Grilled New York Strip Steak with Steak Rub

Here is an easy recipe for making some great New York Strip Steaks on the grill.  I usually marinate my steaks in Dales or Italian Dressing but this Steak Rub was so good that I think I will be using rubs for my steaks from now on.


• 2 New York Strip Steaks

• 1 Tablespoon Montreal Steak Seasoning

• 1 Tablespoon Light Brown Sugar

• 1 Teaspoon Onion Powder

• 1/2 Teaspoon Oregano

• Olive Oil

Items used to make this recipe

• 1 Mixing Bowl

• Serving Platter

• Plastic Wrap

• Spatula and Fork

New York Strip Steak with Steak Rub - Ingredients


1. Get out your mixing bowl and combine the four spices Montreal Steak Seasoning, light brown sugar, onion powder, and oregano.  Mix them together well with a fork or a whisk.

New York Strip Steak with Steak Rub - Spices Mixed

2. Now place your steak on a serving platter or baking dish.  Rub in the spices into the steaks and then place some olive oil over the rubbed in spices.  Then flip the steaks over and repeat.

3. Wrap the steaks up with some plastic wrap and place them into the fridge and to marinate for at least 30 minutes.  You could begin cooking them right away but if you marinate them some the flavors will really begin to take in the steak.

New York Strip Steak with Steak Rub - Rubbed In

4. After the steaks have marinated it is time to do some grilling.  Preheat the grill on high for about 10 minutes.  Now when I grill I like to spread some olive oil onto the cooking grates so what ever I am cooking will not stick to the grill.

5. Grill your steak for 4 to 5 minutes on each side turning only once.

Temperatures for steaks:

Rare – 120 – 125 degrees

Medium Rare – 125-140 degrees

Medium / Medium Well – 145 – 155 degrees

Well Done – 160 degrees

Check out this site for more information on how to grill a steak.

New York Strip Steak with Steak Rub - Grill

That’s it a pretty easy recipe on how to make a great New York Strip steak.  The wife made some Sweet Potato skillet fries to go with the steak for this meal.  Sorry didn’t do a recipe for those but I will next time, cause they were very good.


New York Strip Steak with Steak Rub - Plated

Baked Parmesan Crusted Catfish

This is only my second time ever making Catfish but after making this recipe.  I will be making this recipe more often.  This was a very easy recipe to put together and came out excellent.  I was savoring each bite.  I found this recipe at a Land Big Fish and would highly recommend it.

Baked Parmesan Crusted Catfish - Done


• 6 Catfish Fillets

• 1 Cup grated parmesan cheese

• 1/2 Cup Flour

• 1/4 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon paprika

• 1 egg

• 1/2 Cup Milk

• 1/4 Cup Butter

• 1 Clove Garlic

Items used to make this recipe

• 2 Mixing Bowls

• Baking Sheet

• Aluminum Foil

• Fork

Baked Parmesan Crusted Catfish - Ingredients


1. OK, now in the first mixing bowl we want to mix together the parmesan cheese, flour, salt, black pepper, and paprika.

2. In the second bowl mix together the egg and the milk well.

3. Next, get out your baking sheet.  Line it with aluminum foil and spray it with cooking spray so the fish won’t stick.

Baked Parmesan Crusted Catfish - Breading Station

4. Now, we are ready to start breading the fish.  First get a catfish fillet and dip it into the egg mixture.  Make sure to cover the fish well.  Then take it to the flour mixture and make sure to get the fish covered well and then place on your baking sheet.  Repeat for each fillet.

5. OK now it is time to make the garlic butter.  In a small skillet melt the butter and press your garlic clove into the butter.  Saute it for about 2 to 3 minutes.  Then drizzle your garlic butter onto the Catfish fillets.

6. Now bake the Catfish at 350 degrees for 40 minutes or until Catfish is white and flaky.  The last 5 minutes I turned up the oven to 400 to really get them crispy.

Baked Parmesan Crusted Catfish - Breaded

On some of the fillets I guess I had a bit to much breading cause it did not cook up all the way.  But it did not affect the Catfish one bit.  This was some of the best fish I have ever had it was very moist and had a great flavor to it.


Baked Parmesan Crusted Catfish - Done

Grilled Hawaiian Pineapple Chicken

At the farmer’s market stand just down the road from where I live they had a sale on pineapples.  $2 for a pineapple.  So I picked one up and was trying to decide what to do with it.  When I decided to try creating a dish with it.  I had some Lawry’s Hawaiian Marinade and I figured that would be perfect to marinate some chicken in and then grill the pineapples up on the grill.

Grilled Hawaiian Pineapple Chicken - Ingredients


• 4 Boneless Skinless Chicken Breasts

• Lawry’s Hawaiian Marinade or any marinade you choose.  Could use a teriyaki marinade.

• 1 Pineapple

• 1 Cup Brown Sugar

Items used to make this recipe

• Knife

• Cutting Board

• Measuring Cups

• Meat Tenderizer Mallet

• Ziploc Bag


1. OK first off we want to get our chicken ready to marinate.  So trim all the fat off the chicken breasts and then tenderize them with your Meat Tenderizer Mallet.

2. After your chicken breast are trimmed up and tenderized throw them into a ziploc bag and pour enough marinade in the bag to cover them.  Then place the bag in your refrigerator to marinate for 30 minutes.

Grilled Hawaiian Pineapple Chicken - Marinating Chicken

3. While your chicken is marinating we will prepare the pineapple slices.  First you will want to lay the pineapple on it’s side and cut off the top and the bottom of the pineapple.

4. Then stand the pineapple up and cut down the sides taking off the rind of the pineapple.

Grilled Hawaiian Pineapple Chicken - Cut the side of the Pineapple

5. Once you have all the rind of the pineapple cut off place the pineapple on it’s side and cut crosswise to make 1/2 inch thick slices.

6. Now you want to cut our the fibrous core from the center of each slice.  If you have a fruit corer then you can use that.  I however do not have one so I just used a knife to cut out the center of the pineapple slices.

Grilled Hawaiian Pineapple Chicken - Pineapple Slices

 7.  OK now it is time to do some grilling.  You can put everything on the grill at the same time so go ahead and put your chicken on the grill.

8.  Now before you put your pineapple slices on the grill dip them in some brown sugar and then put them on the grill.  The pineapple slice will need about 6 minutes per side.  Once they have some nice grill marks on them they are ready to go.

9.  Once the chicken has reached 170 degrees it is done and ready to pull off the grill.  Now just plate everything up.

Grilled Hawaiian Pineapple Chicken - Grilling Chicken and Pineapple

OK here we are all plated up!  I also grilled some asparagus for this dish.  This came out pretty good the pineapples were super juicy and complemented the chicken very well.


Grilled Hawaiian Pineapple Chicken - Plated

Sausage Stuffed Shells

A few weeks ago the wife and I went to an Italian Festival.  A local grocery store was one of the sponsors of the event and they had a little shop setup selling various Italian products.  They gave me an awesome deal on some Ricotta cheese two 15 oz tubs for $1!  Well I couldn’t pass that up.  Since getting the Ricotta cheese I have been trying to determine what recipe I wanted to make with it and finally decided on making stuffed shells.  But I didn’t want to have the shells stuffed with just cheese so I added in some sausage.  If you wanted your could easily omit the sausage for a meat free dish.

Sausage Stuffed Shells - Done


• 12 oz box of Jumbo Shells

• 1 lb of sausage or 3 sausage links

• 2 eggs

• 30 oz ricotta cheese

• 1 package of mozzarella cheese

• 1 package of parmesan cheese

• 2 jars of your favorite pasta sauce (I used Newmans Own Marinara, it is the best jar pasta sauce I have ever had)

• 1/4 teaspoon Oregano

• 1 tablespoon Parsley

• 1/2 teaspoon Basil

• 1/2 teaspoon Kosher Salt

• 1/4 teaspoon Black Pepper

Sausage Stuffed Shells - Ingredients

Items used to make this recipe

• Skillet

• Large Pot

• Baking Sheet

• Knife

• Measuring Cups

• Cutting board

• 1 Large Bowl

• 9 X 13 baking dish


1. OK first off get out a skillet and brown the sausage.  As the sausage is cooking you can begin to break it up into smaller pieces.

2. Bring a pot of water to a boil and throw in the shells so they can cook.

Sausage Stuffed Shells - Cooking Sausage and Shells

3. While you are cooking the sausage and the shells you can mix together the rest of the ingredients in a large bowl.

4. Combine the ricotta, two eggs, oregano, parsley, basil, salt, black pepper, 2 cups of mozzarella, and 1/2 cup of parmesan cheese.  Mix the ingredients well.

5. Once the sausage is done cooking you can put it on a cutting board and cut up the sausage into little pieces.  Then mix the sausage into your cheese mixture.

Sausage Stuffed Shells - Mix Ingredients

6. Once you shells have cooked and are soft take them out of the water and spread them out onto a baking sheet.  This is so they will not stick to each other as they are cooling down.

Sausage Stuffed Shells - Shells separated and cooling

 7.  In your baking dish cover the bottom with some of your pasta sauce.  Next you can begin stuffing the shells with the cheese and sausage mixture.  Spread them out in the baking dish and layer them putting a layer of pasta sauce in between the shells.  Now top with some mozzarella and parmesan cheese.

8.  Bake in the oven for 35 to 40 minutes.

Sausage Stuffed Shells - Assembled

This was an amazing dish.  You just can’t go wrong with ricotta cheese.  It was time consuming to make with close to an hour for the preparation.  But is was so worth the effort and wait!


Sausage Stuffed Shells - Done

Eggplant Parmesan

Well it was finally time to do some thing with the Eggplant that I got at the Saturday Morning Market.  I have always wanted to try making Eggplant Parmesan so I looked up a good recipe on  I pretty much followed the recipe exactly but listened to a few of the suggestions that some of the reviewers made.  The recipe was easy to make but a bit time consuming.


• 1 large Eggplant

• salt

• 2 eggs

• 1 cup Italian bread crumbs

• 1 package of mozzarella cheese

• 1 package of parmesan cheese

• 2 jars of your favorite pasta sauce (I used Newmans Own Marinara, it is the best jar pasta sauce I have ever had)

• 1/4 teaspoon basil

Items used to make this recipe

• Baking Sheet

• Knife

• Measuring Cups

• Cutting board

• 2 bowls

• 9 X 13 baking dish

• Aluminum foil

Eggplant Parmesan - Ingredients


1. First pre-heat the oven to 400 degrees.

2. Peel your eggplant and slice it into 1/4 inch to 1/2 inch slices.

3. Now you want to sweat your eggplant slices by salting each slice and letting that sit for 20 minutes to draw the moisture out.

4. While you are waiting for your eggplant slices to sweat prepare your dipping bowls.  In one bowl put in one cup of Italian bread crumbs and the other crack your eggs and mix them up well.

Eggplant Parmesan - Peeled

5. After the 20 minutes are up wash off each slice with cool water.  Then you are ready to bread.  Take each eggplant slice and dip it into the egg and then into the bread crumbs.

6. Then place each slice onto a baking sheet with aluminum foil that has been greased.

7. Now put your eggplant into your preheated 400 degree oven for 10 minutes.  After 10 minutes remove them and flip each slice and return to the oven for 10 minutes.

8. While your eggplant is cooking in the oven get out your 9 X 13 baking dish and cover the bottom with pasta sauce.

Eggplant Parmesan - Breaded

9.  After you are done baking your eggplant slices you are going to assemble them in your baking dish sort of like you would when making a lasagna.  Place a layer of eggplant slices in the sauce.  Then sprinkle with mozzarella and parmesan cheese.  Then repeat the process until the done with all of the eggplant.  After you have finished sprinkle some mozzarella and parmesan cheese onto along with your basil.

Eggplant Parmesan - Baking Dish

10. Turn down your oven to 350 degrees and cook for 35 minutes until done.

After mine was done cooking I just scooped out a portion and placed onto to a bed of pasta.  This dish was quite good.  The eggplant kind of had the same texture of chicken and tasted very nice.


Eggplant Parmesan - Plated