World's Best Lasagna




  • 1 pound sweet italian sausage
  • 3/4 pound lean ground beef
  • 1 cup minced onion
  • 2 cloves garlic minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 (15 ounce) canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 15 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 1lb mozzarella cheese, sliced
  • 3/4 grated Parmesan cheese



  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

My modifications for sauce:

Cook meat in saute pan with onion until browned, drain fat.  In a large sauce pan add meat, garlic and all tomatoes and water.  Season with sugar, basil leaves, fennel seeds, italian seasoning, salt, pepper and parsley.  Simmer and cover for 2 hours

  1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. To assemble: spread 1 1/2 cups sauce on the bottom of a 9X13 deep dish, 5 noodles then 1/2 ricotta mixture, 1/3 mozzarella, 1 cup of meat sauce, 1/3 of parm cheese.  Next - 5 noodles, remaining ricotta, 1/3 mozz cheese, 1 cup of meat sauce, 1/3 parm cheese, 5 noodles 1-1 1/2 cups of meat sauce, remaining mozz and parm.  Cover and refridgerate over night.  Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  4. Remove from refridgerator 1 to 1 1/2 hours before baking.
  5. Bake at 375 for 35 minutes. Remove foil, and bake an additional 10 to 15 minutes or until lightly browned. Cool for 15 minutes before serving.

French Dip



2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
1 can beef consommé and 1 can of French Onion soup
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
4 torpedo sandwich rolls, split


In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and sauté 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consommé in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

Honey Garlic Pork Tenderloin



  • 1 cup Creole mustard, divided (If you can’t find it you can substitute with Mister Mustard Sweet and Hot or Spicy Brown Mustard)
  • ¾ cup Honey, divided
  • 3 tablespoons lemon juice, divided
  • 8 garlic cloves, minced
  • 2 teaspoons salt
  • 2 ½ teaspoons pepper, divided
  • 2 pounds PORK Tenderloin
  • 1/3 cup mayonnaise


STIR together ½ cup mustard, ½ cup honey, 2 tablespoons lemon juice, garlic, salt and 2 teaspoons pepper in a large shallow dish or heavy-duty zip-top plastic bag; add pork, turning to coat.  Cover or seal, and chill 3 hours.  Place pork on a lightly greased rack in an aluminum foil-lined roasting pan.

BROIL 6 inches from heat 5 minutes; reduce oven temperature to 425, and bake 15 minutes.  Cover loosely with foil, and bake 15 more minutes or until a meat thermometer inserted into thickest portion registers 160.

STIR together remaining ½ cup mustard, remaining ¼ cup honey, remaining 1 tablespoon lemon juice, remaining ½ teaspoon pepper, and mayonnaise. Serve mixture with pork.

YIELD: 6 serbings.

Prep: 15 min., Chill: 3 hrs., Broil: 5 min., Bake: 30 min.

Boneless Sweet and Spicy Asian Wings (Baked)



  • 1 cup orange juice
  • ½ cup pineapple juice 
  • 1 tablespoons minced garlic
  • 1 tablespoons minced ginger
  • 1/2  Tablespoon sesame oil
  • ¼ cup soy sauce
  • ¼ cup mirin
  • ½ cup sugar
  • 1 teaspoons crushed red pepper flakes




  • 3 Boneless Skinless Chicken Breast (cut into 1” strips)
  • 2/3 cup Original Bis-Quick mix
  • ½ cup Parmesan Cheese
  • 1 ½  teaspoons Emeril's  Southwest Essence  
  • 1 egg slightly beaten
  • cooking spray 


In a large sauté pan set over medium-high heat, place the orange juice, pineapple juice,  garlic, ginger,  sesame oil, soy sauce, mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to thick syrup, about 18 to 20 minutes. While the sauce is reducing,  heat oven to 450 degrees F. 

In a small bowl, mix together the BisQuick, Parmesan Cheese and Southwest Essence.  Transfer mix to a large zip lock bag.  Dip chicken pieces in egg and place the chicken pieces in the bag in batches. Shake the bag to coat the chicken, remove the chicken from the bag and place on a cookie sheet lined with foil and coated with cooking spray.  Lightly sprinkle chicken with a little more Essence and lightly spray with cooking spray. Bake 12-14 min, turning halfway through bake time.  When all the chicken is baked and the sauce is reduced,   remove sauce from heat, place half of the chicken in a large bowl and drizzle with sauce. Stir gently to coat all pieces of chicken. Repeat with remaining chicken and sauce.  

This is my mom’s Meat Loaf recipe and we love it.



  • 1 lb. ground beef
  • 1 small can of tomato paste
  • 1 egg
  • 8 or 9 Club crackers
  • ¼ cup of milk
  • ½ finely diced onion
  • Salt and Pepper


  • ½ cup of brown sugar
  • ¼ cup of ketchup (add more is needed)


  1. Mix all ingredients in medium bowl very well.  Place in bread pan.
  2. Bake at 325 degrees for 45 to 50 minutes

Baked Buffalo Wings - THE BEST I’VE EVER HAD!!!



  • Cooking spray
  • ¾ cup all-purpose flour
  • ¾ tsp (or more) cayenne pepper
  • ½ tsp. garlic powder
  • 1 tsp. salt, divided
  • 20 chicken drummettes
  • ¼ cup butter, melted
  • ½ cup Texas Pete’s Buffalo Wings Sauce
  • 2 tblsp. Honey
  • 2 tblsp. Soy sauce
  • ½ tsp. Sriracha sauce


  1. Line a baking sheet with foil. Spray a cooling rack generously with cooking spray and place in the baking sheet.
  2. Dry the drummettes well with paper towels.
  3. Place the flour, cayenne pepper, garlic power and ½ teaspoon of salt in a large Ziploc bag. Shake to mix well.
  4. Add the dried drummettes to the bag with the flour mixture and toss until well coated.
  5. Remove the wings, shaking off excess flour coating, and place on the prepared cooling rack.
  6. Place the prepared wings in the refrigerator, uncovered, for at least one hour.
  7. Preheat the oven to 400 degrees.
  8. Bake the wings for 25 minutes.
  9. Remove from the oven, turn each wing over and return to the oven.
  10. Bake for an additional 25 minutes.
  11. Meanwhile, whisk together the melted butter, hot sauce, honey, soy sauce and remaining ½ teaspoon of salt in a small bowl.
  12. Remove the wings from the oven and dip them 3 or 4 at a time in the sauce mixture.
  13. Place the coated wings back on the pan, return the pan to the oven and cook for an additional 6-7 minutes.
  14. Remove from the oven, place on a serving dish and drizzle remaining sauce over wings.

Pork Tacos - our version




  • 11oz. of Pork Chop
  • 1 cup of shredded lettuce
  • 1 can Ro*Tel tomatoes (Original)
  • 1/2 cup of diced onion
  • Tortillas
  • Juice from 1 1/2 limes (micro-wave for 10 seconds)
  • 2 1/2 tablespoons cornstarch
  • 1 tsp Chili Powder
  • 1/2 tsp Chipolte Chili Powder
  • 1/4 tsp Cayene Pepper
  • 1 Tbls Vegetable Oil




  • Tenderize Pork Chops in a plastic big hitting it wth a meat tenderizer until it's about a 1/2 inch thick
  • Cut the pork into 1/2 inch cubes
  • Put the cubes of meat in a bowl and add the lime juice, chipotle/cayenne, chili powder and salt along with a good squirt of vegetable oil (a tablespoon or 2).  Stir to coat and then add the cornstarch and stir it up again.  Let it sit for a little while.
  • Heat saute pan over medium to high heat.  Add a couple of tablespoons of oil and let the pan get hot then add the meat.  Stir it so the individual cubes seperate.  You want a bit of heat so that the cornstarch helps the meat get nice and crispy. This will take 5-7 minutes to cook.  Once done place on paper towles.
  • Heat the totillas in the microwave or in a hot pan to your liking.
  • Buld tacos to your liking, I add yellow rice, Ro*Tel tomatoes, cheese and shredded lettuce.

Carolina Barbecued Pork



  • 2 onions, quartered
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 to 3 pounds Pork Tenderloin
  • 3/4 cup cider vinegar
  • 4 teaspoons Worcestershire sauce
  • 1 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon cayenne pepper
  • Hamburger buns
  • Cole slaw, optional



  1. Place onions in stoneware.
  2. Combine brown sugar, paprika, salt and pepper rub over roast. Place roast over onions.
  3. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne stir to mix well. Drizzle all of vinegar mixture over roast.
  4. Cover and cook on Low for 10 to 12 hours or on High 5 to 6 hours. Remove meat and onions leaving 1/3 of the drippings in the crock pot. Chop or shred meat and chop onions and place the meat back into the crockpot with the remaing drippings on low for 30 minutes.
  5. Serve meat and onions on buns, along with Sweet Baby Rays BBQ Sauce. If desired, top sandwiches with coleslaw.

P.F. Changs Mongolian Beef


This copykat recipe is as good as the original!

30 min | 10 min prep




  • 2 teaspoons vegetable oil
  • 1/2 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/2 cup dark brown sugar
  • 1 teaspoon Red Pepper flakes
  •  vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak
  • 1/4 cup cornstarch
  • 2 large green onion


  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Don’t get the oil too hot.
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  5. Remove it from the heat.
  6. Slice the flank steak against the grain into 1/4” thick bite-size slices.
  7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
  8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  9. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  11. Heat the oil over medium heat until it’s nice and hot, but not smoking.
  12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. DO NOT OVER COOK
  13. You don’t need a thorough cooking here since the beef is going to go back on the heat later.
  14. Stir the meat around a little so that it cooks evenly.
  15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  16. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  17. Add the sauce, cook for one minute while stirring, then add all the green onions.
  18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  19. Leave the excess sauce behind in the pan.

Baked Sweet & Sour Chicken





  • 3-4 boneless chicken breasts
  • salt & pepper, to taste
  • 1 cup cornstarch
  • 2 eggs, beaten
  • 1/4 cup canola oil

Sweet and Sour Sauce:

  • 1/2 cup sugar
  • 4 tbs ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup rice wine vinegar
  • 1 tbs soy sauce
  • 1 tsp garlic salt


Preheat oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Barbacoa Beef Tacos



  • 1/3 cup apple cider vinegar
  • 1/2 yellow onion
  • 2 tablespoons fresh lime juice
  • 4 garlic cloves
  • 4 teaspoons ground cumin
  • 2 teaspoons oregano
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground cloves
  • 3-4 chipotle chiles in adobo sauce
  • 3/4 cup beef stock
  • 3-4 lb. beef chuck roast


  1. Trim any excess fat off the roast and place it in a slow cooker with the beef stock.
  2. In a blender, combine vinegar, onion, lime juice, garlic, cumin, oregano, black pepper, salt, cloves, allspice and desired number of chilis and puree. Pour the pureed sauce over the meat.
  3. Cook on low heat for 8-10 hours or high heat for 6 hours. Don't peek while cooking!
  4. Shred the meat in the juices and serve warn.


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© John Hatcher