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Grandmothers Homemade Hamburgers / Cheeseburgers

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Ingredients:
2lbs Ground beef
3/4 cup Parmesan cheese
3 eggs
1 cup breadcrumbs
2 tablespoons garlic powder
1 tablespoon salt or Tony Cacheres Creole Seasoning
4 tablespoons colgin Liquid Smoke
5 tablespoons Lea & Perkins Worcestershire sauce
2 Packages of hamburger buns
1 Package of Velveeta cheese or thinly sliced cheddar cheese (optional)
2-3 Tomatoes (optional)
1-2 large white onions (optional)

Directions:

1) Combine ground beef, eggs, parmesan cheese, breadcrumbs, Garlic powder, salt (or Tony Cacheres Creole Seasoning), Worcestershire sauce, and liquid smoke in a large mixing bowl.

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2) Mix ingredients, by hand; until all of the are ingredients mixed evenly.

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3) Form the meat into 3-4″ patties, by slapping it between your hands.

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4) Once all of your patties are made. Place them closely on to a grill or frying pan, on medium heat. Make sure to flip your patties often and try to lift them with the grill marks grain.

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5) Once the patties show grill marks, are golden brown, and have no more pink meat in the center; you are ready to serve up!
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6) Server with you favorite toppings and Barbecue sides. Personally I like corn on the cob with cold pasta salad as my sides.
20130601-181923.jpgBy: Josh Martin

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Posted by on June 13, 2013 in recipes, Recipies

 

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Easy Home Made Chicken Pesto

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Ingredients:


2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese (or grated Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine walnuts
3 tablespoons minced garlic cloves
2 Chicken Breasts
1 13oz package of pasta
Salt and freshly ground black pepper to taste
A handful of spinach leaves

Directions:

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1) Combine spinach and basil with walnuts nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.

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2) Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Now put the sauce mixture aside.

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3) Place chicken breasts in a large pot. Pour 2-3 cups of water onto the chicken, until it is submerged. Bring the water to a boil, then turn down the heat to medium.

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4) Once the pot has simmered for 10 minutes, strain off any fat that has rose to the top.

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5) After the chicken is white and floating, place the chicken on a cutting board to cool(always make sure your meat is properly cooked). Bring the water you boiled the chicken in back to a boil.

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6) Begin to boil your pasta. Now that the chicken has cooled some, you can start cutting the chicken breasts into strips.

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7) Once your pasta is tender and strained of water, combine sauce mixture, chicken, and pasta in your large pot. Stir the ingredients together thoroughly.

20130222-125327.jpg8) Server with bread and salad, enjoy!
By: Josh Martin

 

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Posted by on February 22, 2013 in Italian Food, recipes, Recipies, Uncategorized

 

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Homemade Candied Yams (Sweet Potatoes)

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Ingredients:

1 large sweet potato (yam)
1/2 cup brown sugar
1 teaspoon cinnamon
1 tablespoon nutmeg
1 teaspoon vanilla extract
1/2 cup water
1 tablespoon olive oil

Directions:

1) Dice sweet potato into medium sized chunks
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2) Place diced sweet potato into a medium sauce pan. Cover the sweet potato with water and bring to a boil. Reduce heat to medium and simmer for about 15 minutes.
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3) Remove the sweet potato from the water once it is tender, but still mildly crunchy. Combine sweet potato, cinnamon, nutmeg, sugar, olive oil and water in a medium sized skillet. Stir and sauté for about 10 minutes on medium-low heat.
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4) Enjoy, once the sugar has caramelized into a thick black sauce and the potato is tender.20121213-122256.jpg
By: Josh Martin

 
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Posted by on December 13, 2012 in recipes, Recipies

 

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Home Made Pumpkin Pie from Scratch

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Ingredients:

1 1/4 cups pumpkin purée
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger*
1 teaspoon ground cinnamon*
1/4 teaspoon ground nutmeg*
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
1/2 teaspoon vanilla extract
9-inch pie crust, unbaked

*ingredients can be substituted for 1 teaspoon pumpkin spice and 1/2 teaspoon cinnamon.

Directions:

1) Preheat oven to 400°. Use a sharp serrated bread knife to cut the pumpkin in two. You can use a sawing motion, sea-saw motion or both to cut through.
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2) Use a strong metal spoon to remove the seeds and strings. (Put the seeds aside if you plan to make roasted pumpkin seeds).
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3) Cover both halves with tin foil and place on a cookie sheet. Bake for 40-50 minutes. Once a fork can penetrate the skin of the pumpkin it’s done
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4) Score the pumpkins skin with a sharp knife, peal off the pumpkins skin (Once cooked through, the skin should peel off easily).
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5) Blend the pumpkin meat in a blender or food processor, until it is practically liquefied. (If you have extra it will keep in the freezer for about six months).
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6) Preheat oven to 425°. Line a 9-inch pie plate with pie pastry, homemade or purchased
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7) In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, nutmeg, and ground cloves. Add eggs; mix until well blended. Add evaporated milk,and vanilla; mix until smooth and well blended. Pour pumpkin pie mixture into the prepared pastry lined pie plate.

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8) Bake at 425° for 15 minutes. Reduce heat to 350° and bake for about 25-30 minutes longer, until the pumpkin filling is set.

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By: Josh Martin

Click here for a brief history of pumpkin pie

 
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Posted by on November 21, 2012 in recipes, Recipies

 

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Quick and Delicious Bruschetta

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Ingredients:

8 roma tomatoes
1/2 a sprig cilantro
1 1/2 medium white onions
4 tablespoons balsamic vinegar
2 tablespoons salt
2 tablespoons minced garlic
1 Baguette

Directions:

1) Diced onions, cilantro, and tomatoes.

2) Combine / mix tomatoes, cilantro, onions, balsamic vinegar, salt, and minced garlic in a medium mixing bowl
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3) Sliced baguette into 1 inch slices on a 45° angle.
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4) Lightly spread olive oil on the sliced bread. Place the sliced bread on a cookie sheet and toast at 350° for 5 minutes.

5) Enjoy20121031-222449.jpg

By: Josh Martin
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Posted by on November 1, 2012 in recipes, Recipies

 

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Grandmothers Homemade Meatloaf

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Ingredients:

1 egg
1 bottle of chili sauce
1/2 cup breadcrumbs
1 lbs ground beef
1 tablespoon ground pepper
1 tablespoon creole seasoning (Optional)
1/2 tablespoon parsley
1/2 tablespoon paprika

Directions:
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1) Preheat oven to 350. Combine egg, breadcrumbs, ground pepper, creole seasoning, parsley, peaprika, and ground beef in a medium mixing bowl. Mix ingredients by hand (Actually use your hands). Mix until you can no longer find pockets of breadcrumbs or spice.
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2) Place to meet into a well greased 5 x 9 glass pan. Flatten the beef into the pan then, make a 1 inch deep reservoir in the center of the meatloaf.
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3) Pour entire bottle of chili sauce, into the reservoir.
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4) Cover meatloaf with tinfoil and bake for 35-40 minutes. Typically I serve meatloaf with corn and mashed potatoes.
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Note: for an old world taste add 2 tablespoons of Worcestershire sauce to your meat mixture.
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By: Josh Martin

 
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Posted by on October 30, 2012 in recipes, Recipies

 

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