Hey all,
Glad to be back. It has been quite a wild ride the last 46days. It all Started around 3:40p on Aug 18th when I got the call I have been waiting for. A Liver was ready for transplant, and I was the recipient. Finally after 3 years of waiting it was finally time. Fast forward 46 days, so far, and I am healing well and getting most of my range of motion back. Unfortunately standing for log periods of time is still hard, so I am still out of the Kitchen for now. In my place, with her and my knowledge combined we have a new recipe for you this week. Cheddar Beef Stuffed Mushrooms!
I can hear it now, you are whining... "I don't like mushrooms, whaaaaaa" First of all; Grow Up! Secondly, If you use Portabella Mushrooms, they are so meaty and earthy that when you stuff it with the beef you wont even taste the mushroom. We on the other hand are making ours with some Large Button Mushrooms we found at our local farmers market. Gotta love the Market during harvest season! Ready Here we GO....
Ingredients
1 pound lean ground beef
2 pounds fresh mushrooms-stems removed, chopped and reserved
1/4 cup margarine
1/2 cup chopped green bell peppers
2 teaspoons minced garlic
3 teaspoons dried parsley
1 teaspoon dried basil leaves, crushed
2/3 cup Quick Oats (1cup ran through a food processor or blender to make them more fine)
1/3 cup soft bread crumbs (1-2 slices of fresh bread run through a food processor)
2 cups shredded sharp Cheddar cheese
(Optional: Parmesan Cheese)
Directions
Preheat your oven to 400 degrees F. Next, Place ground beef in a skillet, and cook until evenly brown. Drain, and set aside. In a medium saucepan, with med to med-high heat, melt the margarine and sautee the mushroom stems, green bell peppers, garlic, parsley and basil. In a large bowl, mix All ingredients. Place the mushroom caps,crown down, on a greased cookie pan. (or line with parchment) Generously stuff each cap with the stuffing. Bake in the preheated oven 15 -20 minutes. The filling should be golden brown. (optional: sprinkle parmesan cheese on top and bake for a few more minutes)
I hope you enjoy these! Please feel free to comment below.
Monday, September 26, 2011
Friday, July 8, 2011
Lasagna Rolls
Ok going through some old documents I found this bad boy hiding in a folder all by his lonesome. This is an awesome recipe that I created, but somehow Olive Garden STOLE IT and Bastardized it. I made these up from the Ingredients I had on hand... Feel free to sub in your own Ideas and/or tastes to make this fit for you and your family.
Servings - 3
Total Time 1.5 hours max
6 large Lasagna Noodles Cooked Aldente
Ricotta Cheese 8-10 oz container
1 Large Handful Fresh Spinach Leaves
1 cup Grated and Divided (1/4 and 3/4cup) Parmesan Cheese
1/2 of a med Onion (about 1/2 cup diced)
1/2 of med Green Pepper (about 1/3 cup diced)
2 Cloves Fresh Garlic (2 tsp minced form jar)
Black/White Pepper to taste
Salt to taste
1 12.5 oz Can Tomato Sauce
1 Can Tomato Soup (condensed)
1 Tbs Oregano }
1 Tbs Parsley } 3 1/2 Tbs Italian Seasoning will work well too
1 tsp basil }
1 - 2 tsp Garlic Powder (to taste)}
EVOO or Veggie Oil
Preheat oven to 400 F
Make Sure Noodles are cooked DO NOT RINSE AFTER COOKING- Proceed to Red Sauce
(Feel free to use caned, jarred, or other homemade sauce this is a "suggestion" that worked VERY well with the recipe I made. Plus it was WHAT I HAD ON HAND.)
In oil Saute Diced Onion, Green Pepper, Garlic, (lightly season with pepper and salt to taste) until onions are translucent and slightly browned. Add Tomato Sauce and Condensed Tomato Soup (add only 1/2 can of water to rinse can) Add Italian Seasonings (oregano, parsley, garlic powder, basil etc...) bring to a boil stirring slowly and constantly, reduce heat and simmer lightly while you mix the stuffing.
Shred/chop Spinach add to ricotta cheese with Garlic powder, and 1/4 cup Parmesan Cheese. fold together well.
On a clean cutting board or plate lay out 1 cooked Lasagna Noodle spoon a generous amount of stuffing onto the last 2 inches of the noodle. Fold over 1 time, but do not press down hard, just enough to make a flat surface on top. Spoon on more stuffing mix thinly and fold over 1x again. (repeat until you have reached the end of the noodle) leaving a bare "flap" at the end. (Providing you did not rinse the noodle after cooking it will have a starchy/stickyness to it. use that to stick the end of the noodle to the roll.
Place rolls "flap down" in a Preheated Glass or Ceramic 8x8 baking dish. 2 rows of 3 works well. once all of the rolls are in the pan pour over the red sauce. Bake in a preheated 400F Oven for 20 min UNCOVERED, then cover and bake for 10 min. Lastly add 3/4 cup parmesan cheese to top, bake covered for 5-10 more min, or until cheese is lightly browned. Remove from oven and LET THEM COOL for 8-10 min before serving. (this allows the noodles to close their "pores" around the red sauce it absorbed and everything to settle)
2 rolls = 1 serving
Bryant
Servings - 3
Total Time 1.5 hours max
6 large Lasagna Noodles Cooked Aldente
Ricotta Cheese 8-10 oz container
1 Large Handful Fresh Spinach Leaves
1 cup Grated and Divided (1/4 and 3/4cup) Parmesan Cheese
1/2 of a med Onion (about 1/2 cup diced)
1/2 of med Green Pepper (about 1/3 cup diced)
2 Cloves Fresh Garlic (2 tsp minced form jar)
Black/White Pepper to taste
Salt to taste
1 12.5 oz Can Tomato Sauce
1 Can Tomato Soup (condensed)
1 Tbs Oregano }
1 Tbs Parsley } 3 1/2 Tbs Italian Seasoning will work well too
1 tsp basil }
1 - 2 tsp Garlic Powder (to taste)}
EVOO or Veggie Oil
Preheat oven to 400 F
Make Sure Noodles are cooked DO NOT RINSE AFTER COOKING- Proceed to Red Sauce
(Feel free to use caned, jarred, or other homemade sauce this is a "suggestion" that worked VERY well with the recipe I made. Plus it was WHAT I HAD ON HAND.)
In oil Saute Diced Onion, Green Pepper, Garlic, (lightly season with pepper and salt to taste) until onions are translucent and slightly browned. Add Tomato Sauce and Condensed Tomato Soup (add only 1/2 can of water to rinse can) Add Italian Seasonings (oregano, parsley, garlic powder, basil etc...) bring to a boil stirring slowly and constantly, reduce heat and simmer lightly while you mix the stuffing.
Shred/chop Spinach add to ricotta cheese with Garlic powder, and 1/4 cup Parmesan Cheese. fold together well.
On a clean cutting board or plate lay out 1 cooked Lasagna Noodle spoon a generous amount of stuffing onto the last 2 inches of the noodle. Fold over 1 time, but do not press down hard, just enough to make a flat surface on top. Spoon on more stuffing mix thinly and fold over 1x again. (repeat until you have reached the end of the noodle) leaving a bare "flap" at the end. (Providing you did not rinse the noodle after cooking it will have a starchy/stickyness to it. use that to stick the end of the noodle to the roll.
Place rolls "flap down" in a Preheated Glass or Ceramic 8x8 baking dish. 2 rows of 3 works well. once all of the rolls are in the pan pour over the red sauce. Bake in a preheated 400F Oven for 20 min UNCOVERED, then cover and bake for 10 min. Lastly add 3/4 cup parmesan cheese to top, bake covered for 5-10 more min, or until cheese is lightly browned. Remove from oven and LET THEM COOL for 8-10 min before serving. (this allows the noodles to close their "pores" around the red sauce it absorbed and everything to settle)
2 rolls = 1 serving
Bryant
Sunday, July 3, 2011
Name Brand... Is it worth it?
Good tidings all! I have recently noticed that many people STILL buy name brand products. In my experience there are only a FEW things that "name brand" is worth paying for: Electronics, Meat Products, and art supplies (brushes, paper, markers, paint, etc...)
The savings in your wallet will range from 10 - 50% over name brand when purchasing generic products, and the taste or quality difference is virtually NONE! When it comes to groceries, meat products are the only exception. In most grocery stores the generic equivalent is literally right next to the name brand so there is little or no extra effort. purchasing generic or store brands will allow you to stretch your grocery dollars and the extra footwork it takes to find them in the rare case that they are not place right next to the advertized brand is still worth it. NOW when it comes to those few exceptions there is usually ways to avoid over paying by buying in BULK. Buy the 10 lb pack of ground sirloin for 2.99/lb and split it into 10 - 1 lb portions. That is 10 nights of dinner for a 4 person family. or if you are picky about your TP buy the 30 pack and store them, you will notice your extra cash when it comes to filling up that gas hog you refuse to sell.
Just kidding, I know we are all thinking about fuel consumption and protecting our environment from harmful tailpipe emissions buy driving smart and keeping our cars in the best possible condition, mechanically.
Back to the topic on hand... give the generic a shot. if it is absolutely a bust then next time get you old stand by. I will end by saying this. If you are a coupon user, check your savings vs. the savings of purchasing generic or store brand. More often than not you will still save more on the generic.
Bryant
The savings in your wallet will range from 10 - 50% over name brand when purchasing generic products, and the taste or quality difference is virtually NONE! When it comes to groceries, meat products are the only exception. In most grocery stores the generic equivalent is literally right next to the name brand so there is little or no extra effort. purchasing generic or store brands will allow you to stretch your grocery dollars and the extra footwork it takes to find them in the rare case that they are not place right next to the advertized brand is still worth it. NOW when it comes to those few exceptions there is usually ways to avoid over paying by buying in BULK. Buy the 10 lb pack of ground sirloin for 2.99/lb and split it into 10 - 1 lb portions. That is 10 nights of dinner for a 4 person family. or if you are picky about your TP buy the 30 pack and store them, you will notice your extra cash when it comes to filling up that gas hog you refuse to sell.
Just kidding, I know we are all thinking about fuel consumption and protecting our environment from harmful tailpipe emissions buy driving smart and keeping our cars in the best possible condition, mechanically.
Back to the topic on hand... give the generic a shot. if it is absolutely a bust then next time get you old stand by. I will end by saying this. If you are a coupon user, check your savings vs. the savings of purchasing generic or store brand. More often than not you will still save more on the generic.
Bryant
Wednesday, June 22, 2011
Quick Easy Potatoes for ANY meal!
Hello all, Today's post has been a little delayed because of some personal things, but I am BACK!
I have found that the plain ole' baked or mashed potatoes can get really old after a while. BUT for us bachelors, and people on a tight budget, potatoes are cheap. If you watch the ads you can find 10# bags for $2.99. I always buy two bags on that special. Besides this delicious side dish, I am going to throw at you, there are many more ways to help your budget with potatoes.
1. When a recipe calls for 2 lbs of ground beef use a pound and a half of meat and 1/2 pound of Potatoes deiced into 1/4 or 1/2 in cubes. (This is not great in all dishes, don't do it in lasagna, but great for Mexican night, hamburger helper type meals, meatloaf etc...)
2. When making instant mashed potatoes, boil 2 med potatoes and mash with milk and butter and combine with the instant. It will taste more home made. If you really want to get creative leave the skins on and mash so they are slightly still chunky. Now everyone will think you boiled and slaved over a hot pot of potatoes all day.
3. get out your food processor and shred your OWN hashbrowns for breakfast you will save a lot compared to frozen preshredded ones.
4. lastly add the same dices potatoes from suggestion 1 to scrambled eggs to make your own "skillet breakfast"
In all of the above suggestions make sure to add the correct seasonings and ALWAYS use Salt (or salt substitute) and Pepper. Now on to the recipe!
Ingredients:
4 medium potatoes cubed into 1 to 1 1/2 inch pieces. (peeled or not peeled)
1/4 cup lemon juice (about 2 large lemons worth)
5 Tbs EVOO (seperated 3T and 2T)
2 Cloves of garlic
1 Tbs Minced oregano (or Salt free Italian seasoning)
1 tsp salt or salt substitute
1/4 tsp Black pepper (for heat use red chili pepper and black pepper combo)
Directions:
Preheat oven to 425˚ F
In a bowl place the diced potatoes in first, add all the seasonings, garlic, and lastly add the EVOO. With your clean hands make sure potatoes are evenly coated with the seasonings and EVOO. Let these sit in the bowl for 5 min and mix again. After 15 min in the fridge to slightly chill and allow the oven time to preheat, move the potatoes to a baking dish, that allows even 1 layer distribution of the potatoes. (I use a 9 x 13 cake pan) Pour remaining EVOO/Seasoning over the tops of the potatoes. Place in oven and bake for 30 - 45 min, or until the potatoes are browned. make sure to "stir" or "flip" the potatoes 2 times during cooking.
ENJOY! This is the perfect side to go with the Crispy chicken recipe. Also, like always, do not be afraid to experiment. the first suggestion I have is try zesting some lemon peel into the seasoning blend. Also try adding onion powder or crushed red pepper. Throw in some turnips cut the same way as you did the potatoes. If you are a pork eater, or with a lamb dish, add some Apples and take out he garlic. Happy cooking!
Bryant
I have found that the plain ole' baked or mashed potatoes can get really old after a while. BUT for us bachelors, and people on a tight budget, potatoes are cheap. If you watch the ads you can find 10# bags for $2.99. I always buy two bags on that special. Besides this delicious side dish, I am going to throw at you, there are many more ways to help your budget with potatoes.
1. When a recipe calls for 2 lbs of ground beef use a pound and a half of meat and 1/2 pound of Potatoes deiced into 1/4 or 1/2 in cubes. (This is not great in all dishes, don't do it in lasagna, but great for Mexican night, hamburger helper type meals, meatloaf etc...)
2. When making instant mashed potatoes, boil 2 med potatoes and mash with milk and butter and combine with the instant. It will taste more home made. If you really want to get creative leave the skins on and mash so they are slightly still chunky. Now everyone will think you boiled and slaved over a hot pot of potatoes all day.
3. get out your food processor and shred your OWN hashbrowns for breakfast you will save a lot compared to frozen preshredded ones.
4. lastly add the same dices potatoes from suggestion 1 to scrambled eggs to make your own "skillet breakfast"
In all of the above suggestions make sure to add the correct seasonings and ALWAYS use Salt (or salt substitute) and Pepper. Now on to the recipe!
Ingredients:
4 medium potatoes cubed into 1 to 1 1/2 inch pieces. (peeled or not peeled)
1/4 cup lemon juice (about 2 large lemons worth)
5 Tbs EVOO (seperated 3T and 2T)
2 Cloves of garlic
1 Tbs Minced oregano (or Salt free Italian seasoning)
1 tsp salt or salt substitute
1/4 tsp Black pepper (for heat use red chili pepper and black pepper combo)
Directions:
Preheat oven to 425˚ F
In a bowl place the diced potatoes in first, add all the seasonings, garlic, and lastly add the EVOO. With your clean hands make sure potatoes are evenly coated with the seasonings and EVOO. Let these sit in the bowl for 5 min and mix again. After 15 min in the fridge to slightly chill and allow the oven time to preheat, move the potatoes to a baking dish, that allows even 1 layer distribution of the potatoes. (I use a 9 x 13 cake pan) Pour remaining EVOO/Seasoning over the tops of the potatoes. Place in oven and bake for 30 - 45 min, or until the potatoes are browned. make sure to "stir" or "flip" the potatoes 2 times during cooking.
ENJOY! This is the perfect side to go with the Crispy chicken recipe. Also, like always, do not be afraid to experiment. the first suggestion I have is try zesting some lemon peel into the seasoning blend. Also try adding onion powder or crushed red pepper. Throw in some turnips cut the same way as you did the potatoes. If you are a pork eater, or with a lamb dish, add some Apples and take out he garlic. Happy cooking!
Bryant
Friday, June 10, 2011
Vegan Black Metal Chef! What The...
veganblackmetalchef.com
This blog I am featuring The Vegan Black Metal Chef. A good friend of mine showed this to me and I had to share it with the world. I am not a Vegan but these recipes look delicious! Behold the Glorious Pad Thai!
Both are subtitled for the deaf and hard of hearing, and well, really for everyone, because his singing is a little hard to understand...
Bryant
Tuesday, June 7, 2011
Juicy Lucy, the Cheese is INSIDE
Nom nom, this is one of my favorite ways to grill a burger! and there is no extra cheese to carry around if you PRE-prepare these before leaving the house for your Summer Cookout! Feel free to experiment with other stuffings to like Jalapenos, Onions, Mushrooms, Other cheeses, etc... remember if you are using a cheese that does not melt well, pair it with another cheese that does. (i.e. feta with mozzarella)
1-1/2 lbs Premium grade ground beef
1 t kosher salt (optional)
1/2 t black pepper
4 thick slices cheddar, or velveeta-style cheese
Mix the meat and spices with your hands. Divide the meat mixture into 3 oz balls, two balls per burger. This recipe makes about 4 burgers. If you don't have a scale, eyeball to the size of a large meatball. Then flatten each ball into thin patties that are a little larger than the bun. (the burger will have a tendency to shrink up and you don't want to push down on these burgers with your spatula, so the thinner the better, to start) Sandwich the cheese in the middle of the 2 patties and seal by pinching the edge with your fingers making a meat flying saucer. Make sure to seal it well. The last thing you want is all your cheese goodness to leak out all over your grill. You'll get a better seal by using a piece of wax paper to finish this step. Also you can use an Egg Wash [2 Tbs H2O and 1 Egg beaten WELL] to "glue" the edges if you want) Grill or Broil the burgers over medium high direct heat for about 7 minutes. Flip and grill for an additional 5 minutes. (Make sure they are cooked to at least Med before serving)
Disclaimer: The Cheese inside will be HOT HOT HOT be careful, I am not responsible for Scorched Mouths. (kinda like a Hot Pocket)
Bryant
1-1/2 lbs Premium grade ground beef
1 t kosher salt (optional)
1/2 t black pepper
4 thick slices cheddar, or velveeta-style cheese
Mix the meat and spices with your hands. Divide the meat mixture into 3 oz balls, two balls per burger. This recipe makes about 4 burgers. If you don't have a scale, eyeball to the size of a large meatball. Then flatten each ball into thin patties that are a little larger than the bun. (the burger will have a tendency to shrink up and you don't want to push down on these burgers with your spatula, so the thinner the better, to start) Sandwich the cheese in the middle of the 2 patties and seal by pinching the edge with your fingers making a meat flying saucer. Make sure to seal it well. The last thing you want is all your cheese goodness to leak out all over your grill. You'll get a better seal by using a piece of wax paper to finish this step. Also you can use an Egg Wash [2 Tbs H2O and 1 Egg beaten WELL] to "glue" the edges if you want) Grill or Broil the burgers over medium high direct heat for about 7 minutes. Flip and grill for an additional 5 minutes. (Make sure they are cooked to at least Med before serving)
Disclaimer: The Cheese inside will be HOT HOT HOT be careful, I am not responsible for Scorched Mouths. (kinda like a Hot Pocket)
Bryant
Sunday, June 5, 2011
BBQ TIME
OK seein as how BBQ and Grilling season is upon us I MUST pass on this manly man's recipe by the BBQ Addicts.
BBQ BACON EXPLOSION
NOW alot of you are saying: Bryant, you dont eat pork... why are you posting this?
My answer: You are right I am very allergic to pork, but this is the most awesome use of the disgusting creature's meat and fat, I HAD to pass it along
In addition it helps me announce my search to make this dish PORK FREE, using beef, turkey, and other halal and kosher meats (or as close to as possible) I am going to TRY to avoid the, poor excuse for Bacon they try to pass of as a viable option, "Turkey Bacon". Mainly because its a JOKE, it is ok for breakfast with eggs and waffles but for a captivating culinary concoction such as this it will only hurt my opportunities to create a downright delicious dish.
Stay tuned! and feel free to comment any suggestions you may have.
Bryant
BBQ BACON EXPLOSION
NOW alot of you are saying: Bryant, you dont eat pork... why are you posting this?
My answer: You are right I am very allergic to pork, but this is the most awesome use of the disgusting creature's meat and fat, I HAD to pass it along
In addition it helps me announce my search to make this dish PORK FREE, using beef, turkey, and other halal and kosher meats (or as close to as possible) I am going to TRY to avoid the, poor excuse for Bacon they try to pass of as a viable option, "Turkey Bacon". Mainly because its a JOKE, it is ok for breakfast with eggs and waffles but for a captivating culinary concoction such as this it will only hurt my opportunities to create a downright delicious dish.
Stay tuned! and feel free to comment any suggestions you may have.
Bryant
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