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Japanese Beef Curry

Ingredients

1 1/2 lb Beef round/cubes

1 large Onion 

Curry bricks

Potatoes

Carrots 

3 cups Water or / broth

Cornstarch

Instructions

Dice beef into 1 inch pieces. Dice onion.

In a large skillet, sauté meat and onion in oil until lightly browned, about 3 minutes. Add carrots and potatoes. Discard excess oil. 

Add 3 cups of water and bring to a boil. Reduce heat, cover and simmer until meat and potatoes are tender, about 10 minutes.

Add curry bricks and simmer until melted. Cook to reduce sauce or thicken with cornstarch.

eatthismuch.com

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Kourambiedes

Ingredients

1 cup unsalted butter

4 tablespoons confectioners' sugar

1 teaspoon vanilla extract

2 cups sifted all-purpose flour

36  whole cloves

More confectioners' sugar for coating

Instructions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream the butter and confectioners' sugar together. Stir in the vanilla, then the flour.

Roll dough into balls or tiny logs and insert a clove into each one. Place on an unprepared cookie sheet and bake for 15 to 18 minutes. Roll the cookies in powdered sugar while they are still hot. Remove cloves before serving or warn guests to remove them.

allrecipes.com

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One Pot Mexican Chicken & Rice Recipe

Ingredients

2 tsp. butter

1/2 c. chopped onion

2 minced garlic cloves

1 1/3 c. chicken broth

1 c. salsa

1/4 tsp garlic powder

1 c. uncooked long grain rice

1 lb boneless skinless chicken breast halves

1/2 c. shredded Mexican cheese

Instructions

In a skillet heat butter over medium heat. Add onion and garlic. Cook and stir until tender and fragrant.

Add chicken broth, salsa and garlic powder. Bring to a boil. Stir in rice and return to a boil. Place chicken over rice. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and a thermometer inserted in chicken reads 165 degrees, turning chicken halfway through cooking.

Remove from heat. Sprinkle with cheese; cover and let stand until cheese is melted.

julieseatsandtreats.com

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Copycat Olive Garden Zuppa Toscana

Ingredients

1lb. Hot Italian sausage

1 large onion

minced garlic

salt & pepper

6 c.low-sodium chicken broth

Potatoes, diced

1 bunch kale, leaves stripped and chopped

3/4 c.heavy cream

Directions

In a large pot over medium heat, cook sausage, breaking up, until browned and no longer pink, drain.

Add onion to pot and let cook until soft, 5 minutes, then add garlic and cook until fragrant. Season with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender.

Stir in kale and let cook until leaves are tender and bright green, then stir in heavy cream and simmer.

delish.com

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Carnitas

Ingredients 

4 lb pork shoulder

2 1/2 tsp salt 

1 tsp pepper

onion

jalapeno 

minced garlic

3/4 cup juice from orange (2 oranges) 

Rub

1 tbsp dried oregano 

2 tsp ground cumin

avocado oil

Instructions 

Rub all over with salt and pepper. Combine the Rub ingredients then rub all over the pork.

Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.

Slow Cook on low for 10 hours or on high for 7 hours. (Pork should be tender enough to shred.)

Remove from slow cooker and let cool slightly. Then shred.

If you have a lot more than 2 cups of juice, reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

To Crisp:

Heat 1 tbsp of oil in a large non stick panover high heat.

Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty.

Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.

Remove pork from pan. Repeat in batches (takes me 4 batches) - don't crowd the pan.

Just before serving, drizzle over more juices and serve hot.

recipetineats.com

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Slow Cooker Teriyaki Chicken

Ingredients

1 1/2 pounds boneless skinless chicken breasts

2 teaspoons garlic minced

2 teaspoons ginger minced

1/4 cup honey

3 tablespoons brown sugar

1/2 cup low sodium soy sauce

2 teaspoons toasted sesame oil

2 tablespoons rice vinegar

1/4 cup cold water

2 tablespoons cornstarch

1 tablespoon sesame seeds

2 tablespoons sliced green onions

Instructions

Place the chicken breasts in a slow cooker.

In a small bowl, whisk together the garlic, ginger, honey, brown sugar, soy sauce sesame oil and rice vinegar.

Pour the soy sauce mixture over the chicken.

Cover and cook on HIGH for 4-5 hours or LOW for 8 hours.

Remove the chicken from the slow cooker and shred.

Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan.

Place the saucepan on the stove over medium high heat and bring to a simmer.

In a small bowl, mix the cornstarch with the water until dissolved.

Pour the cornstarch into the pan and boil. Cook until sauce has thickened.

Pour the sauce over the shredded chicken and toss to coat the chicken. Sprinkle with sesame seeds and green onions, then serve.

dinneratthezoo.com

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One Pot Garlic Parmesan Pasta

Ingredients:

2 tablespoons butter

minced garlic

2 cups chicken broth

1 cup milk, or more, as needed

8 ounces uncooked fettuccine

Salt and pepper, to taste

1/4 cup freshly grated Parmesan cheese

Instructions

Melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

Stir in chicken broth, milk and fettuccine; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.

Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.

damndelicious.net

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SLOW COOKER BEEF TIPS WITH GRAVY

Ingredients

3 pounds top sirloin cubed

1 teaspoon seasoning salt

black pepper to taste

2 cups low-sodium beef broth

1 tablespoon Worcestershire

1 teaspoon Italian seasoning

1 teaspoon dry thyme

1 cup diced onion

1 tablespoon minced garlic

1 bay leaf

3 tablespoons water

2 tablespoons cornstarch

Instructions

Heat 2 tablespoons oil on medium-high heat. When nice and hot, add the beef cubes and season them with 1/2 teaspoon seasoning salt and fresh ground black pepper, to taste. Allow to sit, undisturbed for a couple of minutes then stir and cook just long enough to sear the beef without cooking it through. Transfer beef to the slow cooker.

Add the beef broth and Worcestershire sauce to the slow cooker and sprinkle the beef with the Italian seasoning and thyme. Sprinkle the diced onions and garlic over the top.Tuck a bay leaf into the mixture.

Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, or until beef is fork tender.

Combine water and cornstarch in a small bowl and add to slow cooker. Stir until sauce has thickened and cook on LOW for an additional 10 minutes. Remove bay leaf and serve.

fromvalerieskitchen.com

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Ingredients

6 large chicken thighs

RUB:

1 teaspoon paprika (mild or smoked)

1/2 teaspoon brown sugar

1/2 teaspoon each garlic powder and onion powder

1/8 teaspoon cayenne pepper

1 teaspoon salt

1/4 teaspoon pepper

HONEY GARLIC BUTTER SAUCE:

1/2 cup (6-oz | 170 g) honey

Butter

6 cloves garlic, finely chppped or minced

2 tablespoons low sodium soy sauce

2 tablespoons rice wine vinegar

Good pinch of salt

1/2 teaspoon pepper

ADDITIONAL:

1/4 cup water, or chicken broth

2 teaspoons cornstarch

Instructions

Season chicken

Melt butter, add garlic and sauté for 1 minute until fragrant. Stir in sauce ingredients; bring to a rapid simmer for 1 minute. Remove from heat.

Pour sauce over chicken in slow cooker, flipping thighs in the sauce to evenly coat. Cover with lid and cook on HIGH heat setting for 2-3 hours, or LOW heat setting for 5-6 hours.

Pour juices from the slow cooker into a pot. Bring to a simmer over medium-high heat.

Whisk  1/4 cup water (or broth) with 2 teaspoons of cornstarch. Whisk into sauce and let simmer until thickend. (Please note: sauce will thicken as it cools).

cafedelites.com

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Air Fryer Fried Chicken KFC Copycat

Ingredients

10 chicken drumsticks or thighs

1 cup Buttermilk

2 eggs

2 cups flour

2/3 teaspoon salt

Half teaspoon thyme

1/2 teaspoon basil

1/3 teaspoon oregano

1 teaspoon celery salt

Teaspoon black pepper

One teaspoon dried mustard

4 teaspoon paprika

2 teaspoon garlic salt

1 teaspoon ground ginger

3 teaspoon pepper

Instructions

Soak the chicken legs in buttermilk for up to 24 hours before starting this recipe.

Beat the eggs in one bowl and the flour and spices in a second bowl. Stir the spices well into the flour and beat the eggs.

Place an oven-safe cooling rack overtop of a baking sheet.

Remove chicken one piece at a time from buttermilk.

Dredge each chicken leg in the flour, then the eggs, and then the flour once again. Place the coated drumstick on the cooling rack and repeat with remaining chicken.

Preheat Air Fryer to 390°.

Place Parchment round in bottom of air fryer so chicken doesn't stick to bottom.

Lay chicken in a single layer in Air Fryer so the pieces aren't touching.

Air Fry for 13 minutes. Flip over. If there are any dry spots where the flour is showing, you can spritz with avocado oil. Fry for another 13 minutes. Check that the internal temperature is 165°. If not then cook for 5 minutes at a time until done.

Enjoy!

dinedreamdiscover.com

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Japanese Simmered Fish (Sakana No Nitsuke)

Ingredients:

2 pieces of White-fleshed fish, use 130G~200G per piece of fish)

100 ml Water

50 ml Sake

1.5 Tbsp Soy Sauce

1.5 Tbsp Mirin

0.5 tsp Sugar

1 TBSP of grated ginger 

Instructions

1. If fish is frozen, thaw and pat dry.

2. Add water, sake, soy sauce mirin and sugar to pot and bring to a boil. Add the fish and cook on high heat.

3. After 2 minutes, turn the heat to low for the fish to simmer in the broth for an additional 5 minutes. Rock the pan occassionally to baste the fish in the sauce.

4. Serve.

zairyo.com.sg

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General Tso's Chicken

Ingredients

1 pound chicken thighs cut into 1 inch chunks

1/4 cup cornstarch

oil for frying

1 tablespoon minced ginger

1/2 teaspoon red chili flakes

2 cloves garlic minced

For the Sauce:

3 tablespoons rice vinegar

3 tablespoons soy sauce

2 teaspoons hoisin sauce

1/4 cup water

3 tablespoons sugar

1 tablespoon cornstarch

Instructions

Toss the chicken thighs with the quarter cup of cornstarch and let sit while you mix the sauce ingredients.

Add the rice vinegar, soy sauce, hoisin sauce, water, sugar and tablespoon of cornstarch in a small bowl and whisk together.

Add the chicken to a pan with the oil and fry until crispy.

Remove chicken from the pan and drain all but a tablespoon of the oil and add the chili flakes, ginger and garlic.

Cook until you smell the garlic (about 30 seconds).

Add in the chicken and toss, then add in the sauce.

Stir for about 30 seconds until thickened.

Serve immediately.

dinnerthendessert.com

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Cheesesteak Style Sloppy Joes

Ingredients

1 pound ground beef

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons unsalted butter

1 small onion diced

1 green bell pepper diced

¼ teaspoon garlic powder or 2 cloves garlic, minced

1 tablespoon worcestershire sauce

½ cup beef broth

1 tablespoon cornstarch

Cheese

4 rolls

Instructions

Heat a saute pan over medium heat. Crumble ground beef and season with salt and pepper, then cook until browned, about 5 minutes. Remove from pan and set aside.

Add butter to pan. Once melted, add onion and bell pepper and saute until vegetables begin to brown and onions turn translucent, about 4-5 minutes.

Reduce heat to low, then return ground beef to pan. Add garlic powder, worcestershire sauce, and beef broth, scraping the bottom of the pan as you incorporate your ingredients.

Add cornstarch and stir until dissolved. This will thicken the beef broth and create a sauce. If beef looks dry, add 1-2 tablespoons of water.

Remove from heat. Top meat mixture with cheese and allow to set for 1-2 minutes, or until melted. Remove from heat, spoon onto rolls and serve immediately.

thetoastykitchen.com

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Favorite Potato Soup

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Pot Roast

Ingredients

1/4 cup avocado oil

3 onions, (diced)

3 - 4 pound top or bottom round beef roast (I used rump roast)

Flour for dredging

8 carrots, quartered

3 ribs celery (diced)

2 1/2 cups beef broth

1 1/2 cups hearty red wine (I used Bordeaux)

3 garlic cloves, minced

6-8 sprigs fresh thyme

2 bay leaves

1 teaspoon freshly ground black pepper

Kosher or sea salt to taste

For gravy:

2 tablespoons unsalted butter at room temperature

2 tablespoons flour

Instructions

Coat the beef roast with flour on all surfaces. Heat the olive oil and saute the onions and garlic in a large skillet. Add the beef to the skillet and sear evenly on all sides, using tongs to turn the roast, about 5 minutes per side. Transfer to a plate and set aside.

Deglaze the skillet: Add the wine and 1 cup of the beef stock, scraping up the browned bits from the bottom of the pot.

Place the roast in a crock pot, pour the beef broth wine mixture over the roast. Add remaining beef broth. Add the carrots, celery, onion, garlic, and bay leaves into the crock pot around the sides and place the thyme on top of the roast.

Cook on low setting for 8-9 hours or on high for 3-4 hours.

Transfer roast to a cutting board; let rest 10 minutes before carving. Transfer vegetables to a platter. Tent both with foil to keep warm.

To make the gravy

With a ladle, spoon the liquid from the crock pot into a 2 cup measuring cup. Strain juices through a fine-mesh sieve. In a 4-qt. saucepan over medium-high heat, melt 2 tablespoons butter, whisk 2 tablespoons flour into the butter and whisk in the 2 cups strained reserved juices; simmer stirring frequently, until the gravy is thick and bubbly, about 2 minutes. Taste and season with salt and pepper, if needed. Serve the roast with the gravy and vegetables.

sparklesofyum.com

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Beef Cooking Times and Temperatures

https://www.recipetips.com

Pork Cooking Times and Temperatures

https://www.recipetips.com

Meat and Poultry Cooking Charts 

 https://www.foodsafety.gov

Timetable for Roasting Meats 

https://www.bettycrocker.com

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Carne Asada

  Ingredients

1 1/2 - 2 pounds flank steak, pounded thin

Marinade

2 tablespoons avocado oil

1/4 cup soy sauce

1/4 cup orange juice

2 tablespoons lime juice

1 tablespoon brown sugar

1 teaspoon liquid smoke

Spice Mix

1 tablespoon ground cumin

1 tablespoon garlic powder

2 teaspoons smoked paprika

1 tsp EACH salt, chili pwdr, onion pwdr

1/2 tsp EACH pepper, cayenne pepper

 Instructions

To a small plastic bag (or sealable container), add Spice Mix and whisk to combine. Set aside.

Add Marinade Ingredients to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Add steak and seal bag, removing excess air. Marinate in the refrigerator 4-12 hours.

When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a Spice Rub.

Discard marinade and pat steaks dry with paper towel (just so steak is not wet, not to remove marinade/spices). Rub steak evenly all over with Spice Rub and let rest at room temperature for 30-60 minutes.

Grease and preheat outdoor grill to medium-high heat. Grill steak for 5-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness.. *If you like your steaks rare then use HIGH heat so you can get the charred outside in less time.

Remove steak and let rest 10 minutes before thinly slicing against the grain on a diagonal.

HOW TO COOK IN THE OVEN

Place steak on a baking sheet.  Broil 8 inches away from the broiler for 6-8 minutes on each side or until it reaches desired temperature.

TIPS AND TRICKS

Pound the steak to an even, thin thickness.

Do NOT poke holes in the steak before marinating

Don’t over-marinate.

Bring carne asada to room temperature before cooking.

Clean hot grill.

Flip carne asada once using tongs.

Slice across the grain.

Don’t reuse marinade. But you can reserve a couple tablespoons of marinade (not contaminated) to drizzle on veggies before grilling or cooking

SKIRT STEAK VS. FLANK STEAK

What is the difference between flank steak and skirt steak?  Flank steak is a thicker, wider cut of meat than skirt steak. Flank steak and skirt steak come from two different parts of the cow which affects how tough they are.  Skirt steak comes from the diaphragm muscle of the cow which contains more tough muscle fibers than flank steak and is therefore tougher; these fibers, however, also boat a more intense flavor.  

Can I substitute skirt steak for flank steak? If you want to substitute skirt steak for flank steak, it should only be cooked to rare or medium-rare otherwise it will be too tough and chewy to eat.

carlsbadcravings.com