PHILLY CHEESESTEAK MEATLOAF

Baked Zit

Ingredients

¾ pound hot Italian sausage

¾ pound sweet Italian sausage

2 tablespoons olive oil

1 large yellow onion, diced

½ teaspoon dried oregano

¼ teaspoon dried thyme

¼ teaspoon dried rosemary

2 (24 ounce) jars prepared marinara sauce

2 cups water

1 (16 ounce) package ziti pasta

1 drizzle olive oil

1 ½ cups whole-milk ricotta cheese

8 ounces mozzarella cheese, cut into small cubes

1 cup grated Pecorino Romano cheese

1 teaspoon chopped flat-leaf (Italian) parsley, or to taste

Directions

Cut down the length of each sausage with a sharp knife. Remove and discard casings.

Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until sausage begins to brown, and onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more. Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer.

Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface.

While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl.

Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes.

Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch or 9x13-inch casserole dish with a drizzle of olive oil.

Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application.

Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.

French Onion Beef and Noodles

Ingredients

2 Tablespoons Olive Oil

1 Pound Beef Stew Meat

1 Teaspoon Onion Powder

1 Teaspoon Garlic Powder

Salt & Pepper, To Taste

1 10.5 Ounce Can French Onion Soup

3 Cups Beef Broth

12 Ounces Egg Noodles

½ Cup Sour Cream

¼ Cup Parmesan Cheese

1 Cup French Fried Onions

Instructions

Heat the olive oil in a large pot over medium high heat.

Add the beef and season with the onion powder, garlic powder, salt, and pepper.

Cook for 3-5 minutes until beef is seared on all sides.

Add French onion soup an beef broth to the pot and bring to a simmer.

Simmer the beef on low for 10 minutes, then add the egg noodles and simmer for 10 more minutes, stirring occasionally until the noodles are tender.

Remove the pan from the heat. Stir in the sour cream and parmesan cheese. Sprinkle with french onions as desired.

Best Ever Cheeseburger

INGREDIENTS for Sauce

• ½ cup mayonnaise
• ¼ cup ketchup
• 3 tablespoons dill pickle relish
• 1 tablespoon Dijon mustard

For the Pattie

• 2 pounds ground beef, 80/20
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon canola oil
• 6 slices American cheese

FOR SERVING:

• Brioche hamburger buns, homemade or store-bought
• Romaine or shredded lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle chips

INSTRUCTIONS

1. BURGER SAUCE: In a small bowl, whisk together mayonnaise, ketchup, dill pickle relish and Dijon; set aside.

2. In a large bowl, combine beef, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Using a wooden spoon or clean hands, stir until well combined. Gently form into 6 1-inch-thick patties, about the size of the hamburger buns.

3. Heat canola oil in a large cast iron skillet over medium high heat. Add patties and cook until lightly charred or until desired doneness, about 3-5 minutes per side; top with cheese.

4. Serve immediately in hamburger buns with BURGER SAUCE and desired toppings.

Cabbage Kimchi

Ingredients:

2 lb. napa cabbage
1/4 cup sea salt (or kosher salt)
Water (as needed for brining)
1 Tbsp. garlic, grated (5 to 6 cloves)
1 tsp. ginger, grated
1 tsp. sugar
3 Tbsp. water or seafood flavor (optional)
5 Tbsp. Korean red pepper flakes (gochutgaru)
8 oz. Korean radish or daikon, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch pieces
Directions:

Prepare the Cabbage:

Cut the napa cabbage into quarters and remove the cores. Chop into bite-sized pieces.
Place the cabbage in a large bowl, sprinkle with salt, and toss gently. Add enough water to cover the cabbage. Let it sit for about 2 hours, turning the cabbage every 30 minutes.
Make the Paste:

In a separate bowl, mix together garlic, ginger, sugar, water (or seafood flavor), and Korean red pepper flakes to form a paste.
Prepare Vegetables:

Cut the radish into matchsticks and chop the scallions.
Rinse and Drain Cabbage:

After the cabbage has brined, rinse it thoroughly under cold water. Drain and squeeze out excess water.
Combine Ingredients:

In a large mixing bowl, combine the drained cabbage, radish, scallions, and the red pepper paste. Mix thoroughly, ensuring all pieces are well coated.
Ferment:

Pack the kimchi into a jar, pressing down to remove air bubbles. Leave at least 1 inch of space at the top. Seal the jar and let it sit at room temperature for 1-5 days, depending on your taste preference. Check daily, pressing down the vegetables to keep them submerged.
Store:

Once fermented to your liking, store the kimchi in the refrigerator. It will continue to ferment but at a slower pace.