1 cup shredded cheddar cheese, optional and not shown in our photo
Directions/Steps
In a skillet that has a tight fitting cover, heat olive oil over medium high.
Add
onion, peppers, garlic, ground beef, dry mustard, chili powder, salt
and pepper. Sauté until ground beef is no longer pink, breaking up beef
as you cook.
Add rice and cook for two minutes letting rice absorb liquid.
Add tomato paste and cook for one minute.
Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered.
After
20 minutes, remove lid and fluff the mixture then serve. If the mixture
is to wet, cook for another few minutes with lid off.
If you are using the cheese, sprinkle on top for last few minutes of cooking time with lid on.
2 tsp sriracha sauce (or another favourite hot sauce)
1 tsp chipotle powder (or chili powder)
Directions/Steps
Pound the chicken breasts out to an even thickness; about a half inch. Lightly season them with salt.
Mix all of the
ingredients in the flour dredge together well. I like to use a whisk in a
round bottom bowl to make sure everything is evenly mixed. A food
processor also will mix them up well.
Make an egg wash by whisking together the eggs and water.
One at a time dip
the breast pieces in the flour and spice mixture, then dip quickly into
the eggwash and then a final time into the flour and spice mix, pressing
the mix firmly into the meat to get good contact.
Heat a skillet on
the stove with about a half inch of canola oil covering the bottom. You
will want to carefully regulate the temperature here so that the chicken
does not brown too quickly. The thinness of the breast meat practically
guarantees that it will be fully cooked by the time the outside is
browned. I find just below medium heat works well. I use a burner
setting of about 4½ out of 10 on the dial and fry them gently for about 4
or 5 minutes per side until golden brown and crispy. (You can, of
course, use a deep fryer fro the chicken if you prefer.Keep the heat at
350 degrees until they are golden brown. About 8 -10 minutes)
Drain on a wire
rack for a couple of minutes before making the sandwiches. Use plain
mayo or the spicy mayo on both the un-toasted top and bottom buns,
adding just fresh lettuce to the sandwich and a pickle slice on top. A
club sandwich version adding bacon and tomato is also excellent!
To make the taters.
Toss the potato
wedges in the milk and drain the milk off. Toss the wedges in the
remaining flour and spice mix and deep fry for about 8-10 minutes or
until golden brown and fully cooked. Alternatively, you can lightly oil a
cookie sheet and place the taters on it, drizzling a little extra oil
over the top. Bake in a preheated 400 degree oven for about a half hour.
Turn them half way through the cooking time
Preheat oven to 450F and set aside a large casserole or baking dish.Beat
eggs. Combine ground beef and pork, ricotta, beaten eggs, breadcrumbs,
parsley, salt and pepper.
Mix by hand, gently, taking care not to
over-mix.
With
an ice cream scoop, scoop generous mounds of mixture into large
meatballs (about 2 inches), rolling in hands to firm. Line casserole
dish with meatballs.
Bake
for 25 minutes or until tops are sizzling and golden. If necessary,
carefully pour off excess fat. Cover with sauce and return to oven for
20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Bring a large pot of
lightly salted water to a boil. Cook spaghetti in boiling water,
stirring occasionally until cooked through but firm to the bite, about
12 minutes. Drain.
Heat a large skillet over
medium heat; cook and stir beef and onion until meat is browned and
onions are soft and translucent, about 7 minutes. Drain. Stir in
spaghetti sauce and seasoned salt.
Whisk eggs, Parmesan
cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and
toss to coat. Place half the spaghetti mixture into baking dish. Top
with half the cottage cheese, mozzarella, and meat sauce. Repeat layers.
Cover with aluminum foil.
Bake in preheated oven for
40 minutes. Remove foil and continue to bake until the cheese is melted
and lightly browned, 20 to 25 minutes longer.
Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl.
Cover and refrigerate for at least 30 minutes before serving.
For the Baked Sweet Potato Fries:
Preheat oven to 425° F. Line two baking sheets with foil; set aside.
Cut sweet potatoes lengthwise into 1/2-inch strips. Place sweet potatoes in a large bowl. Drizzle with oil; toss to coat.
Arrange sweet potatoes in a single layer on the prepared baking
sheets. Bake for 10 to 15 minutes. Turn sweet potatoes. Bake for 10 to
15 minutes more or until lightly browned.
Season to taste with salt and pepper. If desired, sprinkle with parsley. Serve with aioli for dipping.
