Tuesday, March 21, 2017

Italian Chicken Sandwich Recipe



Italian Chicken Sandwich Recipe

I remember growing up back in Canada. We lived near the Italian area that was full of restaurants all specializing in their Italian dishes. Now, my favorite was a little corner store that sold these Italian Chicken sandwiches.

My parents would give me some money and send me there to get some sandwiches and I would run home with them, for the smell would drive my crazy. I have to say that they disappear real fast, but I could eat only one, for the sandwich was bigger than my head. 

Now, after some tries, I managed to get it just right and the same that came from that little store back home. I hope you enjoy them as much as I do. 

Let me know how you had yours and what topping did you use. 




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Recipe;

1 1/2 lbs/ 1/2 kilo -  Chicken breasts

4 to 5 - Italian crispy  buns

2 Tbsp. - Olive oil
1 Cup - Breadcrumbs


Wash 
I Egg with a splash of milk

Parmesan cheese as needed 


Tomato Sauce
1 Can - Tomatoes diced or whole 
1 Tbsp. - White wine vinegar 
1 Tsp. - Garlic salt
1 Med,- Onion diced 
1 Tsp. - Honey 
1 Tbsp. - Olive oil
1 Tsp. - Basil
1 Tsp. - Oregano

Water as needed 
Salt and pepper to taste.


Extras
- Hot peppers
- Lettuce 
- Other cheese 


For more information, please see the video below. 





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This recipe is very easy and only uses a few ingredients but I can assure you that the outcome will be awesome. 

Here I started with some fresh farmers chicken that I know will give me the best outcome. 






Make sure to evenly coat the chicken strips and shake off the excess. Be careful putting them into the oil for it would be very hot and we do not want any splash-back. 









Fry the strips on medium-high heat for about 3 to 5 minutes on each side. 

It is best to transfer the pieces to a metal rack in order to drain away the oil. Also, it will dry up the strips and not let them become soggy. 








I added  some garlic  powered,  for  sometimes I like to make my life a bit easier, but whole garlic works just as good. 










When the tomatoes have been broken down and are soft, then just mash it all down with a potato masher. I like doing it this way because it makes the sauce a little thicker, that sticks better to the bun and sausage. 









Now that you added the chicken, tomato sauce and the cheese. Go ahead and make it your way, add all the topping that you like. 













Remember to always  "Make It Your Way". 












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Hamburger Spinach Patty Recipe


Hamburger Spinach Patty Recipe


As for me, I never get tired of hamburger. It seems that this never goes out of style and you can have hundreds of recipes that will always keep you cooking with hamburger.  After all, recipes with this meat are usually very simple and easy, and anyone from the novice to the professional can produce awesome dishes. 

I really like this recipe because when you combine the meat with the spinach and with the cheese you get the ultimate in taste and satisfaction. Now go ahead and add some gravy to the top and watch all the eyes at your table stare at the dish you presented. Make sure that you make some extra because you will need it. 

Let me know how yours turned out or did you add anything extra.




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Recipe;

1 1/2 Lbs. (1/2 Kilo)  Medium ground beef

1 egg
1/3 Cup - Breadcrumbs
1 Sm. - Chopped onion
1/3 Cup - Green onion
1/2 Tsp. - Powered garlic
1 Tbsp. - Wine vinegar
1 Tbsp. - Mustard
1 Tbsp. - Winchester sauce

2/3 Cup - Spinach
1/2 Cup - Your favorite cheese
1/4 Cup - Parsley as needed

Salt and pepper to taste


For more information, please see video below;




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I used a medium ground beef in this recipe because the fat content is just perfect to add flavor to this dish. Of course, if you want to go on the leaner side you can use lean meat. 

As for the cheese you can any type  that you like, here I added a light cheddar cheese.







I was using frozen spinach because that is what I had on hand. Heat up the spinach until most of the water has been evaporated. If there is too much water then your patties will become very soggy and tasteless. 








Make sure that you mix it up really well throughout the recipe because it has to all blend together and sticks well to make the patties. 

Go ahead and add anything extra that you would like at this stage.






Divide the meat into equal patties and then flatten with a little dent to hold the spinach and the cheese. 

Do not over load the patties for then it will all come out during the cooking process. 







Add the patties to medium heat and when the cooking process reaches about half way up the pattie, then flip them over. Just check the color halfway up, it will turn dark. 

Should be about 8 to 10 minutes on each side, be careful not to burn them because of high heat. 






Now, go ahead and enjoy. Just see how moist and tender it will be in on the inside. 

Do not forget to make extra because it will disappear fast. 










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Tuesday, March 7, 2017

Poutine Gravy Recipe



Poutine Gravy Recipe


Well, I finally gave in and listened to all the requests for this simple recipe. I did not make a video for this Poutine recipe because I was thinking that it is just too simple to make. 

When my Friends came over and wanted a quick snack, this was always the best thing. Now here it is, the easiest recipe I have on the net, but is it good, No, it's awesome and out of this world. 

Let me know how yours turned out.



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Recipe; 

A few large potatoes for making fries.

Instant meat or chicken gravy mix.

Your favorite cheese

Salt to taste.



For more information, please see video below;




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Now, as for the fries. Not all potatoes are good for making good firm fries. So, one option is to ask you local Supermarket which is the best ones to buy. 

In the last case you can buy them ready to fry, just open the bag and add them to hot oil. 

Check the video below on " How to make the best Fries", you just might surprise yourself. 








Now, go ahead without guilt and get you favorite instant gravy mix.  There are so many kinds, that means that you can have a different taste every time you make it. 

Just remember to follow the instructions on the package. 






Make sure you keep on stirring the gravy and keep an eye on it because as it begins to thicken, it can burn very easy. It can burn very fast, starting from the bottom where you will not notice it right away. 






Go ahead and add your favorite cheese, it does not matter really what type you use, just as long as it keeps you happy. 


Just make sure that is a hard cheese that has a good melting point. 





After I grill the cheese on the top grill of the oven, I add the gravy very hot to the cheese. 


I lake to use metal plates because it keeps the fries stay hotter longer. 








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Saturday, February 18, 2017

Hamburger Baked Potato Recipe



Hamburger Baked Potato 


Well, here we go. I finally caved in to making this recipe because of all the requests. I just did not get around to adding this baked potato because of its simplicity. 

When it comes to the perfect topping for it, it becomes a personal thing. When I serve this to my friends at a party or just a get-together, I keep all the toppings in other plates so everyone can grab a hot potato and add what you want. To make it even better I had a small portable toaster oven at the end of the table set to grill and in about two minutes or so, every potato toppings was grilled to perfection. 

Let me know how yours turned out and what was favorite toppings.



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Recipe;

2 - Large baking potatoes

2 - Kilos ( 1 1/2 lbs.)  Medium ground beef.

1 Sm. - Diced onion
1 Tbsp. - Olive oil
1/4 Cup. - Red hot red peppers.
2 Cloves - Garlic
2 Tsp. - Meat spice ( add your favorite)


Toppings
1/3 Cup - Light cheddar cheese
1/4 Cup - Green onions.
1 Cup - Shredded lettuce
Sour cream - As needed
Cherry tomatoes - Chopped or on the side



For more information, please see video below; 





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Go ahead and add whatever topping to this hamburger base. Here I am adding some hot red peppers to the meat base, this will give it some deep spicy flavor. 










Make sure that you poke the potato in a few spots to let out the steam when baking. This makes it bake faster and more evenly. If you prefer not to use aluminum foil for the baking, then rub some cooking oil on the potato and bake it. 







To give the meat a full flavor, I use Medium ground beef. The fat content will keep it moist and flavourful. If you want to use lean meat, you can, but do not over cook it. 










I am using a lighter cheddar cheese here for a little bit of weight control. But you can really use any type of cheese you like.











The usual way is to slice the potato halfway down the middle. The problem I see with this is, that by slicing it into fours will allow you to add more topping. 










Now, go ahead and make your day.












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Friday, January 20, 2017

Hamburger Minestrone Recipe




Hamburger Minestrone Recipe

I just love this recipe for it has a " stick to your ribs" satisfaction. Every cold outing I go on from skiing to winter hiking, I always have a soup thermos full of this minestrone. 

It has all the goodness, energy, and the stuff to keep you going and keep you warm all day long. It all comes in one package, Just open and eat, everything is there for you. Evan my kids loved it, and it is easy to carry in a backpack, the only thing extra would be a spoon. 

Try it and let me know how it turned out for you, and did you add anything extra to eat. 




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Recipe 

1 Lbs.(1/2 kilo) -  Medium ground beef.

1/2 Pkg. -  Bow pasta.
1/2 Pkg. -  Any frozen veggies 
1 Can     - Kidney beans 
1 Can     - Minced tomatoes 
1- Med. -  Diced onion
3 Tbsp.  - Tomato paste
1/4 Cup - Hot peppers 
2 Cups  -  Water or beef broth 
3 Tsp.   - Italian or steak seasoning
1 Tsp.  - Dried thyme 
! Tsp.  - Dried basil 

Salt and pepper as needed 


Toppings
Green onions as needed
Fresh parsley as needed 


Options 
Carrots 
Hot sauce 
Tomato sauce 
Sweet red peppers 
1/4 Cup - Hot peppers



For more information, please see video below;





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Add the Italian seasoning to the ground meat when the meat is halfway cooked so it can soak up into the meat to bring out its full flavor. 

Try it with other seasoning mixes like steak, taco and/or kebob. The choices are endless, a different recipe every time. 





Don't brown the meat all the way through at the start because it will cook better and add more flavor to the meat as you go along adding all the other ingredients. 

Aways mix well as you go along. 





Now go ahead and add your favorite veggies, you decide what works better for you. 

I find that for the convenience the frozen veggies works better with this recipe. Of course, you can use fresh if you want. 






As for pasta, use any type you want. Here I was using bow pasta, why? because I had an open package and I wanted to use it up. 

Make every dish different, the possibilities are endless. 









As for toppings, really add whatever you like. The more the better. 













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Friday, January 6, 2017

Creamy Avocado Pasta Recipe


Creamy Avocado Pasta Recipe


I have to say that this pasta dish is one of my favorites. When it comes to avocado, with smoothes in the cream, it all blends well for the taste buds. 

Do not think that this pasta recipe is hard to make, in fact, it is really fast and easy, try it and see.  Try it with your favorite pasta and see how it transformed into something that will be sure to please your Family and Friends. 

Let me know how you made out or did you do it your way and add something else.




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Recipe;


2  Avocados

1/2 Box/package - Penne pasta

3/4 Cup - Buttermilk
1 Cup -  Low-fat feta cheese
1 Tsp. - Garlic powder
1/2  juice - Lime

Toppings
1/3 Cup - Green onions
1/3 Cup - Parsley
200g / 8 oz.  - Colored cheery tomatoes.


Salt and pepper to taste.



For more information, please see the video below;




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Just look how only good things go into this recipe, this is what makes it awesome. Try it with different cheeses and see how many flavors you can come up with. 









This is what makes this dish so easy, just add to the blender and then mix.

What could be easier and faster?








When the avocado mixture gets to be thick and creamy, then you know it is done.  







Make sure that the pasta is hot when you add the mixture from the blender.

If you find that the sauce is too thick then use some of the pasta water. Just add a little at a time, because if it is too runny it will not stick to your pasta. 





When everything is blended, then add your toppings. Give it a few minutes on low heat to warm up the tomatoes.












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Tuesday, January 3, 2017

Creamy Mushroom Chicken Pasta Recipe



Creamy Mushroom Chicken Pasta

For me, there is really nothing better than a nice creamy mushroom sauce mixed in with your pasta. How can something like this that is so easy to make, can taste so good.

This dish should be served with pride at your at your table with Family or Friends. Trust me that this recipe can never go wrong, the only thing that could happen is that you could run out. So, make sure that you have enough on hand, you can even freeze some extra for later use.

Let me know how yours turned out and did you add anything different to it.. :)




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Recipe;

Chicken breasts - 1 Kilo or a little over 2 pounds.

1/2 Box/bag - Fettuccine pasta

2 Tbsp. - Olive oil
1 Med. - Diced onion
2 Cups - Mushrooms
2 Gloves - Garlic
1 Tbsp. - Tomato paste
1/3 Cup - Parsley
1 Cup - light to heavy cream

1 Tbsp. - Worcester  sauce (option)




For more information, please see video below;





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I started this dish with fresh, not frozen farmers chicken breasts. But if you want to use frozen as long as it is drained well. As for mushroom, you can really use any type that you like, here I am using button mushroom. 







Chop the chicken into the size that you would like and brown them about 80 % of the way. For it will finish off the cooking process when it simmers in the sauce. 

If you would like at this stage you can add 1 Tbsp. of  Worcester sauce to bring up the flavor.  





Let the mushrooms cook slowly with the chicken mixture so it will be tender and in this way it will bring out the full rich flavor. Once it starts to come up to a boil, bring down the heat to a simmer. 







Don't forget that the pasta water is great to thin the sauce if it gets too thick. 

As for the pasta, go ahead and make your day. Use whatever you like, after all,  it is your dish. 











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Wednesday, December 21, 2016

Fire Cracker Chicken Recipe


Fire Cracker Chicken Recipe

Now this is where it is at when it comes to spicy chicken. Not only a hot spicy sauce but an out of this world  Fire Cracker Chicken.

Just try this easy dish and see if I am right, from its tender chicken pieces to the fiery hot palate. I like to serve this dish with some type of a starch side dish like I have here on the video. I find that this rice just goes good with the spice and it just blends in perfectly. 

Try it and let me know just how hot did you make it and did you do anything different.



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Recipe;

Chicken breasts - 1 kilo (2.2 lbs.)

1/4 Cup or more - Corn starch
1/4 Cup - Cooking oil
1/4 Cup - Brown sugar
2 Lg. - Eggs



Sauce 

1/3 Cup - Unsated butter
1 Tsp. - Garlic powder
3 Tsp. - Ketchup
1/4 Cup - Hot sauce (or more)
1 Tbsp. - Hot pepper flakes (or more)
1/4 Cup - White wine vinegar




For more information, please see video below;




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Starting it off right with two nice portions of chicken breasts. Here I am using about 2 kilos, it is slightly over two pounds. 

Cube them really any size you would like but I like them a bit smaller in order to be "Bite size". 





Go ahead and make your day, this is where it counts. Make it as hot as you want.

Here I am using "Piri Piri" an aged Portugues hot sauce. Now make it your way, add whatever hot sauce you want to make you happy. Mix up two or three sauces, and see what happens. 


When you are finished with the sauce it should look like this. Thick and creamy. In this way, it will stick to the chicken better and give a nice pleasant appearance and taste. 

When it sticks to the pan like this then you know it is done. Be careful in order to not let it burn. 


In know that it will get messy when you are dipping the floured chicken into the egg then into the hot pan. But, stick to it and it will all come together. 

Remember that "practice makes perfect. 


Please make sure that the spicy sauce is good and hot before you add the chicken. I want it to glaze on it and to adhere to it. Only in this way will it turn out smooth, thick on the outside and tender inside. 








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