NY strip and stout gravy

Tools:
Flat stove-top pan
Small mixing bowl
Measuring cup
Teaspoon
Whisk

Ingredients:
5 teaspoons Dijon mustard, divided
3 New York strip steaks 8-12ozs
2 teaspoons olive oil, divided
1 tablespoon butter, room temperature
2 teaspoons all purpose flour
1 large garlic clove, pressed
1/2 cup low-salt beef broth
1/2 cup stout
1 tablespoon (packed) dark brown sugar
1 tablespoon soy sauce

Directions:

Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate; tent with foil. Wipe out skillet.

Mash butter and flour in small bowl; set aside. Heat 1 teaspoon oil in same skillet over medium-high heat. Add garlic; sauté 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 teaspoons mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes. I cooked my sauce 3 or 4 times longer than directed and it came out a lot richer in taste.

Pancakes

Tools:
Mixing bowl
Flat stove-top pan
Whisk
Measuring cup
teaspoon
1/2 teaspoon
tablespoon

Ingredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder  
1 teaspoon salt
1 tablespoon white sugar
1 1/4 milk
1 egg
3 tablespoons butter

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
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Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Hasselback potatoes

Tools:
sharp knife
glass or deep metal baking dish
spoon

Ingredients:
5 baking potatoes
5 tbsp parm cheese
5 tbsp bread crumbs
5 tbsp butter

Directions:
slice potatoes very this but do not cut all the way thru the potato. if you lay a spoon next to the potato you can use it as a guide and stop cutting when knife hits spoon.  Heat over to 400 and bake for 40-50 minutes. take half of the butter and put on when first entering oven.  Halfway thru add cheese, crumbs and remaining butter.

Breakfast Pots

Tools:
Flat stove-top pan
baking sheet
sharp knife
teaspoon






Ingredients:
6 semi-hard dinner rolls
6 eggs
1/2lb uncooked bacon
6tsp heavy cream
6tsp chives
6tsp parm cheese

Directions:
Cook bacon to desired doneness. Heat oven to 350. Cut the rolls so the bottom is larger than the top. Scoop out bottom of bread to make a bowl.  Not be rough or you will tear thru the bottom.  Break up bacon and evenly spread into the bread bowls. Crack a egg into each bowl.  Top will a tsp each of cheese, cream, and chives.  Spray baking sheet to prevent sticking. Cook with tops off for 20 minutes.  Put tops on and cook for another 5.

Grilled cheese

Grilled cheese with BACON

Tools: 

Butter knife

Spatula

Flat stove-top pan

Ingredients:
Butter
Bread
white and yellow american cheese
Pre-cooked bacon

Heat pan on medium.  Butter one side of each slice of bread.  Place half the sliced bread butter side down on hot pan.  Place 2 slice of cheese on un-buttered side (one of each color), add bacon then put another slice of cheese on top of the bacon. the finally the remaining slices of bread so that the buttered side is facing you.  Cook for 3-4 minutes.  Bread will begin to steam up when its time to flip.  Cook same time after flipped.

Chicken in white Sauce

8 hour crock pot chicken and white sauce

Tools:
crock pot
Whisk

Ingredients:
2-3 pounds chicken breast
2 cans cream of mushroom soup
1 cup white cooking wine
16oz sour cream

Add chicken and wine to crock pot on low heat setting. Cover with soup. Cover crock with lid and cook for 8 hours. Use a perferated spoon to scoop out chicken. It is so tender if you try to use a fork it will fall apart.  Put crock on warm setting, add sour cream and whisk till a uniform color. Use the sauce over rice or a alternative gravy for mashed potatoes.

Chicken Parm

Relatively quick chicken parm

Tools:

Glass baking dish

2 large plates

1 bowl

Large stove-top pan

Ingredients:
1 pound thin slice chicken breast
1 cup flour
2 egg
1-1 1/2 cups italian bread crumbs
8oz bag shredded mozzerella cheese
2 cups pasta sauce
3 Tbsp olive oil

Heat pan to medium-high, turn on oven to 450. Clean chicken in cool water, pat dry with paper towel.  Whisk eggs in a bowl.  Pour flour and bread crumbs on separate plates. Dredge chicken in flour, dip in eggs then dredge in bread crumbs.  Add oil to pan heat for a minute or two before adding chicken.  Fry chicken for 3-4 minutes on each side till crispy golden brown on both sides.  Laddle half of the sauce into the glass dish so it coats the bottom.  Add fried chicken remaining sauce Bake for 15-20 minutes, adding the cheese 5 minutes into baking.