Cooking for Zo

Taste Level: G
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 35-40 min.
Difficulty: 1

I needed something to go with the burgers I made July 4Th so I threw these potatoes together to take along. I got the idea from something similar my mother use to make when I was younger. She once followed the recipe off the back of a Lipton onion soup package. It said to add the packet to 1/3 cup olive oil and 4 chopped potatoes, shake and then bake. After my parents realized how much salt was in the packet they just made up there own mixture of seasonings to make potatoes the same way. I remembered the potatoes they cooked tasting great off the grill or baked. I threw together some seasonings and herbs that I remembered my parents using, then I tossed in some more seasonings that I thought would be tasty along with some garlic and onions. We cooked half of these on the grill and then the next day I cooked the other half in the oven so I am putting the directions for both.

Ingredients:
5 large red potatoes (sliced)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp essence
1 tsp fresh parsley (diced)
1 tsp fresh sage (diced)
1 tsp fresh basil (diced)
2 tsp fresh chives (chopped)
1/3 cup sweet onions (diced)
2 cloves garlic (minced)
kosher salt (to taste)
fresh crack pepper (to taste)
1/4 cup olive oil

Place potatoes in a large ziploc or seal able container with seasonings and oil. Shake until mixed well. Pour into the middle of a 1 1/2 foot piece of aluminium foil. Fold aluminium foil tightly around potatoes and then take another 1 1/2 foot piece of foil and wrap it around the foiled potatoes.

Preheat grill to medium high.

Put potatoes on lowest rack and cook 35-40 minutes flipping every 10 minutes until done.

(If making in oven pour potatoes into 12 x 8 baking dish, cover with aluminum foil and bake at 400 for 35-40 minutes minutes. )

Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 15-20 min.
Difficulty: 1

I wanted to make a July 4Th celebration themed burger using the United States flag's colors. I thought how can I make a burger red? Chorizo! What can be blue? Blue cheese! What is white? Mayonnaise or some White Cheddar cheese? Hmm, more Cheese and some white onion! I did forgot to take the blue cheese dressing to the BBQ so we were only able to use mustard, mayo and ketchup on them. The next day at home I had one with the blue cheese dressing and it really seems that the flavors of blue cheese and chorizo were meant to be paired and I do not know why I have never seen them paired. If you like both chorizo and blue cheese I highly suggest trying this burger. We are definitely having these again!

Ingredients:
Burger3/4 lb ground beef
1/2 cup Beef Chorizo
1 egg
1/4 cup fresh cilantro (finely diced)
1/2 jalapeno (finely chopped)
1/4 cup yellow onion (finely chopped)
1/2 tsp Mezcal
2 pinches of paprika
1 pinch Chile powder
1/2 tsp kosher salt
1/4 tsp ground black pepper

Fixings
blue cheese dressing
4 white Cheddar (or regular Cheddar used to color up photo)
4 Kaiser rolls (toasted and cut in half)
creole mustard (brown mustard can be substituted)
1 small sweet onion (Juliane and sauteed)
2 tsp olive oil

Preheat grill to medium high.

In a medium bowl mix together all burger ingredients by hand. Form 4 evenly sized patties and lay patties on lower rack of grill directly over flame and cook for 4-5 minutes. Flip burgers and cook another 4-5 minutes or until desired doneness.

While burgers are cooking heat olive oil over medium high heat in a small skillet. Saute onions in olive oil till translucent (5-7 minutes.)

Remove burgers from grill and let sit 2-3 minutes. (Place buns on upper rack of grill the last 2-3 minutes in order to toast.)

On bottom bun spread a little mustard then lay some sauteed onion strips. Place your cheese slice over onions and warm till cheese melts. Lay burger on top of cheese and drizzle with blue cheese dressing. Enjoy!

Taste Level: VGR
Cost: $20 and Over
Serves: 4
Prep Time: 15-20 min.
Cook Time: 20-25 min.
Difficulty: 1

For some reason New York Strips always remind me of what a Caveman's Surfboard would look like. Then Surfboards during the summer always make me think of the classic Surfing Movie The Endless Summer. So I am calling this My Endless Summer Steak! These steaks are pretty quick and easy but look fancy enough to serve at any occasion.

Ingredients:
4 Aged New York Strips (to save money buy 4 non-aged New York Strips)
1 cup Crimini mushrooms (sliced, Button mushrooms can be substitute)
1/2 cup Shiitake Mushrooms (sliced, Enoki mushrooms can be substituted)
1/4 cup Chanterelle Mushrooms (diced, Baby Bella mushrooms can be substituted)
1/4 cup Tequila
1/2 cup Marsala cooking wine
2 cups beef bullion
4 green onions
1/2 tbsp sweet European unsalted butter
fresh crack pepper (to taste)
kosher salt (to taste)
1-2 tbsp extra virgin olive oil
fresh chives

Make 2 cups bullion according to directions and then boil down to 1/2 cup. Pour bullion into a small bowl and add Tequila and Marsala wine, sit aside.

While Bullion is boiling down trim all the green onions and then cut about 1 inch under each ones fan. Chop up the bottoms of the green onions and sit fans aside.

In a medium skillet heat butter over medium heat till butter starts to bubble. Add all mushrooms and green onion bottoms you chopped up sauteing until onions are turning translucent (5-7 minutes.) Add bullion mixture to skillet and cook down for 15-20 minutes or until very little liquid is left.

Preheat grill to medium high heat.

Crack fresh pepper and sprinkle kosher salt lightly over both sides of all steaks. Brush steaks and onion fans with olive oil and place steaks on lower grill rack for 3-4 minutes. Flip steaks and cook for an additional 3-4 minutes or until desired doneness. After flipping steaks add onion fans to the top rack and cook until you take the steaks off the grill.

Remove steaks from grill and let sit for 5 minutes.

While steaks are resting evenly spoon a bed of mushrooms onto four plates. Lay one green onion fan over each bed of mushrooms. Once steaks are ready lay a steak over each bed and sprinkle with fresh chives.

This steak goes well with a dry red wine or a cold beer.

Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1

I wanted to make us a light quick meal so that when Zo got home we could go for a walk by the river. We had some basic marinara sitting in the fridge so I used it to make this sauce. We had it with a glass of the same wine I used in the sauce and some Red pepper Parmesan Sourdough Zo baked up. Zo mentioned more than a few times during the meal how good the sauce was so I decided I would throw it up here for everyone to enjoy!

Ingredients:
1 12 oz can tomato sauce
2 Campari tomatoes (chopped)
3/4 tsp balsamic vinegar
1 16 oz can black olives (sliced)
1/2 cup button mushrooms (sliced)
3 cloves garlic
1/3 of a red bell pepper (diced)
2 tsp Fresh Basil (chopped)
1/2 tsp Fresh Sage (chopped)
1 Green Onion (chopped)
1/2 tsp oregano
1 tsp Parmesan (grated)
1 tsp Romano (grated)
1/4 cup Fontina (shredded)
1 1/2 tbsp extra virgin olive oil
1/4 tsp brown sugar
kosher salt (to taste)
fresh crack pepper (to taste)
1/4 cup old world style red wine
1 1/2 tbsp extra virgin olive oil
Your desired pasta ( I used a mix of Spiral and Farfalle pasta.)
1/4 tsp garlic powder (sprinkled over noodles)

Heat olive oil in small sauce pan over medium heat. Saute garlic, onion, and red bell pepper in oil until golden (3-5 min,) add the rest of the ingredients (except sage, basil and cheeses) and bring to simmer stirring frequently. Let simmer 10-15 minutes and then add basil, sage, olives and cheeses, cook for 5-7 minutes or until cheese are fully melted.

Cook pasta till Al dente following instructions on package. Drain and spoon sauce over pasta. Serve while still hot.

Taste Level: GR
Cost: $20 and under
Serves: 2
Prep Time: 15-20 min.
Cook Time: 30-35 min.
Difficulty: 1

I got this idea while reading about the Greco-Italian war. I was thinking about the clashing forces in the 40's and thought to myself, "I am going to clash flavors from their respective cuisines." I had this idea of a soldier being wounded and a woman from the opposing side restoring him to health, they fall in love and they cook a meal together. Romantic? Foolish? Sure but there is still a chance it happened! This meal was really tasty, especially if you love red wine, goat cheese and chicken! It is really a whole meal in itself, so serve with bread or a small side salad.

Ingredients:
2 large boneless chicken breast
1/2 tsp red pepper flakes
fresh crack pepper (to taste)
1/4 cup old world style red wine
2 tsp olive oil
1/2 tsp Italian bread crumbs (sprinkled on top)

Stuffing
2 tbsp black olives (diced)
3 tbsp goat cheese
2 tbsp shallots (chopped)
1 garlic cloves (minced 3/4 tsp)
2 tbsp Mache (lamb's Lettuce, chopped)
1 tbsp fresh Italian parsley (chopped)
1/4 tsp fresh rosemary (diced)
1/2 tsp Italian bread crumbs
1 tbsp fresh basil (chopped)
1/4 tsp fresh oregano (diced)
1/2 tsp lime or lemon juice

Preheat oven to 375 degrees.

Place defrosted chicken breast one at a time into a gallon plastic bag, place bag on cutting board and meat hammer flat (about 1/4 inch.) (The reason I say put in plastic bag is chicken has a tendency to splatter, the reason I say hammer it on a cutting board is if you have a nice counter top you do not want to ruin it.)

Rub chicken with olive oil and crack pepper over both sides.

Mix stuffing in a small mixing bowl by hand. Fold chicken breasts in half long ways so that they resemble pitas. Stuff each breast with one half of stuffing. Sprinkle Italian bread crumbs over top of chicken breast and lay in an 8x8 baking dish. Pour wine into baking dish and cover with aluminium foil.

Bake at 375 degrees for 30-35 minutes (or until cooked through,) uncover for the last 5 minutes.
This chicken is almost sweet, so serve with a fruit salad or other light and summery flavored sides.

Taste Level: G
Cost: $20 and under
Serves: 2
Prep Time: 5-10 min.
Cook Time: 10-15 min.
Difficulty: 1

This sandwich was pretty popular amongst my friends 6 years ago. All you do is heat up your meats and onions in a skillet with some seasoning and olive oil. Heat up your rolls and combine. We always called them bad for you sandwiches becasue the olive oil makes them seem like they are as greasy as a fastfodo joints hamburgers. In reality they are no more worse for you than a deli sandwich. If you are a fan of hot sandwiches give this one a try!

Ingredients:
1/4 cup onion or 2 cloves garlic (chopped)
1 tsp olive oil
1/4 tsp essence
8 slices pepperoni or 6 slices salami
2 slices prosciutto or 4 slices capicola
4 slices deli ham or 4 slices of roast beef
2 slices of turkey or 2 slices of chicken
2 slices of Havarti, Swiss or Colby jack
2 tsp pesto or 2 tsp mayonnaise and 2 leaves of lettuce
2 Cibatta or sourdough rolls

In a medium skillet heat olive oil over medium heat. Add onions and meats and cook until onions are translucent (7-10 minutes.)

Warm rolls in oven at 250 for 5-10 minutes. Remove rolls from oven and slice open. Spread on pesto or mayo (add lettuce if using mayo.) Distribute slices of meat evenly between sandwiches, sprinkle onion and then top with your chosen cheese.

Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 5-10 min.
Cook Time: 10-15 min.
Difficulty: 1

Today's post is "Lunch for Francis." I had an idea for lunch but when I got home Zo had made these! Most Americans confuse Sincronizadas with Quesadillas. Sincronizadas are a grilled tortilla sandwich with ham where 2 tortillas are used in lieu of folding a single tortilla in half as you would with a Quesadilla. That is your food lesson of the day.

Ingredients:
1 slice Prosciutto
1/2 cup Habanero Havarti (shredded)
1/4 cup goat cheese (crumbled)
1/3 cup sweet onion (chopped)
1/2 cup Mache (Lamb's Lettuce)
4 corn tortillas
2 tsp olive oil

In a small skillet heat olive oil over medium heat. Once heated saute onions until they are translucent (5-7 minutes.)

Sprinkle onions evenly over two tortillas and cover with cheeses. Place two more tortillas on top of tortilla with ingredients and move to skillet cooking for 4-5 minutes, flip and cook and additional 4-5 minutes or until cheese is melted and the tortillas are golden.

Taste Level: VGR
Cost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook Time: 10-15 min.
Difficulty: 1

One of the best tasting and easiest ways to cook salmon can be done at home, while camping or even fresh out of the water while fishing. Don't let the ease of this recipe lead you into thinking it wont taste great. Sometimes the easiest way is the best! We did fancy these up a little by making some Habanero Mango Salsa to spoon over them but they are great just plain as well. We have also used our honey ginger soy sauce drizzled over them and it was also amazing (check topping-sauce label.)

Ingredients:
Salmon
2 salmon steaks
1 tbsp extra virgin olive oil
kosher salt (to taste)
fresh crack pepper (to taste)
2 tbsp of out Mango Habanero Salsa (check side-salad or topping-sauce label)

Preheat grill to medium high.

Rub olive oil evenly over steaks then crack with fresh pepper and sprinkle with kosher salt. Place steaks on grill directly over heat for 3-4 minutes. Flip steaks and cook an additional 3-4 minutes or until steaks are firm not squishy.

Remove from grill and let sit 3-4 minutes. Spoon 1 tbsp of salsa over each salmon steak and enjoy!

Taste Level: VG
Cost: $20 and under
Serves: 6-8
Prep Time: 10-15 min.
Cook Time: 0 min.
Difficulty: 1

Here is a versatile sweet and spicy salsa that Zo makes. We have used this as a topping on fish, quesadillas and sauce for sandwiches as well as for chips and dips. Expect a mild heat that lingers but does not burn, you won't be running for a glass of water!

Ingredients:
2 cups mango (skinned and seeded)
2 Habanero peppers (seeded and stem removed)
3/4 cup onion (chopped)
2 Campari tomatoes (chopped)
1/4 cup fresh cilantro
1 tbsp white vinegar
2 tbsp water
1 1/2 limes fresh squeezed juice
1 tbsp olive oil
1/4 tsp kosher salt

Add all ingredients into blender and pulse until well mixed.

Taste Level: TF
Cost: $20 and under
Serves: 4
Prep Time: 40-45 min.
Cook Time: 25-30 min.
Difficulty: 2

This is another one of my top 5 pizzas I have ever had! Sometimes lightning strikes twice! I made this pizza along with my "Peppered Pepperoni" pizza. Originally I was going to make my "The Sasquatch" pizza idea but Zo was worried some of the pine nuts would get onto our friends plate and she would have an allergic reaction. Zo said, "How about we just make a Margherita pizza?" I was kind of bummed that I would not be able to use any imagination but I went with it. Then on my scooter ride to work that morning it hit me (but did not knock me off my scooter!) "Margarita Margherita!" I actually said it before I thought it. I was thinking of Little Cesar's and how they use to have all those TV commercials saying, "Pizza, Pizza" all the time. I thought why can't I mix a drink and a pizza with the same sounding name?

(For instructions on how to make your own sourdough pizza skin check posting dated 7/7/09.)

Ingredients:
Toppings
4 Campari tomatoes (sliced)
1/4-1/3 Fresh basil leaves (Bruise and Juliane)
12 oz of Fresh mozzarella (sliced into thinner rounds)
1/3 cup fontina
fresh crack pepper (to taste)

Sauce
1 tsp balsamic vinegar
3 garlic cloves
1/2 tsp ground oregano
1 1/2 tbsp extra virgin olive oil
1 12 oz can tomato sauce
1/4 tsp brown sugar
kosher salt (to taste)
fresh crack pepper (to taste)

Crust
1 portion of sourdough pizza dough check posting for 7/7/09 or pre-made crust
cornmeal

Crust Brushing Sauce
1 tbsp olive oil
1 tsp lime zest
1 tbsp fresh lime juice
1/4 tsp tequila
1/2 tsp garlic powder

Preheat oven to 450 degrees.

Tossing dough
What works best for me is I strongly throw the ball of dough down on a solid flat surface covered with a piece of wax paper until it is large and flat enough for me to easily balance on top of both of my fists. Then I make an X with my arms keeping my fists close together (backhand to back hand, the dough atop of them both) and I fling the dough upwards with my fingers as I simultaneously bring my arms quickly parallel (palm to palm) about 3-4 inches apart. As the dough falls I remake my fists and catch the dough atop them again in the X position and repeat until the dough has formed a 12-14 inch crust.

(Alternately you can lay dough on a solid flat surface covered with wax paper and squish flat with hands. Roll into a ball and slam the dough down onto your solid flat surface covered with a piece of wax paper. Using your fist mush the dough down repeatedly as if you were punching it softly but firmly (this helps get any air bubbles out of it.) Now using your finger tips press and stretch dough until you have formed a 12-14 inch circular pizza skin (you can also make an easier rectangle skin.)

Brushing Sauce
In a small bowl use a whisk to vigorously mix brushing sauce ingredients.

Sauce
Heat olive oil in small sauce pan over medium heat. Saute garlic in oil until golden (3-5 min,) add the rest of the ingredients and bring to simmer stirring frequently. Let simmer 10-20 minutes.

Pizza
Sprinkle corn meal onto a baking sheet and lay skin on to it. Use a basting brush to coat crust with your crust brushing sauce and then pour the 1/2 cup or your desired amount of balsamic tomato sauce into the center of crust. Spread sauce evenly up to the last 1 inch of crust (I find using a pastry spatula works great for spreading tomato sauce.) Spread tomato slices evenly around pizza, crack with fresh pepper, lay Mozzarella slices evenly between gaps of tomato slices, sprinkle with basil and finally sprinkle fontina evenly over top.

Place pizza on baking sheet lightly coated with corn meal. Arrange your oven racks to where they are on the upper and lower thirds of the oven. If you are using a baking stone as we do place it directly onto the floor of a preheated oven for 45 minutes (but you will be less likely to ruin your pizza stone if you place it on a rack at its lowest position.) Place baking sheet with pizza on the lower oven rack and bake for 7-10 minutes, move pizza on baking sheet to upper rack and bake 7-10 minutes (if cooking a second pizza you can put it on the lower rack now on a separate baking sheet.) Slide Pizza off of baking sheet directly onto baking stone and cook for 3-8 minutes or until crisp and bottom is browning (if you were cooking a second pizza you would move it to the top rack on its baking sheet once you slide the first pizza onto the baking stone and of course you would move it to the baking stone once you have remove the first pizza and cooked the second one 7-10 minutes on the upper rack.)

Slide pizza onto a cutting board or baking sheet and use a pizza slicer to cut into 8-10 slices and serve hot with your favorite pizza sides, seasonings and sauces!

Taste Level: TF
Cost: $20 and under
Serves: 4
Prep Time: 40-45 min.
Cook Time: 25-30 min.
Difficulty: 2

I hate boasting but this is one of the top five pizzas I've ever had! This is another one of my ideas that started with a fun name and became a real meal. We've talked of opening a co-op bakery that sold sourdough pizzas, so now and then I try to think of the interesting and delicious pizzas we would sale. I've always been a fan of pizza places where every pizza has a fabulous name (even if they do not always taste fabulous.) When I'm thinking up pizza ideas I try to always come up with both a vegetarian and meat pizza. I'd just come up with "The Sasquatch" or rather I'd come up with the name and knew it is going to be some sort of earthy pizza. Something with pine nuts and chives but I still needed a meat idea. Then I thought pepperoni pizza was the first non-vegetarian meal I had after being a veggie head for a time so I want it to have to do with that. Then "Peppered Pepperoni" popped in my head! I jotted down some ideas of what would be on a "Peppered Pepperoni" pizza and the next day this is what I made for Zo and our company!

(For instructions on how to make your own sourdough pizza skin check posting dated 7/7/09.)

Ingredients:
Toppings
4-4.5 oz pepperoni
1/4 cup pickled pepperchini (sliced)
1/4 cup pickled jalapeno (sliced)
12 oz fresh mozzarella (shredded about 1 1/2 cups)
1/3 sharp cheddar cheese (shredded)

Sauce
1/3 of a red bell pepper (diced)
1/2 tsp ground oregano
1 garlic clove (minced)
1 1/2 tbsp extra virgin olive oil
12 oz can tomato sauce
1/4 tsp brown sugar
kosher salt (to taste)
fresh crack pepper (to taste)

Crust
1 portion of sourdough pizza dough check posting for 7/7/09 or pre-made crust
cornmeal

Crust Brushing Sauce
1/4-1/2 tsp fresh crack pepper
1/2 tsp red pepper
1/4 tsp ground oregano
1/2 tsp garlic powder
1/2 tsp Parmesan (grated)
1/2 tsp Romano (grated)
1 tbsp 1 tsp olive oil

Preheat oven to 450 degrees.

Tossing dough
What works best for me is I strongly throw the ball of dough down on a solid flat surface covered with a piece of wax paper until it is large and flat enough for me to easily balance on top of both of my fists. Then I make an X with my arms keeping my fists close together (backhand to back hand, the dough atop of them both) and I fling the dough upwards with my fingers as I simultaneously bring my arms quickly parallel (palm to palm) about 3-4 inches apart. As the dough falls I remake my fists and catch the dough atop them again in the X position and repeat until the dough has formed a 12-14 inch crust.

(Alternately you can lay dough on a solid flat surface covered with wax paper and squish flat with hands. Roll into a ball and slam the dough down onto your solid flat surface covered with a piece of wax paper. Using your fist mush the dough down repeatedly as if you were punching it softly but firmly (this helps get any air bubbles out of it.) Now using your finger tips press and stretch dough until you have formed a 12-14 inch circular pizza skin (you can also make an easier rectangle skin.)

Brushing Sauce
In a small bowl use a whisk to vigorously mix brushing sauce ingredients.

Sauce
Heat olive oil in small sauce pan over medium heat. Saute garlic and red bell pepper in oil until golden (3-5 min,) add the rest of the ingredients and bring to simmer stirring frequently. Let simmer 10-20 minutes.

Pizza
Sprinkle corn meal onto a baking sheet and lay skin on to it. Use a basting brush to coat the first 2 outside inches of crust with your crust brushing sauce and then pour the red bell pepper marinara into the center of crust. Spread sauce evenly up to the point you brushed with the brushing sauce (I find using a pastry spatula works great for spreading tomato sauce.) Evenly sprinkle mozzarella over sauce, then cover with pepperoni, sprinkle with peppers and finally sprinkle cheddar cheese.

Place pizza on baking sheet lightly coated with corn meal. Arrange your oven racks to where they are on the upper and lower thirds of the oven. If you are using a baking stone as we do place it directly onto the floor of a preheated oven for 45 minutes (but you will be less likely to ruin your pizza stone if you place it on a rack at its lowest position.) Place baking sheet with pizza on the lower oven rack and bake for 7-10 minutes, move pizza on baking sheet to upper rack and bake 7-10 minutes (if cooking a second pizza you can put it on the lower rack now on a separate baking sheet.) Slide Pizza off of baking sheet directly onto baking stone and cook for 3-8 minutes or until crisp and bottom is browning (if you were cooking a second pizza you would move it to the top rack on its baking sheet once you slide the first pizza onto the baking stone and of course you would move it to the baking stone once you have remove the first pizza and cooked the second one 7-10 minutes on the upper rack.)

Slide pizza onto a cutting board or baking sheet and use a pizza slicer to cut into 8-10 slices and serve hot with your favorite pizza sides, seasonings and sauces!

Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook Time: 5-10 min.
Difficulty: 1

These are a great side to a light summer lunch or dinner such as grilled salmon. They are also great as an "on the go snack" or light lunch. I made these because we needed something to use more than a little Goat cheese we purchased at Costco. It was a great deal it was just more than we needed. I was trying to figure out how to use it all, and when I start to think about Goat cheese I always think of Greece. Sure it does not make since that I only think of Greece but what do I think that does make sense? I was trying to imagine what the ancient Greeks would have had as a snack and this is what I came up with. I went searching on the web to find out if there was a snack like this and if so what it was called... Come to find out goat cheese stuffed basil leaves are really quite common?!? I should have gone with my original spinach stuffed leaves idea but that is for another more original time (plus it is probably common as well.)

Ingredients:
6 large basil leaves
1/4 cup goat cheese
1/2-1/3 cup red bell pepper (chopped)
1/2 of a fresh limes juice
1 tbsp pine nuts
fresh crack pepper (to taste)
1 tbsp olive oil
1 clove garlic (optional, minced)

Toasted pine nuts in oven at 350 degrees for 5-10 minutes or until golden.

While pine nuts are toasting mix red bell pepper, goat cheese, lime juice (and garlic if using) in a medium bowl. Stuff leaves evenly with mixture.

Top with the toasted pine nuts and lightly drizzle with olive oil. Enjoy!

Taste Level: G
Cost: $20 and under
Serves: 2
Prep Time: 5-10 min.
Cook Time: 10-15 min.
Difficulty: 1

There are more than just one woman in my life. I admit it, I love other women than Zo. One of those women is my sister Natalie. This is a special edition called "Cooking for Gnat Brat." Natalie was over visiting with me and she has to eat before 7 or she turns into a Gremlin Pumpkin. Ever seen a Gremlin Pumpkin? Believe me you do not want to! Knowing I had to feed her fast or I would have an adventure movie on my hands I whipped us up a quick snack. All I did was take the classic ham and cheese sandwich add an omelet and man did it make one heck of a breakfast sandwich! Natalie and I enjoyed this darn yummy recipe and I know I will be making it for future breakfasts!

Ingredients:
2 large eggs
2 1/2 tbsp milk
1/4 cup sweet onion
1/3 cup sharp cheddar (shredded)
1 slice sandwich deli ham
1/8 tsp essence
crack pepper (to taste)
4 slices of stone ground wheat bread
butter for pan and toast

In a small mixing bowl whisk together egg, milk, essence and crack pepper till smooth. In a small skillet melt a few pads of butter over medium heat. Once butter is melted swirl around skillet to coat the surface completely. Sprinkle in your onions and let cook for 3 minutes. Now pour in egg mixture making sure to completely cover bottom of pan. Immediately lay ham slice gently down on one half of egg and then sprinkle cheese over ham. Cook for 5-6 minutes and then carefully fold omelet half over cheese and egg, then cook for 3-4 more minutes.

While omelet is cooking toast and lightly butter your bread slices. Use a spatula to cut omelet in half and place both halves on one slice of bread. Cover with other slice of bread and prepare to enjoy a great breakfast sandwich!

Taste Level: VG
Cost: $20 and under
Serves: 4
Prep Time: 20-25 min.
Cook Time: 15-20 min.
Difficulty: 1

I think I might have to start calling this site cooking burgers, pizzas and quesadillas if I keep posting them! I just can not help it though, we love burgers, pizza and quesadillas in our house! I am calling this burger the Texican because it is not quite south of the board enough to be called a Mexican. If you like a burger with a little spice this is the guy for you. All the peppers and spices really give you a great flavor with just a touch of heat. The sour cream being on the bottom of the bun was added to this burger to cool of your tongue before every wave of flavor and heat. Enjoy!

Ingredients:
1 1/3 lb ground beef
1 egg
1/2 cup fresh cilantro (diced)
1 jalapeno (finely chopped)
1/2 cup yellow onion (finely chopped)
1/2 tsp kosher salt
1 tsp gold tequila
1/4 tsp ground red pepper
1/4 tsp black pepper
2 pinches of paprika
2-3 tbsp Roasted Sweet red chili Salsa (or your favorite salsa)
2 Pasilla chili peppers (roasted)
sour cream
4 slices ripe tomato
1/4 cup sharp cheddar (finely shredded)
4 slices white cheddar
4 classic white hamburger buns

Turn oven to broil and lay Chile peppers on a broiling pan or strait on the rack positioning the the Chile one to two inches from the broiler element. Cook until Chile is blistering and black on both sides (usually 3-5 minutes per side turning once.) Now put Chile in a paper or plastic bag. Let sit 10-15 minutes until cool. Carefully peel the blackened skin, cut off the stem end, remove the seeds and discard. Slice Chile down the middle and squish flat.

Preheat grill to medium high.

While Chili pepper is cooling in a medium bowl mix together by hand beef, cilantro, jalapeno, onion, sharp cheddar, tequila, egg, red pepper, black pepper, salt and paprika. Form 4 evenly sized patties and lay patties on lower rack of grill directly over flame and cook for 4-5 minutes. Flip burgers and cook another 4-5 minutes or until desired doneness. Remove from grill and lay white cheddar slices on top of patties so that cheese will melt.

Place buns on upper rack of grill the last 2-3 minutes in order to toast.

On bottom bun spread desired amount of sour cream (I used about 1/2 tbsp) then lay roasted chili over sour cream. Lay tomato on top of chili and burger patty on top of tomato. Drizzle a little salsa onto the burger patty and onto the bun. Serve warm. (In the photo above you may notice I opted to have my burger on sourdough and it was really tasty as well.)

Taste Level: VG
Cost: $20 and under
Serves: 6-8
Prep Time: 15-20 min.
Cook Time: 10-15 min.
Difficulty: 1

I wondered around the vegetable section at the grocery store looking for items to grill. I just started grabbing things with the word red in the title. Red potatoes, red vine tomatoes, red radishes, red onions, red, red, red, red, red! Then I grabbed cilantro because the store was having a sale where I could get it and the radishes together for 1 dollar. What a deal! I got out of the store with less than 10 dollars invested in this meal. When I got home, I looked at all the vegetables I'd bought and thought what can I do to make all these flavors meld together. I've had success in the past mixing pepper and honey so I thought, why not build upon that success. I decided I would add a little olive oil and garlic salt to even out the taste. I was very happy with how this meal out and Zo really enjoyed it. I think it reminded her of her days as a Vegetarian.

Ingredients:
2 medium red potatoes
1/3 cup radish
1 small red onion
1 red pepper
1/2 medium red cabbage
2 vine tomatoes
1 1/4 cup red leaf lettuce (chopped)
1 tbsp 1/2 tsp fresh cilantro (diced)
2 tbsp olive oil
2 tbsp clover honey
1/4 black pepper
1/2 garlic salt
fresh crack pepper (to taste)

Preheat grill to medium high heat.

Cut potatoes in half and microwave on high for 1 and 1/2 minutes (I put mine in a potato crisper bag while microwaving.)

In a large mixing bowl place 1/2 of cabbage, onion (cut in half,) radishes, tomatoes (cut in half,) red bell pepper (cut in half) and potatoes (cut in half.) Place honey in a small microwave safe dish and microwave on high for 10-15 seconds or until liquefied.) Mix honey with olive oil, garlic salt and black pepper. Pour mixture over vegetables and roll vegetables around until well coated.

Place vegetables on grill with the cabbage (cut side down,) tomatoes (cut side down) and potatoes (cut side down) on the lower rack and the radishes, onion and red bell pepper (cut side down) on the medium rack. Cook ten minutes or until skin on tomato starts to break and peal back (about 10 min.)

Remove vegetables from grill and once cool enough to handle chop all and place in mixing bowl. Toss together with red leaf lettuce and cilantro.

Serve warm or chilled with fresh crack pepper.

Taste Level: GR
Cost: $20 and under
Serves: 2
Prep Time: 15-20 min.
Cook Time: 10-15 min.
Difficulty: 1

It must be summer because fruit keeps sneaking into my recipes. I really had no idea this is what I was going to make for dinner. This recipe just fell piece by piece into place as the night went on. It started with me grabbing down some chicken before going to the gym. We'd not had it in a while and I thought it might make for a nice change of pace, plus we had both said we wanted a light dinner. When I arrived at the gym I decided I would grill the chicken because Zo does not really like chicken but loves it grilled. While spinning at the gym I thought it might be good to put it on a hamburger bun with some chipotle cheddar. Then at the store buying buns I saw some ripe pineapples that looked delicious so I grabbed one. I already had mesquite chips in the coals and BBQ sauce in the fridge so the only thing I really had to was make a rub for the chicken. The best part was when we took our first bites, the flavor! The juicy chicken and pineapple burst with flavor and the red pepper flakes lingered on our tingling tongues. All in all this was a great light dinner to have while we kicked back to watch a movie together.

Ingredients:
Chicken
2 chicken breasts
2 slices of chipotle cheddar
3 tbsp BBQ sauce (I used 1 1/2 tbsp of both our Coke and Root beer BBQ sauce)
2 classic white hamburger buns
mesquite chips (optional)

Rub
1/4 tsp ground coriander seed
1/8-1/4 tsp Cayenne
1/4 tsp garlic powder
4 drips liquid smoke (mesquite)
1 tbsp olive oil

Pineapple
2 fresh pineapple slices (about 1/3-1/2 inch thick)
1/4 tsp red pepper flakes

Chicken
Pierce both sides of the chicken breast all over with a fork. Mix together rub ingredients in a small bowl. Let chicken marinate at room temperature for 20 minutes.

Preheat grill to medium high (and add mesquite chips if using.)

After chicken has marinated place on microwave safe dish, and cook for 2 minutes on 40 percent power (you are not cooking the chicken, just getting the internal temperature up to avoid that cooked on the outside but raw on the inside problem that commonly happens when grilling chicken.) Place chicken on medium level grill and cook 5-6 minutes. Flip chicken, baste with BBQ sauce and cook another 5-6 minutes or until done.

Pineapple
Sprinkle red pepper flakes over pineapple and press them in with your fingers. Place pineapple on medium level grill with chicken and cook for 2-3 minutes. Flip pineapple and move to lower level grill for 2-3 minutes.

Toast buns last 3-4 minutes on high level grill.

After cooking all items add a little BBQ sauce to your buns, lay chipotle over chicken and assemble your sandwich in your desired order and enjoy! (I like my pineapple on bottom and Zo likes her on top with a little red leaf lettuce added.)

Taste Level: VGR
Cost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook Time: 10-15 min.
Difficulty: 1

I had this idea while I was craving both pizza and stuffed portobellos. I thought to myself why not just make a pizza on top of the mushroom cap? It was one of those simple ideas that I could not reason out how I hadn't thought of it before. When I said allowed, "I will call it a Pizzabella," it felt like a prophetic revelation of cooking proportions! I mean anything with a name that lame has to taste great. What do you know, this funnily named meal did taste great and was way easier to throw together than a real pizza.

Taste Level: VGR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1

I was going to make a sauce with Linguica and Mango to go over pasta but as soon as I smelled the ingredients cooking together I knew this would be the perfect Jambalaya! This meal is a little spicy but not in a bad way. The heat comes slow and lingers but does not shock your taste buds into submission. I do warn you though that you are not accustomed to a little heat in your food you may want to try using a Jalapeno instead of the Habanero but you will loose the sweet flavor the Habanero adds to this dish. Also make sure to dice Habanero with gloves or other protective coverings. I have had quite a few uncomfortable burns from handling Habaneros without gloves.

Ingredients:
1/2 lb Linguica (sliced)
1/2 lb large shrimp (chopped)
1/2 cup sweet onion (chopped)
1 green bell pepper (chopped, 1 cup)
1 Habanero pepper (diced)
1 tsp celery (diced)
1 ripe mango (chopped)
1 Roma tomato (diced)
2 tbsp tomato sauce
1 1/2 tbsp fresh parsley
1/2 tbsp fresh basil
1/2 tsp Parmesan
1/2 tsp Romano
3 tbsp olive oil
crack pepper (to taste)
1/4 tsp essence
1 cup rice cooked in:
2 cups chicken stock mixed with 1 cup water
1 tsp garlic powder

In a medium skillet heat olive oil over medium heat. Once heated add mango, Habanero, onion, bell pepper, celery, parsley, basil, tomato, Parmesan, Romano, tomato sauce and Linguica and cook for 7-10 minutes stirring frequently.

In a small sauce pan heat water and chicken stock to rolling boil. Once boiling add garlic powder and rice and cook according to instructions on rice package until done.

Mix shrimp with essence in a medium bowl till coated well.

Mix shrimp and rice into skillet and cook until shrimp turn bright orange and pink (5-7 minutes.) Serve hot with bread (the bread will help if it is a little spicy for you.)

Taste Level: VG
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 40-45 min.
Difficulty: 1

I went out to my parent's to cook them an early dinner this weekend. I told my mother I was going to make Spaghetti and meatballs but I've been having a hard time recalling my old meatball recipe. I can't even figure out where I wrote it down at! I know it put it in one of those places that I would be sure to remember but I can not seem to remember... Zo and I enjoyed the bell pepper stuffing I made so much I decided I would try to use the same stuffing and adapt it into a meatball recipe. These meat balls came out really flavorful! Serve them with a simple sauce so their wonderful flavor does not get drown out. They will be the star of the meal.

Ingredients:
enough Wheat spaghetti for 4 servings (You decide what a serving will be)
1 1/2 cups pesto marinara (sauce/topping label or use your favorite sauce)
1 bell pepper (diced)
1 lb spicy Italian ground sausage
1/4 cup Orzo
1 cup sweet onion (chopped)
2-3 cloves garlic (minced, 1 1/2 tsp)
1 cup button mushrooms (sliced)
1 tbsp Italian bread crumbs
1 1/2 tsp Romano (grated)
1 1/2 tsp Parmesan (grated)
1/4 cup fresh parsley (chopped)
2 tsp fresh basil (chopped)
1 tbsp sweet European butter
fresh crack pepper (to taste)
Fresh Parmesan (to taste over pasta)

Preheat oven to 375 degrees.

In a small sauce pan add 2-3 cups water and Orzo. Place over high heat and bring to boil. Cook for 7 minutes stirring occasionally, then remove from heat and strain.

While orzo is boiling. Melt butter in a medium skillet over medium heat. Once butter is melted cook onions, garlic, bell pepper and mushrooms until onions are translucent (7 minutes.)

In a medium mixing bowl fold together Italian sausage, Orzo, mushrooms, bell pepper, onions, garlic, parsley, basil, bread crumbs, Romano and Parmesan till mixed well. Roll mixture into 10-12 meatballs and place on a baking sheet. Cook for 45 minutes.

While meatballs are cooking prepare your noodles and sauce (if not using my pesto marinara use a simple sauce, the meatballs are going to be the main attraction of this meal.)

Once meatballs are ready arrange pasta and sauce on plate, serve desired amount of meatballs, crack fresh pepper over sauce and grate a little fresh Parmesan over the top of pasta and sauce.

Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1

You've probably heard of Essence I am sure. It was made popular by Emeril Lagasse in the 90's and early 2000's. What you may not know is it is a very commonly used seasoning mixture that is usually just called creole or Cajun seasoning. If you do not believe me the next time you are at the store pick up a creole seasoning and then pick up an Emeril's Essence Original and look at the ingredients. When I mention Essence in my recipes I am using a mixture of seasonings adapted from my dad's recipe. We do not use salt in ours because we both use differing kinds of salt separately depending on the meal we are cooking. I changed it up a little every time I make myself a batch but tend to make mine a little spicier. Here is the base recipe I use each time. When you make this recipe it should be enough for up to a year of use. I usually make it and bottle it for presents because friends are always asking me for it.

Ingredients:
1/4 cup 1 tbsp paprika or smoked paprika
1/4 cup cayenne pepper
1/4 cup garlic powder
2 tbsp onion powder
2 tbsp dried oregano
2 tbsp dried thyme
1 tbsp black pepper
1 tbsp fresh crack Peppercorn medley

Sometimes I add
1 tsp Coriander

For a seafood version I add
1 tbsp bay leaves (ground in mortar)
1 tsp tarragon
1 tsp dried dill

Whisk together all ingredients thoroughly in mixing bowl and then pour into your desired storage container.

Taste Level: GR
Cost: $20 and under
Serves: 6-8
Prep Time: 15-20 min.
Cook Time: 25-30 min.
Difficulty: 1

Zo's father was coming over for dinner and I needed a quick and easy side that would pair with the Pork Tenderloin I was making. I remembered when my dad first started using truffle oil he would mix it into just about everything he made. One of my favorite things he would add it too was mashed potatoes. It added a richness to the warm potatoes that I loved. So I thought about other stronger flavors that might pair well with its flavor and decided on garlic and Parmesan Reggiano. Then instead of using heavy cream or just milk I added a little buttermilk, for no reason other than I wanted to see how it would taste. These are some very rich and buttery potatoes that you are sure to enjoy and will only need to salt and pepper to taste!

Ingredients:
3-4 russet potatoes (cleaned and thinly sliced)
1/2 tsp kosher salt
1/3 cup butter milk
1/3 milk
3 tbsp sweet European butter
2 tsp white truffle oil
1 tbsp Parmesan Reggiano
2-3 garlic cloves (minced, 1 1/4 tsp)
1 tsp garlic powder
fresh crack pepper (to taste)
kosher salt (to taste)

Put potatoes into a medium saucepan, add salt, 1/2 tsp garlic powder and fill with water until potatoes are just covered. Move sauce pan to burner and bring to boil over high heat. Once boiling reduce heat to medium and simmer for 15-20 minutes covered or until a fork can easily pierce through them. Drain potatoes, put into bowl and mash with potato masher till well mashed.

Mix truffle oil, Parmesan Reggiano and garlic together. In a small skillet melt butter and warm butter milk together over medium heat, place truffle oil mixture on top of butter. Once butter is melted gently whisk all ingredients together and let warm 3-4 minutes.

Pour butter mixture into mashed potatoes, sprinkle in 1/2 tsp garlic powder and using a wooden spoon beat in until your desired consistency is reached.

Serve warm with fresh crack pepper, salt (You can add a little butter or Brummel and Brown but go easy because theses are already buttery.)

Taste Level: VGR
Cost: $20 and under
Serves: 4
Prep Time: 5-10 min.
Cook Time: 15-20 min.
Difficulty: 1

I had this idea while ridding home in the chilly rain on my scooter. I was freezing and chuckled to myself at how in movies they always drink some sort of wine or spirits to warm themselves up. I thought when I get home I am going to cook something with brandy. We had some pineapple, shrimp and crab that needed to be used. I had some shrimp tacos with pineapple salsa a few days earlier so I just let my imagination go with that taste in mind. When I was finished I joked with Zo, "This is the kind of meal a white guy cooks in Hawaii and sales it as Hawaiian dish." I decided to make a further joke I would name this meal Shrimp Haole! When ever I use sweet fruits in meals I always get nervous but I am glad I still get really adventures from time to time because this meal was something special.

Ingredients:
Shrimp Haole
12 large shrimp (tailed, shelled and veined)
1/2 cup imitation crab (diced)
1 bay leaf
1/4 cup extra virgin olive oil
1/4 cup crushed pineapple
1/4 cup pineapple juice
3 tbsp Napoleon Brandy
1/3 cup Sweet onion (diced)
1/2 tsp essence
fresh crack pepper (to taste)

Orzo
1/2 cup Orzo
1 tbsp lemon juice
1 tsp fresh mint (diced)
garlic powder

Shrimp Haole sauce
In a medium skillet combine bay leaf, olive oil, crushed pineapple, pineapple juice and brandy. Turn heat to medium and heat (3-4 min.) Once heated add sweet onion and cook 5 minutes stirring frequently with a wooden spatula.

Turn heat down to simmer. Using Spatula fold in crab, parsley and crack pepper, cook 3 minutes.

Toss shrimp in essence till coated add to skillet and turn heat to medium cook for 5-7 minutes or until shrimp are cooked through.

Orzo
While cooking sauce add 1/2 cup Orzo to a small sauce pan and cover with water. Place on stove and bring to boil. Boil for 8-10 minutes, remove from heat and strain. Gently fold in lemon juice and mint till mixed well.

Serve 1/4 of sauce over 1/4 of Orzo and sprinkle each serving with 1-2 pinches of garlic powder sprinkled over the top.