Tag: onion

Steaks and Stuffing

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This is just a recipe for a meal I made last week. This was a new stuffing I had never made before. I had heard people usually use broth in their stuffing, so I thought it would be good to make a more healthy stuffing that the one I usually make with only butter. For this recipe, I used a half loaf of Homemade bread. Since homemade bread is so much more dense than normal bread, you’ll want to make sure your store bread is either an artisan thick bread, or that your store bought bread is one the stale side, or you could alternatively make it croutons before using it in this recipe. This stuffing was very good. The broth is very forward, and the spices are very evenly present. The butter adds a bit of fat to the dish and a bit of salt, but season as you like. As for the steaks, I just cooked them by themselves like an ordinary steak. You could add butter after the flip and baste during the final side, but I chose not to. I also added a bit of oil at the beginning of the cooking for the steaks, because I have very lean steaks. I served these steaks with some A1. The steaks were able to serve 2 adults, and the stuffing was enough to serve 3 adults.

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What You Will Need

  • 1 Stalk Celery, Diced
  • 1/2 Onion, Diced
  • 1/4 Cup Butter, 1/2 a Stick
  • 1/2 Loaf of Bread, Cut into 1 Inch Cubes
  • 1 Cup Chicken Broth
  • 2 tsp Ground Sage
  • 2 tsp Ground Thyme
  • 2 Steaks, 1 Inch Thick
  • Frying Pan
  • Medium Sauce pan

Directions

1. First, heat saucepan over medium heat. Add butter, celery and onion, and cook until onion is tender. Place Frying pan over medium heat. Add bread, broth, and spices to the stuffing. Reduce heat to low, and stir every 1-2 minutes until all broth is absorbed. Remove from heat once very hot.

2. Once the frying pan is hot, add the steaks. Cook for 4 minutes on the first side, and 3 minutes on the second for medium rare. Remove from heat, plate, and let rest for 5 minutes before enjoying your steak.

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Mexican Pork Cheese Pasta

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Mexican pork cheese pasta was inspired by mac and cheese and traditional Mexican/Spanish spices. I also included pork in this recipe to add protein. This pasta dish is on the spicy side, but it’s not burn your mouth spicy, though it did give me a bit of a runny nose. This dish goes great with some bread on the side and dipped in the remaining cheese sauce. This dish is delicious and makes a lot of food for very little. This recipe made 8 Adult sized servings.

Mexican Pork Cheese Pasta Recipe CardDownload
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What You Will Need

  • 1/2 lb Ground Pork
  • 1/2 Onion, Minced
  • 1 Clove Garlic, Minced
  • 4 Cups Broth
  • 1 Can Stewed Tomatoes
  • 16 Oz Rotini Pasta
  • 1/2 Cup Milk
  • 3 Tbsp Chili Powder
  • 2 Tbsp Ground Cumin
  • 2 Tbsp Ground Cayenne Pepper
  • 8 Oz Sharp Cheese, Grated
  • Dutch Oven

Directions

1. Heat a dutch oven over medium high heat. Add pork and oil if needed, and cook until fully cooked. Add onion and garlic and cook until soft. Add tomatoes and broth, then bring to a boil and reduce heat to medium. Add pasta and cook for 7-9 minutes until cooked.

2. Once pasta is cooked, add milk, chili powder, cumin, and cayenne. Stir. Heat until milk begins to simmer. Remove from heat, add all the shredded cheese, stir until fully melted. Plate and serve.

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Cocktail Sauce Meatloaf

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This meatloaf is a different experience from any other meatloaf you may have tried. The horseradish in the cocktail sauce is so potent, every bite has it’s flavor! This zesty meatloaf isn’t your mother’s meatloaf, it’s a different experience with more flavor and more textures. This meatloaf also doesn’t need any other sauce when you serve it since it has all the seasoning it could need. I made my own cocktail sauce for this recipe that was two parts ketchup to one part horseradish. If you make this yourself, start low on horseradish then adjust after. Also, letting the meatloaf rest is important if you want your slices to come out even partially intact. Finally, this recipe made 3 adult servings of meatloaf.

Cocktail Sauce Meatloaf Recipe CardDownload
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What You Will Need

  • 2 Slices of Bread, Finely Broken Up
  • 1 Cup White Rice
  • 1/2 Onion, Diced
  • 2 Tbsp A1
  • 1 Tbsp Worcestershire
  • 3 Tbsp Cocktail Sauce
  • 1 lb Ground Beef/Venison
  • 2 Tbsp Each A1 and Ketchup Mixed, as Topping
  • 1 Glass Baking Pan

Directions

1. Heat oven to 350F. Mix together in your metal pan, bread, rice, onion, A1, worcestershire, cocktail sauce, and beef. Once fully mixed, Form into a loaf, and bake for 60 minutes.

2. After 60 minutes, top meatloaf with sauce, then bake for 10 minutes. Remove from oven, and let rest for 10 minutes before serving.

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Sausage Breakfast Stir-Fry

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This sausage stir-fry can is great as a breakfast or as a dinner. First cook your beef or pork sausage until fully cooked. You can use either mild or spicy sausage depending on your preferences. I used pork, so I didn’t have to add any additional oil while cooking, but if you are using a leaner beef sausage, you will need some oil by the time you reach adding your rice. Otherwise everything else is as the recipe states. When I was stirring the egg, the rice did slide over crowding the eggs, but it can easily be pushed back to the side. It also only took a few seconds to fully cook the eggs, so once the eggs are added, dinner is practically ready! This recipe made 4 Adult sized portions.

Sausage Breakfast Stir-Fry Recipe CardDownload
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What You Will Need

  • 1/2 lb Pork Breakfast Sausage
  • 3 Cups Leftover Cooked White Rice
  • 1/2 Onion, Diced
  • 1 Stalk Celery, Diced
  • 1 Tbsp Oyster Sauce
  • 2 Tbsp Soy Sauce
  • 4 Eggs
  • Wok

Directions

1. Heat Wok over Medium heat. Add sausage. Break up the sausage and cook until fully cooked, about 5 minutes. Add the onion and celery, and cook for 2 minutes until onions begin to turn translucent.

2. Add rice and sauces. Stir until thoroughly combined and continue to cook until rice is heated through. Add additional oil if needed. Once heated, push rice mixture to side of wok. Crack 4 eggs into empty space in wok. Immediately begin stirring eggs until fully cooked, then toss the eggs through the rice mixture. Remove from heat and serve.

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Slow-Cooker Bean Pasta

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This bean pasta is just a slow cooker goulash with extra protein with black beans. This dish can easily be made vegetarian by omitting beef and beef broth, cooking the onion in the slow cooker. If you want, you can also cook the pasta separately, and rinse with cold water before adding it to the slow-cooker. Doing this will give you more control over how the noodles cook, and will prevent the noodles from taking on the flavor of the sauce. Finally, use whatever spices you like. I used the ones listed below, but you can add as much or as little of any spices you like. This recipe makes 8 adult sized servings.

Slow-Cooker Bean Pasta Recipe CardDownload
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What You Will Need

  • 1 lb Ground Beef
  • 1 Medium Diced Onion
  • 1 Can Stewed Tomatoes
  • 1 Can Black Beans
  • 2 Tbsp Minced Garlic
  • 1 Can Tomato Sauce, 8 Oz
  • 1 Can Tomato Paste, 6 Oz
  • 2 Cup Beef Broth
  • 1 Tbsp of each: Oregano, Parsley, Basil, Marjoram, Red Pepper Flakes, and Italian Seasoning
  • 12 Oz Macaroni
  • Large Frying Pan
  • Slow-Cooker

Directions

1. Heat a frying pan over medium heat. Add Ground beef and onion, and cook until all beef is brown. Transfer to slow-cooker. Add stewed tomatoes, beans, garlic, tomato sauce, tomato paste, and beef broth. Cook for 4-6 hours on high, or 6-8 hours on low.

2. Add remaining ingredients. Cook pasta for 20-25 minutes, stirring every 5 minutes until done. Plate and serve.

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