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Santa Maria Tri-Tip

INGREDIENTS

1 whole tri-tip, about 2 pounds

3 tablespoons beef rub of your choice 

Directions:

Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.

Preheat oven to 500 degrees f.

Place marinated tritip on a roasting rack.

Roast for 10 minutes, then reduce heat to 325 degrees f.

Roast for an additional 45 minutes, or until internal temperature of the roast is 135 degrees (medium-rare).

Remove from oven (don't forget to turn off the oven, like me). 

Let it sit for 10 minutes. 

The roast will continue cooking to a very nice medium.

Slice thinly across the grain to serve.


Chicken Schnitzel

INGREDIENTS

1 lb boneless skinless chicken breasts 

1/2 cup flour

2 large eggs

1 cup breadcrumbs, matzo meal, or panko

1 tbsp paprika

1 tbsp sesame seeds (optional)

1/4 tsp salt, or more to taste


Directions:

Set up three wide, shallow bowls and a large empty plate on your countertop. In your first bowl, put the flour. In your second bowl, beat the eggs together with 2 tsp of water until well mixed. In your third bowl, stir together the breadcrumbs, paprika, 1/4 tsp salt and sesame seeds (optional) until well blended. 

Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your breading bowls—first dredge with flour. Next, dip the floured breast in egg until well coated. Finally, place the egg-covered breast into the bowl of breadcrumb mixture. Fry the coated breasts in single-layer batches until they are golden brown on both sides. If your oil is at the right temperature, it should take about 2-3 minutes per side to cook the schnitzels. It may take longer if the breasts aren't flattened out. After frying, set the schnitzels on a drying rack (or on a paper towel-lined plate) to drain excess oil. Sprinkle the schnitzels with additional salt to taste.

Fried Pork Chops

Ingredients:

6 thin-cut, boneless pork chops

Salt

Black pepper

2 Tbsp garlic paste

Squeeze of lemon (about 2 teaspoons)

1 tablespoon olive oil

1/2 cup flour

2 eggs, whisked

1 1/4 cup panko breadcrumbs

1/4 cup grated parmesan cheese

Oil, for shallow frying (I use avocado or peanut)

1 tablespoons chopped parsley


Directions:

Place the pork chops into a large bowl or onto a platter, and sprinkle with a couple of pinches of salt and pepper, then add the garlic, lemon and the olive oil, and lightly rub into the chops then marinate for at least 20 minutes, or overnight.

Once the pork chops are marinated, prepare your dredging/breading station by adding the flour to a large bowl, the whisked eggs to a large bowl, and the panko breadcrumbs and grated parmesan to another large bowl; add a little salt and pepper to the breadcrumb/parmesan mixture.

Dredge each pork chop in the flour, next the whisked eggs (allow excess to drip off), then press into the panko/parmesan mixture to coat; place each chop onto a platter to hold until all are coated.

Place a large skillet or pan over medium-high heat, and add enough oil to shallow fry the pork chops (about 3/4 cup); once the oil is hot and shimmering, work in batches by adding a couple of the breaded pork chops into the hot oil, and fry for about 3 to 4 minutes per side, until each side is golden-brown; place on a wire rack to drain, and repeat with remaining pork chops.

Creamy Baked Lemon Butter Chicken

Ingredients:

6 bone-in, skin-on chicken thighs or 4 chicken breasts 

1 Tbsp paprika

3 Tbsps unsalted butter

3 cloves garlic or garlic paste

½ cup heavy cream

¼ cup parmesan cheese

1 lemon, juiced

2 cups fresh baby spinach

1 tsp dried thyme

1 cup chicken broth


Directions:

Season chicken with salt, pepper, and paprika.

Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. 

Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.

Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. 

Bring to boil, then reduce heat to low.

Stir in spinach, simmer until spinach has wilted and the sauce has thickened.

Return chicken to the skillet. Bake at 400ËšF  for 25 minutes or 35-40 minutes for breasts.

Tip: You can add everything into a casserole dish and bake it instead of using the skillet.

Baked Pork Chops

Ingredients:

2 Cups Corn Flake Coating 

1 Tbsp Cajun Seasoning

1 Tbsp Garlic Salt

2 Tsp Paprika

1/2 cup milk

6 boneless pork chops


Directions:

Preheat oven to 350 degrees.

Cover baking sheet with foil and spray with non-stick cooking spray (or lightly coat with cooking oil).

Dip pork chops in milk.

Coat generously with corn flake crumb  mixture.

Place in a single layer on the baking sheet.

Bake for about 35-45 minutes. You don't have to turn these over.

Bacon Vinaigrette 

Ingredients:

3 slices uncooked bacon but into 1/2 pieces

2 Tbsp shallots minced

2 Tbsp white wine vinegar

2 Tbsp olive oil

1 Tbsp table salt

¼ tsp black pepper


Directions:

Heat a skillet over medium heat; add bacon and cook, stirring frequently, until browned and crisp, about 7 minutes.

Remove bacon to a paper towel-lined plate with a slotted spoon; remove all but 1 tablespoon bacon fat from skillet.

Add shallot, water, vinegar, oil, salt and pepper to skillet; stir to blend and then stir in bacon. Yields about 1/2 tablespoon per serving.

Baked Cornish Game Hens

Ingredients:

4 Cornish hens (1 to 1½ lb each)

2 tsp salt

½ tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tbsp Italian herbs seasoning

½ tsp paprika

4 tbsp butter, melted


Directions:

Preheat the oven to 400F. Line a baking sheet or pan with  foil.

Make a spice rub- put salt, black pepper, garlic powder, onion powder, Italian herbs seasoning and paprika in a cup and mix until combined.

(You can make any spice mix that appeals to you).

Rub the melted butter all over the Cornish hens.

Sprinkle the Cornish hens with the spice mix and rub it all over the Cornish hens so it's evenly distributed.

Put the Cornish hens on the baking sheet breast side up.

Put the Cornish hens in the oven and bake for 1 hour.


Check Tips and Tricks for different rubs.

Baked Potato Soup

Ingredients:

12 slices bacon

2/3 cup margarine

2/3 cup all-purpose flour

7 cups milk

4 large baked potatoes, peeled and cubed

4 green onions, chopped

1 1/4 cups shredded Cheddar cheese

1 cup sour cream

1 tsp salt

1 tsp ground black pepper


Directions:

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Slow Cooker Pulled Pork

Ingredients

4 pound pork shoulder

2 Tbsp paprika (try smoked paprika for more of that smoked flavor)

2 Tbsp brown sugar

1 Tsp pepper

1 Tsp cayenne pepper

1 Tsp garlic powder

1 Tsp onion powder

1 Tsp kosher salt

1/4 cup apple cider vinegar

3/4 cup water


Directions:

Mix together all of the dried spices and rub into all sides of the pork

Place vinegar and water in bottom of slow cooker

Carefully add pork (so you don't wash off spices)

Cover and cook on low for about 8 hours

Remove pork and shred (remove any large fatty pieces and discard).

Add BBQ sauce and allow to heat thoroughly.


Tips: If you want brown crispy ends you can put shredded meat on foil lined baking sheet and broil for a couple of minutes in the oven (watch carefully)! 

Lobster Americaine

Ingredients:

4 lbs  Maine lobster meat (butter poached)


1 Tbsp canola oil 

1/2 cup sliced shallots 

2 Tbsp sliced garlic 

1 1/2 Tbsps black peppercorns 

2 Tbsps tomato paste 

1/2 cup brandy 

1/2 cup vermouth 

2 cups Shrimp Stock 

1/4 cup whipping cream

2 tarragon sprigs 

1/2 tsp fine sea salt, divided 

1/8 tsp freshly ground white pepper 


Directions:

Bring a pot of water to a boil with 2 Tbsps butter, and then turn the heat down to low. Place the meat into the water, making sure that it's all covered with the butter/water mix. Let the meat cook for 4-6 minutes or until firm. After it is cooked, carefully remove the pan from the heat and drain the Maine Lobster meat from the water.

To prepare sauce, heat canola oil in a large, shallow saucepan over medium-high heat. Add lobster  to pan; cook for 5 minutes, stirring occasionally. Add shallots and garlic; sauté 1 minute. Add peppercorns and tomato paste; reduce heat to medium, and cook 1 minute, stirring constantly. Stir in brandy and vermouth; cook until liquid is reduced by half (about 5 minutes). Add 2 cups Shrimp Stock; bring to a boil. Reduce heat to low, and simmer 10 minutes. Add cream and tarragon; simmer for 5 minutes. Strain mixture through a fine sieve over a bowl. Discard solids. Stir in 1/4 teaspoon salt and ground white pepper. Keep warm.

Terry's 42nd Birthday - 2019

Green Chili and Chicken Casserole

Ingredients

1 1/3 cups fat-free, less-sodium chicken broth 

1 cup canned chopped green chiles, drained 

1 cup chopped onion 

1 cup fat-free sour cream 

3/4 tsp salt 

1/2 tsp ground cumin 

1/2 tsp freshly ground black pepper 

2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted 

1 garlic clove, minced or 1 Tbsp garlic paste

Cooking spray 

24 corn tortillas 

4 cups shredded cooked chicken breast

2 cups finely shredded mild cheddar cheese


Directions:

Preheat oven to 350°.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Hamburgers

Ingredients:

3 lbs ground beef

2 packages of Lipton Onion Soup Mix

2 tbsp garlic powder


Directions:

Mix all ingredients together.

Form into 12 patties.

Cook one side for  3 minutes and flip over the burgers. Cook burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness.


See Tips and Tricks for reference guide on cooking hamburgers.

Hot & Spicy Chicken Wings

Ingredients:

Oil for frying

1 1/2 cups all-purpose flour

Kosher salt and freshly ground pepper

3 Tbsps ancho chili powder

1 1/2 Tsps garlic powder

3 lbs chicken wings

1/2 cup red wine vinegar

1 to 2 Tbsps pureed chipotle chiles in adobo sauce

1 Tbsp New Mexico chili powder

1 Tbsp dijon mustard

1 to 2 Tbsp honey

1 stick unsalted butter, quartered


Directions:

Heat 2 inches of oil in a large high-sided pan.

Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and the garlic powder in a shallow bowl. Season the wings with salt and pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.

Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat.


Tips: Chicken wings freeze well. Buy them on sale and freeze them.

Rosemary Chicken

Ingredients:

3/4 pound small red-skinned potatoes, halved (about 5 potatoes)

Kosher salt

2 Tbsp rosemary (fresh)

1 clove garlic, smashed or 1 Tbsp garlic paste

Pinch of red pepper flakes

Juice of 2 lemons (squeezed halves reserved)

2 tablespoons extra-virgin olive oil

4 skin-on, bone-in chicken breasts (6 to 8 ounces each)

10 ounces cremini mushrooms, halved


Directions:

Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

Swedish Meatballs

Ingredients:

1 lb ground beef

1/4 cup panko bread crumbs

1 tablespoon parsley chopped

1/4 teaspoon ground allspice

¼ cup onion finely chopped

½ teaspoon garlic powder

â…› teaspoon Pepper

½ teaspoon salt

1 egg

1 tbsp. olive oil

5 tbsp. butter

3 tbsp. flour

2 cups beef broth

1 cup heavy cream (you can also use Half and Half)

1 Tablespoon Worcestershire sauce

1 tsp. Dijon mustard

salt and pepper to taste


Directions:

In a bowl combine ground beef, panko, parsley, allspice, , onion, garlic powder, pepper, salt and egg. Mix until combined.

Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.

Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles, mashed potatoes or rice.

Tater Tot Casserole

INGREDIENTS

2 lbs ground beef (try to get about 20% fat)

1/2 teaspoon kosher salt

1/4 teaspoon coarse ground black pepper

1 yellow onion chopped

2 tablespoons flour

1 cup beef broth

1/4 cup whole milk

1 tablespoon Worcestershire sauce

2 cups cheddar cheese shredded

32 ounces frozen tater tots


Cooked bacon (6 slices) crumbled and diced green onions.


Directions:

Preheat the oven to 350 degrees.

Add the ground beef, salt and pepper to a skillet on medium high heat and cook until browned, about 5-7 minutes.

Remove the ground beef, drain, and add in the onions, cooking for 5-7 minutes or until softened.

Add in the flour and whisk for 15 seconds before adding in the beef broth, whole milk and Worcestershire sauce.

Cook on medium heat for 2-3 minutes until thickened, add the beef back in and stir until combined.

In a 9x13 pan layer the beef, then the cheese and finally line up the tater tots before baking for 45 minutes.


Top with the cooked bacon and green onions

Sausage with Bell Peppers & Onions

Ingredients

1/4 cup extra-virgin olive oil

1 pound spicy Italian sausage (Farmer Johns)

2 red bell peppers, sliced

2 yellow onions, sliced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

4 garlic cloves, chopped or 2 Tbsp Garlic paste

2 tablespoons tomato paste

1 cup Marsala wine

1 (15-ounce) can diced tomatoes

1/4 teaspoon red pepper flakes 


Directions:

Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

You can serve in rolls for sandwiches or on its own.


Tips: You can also use Kielbasa sausage if that is all you have. Serve with a potato as a side.

Chili Seasoning

Ingredients:

1 tablespoon chili powder

2 tablespoon New Mexico Chili Powder

1 teaspoon cumin

¼ teaspoon cayenne pepper

¼ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon salt

½ teaspoon pepper

8 ounces of tomato sauce

14.5 ounces of diced toatoes


Sweet & Spicy Chicken Wings

Ingredients:

2 dozen chicken wings

2 tbsp oil

1/2 tsp garlic salt

1/4 Asian hot sauce

6 tbsp honey

2 tsp lime juice

6 tbsp butter, melted

2 tbsp parsley


Directions:

Preheat oven to 425 degrees.

Combine wings, oil and garlic salt and put onto a large baking sheet for 30 minutes.

Meanwhile, combine all other ingredients except parsley in a medium saucepan and bring to a boil.

Boil for 15 minutes on low heat.

Add cooked wings and top with parsley.


2019 Ng Franco Family 

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