Tag Archives: homemade

Grandmothers Homemade Hamburgers / Cheeseburgers


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)


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.

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

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

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.

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!
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



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


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

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.

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.

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

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.

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

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)


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


1) Dice sweet potato into medium sized chunks
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.
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.
4) Enjoy, once the sugar has caramelized into a thick black sauce and the potato is tender.20121213-122256.jpg
By: Josh Martin


Posted by on December 13, 2012 in recipes, Recipies


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Home Made Pumpkin Pie from Scratch


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.


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.
2) Use a strong metal spoon to remove the seeds and strings. (Put the seeds aside if you plan to make roasted pumpkin seeds).
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
4) Score the pumpkins skin with a sharp knife, peal off the pumpkins skin (Once cooked through, the skin should peel off easily).
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).
6) Preheat oven to 425°. Line a 9-inch pie plate with pie pastry, homemade or purchased
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.

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.

By: Josh Martin

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Posted by on November 21, 2012 in recipes, Recipies


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Quick and Delicious Bruschetta



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


1) Diced onions, cilantro, and tomatoes.

2) Combine / mix tomatoes, cilantro, onions, balsamic vinegar, salt, and minced garlic in a medium mixing bowl

3) Sliced baguette into 1 inch slices on a 45° angle.

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


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

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.
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.
3) Pour entire bottle of chili sauce, into the reservoir.
4) Cover meatloaf with tinfoil and bake for 35-40 minutes. Typically I serve meatloaf with corn and mashed potatoes.
Note: for an old world taste add 2 tablespoons of Worcestershire sauce to your meat mixture.
By: Josh Martin

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Posted by on October 30, 2012 in recipes, Recipies


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