Lomo Saltado

1 Tablespoon Oil
2 medium Onions-sliced
1 teaspoon Oregano
2 cloves Garlic-minced
1 medium Tomato-chopped
1 medium Green Pepper-sliced
1/2 pound Sirloin Steak-cut into thin strips
4 medium Potatoes-cut into french fries
2 Tablespoons Rocoto (Peruvian Red Hot Pepper)
(or any hot pepper you can get)

1- Fry french fries then set aside to add to dish later.
2- Season steak strips with salt and pepper.
3- Heat oil in pan and sauti garlic.
4- Place steak strips into pan, add rocoto (hot pepper),
cook until brown, stirring occasionally.
5- When steak strips are cooked, add onions, green pepper,
tomato, oregano.  Stir.
6- Cover and let sauti for approx.. 5-7 minutes.  Do not
over cook.  You do not want your vegetables to be too soft.
7- Add french fries. Stir.
8- Serve over white rice.  Enjoy

Chilied Peanuts & Pumpkin Seeds

Halloween is over, time to make use of all those pumpkins!

2 Cups unsalted roasted peanuts
2 tbsp fresh lime juice
2 tsp chili powder (ancho, guajillo, arbol, etc)
1 tsp salt
1 cup hulled pumpkin seeds

1. Toss peanuts with lime juice until all are moistened. Sprinkle with chili powder; toss until nuts are evenly coated. Spread nuts in shallow layer on baking sheet; bake at 250 degrees until chili powder forms a light crust on the nuts, 20-30 minutes. Remove from oven; sprinkle generously with salt.

2. In large skillet over medium heat, toast pumpkin seeds. When one pops, stir constantly until all have popped from flat to round, about 5 minutes. Toss with peanuts, then transfer to a serving bowl.

Makes 3 cups.

Broccoli Casserole

2 Eggs, lightly beaten
1 can condensed cream of mushroom soup (10 3/4 oz)
1 medium onion, chopped
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
1/2 cup mayonnaise
2 tbs butter, melted
1 package frozen broccoli cuts, thawed (16 oz)
1 package frozen chopped broccoli, thawed (10 oz)
1/4 cup dry bread crumbs

In a large bowl, combine the first seven ingredients.
Fold in broccoli.
Transfer to a greased 1 1/2 quart baking dish.
Sprinkle with bread crumbs.
Cover and bake at 400 degrees for 30-35 minutes.

Yield: 8 servings

Italian Chicken Bowtie Pasta

1.5 lb boneless chicken breast, chopped into bite size pieces
2 shallots, chopped
4 garlic cloves, chopped
1 small squash, chopped
8 oz fresh mushrooms, sliced
1 green pepper, chopped
1 tbs olive oil
Fresh basil, oregano, thyme, salt pepper - to taste
16oz can chopped tomatoes
1 lb bowtie pasta, cooked

1. Heat a large pan with olive oil. Add peppers and shallots and saute for 2-3 minutes.
2. Add chicken, garlic, squash and mushroom and continue to cook until tender and chicken is cooked through.
3. Season with spices, then add chopped tomatoes and cook for 2-3 minutes.
4. Mix in pasta until hot and combined.
5. Serve on plate and top with freshly grated parmesan cheese.

Jello Shots !

PARTY SHOTS - JELLO SHOTS - PARTY IDEAS!

Jello shots are pure fun for those of legal drinking age. Easy to make and they pack a punch! Here I have put together a few of my favorite party shots. Enjoy!

ELECTRIC KAMIKAZE

Makes 20 shots

8 ounces water

1 (3oz) package lime Jello

5 ounces citron vodka

2 ounces blue curacao

1 ounce fresh lime juice

1. In a small saucepan, bring the water to a boil.

2. Pour the lime jello into a medium heatproof bowl and add the boiling water, simmer until the gelatin is dissolved. Let cool

3. Add the vodka, curacao, and lime juice to the cooled mixture, stirring until well combined.

4. Pour the mixture into twenty 2-ounce paper cups and refrigerate for about 4-6 hours.

COSMO A LA JELLO

Makes 20 shots

8 ounces water

1 (3 oz) package cranberry gelatin

5 ounces vodka

1 ounce fresh lime juice

1 ounce Triple Sec

1 ounce Limoncello liqueur

1. In a small saucepan, bring the water to a boil.

2. Pour the cranberry jello into a medium heatproof bowl and add the boiling water, simmer until the gelatin is dissolved. Let cool.

3. Add the vodka, lime juice, Triple Sec and Limoncello to the cooled mixture, stir until well combined.

4. Pour the mixture into twenty 2-ounce paper cups and refrigerate for about 4-6 hours.

TROPICAL BLISS

Makes 20 shots

6 ounces water

1 (3 oz) package pineapple gelatin

5 ounces Malibu coconut-flavored rum

1/2 cup mandarin or orange sorbet

1. In a small saucepan, bring the water to a boil.

2. Pour the pineapple jello into a medium heatproof bowl and add the boiling water, simmer until the gelatin is dissolved. Let cool.

3. Add the sorbet, stir until dissolved and then let cool.

4. Add the Malibu rum to the cooled mixture, stirring until well combined.

5. Pour the mixture into twenty 2-ounce paper cups and refrigerate for about 4-6 hours.

ENERGIZER

Makes 40 shots

16 ounces water

1 (3 oz) package cranberry gelatin

1 (3 oz) package peach gelatin

8 ounces Southern Comfort

8 ounces Red Bull energy drink

1. In a small saucepan, bring the water to a boil.

2. Pour the cranberry and peach jello into a medium heatproof bowl and add the boiling water, simmer until the gelatin is dissolved. Let cool.

3. Add the Southern Comfort and Red Bull to the cooled mixture, stirring until well combined.

4. Pour the mixture into twenty 2-ounce paper cups and refrigerate for about 4-6 hours.

Witches Fingers

Gross everyone out with these creepy cookies.

1 cup Butter, softened 1 cup Icing sugar 1 Egg 1 tsp Almond extract 1 tsp Vanilla 2 2/3 cups Flour 1 tsp Baking powder 1 tsp Salt 3/4 cup Almonds, whole blanched 1 Tube red decorator gel (optional)

1 In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda, and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in centre to create knuckle shape. Using paring knife, make slashes in several places to form knuckle. 2 Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. 3 Remove from baking sheets and let cool on racks. Repeat with remaining dough.

Servings: 5

Yield: 5 dozen

Send me a picture of your creepy creation !

Halloween Recipes - Black Cat Cupcakes

Everyone has a sweet tooth when it comes to Halloween! Only days away and the perfect time to cook up some spookily delicious treats! I'll be posting some great Halloween recipes over the next week. Here is one to start it off!

Black Cat Cupcakes

1 1/4 cup Oreo® cookie crumbs 18 1/4 ozs chocolate cake mix 24 pcs Halloween Oreo® cookies 16 ozs milk chocolate frosting black string licorice jelly beans semisweet chocolate chips 1 Preheat oven to 350. 2 Prepare 24 - 2½" muffin cups with cooking spray and flour; set aside. 3 Prepare cake mix according to package directions; stir in cookie crumbs. 4 Spoon batter into prepared muffin cups. Bake for 25 minutes. 5 Remove from pans; cool on wire rack. 6 Make cat faces on each of the remaining 24 cookies: using some frosting, attach 4 - 1½" licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. 7 Let set at least 30 minutes. 8 Frost cupcakes with remaining frosting. 9 Stand cat faces on edge on each cupcake. 10 Place 3" piece licorice string on back half of each cupcake for tail. Servings: 24 Yield: 24 Preparation time: 10 minutes

If you have a favorite Halloween recipes, please leave it in the comments.

Italian Sausage & Spinach Soup

1 Package Sweet Italian Sausage
64 oz Chicken Broth
1 Small Onion
1 Large Can Chopped Tomatoes
1 Cup White Rice
Handful of Baby Spinach

Remove sausage from casing and saute with onions over medium-high heat until cooked. Break the sausage apart as it cooks. Add chicken broth and heat until almost boiling. Add tomatoes and rice; reduce heat, cover and simmer until rice is cooked, about 20 minutes. Add spinach and cook until spinach takes on a vibrant green color. Serve immediately. Garnish with cheese and serve with crusty bread.

Mustard Baked Chicken

This dish always gets raving reviews at the dinner table!

Serves 4

8 Chicken Pieces with bone
4 tbs butter, melted
4 tbs Dijon mustard
2 tbs lemon juice
1 tbs brown sugar
1 tsp paprika
3 tbs poppy seeds (sometimes I use sesame seeds)
3 1/2 cups pasta shells
1 tsp olive oil
salt & pepper, to taste

1. Preheat the oven to 400F

2. Arrange chicken pieces in a single layer in a large ovenproof dish.

3. Mix the butter, lemon juice, mustard, sugar and paprika together in a bowl and season with salt and pepper to taste. Brush this mixture over the top surfaces of the chicken and cook for 15 minutes.

4. Remove the dish from the oven and turn the chicken over. Coat the top surfaces of the chicken with the remaining mustard mixture. Sprinkle with poppy seeds and return to the oven for another 15 minutes.

5. While its cooking, cook pasta shells in boiling water for 8-10 minutes.

6. Drain pasta and transfer to plates. Top the pasta with one or two pieces of chicken. Pour the mustard sauce from the pan over the chicken and serve.

Bourbon Chicken

INGREDIENTS:

4 small skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon butter
1 large clove garlic, minced or put through a garlic press
1 small onion, finely chopped
2 tablespoons chicken broth
2 tablespoons bourbon whiskey
salt and pepper, to taste

DIRECTIONS:

Melt the butter with the olive oil in a heavy skillet. Sauté the garlic and onion until onion is transparent. Remove garlic and onion from skillet with a slotted spoon. Brown the chicken breast halves on both sides. Return garlic and onion to skillet, add the chicken broth and bourbon. Cover and cook over very low heat until chicken is tender and done, about 20 to 25 minutes.

Makes 2 to 4 servings.

Pizza Egg Rolls

YIELD: 13 EGG ROLLS

1 LB ITALIAN SAUSAGE, CHOPPED
1 GARLIC CLOVE MINCED
3/4 CUP DICED GREEN PEPPER
1 CAN CRUSHED TOMATOES (15 OZ)
1/4 CUP TOMATO PASTE
1/2 TSP DRIED OREGANO
1/2 TSP SALT
1/4 TSP SUGAR
1/8 TSP DRIED ROSEMARY
1/8 TSP THYME
PEPPER TO TASTE
8 OZ MOZZARELLA CHEESE CUT INTO 1/4 INCH CUBES
13 EGG ROLL WRAPS
1 EGG, LIGHTLY BEATEN
OIL FOR FRYING

IN A LARGE SKILLET, COOK SAUSAGE, GREEN PEPPER AND GARLIC OVER MEDIUM HEAT UNTIL MEAT IS NO LONGER PINK. DRAIN. STIR IN THE TOMATOES, TOMATO PASTE AND SEASONINGS. BRING TO A BOIL. REDUCE HEAT; COVER AND SIMMER FOR 10 MINUTES. REMOVE FROM HEAT, COOL FOR 20 MINUTES. STIR IN CHEESE.

PLACE 1/3 CUP SAUSAGE MIXTURE IN THE CENTER OF EACH EGG ROLL WRAP. FOLD BOTTOM CORNER OVER FILLING. BRUSH REMAINING CORNER WITH EGG, ROLL UP TIGHTLY TO SEAL.

IN A SKILLET OR DEEP FRYER, HEAT 1 INCH OF OIL TO 375. FRY EGG ROLLS IN BATCHES FOR 1-2 MINUTES ON EACH SIDE UNTIL GOLDEN BROWN. DRAIN ON PAPER TOWELS.

Fun & Easy Pizza Muffins

YIELD: 6 SERVINGS

1 CAN DICED TOMATOES (14 OZ)
2 CUPS ALL PURPOSE FLOUR
1 TSP SUGAR
3 TSP BAKING POWDER
1 TSP DRIED OREGANO
1/2 TSP SALT
1 EGG
1/4 CUP BUTTER, MELTED
1/2 CUP SHREDDED MOZZARELLA CHEESE
2 TBSP GRATED PARMESAN CHEESE

DRAIN TOMATOES, RESERVING 1/4 CUP LIQUID. IN A BOWL, MIX THE FLOUR, BAKING POWDER, SUGAR, OREGANO AND SALT. IN A SEPARATE BOWL, COMBINE EGG, BUTTER, TOMATOES AND RESERVED JUICE. STIR INTO DRY INGREDIENTS JUST UNTIL MOISTENED. STIR IN 1/4 CUP MOZZARELLA CHEESE AND 1 TBSP PARMESAN CHEESE.
FILL GREASED JUMBO MUFFIN CUPS 2/3 FULL. SPRINKLE WITH REMAINING CHEESES. BAKE AT 350 FOR 20-25 MINUTES OR UNTIL A TOOTHPICK COMES OUT CLEAN. COOL IN PAN FOR 5 MINUTES BEFORE REMOVING.

Rosemary Red Potatoes

Yield: 4 Servings

1 3/4 lbs small red potatoes, quartered
1 small onion, quartered
1/4 cup olive oil
1/4 tsp garlic salt
2 minced garlic cloves
1 1/2 tsp dried rosemary, crushed

In a bowl, combine onion, potatoes, oil, garlic, garlic salt and rosemary. Toss to coat evenly. Line a 15x10x1 baking pan with foil. Bake uncovered at 425 for 25-30 minutes or until potatoes are brown and tender.

Home Cooking Is What I Like

I stumbled upon this blog today. If you like home cooking, you will love this blog! Home Cooking Is What I Like I'll be trying the Hashbrown Sausage Bake this week.

WHAT'S FOR DINNER ???

Chef Tom here again with a question for my readers. I ask you: WHAT'S FOR DINNER? Share with us what you are cooking for dinner tonight.

BEEF & BEAN CHILI

1 1/2 LBS CHOP MEAT
1 RED PEPPER
1 GREEN PEPPER
1 LARGE ONION
2 LARGE CANS OF RED KIDNEY BEANS
2 CANS OF WHITE KIDNEY BEANS
2 LARGE CANS OF TOMATO SAUCE
2 TBSP CHILI POWDER
2 TBSP GARLIC POWDER
2 TBSP SALT
2 TBSP PEPPER
3 CUPS GRATED CHEDDAR CHEESE

CHOP PEPPERS AND ONIONS VERY FINE AND SAUTEE WITH OLIVE OIL UNTIL TENDER. REMOVE FROM PAN AND PUT ON THE SIDE. BROWN MEAT IN THE PAN. IN A LARGE POT COMBINE BROWNED MEAT AND SAUTEED PEPPERS & ONIONS ON MEDIUM-LOW HEAT. DRAIN AND ADD BEANS TO POT. SEASON WITH SALT, PEPPER AND GARLIC POWDER TO TASTE. START WITH 1 TBSP OF CHILI POWDER AND ADD MORE TO TASTE. ADD 2 CANS OF TOMATO SAUCE. LET SIMMER FOR 2-3 HOURS WHILE STIRRING PERIODICLY.

SERVING SUGGESTION: SERVE OVER WHITE OR BROWN RICE WITH GRATED CHEESE ON TOP. ALSO GOES GREAT WITH RYE BREAD.

SIMPLE POTATO PANCAKES

PREP TIME: 20 MINS :: MAKES 4 SERVINGS

3 CUPS SHREDDED POTATOES
2 TBSP ALL PURPOSE FLOUR
2 EGGS, BEATEN
1 1/2 TSP WATER
1/2 TSP SALT
3 TBSP BUTTER, MELTED
1 TBSP VEGETABLE OIL

RINSE POTATOES AND DRAIN THOROUGHLY. IN A LARGE BOWL, COMBINE POTATOES, FLOUR, EGGS, BUTTER, WATER AND SALT. MIX WELL.

HEAT OIL IN A LARGE SKILLET OVER MEDIUM HEAT. DROP BATTER IN 1/3 CUPFULS INTO THE OIL. FRY UNTIL GOLDEN BROWN ON BOTH SIDES. DRAIN ON PAPER TOWELS.

STUFFED PEPPERS

MAKES 6 SERVINGS

6 GREEN PEPPERS
1 LB CHOP MEAT
4 CUPS WHITE RICE
3 CUPS TOMATO SAUCE
2 CUPS MOZARELLA CHEESE
2 TBSP SALT
2 TBSP PEPPER
2 TBSP GARLIC POWDER
2 TBSP PARSLEY

COOK RICE, DRAIN AND LET COOL. PREHEAT OVEN TO 350. CUT THE TOP OFF OF EACH PEPPER AND DISCARD THE SEEDS FROM INSIDE. IN A LARGE BOWN, COMBINE THE CHOP MEAT, RICE AND SPICES. STUFF PEPPERS WITH THE FILLING THEN PLACE THEM IN AN OVEN SAFE PAN OR TIN. POUR TOMATO SAUCE OVER THE PEPPERS. COVER PAN WITH FOIL AND BAKE IN THE OVEN FOR 45MINS TO AN HOUR OR UNTIL THE PEPPERS ARE TENDER. 3 MINUTES BEFORE TAKING THEM OUT, REMOVE THE FOIL AND PUT THE MOZARELLA CHEESE ON THE PEPPERS. ONCE THE CHEESE MELTS THEY ARE READY TO SERVE!

Welcome to Chef Tom's Creations !

Welcome to my new blog! I am Chef Tom of New York City. I have been a chef at many prestigious restaurants in both Florida and New York. Visit my blog frequently for many of my exciting creations! I appreciate your feedback. Send me some of your own creations--I'll be selecting one recipe a week to be featured as our Readers Recipe of the Week!