EASY ONE SKILLET MEAL Hope you enjoy! Share this video on your social network with friends and family and remember to leave a comment with your thoughts if you try this out xoxo – Kasey
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A mother to 2 handsome boys and 2 beautiful girls.
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The only child. A student of life. ✌
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Italian Sausage with Peppers and Onions | Grilled Italian Sausage
There’s just no better football food than some Italian Sausages with peppers and onions. You can grill both the Italian Sausage and peppers and onions on the grill, so it makes this recipe perfect for home or a tailgate.
This grilled Italian Sausage recipe is easy. You can prep all your peppers and onions at home – and all you need are a few simple ingredients and a basic grill to have Italian Sausage and peppers.
To start cooking your Italian Sausage, first you create a 2-zone fire in your grill. You want to have one hot side of your grill and a cool side. Next place your sliced onions and peppers in a half-size steam pan with a little butter, olive oil and some basic seasoning and put your peppers and onions on the hot side of your grill.
Next place your Italian Sausages on the cool side of your grill. This allows you to fully cook your peppers and onions while you slowly bring your Italian Sausages up to temp – keeping these Italian Sausages juicy and delicious.
You’ll need to turn your Italian Sausages about 15 – 20 minutes after putting them on the grill. Then at the 35 – 40 minute mark your peppers and onions should be perfectly cooked and your Italian Sausages should be almost fully cooked. Now you will switch your Italian Sausages to the hot side of your grill and move your peppers and onions to the cool side to keep warm.
You will grill your Italian Sausages over high heat for about 2 – 2.5 minutes on each side. You want your Italian Sausages to reach a perfect mahogany brown without burning or getting too dark.
Once your Italian Sausage, peppers and onions are all cooked it’s time to serve these Italian Sausages on a bun with some spicy brown mustard.
Italian Sausages are the perfect football food for tailgates or parties at home.
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This is just our families interpretation of a Sicilian Sausage, there are as many recipes for this as their are families in Sicily, and for that matter all of Italy at this point. But this is the recipe that my wife’s family brought to Canada and made in their family butcher shop. We hope that you enjoy it.
5 feet medium hog casing
4 1/2 lbs lean pork butt
1/2 lbs pork fat
2 tbsp coarse salt
1 tbsp whole fennel seed (sometimes we grind it, sometimes we don’t…)
1 tbsp fresh ground black pepper
Crushed red pepper to taste – 2 teaspoons is a good starting point for your first time making this
-Prepare the sausage casing.
-Cut the meat and fat into cubes, and keep well chilled before grinding (freezer for 30 minutes is great)
-Grind meat and fat through coarse grinding disk.
-Add all ingredients into large bowl with ground meat and mix thoroughly.
-Uncle Carmen will grind a second time with coarse disk, but this step isn’t strictly necessary.
-Stuff into prepped casing, prick all the air pockets and twist into links or leave in coils.
-Cover and refrigerate overnight before cooking to allow flavours to build.
-Grill or fry until internal temp of 160ºF is reached
-Can be refrigerated for 2-3 days or frozen for up to 3 months.
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Making Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ
How To Cook: Filet Mignon: Recipe:Make Mom’s BEST: Perfect Beef Tenderloin Steak Recipe: Cook Perfect Steak:In a Pan:In the Oven: How to Cook: Filet Mignon: Make Best Beef Tenderloin Steak Recipe: Pan Oven Method: Sear: Diane Kometa Recipes/Videos @ http://www.DishinWithDi.com Valentine’s Day Dinner: To Cook Filet Mignon/Beef Tenderloin Steak in a pan, cast iron skillet, frying pan and then in the oven is the best indoor method to cook the perfect steak. It’s very easy and watching this video demonstration will show you how to cook steak at home just like Gordon Ramsay! Whether you want your steak rare, medium rare or well done, this simple technique will give you the results you want. I prefer my filet mignon medium rare, served with my Caesar Salad and Homemade Croutons, Garlic Mashed Potatoes, Mushroom Beef Gravy, Roasted Asparagus and top it off with a little Red Velvet Cupcake with Cream Cheese Frosting for dessert! That’s a meal! I’ll leave those links below for you! (Red Velvet Cupcakes are out, but the others are releasing this week, so I’ll link as they come out, but just check my channel) You don’t have to be a chef to make an incredible meal, so watch my video recipe demonstration and get in the kitchen and make something GREAT! Don’t forget to hit LIKE!
Homemade Croutons Recipe: http://www.youtube.com/watch?v=w6epQXRnE88
Mushroom Beef Gravy Recipe: http://www.youtube.com/watch?v=yQXeWbIDud8
Garlic Mashed Potatoes Recipe: http://www.youtube.com/watch?v=6vU0ViZ-vRw
Roasted Asparagus Recipe:http://www.youtube.com/watch?v=BtuTzB_2HcE
Red Velvet Cupcakes Recipe: http://www.youtube.com/watch?v=KSiTBqOaA-c
Chocolate Pudding Recipe: Double Chocolate! http://www.youtube.com/watch?v=6tW3GSkXeLM
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David Venable, host of QVC’s In the Kitchen with David has a great twist on a southern favorite! For more great recipes: http://qvc.co/XzmmsJ
Having grown up down south I love grits and anytime you can get creative with grits I’m all for it. This is my recipe for Breakfast poppers with cheesy grits and bacon. What we’re going to do is start with the grit mixture, this is going to be the base for the whole breakfast popper. So what we’ve done is warmed 3 cups of whole milk on top of the stove and fried up 8 strips of bacon and chopped it up nicely, but we reserved 3 tbs of bacon fat. That’s going to go into milk mixture and whisk it up nicely that’s going to help the grits absorb the bacon flavor. It’s a trick I like to use to really ramp up the flavor when you’re cooking. To that we’re going to add salt and pepper, and 1 cup of quick cooking grits. Even though they’re quick cooking, they will need to cook for 5 minutes so you need to keep stirring these over the medium heat after your milk mixture has already warmed incorporating all the salt, pepper and rendered bacon fat — this is going to absorb up all that great flavor and once they’ve taken shape and have thickened we’re going to go to the next step of the recipe. So now these grits are thickened up and ready for the next step of the recipe. I’ll bring this right up to the cutting board — we’re going to add in 8 slices of chopped bacon, 2 cups of shredded cheddar cheese, 3oz of softened cream cheese, the heat of the grits will help melt that and incorporate that. Give it a nice stir, le the heat of the grits incorporate the cheese and the bacon. We’re also going to add in our chopped green onion — 2/3 cup — this is not only going to give you some great flavor but some great color. That creamy wonderful mixture and texture of the grits will incorporate all this cheese and it will melt this cheese and make it so incredibly delicious. Now, once all the cheese is folded in and melted evenly we’re going to transfer this to a 13″ x 9″ dish. Take your spatula, smooth it down and give yourself a nice thin layer because what you want this to do is chill and set up in your refrigerator. What’ also important is to give this enough time in the fridge for all those flavors to incorporate, marinate and give this mixture the wonderful flavor it’s going to be. All right, that’s done and we go into the refrigerator. Once the mixture has cooled in the fridge for a few hours, we’re going to get ready to make the breakfast poppers. Now, these are super simple. We’re going to take a soup spoon. What you want to do is take a little bit of grit mixture and use your hands. This is really easy, wash your hands before you begin. What you want to do is get these about the size of a golf ball. Roll these in your hands, and once you have all the poppers rolled into the size of a golf ball you want to bread them. What we’re going to do is set up a breading station. This is a classic breading station, we’re going to start with all purpose flour, dredge them in egg and then into crushed panko bread crumbs. From there they go into the fryer and we’re ready for breakfast poppers. What you’re going to do is take your popper and go into the flour mixture giving that a nice coating all the way around. Now pick that up and take it into the egg mixture, give it a nice turn so you completely coat it, because we’re going to double bread these, let the excess drip off and go into your dry mixture and go in again and give that a turn. Really simple, really easy. If one hand is always in the dry and one hand is in the wet you don’t’ end up with fingers that look like they’re ready to go into the fryer. We’ll bread one more, into the dry, into the wet, let that drip off, into the dry again using you dry hand. And we’ve done a lot of these ahead of time so we can get this right into the fryer. Probably the best rule of thumb with a fryer this size is only do about 4 at a time because you want to maintain the temperature of the oil because they’ll cook more quickly. Once these are into the oil they only need to cook for about a minute, minute and a half. Let’s go ahead and drop these. So, these are good and done we’ll get them up and out of the oil and let them drain just a little bit and then we’re going to get them onto a plate lined with paper towels. Let’s get them onto the table. Now you want to serve these warm, not right out of the fryer because they’re going to be good and hot on the inside. These are so delicious as appetizers, you can have them for brunch or even serve them for breakfast. But the best part is when you break inside and look what you’ve got. Creamy, smooth, delicious with just that little crunch on the outside, the tender chewiness of the bacon, the wonderful pop of the green onion, and that creamy cheesy grits. This is what breakfast is all about.