Veal With Mushrooms and Tomatoes

Ingredients:
8 slices of veal cutlets
2 cups of mushrooms (sliced)
1 cup cherry tomatoes (sliced)
1/2 cup sundried tomatoes (chopped)
5 pieces of basil (ripped into pieces)
2 cloves of garlic (sliced)
sea salt
olive oil
3 tbsp. butter
Directions
1. In a large skillet put butter. Once melted, add veal cutlets. Season with a pinch of sea salt on each piece. Cook on both sides for about 3-4 minutes each. Remove and set to the side.
2. In the same skillet, add olive oil and garlic. Brown for a minute. Add mushrooms, tomatoes and sundried tomatoes. Cook for abut 10 minutes. Sprinkle with sea salt.
3. When tomatoes are tender, return cutlets to the pan. Raise the heat high for 3 minutes.
Serve on a platter with basil on top.

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Veal Piccata

Ingredients:

8 slices of veal cutlets

1 cup of flour

1 cup of white wine

6 tbs. of butter

1/2 cup chicken stock

1 garlic clove (chopped)

1 lemon (juiced)

4 tbs. capers

2 pepperoncini (chopped)

1 tbs. chopped parsley

olive oil

salt and pepper

Directions:

1. In a large bowl, add flour, 1 tsp. of salt and 1 tsp. of pepper. Mix together. Coat both sides of each cutlet in flour. (shake off excess flour)

2. In a skillet, add 2 tbs. of olive oil. Once oil heats, add 2 tbs. of butter. Cook veal until golden brown. (2 minutes on each side). Remove cutlets from skillet and keep covered.

3. In the same skillet, add white wine and bring to a boil. When half of the wine is reduced, add chicken stock, garlic, capers, lemon juice and pepperoncini. Cook for about 5 minutes until sauce becomes thick. Add 1/2 tsp. of salt and remaining butter. Stir thoroughly. Add parsley. When butter has melted, return cutlets to skillet. Warm for another 4 minutes. (2 minutes on each side)

Serve warm. Serves 4.

Feta Greek Pork Chops

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Ingredients:
4 boneless pork chops.
1 cup of fresh leeks (chopped)
1 cup feta cheese
olive oil
sea salt
black pepper
Directions:
Put a tablespoon of olive oil in a skillet. Cook leeks until tender and a little crispy. Set to the side.
In a large skillet or on a grill, put 1 tablespoon of olive oil. Cook pork chops on each side. (Depending on the thickness, at least a total of 10-12 minutes.) Chops should be white when you slice into them. Sprinkle with a pinch of sea salt and black pepper.
When chops are just about done, add cooked leeks and feta cheese on top of chops. Cook an additional minute and then serve.
Serve warm.

Beef Stew

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Ingredients:

1 (3 lb.) chuck roast (trimmed and cut into 1 1/2 inch cubes) should be lean meat

1 large onion (peeled and sliced thin)

1/2 lb. string beans (ends trimmed)

6 carrots (peeled and cut into 1/4 inch circles)

1 can of peas (drained)

1 cup dry red wine (optional)

2 tbs. tomato paste

4 cups beef broth

1/2 cup all purpose flour

4 tbs. olive oil plus 3 tbs. olive oil

2 tsp. sea salt

1 tsp. black pepper

Directions:

1. Put flour in a bowl. Put beef cubes in flour and tap off the excess flour.

2. In a large skillet, put 3 tbs. olive oil. Brown beef on all sides for about 7-8 minutes and remove. Beef should be just about cooked. Cover and keep warm.

3. In a pot of boiling water, boil string beans and carrots for 5 minutes and then drain well.

4. In a large pot, add 4 tbs. olive oil. Brown onion. Add string beans, carrots and peas. Stir quickly. Add beef and sprinkle with sea salt and pepper.

5. Add tomato paste and stir well.

6. Add beef stock and red wine.

7. Bring to a boil. Once it is boiling, reduce to a medium simmer and cover pot.

8. Let cook for 30 minutes. Stir occasionally.

9. For the final 30 minutes, leave cover off, put on a low simmer and stir occasionally.

10. Vegetables and beef should be tender before serving.

Serve hot.

Shepherd’s Pie

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Ingredients:
2 lbs. potatoes (your choice)
1 lb. ground beef
1 can peas (drained)
1 red pepper (seeds removed, then diced)
1 small onion (chopped)
1 cup heavy cream
1/2 stick butter or margarine
olive oil
salt and pepper
paprika (optional)
Directions:
1. Wash and peel potatoes. Cut potatoes into cubes and put in boiling water for about 25 minutes, until potatoes are soft. Drain potatoes well. In a bowl add potatoes, cream, butter and a little salt and pepper. With a mixer, mix until creamy and set to the side.
2. In a skillet, put 2 tbs. of olive oil. Add onions and red peppers. Cook for about 3 minutes and add ground beef and a pinch of salt and pepper. Brown beef until cooked for about 10 minutes. Add peas and drizzle some olive oil on top. Stir thoroughly.
3. In a baking pan, drizzle a little olive oil at the bottom of the pan. First, put a layer of creamy potatoes. Next, pour the meat mixture on top. Finally, cover with another layer of creamy potatoes. Drizzle a little olive oil on top. Sprinkle salt, pepper and paprika (optional) on top.
4. Put baking pan in a 400 degree oven for 30 minutes. Potatoes should be a little browned on top.
Serve warm. (Serves 4- 6 people)

 

4th Of July Hot Dogs With A Variety of Toppings

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Choose a topping of your choice for your hot dog.

1.) Pimento Cheese Dog

Ingredients:

1/4 cup minced pimentos

1 cup shredded cheddar cheese

3 tbsp. mayonnaise

1/4 tsp. hot sauce (optional)

Mix all ingredients together and top hot dog.

2.) Blue Cheese Dog

Ingredients:

1/2 cup chopped celery

1/2 cup crumbled blue cheese

3 tbsp. mayonnaise

1/2 tsp. hot sauce (optional)

Mix all ingredients together and top hot dog.

3.) Cream Cheese and Scallion Dog

Ingredients:

4 tbsp. cream cheese

1 tbsp. milk

1/2 tsp. sea salt

2 scallions (chopped)

poppy seeds for sprinkling on top

Mix cream cheese, milk sea salt and scallions together. Top dog with cream cheese mixture and sprinkle with poppy seeds.

4.) BLT Dog

Ingredients:

1/2 cup chopped romaine lettuce

1/2 cup chopped tomato

8 slices of cooked crispy bacon (crumbled)

3 tbsp. mayonnaise

Mix lettuce, tomato and mayonnaise together. Put mixture on top of hot dog and put crumbled bacon on top.

Cooking With Mr. C. ‘s Mexican Cheddar Burger For Memorial Day

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Ingredients:

1 lb. chopped beef (made into 4 burgers)

4 slices sharp cheddar cheese

1/2 cup salsa

1/2 cup sour cream

1/2 cup guacamole

Directions:

1. Cook burgers to your desired taste.

2. When burger is almost done, place a slice of cheddar cheese on top.

3. In a bowl, mix sour cream, salsa, and guacamole. Mix it all together.

4. When burger is done, put a dollop of salsa mixture on top.

*Serving with fries is optional.