MEATBALLS

  • 1 Pound Ground Beef (85% lean)
  • 1 Pound Ground Pork
  • 2 Large Eggs
  • 1 Cup Italian Seasoned Bread crumbs
  • 1/2 Cup Grated Romano "Sprinkly" Cheese
  • 2 - 28 oz Cans of Cheap Tomato Sauce
  • 2 Small or 1 Medium Yellow Onion (Diced)
  • 3 Cloves of Garlic (Minced)
  • Olive Oil

Preheat the oven to 375° and paint the bottom of a large glass baking dish with olive oil.

Put about a tablespoon of oil into a 8-10 quart stock pot. Put it on high heat. Add the onions and cook them until they start to get translucent (about 8 minutes), then lower the heat to medium and add the garlic. Stir it constantly for about a minute to cook it, dump in the tomato sauce before the garlic burns, and put it on the lowest setting on your stove. If you have a diffuser, put that under the pot and keep it on the lowest setting. The main purpose of the sauce is to give the meatballs something to stew in. The meat will flavor the sauce. If you have your own sauce, go ahead and use that instead.

Put all of the remaining ingredients into a big bowl and mix them with your hands. Once it's mixed, grab a handful and roll it into a 2-1/4" diameter meatball. If you end up with less than 20 or more than 24, you made them the wrong size.

Place the meatballs into the glass dish so that they're not touching and bake them for 35 minutes, then dump them into the sauce (along with most of the fat drippings in the pan) and let them simmer for a few hours, stirring occasionally. Don't let the sauce boil or you'll ruin it. Don't put too many onions in the sauce.
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BRACIOLE

  • 1 Two Pound Flank Steak
  • 10 Coves garlic (minced)
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 Cup Italian Parsley (chopped)
  • Salt and Pepper
  • 4 TBSP Olive Oil

Preheat the oven to 375° and paint the bottom of a large glass baking dish with olive oil.

Put about 1/2 the olive oil into a 8-10 quart stock pot. Put it on medium heat. Add the onions and cook them until they start to get translucent (about 8 minutes), then add the garlic. Stir it constantly for about a minute to cook it, dump in the tomato sauce before the garlic burns, and put it on the lowest setting on your stove. If you have a diffuser, put that under the pot and keep it on the lowest setting. The main purpose of the sauce is to give the meat something to stew in. The meat will flavor the sauce. If you have your own sauce, go ahead and use that instead.

Butterfly the flank steak, then cut it into about 6" x 8" rectangles (there should be 4 of them), then pound them with a mallet under waxed paper until the slabs are about 1/4" thick. Sprinkle them with the garlic, parsley, cheese, salt, and pepper, then roll them up and tie them with string.

Heat the rest of the oil in a saute pan over medium-high heat and brown the rolled up beef on all sides, then place the beef into the sauce (along with all of the fat drippings and scraped off brown bits in the pan) and let it simmer for a few hours, stirring occasionally. The beef will finish cooking in the sauce. Don't let the sauce boil or you'll ruin it. Don't put too many onions in the sauce.
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Buffalo Chicken Stuffed Zucchini

  • 1 Huge Zucchini (or several smaller ones)
  • 2 Cups Chopped Rotisserie Chicken
  • 1/2 Block Cream Cheese
  • 1/4 Cup Franks Buffalo Wing Sauce
  • 3/4 Cup Grated Sharp Cheddar, (with an additional 1/4 to 1/2 Cup in Reserve)
  • 1/2 Cup Chopped Scallions
  • Olive Oil
  • Salt and Black Pepper

Cut the zucchini(s) in half the long way and scoop out the seeds to make a canoe. Brush the halves with olive oil and season with salt and pepper.

Mix the rest of the ingredients (except for the reserved cheddar) and stuff it into the zucchini(s). Sprinkle the rest of the cheese on top.

Bake at 350 for 30-40 minutes.
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EGGPLANT PARMIGIANA

  • 1 Large Eggplant
  • 2 Large Eggs
  • 1/2 Cup Flour
  • 1/4 Cup Milk
  • 1/4 Cup Olive Oil, with 1/4 Cup in Reserve
  • 1 Quart Marinara Sauce
  • 8 oz Mozzarella (Fresh is best)
  • 1/4 TSP Each Salt and Black Pepper

Peel the eggplant and slice into 1/4" thick slices. Cut open a couple of brown paper grocery bags and place the eggplant slices on top of one, and cover them with another. Place a towel over the top, and weight it with plates to keep the paper in contact with the eggplant. Leave it over night. This will wick moisture and bitterness out of the eggplant slices.

Coat the bottom of a skillet or griddle with 1/4 cup of oil and put it on medium heat.

Beat the eggs with the milk, salt, and pepper.

Put the flour into a ziplock bag, put as much of the eggplant in the bag as you can fit, and shake it to coat the eggplant slices.

Dip the floured eggplant slices in the beaten eggs, then place them the pan.

Fry the eggplant slices until golden, about 3-5 minutes per side, then let them drain on paper towels. Replenish the oil in the pan/griddle as needed.

Layer the eggplant in a glass baking dish with sauce and thinly-sliced mozzarella.

Bake at 350 for 20-30 minutes.
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CROCK POT SAUSAGE, POTATOES, AND ONIONS

  • 2 Pounds Red Potatoes
  • 2 Pounds of Raw Breakfast Sausages
  • 1/2 Pound cooked bacon
  • 6-8 Ounces Canadian Bacon
  • 2 Large White Onions, Coarsely Sliced
  • 1/2 Cup Chopped Fresh Parsley
  • 2 Cups Chicken Stock
  • 1 TSP Black Pepper

Brown the sausages and Canadian bacon on the grill, but don't cook the sausages all the way through.

Chop the bacon and Canadian bacon into 1/2" pieces and mix them together.

Wash the potatoes but don't peel them. Cut them into 1"-ish chunks.

Put half the potatoes in the bottom of the crock pot, top them with half the onion slices, 1/2 the bacon mixture, 1/2 the parsley, 1/2 the pepper, and half the sausages, then repeat. Pour in the chicken stock, and cook on low for 8 hours.
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UNSTUFFED CABBAGE ROLLS

  • 1 Pound Ground Beef
  • 1 Pound Sweet Italian Sausage meat (loose)
  • 1 Large Yellow Onion - Diced
  • 1- TBSP Olive Oil
  • 1 Small Head Green Cabbage - Chopped
  • 1 - 28 oz. Can Diced Tomatoes
  • 1 - 8 oz. Can Tomato Sauce
  • 1/2 Cup Water
  • 2 Cloves Garlic - Minced
  • 2 TSP Salt
  • 1 TSP Black Pepper

Heat the oil on med-high in a large pot or Dutch oven and cook the onion for 5 minutes then add the ground beef and sausage. Cook until it's brown and crumbly, then drain and discard the grease. Add the rest on the ingredients, bring it to a boil, then reduce the heat to med-low and simmer until the cabbage is tender - about 30 minutes.
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CHICKEN CURRY

  • 2 Tbsp. Olive Oil
  • 1 Medium Yellow Onion, Chopped
  • 2 lb. Boneless Skinless Chicken Breasts
  • 3 Cloves Garlic, Minced
  • 1 Tbsp. Freshly Grated Ginger
  • 1 Large Carrot (Grated)
  • 1 Tsp. Paprika
  • 1 Tsp. Turmeric
  • 1 Tsp. Coriander
  • 1/2 Tsp. Cumin
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Cayenne Pepper
  • 1 15-oz.. Can Crushed Tomatoes
  • 1 10-oz.. Package Frozen Peas
  • 1 1/2 c. Chicken Broth
  • 1/2 c. Heavy Cream
  • Chopped fresh cilantro, for garnish
  • Basmati rice, cooked, for serving

In a large pot over medium-high heat, heat oil. Add the onion and cook until softened and lightly golden, 5 to 7 minutes.
Add chicken and sear until golden on all sides, about 5 minutes more.
Stir in garlic and ginger and cook until fragrant, about 2 minutes more.
Add the spices and cook until fragrant, less than a minute more.
Pour in the tomatoes and chicken broth and bring to a simmer.
Stir in heavy cream and simmer until chicken pieces are cooked through and tender, and the sauce thickens up, about 10 minutes.
Garnish with cilantro and serve over rice or with naan.
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Cheese Steak Stuffed Peppers

  • 4 bell peppers, halved
  • 1 tbsp. olive oil
  • 1 large onion, sliced
  • 16 oz. cremini (or white) mushrooms, sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 lb. sirloin steak, thinly sliced
  • 1 tsp. Oregano (dried)
  • 1 tsp. Basil (dried)
  • 16 slices provolone
  • Freshly chopped parsley, for garnish

Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 40 minutes.

Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes.

Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.

Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes. Garnish with parsley before serving.


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CHICKEN TAMALE PIE

  • 8.5 Ounce Jiffy Corn Muffin Mix
  • 14.5 Ounce Can of Creamed Corn
  • 2 Eggs, Lightly Beaten
  • 1/2 Cup Sour Cream
  • 1/4 Cup Half and Half
  • 1 Teaspoon Chili Powder
  • 1/2 Teaspoon Cumin
  • 2 Cups Shredded Taco Cheese Blend - Divided
  • 1 Can Green Enchilada Sauce
  • 1 Shredded Rotisserie Chicken
  • 1/4 - 1/2 Cup Chopped Fresh Cilantro
  • Optional Toppings: Diced Tomato, Sour Cream, Sliced Black Olives, Chopped Green Onions, Salsa.

Preheat the oven to 400 degrees F. Spray a 9x13 inch casserole dish with nonstick cooking spray.

In a large bowl combine the corn muffin mix, creamed corn, eggs, sour cream, half and half, chili powder, cumin, and 1 cup of cheese. Mix ingredients until well incorporated and pour into the casserole dish. Bake for 20 minutes.

Remove casserole dish from oven then pierce the baked cornbread several times using a knife. Let it cool for about 20 minutes to let it flatten out. Pour the enchilada sauce over the top of the casserole. Top with the shredded chicken and remaining cheese. Bake for additional 20 minutes.

Let cool for 10-15 minutes before slicing into pieces, garnish with the cilantro and serve with additional desired toppings.
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SHEPHERD'S PIE

MEAT FILLING

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 lb. 90% lean ground beef -or ground lamb
  • 2 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves -minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas & carrots
  • 1/2 cup frozen corn kernels

POTATO TOPPING

  • 1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
  • 8 tablespoons unsalted butter -1 stick
  • 1/3 cup half & half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup parmesan cheese

Make the Meat Filling

Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.

Add the ground beef to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.

Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.

Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.

Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.

Set the meat mixture aside. Preheat oven to 400 degrees F.


Make the potato topping

Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.

Add the parmesan cheese to the potatoes. Stir until well combined.


Assemble the casserole

Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn't bubble over into your oven. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.

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KANSAS CITY BAKED BEANS

  • 1/2 pound bacon, diced
  • 1/2 pound ground beef
  • 1 onion, diced
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 1/4 cup barbeque sauce
  • 2 tablespoons prepared yellow mustard
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground black pepper
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 2 (16 ounce) cans butter beans, rinsed and drained
  • 3 (10 ounce) cans pork and beans

Preheat the oven to 350 degrees F.

Heat a skillet over medium heat. Cook the bacon, ground beef, and onion in the skillet until the bacon and ground beef are completely browned, 7 to 10 minutes. Drain any excess fat, and transfer to a casserole dish.

Stir the white sugar, brown sugar, ketchup, barbeque sauce, mustard, molasses, chili powder, and black pepper together in a bowl; pour over the bacon mixture. Add the kidney beans, butter beans, and pork and beans; mix thoroughly.

Bake in the preheated oven until the liquid thickens, about 1 hour.


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Moroccan Style Braised Chicken

  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 2 tablespoons olive oil
  • 6 chicken thighs (about 2 pounds)
  • Coarse salt and freshly ground black pepper
  • 1 large onion, halved and thinly sliced
  • 1/2 cup white wine
  • 4 or 5 large carrots, peeled and cut on the bias into 1-inch pieces
  • 1 1/2 cups chicken stock
  • 1/4 cup golden raisins
  • 1 cup quinoa
  • 1/4 cup cilantro leaves, chopped

Preheat oven to 350 degrees. Heat a large ovenproof pot over medium-high heat. Toast spices about 1 minute. Transfer to a bowl. Add oil to pan and heat. Season chicken generously with salt and pepper. Cook until golden, about 6 minutes; set aside. Reduce heat to medium and saute onion. Add wine, scraping up brown bits with wooden spoon. Add carrots, stock, raisins, chicken and accumulated juices, and spices; bring to a boil. Cover and transfer to oven. Braise until meat is very tender, about 45 minutes.

Meanwhile, bring quinoa, 2 cups water, and 1/4 teaspoon salt to a boil. Reduce heat and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork.

Sprinkle chicken with cilantro and serve with quinoa.


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Chicken Cacciatore

  • 3 tablespoons olive oil
  • 6 bone-in, skin-on chicken thighs (about 2 pounds)
  • Coarse salt and freshly ground black pepper
  • 1 large white or sweet onion, diced big
  • 7 cloves of garlic, minced
  • 1 yellow and one green bell pepper, diced big
  • 1 large (or 2 smaller) carrots, peeled and sliced into 1" pieces
  • 8 oz of sliced mushrooms
  • 1 TSP each dried thyme and oregano
  • 2 TSP each dried parsley and basil
  • 1 cup red wine
  • 28 oz can crushed tomatoes
  • 2 TBSP tomato paste
  • 1/2 TSP red pepper flakes
  • 1 can jumbo black olives (drained)

1. Heat the oil in a Dutch oven or large saucepan over medium heat. Trim off any excess skin on the chicken and season generously with the salt and pepper. Sear the chicken in the preheated pan for 6 minutes per side. Remove to a plate.

2. Add the onions to the pan and sauté for 5 minutes. Add the bell peppers, carrots, mushrooms, garlic, and herbs and cook for an additional 7 minutes, stirring often.

3. Add the wine, deglaze the pan, and cook for 5 minutes.

4. Add the tomato paste and stir it in, mix in the crushed tomatoes and red pepper flakes and cook for 5 minutes.

5. Return the chicken to the pot along with any juices from the chicken and add the olives. Cover and cook on low for 70 minutes.


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Chicken Provençal

  • 6-8 bone-in, skin-on chicken thighs
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 3 tbsp olive oil
  • 3-4 sprigs fresh thyme or 1 tbsp dried thyme
  • 12 cloves garlic, peeled
  • 6 medium-size shallots, peeled and halved
  • 2 pints of cherry tomatoes
  • 1 cup dates, halved and pitted (if necessary)
  • 1 cup pitted green olives
  • 1 cup dry white wine (such as Sauvignon Blanc)

Heat oven to 400° F.

Season the chicken with salt and pepper. Heat the oil in a large oven proof pan, and place in the chicken skin side down. Cook the chicken without disturbing it for 4-5 minutes until golden brown. Flip chicken over.

Arrange the thyme, garlic cloves, shallots, cherry tomatoes, dates and green olives around the chicken, then add the wine to the pan and bring to a simmer.

Cover the pot with a lid and place in the oven. Cook in the oven for 75 minutes.

Serve over rice, polenta, mashed potatoes or with crusty bread for dipping.


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Chicken Paprikash

  • 6-8 bone-in, skin-on chicken thighs
  • 2 Tbsp butter
  • 1 onion, chopped
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, finely chopped
  • 4 Tbsp + 1 tsp sweet Hungarian paprika, divided
  • 2 Tbsp tomato paste
  • 2 cups chicken broth
  • 1/2 tsp pepper
  • 1 tsp salt
  • 3/4 cup sour cream

Heat oven to 350° F.

Season the chicken thighs with salt and pepper on both sides.

Heat up butter in a skillet over medium high heat. Add chicken skin side down and sear undisturbed for 6-7 minutes. Flip and cook for another 3-4 minutes. Plate it out and discard the skin.

Discard the excess fat from the skillet leaving about a couple of tablespoons. Add onions and saute onions till they start turning brown.

Add in bell peppers and sauté till soft. Add in garlic and cook for a minute.

Stir in tomato paste and cook for a couple of minutes.

Remove from heat and stir in sweet Hungarian paprika and mix well.

Return back to heat and add in chicken broth and cook for a couple of minutes. Add chicken back into the skillet and cook in the over, covered, for 40-45 minutes.

Place sour cream in a bowl and slowly mix in a spoonful of the hot paprikash sauce. Do it 4-5 times. This ensures the sour cream slowly comes to the temperature of the sauce and does not curdle, resulting in a smooth sauce. Mix this tempered sour cream into the skillet and mix well. Ajust the seasonings like salt and pepper.

Simmer on low heat for 8-10 minutes. Serve immediately.


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PEPOSO - TUSCAN PEPPER BEEF

Ingredients

  • 2 1/2 pounds chuck roast cut into chunks
  • 2 teaspoons kosher salt
  • 3 tablespoons olive oil
  • 8 cloves garlic
  • 1 750ml bottle chianti
  • 1 1/2 tablespoons coarse black pepper crushed with a mallet

Instructions

  1. Using paper towels, pat the beef chunks very dry. Season with salt on all sides.
  2. Heat a large Dutch oven to medium heat. Add the olive oil and the garlic to the pot and cook for 1-2 minutes or until the cloves turn lightly golden. Remove the garlic cloves but save them for later.
  3. Add the beef without crowding the pan (work in batches). Sear the beef on all sides (about 5-6 minutes total) then place the pieces onto a plate. Repeat for subsequent batches.
  4. Add the black pepper to the oil and cook for 30 seconds. Turn the heat up to medium-high and add the red wine. Once bubbling, scrape the brown bits off the bottom of the pot with a wooden spoon. Let the wine bubble for 2-3 minutes then turn the heat down to medium-low.
  5. Return the seared beef and garlic cloves to the pot and cover with the lid. Cook for 90 minutes completely covered then remove the lid and continue to cook for another 60-90 minutes or until tender. Make sure to stir the meat every so often and to check for tenderness. The meat should be tender but not falling apart.
  6. Once the meat is tender you can remove it to a plate and reduce the liquid in the pot by bringing it to a boil. If the liquid is thick enough to your liking, just skip the boiling step and serve with crusty Italian bread, polenta, or mashed potatoes.

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SICILIAN STYLE BEEF STEW

Ingredients

  • 3 pounds beef chuck, fat trimmed, cut into 1 ½-inch pieces
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 6 shallots, thinly sliced (2 cups)
  • 3/4 cup red wine
  • 1 can (28 ounces) whole peeled tomatoes, crushed
  • 1 bulb fennel (12 ounces), cut into 1/2-inch wedges
  • 1/2 teaspoon dried rosemary
  • 3 strips orange zest (each 1 inch by 3 inches), plus orange wedges for serving
  • 1 cup pitted green olives, such as Castelvetrano (7 ounces)
  • Mashed potatoes, pasta, or polenta for serving

Instructions

  1. Using paper towels, pat the beef chunks very dry. Season with salt on all sides.
  2. Heat a large Dutch oven to medium heat and add the olive oil.
  3. Add the beef without crowding the pan (work in batches). Sear the beef on all sides (about 5-6 minutes total) then place the pieces onto a plate. Repeat for subsequent batches.
  4. Add shallots and wine to skillet; cook, scraping up browned bits, until wine has almost evaporated, about 3 minutes.
  5. Crush the tomatoes with your hands and stir them in with their juices, along with the fennel, rosemary, and zest.
  6. Return the seared beef to the pot and cover with the lid. Cook for 90 minutes completely covered then remove the lid and continue to cook for another 60-90 minutes or until tender. Make sure to stir the meat every so often and to check for tenderness. The meat should be tender but not falling apart.
  7. Serve with pasta, polenta, or mashed potatoes.

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