Posts Tagged ‘home made’

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Ingredients:
2lbs Ground beef
3/4 cup Parmesan cheese
3 eggs
1 cup breadcrumbs
2 tablespoons garlic powder
1 tablespoon salt or Tony Cacheres Creole Seasoning
4 tablespoons colgin Liquid Smoke
5 tablespoons Lea & Perkins Worcestershire sauce
2 Packages of hamburger buns
1 Package of Velveeta cheese or thinly sliced cheddar cheese (optional)
2-3 Tomatoes (optional)
1-2 large white onions (optional)

Directions:

1) Combine ground beef, eggs, parmesan cheese, breadcrumbs, Garlic powder, salt (or Tony Cacheres Creole Seasoning), Worcestershire sauce, and liquid smoke in a large mixing bowl.

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2) Mix ingredients, by hand; until all of the are ingredients mixed evenly.

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3) Form the meat into 3-4″ patties, by slapping it between your hands.

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4) Once all of your patties are made. Place them closely on to a grill or frying pan, on medium heat. Make sure to flip your patties often and try to lift them with the grill marks grain.

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5) Once the patties show grill marks, are golden brown, and have no more pink meat in the center; you are ready to serve up!
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6) Server with you favorite toppings and Barbecue sides. Personally I like corn on the cob with cold pasta salad as my sides.
20130601-181923.jpgBy: Josh Martin

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Ingredients:


2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese (or grated Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine walnuts
3 tablespoons minced garlic cloves
2 Chicken Breasts
1 13oz package of pasta
Salt and freshly ground black pepper to taste
A handful of spinach leaves

Directions:

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1) Combine spinach and basil with walnuts nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.

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2) Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Now put the sauce mixture aside.

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3) Place chicken breasts in a large pot. Pour 2-3 cups of water onto the chicken, until it is submerged. Bring the water to a boil, then turn down the heat to medium.

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4) Once the pot has simmered for 10 minutes, strain off any fat that has rose to the top.

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5) After the chicken is white and floating, place the chicken on a cutting board to cool(always make sure your meat is properly cooked). Bring the water you boiled the chicken in back to a boil.

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6) Begin to boil your pasta. Now that the chicken has cooled some, you can start cutting the chicken breasts into strips.

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7) Once your pasta is tender and strained of water, combine sauce mixture, chicken, and pasta in your large pot. Stir the ingredients together thoroughly.

20130222-125327.jpg8) Server with bread and salad, enjoy!
By: Josh Martin

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Ingredients:

1 large sweet potato (yam)
1/2 cup brown sugar
1 teaspoon cinnamon
1 tablespoon nutmeg
1 teaspoon vanilla extract
1/2 cup water
1 tablespoon olive oil

Directions:

1) Dice sweet potato into medium sized chunks
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2) Place diced sweet potato into a medium sauce pan. Cover the sweet potato with water and bring to a boil. Reduce heat to medium and simmer for about 15 minutes.
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3) Remove the sweet potato from the water once it is tender, but still mildly crunchy. Combine sweet potato, cinnamon, nutmeg, sugar, olive oil and water in a medium sized skillet. Stir and sauté for about 10 minutes on medium-low heat.
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4) Enjoy, once the sugar has caramelized into a thick black sauce and the potato is tender.20121213-122256.jpg
By: Josh Martin

Ingredients:

1 teaspoon cinnamon
1 teaspoon nutmeg
1 butternut squash
2 heaping tablespoon brown sugar
2 tablespoons butter

Directions:

1) Preheat oven to 400 degrees. Using a large serrated bread knife, cut the squash in two. You can use a sawing motion, sea-saw motion, or both to cut clean through.

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2) Use a spoon to remove the seeds. Scrape the the inside until you no longer see “strings”.

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3) Place 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1 tablespoon brown sugar into each half. Rub the spice mixture onto all of the orange portion of the squash. By the time you are through the spices should look like a brown paste.

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4) Place butter inside each half

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5) Cover tightly with tin foil, bake for 50 minutes.
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20121120-211016.jpgBy: Josh Martin

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Ingredients:
2 cups heavy whipping cream
2 cups grated parmesan cheese
1 large onion
1/2 sprig fresh cilantro
3 chicken breasts
6 slices bacon
2 tablespoons olive oil
16 oz penne pasta

Directions:

1) Simmer the chicken breast in water until it is white, all the way through.
(20-30 minutes). Cook the bacon on medium heat. Once the bacon is no longer rubbery, set it aside while the chicken finishes.

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2) Slice the chicken / chop the cilantro, onion, and bacon.

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3) Pour olive oil into a medium sauce pan. Place garlic, onions, and cilantro in the sauce pan and sauté on medium heat for 4-5 minutes
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4) Bring a large pot of lightly salted water to a boil (you can use the same water and pot from the chicken). Add about 16 ounces of penne pasta and turn down to medium heat.

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5) While the pasta cooks, add heavy whipping cream, Parmesan cheese, bacon, and chicken to the sauce pan. Cook on medium-low heat until the cheese melts into the cream. Stir frequently.
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6) Once the pasta is tender, drain the pasta and mix your sauce thoroughly in the pasta pot and serve.

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By: Josh Martin

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Ingredients:

12 ounces whole grain penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 tsp garlic, minced
1 green bell pepper, diced
8 oz mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15-16 ounce) jar of Alfredo sauce
1/2 cup grated Parmesan cheese
1/2 cup whipping cream
1 cup fresh spinach
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste

Directions:

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1) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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2)Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, garlic, and cook until softened and translucent, about 2 minutes. Stir in green pepper, spinach, and mushrooms; cook over medium-high heat until soft, about 2 minutes more.

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3) Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Parmesan, cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve with bread and salad.

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By: Josh Martin