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Porter House Black & Blue Salad
I love me some salad. Chef, Cobb, Caesar, House, Black & Blue, Just Salad Point Blank Period. I LOVE SALAD. My only exception is NO RANCH PLEASE. Anything but that, ewww! Anywho whenever we go out to various restaurants I always get a salad. But when there is one that leaves a lasting impression I try to recreate it at home. So today I have for you one of my faves that was recreated from O’ Charley’s Black & Blue Salad. I mean you have your fresh veggies, crumbled blue cheese and a medium done grilled ribeye steak. How can you go wrong? You have to try this one. It is Sooo Good!
Ingredients:
1 8 oz Grilled Ribeye Steak (Medium Done), sliced
1 large bunch leafy green lettuce (about 8 ounces)
1/2 cucumber, peeled & sliced
1 cup cherry tomatoes
1/2 cup blue cheese crumbles, for garnish
1 cup of croutons
Blue Cheese Jam Jar Dressing, recipe follows
Blue Cheese Jam Jar Dressing:
1/2 cup buttermilk
1/2 cup sour cream
1/2 cup blue cheese crumbles
2 tablespoons mayonnaise
1 tablespoon cider vinegar
2 tablespoons chopped fresh chives
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
Instructions
Wash all veggies well (make sure you dry the lettuce when finished). Peel and slice 1/2 of a cucumber, set aside. Next roughly chop the lettuce. Add all veggies to a large bowl.
Now add the buttermilk, sour cream, mayonnaise, vinegar, chives, garlic, blue cheese , salt and pepper to taste to a 2 cup mason jar. Cover with the lid and shake until well combined.
Drizzle about 1/2 cup (or more) Blue Cheese Jam Jar Dressing onto veggies . Toss well with tongs.
Top salad with blue cheese crumbles, croutons and sliced Ribeye steak. Serve with the extra dressing on the side.
Spaghetti Pie
This recipe was giving to me from a friend, from a friend. It gives a whole new spin on just ordinary spaghetti. Warning: This is a dish I label as “A FEEL GOOD MEAL”. In the sense that it takes a lot of steps to complete. Save this for those special occasions or simply Just Because. Happy Chefing!
Ingredients
Italian Potatoes
Ingredients
8 red potatoes, cut into quarter chunks
1 package of Italian Dressing & Salad Mix
1/4 cup of grated Parmesan cheese
1 tablespoon of minced garlic
1/4 cup of butter
chopped parsley, garnish (optional)
Instructions
Wash and scrub potatoes clean; cut them into quarter chunks. Place into pot with water and bring to a boil until fork tender. This should take about 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove over low heat for about 1-2 minutes. This allows all the steam to escape, before adding in all the other ingredients.
Turn off stove and add butter, garlic,Parmesan cheese and Italian dressing mix. Carefully toss potatoes until well coated and throw a few pats of butter over the top. Garnish with some chopped parsley for color (optional).
Parmesan Crusted Chicken
Ingredients
4 Skinless Boneless Chicken Breast
1/2 Cup of Mayo
1/4 cup of Grated Parmesan Cheese
4 Tablespoons of Italian Bread Crumbs
1 Package of Italian Salad Dressing Seasoning Mix
1 Teaspoon of Garlic Powder
1 Teaspoon of Onion Powder
1/4 Teaspoon of Salt
1/8 Teaspoon of Black Pepper
Instructions
Preheat oven to 350 Degrees
In a small bowl combine Italian Salad Dressing Mix, garlic powder, onion powder, salt and black pepper. Lightly season each chicken breast with a little of the spice rub and place on a greased baking sheet. In another small bowl combine parmesan cheese and mayo. Spread a dollop of the mayo mixture on each chicken breast. Sprinkle a tablespoon of Italian Bread Crumbs on each chicken breast.
Bake for 30 -40 minutes or until thoroughly cooked. Let stand for 5 mins. Eat & enjoy!
Pan-Fried Tilapia
Ingredients
6-8 Tilapia fillets, rinsed and patted dry
1 egg
1/3 cup milk
1/2 cup Italian bread crumbs
1/4 cup Parmesan Cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Old Bay
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1 cup olive oil
4 Tablespoons butter
Lemons
Instructions
1. Beat the egg with milk in a shallow bowl. In another shallow bowl, mix together the bread crumbs, parmesan cheese, onion powder, garlic powder, Old Bay, black pepper, and sea salt.
2. Dip a tilapia fillet into the egg mixture, then press gently into the crumb mixture on both sides; set the coated fillet onto a sheet pan.
3. Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.
4. Heat olive oil and butter in a non-stick skillet over medium heat. Once the oil is hot lay fillets in the pan and cook for 2-3 minutes or until golden brown on the pan side. Flip fillets and cook for another 2-3 minutes. When done remove fillets from oil and drain on paper towels or paper bag. Sprinkle fillets with fresh squeezed lemon juice. Serve immediately with your favorite side dish & Enjoy!
* Chef’s Tip – Want a little smoke flavor? Cook these fillets on the grill. Delish!
Mac & Cheese Bake
Whats more soulful than a heaping of mac & cheese. Old school baked that is and here in the Porter House it’s a tried and true staple. Anytime we can have it. We make it. It’s just that popular. I believe it’s one of the most requested. It’s a great accompliment to the main course but good enough to stand alone. Behold the POWER of cheese.
Ingredients
- Cooking spray or butter
- 16 oz cooked elbow macaroni or shells
- One 12-oz can evaporated milk
- 1 1/2 cups whole milk
- 1/4 cup (1/2 stick ) of butter, melted
- 1 teaspoon salt
- 1 teaspoon of pepper
- 1 teaspoon of dry mustard
- 2 large eggs, beaten
- 10-oz Cabot Seriously Sharp Yellow Cheddar Cheese, grated
- 10-oz Cabot Seriously Sharp White Cheddar Cheese, grated
Instructions
Cook macaroni or shells according to the directions on the box. Drain and set aside.
Butter or spray a 13 x 9 casserole dish. Next mix the cooked macaroni or shells, evaporated milk, whole milk, butter, salt, pepper, and dry mustard together. In a separate bowl whisk the eggs and slowly add 1/4 cup of the macaroni mixture (this is to temper the eggs). Now combine the egg mixture to the macaroni mixture. Next add all of the grated white cheddar cheese and mix. Pour macaroni and cheese mixture in the greased casserole dish and evenly sprinkle all of the yellow cheddar cheese over the top. Place in oven and bake for 50 minutes or until cheese is bubbly.
*Chef’s Note: BYOC (Be Your Own Chef) and use what ever cheese you like. If you don’t like Sharp Cheddar use Mild Cheddar. Or Provolone. Or Gruyere. Or whatever floats your boat. The options are endless.
Porter House Meatloaf
My husband LOVES himself some meatloaf. So when I was inspired to make him this retro classic I looked to no other than the Queen of Southern Cuisine – Paula Deen. Taking her advice as I always do, I made the recipe according to her precise measurements. We were in LOVE but when the second time came around to make this dish I had a few extra spices and seasonings in the house and I decided to add them to the mix. As if it wasn’t good already, it was even better. So from that point on I have been making it the re-mix way. Like the saying goes, “If it ain’t broke don’t fix it.”
Ingredients
- 1 pound ground beef
- 1 (6-ounce) can tomato paste
- 1/2 cup chopped Vidalia onion, diced
- 1/2 cup chopped green bell pepper, diced
- 1/2 cup quick-cooking oats
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 package Lipton Onion Soup mix
- Glaze Topping
- 1/3 cup ketchup
- 2 tablespoons packed light brown sugar
- 1 tablespoon Honey Dijon mustard
Instructions
Preheat the oven to 375 degrees F.
In a skillet saute diced onion and bell pepper until they become tender.
Next in a large bowl, combine the ground beef, tomato paste, onions, green pepper, oats, egg, salt, pepper, garlic powder, onion powder and soup mix. Shape mixture and place in a loaf pan.
In a small bowl, whisk together the ketchup, brown sugar, and mustard. Slather the glaze on top of the meat loaf and bake until the meat loaf is firm and cooked all the way through, about 1 hour. Serve hot with your favorite side dish & Enjoy!
* Chef’s Tip – Leftovers make a killer sandwich 🙂
Recipe was re-mixed from Paula Deen: Aunt Peggy’s Meatloaf @ http://www.foodnetwork.com
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