• Main Course,  Meals For Two,  Pork,  Recipes

    National Meatball Day! – Easy Italian Sausage Meatballs

    Today is National Meatball Day, so I thought I would share MY PERSONAL meatball recipe.  After I researched many recipes for the perfect, EASY meatball, I have designed this recipe.  Let me know if you try them. PREP: 20-25 MINUTES    MAKES ABOUT 2 DOZEN 1/4 cup extra virgin olive oil; 1 teaspoon crushed red pepper flakes; 1 Tablespoon dried oregano; 1 Tablespoon dried thyme; 1 teaspoon Kosher salt; 1 lb of mild Italian sausage (I purchased the links, but you can use ground sausage instead); 1 cup dry breadcrumbs (I used the Italian flavored); 1/3 cup freshly grated Parmigiano-Reggiano Cheese; 1/4 cup FRESH chopped Italian parsley; 2 garlic cloves, minced;…

  • Beef Marsala Stew
    Beef,  Main Course,  Recipes,  Soups & Stews

    Guinness Beef Stew For a Winter Day

    I have made this Cook’s Country, Guinness Beef Stew several times. It is not difficult and has velvety texture that is great with bread on a cold winter night. It was the last meal I made from scratch for my mother, before she passed away. She loved it. She was eating very little, up until that day. It is not a quick dinner, so it is ideal for a weekend – but it is so worth the effort. Ideal for a cold-weekend winter day. This will take time to prepare, but is so worth it. See another stew recipe at Bachelor Beef Stew.   

  • Chicken,  Main Course,  Recipes

    Simple Baked Bone-In Chicken Breast

    If you can find a pack of (2) bone-in, skin-on split chicken breast, this is an excellent meal for two, using pantry staples. PREP TIME: 10 MINUTES COOK TIME: 45-50 MINUTES Pat with paper towels your (2) bone-in, skin-on split chicken breast In a small saucepan, melt 3 T. unsalted butter.  Once melted, add the following to the butter; 2 T. honey;  2 T. mustard;  2 t. Italian seasonings (you can use dried oregano & dried basil if you prefer); 1 T. ground mustard; 1 t. garlic powder. Mix with melted butter.  Using your fingers, gently loosen the skin from the breast meat.  Spread your butter mixture all over each…

  • Beef,  Equipment,  Main Course,  Recipes,  Reviews

    Easy steak rub/marinade

    Last night, we shared a porterhouse steak cooked on the gas grill.  It was amazing.  I came up with a new marinade that was EASY and flavorful. Blot dry your steak with paper towels to allow your rub to adhere. Using our tenderizer, I pressed holes into the steak to allow the marinade to soak in. Liberally sprinkle your rub on the steak, pressing down the herbs to adhere.  I used Dizzy Pigs “Raise the Steaks”   Place steak in a zip lock bag. Wisk together:  3 T. of your rub;   1/4 cup of port wine;   1/4 cup of good extra virgin olive oil; 3 T. of worcestershire sauce;    3 T.…

  • Beef,  Main Course,  Recipes,  Vegetables

    Easy Fajita marinade

    Easy, easy and very delicious marinade for fajitas… Whisk in a large bowl: 1/2 cup each of vegetable oil and fresh lime juice 1/3 cup fresh minced garlic 1/4 cup apple cider vinegar 3 T. Worcestershire sauce 1 T. each of kosher salt, sugar, ground cumin 2 t. each smoked paprika and ground coriander 1 1/2 lb. flank steak, slightly scored 2 red onions, cut into 1/2″ thick slices 1 each red, yellow and green bell peppers, quartered   Pour 1 cup of marinade into a resealable plastic bag with the flank steak. Pour remaining 2/3 cup into a resealable plastic bag with onions and peppers.   REFRIGERATE 8 HOURS!  Throw steak, peppers and onions on grill, discard marinade;  cook till desired tenderness of steak and just till vegetables are slightly charred. Remember to slice the steak on the bias and AGAINST the grain of the meat. Slice vegetables. Serve over warm tortillas.  I made an avocado sauce that is awesome. Will post recipe tomorrow for…