Roasting Eye of Round

This cooking method makes a tough piece of meat tender and delicious. Experiment with your own seasoning. I like Montreal Steak Seasoning. 

1. Preheat oven to 500 degrees. 
2. Season roast to your liking.
3. Place roast in roasting pan. Do not cover.
4. Place the roast in pre-heated oven. Reduce heat to 475 degrees. Roast 7 minutes per pound. Example: 3 pound roast, roast for 21 minutes.
5. Turn oven off. Let roast sit in oven for 2 hours. DO NOT OPEN OVEN DOOR.
6. After 2 hours remove roast from oven. Internal temperature should be between 140 to 145 degrees. Carve into thin slices and serve. 

Monte Cristo Sandwich

I haven't had a Monte Cristo sandwich in years. While trying to think of something creative for lunch one day, the idea came to mind. Cautious, these sandwiches are addictive! Experiment a little and try using wheat bread and/or Swiss cheese or any of your favorite bread and cheeses.

4 Slices of Italian Bread
4 Slices of Cooked Ham
4 Slices of Cooked Turkey
4 Slices of American Cheese
2 Slices of Gouda Cheese
3 Tbsp Mayonnaise
2 Tbsp Spicy Mustard
Raspberry Jam (for dipping)
Powder Sugar

Batter
1 Egg
1-1/4 C Water
1 tsp Sugar
1-1/2 C Flour
Vegetable Oil (for frying)

1. Mix mayonnaise and mustard and spread on all four slices of bread.
2. In order, place ham, American cheese, turkey, Gouda cheese, ham, American cheese, and turkey on 2 slices of bread. Top with other bread slices.
3. Secure sandwich in corners with toothpicks.
4. Wrap sandwiches in plastic wrap and place in freezer for 15-20 minutes. This will make it easier to batter and fry.

Batter Preparation:

1. Beat together egg and water.
2. Add sugar and flour. Beat batter until smooth.
3. Dip sandwiches in batter covering all sides.
4. Carefully place in hot oil and fry both sides until golden brown.
5. Remove sandwiches from skillet and place on paper towel to cool.
6. Before serving slice sandwiches in half and sprinkle with powder sugar.
7. Serve with Raspberry jam.

Makes 2 sandwiches.

Banana Pancakes

These pancakes are a snap to make and sooo yummy! For thicker pancakes you can add more flour or if you prefer thin just adjust the milk.


3/4 to 1 Banana, diced
2 Tbsp Pine nuts, corsely chopped
1/4 C Maple Syrup
2 Tbsp Butter
1-1/4 C Flour, self-rising
1 Tbsp Sugar
1 C Milk
1 Egg

1. Melt butter in small frying pan. Add bananas, pine nuts, and syrup. Saute until bananas are soft. Set aside.
2. Combine flour and sugar. Add milk and mix well.
3. Slightly beat egg and add to batter. Mix well.
4. Add banana mixture to batter and mix.
5. Pour about 1/4 cup of batter into hot non-stick skillet and cook until golden brown on each side.
6. Serve with butter and your favorite syrup.

Stuffed Peppers

Mix this recipe up a little by using ground beef in place of the top sirloin. You can also use your preferred rice (Spanish or white) in place of the Rice Pilaf.


1 Box Rice Pilaf
4 Bell Peppers (we use a mix of red, green, and yellow peppers)
1 lb. top Sirloin, cut into small pieces
5-6 White Mushrooms, chopped
1 Onion, sweet or red, chopped
1 Tomato, diced
3 Gloves Garlic, minced
1/2 Cheddar Cheese, shredded
1 Pkg Bearnaise Sauce
1 Pkg Green Peppercorn Sauce
3 Tbsp Olive Oil
Ground Black Pepper
Salt
Parmesan Cheese

1. Cook Rice Pilaf according to package and set aside.
2. Prepare green peppercorn sauce according to package. Let cool.
3. Marinade the pieces of top sirloin in green peppercorn sauce for 10 minutes.
4. Strain the marinade from meat.
5. Heat olive oil over medium-high heat in large frying pan.
6. Add onions and mushrooms to frying pan and saute for about 1 minute.
7. Add garlic and saute for an additional minute - stirring frequently.
8. Add meat to vegetables and stir fry on high until meat is lightly brown.
9. Remove from heat.
10. Add Rice Pilaf, Tomatoes and Cheese to vegetable and meat mixture. Stir well and cover until cheese has melted.

Preparation for Bell Peppers

1. Slice tops off peppers, core and remove seeds.
2. Brush outside of peppers with olive oil and season with salt, pepper and Parmesan cheese.
3. Fill peppers with meat and vegetable mixture.
4. Bake in pre-heated 350 degree oven for 35 minutes.
5. While baking, prepare Bearnaise sauce according to package.
6. Before serving peppers sprinkle Parmesan cheese on top and drizzle with Bearnaise sauce.

Parmesan Biscuits

If you've ever been to Red Lobster then you've probably indulged in their famous biscuits. Now, you can enjoy the same taste at home. These biscuits are quick and easy to make and you don't have to go to a restaurant to enjoy them.

1 pkg of Tastefully Simple's Perfect Parmesan Biscuit Mix
1/2 c Cheddar Cheese, shredded
1/2 c Cold Water
2 Tbsp Butter, melted
Seasoning Salt

1. Fix biscuits according to package.
2. Add just a couple of shakes of seasoning salt to melted butter and drizzle over warm biscuits.

Tostadas Deliciosos

These Tostadas are so simple and quick to make and absolutely scrumptious. We keep the ingredients on hand for those meals where we're pressed for time and need something quick and easy.

6 to 10 Corn Tortillas
Vegetable Oil
Parmesan Cheese, grated
1 lb Ground Beef
1 pack Ole El Paso Taco Seasoning
1 can Ole El Paso Refried Beans
1 heaping Tbsp Cream Cheese
Shredded Cheddar Cheese
Salt and Pepper to taste

1. Deep fry tortillas.  Deep fry each tortilla until lightly brown and hard. Dab fried tortilla with paper towel to remove excess oil.  Sprinkle both sides of tortilla with Parmesan cheese. Set shells aside.
2. Beans. Place beans in small pot and add cream cheese. If the beans are too thick, add a little milk. Warm over medium-to-low heat.
3. Beef. While beans are warming, fix ground beef with taco seasoning according to directions on taco seasoning pack. 
4. Spread beans on top of tostada shell, top with seasoned ground beef and shredded cheddar cheese. Add salt and pepper.

Variations:
Add chopped green pepper to ground beef while browning.
Add a small layer of sour cream on beans before topping with seasoned ground beef.

Broiled Pork Chops - Jersey Style

This is a recipe Michael created on his own one night and it is amazing. He served it with baby white potatoes with pesto.

3 Boneless Center Cut Pork Fillets, 1" thick
1 tsp Ground Coriander
1 tsp Ground Fennel Seed
1-1/2 tsp Onion Powder
1 tsp White Pepper
8 Dashes of Salt
6 Tbsp Extra Virgin Olive Oil
2 tsp Liquid Smoke
Pork Seasoning
Parmesan Cheese
Tastefully Simple's Pomegranate Chipotle Sauce 1 tsp Dried Rosemary

1. In mixing bowl combine all ingredients except Pork Seasoning and Parmesan Cheese. Mix well.
2. Place mixture in large marinating zip lock bag.
3. Pound meat until 3/4" thickness.
4. Place meat in marinating bag and mix meat around to cover well with seasoning.
5. Place in freezer for 30 minutes.
6. Pre-heat oven on high broil and move rack to highest level.
7. Sprinkle both sides of meat with Pork seasoning and Parmesan cheese.
8. Place meat on baking pan and broil for 7 minutes on each side.
9. Remove and let cool for 3 minutes.
10. Glaze meat with Tastefully Simple's Pomegranate Chipotle Sauce
11. Serve with Fennel leaf as garnish.

Staten Island Crab Cakes

These go great with a Remoulade, Tartar or Curry Mayo sauce and lemon. You can also use pink salmon in place of the crab.

1 lb jumbo lump crap meat
1 egg
1/3 c mayonnaise
1-1/2 tsp. spicy mustard
1-1/2 tsp. Tastefully Simple's Garlic Garlic seasoning
2 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/4 c fresh breadcrumbs from Italian bread
1 Tbsp. chopped fresh parsley
2 Tbsp. butter
1 Tbsp. olive oil

1. Drain the crab meat and pick through it to make sure there are no shells. Dice and set a side.
2. In a small bowl whisk together the egg, mayonnaise, mustard, garlic seasoning, lemon juice, and Worcestershire sauce.
3. Pour the mixture over the crab meat and gently mix until well combined.
4. Add the breadcrumbs and parsley and continue to gently mix until well combined. Don't over do it.
5. Cover and refrigerate for 2 hours.
6. Shape the mixture into about 8 cakes.
7. In skillet, heat butter and olive oil over medium heat.
8. Add the crab cakes when the butter gets frothy.
9. Cook on both sides until golden brown - about 4-5 minutes per side.
10. Serve with lemon wedge and sauce (Remoulade, Tartar, or Curry mayo).