Share your recipes/easy meals

[Cyros]

Re: Share your recipes/easy meals

While I find it funny that two veal dishes are mere posts apart, since I concocted it tonight I now present one of my FAVORITE dishes...

Vitello (Veal) Caprese

4-6 cuts of veal for scaloppine (or cutlets pounded ~1/4" thick)...look for a deep pink for the best taste
1 cup or so of quality extra virgin olive oil
1 cup italian breadcrumbs
1/4 cup grated parmesan cheese (fresher is better )
1 egg
soft buffalo mozzarella cheese (the squishy kind)
10 or so leaves fresh basil
2 Roma tomatoes, sliced
minced (aka finely diced...not PRESSED) garlic
aged balsamic vinegar

Crack the egg and whisk in a bowl

Pour the breadcrumbs and parmesan cheese (mixed) into a shallow dish

Heat the olive oil (with garlic if desired) to near smoking heat

Dredge the pounded veal in the egg and coat on both sides with the cheese/breadcrumb mixture

Cook the veal in oil approximately two minutes on each side until a golden brown (the darker the more well done the veal is, and thus potentially dryer)

Drain the veal cutlets on paper towels

Pre-heat the broiler

Cover a cookie or baking sheet with foil and lay the veal cutlets on top. Layer with slices of Roma tomatoes, leaf basil, and mozzarella cheese (in that order, basil first will tart the veal in an almost licorice fashion )

Broil until cheese is a light golden brown

Drizzle the tops with balsamic vinegar, which brings out the sweetness of the veal, though be careful since too much will sour the dish

Serve with your favorite pasta or a light pepper, onion, and olive oil skilleted penne dish


*Of course if you don't like tortured baby cow then thin top round beef or even turkey would work...but I don't recommend it *

I like.

[shugknight]

Re: Share your recipes/easy meals

1 Bag of Ramen
1 Egg

Cook the Ramen as the directions suggest, but after you mix the flavor packet, put the egg in there. Take a fork, or even a wisk (be warned that the noodles can get tangled in there) and just swirl away. After a good 3-4 minutes, egg is cooked along with the Ramen and you get a hearty meal. Add some rice on the side, and you're set!

[Steve_OS]

Re: Share your recipes/easy meals

While I find it funny that two veal dishes are mere posts apart, since I concocted it tonight I now present one of my FAVORITE dishes...

Vitello (Veal) Caprese

4-6 cuts of veal for scaloppine (or cutlets pounded ~1/4" thick)...look for a deep pink for the best taste
1 cup or so of quality extra virgin olive oil
1 cup italian breadcrumbs
1/4 cup grated parmesan cheese (fresher is better )
1 egg
soft buffalo mozzarella cheese (the squishy kind)
10 or so leaves fresh basil
2 Roma tomatoes, sliced
minced (aka finely diced...not PRESSED) garlic
aged balsamic vinegar

Crack the egg and whisk in a bowl

Pour the breadcrumbs and parmesan cheese (mixed) into a shallow dish

Heat the olive oil (with garlic if desired) to near smoking heat

Dredge the pounded veal in the egg and coat on both sides with the cheese/breadcrumb mixture

Cook the veal in oil approximately two minutes on each side until a golden brown (the darker the more well done the veal is, and thus potentially dryer)

Drain the veal cutlets on paper towels

Pre-heat the broiler

Cover a cookie or baking sheet with foil and lay the veal cutlets on top. Layer with slices of Roma tomatoes, leaf basil, and mozzarella cheese (in that order, basil first will tart the veal in an almost licorice fashion )

Broil until cheese is a light golden brown

Drizzle the tops with balsamic vinegar, which brings out the sweetness of the veal, though be careful since too much will sour the dish

Serve with your favorite pasta or a light pepper, onion, and olive oil skilleted penne dish


*Of course if you don't like tortured baby cow then thin top round beef or even turkey would work...but I don't recommend it *

Making this as soon as the kitchen is done!

[JohnnytheSkin]

Re: Share your recipes/easy meals

Basic Tomato Sauce

1 28oz can of organic crushed tomatoes (or 2 14oz cans of diced and one 6oz can organic tomato paste...you'll have to "crush" the diced to achieve the right consistency)
4 large cloves of garlic
Extra Virgin Olive Oil
Fresh Basil
Sea Salt and Cracked Pepper (to taste)

Dice/mince two of the gloves, and finely slice the remaining two (more garlic can be used if desired...four would be the minimum)

Coat the bottom of a sauce pan with olive oil and heat to medium

When the oil is warmed, add the garlic and lightly brown (will get hard and crunchy if left too long)

Add tomatoes and stir, blending them with the oil and garlic

Add the desired salt and pepper, usually around five grinds each

Simmer for an hour, stirring frequently

Reduce heat and stir periodically for another two to three hours

With a half hour before desired serving, coarsely tear 5-10 fresh basi leaves and add to sauce (sauce should be thick and left on the warm setting at this time)

Serve over favorite pasta and top with the best Italian cheese in the world, Parmigiano Reggiano

*PASTA TIP: Whatever the pasta package says, always cook pasta in water only, with only salt added to the water (if desired). Cook for one minute less than the low end on the box for perfect "al dente".*

Note, that the above sauce can be mixed with italian sausage (add before tomatoes after browning on the side), fresh veggies (add before tomatoes after softening), etc. You can also double the recipe and store the leftovers in ziploc bags in the freezer for later use. Trust me, this sauce is MUCH better than any Ragu/Prego/Newmans or any other jar sauce out there. If using sausage, after adding browned sausage, simmer a half cup of red wine with the sausage until very little liquid remains and then add tomatoes.

ENJOY!

[JohnnytheSkin]

Re: Share your recipes/easy meals

Bumping an old thread...hoping that folks here will post what they cook (or what their wives cook ).

Just had some fantastic grilled veggies, eggplant and zucchini topped with olive oil, balsamic vinegar, diced tomatoes and breadcrumbs. YUM!

[jayo]

Re: Share your recipes/easy meals

As for sauces there's two I prefer. Franks Red Hot, and Cajun Chef. When I was in HS before they sold Cajun Chef in our grocery stores, my friends and I would steal bottles of it from Long John Silver's it was so good. LOL.

That Vitello Caprese dish sounds amazing, I may have to make that.

[cake612]

Re: Share your recipes/easy meals

Most of these are still too intense for me but here's a couple easy things I learned while working in the meat department at a grocery store and some basic food buying advice.

Cut a boneless skinless chicken breast in half but only about 3/4 of the way through so it's like a hot dog bun, throw some spinach, feta cheese and onions or peppers or whatever else you'd want in the middle, put lemon pepper or some other spice on both sides of the chicken, stick it in the oven for a few minutes I don't know exactly how long, I'm not good with cooking time but obviously when it's not pink in the middle it's ready.
We made different burgers by mixing random stuff in with the beef. By far the most popular was the one with Jalepeno peppers, mozza cheese, and bacon. We also had one with soy sauce and steak spice, another was mushroom and onion, you can also just take any herb or spice and after you make a patty just roll the edge in the spice for a little extra flavor.

Any kind of kabobs are ridiculously easy to make we made our own and just used different color peppers and chicken or beef, also can be topped with any random spices, we mostly used sundried tomato and basil or lemon pepper. You can find big packs of wooden skewers for real cheap if you don't have metal ones.

Obviously most fish is very easy to make just throw it in a pan with oil, garlic butter, lemon juice anything like that.

Maybe this is common knowledge but I never really realized this till I started working in the meat department at a grocery store. Always buy meat out of the case if possible. Anything wrapped in store might be extra stuff they got for cheap and was frozen off weeks ago or is day or two or three old stuff that didn't sell from the case. Don't pay attention to wrapped on dates for the packs either, we'd always just rewrap stuff and get an extra day or two out of it. It's still fine to eat and if your really pinching pennies then I guess it's worth it but if your just buying one or two of something always get it out of the case where the butchers are working and not coolers next to or around them. There is a difference and after seeing some of the crap we put out I'm surprised nobody ever got really sick. Obviously the big name brands that are shipped to the stores trayed and wrapped are different, but if you see stuff that has been shrink wrapped in store go with the fresher stuff that they wrap up for you if possible.
If you buy a lot of seafood ask what's fresh and what came in frozen since obviously you don't want to refreeze stuff. We got a lot of stuff in frozen and never said anything unless directly asked or I heard a customer saying they were gonna freeze something.

If you have an actual question the older a person you can ask the better, I gave my 2 weeks just a couple days ago and another kid quit too but for awhile there were 3 of us between 20 and 23 and unless one of the managers was right there to ask we just lied our asses off all day when we didn't know something. We all hated our job and didn't care at all, the older guys have been doing it way longer(we were all just students looking for summer jobs) so they either know or actually care enough about their job to find out the right answer.

[BunnyHardaway]

Re: Share your recipes/easy meals

I got bored and experimented with something tonight, and it turned out pretty damn good. It took about 20 minutes to make.

1 boneless chicken breast
1 packet of boil-in-bag white rice
Garlic Salt
Pepper
Butter
Worcestershire Sauce

Boil the chicken breast for about 15 minutes, boil the rice for 10-12 minutes (longer boiling time=softer rice).

After boiling chicken, place into frying pan (stovetop on high) for 5-7 minutes. Add worcestershire sauce (as much as you want, I used about 6-7 tbsp.) and garlic salt (1 tsp. for each side works well)

After rice is cooked, add to plate/bowl, mix in butter (about 1 tbsp.), pepper (as much as you want), and a small amount of worcestershire sauce. Cut chicken into bite-size pieces and blend with rice.

I don't know what to call it, but it's damn good.


EDIT: Unless you're ridiculously hungry, don't try to eat it all at once. I'm 3/4 done and I'm pretty full.

[ndeezlo]

Re: Share your recipes/easy meals

Boneless chicken marinated in Italian Dressing, then have the chicken meet the grill. Delicious in a salad or on it's own.

[Scottdau]

Re: Share your recipes/easy meals

Is this a sport site, or a Home Ec.. class. Any ways I am going to try some of these idea though!

[JohnnytheSkin]

Re: Share your recipes/easy meals

Is this a sport site, or a Home Ec.. class. Any ways I am going to try some of these idea though!

Hey, look at the avatar...I'm an amateur gourmet!

I have loads more fantastic recipes to share. I would just like some in return!

[garnettrules21]

Re: Share your recipes/easy meals

Heres a little dip snack that is REALLY good

1 box/bar of Cream Cheese
1 Can of Chili No Beans
Tortilla Chips of your choice

Melt the cream cheese till it is soft, pour in the chili, microwave a few minutes, stir all together.

Very Tasty.

[trobinson97]

Re: Share your recipes/easy meals

"Wise fwom yo gwave!"
Buttermilk and Cornbread

One of my all time favorite dishes. Yeah I am from the South, and my folks fed us all buttermilk and cornbread since we were babies. Simply make some cornbread, cut a piece, put it into a bowl and pour some cold buttermilk all over it. Mash it up with a spoon and enjoy. It's always best with momma or grandma's homemade but I don't know how to cook so Jiffy is what I have to settle for. Mmmm, as soon as the cornbread is out of the oven I have to cut into it. It has to be piping hot...so good.

[JohnnytheSkin]

Re: Share your recipes/easy meals

Bumped for ZB9...

[ezekiel55]

Re: Share your recipes/easy meals

Skirt Steak W/ Blue Cheese Fond

Skirt Steak (1 1/2 to 2 LBS)
Dry Red Wine
Teriyaki Sauce
Garlic
Dried Thyme
Heavy whipping Cream
Butter
Maytag Blue Cheese (personal preference)
Kosher Salt
Fresh cracked peeper

Skirt steak Marinade
Take the skirt steak and tenderize a bit and season it with kosher salt and fresh cracked pepper. In a bowl toss in minced garlic some red wine and a splash of teriyaki. Combine skirt steak with the marinade and cover...place in fridge to marinate for at least 2-3 hours.

Blue Cheese Fond
Mince 4-5 clove of garlic very fine and add to a pot of 1 whole stick of melted butter. Toss in 1 tsp of the dried thyme as well. Cook until garlic becomes soft, BUT be careful do not let the garlic burn...watch it constantly. I would recommend cooking it on low to medium low heat. Once garlic is sweated toss pint of heavy cream and reduce to 1/3 its original volume. Once cream is reduced toss in desired amount of Blue cheese being careful to not add to much because it can dominate the fond. Once all the blue cheese is melted add some fresh cracked pepper. Take sauce off the heat cover and place to the side.

Skirt steak
Grill skirt steak on high heat for about 3-4 minutes per side, making sure not cook it over medium

Once the steak is done reheat blue cheese fond and pour over the skirt steak...serve with any side dish you like...rice, potatoes, anything that floats your boat

Enjoy