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The Best Steak Ever

What you need:

Steak and Butter
Now, here’s the point I wanted to make: There is no sense in purchasing overpriced meat if you don’t know how to cook it properly!
So, this little post will teach you how to cook a steak to a perfect medium flawlessly. That’s how we like it and that’s how we eat it. You can adjust the cooking times to create your perfect steak too. I’ll show you how! Its a great technique!
It all starts off with some butter in a pan. Sweet sweet butter. Turn your pan up so its screaming hot. For me, thats medium high. If you turn our burner on high, I swear it’ll burn the place down. Also, preheat the oven to 350.
Next comes our lovely Sirloin. We had some awesome steaks in this one! Salt and pepper the one side of the meat, place it seasoning side down into the pan and then add the s&p to the other side.
It’ll look something like this. Sizzle away, boys! You want the one side to get dark and yummy looking. Kind of vague with the description…..I can do better: cook your meat 3-4 minutes on the first side without touching it or moving it around. Movement=bad.
Now, when you are ready, flip your steaks over, top them with butter and throw them into your hot oven for 5 minutes, keeping them in the same skillet! Did I mention you need to use an oven proof pan? Oops…
So, after 5 minutes, take them out of the oven, transfer them to a plate and cover them with foil. Let these babies rest! They’ve been through a lot, after all!
After 5 minutes, take the foil off and slice thinly and for everything that pure and holy, cut against the grain!!

Enjoy

 

Crockpot Cheese Tortellini

Crockpot Cheese Tortellini

Ingredients

  • 1 (19oz) bag of frozen cheese tortellini
  • 1 small bag of fresh spinach (I used about half of a 5 oz package, but more is better!)
  • 2 (14.5 oz) cans of Italian style diced tomatoes, drained
  • 1 block (8 oz) of cream cheese or neufchatel (less fat)
  • 1 lb. of ground sausage or chicken/turkey sausage
  • 4 cups of chicken broth

Instructions

  • Brown the sausage and put all ingredients in crockpot,
  • chunking up the cream cheese.
  • Cook on low for 4-6 hrs.

Serves 4-6

*Keep an eye on your tortellini, it may be done sooner.
*If still soupy, leave lid off for the last half hour or so of cooking.
*For a vegetarian version, omit sausage and use vegetable broth instead.
**If you use neufachtel (1/3 fat of cream cheese) be prepared that it doesn’t melt as well and leaves little curds.

 

Tomato, Roasted Pepper and Arugula Pasta

Tomato, Roasted Pepper and Arugula Pasta

Ingredients

  • 8 ounces, weight Pasta
  • 2 teaspoons Olive Oil, Divided
  • 1 whole Shallot, Minced
  • 1 clove Garlic, Minced
  • 1 cup Grape Tomatoes, Halved
  • ½ cups Roasted Red Peppers, Chopped
  • ¼ cups Fresh Basil, Chopped, Divided
  • 1 teaspoon Smoked Paprika
  • ½ teaspoons Crushed Red Pepper Flakes
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 2 cups Fresh Arugula
  • 2 ounces, weight Fresh Mozzarella Cheese, Diced
  • ¼ cups Parmesan Cheese

Instructions

  1. Cook pasta according to package directions, reserving 1/4 cup of the pasta cooking water.
  2. While the pasta cooks, heat 1 teaspoon of olive oil in a large pan over medium heat. Add the shallot and garlic and cook until soft and fragrant, about 6 minutes. Add the tomatoes, roasted red peppers, half of the basil, smoked paprika, crushed red pepper flakes, salt and pepper and stir to combine. Let the mixture cook for another 5-6 minutes until the tomatoes begin to soften.
  3. Add the arugula to the pan and drizzle the remaining 1 teaspoon olive oil over the arugula. Stir it to combine and cook until the arugula wilts. Turn the heat to low and stir in the mozzarella cheese. Add the cooked pasta and the pasta water and stir until combined. Top with Parmesan cheese.
 

Crescent Pepperoni Roll-ups

Crescent Pepperoni Roll-ups

Ingredients

  • 1 (8 ounce) package refrigerated crescent roll dough
  • 4 cheese sticks, halved
  • 1 (3.5 ounce) package sliced pepperoni
  • 2 tablespoons butter, melted
  • 1/2 teaspoon Italian seasonings
  • 1/4 teaspoon garlic powder
  • 1 Tablespoon grated Parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.
  3. While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.
  4. When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.
 

Chicken Marsala

Chicken Marsala

Ingredients

  • 1¼ lb. chicken cutlets, pounded until ¼” thick (about 8)
  • Kosher salt and freshly ground black pepper, to taste
  • ⅓ cup plus 1 tbsp. flour
  • 5 tbsp. olive oil
  • 5 tbsp. unsalted butter
  • 8 oz. white button mushrooms
  • 2 tbsp. minced shallots
  • 1 clove garlic, minced
  • ⅓ cup dry Marsala wine
  • ⅓ cup chicken stock
  • 1 tbsp. finely chopped parsley, for garnish (optional)

Instructions

  1. Season chicken with salt and pepper and dredge in ⅓ cup flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over medium-high heat. Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes. Transfer to a plate, and set aside. Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
  2. Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 tbsp. flour; cook for 2 minutes. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley, if you like.
 

Best Burger Recipe Ever

Best Burger Recipe Ever

Ingredients
Burger
  • 2 lbs ground beef 85/15
  • sesame seed buns
  • ½ cup of grated Monterrey jack cheese
  • ¼ cup BBQ sauce
  • season salt to taste
  • cracked black pepper
  • onion powder
The Secret Sauce ingredients:
  • ¾ cup of mayo
  • ¼ cup ketchup
  • ¼ cup relish
  • 2 tablespoons worcestershire
  • seasoned salt
Directions:
  1. Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick.
  2. Then it is very important to push a ½ inch indent into the center of the patty–this is what prevents the patty from becoming a dome. These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.
  3. Wait for the skillet to get super hot and then apply a very thin layer of butter to the pan. Place the patties on the pan, indent side up.
  4. Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.
  5. For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
  6. Assemble the burgers and serve with avocado, lettuce or your choice of toppings!
Notes
You may also butter and toast the buns on a skillet. Something about a sesame seed bun makes the burger seem more legit. UPDATE: Many of you have had trouble with the burgers falling apart. For some reason, I have made these burgers many times and this has not yet happened to me. But for those who are experiencing this, here are a few of my suggestions. 1. I don’t ever put this type of burger on the grill because it is too moist and will fall through the grates–which is why I use a grill pan. 2. I wait to flip the burger until one side is very thoroughly cooked, so that it holds together better before flipping. 3. If you are worried about them falling apart still, perhaps use less BBQ sauce than what I have listed in the recipe (try 2 tablespoons instead). 4. Some commenters have suggested adding some bread crumbs. I hope these tips help. These really do have a yummy flavor, sorry for those having trouble.
 

cheez-it-chicken-Recipe

Cheez it Chicken Recipe

Ingredients

  • 8 chicken tenders
  • 1 cup sour cream
  • 3 cups Cheez-Its, crushed
  • 1/2 cup butter, melted

Instructions

  1. Crush the Cheez-Its by placing them in a large ziploc bag and rolling over them with a rolling pin. Preheat the oven to 375. Roll the chicken tenders in the sour cream and then in the Cheez-It crumbs. Place them in a baking dish. Drizzle with the melted butter. Bake at 375 for 40 minutes.
 

Stuffed-Zucchini-Boats-Recipe

Stuffed Zucchini Boats Recipe

Ingredients:

  • 3 zucchinis
  • 1/2 large onion, chopped fine (~ 1/2 cup)
  • 1 Tbsp butter
  • 6 slices crispy bacon (~ 1/2 cup chopped)
  • 1 Tbsp sour cream
  • 1/4 to 1/2 tsp salt
  • 1/4 tsp curry powder
  • 1 Roma tomato, seeded and chopped
  • 1 tsp fresh thyme leaves
  • freshly grated Parmesan cheese
  • fresh cracked black pepper
  • kosher salt

Directions:

Give the zucchini a quick wash for good measure.  Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon.  Leave a ledge of zucchini around the edges.  For the life of me, I couldn’t make straight lines.  That’s okay.  They were still delicious.  Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.

Finely chop half a sweet onion. Chop up some good smokey bacon.  You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)… but my family goes through quite a lot bacon, so it’s going in!  Saute the onions in the butter until soft and translucent.  Add in the bacon. Season with the curry powder and salt.   Cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream.  (How can this be bad?)Rough chop some fresh thyme leaves. Mix the cooked onion and bacon mixture with other ingredients.  Taste and adjust seasoning.

Stir in the tomatoes.  Seed them or else there may be too much moisture in the filling.  You don’t really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.

Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes.

 

Mozzarella-Stuffed-Meatballs-Recipe

Mozzarella Stuffed Meatballs Recipe

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound lean ground beef
  • 1 large egg
  • 1/2 cup finely chopped white onion
  • 1/2 cup Panko bread crumbs
  • 1/2 cup fresh grated parmesan cheese
  • 1/4 cup milk
  • 2 tablespoons minced garlic
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon hot sauce, like Tabasco
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt
  • Ten 1-inch Mozzarella balls

Instructions

  1. Preheat oven to 35o degrees F. and grease 9×13-inch baking dish with oil.
  2. Place beef, egg, onion, bread crumbs, Parmesan, milk, garlic, Worcestershire, mustard, hot sauce, salt, pepper and garlic salt into a large mixing bowl, stirring until just combined. Take 1/4 cup beef mixture and press into center with your thumb to make room for cheese ball. Place cheese in middle then with hands enclose the cheese with the beef, making sure the cheese is completely covered. Place meatballs into prepared baking dish and bake for 30 to 35 minutes, until cooked through.
  3. Serve over top your favorite pasta or inside a warm roll for delicious meatball sandwich.
 

Pizza-Spaghetti-Bake-Recipe

Pizza Spaghetti Bake Recipe

Ingredients

  • 1 (12 oz.) box spaghetti (I used whole wheat)
  • 1 tsp. salt
  • 1 lb. mild pork sausage
  • 2 oz. (about 30 slices) turkey pepperoni, halved
  • 1 (26 oz.) jar basil & tomato pasta sauce
  • 1/4 c. grated Parmesan cheese
  • 1 (8 oz. ) package shredded Italian 5-cheese blend

Instructions

  1. Cook spaghetti, according to package directions, in water salted with the teaspoon of salt. Drain well and place in a lightly-greased 9×13″ baking dish.
  2. Brown sausage in a skillet over medium-high heat, stirring occasionally, until cooked through and no longer pink. Drain and set aside. Wipe out skillet with a paper towel. Add pepperoni to skillet and cook over medium-high heat, stirring occasionally, until slightly crisp (about 4 minutes).
  3. Top spaghetti in the baking dish with sausage. Pour sauce over sausage. Arrange half of the pepperoni slices over the sauce; sprinkle evenly with cheeses. Arrange remaining pepperoni slices evenly over cheese.
  4. Bake at 350 degrees for 30 minutes. Cheese should be melted and just beginning to brown. If cheese is browning too much, cover with foil part way through baking.