Stuffed Flank Steak Spinach And Cheese

IMG_1188Looking for something different for dinner try a flank steak stuffed with spinach and cheese, it’s amazing !!!

Ingredients:
 
1 large flank steak
12 oz cheddar cheese sliced
1 lb fresh spinach
salt/pepper
season salt or brisket rub
 
Directions:
 
You need to butterfly the flank steak by cutting the steak until you have just enough  about an inch and you can open it up.  Lay it out so you have it even on both sides.  You can ask your butcher to do this for you.  Spread the steak out so the grain is running left to right.  Put lots of salt and pepper on both sides of the flank steak.  Add the spinach and cheddar cheese then roll it as tight as possible.  You can use skewers or butchers twine to hold it together.  Cover the steak with lots of season salt or rub, either works great.  Place the steak on a large piece of tin foil.  On a propane grill light 2 burners and not the others.  Place over the part of your grill that the burners are not on.  Turn up the edges of the tin foil to create a boat because the cheese will melt and create a cheese sauce while it cooks.  You want the temperature inside the grill to be about 275 degrees.  You can also place in a baking pan and cook it in the oven.  Cook for approximately 3 hours, CHEERS !!!!
 
 

Herb Crusted Roast Leg Of Lamb

IMG_1164Lamb is a tradition in our family at Easter but it is a great meat to make anytime of year.  There are two types of leg of lamb,  boneless and bone in.  Without a doubt I prefer the bone in.  For this particular dish you must use fresh herbs for it to be right.  It is not difficult to prepare and puts a smile on everyone’s face.

Ingredients:
 
1 5 to 7 pound leg of lamb bone in
1/2 cup fresh thyme finely chopped.
1/2 cup fresh rosemary finely chopped
4 tbs olive oil
4 cloves fresh garlic minced
salt/pepper
 
Directions:
 
Shake salt and pepper thoroughly over the enitre lamb.  In a food processor put the rosemary, thyme and garlic.  Start to blend together slowly adding olive oil until it forms a paste.  Remove from processor and rub all over the lamb.  Wrap in foil and let it set over night in the refrigerator.  You can cook in the oven or your smoker, either way get the temperature to 275 degrees and place in oven or smoker.  Allow approximately 4 hours until inside temperature is approximately 150 degrees for medium, 170 for well done.   Remove and let rest for approximately 15 minutes.  Serve with mint jelly on the side,  CHEERS !!!
 

Pan Fried Oysters

IMG_1146Oysters are something you either love them or hate them.  I love them and there is nothing like a batch fresh fried oysters.  What makes the difference is what you use for breading.  Do not use bread crumbs.  For the breading use Cracker Meal.  It is very simple to do, you just need to take your time and let them sit for a at least 30 minutes before you fry them up.

Ingredients:
 
1 can of fresh shucked oysters drained
2 eggs beaten
2 cups cracker meal
salt and pepper to taste
vegetable oil
 
Directions:
 
Dip oysters in egg and then dredge in cracker meal.  Squeeze the oyster and flatten it in the cracker meal.  Once it is covered place on a plate.  Repeat until all the oysters are breaded.  Sprinkle with salt and pepper, cover with tin foil and set in refrigerator for at least 30 minutes.  When you are ready to fry them up, pour enough vegetable oil in frying pan until the bottom is covered.  Place oysters in pan and fry until golden brown.  Serve with cocktail sauce, CHEERS !!!
 
 

Oven Fried Garlic Cheddar Chicken

IMG_1122You can never create enough ways to prepare a chicken breast.  Try my Oven Fried Garlic Cheddar  Chicken.  It’s amazing and so simple.

Ingredients:
 
4 boneless chicken breast
1 cup bread crumbs
1 stick butter melted
4 cloves garlic peeled and chopped
12 oz shredded cheddar cheese
1/4 cup parmesan cheese
4 tbs garlic powder
2 tbs black pepper
 
Directions:
 
Depending on how thick your breast are I recommend pounding with a meat hammer to make as thin as possible.  In seperate mixing bowl, combine bread crumbs, half of the shredded cheddar cheese, half of the garlic powder, parmesan cheese and black pepper.  In another bowl combine melted butter, garlic and the other half of the garlic powder.  Dip the chicken in the butter mixture then dredge the chicken in the bread crumb mixture.  Place on a baking sheet.  Place in a preheated oven at 350 degrees and bake for approximately 45 minutes.  Remove from oven and put the remaining shredded cheddar cheese over the top of the chicken and place back in oven and let it continue to cook until the cheese is melted.  CHEERS !!
 
 
 

Mark’s Bangin Mac And Cheese With Bacon

IMG_1116Looking for a way to prepare mac and cheese that’s juiced up and bangin.  Try my version of Bangin Mac And Cheese With Bacon.

Ingredients:
8 strips of bacon
12 oz elbow macaroni
1/2 cup green onions
1 cup sour creme
1 cup milk
12 oz velveeta cheese
12 oz shredded cheddar cheese
butter and olive oil
salt/pepper to taste
 
Directions:
In seperate pan fry bacon until crisp.  Remove bacon to paper towel for later.  In large pot boil the noodles until soft and drain in a colindar.   In seperate pan melt butter and add olive oil until the bottom of the pan is covered.  Add green onions and cook until soft approximately 1 minute.  Add milk and sour creme and bring to boil stirring occasionaly.  Add the velveeta and cheddar cheese and simmer until cheese is melted.  In baking dish add the noodles and pour some olive oil into the noodles and stir so they don’t stick together.  Pour the cheese mixture into the noodles and mix well.  Take the bacon and smash into bacon bits and stir into the mac and cheese.  In preheated oven at 350 degrees bake for approximately 10 minutes.  You will now have mac and cheese with a kick that everyone will love. CHEERS !!!

Steak and Lobster Cognac Creme Sauce

IMG_1114Want something delicious for dinner that is not difficult to prepare that takes a steak to another level.  Try grilling a steak and topping it with my lobster cognac creme sauce:

Ingredients:
 
4 steaks of your choice, I use thick rib eyes
4 lobster tails approximately 5 oz each
1/2 cup cognac
2 tbs olive oil
2 tbs butter
1/2 cup green onions chopped
1/2 cup mushrooms thinly sliced
12 oz heavy whipping creme
2 tbs flour
2 tbs salt
1 tbs parsley
 
Directions:
 
You need to grill your steaks to your liking and time it so the sauce is done when your steaks are done.  Remove lobster meat  from shell and cut into small 1/2 inch pieces.  In seperate bowl place lobster meat, season with salt and pour the cognac over the lobster and let marinate for approximately 15 minutes.  In skillet heat the butter and olive oil and add the green onions and mushrooms and cook until tender approximately 5 minutes.  Add the lobster and cognac.  If you want carefully light the cognac with a match.  After flame goes out scrape the pan to deglaze.  Add heavy whipping creme and bring to boil.  In a glass mix flour with enough water to make a paste.  Add the paste and stir into sauce until it thickens.  When your steaks are done to your liking spread the sauce over the top of the steak.  You now have a steak that is at the next level of culinary art, CHEERS !!! 

Meatball Sub Casserole

IMG_1089Looking for something simple but absolutely delicious to prepare for dinner.  Try my Meatball Sub Casserole.   If you don’t eat the bread it makes a great low carb meal.

Meatballs:
 
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 medium onion finely chopped
2 eggs beaten
1 cup parmesan cheese
1 tbs parsley
1 tbs oregano
1 tbs basil
1 /2 tbs thyme
1/2 tbs crushed red pepper
2 tbs salt
2 tb pepper
 
Preheat oven to 350 degrees.  In large mixing bowl mix very well together all of the ingredients.  Shape into meatballs the size you want.  Place the meatballs on a cookie sheet and place in oven for approximately 20 minutes.  Remove from oven and set on the side until your ready to put the casserole together
 
Casserole Ingredients:
 
1 fresh loaf of french or italian bread cut into 1 inch slices
1 large onion sliced
1 bell pepper sliced
1 16 oz can of pizza sauce
1/4 cup grated parmesan cheese
16 oz grated mozzarella cheese
olive oil (enough to get the job done)
 
Directions:
 
In seperate pan sautee the onions and peppers until soft.  In a small pot warm up the sauce until it is hot.  In seperate mixing bowl pour enough olive oil to prepare the bread.  Take each piece of bread and dip each side in the olive oil.  Arrange the pieces of bread around the inside of the casserole dish.  If you don’t have enough room put the remaining pieces in the bottome of the dish.  Place the meatballl in the bottome of the dish.  Then add the onions and peppers and pour the sauce over top.  Sprinkle over the top of the sauce the parmesan cheese.  Place in the oven at 350 degrees and bake for approximately 25 minutes.  Remove the casserole and sprinkle the parmeson cheese over the top.  Place back in the oven and cook for approximately 5 minutes until the cheese is melted.  You now have one amazing meal.  CHEERS !!!!!