Category: Main Dishes

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Featured Jason's Favorites Main Dishes Recipes

Healthy Flank Steak Fajitas

Healthy Flank Steak Fajitas from www.jasonscooking.com
TemperatureHigh BroilTime10 mins

Healthy Flank Steak Fajitas from www.jasonscooking.com

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It’s Taco Tuesday at Jason’s Cooking! And while I know that tacos and fajitas aren’t the same thing, they’re pretty darn close so these quick and healthy flank steak fajitas are on the menu today. I made these for the first time a couple of weeks ago for the blog and they were absolutely delicious. The only thing that didn’t turn out on the first batch was the picture so I had to make them again last night – oh darn!

These fajitas were slightly adapted from a Weight Watchers recipe. I have made quite a few WW recipes in my day and I have to say that they’re all really good. No one is paying me to say that, I just really like the recipes that they come up with. These fajitas have a minimal amount of oil, are packed with veggies and only take about 20 minutes to make, making them the perfect healthy weeknight dinner.

The RecipeRecipe
Healthy Flank Steak Fajitas
 
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Recipe type: Main
Serves: 4 servings
Ingredients
For the Spice Rub
  • 1 ½ tsp Ground Cumin
  • 1 ½ tsp Garlic Powder
  • 1 ½ tsp Kosher Salt
  • 1 tsp Chili Powder
  • ½ tsp paprika
  • ¼ tsp Ground Cinnamon
  • ¼ tsp Freshly Cracked Black Pepper

For the Fajitas
  • 1 lb Flank Steak
  • 1 Tbs Vegetable Oil, Divided
  • 1 Bell Pepper, Thinly Sliced
  • 1 Zucchini, Sliced into Sticks
  • 1 Large Onion, Thinly Sliced
  • Salt and Pepper
  • 8 Tortillas
  • Shredded Cheddar Cheese, Shredded Lettuce, Sour Cream and Salsa for serving
Instructions
  1. Preheat the broiler to high and position a rack close to the flame.
  2. Mix all of the ingredients for the spice rub together in a small bowl.
  3. Rub 1 tsp vegetable oil on the flank steak and season the steak with a generous amount of the rub. You probably won’t use all of the rub so save it for the next time you make this dish.
  4. In a large bowl, toss the pepper, zucchini, and onion with the remaining vegetable oil and season with salt and pepper.
  5. Spray a half sheet pan with non-stick cooking spray and spread the vegetables all over the pan. Place the steak on top of the veggies and broil for 5 minutes. Flip the steak and then broil for another 5 minutes or until an instant-read thermometer registers 135°.
  6. Remove the steak from the pan and let it rest on a cutting board for 5 to 10 minutes. Stir the vegetables around and return to the oven for an additional 5 minutes to finish cooking.
  7. Slice the steak very thinly against the grain and serve with tortillas, cheese, lettuce, sour cream and salsa!
Tips and TricksTips and Tricks

Not a fan of zucchini? Only have red onions on hand? The great thing about this recipe is that you can switch the veggies for whatever veggies you like. Give it a shot!

Feed the FreezerFeed the Freezer

While the cooked veggies won’t do great in the freezer, the cooked fajita meat will. Portion leftover fajita meat into small zip-top bags for a quick grab-and-go taco.

Fun FactsFun Facts

In Mexico, Tacos are almost exclusively made with soft flour tortillas. The crispy corn taco shell is an American invention.

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Featured Main Dishes Recipes

Weeknight Low Country Boil

Weeknight Low Country Boil from www.jasonscooking.com
TemperatureHigh°Time20 – 25 mins

Weeknight Low Country Boil from www.jasonscooking.com

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It seems that almost everyone we know was born in September/October so I think a lot of the upcoming posts will start off with, “I was at a birthday party the other day…” Anyway – I was at a birthday party the other day that featured the mysterious and elusive Low Country Boil.

Having never been to a low country boil*, I was excited and imagined Jeff, the birthday boy, slaving away for hours over a large pot set atop an open flame. On Saturday, Jeff called and asked if he could borrow a pot for the boil and I said sure but you have to come and get it. He asked if I could just come over early and bring it with me. Thinking that a boil would take hours, I suspiciously asked how early and his answer shocked me.

“About 30 minutes…”

Abwah?!? That’s right…it takes about 30 minutes to do an honest to goodness low country boil, making it a perfect candidate for a weeknight dinner. It should have clicked earlier with me since you’re using one of the fastest cooking methods to cook food that doesn’t take very long at all to cook. Swing by the store on the way home and have a low country boil tonight!

For those of you who don’t know what a LCB is, it’s a party where you boil up a bunch of seafood, meat and vegetables in a large pot, dump it out onto a newspaper-lined table and invite your friends to dig in with their hands.

*I have a very hazy memory of going to a boil once but I could be making that up.

The RecipeRecipe
Weeknight Low Country Boil
 
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Recipe type: Mains
Serves: 4 - 6
Ingredients
  • 1 Pouch Zatarain’s Crawfish, Shrimp & Crab Boil in Bag
  • 1 ½ - 2 lbs Small Potatoes, (we used petite red, white and blue potatoes but you can use new potatoes)
  • 1 lb Kielbasa Sausage, Cut into 1” Chuncks
  • 4 Ears of Corn, Shucked and Cut in Half
  • 1 – 1 ½ lbs Raw Easy Peel Shrimp, Rinsed and Deveined
  • 1 Lemon
  • Old Bay Seasoning
Instructions
  1. In a really large pot, combine potatoes, sausage, seasoning pouch and enough water to cover everything by 2 – 3 inches and bring to a boil over high heat.
  2. After about 10 minutes of boiling, add the corn to the pot and let everything boil for another 10 minutes.
  3. Test the potatoes for doneness by fishing one out and poking it with a skewer, if it encounters little to no resistance, it’s done.
  4. Once the potatoes are done, add the shrimp and let it cook until they are just pink. This should only take about 2 – 3 minutes and overcooked shrimp is gross.
  5. Drain the water from the good stuff and serve on a large platter or on a newspaper-covered table.
  6. Finish with a squeeze of lemon and a sprinkling of Old Bay.
Tips and TricksTips and Tricks

The possibilities are endless with a low country boil so add crawfish (yuck), chicken thighs, crab legs, lobster, or anything else you can think of to this tasty dish.

Feed the FreezerFeed the Freezer

Can you use frozen shrimp for this recipe? Heck yes! Most shrimp is processed and frozen on the boat and then defrosted in the store so feel free to skip the middle man and head to the freezer aisle. Defrost them in cold running water for about 15 – 20 minutes while you’re prepping and cooking everything else.

Fun FactsFun Facts

I once lived in Charleston, South Carolina and was surprised to find out that there were 2 regions in the state. The southernmost counties that are on the near the water are known as “the Low Country” and the rest of the state is called the “Upstate.”

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Featured Main Dishes

Steak & Muenster Sandwich

TemperatureHigh HeatTime20 mins

091614_mains_steaksandwich

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Who doesn’t love steak? Well, I guess non-meat eaters. But for everyone else, steak is a popular favorite. When preparing and eating steak, most probably think of a nice filet or strip grilled to perfection. However, there are many other ways to prepare steak. I am a big fan of the steak sandwich. I’m actually a big fan of all sandwiches but this post is about a particular steak sandwich that combines three of my favorite ingredients: steak, muenster cheese, and bread!

If you’ve seen our previous blog post, Steak in a Cast Iron Skillet, cooking steak in a cast iron skillet is a quick and easy way to prepare steak, especially if you don’t feel like firing up the grill. When cooked this way, you get a great sear on the steak and it’s the perfect method for this sandwich.

Bonus: You only need one steak for 4 sandwiches so this is a great way to save money and still have steak night!

The RecipeRecipe

Steak & Muenster Sandwich
 
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Recipe type: Mains
Serves: 4
Ingredients
  • 12 oz Strip or Filet Steak
  • 4 Slices Muenster Cheese
  • 4 Wheat Kaiser Buns (or your favorite bread)
  • Mayonnaise
  • Lettuce
Instructions
  1. Season steak liberally with salt and pepper on both sides.
  2. Let the meat come to room temperature.
  3. Put about a tablespoon of oil in the cast iron skillet and spread it all over the bottom of the pan with a paper towel.
  4. Heat the cast iron skillet on medium-high to high heat.
  5. When the skillet is hot, put the steak in the pan and cook for 4 minutes/side for medium-rare, 4.5 minutes/side for medium and 5 minutes/side for medium well. Walk away from the cooking meat and only flip the steak one time!
  6. Let steak rest on a cutting board for 5 to 10 minutes before cutting. If you were just put into a skillet, you'd want a rest too when you got out.
  7. Slice steak into thin strips.
  8. Cut the rolls in halve and spread mayonnaise on each side.
  9. Place a slice of muenster cheese onto each roll and top with a quarter of the sliced steak.
  10. Add lettuce and enjoy!

Tips and TricksTips and Tricks

Because you only need one steak and most steaks come in a 2 pack, you can either freeze the second one or get the supermarket to split the package.  They’ll happily open the package and reseal it with just the one cut that you want.

Feed the FreezerFeed the Freezer

Freeze raw steak in a zip-top bag for up to 6 months.  When ready to cook, thaw in the refrigerator over night or under cold water for about an hour, season and let it come to room temperature.

Fun FactsFun Facts

Muenster is a semisoft cow’s milk cheese with an orange colored rind. Its flavor ranges from mild when young, to quite strong for well aged cheeses.

Categories
Featured Main Dishes Michael's Favorites Recipes

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup from www.jasonscooking.com

Chicken and Wild Rice Soup from www.jasonscooking.com

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We just got back from Frozen Summer Fun LIVE! at Disney’s Hollywood Studios (MGM) and it was great! Orlando is anything but frozen in the dead of summer so we went from hot to cold to hot to cold a lot over the weekend. As a result of this, Michael got sick almost immediately upon returning home. I think his sickness was caused by an abrupt separation from Walt Disney World but whatever…

Everyone knows that chicken soup is not only good for soothing a sore throat, but it’s also good for curing all kinds of ailments. With that in mind, I decided to pull out the soup pot a bit early this year and make a big batch of soup to put him on the road to recovery. Normally I would have saved this post for a little later in the fall but needs must when the devil drives.

Also – just the mention of Elsa’s name elicits screams and cheers from a large gathering of people. Anna gets polite applause but Elsa gets Michael-Jackson-in-the-80’s screams. Well played Disney. Well played indeed.

The RecipeRecipe
Chicken and Wild Rice Soup
 
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Recipe type: Mains
Serves: 6 - 8
Ingredients
  • 2 tsp Olive Oil
  • 1 Onion, Diced
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • 2 Cloves Garlic, Minced
  • 4 – 5 Ribs Celery, Chopped (about 1 ½ cups)
  • 4 – 5 Carrots, Peeled and Chopped (about 1 ½ cups)
  • 1 Stick Butter
  • ½ Cup All Purpose Flour
  • 1 lb Cooked Chicken Meat, Shredded (1 whole roasted chicken or 4 breasts)
  • 6 Cups Chicken Stock, divided
  • ½ Cup Half and Half (optional)
  • 4.5 oz Package of Wild Rice with Seasoning
Instructions
  1. Heat the oil in a large pot over medium-high heat.
  2. Add the onions, salt and pepper and cook until they begin to soften, about 2 - 3 minutes. Add the garlic, celery, and carrots and continue to cook for another 5 minutes, stirring frequently.
  3. Add the butter and cook until it melts completely. Once the butter has melted, pour in the flour and mix well. Cook for about 3 – 4 minutes to cook off the raw flour taste.
  4. Add the chicken, 6 cups of stock, and half and half to the pot and bring just to the boil. Reduce to a simmer and cook for about 15 – 20 minutes, stirring frequently, until the carrots start to soften.
  5. Add the Wild Rice with seasoning and cook for another 20 – 25 minutes until the rice has softened.
  6. Add salt and pepper to taste if needed.
Tips and TricksTips and Tricks

If your soup is too thick when you’re ready to dig in, add some more stock. Similarly, add stock or water when reheating to get to your desired consistency.

Feed the FreezerFeed the Freezer

Soups like this freeze beautifully in a zip-top bag. To reheat, simply put the frozen soup in a pot and slowly cook until it gets hot. Make sure you stir and flip the ice block frequently so that it doesn’t stick to the pot.

Fun FactsFun Facts

The classic combination of chopped onions, celery and carrots is called a mirepoix and is the jumping-off point for many soups and stews.

Categories
Featured Jason's Favorites Main Dishes Recipes

Make Your Own Nachos!

DIY Nachos from www.jasonscooking.com
DIY Nachos

DIY Nachos from www.jasonscooking.com

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First things first: Yes, this recipe includes the white cheese dip that you get in Mexican restaurants!

I LOVE nachos! They’re definitely my favorite Mexican food and are probably in my top 10 favorite foods in all the world. Ironically, when I went to my friends’ wedding in Cabo, I had a total of zero nachos. Weird, huh?

I first made a Make Your Own Nacho Bar for a super bowl party that I threw years ago. They were surprisingly easy to make, and making enough for 6 people is the same as making enough for 20 people. If you’re looking for a crowd-pleasing party food, give the Make Your Own Nacho bar a shot. This is one of the things that my friends and I make a lot when we go out of town and need to make a big meal for a bunch of people.

The RecipeRecipe
Make Your Own Nachos!
 
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Recipe type: Mains
Serves: 4 - 6
Ingredients
The Basics
  • 1 lb Ground Beef, Turkey or Chicken
  • 1 Package Taco Seasoning
  • ⅓ Cup Water
  • 1 Tbs Olive Oil
  • 1 Onion, Sliced
  • 1 Green Bell Pepper, Sliced
  • Salt and Pepper
  • ½ lb White American Cheese
  • 2 Tbs Butter
  • 1 tsp – 1 Tbs Diced Jalapeños
  • ⅔ Cup Milk
  • Tortilla Chips

Tasty Topping Suggestions
These are the toppings I use when we make a full-on nacho bar at home. Feel free to add to or subtract from this list as needed/desired. Don’t feel like you need all of this stuff every time you want to make nachos.
  • Spanish Rice, Cooked
  • Romaine Lettuce, Chopped
  • Cheddar Cheese, Shredded
  • Fresh Cilantro, Chopped
  • Fresh Jalapeños, Sliced
  • Sour Cream
  • Salsa
Instructions
Make the Meat
  1. In a medium skillet over medium-high heat, brown the ground beef or chicken and pour off any fat.
  2. Add the seasoning packet and ⅓ cup water to the meat and cook for 3 – 5 minutes until the water reduces and thickens. Remove from the heat and cover until ready to serve.

Cook the Peppers and Onions
  1. Heat the oil in a medium pan over medium heat.
  2. When the oil is hot, add the onions and then the peppers, season with a pinch of salt and pepper and sauté until everything is tender and the onions are translucent.

Make the Cheese
  1. Cut the white American cheese into cubes and put into a microwave safe bowl (I use a glass measuring cup). Add the butter, jalapeños, and milk and microwave on high in 1 minute increments until the cheese is melted, stirring between each round of microwaves.

Make your Nachos!
My suggestion for the perfect nachos is chips, meat, onions and peppers, white cheese sauce, lettuce, sour cream, cheddar and cilantro, but you can do whatever you want. That’s the beauty of the Make Your Own Nacho Bar!
Tips and TricksTips and Tricks

A Make Your Own Nacho Bar turns into a Make Your Own Taco Bar or a Make Your Own Burrito Bar by simply adding taco shells or appropriately-sized flour tortillas!

Feed the FreezerFeed the Freezer

Freeze cooked meat and cooked peppers and onions in separate bags for a quick and easy nacho/taco/burrito kit!

Fun FactsFun Facts

Cilantro is the planty part of the coriander plant. The spice coriander, used in curry, comes from the same plant!

Categories
Featured Jason's Favorites Main Dishes Michael's Favorites Recipes

Bacon, Apple and Brie Burger

Bacon, Apple and Brie Burger from www.jasonscooking.com
Bacon, Apple and Brie Burger
TemperatureHighTime10 mins

Bacon, Apple and Brie Burger from www.jasonscooking.com

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Generally, I’m not a huge fan of fancy burger toppings. At some point, a burger becomes something else when you add truffle oil, shaved pistachios and the tears of a virgin emulsified in unicorn oil. I’ve never gone wrong with salt and pepper, a slice of pepper jack, mustard, mayo, ketchup, and pickles. You, friends, do seem to like fancy burgers so I thought I’d give some a chance and I am so glad I did.

In August, Michael and I went to the North Georgia Mountains and picked a peck of apples. Obviously by “picked,” I mean that we picked a peck of apples up off of the table in the store and took them to the register to pay for them. When I was making the list of things to cook last week, I wanted to use some of the apples and so I thought, “apples and brie go together, why not make something based on that?” Add some bacon and slap it on a burger and you get a pretty darn amazing Bacon, Apple, and Brie Burger.

The RecipeRecipe
Bacon, Apple and Brie Burger
 
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Recipe type: Mains
Serves: 4
Ingredients
  • 1⅓ lb 90/10 Ground Beef (see Tips and Tricks section)
  • 3 - 4 Apples, Cores Removed and Sliced into Rounds
  • 4 Slices Brie Cheese, Rind Removed
  • 4 Hamburger Buns (I use the French buns from the Bakery)
  • 8 Slices Bacon, Cooked Crisp
  • Mayonnaise
  • Dijon Mustard
Instructions
  1. Preheat the grill to high heat.
  2. Evenly divide your ground beef into 4 equal portions that are about ⅓ lb each. Flatten the portions into patties that are a little bigger around than the diameter of your buns.
  3. Season each of the patties with salt and pepper on both sides and grill for 4 – 5 minutes per side, turning once (see Tips and Tricks section). When the burgers are almost done, put some cheese on them, close the lid and let the cheese melt a bit.
Meanwhile…
  1. While the burgers are cooking, grill the apples for about 1 – 2 minutes per side. You want grill marks but you don’t want to turn them into mush.
  2. Also while the burgers are cooking, spread a little bit of mayo onto each half of the bun and toast those on the grill for 1 – 2 minutes, being careful not to burn them. If you have a gas grill, you can turn off one of the burners and use that area to toast the buns.
  3. Stack the burgers thusly: bottom bun, burger with cheese, 1 or 2 slices of apples, 2 slices of bacon, a wee bit of Dijon, top bun.
  4. Enjoy!
Tips and TricksTips and Tricks

The secret to juicy hamburgers is to leave them alone not overcook them. When cooked properly, even a burger made of very lean ground beef can be juicy and delicious.

Leave your burgers alone! Don’t press down on them or move them around while they’re cooking. You should only touch the burgers twice during cooking, once to flip and once to remove from the grill.

Feed the FreezerFeed the Freezer

A great way to save money is to buy your ground beef in bulk and then freeze it for up to 6 months. I like to form burger patties out of some of the beef and leave some in 1 lb blocks.

When you patties, make sure you put some parchment between them or freeze on a sheet pan before transferring them to a bag to prevent them from sticking together.

Fun FactsFun Facts

According to BurgerFi, Americans eat 14 billion hamburgers a year. That means you ate about 45 burgers last year and have already had about 30 this year.

Categories
Featured Main Dishes Michael's Favorites Recipes Snacks

Chunky Chicken Salad

Jason's Chicken Salad

Jason's Chicken Salad

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Grapes in chicken salad?!? A coworker of mine turned me on to putting grapes in chicken salad about 10 years ago and I haven’t made chicken salad without them since. She called it Summertime Chicken Salad but I just call it delicious.

This is my go-to chicken salad recipe. It’s not too wet, has just the right amount of crunch and the grapes are a nice surprise. In fact, with only ½ cup of mayonnaise in the whole batch, it’s actually not too bad for you either. Michael and I make this on the weekend and it’ll keep in the refrigerator all week to use on tasty sandwiches.

The RecipeRecipe
Chunky Chicken Salad
 
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Recipe type: Mains
Serves: 10
Ingredients
  • 2 ½ - 3 Lb Chicken, Cooked and Shredded
  • 1 Cup Celery, Chopped (about 3 ribs)
  • ½ Cup Pecans, Toasted and Chopped
  • 1 Cup Red Seedless Grapes, Halved
  • ½ Cup Mayonnaise
  • Salt and Pepper to Taste
Instructions
  1. Place all ingredients in a large bowl and toss to combine.
  2. Season with kosher salt and cracked black pepper to taste.
Tips and TricksTips and Tricks

I use my hands to toss this salad. Using your fingers helps you mix everything evenly and allows you to use less mayonnaise.

Feed the FreezerFeed the Freezer

This chicken salad will freeze for up to 3 months. The quality might diminish slightly but it’s a great way to store excess chicken salad.

Fun FactsFun Facts

The chicken salad that we know and love was invented in Rhode Island in 1863. The original version featured leftover chicken, mayonnaise, tarragon, and grapes. Grapes! Who knew?

Categories
Featured Main Dishes Recipes

Sunday Afternoon Roast Chicken

Sunday Afternoon Roast Chicken
Temperature400°TimeAbout 15 minutes per pound

Sunday Afternoon Roast Chicken

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Chicken is one of the most used meats in American kitchens for good reason. It’s versatile, easy to prepare, inexpensive and can be eaten as a main event or used as an ingredient. Something that I love to do on a Sunday afternoon is roast a whole chicken for use later in the week. Doing this yourself takes very little time and will save you money on whole rotisserie chickens from the market. It also makes your house smell great!

After roasting, let the chicken cool down for a while and then you can shred it for use in tacos, casseroles, salads, and many other dishes. Don’t neglect the hind quarters! There’s plenty of tasty meat there too…and save the carcass for your homemade chicken stock.

The RecipeRecipe
Sunday Afternoon Roast Chicken
 
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Recipe type: Main
Ingredients
  • 1 Whole Chicken
  • Salt and Pepper
Instructions
  1. Preheat the oven to 400°
  2. Remove the package of organs from the cavity of the chicken. And rinse the whole thing under cool running water. Pat the chicken dry with a paper towel and place it in a large roasting pan.
  3. Season well with salt and pepper and cook for about 15 minutes per pound until an instant read thermometer registers 160° – 165° when inserted in the thickest part of the breast.
  4. Let the chicken rest for at least 10 minutes before carving.
Tips and TricksTips and Tricks

If you tuck the tips of the wings under the body of the chicken, you won’t have to tie the bird up with butchers twine.

Feed the FreezerFeed the Freezer

Cooked shredded chicken is gold in the freezer! I normally roast a chicken on a Sunday, shred it, and refrigerate or freeze it for use throughout the week. Frozen chicken meat will last for about 6 months in the freezer.

Fun FactsFun Facts

Broasting is not a combination of broiling and roasting as one might expect. It’s actually deep frying in a pressure cooker which you should not do at home!

Categories
Featured Main Dishes Recipes

Toad in the Hole

Toad in the Hole
Temperature450°Time20 – 25 mins

Toad in the Hole

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It’s Doctor Who Weekend and Every. Simpsons. Ever. all at once so I am having a nerdgasm that is as big as the inside of the TARDIS! I had big plans to make a whole Who-themed menu for the blog but we’ve been pretty busy over the last few weeks so I didn’t get a chance to put the thought in that I wanted to and I didn’t want to just do a recipe for Fish Fingers and Custard or celery. Luckily, Kathrine Kirby requested a very British Toad in the Hole recipe and I am happy to oblige requests!

I had no idea what Toad in the Hole was until I started doing some research. Toad in the Hole is a British comfort food that consists of sausages, Yorkshire pudding (popovers), and onion gravy. When I found out what it was, I was super excited to make it and share it with you because everything in that list is delicious!

“But Jason,” you say, “I thought Toad in the Hole is an egg cooked in a piece of toast.”
“Nope,” I respond. “That’s Toad in A Hole, not Toad in THE Hole.”

Allons y!

The RecipeRecipe
Toad in the Hole
 
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Recipe type: Main
Cuisine: British Food
Serves: 4
Ingredients
  • 2 Tbs Vegetable Oil
  • 4 Sausages (I use Aidells Chicken and Apple Smoked Sausage)
  • 1 Cup Milk
  • 2 Eggs
  • 1 Cup All Purpose Flour
  • ½ tsp Kosher Salt
  • 1 Tbs Olive Oil
  • 1 Onion Sliced into Half Moons
  • Salt and Pepper
  • 2 Cups Beef Broth
  • 2 Tbs Balsamic Vinegar
  • 1 Tbs Worcestershire Sauce
  • 1 Tbs Cornstarch
  • 2 Tbs Cold Water
Instructions
Make the Toads and their Yorkshire Pudding Holes
  1. Preheat the oven to 450°
  2. In a cast iron skillet, heat the vegetable oil on medium high heat until it begins to shimmer.
  3. Add the sausages and brown on each side (about 3 - 4 minutes per side)
  4. While the sausages are browning, beat the egg and milk together in a medium bowl and then add in the flour and salt. Mix until the lumps are gone and a batter is formed – that’s literally all there is to Yorkshire Pudding.
  5. When your sausages are browned and the oven is hot, space the sausages evenly across your skillet and pour the batter over the sausages.
  6. Put the skillet in the oven for 20 – 25 minutes until the pudding is puffy and brown. Do not open the oven for the first 20 minutes!

Make the Onion Gravy
  1. While the Toads are cooking, heat the olive oil in a small pan over medium heat.
  2. Add the onions and a pinch or two of salt and pepper to the oil and cook, tossing frequently, until they are translucent and begin to caramelize. This should take 8 – 10 minutes. If the onions start to crisp up, turn down the heat a bit.
  3. When the onions have caramelized, add the broth, vinegar, and Worcestershire, turn the heat up to medium high is and reduce by about a quarter (5ish minutes).
  4. While the gravy is reducing, mix the cornstarch and water in a separate bowl to form a cornstarch slurry. Add this to the gravy, stir a bit, and turn off the heat when it starts to thicken.
  5. Serve the gravy over the sausage and pudding.
Tips and TricksTips and Tricks

Serve this with a simple salad for a super quick and easy weeknight dinner.

Feed the FreezerFeed the Freezer

This is a quick and easy meal that you can make with stuff you probably have in your house. Keep frozen sausages on hand and you can whip this up any time!

Fun FactsFun Facts

Matt Smith is my favorite Doctor because he’s just a wee bit mad.