Ground Beef and Mac Recipe

Chuck Wagon Mac photo

 

I hope everyone is enjoying this Sunday afternoon day. We had rain earlier in the day our garden was happy, we needed the rain. Today we are using hamburger to make a meal. I know a lot of people enjoy hamburger recipes. We will be adding some macaroni also.

I think everyone will enjoy this recipe. If you don’t like this recipe please let me know. If so please let me know what recipes you are interested in. Let me know if you like or dislike this ground beef recipe.

Ingredients:

1 pound ground beef

1 teaspoon salt

dash of black pepper

2 tablespoons oil

1/2 cup celery slices

1/2 cup chopped onion

1/4 cup chopped green pepper

1-7 1/4 oz. pkg. macaroni and cheese dinner

1-16 oz. can tomatoes

1-12 oz. can whole kernel corn, drained

1-6 oz. can tomato paste

Directions:

1. Combine meat, salt, black pepper; mix lightly. Shape into twelve meatballs.

2. In 12-inch skillet, brown meatballs in oil; drain. Add celery, onion and green pepper; cook until tender.

3. Prepare macaroni dinner as directed on package. Add to meatballs with remaining ingredients; mix lightly. Simmer 15 minutes.

Servings: 6

Prep. Time: 10 Minutes

Cook Time: 30 to 35 Minutes

Total Time: 40 to 45 Minutes

 

 

 

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Basic Grilled Hamburger Recipe

 

How is everyone doing is fine May day? I hope everything is well and you’re having a good day. I thought today we could learn some easy grilled hamburger recipes. I think pretty much everybody can enjoy a good grilled burger, I know I can.

Grilling hamburger recipes are simple and straightforward. Today were going to try which I think is the best simple grilled hamburger recipes around. I just thought with it getting grilling season. Everyone will enjoy something about grilling

I hope everyone has their grill readying prep for use this summer. I know my grill is ready and primed for grilling. We have already grilled several times this season. After you have tried this hamburger recipe. Let me know what you think about it.

If you like this recipe, please click the Like Button. This way everyone can know how much you have enjoyed this meal. As always, if you have any questions, or would like to know about a particular recipe. Please let me know by emailing me are writing a comment. This way I can get back in touch with you and answer your question.

Ingredients:

2 pounds ground beef
1 teaspoon salt
1/2 teaspoon pepper

Directions:

1. Mix the ground beef, salt and pepper in a large bowl.

2. Form the mixture into 8 equal size balls. Form the balls into hamburger patties, about 1/4 inch thick.

3. Grill burgers until the desired doneness.

4. Taught will lettuce, tomatoes, onions, cheese and pickles as desired on a toasted bun.

Options: Lettuce, Sliced tomatoes, Grilled sweet onions, Sliced pickles and Cheese

Servings: 8

Prep Time: 30 Minutes

Grill Time: 10 Minutes

Total Time: 40 Minutes

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Wonton Soup Recipe

Today I thought we would make Chinese wonton soup. Short or wonton soup is very quick and easy to make. There are many wonton soup recipes but this one is the one I have used for years.

The secret to this soup recipe is to have your ingredients as fresh as possible. After you have tried this soup let me know whether you like or dislike this recipe. If you like you can follow me on Facebook, Twitter, Google plus, Pinterest, Tumbir, Linkedin, Reddit, Stumble Upon, Digg. If you would like to ask me a question, or have a recipe your are interested in just email.

I will be more than happy to get back in touch with you as quick as I can. I hope you enjoy this recipe.

Ingredients:

1/4 pound ground pork
1/4 pounds shrimp, finely chopped
1 thin slice root ginger, crushed
1 tablespoon soy sauce
1/2 teaspoon salt
1 clove garlic, crushed
few jobs sesame oil
16 wonton wrappers, recipe below
1 egg, slightly beaten
boiling salted water
4 cups chicken stock
2 scallions, finely cut

Directions:

1. Combine pork, prawns, ginger, soy sauce, salt, garlic and sesame oil in a bowl and mix well.

2. Place a teaspoon of the mixture slightly below center of a wonton wrapper and brush the edges of the wrapper with egg. Fold wrapper in half to make a triangle in press edges to seal, excluding any air. Moistened the 2 edges of the triangle with egg, bring together pinch to seal.

3. Drop wonton into boiling salted water and cook for 10 minutes.

4. Meanwhile, bring chicken stock to the boil in a pan, reduce heat and simmer for 2 – 3 minutes.

5. Lift out wonton, place 4 in individual bowls and add the chicken stock, garnish with chopped scallions and serve.

Wonton Wrappers Recipe:

Ingredients: Makes 40 – 50 wrappers

2 cups flour

1 teaspoon salt

1 egg

water

cornstarch

Directions:

1. Stir flour and salt together into a bowl, make a well in the center and add the egg and 2 tablespoons of water, mix well, gradually add more water until a pliable dough, then knead until smooth.

2. Lightly dusted board with cornstarch, divide dough into 2 pieces and roll out each piece, until paper thin. With a sharp knife, cut into 3″ precise squires for Di Sims, or 2 – 1/2″ precise squires for wontons, or use a 3″ cutter for Gow Gees. Cover with a damp cloth until ready for use.

Tip: Wrappers, dusted with cornstarch, stacked and sealed in plastic film or bag, can be frozen.

Servings: 4

Prep Time: 20 Minutes

Cook Time: 15- 18 Minutes

Total Time: 35- 38 Minutes

 

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Classic Spaghetti and Meatballs Recipe

 

Real Meatballs and Spaghetti

Today I thought we could have spaghetti and meatballs for everyone. The recipe I’m using today is a very simple but yet classic recipe. Yes this is an easy spaghetti and meatballs recipe.

I think everyone love’s spaghetti and meatballs.  I think chill and enjoy this world-famous spaghetti and meatballs. This recipe doesn’t take long to prepare. If so sample you can prepare this on a moments notice.

After you have prepared and eaten this dish, let me know whether you like this recipe are not. If you like you can take notes and let me know what you think of the different ingredients. Or the dish has a whole, either way let me know what you think.

If you have any questions, are would like a certain recipe posted. Or if you would like to say hey. Just drop me a line and I’ll get back in touch with you.

Ingredients:

12 ounces dried spaghetti, uncooked
1 pound ground beef
1 egg, beaten
1/2 cup shredded Parmesan cheese
1/4 cup Italian style breadcrumbs
1 cup (24 ounces) four cheese pasta sauce
1 can (14.5 ounces) fire roasted diced tomatoes, drained

Directions:

1. Preheat oven to 400°F. Cook spaghetti.

2. Combine beef, egg, cheese and bread crumbs in bowl. Divide mixture into 14 portions and roll each into a ball. Place in baking pan. Bake 10 minutes are until meatballs are 165°F in centers.

3. Simmer pasta sauce and tomatoes in sauce pan 5 minutes or until hot. Add spaghetti and meatballs; toss together.

Servings: 7

Prep Time: 15 Minutes will

Bake Time: 10 Minutes

Cook Time: 15 Minutes

Total Time: 40 Minutes

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Short Ribs Recipe

Today I thought we would prepare short ribs. Everyone seems to love it here beef are pork short ribs. Today I’m going to show you a very simple braised short ribs recipe. It is a sample and very easy to follow recipe.

I’m going to show you how to cook short ribs today. This is one of the easier short ribs recipe to follow. This is good to prepare when you can’t get to your grill or smoker. You can prepare this when the weather is nice and cold or raining.

After you have prepared this ribs recipe. Did you and your guest like or dislike the dinner? Drop me a line and let me know what you think. Also if you have a question, would like to know about a certain recipe, are just want to chat. Just drop me a line and we’ll talk.

Ingredients:

4 – 5 pounds short ribs, salt and pepper to taste
2 tablespoons garlic powder
2 tablespoons onion powder
flour for dusting, optional
1 leak, rough chop
1 onion, cut in half
2 carrots, rough chop
1 stalk celery, rough chop
1 (12-ounce) container tomato paste
1 bottle (750 ml) red wine
3 cups balsamic vinegar
5 sprigs rosemary
2 leaves bay leaf
2 cups beef broth
10 close garlic

Directions:

1. Place ribs on sheet tray, season with salt, pepper, garlic powder and onion powder as well as a light dusting of flour if desired. Place in 500°F oven for 15 minutes.

2. In a large saucepan, sweat vegetables and add tomato paste. Cook about 5 minutes. Add wine. Bring to a boil, lower to medium heat inlet reduce by 1/4, approximately 10- 15 minutes. Add balsamic vinegar and bring to boil. Lower heat to medium and let reduce by 1/4. And broth, rosemary, bay leaf and garlic cloves.

3. Place browned ribs in large roasting pan, cover with liquid until just covering ribs. Cover with parchment and aluminum foil. Place in oven at 250°F until very tender, about 6 hours.

4. Remove from liquid and let meat cool completely. Strain liquid, bring to boil and let simmer 30 minutes.

5. To serve, portion cooled ribs, place on pan and add sauce. Reheat in 350°F oven for 10 minutes. Garnish as desired and serve.

Servings: 8 to 10

Prep Time: 10 Minutes

Cook Time: 30 to 35 Minutes

Braised Time: 6 Hours

Total Time: 6 Hours 40 minutes, 6 hours 45 minutes

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Slow Cooker Buffalo Chicken Wings Recipe

Today we are going to prepare  Buffalo chicken wings. If you like your wing spicy you can have spicy Buffalo chicken wings. We are going to prepare this in a slow cooker. So this will take several hours to prepare.

These wings are well worth the wait. After you have started cooking your slow cooker Buffalo chicken wings. While you’re waiting for your meal to cook. This would be a great time to peeled around in your garden.

After you have prepared the chicken wings. Let me know what you think of the meal. Do you like the meal or not. If you have any questions, are if you would like to know how to prepare a certain meal. Or if you just want to say hi drop me a line and let me know what you think.

Ingredients:

1 cup buffalo sauce
2 tablespoons unsalted butter, sliced
6 tablespoons honey
4 pounds chicken wings

Directions:

1. To a 5 quart slow cooker, and buffalo sauce, butter and honey. Stir to combine. Add chicken and stir to coat. Cook on low 3 to 4 hours or high 1 to 2 hours.

2. Remove chicken from slow cooker in place on a baking sheet lined with foil. Drizzle sauce from slow cooker over wings.

3. Set oven to broil. Place baking sheet and oven and broil 2 to 3 minutes until sauce starts to caramelize.

4. For a thick sauce coating, transfer sauce to a sauce pan and bowl it until it cuts down, about 5 to 8 minutes, stirring occasionally. Then brush or drizzle sauce over the meat.

Servings: 4 to 6

Prep Time: 4 Minutes

Slow Cooker Time: 3 to 4 Hours on low, 1 to 2 hours on high

Broil Time: 2 to 3 Minutes

Total Time: 1 Hour and 4 minutes to 4 hours and 4 minutes

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Pumpkin Cheesecake Recipe

Today we are going to prepare pumpkin cheesecake. I think everyone can enjoy a good slice of homemade pumpkin cheesecake. You asked is this pumpkin cheesecake easy to prepare, yes it is.

This is a sample pumpkin cheesecake recipe. If you’re in a hurry you can tell this together in minutes. If you like you can set aside and bake at a later date. This is a dessert that you can prepare most any time that you like.

While you’re preparing this cheesecake dessert while you preparing this cheesecake dessert. Ask yourself these questions. Do I do all the cooking at your home? What all types of meals does my family and myself like? Do I enjoy cooking?

From the answers that you have gotten from the sample questions that you have asked yourself. You can start prepare a wide variety of meals and desserts for yourself, loved ones, and finally family.

I hope after you have prepared this cheesecake that you and your family have like this fantastic dessert. Either way let me know what you think of this pumpkin cheesecake. Let me know whether you like or dislike this recipe.

If you have any questions, concerns, are you would like to know how to prepare a certain dish. This drop me a line and I’ll be more than glad to help you.

Ingredients:

8 whole graham crackers
1/2 (9 ounces) box chocolate wafers
1/2 cup (1 stick) unsalted butter, melted
kosher salt
12 ounces cream cheese, at room temperature
3/4 cup packed light brown sugar
2 tablespoons all-purpose flour
3 eggs
1 cup pumpkin puree
1 teaspoon pumpkin spice

Directions:

1. Preheat oven to 350°F.

2. In a food processor, pulse crackers and wafers until coarsely ground. Add a pinch of salt and pulse again. With machine running, drizzle and butter and mix until evenly combined. Pat mixture in bottom and partly upsides of 9-inch springform pan.

3. In a large bowl, using a mixer on medium high speed beat cream cheese and brown sugar until smooth, scraping downsides as needed. Mix in flour and a pinch of salt; beat in eggs one at a time on medium-low speed until combined.

4. Spread cream cheese filling over crust. Bake until just sat in the center, 45 to 50 minutes. Turn oven off and keep door slightly ajar to cool slowly, about 10 minutes. Remove to a wire rack and let cool to room temperature, about 1 hour.

5. Refrigerate until chilled, at least 4 hours or overnight. Remove sides of pan and decorate with whipped cream and additional cookie crumbs, if desired. Can be made up to 3 days ahead.

Servings: 6 to 8, 1 piece each

Prep Time: 5 Minutes

Bake Time: 45 to 50 Minutes

Cool Time: About 10 minutes

Total Time: 1 Hour to 1 hour and 5 minutes

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Barbecue Beef Sandwiches Recipe

In honor of the weather warming up, I thought that we could fix barbecue beef in the crock pot today. To be pacific we are fixing slow cooker barbecue beef sandwiches. It takes several hours but it’s well worth the wait.

The word barbecue means summer grilling! So I thought lets to the next best thing, so on fixing barbecue beef sandwiches. Just about everyone loves to barbecue. I thought this would help us to look forward to the warm summer days.

Let me know what you think about this fantastic dish. While you are enjoying this meal, thank if you have any questions that you would like to ask me. If so just please drop me a line and I will be more than glad to help you.

If anyone has any questions about the pacific recipe, or if you just have a question in general. Please, let me know and I will do my best to get to you as quick as possible.

Ingredients:

1 medium onion, chopped
3 1/2 pounds bottom round beef roast, well trimmed of excess fat
3/4 cup ketchup
1/2 cup cola
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
3 tablespoons cornstarch
1/4 cup water
8 sandwich buns

Directions:

1. Place beef and onion in a 3 – 1/2 quart are larger slow cooker. Mix ketchup, cola, mustard and Worcestershire sauce in a bowl; pour over beef.

2. Cover and cook on low 8 to 10 hours. Remove beef to a plate; cover loosely with foil. Increase cooker heat to high. Stir cornstarch and water into a small cup until dissolved. Stir into liquid in cooker; cook 15 to 20 minutes until thickened.

3. Thinly sliced beef, layer on buns and spend sauce over top.

Servings: 8

Prep Time: 5 Minutes

Cook Time: 8 to 10 Hours on low; 15 minutes on high

Total Time: 8 Hours and 20 minutes to 10 hours and 20 minutes 

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Chicken Tagine with Almonds, Apricots, and Olives Recipe

I hope everyone staying warm and being safe during this cold weather. Today we’re going to try and take our minds off of this cold snowy weather. We are going to dip into our chicken recipes today. I know the majority of people love chicken.

Plus they are always enjoy easy chicken recipes. We are going to make chicken tagine with almonds, apricots, and olives. This recipe is very easy to follow, practically anyone could make this dish.

After you have tried and fallen in love with this chicken dish. Please let me know what you think of the the meal. If anyone has a question, comment, I would just like to say hey. Just drop me a line and I’ll be more than glad to get back in touch with you.

And finally if anyone would like to know how to prepare a certain dish. Or if you have a recipe in mind just let me know and I’ll be more than glad to let you know how to prepare it.

Ingredients:

3/4 cup dried apricots, preferably Turkish
2/3 cup fresh orange juice (from 3 to 4 oranges)
1 whole chicken (about 3 1/2 pounds), cut into 10 pieces
course salt and freshly ground pepper
1 tablespoon extra virgin olive oil
1 small red onion, halved and thinly sliced
2 cloves garlic, halved lengthwise
5 medium carrots, cut on the bias into 3 – inch pieces
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
2 cups low-sodium chicken broth
pinch of saffron threads
3/4 cup raw almonds
1/2 cup green olives, pitted
half cup lightly packed cilantro sprigs
steamed couscous, preferably whole-wheat
harissa

Directions:

1. In a small saucepan, bring apricots and orange juice to a simmer over medium-high heat. Remove from heat; let cool.

2. Season chicken with salt and pepper. Heat a braiser pan our deep straight sided skillet over medium-high heat; add oil and swirl to coat bottom. Cook half of chicken, flipping once, until browned, 8 to 10 minutes. Transfer to a plate. Cook remaining chicken; transfer to plate.

3. Pour off all but one tablespoon fat. Reduce heat to medium; add onion, garlic, and carrots. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in ginger and cinnamon and cook, stirring, until fragrant, about 30 seconds.

4. Stir in broth and saffron, scraping up browned bits from bottom of pan. Return chicken and accumulated juices to pan. Drain apricots; add to pan with almonds and olives. Bring to a boil, then reduce heat and simmer, partially covered, until a thermostat inserted in thickest part of chicken breast (without touching bone) reads 165°F, 30 to 35 minutes. Remove from heat; stir in cilantro. Serve with couscous and harissa.

Tip: You can also make the tagine with an equal weight of chicken thighs and drumsticks (or all thighs).

Servings: 6
Prep Time: 50 Minutes
Cook Time: 30 to 35 Minutes
Total Time: 1 Hour, 20 minutes to 1 hour, 25 minutes

 

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Chicken and Barley Soup Recipe

I hope everyone’s having a fantastic Saturday. This chicken soup is for everyone in the East and North East who is tired of all this snow and cold weather. This is a easy chicken soup to prepare. This soup will warm you up, cold winter day.

This chicken Barley soup, has a fantastic taste. It only takes 20 minutes to get ready to cook. You can prepare this ahead of time and just warm up, from being in the cold. You could prepare some bread to go along with your chicken soup. This meal will stand alone by its self.

So let me know what you think of this chicken soup. I personally think you’ll fall in love with it. If you have any comments, I would like to know how to prepare a certain meal. Just drop me a line and I’ll be more than glad to help you.

Ingredients:

1 tablespoon olive oil
4 bone – in, skin – on chicken thighs
kosher salt and black pepper
2 carrots, sliced
2 celery stalks, sliced
1 onion, chopped
10 cups low-sodium chicken broth
1/2 cup pearl barley
1/2 cup fresh flat leaf parsley, chopped
1 teaspoon finely grated lemon zest, plus lemon wedges for serving

Directions:

1. Heat the oil in a large pot over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, skin side down, until the chicken is Golden Brown, 7 to 8 minutes. (The chicken will not be cooked through yet.) Transfer to a plate; reserve the pot.

2. Add the carrots, celery, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the reserved pot. Cook, stirring occasionally, until the vegetables are tender, about 4 to 6 minutes. Add the broth, parsley, and chicken and bring to a boil. Reduce heat and simmer, covered, until the chicken is cooked through and that parsley is tender, about 30 to 40 minutes.Servings: 6

3. Meanwhile, combine the parsley, lemon zest, and 1/4 teaspoon each salt and pepper in a small bowl.

4. Transfer the chicken to a plate, discard the skin and bones, and shred the meat. Return the meat to the pot.

5. Serve the soup topped with the parsley mixture with a lemon wedges alongside.

Servings: 6

Prep. Time: 20 Minutes

Cook Time: 1 Hour

Total Time: 1 Hour and 20 minutes

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Crab-Stuffed Catfish Fillets Recipe with Cajun Remoulade

If you like Cajun food we have just a recipe for you. One of the most important things for preparing this dish is to make sure that you have fresh catfish fillets. There are numerous ways to cook catfish fillets this just happens to be one of them.

You cannot beat baked oven catfish fillets. these are very large fillets once they are stuffed with all of the ingredients. If you’re not a big eater the best thing to do is to cut your fillets in half. This crab stuffed feeds fillets are excellent with or without the Cajun remoulade.

After you have prepared and tried this Cajun meal. Let me know what you, your family, and your loved ones thought about this great Cajun recipe. If you have a question are you would like to know how to prepare a certain recipe please drop me a line and I will be more than happy to show you how to prepare the recipe.

Ingredients:

1/2 cup butter

3 celery ribs, diced

1 small onion, diced

1 small green bell pepper, diced

1 tablespoon minced garlic

1 tablespoon fresh lemon juice

2 teaspoons Cajun seasoning

1/8 teaspoon hot sauce

1/2 pound fresh lineup crab meat, drained

1 cup panko ( Japanese breadcrumbs )

6  (7 ounce )fresh catfish fillets

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon vegetable cooking spray

1 teaspoon table salt

1 teaspoon freshly ground black pepper

1 teaspoon Cajun  Remoulade

Directions:

1. Melt butter in a large skillet over medium-high heat; add celery and and next 3 ingredients, and sauté 6 minutes are until tender.  Stir in lemon juice and next 2 ingredients, and cook 1 minute.  Gently stir in crab meat, breadcrumbs,and,  if desired,  additional Cajun seasoning and hot sauce.  Remove from heat; cool completely ( about 15 minutes ).

2.  preheat oven to 425°F.  Butterfly catfish fillets by making at lengthwise cut and one side,  carefully cutting to but not through the opposite side;  unfold fillets.

3. spoon crab mixture down center of one side of each butterflied fillet; follow the opposite side  over filling. Brush fillets  with olive oil;  sprinkle with paprika  and desired amount of salt and pepper.  Place fillets on a wire rack coated with cooking spray in a jellyroll pan.

4. Bake at 425°F. for 20 to 25 minutes or until fish flakes with a fork.  serve with Cajun Remoulade (  if desired ).

Servings: 6

Prep. Time: 40 Minutes

Bake Time: 1 Hour,  35 minutes

Total Time: 2 Hours, 15 minutes:  including remoulade

Cajun Remoulade Recipe

Ingredients:

1/2 cup deal pickle relish, drained

1/2 cup mayonnaise

1/4 cup diced yellow onion

1/4 cup diced celery

1/4 cup diced red bell pepper

1/4 cup chopped fresh flat leaf parsley

3 tablespoons ketchup

3 tablespoons yellow mustard

2 tablespoons minced garlic

2 tablespoons Creole mustard

2 tablespoons prepared  horseradish

2 tablespoons fresh lemon juice

3 dashes of hot sauce

3 dashes table salt

3 dashes  freshly ground black pepper

Directions:

1. Process 1st 13 ingredients and salt and pepper to taste in a food processor 30 to 40 seconds or until finely chopped. Serve immediately or chilled.  Refrigerate in an airtight container up to 3 days.

Servings: 2 Cups

Prep. Time: 20 Minutes

Total Time: 20 Minutes

 

 

 

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Chicken Manicotti Recipe

We are fixing manicotti today. You can make this chicken manicotti a day ahead of time. If you do this, you simply just warm it up. Just follow this chicken manicotti recipe in you can’t go wrong.

If you don’t like chicken, just add another meat to your manicotti. You will then have meat manicotti. There are many manicotti recipes. Just take the one that you like and follow the simple directions.

This recipe, blending Italian pasta with popular Mexican ingredients, makes a great supper dish. It’s well-liked in any part of the country! So after you, your family, and your loved ones have tried this fantastic Mexican recipe. Let me know if you and your family enjoy this Mexican meal.

If you have any questions, are if you would like a certain recipe. Just let me know and I will most definitely let you know how to prepare meal that you would like.

Ingredients:

8 uncooked manicotti shells
2 cups cubed cooked chicken breast
2 cups salsa, divided
1 cup ricotta cheese
4 tablespoons sliced ripe olives

8 teaspoons minced fresh parsley

2 tablespoons diced pimientos

2 green onions, thinly sliced

2 small garlic cloves, minced

1/2 to 1 teaspoons hot pepper sauce

2/3 shredded Monterey Jack cheese

Directions:

1. To manicotti according to package directions.

2. In a small bowl, combine the chicken, 1/2 cup salsa, ricotta cheese, olives, parsley, tomatoes, green onion, garlic and pepper sauce. Drain manicotti; fill with chicken mixture.

3. Spread 1/2 cup salsa and then 8 in. square baking dish coated with cooking spray. Top with manicotti shells and remaining salsa.

4. Cover and bake at 400°F for 20 minutes. Uncover; sprinkle with Monterey Jack cheese and 5 to 10 minutes longer or until cheese is melted and filling is heated through.

Servings: 4

Prep. Time: 25 Minutes

Bake Time: 25 to 30 Minutes

Total Time: 50 to 55 Minutes

 

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Mediterranean Pan – Roasted Salmon Recipe

We waited 2 weeks between football games of the importance of today. Today is Super Bowl Sunday. I hope everyone is ready for the game. If you love salmon I have the salmon recipe for you. I have prepared roasted salmon Mediterranean.

This is a sample roasted salmon meal. If you like you can add some of your favorite vegetables and have roasted salmon with vegetables. Anyway you want to go you can’t go wrong with having roasted salmon.

Salmon is very healthy for you, and it’s something you and your family will truly enjoy. What better way to kick off the Super Bowl then to have a salmon dish. Prepared by loving and caring hands.

I know you will enjoy this roasted salmon. So after you have prepared and enjoy this marvelous dish. Let me know how you truly have enjoyed this meal.

Ingredients:

1 teaspoon basil leaves

1 teaspoon garlic powder

1/2 teaspoon Mediterranean oregano leaves

1/2 teaspoon crushed rosemary

1/2 teaspoon Sicilian sea salt

for salmon fillets, skin on (4 ounces each)

1 tablespoon plus 2 teaspoons olive oil, divided

2 tablespoons sugar

1 medium fennel bulb, cored and thinly sliced

1 cup cherry or grape tomatoes

lemon wedges

Directions:

1. Mix seasonings and medium bowl. Sprinkle 2 teaspoons over salmon. Reserve remaining seasoning mix in bowl. Set aside.

2. Heat 1 tablespoon of the all in large skillet over medium- high heat. Place salmon, skin-side up, in skillet. Cook 5 minutes.

3. Meanwhile add sugar and remaining 2 teaspoons all to reserve seasoning mixture; mix well. Add fennel and tomatoes, toss to coat. Turn salmon fillets. Place fennel mixture around salmon in skillet. Cook 6 minutes or until fish flakes easily with a fork. Serve with lemon wedges.

To prepare and a cast- iron skillet;

1. Cook salmon, skin-side up, and 12- inch cast- iron skillet on medium heat 3 minutes. Continue as directed.

2. (Not recommended if cooking on a glass top range.)

Servings: 4

Prep. Time: 10 Minutes

Cook Time: 12 Minutes

Total Time: 22 Minutes

 

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All – In – One Lasagna Recipe

I hope you’re having a fantastic day today. Today’s recipe lasagna is a very easy meal to prepare. These lasagna meal that I’m preparing is a no meat lasagna. As I stated before this is a easy lasagna meal to prepare.

If you would prefer you could make a lot sauce and have a white sauce lasagna. This recipe, is prepared for 12 servings. So this would be an excellent meal to have if you have guests coming. I’m sure you and your family are loved ones will enjoy this easy to make lasagna. Whenever you have finished enjoying this marvelous meal just let me know how much you have enjoyed it.

Ingredients:

1/2 cup water
1 (28 ounce) can crushed tomatoes or 2 (15 ounce) cans crushed tomatoes
2 (14.5 ounce) cans diced tomatoes with basil, garlic and oregano
1 teaspoon Italian seasoning
salt to taste
1 (16 ounce) box traditional lasagna noodles
1 (15 ounce) carton low-fat ricotta cheese
3 cups (16 ounces) shredded mozzarella cheese
1/2 cup graded Parmesan cheese

Directions:

1. Preheat oven to 350°F. In a large mixing bowl combine water, crushed tomatoes, diced tomatoes with basil, garlic and oregano, Italian seasoning and salt.

2. Cover the bottom of a 9 x 13 x 2 inch baking pan with 1 1/2 cups of sauce mixture. Arrange 1/3 of noodles (right out-of-the-box) on top of sauce, slightly overlapped. Top with 1/2 of the ricotta cheese, 1 cup of mozzarella cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese.

3. Cover tightly with foil and bake for 1 to 1 1/2 hours; until noodles are cooked. Let stand for 10 minutes before serving.

4. The recipe makes 12 servings, but you could divide the recipe into 2 9 x 9 inch baking dishes and freeze one for a wintry night supper.

Servings: 12

Prep. Time: 20 Minutes

Cook Time: 1 Hour

Total Time: 1 Hour  and 20 minutes

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Braised Chicken Legs in Sauerkraut Recipe.

The braised chicken is a very real robust flavors and is a a hearty winter meal. If you prefer you can also make this dish into in an Italian braised chicken. If you have wine available you could have wine braised chicken with shallots and pancetta. Or if you prefer you could just have a wine braised chicken shallots without the pancetta.

Another way to go when the brace chicken. It is if if you like vinegar you can have a vinegar brace chicken. Which is also very good to have during the winter. If you prefer hot and spicy you could have a Thai braised chicken. Anyway you go you can’t go wrong with having you have these braised chicken recipes.

After you have tried dispraise chicken legs and sauerkraut recipe and you and your family have fallen in love with it. Let me know how much you have enjoyed this recipe. And don’t forget here very shortly I’ll be coming out with a new book. So if you would like to preorder just please let me know and I’ll be more than glad to take care of it.

Ingredients:

3 1/2 pounds chicken legs

Course salt

1 tablespoon extra-virgin olive oil

1 large onion, have and cut into 1/4 – inch slices (about 3 1/2 cups)

3 large carrots, peeled and grated

4 cups sauerkraut, either store-bought or home canned (if home canned rinse with water before using)

Directions:

1. Preheat oven to 375°F. Seasoned chicken on all sides with salt. Heat a large skillet over medium-high heat; swirl in all. Add chicken and cook until browned, about 4 minutes aside. Transfer to a plate.

2. Add onion to skillet. Cook, scraping up browned bits, about 1 minute. Remove from heat; stir in carrots and sauerkraut until well combined.

3. Transfer sauerkraut mixture to a 9 x 13″ baking dish. Nestled chicken legs in mixture, cover with parchment – lined foil, and bake 30 minutes. Uncover, increase heat to 425°F, and bake until top is lightly caramelized and a thermostat inserted into thickest part of chicken legs (without touching bone) registers 165°F, about 10 minutes more. Serve immediately.

Servings: 4

Prep. Time: 20 Minutes, Includes cooking time

Baking Time: 1 Hour

Total Time: 1 Hour and 20 minutes

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Pesto Lasagna Recipe

Hi, everyone i hope you and all of your loved ones had a safe and Happy New Years! I am writing a book about Apple Recipes, that will be coming out very shortly. This is your basic Pesto Lasagne with Havarti Cheese. Have you ever made any kind of lasagna? If so, you know how fun that you have making this Italian Classic recipe. Here are a very different ways to fix this classic dish- ricotta lasagna, you can spic it up with Mexican lasagna.

If you have a garden and have a lot of vegetables you can fix a lasagna vegetable recipe. Do you like seafood? Don’t wait try seafood lasagna, or crock pot lasagna. Their is a lasagna dish out there for you, you can try beef and mushroom lasagna. Theirs even a recipe for chicken and pesto lasagna.

Just cook and enjoy that’s all that matter’s! Have fun relax and start cooking! Let me know how you enjoyed this recipe. Do you have a question? Just ask I’m here for you.

Ingredients:

2 cups parsley sprigs, packed

1/2 cup vegetable oil

2 tablespoons soy sauce

2 cloves garlic

1/2 cup chunked onion

1 tablespoon basil

1 can (8 ounces) tomato sauce

2 teaspoons soy sauce

1/2 teaspoon oregano, crumbled

1 package (8 ounces) wide lasagna noodles, cooked according to package directions, omitting salt

3/4 pound Havarti cheese, thinly sliced

Directions:

1. Combine parsley, oil, 2 tablespoons soy sauce, garlic, onions, and basil in blender. Whir on-and-off fashion until smooth, scraping sides with rubber spatula when blender is off. Set aside.

2. Combine tomato sauce, 2 teaspoons soy sauce, and oregano.

3. In the following order, place one-third of noodles evenly 1-1/2 – quart baking pan. Spread all of pesto sauce over noodles. Top evenly with layers of one-third more noodles, two-thirds cheese, remaining noodles, tomato sauce mixture, and remaining one-third cheese.

4. Cover with foil; bake in 350 Degree F. oven for 40 minutes.  Let stand 5 minutes before serving.

Srevings: 4 to 6

Prep. Time: About 10 to 12 minutes

Cook Time: 40 Minutes

Total Time: 50 to 52 Minutes, plus 5 minutes for cooling

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Baked Figs Recipe

We have a large fig tree in our back yard. Every August thur September we have fresh figs. We have fig bars, fig cookies, we have canned figs, we freeze figs. We even have fresh figs off of the tree, i have a baked fig recipe for you to end the end. After you have tried this baked figs recipe let me know how much you and your family enjoyed this recipe. I used dried bay leaves and placed them in the baking dish with the wine and extra zest. I removed the bay leaves before serving.

Ingredients:

12 dried figs

1 orange zest, removed in large strips with a vegetable peeler

6 fresh bay leaves

1/2 cup almonds

1/2 cup sweet wine

Directions:

1. Preheat oven to 400 degrees F.

2. Cut a small horizontal slit in each fig, being careful not to cut all the way through. Cut orange zest into a dozen 1-inch long pieces, and tear or cut each bay leaf in half. Stuff each fig with 1 piece orange zest, half of a bay leaf and 1 almond.

3. Pack the stuffed figs into a small baking dish that will hold them in a snug,even layer. Scatter over any additional almonds and extra orange zest if you’re left with some.

4. Pour the wine evenly over the figs, place another baking dish over the figs to weigh them down, and press firmly to really get the figs quite flat and saturated with the wine. Place the whole thing, including the second baking dish, into the oven and bake 20 minutes.

5. Serve figs hot, warm, or at room temperature, alongside just about any cheese.

Servings: 4

Prep. Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

 

 

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Ragu Rich and Meaty No Boiling Lasagna Recipe

This is a fast and very easy lasagna recipe. This with meat lasagna recipe is a no lose recipe. You can prepare this lasagna recipe the day before, to have for the next days meal. After you and your family have fallen in love with this recipe. You let me know how much you liked this quick and easy lasagna recipe.

Ingredients:

2 containers (15 ounce each) ricotta cheese

2 cups shredded mozzarella cheese (about 8 ounce)

1/2 cup grated Parmesan cheese

2 eggs

2 jars (2 pounds each) Ragu Rich and Meaty Sauce

12 uncooked lasagna noodles

Directions:

1. Preheat oven to 375 degrees F. In bowl, combine ricotta, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese and eggs.

2. In a 13-1/4 x 9-5/8 x 2-3/4-inch lasagna pan, spread 1 cup meat sauce. Layer 4 uncooked noodles, then 1 cup sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 uncooked noodles and 2 cups sauce. Cover tightly with aluminum foil and bake 1 hour.

3. Remove foil and sprinkle with remaining cheeses. Bake uncovered and additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining sauce, heated.

Servings: 12

Prep. Time: 10 Minutes

Cook Time: 1 Hour 10 minutes

Total Time: 1 Hour 20 minutes

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French Beef Bourguignon Recipe

Beef bourguignon is a classic French recipe. This French recipe transforms a cut of beef into a rich stew seasoned with bacon and a very  generous pour of red wine. If you like you can use this recipe beef bourguignon slow cooker. Or better yet, this one beef bourguignon crock pot. Anyway you want to cook this beef dinner you will not be disappointed, so enjoy! After you have tried this recipe and fallen in love with it, let me know how much you liked it.

Ingredients
2 slices bacon, chopped

1 lb. beef chuck stew meat, cut into 1-1/2- inch cubes

2 cups white mushrooms, quartered

3/4 lb. carrots, peeled and chopped into 1/2-inch pieces

1 large onion, chopped

2 tbsp. tomato paste

1 tbsp. butter

2 tbsp. flour

1 cup beef stock

3/4 cup dry red wine

2 tbsp. fresh thyme

1 small baguette, cut into 8 slices

Directi

1. In a large Dutch oven, cook the bacon over medium-high until crisp, about 4 minutes. Using a slotted spoon, transfer to a bowl. Season the beef with salt and pepper and add it to the pot in a single layer. Cook, stirring, until browned all over, about 8 minutes. Transfer to a plate. Add the mushrooms and cook, stirring occasionally, until browned, about 4 minutes.

2. Reduce the heat to medium and stir in the cooked meat, carrots, onions, tomato paste and butter. Season and cook, stirring, 1 minute. Sprinkle with flour and cook, stirring 2 minutes. Stir in the stock, wine and 1 tbsp. thyme; bring to a boil. Reduce the heat to medium-low, cover and simmer until the meat is tender and the sauce thickens, this will be about 1-1/2 hours.

3. Stir in the cooked bacon; season. Divide among bowls, garnish with the remaining thyme and serve with the baguette slices.

Servings: 4

Prep. Time: 20 Minutes

Cooking Time: 1 Hour 50 minutes

Total Time: 2 Hours 10 minutes

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Lamb and Rosemary with Anchovies

You will want to  prepare this lamb rosemary recipe for dinner. If you like you can alleviate the anchovies with this lamb recipe. If you like you can use this as a slow cooker lamb recipe. If you prefer you could substitute the garlic for the anchovies and you would have a rosemary garlic lamb recipe. Just remember when preparing this make sure that you have lean lamb for this recipe. You should be able to find this kind of meat at any local market. After you can’t get enough of this absolutely out of this world lamb dinner let me know how much you like this recipe.

Ingredients:

1/4 cup olive oil
1 1/2 pounds lean lamb, chopped
1 teaspoon rosemary
1/2 teaspoon salt
seasoned pepper
1 tablespoon flour
1 clove garlic, crushed
1/3 cup wine vinegar
1 cup ( 250 ml. )  chicken stock
3 anchovies
finely chopped parsley

Chicken Stock:

Ingredients:

3 pounds (1-1/2 kg. ) chicken

10 cups ( 2-1/2 liters ) cold water

1 teaspoon salt

4 – 5 peppercorns

1 bay leaf, crumbled

1 tablespoon chopped parsley

1/2 teaspoon thyme

1 medium onion, stuck with 3 – 4 cloves

1 medium carrot, sliced

1 stalk of celery with leaves, roughly chopped

1 clove garlic, halved

2 leaks, sliced

Chicken Stock:

Directions:

1. Place chicken in a large, deep pan will water, salt and peppercorns.

2. Tie crumbled bay leaf, parsley and thyme in a muslin bag ( or use commercial bouquet garni ) and had to the pan with onion stock would cloves, carrot, celery, garlic and leaks. Bring slowly to the boi’s l, then reduce heat and skim the surface, cover tightly and simmer for 55 – 60 minutes or until chicken is tender. Skim the surface and current are carefully lift out chicken, tear off all the flesh and reserve for separate dish.

3. Chop the carcass, return to the pan with the bones and continue simmering a further 1- 1/2 hours. Scam the surface oil, then strain to Muslim and a fine sieve into a bowl.

4. Cool and chill then carefully remove and discard the layer of fat. Cover and chill until stock is required.

Servings: 10 cups ( 2- 1/2 Liters ) chicken stock

Cooking Time: 2-1/2 – 2-3/4 Hours chicken stock

Directions:

1. Hear in a large pan, add lamb cubes and cook to brown on all sides. Spoon lamb into an ovenproof casserole dish and sprinkle with rosemary, salt, seasoned pepper and flour. Add garlic and stir well.

2. Cook in a preheated hot oven for 8 – 10 minutes, then reduce heat to moderate.

3. Meanwhile, and vinegar to the pan juices and bring to the bowl, stirring and scraping to deglaze the pan. Stir and stock and heat to the bowl, then pour over the lamb.

4. Cover the casserole and cook for 35 – 40 minutes or until lamb is standard. Finely chop our manse the anchovies and stir into the casserole, then serve, sprinkle with chopped parsley.

Servings: 4

Prep Time: 15 Minutes

Cooking Time: 55-60 Minutes

Oven Temperature: 450°F. Reduced to 350°F.

Total Time: 3 hours and 40 minutes to 4 hours 45 minutes

 

 

 

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