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Tuesday, December 31, 2013

Salmon Burgers - Quick,Easy and Delicious

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Ingredients
2- 15oz Cans Alaskan Salmon
2 - Eggs
1/4 Cup - Mayonnaise
2 TBS - Dijon Mustard
2 TBS - Dried Minced Onions
2 tsp - Tony's Spice n' Herbs Creole Seasoning
2 Cups - Bread Crumbs

Directions
1.  Drain salmon but do not remove the bones unless you feel the need.  You will not notice them once the cakes are done.
2.  Combine salmon, eggs, mayonnaise, mustard, onions and Tony's until well incorporated.  Cakes will be wet and loose but don't worry.
3. Form salmon cakes to your preferred size and coat them with breadcrumbs while forming with your hands to press the crumbs into the meat to help hold together.  If they are still real loose, let them sit in the fridge for 20-30 minutes to firm up.
4. Deep fry in 325º oil for 4-5 minutes or until golden brown.

Enjoy!

Saturday, December 28, 2013

Crock Pot BBQ Beef with Homemade BBQ Sauce

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Crock Pot BBQ Beef with Homemade BBQ Sauce

Ingredients
3lb - Chuck Roast
2 Cups - Tomato Sauce
1 Cup - Apple Cider Vinegar
1/2 Cup - Wolfe Rub Bold
1/2 Cup - Brown Sugar
1 TBS - Corn Starch
1/4 Cup - Water

Directions
1. Combine chuck roast, tomato sauce, vinegar and Wolfe Rub Bold in crock pot.
2. Set crock pot on low for 8 hours
3. After 8 hours remove the roast and let cool for 15 minutes.
4. Remove 2 cups of the juice and pour into a sauce pan and stir in brown sugar, bring to a simmer.
5. Simmer for 10 minutes with the lid off.
6. Mix water and cornstarch together until cornstarch is dissolved and pour into sauce, stir until thickened.
7.  Shred beef apart with 2 forks, discarding bones and excess fat.
8. At this point you can either mix the beef and sauce together and serve or serve the sauce on the side.

Serve on hamburger buns or kaiser rolls.

Enjoy!  



Thursday, December 26, 2013

Homemade Sausage Gravy and Biscuits

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Ingredients

  • 1 lb - Breakfast Sausage
  • 6 Cups - Whole Milk
  • 3/4 Cup - All Purpose Flour
  • 1 tsp - Worcestershire Sauce
  • 1/2 tsp - Salt
  • 1 tsp - Black Pepper
Directions
  • In a large skillet, brown the sausage over medium heat.
  • Do not drain fat, it's needed to make the gravy.
  • Add the flour to the sausage and grease, stir in until incorporated and continue to cook 2-3 minutes to cook the 'rawness' out of the flour.
  • Stir in 2 cups of milk and continue to stir until thickened.
  • Add another 2 cups of milk and continue to stir until thickened.
  • Finally add the remaining 2 cups of milk, salt, pepper and Worcestershire sauce.
  • Bring to a low simmer, stir until thickened and serve immediately.  If you leave it on the heat too long it will break the gravy.
  • Serve over Homemade Biscuits and enjoy!


Wednesday, December 25, 2013

Homemade Biscuits from Scratch

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Ingredients
5 Cups - all-purpose flour
5 tsp - baking powder
2 TBS - sugar
1 cup - salted butter (ice cold and cubed in small pieces)
1.5 Cups - Milk
3 large - eggs (2 for dough, 1 for brushing the top of the biscuits)

Directions
1.  In a large mixing bowl mix butter and flour together until well incorporated.
2.  Add sugar and baking powder and continue to incorporate with butter and flour.
3.  Add milk and 2 eggs and mix until the dough forms a ball.
4.  Flour a clean work surface and knead the dough until it forms a smooth ball.
5.  With a rolling pin, roll out to 1/2" uniform thickness and cut out biscuits.
6.  Place on a non stick pan and brush the tops with one beaten egg, this will give a nice golden brown finish.
7.  Bake in a 400º  oven for 15 minutes.

Enjoy!





Tuesday, December 17, 2013

How to make Swiss Steak - Classic Smothered Steak Recipe!

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Ingredients
  • 2 lbs - Beef Cube Steaks (season with salt and pepper)
  • 4 TBS - Oil
  • 4 large - Cloves of garlic (minced)
  • 1 medium - Onion (chopped)
  • 1 medium Bell pepper (chopped)
  • 2 cups - Sliced muchrooms
  • 1 TBS - Beef Base
  • 15 oz - Diced Tomatoes (with juice)
  • 1 cup - Water
  • 1 TBS - Worcestershire sauce
  • 2 TBS + 2 TBS Cold water mixed until smooth (corn starch slurry)
  • Salt & Pepper to taste
Directions
  • In a large skillet over med-high heat add 2 TBS oil and brown steaks for 2-3 minutes per side.
  • Remove steak, add 2 more TBS oil (if necessary)
  • Sauté garlic, onions and bell pepper for 2 minutes.
  • Add mushrooms and continue to sauté two more minutes.
  • Add beef base, tomatoes, water and Worcestershire sauce and mix.
  • Add steaks back in, cover and let simmer over low heat for 1 hour or until steaks are tender.
  • Add cornstarch slurry, mix and cook 5 more minutes uncovered until gravy has thickened.
Enjoy!

Monday, December 16, 2013

Sweet and Sour Chicken Wings

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Sweet and Sour Chicken Wings

Ingredients
3lbs - Chicken Wings (cut in half)
Oil for deep frying
1/2 Cup - White Sugar
1/2 Cup - White Vinegar
1 TBS - Lite Soy Sauce
3-4 Drops Red Food Coloring
2 TBS - Corn Starch
1/4 Cup - Water

Directions
1. Pat wings dry with paper towels and deep fry 8-10 minutes in 350º oil.
2. While the wings are frying, combine sugar, vinegar and soy sauce in a sauce pan and bring to a simmer.
3.  Once sauce is a simmer, mix corn starch, water and food coloring in a small bowl and mix until corn starch has dissolved.
4. Pour corn starch slurry into simmering sauce and stir until thickened.
5. Remove wings from oil, drain and toss into sweet and sour sauce until well coated.

Garnish with green onion or toasted sesame seeds.

Enjoy  




Tuesday, December 3, 2013

Chicken and Penne Pasta with Creamy Tomato Sauce

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Ingredients

  • 2-3 lbs Boneless Chicken
  • 16 oz - Penne Pasta
  • 32 oz - Crushed Tomatoes
  • 32 oz - Tomato Sauce
  • 32 oz - Water
  • 8 oz Cream Cheese
  • 6 - Garlic Cloves (chopped)
  • 2 tsp - Black Pepper
  • Salt to taste
  • 2 TBS - Italian Seasoning
  • 1 tsp - Sugar
  • 1 TBS - Olive Oil
Directions
  • In a large pot over medium high heat sauté garlic in olive oil for one minute.
  • Add all of the remaining ingredients except the chicken and cream cheese.
  • Bring up to a simmer, reduce heat to low, cover and poach the chicken for 15 minutes.
  • Add the uncooked penne pasta, mix well, cover and cook over medium heat for 15-20 minutes or until the pasta is almost done.
  • Add cream cheese and continue cooking until the cream cheese is melted and incorporated into the sauce.
  • Serve with a sprinkle on Parmesan cheese.
Enjoy!

Monday, December 2, 2013

General Tso's Chicken WINGS

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Ingredients 
Wings and Marinade
3.5lbs - Chicken Wings (separated and tips removed)
1/2 Cup - Shaoxing Chinese Cooking Wine
2 TBS - Lite Soy Sauce
2 - Eggs
2 TBS - Granulated Garlic
2 tsp - Baking Soda
2 tsp - Baking Powder
2+ Cups - Cornstarch
2 TBS - Cooking Oil

Sauce
1/4 Cup - Shaoxing Chinese Cooking Wine
1/2 Cup - Lite Soy Sauce
1/4 Cup - Oyster Sauce
3 TBS - Hoisin Sauce
1 1/2 Cup - Chicken Broth
1-1/4  Cup - Sugar
1/2 Cup - White vinegar
1/4 Cup - Sambal Oelek Chili Paste
1 TBS - Sesame Oil
1 TBS - Minced Ginger
1 TBS - Minced Garlic
2 TBS - Corn Starch
1/4 Cup - Water

Directions
Sauce
1.  Combine all of the sauce ingredients except the corn starch and water in a medium sauce pan and bring to a boil.
2.  In a small bowl combine 2 TBS corn starch and 1/4 cup water and mix until smooth.
3.  Reduce sauce to a simmer and add the corn starch slurry, stir until thickened and remove from heat.

Wings
1.  In a large mixing bowl combine the wings and all of the remaining ingredients except the oil.
2.  Marinate in the refrigerator for one hour.
3.  Drizzle the oil over the cold wings and mix thoroughly until the wings are all separate and let sit on a baking sheet on the counter 20-30 minute to warm and get tacky before frying.
4.  Fry wings in small batches for 8-10 minutes in 350º oil until cooked through and golden.
5.  Pour a quarter cup of the sauce in a large bowl and immediately toss the wings in the sauce until thoroughly coated.  Continue this process with each batch of wings.


Tuesday, November 19, 2013

Bacon Cheeseburger Soup

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Ingredients

  • 1 lb - 80/20 Ground Chuck
  • 1 lb - Bacon
  • 1 lb - Velveeta Cheese
  • 2 Cups - Water
  • 2 Cups - Milk
  • 1 TBS - Chicken Base
  • 1/4 Cup - Flour
  • 1 - Yellow Onion (diced)
  • 2 - Tomatoes (diced)
  • 3 Cups - Chopped Lettuce
  • 1 Cup - Pickles
Directions
  • In a large skillet render down and fry bacon until crisp
  • Drain all but 1 TBS of the bacon grease and begin to brown the ground beef.
  • Add chopped onion and cook until the onions begin to soften.
  • Add chicken base and flour and stir in.
  • Add water and cook until thickened.
  • Add milk and return to a simmer and add Velveeta in small chunks.
  • Cook on medium low for 20 minutes and taste for salt and pepper.
* Serve in bowl and garnish with bacon, lettuce, tomato and pickles.  The original recipe has these stirred in during the cooking process.  I prefer garnishing and stirring them in as I ate the soup

ENJOY!

Saturday, November 9, 2013

Grilled Yummy Chicken Wings

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Grilled Yummy Chicken Wings

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How To Make Chinese Roast Pork Fried Rice (Char Siu)

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Ingredients

Pork and Marinade
  • 3/4 Cup - Lite Soy Sauce
  • 1/2 Cup - Shaoxing Chinese Cooking Wine
  • 1/3 Cup - Hoisin Sauce
  • 3 Chunks - Red Bean Curd (juice included)
  • 1/3 Cup - Honey
  • 1 TBS - Five Spice Powder
  • 2 lbs - Pork Shoulder (cut into 2-3" cubes)
Directions for Char Siu
  • Place under the broiler set on low for 15-20 minutes or until done and browned nicely.
  • Let cool for 15 minutes and then cut into small bite size pieces and set aside.
Ingredients 

Fried Rice - This is a big recipe and it can be cut in half.
  • 5 Cups - Cooked Rice (use day old for best results.
  • 4 - Eggs (beaten)
  • 1 - Yellow Onion (diced)
  • 2 tsp - Garlic (minced)
  • 1 tsp - Sesame Oil
  • 2 TBS - Lite Soy Sauce
  • 1 Cup - Frozen Peas and Carrots
Directions
  • Preheat wok over medium heat with 3 TBS vegetable oil.
  • Quickly scramble eggs, remove and set aside.
  • In remaining oil add the garlic and onion and stir fry for about one minute.
  • Add rice and continue to stir fry 2 minutes.
  • Add pork, peas, carrots, sesame oil and soy sauce and stir fry 2 minutes.
  • Add eggs and stir fry 1 minute.
Enjoy!



Thursday, November 7, 2013

How To Make an Italian Beef Sandwich

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Ingredients
  • 2.5 lb - Top Round Roast
  • 2 TBS - Vegetable Oil
  • 2 TBS - Black Pepper
  • 2 TBS - Salt
  • 2 TBS - Granulated Garlic
  • 2 TBS - Italian Seasoning
  • 1 TBS - * Beef Base 
  • 4 Cups - Water
  • Sweet Roasted Peppers
  • 1 Baguette Loaf
  • Giardiniera

*Beef base is concentrated stock.  You can substitute with bouillon.

Directions
  • Preheat oven to 500º
  • Rub roast with vegetable oil, black pepper, salt, garlic and Italian seasoning.
  • Let the roast rest for 2 hours on the counter to come up to room temperature.
  • Place roast in a roasting pan and into the oven for 12.5 minutes. (5 minutes per lb for medium rare)
  • After 12.5 minutes turn the oven off and DO NOT OPEN THE OVEN for 1.5 hours.
  • Slice meat as thinly against the grain.
  • In the same roasting pan, add water and beef base, bring to a boil, then reduce to a low simmer
  • Add meat and heat through for 30 minutes
  • Slice baguette in half, dip into the Au Jus, add meat, sweet roasted peppers and Giardiniera
Enjoy!




Wednesday, November 6, 2013

How To Make Sweet and Sour Chicken

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Ingredients

  • 2lbs - Chicken (breast or thighs cut into bite size pieces)
  • 1 Large - Bell Pepper (cut into medium dice)
  • 1 Large - Onion (cut into medium dice)
  • 2 Large - Carrots (cut into medium dice)
  • 2 Cups - Pineapple Chunks
  • 2 TBS - Shaoxing Cooking Wine
  • 2 TBS - Lite Soy Sauce
  • 2 - Egg Whites
  • 1/4 Cup - Corn Starch
  • 4 Cups - Oil
  • 2 Cups - Chicken Broth
  • 1 Cup - Pineapple Juice
  • 1/4 Cup - Rice Wine Vinegar
  • 1/4 Cup - Brown Sugar
  • 1 TBS Corn Starch + 2 TBS Water for Slurry


  • Directions
    • Combine chicken, shaoxing wine, egg whites, 2 TBS soy sauce and 1/4 cup corn starch.
    • Marinate chicken in the refrigerator for 30 minutes.
    • Deep fry chicken pieces in 350º oil for 2-3 minutes or until golden, drain on paper towels
    • In a medium sauce pan combine chicken broth, pineapple juice, brown sugar, rice wine vinegar bring to a boil.
    • Add carrots cook for 2 minutes, then add onion and bell pepper and continue to cook 2 more minutes.
    • Add pineapple chunks and return to a boil and add corn starch slurry, stir until thickened.
    • Set sauce aside and keep warm.
    • Mix chicken in hot sweet and sour sauce, serve over rice.


    Saturday, November 2, 2013

    Shredded Beef and Bean Burritos

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    http://www.youtube.com/v/3WXM2FAueb8?version=3&autohide=1&feature=share&showinfo=1&autohide=1&attribution_tag=s-AOCd2DXbKgICqp15ZvsA&autoplay=1

    Friday, November 1, 2013

    How To Make A Souse Loaf

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    http://www.youtube.com/v/fyA3XokOn4g?autohide=1&version=3&attribution_tag=6zDTthLb7LFjhMAM85FyfQ&feature=share&autoplay=1&autohide=1&showinfo=1

    Tuesday, October 29, 2013

    How to make Salisbury Steak On The Go! - The Truck Stopper Sandwich!

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    http://www.youtube.com/v/vNOkVk78pSA?autohide=1&version=3&attribution_tag=qLhjQ7VhzOo644wk6IGZWw&autoplay=1&autohide=1&showinfo=1&feature=share

    Monday, October 28, 2013

    Chicken Fried Steak - Country Fried Steak FINGERS

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    Ingredients

    • 3.5 lbs - Top Round Steak*
    • 2 Cups - Flour
    • 2 Cups - Milk
    • 1 TBS - Black Pepper
    • 2 tsp - Salt
    • * Cube Steak can be substituted if you want to skip the pounding step.
    Directions
    • Cut top round steak into 1/2" strips.
    • Using a meat hammer pound out until 1/4" thick.
    • Combine flour, black pepper and salt in a large bowl,
    • Toss meat into flour mixture until well coated.
    • Toss floured steak into a bowl of cold milk and then dredge back into the flour.
    • Fry in 350º oil for 2-3 minutes or until nice and golden brown. DO NOT overcook.
    • Once all of the steak has been fried, drain the grease reserved 1/4 cup of the grease.
    • Combine 1/2 cup of the seasoned flour used to coat the steak into the oil and cook over med low heat for 2 minutes.
    • Add one cup of the milk used for the dredging and one cup of fresh milk.  The milk used for the dredging will already have a lot of leftover salt and pepper from the dredging process.
    • Continue to stir until thickened, taste for seasoning.
    Enjoy!







    Thursday, October 3, 2013

    How To Make Homemade Italian Meatballs From Scratch

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    Ingredients
    • 1.5lbs - 80/20 Ground Beef
    • 1lb - Sweet Italian Sausage
    • 1 - Egg
    • 1/2 Cup - Milk
    • 1/2 Cup - Bread Crumbs
    • 1 TBS - Basil
    • 1 TBS - Oregano
    • 1 TBS - Parsley
    • 1 TBS - Dried Minced Onion
    • 2 tsp - Granulated Garlic
    • 2 tsp - Black Pepper
    • 1 tsp - Salt
    • 2 Quarts Homemade Tomato Sauce or your favorite out of a jar
    Directions

    • Combine egg, milk, bread crumbs,  basil, oregano, parsley, dried minced onion, garlic,salt and pepper until everything is well incorporated.
    • Combine ground beef and sausage into the mixture.  DO NOT over mix or the meat balls will be tough.
    • Form into balls (size is up to you)
    • Brown in olive oil on all sides,
    • Place browned meatballs into a pot of your homemade or favorite store bough tomato or spaghetti sauce.
    • Simmer on low for at least 1 hour, 2-3 is even better.
    Enjoy!

    Wednesday, October 2, 2013

    Homemade Chicken Noodle Soup

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    Homemade Chicken Noodle Soup

    Ingredients
    1/8 Cup Salt
    1 Gallon – Water
    5lbs – Bone in Chicken
    2 – Yellow Onions (chopped)
    4 – Large Carrots (cut into ½ inch coins)
    4 – Celery Ribs (chopped)
    1 TBS – Granulated Garlic
    1 TBS – Granulated Onion
    2 tsp – Black Pepper
    2 tsp – Rubbed Sage
    16oz – Noodles (I used spaghetti, use what you have)

    Directions
    1. Place chicken, salt and water in a large pot
    2. Bring to a boil, reduce heat to med-low, cover and cook for 20 minutes (do not overcook or you will have stringy chicken)
    3. Remove chicken, discard all the bones and skin and shred the chicken into bite size pieces.
    4. Skim off any excess fat or foam from the chicken stock.
    5. Add all remaining ingredients except the noodles, cover and simmer 10 minutes.
    6. Add the noodles of your choice and cook according to package instructions.
    7. Once the noodles are Al Dente, add the chicken back to the pot to just warm through

    ENJOY!






    Monday, September 16, 2013

    How to make Egg Foo Young - Easy Chinese Recipe

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    Ingredients

    • 1 lb - Boneless Chicken Thighs (cut into bite size pieces)
    • 2 TBS - Low Sodium Soy Sauce
    • 1/2 - tsp - Sesame Oil
    • 2 TBS - Chinese Shaoxing Cooking Wine
    • 1 TBS - Corn Starch
    • 16 - Eggs
    • 1 Cup - Frozen Peas and Carrots
    • 1 Cup - Bean Sprouts
    • 1 Cup - Mushrooms (chopped into medium pieces)
    • 1 Cup - Yellow Onion (chopped into medium pieces)
    • 1 TBS - Granulated Garlic
    • 1 TBS - Black Pepper
    Gravy
    • 4 Cups - Chicken Broth
    • 2 TBS - Oyster Sauce
    • 2 TBS - Low Sodium Soy Sauce
    • 2 TBS - Water
    • 2 TBS - Corn Starch

    Directions
    • Combine chicken, 1 TBS soy sauce, sesame oil, Shaoxing wine and corn starch.
    • Mix well and let marinate in the refrigerator for 20 minutes or a couple hours.
    • Add 1 TBS vegetable oil to a hot wok and stir fry the chicken in small batches until cooked through, then set aside.
    • In a large bowl beat eggs until well blended.
    • Add  peas, carrots, bean sprouts, mushrooms, onion, granulated garlic, black pepper and mix well.
    • In a wok or skillet add 1 tsp vegetable oil over medium heat.
    • Add egg, meat and vegetable mixture in one cup increments and cook for 3 minutes, flip and cook another 2 minutes or until the egg is set.  Continue until all of the mixture is done.
    • In a medium sauce pan over medium high heat combine, chicken broth, oyster sauce, soy sauce and bring to a boil.
    • Combine water and corn starch, mix well and add to the sauce pan.
    • Return the gravy to a boil and it should almost immediately thicken.
    • Serve egg foo young over steamed rice and top with gravy.
    Enjoy!



    Thursday, August 29, 2013

    General Tso's Chicken - How to make General Tso's Chicken

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    Ingredients

    Chicken Marinade & Breading
    • 1 TBS – Soy Sauce
    • 1 TBS – Granulated Garlic
    • 1/4 cup – Shaoxing wine
    • 1 – egg
    • 1 tsp – Baking soda
    • 1 cup – Corn starch 
    • 2 TBS -Vegetable oil
    Sauce
    • 1/4 cup – Oyster Sauce
    • 1/4 cup – Shaoxing Wine
    • * 3 TBS – Hoisin Sauce 
    • 1/2 Cup –  Lite Soy sauce
    • 1 1/2 cups – Chicken broth
    • *1 1/4 – Cup sugar
    • 1/2 cup – White vinegar
    • 1/4 Cup – Chili garlic sauce
    • 3-4 – Green onions
    • 1 TBS - Sesame Oil
    • 1 TBS – Minced Garlic 
    • 1 TBS – Minced Ginger
    *Amounts increased not shown in video.  USE amounts in this list.

    Tuesday, August 27, 2013

    Char Siu - Chinese BBQ Roast Pork

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    Ingredients

    • Char Siu Marinade and Baste
    • 3/4 cup - Soy Sauce
    • 1/2 cup - Shaoxing Chinese Cooking Wine
    • 1/3 cup - Hoisin Sauce
    • 4 chunks - Red Fermented Bean Curd w/juice
    • 1/3 cup - Honey
    • 1 TBS - Five Spice Powder

    Directions
    • Combine and marinate Pork for 6-12 hours
    • Cook on a charcoal grill indirect in the 325º-350º range
    • After one hour begin to baste with the reserved marinade every 10 minutes.
    This can be done on a gas grill or roasting pan in the oven, but for the best authentic flavor use charcoal.
    Enjoy!



    Monday, July 29, 2013

    Pepper Steak with Onions

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    Ingredients
    • 2 lbs - Top Round (cut into thin slices)
    • 2 TBS - Vegetable Oil
    • 1 Large - Yellow Onion (chopped into medium pieces)
    • 1 Large - Bell Pepper (chopped into medium pieces)
    • 5 - Garlic Cloves (minced)
    Marinade
    • 3 Egg Whites
    • 4 TBS - Shaoxing Chinese Cooking Wine
    • 4 TBS - Lite Soy Sauce
    • 2 TBS - Corn Starch
    Sauce
    • 1 Cup - Water
    • 1 TBS - Beef Base
    • 2 TBS - Lite Soy Sauce
    • 4 TBS - Oyster Sauce
    • 1 tsp - Sesame Oil
    • 1 TBS - Corn Starch
    Directions

    Marinating
    • Combine beef, egg whites, Shaoxing wine, soy sauce and corn starch.
    • Mix well and refrigerate 20 minutes to an hour.  An hour is better.
    Sauce 
    • Combine all ingredients and mix well, set aside.
    Cooking
    • Blot the meat dry with paper towels 
    • Blanch the meat in boiling water for 30-45 seconds, do not fully cook
    • Drain and remove meat
    • Add 2 TBS vegetable oil to a hot wok and stir fry bell pepper, onion and garlic and stir fry for 1 minute.
    • Add meat and stir fry for 2 minutes, then add the sauce and cook until thickened.  About 1 minute.
    • Serve immediately over steamed white rice
    Enjoy!






    Saturday, July 20, 2013

    Sesame Chicken

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    Ingredients

    Marinade & Breading
    3lbs - Chicken Thighs or Breasts
    1/4 cup - Soy sauce
    2 tsp - Sesame oil
    2 TBS - Shaoxing Cooking Wine
    2 TBS -Vegetable Oil
    1/4 cup - Water
    1/4 cup - All purpose flour
    1/4 cup - Cornstarch
    1 tsp -  Baking Soda
    1 tsp - Baking powder

    Sauce
    2 cups - Chicken stock/broth
    1 cup - Water
    1/4 cup - White vinegar
    1 cup - Sugar
    1/4 cup - Soy Sauce
    2 TBS - Sesame Oil
    1 TBS - Chili Garlic Sauce
    2 tsp - Granulated Garlic
    1 TBS - Cornstarch + 2 TBS Water to make slurry

    Directions
    1. In a large bowl combine chicken with soy sauce, sesame oil, shaoxing wine, vegetable oil, water, flour, cornstarch, baking soda and baking powder.  Mix thoroughly and refrigerate 30 minutes to an hour.
    2.  While the meat is marinating, combine all of the sauce ingredients in a sauce pan bring to a light boil for 5 minutes.
    3. Combine water and cornstarch to make the slurry and stir into the sauce until thickened. Set aside.
    4.  Deep fry small batches of chicken in 350º oil for 3 minutes or until cooked thoroughly and golden brown.
    5. When ready to serve, toss chicken pieces in the hot sauce to coat thoroughly.  (add broccoli if desired)

    Enjoy over hot white rice!


    Tuesday, July 16, 2013

    Chicken Burgers with Feta Cheese and Spinach - Greek Style Chicken Burgers

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    Recipe

    Ingredients:

    • 1 lb - Ground Chicken (mixed meat not all breast meat)
    • 1 cup - Chopped Packed Spinach
    • 1 TBS - Black Pepper
    • 1 tsp - Granulated Garlic
    • 1 tsp = Granulated Onion
    • 1/4 cup - Feta Cheese
    • 1/4 cup - Caesar Salad Dressing

    Note: I omitted salt due to the saltiness of the Feta.  Add more salt if desired.

    Directions
    Thoroughly combine all ingredients, form 4 equal patties.  Preheat pan over medium low, add 2 TBS Olive Oil and cook on each side for 6 minutes each or until they reach an internal temperature of 160º.

    NOTE: It's important to cook these at a lower temperature to cook the burger through, without over browning the burgers.

    Sunday, July 7, 2013

    Cajun Chicken Wings with Remoulade Dipping Sauce

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    Ingredients
    • 3 lbs - Chicken Wings
    • Tony Cachere's Blackening Seasoning
    • Olive Oil
    Directions
    • In a large skillet over medium high heat pan fry wings turning often for a total of 10-15 minute or until they're crispy and golden brown.

    Remoulade Sauce
    • 3/4 Cup Mayonnaise
    • 1 tsp - Blackening Seasoning (see above)
    • 1 tsp - Fresh minced garlic
    • 1 tsp - Horseradish
    • 1 tsp - Louisiana Hot Sauce
    • 1 tsp - Pickle juice
    • 1 tsp - Creole Mustard
    Combine all ingredients, mix well and refrigerate until ready to serve.


    Enjoy!

    Tuesday, May 21, 2013

    Redskin Potato Salad

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    Ingredients

    • 4 lbs - Redskin Potatoes
    • 6 - Eggs
    • 2 Cups - Mayonnaise
    • 1/2 Cup - Yellow Mustard
    • 1 Medium - Vidalia Onion (chopped)
    • Salt and Pepper to taste 1-2 tsp each
    • Old Bay to garnish on top
    Directions
    • Boil whole unpeeled potatoes in salted water for 15 minutes.
    • In the same pot add room temperature eggs.
    • Drain potatoes and eggs thoroughly.
    • Peel eggs and chop along with the potatoes (peel if you prefer)
    • Mix, potatoes (while still warm), eggs, onion, mayonnaise, mustard, salt and pepper until well incorporated.
    • Sprinkle with Old Bay and refrigerate for 3-4 hours.
    Enjoy!



      Monday, April 22, 2013

      Sunday, April 21, 2013

      Breakfast Sausage Muffins

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      Recipe

      • 1lb - Breakfast Sausage (browned and crumbled)
      • 2 Cup - Pancake mix
      • 1 1/4 Cup - Water
      • 1/4 Cup - Maple Syrup
      • 1 Egg
      Directions
      • Combine pancake mix, water and egg and mix thoroughly until smooth
      • Add syrup and sausage, mix until incorporated
      • Fill greased muffin tins with 1/2 cup mixture
      • Bake in 350º oven for 20 minutes until golden 
      • Top with butter
      • Enjoy!

      Saturday, April 20, 2013

      Beef and Black Bean Burritos

      Yum


      Recipe

      • 2lbs - 80/20 Ground Beef
      • 1 - Yellow Onion (medium chopped)
      • 1 - Bell Pepper (medium chopped)
      • 1 Cup - Salsa
      • 14oz - Black Beans (do not drain)
      • 1 1/2 Cups - Cooked Rice
      • 5 TBS - Chili Powder
      • 1 TBS - Black Pepper
      • 2 TBS - Oregano
      • 2 TBS - Granulated Garlic
      • 2 tsp - Cumin
      • 2 tsp - Salt
      Directions
      • In a heavy skillet brown ground beef (drain if necessary)
      • Add onions, peppers, chili powder,black pepper, oregano, garlic, cumin, salt and saute for 3-4 minutes
      • Add salsa, beans and rice and simmer until thoroughly incorporated and moisture is absorbed
      • Fill heated burrito shells and garnish with salsa, sour cream, jalapenos, guacamole, etc.
      • ENJOY

      Friday, April 19, 2013

      Cornmeal Crusted Pork Loin Strips

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      Recipe

      • 1 lb - Pork Loin (cut into 2 inch strips)
      • 1/2 tsp - Salt
      • 1/2 tsp - Pepper
      • 1/2 tsp - Granulated Garlic
      • 1 Cup - Yellow Cornmeal
      • 2 Cups - Vegetable Oil
      Directions
      • Season pork with salt, pepper and garlic
      • Thoroughly coat in corn meal and let sit at room temperature for 30 minutes.  This will help the coating stick
      • Pan fry in oil over medium heat for 3-4 minutes per side
      • Enjoy!
      Gravy
      • 1 TBS - Chicken Base
      • 2 Cups - Water
      • Pepper to taste
      • 1 tsp - Cornstarch
      • 2 tsp - Water
      Directions
      • Combine water, chicken base and pepper in a sauce pan
      • Bring to a boil
      • Combine water and cornstarch and mix thoroughly
      • Add cornstarch slurry into the hot stock, stir until thickened
      • Enjoy!

      Thursday, April 18, 2013

      Garlic Chicken - How to make Chinese Garlic Chicken

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      Recipe

      • 1 lb - Chicken Breast (thinly sliced)
      • 1 - Bell Pepper (diced)
      • 9 cloves - Garlic (sliced thin)
      • 2 tsp - Soy Sauce
      • 1 tsp - Chicken Base
      • 1 cup - Hot Water
      • 1 TBS - Corn Starch
      • 4.5oz - Water Chestnuts
      • 4.5oz - Bamboo Shoots
      • 14oz - Baby Corn
      • 1/2 tsp - Black Pepper
      Directions
      • Heat non-stick skillet over high heat (if using wok, add 2 TBS vegetable oil)
      • Stir fry chicken for 3 minutes until almost done
      • Add garlic, bamboo shoots, water chestnuts, pepper, baby corn and stir fry 2 minutes
      • Add chicken base, water and soy sauce, bring to a low boil
      • Mix Cornstarch with 2 TBS water, and stir in to the pan
      • Turn heat off and stir until thickened
      • Serve over rice
      • Enjoy
      *optional ingredients snow peas and/or mushrooms

      Wednesday, April 17, 2013

      Grilled Sirloin Steak Fried Rice

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      Recipe

      • 12 oz - Thin Sliced Grilled Sirloin Steak (or fresh Sirloin) 
      • 2 - Eggs
      • 1 - Yellow Onion
      • 4 - Garlic Cloves (sliced)
      • 3 cups - Mixed Vegetables (peas,carrots, corn and green beans)
      • 4 cups - Cooked Rice (day old is best
      • 2 TBS - Sesame Oil
      • 2 TBS - Soy Sauce
      • 4 TBS - Vegetable Oil
      Directions
      • In a large wok or frying pan, heat 2 TBS Oil over medium heat
      • Add eggs and scramble in pan, remove
      • Increase heat to high, add remaining oil and stir fry meat for 2 minutes
      • Add, onion, garlic and vegetables and stir fry for 1 minute
      • Add rice, sesame oil, soy sauce and scrambled eggs, continue to stir fry 3-4 minutes
      • Enjoy!

      Monday, April 15, 2013

      Bacon, Egg and Cheese Roll Ups

      Yum


      Recipe

      • 2 cans - Crescent Rolls
      • 6 - Eggs (scrambled, seasoned with salt and pepper)
      • 12oz - Bacon (fried and crumbled)
      • 4 - American Cheese Slices
      Directions
      • Unroll crescent Rolls, press creases firmly together
      • Lay 2 pieces of cheese on each crust
      • Add an even layer of half the eggs and half the bacon
      • Gently but firmly roll up
      • Cut into 2 inch pieces and place into a muffin pan
      • Bake at 375º for 10-11 minutes until golden
      • ENJOY!

      Saturday, April 13, 2013

      Homemade Chicken Meatballs Recipe

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      Sauce Recipe


      • 1 - 28oz Can Crushed Tomatoes
      • 1 - 28oz Can Whole Plum Tomatoes
      • 1 - 28oz Can of Water
      • 2 - Bay Leaves
      • 6 - Cloves
      • 6 - Garlic Cloves (diced)
      • 1 TBS - Extra Virgin Olive Oil
      • 1 tsp -red pepper flakes
      • 1 tsp - Salt
      • 1/4 - Dried Mince Onions
      • 1 TBS - Oregano
      • 1 TBS - Basil
      • 1 TBS - Sugar
      • 1 - 8oz Jar of Mushrooms with the juice
      Directions
      • In a medium pot over medium low heat add olive oil, garlic,bay leaves, cloves, red pepper flakes, onion and basil
      • Once this mixture becomes aromatic, add all remaining ingredients, bring to a boil, reduce heat, cover and simmer for one hour
      Meatball Recipe
      • 1lb - Ground Chicken
      • 1lb - Chicken Italian Sausage (casings removed)
      • 1 - Egg
      • 1 TBS - Parsley
      • 2 TBS - Dried Mince Onion
      • 1 TBS - Oregano
      • 1 tsp - Pepper
      • 1/2 tsp - Salt
      • 2 tsp - Granulated Garlic
      • 1/2 Cup - Italian Seasoned Breadcrumbs
      • 2 TBS - Olive Oil
      Directions
      • In a large bowl add all of the ingredients and thoroughly combine all ingredients
      • Form equal size meatballs
      • Over medium heat pan fry in olive oil until all sides are browned (not necessary to fully cook at this point)
      • Add meatballs to sauce, cover and let simmer for 45 minutes
      • Remove lid and cook for 15 more minutes to thicken the sauce slightly
      • Serve over your favorite pasta or on sub rolls for meatball subs
      Enjoy

      Friday, April 12, 2013

      Garlic Shrimp - Quick, Easy and SUPER delicious

      Yum

      Recipe

      • 12oz - Shrimp (this was just enough for 2 people)
      • 4 TBS - Butter
      • 2 TBS - Parsley
      • 1 TBS - Olive Oil
      • 1 TBS - Fresh Lemon Juice
      • 1/2 tsp - Red Pepper Flakes
      • 1/2 tsp - salt
      • 6 - Garlic Cloves (chopped)


      Instructions

      • Heat oil in a heavy skillet over high heat
      • Add shrimp and leave alone for one minute
      • Add salt, garlic, butter, red pepper and saute' for one minute
      • Turn the heat off, add parsley and lemon juice
      • Serve over rice or pasta
      • Enjoy





      Tuesday, April 9, 2013

      Beef and Noodles with Mushroom Gravy

      Yum


      Recipe

      • 2 lbs - Stew Beef
      • 2 Cups - Water
      • 1 TBS - Beef Base (Better than Bouillion)
      • 1/4 Cup - Dried Minced Onion
      • 2 tsp - Black Pepper
      • 2 tsp - Granulated Garlic
      • 2 tsp - Worcestershire Sauce
      • 7.5oz - Jar of Mushrooms (undrained)
      • 1 TBS - Cornstarch
      Directions
      • Brown meat over medium high heat (4-5 minutes)
      • Add water, beef base, onion, pepper, garlic, Worcestershire and mushrooms
      • Return to a boil, reduce heat to low and simmer for 1 hour or until meat is tender
      • Combine cornstarch with 1/2 cup water and stir into gravy until thickened
      • Serve over egg noodles, mashed potatoes or rice
      • ENJOY

      Sunday, April 7, 2013

      Crab Cake Sandwich - How to make Crab Cakes

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      Recipe

      • 1lb - Fresh Backfin or Jumbo Lump Crabmeat
      • 8 - Saltine Crackers (finely crushed)
      • 1 - Egg
      • 1/4 Cup - Mayonnaise
      • 1 TBS - Parsley
      • 1 tsp - Black Pepper
      • 1/2 tsp - Salt
      • 2 TBS - Butter
      • Lemon
      Directions
      • Combine egg, mayonnaise, saltines, parsley, salt and pepper 
      • Lightly fold in crab meat until everything is combined
      • Form into equal size patties to your taste
      • Melt butter in a non-stick skillet over medium heat
      • Light saute' crab cakes on each side 4-5 minutes until golden
      • Spritz with fresh lemon juice before serving
      • ENJOY!

      Tuesday, March 26, 2013

      Twice Baked Loaded Potatoes

      Yum

      Recipe

      • 6 - Medium Russet Potatoes 
      • 2 Cups - Fresh Spinach 
      • 1/2 Cup - Butter
      • 1/4 Cup - Sour Cream
      • 2 tsp - Black Pepper
      • 2 tsp - Granulated Garlic
      • 1 tsp - Salt
      • 1 Cup - Parmesan Cheese
      Directions
      • Lightly coat potatoes with vegetable oil, pierce a couple times with a fork and bake @ 400º for 1 hour
      • Saute 2 cups of spinach in 1 TBS Olive Oil for 2 minutes (spinach will reduce to one cup)
      • Cut off the top 1/4 of the potato, remove remaining potato from skin an inside of potato
      • Thoroughly combine, potato, spinach, butter, sour cream, pepper, garlic, salt and cheese
      • Fill each potato with the filling mixture, just until filled
      • Place in 350º for 25-30 minutes until golden brown
      Enjoy!

      Sunday, March 24, 2013

      Beef Liver and Onions with Gravy

      Yum

      Recipe

      • 1lb - Beef Liver
      • 2 - Large Yellow Onions (sliced)
      • 2 Cups - All Purpose Flour
      • 2 TBS - Beef Base
      • 2 Cups - Boiling Water
      • 1 TBS - Black Pepper
      • 2 tsp - Salt
      • 4 TBS - Cooking Oil
      Directions
      • Heat oil over medium heat and saute onions until lightly caramelized and remove
      • Mix flour, salt and pepper and dredge liver lightly
      • Add 2 more tablespoons of oil to the pan and lightly fry liver 3-4 minutes per side
      • Add onions back in with the liver along with beef base and boiling water, mix
      • Cover and reduce to a simmer for 30-45 minutes until the liver is fork tender and the gravy has thickened
      ENJOY



      Friday, March 22, 2013

      Shrimp Lo Mein

      Yum

      Shrimp Lo Mein Recipe

      • 12oz - Small Shrimp (peeled)
      • 16oz - Spaghetti Noodles (cooked)
      • 1/4 cup - Vegetable Oil
      • 1/2 head - *Cabbage (chopped)
      • 3 TBS - Garlic (minced)
      • 1 - Yellow Onion (chopped)
      • 2 cups - *Frozen Mixed Vegetables
      • 2 TBS - Sesame Oil
      • 2 TBS - Oyster Sauce
      • 2 TBS - Soy Sauce
      *  NOTE: Use what vegetables you prefer, broccoli, carrots, bean sprouts, etc. It is not limited to what I used.


      Directions

      • Add oil into a very hot wok and saute' cabbage 3-4 minutes
      • Add in Onion, Garlic and mixed vegetables, saute 1-2 minutes
      • Add noodles, sesame oil, oyster sauce and soy sauce and stir fry 2-3 minutes
      • *Turn the heat off and add shrimp and stir fry 2-3 minutes
      *  Turning the heat off lets the residual heat cook the shrimp without overcooking them and making them tough

      Thursday, March 21, 2013

      Pork and Black Bean Burritos

      Yum

      Pork and Black Bean Burrito Recipe

      • 1 lb - Pork Loin (cubed)
      • 4 - Flour Burrito Tortillas
      • 1 - Yellow Onion (diced)
      • 1/2 - Bell Pepper (diced)
      • 1 TBS - Garlic
      • 12oz - Beer
      • 14.5 oz  can - Diced Tomatoes with Chile's
      • 14 oz  can - Black Beans
      • TBS - Chili Powder
      • tsp - Cumin
      • TBS - Oregano
      • 2 tsp - Black Pepper
      • 1 tsp - Sal
      • 1/2 - uncooked rice
      • 1 cup - Mexican Blend Cheese
      Directions
      • Over medium high heat brown pork in olive oil 4-5 minutes
      • Add peppers, onion and garlic and continue to cook 2-3 minutes
      • Add beer, tomatoes and spices. Cover and simmer for one hour until meat is for tender
      • Stir, add beans (do not drain) and rice, stir thoroughly, cover and cook on low 20 minutes
      • Filling should now be thick. Add cheese, mix and let cool 10 minutes before filling burritos
      • Garnish with more cheese and pico de gallo.

      Wednesday, March 20, 2013

      Twice Baked Potato Casserole

      Yum

      Twice Baked Potato Casserole Recipe

      • 8-9 - Medium Baking Potatoes 
      • 1/2 tsp - Salt
      • 1 TBS - Granulated Garlic
      • 1 TBS - Black Pepper
      • 1/2 stick - Butter
      • 1/2 cup - Warm milk
      • 1lb - Ham Steak (cubed)
      • 1 - yellow onion (diced)
      • 2 TBS - Olive Oil
      • 2 - Eggs
      • 3 Cups - Broccoli
      • 2-3 Cups - Shredded Mexican Blend ( or your favorite cheese)
      Directions
      • Pierce potatoes a couple times with a fork and bake at 350º for 45 minutes or until done
      • Peel and chunk up potatoes
      • Add butter, milk, salt, garlic and pepper and mash.  Set aside.
      • Heat olive oil and saute ham and onion until the ham has a golden color (4-5 minutes)
      • Add ham and onions to potato mixture and let cool 10 minutes
      • Mix in eggs thoroughly and bake at 350º until a nice golden crust has formed
      • Remove from oven, add half of the cheese mixture, broccoli and then remaining cheese
      • Return to 350º oven 10-12 minutes until the broccoli is tender and cheese is melted and golden