Category: Main Courses

Moroccan Meatballs

Moroccan Meatballs

Meat Mixture
1 lb ground beef
¼ cup panko bread crumbs
2 cloves garlic, finely chopped
1 tsp salt
1½ tbsp Moroccan spice mix
¼ cup chopped fresh cilantro
1 egg
¼ cup milk
1 tbsp olive oil

1 medium onion, thinly sliced
3 cloves garlic, finely chopped
1 tsp ground turmeric
½ tsp ground cinnamon
1 cup beef flavored broth
1 can (14.5 oz) crushed tomatoes, undrained

Meat Balls
In large bowl, by hand mix Meat Mixture ingredients except oil until just combined.  Shape into +/-20 equally sized meatballs.  In a frying pan, heat oil over medium-high heat. Add meatballs; cook, turning frequently, until browned (about 5 minutes). Remove meatballs.

Add onion to emptied meatball pan; cook stirring frequently, until softened (5-7 min). Add garlic, turmeric and cinnamon; cook while stirring for +/- 1 minute.  Add broth and tomatoes. Heat to boiling; arrange meatballs in skillet. Reduce heat to medium-low; simmer 15 to 20 minutes, stirring occasionally, until sauce is thickened and meatballs are thoroughly cooked.


Sweet & Sour Chicken

Sweet & Sour Chicken

1 cup sugar
2 cups (or 1 can, 14 oz) chicken broth
¾ cup seasoned rice vinegar
1 tbsp vegetable oil
1 tsp salt
2 large yellow onions, sliced
3 cloves garlic, finely chopped (2 tsp)
1 can (20 oz) pineapple chunks, ½ drained
2 tomatoes, sliced into wedges
2 bell peppers, sliced into 1” pieces
¼ cup plus 2 tbsp cornstarch
¼ cup cold water

1 egg, slightly beaten
2 tbsp cornstarch
2 tbsp vegetable oil
1 tsp salt
1 tsp soy sauce
¼ tsp white pepper
1½ pounds chicken (and/or Pork), cut into 1” cubes
vegetable oil
¾ cup flour
2 tbsp cornstarch
1 tsp salt
1 tsp baking soda
¾ cup water

In 3-quart saucepan, heat sugar, broth, vinegar, 1 tbsp vegetable oil, 1 tsp salt, onion and garlic to boiling. Reduce heat and simmer.

Mix egg, 2 tbsp cornstarch, 2 tbsp vegetable oil, 1 tsp salt, 1 tsp soy sauce and the white pepper in medium bowl; stir in chicken. Cover and refrigerate 20 minutes.

Mix ¼ cup plus 2 tbsp cornstarch and ¼ cup water; stir into sauce. Cook and stir until thickened (about 30 seconds). Stir in tomatoes, bell pepper and pineapple. Heat to boiling.

Heat vegetable oil in wok to 350º. Mix flour, 2 tbsp cornstarch, 1 tsp salt and the baking soda in medium bowl. Stir in ¾ cup water. Stir in chicken mixture; coat well. Fry about 20 pieces at a time for 4 minutes or until light brown, turning frequently; drain on paper towels. Increase oil temperature to 375º. Fry chicken all at once for 1 minute or until golden brown; drain on paper towels.

Serve with sauce poured over chicken.



8 lbs pork shoulder, cut into large chucks
8 lbs lard
4 tbsp salt dissolved in 1½ cups hot water
1 can evaporated milk
1 bottle Coca-Cola
3 oranges (minimum ½ cup juice)
2-3 bay leaves
15-20 cloves garlic
½ onion

Heat lard to 350° on medium heat; add pork.  Stir every 15 minutes until evenly brown and crispy (30-60 minutes).  Reduce heat to approx. 225°; add remaining ingredients and simmer until browned, crispy and fork tender.

For tacos, serve in warmed corn tortillas, topped with diced onion, chopped cilantro, crumbled queso fresco, and homemade salsa (salsa verde & chile de árbol salsa).

Meat Sauce

Meat Sauce

2 tbsp olive oil
1 cup (8-oz) onion, chopped
5 cloves garlic, minced
1 lb ground chuck beef
1 can (28-oz) crushed tomatoes
1 can (15-oz) tomato sauce
1 can (6-oz) tomato paste
1 cup chicken broth
¼ – ½ cup dry white, or dry red wine (optional)
2 tsp fish sauce (optional)
2 tsp dried basil
2 tsp dried parsley
1 tsp dried oregano
½ tsp dried ground fennel
¼ tsp dried thyme leaves
2 whole cloves, crushed
2 bay leaves
½ tsp fresh ground pepper to taste
1 tsp salt

In a Dutch oven over medium heat, heat olive oil until shimmering; add onion and garlic and sauté until onion is translucent and tender.  Add meat and cook until no longer pink.

Stir in crushed tomatoes, tomato sauce, tomato paste, chicken broth, wine (optional), and fish sauce (optional); add remaining herbs, spices & seasonings. Simmer covered on low heat for 30 minutes and uncovered for 15 minutes.

Remove bay leaves prior to serving.  Sauce is best when made a day more in advance and reheated. 

To serve, boil desired pasta as directed; drain retaining a some of the pasta water in a separate bowl.  Place enough warmed meat sauce to coat pasta in a serving bowl and stir in a small amount of pasta water; add pasta and stir to coat.  Serve topped with extra meat sauce and freshly grated Romano or Parmesan cheese (or both).

Sweet & Sour Pork (Chieko)

Sweet & Sour Pork (Chieko)

½ cup onion, cut into rings
½ cup carrots, cooked 15 min
½ cup green bell peppers, cut into
½ cup bamboo shoots
½ cup pineapple chunks
⅔ cup sugar
⅔ cup water
½ cup Gin
⅓ cup vinegar
1½ tbsp cornstarch
½ cup catsup
1¼ lbs pork, cut into 1” cubes
1 tbsp cornstarch
2 tbsp flour
½ tsp salt
2 egg whites
1 tsp baking powder
½ cup oil

Prepare onion, carrots, bell peppers, bamboo shoots and pineapple chunks and place in bowls. Combine sugar, 1½ tbsp cornstarch, water and vinegar; cook until thick, stirring continually. Remove from heat and stir in catsup and Gin; cover.

Combine pork, 1 tbsp cornstarch, flour, salt, egg whites, baking powder and oil; deep fry until brown (starting on high heat and reducing to medium). Remove pork and drain on paper towels.

Using fresh oil, sauté onion, carrots and bell peppers; drain oil. Add bamboo shoots and pineapple. Combine all ingredients and serve immediately.


Chicken Nuggets

Chicken Nuggets

4-5 lbs boneless skinless chicken breast

2 cups buttermilk
2 tsp salt
1 tsp MSG
1 egg, lightly beaten

1 ½ cups flour
2 tbsp powdered sugar
3 tsp paprika
1 tsp salt
1 tsp pepper
1 tsp MSG
½ tsp baking soda

Oil for deep frying

Combine marinade ingredients; stir in chicken.  Marinate for 30 minutes to 3 hours.

Heat oil to 350°.  Mix together batter ingredients.  Remove chicken from marinade an place in bowl with batter ingredients.  Stir to coat chicken.

Deep fry in small batches for 2-3 minutes.  Serve with Honey Mustard Sauce, Sweet and Sour Sauce, and Dr Pepper Barbecue Sauce.

Grandma’s Lasagna

Grandma’s Lasagna

In the 1960s and 70s, most of our family parties included the Berg family.  Tom, Evie, and their daughter Donna were always there.  Their son Tommy was serving in the military, so we didn’t see him and his wife Linda as often, but all of the Bergs have always felt like a part of our family.  Grandma’s Lasagna recipe actually came from Donna Berg sometime in the 1970s.  Donna served this at a birthday party and it was such a hit that our family has since used this lasagna recipe exclusively.

⅓ cup onion, chopped
1 clove garlic, minced
2 tbsp olive oil
1 lb ground chuck beef
1 can (8-oz) tomato sauce
1 can (6-oz) tomato paste
1 cup water
½ tsp oregano
fresh ground pepper to taste
1 tsp salt
½ tsp basil
1 whole clove, crushed
2 cups ricotta or cottage cheese (or 1 cup of each)
½ cup Parmesan cheese, shredded
8 oz mozzarella cheese, sliced
8 oz lasagna noodles, prepared

¼ cup butter
¼ cup flour
2 cups milk
¼ tsp onion powder
¼ tsp salt
¼ tsp pepper
small pinch nutmeg

Sauté onion and garlic in oil until tender; add meat and brown.  Add tomato sauce, tomato paste, water, and seasonings and simmer covered for 30 minutes.

Place ½ of the cooked lasagna noodles in the bottom of a buttered 9×13 pan.  Spread ½ of the ricotta (and/or cottage cheese), Parmesan, and mozzarella cheese over lasagna,  Cover with ½ of the meat sauce.  Repeat layers.  Bake at 350° for 45 minutes.

Thoroughly heat butter and flour.  Whisk in remaining ingredients; cook until thickened.

Slice and serve lasagna topped with besciamella.

Pork Chile Verde

Pork Chile Verde

1 picnic pork shoulder
1 recipe salsa verde

Cut pork into 2-inch chunks.  Spread out and sprinkle liberally with cumin, salt, and pepper; massage into meat.  In large porcelain or stainless steel Dutch oven, brown pork in small batches so as not to overcrowd pan.  Return all pork to pan and cover with salsa verde.  Simmer until tender.

Serve with tortillas, shredded lettuce, diced tomatoes, shredded cheese, sliced avocado, pickled jalapeños, refried beans, and cilantro lime rice.



1 lb cornhusks, soaked

3 lb chicken or pork shoulder, cooked and shredded
2-3 cloves garlic, minced
1 tsp salt
pepper to taste
½ cup flour
½ cup vegetable oil
5 cans (8-oz each) tomato sauce
1 can (28-oz) Los Palmos red enchilada sauce

2½ lbs yellow corn masa
chili powder
1 tsp salt
2½ tsp baking powder
½ cup Crisco shortening

Soak cornhusks in water.

Place meat in a large pot; add water to cover meat plus about 3 inches.  Add garlic, salt and pepper; boil until meat is tender and fully cooked (olives can also be added).  Remove meat from pot, reserving liquid.

In a large pan, lightly brown flour in oil; add tomato sauce, enchilada sauce, and cooked meat.  Bring to a boil.

Mix masa, salt, baking powder, and enough chili powder to change the color of the masa mixture light pink (2 tbsp).  Melt shortening  and add to masa mixture along with enough of the reserved liquid (approximately 7 to 8 cups) to moisten the mixture.  Masa should be moist enough to stick together when rolled into balls and/or patted out.

Lay out cornhusks.  Place an egg-sized scoop of masa on each cornhusk and pat flat.  Masa should be about ¼” thick.  Place approximately two large tablespoons of meat mixture in the center of the masa; roll cornhusk from the sides until ends of masa touch.  Flatten corn husk and fold up from bottom and in from sides; place in steaming pan.  Steam for approximately 1 hour; check for doneness.

Remove cornhusks and serve with remaining red sauce.

Wheat Waffles

Wheat Waffles

This, our favorite wheat waffle recipe, comes from Grandma Honey. When our kids wake to the sound of the wheat whirling in the blender they know that Grandma Honey’s wheat waffles will soon be on the table.

3⁄4 cup whole wheat
1 1⁄2 cups milk
2 tbsp corn meal
2 tbsp oat meal
2 tbsp oat bran
2 eggs
1 tbsp raw sugar
1⁄4 cup butter
1 tbsp baking powder

Blend whole wheat and milk in blender for 3 to 4 minutes. While still blending, add corn meal, oat meal, oat bran, eggs, raw sugar and butter. Turn off blender and add baking powder. Blend for 3 to 4 seconds. Cook in waffle iron. If batter rises too much, stir with spoon.

Chicken Gyro

Chicken Gyro

On vacation in Corfu, Greece, we visited a small waterside restaurant where we ate the most amazing gyro.   Moist and tender, this true Greek gyro was nothing like the meatloaf-like gyro we find in the US.  This chicken version is a delicious reminder of our experiences on this family vacation.

4 lbs boneless, skinless chicken thighs

2 tbsp garlic, minced
⅓ cup lemon juice
⅓ cup plain greek yogurt
2 tbsp white wine vinegar
2 tbsp extra virgin olive oil
3 tbsp dried oregano
2 tsp salt

2 English cucumbers, diced with water squeezed out
2½ cups plain greek yogurt
2 tbsp lemon juice
3 tbsp extra virgin olive oil
1 tsp garlic, minced
1 tsp salt

1 English cucumber, diced
4-5 tomatoes, seeded and diced
½ large red onion
¼ cup fresh parsley, chopped
salt and pepper

Flat bread or pita (Omit for GF)

Combine marinade ingredients in a gallon Ziploc bag; add chicken and marinate in the refrigerator (3 to 24 hours[overnight is best]).  In a medium mixing bowl, stir together sauce ingredients a minimum of 30 minutes prior to serving.  Next, combine all salad ingredients in a separate bowl.   Refrigerate sauce and salad until ready to serve.

Grill marinated chicken.

To serve, place some of the salad mixture in the center of flat bread; top with chicken and sauce.

Carne Asada Tacos

Carne Asada Tacos

½ cup lime juice
2 cans (220g each) El Pato jalapeño sauce
1 tbsp chicken Better than Bouillon
2 tsp oregano
1 tbsp liquid smoke
2 tsp chili powder
1 tsp onion powder
¾ tsp garlic powder
¾ tsp cinnamon
¾ tsp cumin

5 lbs carne picada (diced beef)
1 cube butter

1 white onion, diced
1 bunch cilantro, stemmed and chopped
100% corn tortillas
limes, cut into wedges

In a saucepan, combine all sauce ingredients; bring to a boil and reduce heat to simmer.  Heat a large sauté pan over high heat until hot; melt butter, add carne picada and brown. Once beef is sufficiently browned, turn off burner and stir sauce ingredients into meat. Allow the heat from the pan to evaporate most of the moisture from the sauce.  In a separate bowl, stir together onion and cilantro.

Serve carne asada on corn tortillas topped with onion mixture and a wedge of lime.

Grandma’s Tostadas

Grandma’s Tostadas

1 lb hamburger
½ onion
Garlic salt
Lawrey’s seasoned salt
1 can (15 oz) Dennison’s Chili Con Carne
100% Corn tortillas
1 can (28 oz) refried beans
Cheese, grated
Lettuce, shredded
1 can slivered beets
1 can slivered green beans
1 can slivered carrots
Avacodo, sliced
Onion, diced
Olives, sliced

In a medium skillet, combine hamburger, onion, garlic salt and Lawrey’s seasoned salt; thoroughly cook. Drain fat. Add chili con carne and heat through. Warm refried beans. Heat vegetable oil and fry corn tortillas individually until hard. Build tortilla beginning with the fried tortilla, refried beans, meat, and other toppings.  Cover with Grandma’s Taco Sauce.

Grandma’s Mexican Salad

Grandma’s Mexican Salad

1 to 2 lbs hamburger
1 yellow onion, chopped.
Lawrey’s seasoned salt
1 can kidney beans
1 can black olives
carrot, grated
cucumber, diced
tomato, diced
avocado, diced
½ cup mayonnaise

Fry pounds hamburger with chopped onion and Lawrey’s seasoned salt to taste. When cooked, add kidney beans and olives and heat through. Make a green salad with lettuce, celery, carrot, cucumber, tomato and avocado. Mix mayonnaise and a few squirts of catsup and dress the salad. Add cooked meat to salad and last add a bag of Fritos.

Teriyaki Flank Steak (Chieko)

Teriyaki Flank Steak (Chieko)

1 cup beef bullion (or 2 beef bullion cubes dissolved in 1 cup hot water)
1 tsp seasoned salt
⅓ cup onion, chopped
⅛ tsp garlic powder
1 tsp salt
½ cup soy sauce
2 tbsp fresh lemon juice
2 tbsp honey

For the marinade, combine bullion, seasoned salt, onion, garlic powder, salt, soy sauce, lemon juice and honey. Remove membrane and fat from flank steak (do not score). Cut steak into 1” diagonal strips and place in marinade for approximately 24 hours. Remove meat from marinade and drain. Broil or grill the meat. Serve with fluffy white rice tossed with peas and mushrooms if desired.

Breakfast Burritos

Breakfast Burritos

sage breakfast sausage
cheddar cheese, grated
tortillas, fresh home prepared preferred
mango salsa

Fry sausage in frying pan until well browned; set aside. Sauté mushrooms and onions; combine with sausage and set aside. Scramble eggs; mix in spinach and cook until spinach is wilted and eggs are cooked through. Place all ingredients in desired proportions in fresh tortillas. Serve with mango salsa.



4 large eggs
1½ cups milk
1½ cups flour
¼ tsp salt

Combine flour and salt in a large mixing bowl.  Make a well in the center; add eggs and ½ of the milk in the center.  Whisk constantly until all of the flour is drawn in and incorporated into a thick mixture.  Add remaining milk and whisk until smooth.

Strain batter to remove lumps; rest for 30 minutes.

Brush pan with melted butter and cook each side until desired doneness is achieved.

Crio Bru-Spiced Pork Tenderloin (Sous-vide)

Crio Bru-Spiced Pork Tenderloin (Sous-vide)

Sous-vide is a method of cooking in vacuum-sealed plastic pouches placed in a water bath at an accurately regulated temperature. This method cooks the item evenly, ensuring that the inside is properly cooked without overcooking the outside.  The result is ridiculously moist, perfectly cooked food every time!  

Crio Brü-Spiced Pork Tenderloin is perfect served over Red Cabbage and Wild Rice Slaw!

2-3 tbsp Crio Bru
1 tbsp light brown sugar
2 tsp kosher salt
1 tsp black pepper (freshly ground)
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp paprika
½ tsp cayenne pepper
1 tsp onion powder (optional)
2 lb pork tenderloin
prepared mustard

Prepare sous-vide and preheat water to 57˚C.

In a mixing bowl, combine all ingredients except pork and mustard.  Rinse tenderloin and pat dry with paper towels; rub with a very thin layer of mustard (just enough to help spice mix to stick).  Press spice mix onto all sides of tenderloin.  Once evenly coated with the rub mixture, place tenderloin in a vacuum seal bag and vacuum seal.

Fully submerge sealed tenderloin in preheated sous vide bath for about 90 minutes (up to six hours).

Heat a cast iron frying pan and brown on all four sides for about one minute per side.  Rest for 2-3 minutes before slicing into ¼ slices (against the grain).

(*Note:  Click here to order less common ingredients or recommended tools for this recipe.)

Shrimp Ceviche

Shrimp Ceviche

2 lbs shrimp, shelled and deveined
2 tomatoes
½ onion, diced
1 can (4 oz) diced jalapeño
1 bunch cilantro, chopped
¼ cup lime juice
½ tsp salt
¼ tsp pepper, freshly ground
2 avocados, diced
1 tbsp olive oil

Place shrimp in rapidly boiling water for about 45 seconds and then immediately submerge in cool water to stop the cooking.  Combine all ingredients except avocado and olive oil in a ziplock bag and refrigerate for 3 hours.  Add avocados and olive oil and stir just before serving.