Rhode island hot weiners (my new favorite hot dog) sam the cooking guy
video description
Shawarma is perhaps one of the worlds most loved street food but it requires special tools to make, this recipe we’re making at home almost every week, it’s so simple we no longer go out to eat it\r
Ingredients:
Meat\r
2 lb of Female turkey skinless boneless thigh (yes female taste better) \r
Or 2 lb chicken skinless boneless thigh - If you cannot get turkey \r
100 g / 3. 5 oz of goat fat \r
Rectangular bread pan (English cake pan)\r
Aluminium foil\r
Marinade\r
2 large garlic clove\r
1 tbsp ground coriander\r
1 tbsp ground cumin\r
1 tbsp ground cardamon\r
1 tsp ground cayenne pepper\r
2 tsp smoked paprika\r
2 tsp salt\r
Black pepper\r
2 tbsp corn flour \r
8 tbsp of nuteral oil / olive oil\r
Optional Yoghurt sauce\r
1 cup Greek yoghurt\r
1 crushed clove garlic \r
1 tsp cumin\r
Squeeze of lemon juice\r
Salt and pepper\r
To serve\r
4-5 flatbreads\r
2 large onions cut in stripes \r
Slices lettuce\r
Slices tomato and cucamber salad\r
Parsley and cilantro\r
Instructions\r
Mix all spices with corn flour \r
In a large mixing bowl combine spices mix with the oil\r
Leave at room temperature for 1 hour to marinate \r
Pre heat oven to 400F \r
Oil the bread pan well\r
Layer the the bread pan with the chicken/turkey by stacking them one on top of the other, spead some of the goat fat between each layer press to make sure not to leave spaces\r
Wrap the bread pan well with the aluminium foil and bake for 40-50 min covered\r
When done\r
On a cutting board turn the bread pad up side down to remove and using Sam the cooking guy knife slice /shred width wide\r
Oil a cast iron 12 pan and cook the shredded pieces until ready (I like to have some browned pieces) \r
Remove the meat keeping the oil and cook the sliced onlion in the same oil to get that Shawarma taste \r
Wrap the shawarma in the flat bread mixing with the salad and onions
Enjoy\n
Date: 2024-03-19
Related videos
Comments and reviews: 19
hsk108
MARCH RECIPE
Southwest Breakfast Burrito Smothered with Green Chile Sauce
I had one of these at a hotel restaurant in Mexican Hat, UT, and immediately knew I had to figure out how to make this at home. I have always lived on the East Coast, so I wasn't exposed to this kind of eating. Feel free to modify/improve on this recipe!
Green Chile sauce
- 1 lb chiles (Hatch green chile or Anaheim)
- 1 medium onion
- 1/2 cup cooked pork (I used leftover carnitas)
- 2 T butter
- 2 T flour
- 2 cups chicken broth
- salt & pepper
- garlic
- cumin
Roast peppers under broiler or on grill and then remove skin. Remove seeds and coarsely chop.
Put some oil in a pan, cook onions for a few minutes. Add salt and pepper, garlic towards the end. Add green chiles and cook for a few minutes. Remove veg from pan, cook pork for a couple of minutes. Remove pork.
Melt butter in pan, add flour and whisk. Add chicken broth and cumin & stir well. Add veg and pork back in and heat to a slow boil. Simmer for about 10 minutes. You can leave it chunky or hit it quick with an immersion blender.
Burritos
- diced potato or hash browns
- diced onion
- garlic
- salt, pepper, smoked paprika
- breakfast meat (your choice: chorizo, bacon, sausage)
- 2 eggs
- cheese
- large tortilla
Cook potato in some oil or bacon fat until partly browned.
Add onion & season
Add garlic & meat
Once done cooking, remove from pan or just push it to the side
Add beaten eggs to the pan.
Soften tortilla (I use the microwave, 30 sec between two moist paper towels)
Add eggs, filling, cheese, a few spoonfulls of green chile sauce. Wrap.
Put burrito on plate, and spoon plenty of green chile sauce on top.
reply
MARCH RECIPE
Southwest Breakfast Burrito Smothered with Green Chile Sauce
I had one of these at a hotel restaurant in Mexican Hat, UT, and immediately knew I had to figure out how to make this at home. I have always lived on the East Coast, so I wasn't exposed to this kind of eating. Feel free to modify/improve on this recipe!
Green Chile sauce
- 1 lb chiles (Hatch green chile or Anaheim)
- 1 medium onion
- 1/2 cup cooked pork (I used leftover carnitas)
- 2 T butter
- 2 T flour
- 2 cups chicken broth
- salt & pepper
- garlic
- cumin
Roast peppers under broiler or on grill and then remove skin. Remove seeds and coarsely chop.
Put some oil in a pan, cook onions for a few minutes. Add salt and pepper, garlic towards the end. Add green chiles and cook for a few minutes. Remove veg from pan, cook pork for a couple of minutes. Remove pork.
Melt butter in pan, add flour and whisk. Add chicken broth and cumin & stir well. Add veg and pork back in and heat to a slow boil. Simmer for about 10 minutes. You can leave it chunky or hit it quick with an immersion blender.
Burritos
- diced potato or hash browns
- diced onion
- garlic
- salt, pepper, smoked paprika
- breakfast meat (your choice: chorizo, bacon, sausage)
- 2 eggs
- cheese
- large tortilla
Cook potato in some oil or bacon fat until partly browned.
Add onion & season
Add garlic & meat
Once done cooking, remove from pan or just push it to the side
Add beaten eggs to the pan.
Soften tortilla (I use the microwave, 30 sec between two moist paper towels)
Add eggs, filling, cheese, a few spoonfulls of green chile sauce. Wrap.
Put burrito on plate, and spoon plenty of green chile sauce on top.
reply
CamilleRodriquez
March: The Angus Sandwich
1)
Make a chimichurri
1/2 cup olive oil
2 T red wine vinegar
1/2 cup finely chopped parsley (Use the curly parsley. If you use flat leaf, we’ll deport you back to Canada)
4 lg cloves of garlic, minced
1 T red chili flakes
3/4 t dried oregano
1 t kosher salt
1/2 t black pepper
Mix all the ingredients and let sit at least 30 minutes.
2)
Grill some red onions.
2 T olive oil
1 medium red onion, sliced into slivers
Salt and pepper to taste
2 T sugar
Heat the oil in a pan over medium heat.
When shimmering, add the onions and then begin to caramelize them.
Add salt and pepper.
Stir occasionally. When the onions are getting slightly browned and soft, add the sugar.
Stir more frequently until you are happy. (Happy with the onions, not the stirring, although you do you)
3)
Cook the Angus (Flank Steak)
2 T olive oil
2 lb piece of flank steak
Coarse sea salt
Freshly crushed black pepper
Heat a cast iron skillet over medium high heat for at least 5 minutes.
Pour in olive oil.
Liberally add salt to both sides of the steak.
Add pepper to taste.
Put the steak into the skillet for 4 minutes on the first side and two on the other. If the steak is thicker, go 5 and 3 minutes.
4)
Assemble The Angus
Use ciabatta buns/rolls from Sam’s or Costco.
Spread the chimichurri on both sides of the bread.
Add layers as follows:
-1 slice of white Vermont cheddar cheese
-The cooked and sliced Angus (1/4 inch thick)
-Some of the grilled onions
-Top with the other slice of bread.
-Serve as is OR turn it into a Panini!
-Then show off and make it for other people.
reply
March: The Angus Sandwich
1)
Make a chimichurri
1/2 cup olive oil
2 T red wine vinegar
1/2 cup finely chopped parsley (Use the curly parsley. If you use flat leaf, we’ll deport you back to Canada)
4 lg cloves of garlic, minced
1 T red chili flakes
3/4 t dried oregano
1 t kosher salt
1/2 t black pepper
Mix all the ingredients and let sit at least 30 minutes.
2)
Grill some red onions.
2 T olive oil
1 medium red onion, sliced into slivers
Salt and pepper to taste
2 T sugar
Heat the oil in a pan over medium heat.
When shimmering, add the onions and then begin to caramelize them.
Add salt and pepper.
Stir occasionally. When the onions are getting slightly browned and soft, add the sugar.
Stir more frequently until you are happy. (Happy with the onions, not the stirring, although you do you)
3)
Cook the Angus (Flank Steak)
2 T olive oil
2 lb piece of flank steak
Coarse sea salt
Freshly crushed black pepper
Heat a cast iron skillet over medium high heat for at least 5 minutes.
Pour in olive oil.
Liberally add salt to both sides of the steak.
Add pepper to taste.
Put the steak into the skillet for 4 minutes on the first side and two on the other. If the steak is thicker, go 5 and 3 minutes.
4)
Assemble The Angus
Use ciabatta buns/rolls from Sam’s or Costco.
Spread the chimichurri on both sides of the bread.
Add layers as follows:
-1 slice of white Vermont cheddar cheese
-The cooked and sliced Angus (1/4 inch thick)
-Some of the grilled onions
-Top with the other slice of bread.
-Serve as is OR turn it into a Panini!
-Then show off and make it for other people.
reply
itsmehendrics
March: Belfair Fish Tacos: My wife and I love fish tacos, but couldnt find a good place in our area that could make them. Ended up developing this recipe based on the flavors and textures we like. Figured you would understand since you run a great taco shop!
Slaw
-1/4 head cabbage
-1 large carrot
-1 large lime - zested and juiced
-1/2 cup Mayo
-1/4 cup table cream (or sour cream / milk)
-2 tsp garlic powder
-1 tsp onion powder
-1 tsp chili powder
-1 tsp cumin
-1 tsp smoked paprika
-2 tsp vinegar
-salt and pepper to taste
Fish
2 large tilapia fillets or cod (thick meaty pieces like from Costco, not thin)
Batter
-3/4 cup AP flour
-2 tbsp corn starch
-1/2 tbsp baking powder
-3/4 cup cold water
-1/2 tsp salt
Directions
Make slaw up to 1 day in advance (min 2 hours)
-Julienne carrots and slice cabbage thin w/ mandolin, place into large bowl
-mix in mayo, lime, table cream, seasonings and vinegar until combined and place in fridge
Make batter and place in fridge for at least 10 minutes before frying
Heat oil to 350 F
Cut fish in half length-wise, then cut in half width wise, leaving 4 small taco sized pieces - season lightly with salt and pepper
Dip fish in batter and fry for about 10 minutes until crispy or desired doneness, key is to make batter crispy (batter will be somewhat lighter in color)
Place fish onto wire rack to drain and salt right away
Assembly
Put fish into warmed tortilla, top with slaw, pickled red onions, salsa verde, cilantro and queso fresco
Serve with cold cerveza w Lime
Crowd favorite in our household, hope you enjoy!
reply
March: Belfair Fish Tacos: My wife and I love fish tacos, but couldnt find a good place in our area that could make them. Ended up developing this recipe based on the flavors and textures we like. Figured you would understand since you run a great taco shop!
Slaw
-1/4 head cabbage
-1 large carrot
-1 large lime - zested and juiced
-1/2 cup Mayo
-1/4 cup table cream (or sour cream / milk)
-2 tsp garlic powder
-1 tsp onion powder
-1 tsp chili powder
-1 tsp cumin
-1 tsp smoked paprika
-2 tsp vinegar
-salt and pepper to taste
Fish
2 large tilapia fillets or cod (thick meaty pieces like from Costco, not thin)
Batter
-3/4 cup AP flour
-2 tbsp corn starch
-1/2 tbsp baking powder
-3/4 cup cold water
-1/2 tsp salt
Directions
Make slaw up to 1 day in advance (min 2 hours)
-Julienne carrots and slice cabbage thin w/ mandolin, place into large bowl
-mix in mayo, lime, table cream, seasonings and vinegar until combined and place in fridge
Make batter and place in fridge for at least 10 minutes before frying
Heat oil to 350 F
Cut fish in half length-wise, then cut in half width wise, leaving 4 small taco sized pieces - season lightly with salt and pepper
Dip fish in batter and fry for about 10 minutes until crispy or desired doneness, key is to make batter crispy (batter will be somewhat lighter in color)
Place fish onto wire rack to drain and salt right away
Assembly
Put fish into warmed tortilla, top with slaw, pickled red onions, salsa verde, cilantro and queso fresco
Serve with cold cerveza w Lime
Crowd favorite in our household, hope you enjoy!
reply
jetflatline2664
I've spent a few years tweaking my Louisiana grandma's jambalaya to
something I like and this might be it.
To make this you need a cast iron dutch oven. I use a vintage 10 1/4
quart #8 oven. This makes about 6-8 servings.
Ingredients:
- 1# chicken cut down to bite-sized pieces OR a pound of chicken
thighs with skin and bone used whole
- 12 oz of andouille sausage cut to 10mm slices
- large white onion chopped to 10mm pieces
- 15 cloves garlic, crushed. Yes, 15.
- Tabasco
- 2 cups long grain rice. I prefer Zatarain’s.
- 4 cups water
- can of diced tomatoes, I’m good with 12-14 oz
- 1 bay leaf
- 10 oz baby bella mushrooms, quartered. I like these a lot more than the
generic brown, canned mushrooms.
- 1 teaspoon Harissa
- olive oil or avocado oil
Instructions:
1) Set the oven to 200C (400F.
2) In the cast iron pot, brown the chicken with as little oil as
possible, then move the chicken to a resting place. If you are using
uncooked sausage, brown it at the same time. Don’t try to cook the
chicken all the way through, just brown the skin.
3) In the cast iron pot, saute the onion and garlic on med/low heat.
You don’t want to brown it, just break it down a bit.
4) Add the bay leaf, tomatoes, and Tobasco. I use about 10 dashes of
Tobasco, cook another few minutes, at most 5 or 6 min.
5) Add the chicken, sausage, rice, and water; crank up the heat and
wait for it to boil.
6) Kill the heat and stir in the mushrooms and harissa.
7) Put on the lid, put it in the oven, let it cook 45 min.
reply
I've spent a few years tweaking my Louisiana grandma's jambalaya to
something I like and this might be it.
To make this you need a cast iron dutch oven. I use a vintage 10 1/4
quart #8 oven. This makes about 6-8 servings.
Ingredients:
- 1# chicken cut down to bite-sized pieces OR a pound of chicken
thighs with skin and bone used whole
- 12 oz of andouille sausage cut to 10mm slices
- large white onion chopped to 10mm pieces
- 15 cloves garlic, crushed. Yes, 15.
- Tabasco
- 2 cups long grain rice. I prefer Zatarain’s.
- 4 cups water
- can of diced tomatoes, I’m good with 12-14 oz
- 1 bay leaf
- 10 oz baby bella mushrooms, quartered. I like these a lot more than the
generic brown, canned mushrooms.
- 1 teaspoon Harissa
- olive oil or avocado oil
Instructions:
1) Set the oven to 200C (400F.
2) In the cast iron pot, brown the chicken with as little oil as
possible, then move the chicken to a resting place. If you are using
uncooked sausage, brown it at the same time. Don’t try to cook the
chicken all the way through, just brown the skin.
3) In the cast iron pot, saute the onion and garlic on med/low heat.
You don’t want to brown it, just break it down a bit.
4) Add the bay leaf, tomatoes, and Tobasco. I use about 10 dashes of
Tobasco, cook another few minutes, at most 5 or 6 min.
5) Add the chicken, sausage, rice, and water; crank up the heat and
wait for it to boil.
6) Kill the heat and stir in the mushrooms and harissa.
7) Put on the lid, put it in the oven, let it cook 45 min.
reply
mnshaw
March: Johnny Mazetti. AKA Johnny Marzetti, with a claim that it was invented by the Marzetti company in Ohio. I wrote them to ask, and they denied it.
Anyway: this is a favorite ethnic-ish food among Panama Canal Zonians. You could always count on there being a covered dish of Johnny Mazetti at any social function involving supper. There are a number of recipes, but this is the way my mom made it, so it's canon as far as I'm concerned.
Make a batch of tomato meat sauce (like for spaghetti. You don't want a lot of vegetables in it - definitely onion and garlic, and maybe some celery and/or green pepper, sliced or diced small, but not too much. You do want the normal spices and herbs, like thyme and oregano and a bit of salt and pepper. Slice up a handful of green olives (with pimentos) and stir them in with enough Tabasco or Cholula or whatever to give it as much tang as you like. Keep it simmering gently while you complete the rest.
Boil some small shell macaroni (12-16oz) al dente. Shred a block of medium cheddar cheese (or sharp or mild if you prefer.
When everything is ready, build it kind of like lasagna in a baking dish - first a bit of sauce, then pasta, then a bit more sauce, then cheese, etc. until you get to the top. Be sure to have enough sauce and cheese for a good top crust. Bake at 350F until pretty, then remove and let rest. You want to see a good dark crust, but not burnt. Serve with a nice green salad.
I'm gonna make this later this week!
reply
March: Johnny Mazetti. AKA Johnny Marzetti, with a claim that it was invented by the Marzetti company in Ohio. I wrote them to ask, and they denied it.
Anyway: this is a favorite ethnic-ish food among Panama Canal Zonians. You could always count on there being a covered dish of Johnny Mazetti at any social function involving supper. There are a number of recipes, but this is the way my mom made it, so it's canon as far as I'm concerned.
Make a batch of tomato meat sauce (like for spaghetti. You don't want a lot of vegetables in it - definitely onion and garlic, and maybe some celery and/or green pepper, sliced or diced small, but not too much. You do want the normal spices and herbs, like thyme and oregano and a bit of salt and pepper. Slice up a handful of green olives (with pimentos) and stir them in with enough Tabasco or Cholula or whatever to give it as much tang as you like. Keep it simmering gently while you complete the rest.
Boil some small shell macaroni (12-16oz) al dente. Shred a block of medium cheddar cheese (or sharp or mild if you prefer.
When everything is ready, build it kind of like lasagna in a baking dish - first a bit of sauce, then pasta, then a bit more sauce, then cheese, etc. until you get to the top. Be sure to have enough sauce and cheese for a good top crust. Bake at 350F until pretty, then remove and let rest. You want to see a good dark crust, but not burnt. Serve with a nice green salad.
I'm gonna make this later this week!
reply
kimini85
March: Porky porky parm parm (aka Pork Parmesan, but we have a bunch of kids, so this is what we call it now)
This is a favorite for everyone in our house, ranging from 40 years to 10-and-a-half months. I hope you like it too. It’s fried in the oven instead of on the stove.
Ingredients: Boneless pork chops, pounded thin
4 cups panko bread crumbs
Oregano
Kosher salt
Pepper
Eggs, lightly beaten
Vegetable oil
4 T butter
Red sauce, warmed
Shredded cheese
Bread the pork chops:
Preheat the oven to 450.
Season the bread crumbs with oregano, salt, and pepper.
Dip a pork chop in eggs, then in the bread crumbs, really patting them on to make sure there’s a good layer. Set aside and repeat until all the chops are breaded.
Oil 2 rimmed baking sheets generously. Add 2 T of butter to each and put them in the oven until the butter is melted.
VERY CAREFULLY (this part stresses me out) put the pork chops on the baking sheets - the oil may spit.
Bake 8 minutes, flip and bake for 8 minutes more until cooked through and browned. Sprinkle with a little more salt and set on a cooling rack while you assemble.
Assemble the porky parms:
On a clean baking sheet - put however many chops will fit/however many you want at that moment. Top with a dollop of red sauce and a sprinkle of cheese. Broil for a few minutes until the cheese is melty
reply
March: Porky porky parm parm (aka Pork Parmesan, but we have a bunch of kids, so this is what we call it now)
This is a favorite for everyone in our house, ranging from 40 years to 10-and-a-half months. I hope you like it too. It’s fried in the oven instead of on the stove.
Ingredients: Boneless pork chops, pounded thin
4 cups panko bread crumbs
Oregano
Kosher salt
Pepper
Eggs, lightly beaten
Vegetable oil
4 T butter
Red sauce, warmed
Shredded cheese
Bread the pork chops:
Preheat the oven to 450.
Season the bread crumbs with oregano, salt, and pepper.
Dip a pork chop in eggs, then in the bread crumbs, really patting them on to make sure there’s a good layer. Set aside and repeat until all the chops are breaded.
Oil 2 rimmed baking sheets generously. Add 2 T of butter to each and put them in the oven until the butter is melted.
VERY CAREFULLY (this part stresses me out) put the pork chops on the baking sheets - the oil may spit.
Bake 8 minutes, flip and bake for 8 minutes more until cooked through and browned. Sprinkle with a little more salt and set on a cooling rack while you assemble.
Assemble the porky parms:
On a clean baking sheet - put however many chops will fit/however many you want at that moment. Top with a dollop of red sauce and a sprinkle of cheese. Broil for a few minutes until the cheese is melty
reply
bk6182
March: Cast-Iron Skillet Chicken Caccaitore
Ingredients:
8 skin-on chicken thighs
Kosher salt
Freshly ground black pepper
Garlic powder
Extra-virgin olive oil, for drizzling
1 onion, chopped
3 cloves garlic, minced
2 carrots, sliced
8 oz. sliced mushrooms
6 thyme sprigs
1/2 c. dry white wine
1 (28-oz) can crushed tomatoes
3 tbsp. drained capers
1/4 c. freshly chopped parsley
Directions:
Step 1
Preheat a large, cast-iron skillet over high heat. Pat chicken dry thoroughly, then season with kosher salt, pepper, and garlic powder. Add a drizzle of olive oil and cook chicken skin side down in two batches until skin is crisp and golden brown, about 5 minutes per side. Transfer to a dish skin side up and set aside.
Step 2:
Reduce skillet heat to medium-high. Drizzle with olive oil and add onion, garlic, carrots, mushrooms, and thyme, and cook, 3 to 4 minutes. Add white wine, and bring to a boil while scraping bottom of pan. Once at a boil, turn heat to medium low, add tomatoes and capers, and season with salt and pepper. Place chicken in the skillet skin side up in a single layer. Cover with lid and simmer for 15-20 minutes.
Step 3:
Remove lid and garnish dish with parsley, then serve in skillet immediately.
-My family enjoys this dish. I'm now. 000001% Italian.
reply
March: Cast-Iron Skillet Chicken Caccaitore
Ingredients:
8 skin-on chicken thighs
Kosher salt
Freshly ground black pepper
Garlic powder
Extra-virgin olive oil, for drizzling
1 onion, chopped
3 cloves garlic, minced
2 carrots, sliced
8 oz. sliced mushrooms
6 thyme sprigs
1/2 c. dry white wine
1 (28-oz) can crushed tomatoes
3 tbsp. drained capers
1/4 c. freshly chopped parsley
Directions:
Step 1
Preheat a large, cast-iron skillet over high heat. Pat chicken dry thoroughly, then season with kosher salt, pepper, and garlic powder. Add a drizzle of olive oil and cook chicken skin side down in two batches until skin is crisp and golden brown, about 5 minutes per side. Transfer to a dish skin side up and set aside.
Step 2:
Reduce skillet heat to medium-high. Drizzle with olive oil and add onion, garlic, carrots, mushrooms, and thyme, and cook, 3 to 4 minutes. Add white wine, and bring to a boil while scraping bottom of pan. Once at a boil, turn heat to medium low, add tomatoes and capers, and season with salt and pepper. Place chicken in the skillet skin side up in a single layer. Cover with lid and simmer for 15-20 minutes.
Step 3:
Remove lid and garnish dish with parsley, then serve in skillet immediately.
-My family enjoys this dish. I'm now. 000001% Italian.
reply
ogrefade
Alright try out Kielbasa Spaghetti Casserole. 8 oz angel hair pasta, 14oz kielbasa sliced in rounds, and then in half again, 2 10 oz cans cream of chicken soup 1 cup salsa (pace works, 3/4 cup sour cream, 1 cup cheese blend (1/4 monterey jack, 1/4 cheddar, 1/4 asadero 1/4 queso quesadilla) (save some for on top) 1 table spoon taco seasoning (use yours! chili powder/cumin/red pepper/BFF/onion powder etc. The some green garnish, I like green onion, some like parsley in my house. Boil your pasta as one does, and crisp the edges of your kielbasa, stir together the rest, your sour cream, salsa, cream of chicken, seasoning and 3/4 of your cheese. Just stir, stir, stir together. When the pasta is done drain, drain the grease off the kielbasa, then stir, stir, stir everything together (don't ruin the pasta, place in the 9x13 baking dish I like to use a nonstick spray, top with the reserved extra cheese, bake for 25 minutes at 350 until golden. Add your garnish wait a few minutes for it to settle and firm up and enjoy. Of course, I actually just use the whole cup of cheese initially and then add more at the end but y'know whatever works. This will feed two parents and 6 hungry kids, especially if you serve with a home made breadstick/dinner roll and a nice garden salad. Enjoy
reply
Alright try out Kielbasa Spaghetti Casserole. 8 oz angel hair pasta, 14oz kielbasa sliced in rounds, and then in half again, 2 10 oz cans cream of chicken soup 1 cup salsa (pace works, 3/4 cup sour cream, 1 cup cheese blend (1/4 monterey jack, 1/4 cheddar, 1/4 asadero 1/4 queso quesadilla) (save some for on top) 1 table spoon taco seasoning (use yours! chili powder/cumin/red pepper/BFF/onion powder etc. The some green garnish, I like green onion, some like parsley in my house. Boil your pasta as one does, and crisp the edges of your kielbasa, stir together the rest, your sour cream, salsa, cream of chicken, seasoning and 3/4 of your cheese. Just stir, stir, stir together. When the pasta is done drain, drain the grease off the kielbasa, then stir, stir, stir everything together (don't ruin the pasta, place in the 9x13 baking dish I like to use a nonstick spray, top with the reserved extra cheese, bake for 25 minutes at 350 until golden. Add your garnish wait a few minutes for it to settle and firm up and enjoy. Of course, I actually just use the whole cup of cheese initially and then add more at the end but y'know whatever works. This will feed two parents and 6 hungry kids, especially if you serve with a home made breadstick/dinner roll and a nice garden salad. Enjoy
reply
GiggleBee
I know you are not that into deserts, but I think you will enjoy this.
March: Chimi Cherry Changa
6 (8) soft flour tortillas
8 oz cream cheese, softened
4 tsp sugar
1 tsp vanilla extract
1 1/2 cups cherries from cherry pie filling
2 Tbsp butter; melted
2/3 cup sugar
1 1/2 tsp cinnamon
1. Preheat oven to 400 degrees (F.
2. In a bowl, combine cream cheese, sugar and vanilla. Mix well until smooth and combined.
3. Place a spoonful of cream cheese mixture onto center of each tortilla and spread, leaving the outer inch of the tortilla free of the mixture.
4. Add about 1/4 cup of cherries onto the top of the cream cheese on each tortilla.
5. Fold sides and one end over filling and roll up each tortilla. Secure with a toothpick or simply place seam side down on a backing pan.
6. Combine remaining 2/3 cup sugar in cinnamon in a bowl and stir to combine.
7. Brush the top and sides of each chimi-cherry-changa with the melted butter and roll in cinnamon sugar mixture to coat, then return to baking sheet.
8. Bake 8-10 minutes, or until they start to brown.
9. Remove from the oven and allow to cool prior to serving-the cherry mixture can stay quite hot!
reply
I know you are not that into deserts, but I think you will enjoy this.
March: Chimi Cherry Changa
6 (8) soft flour tortillas
8 oz cream cheese, softened
4 tsp sugar
1 tsp vanilla extract
1 1/2 cups cherries from cherry pie filling
2 Tbsp butter; melted
2/3 cup sugar
1 1/2 tsp cinnamon
1. Preheat oven to 400 degrees (F.
2. In a bowl, combine cream cheese, sugar and vanilla. Mix well until smooth and combined.
3. Place a spoonful of cream cheese mixture onto center of each tortilla and spread, leaving the outer inch of the tortilla free of the mixture.
4. Add about 1/4 cup of cherries onto the top of the cream cheese on each tortilla.
5. Fold sides and one end over filling and roll up each tortilla. Secure with a toothpick or simply place seam side down on a backing pan.
6. Combine remaining 2/3 cup sugar in cinnamon in a bowl and stir to combine.
7. Brush the top and sides of each chimi-cherry-changa with the melted butter and roll in cinnamon sugar mixture to coat, then return to baking sheet.
8. Bake 8-10 minutes, or until they start to brown.
9. Remove from the oven and allow to cool prior to serving-the cherry mixture can stay quite hot!
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bobbbbbb72
March: Vietnamese stuffed tofu in tomato sauce. Tofu is amazing when you dont have a hipster vegan trying to serve it to you boiled with a bed of kale! You buy fried tofu hollow out a cavity and stuff with a ground pork mixture. ground pork mixture is usually like ground pork, green onion, garlic, oyster sauce salt and white pepper (think meatball dumpling mixture. Stuff into cavity you made in the fried tofu, and then sear the meat side down in a pan, take them all out and then add in some oil and garlic can add a bit of ginger too but thats preference and i normally just hit it with a jar of store bought tomato sauce some good ol garden mix prego pasta sauce. then all you neeed is to add sugar and fish sauce to taste, garlic sugar fish sayce and tomato sauce, its an incredible combo. put the tofu meat things back in plus any leftover meatballs you have and tofu innards and simmer till its all cooked through. SERVE OVER WHITE RICE. youll wanna drink the damn sauce the white rice is just perfect. hope you make it! viet food is incredible and i hope you explore our cuisine its really one of the best cuisines in the world; -)
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March: Vietnamese stuffed tofu in tomato sauce. Tofu is amazing when you dont have a hipster vegan trying to serve it to you boiled with a bed of kale! You buy fried tofu hollow out a cavity and stuff with a ground pork mixture. ground pork mixture is usually like ground pork, green onion, garlic, oyster sauce salt and white pepper (think meatball dumpling mixture. Stuff into cavity you made in the fried tofu, and then sear the meat side down in a pan, take them all out and then add in some oil and garlic can add a bit of ginger too but thats preference and i normally just hit it with a jar of store bought tomato sauce some good ol garden mix prego pasta sauce. then all you neeed is to add sugar and fish sauce to taste, garlic sugar fish sayce and tomato sauce, its an incredible combo. put the tofu meat things back in plus any leftover meatballs you have and tofu innards and simmer till its all cooked through. SERVE OVER WHITE RICE. youll wanna drink the damn sauce the white rice is just perfect. hope you make it! viet food is incredible and i hope you explore our cuisine its really one of the best cuisines in the world; -)
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omarfdzco
MARCH: CHIPOTLE TOSCANA SOUP
6 oz bacon, chopped
1 lb Italian Sausage
10 garlic cloves, peeled and minced.
1 medium diced onion
6 cups chicken broth
4 cups water
5 medium potatoes, peeled and chopped.
1 kale bundle chopped
1 cup of heavy cream
4 tablespoons of cream cheese
3 Chipotles peppers in adobo sauce.
Salt, black pepper and chilli flakes.
Parmesan cheese
Instructions
In a large pot over medium-high heat, add chopped bacon until browned. Remove bacon to a paper-towel and remove excess oil
Add Italian sausage, breaking it up with a spatula, add diced onion and minced garlic until cooked.
Add 6 cups broth and 4 cups water, and bring to boil. Add sliced potatoes and cook until potatoes gets soft.
When potatoes are done, add chopped kale and end up with light boiled.
Blend chipotle peppers, heavy cream and cream cheese.
Add the mix and bring to boil. Season to taste with salt, black pepper and pepper flakes then remove from heat.
Garnish with bacon and parmesan cheese.
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MARCH: CHIPOTLE TOSCANA SOUP
6 oz bacon, chopped
1 lb Italian Sausage
10 garlic cloves, peeled and minced.
1 medium diced onion
6 cups chicken broth
4 cups water
5 medium potatoes, peeled and chopped.
1 kale bundle chopped
1 cup of heavy cream
4 tablespoons of cream cheese
3 Chipotles peppers in adobo sauce.
Salt, black pepper and chilli flakes.
Parmesan cheese
Instructions
In a large pot over medium-high heat, add chopped bacon until browned. Remove bacon to a paper-towel and remove excess oil
Add Italian sausage, breaking it up with a spatula, add diced onion and minced garlic until cooked.
Add 6 cups broth and 4 cups water, and bring to boil. Add sliced potatoes and cook until potatoes gets soft.
When potatoes are done, add chopped kale and end up with light boiled.
Blend chipotle peppers, heavy cream and cream cheese.
Add the mix and bring to boil. Season to taste with salt, black pepper and pepper flakes then remove from heat.
Garnish with bacon and parmesan cheese.
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josephfinch3194
March:
You left the wrong into
Stuffed back strap
Elk is preferred, any back strap will do
Ingredients:
1. Roughly 1ft of back strap
2. 8oz Cream cheese
3. One large lime
4. One cup finely chopped mushrooms of your choice
5. 1/2 cup chopped cilantro
6. One full package of bacon
7. Salt and pepper to taste
Recipe:
1. In a large bowl, mix together cream cheese, chopped mushroom, chopped cilantro, and a large squeeze of lime (to your liking.
2. Lay out bacon vertically, side by side like a bacon blanket.
3. Butterfly back strap, lightly season inside with salt and pepper.
4. Lay back strap onto bacon (perpendicular to how the bacon is laying)
5. Fill inside of back strap with cream cheese mixture and close. Wrap bacon around entire back strap, and secure with as many tooth picks as needed.
6. On a charcoal grill, cook wrapped back strap until bacon is crispy and internal temp is 125 (or to your desired doneness.
7. Slice into medallions & serve.
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March:
You left the wrong into
Stuffed back strap
Elk is preferred, any back strap will do
Ingredients:
1. Roughly 1ft of back strap
2. 8oz Cream cheese
3. One large lime
4. One cup finely chopped mushrooms of your choice
5. 1/2 cup chopped cilantro
6. One full package of bacon
7. Salt and pepper to taste
Recipe:
1. In a large bowl, mix together cream cheese, chopped mushroom, chopped cilantro, and a large squeeze of lime (to your liking.
2. Lay out bacon vertically, side by side like a bacon blanket.
3. Butterfly back strap, lightly season inside with salt and pepper.
4. Lay back strap onto bacon (perpendicular to how the bacon is laying)
5. Fill inside of back strap with cream cheese mixture and close. Wrap bacon around entire back strap, and secure with as many tooth picks as needed.
6. On a charcoal grill, cook wrapped back strap until bacon is crispy and internal temp is 125 (or to your desired doneness.
7. Slice into medallions & serve.
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psykotedy4590
I'm going to be making that chili recipe a LOT to try with tons of stuff. It's the least complex chili recipe I've ever seen (that I'd consider making. and consuming for reasons other than being polite, and it sounds like a winner to me! That knife was well earned!
The first time I visited Rhode Island I was blown away by the accent. It fascinated me because I normally subconsciously pick up accents wherever I go (even a Vancouver accent on a five day visit there, and if you know how subtle that one is then you understand) and I was unable to recreate the Rhodie accent properly. I think it needs to be lived in to get right because most words are in a California-esque accent (what some people refer to as no accent, some words are said with a New York accent, and some words are said with a Boston accent, and I was absolutely unable to get down what words needed which accent. There might be regional differences, too, but I can't imagine it being too diverse since the state is so compact (and I'm probably wrong.
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I'm going to be making that chili recipe a LOT to try with tons of stuff. It's the least complex chili recipe I've ever seen (that I'd consider making. and consuming for reasons other than being polite, and it sounds like a winner to me! That knife was well earned!
The first time I visited Rhode Island I was blown away by the accent. It fascinated me because I normally subconsciously pick up accents wherever I go (even a Vancouver accent on a five day visit there, and if you know how subtle that one is then you understand) and I was unable to recreate the Rhodie accent properly. I think it needs to be lived in to get right because most words are in a California-esque accent (what some people refer to as no accent, some words are said with a New York accent, and some words are said with a Boston accent, and I was absolutely unable to get down what words needed which accent. There might be regional differences, too, but I can't imagine it being too diverse since the state is so compact (and I'm probably wrong.
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FrozenTundra468
MARCH:
My husband's family is Italian and they make this every year for Easter. It MUST be eaten cold: )
Easter Ham Pies
Dough:
9 c flour
1 tsp salt
4 eggs
3 cups water
6 TB Crisco
Mix and set aside.
Filling:
9 c ground ham (we buy whatever cooked/smoked bone-in/boneless ham is at the grocery store and blitz it in the food processor)
3/4 c romano cheese
1 TB black pepper - heaping!
12 eggs
This makes about 9 ham pies so I divide dough into thirds and thirds again.
Roll dough out VERY thin in an oval (this will end up being a calzone shape. Place 1 cup of filling on the bottom half of the dough and fold over, crimping edges. Apply an egg wash (2 eggs/4TB water) and bake on cookie sheet lined with parchment paper 450 degrees for 35-40 minutes. I can usually get two on my 1/2 sheet pan. but you can make as big or as little as you like.
Most important > Ham pies should be eaten COLD from fridge. We cut them into 1-2 inch slices and eat ALL WEEKEND!
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MARCH:
My husband's family is Italian and they make this every year for Easter. It MUST be eaten cold: )
Easter Ham Pies
Dough:
9 c flour
1 tsp salt
4 eggs
3 cups water
6 TB Crisco
Mix and set aside.
Filling:
9 c ground ham (we buy whatever cooked/smoked bone-in/boneless ham is at the grocery store and blitz it in the food processor)
3/4 c romano cheese
1 TB black pepper - heaping!
12 eggs
This makes about 9 ham pies so I divide dough into thirds and thirds again.
Roll dough out VERY thin in an oval (this will end up being a calzone shape. Place 1 cup of filling on the bottom half of the dough and fold over, crimping edges. Apply an egg wash (2 eggs/4TB water) and bake on cookie sheet lined with parchment paper 450 degrees for 35-40 minutes. I can usually get two on my 1/2 sheet pan. but you can make as big or as little as you like.
Most important > Ham pies should be eaten COLD from fridge. We cut them into 1-2 inch slices and eat ALL WEEKEND!
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Dreadknight25
March: Wild Teriyaki Chicken Stir Fry
Ingredients
2 chicken breasts (diced, or sub for equal amount of thighs)
2 or 3 cups of precooked wild long grain rice
2 or 3 cups of stir fry vegetables
5 eggs
Ginger paste
Minced or finely chopped Garlic (paste is fine too)
Japanese bbq sauce
Stick of butter
Directions: heat flattop to medium/high heat with oil, begin cooking chicken, followed by the veggies, add Ginger paste and garlic to the chicken, place butter on flattop and the rice on top. Begin cooking the eggs and once sunny side up begin chopping the eggs and incorporate into the rice. By now chicken should be cooked, and vegetables steamed. Mix everything together and add the japanese bbq sauce while still on the flattop and mix until the sauce reduces into the mixture a bit. A second application may be necessary but don’t overdo it or it’ll be too salty. Serve and enjoy (Sam, let it cool down a little bit)
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March: Wild Teriyaki Chicken Stir Fry
Ingredients
2 chicken breasts (diced, or sub for equal amount of thighs)
2 or 3 cups of precooked wild long grain rice
2 or 3 cups of stir fry vegetables
5 eggs
Ginger paste
Minced or finely chopped Garlic (paste is fine too)
Japanese bbq sauce
Stick of butter
Directions: heat flattop to medium/high heat with oil, begin cooking chicken, followed by the veggies, add Ginger paste and garlic to the chicken, place butter on flattop and the rice on top. Begin cooking the eggs and once sunny side up begin chopping the eggs and incorporate into the rice. By now chicken should be cooked, and vegetables steamed. Mix everything together and add the japanese bbq sauce while still on the flattop and mix until the sauce reduces into the mixture a bit. A second application may be necessary but don’t overdo it or it’ll be too salty. Serve and enjoy (Sam, let it cool down a little bit)
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leighsullivan1396
March: Persian baked eggs.
Olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 zucchini, finely chopped
3 tsp Moroccan seasoning
400g can lentils, rinsed, drained
400g can diced tomatoes
120g pkt Coles Brand Australian Baby Spinach
4 Coles Brand Australian Free Range Eggs
1 tbsp pistachio dukkah
Coriander leaves, to serve
Preheat oven to 200C. Spray a large ovenproof frying pan with oil. Heat over medium heat. Add onion, carrot and zucchini. Cook, stirring, for 5 mins or until onion softens. Add seasoning. Cook for 1 min or until aromatic. Add lentils, tomato and 3/4 cup (185ml) water. Cook, stirring, for 3 mins or until mixture comes to a simmer. Stir in spinach.
Make 4 indents in lentil mixture. Crack 1 egg into each indent. Bake for 10 mins or until eggs are cooked to your liking. Sprinkle with dukkah and coriander and serve.
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March: Persian baked eggs.
Olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 zucchini, finely chopped
3 tsp Moroccan seasoning
400g can lentils, rinsed, drained
400g can diced tomatoes
120g pkt Coles Brand Australian Baby Spinach
4 Coles Brand Australian Free Range Eggs
1 tbsp pistachio dukkah
Coriander leaves, to serve
Preheat oven to 200C. Spray a large ovenproof frying pan with oil. Heat over medium heat. Add onion, carrot and zucchini. Cook, stirring, for 5 mins or until onion softens. Add seasoning. Cook for 1 min or until aromatic. Add lentils, tomato and 3/4 cup (185ml) water. Cook, stirring, for 3 mins or until mixture comes to a simmer. Stir in spinach.
Make 4 indents in lentil mixture. Crack 1 egg into each indent. Bake for 10 mins or until eggs are cooked to your liking. Sprinkle with dukkah and coriander and serve.
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Nuuriell
March: Spicy Indian Tofu and Mango Curry
2 medium mangoes, peeled and sliced
1 can coconut milk
4tsp vegetable oil
4tsp red curry paste
12-14oz extra-firm tofu, drained, cut into 3/4-1 cubes
4 medium shallots, sliced
1 large cucumber, sliced
Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the tofu and shallot; cook until the tofu is lightly browned and the shallots have softened, about 5 minutes. Pour in the mango puree and cook until heated through.
To serve, stir in the remaining mango slices and cucumber. Serve over rice.
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March: Spicy Indian Tofu and Mango Curry
2 medium mangoes, peeled and sliced
1 can coconut milk
4tsp vegetable oil
4tsp red curry paste
12-14oz extra-firm tofu, drained, cut into 3/4-1 cubes
4 medium shallots, sliced
1 large cucumber, sliced
Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the tofu and shallot; cook until the tofu is lightly browned and the shallots have softened, about 5 minutes. Pour in the mango puree and cook until heated through.
To serve, stir in the remaining mango slices and cucumber. Serve over rice.
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jtp2007
This comment section is brutal. So many people blasting Sam for not making A Rhode Island Dog. Clearly they did not see he was following the recipe submitted to him by a viewer. Some points on that recipe.
#1 The recipe did not have celery salt as an ingredient.
#2 Did not specify what hot dog he should use.
#3 Said to cook the onions in the meat sauce.
#4 Said the buns should be warmed, it did not specify how to warm them.
#5 Cinnamon and garlic were both ingredients in the recipe.
Ok so he boiled the hot dogs instead of putting them in the skillet, so what He followed the recipe given to him except for that one thing.
Also boiled hot dogs are amazing with steamed buns, I feel sorry for people missing out.
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This comment section is brutal. So many people blasting Sam for not making A Rhode Island Dog. Clearly they did not see he was following the recipe submitted to him by a viewer. Some points on that recipe.
#1 The recipe did not have celery salt as an ingredient.
#2 Did not specify what hot dog he should use.
#3 Said to cook the onions in the meat sauce.
#4 Said the buns should be warmed, it did not specify how to warm them.
#5 Cinnamon and garlic were both ingredients in the recipe.
Ok so he boiled the hot dogs instead of putting them in the skillet, so what He followed the recipe given to him except for that one thing.
Also boiled hot dogs are amazing with steamed buns, I feel sorry for people missing out.
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AMarie_USA
LOVE you Sam, you did pretty good BUT I'm from RI and here is what should have been changed to make this correct:
1) The meat mix should go into a food processor so the meat is finely ground down in the end.
2) White onions on top the same amount as the meat sauce, finely chopped- minced really
3) Mustard NO! I have never eaten a weenie with mustard in RI in my entire life.
4) Glad you used beef dogs, but true weinie dogs should be used it you can get them.
5) Assembly should be done by putting the buns up ones hairy arm to the crook of the elbow and everything spooned on while holding about 6 weinies stacked up your arm. LOL Sanitary who cares.
Side note: The RI accent is the same as Jersey Shore, not Boston.
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LOVE you Sam, you did pretty good BUT I'm from RI and here is what should have been changed to make this correct:
1) The meat mix should go into a food processor so the meat is finely ground down in the end.
2) White onions on top the same amount as the meat sauce, finely chopped- minced really
3) Mustard NO! I have never eaten a weenie with mustard in RI in my entire life.
4) Glad you used beef dogs, but true weinie dogs should be used it you can get them.
5) Assembly should be done by putting the buns up ones hairy arm to the crook of the elbow and everything spooned on while holding about 6 weinies stacked up your arm. LOL Sanitary who cares.
Side note: The RI accent is the same as Jersey Shore, not Boston.
reply
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