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I've been cooking for a long time and I've got some recipes I'd love to share. I'm excited about this new cooking section. Here's some good winter comfort food:
Cottage Pie
Ingredients:
3 lbs ground round beef 70/30 (use less if meat is leaner)
1 large onion sliced thin
4 cloves garlic
2 cups vegetables - chopped carrots, corn, peas, celery
3 large potatoes
1/2 stick butter
1/2 cup beef broth
Worcestershire sauce
Cumin
Sage
Milk
Sour Cream
Horseraddish (optional)
Mushrooms, sliced (optional)
Directions:
1. Chop potatoes into quarters and drop them into boiling water. Boil them until tender. About 20 minutes. (I leave the skin on, but it is not necessary.)
2. Heat some olive oil and butter in a pan. Drop in sliced onions, garlic and any vegetables. Simmer until tender.
3. Add hamburger and any spices you like. I add a dash of cumin and sage as well as a splash of Worcestershire sauce. Cook until no longer pink. Drain.
4. Place back over heat and add beef broth. Cook for an additional 10 minutes. Keep adding additional beef broth to keep the hamburger moist.
5. When potatoes are finished, drop them into a mixer or potato masher. I use a stand mixer with a bread dough attachment which mashes them nicely. Add milk, butter, sour cream, salt and pepper. Horseraddish is optional, but adds a nice tang. Keep tasting the potatoes and adding ingredients until they are to your liking. Mix them on high for a few seconds to fluff them up.
6. Empty hamburger and veggies into a large casserole dish. Cover the top with mashed potatoes and use a fork to make points on the top if you want the browned peaks.
7. Cook at 400 degrees for about 30 mins. You may broil them for a minute to brown the top if you like.
8. Sautee mushrooms in olive oil and serve on the side.
This is one of my favorite foods after 8 or 10 hours of snowboarding.
Chicken Enchiladas
Ingredients:
4 medium-sized skinless, boneless chicken breasts
1 onion, chopped
1 cup sour cream
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1 15 oz. can tomato sauce
1 yellow bell pepper, chopped
1 green chile pepper, chopped
Salt
Pepper
Chili powder
8 flour tortillas
1 jar salsa
Corn starch (optional)
Directions:
1. Cook chicken breasts until no longer pink. Chop them into fine pieces and set aside.
2. Pour tomato sauce into a medium skillet. Add sour cream and heat until creamy. Stir in chopped pepper, chopped chile, onion and cheese. Stir until cheese melts completely and the mixture is very creamy. Add corn starch in very small amounts and stir if the mixture is runny.
3. Spray a baking pan with a non stick spray and place a tortilla in the pan. Place a desired amount of chicken in a row along the tortilla. Spoon a desired amount of the mixture on top of the chicken. Roll the tortilla and start another one next to it. To keep the tortilla from unrolling, dab some of the filling along the rolled edge so it will stick.
4. Pour salsa over the tortillas when they are all filled. Sprinkle parsley, oregano and some chili powder over the enchiladas. If desired, grate some cheese over the top.
5. Bake in the oven at 350 degrees for 20 minutes.
Since Thanksgiving is coming up, I thought a nice stuffing recipe would be good. If you're tired of Stouffers (even though it is REALLY good) you can try this recipe. It's homemade and a bit more traditional. My wife doesn't like raisins or apples, but I think the texture is nice compared to some mushy stuffings.
Stuffing
Ingredients:
1 loaf of homemade bread. Substitute a store bought loaf of crusty bread if you don't have a bread maker.
1/2 cup walnuts
3 sticks celery, chopped
1 medium onion, chopped
8 Tbsp butter
1 green apple, cored and chopped
1/2 cup raisins
1/4 cup martini olives, measured before chopping, chopped
2 cups chicken stock
1/4 cup fresh parsley
2 teaspoons dried ground sage
Salt and pepper to taste
Directions:
1. Heat a pan and toast the walnuts for a few minutes. They should be aromatic, but not burnt. Remove them from the skillet and chop them.
2. Chop the loaf of bread into small cubes. Place them in a baking pan and brown them in the oven. They should be dry before you proceed. A few minutes on broil should do the job.
3. Melt 3 Tbsp butter in a pan and stir in the bread. Make sure all the pieces are toasted and buttery. Remove the bread and set aside.
4. Melt the remaining butter in the skillet and sautee the celery and onions for 5-10 minutes. Add the bread, walnuts, green apples, raisins, olives and parsley.
5. Add 1 cup of chicken stock and mix together. Add sage, salt and pepper to taste. Turn the heat to low and cook for 1 hour. Add the remaining stock as the stuffing begins to dry out. The stuffing must remain moist while cooking.
This is my favorite breakfast food of all time. Quiche. You can make any kind you want and put anything in, but this specific one is tomato basil. Try bacon and ramps sometime!
Tomato Basil Quiche
Ingredients:
Olive oil
1 medium onion, chopped
3 roma tomatoes, sliced
Flour
Basil
3 large eggs
1/2 cup milk
Salt and pepper
1 (9 inch) unbaked deep dish pie crust
1 1/2 cups shredded colby-jack cheese
Directions:
1. Preheat oven to 400 degrees. Let the frozen pie shell thaw for 10 minutes. Then bake it for 8 minutes.
2. Heat some olive oil in a skillet. Sautee the onions until they are tender. Remove them from the skillet and set aside.
3. Pour a handful of flour on the cutting board and sprinkle in some basil. Roll the tomato slices in the mixture until they are covered lightly. Place them in the skillet and sautee them a bit on each side. Remove and set aside.
4. In a bowl, whisk together the eggs and milk. Salt and pepper them to season.
5. When the crust is ready, spread 1 cup of cheese along the bottom of the pie. Place a thin layer of onion on top and follow with a layer of tomato slices. Fill the pie crust with the egg mixture. Place a few more tomato slices on top. Finally, sprinkle the other 1/2 cup of cheese on top.
6. Bake in the oven at 400 degrees for 10 minutes. Reduce the heat to 350 and bake for an additional 20 minutes. The quiche should be cooked through and not watery. It should be tender to the touch, but firm. The top may be slightly browned. Let it cool for a few minutes. Best served warm.
Very nice. I too have been cooking for years and have came up with many of my own recipes. Nice to see someone finally post something they came up with and not a picture of some damn frozen chicken wings
Gonna give that stuffing a try.
__________________ 2007 Audi S4 Quattro........The Z will not be forgotten
Very nice. I too have been cooking for years and have came up with many of my own recipes. Nice to see someone finally post something they came up with and not a picture of some damn frozen chicken wings
Gonna give that stuffing a try.
Thanks! I'm actually trying to take some decent pictures and get together a cook book, hopefully for my kids in the future. I just think it would be a nice thing to have. I'll be damned if they're going to pork out on fast food. I'm a big proponent of teaching kids how to cook. I think cooking for yourself is a big step toward learning independence. Maybe I'm crazy.
Thanks! I'm actually trying to take some decent pictures and get together a cook book, hopefully for my kids in the future. I just think it would be a nice thing to have. I'll be damned if they're going to pork out on fast food. I'm a big proponent of teaching kids how to cook. I think cooking for yourself is a big step toward learning independence. Maybe I'm crazy.
Either way, the food is good!
Thats a great idea. I started putting together a recipe book a few years back and have a nice little collection now. Even named the book
"Flave by the Unknown Chef"
__________________ 2007 Audi S4 Quattro........The Z will not be forgotten
I figured I'd put something sweet up for people with a sweet tooth. My wife and I love these for breakfast, but I'm more of a sausage and eggs person myself.
Strawberry Lemon Crepes
Ingredients:
Crepes:
3 eggs
1/2 cup milk
1/2 cup water
3 tablespoons butter, melted
3/4 cup all-purpose flour
1/2 teaspoon salt
Filling:
8 oz cream cheese, softened
1 1/4 cups confectioner's sugar
2 lemons
1/2 teaspoon vanilla extract
1 cup heavy whipping cream
16 oz package of fresh strawberries
Directions:
1. Put the milk, water, eggs, melted butter, flour and salt into a blender and blend until the mixture is smooth.
*tip: For best results, refrigerate the mixture for a couple hours and let the bubbles settle. This will give you the best possible crepes.
2. Heat a non-stick pan over medium heat. Pour the crepe mixture into the pan and swirl it around so that the mixture is thin. These will not fluff like pancakes, they should be nearly translucent. When the edges of the mixture start to curl away from the pan, flip the crepe. Only cook on the other side for a few seconds, then remove from the pan.
*tip: To test if the pan is properly heated, sprinkle a few drops of water on the pan. They should jump and sizzle when they hit the surface. If they do not, heat the pan a little longer.
3. Zest an entire lemon and squeeze the juice out. In a mixer, blend the cream cheese, confectioner's sugar, juice from the lemon, lemon zest and vanilla extract. Blend until smooth. Remove the mixture and place it into another bowl.
4. Pour the heavy whipping cream into the mixer and mix on high until the cream stiffens. When the cream has reached a thicker consistency, mix on low for a couple minutes.
5. Fold the whipped cream into the cream cheese mixture.
6. Rinse out the blender. In the blender, mix 1/2 the strawberries and the juice of the other lemon. Blend until liquefied.
7. To plate, lay the crepes flat and place a row of sliced strawberries down the middle. Put the desired amount of stuffing inside and roll the crepes. Drizzle with the strawberry lemon topping.
Thanks! I'm going to change the crepe recipe up a little and make a blueberry lemon crepe. Seems to make more sense than a strawberry lemon. But I bet a strawberry banana crepe would be great.
I've got a lot more recipes, but I refuse to post them until I take some better pictures, hehe.
I've been cooking for a long time and I've got some recipes I'd love to share. I'm excited about this new cooking section. Here's some good winter comfort food:
[pic]
Cottage Pie
Ingredients:
3 lbs ground round beef 70/30 (use less if meat is leaner)
1 large onion sliced thin
4 cloves garlic
2 cups vegetables - chopped carrots, corn, peas, celery
3 large potatoes
1/2 stick butter
1/2 cup beef broth
Worcestershire sauce
Cumin
Sage
Milk
Sour Cream
Horseraddish (optional)
Mushrooms, sliced (optional)
Directions:
1. Chop potatoes into quarters and drop them into boiling water. Boil them until tender. About 20 minutes. (I leave the skin on, but it is not necessary.)
2. Heat some olive oil and butter in a pan. Drop in sliced onions, garlic and any vegetables. Simmer until tender.
3. Add hamburger and any spices you like. I add a dash of cumin and sage as well as a splash of Worcestershire sauce. Cook until no longer pink. Drain.
4. Place back over heat and add beef broth. Cook for an additional 10 minutes. Keep adding additional beef broth to keep the hamburger moist.
5. When potatoes are finished, drop them into a mixer or potato masher. I use a stand mixer with a bread dough attachment which mashes them nicely. Add milk, butter, sour cream, salt and pepper. Horseraddish is optional, but adds a nice tang. Keep tasting the potatoes and adding ingredients until they are to your liking. Mix them on high for a few seconds to fluff them up.
6. Empty hamburger and veggies into a large casserole dish. Cover the top with mashed potatoes and use a fork to make points on the top if you want the browned peaks.
7. Cook at 400 degrees for about 30 mins. You may broil them for a minute to brown the top if you like.
8. Sautee mushrooms in olive oil and serve on the side.
I figured I'd put something sweet up for people with a sweet tooth. My wife and I love these for breakfast, but I'm more of a sausage and eggs person myself.
Strawberry Lemon Crepes
Ingredients:
Crepes:
3 eggs
1/2 cup milk
1/2 cup water
3 tablespoons butter, melted
3/4 cup all-purpose flour
1/2 teaspoon salt
Filling:
8 oz cream cheese, softened
1 1/4 cups confectioner's sugar
1 lemon
1/2 teaspoon vanilla extract
1 cup heavy whipping cream
16 oz package of fresh strawberries
Directions:
1. Put the milk, water, eggs, melted butter, flour and salt into a blender and blend until the mixture is smooth.
*tip: For best results, refrigerate the mixture for a couple hours and let the bubbles settle. This will give you the best possible crepes.
2. Heat a non-stick pan over medium heat. Pour the crepe mixture into the pan and swirl it around so that the mixture is thin. These will not fluff like pancakes, they should be nearly translucent. When the edges of the mixture start to curl away from the pan, flip the crepe. Only cook on the other side for a few seconds, then remove from the pan.
*tip: To test if the pan is properly heated, sprinkle a few drops of water on the pan. They should jump and sizzle when they hit the surface. If they do not, heat the pan a little longer.
3. Zest the entire lemon and squeeze the juice out. In a mixer, blend the cream cheese, confectioner's sugar, juice from the lemon, lemon zest and vanilla extract. Blend until smooth. Remove the mixture and place it into another bowl.
4. Pour the heavy whipping cream into the mixer and mix on high until the cream stiffens. When the cream has reached a thicker consistency, mix on low for a couple minutes.
5. Fold the whipped cream into the cream cheese mixture.
6. Rinse out the blender. In the blender, mix 1/2 the strawberries and the juice of the lemon. Blend until liquefied.
7. To plate, lay the crepes flat and place a row of sliced strawberries down the middle. Put the desired amount of stuffing inside and roll the crepes. Drizzle with the strawberry lemon topping.
Thanks! It's always been my motto that people eat your meal with their eyes first. If you want people to try your recipe, you have to make it look good.
Wow that just made my mouth water Thanks for the recipe, I'll have to try this sometime!!
If you try it, you might substitute blueberries for strawberries. Blueberry lemon is sort of an automatic win. The wife and I made some blueberry lemon ice cream not too long ago and I fell in love.
Everyone likes lasagna, right? This is a very basic one that I've been making forever. Great for family get-togethers.
Lasagna
Ingredients:
1/2 pound lasagna noodles (9 noodles, 3 per layer)
Grated mozzarella (as much as you'd like)
Sauce:
1 lb lean ground beef (more if the beef is fatty)
1 16oz cans tomato sauce (if needed)
8 roma tomatoes (you can use any kind, I just prefer romas)
2 6oz cans tomato paste
1 bell pepper, chopped
1/2 red onion, chopped
6 cloves garlic, minced
Italian spice (oregano, basil, parsley, rosemary)
Salt
Pepper
Sugar (no more than 1/4 cup)
1. Add a small amount of olive oil to a sauce pan and bring it up to medium heat. Chop your romas at least in half and mash them in the olive oil. When they begin to look more like a sauce, add the tomato paste, onion, bell pepper, Italian spice to taste and sugar in a large pot. You can also add more canned tomato sauce if your cause is too thin. Bring it to a slow simmer for an hour.
2. While the sauce is simmering, brown the beef in a skillet and drain the fat. When it is done, add it to the sauce.
3. Bring a pot of water to a boil and add the pasta noodles. Boil for 8 minutes. You don't want them completely cooked because they will cook further in the oven.
*tip: Pasta continues to cook even after you remove it from the boiling water. When it is done, run cold water over it to stop it from overcooking.
4. While the pasta is cooking, mix the ricotta cheese, parmesan cheese and eggs together in a bowl.
5. Lay down three lasagna noodles in a 13x9 baking dish. Layer some pasta sauce on top. Put six dollops of the ricotta cheese mixture along the top. Layer 3 more noodles and repeat until you have 3 layers, topped with pasta sauce. Grate the desired amount of mozzarella on top.
6. Place in the oven and bake at 375 degrees for 45 minutes
Every time I grill out, I'm forced to make these by everyone else. People think it is because I use some super ingredient, but in reality it's just the quality of the beef.
I CANNOT stress this enough when it comes to ground chuck: Do NOT buy it from the supermarket. First off, they treat it with CO2 to give it a fresh appearance even when it isn't. Ever notice that the bottom of your chuck is brown while the top is still pink? It's garbage meat. Go to a butcher's shop where they can grind it fresh.
EDIT: In fairness, you can buy ground beef at some places that make it fresh. What I should have said was that you should never buy the stuff that is packaged outside the store and shipped in. Places like Target do that and it should be avoided.
And ALWAYS ask for fatty meat, 20% or so, for burgers. A lean meat will not give you a juicy burger. Obviously, too fatty will just shrink up and fall apart. I've found about 80% lean works well.
I just made these for MNF last night and used a skillet instead of the grill since it was raining. They still came out great.
One thing I enjoy doing is glazing the bread with olive oil and paprika, then toasting them. It gives them a nice smokey flavor. But that is totally up to you. My wife doesn't like her bun toasted.
Signature Burger
Ingredients:
1 1/2 lbs 80% lean ground chuck
1 tblsp ketchup
1 tsp dried basil
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp Worcestershire Sauce
1/2 tsp Frank's Red Hot Chile Lime
1/4 tsp ground black pepper
1/2 red onion, sliced
Mushrooms
Monterey Jack Cheese, shredded
Hamburger Buns
Red wine
Directions:
1. In a medium bowl, massage the kethcup, basil, paprika, cumin, salt, Worcestershire, Frank's and pepper into the ground chuck.
2. Make 4 patties 3/4 in thick.
*tip: If you have a problem with your burgers shrinking up and getting too thick, try making a depression in the middle of the burger about the size of both your thumbs. Place the burger with the depression side against the heat. This will prevent the burger from balling up as it cooks.
3. Grille the patties over coals for 8 to 10 minutes for a medium burger (time varies depending on coals) or longer for well-done. After turning once, place some of the shredded jack on the top of the burger and close the grill lid so the burger can smoke and the cheese can melt.
4. Pour a small amount of butter and olive oil into a skillet and sautee the mushrooms and onions. When the mushrooms have softened up and the onions are beginning to caramelize, drain any excess oil and butter from the skillet.
5. Add the red wine on top of the mushrooms and onions and keep the heat on medium high until the red wine has reduced to about 1/2 the original amount. Make sure you add enough wine to coat all the mushrooms and onions, but do not drown them.
6. Place the onions and mushrooms on top of the burger and drizzle some of the reduction over the top.
Some of my favorite recipes
titanium ultraviolet 
Thanks for the recipe, I'll have to try this sometime!!
