Category: Main Dish

Steakhouse Cheeseburger

Ingredients

  • 1 lbs Ground beef (80/20)
  • 2 Tbs Butter
  • Lowry’s Seasoned Salt
  • 4 Martin’s Potato Hamburger Buns
  • 4 Slices of Gouda
  • Sliced Mushrooms
  • 1 Large Yellow Onion
  • 8 to 12 Slices of Cooked Bacon
  • Shredded Lettuce
  • Hamburger Dill Pickle Chips

Steakhouse Sauce

  • 3 Tbs Mayo
  • 2 Tbs A1 Steak Sauce
  • 1 Tbs Dijon Mustard
  • 2 Tsp Cracked Black Peppercorn

Directions

  1. Divide your meat into 4 equal portions and roll them into a ball. One-by-one, place the burger balls between parchment paper and using a pan, press them into a 1/4 inch thick patty, and season the top with Lowry’s seasoned salt. Place them aside and repeat for the remainder.
  2. Heat a large sauté pan over medium heat and spray with extra virgin olive oil.
  3. Add the mushrooms and sliced onions and sauté for 3 to 5 minutes. Season with salt and ground black pepper and add the 2 Tbs of butter.
  4. Sauté the onions and mushroom for 10 to 15 minutes to caramelize the onions and cook the mushrooms. Stirring frequently.
  5. Place the onions and mushrooms in a bowl and set aside.
  6. Prepare the bacon how you see fit and to your preference, whether that is crispy or not. Set the bacon aside.
  7. Heat a large pan over medium heat, if you have a hex-clad pan medium low, for 2 to 3 minutes.
  8. Take your patties and place them on the pan, seasoned side down, and season the other side of the patty.
  9. Cook the burgers until nicely seared and blood has started to appear all across the top of the patty, about 3 to 4 minutes.
  10. Flip the burgers and cook for another 3 to 4 minutes. You can cook to your preference, but if you want to ensure that all potential bacteria has been eliminate, cook until the patty has reached an internal temperature of 160 degrees (F). However, a juicy burger is better than a dry burger. Just check the middle for your doneness.
  11. When the burger is close to being done, place a couple spoonfuls of the sautéed onions and mushroom. Top with a slice of Gouda to lock in the onions and mushrooms on top of the burger.
  12. Build the burger. On the bottom bun (butt), spread a spoonful of the steakhouse sauce and then top with a handful of the shredded lettuce, add a couple of pickles, then the burger patty with the onion-mushroom-gouda, 2 or 3 slices of the cooked bacon (whole or halved). Top with the top bun (crown) and enjoy!!!

Sopa de Fideo (Noodle Soup)

Ingredients

  • 7 Oz Package Fideo Noodles
  • 2 Tbs Vegetable Oil
  • 4 Roma Tomatoes – Quartered
  • 1/4 Large White Onion
  • 3 Garlic Cloves
  • 2 Tsp Chicken Bullion
  • 2 Tsp Tomate Bullion
  • 1/2 Tsp Chili Powder
  • 1/2 Tsp Cumin
  • 1 Tsp Mexican Oregano
  • 6 Cups Low Sodium Chicken Broth

Toppings

  • Chopped Cilntro
  • Lime
  • Queso Fresco

Directions

  1. In a food processor or blender, add the quartered tomatoes, onion, garlic, seasonings, and 4 cups of the broth. Blend until smooth (about 2 to 3 minutes).
  2. In a large pot or sauce pan, heat the vegetable oil over medium heat.
  3. Add the Fideo and stir. Toast the Fideo for 3 to 5 minutes, stirring frequently, until the Fideo browns.
  4. Add the tomato mixture, rinse the blended apparatus with 2 more cups of chicken broth, and add to the pot.
  5. Bring to a boil, cover, reduce heat to low, add the Mexican Oregano, and simmer the soup for 15 minutes.
  6. Remove the cover and simmer for another 10 minutes to reduce.
  7. Serve in a bowl with your desired toppings, whether that be cilantro, lime, or queso fresco.

Cheese-Crusted Crunchwrap Supreme

Ingredients

  • 4 Large Flour Tortilla
  • 4 Flour Tortillas
  • 4 Corn Tostada
  • 1 lb Ground Beef
  • 1 Packet Taco Seasoning
  • 1 Cup Nacho Cheese
  • Shredded Cheese
  • Guacamole
  • Sour Cream
  • Shredded Lettuce
  • Diced Tomato
  • Pickled Jalapeños (Optional)
  • Taco Sauce

Directions

  1. Brown your ground beef over medium heat in a large skillet. Breaking the meat into smaller pieces as it cooks.
  2. Add the taco seasoning and finish as directed on the packet.
  3. Warm your large flour tortillas and cover with a damp paper towel.
  4. Assemble your Crunchwrap.
  5. Place one large flour tortilla on a clean surface. Spoon about a quarter cup of the nacho cheese into the center of the tortilla. Spread it out to approximately the size of your tostada. Spread about a quarter of the taco meat on top of the nacho cheese. Then top it with the tostada. Spread the guacamole on top of the tostada, followed by the sour cream, lettuce, tomatoes, and jalapeños (optional). Finally, place one flour tortilla on top.
  6. On a non-stick griddle, spread out about 1/4 Cup of shredded cheese and melt over medium-low heat.
  7. Once the cheese has melted, fold the Crunchwrap closed. Fold the bottom flour tortilla up towards the center of the smaller flour tortilla. Using both hands, rotate the Crunchwrap clockwise and do another fold. Repeat until the bottom tortilla is fully folded up and covering the top tortilla, likely 5 or 6 folds. The Crunchwrap is now fully secured by the folded tortilla.
  8. Use both hands to carefully flip the Crunchwrap Supreme so the folded seams face down and place it on the melted cheese. This will give the Crunchwrap another seal on top. Toast for 1 to 2 minutes.
  9. Once the Crunchwrap has browned and before you burn the cheese, flip the Crunchwrap using a spatula and toast the bottom side. About 1 to 2 minutes, be careful not to burn.
  10. Remove from the heat and repeat steps 4 through 10 until complete.
  11. Serve with your favorite taco sauce, additional sour cream, guacamole, whatever you would like!

Kimchi Stew (Kimchi Jjigae)

Ingredients

  • 1 Tbs Vegetable Oil
  • 1 Cup Kimchi – Chopped
  • 2 Green Onions – Chopped
  • 1 1/2 to 2 Cups Chicken Broth
  • 1 Tbs Korean Red Pepper Flakes
  • 1 Garlic Clove – Minced
  • 1 Tbs Soy Sauce
  • 1/8 tsp Fish Sauce
  • 1/8 tsp Sesame Oil
  • 5 oz Tofu – Sliced

Directions

  1. In a large stone bowl, or small pot, heat the vegetable oil over medium-high heat.
  2. Once heated, add the minced garlic and Korean red pepper flakes and sauté for 1 to 2 minutes.
  3. Next, add the kimchi, one of the chopped green onions, and stir to combine. Sauté for another 3 to 4 minutes.
  4. Pour in the chicken brother, fish sauce, sesame oil, and soy sauce and bring to a simmer.
  5. Cover and simmer for 3 to 5 minutes.
  6. Uncover and add the sliced tofu. Cover and simmer for another 5 to 7 minutes.
  7. Remove from heat and uncover the lid. Add the remaining chopped green onion as a garnish and serve with white rice. Enjoy!!

Chori-Pollo (Chorizo and Chicken)

Ingredients

  • 2 lbs of Thin Sliced Chicken Breasts
  • 2 Tbs Vegetable Oil
  • 2 Tsp Dried Mexican Oregano
  • 1 Tsp Chili Powder
  • 1 Tsp Cumin
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Paprika
  • 1/2 Tsp Salt
  • 9 oz Chorizo
  • 1 Lime – Juiced
  • 1 Tbs Vegetable Oil

Topping

Sides

Mexican Rice

Directions

  1. In a large bag or bowl, mix the chicken with the vegetable oil and seasoning well. Cover the bowl or secure the bag and place in the refrigerator to marinade for at least 1 hour.
  2. In a large pan heat 1 Tbs of vegetable oil over medium-high heat.
  3. Cook the chorizo in the pan, breaking into small pieces while it cooks. Cook for 7 to 10 minutes.
  4. Drain and place the cooked chorizo on a plate to the side.
  5. Add the lime juice to the pan and deglaze.
  6. Cook the thin chicken breasts, four to five at a time, depending on how large of a pan you are using and how many thin chicken breasts you are making.
  7. Cook for 8 to 10 minutes, flipping half-way. Ensure you cook to a temperature of 165 degrees (F).
  8. Once all of the chicken is cooked, cut the chicken into slices and add the cooked chicken and chorizo back to the pan over medium heat. Warm the chorizo and mix with the chicken well.
  9. Serve on a plate and top with your choice of cheese and refried beans, mexican rice, or other sides of your choice. You can also serve in taco form.

Sheet Pan Breakfast Quesadilla

Ingredients

  • 2 Baking Sheet Pans
  • 8 to 10 Large Burrito Tortillas
  • 10 Frozen Hash Brown Patties
  • 1 lb Jimi Dean Hot Breakfast Sausage
  • 2 Cups Shredded Cheddar or Monterey Jack Cheese
  • Salsa, Taco Sauce, Ketchup, etc.

Directions

  1. Pre-heat the oven to 425 degrees (F) to cook the hash brown patties.
  2. Spray aluminum foil with cooking spray and lay out the hash browns to bake in the oven. Season the hash browns with salt and spray with cooking spray.
  3. Cook the hash browns for about 15 to 17 minutes.
  4. While the hash browns cook on the first side, mix the eggs well in preparation to scramble, then cook and brown 1 lb of Jimi Dean hot breakfast sausage. Break the sausage into small pieces. Drain the grease and set the cooked sausage aside.
  5. After about 15 to 17 minutes, flip the hash browns, then salt and spray the tops of the hash browns with cooking spray.
  6. Place the hash browns back into the oven and cook for another 15 to 17 minutes.
  7. While the hash browns finish cooking, in a sauté pan add the olive oil or butter and heat the pan over medium-low heat.
  8. Add the eggs to the sauté pan and cook your eggs, mixing while cooking to scramble the eggs to the doneness of your liking.
  9. Remove the eggs from the heat and set them aside.
  10. Lower the heat of the oven down to 375 degrees (F)
  11. Time to build the quesadilla!
  12. Lay the burrito tortillas around the sheet pan, ensure that the bottom of the pan is covered by the tortillas and part of the tortillas are hanging over the edge.
  13. Add the cooked hash browns on the bottom layer, then spread out the sausage, half of the cheese, the eggs, and remaining cheese.
  14. Lay the two burrito tortillas on top to ensure max coverage when you fold the overhanging tortillas on top.
  15. Place another sheet pan or casserole dish on top and press down slightly.
  16. Bake, with the additional sheet pan or casserole dish on top, for 15 minutes.
  17. Remove the top sheet pan or casserole dish, and bake for another 7 to 8 minutes. Keep an eye on the tortillas to ensure they do not burn.
  18. Take the quesadilla out of the oven and let it rest for 5 minutes before slicing. You can use a pizza wheel to make it easier.
  19. Serve with your preferred condiments. Whether it is taco sauce, salsa, sour cream, ketchup ep, etc.

Slow Cooker Kalua Pork

Ingredients

  • 7 to 10 lb Pork Shoulder
  • Liquid Hickory Smoke
  • Coarse Sea Salt
  • Low sodium Soy Sauce
  • Rice

Optional Ingredient

  • 4 Cups Cabbage – Cut into 1 inch squares

Directions

  1. Trim most of the fat cap off of the pork shoulder and puncture the shoulder with the tip of the knife on all sides.
  2. Rub the shoulder liberally with the liquid smoke and season heavily with salt.
  3. Place the pork shoulder into the crock pot.
  4. Cook on high for 7 to 10 hours. Around 1 hr per pound.
  5. If you are including the cabbage, add the chopped cabbage with 90 minutes left on the cook.
  6. Remove the pork shoulder and place into a large baking dish. Rest for 10 to 15 minutes.
  7. Shred the pork shoulder and season with soy sauce.
  8. Serve with rice and enjoy!

Italian Burrata Sandwich

Ingredients

  • 2 Baguette Loafs (around 8 inches each, or adjust accordingly based on length)
  • 2 x 4 oz Burrata
  • 1 Jar Basil Pesto
  • 2 Cups Cherry Tomatoes
  • 2 Cups Arugula
  • Balsamic Glaze

Directions

  1. Pre-heat the oven to 400 degrees.
  2. In a small casserole dish, toss the tomatoes with olive oil and salt.
  3. Bake the tomatoes for 15 minutes and remove.
  4. Slice the loafs in half. Toast in the oven for 5 to 6 minutes.
  5. Spread the basil pesto on the bottom halves, and top with the arugula.
  6. Take the burrata, place it on top of the arugula, smash it, and spread it.
  7. Place the cooked tomatoes on top of the burrata and smash them as well.
  8. Drizzle with the balsamic glaze and replace the top side of the loaf.
  9. Slice and enjoy!

Smashed Pork Dumplings

Ingredients

  • 45 Dumpling Wrappers
  • 1 lb Ground Pork
  • 2 Cups Cabbage Slaw
  • 2 Tbs Ginger Paste
  • 1 Tbs Garlic Paste
  • 2 Tbs Light Soy Sauce
  • 2 Tsp Rice Wine Vinegar
  • 1 1/2 Tsp Onion Powder
  • 1 Tsp Korean Red Chili Flakes
  • 1/2 Tsp White Pepper
  • 1/4 Tsp Salt

Dipping Sauce

  • 1/4 Cup Light Soy Sauce
  • 2 Tbs Cold Water
  • 2 Tsp Rice Wine Vinegar
  • 2 Tsp Korean Red Chili Flakes
  • 1 Tsp White Sugar
  • 1 Tsp Sesame Seeds

NOTE: You can add diced green onions to both the dumpling mix and also the dipping sauce. My family does not prefer the onions.

Directions

  1. In a large bowl, mix all of the ingredients for the dumplings well. Cover and chill in the refrigerator for at least 30 minutes to develop flavor.
  2. In a small bowl, mix all of the ingredients for the dipping sauce. Stir to dissolve the sugar, cover, and set aside. Room temperature is fine.
  3. Spread out between 1 and 1.5 oz of dumpling mix on each wrapper.
  4. Heat a pan or an electric skillet to 350 degrees. Place the wrappers pork side down on the cooking surface. Spray the tops of the wrappers with cooking oil and cook for about 4 minutes.
  5. Flip the wrapper and cook for an additional 1 to 2 minutes to crisp the wrappers.
  6. Place the cooked dumplings on a platter or on taco trays. Serve with the dipping sauce and enjoy!

Mediterranean Salad

Ingredients

Salad Marinade

  • 1/4 Cup Organic Extra Virgin Olive Olive Oil
  • 1 1/2 Lemon – Juiced
  • 1 Garlic Clove – Grated or 1 Tsp Minced Garlic
  • 1 1/2 Tsp Dried Oregano
  • 1 Tbs Balsamic Vinaigrette Glaze
  • 1 Tsp Red Wine Vinegar
  • Salt and Black Pepper – Pinch

Salad Ingredients

  • 8 Oz Romaine Leaf – Chopped
  • 8 Oz Green Leaf Lettuce – Chopped
  • 1 1/2 Cups Fontina Cheese – Shredded
  • 15.5 Oz Chick Peas – Drained and Husks Removed
  • 6 Oz Salami – Chopped
  • 6 Oz Jarred Artichoke Heart Quarters Marinated- Chopped
  • 4.3 Oz Jarred Sweet Pepper Drops – Drained
  • 1 Cup Cherry Tomatoes – Halved
  • 1 Cup Fontina Cheese – Freshly Shredded

Directions

  1. Mix together all of the marinade ingredients with a whisk and set aside.
  2. Drain the chick peas in a colander and rinse under cold water.
  3. Using your fingers, peel off the “husks” on the chick peas until they are all removed. It’s annoying and takes time, but worth it for the taste.
  4. Add 1 Cup of the shredded Fontina and the rest of the salad ingredients, including the chick peas, into a large bowl and 3/4 of the and mix well.
  5. Add the salad marinade and mix well again.
  6. Plate the salad and top with the remaining fontina cheese.
  7. Serve and enjoy!!