When it comes to burgers, that is one of my weaknesses. I just love them, but I know that they are fattening, I try really hard to stay away from them. But, not with this recipe, because of the lean meat and the graham bread with the low-fat yogurt, I know I can enjoy this meal without the guilt.
I had a problem looking for the right size buns because I wanted them to be graham bread. So I got up early and made my own with my bread maker. I used part white plain flour and the other half I used whole wheat. I like this combination because I do not like my bread to be too much like eating straw.
I hope you try this recipe and enjoy the burger without guilt. Please let me know how yours turned out and did you do anything else to it.
Mediterranean House Style Steak
Well, here is my favorite steak that my mother use to make me. Now I have to tell you that this is really a Portuguese recipe, but I called it a Mediterranean-style steak because, for youtube, it would be more diversified for this recipe.
Trust me when the wine, garlic, and cream along with the butter that hits the steak, it will surely be a crowd or family pleasure. Do not take my word for it, just see for yourself.
Let me know how yours turned out.
Ingredients
2 - Sirlion steaks ( 1/2 or 1 inch thick)
4 cloves - Garlic, sliced thick
3-4 tbsp. - Olive oil
2 tbsp. - Butter, unsalted
1/2 cup - Red wine or white wine, beer
1 tbsp. - Hot pepper sauce, Piri Piri
1 tbsp. - HP sauce or other
1 tsp. - Cumin, powdered
Salt and pepper to taste
Topper - Fried egg
Sides - 4 small peeled potatoes, and slices into 1/4 inch slices. Slightly oiled and baked in love for about 30 mins. at around 350 degrees.
Sausage And Potato Soup Recipe
Well here is one of my favorite soups that are easy to make and fills you up. When the sausage blends with the veggies and the broth, it makes this dish "one outstanding recipe". I like to take it to work and just heat it in a microwave and I know that it will keep me happy until dinner time.
Now do not stop here, add any sausage you would like. How about farmers sausage or even chorizo. Whatever you add, it will always turn out good. Try this with your friends and family and let me know how yours turned out.
Ingredients
1 lb. - Polish or other sausages
1 - 2 - Olive oil
1 tbsp. - Tomato paste
1 tbsp. - Butter, unsalted
3 each - Garlic cloves, sliced
1 stalk - Celery stalk
1 lb. - Potato, peeled and cubed
2 med. - Whole tomatoes, peeled and chopped
1 med. - Onion, diced
1 cup - Corn
1 med. - Carrot
3 cups - Cabbage, sliced
1 1/2 - Beef cube stock, or other
2 each - Bay leaves
1 tsp. - Basil, dried
1 tsp. - Oregano, dried
Salt, pepper, and water as needed.
Options - 1 tbsp. cornstarch dissolved in water.
Toppings - Fresh dill, Parsley, chives
A few months ago, I was invited to my Friend's Wedding and it was my first experience at a Greek Wedding. Now talk about food, it never stopped and it kept coming, one dish after another. How I wish I had more room to hold more. Well, I did not know that I was going to burn off all that food when the music started, wow, talk about "These People Can Dance", loved every minute of it.
Ingredients
1 1/2 Pound - Medium ground meat, or lamb, or in proportion.
1/3 cup - Breadcrumbs
1 cup - Feta cheese
1/2 cup - Fresh parsley (option)
2 Cloves - Minced garlic
2 tbsp. - Olive oil
1 med. - Egg
10 cups - Chicken stock (low-sodium)
1 cup - Orzo pasta
1 tbsp. - Basil or oregano
1/3 cup - Green onions
1 tbsp. - Lemon rind
1/2 med. - Lemon juice (option)
Salt and pepper to taste.
Topping;
Fresh mint
For More Information, Please See The Video.
Well, here it is, my favorite steak, a sirloin roast. Now the size you see in the video is just perfect for two but if you want you can slice it sideways and make two of them. As for us, we like this amount. My wife likes her steak "well done", as for myself I like it with a little pink inside as a "medium rare".
Ingredients
2 lbs. - Sirloin Steak, New York Strip or Ribeye steak
2 tbsp. - Olive oil, extra for the steak rub
2 tbsp. - Butter, unsalted
4 to 6 - Garlic cloves, flatted, crushed
Salt and pepper to taste
Steak Doneness Chart
Medium Rare - 145 degrees F
Medium - 160 degrees F
Well done - 170 degrees F
Steak Bites With Mushrooms
I just love making this recipe for it is so fast to make and it always turns out great. It goes good as a stand-alone dish or as a side dish.
Now the meat you choose will have an influence on how soft and tender it will be. The more expensive cut of meat you select the better it will be. You can also use rib-eye or New York strip.
Equipment
Cast iron fry-pan
Regular fry-pan
Air Fryer
Ingredients
1 1/2 lbs - Top sirloin, cubed
8 oz. - Baby bell mushrooms or other
2 tbsp. - Cooking oil
2 tbsp. - Worcestershire sauce or HP sauce
1 tsp. - Garlic powder
1 tsp. - Onion flakes
Salt and pepper to taste.
Classic Beef Nachos Supreme Recipe
This Nacho recipe is one of my winners and the most wanted foods that my Friends want when they come to my home to watch a film or some game on Tv. Now the old "popcorn" thing will not do it anymore.
Try this basic classic recipe and let me know how yours turned out.
Ingredients
1 pkg. - Unsalted or salted nachos, tortilla, and corn chips
2 lbs. - Lean or medium ground beef
1 med. - Onion, chopped
2 to 3 tbsp. - Taco sauce mix, (see below)
1/4 cup - Ketchup or 1 tbsp. tomato paste.
3/4 cup - Canned black beans rinsed and drained
Salt and pepper to taste.
As needed
Cheddar cheese, sliced or shredded
Tomatoes, drained and chopped
Green onions, chopped
Black olives, sliced
Hot red peppers
Sour cream
Parsley chopped
Taco sauce homemade
1 to 2 tsp. - Hot chili powder
1 to 2 tsp. - Cumin powder
1 to 2 tsp. - Garlic powder
1/2 to 1 tsp. - Paprika powder
1/4 to 1/2 tsp. - Oregano
Ok, ok I hear you this time, you want to enjoy a nice BBQ with some sort of spareribs. I know that this is one of American's favorite outdoor foods. The problem is that not everyone has an outdoor grill or they just live in an apartment with no BBQ facilities.
Never fret, for here it is and I can boldly say that it is just as good with all the bells and whistles.
The secret is by using a slow cooker to bring the ribs to the state of "bone falling off the meat". With this method, the ribs come out exactly as if you went to specialty BBQ house and it is all done indoors.
The ribs will be tender soft, falling right off the bone with a BBQ sauce that is out of this world.
Use spare ribs or baby back ribs, either one will turn out awesome.
Here I am using about 4 lbs of spareribs but these measurements will allow you to go up to 6 lbs.
One of the best was to get your ribs coming out as "bone falling off the meat" is to use a slow-cooker.
Now, you can use the oven but if you do not do it exactly right then it will turn out too dry. I always keep the slow-cooker at the lowest setting and let it go for about 8 to 10 hrs.
Pour about half of your sauce over the oiled ribs, make sure to move the ribs around to get an even coat of sauce everywhere.
Now just set the temperature to low and forget it until it is done.
When the ribs come out of the slow-cooker, then transfer them to an open rack, place them about 10 inches below your oven grill. Set the temperature to about 200 degrees for about 15 to 20 mins.
Remove the ribs and give them another good basting with the sauce. Repeat this once again but this time return it back to the oven grill for about 8 to 10 mins.
Well, here it is. Perfect soft, moist with a bone falling off the meat, with a nice thick sauce.
Never tell your guest how you made this indoors for they will never believe you.
I have to say that this recipe is really one of my favorites, also my friends and family are always asking for it. The sauteed chicken combined with the mushrooms in an ultra smoothed sauce just makes this dish, perfect.
When I have a large gathering or family get-together, I usually put this in a large warming pan and just sit back and watch it all desire. Just make sure that you make enough for it will go fast.
Let me know, how yours turned out and did you make any changes.
When it comes to chicken thighs, I am in all the way. Some people feel that it is the leftover parts of the other chicken pieces and usually, because of the price, it is often overlooked.
For me, I have to say that it is equal to the rest of the chicken, for one thing, it is always very moist and flavourful compared to the leg and breast parts. I tend to use the thighs more and more often into my dishes. I find that it has a great deal of clean meat and it always goes well with any side dish.
Try this dish and let me know, what did you add to it and what your Family and Friends think of it.
************************************************************************************************************ Recipe; 6 Chicken thighs - With the skin removed or skin on.
1/4 to 1/2 Cup - Soya sauce (salted)
1/2 to 2/3 Cup - Ketchup
3 Cloves - Chopped garlic
1 Heaping Tbsp. - Natural honey
1 Tsp. - Dried basil
1 Tbsp. - All purpose flour
For more information please see video below; ************************************************************************************************************
I started this recipe with six plump farmers chicken thighs. I like to keep this dish on the low-calorie side, so I removed the skins.
If your preference is to have the skin on, then it will be just as good, for the skin will add extra flavor to it. It can not go wrong.
Not all soya sauce is the same, some are more concentrated and some contain a lot of salt.
It is best to add about have of what you think you need and slowly add more to the ongoing cooking dish to get it right. In this recipe, I used a salted type soya sauce but you can use unsalted.
Add as many spices and/or herbs that you want, after all "it's your dish". How about adding some hot peppers, sweet peppers or any other hot spices you would like.
Make sure your mixture is well blended at this point before you add it to the chicken.
One thing I like about a slow cooker is that because of the long cooking time, the meat self-marinates and brings out that full flavor you want in this dish.
Thus eliminating the need to pre-marinate.
Now, lets set it on high for about 5 to 6 hours, forget about it and leave it alone to do its job. The time depends on the quality of the chicken you buy.
Now if you do remove the lid for any reason, remember that you have to increase the cooking time by a further 1/2 hour.
When the meat falls off the bone with ease or you can squeeze it easily, then you know it is done and ready.
Now, add your favorite side dish and make it your way. ************************************************************************************************************
Honey-Garlic Slow Cooker Chicken Thighs
Video
If You Liked This Video Then You Will Love These Below. By; Cookingaround.
Now, what could get better than this recipe. So simple and just an awesome meal in one pot. The slow cooker just makes this pork as tender as tender can be. The meat will turn out soft and smooth along with its sauce that has penetrated into the pork. Making this an outstanding dish.
With the slow cooker, there is really no way to mess up this recipe, it is fool-proof. Just add your meat, set it and forget it. It's that simple.
Please let me know how yours turned out and did you do anything different to it.
No other recipe using a Slow Cooker can make this pork this tender and moist. It is always a win-win with everyone.
In the few hours it takes to cook, the pork is marinating in the sauce and always delivers the full flavor we are looking for.
At this point, go ahead and really add whatever you would like to the dish. Add more spice or herbs and/or BBQ sauce.
Add your Grandmother recipe for pork and see how good it will turn out.
Yes, that's really "all there is", just add the mixture and "set it and forget it".
The meat turns out soft and moist every time. As you move it from the cooker then you will see how it just falls apart.
By returning the pork back into the sauce after it has been pulled apart, gives the meat a more full rich taste.
Give it about a 1/2 hour more on high for the temperature to come up and bond everything together.
Now, go ahead and add anything you like, the sky is the limit. Make it your way. ***************************************************************************************************************
Slow Cooker Texas Pulled Pork Recipe
Video
If You Liked This Video Then You Will Love These. By: Cookingaround Góral Indoor Pork Ribs Recipe Video
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.
************************************************************************************************************* 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.
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". *************************************************************************************************************
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. ******************************************************************************************************
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; ******************************************************************************************************
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.
