Here is a recipe inspired from the Courtland Pear Fair using Pears and Bacon. Serve this over rice. (more…)
Archive for the ‘Main Meals’ Category
Chicken with Pear Sauce
August 9, 2012Zucchini Squares
August 8, 2011These savory and easy quiche style squares are a snap to prepare and bake, and they make a wonderful brunch or party appetizer. Serve with tomato salsa or marinara on the side for a fabulous snack or lunch.
Perfect Scrambled Eggs
July 20, 2011Making the perfect scrambled eggs isn’t difficult. The key is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs. And fluffier is better!
Chicken Enchiladas
May 21, 2011Super Easy, Super Quick, Super Delicious, and Gourmet too! This is another in my series of Quick gourmet recipes for busy people.
How to make Eggs Benedict for Mother’s Day
May 8, 2011Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped by a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother’s Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise.
Chipotle Shrimp Scampi
April 29, 2011The perfect blend of tangy and savory makes this dish a true standout.
April 28th is National Prime Rib Day
April 28, 2011Prime rib is a delicious meal that can be enjoyed at any occasion! Just thinking about prime rib gets your mouth watering. And of course, the only way to correctly celebrate National Prime Rib Day is to enjoy a big, juicy cut of it cooked your favorite way!
It all starts with the grade of the meat. Real prime rib is graded USDA Prime, and can be quite difficult to obtain. Other grades of meat in the United States are Choice, Select, Cutter, and Canner. The best type of meat to use for prime rib is Prime, but Choice meat will work as well
Once you have the meat, then you just have to trim the fat, add whatever types of seasoning or sauces you like, and cook it! The heat should be applied slowly, steadily, and evenly until the internal temperature of the meat reaches a specific degree.
After it’s cooked, just carve and enjoy! Happy National Prime Rib Day!
Click here for my Prime Rib Cooking Chart
Click here to learn what size roast to purchase
Click here for the perfect prime rib roast recipe: How to roast prime rib
Prime Rib Cooking Chart:
April 28, 2011
Click on photo for more information
The chart below is only a guide. You must rely on an accurate Meat Thermometer and start taking temperatures about 45 minutes before the end of the estimated roast time.
Reminder: Instant read thermometers are not meant to be left in the roast during the cooking process.
(more…)
What Size of Prime Rib/Standing Rib Roast to Buy?
April 28, 2011A full prime rib/standing rib roast is seven (7) ribs, close to 15 pounds, and enough to feed a crowd of 14 or more people (depending on how big of eaters they are). The term “standing” means the bones are included in the roast, thus the roast can stand by itself. A rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin.
Holiday Strata
April 21, 2011This is a favorite family recipe of the Lisle Family. It is perfect for Easter or Christmas Morning, Mother’s Day, or any special Brunch.
Strata is a savory bread pudding, consisting of layers of bread, cheese, and other ingredients, topped with an egg and milk custard mixture that soaks into the bread. It’s a great dish for brunch because it requires an overnight stay in the refrigerator. Assemble it a day ahead of time, and the next morning all you need to do is bake it.
Easy Chicken Salad Sandwiches
February 19, 2011I hit on what I believe is the best chicken salad sandwich recipe ever. It is more than just a basic chicken salad recipe, but it has a bit of finesse. This delicious and easy chicken salad recipe will be right at home at a kids’ lunch table or a bridal shower buffet. It can be simple or elegant.
Greek Quiche
October 16, 2010Enjoy this savory Mediterranean styled Tart filled with Feta, Olives & Sun Dried Tomatoes
Quiche Lorraine
October 15, 2010You can serve this classic French egg dish, featuring bacon and Swiss, as a main course anytime of day.
Broccoli, Ham & Cheese Quiche
October 14, 2010Quiche for Sunday brunch? Fill the flakiest pie crust with basic quiche ingredients; eggs, cheese, cream, broccoli, ham and onions, and what do you have? The best Broccoli, Ham & Cheese Quiche ever! Easy broccoli quiche – It’s what’s for breakfast!
Chop Suey
August 29, 2010A favorite leftover stir-fry dish. It’s so versatile because you can change the meat or veggies to suit your taste…or according to what’s in the refrigerator.”
ICE CREAM CONE CUPCAKES
August 18, 2010APPEARANCES CAN BE DECEIVING
The photo below may look like three delicious soft serve vanilla ice cream cones, but the treats are actually cupcakes!
August 16: National Bratwurst Day
August 16, 2010If every dog has its day, then it should come as no surprise that there’s a day dedicated to the celebration of the bratwurst: Sunday, August 16th is National Bratwurst Day.
Bratwursts are made a lot like hot dogs are: a meat mixture is stuffed into casings and then pre-cooked to prevent spoilage. Typically made of pork, beef, and a small amount of veal, this mildly-spiced sausage hails from Germany like so many other sausages. So, why not celebrate the bratwurst with a German meal? Grab a beer, throw some mustard on your brat, and serve up some sauerkraut and pretzels… or just head to a German restaurant.
Cabernet Filet Mignon Steaks
August 13, 2010
August is National Panini Month
August 1, 2010Colby-Jack Panini With Honey Glazed Ham & Lemony Arugula
Cheddar Panini With Salami, Fresh Tomato & Red Onion Relish
Click on photo for recipes (more…)
National Lasagna Day
July 29, 2010
We have a lot to thank our Italian friends for–fine art, sports cars, leather goods, handsome men, and pizza. We also have the Italians to thank for today’s reason to celebrate: National Lasagna Day.
Favorite food to beloved cartoon character Garfield as well as many others, lasagna alternates layers of pasta, cheese, and sauce (and sometimes meat and/or veggies). It’s utterly delicious and extremely filling. Celebrate National Lasagna Day by finding a new recipe to try and pairing it with an Italian wine!
CHICKEN CHOW MEIN
July 14, 2010This recipe for chicken chow mein mixes the noodles with the chicken and vegetables for a healthier chicken chow mein.
Boston Baked Beans
July 11, 2010
Chicago Style Hot Dog
July 8, 2010“The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppyseed, the ingredients must be piled onto the bun in the order specified. And whatever you do, don’t spoil the splendor with ketchup!”
click on photo for recipe
National Hot Dog Month
July 8, 2010Sports and hot dogs go together like cookies and milk, a truly American institution with a rich and interesting history. Whether you call them hot dogs, red hots, wieners, franks or frankfurters, learn the good, the bad and the ugly.
Classic Baked Macaroni and Cheese
July 7, 2010From the 1946 edition of “Fannie Farmer’s Boston Cooking School Cookbook”
Click on photo for recipe
Southern Fried Chicken
July 6, 2010
Old-Fashioned Lemonade
July 3, 2010
Sherbet Watermelon
July 1, 2010Perfect for July. Each refreshing wedge comes complete with chocolate chip “seeds”
Click on photo for recipe
All-American Hamburgers
June 30, 2010
Shepherd’s Pie
June 29, 2010
Stuffed Savoy Cabbage Rolls
June 25, 2010
Rainbow Fritatta
June 19, 2010
WHAT IS THE SAC CHEF?
April 19, 2010
Click below for a summary of the services I can provide and the types of referrals I am looking to receive to grow my business.
Tomato-Basil Bisque
April 12, 2010
Call me for the snacks for your morning meeting
April 11, 2010I can be your office snack guy..
Just call me and i can bring a simple breakfast or more to your office or special event. FREE DELIVERY
Standard breakfast = only $5.00 per person
- Coffee Cake
- Orange Juice
- Assorted yogurts
- Assorted Fruit
Additional $0.25 charge per person for Paper Goods
Call me at 916-879-4611 to schedule a catering order for your meeting
Click here to view today’s blog postings for more tips and recipes
Click here to find out how to contact me to order these products
Call me for a catered lunch at your office
April 11, 2010I can be your office lunch guy..
Just call me and i can bring a simple lunch or more to your office or special event. FREE DELIVERY
Standard lunch = only $6.75 per person
- Mini crescent sandwiches ( Ham/Turkey & cheese)
- Bag of chips
- Bottled Water
- Dessert ( Assorted Fruit or Coffee Cake)
Additional $0.25 charge per person for Paper Goods
Call me at 916-879-4611 to schedule a catering order for your meeting
Click here to view today’s blog postings for more tips and recipes
Click here to find out how to contact me to order these products
Delicious Deviled Easter Eggs
April 4, 2010A great way to serve (and get rid of) all those eggs after the kids find them as a before Easter Dinner appetizer
Click below for recipe (more…)
How to cook and carve a ham
April 2, 2010How long do I bake a ham in the oven?
April 2, 2010Uncooked ham must be cooked until it reaches an internal temperature of 160°F. Fully cooked ham should be heated to an internal temperature of 140°F.The ham should be allowed to stand at room temperature for 2 hours before cooking. Bake the ham at 325′ for the time in the chart below
Click here to try my California Orange Glazed Ham Recipe
Click here to view today’s blog postings for more tips and recipes
Click below for timing chart
Easter Bird’s Nests
March 31, 2010I can’t believe Easter is just four days from today! If you’re like me and don’t enough time here’s a quick and easy candy treat
Click below for recipe (more…)
Lentil Soup for Good Luck in the New Year
December 30, 2009My Mother’s German Lentil Soup with Frankfurters
I have had this soup for over 40 years on New Years Day
Christmas Leftovers = Turkey Club Pizza
December 29, 2009The week between Christmas and New Year’s is filled with bargain hunting at after-Christmas sales, gift exchanges and returns, parties – and leftovers! Most of us have turkey, ham, mashed potatoes, roast beef, or cranberry sauce sitting in the refrigerator, covered with foil and plastic wrap. And lots of candy canes on the tree.
This will be last posting of a recipe ideas using the remains of your Christmas feast. They are, of course, good enough to serve to company. But also treat your family to a warm, comforting meal on one of the cold and crisp days after Christmas. After today you should toss out all your Christmas Leftovers
Since your kids are out of school this week, treat them to a special hot lunch with PIZZA! (more…)
Homemade Chicken Soup
December 12, 2009Homemade chicken soup – Perfect to warm you on a Cold winter night of Holiday shopping.
click here for recipe (more…)
TERIYAKI STEAK MARINADE
December 7, 2009
click here (more…)
SAFETY TIPS FOR STORING LEFTOVERS
November 26, 2009Kitchen Tip of the day: Storing Leftovers
Cut the turkey into small pieces; refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3-4 days; gravy within 1-2 days; or freeze these foods. Reheat thoroughly to a temperature of 165 ° F or until hot and steaming.
Here’s a list of common leftovers and recommended refrigerator storage times:
- soups and stews: 3 to 4 days
- gravy and meat broth: 1 to 2 days
- cooked turkey, meat and meat dishes: 3 to 4 days
- cooked poultry dishes: 3 to 4 days
- casseroles:3 to 4 days
- luncheon meats: opened package 3 to 5 days; unopened package 2 weeks
- pasta & potato salads: 3 to 5 days
Easy Fresh Cranberry Sauce
November 26, 2009This refreshing cranberry sauce can be made on Thanksgiving Day. That is how easy it is!
Click below for recipe
TURKEY BRINING 101
November 26, 2009Kitchen Tip of the day:
This Thanksgiving, whether you are roasting or smoking your holiday turkey, don’t forget the most important step: brining.
Click below for directions (more…)
Easy TURKEY Pan Gravy
November 26, 2009Perfect Turkey Gravy for Thanksgiving or Christmas…
I recommend making 1/2 cup gravy per person since it is Thanksgiving. You need that much gravy to pour over everything, and for leftovers. So here is the formula, click below to read the recipe.
HOW TO DEFROST / THAW YOUR THANKSGIVING TURKEY IN TIME
November 26, 2009Homemade Turkey Broth
November 26, 2009A Thanksgiving turkey would be naked without the proper broth and gravy.
Click below for recipe
How to make a stock
November 15, 2009Q. What are some basic stock recipes?
A. Thank you Iris for my first question on my blog. Stock is a lot easier to make than you might think. Here are some easy recipes for chicken, beef, and vegetable stock:
- Chicken Stock: Place 4 pounds chicken backs, wings, and bones in a large stock pot. Add 4 quarts cold water, 2 large sliced onions, 2 sliced carrots, 2 sliced ribs celery with leaves, 1 bay leaf, 4 peppercorns, 2 sprigs parsley, and 1 teaspoon dried thyme. Slowly bring to a boil and lower heat to a simmer, skimming off surface foam for first 30 minutes. Simmer a total of 2 hours; strain. Makes about 7 cups.
- Beef Stock: Preheat oven to 450°F. Melt 2 tablespoons butter in a large roasting pan. Add 4 pounds beef bones and brown in oven, about 10 minutes, stirring pieces frequently. Add 2 large sliced onions, 2 sliced carrots, 2 sliced ribs celery with leaves and roast until browned. Transfer bones and vegetables to a large stock pot. Pour off fat from roasting pan and deglaze with 1 cup hot water, scraping up browned bits from bottom of pan; pour into stockpot. Add 1 bay leaf, 4 peppercorns, 2 sprigs parsley and 1 teaspoon dried thyme to stock-pot and cover with 4 quarts cold water. Slowly bring to a boil and lower heat to a simmer. Simmer 4 to 5 hours, skimming off surface foam during first 30 minutes of cooking; strain. Makes about 3 quarts.
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- Vegetable Stock: Combine 3 each finely chopped carrots, celery, leeks, and onions, along with 1/2 pound mushroom pieces, 1 bay leaf, 2 sprigs parsley, and 1 teaspoon dried thyme in a large stockpot. Cover with 3 quarts water. Bring to a boil, reduce heat to a simmer and cook, covered, 2 hours; strain. Makes about 2 quarts.
Stuffing and Dressing Cooking Tips and Hints
November 4, 2009Kitchen Tip of the Day
Whether your family calls it stuffing or dressing, most likely the first thing that comes to mind is Thanksgiving. However, stuffing is not just for holidays and not just for poultry. Many varieties of seafood and vegetables are also prime candidates for stuffing.
Click below for more information
Kitchen Tip = ONLY 3 WEEKS UNTIL THANKSGIVING
November 3, 2009YOU HAVE ONLY 3 WEEKS UNTIL THANKSGIVING
Think it’s too early to start planning Thanksgiving dinner? Think again! Nov. 26 may seem like a long way off, but for the holiday host, it’s right around the corner. That’s why each Tuesday until Turkey Day, I’ll bring you preparation tips to ensure your Thanksgiving is as smooth as your gravy (should be). Here are two tips to start thinking about today!
1. Get a head count.
Now’s the time to start inviting people to Thanksgiving dinner. If you’re thinking about it, chances are good your friends and family are, too. So if your cousin is bringing her new boyfriend, and both sets of grandparents are coming to town, as well as your parents and siblings, you’re going to need to figure out how to seat everyone at your small table with three mismatched chairs.
Getting a head count this early ensures you’ll have enough time to borrow tables, chairs and whatever other furniture items you need to so that everyone can eat comfortably, and then have a place to lounge when the tryptophan-wine combo sets in. And don’t forget to find out who’s a vegetarian, who’s allergic to nuts, and any other dietary restrictions you’ll be dealing with. The last thing you want to hear as you put your pecan pie on the table is that your cousin’s new boyfriend has a severe nut allergy.
2. Pre-order your turkey.
There are few things more stressful than trying to find a good turkey of the correct size during the week before Thanksgiving, especially if you want a fresh turkey over the 3-4 days to defrost a frozen turkey
Luckily, many grocery stores begin taking orders for turkeys around the beginning of November. And that early head count will let you know how much turkey you’ll need to ensure everyone leaves with bellies so full they’ll wish they’d worn sweatpants. Allow for one pound of turkey per person (that way you’ll most likely have leftovers for things like turkey sandwiches and other fun recipes I will be posting here after Thanksgiving.
Do you have leftover SNICKER BARS Candy? Make SNICKER BAR COOKIES
November 1, 2009Do you have leftover SNICKER BARS Halloween Candy?
SNICKER BAR COOKIES
INGREDIENTS
| 1 | cup firmly packed brown sugar |
| 1/2 | cup sugar |
| 3/4 | cup butter, softened |
| 1 | tablespoon milk |
| 1 | teaspoon vanilla |
| 2 | eggs |
| 2 1/4 cups all-purpose flour | |
| 1 | teaspoon baking soda |
| 2 | cups rolled oats |
| 1 | (13.3-oz.) pkg. fun-sized Snickers® candy bars, each cut into 8 chunks |
DIRECTIONS
| Heat oven to 350°F.Spray cookie sheetswith nonstick cooking spray. In large bowl, combine brown sugar, sugar and butter; beat until light and fluffy. Add milk, vanilla and eggs; blend well. Add flour and baking soda; mix well. Stir in oats until well combined. Stir candy pieces into dough.Drop dough by heaping tablespoonfuls 2 inches apart onto sprayed cookie sheets.Bake at 350°F. for 10 to 12 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets.
yield 3 dozen cookies |
Witches’ Brew Ice Cream Soda
October 31, 2009
Ingredients
- 3 tablespoons Chocolate Syrup
- Cold Ginger ale
- 3 scoops (about 3/4 cup) orange sherbet
- TWIZZLERS Strawberry Twists / Red Licorice
Directions
1. Combine syrup with small amount of Ginger ale in 16-ounce soda glass.
2. Add sherbet; fill glass with more soda.
3. Cut tips off licorice to make a straw. Serve immediately.
Makes one 16-oz. serving.
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