Main Course (121)
Here it is as last! This is my award winning Chile Stew... I made this recipe for the first time more than a decade ago and it has since become a staple in our house. My Wife once entered it in a Chili contest (sans the beans) and won the ribbon. I prefer my stew with a lot of spice, but then no one else in our Family can eat it. So I usually tone the heat way down (as printed here) and add more peppers to my own bowl.
Serve with a handful of Shredded Cheese and a pile of Tortilla Chips.
"Pork Tenderloin" is NOT the same cut of meat as "Pork Loin." The Pork Tenderloin is the Pork version of Beef Tenderloin, which would be used to make the Chateaubriand or, when cut into steaks, the Filet Mignon. This Pork Tenderloin preparation is fast, easy, and tasty, with a time to table of less than 2 hours. And Chimichurri is the perfect flavor enhancement for the a juicy Pork Tenderloin.
"Pork Tenderloin" is NOT the same cut of meat as "Pork Loin." The Pork Tenderloin is the Pork version of Beef Tenderloin, which would be used to make the Chateaubriand or, when cut into steaks, the Filet Mignon. This Pork Tenderloin preperation is fast, easy, and tasty, with a time to table of less than 2 hours.
These Boneless Beef Short Ribs are easy to prepare. The sweet spicy flavor will make this a favorite dish.
Beef Brisket is a cut of meat taken from the chest of the cow. The Brisket can be a tough meat and should typically be cooked for a longer period to become more tender. Instead of 7 to 10 hours in the Oven, Slow Cooker, or BBQ Pit, this recipe provides a tasty, juicy meat after only about 75 to 90 minutes in the Instant Pot. This recipe also includes a Finishing Sauce, which is a sauce that is used in the final preparations of a meal, or prepared and then used when serving the meal.
Chinese Style BBQ Ribs are a traditional dish that can take hours to prepare. Fortunately, with the inclusion of an Instant Pot to cook the ribs, you can make tender, fall off the bone ribs, without sacrificing flavor or time.
Barbacoa (Shredded Beef Roast) is the classic Sunday afternoon family dinner meal. However, roast beef is not always the easiest meal to make. An under-cooked roast won't shred properly, and an overcooked roast will be dry and tasteless. But fear not! With this simple recipe, a consistently perfect shredded Chuck Roast is easy to achieve. Marinade the roast, give it a nice sear, and add it to the Slow Cooker for about 8 hours. Shred the finished beef and add back into the flavorful au jus for the perfect Barbacoa, every time!
(Pronounced /brä-chē-ˈō-lə/) - Strictly speaking, a Braciola is a bundle of food wrapped in a large cut of meat, then sliced crosswise for individual servings. Since each bundle in this recipe is a single bite-sized serving, one could reasonably argue that this is actually a Beef Involtini. Regardless, there are many different cuts of steak that can be used for this dish, including Milanesa Steaks, Top Round, or Flank Steak. Eye of Round can work in a pinch, but will likely be a more tough cut.
Shawarma is a mid-eastern meat based dish that has become a favorite in our home. Shawarma is traditionally made from large cuts of marinated beef, chicken, or lamb. The meat is slow roasted on a vertical rotisserie and then the outer layers are shaved off and served as they finish cooking.
If you don't have a vertical spit handy, this recipe will allow you to prepare shawarma in your own home.
The non-traditional orange/soy marinade results in a uniquely flavorful roast. This recipe is easy to make and has been a favorite in our home for many years.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Butternut Squash (also called Autumn Squash) soup is the perfect fall-time comfort food. Using the pressure-cooking option in your Instant Pot reduces the time-to-table from about 6 hours to less than 2 hours. Using a Coconut Yogurt provides a nice creamy consistency, without adding heavy cream.
"Moh Gu Gai Pin", or the Americanized version "Moo Goo Gai Pan" is a less traditional Cantonese dish, which translates to "button mushroom and chicken slices". Moh Gu Gai Pin is a Chicken Stir Fry dish, that includes mushrooms and an abundance of vegetables. Moh Gu Gai Pin typically includes a Chicken-based sauce that is thickened with corn starch. It is a flavorful, healthy, dish that is easy to make with ingredients that are readily available from nearly any grocery store. Although Moh Gu Gai Pin typically includes Shaoxing Wine in both the marinade and the sauce, this recipe is alcohol-free.
"Char Siu" (or "Chashu") is a Cantonese word meaning "fork roast". The meat is traditionally skewered with long forks and rotated over an open fire or in an oven. Char Sui Pork Roast is traditionally dyed red (as the color red symbolizes good luck) using a red bean paste or even red food coloring.
I recommend using a boneless Boston Butt, or another fatty pork cut, for this recipe. The Boston Butt, sometimes called just "Pork Butt", comes from the front shoulder of the pig and provides a juicy, flavorful roast. The Pork Tenderloin is too lean and will not give the same end result.
For a cheaper and easier marinade, simply add 1 Apple Cider Vinegar and Red Food Coloring to 2 Cups of a commercial Hoisin/Soy sauce mix.
This easy recipe can be made entirely within your Instant Pot, making for a quick dinner with an easy cleanup.
Carne Guisada is a traditional Mexican beef Stew. Carne Guisada is a Mexican Style Pot Roast with lots of sauce. You can serve Guisada as a stew, as taco filling, or even a meat-sauce served over rice. Using a slow cooker will produce meat that is fall-apart tender, with very minimal effort. This dish is so tasty, that you might want to double it, just to ensure that you will have leftovers.
These Cheese Steak Stuffed Bell Peppers provide a low carb alternative to the Cheese Steak Sandwich.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Although it is difficult for me to understand, some people do not like sushi. This "Sushi Roll replacement" is made with stuffed Chicken and wrapped in bacon, for all the fun of sushi, without the raw fish. This is an easy recipe, with less than an hour of total time to table. First start with Feta Cheese and a few vegetables. Then wrap the cheese and veggies in chicken, and finally wrap the chicken in bacon and bake. The result is an easy, flavorful dish, that is fun for everyone.
The Buckaroo Banzai DVD included an Easter egg with a recipe called Chicken Cooked in a Watermelon. I have had great success in making that recipe many times, but as Fall rolls around, I have often wondered about cooking Chicken in a Pumpkin. As far as I can tell, this appears to be another original recipe. It has taken me a few years to get this one ready for prime-time, but finally, here it is...
Fideo Soup is a traditional Latino dish from Mexico. This Soup can be made with a variety of ingredients, with the only real requirement being the inclusion of fideo pasta, (short vermicelli noodles).
The Flanken Rib cut is typically about 1/4 inch thick, cut as a cross-section of the ribs so that you end up with a cut of meat that is embedded with medallion-shaped bones. "Flanken Ribs" can be cut from two VERY different cuts: the Chuck primal - which the top of the ribs near the shoulder or the Plate primal (typically called Flanken Cut Short Ribs) - located closer to the underside of the chest, usually ribs 6, 7, and 8. Chuck Ribs will typically require a much shorter cook time than their Plate counterparts, so make sure that you are using Chuck Ribs, NOT Short Ribs for this recipe. In my experience, the Sous Vide preparation results ribs that are much juicier and far more flavorful.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Chuck Roast is a less expensive cut of Beef that can be flavorful, but tough if not cooked properly. With this long slow preparation, the humble Chuck Roast can be elevated to compare with a much more expensive cut. If desired, use 3 or 4 lengths of Butcher's Twine to truss the roast. Although not necessary, this can provide a roast with a more uniform look and a better finished presentation.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
The Ratatouille dish served at the end of the Pixar movie Ratatouille, is a Confit Byaldi that requires two different preparations:
1. Pipérade is a thin sauce, with Basque origins, traditionally made with onions and a "mildly-hot" red pepper called Espelette pepper. Since Espelette peppers may not be readily available, this Pipérade recipe uses even milder peppers, the Poblano and the Red Pimento.
2. The Pipérade is spread across the bottom of a casserole pan and then covered with thinly sliced vegetables and slow roasted for several hours.
Refrigerating the dish overnight will allow the flavors to mature. Reheat in the oven before serving.
Traditionally, this dish could be served hot as a side-dish with meat (like Rosemary Chicken), Basil Rice, or with a sliced baguette.
Store the leftovers in an airtight refrigerator dish. The leftovers only get better.
Country Style Pork Ribs come from the same cut as the Boston Butt or the Picnic Roast and does not contain any actual rib meat. Country Style Ribs can be boneless or they can be bone-in when the shoulder bone is included. Like the Boston Butt, Country-style Pork Ribs should be cooked at a low temperature, for several hours to render the fat and add flavor to the meat, while providing the "fall-apart tenderness" rib-like experience. Choose your favorite store-bought or home-made BBQ sauce and finish the meat with a final low bake to form the perfect bark.
Enchilada Casserole is more Tex-Mex than Mexican food. This is an easy recipe that can be prepared in advance and then refrigerated in the casserole dish, up to 1 week. The crème fraiche or Greek yogurt will make the sauce creamy, while the jalapeno peppers will bring just a hint of heat.
Carnitas (meaning "little meat") is a traditional Latino pork dish made using a French cooking method called "confit", where the meat is slowly deep fried (over several hours) in seasoned hot oil (usually lard). Alternatively, you can make Carnitas by cutting the meat in to smaller pieces and then slowly stewing (or braising) the meat, then frying in lard. The Sous Vide produces a tender and juicy meat. And then frying the pork will provide the crispy crunch associated with traditional Carnitas. After the Carnitas have been fried, allow them to cool and then shred (pull) the pork. Lard can be refrigerated for a few weeks or frozen for 6 months and reused across multiple batches of Carnitas.
Jumbo-sized (3.5 inch diameter) silicone cupcake liners become the perfect cooking pan for baking these single-serving deep dish pizzas.
"Involtini" (plural for Involtino) are small, bite-sized (usually) appetizers, with an outer layer and some sort of filling. Involtini could include Armadillo Eggs, mini-Pizza Rolls, or even bite-sized Twinkies. Eggplant Involtini makes a nice addition to a Beef Roast, Pork Roast, or Grilled Chicken. This recipe specifies canned whole tomatoes. Canned diced tomatoes usually contain preservatives that prevent the tomatoes from breaking down into a nice sauce. Canned whole tomatoes, on the other hand, will break down better when simmered and provide a smoother, thicker sauce. This recipe has been modified for the Slow Cooker.
(Pronounced /brä-chē-ˈō-lə/) - a Braciola is a bundle of food wrapped in a large cut of meat, then sliced crosswise to make individual pinwheels. Flank steak comes from the bottom abdominal area of the cow, contains tough muscle fibers with very little fat. Flank Steak can be tenderized by using an acidic marinade and then cutting the final steak across the grain, making it the perfect cut for these pinwheels.
Garbage Bread is the ultimate brunch food. Variations of this recipe can be found in Brooklyn Delis, called Proscuitto Bread.The yield for this recipe is 2 medium-sized loaves. They can be cut into 2 inch cubes and served with a charcuterie board or eaten as a snack.
I discovered Garbage Bread at a restaurant in Manhattan's Financial District. Garbage Bread is like a Pizza, rolled up into a Burrito. It is better than any Calzone or Stromboli. Garbage Bread is great as a Game-Day appetizer, or it can be served as a Main Dish. This recipe can be modified by using a wide range of alternate fillings. You can replace the hamburger with Italian Deli Meats. You can include sliced Sweet or Spicy Sausages. You can even use Marinara sauce inside the bread, cover it with Sliced Pepperoni, and throw down a layer of shredded Mozzarella Cheese.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
When the weather starts to cool down, I like a spicy chowder to warm me up. This is a fairly easy recipe that can be made in advance and refrigerated.
Gumbo is typically a "peasant dish" meaning that it is constructed with whatever you have on hand. With one exception: the word "Gumbo" is said to come from an old African word for Okra. As a result, true Gumbo should always include Okra. There are a few different types of Gumbo. This recipe will focus on Creole Gumbo and would traditionally include seafood and tomatoes. For a more spicy, darker colored Gumbo, try Cajun Gumbo.
This is a favorite recipe at our house for leftover Thanksgiving Ham, although you could also use Spam instead of Ham. For best results, prepare the Rice beforehand (by following the package instructions) and then refrigerate for at least 8 hours and up to 3 days.
There are two distinct phases when making Stir Fry:
1. Preparation
2. Cooking
The key to successfully implementing any Stir Fry recipe is the timing. Ensure that all your preparation work is complete before you begin the cooking phase.
These single serving quiche cups use baked Hash Browns for the crust. This quiche can be easily made in a single large pie tin, however, the individual cups provide a convenient way to accommodate for "less adventurous" eaters: each eater can choose their own ingredients.
For this recipe, I use large (12 oz) silicone Cupcake Baking Cups. You could also use a large muffin pan, with disposable paper muffin pan inserts.
This recipe is currently written to make One (1) 12 oz. serving, but it can be easily scaled.
The filling can include any ingredients from your favorite omelet recipe.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This Hawaiian Coconut Pineapple Rice is the perfect side dish for Hawaiian Huli Huli Chicken. Or you can shred the Huli Huli Chicken and mix it in directly with this rice for a tasty Polynesian meal, without opening a can of Spam. Note that the Instant Pot method requires less liquid, so you will need to adjust the recipe accordingly.
Huli Huli - Hawaiian for "Turn turn" refers to the need for the Chef to constantly rotate the chicken over the fire to ensure it cooks evenly. Huli Huli Chicken is a staple of traditional Hawaiian cuisine. Serve with Hawaiian Coconut Pineapple Rice.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Gyro (pronounced /yee-ro/) is a traditional Mediterranean dish made with a Beef/Lamb mixture. Due to the high cost of lamb, pork can be used as a good substitute. The meat is traditionally put on a large vertical rotisserie and cooked over a flame. This recipe provides a simple process to re-create tasty Gyro meat without the expensive and time consuming equipment. For a Keto version of this recipe, just leave out the Pita Bread.
This is another flavorful recipe that is easy to make.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Strictly speaking, Curry is not Indian food, it is British food. With that said, Curry is a great "feel good" meal. Due to the typical long cook times, creating a good Indian Curry can be an all day process. In order to reduce the overall cook time, this recipe prepares the various ingredients separately, then puts it all together for a final simmer. While this is not a traditional preparation for Indian Curry, the flavors are all there to knock the final result out of the park. Serve with Basmati Rice and Naan.
Perhaps the perfect meal to celebrate St. Patrick's day, is Irish Stew. While Irish Stew typically requires the inclusion of a "pint of stout" for additional flavor, I have found that the deep complexity can be easily accomplished by replacing the stout with a tablespoon of Marmite. We dissolve the Marmite in hot water to ensure that it is fully integrated throughout the final stew.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze uncooked in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later. For a Keto recipe, use an Italian dressing with a low carb count (less than 3 carbs per serving) and serve with a Keto approved vegetable medley.
Jambalaya is a traditional recipe from New Orleans that is similar to Gumbo, but it is not a soup. Jambalaya is typically made in a single pot and comes in a couple of variants: "Red" Jambalaya (also called "Creole" Jambalaya) or Cajun Jambalaya. Each Jambalaya also incorporates a different set of seasonings. Red Jambalaya includes tomatoes. Cajun Jambalaya is typically a more spicy (hot) dish, and may also contain meats with blackened pepper. Here is a great recipe for a traditional Red (or Creole) Jambalaya. This recipe has a pretty large yield. The leftovers can be stored in the refrigerator for up to 1 week. But it seems like that is never a problem. In my experience, the leftovers will be eaten long before it has time to go bad.
This Kielbasa and Pasta Stew recipe is hearty and comforting. The flavor from the vegetables and seasoning provides the perfect mix to warm you on a winter night.
Although this is vegetarian recipe, Bibimbap goes will with Korean Short Ribs, shredded Pork, or even grilled ground beef. Just like any Stir-Fry, there are two distinct phases:
1. Preparation
2. Cooking
The key to successfully implementing this recipe is the timing. Ensure that all your preparation work is complete before you begin the cooking phase.
Bulgogi Beef (meaning "fire meat" ) is a tender, flavorful dish that is traditionally cooked on a grill. In this recipe, the Baking Soda is used to tenderize the meat, without turning the outer layer into mush as a longer exposure to acid based tenderizers tend to do. The Soy Sauce, garlic, and sugar adds a wonderful Bulgogi salty sweetness. Traditionally, Bulgogi Beef uses the Rebeye cut, but I have had equal success with Top Sirloin, Flank Steak, Skirt Steak, or even Shoulder Roast. The meat should be sliced paper thin while still raw.
Everybody loves a good loaded baked potato. This is a quick and simple recipe to give all the flavors of stuffed potatoes, in a hearty soup. This gluten-free recipe uses mashed potato to thicken the soup.
Locro is a flavorful stew that utilizes fall vegetables, like corn (hominy) and acorn squash. Traditionally, Locro de Argentina includes veal shoulder, pork shoulder, and Argentine chorizo. In this recipe, the veal has been replaced with beef shoulder, as it is easier to find. Argentine chorizo is an uncured (raw) sausage, made with a blend of ground beef and ground pork. The ground meat is often seasoned with garlic, paprika, and occasionally red wine. Argentine chorizo is typically grilled or occasionally smoked. In this recipe, Argentine chorizo can be replaced with any uncured, garlic sausage. Locro can be easily prepared and then put together in a slow cooker to tenderize the hominy, the legumes and the meat. The squash, legumes, and hominy are mashed to provide a creamy, thick stew. A flavored oil is drizzled on top for serving.
The London Broil is not a cut of meat. Instead, it is a specific preparation for a roast. The London Broil is typically made with a lean cut, usually the Top Round, or sometimes the Bottom Round. However, these cuts can become tough if they are cooked improperly. The secret to the perfect London Broil is a good marinade, with a high acidic content, and then a quick broil under high heat. While the London Broil can be prepared using the Sous Vide, the ideal preparation utilizes the high heat of the broiler.
First of all, there are NO actual Oreo Cookies used in this recipe. In case you have never seen the inside of a Sports Bar, Sliders are small, bite-sized burgers. This recipe makes Sliders that are stuffed with cheese. As they cook, sometimes the cheese leaks out and they look like Oreo cookies, made with meat. You'll understand when you make them...
This easy dish is based on a recipe originally developed by Julia Childs. With a prep time of less than 30 minutes and then 45 minutes in the Oven, this tasty meal is perfect when you suddenly realize that it is nearly dinner-time. Again.
Menemen (Turkish Eggs) is a made with tomatoes and scrambled eggs. The pan roasted tomatoes from the bottom of the pan provide a beautiful presentation and the smokey flavor of the Aleppo peppers, paired with the Jalapeño pepper, provides the perfect amount of heat. This quick and easy dish provides a single serving. To make multiple servings, just wipe out the inside of the pan with a paper towel and start again.
It seems like good Latino food always begins with Sofrito, a flavorful sauce base that is traditionally made by mincing Garlic, Onion, and Pimentos Verde (Green Bell Pepper). I like to further accentuate this soup with fresh Cilantro with fresh Lime. This soup includes a single chopped Jalapeño pepper to provide just a hint of heat. I prefer to use Chicken Thighs over Chicken Breasts as the dark meat is typically more flavorful and juicier when poached. Serving the soup over a pile of Rice makes this into a hearty meal.
Minestrone is a hearty, flavorful soup made with vegetables and pasta. This Minestrone includes Kielbasa, but you could use Sweet Italian Sausage, or leave out the meat altogether for a vegetarian version. This soup can be eaten the same day it is prepared, or it can be prepared and then stored in the refrigerator or freezer for a meal on another day.
Mole is a Spanish word meaning "sauce", as used in the word "guacamole".
Red or Brown Mole includes unsweetened cocoa.
This peasant dish can be made with nearly any other available ingredients. Here is my favorite Brown Mole Sauce...
This is an easy recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Mole is a Spanish word meaning "sauce", as used in the word "guacamole". Traditional green mole is typically made with roasted pumpkin seeds. This peasant dish can be made with nearly any other available ingredients. Here is my favorite Green Mole Sauce...
Generally, Pizza Dough is best cooked at high temperatures, like 800° to 1500° F. However, most in-home ovens can only reach temperatures of 500° or 550° F. Although a Pizza Stone or a Cast Iron Pan does not increase the heat levels in your oven, it will hold the heat within your oven longer, allowing the dough to cook into a perfect crust. Add sauce to this dough, some meat and vegetable toppings, and a freshly shredded Mozzarella. 10 minutes later, it is Pizza time! Sugar is a commonly used to help yeast growth. Diastatic Malt Powder (NOT malted milk powder) is modified flour that can replace the sugar (3:1) and produce more active yeast with a higher rise and a finer crumb.
This pasta-free dish is full of flavor without all the carbs or gluten of a traditional lasagna. This dish is somewhat similar to the Middle-Eastern dish Moussaka, but without the béchamel. While this dish has a fairly long time-to-table, the flavor is worth the effort.
Thinly sliced beef with a sweet orange sauce is a favorite traditional Chinese dish. This recipe provides an orange flavor through the inclusion of orange marmalade. The Beef should ideally be a lean cut. You should try to use something like boneless short ribs (not boneless country style ribs), rib eye, flat iron steak, or top sirloin. Additionally, you can substitute a cheaper cut, such as boneless chuck ribs or flank steak, but ensure that you slice across the grain for a more tender piece of beef.
Oven Roasted Cauliflower is a non-traditional cauliflower use that makes a great appetizer or even a main dish.
You can use a variety of seasonings to flavor Roasted Cauliflower
This is a simple recipe that is easy to prepare but will impress everyone with a great flavor.
Pair this dish with a nice salad.
I have been making my Roasted Feta Cheese dessert for years. This is my variation, based on a recipe that became all the rage recently. It reportedly even caused a Feta Cheese shortage in Scandinavia. My version of the Pasta with Roasted Feta Cheese integrates components from my desert recipe. This is a quick and easy meal to make, with a ton of flavor. The roasted Feta Cheese mixed with the blended Roast Tomatoes and Roasted Garlic to make a creamy garlic sauce.
Boneless Beef Ribs should not be confused with Country Style Boneless Beef Ribs. BBQ boneless ribs have all the benefits of a good rack of ribs, without the bones. Country Style "Ribs", also called Shoulder Cut Ribs are not actually rib meat, but typically strips of beef cut from the tougher Chuck Eye Steak. Country Style ribs require a considerably longer cooking time.
Peperonata is a classic Sicilian stew recipe made by stewing together bell peppers, onions, and tomatoes. This dish is great as a side dish with grilled chicken, an appetizer with toasted bread, an accompaniment to polenta, a Bruschetta replacement, or as a sauce over pasta.
Lomo Saltado is a traditional Peruvian sauteed beef stir fry. The beef is marinated in a soy sauce and Chinese vinegar mixture, stir-fried with onions and peppers, and then served with white rice and french fried potatoes.
Peru has a fairly large Chinese Immigrant population. As a result, Soy Sauce has become a common ingredient in Peruvian food. This savory Chicken would traditionally be served with Potato Fries or Yucca (Casava) Fries. The Finishing Sauce would traditionally include Mayonnaise instead of Greek Yogurt. However, South American Mayonnaise has a different flavor and consistency from the Mayo available in the US. The Yogurt is healthier than Mayo, and in my opinion, will provide a flavor that is better than US Mayo.
Although the Chicken requires a 12 to 24 hour marinade time, this meal is easy to prepare with only about 30 minutes active preparation required.
This is a simplified version of Beef Wellington, using a cheaper cut of meat, and a flavorful vegetable stuffing inside the meat. A few easy modifications could be used to make variations on this dish: Stuff the meat with an asparagus spear, replace the Pimento with roasted Jalapeño slices and use a sharp Manchego or Asiago cheese, or marinate the meat with Soy Sauce and stuff with grilled vegetables.
Making the perfect hamburger is a balance between art and science. Adding Pico de Gallo to your ground beef adds a nice flavor that creates the perfect Southwestern Burger. For a Keto version of this recipe, simply replace the hamburger bun with a lettuce wrap.
Pico de Gallo (meaning "rooster beak" or "rooster's peck") is a common vegetable blend that is frequently added to Latino food. I have taken the original Pico de Gallo recipe, added chopped grilled beef, and named it "Pico de Toro" ("pico" also means "lip" or "edge"). This is not a traditional Latino recipe, but it is great with tortilla chips or even as a filling for tacos.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Pork Loin is a flavorful meat, but it can easily become too dry while roasting. Sous Vide is the perfect solution. The roast is cooked in a juicy environment, ensuring that the meat does not dry out. If you do not have a Sous Vide available, you can also accomplish good results using the "En Cocotte" (meaning: "in a casserole dish") method instead.
Potstickers or Chinese dumplings are typically available in the freezer section at your local grocer, or you can easily make them, from scratch, in your own kitchen. Potstickers can include any meat, or only vegetables. This recipe used ground pork to provide a tasty dish that can accompany any bowl of noodles, or stand on its own as a main dish. This recipe will yeild enough filling for about 50 Potstickers.
If Canada has a national dish, this is arguably it. I first tasted good Poutine on a visit to Montreal a few years ago. While the origins of this dish are not entirely known, there are multiple sources who claim to have invented the dish. Poutine is simple to make. The traditional recipe contains French Fries, White Cheese Curds, and Brown Gravy. A widely accepted variation is to add cooked meat. If Cheese Curds are not available, you can use shredded Oaxaca Cheese or (in a pinch) Shredded Mozzarella.
"Primavera" is Italian for "Spring". A Primavera Pasta is traditionally a Pasta dish served with Spring vegetables. This quick and easy recipe is somewhat of a "peasant" dish, meaning that it can be made with whatever ingredients that you have available. While you can use any type of pasta, I prefer to use a small-shaped noodle, such as Bowtie (Farfalle) or Penne Pasta. Using the Instant Pot, you can put dinner on the table in less than 30 minutes.
This is an easy recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
The Quesadilla Crunchwrap (commercially marketed under a similar name) could be easily obtained at a well-known fast food chain. However, this recipe will allow you to replace the "fast food" ingredients with better quality and better flavor. This Quesadilla Crunchwrap can be cooked in a frying pan, or (ideally) with a Panini Press. The Quesadilla Crunchwrap is an extremely flexible dish that can be filled with pretty much any kind of Meat that you have on hand.
Quiche Meringue is a unique breakfast dish that is relatively easy to make. Phyllo Dough is available from most grocery stores, in your refrigerated section. To reduce preparation time, you an replace the Phyllo Dough with Canned Refrigerated Croissant dough.
You can replace the Ham with Chicken cubes or even Steak cubes. Additional vegetables could be added, like grilled tomatoes or chopped peppers.
Cottage Pie is the same as Shepherd’s Pie except that Shepherd's Pie is made with ground lamb, and Cottage Pie is made with ground beef. This recipe is simplified and scaled down for an easy 4 serving meal.
Hainan is an Island in Southern China, located off the coast of Vietnam. Hainanese Chicken Rice has become a popular dish in Singapore, Malaysia, Indonesia, and other countries. Traditionally, Hainanese Chicken Rice includes pork-bone and chicken-bone broth, while several nearby countries have adapted the dish to exclude the pork-bone broth. The traditional recipe typically has a long preperation time, that includes boiling a whole chicken. This simplified Hainanese Chicken Rice recipe has a complex Ginger Garlic flavor without having to spend the entire day in the kitchen.
Dutch Baby Pancakes are a fun and tasty breakfast treat. But adding a drizzle of Raspberry Syrup, just before it goes in the oven will create the perfect sweet breakfast. A proper rise is accomplished by cooking the Dutch Baby rapidly. For best results, ensure that the pan is well heated, and that the batter is room temperature, before it is poured into the pan.
As we all learned from watching the movie of the same name, ratatouille (pronounced /rat-a-too-ee/) is a generally regarded as a "peasant stew". This means that it was typically made with whatever ingredients the cook had on hand. I have seen many different recipes for ratatouille. It seems that the only ingredient that is required to make ratatouille, is eggplant. Here is my ratatouille recipe..
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
The meat of choice for the new San Antonio style BBQ is Chicken. This culinary delight, also called Pollo de Norteña, originates from Monteray, Mexico (located in northern Mexico). Preperation of San Antonio BBQ Chicken involves both a rub (Achiote Paste) AND a citrus-based marinade. The rub is a traditional paste that is available at many grocery stores or Latino grocery stores. If you cannot find a commercially available Achiote Paste, a "from scratch" rub recipe is also provided below. Cover the meat with the rub and refrigerate for about 24 hours. Then add the marinade and refrigerate for another 4 to 6 hours. Traditionally, this BBQ would be cooked over a wood-fired grill, but a standard oven can be used as a suitable replacement with the addition of a vertical spit. Serve with Corn Tortillas and lots of Verde Sauce.
This is a fun and tasty frittata that is easy to make. For a little variation, you can add finely chopped onions, tomatoes, and peppers, or baby spinach.
Shakshouka (sometimes called Saksouka) is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines. It is also a common breakfast and dinner food in Israel and often eaten with bread to soak up the sauces. The word "Shakshouka" comes from Arabic and means "to mix or shake"
Shakshouka (sometimes called Saksouka) is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines. It is also a common breakfast and dinner food in Israel and often eaten with bread to soak up the sauces. This recipe is specialized to make in a slow cooker.
This is an easy meal that uses fresh ingredients. Serve as a main dish, or as a side with grilled chicken.
Burek (pronounced /booˈ-ɾec/) is a traditional meal, where an unleavened dough, similar to phyllo, is filled with meat, potatoes, spinach, cheese, or other fillings. Burek is common throughout the region previously controlled by the Ottoman empire. In the Baltics, Burek is rolled into a large spiral pastry and baked. It is often cut into pie wedge sections for serving. A Bosnian cheese-filled Burek is called "Sirnica" (pronounced /Seer'-nitz-a/), meaning "cheesecake" or "cheese pie". Sirnica is filled with a Bosnian soft cheese, "Sitnog sira", which is similar to cottage cheese. I like the nice "soft, tangy" flavor profile caused by using a mixture of cottage cheese, feta cheese, and neufchatel cheese. Make this into a tasty Sirnica dessert by adding Homemade Raspberry Syrup into the cheese filling.
Soutzoukakia (pronounced /soot-zoo-KA-key-ah/) are Greek meatballs, that are traditionally oven-baked in a tomato sauce. Soutzoukakia is similar to a Turkish dish called Kofte. This recipe is prepared on the stovetop and includes a loosely defined Arabic spice mix called Ras El Hanout. If you do not have this mix on hand, you can make your own mix. Serve with Tzatziki over a bed of basmati rice or with roasted potatoes. Poblano or jalapeno peppers will add heat to the dish. For a Keto version of this recipe, serve with a medley of Keto-friendly roasted vegetables.
Spatch-cocked Chicken is a preparation method for whole Chicken. Spatch-cocked chicken can then be baked, grilled, poached or cooked any number of cooking methods. Spatch-cocking a chicken will help it to cook at a more uniform rate as it flattens the bird.
As with any Stir Fry, there are 2 distinct phases of making this meal: the preparation phase and the cooking phase. In order to ensure the that the various ingredients are not overcooked, all of the ingredients should be prepared and measured during the preparation phase, before you begin cooking. Stir Fry is supposed to be a high heat process; ensure that the wok is well heated so that the oil begins to smoke before you begin cooking. Otherwise, the food will stick to the wok.
Strombolis and Calzones, for the uninitiated, are like a pizza, that is wrapped up like a burrito. Calzone purists claim that a Calzone should be made without sauce as an ingredient. Instead, the sauce is served on the side. In my opinion, a sauce-free Calzone is unecesarily dry, even with the inclusion of a marinara dipping sauce. Additionally, the Calzone is typically folded over, while a Stromboli is rolled up. This recipe includes sauce as an ingredient. Similar to pizza, the possible options for filling your Calzone is endless. You should note that the order that toppings go onto the Calzone is different from a pizza. Start with cheese, then add sauce, then a layer of meat and/or vegetables, and finally top it all off with the seasonings.
Enhance your Chicken Breast by stuffing it with Ham and Havarti Cheese. This is similar to the classic Chicken Cordon Bleu, but without the breadcrumb coating. This recipe works especially well when topped with a tasty Cheesy Sauce.
This recipe is similar to the Turkey Breast Wrapped in a Bacon Quilt En Cocotte, but since it is made with Chicken Breasts instead of Turkey, it will provide fewer servings. The chicken breasts are stuffed and then wrapped in bacon.
Manicotti is a type of pasta, shaped into large tubes and are usually filled with a ricotta or cottage cheese filling and then covered with pasta sauce. Manicotti can provide a nice variation to the typical "Plate of Noodles and Red Sauce".
(Pronounced /brä-chē-ˈō-lə/) - The "Pork Loin" is not the same cut of meat as a "Pork Tenderloin." This pork loin recipe is easy to make and provides a lot of flavor. The Pork Stuffing will help give the Pork Loin a more mature flavor, so that you don't end up with a dry, tasteless Loin Roast. Serve with a side of roasted potatoes or over a bed of Basmati Rice. When cooking any type of roast, you should use a Meat Thermometer or an Instant Read Thermometer to ensure doneness. Slice the finished Brachiola into Pinwheels and serve with rice or potatoes.
Stuffed Mushrooms are a largely underrated and versatile meal. This recipe uses only ingredients that are included in Phase 3 of the Keystone Approach diet. Variations to this recipe could include non-Keystone foods, such as tomatoes and peppers.
Taco Stew is an easy to make dish without a long preparation time.
‘Three cups’ refers to a traditional Taiwanese chicken recipe that uses three key ingredients: 1 cup of soy sauce, 1 cup of rice wine, and 1 cup of sesame oil. Most modern chefs will adjust the amounts of the various ingredients to maximize the flavor. Traditionally, this recipe would be made with a whole skin-on bone-in chicken, that has been divided into cuts. However, you can use drumsticks, chicken wings, chicken thighs, or even chicken breasts. If using boneless thighs or breasts, go ahead and divide the cuts into bite-sized pieces. This recipe replaces the rice wine with an alcohol-free substitute.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This soup was inspired by a Thai Sour Coconut soup. It has a short preparation time and can be served as an appetizer or a main course.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
The name of this dish has nothing to do with the spice level of the meat. As the legend goes, a tiger finished eating this tasty meal, and cried when he realized that it was gone and he would not be able to eat any more. This meat will go well with rice, with noodles, or on a Thai Steak Salad called Yum Nua. This recipe includes instructions for grilling or for using the Sous Vide. Either recipe requires about 20 minutes preparation the day before.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Toad in the Hole is a traditional British dish where sausages are cooked in Yorkshire pudding. The various steps required to successfully create Yorkshire pudding are oftentimes approached with all the fervor of religious dogma. However, good Yorkshire Pudding is actually quite easy to make. The batter can be made 30 minutes to 3 days in advance. The heated oven and preheated pan causes the Yorkshire pudding to rise and then crisp, as it turns a golden brown color. As a side note, if the pudding fails to rise properly, the dish is called "Toad in the Bog". Toad in the Hole is traditionally topped with grilled onions and a few scoops of beef or chicken gravy.
Nothing beats a good bowl of soup on a cold day, and the only proper way to eat a grilled cheese sandwich is by dipping it in a bowl of good Tomato Soup. Tomato is perhaps the most basic of soups, but this is the best Tomato Soup I have ever eaten. To make this recipe compatible with the Keto diet, use Chicken Stock instead of Mire Poix, and leave out the Bread Crumbs.
I have always found Roast Turkey to be dry and tasteless, making it necessary to cover with a large amount of gravy. This recipe will produce a flavorful, moist turkey full of complex flavors.
The bacon will act as a protective skin while roasting and will prevent the Turkey meat from drying out. Additionally, the roast can be prepared early and stored in the Refrigerator for up to 24 hours before Roasting.
Turkish Pide is a boat-shaped Turkish bread that can be served plain or stuffed with meat, vegetables, cheese, and/or herbs. Pide is a versatile dish that can be a snack, an appetizer, or a main course.
Udon Noodles is a traditional Japanese dish, but the noodles have a thicker, more silky texture than their more popular Ramen cousin. Traditional Udon Broth calls for Light Soy Sauce (that is different from the low-sodium "Lite" Soy Sauce) and Dark Soy Sauce. The inclusion of both types of Soy will provide a more full savory flavor. If Dark Soy Sauce is not available, replace the Dark Soy Sauce with 2 additional Tablespoons of Light Soy Sauce (frequently labeled "Soy Sauce"). Additionally, Mirin (containing alcohol) is also a traditional ingredient. This recipe replaces the Mirin with Rice Wine Vinegar.
This is NOT the "Instant Noodles" that kept you alive in college. If you make the Tonkotsu Stock from scratch, it will take about 16 hours. In spite of the long preparation, the complex flavor of this recipe makes it worthy to serve in the finest Ramen Noodle House of Tokyo, New York, or even your own kitchen.
Trust me, it is worth the preparation time.
This recipe contains instructions for a single serving. Simply scale this recipe for the number of servings desired.
This convenient meal is easy to prepare and provides a flavorful variation using ground pork and a few other ingredients. In a pinch, ground beef patties could be used in place of the ground pork patties.
You can save additional time by replacing the patties with loose ground meat, added to the wok after the garlic and nuts.
