Category: Entree

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Flat Iron Steak

Grilled Flat Iron Steak
Print
2001 calories
21 g
646 g
117 g
193 g
33 g
943 g
2385 g
10 g
3 g
79 g
Nutrition Facts
Serving Size
943g
Amount Per Serving
Calories 2001
Calories from Fat 1045
% Daily Value *
Total Fat 117g
180%
Saturated Fat 33g
166%
Trans Fat 3g
Polyunsaturated Fat 9g
Monounsaturated Fat 70g
Cholesterol 646mg
215%
Sodium 2385mg
99%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
5%
Sugars 10g
Protein 193g
Vitamin A
3%
Vitamin C
11%
Calcium
17%
Iron
130%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 6 cloves garlic, minced
  2. 1/4 cup extra virgin olive oil
  3. 1/4 cup balsamic vinegar
  4. 1/2 cup dry red wine, divided
  5. 2 tablespoons chopped fresh rosemary, divided
  6. 3/4 teaspoon salt
  7. 1/2 teaspoon black pepper
  8. 1 1/2 pound flat iron steak
Instructions
  1. In a bowl whisk together garlic, extra virgin olive oil, balsamic, 1/4 cup red wine, 1 tablespoon chopped rosemary, salt and pepper.
  2. Place flat iron steak in a resealable plastic bag. Pour marinade over the top. Shake to coat steak in marinade. Refrigerate for 8 hours or overnight.
  3. When you're ready to cook, preheat your grill to medium-high heat.
  4. Place the steak on the grill and reserve the marinade. Cook steak 3 - 4 minutes per-side for medium rare. Remove steak from grill and let rest for 10 minutes. Remember the steak will continue to cook a bit while resting
  5. Meanwhile, pour marinade into a skillet over medium heat. Pour in remaining 1/4 cup of red wine.
  6. Bring to a boil and allow to cook until it reduces by half, 5 - 10 minutes. Stir in remaining tablespoon of fresh rosemary.
  7. Remove from heat.
  8. After steak has rested, slice it against the grain into 1/2 inch slices. Spoon sauce over the top and serve.
beta
calories
2001
fat
117g
protein
193g
carbs
21g
more
NoMayo https://nomayo.us/
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Spinach Lasagna

Spinach Lasagna
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pkg (8-10oz) lasagna noodles
  2. 1 10oz pkg frozen chopped spinach (thawed and squeezed)
  3. 1 egg
  4. 1lb ricotta
  5. 1 jar (32oz) pasta sauce
  6. 1lb brick or mozzarella cheese, grated
  7. SEASONINGS
  8. 1/4c grated parmesan cheese
  9. 2tsp parsley
  10. 2tsp oregano
  11. 1t salt
  12. pepper to taste
Instructions
  1. Place ricotta into medium-size mixing bowl and fold in 1 egg
  2. Add half of the mozzarella (or brick) cheese along with the spinach, parmesan and seasonings into the egg and ricotta mixture
  3. Place 1 layer (5 strips) of uncooked noodles in 13x9inch pan
  4. Top with 1/2 of the mixture
  5. Add another layer of noodles and top with the rest of the mixture
  6. Add another layer of noodles, top with pasta sauce and cover with remaining cheese
  7. Pour up to a cup of water along edges of pan and cover tightly with foil.
  8. Bake for 1 1/4hrs at 350º
Notes
  1. If cooking later, don't add water until ready to bake.
Adapted from Wing Lake Cookbook
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calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Wing Lake Cookbook
NoMayo https://nomayo.us/
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Basswood Grilled Shrimp Foil Packets

Basswood Grilled Shrimp Foil Packets
Serves 4
Print
2410 calories
133 g
1641 g
127 g
189 g
50 g
1659 g
7956 g
22 g
2 g
65 g
Nutrition Facts
Serving Size
1659g
Servings
4
Amount Per Serving
Calories 2410
Calories from Fat 1126
% Daily Value *
Total Fat 127g
195%
Saturated Fat 50g
250%
Trans Fat 2g
Polyunsaturated Fat 15g
Monounsaturated Fat 50g
Cholesterol 1641mg
547%
Sodium 7956mg
332%
Total Carbohydrates 133g
44%
Dietary Fiber 15g
61%
Sugars 22g
Protein 189g
Vitamin A
93%
Vitamin C
183%
Calcium
75%
Iron
49%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1/2 lb. large shrimp, peeled and deveined
  2. 2 cloves garlic, minced
  3. 2 smoked andouille sausages, thinly sliced
  4. 2 ears corn, each cut crosswise into 4 pieces
  5. 1 lb. red bliss potatoes, chopped into 1-in pieces
  6. 2 tbsp. extra-virgin olive oil
  7. 1 tbsp. Old Bay seasoning
  8. 1 lemon, sliced into thin wedges
  9. 4 tbsp. butter
  10. kosher salt
  11. Freshly ground black pepper
  12. 2 tbsp. chopped fresh parsley leaves
Instructions
  1. Preheat grill over high heat.
  2. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
  3. Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
  4. Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
  5. Serve immediately.
beta
calories
2410
fat
127g
protein
189g
carbs
133g
more
NoMayo https://nomayo.us/
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Basil-Feta Sauce Chicken

Basil-Feta Sauce Chicken
Serves 4
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. FOR THE CHICKEN
  2. 3 tablespoons olive oil
  3. 2 yellow onions, sliced
  4. 1 garlic clove, minced
  5. 2 tablespoons olive oil
  6. 12-ounces (about 4) chicken breasts
  7. salt and fresh ground pepper, to taste
  8. FOR THE SAUCE
  9. 1 cup crumbled feta cheese
  10. 1 tablespoon sliced basil, packed
  11. 2-4 garlic cloves, minced
  12. 2-4 tablespoons milk
  13. salt and fresh ground pepper, to taste
  14. pinch sugar
  15. pinch chili powder
Instructions
  1. Pound chicken breasts to an even thickness; do not pound thin.
  2. In a nonstick skillet heat olive oil over medium-high heat.
  3. Add onions and cook for 3 to 4 minutes, or until translucent.
  4. Stir in garlic and continue to cook for about 30 seconds, or until fragrant.
  5. Transfer to serving plate and set aside.
  6. Season chicken breasts with salt and pepper.
  7. Place skillet over medium-high heat and add 2 tablespoons olive oil.
  8. When oil is hot, add chicken breasts to skillet and cook 7 minutes; flip and continue to cook for 5 to 6 minutes or until thoroughly cooked and browned on both sides.
  9. Remove from skillet and transfer to serving plate over bed of onions. Keep covered and warm; set aside.
  10. MAKE THE SAUCE
  11. Set up a double boiler by adding an inch of water to a small pot.
  12. Bring water to a rapid boil and lower to medium-heat.
  13. Combine all the sauce ingredients in a mixing bowl that is larger than the small pot.
  14. Set the bowl over the pot, making certain that the bowl can't touch the water.
  15. Mix and stir until sauce is smooth and creamy; about 3 to 4 minutes.
  16. If it's too thick (it should be slightly pourable) add a tablespoon of milk.
  17. Taste and adjust accordingly.
  18. Remove from heat and pour sauce over prepared chicken breasts.
  19. Serve.
Notes
  1. Pound chicken pieces so that they are all about the same size. Do not pound them thin!
Adapted from Macedonian
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Macedonian
NoMayo https://nomayo.us/
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Baked Salmon with Orange Pistachio Crust

Baked Salmon with Orange Pistachio Crust
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2-4 pounds fresh Atlantic salmon fillet
  2. 1 cup (or more) ground pistachios
  3. 1 cup panko breadcrumbs
  4. 1 teaspoon fresh thyme leaves
  5. Zest of 1 orange
  6. Olive oil
  7. Ground sea salt
  8. Ground pepper
Instructions
  1. Preheat oven to 350 F.
  2. Blot salmon well with absorbent paper.
  3. Place on an oiled baking pan, skin side down,and set aside.
  4. In a small bowl, mix pistachios, panko, thyme leaves and orange zest.
  5. Add olive oil to bind; season to taste with salt and pepper.
  6. Pat nut mixture on top of salmon fillet, covering entire surface.
  7. Bake fish for 15 minutes for medium or 20 minutes for medium well.
  8. Make sure the fish reaches an internal temperature of 145 F before removing from the oven.
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calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/
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Paella

Paella
Print
Total Time
1 hr
Total Time
1 hr
6707 calories
390 g
2156 g
310 g
549 g
92 g
3511 g
12120 g
26 g
0 g
199 g
Nutrition Facts
Serving Size
3511g
Amount Per Serving
Calories 6707
Calories from Fat 2783
% Daily Value *
Total Fat 310g
478%
Saturated Fat 92g
460%
Trans Fat 0g
Polyunsaturated Fat 37g
Monounsaturated Fat 162g
Cholesterol 2156mg
719%
Sodium 12120mg
505%
Total Carbohydrates 390g
130%
Dietary Fiber 11g
43%
Sugars 26g
Protein 549g
Vitamin A
191%
Vitamin C
304%
Calcium
80%
Iron
155%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons olive oil
  2. 1 tablespoon paprika
  3. 2 teaspoons dried oregano
  4. salt and black pepper to taste
  5. 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
  6. 2 tablespoons olive oil, divided
  7. 3 cloves garlic, crushed
  8. 1 teaspoon crushed red pepper flakes
  9. 2 cups uncooked short-grain white rice
  10. 1 pinch saffron threads
  11. 1 bay leaf
  12. 1/2 bunch Italian flat leaf parsley, chopped
  13. 1 quart chicken stock
  14. 2 lemons, zested
  15. 2 tablespoons olive oil
  16. 1 Spanish onion, chopped
  17. 1 red bell pepper, coarsely chopped
  18. 1 pound chorizo sausage, casings removed and crumbled
  19. 1 pound shrimp, peeled and deveined
  20. Add all ingredients to list
Instructions
  1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Adapted from Allrecipes
beta
calories
6707
fat
310g
protein
549g
carbs
390g
more
Adapted from Allrecipes
NoMayo https://nomayo.us/
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Sara’s Spinach Pie

Sara's Spinach Pie
Serves 6
Print
Total Time
1 hr 45 min
Total Time
1 hr 45 min
3825 calories
101 g
1683 g
280 g
241 g
146 g
2963 g
9664 g
39 g
0 g
118 g
Nutrition Facts
Serving Size
2963g
Servings
6
Amount Per Serving
Calories 3825
Calories from Fat 2469
% Daily Value *
Total Fat 280g
431%
Saturated Fat 146g
728%
Trans Fat 0g
Polyunsaturated Fat 19g
Monounsaturated Fat 99g
Cholesterol 1683mg
561%
Sodium 9664mg
403%
Total Carbohydrates 101g
34%
Dietary Fiber 26g
103%
Sugars 39g
Protein 241g
Vitamin A
1833%
Vitamin C
463%
Calcium
629%
Iron
201%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons olive oil, more as needed
  2. 2 large yellow onions, finely chopped
  3. Sea salt
  4. 2 pounds fresh spinach, washed and thoroughly dried
  5. Vegetable oil or nonstick spray, for oiling pan
  6. 1 pound feta cheese, rinsed in cool water, then crumbled
  7. 12 ounces ricotta cheese, drained
  8. 5 ounces (about 2 cups) finely grated Parmigiano-Reggiano
  9. 5 large eggs, lightly beaten
  10. Freshly ground black pepper
  11. 1 to 2 tablespoons finely chopped fresh dill, or to taste.
Instructions
  1. 1. In a large skillet over low heat, heat olive oil. Add onions and pinch of salt, and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
  2. 2. Return pan to medium heat. Working in batches and adding oil 1 tablespoon at a time as needed, sauté spinach until wilted, then transfer to a bowl. Coarsely chop cooked spinach, then squeeze hard to remove as much excess liquid as possible.
  3. 3. Preheat oven to 325 degrees. Lightly oil a shallow 9-by-13-inch baking dish and set aside. In a large bowl, combine feta, ricotta, Parmigiano-Reggiano, eggs and a generous amount of pepper. Mix well. Add spinach and onions and mix thoroughly. Add dill, and toss to blend. Spoon into baking dish, pat down evenly and drizzle lightly with olive oil.
  4. 4. Bake pie for 30 minutes. Raise heat to 350 degrees and bake until lightly firm in center and golden on top, about 20 more minutes. If top begins to brown too much, cover lightly with foil. To serve, allow pie to cool slightly before cutting into squares. It may also be served cold.
Adapted from NYT Cooking
beta
calories
3825
fat
280g
protein
241g
carbs
101g
more
Adapted from NYT Cooking
NoMayo https://nomayo.us/
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Potato Latkes

Potato Latkes
Yields 20
Print
1716 calories
328 g
277 g
27 g
49 g
5 g
1771 g
2583 g
15 g
1 g
20 g
Nutrition Facts
Serving Size
1771g
Yields
20
Amount Per Serving
Calories 1716
Calories from Fat 239
% Daily Value *
Total Fat 27g
41%
Saturated Fat 5g
25%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 13g
Cholesterol 277mg
92%
Sodium 2583mg
108%
Total Carbohydrates 328g
109%
Dietary Fiber 23g
93%
Sugars 15g
Protein 49g
Vitamin A
12%
Vitamin C
154%
Calcium
30%
Iron
84%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 large potatoes (Yukon Gold is recommended)
  2. 1 onion
  3. 2 eggs, scrambled
  4. ½ cup of flour
  5. 1 tsp salt
  6. pepper to taste
  7. A buttload of canola oil
Instructions
  1. Wash potatoes well; do not peel. Cut small enough to fit into food processor.
  2. Insert shredding blade and shred potatoes and onion.
  3. Mix all ingredients in mixing bowl.
  4. Pour into towel and squeeze out as much liquid as possible.
  5. Hand form into patties. Discard leftover liquid.
  6. Heat one inch of oil (I use a wok) and fry latkes until golden brown, turning once. Drain on paper towel.
Notes
beta
calories
1716
fat
27g
protein
49g
carbs
328g
more
NoMayo https://nomayo.us/
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Lemon-Garlic Marinated Lamb Chops

Lemon-Garlic Marinated Lamb Chops
Serves 4
Print
2320 calories
17 g
771 g
140 g
236 g
60 g
990 g
2951 g
1 g
0 g
67 g
Nutrition Facts
Serving Size
990g
Servings
4
Amount Per Serving
Calories 2320
Calories from Fat 1257
% Daily Value *
Total Fat 140g
215%
Saturated Fat 60g
301%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 60g
Cholesterol 771mg
257%
Sodium 2951mg
123%
Total Carbohydrates 17g
6%
Dietary Fiber 6g
24%
Sugars 1g
Protein 236g
Vitamin A
4%
Vitamin C
27%
Calcium
35%
Iron
144%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 Tb. olive oil
  2. 2 Tbs. fresh lemon juice
  3. Y2 tsp. finely grated lemon zest
  4. 2 Tbs. chopped fresh oregano or
  5. 2 tsps. dried
  6. 6 cloves garlic, minced (about
  7. 2 Tbs.)
  8. Y2 tsp. salt
  9. V4 tsp. freshly ground black pepper
  10. Eight 4-ounce lamb loin chops, trimmed of all visible fat
Instructions
  1. In a small bowl, stir together the oil, lemon juice and zest, oregano, garlic, salt and pepper.
  2. Put the lamb chops in a sealable plastic bag and pour the marinade over them.
  3. Move the chops around in the bag so the marinade coats them well.
  4. Seal the bag and marinate for 20 minutes to 1 hour at room temperature.
  5. Remove the chops from the marinade and discard the marinade.
  6. Grill or broil the chops for 4-5 minutes per side for medium rare or to your desired degree of doneness.
beta
calories
2320
fat
140g
protein
236g
carbs
17g
more
NoMayo https://nomayo.us/
Posted on

Pastitsio

Pastitsio
Print
1691 calories
104 g
541 g
80 g
138 g
32 g
1169 g
1615 g
40 g
4 g
37 g
Nutrition Facts
Serving Size
1169g
Amount Per Serving
Calories 1691
Calories from Fat 719
% Daily Value *
Total Fat 80g
124%
Saturated Fat 32g
160%
Trans Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 32g
Cholesterol 541mg
180%
Sodium 1615mg
67%
Total Carbohydrates 104g
35%
Dietary Fiber 14g
57%
Sugars 40g
Protein 138g
Vitamin A
88%
Vitamin C
236%
Calcium
69%
Iron
89%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1lb hamburger
  2. 1 small onion, finely chopped
  3. celery
  4. tomato paste
  5. green pepper (optional)
  6. mozarella cheese
  7. lasagna noodles
  8. cottage cheese (large)
  9. 1-2 eggs, scrambled
  10. 1t corn starch
  11. salt and pepper
Instructions
  1. Boil noodles
  2. While noodles cook, saute onions in oil, along with green pepper and celery
  3. Add hamburger to pan, brown
  4. In bowl, mix cottage cheese with 1-2 eggs and corn starch
  5. Add one layer of noodles to greased 13x9 pan
  6. Layer cottage cheese mix
  7. Layer more noodles and cover with mozzarella
  8. Layer more noodles and cover with hamburger mixture
  9. Spread tomato paste over hamburger. Add water if needed.
  10. Bake 15-30 minutes at 350º
beta
calories
1691
fat
80g
protein
138g
carbs
104g
more
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