If you are working with fresh wild duck you should soak it for at least a day in salt water to pull the blood out of the meat. Then rinse meat and pay dry, Salt and pepper. In a cast iron skillet drizzled with olive oil. And add mushrooms and brown. Then add chopped onions and minced garlic and continue to sauté until translucent. Add sage and rosemary sprigs Move everything to side of pan and then place the duck breast in center of pan (add a tad more oil before placing down) then sear duck breast on both sides about 4 minutes per side. Once you have a nice sear pour in broth and wine and bring to a boil. Let boil and reduce by 1/3. About 8 minutes. Wile this is simmering cook cous cous in separate pan follow directions on package. Place cous cous in plate when finished cooking. When ready to serve slice duck and place on top of cous cous then Kassel the sauce over the top of cous cous and duck. Place fresh rosemary on for garnish and serve hot! Enjoy!
2 pounds quality roast beef sliced and chopped into thin strips.
1 ausu sauce packet
1 medium yellow onion
Baby portabella mushrooms
Pepper jack cheese (or your choice)
Sour dough bread sliced
1 stick Soft butter
2 tbsp olive oil
Garlic salt (to taste)
First slice roast beef into this long strips. Next in sauce pan make ausu gravy, add pepper to taste and drop in sliced beef. Being to a boil and let simmer for 5-10 minutes. Mext slice onion and mushrooms on heated griddle (375-400) add butter and place onions and mushrooms onto melted butter. Then drizzle with olive oil and let brown flip once they start to brown. Sprinkle with garlic salt and then remove and place into a bowl. Next take sour dough bread and spread with butter and place Onto heated griddle I have set to 375. Place one pice of bread butter side down and add slices of cheese, then top with beef (make sure to hold beef out of sauce for a few seconds and let liquid drain off) then top on cheese. Add the onions and mushrooms then top with spinach. Spread mayo onto slice of toast then Top sandwhich. Let the side brown lifting every 10 seconds to check to make sure doesn’t burn. Once golden brown flip and do the same with other side of bread. Remove and slice in half. Pour some of the ausu sauce into small bowl for dipping. Enjoy 😊
1/2 tsp garlic salt (sub garlic powder if cutting salt)
Chopped Fresh parsley(3-4 tbsp)
3 minced garlic cloves
1/2 cup plain Greek yogurt
1/2 lemon squeezed
1 grated garlic clove
1 tbsp dill weed
Salt/pepper to taste
Let sit at least 10 minutes before topping meatball with sauce.
In bowl mix all ingredients together except minced garlic leave that aside. When well combined roll mixture into 1 inch balls and place into a dish. Layer pan but don’t over crowd. Sprinkle garlic over top of meatballs and place into oven at 400 degrees for 15 minutes. Drain out liquid that has accumulated in pan. Put oven onto broil, high setting. Broil meatball until top is golden brown about 3-5 minutes. Remove and cool. Top with tetrazzini sauce and enjoy.
I like to eat on top of salad so greens, chickpeas, cucumber, tomatoes, black olives and feta cheese. Add a balsamic vinaigrette and you have yourself one amazing healthy dinner or lunch!
Hint: these are great for freezing and using for those crazy nights you need dinner fast!
First mix seasoning into meat and mix well. Then make into thin patties about 1/2 inch thick. Place shredded pepper jack cheese on patty along with sliced jalapeños then fold Berger in half and close up burger. Do until all 6-8 burgers. In pan drizzle with olive oil add rosemary, sliced mushrooms and onions and sauté. Once browned sprinkle with garlic salt. Grill burgers on grill and then top with mozzarella cheese and melt. To serve top burger with onions and mushrooms. Top with your choice of condiments. Enjoy!
First fill pot with apple juice and 1 tsp garlic salt place ribs in and boil for 45 minutes. Remove and place on hot grill. Cover both sides with sweet baby rays and keep layering with sauce and turning until sauce is thick and sticky on each side. Remove and enjoy! Seriously so amazing!
1/3 cup Fresh flat parsley chopped (or the top of a medium sized bunch, try not to get to much of the stems)
1 tsp oregano
1 tsp basil
1 clove garlic chopped
1 small can tomato sauce
Two cans crushed tomatoes
1 can diced tomatoes
6 cloves garlic chopped
1/2 tsp Garlic powderSalt/pepper to taste
First put turkey into bowl. Add 1 egg, 1 cup bread crumbs, basil, oregano, minced garlic and 1/3 cup chopped fresh parsley & cheese. Grate zucchini and squash add to bowl. Mix with hands until all mixed together. Put into a none stick loaf pan and bake @400 degrees for 30 minutes with foil covering top. Remove from oven and remove tin foil. If there is any extra liquid in pan drain, then take can of tomato sauce and pour over top of loaf. Put back into oven @450 for another 10 minutes until tomato sauce starts to thicken and bakes onto top. Remove from oven and let cool for 10 minutes before removing from pan with a spatula. Sprinkle fresh parsley and cheese serve on top of pasta with sauce. Can also serve on zucchini noodles!
For sauce chop garlic and put into pan with olive oil and let garlic brown then pour in 2 cans of crushed tomatoes, 1 can chopped tomatoes and season with basil, oregano and garlic powder. Bring to a boil then let simmer for 20 minutes. (To add a little sweetness you can add sugar if you choose, I do not)
First drizzle pan with olive oil and start to brown beef cubes. Add salt and pepper to taste. In another pan with olive oil Add chopped onion, mushrooms and garlic cloves to pan and sauté for a few minutes until translucent and mushrooms are browned. Then add to pan with beef and slowly add in flour. Once mixed together add in beef stock start with 4 cups and if need to add while simmering do so with other 2 cups. Bring to a boil and add in carrots, celery, corn, barley and ginger. Cover pot and simmer on medium low heat for 30-45 minutes until veggies are soft and stew has thickened. If not thick enough add flour to beef stock and slowly add into stew until desired thickens. Serve in a browned bread bowl.
I take and hollow out a bread bowl and drizzle with butter and garlic salt and put into over at 400 degrees for 7-8 minutes until golden and crispy. Drizzle bread crumbs with olive oil and garlic and put on pan and put into oven with bowl.
First you need to cut the lamb between each bone. Chop parsley and mince garlic cloves remove stems of thyme. You’ll need about 1/4 cup chopped parsley and 1 tbsp or more of thyme and 4-5 garlic cloves. Put into bowl and drizzle olive oil over top about 1/4 cup add salt and pepper to lamb chop and pour the mixture over lamb let sit for at least 15-20 minutes. Heat a cast iron pan with olive oil and place lamb in on each side for 3-4 minutes. Remove and let rest for a few minutes. For rice cook rice as directed add in bowl mix parsley chopped, thyme and garlic cloves minced sauté in same pan as that lamb was cooked in. Pour over rice an I’d add garlic salt to taste and serve. Enjoy 😉
This is an amazing sandwich you can make your own. Put your favorite veggies and cheese on it for your twist on this chicken Parmesan!
Chicken breast (slice thin usually can slice 3 times per one chicken breast)
Peppers, onions, asparagus & eggplant
Oil for frying
First you will need to take and slice your chicken breast thinly. I can usually get 2-3 slices per breast depending on how think to begin with. In a bowl whisk together eggs and dump bread crumbs onto a plate. Then dip the chicken into the eggs and then into the bread crumbs. Heat oil and make sure it’s hit so chicken doesn’t get soggy. Fry chicken. On each side for about 2-3 minutes until golden brown. Repeat the same steps with eggplant. Slice, dip in egg and bread crumbs and fry. Then place the baking sheet into over at 400 degrees with chicken and eggplant for about 10-12 minutes until chicken is cooked clear through. Remove from pan and place on plate with paper towels and soak up any extra oil on chicken and eggplant. Slice onions and peppers and cut tops of asparagus off place into skillet and sauté in a little butter for a few minutes. I like my veggies crunchy so I only allow to start to turn brown and remove from pan. Next slice baguette or whatever bread you choose and butter then place into oven and brown for a few minutes. Take out and place chicken on bread add a little sauce and cheese then layer veggies and eggplant then a little more sauce and cheese. Place in oven until top layer of cheese is golden brown don’t bake with top of bread on. When cheese is golden brown put the top pice of bread on and serve with a side of marinara! Enjoy!!
For side of cucumber slice, squeeze lemon juice over top and sprinkle with garlic salt! 😉