Hello Everyone,
"With a tingle?", you say? Yes, this is when you add just enough heat (from peppers, not temperature) to notice a "tingle" after you are done eating, but not get burned WHILE eating it. I put this salad on fresh baked toasted hoagie rolls from the bakery department at my local grocery store. (Hy-Vee here in KC) This salad was so good that my mother said it was BETTER than her favorite chicken salad from her favorite deli! So here it is:
Ingredients:
1 large chicken breast (fully cooked and diced 1/2to 1/4 in. cubes)
2 Jalapenos (stems and seeds removed and minced)
1/3 onion minced
1/2 apple diced 1/2 in. pieces (use a very crisp variety i.e. granny smith, honeycrisp, pink lady)
2 bacon strips (pork or turkey, crumbled or minced, fully cooked)
1 carrot minced
1 tsp celery seed
1 1/2 cup mayonnaise
1/2 cup ranch dressing
1 Tbs Apple cider vinegar
2 tsp Sugar
3-5 leaves of "leaf lettuce" (Romain, butter leaf, etc...)
Directions:
Salad: Make sure all ingredients are chopped minced or diced accordingly. with a wooden spoon or rubber spatula fold together chicken, jalapenos, onion, apple, bacon, and carrot in a large bowl. Set aside.
Dressing: In a smaller bowl with a whisk mix mayo, and ranch well. Next add the apple cider vinegar and celery seed, mix well. let this mix sit for 1 minute, stirring just before resting and just after. now add the sugar and stir until the sugar is dissolved.
Combining: Pour the dressing into the salad and mix well with the wooden spoon/rubber spatula. Place mix in the refrigerator for at least 1 hour.
Serve on toasted bread, hoagie roll, in a wrap, or in a pita with leaf lettuce.
Just a note this is GREAT for left over chicken. you could also us your left over turkey from (insert major holiday here), or pick up a grilled chicken sandwich or two from your local fast food joint. Just make sure if you opt for the last option, order it "plain". Enjoy it, I know you will!
Bry
Wednesday, October 12, 2011
Sunday, October 2, 2011
Put a little heat in between your buns! Jalepeno Popper Burger!
Hey Everyone,
Short and sweet tonight just wanted to share this AWESOME, and EASY recipe. Hope everyone is blessed!
Ingredients: (8 burgers)
2 cups seeded and chopped jalapeno pepper
2 (8 ounce) packages cream cheese, softened
2 pounds ground beef
1/4 - 1/3 cup bread crumbs
8 hamburger buns, split
8 Slices American Cheese
Directions:
In a medium bowl, stir together the 2/3 of the jalapenos and all of the cream cheese. Mix the Ground beef and the bread crumbs then divide the ground beef mixture into 16 even sized patties. Spoon some of the cream cheese mixture onto the center of 1/2 of the patties. Place the remaining patties on top of the mixture/patties, pressing them together well at the edges.
Grill or Broil until well done, DO NOT not to press down on the burgers as they cook. This will make the cheese ooze out. After the 1st flip on the grill, or as soon as they are finished out of the oven, evenly sprinkle the tops with the remaining 1/3 of the Jalapenos, and place a slice of American cheese on top. Serve on a bun with your favorite toppings.
Enjoy!
Bryant
Short and sweet tonight just wanted to share this AWESOME, and EASY recipe. Hope everyone is blessed!
Ingredients: (8 burgers)
2 cups seeded and chopped jalapeno pepper
2 (8 ounce) packages cream cheese, softened
2 pounds ground beef
1/4 - 1/3 cup bread crumbs
8 hamburger buns, split
8 Slices American Cheese
Directions:
In a medium bowl, stir together the 2/3 of the jalapenos and all of the cream cheese. Mix the Ground beef and the bread crumbs then divide the ground beef mixture into 16 even sized patties. Spoon some of the cream cheese mixture onto the center of 1/2 of the patties. Place the remaining patties on top of the mixture/patties, pressing them together well at the edges.
Grill or Broil until well done, DO NOT not to press down on the burgers as they cook. This will make the cheese ooze out. After the 1st flip on the grill, or as soon as they are finished out of the oven, evenly sprinkle the tops with the remaining 1/3 of the Jalapenos, and place a slice of American cheese on top. Serve on a bun with your favorite toppings.
Enjoy!
Bryant
Monday, September 26, 2011
1st Blog after Transplant... Cheddar Beef Stuffed Mushrooms
Hey all,
Glad to be back. It has been quite a wild ride the last 46days. It all Started around 3:40p on Aug 18th when I got the call I have been waiting for. A Liver was ready for transplant, and I was the recipient. Finally after 3 years of waiting it was finally time. Fast forward 46 days, so far, and I am healing well and getting most of my range of motion back. Unfortunately standing for log periods of time is still hard, so I am still out of the Kitchen for now. In my place, with her and my knowledge combined we have a new recipe for you this week. Cheddar Beef Stuffed Mushrooms!
I can hear it now, you are whining... "I don't like mushrooms, whaaaaaa" First of all; Grow Up! Secondly, If you use Portabella Mushrooms, they are so meaty and earthy that when you stuff it with the beef you wont even taste the mushroom. We on the other hand are making ours with some Large Button Mushrooms we found at our local farmers market. Gotta love the Market during harvest season! Ready Here we GO....
Ingredients
1 pound lean ground beef
2 pounds fresh mushrooms-stems removed, chopped and reserved
1/4 cup margarine
1/2 cup chopped green bell peppers
2 teaspoons minced garlic
3 teaspoons dried parsley
1 teaspoon dried basil leaves, crushed
2/3 cup Quick Oats (1cup ran through a food processor or blender to make them more fine)
1/3 cup soft bread crumbs (1-2 slices of fresh bread run through a food processor)
2 cups shredded sharp Cheddar cheese
(Optional: Parmesan Cheese)
Directions
Preheat your oven to 400 degrees F. Next, Place ground beef in a skillet, and cook until evenly brown. Drain, and set aside. In a medium saucepan, with med to med-high heat, melt the margarine and sautee the mushroom stems, green bell peppers, garlic, parsley and basil. In a large bowl, mix All ingredients. Place the mushroom caps,crown down, on a greased cookie pan. (or line with parchment) Generously stuff each cap with the stuffing. Bake in the preheated oven 15 -20 minutes. The filling should be golden brown. (optional: sprinkle parmesan cheese on top and bake for a few more minutes)
I hope you enjoy these! Please feel free to comment below.
Glad to be back. It has been quite a wild ride the last 46days. It all Started around 3:40p on Aug 18th when I got the call I have been waiting for. A Liver was ready for transplant, and I was the recipient. Finally after 3 years of waiting it was finally time. Fast forward 46 days, so far, and I am healing well and getting most of my range of motion back. Unfortunately standing for log periods of time is still hard, so I am still out of the Kitchen for now. In my place, with her and my knowledge combined we have a new recipe for you this week. Cheddar Beef Stuffed Mushrooms!
I can hear it now, you are whining... "I don't like mushrooms, whaaaaaa" First of all; Grow Up! Secondly, If you use Portabella Mushrooms, they are so meaty and earthy that when you stuff it with the beef you wont even taste the mushroom. We on the other hand are making ours with some Large Button Mushrooms we found at our local farmers market. Gotta love the Market during harvest season! Ready Here we GO....
Ingredients
1 pound lean ground beef
2 pounds fresh mushrooms-stems removed, chopped and reserved
1/4 cup margarine
1/2 cup chopped green bell peppers
2 teaspoons minced garlic
3 teaspoons dried parsley
1 teaspoon dried basil leaves, crushed
2/3 cup Quick Oats (1cup ran through a food processor or blender to make them more fine)
1/3 cup soft bread crumbs (1-2 slices of fresh bread run through a food processor)
2 cups shredded sharp Cheddar cheese
(Optional: Parmesan Cheese)
Directions
Preheat your oven to 400 degrees F. Next, Place ground beef in a skillet, and cook until evenly brown. Drain, and set aside. In a medium saucepan, with med to med-high heat, melt the margarine and sautee the mushroom stems, green bell peppers, garlic, parsley and basil. In a large bowl, mix All ingredients. Place the mushroom caps,crown down, on a greased cookie pan. (or line with parchment) Generously stuff each cap with the stuffing. Bake in the preheated oven 15 -20 minutes. The filling should be golden brown. (optional: sprinkle parmesan cheese on top and bake for a few more minutes)
I hope you enjoy these! Please feel free to comment below.
Friday, July 8, 2011
Lasagna Rolls
Ok going through some old documents I found this bad boy hiding in a folder all by his lonesome. This is an awesome recipe that I created, but somehow Olive Garden STOLE IT and Bastardized it. I made these up from the Ingredients I had on hand... Feel free to sub in your own Ideas and/or tastes to make this fit for you and your family.
Servings - 3
Total Time 1.5 hours max
6 large Lasagna Noodles Cooked Aldente
Ricotta Cheese 8-10 oz container
1 Large Handful Fresh Spinach Leaves
1 cup Grated and Divided (1/4 and 3/4cup) Parmesan Cheese
1/2 of a med Onion (about 1/2 cup diced)
1/2 of med Green Pepper (about 1/3 cup diced)
2 Cloves Fresh Garlic (2 tsp minced form jar)
Black/White Pepper to taste
Salt to taste
1 12.5 oz Can Tomato Sauce
1 Can Tomato Soup (condensed)
1 Tbs Oregano }
1 Tbs Parsley } 3 1/2 Tbs Italian Seasoning will work well too
1 tsp basil }
1 - 2 tsp Garlic Powder (to taste)}
EVOO or Veggie Oil
Preheat oven to 400 F
Make Sure Noodles are cooked DO NOT RINSE AFTER COOKING- Proceed to Red Sauce
(Feel free to use caned, jarred, or other homemade sauce this is a "suggestion" that worked VERY well with the recipe I made. Plus it was WHAT I HAD ON HAND.)
In oil Saute Diced Onion, Green Pepper, Garlic, (lightly season with pepper and salt to taste) until onions are translucent and slightly browned. Add Tomato Sauce and Condensed Tomato Soup (add only 1/2 can of water to rinse can) Add Italian Seasonings (oregano, parsley, garlic powder, basil etc...) bring to a boil stirring slowly and constantly, reduce heat and simmer lightly while you mix the stuffing.
Shred/chop Spinach add to ricotta cheese with Garlic powder, and 1/4 cup Parmesan Cheese. fold together well.
On a clean cutting board or plate lay out 1 cooked Lasagna Noodle spoon a generous amount of stuffing onto the last 2 inches of the noodle. Fold over 1 time, but do not press down hard, just enough to make a flat surface on top. Spoon on more stuffing mix thinly and fold over 1x again. (repeat until you have reached the end of the noodle) leaving a bare "flap" at the end. (Providing you did not rinse the noodle after cooking it will have a starchy/stickyness to it. use that to stick the end of the noodle to the roll.
Place rolls "flap down" in a Preheated Glass or Ceramic 8x8 baking dish. 2 rows of 3 works well. once all of the rolls are in the pan pour over the red sauce. Bake in a preheated 400F Oven for 20 min UNCOVERED, then cover and bake for 10 min. Lastly add 3/4 cup parmesan cheese to top, bake covered for 5-10 more min, or until cheese is lightly browned. Remove from oven and LET THEM COOL for 8-10 min before serving. (this allows the noodles to close their "pores" around the red sauce it absorbed and everything to settle)
2 rolls = 1 serving
Bryant
Servings - 3
Total Time 1.5 hours max
6 large Lasagna Noodles Cooked Aldente
Ricotta Cheese 8-10 oz container
1 Large Handful Fresh Spinach Leaves
1 cup Grated and Divided (1/4 and 3/4cup) Parmesan Cheese
1/2 of a med Onion (about 1/2 cup diced)
1/2 of med Green Pepper (about 1/3 cup diced)
2 Cloves Fresh Garlic (2 tsp minced form jar)
Black/White Pepper to taste
Salt to taste
1 12.5 oz Can Tomato Sauce
1 Can Tomato Soup (condensed)
1 Tbs Oregano }
1 Tbs Parsley } 3 1/2 Tbs Italian Seasoning will work well too
1 tsp basil }
1 - 2 tsp Garlic Powder (to taste)}
EVOO or Veggie Oil
Preheat oven to 400 F
Make Sure Noodles are cooked DO NOT RINSE AFTER COOKING- Proceed to Red Sauce
(Feel free to use caned, jarred, or other homemade sauce this is a "suggestion" that worked VERY well with the recipe I made. Plus it was WHAT I HAD ON HAND.)
In oil Saute Diced Onion, Green Pepper, Garlic, (lightly season with pepper and salt to taste) until onions are translucent and slightly browned. Add Tomato Sauce and Condensed Tomato Soup (add only 1/2 can of water to rinse can) Add Italian Seasonings (oregano, parsley, garlic powder, basil etc...) bring to a boil stirring slowly and constantly, reduce heat and simmer lightly while you mix the stuffing.
Shred/chop Spinach add to ricotta cheese with Garlic powder, and 1/4 cup Parmesan Cheese. fold together well.
On a clean cutting board or plate lay out 1 cooked Lasagna Noodle spoon a generous amount of stuffing onto the last 2 inches of the noodle. Fold over 1 time, but do not press down hard, just enough to make a flat surface on top. Spoon on more stuffing mix thinly and fold over 1x again. (repeat until you have reached the end of the noodle) leaving a bare "flap" at the end. (Providing you did not rinse the noodle after cooking it will have a starchy/stickyness to it. use that to stick the end of the noodle to the roll.
Place rolls "flap down" in a Preheated Glass or Ceramic 8x8 baking dish. 2 rows of 3 works well. once all of the rolls are in the pan pour over the red sauce. Bake in a preheated 400F Oven for 20 min UNCOVERED, then cover and bake for 10 min. Lastly add 3/4 cup parmesan cheese to top, bake covered for 5-10 more min, or until cheese is lightly browned. Remove from oven and LET THEM COOL for 8-10 min before serving. (this allows the noodles to close their "pores" around the red sauce it absorbed and everything to settle)
2 rolls = 1 serving
Bryant
Sunday, July 3, 2011
Name Brand... Is it worth it?
Good tidings all! I have recently noticed that many people STILL buy name brand products. In my experience there are only a FEW things that "name brand" is worth paying for: Electronics, Meat Products, and art supplies (brushes, paper, markers, paint, etc...)
The savings in your wallet will range from 10 - 50% over name brand when purchasing generic products, and the taste or quality difference is virtually NONE! When it comes to groceries, meat products are the only exception. In most grocery stores the generic equivalent is literally right next to the name brand so there is little or no extra effort. purchasing generic or store brands will allow you to stretch your grocery dollars and the extra footwork it takes to find them in the rare case that they are not place right next to the advertized brand is still worth it. NOW when it comes to those few exceptions there is usually ways to avoid over paying by buying in BULK. Buy the 10 lb pack of ground sirloin for 2.99/lb and split it into 10 - 1 lb portions. That is 10 nights of dinner for a 4 person family. or if you are picky about your TP buy the 30 pack and store them, you will notice your extra cash when it comes to filling up that gas hog you refuse to sell.
Just kidding, I know we are all thinking about fuel consumption and protecting our environment from harmful tailpipe emissions buy driving smart and keeping our cars in the best possible condition, mechanically.
Back to the topic on hand... give the generic a shot. if it is absolutely a bust then next time get you old stand by. I will end by saying this. If you are a coupon user, check your savings vs. the savings of purchasing generic or store brand. More often than not you will still save more on the generic.
Bryant
The savings in your wallet will range from 10 - 50% over name brand when purchasing generic products, and the taste or quality difference is virtually NONE! When it comes to groceries, meat products are the only exception. In most grocery stores the generic equivalent is literally right next to the name brand so there is little or no extra effort. purchasing generic or store brands will allow you to stretch your grocery dollars and the extra footwork it takes to find them in the rare case that they are not place right next to the advertized brand is still worth it. NOW when it comes to those few exceptions there is usually ways to avoid over paying by buying in BULK. Buy the 10 lb pack of ground sirloin for 2.99/lb and split it into 10 - 1 lb portions. That is 10 nights of dinner for a 4 person family. or if you are picky about your TP buy the 30 pack and store them, you will notice your extra cash when it comes to filling up that gas hog you refuse to sell.
Just kidding, I know we are all thinking about fuel consumption and protecting our environment from harmful tailpipe emissions buy driving smart and keeping our cars in the best possible condition, mechanically.
Back to the topic on hand... give the generic a shot. if it is absolutely a bust then next time get you old stand by. I will end by saying this. If you are a coupon user, check your savings vs. the savings of purchasing generic or store brand. More often than not you will still save more on the generic.
Bryant
Wednesday, June 22, 2011
Quick Easy Potatoes for ANY meal!
Hello all, Today's post has been a little delayed because of some personal things, but I am BACK!
I have found that the plain ole' baked or mashed potatoes can get really old after a while. BUT for us bachelors, and people on a tight budget, potatoes are cheap. If you watch the ads you can find 10# bags for $2.99. I always buy two bags on that special. Besides this delicious side dish, I am going to throw at you, there are many more ways to help your budget with potatoes.
1. When a recipe calls for 2 lbs of ground beef use a pound and a half of meat and 1/2 pound of Potatoes deiced into 1/4 or 1/2 in cubes. (This is not great in all dishes, don't do it in lasagna, but great for Mexican night, hamburger helper type meals, meatloaf etc...)
2. When making instant mashed potatoes, boil 2 med potatoes and mash with milk and butter and combine with the instant. It will taste more home made. If you really want to get creative leave the skins on and mash so they are slightly still chunky. Now everyone will think you boiled and slaved over a hot pot of potatoes all day.
3. get out your food processor and shred your OWN hashbrowns for breakfast you will save a lot compared to frozen preshredded ones.
4. lastly add the same dices potatoes from suggestion 1 to scrambled eggs to make your own "skillet breakfast"
In all of the above suggestions make sure to add the correct seasonings and ALWAYS use Salt (or salt substitute) and Pepper. Now on to the recipe!
Ingredients:
4 medium potatoes cubed into 1 to 1 1/2 inch pieces. (peeled or not peeled)
1/4 cup lemon juice (about 2 large lemons worth)
5 Tbs EVOO (seperated 3T and 2T)
2 Cloves of garlic
1 Tbs Minced oregano (or Salt free Italian seasoning)
1 tsp salt or salt substitute
1/4 tsp Black pepper (for heat use red chili pepper and black pepper combo)
Directions:
Preheat oven to 425˚ F
In a bowl place the diced potatoes in first, add all the seasonings, garlic, and lastly add the EVOO. With your clean hands make sure potatoes are evenly coated with the seasonings and EVOO. Let these sit in the bowl for 5 min and mix again. After 15 min in the fridge to slightly chill and allow the oven time to preheat, move the potatoes to a baking dish, that allows even 1 layer distribution of the potatoes. (I use a 9 x 13 cake pan) Pour remaining EVOO/Seasoning over the tops of the potatoes. Place in oven and bake for 30 - 45 min, or until the potatoes are browned. make sure to "stir" or "flip" the potatoes 2 times during cooking.
ENJOY! This is the perfect side to go with the Crispy chicken recipe. Also, like always, do not be afraid to experiment. the first suggestion I have is try zesting some lemon peel into the seasoning blend. Also try adding onion powder or crushed red pepper. Throw in some turnips cut the same way as you did the potatoes. If you are a pork eater, or with a lamb dish, add some Apples and take out he garlic. Happy cooking!
Bryant
I have found that the plain ole' baked or mashed potatoes can get really old after a while. BUT for us bachelors, and people on a tight budget, potatoes are cheap. If you watch the ads you can find 10# bags for $2.99. I always buy two bags on that special. Besides this delicious side dish, I am going to throw at you, there are many more ways to help your budget with potatoes.
1. When a recipe calls for 2 lbs of ground beef use a pound and a half of meat and 1/2 pound of Potatoes deiced into 1/4 or 1/2 in cubes. (This is not great in all dishes, don't do it in lasagna, but great for Mexican night, hamburger helper type meals, meatloaf etc...)
2. When making instant mashed potatoes, boil 2 med potatoes and mash with milk and butter and combine with the instant. It will taste more home made. If you really want to get creative leave the skins on and mash so they are slightly still chunky. Now everyone will think you boiled and slaved over a hot pot of potatoes all day.
3. get out your food processor and shred your OWN hashbrowns for breakfast you will save a lot compared to frozen preshredded ones.
4. lastly add the same dices potatoes from suggestion 1 to scrambled eggs to make your own "skillet breakfast"
In all of the above suggestions make sure to add the correct seasonings and ALWAYS use Salt (or salt substitute) and Pepper. Now on to the recipe!
Ingredients:
4 medium potatoes cubed into 1 to 1 1/2 inch pieces. (peeled or not peeled)
1/4 cup lemon juice (about 2 large lemons worth)
5 Tbs EVOO (seperated 3T and 2T)
2 Cloves of garlic
1 Tbs Minced oregano (or Salt free Italian seasoning)
1 tsp salt or salt substitute
1/4 tsp Black pepper (for heat use red chili pepper and black pepper combo)
Directions:
Preheat oven to 425˚ F
In a bowl place the diced potatoes in first, add all the seasonings, garlic, and lastly add the EVOO. With your clean hands make sure potatoes are evenly coated with the seasonings and EVOO. Let these sit in the bowl for 5 min and mix again. After 15 min in the fridge to slightly chill and allow the oven time to preheat, move the potatoes to a baking dish, that allows even 1 layer distribution of the potatoes. (I use a 9 x 13 cake pan) Pour remaining EVOO/Seasoning over the tops of the potatoes. Place in oven and bake for 30 - 45 min, or until the potatoes are browned. make sure to "stir" or "flip" the potatoes 2 times during cooking.
ENJOY! This is the perfect side to go with the Crispy chicken recipe. Also, like always, do not be afraid to experiment. the first suggestion I have is try zesting some lemon peel into the seasoning blend. Also try adding onion powder or crushed red pepper. Throw in some turnips cut the same way as you did the potatoes. If you are a pork eater, or with a lamb dish, add some Apples and take out he garlic. Happy cooking!
Bryant
Friday, June 10, 2011
Vegan Black Metal Chef! What The...
veganblackmetalchef.com
This blog I am featuring The Vegan Black Metal Chef. A good friend of mine showed this to me and I had to share it with the world. I am not a Vegan but these recipes look delicious! Behold the Glorious Pad Thai!
Both are subtitled for the deaf and hard of hearing, and well, really for everyone, because his singing is a little hard to understand...
Bryant
Tuesday, June 7, 2011
Juicy Lucy, the Cheese is INSIDE
Nom nom, this is one of my favorite ways to grill a burger! and there is no extra cheese to carry around if you PRE-prepare these before leaving the house for your Summer Cookout! Feel free to experiment with other stuffings to like Jalapenos, Onions, Mushrooms, Other cheeses, etc... remember if you are using a cheese that does not melt well, pair it with another cheese that does. (i.e. feta with mozzarella)
1-1/2 lbs Premium grade ground beef
1 t kosher salt (optional)
1/2 t black pepper
4 thick slices cheddar, or velveeta-style cheese
Mix the meat and spices with your hands. Divide the meat mixture into 3 oz balls, two balls per burger. This recipe makes about 4 burgers. If you don't have a scale, eyeball to the size of a large meatball. Then flatten each ball into thin patties that are a little larger than the bun. (the burger will have a tendency to shrink up and you don't want to push down on these burgers with your spatula, so the thinner the better, to start) Sandwich the cheese in the middle of the 2 patties and seal by pinching the edge with your fingers making a meat flying saucer. Make sure to seal it well. The last thing you want is all your cheese goodness to leak out all over your grill. You'll get a better seal by using a piece of wax paper to finish this step. Also you can use an Egg Wash [2 Tbs H2O and 1 Egg beaten WELL] to "glue" the edges if you want) Grill or Broil the burgers over medium high direct heat for about 7 minutes. Flip and grill for an additional 5 minutes. (Make sure they are cooked to at least Med before serving)
Disclaimer: The Cheese inside will be HOT HOT HOT be careful, I am not responsible for Scorched Mouths. (kinda like a Hot Pocket)
Bryant
1-1/2 lbs Premium grade ground beef
1 t kosher salt (optional)
1/2 t black pepper
4 thick slices cheddar, or velveeta-style cheese
Mix the meat and spices with your hands. Divide the meat mixture into 3 oz balls, two balls per burger. This recipe makes about 4 burgers. If you don't have a scale, eyeball to the size of a large meatball. Then flatten each ball into thin patties that are a little larger than the bun. (the burger will have a tendency to shrink up and you don't want to push down on these burgers with your spatula, so the thinner the better, to start) Sandwich the cheese in the middle of the 2 patties and seal by pinching the edge with your fingers making a meat flying saucer. Make sure to seal it well. The last thing you want is all your cheese goodness to leak out all over your grill. You'll get a better seal by using a piece of wax paper to finish this step. Also you can use an Egg Wash [2 Tbs H2O and 1 Egg beaten WELL] to "glue" the edges if you want) Grill or Broil the burgers over medium high direct heat for about 7 minutes. Flip and grill for an additional 5 minutes. (Make sure they are cooked to at least Med before serving)
Disclaimer: The Cheese inside will be HOT HOT HOT be careful, I am not responsible for Scorched Mouths. (kinda like a Hot Pocket)
Bryant
Sunday, June 5, 2011
BBQ TIME
OK seein as how BBQ and Grilling season is upon us I MUST pass on this manly man's recipe by the BBQ Addicts.
BBQ BACON EXPLOSION
NOW alot of you are saying: Bryant, you dont eat pork... why are you posting this?
My answer: You are right I am very allergic to pork, but this is the most awesome use of the disgusting creature's meat and fat, I HAD to pass it along
In addition it helps me announce my search to make this dish PORK FREE, using beef, turkey, and other halal and kosher meats (or as close to as possible) I am going to TRY to avoid the, poor excuse for Bacon they try to pass of as a viable option, "Turkey Bacon". Mainly because its a JOKE, it is ok for breakfast with eggs and waffles but for a captivating culinary concoction such as this it will only hurt my opportunities to create a downright delicious dish.
Stay tuned! and feel free to comment any suggestions you may have.
Bryant
BBQ BACON EXPLOSION
NOW alot of you are saying: Bryant, you dont eat pork... why are you posting this?
My answer: You are right I am very allergic to pork, but this is the most awesome use of the disgusting creature's meat and fat, I HAD to pass it along
In addition it helps me announce my search to make this dish PORK FREE, using beef, turkey, and other halal and kosher meats (or as close to as possible) I am going to TRY to avoid the, poor excuse for Bacon they try to pass of as a viable option, "Turkey Bacon". Mainly because its a JOKE, it is ok for breakfast with eggs and waffles but for a captivating culinary concoction such as this it will only hurt my opportunities to create a downright delicious dish.
Stay tuned! and feel free to comment any suggestions you may have.
Bryant
Tuesday, May 31, 2011
Yes it's RAW fish but it's not Sushi...
Hi all! sorry I have been out of commission for a few weeks. lets pick up where we left off.
When we think of RAW fish most of us think about Sushi, right? well that is the way its done in Asian countries, but what about raw fish dishes from the Americas? In Latin American Countries Raw fish is "cooked" with acid. ACID you say? Yes the citris fruits used in Latin American cooking contain citric acid, and with enough you can make the raw fish in our next dish delicious and safe to eat!
Bryant's Ceviche De Pescado
Ingredients:
1/2 lb of raw white fish (halibut, sea bass, tilapia, albacore etc...) cut into 1/4 - 1/2 in peices.
1 HOT pepper (chile, jalapeno, chipolte, habenaro use discression, how hot can you stand?)
1 Garlic Clove (well discuss the diference between a bulb and a clove at the end)
1 medium meaty tomato (roma works nicely)
1/2 Bell pepper your choice of color minced
1 small onion chopped
7 limes (14 if using key limes) Juiced Well (pulp strained or not is your choice)
3.5 to 'cook' the fish
3.5 for the marinade
1/4 bunch of cilantro chopped as fine as possible (DO NOT CHEAT & USE DRIED you will regret it)
1/2 Tbs Extra Virgin Olive Oil (EVOO)
Preparation:
Place raw fish pieces into a glass dish and cover with lime juice, salt it and add HOT peppers and minced garlic clove 1 tbs of Cilantro. place in fridge for at least 4 hours. this will be the 'cooking' of the fish in the acid bath. now place the chopped onion in a bowl cover with warm water and salt the water, let sit for 10 - 20 min Then drain and rinse. after the fish has 'cooked' combine with remaining cilantro, bell peppers, onion, EVOO, and the rest of the lime juice. refridgerate atleast 1 hour before serving to allow flavors to combine. Serve in a custard dish, or small bowl. this goes great with Tortilla Chips or in a four tortilla for a soft taco.
Combine mayo, and salsa for a nice sauce for Fish Tacos, add lettuce and a white cheese. Use a warm Tortilla and the Ceviche cold. DELISH!
OK for some of us bulb and clove and piece etc... can get confusing. when it comes to garlic, the Bulb is the entire group of Cloves. the cloves are the pieces that are all stuck together under the dried flaky skin of the Garlic Bulb.
Enjoy
Bryant
When we think of RAW fish most of us think about Sushi, right? well that is the way its done in Asian countries, but what about raw fish dishes from the Americas? In Latin American Countries Raw fish is "cooked" with acid. ACID you say? Yes the citris fruits used in Latin American cooking contain citric acid, and with enough you can make the raw fish in our next dish delicious and safe to eat!
Bryant's Ceviche De Pescado
Ingredients:
1/2 lb of raw white fish (halibut, sea bass, tilapia, albacore etc...) cut into 1/4 - 1/2 in peices.
1 HOT pepper (chile, jalapeno, chipolte, habenaro use discression, how hot can you stand?)
1 Garlic Clove (well discuss the diference between a bulb and a clove at the end)
1 medium meaty tomato (roma works nicely)
1/2 Bell pepper your choice of color minced
1 small onion chopped
7 limes (14 if using key limes) Juiced Well (pulp strained or not is your choice)
3.5 to 'cook' the fish
3.5 for the marinade
1/4 bunch of cilantro chopped as fine as possible (DO NOT CHEAT & USE DRIED you will regret it)
1/2 Tbs Extra Virgin Olive Oil (EVOO)
Preparation:
Place raw fish pieces into a glass dish and cover with lime juice, salt it and add HOT peppers and minced garlic clove 1 tbs of Cilantro. place in fridge for at least 4 hours. this will be the 'cooking' of the fish in the acid bath. now place the chopped onion in a bowl cover with warm water and salt the water, let sit for 10 - 20 min Then drain and rinse. after the fish has 'cooked' combine with remaining cilantro, bell peppers, onion, EVOO, and the rest of the lime juice. refridgerate atleast 1 hour before serving to allow flavors to combine. Serve in a custard dish, or small bowl. this goes great with Tortilla Chips or in a four tortilla for a soft taco.
Combine mayo, and salsa for a nice sauce for Fish Tacos, add lettuce and a white cheese. Use a warm Tortilla and the Ceviche cold. DELISH!
OK for some of us bulb and clove and piece etc... can get confusing. when it comes to garlic, the Bulb is the entire group of Cloves. the cloves are the pieces that are all stuck together under the dried flaky skin of the Garlic Bulb.
Enjoy
Bryant
Friday, May 20, 2011
Quick Crunchy Chicken
Like many of you, I can get real tired of "George Foreman grill chicken". I am always trying to find quick ways to make chicken taste different than the chicken I ate last night. When you are a bachelor or newly wed, money is tight and chicken is cheap.
One way to mix up the flavors is through the process of Marinades/Rubs or Seasoning. Marinades or rubs work well, but chicken absorbs it slowly = Time consuming! Seasoning during cooking, or just prior to, can add Flavor to the first 1/8 to 1/4 inch of the meat. It can also draw out moisture resulting in dry bird. So be careful to avoid salting until during the cooking process.
So now we arrive here...
How do I get crispy, juicy, flavorful, easy and fast chicken? Here's a tip, don't read this long winded monologue introducing a simple recipe. We now return you to your regularly scheduled serious answer:
Fried Onion Crunchy Chicken
Ingredients:
Before you start collecting your ingredients preheat the oven to 400˚ F. Pour the can of crunchy onions into a 1 gallon zip seal freezer bag with the flour. Seal the bag and place under a towel on the counter. crunch up the onions by whacking the bag with the back of a spoon. stop when you have mostly eraser-head-sized peices. (Think: The end of a pencil) Pour out the contents of the bag into a shallow pan or deep plate. A pie plate works well. Into another plate/dish pour the well beaten egg. Dip the (thawed) chicken into egg then into the breading then place on a sheet pan, with a rim. Repeat until all breasts are breaded. Place in preheated oven for approximately 20 min. (if its pink in the center still, it's not done yet)
That's it! while that cooks crack open a can of your favorite veggie, rinse, and put in a sauce pan with 1/4 cup water and 1 Tbs butter, season as you wish, and slowly heat over med heat. Once the water boils, and all the butter is melted, reduce the heat to the lowest heat setting and cover.
Remember serve on a 8-10 inch plate. the smaller portions will require you to trick your brain into thinking the meal is larger and therefore you are satisfied from what you think is a small meal.
That's really all for now, really.
Bryant
One way to mix up the flavors is through the process of Marinades/Rubs or Seasoning. Marinades or rubs work well, but chicken absorbs it slowly = Time consuming! Seasoning during cooking, or just prior to, can add Flavor to the first 1/8 to 1/4 inch of the meat. It can also draw out moisture resulting in dry bird. So be careful to avoid salting until during the cooking process.
So now we arrive here...
How do I get crispy, juicy, flavorful, easy and fast chicken? Here's a tip, don't read this long winded monologue introducing a simple recipe. We now return you to your regularly scheduled serious answer:
Fried Onion Crunchy Chicken
Ingredients:
- 2 1/2 - 3 oz Can of Crunchy Fried Onions
- French's© makes a popular brand, find those then get the store brand of the same product. You should save about 25% (25% = beer money)
- 2 Tbs Flour
- 2 large (3 med) Boneless skinless chicken breast.
- these are the ones you buy in a giant bag at Sam's Club© or the leaner but slightly less cost effective size bag at your local grocery.
- 1 Large Egg well beaten
Before you start collecting your ingredients preheat the oven to 400˚ F. Pour the can of crunchy onions into a 1 gallon zip seal freezer bag with the flour. Seal the bag and place under a towel on the counter. crunch up the onions by whacking the bag with the back of a spoon. stop when you have mostly eraser-head-sized peices. (Think: The end of a pencil) Pour out the contents of the bag into a shallow pan or deep plate. A pie plate works well. Into another plate/dish pour the well beaten egg. Dip the (thawed) chicken into egg then into the breading then place on a sheet pan, with a rim. Repeat until all breasts are breaded. Place in preheated oven for approximately 20 min. (if its pink in the center still, it's not done yet)
That's it! while that cooks crack open a can of your favorite veggie, rinse, and put in a sauce pan with 1/4 cup water and 1 Tbs butter, season as you wish, and slowly heat over med heat. Once the water boils, and all the butter is melted, reduce the heat to the lowest heat setting and cover.
Remember serve on a 8-10 inch plate. the smaller portions will require you to trick your brain into thinking the meal is larger and therefore you are satisfied from what you think is a small meal.
That's really all for now, really.
Bryant
Monday, May 16, 2011
Spices Spices Spices! Which one do I use?!?
This is a great Instructable that I found to help me get some of my questions answered. Take some time to read through this, keep it bookmarked, and maybe, like me, you'll start retaining some of the info.
http://www.instructables.com/id/How-to-use-herbs-and-spices-in-cooking/
By the way: If you haven't ever been to instructables.com before. after you read the article and bookmark it, take a look around. Instructables.com is great for finding that weekend project, or find fixes for some common, and not so common, household problems. It's fun and easy to use and you can even print a copy so you have the instructions right there with you.
OK I'll be back again this week with another recipe, I promise!
Bryant
http://www.instructables.com/id/How-to-use-herbs-and-spices-in-cooking/
By the way: If you haven't ever been to instructables.com before. after you read the article and bookmark it, take a look around. Instructables.com is great for finding that weekend project, or find fixes for some common, and not so common, household problems. It's fun and easy to use and you can even print a copy so you have the instructions right there with you.
OK I'll be back again this week with another recipe, I promise!
Bryant
Wednesday, May 11, 2011
"I'm a meat and potatoes guy!"
I hear this all the time, and for a long time I thought it was true of me too! My doctor kept stressing how important vegetables (other than potatoes) were for me. So I HAD to find a way to make veggies tollerable without dumping cheese and fatty oils allover them. after searching and hunting, and a few weeks of choking and gagging down some of the old standbys I found some NEW information.
First off STOP BOILING YOUR VEGGIES. Some veggies are sweet, or earthy (like meat), or even herbal. Combining just the right seasonings with these unboiled veggies can add, what I like to call, flavor explosions!
"How do I cook them if I can't boil them?" first off MAN (or woman) what is your favorite cooking appliance EVER? The one that takes us back to out caveman instincts?! Where FIRE cooks our food! The GRILL. and with grill season upon us it's time to grill up some MAN FEASTS! (if you don't have access to a grill your oven's broiler set at about 450˚ TO 500˚ F will work) So to appease the Ladies we live with or may be trying to impress throw in some color with these suggestions:
Brussel sprouts - Cut in half, add olive oil, salt/pepper, Lemon Juice
Red Peppers - use whole, directly over flame turn untill all skin is black, cut off top and remove seeds, cut and serve on burgers, or put in pasta salad
Green beans. (NOT CANNED) Fresh beans lightly oiled and set perpendicular to grates.
Carrots - Grill on top rack or away from high heat areas. sprinkle with cinnamon if desired.
Cut an onion in half, lightly oil or butter, add black pepper, wrap in foil, cook flat side down/halfway through flip to round side down.
Asparagus - same as green beans
Portabello Mushrooms - marinate and grill just like your burgers, use 1 beef patty and one Portabello to make a double decker burger with half the fat!
Pineapple (yes this is a fruit) - use canned rings or buy fresh and cut into 1/4 to 1/2 inch slices, coat in brown sugar and cinnamon, lay out foil, poke holes in foil, cook pineapple on grill on the foil.
Hope this helps. any other Ideas or Questions post them below.
Bryant
First off STOP BOILING YOUR VEGGIES. Some veggies are sweet, or earthy (like meat), or even herbal. Combining just the right seasonings with these unboiled veggies can add, what I like to call, flavor explosions!
"How do I cook them if I can't boil them?" first off MAN (or woman) what is your favorite cooking appliance EVER? The one that takes us back to out caveman instincts?! Where FIRE cooks our food! The GRILL. and with grill season upon us it's time to grill up some MAN FEASTS! (if you don't have access to a grill your oven's broiler set at about 450˚ TO 500˚ F will work) So to appease the Ladies we live with or may be trying to impress throw in some color with these suggestions:
Brussel sprouts - Cut in half, add olive oil, salt/pepper, Lemon Juice
Red Peppers - use whole, directly over flame turn untill all skin is black, cut off top and remove seeds, cut and serve on burgers, or put in pasta salad
Green beans. (NOT CANNED) Fresh beans lightly oiled and set perpendicular to grates.
Carrots - Grill on top rack or away from high heat areas. sprinkle with cinnamon if desired.
Cut an onion in half, lightly oil or butter, add black pepper, wrap in foil, cook flat side down/halfway through flip to round side down.
Asparagus - same as green beans
Portabello Mushrooms - marinate and grill just like your burgers, use 1 beef patty and one Portabello to make a double decker burger with half the fat!
Pineapple (yes this is a fruit) - use canned rings or buy fresh and cut into 1/4 to 1/2 inch slices, coat in brown sugar and cinnamon, lay out foil, poke holes in foil, cook pineapple on grill on the foil.
Hope this helps. any other Ideas or Questions post them below.
Bryant
Monday, May 9, 2011
The BEST Bread Pudding Recipe!
Bread Pudding - Sounds like something that is completely wrong. Two things you don't mix often are pudding and bread. When was the last time you made a Pudding sandwich. Well some of you out there know EXACTLY what I am talking about. Bread Pudding is a moist, fluffy, sweet desert casserole with a light crust, perfect for Icing or glaze. Bread pudding could cure the craving for most anything. GUYS, this is an easy desert to keep on hand for that anniversary you forgot to plan for, or to impress your lady on a budget, or make and keep for the week in the fridge for an easy hot breakfast. I'll attach a link at the bottom for a few EASY glaze/icing recipes to mix it up, OR sprinkle with powdered sugar.
Bread Pudding
8x8 glass or ceramic dish
Note: a great bread to use for this is Italian or French bread. If you are using a sandwich bread use a little more and press the dry ingredients down before adding the butter.
Ingredients
Enough day-old bread to fill the glass dish level to the top
3 tablespoons butter, melted
1/2 cup raisins (optional, or use crasins, dates, figs, dried strawberries, dried apples, marshmallows, or chocolate chips)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Tear bread into 3/4 - 1/2 in. pieces directly into 8x8 baking pan. Melt butter or margarine and slowly pour over bread. If desired, sprinkle with raisins.(we talked about this earlier) In a mixing bowl that fits your needs, combine eggs, milk, sugar, cinnamon, and vanilla. Beat (This means with a handheld or freestanding machine) until very well mixed (slightly frothy on top). Again SLOWLY pour wet ingredients over bread, and push down with a fork until bread is soaking in the egg mixture. Let soak for 5 min before baking. Bake for 50 - 60 minutes, or until the top springs back quickly when tapped and has a golden brown top.(unless you used pumpernickel bread...)
Vanilla Glaze
Chocolate Glaze
Bread Pudding
8x8 glass or ceramic dish
Note: a great bread to use for this is Italian or French bread. If you are using a sandwich bread use a little more and press the dry ingredients down before adding the butter.
Ingredients
Enough day-old bread to fill the glass dish level to the top
3 tablespoons butter, melted
1/2 cup raisins (optional, or use crasins, dates, figs, dried strawberries, dried apples, marshmallows, or chocolate chips)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Tear bread into 3/4 - 1/2 in. pieces directly into 8x8 baking pan. Melt butter or margarine and slowly pour over bread. If desired, sprinkle with raisins.(we talked about this earlier) In a mixing bowl that fits your needs, combine eggs, milk, sugar, cinnamon, and vanilla. Beat (This means with a handheld or freestanding machine) until very well mixed (slightly frothy on top). Again SLOWLY pour wet ingredients over bread, and push down with a fork until bread is soaking in the egg mixture. Let soak for 5 min before baking. Bake for 50 - 60 minutes, or until the top springs back quickly when tapped and has a golden brown top.(unless you used pumpernickel bread...)
Vanilla Glaze
Chocolate Glaze
Saturday, April 30, 2011
Peanut Butter/Oatmeal/Chocolate Chip cookies
These cookies were presented to me as a "vegan" recipe. so if you want Vegan follow diet guidelines accordingly. BUT They can be made non vegan using butter, real milk and real chocolate chips. Both ways Yield DELICIOUS cookies INGREDIENTS: 2 cups flour 2 cups oats 2 teaspoons baking powder 1 teaspoon salt 3/4 cup canola oil 3/4 cup chunky peanut butter 1 cup sugar 1 cup brown sugar 1/2 cup soy milk 2 teaspoons vanilla 1 1/2 cups chocolate/carob chip DIRECTIONS: Preheat to 350, and lightly grease 2 cookie sheets (or line 'em with parchment paper...either works) Mix all the dry ingredients in a large bowl before adding wet ingredients. Add peanut butter last. Dough should be very firm. Scoop out 1-2 tablespoons of dough per cookie, rolling into a rough ball and flattening slightly with your palm on the cookie sheet. Bake 10-12 minutes, until cookies puff slightly and tops are lightly browned. Allow to cool for at least 15 minutes before removing from cookie sheet, or they'll fall apart. |
Monday, April 25, 2011
A Greek Favorite: Pastitsio
This is one of my Favorite Greek Dishes. PLEASE do not be scared off by the nutmeg. This dish is Fantastic. The last time we made this dish we tried using venison instead of beef, great choice!
Ingredients
1/2 pound dry ziti or macaroni pasta1 tablespoon olive oil
2 tablespoons butter
1/2 cup grated Parmesan cheese
1/2 dash ground nutmeg
salt and pepper to taste
1-1/2 eggs, lightly beaten
1 tablespoon butter
1/2 large onion, chopped
1/2 clove garlic, crushed
1 pound lean ground beef
2 tablespoons tomato paste
1/4 cup dry red wine
1/4 cup vegetable broth
1 tablespoon chopped fresh parsley
salt and pepper to taste
1/4 cup butter
1/4 cup all-purpose flour
1-1/2 cups milk
1/8 teaspoon ground nutmeg
1/2 egg, lightly beaten
salt and pepper to taste
2 tablespoons tomato paste
1/4 cup dry red wine
1/4 cup vegetable broth
1 tablespoon chopped fresh parsley
salt and pepper to taste
1/4 cup butter
1/4 cup all-purpose flour
1-1/2 cups milk
1/8 teaspoon ground nutmeg
1/2 egg, lightly beaten
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
cook pasta for 8 to 10 minutes or until al dente; drain and return to pan.Melt butter until golden brown and pour over pasta add 1/4 cup of the Parmesan cheese, nutmeg, salt, pepper and toss well; allow to cool. Add eggs and toss again; set aside.
To make meat sauce: Saute onion and garlic with butter until onion is Translucent. Increase heat and add ground beef; stir well. Cook until meat begins to brown. Add tomato paste, wine, broth, parsley, salt and pepper. Simmer over low heat, covered, for 20 minutes.
To make cream sauce: Over medium heat, melt butter in saucepan, slowly stir in flour and cook gently for 2 minutes. Pour in milk and bring to a boil for 1 minute, stirring constantly. Add nutmeg, salt, pepper and cool slightly before slowly adding beaten egg. Transfer 1/3 cup of this sauce to the meat sauce.
To assemble: Grease a 9x9 inch baking dish. Spoon half of the prepared ziti evenly in the bottom and top with meat sauce. Top that with remaining ziti. Pour on cream sauce and spread to completely cover ziti. Sprinkle remaining cheese on top.
Bake for 40-50 minutes until golden brown. Let stand 10 -15 minutes before serving.
SERVES 4
Sunday, April 17, 2011
An Introduction:
Hi Everyone,
I'm Bryant! I am what some call a "foodie". I love to cook, eat, and talk about food. In this blog I hope to inspire, those who "cannot" cook or remind those who have fallen into the fast food and box restaurant rut, how easy and fun it can be to enjoy home cooked favorites. I've put together a small collection, that is growing with time, of tips, tricks, and recipes. Some of my creations are cooked from scratch and some may be shortcuts to popular favorites.
No matter your skill level in the kitchen, I hope you will enjoy the things to be be posted. AND not only do I love to share my knowledge but I love to hear your polite feedback, and your own kitchen tips. Some things to keep in mind as you follow my blog are these:
I don't eat pork
I am very sparing with the salt and sodium
I may give you options (be prepared to make decisions)
I think that is it. So lets start our voyage into the world of cooking with a simple pizza sauce you can make from canned tomato products. This recipe will make enough sauce to create two 18" pizzas.
Simple Pizza Sauce:
1 can condensed tomato soup
1 small can tomato paste
1 12.5oz can tomato sauce
1 Tbs Oregano
1/2 tsp Garlic powder
1/2 tsp Onion powder
1 tsp Parsley
Mix all ingredients in a mixing bowl. Ladle sauce onto pizza crust to desired thickness and add toppings.
I hope you enjoy this sauce, remember you can tweak it with your own ingredients or use fresh garlic and onions. If you wish to share your polite responses please do so below.
I'm Bryant! I am what some call a "foodie". I love to cook, eat, and talk about food. In this blog I hope to inspire, those who "cannot" cook or remind those who have fallen into the fast food and box restaurant rut, how easy and fun it can be to enjoy home cooked favorites. I've put together a small collection, that is growing with time, of tips, tricks, and recipes. Some of my creations are cooked from scratch and some may be shortcuts to popular favorites.
No matter your skill level in the kitchen, I hope you will enjoy the things to be be posted. AND not only do I love to share my knowledge but I love to hear your polite feedback, and your own kitchen tips. Some things to keep in mind as you follow my blog are these:
I don't eat pork
I am very sparing with the salt and sodium
I may give you options (be prepared to make decisions)
I think that is it. So lets start our voyage into the world of cooking with a simple pizza sauce you can make from canned tomato products. This recipe will make enough sauce to create two 18" pizzas.
Simple Pizza Sauce:
1 can condensed tomato soup
1 small can tomato paste
1 12.5oz can tomato sauce
1 Tbs Oregano
1/2 tsp Garlic powder
1/2 tsp Onion powder
1 tsp Parsley
Mix all ingredients in a mixing bowl. Ladle sauce onto pizza crust to desired thickness and add toppings.
I hope you enjoy this sauce, remember you can tweak it with your own ingredients or use fresh garlic and onions. If you wish to share your polite responses please do so below.
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