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Category: Homestyle Foods

Rotisserie Roast Beef



Easter Dinner Rotisserie Roast Beef:

Eye Round or Top Round 3-5 pounds

heavy salt a pepper for tenderizing on all sides

onion powder 1/2 teaspoon

Tenderize your cut of beef with heavy salt and pepper. On all sides. Let beef stand at room temperature for 45 minutes. Sprinkle onion powder over beef after 45 minutes is up. Place in Rotisserie. Add 1 cup of water and 1 beef bullion cube to the bottom tray to make Au Jus later. I love using my Ronco- set it and forget it. Cook for an hour and ten minutes. Medium Rare internal temperature is 140 degrees. So I like to take it out at 130 degrees and let it rest until it reaches 140 degrees. Add juices from the plate and the drip pan to a sauce pan and bring to a boil. This is your Au Jus- natural juices. Add roux to make a gravy. Cook roux for 30 minutes to eliminate flour taste. Enjoy, Jason

Casaculinarian.com Birthday Dinner 3/26/2016




Birthday 3/26/2016

Chicken Parmesan with Flat Bread and Thin Spaghetti.

Birthdays after 40 are never great but the food was!!! Follow directions for Chicken Parm Subs- but serve over pasta instead…

Tomato Basil Sauce

Chicken Parmigiana Sub

Grilled Chicken Caesar Salad over Flat Bread

Use the flat bread part of the recipe, Enjoy, Jason!!!



Easter Crock Pot Ham


crock pot ham

Crock Pot Ham- Set it and forget it!

Ham bone in 5-7 pounds

pineapple rings 4

pineapple juice 1 cup

brown sugar 1/2 cup

cloves 8

maple syrup 1/8 cup

In a large Crock Pot add pineapple juice and maple syrup to the bottom. Place your Ham on top of the liquids. Place 8 cloves in your Ham.  Sprinkle brown sugar on top of the ham. Place 4 pineapple rings on top of the ham using the cloves to hold them in place. Turn Crock Pot on low for 6-8 hours. Use a baster and baste the Ham every hour. Set it and forget it! Enjoy, Jason.

Arroz Con Pollo- The Crock Pot Version



Arroz Con Pollo in the Crock Pot for busy folks on the run…

OMG this was as good as any restaurant!!!!

whole raw chicken cut up. I split each breast in 2 also.

olive oil 2 tablespoons

garlic chopped fine 1 tablespoon

Sazon Goya seasoning packet 1

salt and pepper for taste

onion powder 1/2 teaspoon

parsley 1/2 teaspoon

red bell pepper chopped fine 2 tablespoons

onion 1/4 diced fine

jalapeno peppers diced fine 1 teaspoon

chicken broth 5 cups

parboiled rice 2 cups

vegetable oil 1/8 cup

Wash and cut your whole chicken into pieces. Place in a mixing bowl and add olive oil, add Goya seasoning packet, seasonings, fresh garlic. Mix well. Example below.


Allow the chicken to marinate 20 minutes. Add vegetable oil to a frying pan on medium to high heat. When oil is very hot, sear both sides of all the chicken and take out of pan. Example below.


Add 1 cup of chicken broth to the Crock Pot and the Chicken on top of the broth and set the Crock Pot for 2 and 1/2 hours on high setting. Let sit for 30 minutes. At the 30 minute mark, take the Chicken out of Crock Pot and add rice, both chopped peppers, onions, and remaining chicken broth. Mix well, and place Chicken on top for remaining 2 hours. Enjoy, Jason.

Casaculinarian.com 2016 St. Patrick Day Bangors and Mash Recipe


bangors and mash

Bangors and Mash- A simple traditional meal for St. Patrick’s Day and great alternative to the Corned Beef. It is very hard to find Bangors- so I typically will use Brats at home. Bangor’s are a very mild almost creamy Sausage. They call them Bangors because when the skin opens during cooking they bang and burst… The Mash part is obvious. Serves 2-4 people

mild sausage raw- 1 package bangors or bratwurst 4-5 large links

olive oil 1 tablespoon

In a cast iron pan add olive oil on medium heat.  Brown both sides of the sausage and add to a the oven at 350 degrees to finish cooking to 165 degrees internal temperature.

Onion Gravy:

pan drippings from sausage

butter 2 tablespoons

flour 1 tablespoons

onion 1/4 diced

beef broth 1 and 1/2 cups

salt and pepper for taste

dark beer 2 oz.

Keep your pan drippings in the cast iron pan. Add butter and onions and brown. Whisk in your flour and whisk till lumps dissolve. Deglaze with the dark beer. Add seasonings and beef broth. The sauce is traditionally thinner than thicker. Place on low temperature.


yellow potatoes 5-6 peeled and sliced

half and half 1/4-1/2 cup

kosher salt 1 tablespoon (you can use less)

black pepper for taste

butter 3 tablespoons

onion powder 1/2 teaspoon

parsley 1/2 teaspoon

Boil potatoes until tender. Drain water out. Add Butter and seasonings. Add 1/4 of half and half to start. Mash with potato masher or large whip. Add more half and half if necessary- a little at a time until consistency is perfect. Build your plate. Gravy on the bottom, Mashed in the middle of the plate, and Sausage on top. You can drizzle more Gravy over the Sausage if you wish. Our Pix’s coming tomorrow. Enjoy! Jason.

Casaculinarian.com 2016 St. Patrick’s Day Corned Beef Recipe in the Crock Pot



Ok so tomorrow morning I will set it and forget it… This piece of meat is meant for the Crock Pot, so why work hard? You can enjoy the St. Patrick’s festivities while the Crock Pot does the work. You will need a little prep time in the morning. Recipe is for 4-6 people.

Corned Beef 2 and 3/4 pounds raw

pickling spice 1 tablespoon

Corned Beef seasoning package that comes with meat

water 3 cups

beer 6 oz.

white vinegar 1 tablespoon

salt and pepper for taste

garlic cloves whole and peeled 3

sugar 1 tablespoon

bay leaves 2

peppercorns whole 1 teaspoon

onion 1/2 diced for flavor

an open pickle jar in the fridge- Empty the juice in the Crock Pot, I do this every year for good luck, don’t ask:)

red potatoes 5-7 whole with skin on

head of cabbage small cut into 4 wedges and no core

Add your liquids to the Crock Pot and set on Low for 8 hours. Add your Corned Beef. Season with Salt and Pepper. Add package of seasonings, pickling spice, bay leafs, sugar, peppercorns, onion, and whole garlic. Cover for 2 hours. At the 2 hour mark add your cabbage, and cover for 2 more hours. At the 4 hour mark add your red skin potatoes.  When finished let it sit on warm for 20 minutes. Let rest on plate for 10 minutes before cutting it. Cut against the grain. Serve with Mustard and Irish Soda Bread. Baker Pippi’s Irish Soda Bread link below. Enjoy! Jason

Baker Pippi’s Easy Irish Soda Bread




A Different way of Making a Turkey Dinner


Great Sunday Feast tonight on Casaculinarian.com

Only the Mashed Potatoes were fattening so you can substitute them with a simple Baked Potato if you like…

We started with an average size Turkey Breast, We de-boned the Breasts. Seasoned and tied them together, then set them in the Ronco Rotisserie to cut the fat… If you do not have one you can cook the Breasts in the oven on 325 till internal temperature is 165 degrees.

turkey breast any size, de-boned

olive oil 2 tablespoons

paprika 1 tablespoon

bacon slices 2 (optional)

Kosher salt for taste and tenderizing (recommend 1 tablespoon)

pepper for taste

Italian seasonings 1 teaspoon

onion powder 1 teaspoon

granulated garlic 1/2 teaspoon

parsley 1 tablespoon

seasoned salt 1/2 teaspoon

dry thyme 1 tablespoon

I de-boned the Turkey Breasts. Placed them on a plate. Coated both sides of each Breast with olive oil and all the seasonings. Placed one piece of Bacon on the inside part of each breast. Example below.


Now I’m going to join the insides together and tie them with butchers twine. Example below.


Now I will place it in the Rotisserie for 1 hour and 10 minutes… Please check your temperature after one hour. Size and cooking time varies, They cook faster with out the bone. Same for the oven on 325 degrees. Cook till internal temperature is 165 degrees.

I served this with Brussel Sprouts, Gravy, and Mashed Potatoes… What a Great Dinner!!! Thanks for visiting, Jason!


Creamy Chicken Soup with Dumplings and Wild Rice



water 10 cups

breast of chicken split on the bone 3

carrots 1 food processor

onion 1/2 food processor

celery 2 food processor

chicken bouillon cubes 8

heavy cream 2 cups

wild rice 3/4 cup

salt and pepper for taste

onion powder 1 teaspoon

parsley 2 tablespoons

granulated garlic 1/2 teaspoon

Italian seasonings 1/2 teaspoon

pulled chicken from the breast bones

dumplings link below, cut that recipe in half

Homemade Dumplings


Add your 10 cups of water to a medium to large soup pot on medium heat. Rinse your chicken clean and dry. When water begins to boil add raw chicken breasts. Bring to a boil. Simmer for 15 minutes and pull the chicken out. Add your processed vegetables, seasonings, heavy cream, and bullion cubes. Bring back to a boil. Let chicken cool. Pull meat off the bone, and break meat up to your desired size and add back to pot. Time to make your dumplings and cut them. Add them to the soup. Add rice and simmer till rice is cooked. Spoon off any excess fat/oil from the top of the soup. If you would like it thicker, add 2-3 tablespoons of cornstarch to 2 tablespoons of warm water. Make a slush and add to the soup.

Enjoy, Jason.


Beef Soup with Campanelle Pasta in the Crock Pot



Soup with Filet Mignon, are you kidding me!!!! Truth is that we bought a whole Filet last night and this is the Chain. Soup for a King or Queen. The best part is the Crock Pot did all the work not me…

Beef Soup with Campanelle Pasta….

Beef Chuck would be the second choice for this soup.

beef 1 pound cut in 3/4 to 1 inch pieces.

filet strip

beef stock 32 oz.

Campanelle pasta 2 cups boil separate and add at the end

salt and pepper for taste

Italian seasonings 1 teaspoon

onion powder 1/2 teaspoon

parsley 1 teaspoon

carrots 2-3 peeled and sliced

onion 1/2 diced

celery 2 sticks chopped

tomato 1 diced no seeds

Turn your Crock Pot or Slow Cooker on. Low setting for 8 hours. Add your beef broth, vegetables, beef, and seasonings. Set it and forget it. When its finished cook pasta separate and add to the soup. Serve… Easy and Delicious.

Pub Style Fish and Chips


Pub Style Fish and Chips

Dinner for 4

French Fries:

Yellow Potatoes 5 cut into steak fry cuts

Deep fry at 350 degrees till Potatoes are browned and tender. Drain excess oil on a paper towel. Season with Kosher Salt, Pepper, and Parsley.

Fried Cod:

24 oz. fresh cod cut into 2-3 inch sections. Look at picture above.

seasoned salt for taste

creole spice 1 teaspoon

black pepper for taste

eggs 2 beaten

flour 1/2 cup for dredging

Season your Cod with all the seasonings. Dredge in flour, then in egg, and back to flour. Deep Fry till golden brown and fully cooked at 350 degrees. Approximately 5 minutes . Serve with Malt Vinegar. Enjoy Jason