Nachos With Meat Recipe

Nachos With Meat 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.

How can anything like this be so good and so simple to make. Now by adding an awesome tomato base sauce to the ground beef with all that cheese is something that no one can say no to it.  I really have a problem with this recipe because everyone just gobbles them all up and then they just stand there with their empty plates asking for more.  I found that it was better to make a lot on smaller plates than to make one big one, that way it cuts down on fights (not real fights).

So if you make these nachos, then be warned to make a lot, for I know you will need them.

Good luck with keeping up....


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Recipe;

1 - Pkg. -  Plain or salted nachos

1 1/2 lbs. - Medium ground meat
1  Cup - Shredded cheddar cheese
1  Can - Diced tomato's
1  Can - Red kidney beans (drained)
1  Pkg. - Pre-mix Taco, kebab or steak sauce.
1  Med. - Onion
2  Tbsp. - Cooking oil
3  Tbsp. - Tomato paste
3/4 Cup - Any beer

Hot sauce to taste
Salt and pepper to taste

1/2  Cup - Sliced black olives
1/2  Cup - Green onions
Sour cream as needed
Parsley as needed

Taco mix from scratch.

1 teaspoon dried oregano
1/2 teaspoon  cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon Cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper

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There are so many ways on how to make this recipe, so I have just shown you the basics. 

Go ahead and add really anything you would like. Add chicken breasts or just add more beans and turn it into a vegetarian snack.  No one is limited to all the various options to this dish. 

Here I am using medium ground beef for I like the extra fat to give off a more flavorful taste to the dish. Now if you want you could use more of a lean beef if you are on the "weight watchers" side. 

I used the can of red kidney beans because I find it more convent to use and it is a bit softer that reduces the cooking time.  The beans should be drained of all the water because we do not want to overpower the taste of the other ingredients.   

Go ahead and add any other type of beans and make it your way.   

Now go ahead and enjoy this recipe "Nachos" with your Family and Friends, like I do with mine. 

Just remember to have some more on hand to keep everyone happy. Trust me, you will run out fast.






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Nachos With Meat Recipe 

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Chicken Pasta Lasagna Recipe

Chicken Pasta Lasagna Recipe

When it comes to a Party, everyone likes a Lasagna dish, so I have the answer. Now it has to be good, filling and fast to make, but best of all it has to look awesome and make your guests mouth water.

This dish is the answer, this  is the king of kings when it comes to taste and ease of making it.  Do not let this dish fool you just because it is done so simple, just because it takes just a few things to make it, Go ahead and see what I mean here, the proof if in the pudding or should I say the lasagna. 

Let me know how yours turned out and/or did you add anything to it. 

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Recipe;

1 Pkg. -  Penne pasta

2  Med. - Chicken breast
2  Cups - Tomato sauce
2  Tbsp. - Cooking oil
2  Tbsp. -  Olive oil
1  Lbs.   -  Mozzarella cheese
1  Cup - Parmesan cheese ( a bit more for topping)
1  Tsp. - Basil ( a bit more for topping)
1  Tsp - Oregano

Salt and pepper to taste.



For more information, please see video below; 




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Everyone likes chicken and here I am using a chicken that is "free range", in this way I get the best taste. If you use frozen breasts, then thaw them for 24 hours in your fridge to remove the water. 

It is not necessary to brown the breasts right to the point of being hard. We want the chicken to stay moist and soft to blend-in with the cheese's. 

I find that the penne pasta works better for this dish because it keeps everything together better and better is good. 

Please do not drain the pasta under water for we want the starches to thicken up the sauce and make it smooth tasting and full looking. 

Really you can use any type of tomato sauce, so go ahead and try them all. See what works for you, from the garlic to the herb sauce it will be a different adventure every time. 

How about making it yours self, homemade for me is the way to go. (see video below). 

Go ahead and add as much as you want for topping, you really cannot go wrong. 

Try it with different cheese's and herbs, a real treat every time. 

Sorry I did a bit of tempting on the last part of the video, but I wanted to entice you into trying it. I think it was a good thing....:)  








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Portuguese Chorizo Egg Casserole Recipe

Portuguese Chorizo Egg Casserole Recipe

When it comes to Portuguese cuisine, this one is one of my favorites. It starts with a juicy sausage, chorizo that  has all the full flavour that just comes out in this dish. From the pork, paprika, garlic and fully smoked  sausage   creates a perfect fit to any combination. 

I remember when my Mother made this and the aroma from the kitchen drove me crazy, so much, to the point that I would just grab some bread and when no one was looking, I just scooped it out on the bread and I was in heaven. Well, the pot here did not last long on the table, it was gone in a few minutes. 

Please let us know how your dish turned out and did you add anything else to it. 

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Recipe;

1 to 1 1/2 pounds of  chorizo

1/4 Cup - olive oil
1 Med. - Onion
1 to 2 cloves - Garlic
1/3 Cup - Red or white wine
3 Tbsp. - Tomato paste
1 Tbsp  - Hot sauce
2 - Bay leafs

2/3 Cups - Frozen peas
1 Med. - Carrot
1 Med. - Tomato

3 - Eggs


For more information, please see video below. 



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Now you can really use any type of sausage, just make sure that it has some good deep flavour, so it can blend in with this dish. I have tried this also with bacon and it was also good, but I still prefer the chorizo. 

Try to slice the sausage as thin as possible, for in this way it will release the juices making a great sauce. 

Remember to not over fry it for we do not want it on the crisp side, but soft and moist.

Piri Piri is my favourite hot sauce, but you can use really any type that will make you happy. Go ahead and add as much as you want, make your day. 

Use any type of veggies that you like, it is really up to you.

Cook the eggs until you get it to the hardness that you would like, that again depends on your taste. Me I like them on the soft side, but my Girlfriends likes them a bit more solid. 

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Asian Lemon Chicken Recipe

Asian Lemon Chicken Recipe

This recipe is one of my favorites and I make it very often. There are different versions to this one, instead of adding lemon, I add orange to it. Either way, it is simple, fast, and great tasting.  No matter how many times I make it, everyone always wants more, so make sure to make some extra. 

Let me know how yours turned out or/and did you do anything different to it. 

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Recipe;

1 1/2 Lbs. - Skinless chicken breast
2 Cups - All-purpose flour
1/2 Tsp. - Pepper
1 Tsp. - Salt
1 - Egg

Sauce 
1/2 Cup - Lemon juice
1/2 Cup - Brown sugar
1/3 Cup - Vinegar
2 Tsp. - Soya sauce (option)
1/2 Tsp. - Hot pepper flakes
2 Tbsp. - Corn starch
1 Tsp. - Ground ginger
Water as needed

Toppings
Chopped green onions
Toasted sesame seeds


For more information, please see the video below; 




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Here on the video, I have cubed the chicken breasts, but you can really cut them up any way you like. 

It will also be good, just to leave the breast in one piece and pour the sauce on top. Just be careful that you cook the chicken right through to the center because it will be very thick. Lower your heat for this method.

I let the chicken marinate for about  10 to 15 minutes before I cook it.

Now a couple of hours would be better, it depends on your time factor.

I only add salt in the flour because I do not want to over salt it, it holds better in the flour coating and it improves the taste better. It is not necessary to use too much salt, for the sauce has an intense flavour.

Remember to not overcrowd the chicken pieces because it will stick together and that would not be good.

Fry them on medium-high heat until they are golden brown on the outside and moist and tender on the outside. Please do not overcook them, for then they will be hard and chewy. 

If you are not sure, then just cut a piece and take a peek inside and check it. 

Now instead of adding lemon juice, try it with orange juice, different tastes of Asia, but the same awesome dish. 

To add soya sauce or not, well just because it is Asian does not mean that you have to use it. As for myself, I like it, but there is many who do not like my Girlfriend. So that really depends on your preferences to the Asian taste. 

Add whatever toppings that you like from my green onions to toasted sesame seeds. 

An awesome dish and one of my favorites. Hope you like it. 

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McDonalds Spicy Chicken Copycat Recipe

McDonalds Spicy Chicken Copycat Recipe

I have to admit that I really like this Chicken Spicy Burger from Mcdonalds, but I can not keep going out to the restaurant and getting my fill. So after a but a few try's,  I finally came up with the recipe that is very close if not right on the money to the original. 

It is so easy to make this sauce that I found myself making more and more, after all it is right out of my own home and I do not have to go out. 

Go ahead and give it a whirl and let me know how yours turned out.



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Recipe;

1 1/2 lbs. - Chicken breast

Sauce
3 Tbsp. - Mayo or low-fat mayo
1 Tbsp. - Sugar
1/2 Tsp. - Garlic powder
1/2 Tsp. - Ground turmeric
1/2 Tsp. - Ground cumin
3/4 to 1  Tsp. - Chilli

Splash of milk as needed

Salt and pepper to taste.

Flour Mix
1 to 1 1/2 Cups - All purpose flour
1/2 Tsp. - Garlic powder
1/2 Tsp. - Onion powder
1/2 Tsp. - Pepper, black or white
1/2 Tsp. Salt (option)


Egg Wash
2 - Eggs
1/4 Cup - Water


For more information, please see video below;



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It is very difficult and a waste of chicken meat to try to get the cuts perfectly round.  So they will be a little square and not so round, but they will fit on your bun and be just as awesome. 

I like to flatten the breast a little with the flat side because it makes the meat more even and it will cook better. 

Use a plastic wrap in order for the meat juices not to fly back at you. 

 At this stage of making the flour mix, I have not said anything about adding salt. The sauce is strong enough in  taste with the heat and other spices that it is not necessary to add any salt to the flour. 

Now, myself being  Portuguese Canadian I tend to like things a bit more on the salty side. So this is really up to you, add more or not. 

When working keep everything as close to as possible. In this way,  you will be more organized and there will be less of a mess. 

Don't forget, here it's ok to double-dip. 

Cook the breast for about 3 to 4 minutes on each side, but please do not over cook it because the meat will turn hard and dry. 

Go ahead and add as much sauce as you want, after all this is your burger and you can  have " It Your Way". 

Also, if you want you can add other toppings including tomatoes to it. 

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Pork Cutlet Recipe

Pork Cutlet  Recipe

This pork cutlet is so easy to make and with the breaded crust, it is a must for you menu. Where can you find something this good that only takes about 20 minutes to make and is  awesome. I find that this dish goes good with all kind of side's, especially potatoes and  diced beets. 

However you serve it, please make sure that you make some extra because your Family and Friends will ask for more, I know. 

Let me know how yours turned out. 

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Recipe:

2 lbs. - Pork loin or tenderloin

2 - Eggs
1 Tbsp. - Veggie stock
1/2 Cup - Bread crumbs

Salt and pepper to taste


For more information, please see video below;



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I was using pork loin, but if you prefer you can use pork tenderloin. I like to slice them about 1/2 inch thick and then pound them down  to flatten them out. In this way, the pork becomes more tender but still is moist in the middle when you cook it. 

Make sure to cover the pork loin slices in plastic foil so it will not make a mess when your are flattening them. 

Use the smallest triangle edge of the mallet for we do not want the meat with large holes in it. I use an old cutting board for this because the hammering will indent your board. 

Move everything you need close to you, so it will be easy to move things around, also it will make less of a  mess. 

Cook the cutlets on medium heat for about 3 to 4 minutes on each side. Please be careful not to overcook them because they will turn out hard and not moist. 

Always use a plate with some paper kitchen towels to soak up the extra oil. After all, there is nothing worse than having you cutlets sitting in oil in the serving plate. This just makes them soggy and bad tasting. 

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Corn Dogs Recipe

Corn Dogs Recipe

Going to have a Party or a Gathering for the kids or the Grown-ups. Well here is the perfect meal or treat that everyone will love.  It comes complete with a handle and a coating that is sure to please. 

Get some dipping sauces and you can never have enough of them, with all the different varieties, it will never keep anyone back asking for more. Now I would advise you to make some extra and store them in the fridge, for I know you will need them. So just pre-make them for your Party,  then "heat and serve" them in the micro, oven or pan, they will always turn out awesome. 

Please et us know how yours turned out, how your friends or Family liked them and what sauces did you serve. 

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Recipe:

1 Cup - All purpose flour
1/2 Cup - Corn meal or corn flour
1 Tsp. - Baking powder
1/2 Cup - Milk, plus some extra
3 Tbsps. - Sugar
1 Tsp. - Salt


Option;
 1 - Egg


For more information, please see video below;



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Here I am using some hotdogs that are made especially for children. They are 85% meat with some veggie added to them. 

Now you can use your favorite hot dogs,  you could use turkey or chicken also, it would turn out the same. So that really depends on you, come on "give it a try". 

Again I will remind everyone that if you use these type of sticks, please remove the sharp tips from the end. After all, I do not want anyone hurt when they are going to eat them. 

The tips are extremely sharp. 

Remember to soak the wood sticks in plain water for about 20 minutes before using them. In this way, they will not burn when added to the hot oil. 

Push the wooden stick all the way in about 3/4 of the way. It is not necessary to go right through to the other end.

I like to use corn meal because I find that it gives a more full and all-round hearty taste to the corndogs. Now if you want you can use some corn flour instead. Anyway, you do it, it will turn out awesome.

Drop your hot dog all the way in and twist it around for the batter to stick to the meat. Allow it to drip a little while you are constantly twisting it to get an uninformed coating. Please be careful dropping the corn dog into the hot oil, for it could splash back. 

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Góral Indoor Pork Ribs

Góral Indoor Pork Ribs

Goral literally "highlanders" are a group of indigenous people found in southern Poland 

For most Góral today, the decisive factor in their self-identification with a nationality is not ethnic but territorial. For example, those living in areas under a long tradition of belonging to the Polish state identify themselves as Polish, while those living in Slovakia have identified themselves as Slovaks, with notable exceptions to this rule on both sides of the border. While the origin of the Góral dialect is Polish, the language of Góral in Slovakia and in the Czech Republic is gradually shifting and increasingly becoming more similar to the literary standard in their respective countries.

The Góral cuisine is part of their culture. It is mainly based on greasy meat and cheese. Of all meats, pork, lamb and mutton are the most popular ones with the Podhale Góral. The most famous food, making the Góral and Zakopane famous all over the world, is the ''oscypek'' – salty sheep cheese in the shape of a spindle. Some smoke it.

So since I have been now other seven-times to Zakopane and I love the Tatra Mountains, but the food there is mostly BBQ and I can not stop eating. Mostly I eat at the same restaurants and it is always a big portion of BIG juicy BBQ ribs, and yes it comes with all the sauce you could want.

Now I brought it home for anyone to try it. I made this one in the oven but go ahead and make on your outside grill and see how good this recipe is.

Please let me know how yours turned out and did you added anything different to it.



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Recipe;

2 Kilos (5  lbs)  Hearty Spare Ribs.

3/4 Cup - Brown sugar
1 Tbsp. - Onion powder
1 Tbsp. - Garlic powder
1 Tbsp - Oregano
1 to 2 Tsp. - Cumin
1 to 2 Tsp. - Cayenne pepper
1 1/2 to 2 Tbsp. - Smoky paprika
2 Tbsp. - Orange zest
1/2 to 1 Tbsp. - Salt
1/2 to 1 Tsp. - Black pepper


For more information, please see video below. 



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Go ahead and get them Big, as big as you can. Now to get them this large you may have to go to aButcher and have him cut them up for you like the picture. 

It will be well worth it and you will not regret it for the little extra trouble to get the cut. 

Steaming helps the softening of the spare ribs to help cut back the cooking time. We want it to a point that when the ribs are done, the bones are just falling off the meat. 

This process can be used for indoor oven roasting or for the outside grill, either way it will turn out tender and flavourful. 

After rubbing it with the spice mixture, center them in a large flat baking pan that has a grill so we can get an even cooking, all around. 

Add some water to the bottom so the oven will be kept moist during the cooking time. remember, if the outside is starting to dry up too fast, then cover the ribs with tin-foil in the last 1/2 hour of cooking. 

Use one of your oven mitts to help cut up the ribs to make your life a little easier. Remember to let the ribs rest for about 10 minutes before you start to cut it. 

This cutting board was hand made be a Góral from Zakopane. Not only did he make it, but he got the wood from his forest, dried it for 6 months and handmade it from scratch.  He also makes a lot of other hand carved wood products, too many to show. Hoping to have a link someday so others can order some of his crafts. 

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30 Minute Mexican Taco Lasagna

30 Minute  Mexican Taco Lasagna

When it comes to lasagna, I am in all the way.Now here in this recipe you have both worlds of taste from two different regions. The awesome taco combined with the wraps gives you a smooth velvet taste that lets all the other ingredients  come through. 

It is really so fast any easy to make, for your Family or some event. Go ahead and make extra for it freezes well and I know you will run out very fast, for everyone will ask for more. 

Please let me know how yours turned out and did you  add anything else to it...

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Recipe;

1 Lb. -  Medium ground beef

1 Pkg. - Wheat or corn wraps.

1/2  - Medium onion
1/2 to 1 - Medium  sweet red pepper
1 Can - Diced tomatoes
1/2 Can - Sweet corn
1 Can - Red Kidney beans
1 Tbsp. - Hot pepper flakes
1/3 Cup - Green onions

2 1/2  to 3 Cups  Shredded cheese - Cheddar and  any hard cheese.

2 Cups - Enchilada Sauce - Homemade or Ready-made.
" Click Here For Recipe "

1 Pkg. - Any Taco mix or Homemade.

Homemade taco mix;
1 Tbsp. -  Chili powder
1/4 Tsp. -  Garlic powder
1/4 Tsp. -  Onion powder
1/4 Tsp. -  Crushed red pepper flakes
1/4 Tsp. -  Dried oregano
1/2 Tsp. -  Paprika
1 1/2 Tsp. -  Ground cumin


Salt and pepper to taste

Obtions;
- Sliced black olives
- Sour cream
  

For more information, please see video below. 



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By using a medium fat content ground beef, I find that it produces a more juicy tasting beef.  

Also, a nice combination would be a beef and pork, this is also awesome in taste that everyone will enjoy. 

Now if you are watching your calories, then I would use  lean beef and a low-fat cheese.

Depending on the taco mix that you use, you can add more or less hot pepper flakes to make it as hot as you would like. Add more or less, that depends on your spice level. Now  remember not to make it too hot if you are serving this to others, you can always add hot sauce to your individual serving. 

I am using red kidney beans because I find them a very hardy bean with a lot of flavour. Now you could really use any type of beans that you would like, like the comment black beans that is usually used in this dish. 

Do not worry if the wraps over lap or the ends are sticking out. It will all be good and will not affect the look and taste.

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