Sunday, November 23, 2014

Steak Salad

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Steak Salad

This steak salad is sure to please even the biggest of appetites. Steak salad is simply thin slices of steak seared on high heat and served over a bed of your favorite greens and veggies. I like adding french fries and heating up the dressing for my steak salads.

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.

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 or chicken. Steak salad is a wonderful meal made fresh to order or easily made from leftovers.


INGREDIENTS:
  • 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
  • Sliced or chopped green and red bell peppers
  • 1 bottle of sweet and sour or poppy seed salad dressing. Or any dressing that you prefer.
Cut thin slices of your favorite steak and cook it on high heat for about one minute per side or to your liking. Prepare your french fries and hard boiled eggs and build your salad it's that simple.

Choose your favorite salad dressing and enjoy. A couple of my favorite dressings are ranch and blue cheese.

Garlic Bread SticksGarlic Bread Sticks


Try my easy to make Garlic Bread Sticks for a perfect compliment to your steak salad.



As always thanks for stopping by and I hope you enjoy.

Saturday, November 22, 2014

Pan Fried Fish Fillets

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Pan Fried Fish Fillets

 My good friend George gave me some fresh Crappie fillets from Lake Chautauqua. So I decided to make these Pan Fried Fish Fillets.

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 freshwater fish in the sunfish family. Crappies are known to be one of the best tasting freshwater 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.

Pan Fried Fish Fillets: Ingredients
Pan Fried Fish Fillets: Instructions
  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.

You might also like my Fish Broiled Cajun Style

As always thanks for stopping by and I hope you enjoy.

Sunday, November 16, 2014

Hearty Chicken Tortellini Soup with Meatballs

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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.


INGREDIENTS


     Soup:
  • 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 
INSTRUCTIONS

  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

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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.

INGREDIENTS

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

INSTRUCTIONS

  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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