Month: October 2015
- Two 16 oz cans refried beans
- 4 cups cheese
- About 1/2 cup Canola oil
- 8 flour tortillas large
Warm beans on med low in a med sauce pan then turn on low to keep warm. Watch these because they can shoot up and out and make a mess if heated too quickly.
In a med to large skillet warm about 1/2 cup canola oil on med heat.
With tongs, individually cook each shell 15 seconds on each side then drain by holding above the pan with the tongs.
Add about 1/2 cup refried beans then about 1/2 cup mozzarella cheese.
Fold over about 3 inches on one side then roll into a burrito. That’s it your done!
Not super healthy but super yum! Most importantly super cheap, easy and yum! Enjoy.
What you need: (Makes about 6 large burgers)
- About 3 lbs ground beef ( I used 80/20)
- 1/2 lb button mushrooms
- Baby Swiss cheese slices
- Sea salt
- Fresh ground pepper
- 1/2 cup Flour
- 1 tbs olive oil or butter for mushrooms
- 3 Tbs salted butter
Make the patties.
I like to use the burger press. You can get different variations at places like Cabelas, Bass Pro shops or just cheapie plastic ones at WalMart. If not just press them by hand.
Add about 1/4 inch butter (about 1/4 Tbs so about 3 tsp). If using unsalted butter add about 1/2 tsp salt and if desired 1/2 tsp pepper.
Mesh the two burgers together with the seasoned butter in between. Make sure the sides are sealed pretty good.
In addition I like to sauté the mushrooms before hand and melt the cheese over them on top of the burgers.
To make season for burger, mix about 1/2 tsp salt, 1 /2 Tbs pepper with your 1/2 cup flour. Toss them into a bowl to coat and shake off the excess.
Preheat then oil your grill and throw the burgers on. Cook about 10 min on low heat each side or until done to your liking.
During the last 2 min add the mushrooms then the cheese and close the lid. Done, Yum!
What you need:
- 30 oz can refried beans
- About 10 jalapeño slices (canned)
- 2 Tbsp jalapeño juice from can
- 1 tsp salt
- 1tsp brown sugar
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
Combine all your dry seasonings in a small bowl with a fork. Add your beans, jalapeños, jalapeño juice and dry seasonings into a food processor. Mix until smooth and creamy. Trust me this actually taste better than the real deal! Enjoy
About 3 lb center cut eye of round roast (mine was 2.7 lbs)
1 Tbs fresh ground pepper
1 Tbs garlic powder
1/2 Tbs onion powder
1/2 Tbs sea salt
1/4 cup butter
2 cups beef broth
1/4 cup red wine ( I used Marsala)
1/2 Tbs corn starch
Drippings from roast in pan
First let me tell you that I have searched the Internet and Pinterest etc for a good poor mans Prime Rib with pretty dismal results. The few recipes I found did not give me much confidence as to how this would turn out. Although this is a “poor mans” roast it still cost me around $15 for roughly 3 lbs. With that in mind I wanted to give you all something that you can be confident will come out. I was a bit uneasy cooking this because you CAN’T open the oven! Because of that I was unable to check the progress of this roast as it cooked. Since your reading this you will be doing the same thing. So I hope this article gives you more confidence than I had when blindly and patiently awaiting to sink your teeth into a pretty impressive and savory roast. I can say this turned out quite good! Still not a prime rib well because it’s not $13 a lb.
let’s get started:
Leave your roast sit out about 30 min to an hour at room temperature.
Prepare your rub by combining 1 Tbs fresh ground pepper, 1 Tbs garlic powder, 1/2 Tbs onion powder, 1/2 Tbs sea salt. It is important to use fresh ground pepper on this one! Mix it up with a fork and rub generously all over your roast.
Melt your butter about half way then mix it up with a fork to kind of make a paste. Rub the butter all over the seasoned rub.
Preheat your oven to 500 deg.
Place your roast in a nice big sauce pan. The wall needs to be taller than the roast. Do not cover! I preheated the pan and I think this was a mistake because as you can see the bottom was slightly overcooked. With an actual prime rib this would most likely not have affected it because well there is a big rib bone in the bottom. Anyways,
Cook your roast exactly 5 min per lb. mine was 2.7 lbs so I cooked it for 14 min at 500 deg.
Now, Turn off the oven and do not open the oven door for 2.5 hours. Do not open the oven door for 2.5 hours! This is the blind cooking I was talking about.
To your beef drippings add 2 cups beef broth and 1/4 cup Marsala wine. Bring this to a boil about 5 min then reduce heat to low. Slowly mix in about 1/2 Tbs of corn starch to thicken.
- Freshly diced jalapeños
- Freshly diced tomatoes
- American cheese slices
- Bread (I used whole oat)
Let’s get to cookin:
It’s pretty straight forward. Dice up a couple jalapeños ( De-seed, and be careful cause I got a hot bunch and my hands are still on fire). It’s the uncooked seeds that have the hot capsaicin!). Dice a couple Roma tomatoes. Butter the bread with margarine. Grill it up with cheese first then jalapeños and tomatoes. Serve with a nice soup.
IWhat you need:
- 3-4 pounds chicken breasts
- 2 medium jalapeños
- 1 cup lime juice ( I juiced 3-4 fresh limes)
- 2 oz taco seasoning (Just taco seasoning packets pick your favorite)
- 1/4 cup canola or vegetable oil
- Cheese sauce (I used Totinos Con Queso)
- Hard taco shells and /or Soft taco shells
- Taco blend cheese
- Fresh cilantro or lettuce your pick
- Tomatoes if desired
- Taco sauce or salsa as desired
Marinate the chicken:
Butterfly and tenderize the chicken with the spikey hammer.
To a 1 gallon freezer bag or covered bowl add the 2 oz taco seasoning, 1/4 cup canola oil and lime juice. Dice up the fresh jalapeños ( I find it easy to cut them as I show below. Throw them in the marinade mix. Mix and squish to extract the juices. Throw in your chicken and marinate in the fridge about 1/2 to 1 hour.
Warm up hard shells, I just put these in the oven at the lowest temp (200 deg.) so that I can just throw them in and they won’t get burnt if you forget about em.
Fire up the grill:
Cook the chicken on a nice hot grill about med low heat. Toss the remaining chunks of marinade on top of the chicken while on the grill. This will allow the jalapeños and flavor a to melt into the chicken a bit more and sort of sauté on the top of the chicken. For this reason I like to close the lid and cook about 10-15 min then flip and cook another 10-15 min. Slice the chicken into strips about 1/2 inch wide. Check to be sure there is no pink in the pieces. If so throw it back on the grill.
The best and easiest way I have found to warm up the flour tortillas is to throw them on the hot grill for about 10 secs on each side. Take em off the grill and wrap them in aluminum foil with a splash of water (if desired). This keeps them nice and warm.
I made a simpler soft taco with just a bit of cheese sauce chicken, tomato, cilantro and cheese. I say mix it up how you like. Sometimes simpler truly is better because the flavor of this chicken is amazing no matter how you layer your taco. Enjoy😃
- About 3 to 4 pounds of chicken
- 1/2 cup water
- 1/3 cup soy sauce
- 1/4 cup canola or oil or vegetable oil
- 3 tablespoons lemon pepper seasoned salt
- 1/2 tablespoon garlic pepper
- 1/2 tablespoon garlic powder
- 1/2 pound fettuccine noodles
- 1 or 2 16 ounce jars Alfredo sauce depending on how much sauce you like (I used 2 Ragu Classic Alfredo)
Let’s get started:
Prepare and marinate the chicken
Butterfly your chicken ( slice down the middle) then tenderize it with the spiky mallet.
In a 1 gallon freezer bag or covered bowl add 1/2 cup water, 1/3 cup soy sauce, 1/4 cup canola oil, 3 Tbs lemon pepper season salt ( I use McCormick), 1/2 Tbs garlic pepper, 1/2 Tbs garlic powder, and mix it up. Throw your tenderized chicken in the bag and mix to evenly season the chicken. Let this marinate in the fridge about 1/2 to 1 hour.
Cook up about 1/2 lb of fettuccine noodles by bringing a pot of water with a pinch of salt to a boil. Boil 10 min. Throw a noodle against a wall, cabinet or other hard object! If it sticks it’s done!
Warm the Alfredo sauce in a med pan on med low. Careful cause if it gets too hot it will volcano everywhere. If you want to try this just put it on about medium heat and you will see what I’m talking about. It’s messy but it shoots in little streams though. Anyways 😉
Fire up the grill nice and hot! I find particularly that the open flame gives this chicken what it needs for Alfredo! Cook over med hot flame about 10 to 15 min on each side. I get impatient and flip flip flip. But that’s ok. Once it’s a nice crisp golden color it is done.
Cut the chicken up with scissors ( I find this works really well). Or a knife. You will know if it’s done at this point. If not just throw back on the grill for a bit.
Ready to eat?
Add your noodles, sauce, chicken, some more sauce, slice some fresh Romano, add grated Parmesan, Mozzarella and some fresh ground Pepper to your liking and enjoy!