Scalloped Hasselback Potatoes

Scalloped Hasselback Potatoes

Ingredients

  • 2 larger whole potatoes
  • 3.5 oz (100 grams) butter
  • 3.5 oz (100 grams) Parmesan cheese
  • vegetable oil
  • 2 oz (60 ml) heavy cream
  • 2 oz (60 grams) cheese, grated
  • salt
  • garlic powder
  • sour cream ( optional )

Directions:

  • Preheat the oven to 400 F (200 C).
  • Make sure the potatoes are perfectly clean.
  • Make slices across the potato, but don’t reach its bottom.
  • Slice the butter and Parmesan.
  • Then open the potatoes’ crevices and shove the Parmesan and butter, alternating between the two.
  • Transfer the potatoes onto an oiled baking sheet, then drizzle some oil on top of them.
  • Season with salt and garlic powder.
  • Bake for about 60 minutes.
  • After about 45 minutes, remove the baking sheet from the oven. Drizzle cream over the top and top with grated cheese.
  • Return the baking sheet to the oven and bake for 15 more minutes.

Note:

  • You can serve it with a dollop of sour cream if you wish.

Breaded veal with prosciutto and peppers

Breaded veal with prosciutto and peppers

Ingredients

  • 2 eggs, beaten
  • ¼ cup milk
  • ¼ cup meat broth from 1 cube
  • ¾ cup home made bread crumbs
  • ½ tsp ground black pepper
  • 1 tsp fresh parsley leaves, chopped
  • 4 veal cutlets
  • 2 tbs butter
  • 1 tbs olive oil
  • 1 yellow onion, sliced
  • 2 cloves of garlic, minced
  • 1 green bell pepper, cut into strips
  • 1 ½ cup mixed mushrooms, sliced
  • Pinch of salt and pepper
  • 4 slices of prosciutto
  • 4 slices of provolone
  • ¼ cup of fresh parsley, chopped

Directions:

  • In a small bowl beat the eggs and milk together, add meat broth and set aside.
  • Place the bread crumbs, pepper and parsley in a separate bowl. Mix and combine.
  • Flatten the veal thin between two sheets of wax paper.
  • Dredge the veal in eggs and then the bread crumbs and refrigerate for 30 minutes.
  • Fry the veal in 1 tablespoon of butter and olive oil until lightly browned, drain on a paper towel.
  • In a separate large frying pan sauté the onions, peppers, mushrooms and garlic until tender. Season with salt and pepper
  • Place the veal in a large casserole dish and top with the peppers and onion mixture.
  • Top each cutlet with a slice of prosciutto and then the provolone.
  • Bake in the oven at 220˚C for 15 minutes or until the cheese is melted and slightly brown.
  • Garnish with parsley.

Recipe Source

Roasted Chicken Thighs with Potatoes, Peppers and Onions

Roasted Chicken Thighs with Potatoes, Peppers and Onions

Ingredients

  • 2 – 2 1/2 lbs chicken thighs, skin removed
  • 1 onion, diced
  • 1 green pepper, sliced
  • 1 red pepper sliced
  • 2 russet potatoes, diced
  • olive oil (I used Carter and Cavero Tuscan Herb)
  • garlic and herb seasoning (I use Garlic Garlic from Tastefully Simple)
  • salt and pepper

Directions:

  • Oven at 375 degrees.
  • This is super easy! Once you’ve removed the skin from the chicken place it on a lined baking sheet and drizzle with olive oil, garlic and herb seasoning, salt and pepper.
  • Toss the potatoes, peppers and onions. Again drizzle with olive oil, garlic and herb seasoning, salt and pepper.
  • Cook for approx 45 minutes, until the chicken is golden and cooked through, juices running clear. I served mine with a very simple salad.

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Beef Cutlets Easy

beef-cutlets-easy

Ingredients

  • 1 lb of thin sliced beef
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 3 tablespoons of flour
  • 1 egg

Directions:

  • Wash and tenderize the meat with meat tenderizer.
  • ***Tip from Helen*** Cover the meat with the clear wrap and then use the smooth shaped side of the ”hammer” to tenderize the meat.***
  • Season the meat with salt and pepper, cut into medium sized slices 6-7 inch long and 2-4 inch wide. (Or if your meat was cut before then leave as it is)
  • Pour the flour in a disposable plate.
  • In a separate deep dish beat the egg. (you may add 1 tablespoon of water for it to be beaten better and evenly). Season the egg mix with salt and pepper.
  • Run the cutlet through the flour, then egg and then put on a hot frying pan (add the cooking oil just before putting your cutlets to fry).
  • Fry the cutlets on each side until golden brown.
  • Serve warm with mashed potato, rice or grilled vegetables.
  • Enjoy!
  • Helen @Helen’s Cooking
  • http://www.helenscooking.info

 

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Cambodian style fish with soy bean paste

Cambodian style fish with soy bean paste

Ingredients

  • 1 gilt-head (sea) bream about 350 grams
  • 1/2 cup of water
  • 1 clove garlic, minced
  • 2 cm of ginger root, sliced
  • 1 tablespoon of sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon of soy bean paste
  • 1 hot chili pepper, chopped
  • 1 stalk of green onion, chopped
  • dash of white pepper
  • basil and mint leaves to serve
  • Mix water with garlic, ginger, sugar, fish sauce, soy bean paste, hot chili pepper together in a skillet.
  • Add fish and simmer till fish tender and water reduced (about 10 – 15 minutes), while cooking turn fish over.
  • When fish cooked, add green onion and white pepper.
  • Serve garnished with basil and mint leaves.

Chocolate Filet Mignon Meat Rub

chocolate-filet-mignon-meat-rub

Ingredients

  • 2 tbsps “Xocai Healthy Chocolate Activ Powder”
  • 1 tbsp cumin
  • 1 tbsp sugar
  • 1 tsp cinnamon
  • 1/2 tsp cayenne
  • 1/2 tsp white pepper
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 2 whole filet Mignon
  • 2 tsps olive oil

Directions:

  • MEAT RUB: Mix all the ingredients. Coat both sides of the filets with the mixture completely. You can keep remaining meat rub in an air tight container. Lightly coat broiler pan or grill with olive oil. Grill or broil until filet reaches temperatures of 155 degrees. Cook evenly in both sides.

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Homemade Beef Chili

Homemade Beef Chili

Ingredients

  • 4 pounds ground beef
  • 4 tablespoons bacon drippings
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon oregano
  • 1 teaspoon comino seed
  • 6 teaspoons chili powder
  • 1 large can whole tomatoes
  • 1 can kidney beans
  • 6 dashes hot pepper sauce
  • Salt, to taste
  • 2 cups hot water

Directions:

  • Place ground meat, bacon drippings, onions, and garlic in stock pot on medium high heat.
  • Once meat is cooked add spices, tomatoes, beans and water.
  • Cook on low heat for one hour, skimming off fat occasionally.

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Salmon Fish Sticks with Crunchy Slaw

Salmon Fish Sticks with Crunchy Slaw

Ingredients

  • 4 cups cabbage, finely shredded
  • 1 cup carrot , shredded
  • 1 cup red onion, thinly sliced
  • ½ cup low fat yogurt
  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon celery salt
  • 1 pinch cayenne pepper
  • ½ cup low fat yogurt
  • 3 tablespoons water
  • 2 tablespoons Mexican Seasoning
  • 2 tablespoons lime juice
  • ¾ cup panko bread crumbs
  • 12 ounces wild Alaskan Salmon filets
  • ½ cup cilantro, chopped
  • 1 cup low fat sour cream
  • 1 small avocado, mashed

Directions:
Slaw Instructions:

  • Combine cabbage, carrot, sliced onion, 1/2 cup yogurt, cider vinegar, honey, celery salt and cayenne in a bowl. Chill for 20 minutes.

Salmon Instructions:

  • Heat oven to 400 degrees.
  • Combine 1/2 cup yogurt, water, Mexican seasoning and lime juice in a dish. In another dish add panko.
  • Slice salmon into strips and dredge in yogurt mixture, then panko break crumbs.
  • Spread on a non-stick cookie sheet and spray with olive oil cooking spray.

Sauce Instructions:

  • Combine cilantro, lime juice and avocado.
  • Serve salmon strips with slaw and sauce.

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Classic French Steak Au Poivre

classic-french-steak-au-poivre

Ingredients

  • 3 lbs beef tenderloin
  • 1/2 cup coarsely cracked black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon grain mustard
  • 1 tablespoon butter
  • 1/8 cup fine brandy
  • cup heavy cream

Steak au poivre is a classic French dish that is easy to make and absolutely delicious. You can use whatever cut of steak you like but I prefer a filet mignon because it’s so tender that it melts in your mouth. For this recipe, pieces of steak are coated in peppercorns which are then seared into the meat. To prevent the pepper from burning, the steaks are placed in the oven to finish cooking. It is essential that you make a light cream sauce from the drippings. It adds a richness and pulls the whole dish together. Serve this juicy steak with a simple green salad and matchstick potatoes.

Directions:

  • Combine salt and black pepper. Completely coat the filets in the mixture and allow to sit for 10 minutes. Heat olive oil to medium-high heat. Sear the steaks on both sides for about 3 minutes per side; when done, remove steaks. They will be rare. Finish in oven, if desired. (The pepper will burn on the stove-top.)
  • Scrape meat drippings from bottom of pan. Add butter, stirring until butter melts. Add brandy, then flame the brandy (do this away from the stove).
  • Whisk in mustard vigorously, then slowly pour in the heavy cream, to form a nice emulsion.
  • Plate the steaks and serve with the sauce on top.

Recipe Source

How to Grill the Perfect Sirloin Steak

It's easy to grill a perfect sirloin steak on a gas grill every time. Elias Iglesias, the executive chef of Morton's The Steakhouse shares his secret for grilling steaks.