Taste Level: VG
Cost: $20 and under
Serves: 1
Prep Time: 5-10 min.
Cook Time: 35-40 min.
Difficulty: 1
We are trying to get our refrigerator as empty as possible before we move everything over to our new house. So I have been just throwing together anything that I think will taste good. I write down a few items we have and then through out the day I figure out how I can put them together for that evenings dinner. I thought this meal was going to be really hard to make when I first wrote down, avocado, bacon, dill, chives, chicken, sun dried tomatoes and mustard. At first I thought I would make a chicken salad (I think I still might using the same ingredients) but we had just had some a few weeks before. Then I thought why not some baked chicken with stuffing? I decided to run with that and here is what I came up with! Hope you enjoy.
Ingredients:
Chicken
1 chicken breast
3/4 tsp fresh baby dill
2 1/2 Jack Daniel's Honey Dijon Mustard
fresh crack pepper
(fresh chives for garnish and flavor)
Stuffing
3/4 slice of a deli smoked bacon
1/4 cup button mushrooms (chopped)
1 tbsp fresh chives (diced)
1 1/2 tbsp avocado (diced)
2 tbsp sun-dried tomatoes in oil (diced)
1 garlic clove (minced)
red pepper flakes (to taste)
Preheat oven to 375 degrees.
Stuffing
In a small skillet heat over medium high heat. Once heated add slice of bacon and cook (6-8 minutes.) Remove from heat and let cool. Once cool cut into bits.
In a small bowl mix together remaining ingredients with the bacon and mix well.
Chicken
In a small bowl mix together mustard and dill.
Place chicken breast in a plastic Ziploc and pound down both sides to a little thicker than 1/4 inch with a meat hammer. Rub the mustard mixture into one side of the chicken, lay mustard side up and crack fresh pepper over chicken. Fold chicken long ways and fill with all of the stuffing. Place on a baking safe dish, cover and cook for 25-30 minutes. After 30 minutes uncover and cook for an additional 3-7 minutes.
Remove chicken from oven and place on plate, cover with about a tablespoon of chives and serve hot. It is also tasty if you make a little extra of the mustard dill mixture and drizzle over the top of the chicken before serving. Enjoy!
Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 5-10 min.
Cook Time: 20-25 min.
Difficulty: 1
Now this is a tasty Burrito for breakfast or lunch!
Ingredients:
2 eggs
1/4 cup chipotle cheddar (shredded)
1/4 cup Irish white cheddar (shredded)
3 tbsp Colby cheddar (shredded)
1/3 cup Don Juan New York style chorizo
1/2 cup Idaho potato (chopped)
1/4 cup yellow onion (chopped)
1 garlic clove (minced)
2 chipotle peppers in adobe sauce (diced)
3 tbsp enchilada sauce
Fresh crack pepper (to taste)
2 partially cooked 10 inch flour tortillas (can be purchased at most grocery stores)
Heat a non stick 10 inch skillet over medium high heat. Add chorizo, onion, chipotle peppers, garlic and potato to skillet, cooking for 10-15 minutes (or until chorizo is cooked through and potatoes have softened,) making sure to fold ingredients often.
Once chorizo is cooked and potatoes have softened poor mixture into a bowl and wipe out pan with a paper towel. Add both eggs to skillet, crack fresh pepper over them and scramble (3-5 minutes.) Once eggs are scrambled add them, the cheeses and the enchilada sauce to the bowl and mix well.
Once again wipe our your skillet with a paper towel. Add mixture evenly to both of your tortillas and fold tortillas so that no mixture can escape. Lay tortillas fold down in the skillet, cover and cook for 5 minutes. Now flip the burritos, cover and cook for an additional 5 minutes. Before serving you may need to cook the sides 1 minutes a piece by holding them up with a spatula.
Serve hot with your favorite salsa!
Cost: $20 and under
Serves: 6
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1
My grandmother has this recipe for corn salad that I always ask her to make when I visit. I was thinking about how much I enjoy it and how simple it is. I was going to give her a ring and ask her how she makes it but then I though, "Why don't I just make it how I would make it?" So I did. The big differences were I roasted the corn, used fresh tomatoes, jalapeno, yellow onion and some essence. She used canned corn, canned Rotel with green chilies, white onion, salt and pepper. They have the same basic makeup but mine takes a little longer to make with the roasting of the corn. Enjoy!
Ingredients:
16 oz package of super sweet white Corn (thawed and strained)
1-2 jalapenos (diced)
2 ripe but firm vine tomatoes (chopped)
1 medium yellow onion (chopped)
1/3 cup mayonnaise
1/2 tsp essence
Fresh crack pepper (to taste)
kosher salt (to taste)
1 1/2 tsp olive oil
Preheat oven to 450 degrees.
Spread aluminum foil over a baking sheet and then spread the olive oil using a brush over the aluminum foil. Evenly spread out your corn over the baking sheet. Move oven rack to upper most position and cook corn for 10-15 minutes flipping with a spatula every 5 minutes until browning. Remove corn and using spatula place into a small-medium bowl. Throw the bowl in the freezer and let cool for 5-7 minutes.
While the corn is cooking and cooling add all other ingredients to a medium mixing bowl and stir till mixed well.
Once corn has cooled add to the mixing bowl and stir till mixed well. At this point you can either serve or cover and chill in the refrigerator until ready to do so. Enjoy!
Taste Level: VG
Cost: $20 and under
Serves: 6-8
Prep Time: 10-15 min.
Cook Time: 55 min.- 1 hour 5 minutes
Difficulty: 2
This is not my best soup ever or maybe it is? I am not a fan of butternut squash. It is a little sweet for my taste. I constantly try to tone it down when I cook it but I never can seem to. Zo and my sister however love butternut squash so I still try to make it now and then. Zo liked this soup and I have not been able to try it out on my sister yet! I had a bowl when I made it and one for lunch the next day. It is tasty but definitely not a soup I want to have all the time. To butternut squashy for me! If you love butternut squash then I am sure you will love this soup!
Ingredients:
1 1 3/4-2 lb butternut squash (peeled you can remove the seeds if you like)
1 medium yellow onion (chopped)
2 garlic cloves (minced)
1 1/2 tsp fresh chives (diced)
1 1/2 tsp fresh sage (diced)
2 eggs
1/2 pint heavy whipping cream
1 2/3 cup whole milk
1 cup vegetable bullion
1/2 cup aged Swiss (shredded)
1 cup aged English cheddar (shredded)
2 tbsp Parmesan Reggiano
2 1/2 tbsp Sweet European butter
1 1/2 tsp black truffle oil
1 tsp white truffle oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/2 tsp essence
1/8 tsp ground cumin
liquid smoke (mesquite)
Fresh crack pepper (to taste)
kosher salt (to taste)
(2 green onions sliced for garnish)
Preheat oven to 375 degrees.
After peeling the squash cut it into thin bit size slices and place in a buttered baking dish and cook bake for 35-40 minutes or until starting to become tender. Remove from oven and sit aside.
In a large sauce pan melt 2 tbsp of butter over medium heat. Add truffle oils, all dry seasonings, onion, garlic and cook for 5-7 minutes. Add the squash to the mixture and let cook for 10 minutes stirring occasionally.
Prepare your bullion and whisk together eggs, sage, chives, milk and cream till blended evenly. Now pour the mixture into the sauce pan and turn heat to medium low. Let simmer for 10 minutes stirring often being careful not to allow milk to break.
Sprinkle in cheese and allow to melt (4-6 minutes.)
Now if you have look at any of my other soup posts you know there are a few was to go about this next step. You can either use an Immersion blender, a regular blender or a food processor. We have all three so I will explain each;
Way 1. If you have an Immersion blender, remove stock pot from heat and blend for 3-4 minutes until all of the soup is liquefied. (This is the easiest way by far.)
Way 2. If you have a regular blender, add soup to the blender until it is about 3/4 way full. Blend till smooth and then stir back into pot and heat through continuing until all is smooth. (This is not to bad.)
Way 3. If you have a food processor you will probably need to do this in two to three steps. Pour portions of soup into batches that fit your processor and process until smooth, stirring each batch back into pot and heating through. (Takes a bit of time and can be a mess.)
After whatever way you choose to liquefy the soup. Turn off heat once heated through, serve and sprinkle your desired amount of green onions over each dish.
Taste Level: GR
Cost: $20 and under
Serves: 4-6
Prep Time: 15-20 min.
Cook Time: 55 min.-1 hour 5 minutes
Difficulty: 1
Zo has been asking me for months if we could get a butternut Sqaush. I kept making a gross face not because I do not like the flavor, I hate how they look, and their color does not look healthy to me. We were at Trader Joe's and running under budget for groceries so I tossed one in the basket. Zo was pretty excited and I was glad that I could make her smile. I read about Butternut squashes on Wikipedia and found it interesting that in Austrialia they interchange them and pumpkins. There was a photo of Butternut squash Au Gratin and it hit me that I had only had it roasted. I decided to try to make some Au Gratin with the squash and was happily suprised. It took a little longer than roasted but it was well worth it.
Ingredients:
1 1 3/4-2 lb butternut squash (peeled you can remove the seeds if you like)
1 medium yellow onion (chopped)
2 garlic cloves (minced)
1 1/2 tsp fresh chives (diced)
1 1/2 tsp fresh sage (diced)
2 eggs
1/2 pint heavy whipping cream
2 tbsp whole milk
2 1/2 tbsp Sweet European butter
1 cup aged Swiss (shredded)
1 cup aged English cheddar (shredded)
2 tbsp Parmesan Reggiano
Fresh crack pepper (to taste)
kosher salt (to taste)
Preheat oven to 375 degrees.
After peeling the squash cut it into thin bit size slices and place in a medium mixing bowl (if some slices seem large cut them in half.) In a 10 inch skillet heat 2 tbsp of butter over medium high heat. Once heated add onion and garlic and cook for 7-9 minutes. Pour onion, garlic, salt, pepper and melted butter into the mixing dish and fold till mixed well. Pour mixture into a butter casserole dish and cover with aluminum foil. Place in oven and cook for 30 minutes.
While that is cooking whisk together eggs, sage, chives, milk and cream till blended evenly. Gently whisk in cheeses and sit to side.
After baking 30 minutes remove aluminum foil from dish and pour your egg mixture evenly over the squash and bake uncovered an additional 20-25 minutes or (until golden brown and softened through.)
Taste Level: G
Cost: $20 and under
Serves: 4
Prep Time: 5-10 min.
Cook Time: 40-45 min.
Difficulty: 1
This is a great breakfast recipe to whip up when you have left over baked potatoes. We had a few so we cooked it up along side some scrabbled eggs before hitting the open road. Enjoy!
Ingredients:
2 large potatoes
1 tsp black truffle oil
1 pad butter
sea salt (to taste)
Fresh crack pepper (to taste)
Preheat oven to 400 degrees (if using a pizza stone heat it up in oven as well.)
Put both potatoes in a potato crisper bag and microwave the time your microwave says for 1 potato. If you do not have a potato crisper bag wrap both potatoes in damp paper towels and microwave for the time your microwave says to cook one potato. Remove from microwave and rub oils and salt into potatoes and let sit for 5-7 minutes.
Place potatoes onto either a baking sheet, aluminum foil or my favorite a pizza stone (already heated in oven) and bake for 20-25 minutes flipping both potatoes after 10 minutes. The pizza stone makes a really nice crisp skin on the potato so I highly suggest it.
Remove potatoes from oven and let cool. (You can wrap them up and store them away from future use at this stage.) Once cooled shred using a cheese grater.
Melt one pad of butter in a 10 inch skillet over medium high heat. Add potatoes and cook flipping with spatula occasionally until crisping (7-10 minutes.) Serve hot! Zo likes hers with ketchup and hot sauce.
Taste Level: VG
Cost: $20 and under
Serves: 2-4
Prep Time: 5-10 min.
Cook Time: 20-25 min.
Difficulty: 1
Now this is a delicious baked potato! Warm enough to heat up those winter bones and tasty enough that you will want to over fill those tummies! Zo and I both threw out some ideas we had and man oh man did our ideas mesh perfectly. With every tasty bite, you get a hint of black truffle oil and a blast of cheese greatness. These potatoes were so filling we could both only eat on half. So if you are not a hearty eater, do not be afraid to enjoy with a friend!
Ingredients:
2 large russet potatoes
1 tsp olive oil
1 tsp black truffle oil
1/2 tsp kosher salt
1/4 cup white English cheddar (shredded)
1/4 cup Gorgonzola (shredded or crumbled)
1 tbsp Parmesan Reggiano
Fresh Crack Pepper (to taste)
1-2 tbsp unsalted Sweet European Butter
Preheat oven to 400 degrees (if using a pizza stone heat it up in oven as well.)
Put both potatoes in a potato crisper bag and microwave the time your microwave says for 1 potato. If you do not have a potato crisper bag wrap both potatoes in damp paper towels and microwave for the time your microwave says to cook one potato.
Remove from microwave and rub oils and salt into potatoes and let sit for 5-7 minutes.
Place potatoes onto either a baking sheet, aluminum foil or my favorite a pizza stone (already heated in oven) and bake for 20-25 minutes flipping both potatoes after 10 minutes. The pizza stone makes a really nice crisp skin on the potato so I highly suggest it.
Remove potatoes from oven and either cut a slit into top of potatoes or cut potatoes completely open depending on how you like them. Flavor with butter and crack pepper. Finally sprinkle your desired amount of cheese over potatoes and serve hot!
Taste Level: VG
Cost: $20 and under
Serves: 4-6
Prep Time: 0-5 min.
Cook Time: 15-20 min.
Difficulty: 1
We used this gravy over some breaded pork chops, some baked potatoes and then over some roasted chicken breast. It was not going to get it's own post until I said, "It is very versatile and so tasty you can just eat it by itself," and Zo agreed. Be careful during the last step to make sure you do not overcook and make the gravy too thick. It was perfect and I turned around for one second to work on another part of our meal and it thickened up too much. I added a little milk to thin it out but if you keep an eye on it, you should not have to. I hope you like it!
Ingredients:
1/2 cup 2 tbsp Heavy Cream
1/2 cup 2 tbsp whole milk
2 tbsp flour
1 large garlic clove
1 1/2 tsp fresh sage
3/4 tsp chives
1/4 tsp red pepper flakes
1 slice of smoked deli bacon (cut into small pieces)
1/2 tsp essence
2 tbsp olive oil
kosher salt (to taste)
Fresh crack pepper (to taste)
In a 10 inch skillet heat 2-3 tbsp of olive oil over medium high heat. Once heated add garlic, seasonings and bacon and saute for 5-7 minutes, then whisk in 2 tbsp flour and cook 3-4 minutes, stirring constantly or until a rich peanut butter color is reached. Add cream, milk, chives and sage, cooking and stirring constantly for 2-3 minutes until thickened and then remove from heat, pepper and salt to taste and sit aside in a warm place (if gravy gets too think add a little milk to thin out.)
Taste Level: GR
Cost: $20 and under
Serves: 2
Prep Time: 5-10 min.
Cook Time: 20-25 min.
Difficulty: 1
I find it pretty funny that every time we buy pork chops in our house I cook them that night or the next day. They never sit in the freezer for a few days or weeks, they go straight into our tummies. I use to always cook pork the same few ways. http://www.cookingforzo.com/ has changed that. I need new posts, so if I want pork I have to think up a great new way to have it. I came up with the Breaded Parmesan Idea and then I decided instead of using garlic powder to seasoning it I would press garlic into the meat. WOW! Talk about good eating. The baking took out the sting fresh garlic can have and added a full earthy flavor that set off the whole dish. I decided to make a gravy for the pork chops and it ended up being so good we also used it on some baked potatoes. I am going to be posting it on 11/18/09 if you are interested in using it on this recipe.
Ingredients:
2 boneless rib eye pork chops
1 tbsp Parmesan Reggiano
2-3 Garlic cloves (minced)
1/3 cup Italian style bread crumbs
1/4 tsp smoked paprika
1/2 tsp essence
fresh crack pepper medley (to taste)
1 egg
1 tbsp milk
1/4-1/3 cup Bacon Sage Gravy
Preheat oven to 400 degrees.
In a small dish beat egg and milk together with a whisk. Meat hammer both sides of pork chops to tenderize a bit. Now dip pork chops into egg mixture and coat well. Dip into bread crumb mixture until covered and place on a baking safe dish. Press 1 half of garlic into the top of each pork chop and sprinkle each with half of the cheese. Place in oven and bake 20-25 minutes or until golden.
Pour a little of your favorite gravy over the tops and serve hot! (We used a Bacon Sage Gravy that is/will be posted on 11/18/2009)
Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 0 min.
Difficulty: 1
While we were in San Francisco for Halloween and Zo's Birthday I really wanted to get a Crab Po-boy or hoagie or sub, whatever you may call it depending on where in the U.S. you live. We walked for 9 miles one day looking at every restaurants menu and could not find one place that served crab Po-boys! Every place sold crab salad sandwiches which did not look very appetizing when you have a fried soft shell crab po-boy on the mind. We finally let our hunger get the better of us and went to a Japanese Restaurant. My mother called later in the day and told us of a place near by in Berkley that had them on their lunch menu. We figured we would just have them for Christmas and New Years when we are on the Gulf and Atlantic. When we got home I decided to make some Crab Salad since it seems to be so darn popular in the Bay area. It does actually make a pretty good sandwich! Not po-boy level greatness but still something I would not mind eating often! It is also good as just a side salad or as a dip. Enjoy!
Ingredients:
8 oz package Imitation Crab (or 10 oz drain/cooked crab meat)
3 tbsp sour cream
2 tbsp mayonnaise
2 tsp Creole mustard
2 garlic cloves (minced)
1/3 cup green onions (chopped)
1/4 cup celery (finely diced)
1 tbsp volcanic Italian lemon juice
1 tsp fresh baby dill (diced)
1/2 tsp pure cane sugar
Coarse Sea salt (to taste)
Fresh crack pepper (to taste)
Mix together in a small mixing bowl, cover and chill until ready to serve as a side salad, sandwich filling or dip.
Taste Level: VG
Cost: $20 and under
Serves: 4
Prep Time: 5-10 min.
Cook Time: 20-25 min.
Difficulty: 1
Zo threw together these spicy basil noodles for a quick lunch over the weekend. We've made them many times before but never this spicy! Both of our lips were tingling for hours after but man was it worth it! These noodles go great with tofu, shrimp, beef or pork! So do not be afraid to add what you like to them.
Ingredients:
Noodles
1 red bell pepper (Juliane)
1 medium yellow onion (Juliane)
2 cloves garlic (minced)
2 Thai chili peppers (minced)
1 cup Mung bean sprouts
3 green onions (sliced)
1 tbsp fresh ginger (grated)
6-8 oz wide rice noodles
1/3-3/4 Thai basil leaves (chopped, regular basil can be substituted)
(1/2 package of firm Tofu Optional, 1/2 lbs shrimp or 1/2 pound beef or pork, cubed)
1 tsp soy oil
Sauce
2 tbsp brown sugar
1 clove garlic
2 Thai chili Peppers (diced)
2 tbsp fish sauce
2 tbsp soy sauce
1/4 cup chili garlic sauce
2 tbsp Sriracha
1 limes juice
1 tsp lime zest
Sauce
Combine all ingredients together in a small dish.
Noodles
Soak noodles in a bowl of warm water. In a large Wok heat 1 tsp of soy oil over medium high heat. Once heated all all the noodle ingredients except the noodles and basil and cook for 7-8 minutes. Add the noodles and half the basil and cook until noodles are done (4-6 minutes.) Turn heat down to medium and add the remaining basil and sauce, heating through for 3-4 minutes.
(If using meat, shrimp or tofu add 4 minutes after adding all the ingredients except basil and noodles.)
Taste Level: G
Cost: $20 and under
Serves: 4
Prep Time: 5-10 min.
Cook Time: 10-15 min.
Difficulty: 1
Here is a quick side that goes together well with chicken, beef or pork. We really just tossed it together at the last minute so it has no story to it what so ever.
Ingredients:
1 medium bunch of asparagus (ends trimmed)
1 tsp fresh tarragon (diced)
1 tsp fresh sage (diced)
crack pepper (to taste)
kosher salt (to taste)
1 tsp fresh lemon juice
2 tsp balsamic vinegar
2 tsp extra virgin olive oil
Preheat oven to 450 degrees.
Combine ingredients together in a sealable container and shake until asparagus is well coated. Place asparagus on a baking safe dish and bake for 10-15 minutes at 450 degrees or until tender. Place the rest of the mixture in a container and drizzle a little over the asparagus before serving hot.
Taste Level: VGR
Cost: $20 and over
Serves: 4
Prep Time: 10-15 min.
Cook Time: 25-30 min.
Difficulty: 2
We were at a friend's Birthday Party and listed on the Menu was Shrimp Thermidor for $22.99. I pointed it out to Zo and said, "Why in the heck would you order this when it is easy to make and for that price you could make 4 servings of it?" So I went home and scratched up a recipe and made 4 servings for around 21 bucks. I hope you enjoy this recipe as much as Zo and I did!
Ingredients:
Shrimp
1 1/2 lb frozen shrimp (peeled but save shells)
3 garlic cloves (minced)
2/3 cup button mushrooms (chopped)
1 cup green onion
3/4 cup heavy cream
1/4 cup white wine
1-2 tsp volcanic Italian lemon juice (depending on how much of the flavor you want)
1 tsp essence
¼ tsp garlic powder
1 1/4 tsp fresh tarragon
1/4 tsp Smoked paprika
2 tsp Creole mustard
1 cup shrimp stock
2 tbsp all purpose flour
2 tbsp grated Parmesan Reggiano cheese
3 tbsp beer mustard sharp New England cheddar cheese (normal cheddar can be substituted with 1/4 tsp dried mustard)
3 tbsp sweet European unsalted butter
fresh crack pepper (to taste)
(Optional 1/4 tsp red pepper flakes)
Rice
4 servings rice
1 tbsp fresh baby dill and
crack pepper (to taste)
Make 1 cup shrimp stock using shells. Place in a small sauce pan with 2 1/4 cups of water and boil down to 1-1 1-4 cups over high heat.
Prepare rice according to instructions on package and then mix in dill and pepper.
In a large skillet heat the butter over medium high heat until melted. Once melted mix in garlic, garlic powder, wine and mustard, letting simmer for 1 minute. Add peeled shrimp and 3/4 cup green onion, cooking until shrimp are just done (5-7 minutes.) Remove shrimp from skillet and sit aside. Now turn the heat down to medium, whisk in lemon juice, heavy cream, mushroom, tarragon, essence and paprika, letting simmer for 2 minutes.
Whisk together 1 cup broth with flour and stir into mixture, cooking and stirring 4-5 minutes or until thickened. Turn off heat and fold in shrimp, ¼ cup green onion, pepper and cheese. Place in a preheated oven 400 degrees and bake until bubbling (7-10 minutes.)
Carefully remove skillet from oven. Spoon rice onto plate and then spoon desired amount of Shrimp Thermidor over rice. Serve hot!
Taste Level: G
Cost: $20 and under
Serves: 2-4
Prep Time: 10-15 min.
Cook Time: 0 min.
Difficulty: 1
Here is a great salad dressing to have over your salads this fall! You really will be blown away by just how good it is! Enjoy!
Ingredients:
Dressing
1/2 cup red wine vinegar 1/3 cup clover honey 1 tbsp stone ground mustard 1 tbsp freshly squeezed lime juice 1 tsp smoked paprika 2 tbsp fresh chives (diced) 1/4 tsp fresh oregano (diced 1 pinch pure cane sugar 1/2 cup garlic flavored olive oil
kosher salt (to taste)
Fresh crack pepper medley (to taste)
Salad
(Make your own salad or use the following)
1 avocado (chopped)
1/2 English cucumber (chopped)
1/2 sweet white onion (chopped)
5-6 cherry tomatoes (diced)
3 hand fulls of salad greens
Dressing
Whisk all ingredients together in a small mixing bowl starting with the oil and vinegar till mixed well.
Toss salad and drizzle your desired amount of dressing over each serving of salad.
Taste Level: GR
1 1 lb pork tenderloin
4 oz baby Bella Mushrooms (diced)
1 cup yellow onion (chopped)
1/3 cup green onion
3 cloves garlic (minced)
1/3 cup fresh Italian Parsley (diced)
1 cup sour cream
1 tsp lemon juice
1 cup dry white wine
3/4 cup beef broth
2 tbsp flour
1 tbsp Dijon mustard
1/4 tsp smoked paprika
1/4 tsp sweet paprika
1/2 tsp Worcestershire sauce
2 tbsp sweet European butter
2 tbsp extra virgin olive oil
Cut pork into 1 inch medallions, place in a gallon ziploc bad and meat hammer down to 1/4 inch medallions. Season both sides with fresh crack pepper and kosher salt. Fry for 3-4 minutes per side until golden in large skillet over high heat in the butter and olive oil. Remove onto a plate, sit aside and keep warm.
Reduce heat to medium high and scrape pan with a wooden spatula. Add yellow onions, garlic and mushrooms. Cook for 5-7 minutes and then add wine and lemon juice. Whisk together beef broth and flour then add to skillet. Reduce heat to medium and let simmer till liquid is reduce to one half (about 10 min.)
Mix Dijon, green onions, Worcestershire sauce, parsley, paprika with sour cream in a medium bowl. Add pork back to skillet and stir in sour cream mixture cooking 2-4 minutes or until heated through.
Serve hot over egg noddles.
Here is one of the Marinades I like to use for my steaks. This is enough Marinade for 1 lb of steak. Adjust as needed. It is also pretty darn good as a steak sauce/topping.
Ingredients:
3 tbsp unsalted sweet European butter
1/2 tsp Italian Volcanic lemon juice (1 tsp lemon juice for tougher cuts of meat)
1/2 tsp parsley
1/8 tsp ground red pepper
1/8 tsp garlic powder
1/8 tsp smoked paprika
2 tsp fresh cilantro (diced, optional)
Melt butter in a small bowl. Once melted mix in the remaining ingredients. Season steak with pepper and salt, then marinate for 30 minutes-overnight (depending on the cut of meat) in a shallow covered container.
Tender cuts 30 minutes to an hour: Mignon, New York Strips, ect.
Tougher cuts 10-24 hours: Round, flank, ect.
Taste Level: VG
Cost: $20 and under
Serves: 4
Prep Time: 5-10 min.
Cook Time: 25-30 min.
Difficulty: 1
I threw together a quick and tasty pasta dish because I forgot about today's post. With us buying a house my mind has been all over the place and not really focused on http://www.cookingforzo.com/. Recipes have sporadically been scheduled by me and I have been missing dates that I have to quickly fill in with posts like this. Meals that I do not think about at all. Meals that are made on the spot with whatever may be lurking in our refrigerator. This one was pretty darn great, especially for being made in less than a half hour. I hope you enjoy!
Ingredients:
Parmesan reggiano (freshly grated)
2 tbsp fresh basil (diced)
2 cloves garlic (finely chopped)
1 1/2 tbsp extra virgin olive oil
1 14.5 oz can fire-roasted tomatoes
1 8 oz can tomato sauce
1 cup Bella mushrooms (sliced)
1 2.25 oz can of slices black olives
1/4 tsp ground oregano
3 tsp brown sugar
kosher salt (to taste)
fresh crack pepper (to taste)
Pasta of your choice
In a large skillet heat to medium high heat. Add sliced linguica and cook for 7 minutes or until both sides are browned. Remove the linguica and site aside.
Now heat olive oil in skillet making sure to scrap the bottom of the skillet using a wooden spatula. Saute garlic in oil until golden (3-5 min,) add the rest of the ingredients (except Parmesan Reggiano and basil,) bring to simmer and let cooking for 10 minutes stirring frequently. Add the basil and Linguica to the sauce and let simmer for an additional 5 minutes.
Prepare your desired pasta while the sauce is simmering.
Spoon sauce over pasta and top with 1-2 tsp of Parmesan Reggiano. Serve hot!
Here is an easy but tasty dip that I whipped up for Zo and myself for some seasoned french fries we were having. I am posting it as a breakfast item because it is also great on top of hash browns!
Ingredients:
1 1/2 tsp soy sauce
1 1/2 tbsp mayonnaise
2 tbsp ketchup
2 tsp your favorite BBQ sauce
fresh crack pepper medley (to taste)
In a small bowl mix together all ingredients and chill till ready to serve with seasoned fries.
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