Beef Curry

3 pounds of  eye round roast beef
1 large can of crushed tomatoes
1 box of chicken stock
1 cup red wine
3 T. Indian Curry unsalted
1T garlic powder
1T onion powder
1t. salt
1 t. cracked black pepper
1/4 t. cumin
2 cinnamon sticks
3 diced tomatoes
4 large dice zucchini
1/2 cup chopped carrots
1 diced red bell pepper
8 cups cooked jasmine rice

This serves 14. But at our house 7 with a couple plates left for lunch the next day.
This is also a cook all day dish. It takes usually 5 hours and is served over rice.

Brown the beef on all four sides in a large pot or dutch oven.
Add the crushed tomatoes, chicken stock and red wine.
Then add all the spices. Mix well
Place on stove top on simmer with lid on.
This is braising the meat, and takes many hours to do, but it is fork tender when done.
I usually braise for 4 hours, then the last hour I add the tomatoes,peppers and carrots.
About 15 min before the dish is done i will add the zucchini, so it still has some crunch to it.
Take the meat out prior to serving and pull apart.
I usually keep the meat and curry separate for my picky non meat eaters.
I layer mine in a bowl, rice, meat and then curry with veggies..



If this isn't spicy enough for you, consider adding more curry powder. There are a lot of different kinds out there to experiment with.
You can also use whatever veggies you have on hand, good thing about curry , is things are not set in stone.. This is a good way to use up what needs to be eaten, veggie wise.

Island Teriyaki Sauce

1/2 cup Soy Sauce

1/4 cup packed Brown Sugar

2 T. White Vinegar

1/2 t. cracked Pepper

1/4 t. Garlic Powder

combine all ingredients in a sauce pan and bring to a boil.

Excellent on chicken (above picture), pork chops and steaks.

My kids also love it as a dipping sauce for meat.

I triple the recipe and then store leftover in a jar with a lid in the fridge.

recipe courtesy of Ann Marmo SuperNurse

Chicken Cordon Bleu Casserole

1 cup panko bread crumbs

4 T melted butter

2 cups cooked cubed chicken breast

8 ounces shredded swiss cheese, 

2 cups of diced ham

1 can cream of chicken soup

1/2 c. white wine

1/2c. buttermilk

1/2 t. black pepper

 Directions

Mix melted butter and bread crumbs.

Put bread crumbs in bottom of 9x13 pain.

Layer chicken, swiss cheese and then ham.
Mix soup with buttermilk and wine and pour over all.

Bake at 350°F for 30-35 minutes, or until tender and bubbly.

 

I served with steamed broccoli, baked potatoes or zucchini.

Emeril's Paneed Chicken Breasts with Carbonara

Ingredients For the Chicken

2 chicken breasts, boned, skinned and pounded out to 1/4 inch

1/4 c all-purpose flour

1/4 tsp Emeril's Essence

1/2 tsp Emeril's Essence

1 large egg

1/2 c milk

1/2 c bread crumbs

1/2 tsp thyme

1/2 tsp basil

1/2 tsp parsley

1/2 tsp oregano

1 tbsp parmesan cheese

7 tbsp olive oil

Ingredients for Carbonara Sauce

1/4 cup bacon, small dice

1/4 cup pancetta, small dice

1 tablespoon diced onion

1 teaspoon garlic, minced

1 cup heavy cream

1 cup frozen peas

2 tablespoons Parmesan cheese, grated

1/4 teaspoon salt

3 turns fresh cracked black pepper

2 tablespoons country ham, small dice

1 tablespoon chopped parsley

Directions

Make the Chicken

1. Season each chicken breast with 1/4 teaspoon of Essence. In a small bowl, combine the breadcrumbs, Parmesan, parsley, basil, thyme, oregano, 1 tablespoon of olive oil and salt.

2. In a separate bowl, season the flour with 1/2 teaspoon of salt and stir to blend. In a third bowl, beat the egg with the milk and season with the remaining 1/2 teaspoon of Essence.

3. In a large skillet or sauté pan set over a medium-high heat, add the remaining 6 tablespoons of olive oil and once the oil is hot, dredge the chicken in the seasoned flour, then the egg wash and finally the bread crumbs.

4. Place the breaded chicken in the skillet and fry for 2 1/2 minutes on the first side, and flip over to cook for 2 minutes on the second side.

Make the Carbonara Sauce

1. In a sauté pan over a medium high heat, render the bacon and pancetta till crispy, remove from the pan and discard all but 1 tablespoon of the fat. Add the onion to the pan and sweat for 2-3 minutes.

2. Add the garlic and sweat for 30 seconds. Immediately add the cream, peas, cheese, salt and pepper. Allow the sauce to boil and reduce by fifty percent before returning the bacon and pancetta to the sauce, and garnishing with the country ham and parsley.

3. Pour 4 tablespoons of the sauce over each chicken breast to serve.

Ingredients for Emeril's Essence

5 tablespoons sweet paprika

1/4 cup salt

1/4 cup garlic powder

2 tablespoons freshly ground black pepper

2 tablspoons onion powder

2 tablespoons cayenne

2 tablespoons dried oregano

2 tablespoons dried thyme

Directions

1. Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months

Recipe copyright ©2001 by Emeril Lagasse

Mama's Meatloaf

1 1/2 pounds ground chuck

1/2 cup panko bread crumbs

3 eggs

1t. chili powder

1t. paprika

1t. garlic salt

1T minced garlic (fresh)

1 t. parsley

1/2 t. white pepper

1/2 t. onion powder

1/8 cup. Worcestershire sauce

Preheat oven to 350 degrees

Make sure your meat and eggs are room temp.

They mix better that way and your hands don't freeze in the process.

Mix all of the ingredients until combined well.

Form meatloaf into shape of a football, or whatever shape you desire.

Place on a baking sheet covered in parchment paper.

Drizzle ketchup over the top of the meatloaf.

Bake in over for 2 hours or until done.