Here’s one of my best recipes that my family loves. If you cook it, I’d love to hear back from you, so please let me know how it went.

Marinated beef brisket

Ingredients:

• 1 kg beef brisket
• 30 ml soy sauce
• 100 ml vinegar (red wine or apple vinegar are best, but you can use whatever you like)
• 1 onions, chopped small
• 4-5 garlic cloves, minced
• 500 ml beef stock (make it in house or buy it, as you wish)
• 1 cup of mustard

Mix all ingredients in a bowl, stir well, then put the mix together with the beef brisket in a plastic bag or in a covered dish. Make sure the meat is covered by the liquid. Refrigerate it for 12-15 hours, then put the beef with part of the marinade in a baking dish and cook it in the oven at 325F for at least 3-4 hours. Try it to see when it gets tender. It’s best with mashed potatoes and beetroot salad.

Ingredients for 4 persons:

• 4 pork chops, cut thick
• 2 onions, chopped
• 80g Emmental cheese, cut in small cubes
• 1 tsp dried sage or 4-5 fresh sage leaves
• 4 bacon slices, large enough to be wrapped around the chops
• salt and pepper to taste
• olive oil for frying the chops
• 4 toothpicks (for helping the bacon slices hold around the chops)

The first step in cooking stuffed pork chops is making the stuffing. This is a video illustration of how to chop the onions. I found it useful. I hope you’ll like it too.

Mix the chopped onions with the cheese, add salt and pepper, the dried sage and other spices according to your personal preferences. Cut a pocket in each pork chop and fill it with the stuffing mix. It’s easy, just put a quarter of the mix in each pocket, so they all cook at the same time.

Carefully wrap each pork chop in a slice of bacon, then fix it with a toothpick. Don’t forget to remove the toothpicks after cooking.

Fry the wrapped chops in olive oil for about 10 minutes on each side.

Serve with mashed potatoes or with steamed vegetables.

Ingredients:

• 2 big potatoes (I had two huge ones, so you’ll probably need 3-4 average size ones to match the other ingredients)
• 4 eggs
• 1/2 pound sour cream (if you believe in cholesterol and cardio-vascular diseases, then you can use low-fat sour cream or yogurt)
• 1 cup grated cottage cheese (actually I wanted to clean up the fridge today and that cheese leftover gave me the idea of these baked potatoes)
• 1 teaspoon olive oil
• 1 teaspoon thyme (you can replace it with dried basil or with rosemary)
• 1 teaspoon curry powder

Method:

Peel the potatoes, then slice them, trying to get equal, thin slices, so they all get baked in the same time. In a bowl, mix the grated cheese with two eggs and with half of the sour cream quantity. If the cheese is very salty, don’t add  salt. Oil a baking dish and arrange half of the potato slices in a layer on its bottom. Pour the cheese and eggs mixture on top of it, then add a second layer of potatoes. Mix the last two eggs with the remaining sour cream, add the dried herbs and the curry powder, then pour the mixture over the potatoes, making sure to cover all slices.

Put the dish in the oven and bake it at low temperature for about one hour, or until the fork comes out clean when you try the food. This  how my baked potatoes were looking when I considered them done:

Let the dish rest for 3-4 minutes, then cut the baked potatoes as if you’d cut any other cake or pie. Put the pieces on a plate, grind some pepper on top of them and serve them hot. If you want, you can add some sauce, dip or mayonnaise. I ate them with the spinach artichoke dip I cooked yesterday (I told you already, my purpose was to empty the fridge).

If you took your time to arrange the potato layers nicely, you can see now how beautiful the section of the baked potatoes pieces looks.

Later updates from across the web: here’s a cheesy potatoes recipe prepared by one of our readers, following our instructions. Cooking surely is cool! If you cook something from our website, please send us a link to your page and we’ll publish it here.

Grilled chicken breast with sauted yellow beans and garlic

Ingredients for 4 servings:

• 1 big chicken breast, boneless, skinless, divided in 8 slices (approximately 1/2 inch thick)
• 1 package frozen yellow beans (200 g)
• 2 garlic cloves, sliced small
• 1 teaspoon olive oil
• 1 teaspoon curry powder
• 1 tablespoon dried thyme
• salt and pepper to taste

Cooking instructions:

Grilling the chicken breast:

Gently beat the chicken pieces until they become flat, but take care not to hit them too hard, because chicken breast is fragile and tender anyway and it may rip apart of you are too zealous. Sprinkle salt, curry powder and dried thyme on both surfaces of the meat slices. Heat the grill (optionally, you can oil it a little, even if it’s non-sticky – this trick reduces the amount of smoke, so it’s a good idea if you want to use the grill indoors). Place as many meat slices as you can fit on the grill, making sure they don’t touch or overlap. If the grill was preheated well, cooking should last only 3-4 minutes for each side.

Sauteing the yellow beans and the garlic:

Heat a teaspoon of olive oil in a frying pan, add the garlic and cook it for 2-3 minutes, until it starts to brown. Then add the yellow beans, salt them and cook at medium fire, making sure to stir frequently. Optionally, you can add about 1/4 cup of water, if you don’t want the oil to become too hot. The skillet should be large enough to allow the yellow beans to fit on a single layer, like you see in the picture below. I used 1/4 of the specified quantity, because I cooked for only one person, namely myself.

For yellow beans the size you see in my photo, it shouldn’t take more than 5 minutes until they are done. If you overcook them, they’d become too soft. The cooking time is up to you. I prefer vegetables not completely done, because I like them to be a bit crispy.

When you’re done, put two pieces of grilled chicken breast on each plate, add the sauted yellow beans with garlic, sprinkle everything with freshly ground pepper and enjoy.

This is a healthy and quick recipe, which can be tweaked according to your preferences: you can use other spices, you can use butter instead of olive oil or you can use no fat at all. Regarding the preparation and cooking time, you can have everything ready in about 15 minutes, provided that you grill the chicken and saute the vegetables simultaneously. If you have to do one operation at a time, it will take you double.