Category: Main Dish

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!!

Deutschland Dog with Beer Cheese Sauce

Ingredients

  • 6 Hot Dogs
  • 6 Pretzel Hot Dog Buns
  • 1/3 Cup Heavy Cream
  • 1/4 Cup Beer
  • 1 Egg Yollk
  • 2 Tbs Dijon
  • 2 Tbs Sour Cream
  • 2 Tsp Worcestershire
  • 1/4 Tsp Salt
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp White Pepper
  • 1/8 Tsp Paprika
  • 1 Cup Smoked Gouda – Shredded
  • 1 Cup White Cheddar – Shredded

Directions

  1. In a small pot, warm the heavy cream, beer, egg yolk, dijon, sour cream, Worcestershire, and seasonings over low heat.
  2. Whisk the mixture frequently to avoid burning the cream.
  3. Add the cheese and whisk until smooth. Remove from heat.
  4. Cook your hot dogs by your preferred method and doneness.
  5. Assemble the Deutschland Dog and serve with fries and Simple Sauce Andalouse.

Lobster Club Sandwich

Ingredients

  • 2 Lbs Lobster – Cooked and Chopped
  • 1/4 Cup Mayo
  • 1/4 Cup Celery – Diced
  • 1 Tbs Chives – Diced
  • 1/4 Tsp Salt
  • 1/4 Tsp Ground Black Pepper
  • Pinch of Cayenne
  • 12 Slices of Bread
  • 12 Slices of Bacon
  • Butterhead Lettuce or Iceburg Lettuce
  • 1 Beefsteak or Heirloom Tomato
  • 2 Avocados – Halved and Sliced
  • Mayo

Directions

  1. Combine the lobster, mayo, celery, chives, salt, pepper, and cayenne in a medium sized bowl and mix well. Refrigerate for at least an hour.
  2. Cook 12 pieces of bacon by your preferred method. I bake at 400 degrees F on an aluminum foil lined baking sheet for 16 to 20 minutes. Depends on how crispy you prefer.
  3. Toast 3 pieces of bread for each sandwich.
  4. To assemble, take one piece of toasted bread and spread some mayo on the bun, top with some of your lobster salad. Place another piece of toasted bread on top and then spread another layer of mayo.
  5. Place two thinly sliced pieces of tomato, followed by half of a sliced avocado. Next a couple pieces of your preferred lettuce and 3 pieces of bacon. Spread a layer of mayo on the top piece of bread, but the side that will face the bacon.
  6. Enjoy your lobster club sandwich either uncut, halved, or quartered!

Beef Birria

Ingredients

  • 2 Lbs Denver Steak
  • 2 Guajillo Chiles – Dried
  • 2 Ancho Chiles – Dried
  • 2 Chipotle Chiles in Adobo
  • 1 Tsp Salt
  • 1 Tsp Oregano – Dried
  • 1/2 Tsp Cumin
  • 2 Bay Leaves
  • Pinch of Ground Cloves
  • 1/2 Yellow Onion – Chopped
  • 2 Roma Tomatoes – Chopped
  • 4 Garlic Cloves – Minced
  • 1 Tbs White Vinegar
  • Vegetable Oil
  • 1 Cup Reserved Water
  • 4 Cups Beef Broth

Toppings

  • 1/2 Yellow Onion – Diced
  • Cilantro – Chopped
  • Oaxaca Cheese – Shredded (Use Mozzarella if you cannot find.)

Directions

  1. Remove the seeds and stems from the Guajillo and Ancho chiles. In a sauté pan, boil the Ancho and Guajillo chiles in water for 20 minutes. Let it cool and reserve the seasoned water.
  2. Slice the denver steaks in half and remove any unwanted thick fat. Season well with salt and pepper. Sear the steaks in batches in a dutch oven or cast iron skillet for about 3 minutes on each side. Set aside and let it rest.
  3. Pre-heat your oven to 300 degrees (F).
  4. In the dutch oven, add a couple tablespoons of vegetable oil, onions, tomatoes, salt, cumin, bay leaf, clove and oregano and cook until onions are cooked through (translucent).
  5. Add the minced garlic and cook until fragrant, about 1 to 2 minutes.
  6. Add the Guajillo, Ancho, and Chipotle chiles along with 1 Cup of the reserved seasoned water. Cook for an additional 2 to 3 minutes.
  7. Remove from the heat and let it cool down enough to blend with your hand blended or add it to your blender and blend on low speed to create a marinade.
  8. Place the marinade back in the dutch oven if it has been removed.
  9. Add in the beef broth and the seared steaks. Ensure that all of the meat gets smothered with the marinade.
  10. Cover the dutch oven and roast it in the oven for 2 1/2 to 3 hours. NOTE: If you want to use a pressure cooker, set the instant pot to high pressure and cook for 45 minutes. Do a natural pressure release for at least 10 minutes and then do a quick release.
  11. Remove the steaks and shred.
  12. Reserve the liquid in the dutch oven or instant pot to use as your consume.
  13. You can make tacos, burritos, quesadillas, whatever you would like. Just coat the tortillas in the liquid before add your meat cheese, onions, cilantro.

Korean Hot Chicken

Ingredients

4 Chicken breasts – Butterflied into 8 thin breasts

Marinade

  • 3 Tbs Gochujang (Red Pepper Paste)
  • 3 Tbs Soy Sauce
  • 2 Tbs Brown Sugar
  • 2 Tbs Mirin
  • 1 Tbs Rice Wine Vinegar
  • 1 Tbs Ginger – Minced
  • 1 Tbs Gochugaru (Red Pepper Powder)
  • 1 Tsp Oyster Sauce
  • 2 Garlic Cloves – Minced

Directions

  1. In a small bowl, mix the marinade well.
  2. Add the chicken and marinade into a large ziplock bag or a container. Ensure the chicken is well coated and set in the refrigerator for at least 2 hours before cooking.
  3. Pre-heat your oven to High Broil. Let the oven heat-up for at least 10 minutes. Ensure that your top rack is on the highest level.
  4. Line a baking pan with aluminum foil, spray with cooking spray and place the chicken on the foil.
  5. Place the pan in the oven and broil for 7 to 9 minutes. Ensure that the chicken reaches at least 165 degrees (F) internal.

Loco Moco

Ingredients

Patty

  • 1 Lb Lean Ground Beef – 4 (4 Oz) Patties
  • Garlic Powder
  • Onion Powder
  • Ground Black Pepper
  • Salt

Gravy

  • 8 Oz Baby Bella Mushrooms – Sliced
  • 1/2 Large Onion – Sliced
  • 3 Tbs Butter – Unsalted
  • 3 Tbs Flour
  • 3 Cups Beef Broth
  • 1 1/2 Tbs Low-Sodium Soy Sauce
  • 1 Tsp Worcestershire
  • 1 Tbs Olive Oil

Rice

  • 4 Cups Cooked White Rice

Eggs

  • 4 Eggs
  • 1 Tbs Olive Oil

Directions

  1. Divide the ground beef into 4 equal sized patties and press them out, almost smashed. Season the patties well on both sides with the garlic and onion powder, ground black pepper, and salt.
  2. In a large high-sided sauté pan, heat the olive oil over medium heat and add the mushrooms and onions. Sauté until the mushrooms are cooked and the onions become translucent, about 5 to 7 minutes. Stirring occasionally. Add the butter and stir.
  3. Once the butter has melted add the flour, stir, and continue to cook for another 2 to 3 minutes to get as much of the flour taste out of the gravy.
  4. Pour in the beef broth, Worcestershire, and soy sauce. Bring to a simmer, stirring occasionally. Simmer between 14 and 16 minutes. The gravy will start to thicken.
  5. While the gravy thickens, heat a cast iron pan or another pan on medium heat. Spray with cooking spray and cook the patties two at a time if you have room. Cook the patties for 4 to 5 minutes on each side, you want to get a good sear on each side. Cook through to at least 160 degrees or there is no more pink.
  6. Remove the patties, spray with additional cooking spray or butter, and cook your 4 eggs, sunny-side up, in the same pan. NOTE: You can add your patties to the gravy to keep them warm as you finish cooking the patties and the eggs.
  7. To cook your eggs, warm 1 Tbs of olive oil over low heat. Crack your eggs into the pan, if you can fit all four, go for it, if not add more olive oil for each instance. Cover the eggs and cook until the whites set. Season with salt and ground black pepper.
  8. Build your loco moco starting with 1 Cup of cooked white rice. Top with the patty and then add the gravy. Finish off with a nice sunny-side egg on the top. Enjoy!

Taco Chili

Ingredients

  • 2 Lbs Ground Beef – Lean
  • 1 Large Onion – Diced
  • 2 x 10 oz Cans Rotel – Hot or Medium
  • 15 oz Can Black Beans
  • 2 x 11 oz Cans Mexicorn
  • 7 oz Jar Diced Pimentos
  • 10 oz Can Enchilada Sauce
  • 15 oz Tomato Sauce
  • 14 oz Can Chicken Broth
  • 2 packages Old el Paso Taco seasoning (Mild)
  • 1 Tbs Chili Powder
  • 2 Tsp Cumin
  • 2 Tsp Smoked Paprika
  • 2 Tsp Ground Black Pepper
  • 1 Tsp Cayenne
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt

Toppings

  • Shredded Cheese
  • Sour Cream
  • Corn Chips
  • Cilantro
  • Green Onion

Directions

  1. In a large dutch oven, brown the ground beef over medium heat. Break the beef into smaller pieces while it cooks. If needed, drain the grease. If you use lean ground beef at 93% or higher, there is no need.
  2. Add the packages of taco seasoning and continue cooking per package instructions. If water is needed per the instructions, add it a tablespoon at a time because you have a little bit of fat rendered from the ground beef already. Be careful not to add too much liquid.
  3. Once the beef is browned, add the remaining ingredients. Stir to combine and bring to a simmer.
  4. Cover, reduce the heat to low, and simmer for 30. Stir 2 to 3 times while it simmers.
  5. Build your Taco Chili bowl. Taco chili, topped with your favorite toppings. Cheese, sour cream, corn chip, green onions, cilantro, etc…

NOTE: If you use a crock pot, after step 2, add everything into the crock pot and stir to combine well. Cook on high for 4 hours or on low for 6 to 8 hours. You can also cook the Taco meat the day before and keep it in the refrigerator before using.

Smashed Breakfast Sausage Tacos

Ingredients

  • 6 Flour Tortillas
  • 1 Lb Hot Breakfast Sausage (Jimmy Dean)
  • 20 oz Shredded Potatoes (Hashbrowns)
  • 2 Tbs Olive Oil
  • 1 Tbs Butter
  • 6 Eggs
  • 6 oz Shredded Cheese – Cheddar or Pepper Jack
  • Taco Sauce
  • Salt
  • Ground Black Pepper

Directions

  1. In a large pan, warm the olive oil over medium heat. Add the shredded potatoes and spread evenly across the pan. Cook the potatoes for 8 to 10 minutes. Stir or flip the potatoes over and continue to cook for another 8 to 10 minutes. Stir occasionally and continue to cook until the potatoes are crispy to your liking.
  2. While you cook the potatoes, smash 2.5 oz of breakfast sausage evenly on one side of the tortilla (makes 6 tacos). Heat a non-stick pan over medium heat, spray with cooking spray and cook the breakfast sausage tortilla, sausage side down, for 3 to 4 minutes. Flip the tortilla and cook for another 1 to 2 minutes. Be careful not to burn the tortilla on the second side.
  3. Repeat this process for the remaining 5 tortillas, but you may need to decrease the time by a minute after the first taco as the heat of the pan may have increased. Just make sure that the sausage is cooked through, which will not take long because they are so thinly spread on the tortilla.
  4. After the potatoes and smashed tacos are done cooking, whisk the eggs well in a medium size bowl. Clean one of your pans, or you can use the pan that the sausage cooked in to add flavor to the eggs. Spray the bottom of the pan with cooking spray or melt a Tbs of butter over low-medium heat. Add the eggs and using a spatula, stir the eggs every 30 to 45 seconds to cook the eggs evenly. Season with salt and ground black pepper. Once the eggs have reached your desired doneness, pull them off the heat and set to the side. NOTE: You can sub the scrambled eggs for eggs prepared any other way you would like.
  5. Build your tacos!! Add your hashbrowns, eggs, shredded cheese, and taco sauce. You can add other toppings such as sour cream and cilantro at your leisure. Enjoy!

Cordon Bleu Casserole

Ingredients

  • 1 1/2 Cup Long Grain Rice – Uncooked
  • 2 1/2 Cup Water
  • 2 Cups Rotisserie Chicken – Skin removed and diced
  • 16 oz Ham Steak – Diced
  • 1 Can Cream of Chicken
  • 8 oz Sour Cream
  • 1/2 Cup Chicken Broth
  • 2 Tbs Dijon Mustard
  • 8 oz Swiss Cheese Block – Shredded
  • 2 Tbs Parmesan – Grated
  • 2 Tsp Ground Black Pepper
  • 1/2 Tsp Onion Powder
  • 1/4 Tsp Cayenne
  • 13 Ritz Crackers – Crushed

Directions

  1. Rinse the rice in cold water until clear.
  2. In a small pot, bring the water to a boil.
  3. Add the rice to the boiling water, stir, cover, reduce heat, and simmer for 18 to 20 minutes.
  4. Remove the cover and fluff the rice with a fork or spoon.
  5. Pre-heat the oven to 350 degrees (F).
  6. In a 9 x 13 casserole baking dish or 3-4qt corning-ware, spread the rice out and let the rice cool for 10 to 15 minutes.
  7. Add the remaining ingredients, less the ritz crackers, and stir to combine well.
  8. Spread the crushed ritz crackers on the top of the casserole and bake, uncovered, for 30 to 35 minutes.
  9. Remove from the oven and let the casserole rest for 5 to 10 minutes. Serve and enjoy!!

Chicken Tortellini Soup

Ingredients

  • 1 Rotisserie Chicken – Skin Removed and Chopped
  • 18 Oz Bag Cheese Tortellini
  • 3 Celery Stalks – Diced
  • 2 Medium Carrots – Peeled, Halved, and Sliced
  • 8 Cups Chicken Broth
  • 3 Garlic Cloves – Minced
  • 1 Tbs Fresh Basil – Chopped
  • 1 Tsp Italian Seasoning
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Onion Powder
  • 1 Tbs Olive Oil
  • 1 Lemon – Juiced

Directions

  1. In a large pot or dutch oven, heat 1 Tbs of olive oil.
  2. Add the carrots and celery. Season with a pinch of salt and ground black pepper and sauté for 6 to 8 minutes.
  3. Add the garlic, Italian seasoning, black pepper, onion powder, and basil. Sauté for another 1 to 2 minutes or until the garlic is fragrant.
  4. Add in the chicken broth, lemon juice, and the chopped chicken. Bring to a boil.
  5. Once at a rolling boil, add the chopped chicken and tortellinis. Cook for 4 to 6 minutes or when the tortellinis are soft. Remove from heat.
  6. Serve in a bowl by itself or with some crispy garlic bread.