cheddar cheese (shredded)

Method: Cabbage Rolls

Note: the cabbage is easier to work with dry so don’t wash it before you start.

Place the cabbage, core side up on a cutting board. Take a small knife and carefully cut the leaves away from the core. This will make it easier to remove whole leaves.

Gently pull the leaves off to keep them in tact. They will get smaller as you go and harder to keep whole but go slow and try to keep the leaves as big as possible.

Cut out the stem part of the bigger leaves. The stem part in the smaller leaves are fine, they’re more tender.

Place the cabbage leaves in a big bowl or colander and wash them off.

Steam the leaves (a few at a time) by placing them in a steamer insert over boiling water and steam, covered, for about 5-10 minutes, depending on the thickness of the leaves. The outer leaves will take a little longer.

If you don’t have the insert you can place a metal colander or strainer over a pot of boiling water and cover, this does the same thing.

Transfer the steamed leaves to a plate, they’re ready for rolling. Add about 3/4 cup of the tomato sauce to the bottom of a baking dish and spread it out.

To roll, spoon the meat mixture across the center of 1 big leaf, or, 2 to 3 smaller ones, roll it up and place in your baking dish. Continue until your dish is full 8-10 rolls.

Pour the rest of the sauce over the top and sprinkle cheddar and jack cheese.

Bake in a preheated 350 degree oven for 20 to 30 minutes. Let stand about 5 minutes, serve.

Both of these recipes have great flavor and there is enough of the tomato, rice and meat mixture for one tray of cabbage rolls and 3-4 whole pepers or 6-8 halves. These are great on a nice summer afternoon.

Thanks for stopping by and HAPPY COOKING!

David

Check out our online cookware store at www.onestopcook.com

Creamy Turkey Tettrazini (Turkey and Noodles in Cream Sauce)

onestopcook — Tue, 09 Jun 2009 21:44:10 +0000

Shredded dark meat turkey in a flavorful white cream sauce with vegetables, pasta and a crispy breadcrumb topping. This is very easy to put together and the flavors blend together perfectly. Great for a summer dinner, this is definitely comfort food.

Ingredients: White Sauce

1 1/2 cubes butter or margarine

1 stalk celery (small dice)

1/2 onion (small dice)

4 cloves garlic (crushed or minced)

1/2 green pepper (small dice)

5 tbsp. flour

6 cups milk

1/4 cup “pink” type wine (something you would drink)

3/4 teas. pepper

2 teas. dry parsley

1 teas. dry oregano

1 teas. dry marjoram

2 tbsp. powdered chicken bullion (4-5 cubes)

8oz. monterey jack cheese (shredded)

Method: White Sauce

Over medium heat, melt the butter or margarine in a medium size sauce pan and add the onions, garlic,celery and green peppers.

Saute for about 5 minutes, until the vegetables have softened.

Stir in the flour to make a roux, this should take about 5 minutes.

Pour the milk in a little at a time while stirring and add the wine and seasonings. Reserve the cheese.

Cook over medium heat, stirring frequently, for about 15-20 minutes or when a skin starts to form. At this point add your cheese and stir until it has melted. Remove from heat and cover. It’s ready.

FOR THE TURKEY

I roasted a whole turkey (about 13lbs.) simply by smearing margarine all over it and roasting it on a rack set inside a roasting pan. 350 degrees for about 3 1/2 hours, until the internal temperature reaches 155 to 160 degrees. I’m just using the dark meat for this recipe but you can use light meat or a combination. You’ll need about 2lbs. of meat.

If you don’t want to roast a whole turkey the deli section of your local grocery store probably has deli style turkey. You can ask them to cut a 2lb. slice and just cut small chunks out of it. This way is also good but not as good as freshly roasted turkey.

Ingredients: Turkey Tettrazini

2lbs. cooked turkey (large shred is best)

white sauce

1 1/2 lbs dry spaghetti noodles

3 cups frozen mixed vegetables (or whatever you like)

water for pasta

1 tbsp. salt (for pasta water)

BREAD CRUMB TOPPING

6 slices white bread

4 oz. cheddar cheese (shredded)

4 oz. monterey jack cheese (shredded)

Method: Turkey Tettrazini

Boil about 1 gallon of water in a large stock pot and add the salt and the pasta and boil for 8-12 minutes or until your pasta is al dente, turn heat off.

Add your mixed vegetables directly to the hot pasta water and let steep for about 5 minutes, covered, or until the vegetables start to soften.

What this will do is to help cool the pasta down.

It will also help to thaw and partially cook the vegetables. This will save you time and dishes.

Drain your pasta and vegetables and add them back to your pot. Stir in your sauce and turkey. Your tettrazini is ready.

Method: Breadcrumb Topping

Take 3 pieces of bread and tightly wad it up into a ball. Using the “shred” side of a box grater, shred your bread. It should look like breadcrumbs. Repeat with the other 3 pieces of bread. Or, just run all of the bread through a food processor.

Add the breadcrumbs to a bowl and mix in the cheeses. Your topping is ready.

Assembly: Turkey Tettrazini

This recipe makes 2 small casseroles so divide the tettrazini mixture into 2 baking dishes and spread it out evenly.

Sprinkle half of your topping on each one to cover. Bake in a preheated 375 degree oven for about 40 to 50 minutes or when the top turns golden brown. Remove from oven and let rest for about 10 minutes. Serve and enjoy!

Chicken can also be used as a substitute for turkey.

One small whole chicken (about 3lbs.) roasted the same way as described for the turkey except the cook time for the chicken will be about 1 to 1 1/2 hours.

You will get about 2 to 2 1/2lbs of meat once the bones have been removed. California style frozen vegetables (broccoli, cauliflower and carrots) also work well with this casserole.

This is a great summer or fall dinner, great with a nice green salad and a piece of garlic bread. The white cream sauce has a nice blend of flavors. The crispy breadcrumb topping adds just the right amount of crunch. This is simple to make and is very versatile.

Enjoy and HAPPY COOKING!

David

Check out our online cookware store at www.onestopcook.com

Italian Style Braised Short Ribs in Marinara Sauce with Spaghetti

onestopcook — Tue, 02 Jun 2009 20:30:36 +0000

Juicy, tender, melt in your mouth goodness! Short ribs braised in a tomato and wine based sauce and cooked until the meat falls apart. Add some al dente spaghetti, cheese and fresh basil. This is one delicious resaurant quality meal! Grab some garlic bread and a salad and dig in!

Ingredients: Braised Short Ribs with Spaghetti

2 lbs. short ribs

1 green pepper (sliced)

1/2 onion ( sliced)

4 cloves garlic (crushed or minced)

1 teas. dry marjoram

1 1/2 teas. dry oregano

1 teas. dry basil

1 28oz. can diced tomatoes

1 can water

2 bay leaves

salt and pepper to taste

1 lb. dry spaghetti noodles

2-3 tbsp. olive oil

Method: Braised Short Ribs with Spaghetti

Start by heating a large skillet to a medium heat. Season your short ribs liberally with salt and pepper.

Add the olive oil to your pan to lightly coat the bottom. Place your ribs, meat side down, into your pan to sear, try to leave them in one place. Moving them around will not allow the meat to brown properly.Cook them for about 6 minutes a side (top and bottom).

Remove them to a plate and add the fresh onions, green peppers and garlic to the pan.

Saute for 4 to 6 minutes or until they start to sweat.

Now add the wine to de-glaze your pan, use a wood spatula to scrape any bits off the bottom of your pan. This stuff is called “fond” and is where concentrated flavors form.

Place the short ribs back into the pan, bone side down.

Add your diced tomatoes, water, marjoram, basil and oregano and about 1/2 teas of salt (to season the the diced tomatoes) to your pan and reduce heat to low with the lid cracked.

All you want at this point is to have the liquid barely bubbling.

Cook for 3 1/2 to 4 hours stirring and spooning sauce over the ribs about every 30 to 45 minutes.

You’ll know they’re ready when the sauce has reduced by about half and the short ribs start to fall apart.

Cook your spaghetti according to the package instructions.

Place a portion of the spaghetti on a plate, spoon the sauce over the noodles and place a short rib on top.I sprinkled some monterey jack cheese and fresh basil on top of mine.

Add a piece of garlic bread and a salad to round it out. You’re going to love the Italian flare this dish has to offer. The meat is unbelievably tender and the flavor is outstanding!

Enjoy and HAPPY COOKING!

David

Check out our online cookware store at www.onestopcook.com

Authentic Mexican Style Shredded Beef Enchiladas in Green Sauce

onestopcook — Fri, 22 May 2009 19:24:39 +0000

Juicy shredded beef with the flavors of Mexico all wrapped into a corn tortilla and smothered in green sauce and cheese. I’m topping mine with shredded lettuce, diced tomato, more cheese and green sauce. Add some rice and beans and you’ll think you’re in a Mexican restaurant, enjoy!

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 )

4 cloves fresh garlic ( minced or crushed )

4 bay leaves

1 onion ( small dice )

1 green chili ( small dice )

water ( to cover meat )

Method: Shredded Beef

Trim off most of the fat from your roast and cut into big chunks, about 2in. Dice your onion and green chili into small pieces.

Add your meat and all seasonings to a large stock pot or Dutch oven and pour in enough water to cover by about 1/2 inch.

Bring it to a boil and then reduce heat to medium to medium low. You’re looking for a low boil. Place the lid on, cracked, to allow steam to evaporate. simmer this way for about 4 hours, stirring occasionally.

After about 3 hours the meat should be starting to break up. After about 4 hours most of the liquid should have evaporated and you can use a wood spatula to finish shredding the meat. If there is still too much water, simply turn up the heat and boil off the remaining liquid until the desired consistency is reached. Remove from heat and cool slightly, the meat should absorb any residual liquid. It’s ready for assembly.

Ingredients: Tortillas

24 6in. corn tortillas

1 1/2 to 2 cups oil ( for frying )

Method: Tortillas

Add your oil to a small skillet and heat to 350 degrees. Carefully place 1 tortilla into your hot oil and fry for about 30 seconds a side and transfer to a plate. At this point all you’re doing is making the tortillas pliable enough to roll.

Continue frying your tortillas and stacking them on the plate until all of your tortillas are done. With a pair of tongs, gently flip the stack over to allow the oil to drain evenly. They’re ready for assembly.

Ingredients: Shredded Beef Enchiladas

shredded beef

tortillas

8 oz. shredded cheese ( I’m using Monterrey Jack )

30 oz. can green sauce ( medium )

Method: Shredded Beef Enchiladas

Ladle about 8oz. of the green sauce into the bottom of a baking dish and spread to coat the bottom. This will keep the enchiladas from sticking.

Add about 2tbsp. of the shredded beef in a line across and just above the center of the tortilla and roll it up. Place in your baking dish to start forming a row. Continue until your baking dish is full. Their should be enough to make 2 pans (12ea.)

Ladle more of the green sauce over the top, just enough to coat the tortillas. Sprinkle with cheese and bake in a 350 degree oven for about 20 to 30 minutes. Remove, add whatever toppings you like and serve.

Suggested toppings:

Shredded lettuce, diced tomatoes, shredded cheese, guacamole, sour cream, pico de gallo, olives etc.

These enchiladas have that great Mexican flavor I’m sure you’ll enjoy. The toppings are of course optional and really compliment that awesome enchilada flavor. Add rice and beans and you have a fantastic restaurant quality meal.

Enjoy and HAPPY COOKING!

David

Check out our online cookware store at www.onestopcook.com

Fried Chicken with BBQ Beans and Potato Salad

onestopcook — Thu, 14 May 2009 19:47:37 +0000

Crispy and flavorful on the outside and tender and juicy on the inside. Fried chicken is a southern favorite and I’m sure your gonna love this! Served with barbecued beans and potato salad. This recipe is perfect for picnics or a fabulous meal at dinner time.

Ingredients: Fried Chicken

3lbs. chicken ( I’m using drumsticks and thighs )

1qt. buttermilk

2-2 1/2 cups flour

1 1/2qts. corn oil ( for frying )

2 tbsp. salt

2teas. pepper

1/2 teas. dry thyme

2 teas. dry oregano

2 teas. garlic powder

1 tbsp. onion powder

1 tbsp. dry parsley

1/2 teas. dry sage

1 teas. paprika

1/2 teas. dry marjoram

Method: Fried Chicken

Start by thoroughly washing your chicken. Add it to a big bowl and pour the buttermilk in to cover the chicken. Let it soak, refrigerated, for 6 to 8 hours or overnight to give the buttermilk a chance to soak into the meat.

After your chicken has soaked bring it out of the refrigerator to warm up to room temperature ( about 30 to 45 minutes ). While the chicken is coming up to room temperature add the flour and all of the seasonings to a medium size mixing bowl or deep dish plate and mix well.

Set up a “frying station”. You will need a large clean plate or baking dish and rack to place your fried chicken, and, a pair of tongs. Oil in a deep pan heated to 350 degrees ( you want it deep enough to where the oil only goes half way up the side but with enough oil to completely submerge the chicken, 4 to 5qt. should work.) And of course the chicken and the seasoned flour. It should look something like the picture above.

When you’re set up add one or two pieces of chicken into the flour and completely coat all sides. Shake off any excess flour and carefully place it in the hot oil and fry for about 10 to 12 minutes or until golden brown. Do not over crowd the pan as it will lower the temperature of the oil and not cook the chicken properly, two pieces at a time is good. Place them on your cooling rack. Continue until all of your chicken is cooked. A good way to tell if your chicken is fully cooked is to slice into a thick piece. If the juices run clear, it’s fully cooked. If it’s still a little pink you can place it in a 250 degree oven for about 20 to 30 minutes to finish it off. It’s ready.

Ingredients: BBQ Beans

2 cups dry pinto beans

1 cup dry kidney beans

water

1 meaty ham bone or hamhoc (I used the ham bone)

1 stalk celery ( small dice )

4 cloves fresh garlic minced or crushed

1 small onion ( small dice )

1/2 green pepper ( small dice )

2 tbsp. salt

1 teas. pepper

1 tbsp dry oregano

1/4 teas. dry thyme

4 tbsp. brown sugar

1 tbsp. yellow mustard

4 oz. barbecue sauce ( your favorite )

Method: BBQ Beans

Wash and sort through your dry beans and remove any pebbles or stones. Add them to a large stock pot and cover with about 10 cups of water. Refrigerate for at least 8 hours, overnight works great. I just soak them in the pan I will be using to cook them ( 8-10qt. stock pot or dutch oven ).

After soaking, strain and rinse them again. Pour them back into your pan and add 10 more cups of fresh water and all of the ingredients. Bring to a boil and then reduce the heat to simmer, about a low to a medium low heat. Simmer with the lid cracked for about 4 to 5 hours, stirring about every 1/2 hour or so. They will be done when almost all of the liquid is gone.

Remove your ham bone or hamhoc and pick off the meat. Cut or shred it up and add it back to your beans ( if desired ). Your beans are ready.

Ingredients: Potato Salad

2lbs russet potatoes ( peeled and cubed 1/2in. )

1 stalk celery ( small dice )

1 carrot ( shredded )

1/3 green pepper ( small dice )

1/4 cup onion ( about 1/4 onion, small dice )

1/4 dill pickle ( small dice )

2 teas. fresh parsley

3/4 cup mayonnaise

1 tbsp. mustard

salt and pepper to taste

water

Method: Potato Salad

Add your diced potatoes to a pot and enough cold water to cover by about an inch. Add a little salt to the water also. Bring it to a boil and boil for about 5 to 8 minutes or until a fork can be easily inserted. Remove from heat and drain. Refill and drain your pot a couple of times with cold water. This will stop the cooking and cool off your potatoes.

Add them to a large mixing bowl with all other ingredients and gently stir to to combine being careful not to break up the potatoes too much. Refrigerate for at least 30 minutes to let the flavors blend together. It’s ready.

Now all that’s left is to make up your plates. The crispy coating of the chicken has great flavor and and the inside is tender, juicy and delicious. The beans have a wonderful semi smokey and barbecue taste you’ll love and the potato salad rounds out the dish with a nice refreshing flavor…. wonderful!

Thanks for stopping by and I know you’re gonna love it… HAPPY COOKING!

David

Check our our online cookware store at www.onestopcook.com

Grilled Roast Beef and Cheese Sandwich with Green Chili and Onion Relish

onestopcook — Sat, 02 May 2009 18:02:55 +0000

Tender slices of roast beef piled high with melted jack cheese topped with and onion and green chili relish. If you like grilled sandwiches you’ll love this. Add some french fries or potato salad and you have a great lunch or dinner.

Ingredients: Roast Beef

3lb. beef round tip roast ( boneless )

1 tbsp. salt

2 teas. pepper

2 teas. garlic powder

1 tbsp. onion powder

2 tbsp. olive oil

Method: Roast Beef

Add your salt, pepper, garlic powder and onion powder to a small bowl and mix well. Sprinkle the seasoning on all sides of your roast and either pat or rub it in to the meat. Preheat your oven to 350 degrees.

Heat an oven safe skillet to high heat and add the olive oil. As soon as it starts to smoke, carefully place your roast in the pan and cook for 3 to 4 minutes a side or until it has a good sear.

Transfer your skillet with the roast to your preheated oven and roast for 50 to 60 minutes or until it reaches an internal temperature of about 145 degrees. Remove it from the oven and transfer your roast to a plate ( save the skillet ) and tightly cover the meat with foil. Your roast will continue to cook using carryover cooking and should reach about 155 degrees which will give you a medium rare roast. Let your roast rest and cool for about an hour. This will give the juices in the roast a chance to redistribute into the meat. After cooling it will be ready to slice. Slice it as thin as possible and against the grain of the meat. It’s ready for sandwiches. There should be au ju ( meat juice ) that collected on the bottom of the plate, save and set it aside. You will be using the pan drippings and juice to saute the veggies. Remove all the grease except about 1 tbsp. from your pan before adding your juice. This will give it the flavor without the greasiness.

Note: The “grains” of the meat are the lines that can be seen running through it. If you slice paralell with those lines the result is long stringy slices. Slicing straight across those lines will cut those fibers. Think of a plate spaghetti noodles, if you cut them lengthwise you’ll still have long pieces if you cut them in half you’ll have shorter pieces making it easier to eat. The more the noodles are cut the smaller the pieces. The same thing happens when you are slicing your roast.

Ingredients: Green Chili and Onion Relish

1/2 onion ( sliced )

2 green chilis ( sliced )

pan drippings

Method: Green Chili and Onion Relish

Place the skillet used for the roast back on the burner ( after removing most of the grease ) and heat to medium heat.

Add your chilis, onions and beef juice to it and saute for 5 to 8 minutes or until tender, add water or stock if needed.

Remove from heat and transfer to a bowl and set aside, covered, until your meat is ready for sandwiches.

Ingredients: Sandwiches

8 to 12 slices of a good dense bread ( I’m using potato bread )

sliced roast beef

green chili and onion relish

8 to 10 oz. Monterey Jack cheese ( sliced )

butter or margarine for bread

Method: Sandwiches

If you have an electric griddle, heat it to 350 degrees. If not heat a large skillet or griddle that can be placed on two burners to about medium to medium low heat.

Butter all of the bread like you would for toast and place them buttered side down in the pan or on the griddle. Place your sliced cheese on the tops of all of the bread. Add the roast beef to half of the bread ( bottom ) and the relish to the other half ( top ). Try to work as fast as possible to build your sandwiches.

After the ingredients have been placed on the sandwiches, place the top halves onto the bottom halves.

Using a spatula, press the tops down gently so they stick to the bottom half.

Flip the sandwiches over once or twice so not to burn the bread and grill until the cheese starts to ooze out, that’s the sign they’re ready.

Remove to a plate, slice in half if desired and dig in! Makes 4 to 6 sandwiches.

I’m having mine with potato salad but french fries or baked beans are also great sides you can have with them.

Grilled sandwiches have been a favorite of mine for years. Anything you can put between two pieces of grilled bread is a winner in my book and these are definitely tasty. The roast beef just melts in your mouth, the cheese is nice and gooey, the flavors of the onion and green chili relish is a perfect match and the crispy crunch of the grilled bread…not your ordinary sandwich.

Thanks for stopping by, have a great day and HAPPY COOKING!

-David

Check out our online cookware store at www.onestopcook.com