Category: Main Dish

Toast Skagen/Skagenrora, Shrimp on Toast Swedish Edition

Ingredients

  • 16 Oz Frozen Small Cooked Shrimp, Peeled-Deveined-Tail Off
  • 3 Tbs Mayo
  • 3 Tbs Sour Cream
  • 3 Tbs Fresh Dill – Chopped
  • 1 Tbs Dijon
  • 1/2 Tbs Lemon Juice
  • 1/2 Tbs Horseradish
  • 1 Tbs Chives – Chopped
  • 1/4 Tsp Hot Sauce
  • 1/4 Tsp Ground Black Pepper
  • 1/4 Tsp Salt
  • 6 Slices of White Bread
  • Butter
  • 4 Lemon wedges

Directions

  1. Thaw your shrimp and then lay out on paper towels. Dry the shrimp very well to remove most of the moisture.
  2. Divide the shrimp in half and give half of the shrimp a rough chop. Place all of the shrimp in a bowl.
  3. Add the remaining ingredients, minus the bread-butter-lemon wedges, to the bowl and mix well.
  4. Place the mixture in the refrigerator to set and chill for at least 1 hour.
  5. When ready to serve, toast the six slices of white bread. Cut two of the slices of toasted bread diagonally.
  6. To serve, place just under 1 cup of the mixture on each of the 4 whole slices of toasted bread. Top with some fresh dill and enjoy with a lemon wedge on the side and an extra half slice of bread.

Buffalo Chicken Cheeseburger

Ingredients

  • 1 Lb Ground Chicken
  • 1 Tbs Chopped Parsley
  • 1 Tbs Frank’s RedHot Wings Sauce
  • 1 Tsp Salt
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Ground Onion
  • 1/2 Tsp Ground Garlic
  • Frank’s RedHot Wings Sauce
  • 4 Slices Pepper-jack Cheese
  • 1 Cup Chopped Lettuce
  • 2 Roma Tomatoes – Sliced
  • Dill Pickle Slices
  • Ranch or Blue Cheese
  • Hamburger Buns

Directions

  1. In a bowl, combine the ground chicken, parsley, Frank’s RedHot Wings Sauce, salt, ground black pepper, ground onion, and ground garlic. Mix until combined and separate into 4 – 4 oz chicken patties.
  2. Heat-up a cast iron skillet, a large frying pan, or a flat griddle of your choice over medium/high heat.
  3. Toast your hamburger buns until golden brown and set aside.
  4. Cook the chicken patties two at a time, if space is available, for 4 to 5 minutes. Place a spoonful of Frank’s on top of the burger while it is cooking. Flip the patties and cook for an additional 4 to 5 minutes. Again, place a spoonful of Frank’s on top of the burger. Ensure you cook the chicken past an internal temperature of 165 degrees.
  5. Flip one last time, place another spoonful of Frank’s on the burger and top with a slice of pepper-jack cheese.
  6. Cook an additional 30 seconds to minute to help melt the cheese.
  7. Remove the chicken and set aside to cook the remaining chicken. Repeat these steps for the remaining chicken patties until you have cooked all of your patties.
  8. Assemble your burger by first spreading some Frank’s on the top and bottom buns. Next, starting from the bottom, place a layer of pickles and then some of the shredded lettuce. Follow that with a couple slices of tomato. Add the chicken burger and top with either ranch or blue cheese. Get a napkin, a beer, and enjoy!!!

Chicken Green Chili Cheeseburger

Ingredients

  • 1 Lb Ground Chicken
  • 1 Tbs Chopped Cilantro
  • 1 Tsp Cumin
  • 1 Tsp Salt
  • ½ Tsp Ground Black Pepper
  • 1/2 Tsp Ground Onion
  • 1/2 Tsp Ground Garlic
  • 8 oz Diced Green Chilis (2 – 4 oz cans)
  • 4 Slices Pepper-jack Cheese
  • 1 Cup Chopped Lettuce
  • 2 Roma Tomatoes – Sliced
  • Hamburger Buns
  • Chipotle Mayo (Kraft, Taco Bell, McCormick, or whatever is your favorite)

Directions

  1. In a bowl, combine the ground chicken, cilantro, cumin, salt, ground black pepper, ground onion, and ground garlic. Mix until combined and separate into 3 oz balls (approximately 5 or 6 patties).
  2. Place the chicken between parchment paper and press down to flatten into a thin patty. You can use a plate or alternate flat object to press out the chicken. Repeat until all of the chicken has been pressed and formed into a patty.
  3. Sauté the green chilis in a small pan over medium/low heat. About 12 to 15 minutes.
  4. Heat-up a cast iron skillet, a large frying pan, or a flat griddle of your choice over medium/high heat.
  5. Toast your hamburger buns until golden brown and set aside.
  6. Cook the chicken patties two at a time, if space is available, for 3 to 4 minutes. Flip the patties and cook for an additional 3-4 minutes. If you made a larger patty instead, ensure you cook the chicken past an internal temperature of 165 degrees.
  7. Place a spoonful of the sautéed green chilis on top of the patty and cover with one slice of pepper-jack cheese. Cook an additional 30 seconds to minute to help melt the cheese.
  8. Remove the chicken and set aside to cook the remaining chicken. Repeat these steps for the remaining chicken patties until you have cooked all of your patties.
  9. Assemble your burger by first spreading the chipotle mayo on the top and bottom buns. Next, starting from the bottom, place a layer of the shredded lettuce, followed by either one or two chicken patties depending on how much you want. Top with tomatoes and enjoy!

NOTE: You can also place the tomatoes between the lettuce and the first chicken patty as well. Or leave the lettuce and tomatoes out completely. After all, it is your burger!

Tex-Mex Lasagna

Ingredients

Meat Filling

  • 1 Lb Ground Beef
  • 1 Packet Taco Seasoning
  • 1/3 Cup Water
  • 1 Can (11 Oz) Mexican Corn
  • 1 Can (10 Oz) Rotel – Serrano or Habanero for heat
  • 1 Can (4 Oz) Green Chilis – Chopped
  • 1 Can (2.5 Oz) Black Olives – Sliced
  • 1 Tsp Red Pepper Flakes
  • 1 Cup Sour Cream
  • 4 Cups Cheese – Shredded Mexican Cheese

Sauce

Noodles

  • 1 Lb Dry Lasagna Noodles

Toppings (Optional)

  • Lettuce
  • Cilantro
  • Crema

Directions

Meat Filling

  1. Cook the taco meat in accordance to the directions on the taco seasoning packet.
  2. Drain and add the corn, rotel, chilis, and black olives. Cook over low heat for 3-5 minutes and add the red pepper flakes. (see photo below)

Assembly

  1. In a 9 x 13 pan, spread out 5 Oz of enchilada sauce or hot sauce.
  2. Place a layer or lasagna noodles lengthways, about 4 noodles.
  3. Spoon half of your meat filling on top of the noodles and spread it out evenly.
  4. Spoon 1/2 Cup of the sour cream in equal amounts across the filling. Top with 1 Cup of shredded cheese. (see photo below)
  5. Repeat steps 2 thru 4 for another layer.
  6. Place the top layer of lasagna noodles lengthways, about 4 noodles. Spread the remaining 5 Oz of enchilada sauce or hot sauce.
  7. Top with the remaining 2 Cups of shredded cheese.

Cooking

  1. Pre-heat your oven to 400 degrees.
  2. Bake the lasagna uncovered for 30 minutes. Finish on Broil-High for 3-5 minutes to brown the top layer of cheese.
  3. Let the lasagna rest for at least 15 minutes before cutting and serving.
  4. Serve with your favorite toppings: lettuce, cilantro, more sour cream or crema, whatever you want! Enjoy!

Greek Meatball Gyros

Ingredients

  • 2 Lbs Ground Beef (80/20)
  • 1 Large Onion
  • 4 Garlic Cloves
  • 1/2 Cup Parsley (about 1/4 of a bunch)
  • 1/4 Cup Fresh Mint
  • 2 Tbs Dried Oregano
  • 1 Tbs Dill – finely chopped
  • 1 Tbs White Wine Vinegar
  • 2 Tsp Dried Rosemary
  • 2 Tsp Salt
  • 2 Tsp Ground Black Pepper
  • 2 Eggs
  • 1 Cup Breadcrumbs
  • 1 Tsp Ground Cumin
  • Tzatziki
  • Greek “Pico de Gallo”

Directions

  1. In a food processor pulse together the: onion, garlic, parsley, mint, and rosemary. Pulse until finely chopped.
  2. In a large bowl, add the meat and the onion mixture. Continue to add the remaining ingredients.
  3. Combine all of the ingredients and mix well until all of the ingredients have been mixed thoroughly.
  4. Cover the bowl and let meatball mix sit in the refrigerator for 30 minutes.
  5. Pre-heat your oven to Broil-Hi and move your rack to the highest level. Place parchment paper on a baking pan and spray with cooking spray.
  6. Remove the bowl from the refrigerator and using a spoon, place about 2 ounces of the mixture into your hands and roll them into a ball. This mixture will make around 40-50 meatballs depending on size.
  7. Place the meatballs on the baking pan. You will need two pans. Once the meatballs have been rolled and placed on the pan, spray the tops of the meatballs with the cooking spray.
  8. Cook the meatballs, one pan at a time, centered on the highest rack. Total time will be between 12-15 minutes, depending on your oven. I suggest taking one out around the 12 minute mark to give it a nice taste test!
  9. Place the meatballs in a pita, on rice, or by themselves and cover them with the tzatziki and Greek “Pico de Gallo”.

Chicken Parm Pizza (Gluten Free)

Ingredients

Crust

  • 1 Lb Ground Chicken
  • 1/2 Cup Parmesan Cheese – shredded
  • 1/2 Cup Mozzarella Cheese – shredded
  • 1 Egg
  • 2 Tsp Italian Seasoning
  • 1 Tsp Italian Parsley – chopped
  • 1/2 Tsp Salt, Black Pepper
  • 1/8 Tsp Cayenne

Pizza Toppings

  • 1/2 Cup Marinara or Pizza Sauce (your favorite)
  • 1/2 to 3/4 Cup Mozzarella Cheese – shredded (your desired cheesiness)
  • NOTE: You can top the pizza with whatever toppings you prefer…. even pineapple, it’s ok.

Directions

Pizza Crust

  1. Mix all of the ingredients for the crust in a bowl until well combined. Cover the bowl and let it sit in the refrigerator for at least 30 minutes to set.
  2. Pre-heat your oven to 400 degrees.
  3. On a baking sheet lined with parchment paper and sprayed with cooking oil, spread out your crust mixture evenly into your preferred shape. The crust can be spread out to a 10 inch pie.

Cooking the Pizza

  1. Bake the pizza crust at 400 degrees for between 20 and 24 minutes.
  2. Remove the pizza from the oven and carefully place the crust on a pizza pan. You can leave the pizza on the parchment if you do not have a pizza pan available.
  3. Add the toppings of your choice to the pizza.
  4. Place the pizza back in the 400 degree oven and bake for an additional 6-8 minutes.
  5. Set your oven to broil and place the pizza on your top rack. Broil the pizza to finish the last 60-90 seconds.
  6. Remove the pizza and allow it to cool for at least 5 minutes before slicing the pizza.
  7. Place on a fancy paper plate, top with red pepper if desired, and enjoy!!!

Mexican Pizza

Ingredients

Taco Meat

  • 1 Lb Ground Beef
  • 1 Packet Taco Seasoning
  • 1/3 Cup Water

Mexican Pizza Crust

  • 1/4 Cup Vegetable Oil
  • 8 Flour Tortillas

Beans

  • 1 Can (15 oz) Refried Beans

Mexican Pizza Toppings

  • 2 Cups Shredded Mexican Cheese
  • 1 Can (10 oz) Enchilado Sauce or 10 oz Taco Sauce
  • 2 Plum Tomatoes – diced
  • 1 Can (3.8 oz) Black Olives – sliced

Directions

Taco Meat

  1. Cook the taco meat in accordance to the directions on the taco seasoning packet.

Mexican Pizza Crust

  1. Heat the oil in a small skillet.
  2. With a knife or fork, poke holes in the tortillas to avoid them from bubbling up.
  3. Fry the tortillas, about 1-2 minutes per side. Be careful not to burn the tortillas.

Beans

  1. Cook the beans in accordance to the directions on the can of beans.

Building Your Mexican Pizza

  1. Pre-heat your oven to Broil.
  2. On a cookie sheet, place one crispy tortilla and top with a thin layer of refried beans.
  3. Add approximately 1/4 Cup of taco meat on top of the beans and top with some cheese.
  4. Place another crispy tortilla on top of the cheese and smother it with the enchilada sauce or Taco Sauce.
  5. Add another layer of cheese and place the cookie sheet into the oven to melt the cheese. Be careful not to burn the tortillas or cheese.
  6. Remove the Mexican Pizza from the oven and top with shredded lettuce, diced tomatoes, black olives, and drizzle with more Taco Sauce.
  7. Serve or top with a side of source cream or crema, your preference. Enjoy and reminisce about the good old days!

Taco Pizza with St. Louis Style Crust

Ingredients

  • Dough
  • Taco Sauce
  • 1 Cup Shredded Cheddar Cheese
  • 1 Cup Shredded Jack Cheese
  • 1 Cup Leftover Taco Meat
  • 1 Cup Chopped Lettuce
  • 1/2 Cup Diced Tomato
  • 1/4 Cup Sliced Jalapenos
  • Optional – black olives and any other topping desired

Directions

  1. Pre-heat your oven and pizza stone to 400 degrees (heat your stone for 30 minutes). Without a pizza stone, pre-heat your oven to 450 degrees.
  2. Spoon a thin layer of taco sauce on the pie crust. Spread the layer of taco sauce with a spoon all the way to the edge of the pie crust.
  3. Mix the shredded cheeses and layer the pie crust from edge to edge with the mixed cheese.
  4. Spread the taco meat, lettuce, tomato and jalapenos evenly across the pizza pie. Add your optional toppings at this time (i.e. black olives).
  5. Bake on a pizza stone for 8 minutes at 400 degrees or on aluminum foil on the top rack at 450 minutes for 8 minutes.
  6. Broil the pizza for 2 to 3 minutes to finish the cook.
  7. Remove the pizza, let it cool for 10 minutes and cut into squares.
  8. Serve alone or with a side of sour cream. Enjoy!!

St. Louis Style Pizza Crust, Extra Thin and Crispy

Ingredients

  • 2 Cups All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Tbs Olive Oil
  • 3/4 Water – room temperature

Directions

  1. Place a pizza stone in the oven and pre heat the oven to 450 degrees. If using a pizza stone let the stone heat up for 30 minutes.
  2. Place all ingredients in a bowl.
  3. Stir to combine.
  4. Use hands to mix completely.
  5. Dust a surface with flour and roll the mix into a ball. Separate the mixture into two equal portions.
  6. Roll the two portions into a balls and let them sit for up to 30 minutes.
  7. Flour your rolling surface and roll out each ball into a 12 to 16 inch pizza crust at 1/4 inch height.
  8. Using a pizza dough docker or the end of a fork, poke/roll holes throughout the dough in order to prevent bubbling when you par bake the pizza crust.
  9. Place the pie crust on a pizza stone or pan and bake for 8 minutes.
  10. Remove the pie crust and place a sheet pan on top in order to prevent curling on the edge while the crust cools.

Shredded Braised-Beef Melt With Caramelized Onions, Mushrooms and Horseradish Cream Sauce

Ingredients

  • 2 1/2 Lbs Beef – Short rib or Denver steak cut into 2 inch pieces
  • 3 Garlic Cloves – smashed
  • 1 White Onion – quartered
  • 1 Cup Carrots – 1 inch pieces
  • 1 Cup Celery – 1 inch pieces
  • 2 Cups Beef Broth
  • 1 Cup Water
  • Fresh Thyme – 4 sprigs
  • 2 Tbs Olive Oil
  • 8 Oz Mushrooms – sliced baby bella
  • 1 Sweet Onion – halved and sliced
  • 2 Tbs Butter
  • Sourdough Loaf – cut into 10 sandwich slices
  • Swiss Cheese – 10 slices
  • Salt
  • Ground Black Pepper

Horseradish Cream Sauce

  • 1/2 Cup Sour Cream
  • 1 Tbs Chives – diced
  • 1 Tbs Dijon
  • 1 Tbs Horseradish
  • 2 Tsp Worcestershire
  • 1 Tsp Louisiana Hot Sauce
  • 1 Tsp Garlic Paste
  • 1/8 Tsp Paprika
  • 1/8 Tsp Ground Black Pepper
  • 1/8 Tsp Salt

Directions

Beef

  1. Preheat the oven to 300 degrees F.
  2. Heat up the olive oil in a dutch oven over medium-high heat.
  3. Season the beef with salt and pepper and brown the beef in batches on all sides in the dutch oven. Place the browned beef on a plate.
  4. Sauté the white onions in the dutch oven for 3 to 5 minutes.
  5. Deglaze with the beef broth and scrape up all of the tasty bits (fond) on the bottom of the dutch oven.
  6. Add the smashed garlic, carrots, celery, and water.
  7. Add the beef on top of the vegetables and top with the thyme.
  8. Place in the oven and cook for 3 hours.
  9. Remove the beef from the dutch oven and shred the beef via your preferred method (i.e. two forks, tongs, etc.)

Caramelized Onions and Mushrooms

  1. Place the sweet onions, mushrooms, and butter in a large sauté pan over medium-high heat.
  2. Season with a pinch of salt and ground black pepper.
  3. Sauté for 20 to 25 minutes until the onions are brown.

Horseradish Cream Sauce

  1. Combine the ingredients for the horseradish cream sauce in a small bowl and mix well.
  2. Chill in the refrigerator until the beef is complete.

Sandwich Compilation

  1. Toast the sourdough slices of bread.
  2. Spread the horseradish cream sauce on the bottom piece of bread.
  3. Add the beef, sauteed onion and mushrooms, top with two slices of swiss cheese. Enjoy!

NOTE: You can wait until the end to toast the bread like a grilled cheese is preferred or use a panini press if you have one.