23 Sep 2015

Steak Pizziola

by Eva M | posted in: Meat, Steak Pizziola | 0

Steak Pizziola is a traditional Italian meal. The meat is tender and juicy and the sauce is delicious.

Ingredients

2-3 Lbs Chuck steak, Sirloin Steak

or any steak of your choice
1 (28-ounce) can Italian tomatoes

– crushed (Preferably San Marzano)
2 TBSP Extra Virgin Olive Oil
2 Garlic Cloves – finely minced
¼ tsp Red Pepper Flakes
1 tsp Oregano
1 tsp Salt
1 tsp Black Pepper

Instructions

Preheat oven to 350º. Season steaks on both sides with salt and pepper. In a cast iron skillet (or one that can go into the oven), sear the steaks on both sides. Set aside. In the skillet, add the tomatoes, garlic, red pepper flakes and oregano. Stir scraping all the bits left over from the steak. Put the steak back into the skillet and place in the oven for 1 – 1½ hours, or until the steaks are tender. Spoon the sauce over the steak to serve. The sauce can also be used over pasta or rice.

23 Sep 2015

Grilled Chicken Kabobs

by Eva M | posted in: Grilled Chicken Kabobs, Meat | 0

This is a great dish for the barbecue. Usually we would have this in the warmer weather, but if you have an indoor grill, you can enjoy these Grilled Chicken Kabobs anytime.

Ingredients

Marinade
¼ Cup Olive Oil
1/3 Cup Honey
1/3 Cup Low Sodium Soy Sauce
2 Garlic Cloves, minced
¼ tsp Black Pepper
1 tsp Salt

Kabobs
2 Pounds Chicken Breast
2 Red Peppers
1 Large Yellow Onion
1 Pint Cherry Tomatoes
2 Small Zucchini
16-20 Mushrooms
Bamboo Skewers

Instructions
Cut the chicken into ½ inch pieces. Cut the peppers, onions and zucchini in the same size pieces as the chicken.
To assemble the skewers, start with the chicken, then add one piece of pepper, mushroom, tomato and pepper. Repeat until the skewer is ¾ filled. Leave about 2 inches on the top and bottom of the skewer. Put them in a flat bottom baking.
In a small bowl, combine all the marinade ingredients. Pour the marinade over the skewers and let sit for several hours, preferably overnight. Grill over medium heat until the chicken is completely cooked.

23 Sep 2015

Marinaded London Broil

by Eva M | posted in: Marinaded London Broil, Meat | 0

This is absolutely delicious on the grill. The longer you can marinate the meat, the better it will be. I like to put steak on a charcoal grill so the taste is rustic and fantastic.

Ingredients

Meat Marinade/Tenderizer
1/3 Cup Olive Oil
2 TBSP Red Wine Vinegar
2 TBSP Lemon Juice
1 ½ TBSP Dijon Mustard
1 TBSP Worcestershire Sauce
1 tsp Rosemary
1 tsp Basil
1 tsp Parsley
2 Garlic Cloves – Crushed
1 tsp Salt
1 tsp Black Pepper

Instructions

Put a 2 lb London Broil in a Ziploc bag with the marinade. Close the bag letting out all of the air. Squish the meat and marinade together until the meat is completely covered. Let sit in the refrigerator for at least 2 hours, but preferably over night.The best way to cook the London Broil is on the grill, but if you are not able to grill the meat, broil it inside. It will be delicious.I always recommend using a meat thermometer when cooking any type of meat. Here are the readings on my thermometer:

Medium Rare: 145º
Medium: 160º
Well Done: 170º

23 Sep 2015

Pork Chops with Sage and Tomatoes

by Eva M | posted in: Meat, Pork Chops with Sage and Tomatoes | 0

These pork chops are easy, quick and delicious. The other great thing about pork is that it is inexpensive. At your next party, serve pork chops. Your friends and family will love them.

Ingredients

4 Pork Loin Chops

2 TBSP Butter
1 TBSP Olive Oil
8 Fresh Sages Leaves
1 14.5-ounce Can diced tomatoes
Flour for dredging
Salt
Black Pepper

Instructions

In a heavy bottom frying pan, heat the butter an oil. Add the sage leaves. Sprinkle the chops with salt and dredge them in flour. Shake off any excess flour. Cook the chops in the pan until they are golden brown on both sides. Take them out and set aside. Add the tomatoes to the pan and siir, scraping up any leftover bits from the pork chops. Add Salt and Pepper. Put the meat back into the pan and simmer for 1 hour covered. Serve immediately.

23 Sep 2015

Baked Pasta with Almonds

by Eva M | posted in: Baked Pasta with Almonds, Pasta | 0

This is a dish that my Great-Grandmother on my father’s side created. We had this on Christmas and it was a very special occasion. This is really easy and especially delicious.

Ingredients
2 Cans San Marzano Tomatoes – 28 oz each
2 Cans Tomato Paste – 6 oz each
1Lb Ground Beef
1LB Ground Pork
1LB Ground Veal
1 Yellow Onion
3 Garlic Cloves
1 Cup Fresh Parsley
Salt and Pepper
¼ Cup Olive Oil
1 Cup Dry Red Wine
1 LB Ground Almonds plus more for serving
1 Cup Grating Cheese plus more for serving
1 LB Ditalini Pasta

Instructions
1.    In heavy bottom Stockpot, heat the olive oil.
2.    Slice the onion and add it to the hot oil. Let brown. When the onion is soft and translucent, add the Garlic. Browning the garlic will only take a minute or two.
3.    Remove the Garlic and Onion from the pot.
4.    Add the ground beef, pork and veal. Season the meat with salt and pepper and ½ cup fresh chopped parsley.
5.    In a large bowl, crush the tomatoes. You can do this by hand or with an emulsion blender.
6.    Once the meat is browned, add the crushed tomatoes to the pot.   Swirl some water in the tomato cans to get any leftover tomatoes out of the can.
7.    Add the tomato paste. Fill each empty tomato paste can with water and add to the sauce.
8.    Add the red wine.
9.    Stir to mix all ingredients together.
10. Add ½ cup chopped parsley
11.   Season with Salt and Pepper. Don’t forget, this is a lot of tomatoes, so add enough salt.
12.   Let simmer for 1 hour.
13.   Skim off any visible grease from the top of the sauce.
14.   Boil the pasta until al dente. Drain.
15.   Assemble the pasta in a baking pan by layering sauce, pasta, nuts and cheese. Continue with the layers until you have filled the baking pan.
16.   Serve with additional sauce, cheese and almonds.

Cooking