Tuesday, May 25, 2010
8 slices apple wood smoked bacon
1 1/3 lbs. ground turkey/chicken
2 T. minced garlic
1 large shallot, finely chopped
1 tsp. thyme
2 T. chopped cilantro
1/2 small bell pepper (green, red or yellow) seeded and finely chopped
1 serrano pepper, seeded and finely chopped
2 tsp. cumin
1 to 2 tsp. hot sauce
2 tsp. Montreal Steak Seasoning
E.V.O.O, for drizzling
1/2 lbs. deli sliced pepper jack cheese
4 kaiser rolls, split
1 c. sweet red pepper relish
Red leaf lettuce
In a large bowl add first 10 ingredients; combine. It works best to do it with your hands! A griddle or grill works best but in a frying pan, drizzle e.v.o.o; enough to cover the bottom of the pan. Cook over medium heat; about 4-5 minutes on each side. DO NOT PRESS YOUR MEAT! That's the fastest way to a dry burger! Bacon can cook on the side!
In your oven; set to broil. On your kaiser rolls, spread mayo and cheese, then put under broiler; only about 1 minute. Then add sweet pepper relish, lettuce, burger then bacon!
Sunday, May 23, 2010
* Butter, for greasing dish
* 12 ounces wide egg noodles
* 2 cups heavy cream
* 2 1/2 cups whole milk
* 2 teaspoons all-purpose flour
* 1/2 teaspoon salt, plus more for pasta water
* 1/4 teaspoon freshly ground black pepper
* 2 cups (packed) grated Fontina
* 3/4 cup (packed) finely grated Parmesan
* 3/4 cup (packed) grated mozzarella
* 4 ounces cooked ham, diced, optional
* 2 tablespoons finely chopped fresh Italian parsley leaves
Preheat the oven to 450 degrees F.
Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.
Thursday, May 20, 2010
For the sauce:
* 2 cups canned, diced tomatoes
* 2 cups tomato sauce
* 1 cup water
* 1/2 cup onions, diced
* 1/2 cup green bell peppers, diced
* 2 cloves garlic, diced
* 1/4 cup chopped fresh parsley leaves
* 1 1/2 teaspoons Italian seasoning
* 1 1/2 teaspoons House Seasoning, recipe follows
* 1 1/2 teaspoons seasoning salt
* 1 1/2 teaspoons sugar
* 2 bay leaves
* 1 1/2 pounds ground beef
For the lasagna:
* 6 to 9 long strips lasagna noodles
* 12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
* 1 cup grated Gruyere cheese
* 1 cup grated Swiss cheese
* 2 cups grated Cheddar
* 1 (8-ounce) package cream cheese
* 1 cup mozzarella, grated
For the sauce:
Combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. See Cook's Note*
Crumble the ground beef in a saucepan. Cook until no pink remains then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. Remove bay leaves. Cook the pasta according to the package directions. Drain and set aside.
*Cook's Note: If sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly.
Preheat oven to 350 degrees F.
For the lasagna:
Place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each; noodle; cottage cheese mixture, Gruyere, Swiss and Cheddar cheese. Pinch off small pieces of cream cheese and dot over the other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce.
This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes.
*Note: If lasagna has been refrigerated, bake for 40 minutes total.
Wednesday, May 19, 2010
1/4 cup all-purpose flour
salt and pepper
1 1/2 lbs. Angus beef tips (1.5 lbs. beef sirloin steak)
1 medium onion, chopped
3 cloves garlic, minced (2 T. minced)
1 (14.5 oz.) can beef broth
2-3 dash Worcestershire sauce
1 small jar (8 oz.) sliced mushrooms
1 (8 oz.) container sour cream
Hot cooked egg noodles
Combine first 3 ingredients in gallon plastic baggie; add beef; seal and shake to coat.
In large/deep pan, heat oil over medium/high heat. Add beef and cook, stirring constantly, 5 minutes. Add onion and garlic, and cook till onions are soft. Stir in beef broth and Worcestershire. Bring to boil, reduce heat and simmer uncovered, 1 hour.
Add mushrooms and cook, covered, 30 minutes, or until beef is tender. Stir in sour cream and cook until heated through.
Serve over hot cooked egg noodles.
Just a note:
if you have a meat tenderizer, your meat will taste SO much better and cook more evenly! Enjoy!