"This was on the table at a potluck party/Christmas party at my wife's last job, and I hunted down the chef and begged her for the recipe. I'm not usually a non desserts kind of person, but this stuff is amazing! Trust me, try it..."
I have served this up a few times and people always ask for me to make it again and again. Once you make it once you will making it throughout the year and not just for pot lucks and holidays.
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Temperatures for steak:
Rare: 130°F to 135°F
Medium Rare: 140°F to 145°F
Medium: 155°F to 160°F
Well Done: 165°F to 170°F
1 pound lean ground beef
1 pound (5 links- favorite Italian sausage)
1/2 white or yellow onion
1/4 red pepper
1/4 green pepper
1tsp garlic powder
1 tbs minced garlic
1 tbsp kosher salt
1 tsp Lowery garlic salt
3 tbsp olive oil
1 tsp pepper
1 tsp oregano
1 tsp sage flakes
1 tsp Italian seasoning
2 tbsp white sugar
Parmesan Cheese to taste
1 package linguine
8 small Bella mushrooms (chopped)
2 Jars ( 8 ounces)
24 ounces tomato sauce (Plain or your favorite)
1 can 14.5 ounce diced tomatoes with roasted garlic
Five Cheese Garlic Bread
1. In a dutch oven place 2 quarts of water with kosher salt & 1 tbsp olive oil and bring to a boil then add linguine and cook for 11-15 minutes. Remove from heat, drain, and place back in the dutch oven pot. Add 1 tbsp oil oil and 1 tsp parsley. Stir, cover and set aside.
2. Place Italian sausage and 3 cups of water into a cast iron skillet and set on high to boil uncovered. When water is evaporated pour in 1 tbsp olive oil and brown on all sides at medium heat for 5-6 minutes. Cover and set aside..
3. While sausage is cooking brown ground beef then add chopped onions, red, green peppers, garlic, garlic salt, pepper, garlic powder, oregano, Italian seasoning, sugar, mushrooms, and sage. Bring to a boil, cover, and reduce to low to simmer for 15 minutes.
4. Add roasted garlic and herb tomato sauce to the meat mixture in step 2. Slice up Italian sausage and add to meat sauce. Bring to a boil and then reduce back to low heat.
5. Preheat Oven according to package directions for the five cheese garlic bread. (11-15 minutes).
6. After bread is done turn everything off and let rest to absorb all the flavors for a minimum of five minutes. Pour your favorite glass of wine and enjoy. TIP: Keep and store the noodle separate from the sauce.
This recipe turned out to be the best meal of the last seven days. Whenever Joyce says, " I don't know what you're cooking but it smells so damn good." Cooking relaxes me and it is the best time to think and reflect. The layout of our kitchen has an open floor design and the cutting board that allows easy access to prepare meals, cook and watch a good game of football. If the cooking preparation does not smell good then it simply won't taste good. I usually try to clean and cook at the same time (Good Luck with that). I have a habit of not eating once the food is ready. I have to take time and wait for the sounds of approval from dining guests. So on the second day back home my relaxation is to cook another meal to perfection and the kitchen is full of Italian heavenly flavors and a delicious pasta meal served with a fresh garden salad with my favorite blue cheese dressing with a rewarding taste of roasted garlic Parmesan and Alfredo sauce with chicken, sausage, and shrimp.
Prep Time: 15 minutes
Cook Time: 20 minutes
· 1 package (16 ounces) penne pasta
· 1 pound boneless skinless chicken breasts, cubed (1 inch)
1 pound mild or hot Italian sausage removed from casings.
2 links of Italian sausage with mozzarella cheese
· 12-15 medium shrimp
· 1/2 medium onion, chopped
4-5 sliced fresh mushrooms
· 1 medium sweet red pepper, chopped
· 1 medium green pepper, chopped
1 tablespoons of butter
· 2 tablespoons olive oil
· 6 garlic cloves, minced or 1 tbsp minced garlic
· 3 jars (24 ounces each) Alfredo sauce with Parmesan cheese
· 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
· 1/2 teaspoon pepper
· 1/4 teaspoon salt
· 2 cups shredded cheddar cheese
1. Cook pasta according to package directions.
2. Meanwhile, in a Dutch oven, cook the chicken, sausage, mushrooms, onion, butter, red and green peppers in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Add garlic; cook and stir 1 minute longer. Do not drain excess liquid!
3. Stir in the Alfredo sauce, soup, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat.
Serve desired amount immediately. Cool remaining mixture; transfer to freezer containers. Freeze for up to 3 months.
To use frozen pasta: Thaw in the refrigerator overnight. Transfer to a large skillet; cook and stir over medium heat for 10-12 minutes or until heated through. Yield: 8 servings.
To microwave frozen pasta: Thaw in the refrigerator overnight. Transfer to a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until heated through, stirring once.
We enjoyed our vacation in Las Vegas. A vacation can always be remembered by the food we had for room service or dining in at our favorite restaurant. The best part about eating something good away from home is that I enjoyed not having to clean up the kitchen after cooking. Upon returning back home I was back in the kitchen to cook up something different and new. So the first day back I cooked up some lemon pepper baked chicken as pictured above with the following recipe
1/2 c. all-purpose flour
1 tbsp. lemon pepper seasoning
1 tsp. kosher salt
2 lemons, divided
1 lb. Boneless Skinless Chicken Breast
4 tbsp. extra-virgin olive oil (cooking)
1 cup. low-sodium chicken broth
2 tbsp. butter
2 cloves garlic (Chopped)
Chopped parsley, for garnish
PREP TIME: 0:15
TOTAL TIME: 0:30
For centuries I have been trying to duplicate the taste and flavor of a trip-tip that I had eaten while visiting friends in California during the 1970's. After repeated failure but still mighty tasty meals I finally found utopia and heaven in this special marinade and this one is the keeper forever and ever. This Tri-tip is marinaded over night, smoked in a Masterbuilt smoker, and reversed seared on a gas grill to finish it off. The picture above is after pulling it out of the marinade before placing it in the smoker It is then placed back in the refrigerator overnight for the final phase of slow cooking jubilation.
Masterbuilt Smoker & Grill Sear
Prime Rib & Leftovers Recipes
The unique concept and money saving key to enduring classic recipes is not to just think about one meal but multiple meals that can use the same meat to spread the cost over several days instead of one expenditure.
One of the best experiences I had on active duty was serving as the Dinning Facility Officer (DFO) for Headquarters and Service Battalion, 3rd Force Service Support Group. I was the S-4 Officer and this came with several challenges. I was in charge of two dining facilities feeding 4000 Marines on a daily basis for two years. This would be the third assignment of this type during my career. My first assignment as a DFO was at Camp Fuji while serving with Range Company in 1980-81. I had to learn the ends and outs of the MCO system and that began by reading all of the service regulations. I discovered how to maximize the proper use of meals and that includes using leftovers for enduring meals and not simply throw away things days after. For instance using left over ground beef hamburgers for SOS in the morning with eggs to order. Also, the use of a salad bar to really bring the cost to feed down that enabled my Marines to always have real classic meals and not the imitation stuff.
Enduring Classic Recipes provides ways to enjoy quality meals but save money at the same time.
Prime Rib or Rib Roast is not cheap and if you have a family trying to make ends meet financially then one needs to plan meals and make them spread out. I may spend 35-40 dollars for a 5-7 rib of standing roast but way after the relatives are gone I still have leftover meat and I cutup the remaining meat including the bones and make other meals that will feed the family for at least a week. After three days I place the rest in a storage bag for use during the next few months. My lunches come from these storage bags in the freezer. The flavors when placed in a microwave drive my co-workers crazy. But this secret makes those leftover meals simply the most enjoyable and delicious recipes to always remember. You will never forget the taste and your friends or family will always ask you to make these year after year. So be careful who you share these enduring recipes with in the future. Recipes are forth coming in Enduring Classic Recipes.
Secret #1 - Insert 9 one inch slices in the standing roast while marinating with a dry rub prior to roasting. Insert garlic cloves into the slits and squeeze close to infuse the garlic flavor throughout the roast.
How to cook the perfect prime Rib.
Leftover Ideas - Prime Rib Stroganoff & Prime Rib Mushroom Soup
Classic Ham & Bean Soup with Buttermilk Biscuits
This Christmas Eve party we served ham. Typically every year we seem to always cook more than what is needed. We never run out of food when guess are coming over for the holidays. Many times people tend to through out a lot of food after holiday meals.is needed. I cook the spiral ham and then I cut up the ham and save the bone and the top uncut portions on the ham to save for ham and northern beans. This is a perfect way to use the left overs but this time I wanted a twist because I was craving cornbread. I opened up the pantry and found instead this box of biscuit mix from Zatarins. Of course I never just use anything striaght out of the box so I added some of my favorite things to spice up the flavor and wow! The best cornbread muffins I have ever tasted.
Normally I would just cook the beans with onions and a couple of my spices. But this time I did a search to see what other variations were out there. After an hour I found a Ham and Bean soup recipe. After trying it it just did not go right with the biscuits because the flavors flooded each other. So I modified it and adopted some of the lessons learned from cooking a favorable collard green broth. But instead of broth I would need some chicken stock and chicken broth. The result is the most delicious Ham and Bean Soup Combo.using left over ham and Northern Beans.
Recipe will follow in the book Annapolis Creed: Enduring Classic Recipes