2 large chicken breasts filleted into four total pieces
2 eggs beaten
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 to 1 ½ teaspoon crushed red pepper flakes
To taste Ground black pepper
Terrapin Ridge Farms Lemon Garlic Aioli
St Pierre Brioche Hamburger Buns
Preheat oven to 350 degrees F. Or preheat Air Fryer to 350 degrees F.
Place beaten eggs in a shallow bowl. In another shallow bowl, mix cheese, Italian seasoning, pepper flakes and black pepper. Mix well.
Dip fillets in eggs, then cheese/spice mixture.
Place in a glass baking pan coated with cooking spray. Bake 20 – 25 minutes or until internal temperature is 165 degrees F. If cooking in an Air Fryer, cook 6 minutes on one side – turn over and cook an addition 6 to 8 minutes until internal temperature is 165 degrees F.
Toast brioche buns.
Spread Lemon Garlic Aioli on buns.
Place cooked fillet on bun and serve.
Great items to complement the meal are Cole Slaw, and Kettle Potato Chips
½ cup smoked or regular roasted almonds
½ cup dry bread crumbs
1/3 cup flour
¼ teaspoon salt
1/8 teaspoon ground black pepper
4 boneless pork loin chops
2 tablespoons olive oil
2 tablespoons butter
½ cup mayonnaise
¼ cup honey
2 tablespoons Dijon mustard
In a food processor, finely chop almonds. Transfer to shallow bowl, add bread crumbs. In another bowl, beat the eggs. In a large resealable plastic bag, combine flour, salt & pepper. Add pork chops, one at a time, shake to coat. Dip in eggs, then coat with almond/bread crumb mixture.
In a large skillet over medium heat, cook chops in oil & butter 5 minutes on each side or until meat reaches desired doneness. Let stand 5 minutes before serving.
In a small bowl, mix the mayonnaise, honey & mustard. Serve with pork chops.
From prep to table 25 minutes
(this recipe can be put into a slow cooker also – cook on low for 6 to 8 hours for fall apart tender – add vegetables with about 1.5 hours left)
3 to 4 pounds Boneless Beef Chuck or English Roast
Butter or Margarine (butter does make a big difference!)
One can Campbell’s Golden Mushroom Soup (do not add water)
One packet Lipton’s or Knorr’s Dry Onion Soup Mix
Fresh Sliced Mushrooms
Optional – other fresh vegetables such as potatoes, carrots, onions
2 to 3 Beef Bouillon Cubes
Salt & Pepper to taste
Sear roast beef on top of the stove 1 to minutes on each side in margarine or butter in a Dutch oven that can be put in the oven.
Spread Campbell’s Golden Mushroom Soup on top of the roast (do not add water to the soup concentrate). Sprinkle Lipton or Knorr Onion Soup Mix over the soup concentrate. Add sliced fresh mushrooms on top of the soup mixtures. If you wish to add other vegetables such as carrots, potatoes, or onions, add them later in the baking process – about 1 hour left in the baking time. Add one soup can of water to the bottom of the Dutch oven. Do not pour directly onto the soup layers.
Bake in 325 degree F oven in the covered Dutch Oven. Cooking the roast 3 to 4 hours at this low temperature will make the Chuck Roast very tender and falling apart. English Roast using this method will still need to be sliced – it will not fall apart. The soup/water mixture keeps the meat very moist even cooking it this long.
Remove roast and vegetables from Dutch oven and place on a serving platter or storage dish. Spoon some of the thin beef stock onto it. Cover with aluminum foil to keep warm.
On top of the stove, add beef bullion cubes for added seasoning to the thin mixture in the Dutch oven. Taste mixture. If it is too rich, add a little water. This is the time to add salt & pepper to taste. Bring to a boil – use a corn starch/water thickening to bring the consistency to the level that you prefer for gravy.
The thin beef stock can also be saved the way it is to do noodles another day. Don’t thicken the stock if you are going to cook noodles in the mixture.
The gravy is great with mashed potatoes.
Leftovers are wonderful as a sandwich with fresh bread and your favorite toppings such as yellow mustard or horseradish sauce and including the cooked mushrooms. Warm the mushrooms and beef slightly, put on buttered bread with condiments. Yum! Mert’s favorite!
In Brazil the most prized cut of meat tends to be the picanha. There the traditional preparation is to skewer the meat and cook it over a charcoal grill, with a minimal seasoning consisting of sea salt. The fat is retained until the steak has been cooked.
Most tenderizing marinades are basic ingredients:
• An acid or enzyme – like lemon or lime or mango
• Herbs & spices – Italian seasoning mix is a good flavor to add
• Garlic – mince it finely or use a garlic powder – always a popular choice
• Don’t forget the salt & pepper. Soy sauce or other salty favorites can be added.
Tips for marinades:
• Steak marinade is perfect to use on tougher, less expensive cuts of beef like tri-tips, sirloin, chuck, sizzlers.
• Discard used marinade or boil it for 2-3 minutes to ensure it reaches 165 degrees to use it again.
• For best results, use marinade on meat when both are at room temperature. Beef steaks are muscles – they like to be room temp before cooking.
¼ cup olive oil
1 tablespoon fresh chopped parsley
1 clove of garlic, minced (or more to taste)
2 teaspoons fresh chopped rosemary
2 tablespoons Worcestershire sauce
1 teaspoon ground black pepper
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoons Dijon mustard
2 sprigs fresh thyme (or ¼ teaspoon dried thyme leaves)
Combine all ingredients in a bowl or freezer bag
Add up to 2 pounds of steak & marinade at least 1 hour or up to 4 hours
Remove steaks & discard marinade
Grill or broil to desired doneness.
Marinade refrigerated will last in a mason jar for up to 2 weeks.
Prep time 10 minutes
one 2-3 pounds pork loin roast
1 teaspoon olive oil
1 to 2 Tablespoons seasoning
1 tablespoon kosher salt
1 tablespoon smoked paprika
2 teaspoons ground black pepper
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper
zest of one lemon
Combine all seasoning ingredients – use a fork to mix all ingredients. Sprinkle seasoning liberally on chicken before grilling, roasting, or searing. Store seasoning in an airtight container for up to 6 months.
Preheat grill to 350 degrees F for 2-zone cooking (one indirect side of heat, one direct heat side).
Prep the roast. Trim any excess silver skin. Leave a small fat cap on the top of the roast. Drizzle the roast with olive oil & season with seasoning mixture.
Grill the pork loin. Place the seasoned pork loin directly on the grill grates over indirect heat. Cook the roast for 1 hour to 1 hour 30 minutes or until the pork reaches an internal temperature of 145 degrees F. Always cook to internal temperature, not by amount of time.
Rest, slice, & serve. Remove the pork from the grill & allow to rest for 15 minutes. Slice into ¼ inch slices & serve.
From prep to table 2 hours.
4 tilapia fillets
salt & ground pepper to taste
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
4 tablespoons butter, melted
4 cloves garlic, minced
2 tablespoons lemon juice
¼ teaspoon lemon zest
1 lemon sliced into rounds – garnish
Red pepper flakes – garnish
Parsley fresh chopped – garnish
Lemon slices – garnish
Preheat oven to 400 degrees F. Season tilapia with salt, pepper, paprika, thyme and oregano; arrange fish in a 9×13 glass baking dish.
In a mixing bowl, whisk together melted butter, garlic, lemon juice, and lemon zest; pour over tilapia.
Bake tilapia for 10 to 12 minutes, or until fish flakes and is fork-tender.
Garnish with pepper flakes, parsley & lemon slices (optional).
Serve immediately with cooked rice or little red potatoes, or other vegetables.
Calories 279 per serving
From prep to table 20 minutes
Country-style pork ribs enough for four people
salt & pepper
Your favorite BBQ Sauce
Preheat oven 300 degrees F. Salt & pepper both sides of your ribs and place in a single layer in baking pan, fatty side up.
Cover the pan tightly with foil & bake for 2 hours. Remove ribs from the oven and check the tenderness of the ribs. If they still feel tough, re-cover them and place them back in the oven for 20 to 30 minutes.
Transfer ribs to a plate & drain liquid from the pan. Return ribs to pan & brush with a generous coating of BBQ sauce. Turn down oven to 275 degrees F and bake ribs, uncovered, for 1 hour more, ot until you can pull the meat apart with a fork. Brush with another coat of BBQ sauce, rest for 5 minutes before serving.
From prep to table 3 hours 15 minutes
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
½ tablespoon minced garlic
¼ cup ketchup
½ cup brown sugar
Cooked white rice
4 bone-in pork chops (boneless can be substituted)
Preheat oven to 350 degrees F.
Trim pork chops to your liking. Allow chops to get to room temperature.
Stir together the soy sauce, Worcestershire, garlic, ketchup & brown sugar. Adjust this mixture to taste.
Place the pork chops in the bottom of a baking pan, cast iron skillet or oven safe skillet. Pour the sauce over the pork chops.
Bake in the oven for 25-30 minutes, or until the pork chops reach an internal temperature of 145 degrees F.
Rest the chops in the sauce 5 minutes before serving.
Remove from pan & serve with cooked white rice.
From prep to table 40 minutes
2 bone-in ribeye steaks (or one large 2” thick steak)
kosher salt & ground black pepper to taste
3 tablespoons butter
3 cloves garlic, smashed
3 sprigs fresh thyme
2 sprigs fresh rosemary
Pat both sides of the room temperature steak(s) dry: season generously with salt and pepper.
Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil. Place the steak(s) in middle of skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, (about 12-14 minutes for one 2” thick steak). Reduce heat to medium low. Push steak(s) to one side of the skillet; add butter, garlic, thyme & rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
Working carefully, spoon butter over steak(s) for 1-2 minutes, turning over once, until it reaches an internal temperature of 145 degrees F for medium, or until desired doneness. Let rest 10 minutes. Serve individual steaks whole, or slice 2” steak.
Serves 3 -4
From prep to table 45 minutes