This recipe is courtesy of my wonderful mother in law.  She made these for the family on Easter day and they are really good!  They are so tasty that my kids wanted more the next day!  Luckily, we had leftovers to give them but even if we didn’t, they are so quick and easy to make that we could’ve put a batch together in no time.

Ingredients:

2lbs sausage (in the tube) regular flavor
1 ½ cups Bisquik
4 cups shredded cheddar cheese
½ cup finely chopped celery
½ cup finely chopped onion
½ tsp garlic powder

Directions:
 
1.  Mix all ingredients and form into 1″ balls
2.  Bake 15 mins on ungreased cooking sheet till they brown at 375 degrees

That’s it!  How great it that! 

Great appetizers!  Enjoy

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This is a great Asian dish that I learned once again from the wife of my former boss. Won Tons are so versatile and can be made several different ways. Here, I will show you how to simmer them in water and also in soup. The most important thing here is to have your ingredients all prepared and ready.

Won Ton Ingredients:

1. Wonton wrappers thin for boiling (about 25)
2. ½ pound chicken thigh meat (about 2-3 depending on size) – rough chop
3. One zucchini – rough chop
4. One – two green onion(s) – rough chop
5. One garlic clove – minced
6. Carrots – rough chop
7. 1 egg lightly beaten
8. ½ cup water
9. Frying pan

Directions:

In a food processor, process the chicken, zucchini, green onions, garlic and carrots till it’s all mixed up and ground. It will resemble hamburger meat.

Position the wonton skin sideways, forming a diamond. Brush bottom of diamond lightly with egg. Place 1 tsp. chicken mixture on each diamond top. Fold each one in half, making triangles; seal and press out air bubbles. Make sure you press firmly to seal. Make sure to take out one wrapper at a time, they dry out quick once the air hits them. Continue till all your triangles are done.

Simmering the Wontons:

Heat the ½ cup of water in a large frying pan on medium heat. Add the wontons to water, enough to fill the pan. Cover and let cook 10 minutes. Remove the lid to allow the wontons to brown. About another couple of minutes.

Sauce for dipping steamed wontons is at the bottom of the page.

Wontons for soup:

Ingredients:

Same as above omitting ½ cup water and frying pan. Add three cups chicken broth

Bring the chicken broth to a boil. Carefully add the prepared wontons in and let simmer for 5 minutes or till they float to the top. Add to a bowl and top with sliced green onions.

Sauce for steamed Wontons:
¾ cup soy sauce
¼ cup vinegar
Oil for drizzling
Roasted chili japones or red pepper flakes

If you don’t know where roasted chili japones is, it’s usually in the Hispanic or Asian section of the isle in a clear bag where the other chilies are. To roast them, place a sheet of aluminum foil on a cookie sheet. Spread out a few chilis. Drizzle oil over them. Place in an oven heated to 350 degrees. Roast for about 5-10 minutes. Be careful, they burn quick. When removing from the oven, be careful that the smell doesn’t burn your eyes and throat. I make sure there is ventilation in the room and I usually open the oven door and let the smell out before I remove the cookie sheet. Set aside and let cool, about a couple of minutes.

Process the chilies in a food processor. Combine the ¾ cup soy sauce and the ¼ cup vinegar. Add the chili to the sauce according to your taste.

Send us your favorite Won Ton recipe and we’ll post it to share with everyone

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There isn’t much besides my family that I love more than this dish. If you like curry, I think you’ll like this recipe. I learned this from the wife of my previous boss. She was gracious enough to have a few of us over her house and taught us. Since then, I’ve slightly modified it to my taste and from this amazing Thai restaurant in Hawaii. This recipe takes time but is well worth it in the end.

You can use any pieces of chicken you like but I like boiling the whole chicken (sans the Giblet(s)) because it will give me my own broth and I think the whole chicken turns out moister meat. You’ll want to cook the chicken in advance so you can pull the meat off and have it ready.

The really cool thing about this recipe, you can substitute, remove, and add all you want.

Ingredients:

1. Whole Chicken (omit the giblets if you’d like)
2. One (1) small sweet onion sliced
3. ½ bag curry paste – I use Mae Poy red paste
4. Six (6) cups chicken broth from boiled chicken
5. Two (2) medium russet potatoes – cut into large chuncks
6. Handful of baby carrots
7. One (1) to two (2) sliced red bell pepper(s) – top and bottom cut off and inside hollowed
8. Handful of fresh green beans – top and bottom trimmed then snapped in half
9. Two (2) zucchini’s – top and bottom cut off then sliced into large slices
10. Three (3) cans coconut milk – I like Chaokh brand
11. Handful of basil, torn

Directions:

Boil the chicken in enough water to cover the whole chicken. Add salt for taste, about two tablespoons. When boiling a whole chicken, make sure the entire chicken is submerged in the water and boils for about an hour or until the juices run clear when pierced with a fork. Turn the water off and carefully pull the chicken out and set in a bowl to cool. Do not dump water which is now your chicken broth. If you’d like, you can skim the fat off the top. When your chicken is cool enough to handle, pull the meat off the bones and set aside.

In a frying pan add a small amount of oil, about two tablespoons. When oil is heated, add the onion, the red curry and the chicken. Stir together long enough that the paste is incorporated into the onions and the chicken. About five to ten minutes. Turn off the heat and set aside.

In your pot of chicken broth, measure out six cups. You can also eyeball it. If there isn’t enough, you can add a can or two of chicken broth. This is going to be the soup that your vegetables will be cooked in as well as part of the meal.

Turn up the heat on the broth and add the potatoes and baby carrots. Boil till the potatoes and carrots can be pierced with a fork but not falling apart. About 10 minutes. When they are done, add the green beans, red pepper and zucchini. Cook for about five minutes and turn the heat to low. Add the chicken mixture of onions and curry. Add the coconut milk. Make sure you shake the coconut cans and turn the can upside down when opening. This is the only way the can will fit on your can opener. Add the basil. Stir it all up and enjoy over a bed of sticky rice!

This will make enough to feed about six people but since my family doesn’t like spicy like I like spicy, I get to save it all for myself!

J

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A special Thank You to Eren for sharing this delicious recipe with us. 

Ingredients:
1 lb Elk Burger1 (32 oz)
Jar Spaghetti Sauce
12 oz Cottage Cheese
1 1/2 Cups Sour Cream
Uncooked Lasagna Noodles
1/2 Cup Parmesan Cheese
2 Cups Mozzarella Cheese

Submited by: Eren Kahraman

Directions:
Preheat oven to 350 degrees, Brown meat, Combine meat and sauce and set aside.

Combine cottage cheese and sour cream, combine mozzarella and parmesan cheese, set aside.

Lay in 9 x 13-inch pan; meat sauce mix, uncooked noodles, cottage cheese mix and mozzarella cheese mix, cover with foil and cook for 75 minutes.

Remove foil after 40 minutes, can be made up ahead of time and frozen.

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The following mouth watering dish was submitted by Eren Kahraman.   We want to send her a special thank you because not only does this look very tasty but she is our very first fellow gourmet cook to submit her recipe.  Thank you Eren for taking the time to share with us a dish that I’m sure you take pride in and wanted to share with the world.    We look forward to more recipes from Eren! 

Slow Cooked Elk Roast
Ingredients:
3-4 lb Elk Roast2 Tbsp Soy Sauce
1 Tbsp Worcestershire Sauce
1 Tsp Garlic Powder
1/2 Tsp Seasoned Salt
1 Pkg Dry Onion Soup Mix
1 Cup Water

Directions:
Place elk roast in crockpot. Pour soy sauce and worcestershire sauce on top of roast. Sprinkle on garlic powder, seasoned salt and dry onion soup mix or sliced onion. Mix mushroom soup and water and pour on top. Cook on low 8 to 10 hours.

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MOH’s Chicken Rigati

This recipe is a cooking accident… a happy accident. I didn’t have any hamburger meat, so I needed to figure out how to use what I had in the house. I had chicken! I wanted ground beef and pasta, but I love a challenge too. I have to keep my husband and kids on their toes. The secret to why this recipe is so good is because of the chicken broth. It adds a ton of flavor to the pasta so you don’t have to have a bite of chicken on every fork-full. Also, this recipe has the perfect amount of cheese and garlic. It doesn’t overwhelm the flavor, but works with it to give you something new.

INGREDIENTS:

4 chicken breasts

¼ cup olive oil

2 tablespoons butter

2 teaspoons Lemon Pepper

Salt (I like SeaSalt) to taste (approx. 1/2 teaspoon)

8 ounces Spaghetti Rigati broken into pieces about 3 inches in length

Chicken Broth and water (5 cups of broth and 5 cups of water)

½ cup minced sweet onion

¼ cup minced (about 6) garlic cloves (use half this amount if you’re not a big fan of garlic)

½ cup parmesan cheese + some for the top

1 slice of provolone cheese

1 slice Swiss cheese

Pot for boiling

Pan for sautéing

3 Quart baking dish

DIRECTIONS:

Bring the water and chicken broth to a boil. Add the chicken. Reduce flame to medium high and simmer for approximately 10-15 minutes.

When the chicken is done, pull out with a slotted spoon and place in a bowl, do not throw out the chicken broth.  Season the chicken with the lemon pepper and salt immediately so the chicken will absorb the seasoning. When the chicken is easy to handle,  shred with a fork and knife.  Set aside.

In a separate pan add the oil and butter over medium heat. When the butter is melted, add the onion. Sauté on medium heat for 5 minutes till it just starts to caramelize.

When the onions begin to caramelize, add the garlic. The garlic is added after the onion because the onion takes longer to cook.  After the garlic and onion has caramelized, set aside.

Turn the chicken broth to high and when it is at a boil, add the Rigati.  Add more water if needed to make sure that there is enough water to cover the noodles.  Cook according to directions on box.  When the Rigati is done, turn the flame off.

Using a pasta server, pull the Rigati out of the broth and add to the garlic and onion mixture.

 Add the chicken and stir all the ingredients together.

Using a glass measuring cup, carefully dip into the broth mixture used to boil the Rigati.  Add approximately 1 ½ cups broth to the chicken, Rigati, and garlic mixture.

Add the ½ cup parmesan.  Stir all ingredients and pour into the baking dish.

Tear the provolone slice into pieces and spread over the pasta dish.  Tear the Swiss slice into pieces and spread over the pasta dish.  Sprinkle more parmesan over the dish.

Place in the oven under the broiler.  Broil for approximately seven minutes until the cheese is melted.   

Makes 8 cups

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What I like about this recipe is that it is super quick, there are not a lot of steps and it is really tasty.  Even my 12 year old son who is just coming out of his picky stage likes it.  Even my mother in law who said she likes stuffed bell peppers but only eats the meat mixture actually ate the bell pepper. 

I personally prefer the yellow and red pepper.  It’s sweeter than the green and orange and compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene.  The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers. Also, one large red bell pepper contains 209 mg of vitamin C, which is three times the 70 mg of an average orange.  However, I always seem to find the yellow peppers have a better shape and taste for this recipe.

Ingredients:

1 pound ground beef

12 oz tomato sauce

4 oz tomato sauce

1 cup white rice cooked

Two bell peppers

Salt and pepper to taste

¼ cup bread crumbs

¼ cup parmesan cheese

½ cup Colby jack cheese

Brown ground beef and season to taste with salt and pepper drain.

Add 12 oz tomato sauce to the ground beef.  Add the cooked white rice.  Add the ½ cup of Colby jack cheese then set aside

Cut the tops off of the bell peppers and clean out the seeds. 

In a separate pot, bring enough water to a boil to submerge two bell peppers.  Boil for about five minutes till a sharp knife inserted goes in easily.  Place bell peppers on a baking dish with 4 oz of the tomato sauce on the bottom.  This is so the bell peppers won’t burn in the oven or stick. 

Scoop the ground beef mixture into the bell peppers. 

Mix together the parmesan cheese and the bread crumbs then sprinkle onto the top of the bell peppers. 

Place under the broiler for about five minutes.  Just untill the top is brown. 

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2 1/2 pounds chicken wing pieces (wings already cut)
2 teaspoons Sea Salt
3/4 teaspoon ground black pepper
1 Lawyers Season Salt
1/4 teaspoon onion powder
1 cup all-purpose flour $
Vegetable oil

Dredge in flour/spice mixture, shaking to remove excess.
2. Pour oil to depth of 2 inches into a large deep skillet; heat to 350°. Fry wings, in batches, 3 to 4 minutes on each side or until done.

Pour Recipe Rant Triple-Pepper Chili over the wings and bake for 7 minutes at 400 degrees.

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 Budget: $10

Tri-Tip Roast
Garlic
Sea Salt
Pepper
Butter

Ok this is by far my favorite steak, not because its the best but because its the second best if cooked properly and a tenth of the cost.

Were going to start by salting the meat, take the entire roast as is out of the package and trim off any excess fat then apply a very generous/even amount of sea salt or kosher salt to the entire roast, place in a glass container, loosely cover, and leave it in the fridge for a couple hours.

You will see a puddle of juices collect.  This is because of a process called osmosis that moves water from inside the cells to outside.  But an interesting thing will happen if you wait a bit longer.  The osmotic effect will reverse as the salt becomes diluted, and the liquid starts to be absorbed again.  This reversal will start in about 20 or 30 minutes.  While not all of the juices will be reabsorbed, in effect what you get is a quick brining that penetrates the outer surface of the meat and leaves it nice and tender.

Pull it out and wash off the excess salt then pat dry and get the grill super hot, make sure the meat is drybecause we dont want to steam it we want to grill it.

Just a reminder, we haven’t cut the meat yet, were going to cut it later after its been cooked, this meat is naturally tough and we need all the tender tricks we can get.

OK here we go, sprinkle  pepper and garlic powder generously and toss it on the grill.

Grill each side for around 10 – 15 minutes depending on how you like it, remember this roast is about 2.5 inches so it takes a bit longer.

• Rare – 120 degrees F
• Medium Rare – 125 degrees F
• Medium – 130 degrees F

.

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Tenderloin Roast

A1 Steak Sauce
Cilantro (very finely chopped)
Garlic Powder
Sea Salt
Pepper

I’m going to show you how to make the perfect steak when money is no object, for a good budget steak click here

First we have to prepare the meat, take the roast out and cut 1.5 inch steaks against the grain, there’s no need for salting or tenderizing this cut of meat as its already extremely tender.

Get your grill super hot and then pat dry each steak so its nice and dry, we don’t want the meat to steam.

Right before throwing it on the grill add salt, pepper, and garlic powder to taste.

Grill the first side for around 5 minutes then flip it over and lightly brush a layer of A1 and sprinkle a small amount of cilantro, 5 minutes later do the same thing on the other side then close the lid for another 5-10 minutes depending on how well you want it.

• Rare – 120 degrees F
• Medium Rare – 125 degrees F
• Medium – 130 degrees F

If you don’t have a meat thermometer (you should get one) you can always just wing it, I wouldn’t cook it for more then 10 min.

Whatever you do after you pull it off the grill let it sit for a few minutes before cutting into it so that the juices level out.

Serve whole or slice thin and fan onto individual serving plates.

For Stove/Oven cooking:

Preheat oven to 500 degrees F (a very hot oven produces a juicy interior). Place a 10- to 12-inch ovenproof skillet or cast-iron skillet in oven. When oven reaches 500 degrees temperature, remove pan from oven and place on range over high heat (the pan and the handle will be extremely hot – be careful).

Immediately place steaks in the middle of hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes. Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like. Using the Sear-Roasting technique, proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:

Rare – 120 degrees F
Medium Rare – 125 degrees F
Medium – 130 degrees F

When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to Cabernet-Cherry Sauce – see above).

Serve whole or slice thin and fan onto individual serving plates.

To be honest you really can’t screw up Filet Mignon because even over cooked it is tender and delicious.

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