Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 20-25 min.
Cook Time: 10-15 min.
Difficulty: 1
For breakfast I made this Mignon to go with our omelet for a super fancy version of Steak and Eggs! It was a great way to start the day after staying up till 2 in the morning. After waking up late and really hungry we needed something to power us through the day. I stepped outside to start up the sprinklers but we were having such nice weather I decided to fire up the grill. I've made this same Mignon with a garlic paste for dinner but never would have thought it would work so well for brunch. It was just what we needed to get our tummies full for a wonderful day together!
Ingredients:
Steak
2 Fillet Mignon
1/2 tsp essence
fresh crack pepper (to taste)
2 pinches of kosher salt
Paste
2-3 cloves garlic
1 1/2 tsp olive oil
1/4 tsp kosher salt
Preheat grill to medium high.
In a small bowl crush garlic with fork, sprinkle salt over garlic and crush salt into garlic to form paste. Add olive oil and mix well.
Add seasonings to room temperature steak and allow to sit for 15 minutes. Sear steaks on both sides for 2-3 minutes and then lower heat to medium and cook 4-5 minutes per side or until desired doneness. Remove from grill and let sit 5 minutes before spooning paste over steaks and serving.
Taste Level: VGR
Cost: $20 and under
Serves: 8-10
Prep Time: 3-4 hours
Cook Time: 30-35 min.
Difficulty: 1
I came up with this recipe out of necessity back in college. When I first moved out, I lived in a college house with three other guys and our refrigerator was always pretty much empty except for pizza rolls and beer... Plenty of beer. Eventually I got a dorm room refrigerator that I kept stocked with groceries. I kept it in my room right next to my bed where I could keep guard over my food. Before that it was fend for yourself and eat whatever looked like it was possibly edible. Luckily one of my roomies was always bring home random meat. We never cared where or how he got it, it was something besides pizza rolls and beer! Since we did not have many other ingredients I would just mix what we had and hope for the best. This recipe along with a Jack Daniel's turkey I made are two of the best creations from that time of my life. It is simple yet everyone I've given this recipe has said it was a hit for whom ever they made it for.
Ingredients:
2 cups Italian volcanic lemon juice
2 medium bottles of Italian dressing
2 bottles of Louisiana hot sauce
4.5 lbs of chicken wings
1 stick of unsalted sweet European butter
butter for coating baking sheet
fresh crack pepper
1/2 tbsp smoked paprika (optional)
In a large seal able container mix 1 bottle of hot sauce and both bottles of dressing. Place wings into container and let marinate refrigerate for 3-4 hours (I have let marinate for up to 6 hours.)
Preheat oven to 375 degrees.
In a small bowl melt 1 stick butter and mix with 1 bottle of hot sauce, 1/2 tbsp smoked paprika and 1/2 cup of the chicken marinade. Remove chicken wings from container and place in a well buttered large baking dish. Drizzle butter/marinade sauce evenly over chicken wings, crack pepper to taste, (sprinkle paprika if using) and bake for 25 minutes. During the last 5 minutes preheat your grill to medium high.
(It is important to note that wings can be put in storage container and moved to refrigerator before this next step, if you are making them ahead. To finish just take out of fridge let sit on counter for 10-15 minutes and then continue with the next step.) Remove wings from oven and place on grill and cook till crisping usually 5-7 minutes. Serve alone, with ranch dressing or blue cheese dressing.
Additional uses for this recipe:
1. Cut chicken off bone and serve over your favorite salad greens with blue cheese dressing and fresh crack pepper.
Taste Level: G
Cost: $20 and under
Serves: 4-6
Prep Time: 5-10 min.
Cook Time: 5-10 min.
Difficulty: 1
Here is an easy breakfast spread or snack spread that is great over bagels or toast. I have been trying to recreate a cream cheese spread that they use to have at My Favorite Muffin. I use to stop in frequently and get a Jalapeno and Cheddar bagel heated up with this great cream cheese on the side. It was a bacon horseradish cheddar mix of some time and it was so great. To my dismay about 10 months ago they stopped carrying it! I asked why and they said it was not very popular. Incidentally about 10 months ago is when I stopped going to My favorite Muffin and started trying to recreate the spread. I am getting closer and closer but as I get closer I am adding more and more flavors to try and make it even better!
Ingredients:
8 oz cream cheese (softened)
5 slices bacon (crisped then diced into bits)
1/4 cup sharp cheddar (finely shredded)
3/4 tsp horseradish
1/4 cup green onions (chopped)
2 tbsp shallots (minced)
2 tsp Worcestershire sauce
1 drip of liquid smoke (mesquite)
In a medium mixing bowl fold all ingredients until evenly mixed. Serve cold, at room temperature or my favorite heated up! These spread can be stored in the refrigerator until ready to be used.
Taste Level: G
Cost: $20 and under
Serves: 2-4
Prep Time: 10-15 min.
Cook Time: 10-15 min.
Difficulty: 1
I was itching to make my own spread for some fancied up garlic bread. To long have I been making garlic bread by just adding butter, garlic powder and Parmesan to a bread loaf. It just was not cutting it when it comes to some of the meals I cook. I decided this while atop a spin bike in Spin class at the gym peddling to nowhere. I started putting together this garlic bread spread using my imagination taste buds and decided right off that I'd use black olives not only for there smooth rich flavor but also to salt up the spread. After I had decided that everything else just kind of fell into place! The only thing I wish I could have used was some fresh oregano but ours died and we need to plant some more. So dried had to be used but it worked out just fine.
1 6-8 inch loaf of Italian or French style bread (cut in half down the center)
Preheat oven to 325 degrees.
Spread mixture evenly over the cut sides of the bread and place them on a baking sheet. Put in oven and bake for 10-12 minutes or until bread is toasted.
Serve alone or with a sweet marinara sauce to dip them in.
Taste Level: VG
Cost: $20 and under
Serves: 4-6
Prep Time: 15-20 min.
Cook Time: 25-30 min.
Difficulty: 2
I think I am finally over disliking soup hate. I remember when my parents could not even force me to try a single sip of soup. Now days I am trying different soups left and right and even making them frequently. I guess they are right when they say your taste changes as you get older. Here is a simple but savory French Onion soup recipe I threw together. I got the idea to add cilantro when I had an avocado soup a few months back. The cilantro really adds another dimension of flavor to the classic French Onion soup!
Ingredients:
1/4 cup sweet European butter
2 2/3 cups white onions (Juliane, about 3 small onions)
1/2 cup sweet onions (Juliane)
2 cloves garlic (minced, 1tsp)
1 tbsp fresh cilantro (chopped)
1 tsp white sugar
1 tbsp flour
1 1/2 cups water
1 cup vegetable bullion
1/2 cup red wine
2 (10.5 ounce) cans beef broth
sour dough slices (cut in half)
4 slices Swiss cheese
2 tbsp Fresh parsley for garnish
fresh crack pepper
In a medium skillet over medium high heat cook white onions and garlic till onions are translucent (5-7 minutes)
Over medium heat melt butter in a medium saucepan. When butter is melted stir in the sugar, onions and garlic. Whisk in flower until smooth and let cook for 5 minutes.
Add water, bullion, wine, and beef broth to skillet and bring to boil. Once boiling immediately reduce heat to low, cover and let simmer for 7 minutes. After 7 minutes add cilantro and let simmer an additional 3 minutes.
Preheat oven to 325 degrees. Place sourdough slices on a baking sheet and toast 4 slices of sourdough bread for 5 minutes flip and toast 5 more minutes. Once toasted turn off heat to oven and lay slices of Swiss on top of bread slices and allow to melt.
Before serving crack fresh pepper over soup and then sprinkle 1/4 of sweet onion and 1/4 of parsley into each bowl. lay a slice of sourdough with Swiss cheese melted over it on top of each bowl.
Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 4-5 hours
Cook Time: 15-20 min.
Difficulty: 1
I had some Zucchinis that I'd forgot we bought and they looked like they needed to be cooked right away. I just threw a bunch of ingredients into a Ziploc, threw in the Zucchini, shook it around and hoped for the best as I tossed it on the grill. Sometimes I'm so surprised at how food can come out so tasty, when you put no thought into it at all. Maybe I just have easily pleased taste buds? Or maybe I have a knack for this cooking thing? Let your taste buds decide with this hot off the grill recipe
Ingredients:
2-3 Zucchinis 6-8 inches long (sliced 1/2 inch thick)
2 tbsp balsamic vinegar
1 tsp brown sugar
1-2 garlic cloves (minced, 1 1/2 tsp)
1 tsp red onion (diced)
1/4 tsp kosher salt
1/2 tsp fresh crack pepper
6 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp thyme
1/4 tsp essence
Pour all ingredients into a seal able container or a Ziploc bag and shake until mixed well. Sit in refrigerator and let marinate 4-5 hours.
Heat grill to medium high. Place all Zucchini slices directly on grill and cook for 6-7 minutes. Flip all zucchini pieces over and cook for an additional 6-7 minutes. (For a fancier criss cross grill mark look you can rotate the zucchini after 3 minutes, grill and additional 4, flip over and repeat for a crisscross pattern.) Serve hot off the grill.
Taste Level: GR
Cost: $20 and under
Serves: 8-10
Prep Time: 1 hour-1 hour 15 min.
Cook Time: 20-25 min.
Difficulty: 1
To celebrate my 100Th post I wanted to make something fancier than usual. We just happen to be going to a birthday BBQ at Zo's Aunts so it gave me a chance to be a little inventive. See when you just bringing a dish and are not cooking an entire meal you can put that extra effort into your food that you usually do not have time for. I decided that I would make a center piece dish for the table. At first I was going to make a potato salad I'd made for Zo's graduation BBQ that Aunt Pat really liked but then I came across this. I was digging around in my personal cookbook, looking through scraps of paper with scraps of ideas when took notice of this recipe. I had outlined it last summer when I thought it would be fun to make a hybrid pasta/potato salad. Of course you could just say it is one or the other but then you would not be able to come up with a fun name like Pastato, now would you?
Ingredients:
Salad
4-5 red potatoes (about 3 1/2 cups when sliced and then halved)
4 hard boiled eggs (chopped)
2 cups Farfalle pasta (Bowtie pasta)
8 slices turkey bacon (crisped and diced)
1/2 cup sun-dried tomatoes in oil (diced and compacted into 1/2 cup)
1 medium red onion (diced, 1 cup)
1/2 cup celery (diced)
1/2 cup green olives (chopped)
1/2 cup Kalamata olives (chopped)
2-3 cloves garlic (minced, about 1 1/4 tsp)
2 ground bay leaves
1 1/2 tsp fresh oregano (diced)
1 1/2 tsp fresh basil (diced)
1 tbsp 1 tsp fresh Italian parsley (diced)
3/4 tsp fresh sage (diced)
3/4 tsp fresh rosemary (diced)
1 1/2 tsp fresh chives (diced)
Fresh crack pepper (to taste)
kosher salt (to taste)
(red leaf lettuce and edible flowers for garnish are optional)
Sauce
1 tbsp pesto
1/3 cup mayonnaise
1/2 tsp balsamic vinegar
2 tbsp grey Poupon (or Dijon mustard)
1/3 cup lime juice
1/2 tsp essence
Bring enough water to submerge potatoes to boil in a large sauce pan. Boil potatoes for 15-20 or until easily punctured with fork. once cooked remove from heat, drain and let cool. (While potatoes are cooking I boiled the eggs, crisped the bacon and cooked the Farfalle till al dente, following the instructions on the package.)
Mix together all sauce ingredients in small bowl.
In a large bowl fold together by hand all salad ingredients except pasta and potatoes. Fold in sauce till evenly mixed. Potatoes and pasta should be cool enough to handle by now after being cooked. Slice potatoes and then cut slices in half. Fold potatoes and pasta into salad. Cover mixture with plastic wrap and refrigerate at least one hour before serving. Serve chilled.
Garnish instructions:
In a medium salad bowl lay leafs of red lettuce around inside lining of bowl. Pour Pastato Salad into bowl gently so as not to move any of the lettuce. Spread edible flowers around the top in a desirable way and either serve right away or cover with plastic wrap and refrigerate up to 1 hour before serving.
Taste Level: GR
Cost: $20 and under
Serves: 3-4
Prep Time: 15-20 min.
Cook Time: 15-20 min.
Difficulty: 1
I have been eating chicken, tuna and beef Longaniza for about 8 years. I've used it in burritos, tacos and even scrambled eggs. I always figured it was a type of chorizo but never gave it much more thought than that. Yesterday I grabbed some out and had nothing better to do than look it up on Wikipedia. I discovered the variety I liked best was Chilean and was used for Choripan. I had no idea what a Choripan was so I Wikipediaed it. I found it was a sandwich served with Chimichurri. What's ChimiChurri? I Wikipediaed it and discovered it was sort of a Spanish pesto that an English speaking European created in Argentina during the 19Th century. It consisted of parsley, garlic, vegetable oil, vinegar and red pepper flakes. I remembered having a sauce similar to it over a type of lamb sausage at the Greek festival. I decided with my newfound knowledge that I would make up my own Choripan sandwiches with Chimichurri.
Ingredients:
Choripan
1o oz sausage link of Longaniza
bread loaf slices (we had sourdough so that is what I used)
cheese slices (optional, I used chipotle cheddar on one serving and white Cheddar for another)
Chimichurri
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
2 tbsp 1/2 tsp fresh parsley (diced)
1/2 tsp fresh sage (diced)
1 tbsp sweet onion (diced)
1 -2 garlic cloves (minced, 1 1/4 tsp garlic)
1 tsp red pepper flakes
1/4 tsp paprika
1/4 tsp cumin
1/2 tsp oregano
1/4 tsp garlic powder
1/8 tsp Chile De Arbol powder (any Chile powder can be used)
In a small bowl whisk together all Chimichurri Ingredients until mixed well.
Heat grill to medium high heat and cook Longaniza for 6-7 minutes. Then flip over and cook another 6-7 minutes. Lay bread slices on grill (with cheese slices on bread if using) the last 3-4 minutes of grilling in order to toast bread.
Remove Longaniza and bread from grill. Using a knife split open Longanzia down the center. Lay Longaniza on bread slices and spoon a little more than a tablespoon of Chimichurri over split open Longaniza and serve hot.
Taste Level: TF
Cost: $20 and under
Serves: 4
Prep Time: 1 hour-24 hours
Cook Time: 25-30 min.
Difficulty: 1
All I can say about these are WOW! Zo and I usually eat one half of an artichoke and save the other half for lunch the next day. After eating some chowder, getting Gelato and eating some peanut butter filled chocolate cookies we sat down and both ate a whole one! It wasn't that we were hungry, they were just so good we could not help but to finish them off. We had to run some errands after I was done boiling the artichokes so I decided I'd grill these to warm them back up. I made a quick marinade to soak them in while we were gone and when we got back I felt they were still not seasoned enough. I tossed them on the grill and went to making a brushing sauce for them. My sauce was missing something so I went through the seasoning cabinet tasting different ones until turmeric hit my tongue! It was exactly the flavor I thought was missing! I added some to the brushing sauce and boy we liked them so much we barley even used any of our butter lime dipping sauce! *Updated method and ingredients 6/30/2010*
Ingredients:
Artichokes
2 large artichokes (stem removed, petals trimmed, top 1 1/2-2 inches of artichoke cut off)
1 1/2 tbsp lime juice (for water)
Marinade
1/3 cup 1 tbsp extra virgin olive oil
2-3 garlic cloves (minced, 1 tbsp)
3/4 tsp kosher salt
1/2 tsp fresh crack pepper
2 tbsp 1/2 tsp lime juice
1/4 tsp garlic powder
1/4 tsp turmeric
Fill a deep sauce pan with water until full enough to fully submerge artichokes. Add 1 1/2 tbsp lime juice and bring to a rolling boil. Add artichokes to boiling water cover and cook 15 minutes or until bottoms can be easily pierced.
Drain artichokes, cut in half lengthwise and carefully cut out all of the fuzzy center and pull away any purple petals.
Mix ingredients for marinade in a small bowl. Place artichokes petal up in a a large seal able container or plastic bag and drizzle marinade over artichokes and down into their petals. Sit in refrigerator and let marinate for 1-24 hours.
Preheat grill to medium heat. Remove artichokes from container and pour left over marinade into a small bowl. Place artichokes cut side down onto grill and cook for 5-7 minutes or until browning. Flip artichokes over and brush artichokes heart and petals with left over marinade . Grill an additional 3-4 minutes or until petals are charring.
Serve warm with a lime butter dip!
Taste Level: G
This is the first breakfast I ever made for Zo. We are both huge fans of French toast and I figured I would get more than a bonus points if I woke up early and made us a delicious breakfast. I suppose it worked because she is still with me! This french toast is sweet, filling and with the right toppings pretty darn nutritious as well. Wake up and have breakfast with us!
2 eggs
2 tbsp heavy whipping cream
1/2 tsp ground cinnamon
pinch of ground ginger
In a medium shallow bowl whisk together eggs, cream, spices and vanilla.
Preheat a well buttered skillet over medium heat.
Dip bread slices one at a time into mixture and then put them into the skillet and cook 4-5 minutes, then flip and cook an additional 4-5 minutes or until both sides are crisp.
Move to plate and lightly drizzle with honey, lay desired amount of banana slices over toast, drizzle with syrup and finally sprinkle with pecans. (Sometimes we sprinkle some additional powdered sugar on top as well.)
Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 15-20 min.
Cook Time: 15-20 min.
Difficulty: 1
I had just come up with the Pan-Asian American Dippin' N Drizzlin' BBQ sauce and needed something to test it on. We decided we were in the mood for chicken nuggets or chicken strips and that I would Asian them up a little to match the sauce. We went to the store and couldn't find any chicken strips or chicken nuggets that were not already flavored or breaded. I decided to make our own by cutting some chicken breast into bite size pieces. I wanted to add some shredded coconut to the breading mixture but forgot it, so feel free to try it that way and tell me what you think. I burned these just a tad but not enough to ruin them so be really careful when I say to broil them. You just want to get them crispy. I accidental broiled them for 4 minutes when I meant to only do so for 2-3 minutes. I was busy making margaritas and had set the timer wrong. So for that part of the recipe really keep out a watchful eye!
Ingredients:
2 chicken breast (cut into nugget size portions)
1/2 tsp 5 spice powder
1 tbsp and 1 tsp sesame seeds
1/2 cup panko (Japanese style bread crumbs)
1/4 cup Italian bread crumbs
1 tbsp and 1 tsp fresh ginger (minced)
1/2 tsp dried ginger
1 egg
2 tbsp Brummel and brown (melted)
fresh crack pepper (to taste)
Whisk melted Brummel and brown in a small bowl with egg. In a separate small bowl mix, 5 seasonings, bread crumbs, panko and ginger.
Preheat oven to 475 degrees.
Roll chicken breast nuggets in egg mixture and then bread crumb mixture till coated well. Set all coated nuggets into a medium baking dish and then bake at 475 bake 15 minutes. Turn oven to broil and cook an additional 2-3 minutes (be careful not to burn chicken here you are just trying to crisp it a little.)
Additional uses for this recipe:
1.Wrap a spinach tortilla around this chicken, with some bean sprouts, sliced tomato, provolone and drizzle with some of our Pan-Asian American Dippin' N Drizzlin' Sauce (toppings/sauce label) for a great wrap.
Taste Level: GR
Cost: $20 and under
Serves: N/A
Prep Time: 5-10 min.
Cook Time: 15-20 min.
Difficulty: 1
I wanted to make a BBQ sauce that had a Pan-Asian flare to it. I started taking out ingredients that I thought would work well and about the time I had taken out some mint, coconut milk and pineapple Zo said, "Oh no, it looks like you have your imagination taste buds going again!" I said, "You do not trust my taste buds?" She followed with, "I trust your taste buds but these are your imagination taste buds, you are mixing flavors that cultures don't even mix in their own cuisine." Sure I thought it could end up tasting horrible but you have to really experiment now and then when you want something totally new! We both loved this BBQ sauce for dipping my Pan-Asian American Chicken nuggets! We also plan to use it on some Vietnamese BBQ sandwiches.
Ingredients:
2/3 cup ketchup
2 tbsp Worcestershire sauce
1/2 tsp Sriracha
1 tbsp rice wine vinegar
2 tbsp sweet onion (diced)
1-2 garlic cloves (minced)
1/2 tsp fresh mint (diced)
1 1/2 tsp 5 spice powder
1/4 tsp liquid smoke mesquite
pinch of cumin
1/4 cup pineapple juice
1 tsp of fresh pineapple pieces (optional)
In a small sauce pan warm olive oil over medium heat. Add garlic, onion, 5 spice powder and cumin, cook for 30 seconds while constantly whisking. Whisk in the remaining ingredients (except mint) and cook uncovered stirring often for 3 minutes. Throw in mint and cook for 2-3 more minutes (or until thickened.)
Use for dipping chicken strips, chicken nuggets, drizzling over BBQ sandwiches and also goes surprisingly well over cheddar brats!
Tatse Level: VG
Serves: 4-6
Prep Time: 20-25 min.
Cook Time: 30-35 min.
Difficulty: 2
I have always been a fan of New England Clam Chowder. As a kid it was really the only soupish item that I would eat. I've had it more ways than I can count and have decided that it is just like pizza, even bad clam chowder is good clam chowder. On the other hand I am not a fan of Manhattan Clam chowder at all. I think of it as more of a stew that should have piles of mussels in it. Maybe someone was out of mussels, decided to use clams and did not know what to call it, who knows but to each there own I suppose. This is my base version of New England Clam Chowder. I change it up a bit here and there but this is always my foundation. I hope you enjoy New England Clam chowder as much as I do!
Ingredients:
2 (6.5 ounce) cans minced clams
1/2 cup white onion (diced)
2/3 cup Green onion (chopped)
2 cups red potatoes (chopped)
3/4 cup sweet European butter
1/2 tsp white truffle oil
3/4 cup all-purpose flour
3 cups half-and-half
1 cup heavy whipping cream
1 1/4 tsp fresh sage (chopped)
2 tsp fresh basil (chopped)
1 bay leaf
1/2 tsp essence
kosher salt (to taste)
fresh crack pepper (to taste)
6 strips of bacon (optional, 2 tbsp olive oil can be substituted)
In a medium skillet brown 6 strips of bacon (6-7 minutes,) remove bacon and then saute white onion, potatoes and garlic until onion is translucent (3-4 minutes.) Now open claims and drain claim juice over vegetables and turn heat to simmer.
Over medium heat using a large saucepan melt the butter. Once melted add truffle oil, the bay leaf and then whisk in flour until smooth. Let cook 5 minutes whisking frequently. Now whisk in the cream and half and half making sure to stir constantly until thick and smooth. Stir in vegetables and clam juice letting cook for 3-4 minutes.) Turn heat to medium low and stir in clams, sage, basil and cheese heating through, but making sure not to boil (5-7 minutes.)
Once clams are heated through and cheese is melted season with salt and pepper. If using bacon cut 3 pieces into small bits and stir into chowder. Serve hot with a little chopped fresh sage, chives and basil.
Taste Level: GR
Cost: $20 and under
Serves: 2-4
Prep Time: 10-15 min.
Cook Time: 10-15 min.
Difficulty: 1
I have been experimenting a lot lately with cooking on the grill after my successful attempt at grilling avocados. I've never really took grilling serious before. I always thought of it as something to burn meat on but I am finding I can really make some fancy meals over the open BBQ flame. Sure I've cooked some decent meals camping but I'm really finding I can create some real treats. I've been testing to see what grills well and what grills poorly. One item I suspected would be horrible were tomatoes. I've had them on shish kabobs and they've always been slimy, oozing and just plain gross. I thought if I threw one on the grill all of the juices would be wasted away, drained into the flames. How wrong I was! They surprisingly came out juicy, tasty and when I was done with them a gourmet grilled treat!
Ingredients:
2 ripe but firm tomatoes (cut in half down the middle)
4 tsp pesto
2 tbsp Gouda (shredded)
1 1/2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp fresh crack pepper
1 tsp fresh sage (chopped)
Preheat grill to medium heat.
In a small bowl mix olive oil, garlic powder and crack pepper. Brush mixture over tomatoes till evenly coated. Place tomatoes cut side down onto grill. Cook for 10 minutes or until skin of tomatoes begins to break away.
Remove from grill and make a 2 inch incision in the center cut side of each tomato. Fill each cavity with 1 tsp of pesto, then sprinkle with 1/4 of Gouda cheese and finish by sprinkling 1/4 tsp of sage over cheese. Serve warm.
Taste Level: VG
Cost: $20 and under
Serves: 6-8
Prep Time: 10-15 min.
Cook Time: 45-50 min.
Difficulty: 2
I first made these for my grandparents and Zo when we stayed with them last Thanksgiving. As I was cooking dinner I thought aloud "Au Gratin potatoes sure would be good." My Grandma heard me and followed with, "You've already made a rue, so why don't you make some, they are easy!" So I did, and for being so easy they always taste so great. As an added bonus as I made them I remembered how to make German potatoes. When I I made these again for Zo's Graduation BBQ they were scarfed up as soon as I took this photo!
Ingredients:
2/3 white Cheddar (shredded)
1/3 cup Romano (grated)
1/3 cup Parmesan (grated)
1/2 cup sweet onion
1/4 cup butter
In a medium skillet melt butter over medium heat. Whisk in flour until smooth and cook 5 minutes. Slowly add the milk while whisking and bring to a boil. Cook for 2-3 minutes or until thickening and then remove from heat.
In a buttered 8x8 baking dish mix potatoes, onion, rosemary, sage, garlic, salt, pepper, cheeses and potatoes. Pour your rue over your potato mixture cover and bake at 375 degrees for 40 minutes then uncover and bake an additional 10 or until potatoes are tender.
Taste Level: TF
Cost: $20 and over
Serves: 4
Prep Time: 25-30 min.
Cook Time: 10-15 min.
Difficulty: 3 (for a burger? this one takes some time and love)
A fun burger needs a fun name! About ten years ago I was in a Doctors waiting room and I picked up a kids magazine. I am not sure what one it was but it had fun food ideas. One of them was inside out cheeseburgers. Being a big kid I thought it sounded like the best idea ever. Fast forward ten years later and I was trying to think of a fun dinner for Zo and I figured it was about time I make an inside out cheese burger. Of course I need a fun name, I thought about the "inside trader" or "The Benedict Arnold (Turn Coat)" before I settled on the New Mexican Cheese Bleeder. With the name settled I had to create a burger that would live up to the name! Fire up your grills!
Ingredients:
Burger patties
1 1/3 lb ground beef
1/2 tbsp chili powder
1/2 tsp ground cumin
2 tbsp green onion (diced)
1 garlic clove (minced)
1 1/2 tsp fresh cilantro (minced)
1-2 pinches kosher salt
1 egg
3/4 cup Chipotle cheddar (shredded pepper jack or sharp cheddar can be substituted)
Spicy brown Mustard
Sesame seed hamburger buns
BBQ sauce
1 1/2 tbsp extra virgin olive oil
1-2 cloves garlic (minced)
1 tbsp yellow bell pepper (diced)
1 tbsp orange bell pepper (diced)
1 tbsp green bell pepper (diced)
1 tbsp red bell pepper (diced)
1 tbsp sweet onion (diced)
1/2 tsp Chile Powder
1/2 tsp cumin
2/3 cup Ketchup
2 tbsp Worcestershire sauce
2 tbsp red wine vinegar
1/2 tsp fresh crack pepper
1/4 tsp liquid smoke (mesquite)
Grilled Avocado
1/2 avocado
1/2 tbsp fresh lime
1/2 tbsp white truffle oil
pinch cumin
kosher salt (to taste)
fresh crack pepper (to taste)
Burger Patties
Preheat grill to medium
By hand fold beef with all ingredients except cheese till mixed well. Make 8 patties about 1/4 inch think. Place 1/4 of cheese into the center of four of the patties. Lay the four patties without cheese on top of the patties with cheese and press edges of patties to seal the two together. Lay patties on grill and cook for 4-5 minutes then flip and cook an additional 3-4 minutes or until desired doneness.
Toast the buns over flame for the last 2-3 minutes.
Grilled avocado
Mix seasonings into oil. Cut avocado in half and remove seed. Drizzle with fresh lime juice and brush lightly with oil mixture. Gently place cut-side down and grill over hot coals for 3 to 4 minutes. Remove skin, cut into 1/4 slices.
BBQ Sauce
In a small sauce pan warm olive oil over medium heat. Saute onion and peppers for 5-7 minutes then add garlic, Chile powder and cumin and cook for 30 seconds while constantly whisking. Whisk in the remaining ingredients and cook uncovered stirring often for 5 minutes (or until thickened.)
Add spicy brown mustard to bottom bun, lay burger patty on bun, spoon desired amount of BBQ sauce over patty, lay avocado slices on top of BBQ sauce, put top bun on and serve hot!
Taste Level: G
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook time: 0 min.
Difficulty: 1
Zo and I wanted some Jalapeno Brats for dinner. We searched the freezer knowing we had picked some up... Or did we? After both of us took a turn at upturning the freezer we dug out our recipe and realized we had forgot to order some! What a bummer!!! We did have some regular old cheddar bratwurst so I said, "How about I make up a Jalapeno relish?" We went on a walk by the river and by the time we got home I had a good idea of what I was going to make.
Ingredients:
1 tbsp 1 tsp pickled Jalapeno (diced)
1 tbsp Sweet Pickle (diced)
2 tbsp sweet onion (diced)
2 tsp garlic (minced)
1 tbsp fresh parsley (diced)
1 tsp Worcestershire
2 splashes malt vinegar
kosher salt to (taste)
fresh crack pepper (to taste)
In a small bowl mix all ingredients well. Spoon 1 tablespoon over each dog before serving.
Goes best with cheddar brats (as picture above,) hot dogs, polish sausages or Spicy Italian sausages!
Taste Level: VGR
Cost: $20 and under
Looking for something to throw on the grill along with a burger or steak? Look no further! I read about grilled avocados some time back on a cooking forum and thought to myself, "Why would I want to ruin a perfectly good avocado?" Come to find out they are pretty good hot off the grill! I read that you simple want to brush them with olive oil and crack pepper over them but I expanded upon that a little to make them into a real meal. *Updated method 6/30/2010*
2 Large avocados (firm but ripe)
Pickled Jalapeno slices for garnish
Sauce
2 tbsp fresh lime
Sauce
Avocados
Cut avocados in half, remove seeds and then drip cut side down into mixed sauce. Lay cut-side down onto grill for 3 to 4 minutes. Remove from grill and fill each seed cavity with salsa. Add a jalapeno slice for a garnish and serve warm. (Eat with a spoon or fork.)
Taste Level: GR
Cost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook time: 10-15 min.
Difficulty: 1
Let me tell you how much I enjoy this meal by telling you why I am calling it "Up the River Catfish Nuggets." My family has a fishing camp located 35-45 minutes up the Mobile River delta. It is only accessible by boat and you only take the bear necessities. If you want something more than hot dogs and Bologna sandwiches you better catch something. When I was about 14 I went up to the camp with my cousin, a few uncles, my Paw-pa, my Great Uncle Dale and my Great Grandad. While everyone was out hunting, my Great Grandad and I set up about 35 catfish lines. He just seemed to know exactly where to set them and for the next 10 hours ever time we checked the lines everyone of them had a catfish on it. We only kept the biggest and best yet by the time we were done we could have opened a catfish market. No one had any luck hunting the entire time we were up at camp so for the next three days for breakfast, lunch and dinner we had catfish. Catfish and eggs, Catfish and chips, Catfish with Catfish on top and some Catfish on the side! The way I made mine most every time was mustard battered. Even after three days I still enjoyed every bite! Enjoy this mustard battered catfish recipe.
Ingredients:
3/4 lbs catfish nuggets
1/3 cup buttermilk
2 tbsp and 1 tsp French's Mustard (homemade mustard is also great)
2/3 cup corn meal
Pour enough oil into skillet to half way submerge any of your cat fish nuggets (1/4 inch to 1/2 inch deep.) Heat oil over medium high heat. (If you have a cooking thermometer you are looking to hit between 350 and 365 degrees.)
In a shallow medium bowl mix together milk, mustard, hot sauce and lime juice. In a separate shallow bowl mix seasonings, flour and cornmeal. Pat all fish nuggets dry with a paper towel and then dip fish into mustard mixture, then coat with cornmeal mixture. Add a few pieces at a time to hot oil (be careful fish may cause oil to pop.)
Fry 2-3 minutes, flip and fry an additional 2-3 minutes or until golden brown. Remove fish from oil and place on a plate covered with paper towels to drain. After cooking all fish squeeze fresh lime/lemon juice over fish and serve with tartar sauce or desired sauce (we made a jalapeno Tartar sauce that was great!)
Taste Level: GR
Cost: $20 and under
Serves: 4-6
Prep Time: 30-35 min.
Cook time: 15-20 min.
Difficulty: 1
That's right! Yet another recipe of our favorite lunch snack, quesadillas! These are a little more work and a bit fancier than your average quesadilla. I would even be comfortable serving them as a dinner appetizer or even a main course at a pot luck style dinner. *Updated photo, filling, dip and instructions 06/22/2010*
Ingredients:
Filling
1/2 lbs of Skirt steak
1/4 cup sweet onion (Juliane)
1/4 cup green bell pepper (Juliane)
1/4 cup red bell pepper (Juliane)
1/4 cup yellow bell pepper (Juliane)
1/4 cup orange bell pepper (Juliane)
3 tbsp cilantro (chopped)
3 tbsp cup lime juice
3 tbsp lemon juice
3 tbsp orange juice
3 tbsp white grapefruit juice
4-6 8 inch flour tortillas
1/3-1/2 cup chipotle cheddar (grated)
1/3-1/2 cup sharp cheddar (grated)
1 tablespoon extra virgin olive oil
fresh crack pepper
Dip
1/4 cup mayonnaise
2 tbsp sour cream
1 tbsp buttermilk
2 tsp gold tequila
1/4 tbsp fresh lime juice
1/4 tsp fresh baby dill
1/4-1/2 tsp hot sauce to taste
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cumin
1/4-1/2 tsp red pepper flakes
1/8-1/4 tsp liquid smoke (mesquite)
kosher salt (to taste)
fresh crack pepper (to taste)
Dip
Whisk together all ingredients in a small bowl, cover and chill until ready to use.
Filling
In a seal able container place steak and pour juices over top. Sprinkle cilantro, then vegetables over meat and seal. Place in refrigerator for 20 minutes (and preferably 3 hours) then remove and leave on counter for 10-15 minutes.
Preheat grill to medium high. Remove meat from container and grill each side 3-4 minutes over medium high heat or until done.
While grilling meat strain vegetables and saute them in a medium skillet with olive oil over medium high heat until onions are translucent.
Remove meat from grill and slice into 1/4 inch by 1 1/2 inch pieces.
Mix cheeses together and then spread cheese evenly over 1/2 of each tortilla. Then spread sauteed vegetables and steak over 1/2 of each tortilla. Crack fresh pepper over each one.
Fold tortillas in half and place quesadillas into skillet over medium high heat and cook both sides for a minute or two covered until the cheese is fully melted. Every now and then press down gently with a spatula to flatten. Once cooked move to plastic or glass cutting board and cut into 3-4 equal slices. Repeat until all are finished and serve on plates with our dip, salsa or sour cream.
Taste Level: GR
Cost: $20 and under
2/3 cup ripe tomato (chopped)
fresh crack pepper
Take cleaned mushrooms and remove steams. Take one mushroom and with a small serrated knife remove gills from one mushroom, dice and put into a medium mixing bowl. Remove the second mushrooms gills and discard.
Add all ingredients except truffle oil and portabellos to the bowl and mix well by hand.
Preheat grill to medium high heat. (Or preheat oven to 400.)
Rub 1/2 of truffle oil onto the top each portabello cap and then stuff both mushrooms with all of the filling. Place caps top down onto bottom rack of grill and cook for 10-15 minutes or until shrimp are cooked through. (Or bake at 400 for 15-20 minutes or until shrimp are cooked through.)
Cut both stuffed caps into equal portions, serve with bread or a light salad.
Taste Level: G
Cost: $20 and over
Serves: 4
Prep Time: 50-55 min.
Cook time: 10-15 min.
Difficulty: 2
I was at the office playing "What would that taste like." That is when I try to imagine what different flavors together would taste like. I started out with rosemary and sake, then I started to imagine what would go well with those flavors. I wanted a drunken earthy flavor. I jotted down some ideas and when I got home I threw this experiment together for dinner. I usually am against marinating fillet Mignon (I've had some horrid tasting experiments) but I figured, why not? Just because you have failed before does not mean you shouldn't try again.
Ingredients:
2 fillet Mignon (at room temperature)
1 cup Sake Gekkeikan
2 sprigs fresh Rosemary
Dried oregano
kosher salt (to taste)
Fresh crack pepper
2 tsp white truffle oil
1 cup button mushrooms (sliced)
1/2 cup green onion (chopped)
1/2 tsp fresh sage (minced)
2 tsp extra virgin olive oil
Pour sake into a small to medium container and lay sprigs of rosemary down the center of the container. Lay steaks on either side of rosemary and let marinate 20-25 minutes in sake. Remove steaks from container, dash both sides with oregano, crack fresh pepper over both sides and let sit 30 minutes on a plate.
Preheat grill to medium low.
Heat a medium skillet to medium high heat. Rub steaks with 1/2 tsp of truffle oil per side and sear both sides in skillet for 2 minutes then flip and sear opposite side for 2 minutes. Move steaks to grill and place them over heat and cook for 3-5 minutes per side or until desired doneness. Remove from grill and let sit 5 minutes.
While steaks are grilling, lower the heat on the skillet you seared steaks to medium, dice 1 tsp of the sake soaked rosemary and add to the skillet with onions and mushrooms and cook 8-10 minutes.
lay steak atop a bed of mushrooms/onions mixture. Drizzle lightly with olive oil or truffle oil and sprinkle with kosher salt to your taste (I suggest a pinch or two per steak.)
Enjoy with a side of Au Gratin Potatoes (sides/salads label) and a light red wine.
Taste Level: GR
Cost: $20 and over
Serves: 4
Prep Time: 5-10 min.
Cook time: 15-20 min.
Difficulty: 1
Here is an easy pasta dish that you can make in under 30 minutes but will just about impress anyone that has it! I do not know why but every time Zo's best friend is over I am making something with shrimp, she hates shrimp or so she says. I made it for Zo and her for lunch one day when I was too busy to sit down and really plan out a good meal. I started making it not even thinking about the fact that she hates shrimp. By the time she had sopped up the rest of the sauce with a piece of garlic bread I think she had as well! In the end Zo's shrimp hating best friend once again complemented me by saying, "I think I'm going to have to stop saying, I hate shrimp."
Ingredients:
Sauce
14-16 large shrimp (peeled and veined)
2 shallots (diced)
1 tbsp gold tequila
1 cup sweet pesto marinara (topping/sauce label or use your favorite marinara)
1 tbsp heavy cream
1 1/4 cup Button mushrooms (sliced)
kosher salt (to taste)
fresh crack pepper (to taste)
1 tbsp fresh basil (chopped)
2-3 tbsp olive oil
Noddles
wheat thin spaghetti (it is important to use wheat noodles, regular pasta gets too soft)
1 bottle of Chianti
1 wine bottle of water
1 tbsp olive oil
2 tbsp Parmesan Reggiano
In a medium skillet heat 3 tbsp olive oil over medium high heat. Once heated saute shallots till translucent, add mushrooms and saute them for an additional 2-3 minutes. Now add the shrimp and saute till bright orange and pink through. Once shrimp are cooked remove them and sit aside.
Add tequila and marinara to skillet and cook till heated through (5 min.) Now add cream, fresh basil and salt. Crack desired amount of pepper over shrimp and add them back to the skillet let warm and serve over blood noodles (or your favorite pasta.)
Noddles
In a medium to large stock pot bring, 1 tbsp olive oil, 1 bottle of chianti and 1 bottle of water to boil. Add in noodles and cook till aldente (about 8-10 minutes.) Strain noddles and move to mixing bowl. Add 1 tbsp olive oil and Parmesan Reggiano and mix evenly.
Alternate uses for this recipe:
1. Ever have a meatball sandwich? Same concept! Stuff sauce and noodles into a garlic bread loaf and enjoy one amazing sandwich!
Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 5-10 min.
Cook time: 30-35 min.
Difficulty: 1
When I was young my Dad went through a phase where it seemed we deep fried just about everything, chicken cordon bleu, corn dogs, homemade doughnuts and french fries were common. One of my favorite way to have potatoes was for my dad to slice the potato into circles and fry them up! To this day it is one of my favorite ways to have potatoes. I of course do not fry too many foods now days but that does not mean we don't want potato wedges and chips (as my dad called them.) You can make some great crispy potatoes in the oven on a pizza stone!
Ingredients:
2 russet potatos (sliced into wedges or circles)
2 tsp olive oil
1/4 tsp parsley
1/8 tsp Cayenne Chile powder
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
2 pinches of red pepper
kosher salt (to taste)
fresh crack pepper (to taste)
Put pizza stone into oven and preheat oven and stone to 400 degrees.
Put all ingredients in a seal able Tupperware container and shake till mixed well. Place potato slices or wedges directly on the heated pizza stone and cook 15-17 minutes. Using a spatula flip all potatoes over and cook for an additional 15-17 minutes or until golden brown. Serve hot with pepper ketchup (mix 1/4 tsp fresh crack pepper for ever 1 tbsp ketchup.)
Taste Level: G
Cost: $20 and under
Serves: 4-6
Prep Time: 5-10 min.
Cook time: 2 1/2 hours-2 3/4 hours.
Difficulty: 1
I was looking for a new easier to make refried bean recipe. I found one on SimplyRecipes.com that looked simple and tasty. I mixed their recipe with my old recipe I got from my Mexican friend Rosalie and they came out really good. They are great for bean burritos, dip or just as a side dish! They are just spicy enough and the mixture of black and pinto beans really give you a great alternative to everyday refried beans. hope you enjoy!
Ingredients:
1 1/2 cups of dry pinto beans (rinsed)
1 cup black beans (rinsed)
1/2 cup sweet onion (chopped)
3 deli bacon slices (2 tbsp extra virgin olive oil for vegetarian)
1 1/2 cup Chipotle cheddar (shredded)
1 jalapeno minced
kosher salt (to taste)
water
1/4 chicken broth (optional)
Pour the beans into a strainer. Add onions, jalapeno and bacon (olive oil) to the pot and turn heat to medium high. Cook onions until translucent, then add the beans back to the pot with 1/4 cup chicken broth (or water.) Use a potato masher and mush the beans into the bottom of the pan until you reach your desired texture. (If beans start to dry out as you are cooking them add a little butter or water.)
Reduce to simmer add cheese and stir till melted. Salt to taste and you are ready to serve.
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