Sunday, November 23, 2014

Steak Salad

A delicious looking steak salad
A delicious steak salad

This steak salad is sure to please even the biggest of appetites. I first found steak salad in a small home town restaurant, and fell in love with the idea. I soon learned how to make this from my own kitchen, really it's not that difficult and it's a wonderful meal.

What a quick and easy meal to prepare, and it offers everything on one plate. Your greens, veggies, meat and potatoes, what more could anybody ask for.

What I like best about having steak salad is heating the dressing, who I'm I kidding, everything is the best about this steak salad.

I've made this with New York strip steak, but I have to tell you I like it better with a nice Rib-Eye. If you don't eat steak try your favorite seafood.

  • 16 oz. New York Strip or any steak of your choice, this should make 2 or 3 salads
  • Montreal steak seasoning
  • 1 bag of steak fries, or French fries found in your frozen food section. Best is Homemade
  • Romaine lettuce, enough for however many salads you want to make
  • 1 bunch of green onions
  • 2 or 3 nice tomatoes
  • 1 bag of shredded cheddar cheese
  • 2 or 3 hard boiled eggs
  • 1 bottle of sweet and sour or poppy seed salad dressing. Or any dressing that you prefer.

  1. Boil your eggs, and cut them into slices, clean your lettuce and set it aside in a bowl
  2. Chop the green onions, and cut tomatoes into wedges, set these aside
  3. Begin cooking your steak or French fries
  4. Season the steak with Montreal steak seasoning to your taste
  5. Cook your steak on the grill or in the broiler. To your liking
  6. Prepare your salad plates with the lettuce, sliced eggs, onions, and tomatoes
  7. Cut your steak into strips and add it to the salad
  8. Add the steak fries, and shredded cheddar cheese
  9. Add the dressing and you're all set.
  10. Here is a tip: This is best when the dressing is heated.
Have you ever had a steak salad? If not would you like to try a steak salad? I'd love to know your thoughts.

Saturday, November 22, 2014

Pan Fried Fish Fillets

Pan fried fish fillets
Pan fried fish fillets with rice

We normally don't eat many fried foods, but when my good friend George gave me some fresh Crappie fillets from Lake Chautauqua, this lake is located in Western New York, and known for it's great fishing.

George is an avid fisherman, he fishes the lake, and Allegheny river all year long. These were caught while George and his son were ice fishing this year.

Crappie is a North American fresh water fish in the sunfish family. Crappies are known to be one of the best tasting fresh water fish, because of their diet.

I would have normally broiled these fillets, but George suggested; trying them pan fried. So here is how I pan fried these fillets to perfection.

These fillets were very easy to make and so delicious, served with a wedge of lemon and rice to make a great meal. If you don't have a friend like George, just use your favorite fresh fish fillets.

  • 1 lb. of your favorite fish fillets
  • 1 cup of McCormick Fish-n-Chips Seafood Batter Mix
  • 2/3 cup of water
  • Vegetable oil
  • 1 fresh lemon cut in wedges
  • Your favorite rice or French fries
  1. Pour about 1/4 inch of oil in a 10 or 12 inch fry pan, heat oil to 375 degrees on medium heat
  2. Mix 1 cup of McCormick batter with the water
  3. Once oil is hot, dip the fillets and coat with the batter
  4. Add them to the pan (I add 3 fillets at a time) 
  5. Fry 3 to 5 minutes per side until fillets are golden brown.

Do you like your fish broiled, baked or fried?

Sunday, November 16, 2014

Hearty Chicken Tortellini Soup with Meatballs


best chicken tortellini soup recipe

Winter is now upon us, and there is nothing better than warming up with a hearty and delicious bowl of homemade chicken tortellini soup. This soup is a favorite in our house all through the cold weather season.

This soup is a great starter for any meal or, this soup can be a meal in itself. The soup is filled with chicken, tortellini, and meatballs,  all in this flavorful chicken broth. This soup is sure to fill you up on a cold winter day.

This is just one of the many soups we enjoy in the cold weather season, so stay tuned for more delicious soups.


  • 12 oz bag of Fresh or Frozen Tortellini
  • 2 Tomatoes
  • 1 bag celery
  • 1 bag carrots
  • 1 big onion
  • 2 or 3 large bone-in chicken breasts
  • Vegetable or chicken bouillon
  • 1 or 2 cans of chicken broth 

  1. Cut up tomatoes into 4 sections each
  2. Cut onion into 4 to 6 sections
  3. Clean celery and carrots
  4. Put all vegetables and chicken breasts in a large stock pot, cover with water and this come to a boil
  5. Reduce heat and let this cook for 45 minutes to one hour
  6. While this is cooking make your meatballs
  7. Add Parmesan cheese, garlic salt, egg, breadcrumbs, and pepper to the meat and mix thoroughly
  8. Shape into small meatballs and bake in the oven at 350 degrees for 20 minutes
  9. Using another pot under a strainer drain the broth, discard the tomatoes and onion.
  10. Cut the celery and carrots into small pieces and add to broth
  11. Shred the chicken and add to broth
  12. Add 2 or 3 vegetable or chicken bouillon cubes and chicken broth if more liquid is needed
  13. Add the tortellini, and return to stove, bring to a boil until the tortellini is cooked
  14. Reduce heat and simmer for 15 minutes.
As always thanks for stopping by and I hope you enjoy this easy chicken tortellini soup.

Sunday, November 9, 2014

Low Fat Vegetarian Enchiladas


Vegetarian Enchiladas right out of the oven

You can find some great enchiladas in Mexico, or you can whip up a nice lunch or dinner of low fat vegetarian enchiladas in your own kitchen in about 30 minutes.

So the next time you're having some friends over for margaritas, and you need to serve a nice lunch, these enchiladas will be sure to please your friends.

This recipe is from my son Sam the Chef; he graduated from culinary school in 1997 and ever since has been coming up with all kinds of great recipes. 

You can check out his Facebook page, Cooking with Monaco.

If you're like me you can spice it up a bit with some hot or mild sauce, I prefer the hot.


1 can of fat free re-fried beans
1/2 bag of Boca Crumbles
1 can of mild rotel
1 tsp of taco seasoning
5 whole wheat soft taco shells or tortillas
1 small can of enchilada sauce
1 - 8oz bag of fat free shredded cheese


  1.  In a small pot, combine the re-fried beans, boco crumbles, rotel, and taco seasoning.
  2.  Heat this over medium heat until the beans are soft.
  3.  Fill each tortilla with 2 spoons full if the mixture
  4.  Roll and place in a baking dish side by side
  5.  Pour the enchilada sauce over the top and bake at 350 degrees for 20 to 30 minutes.

Prep Time: 10 Minutes
Cook time: 20 Minutes
Ready In:   30 Minutes
Serves: 2 to 3 people

Enchiladas originated  of course in Mexico, and are very popular with the street vendors. There are so many varieties of enchiladas. You can fill them with beef, vegetables, chicken, or seafood.
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