Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the onion and cook it until golden. Add the beef, garlic, and season with salt and pepper. Cook it for 6 minutes, and then pour the marinara sauce and add the shredded mozzarella. Cook it for another 2 minutes. Bring the water in a saucepan to a boil. Add a pinch of salt and cook the lasagna sheets according to the instructions on the package. Take them out of the water, drain them, and place them on your working surface. Slice 1 sheet in 2 thin strips. Place 1 tablespoon of beef mixture over one of the strips and evenly spread it. Roll starting from one end towards the opposite end. Continue until you’ve used all of the ingredients. Whisk the egg with milk and make some egg wash. Coat each roll with flour, egg wash, and breadcrumbs. Heat the vegetable oil in a deep skillet over high heat. Fry the rolls until golden, around 2 minutes. Serve them with your favorite dip!
This is a great side for any holiday meal. Your oven is busy, your grill might be busy, your stove top is busy but we all typically have one or two crockpots. Use one for your Garlic smashed potatoes.
Cooks about 8-10 servings
Quarter potatoes to make pieces about the same size. Place potatoes in a 4-6 qt slow cooker/crock pot. Add garlic, onion, oil, salt, pepper, thyme, and water then mix to coat. Cover crockpot and cook on high for 1 1/2 hours and stir to prevent over browning or burning. Cover and continue to cook for 1 to 3 more hours or until potatoes are tender. (it depends on how hot/newer your crockpot is) MASH potatoes roughly with a fork or my preference is a potatoe smasher. Stir in cream cheese and butter until mixed good then add enough milk (or heavy cream) for your desired consistency. You can serve this right away, or cover and hold it in the slow cooker for up to 2 hours on low. STIR before serving.
Sometimes I just don't have the time but you can only eat so much pizza.
Season chicken on both sides with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken. Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.
Cut the bread into 3/4" - 1” thick slices. Beat the eggs first in a bowl large enough to accommodate a slice of the bread. Then add milk, cinnamon, nutmeg, vanilla, and sugar together, until thoroughly mixed. Heat 4 tablespoon butter in a skillet over medium heat. Dip a slice of bread in the egg and milk mixture and let it soak for about 10 seconds on each side. Let the excess drip off, sprinkle each side with additional sugar, and then fry it in the skillet until golden and crispy on each side, about 3 minutes per side. Repeat with the rest of the bread, adding more butter to the skillet as needed. Serve with maple syrup, fresh fruit, and a cup of hot coffee. Enjoy!
I love some crispy chicken wings but the grease goes straight to my beer belly. Here is a way to keep that grease outta the meal
Adjust oven rack to upper-middle position and preheat over to 450 degrees Line a rimmed baking sheet with aluminum foil and set a heat-proof wire rack inside Pat dry chicken wings liberally with paper towels, squeezing out as much mositure as you can. Transfer them to a bowl. In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated. Arrange on rack, leaving about 1-inch of space between each wing Bake for 30minutes; flip and continue to cook until crisp and golden brown (about 20-30 minutes longer), until crispy. While wings are cooking, whisk together hot sauce, butter and sugar(honey). Toss wings through the sauce to evenly coat. Serve Wings immediately.
Get charcoal grill/smoker setup with indirect heat to a temp of 300 Combine all ingredients in a small bowl Remove membrane from the ribs and rub seasoning to both sides Put the ribs on a rib rack with bone side down and cook for 1 hour Flip ribs and rotate 180 and cook for another hour Cover the Ribs with preserves (its like jelly).. if you can find a salted carmel peach preserves it works best then wrap "tightly" in foil (you don't want any gaps in the foil or you will end up steaming the ribs) Cook for 30min Unwrap ribs and place directly on grill for final 15minutes to let the preserves tighten up. Remove from grill and let sit for 5-10minutes.
Beat egg, vanilla and cinnamon in shallow dish. Stir in milk.
Dip bread in egg mixture, turning to coat both sides evenly.
Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides. Serve with Easy Spiced Syrup (recipe follows), if desired.
Easy Spiced Syrup:
Add 1 teaspoon Extract and 1/4 teaspoon Ground Cinnamon to 1 cup pancake syrup; stir well to mix.
Serve warm, if desired.
Chef's knife or kitchen shears Measuring cups and spoons Mixing bowl Baking sheets Aluminum foil
Prepare the chicken wings, if necessary: If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint of the wing and remove the wing tip. Discard or keep for stock. If you'd like smaller pieces, you can also cut through the second joint to separate the wing into the forearm and upper arm portions. Take the chill off the wings: Leave the wings on the counter while you prepare the sauce to take the chill off. Otherwise, the butter sauce will congeal when you toss them. If this happens, though, it's fine! Just continue with the recipe. Make the buffalo sauce: Melt the butter in a small saucepan over medium-low heat. Once melted, remove from heat and whisk in the hot sauce and salt. Coat the wings with the sauce: Transfer the wings to a mixing bowl. Pour half the buffalo sauce over them and toss to coat. Marinate the wings: Cover the bowl and marinate on the counter for 20 to 30 minutes, or in the refrigerator for up to 24 hours. Reserve the remaining buffalo sauce. (If you refrigerate the wings, the butter sauce will congeal; that's fine.) Heat the broiler: When ready to cook the wings, position an oven rack 6 to 8 inches below the broiling element and turn on the broiler on Hi. Line a baking sheet with aluminum foil. Transfer the wings to the baking sheet: Remove the wings from the marinade and shake off any excess. Arrange the wings on the foil-lined baking sheet, spaced a little apart. Discard the marinade. (NOTE: Its important not to have the butter or sauce on the tin foil because it will prevent the wings from getting crispy) Broil for 10 to 12 minutes, then flip. Broil for another 10 to 12 minutes. The wings are done when the skin is crispy and the meat pulls easily from the bones. Toss with remaining buffalo sauce: Pour the remaining hot sauce over the wings and toss to coat. Serve immediately: Transfer the wings to a serving tray and serve while still piping hot with the blue cheese dressing and celery sticks alongside.
So if you are working with Legs (Drums) then you should give this a shot. Too dang cold in the middle of winter to cook them on the BGE so I'm forced to use the oven
Place the chicken parts with the skin on in a plastic bag and pour the buttermilk in to coat. Squeeze the air out of the bag and seal. Massage the chicken and buttermilk with your hands to coat evenly and allow to marinate in the refrigerator for 30 minutes minimum up to several hours. Preheat your oven to 425°F. In a medium sized bowl using a whisk, mix together the flour, Panko, baking powder and 11 herbs and spices. Set aside. Place a 13x9” baking dish in the oven to get hot for at least 15 minutes (See Note 2). While pan is heating up remove the chicken from the buttermilk, shaking off excess, and dredge in the seasoned flour mixture (See Note 3), coating on all sides with one hand. Add the melted butter to the heated baking dish and arrange the chicken pieces on top with plenty of room on each side so they “fry” not "steam". Bake for 12 minutes, uncovered. Turn the chicken pieces over and bake another 12 minutes or until internal temperature reads 165°F. Remove from oven and allow to rest 5 minutes and then serve. Recipe Notes
I use all parts of a chicken fryer (breasts, wings, thighs and legs). The photos show chicken drumsticks only. Avoid glass bakeware as oven temperature and adding of liquid (melted butter) is not something advised per most manufacturers instruction on care. When dredging I keep one hand for the wet part and the other for the dry part. This avoids getting clumpy fingers on both hands.
Some delicious, juicy smoked turkey.
Recommendation, use 2 small 12-14lb turkey's instead of one big 20+lb turkey. You get a more even cook and meat is juicer.
Day 7 - the THAW
4-5 days before you plan on cooking, pull turkey out of freezer and put in fridge. Turkey can be defrosted in fridge for two days safely.
Day 3 - Make the BRINE
By this point Turkey should be fully defrosted. If not, consider cold water bath for turkey. Place frozen turkey in cold water and change water every 30-45min to maintain turkey temp below 40 degrees. Anything more bacteria wakes up and you could get some sick guests. Never ever use hot water or hair dryer or anything like that to defrost turkey. It will get you and your guests sick
Make brine by combining the ingredients. First the salt and sugar and bring to a boil to help dissolve the salt and sugar. Then either turn down heat to a simmer or just turn off and add remaining ingredients.
Put the whole pot in the fridge for 24hours.(you never want to add turkey to a hot water since it will start cooking the turkey)
Day 2 - Turkey in BRINE
Put turkey over sink and clean it out, rinse and let drip dry a bit then come and dap with a paper towel to remove any extra water.
Get one of those big garment zip lock bags (I believe they are garment bags you can find at your hardware store and rinse out).
Put the bag in a cooler, then put the clean turkey in the bag then pour the brine in the bag. Now place ice in the cooler to keep it cool for 24hours.
Day 1 - Grillin Time
Get your BGE with about 3-4 wood chunks (pecan, cherry, hickory or whatever you like) up between 275-300.
While the grill is coming up to temp and stablizing, pull the turkey out of the bag in the cooler and put over the sink and rinse the brine off the turkey and pat dry with some paper towels
Season with A.P (All Purpose Seasoning) and a Creole Seasoning.
Inject in breast and thighs
Spray with Canoloa oil
Place on BGE and respray every hour with canola oil
Will probably take roughly 3 hours
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
Very Easy to make quick receipe
PreHeat oven at 375°F Stir the soup, water, rice, paprika and black pepper in an 11x8x2-inch baking dish. Top with the chicken Season with additional paprika and black pepper Cover the baking dish. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender Let stand for 10 minutes Stir the rice before serving. Serves about four people
The taste of this smoked salmon melts in your mouth like candy. DELICIOUS
I found that getting the grill to stabilize around 150 degrees Fahrenheit is really the hardest part of this recipe. You can get a Big Green Egg to get hot and hold the temp but to get it to cool down is very difficult. If the grill gets too hot then you cook out a lot of the flavor. So anywhere between 140-180 is ideal for a 5 hour smoke (in my opinion).
Mix all the ingredients in a bowl. Spread a lot on both sides of the filet (I typically cut the salmon in half for two filets) Wrap each salmon filet in Saran Wrap and place in a glass container (I use a 6x9 casserole container but you can use whatever) and place in refrigerator for 8 hours (more you go past 8 hours the more salty it will taste regardless on how much you wash the brine off later). Remove the filets and wash off all that brine you put on extremely well with cold tap water. You may want to to wash it twice, if you have any brine on there still the salmon will be two salty. (As noted above, if you left the brine on more than 8-10hrs its going to be salty) Place the filet in the cleaned out glass container and put back in the fridge uncovered for 3 hours to make the salmon tacky to the touch. Get your BGE going with a nice slow smoke (no more than 200 but it turns out better at a lower smoke like 150). I usually throw some Hickory wood chunks in which should be soaked in water prior to using them but I have used the hickory chunks of wood without soaking them and it still turns out. I should also note that I put the coals in the middle of the grill so when I put the salmon on, I put on the outside part of the grill so its not direct heat. Now the salmon should be tacky to the touch and ready to be put on the grill. I oil the grate with Olive oil so the salmon doesn't stick.
This is very delicious and at only around $3-4 a tuna steak, its not bad.
Season the tuna steaks with salt and cayenne pepper Melt the better with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop (about 5min) Gently place the seasoned tuna in the skillet and cook to desired doneness (about 1.5 min per side for rare)