Hamburger Baked Potato Recipe

Hamburger Baked Potato 

Well, here we go. I finally caved into 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 the 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 overcook 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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Hamburger Baked Potato Recipe

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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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Hamburger Minestrone Recipe

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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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Creamy Mushroom Chicken Pasta 

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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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Italian Sausage Sandwich Recipe

Italian Sausage  Sandwich Recipe

I remember back in Toronto Canada where I was growing up, there was a little Italian Deli store where they were making this sandwich. One of my favorites was the Italian sausage sandwich and there were others also. The Veal, steak and chicken sandwich, but by far this is the one that I ate the most of.  

Now here it is, the same delicious sandwich that I got from that out of the way deli. The Italian bun with the tomato sauce covered in parmesan cheese just goes awesome with the pan fried peppers. 

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




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Recipe; 

2 lbs/ 1 kilo -  Italian farmer sausages

4 to 5 - Italian crispy  buns

1 Lg. -  Green or red sweet pepper
2 Tbsp. - Olive oil

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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Here, I like to slice the sausages in halves lengthwise because I find that the sauce penetrates it better and it becomes more juicy and tender.  It also helps it from rolling off the bun, especially when you are eating it. 

Now, if you want you can keep the sausage whole in the bun. 

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 go ahead and make it your way, how about adding some red hot banana peppers?

Really, it's your sandwich, make it your way.

Now, enjoy, "bet you can not eat just one".












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Italian Sausage  Sandwich Recipe

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Lumaconi Con Polpettine - Pasta With Meatballs

Lumaconi Con Polpettine -  Pasta With Meatballs

Well as hard as this recipe is to pronounce it is an awesome dish. I know that it takes a little more time to make it, but it is well worth it. 

I just love pasta and with some type of meat with a nice tomato sauce, it just goes great together, always works out well. Try this with your Family or at your next Party and see if I am not correct. The only problem I can see with is dish is trying to keep up as it disappears, always make more so you won't run out. 

Let me know how yours turned out. 




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Recipe;

1/2  Pkg. - Lumaconi pasta


Meatballs
1 lbs. -  Meat and pork ground
1 - Med. - Onion chopped
1/3 Cup  - Breadcrumbs
2 to 3 Tbsp. - Parmesan cheese
2 Cloves - Garlic minced
1/4 Cup - Parsley
1 - Egg
1/4 Cup - Cooking oil



Tomato Sauce
1 Can - Tomato sauce
1 Sm. - Onion fine chopped
1 - Cloves - Garlic
2 Tbsp. - Tomato paste
1/2 Tsp. - Honey
1 Tbsp. - Olive oil

Salt and pepper to taste

1/2 Cup - Sour cream
1 Tbsp. - Oregano
1 Tbsp. - Basil

Parmesan cheese topping



For more information, please see video below. 



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Just look at all the good things I have laid out for this recipe. With the meat mixed in with the tomato sauce and topped off with the cheese. It is out of this world with taste. 

Don't forget to squeeze and roll the meat in order for it to hold together without it falling apart as it fries. 

Make sure it is golden brown all around, be careful not to overcook them so they will not be hard and chewy. 

We saute the meatballs with the sauce for it to soak into the meat and make them awesome. Give it some time to allow it to marinate all the flavors together. 

Go ahead now and blend it all together, please do not stir it at this point for you could break up the meatballs. 

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Chorizo Sausage Stir Fry Recipe

Chorizo Sausage Stir Fry  Recipe

I have to say that this is one of my favorite Portuguese recipes, not only because of the awesome taste but the simplicity of making this dish. Being brought up with Portuguese Parents, I got the privilege of enjoying this sausage chorizo many times and it was prepared in many ways. The chorizo stands always from the rest of other sausages because of its deep savory rich taste that blends into any meal. 

Go ahead and try it and see for yourself, how good it will turn out, and how fast it was prepared, all in one pot. Try it at your next party and see if it does not just disappear and they will be begging for more.

Let me know how yours turned out and if you added anything different to it.




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Recipe; 

2 lbs or so (1/2 Kilo)  - Chorizo mild or hot, or any other sausage.


1 - Whole hot red pepper or less (option)

1 Cup - Whole mushrooms or sliced
1 Med. - White onion
1 Med. - Red pepper
2 to 3 cloves - Garlic
1/3 Cup - green onions
1/4 Cup - fresh parsley
1 Tbsp. - Cooking oil
1 Tbsp. - Smoked paprika
2 to 3 Tbsps. - Olive oil

Salt and pepper to taste.


For more information, please see the video below. 



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Try to use the best quality chorizo that you can get. Look for a Portuguese or Spanish area, for sure there, I know you will find them. The best ones are the ones that are not to dry out, but still soft, but still firm to the touch. Also, do check out all the other varieties, for your other dishes. 

As for me, there really is nothing better than having red peppers and mushrooms together with the sausage. For the flavors just come together and make this dish perfect. Go ahead and add more veggies if you like, after all "it's your dish".

How hot do you want it, that depends on you. If you choose the spicy or hot sausage, then reduce the hot red pepper or add none. When I use the pepper for this dish I like to add the seeds to give off a hotter experience. Always taste the chorizo beforehand, so there will be no surprises to its spiciness. 

There you go, all in one pot. I like to bring the pan to the table with some nice crispy buns and just let everyone dig in and enjoy the meal. 

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The Best Pan Pan Fried Steak Recipe

The Best Pan Pan Fried Steak Recipe

Now, everyone is different  when it comes to  having their  own method on how to end up with the perfect steak. It can be  grilled, you can broil them, or even pan-fry them, the choice is yours. Depending on who you ask, you’ll get a myriad of different answers on how to cook a perfect steak.

Some of the issues that arise have to do with the type of steak to use, what you marinate or season it with, the best method to use, whether you should salt it before or after, and for how long you should let it cook.

Another question is how well done does a person want them done, rare as it can be or hard as a rock on well done and charred. Everyone has a preference for their tastes and on the method carried out on the steak. Yes, it is not as simple as it looks to get the perfect steak, especially when you are cooking for someone else.  So as far as for yourself, you will be a master of it in no-time, but it will take a little more practice with someone else's meal. But, not all is lost because here I show you step by step on getting everyone happy and enjoying their steak.

Let me know how yours turned out and how did you do the cooking for others. 

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Recipe; 

1 - Portion per person of your favorite steak, cut to your preference.

Olive oil
Cooking oil
Salt & Pepper as needed.


For more information, please see the video below.




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Now that you got your favorite steak and cut, rub some olive oil into it and get it all over and well into the meat. 

Remember to have your steak at room temperature before you fry it. 

To sear it right, the pan with the oil must be smoking hot. Depending on how do you want it, it will take about 2 to 4 minutes on each side.

Try to not move or flip the steak too much and if worse comes to worst you can always cut a bit of it and peek inside to see if it is done or how you like it. 

How to check on how you want the steak. 

As your steak is cooking, occasionally press its center and then compare it against this finger test, taking the steak off the heat as soon as it feels as done as you like it. With practice and time, it will become easier and then it will be second nature for you.   

                   Steak will be  "rare"

     Steak will be "Medium Rare"

                      Steak will be "Medium"

   Steak will be "Well Done" 

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Pork Sandwich Recipe - Portuguese Bifanas

Pork Sandwich Recipe  - Portuguese Bifanas

I remember when I was little,  my father took me to a game or some street festival when I was in Portugal and of course, I was always  hungry, for I knew what I wanted to eat. I always around looked for the Portuguese style bifanas stand. I could always find it, for I just had to follow the aroma of garlic, butter, and simmering pork. I just loved to gobble down one or two, Also, it was funny just watching my father eat and talk at the same time when it was about the game. 

Making this dish really brings back so many memories of long ago, mind you, my Mother did make them for me and they were just as good as the Food Stands. This is not just a regular  Pork sandwich, it is part of my life of good times and awesome memories with Family and Friends as I was growing up. 

Now here it is for all to make and enjoy. Please let us know how did yours turn out, did you add anything to yours. 

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Recipe; 

1 lb. or so - Pork loin

2 - Bay leaves
2  - Cloves garlic
1/4 Cup - Unsalted butter
1/2 Cup - Wine or beer
1/2 Tsp. -  Sweet paprika
1  Tbsp. - Olive oil  

Hot sauce - As to taste.

Salt and pepper to taste.


For more information, please see the video below.


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In keeping with tradition, I was using Pork Loin, but you can use Pork tenderloin if you want. Now the Portuguese sate this in pork fat and that gives it a full flavor to the meat, but you can use regular cooking oil if you want. If you can not find the pork fat in the market, then I would recommend you to first fry some bacon and use the oil. 

Let the pork marinate go for at least one hour in your fridge, but overnight would be better. It is important to drain the liquid away from the pork in order for it to fry better. Also, do this about half an hour before you cook it because the meat will reach room temperature. 

Here at this point, you can add extra wine or beer to the liquid of the marinade if you want it more on the liquid side and if you want a dipping sauce. 

Now go ahead and add some other goodies to your sandwich. How about mushroom with onions, roasted peppers, cheese, or have it your way. As for me, I like it the traditional way, just pork, sauce, and bun. 

              Now go ahead and enjoy it. 








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