Cooking With Love

5-6 lb Brisket fat side up in a ceramic baking dish Add 2 Cups of water to the dish. mix together: 2 TBS Chili powder 3 TBS Kosher Salt 2 TBS Garlic powder 2 TBS Onion powder 2 TBS Pepper 1 TBS Mustard powder 1 tsp Tumeric powder 2 tsp Cayenne pepper (you can add more to taste) mix all these well and sprinkle and rub into the meat really well. Then add 1/4-1/2 Cup light or dark brown sugar coating the top of the brisket and cover with foil and place in the oven on 375*F for 6

6 lbs of brisket is perfect for our family of 3. Although you can modify based on your size of family. I seasoned my brisket with salt and pepper on both sides and got a cast iron skillet hot before searing both sides and placing it in a large slow cooker (if you don't have a slow cooker you can use the oven on 250*F in a large aluminum pan with aluminum cover and make sure you check it every hour to avoid moisture loss. After you place your seared brisket in the pan or cook

1 turkey carcass 1 medium yellow onion, quartered 3 carrots, peeled and halved 3 stalks celery, cut into thirds kosher salt, to taste

On a cutting board, thoroughly blot the prime rib with paper towels to absorb any moisture. Generously season the prime rib all over with salt and pepper. Place the prime rib in dish with tall sides and set in the refrigerator uncovered to rest for at least 2-4 hours, or overnight. Transfer the prime rib to a roasting rack set inside a roasting pan and let come to room temperature for 1 hour before roasting. Preheat the oven to 450˚F (230˚C). Roast the prime rib for 30 minute

Ingredients 2 to 2 1/2 pound strip loin, trimmed Olive oil Salt and freshly ground black pepper Soft hoagie rolls, split 3/4 open Provolone Sauce: 1 TBS unsalted butter 1 TBS all-purpose flour 2 cups whole milk, heated 1/2 Cup of provolone cheese 1/4 Cup Parmigiano-Reggiano 1/2 Cup Mozzarella salt & freshly ground black pepper Sauteed Mushrooms: 2 TBS olive oil 1 TBS unsalted butter 1 1/2 pounds mushrooms, coarsely chopped Salt & freshly ground black pepper C

This is one of my husband and I's favorite dishes. It's a nice spicy Italian twist that we enjoy very much! I hope you enjoy the recipe. Preheat the oven to 350*F and season your room temperature chicken (4-5 Breasts) by drizzling olive oil over each piece since chicken doesn't have as much fat. Then sprinkle the chicken with your spice rub: 3 TBSP paprika, 2 tsp onion powder, 1 1/2 tsp salt, 1 tsp garlic powder, 1 tsp of pepper, 1 tsp thyme, 1 tsp oregano, 1/2-1 tsp cayenn

1/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 2 large eggs, beaten 3/4 cup Panko bread crumbs 1 cup sweetened shredded coconut 1 pound raw large shrimp, peeled and de-veined with tails attached vegetable oil or coconut oil for frying In a large bowl, combine coconut and bread crumbs with salt and pepper. Place flour eggs and bread crumbs in separate containers. Dredge shrimp in flour and shake off access. Then drip in egg and then in crumbs, place in a pa

Prep all your ingredients: 6-8 pieces of Asparagus cut into 2 inch pieces, 2 scallions diced, 2 TBS freshly grated ginger, 1-2 TBS soy sauce, 2-4 TBS Hoisin Sauce, 1-2 TBS sesame seeds & 12-18 oz Sirloin steak tips. In a bowl whisk together garlic, ginger, soy sauce, 1 TBS water, 2 TBS hoisin sauce. Add more soy or hoisin as desired to your taste level, but always taste as you go. Slice steak into strips and season with salt and pepper and sear over medium-high heat (2-3 min

This is my favorite Holiday dinner. In my opinion, there's nothing better than a nice medium rare piece of rack of lamb! I hope you enjoy this as much as I do! Creating the spice rub to marinade over night in the fridge. Combine: 1 TBS of Salt 1 TBS of fresh chopped rosemary 1 TBS of dried min 1 TBS of sugar I use either a mortar and pestle or use a coffee grinder to mix all ingredients together. Rub the meat with the spice mixture and place in an air tight bag and in the f

If you're looking for a hearty meal with bold flavors, look no further! This Guinness Short Ribs will satisfy your appetite! Make sure you check the butcher area for short ribs because they can be hard to find and usually go quick. What you'll need: 4 lbs Beef short ribs 3 Cups Chopped Carrots 3 Celery Stalks Chopped 4 Cloves of Garlic 3-4 Sprigs of thyme 1 Large Onion Chopped 2 Cups Beef Stock 3-4 TBS Tomato Paste 3 TBS Brown Sugar 2 TBS Olive Oil 2 Bottles of Guinness Sto

4- 2 inch filet mignon's or if you want to substitute with your favorite cut of meat. 2 TBS canola Oil 1 1/2 TBS fleur de sel (If you can't find this you can use regular salt and it will be fine) 2 tsp fresh cracked pepper 2 TBS unsalted butter 12 oz cremini mushrooms, stemmed and sliced. 2 TBS dry sherry wine 1 TBS Olive Oil 1/2 Cup minced shallots, 2 TBS Cognas or Brandy, 1 1/4 Cups heavy cream, 1/4 Cup dijon mustard, 1/2 tsp whole-grain mustard, 2 TBS chopped parsley leav

So, most of us would agree that fried chicken is amazing, but how do we get rid of the oily fried part? We baked it in the oven! This works best with convection ovens. Soak your chicken in buttermilk for at least an hour before starting. prep ingredients 2 Eggs 2 Cups Buttermilk 1 1/4 Cups Bread crumbs (panko or regular) 1/2 tsp paprika 1/4 Cup flour 1/8 tsp Black pepper, 2-3 lbs chicken with skin on, 4-6 TBS melted butter. Combine the egg and milk in a dish, bread crumbs in

Pre-heat oven to 350*F and prep your ingredients. Get 3 separate plates for Egg wash, crumbs and flour. Slice your chicken breast in half so they're all about the same thickness. Salt and pepper both sides and dip in the flour first and stack all together on a tray. Then dip in your egg wash and then immediately after your crumb mixture (I use Italian Bread Crumbs) then place on a separate sheet pan ready for cooking. Once you have completed this process for all chicken sli

Pre-heat oven to 350*F and prep your ingredients. 4 TBS Butter 2 TBS fresh minced garlic 2-3 Cups diced or shredded cooked chicken 4 Cups of cooked rice (I love wild rice) 1/4 Cup all purpose flour 1 tsp salt 1 tsp pepper 1/2 Cup White Wine 2 Cups Chicken Broth 2 Cups shredded cheddar cheese 1 TBS fresh thyme chopped or 2 tsp dried thyme Butter your dish, melt 4 TBS of butter in a medium sauce pan over medium-heat, stir in garlic and cook for 1 minute, whisk in flour, chopped

First start with marinating the chicken in a bowl with 1 cup of rice wine and soy sauce with 1 TBS of salt. Get out your dutch oven and use veggie oil about 2 inches in the pot (this will be about 6-8 Cups depending on the size of your dutch oven). Cut your chicken to the sizes you prefer and coat in 1 Cup of flour. Slowly put in the cooking oil and make sure it's bubbling when you put it in the oil so you know the oil is ready. If it's not bubbling when you put chicken in

Red Meat Sauce Layers: In a large pot cook 1 1/2 lbs of ground beef until brown. Drain if there's a lot of grease from the beef, if there's not much cause you used a 90/10 or higher then you can leave what grease in there. To this add 1 diced onion to the pot and let it cook for a few minutes before adding 48 oz of marinara, 5 cloves of minced garlic, 2 TBS fresh oregano, 2 TBS fresh thyme (if you're using dried, use only half, cause tried is more concentrated) and 1 bay le