Turkey Injector Marinade

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Turkey Injector Marinade

This is a simple but delicious marinade to help moisten the inside of the bird. No bad will ever come from injecting – unless you inject yourself, and then it will only hurt.  It'll hurt like sxxt, but you'll get over it.


INGREDIENTS

  • 1 cup chicken broth
  • ½ cup butter
  • Juice of ½ lemon
  • ½ tablespoon Kosher salt
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon fresh ground pepper

DIRECTIONS

  1. Combine all ingredients in a small pot over medium heat and bring to a boil, then immediately turn down to low and simmer 5 minute, stirring often
  2. Turn off heat and let cool about 10 minutes
  3. Load the syringe with marinade and inject in the turkey all over - breast, thigh, and leg – repeat to ensure even coverage
  4. Wipe off any excess from the outside, then season the turkey with your rub and cook

 

 

 

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Brisket Mac N Cheese

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Brisket Mac N Cheese

Featured on Back to School TV episode.

Serves 6

INGREDIENTS

  • 1 pound pasta of your choice (I used orecchiette)
  • 1 tablespoon neutral oil (like vegetable or canola)
  • ½  yellow onion, diced
  • ½ pound cooked brisket
  • 2 ½ cups milk
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 8 ounces smoked Gouda cheese, shredded
  • 8 ounces horseradish Cheddar cheese, shredded
  • Kosher salt and fresh ground pepper to taste
  • ½-1 cup French Fried Onions

DIRECTIONS

  1. Preheat the oven to 350 degrees F
  2. Cook pasta in a large pot of boiling salted water a little less time than the directions on the package, drain well but save some of the pasta water.
  3. Cook onion in oil until soft and brisket - cook another 2 minutes to just warm up the brisket, set aside.
  4. Meanwhile, heat the milk in a small saucepan, but don't boil it.
  5. Melt butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
  6. On low heat, add handfuls of the Gouda and Cheddar cheese to the sauce, salt and pepper to taste. Remove from heat, add the cooked macaroni, brisket mixture and stir well.
  7. Pour into a 3-quart baking dish and sprinkle fried onions on top
  8. Bake for 30 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

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Mexican-ish Poutine

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Mexican-ish Poutine

Serves 2-4

INGREDIENTS

  • 1 bag frozen fries (I used waffle fries, but any french fry will work)
  • 10 ounces pork chorizo
  • 1 cup whipping cream
  • 1 large poblano chile pepper
  • ¼ cup chopped fresh green onions
  • 1 cup shredded cooked chicken (deli rotisserie chicken works great)

DIRECTIONS

  1. Preheat oven per french fry package instructions; spread the fries evenly onto a baking sheet and bake as package instructs - until browned and crunchy
  2. Cook chorizo in a small sized saucepan until chorizo is done, about 5 minutes - add cream and let simmer on low heat until sauce thickens, about 10 minutes
  3. Roast poblano chile over your stove's open top and keep turning until blackened all around or you can place chile on baking sheet and broil until blackened all the way around - you'll have to turn them a couple times
  4. Let the pepper cool, and remove blackened skin or put in a paper bag and seal for 10 minutes to steam then peel off charred skin, remove stem and seeds and dice small - set aside.
  5. On a plate layer as follows: fries, chicken, chorizo gravy, poblano peppers and green onions
  6. Be sure to get a little of everything in each bite

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Peanut Butter Smoothie

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Peanut Butter Smoothie

Featured on Back to School Day TV episode.

Makes 2 servings

INGREDIENTS

  • 2 frozen bananas
  • 1 cup milk
  • 6 ounces plain Greek yogurt
  • ½ cup peanut butter, creamy or smooth

DIRECTIONS

  1. Put everything into a blender and blend for a couple of minutes, until smooth
  2. And this next part should be really, really obvious: put in a glass and drink.

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Cheesy Breakfast Grits

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Cheesy Breakfast Grits

So so easy and delicious - ok, we complicate slightly but deliciously by adding sausage and a fried egg.

Serves 2

INGREDIENTS

  • 2 cups water
  • big pinch Kosher salt
  • 1/2 cup quick cooking grits
  • 2 tablespoons butter
  • 1/4 cup milk
  • 1/2 cup shredded cheese (I like Monterey Jack, but use whatever you like or have)
  • 6 ounces pork sausage
  • 2 eggs 
  • 2 greens onions, finely chopped

DIRECTIONS

  1. Boil water and add salt & grits - stir well and turn down to low
  2. Cook about 5 minutes, stirring occasionally until thickened
  3. Add butter, milk and cheese, stir until creamy & well combined - cover and keep warm
  4. Cook sausage in a non-stick pan until just no longer pink and keep warm
  5. Cook eggs however you like - over easy, sunny, poached it’s up to you
  6. Put 1/2 the grits into each of 2 bowls and add some sausage, green onions and top with the egg
  7. Boom
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White Clam Flatbread

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White Clam Flatbread

FEATURED ON PANTRY DAY TV EPISODE

Serves 2-4

You won't believe how good and easy this is until you try it. It's epic!

Ingredients

  • 1 flatbread
  • 1 can Progresso White Clam Sauce (most of the juice drained)
  • 3 tablespoons sour cream
  • 2 garlic cloves, finely chopped
  • 1/8 cup Mozzarella
  • 1 green onion, finely sliced
  • fresh black pepper

Directions

  1. Pre-heat the oven to 425
  2. Heat a dry skillet on high heat, cook the flatbread for one minute on each side to crisp it up a bit
  3. Spread the sour cream evenly all over the flatbread
  4. Mix the clam sauce and fresh garlic and spread on top of the sour cream
  5. Sprinkle on the mozzarella
  6. Cook in oven for 10 minutes
  7. Garnish with green onions and black pepper
  8. Slice and serve

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Artichoke Hearts

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Artichoke Hearts

FEATURED ON PANTRY DAY TV EPISODE

Serves 1-2

INGREDIENTS

 

  • 1 can (15oz) whole artichoke hearts, drain, cut in half and dry on paper towels
  • Avocado oil or any high retention oil to cook
  • Kosher salt and fresh black ground pepper
  • Pinch crushed red pepper flakes
  • 1 clove garlic, minced
  • ¼ cup chopped fresh parsley

DIRECTIONS

  1. Heat a wok or pan on high with about 2 tablespoons oil and add artichokes- let sit about a minute or until artichokes get some “charred” coloring
  2. Add pinch of salt, black pepper, red pepper flakes, garlic and stir-fry about 30 seconds or so - add fresh parsley, stir and serve with squeeze of fresh lemon juice on top

 

Note: This is a fast cooking dish...prep all your ingredients beforehand

 

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Black Bean Burger

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Black Bean Burger

FEATURED ON PANTRY DAY TV EPISODE

Makes 2 big burgers or 3 smaller ones

INGREDIENTS

  • ¼ red onion, diced
  • ½ red bell pepper, diced
  • Olive oil
  • 1 small clove garlic, crushed
  • One 15 ounce can black beans, drained (save a little liquid)
  • Kosher salt & fresh ground pepper to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chipotle powder
  • 1 cup Panko breadcrumbs
  • ½ cup all-purpose flour
  • 1 egg, beaten
  • 2 or 3 English muffins or buns - just something good though ya hear me?
  • ¼ cup sour cream
  • 1 chipotle pepper in adobo sauce, minced
  • Squeeze fresh lime juice
  • ½ cup baby arugula, dressed with a little oil, salt & pepper
  • 2 slices of cheese (whatever you like, I used provolone for one and munster on another)

DIRECTIONS

  1. Cook onion and pepper in a non-stick pan with a little oil until just softened
  2. Add garlic and cook until fragrant, 30-45 seconds more, then set aside
  3. Mash beans in a medium bowl, then add onion, pepper & garlic mixture, pinch of salt and pepper, cumin, chipotle and ¼ cup panko
  4. Mix everything well to combine, put a little oil on your hands and shape into 2 or 3 patties; set aside
  5. Coat the patties (in this order) using 3 separate bowls for flour, beaten eggs then panko
  6. Heat the pan you cooked the onions in, add a little more oil and cook patties until crispy and brown on each side (about 3-4 minutes per side)
  7. Add cheese slices when you flip the burgers over, let cheese melt
  8. Toast English muffins or buns lightly
  9. For the sauce, mix sour cream, chipotle pepper and lime juice; set aside
  10. Build burger: bottom bun, sauce, arugula, black bean burger, bun top.

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Sardine Avocado Toast

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Sardine Avocado Toast

FEATURED ON PATRY DAY TV EPSIODE

Serves 1-2

Ingredients

  • 4 slices french baguette - about ¼ inch thick
  • Olive oil
  • 1 ripe avocado, slightly mashed
  • 4-6 grape tomatoes, sliced
  • Kosher salt and fresh ground pepper
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 1 can sardines (I like the ones in olive oil)
  • 1 tablespoon fresh chopped parsley for garnish

Directions

  1. Heat a flat griddle or pan on medium-high
  2. Brush each baguette slice with olive oil and toast until lightly golden
  3. Spread a little avocado on the toast, then layer with a few slices of tomatoes - season each slice with pinch of salt, fresh ground pepper and a little bit of the red pepper flakes (if you want)
  4. Top with sardines and garnish with parsley

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Ginger Sesame Kale 

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Ginger Sesame Kale 

One of my favorite side dishes and the perfect accompaniment to any Asian main course. Not to mention a great way to learn to like kale.

 

Serves 4 as a side dish

INGREDIENTS

  • 1 tablespoon neutral oil
  • 1 bunch Tuscan kale (aka dinosaur kale), washed
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced 
  • 1 tablespoon soy sauce 
  • 1 teaspoon chili sesame oil, or
  • 1 teaspoon sesame oil with ¼ teaspoon red pepper flakes
  • Sesame seeds for garnish 

DIRECTIONS

  1. Cut or pull out the thick middle stem of each kale leaf, then cut cross-wise into one inch strips
  2. Heat a large pan or wok to medium high, add neutral oil and just when it starts to smoke – add kale
  3. Cook kale, stirring a lot until wilted about 2 minutes, then add ginger & garlic – continue stirring another couple minutes
  4. Add soy, sesame oil and red pepper flakes if using and cook, stirring one more minute
  5. Plate and top with seeds

  

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Quick Asian Noodles

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Quick Asian Noodles

5 minutes, 5 ingredients. No stir frying and so damn delicious.

Serves 1-2

Ingredients

  • 3 ounces chow mein noodles (or any noodle like spaghetti can work)
  • 1 tablespoon soy sauce
  • ¼ teaspoon cornstarch
  • 1 tablespoon brown sugar
  • 2 tablespoons Sriracha
  • 2 tablespoons chopped green onions
  • 1 tablespoon chopped fresh cilantro

Directions

  1. Cook noodles according to package directions
  2. While noodles are cooking, make the sauce - in a small bowl add soy sauce, cornstarch, sugar and Sriracha; mix well and set aside
  3. Drain noodles, put back in pot and mix sauce with the noodles
  4. Top with green onions and cilantro; serve on plate or eat out of the pot like me

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Sweet and Sour Meatballs

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Sweet and Sour Meatballs

These small, little bites of deliciousness are always welcome - and easy to make especially if you keep frozen, precooked meatballs in your freezer.  

INGREDIENTS

  • 1/2 cup ketchup
  • 1/4 cup soy sauce
  • 2 Tbsp apple cider vinegar
  • 1 clove garlic, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 pound ready made mini meatballs (in the freezer section)
  • 2 cups cooked brown rice
  • 2 green onions, white & light green parts only, thinly sliced on an angle
  • sesame seeds for garnish

DIRECTIONS

  1. Combine first 6 ingredients in a pot and heat on the stove over medium heat until sauce comes to a slight boil - then turn down heat and simmer
  2. Place the meatballs in the pot, simmer 10-15 minutes until heated through
  3. Serve over rice, garnish sesame seeds and green onions on top.
sweet and sour meatballs stcgo.jpg

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Brussels Sprout & Bacon Flatbread

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Brussels Sprout & Bacon Flatbread

If you're a Brussels sprouts hater, there's a very good chance this could change your mind.

INGREDIENTS

  • 2 bacon strips, sliced widthwise
  • 3-4 whole brussels sprouts, sliced thin
  • ⅓ cup ricotta cheese
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon each Kosher salt and fresh ground pepper
  • 1 clove garlic, minced
  • 1 pita bread
  • Pinch red pepper flakes
  • ¼ cup shredded Monterey Jack Cheese
  • ½ cup fresh baby arugula

DIRECTIONS

  1. Preheat oven 425 degrees
  2. Heat a medium frying pan, add bacon - cook until just the edge of crispy, leave about ½ tablespoon of grease in the pan discarding the rest and add brussel sprouts -  cook about 6-7 minutes and set aside
  3. In a small bowl, combine ricotta, olive oil, salt, pepper and garlic - mix well
  4. Spread ricotta mixture evenly on pita and top with bacon/brussels mixture
  5. Bake for 12-15 minutes or until cheese melts and pita slightly crispy
  6. While flatbread is in the oven, mix arugula with a little olive oil, season with salt and pepper
  7. Remove flatbread, top with arugula and serve.

WATCH ME MAKE IT


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Grilled Scrambled Egg Sandwich

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Grilled Scrambled Egg Sandwich

How have I not done this before?

Makes 1 sandwich

INGREDIENTS

  • 2 strips bacon, sliced thin
  • 4 cremini mushrooms, sliced
  • 1 teaspoon butter
  • 1 egg
  • 2 slices of bread (any you like)
  • 2 tablespoons mayonnaise
  • 1 slice cheese (any you like, I used Jack)
  • Kosher salt and pepper to taste

DIRECTIONS

  1. In small skillet on medium heat cook bacon until almost crispy, remove excess bacon fat and add mushrooms – cook until nicely softened, about 5 minutes
  2. Add butter to the bacon mixture then the egg – scramble in the pan until egg cooked through and set aside
  3. Spread 1 tablespoon mayonnaise on one side of bread, then cheese and the egg mixture, season with salt and pepper to taste – top with 2nd slice of bread
  4. Spread top slice with ½ tablespoon mayonnaise, and grill in a non-stick pan until nicely browned – repeat with 2nd sid.

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One Pot Mac

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One Pot Mac

INGREDIENTS

  • ⅓ lb bacon, sliced thin widthwise
  • 1 clove garlic, minced
  • 8 ounces macaroni-type pasta (I used orecchiette in this recipe)
  • 2 cups milk
  • ½ teaspoon mustard powder
  • 1 tablespoon butter
  • 1 cup chicken broth
  • ½ teaspoon fresh ground pepper
  • ½ cup shredded Monterey Jack cheese
  • ½ cup shredded cheddar cheese

DIRECTIONS

  1. Using a large pan with high sides, cook bacon on medium heat just until almost crisp and mix in garlic until fragrant - remove bacon in a small bowl
  2. Lightly rinse and drain the uncooked pasta to get some of the starch out - set aside
  3. Put the same pan back on medium heat - add milk, pasta, mustard powder, butter, ½ cup chicken broth and pepper - give it a little stir to loosen the pasta
  4. Bring to a boil, then turn it down and let simmer until milk has reduced into thick sauce; about 10 minutes or so
  5. Stir in cheese and bacon - if sauce is too thick, add a little more broth to thin sauce out.

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The Best Deep Fried Shrimp...Ever

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The Best Deep Fried Shrimp...Ever

INGREDIENTS

  • 6 cups canola or vegetable oil to fry
  • ¼ cup mayonnaise- I used Kewpie (Japanese mayo), but regular mayo can work too
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon chili garlic sauce
  • ½ lb (21/25 size) raw shrimp-peeled and deveined (dried really well)
  • 2-3 tablespoons cornstarch
  • Chopped green onions, for garnish

DIRECTIONS

  1. Preheat oil in wide deep pot to 350 degrees
  2. In small bowl mix mayo, sweet chili sauce and chili garlic sauce; set aside
  3. In medium bowl add shrimp and cornstarch, lightly coat shrimp well but shake off excess - set aside.
  4. Gently place shrimp in oil, cook about 30 seconds or until shrimp gets slightly crispy; remove from oil
  5. Coat shrimp with a little sauce at a time to your liking, place on serving plate, garnish with green onions.

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Best Grilled Pork & Pineapple Tacos

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Best Grilled Pork & Pineapple Tacos

The spice of the pork and the sweet of the pineapple makes an outrageous combination

INGREDIENTS

 

  • 2 tablespoons garlic powder
  • 2 tablespoons ground cumin
  • 2 tablespoons onion powder
  • 2 tablespoons ground coriander
  • 1 tablespoon Kosher salt
  • 1 tablespoon brown sugar
  • 2 lbs boneless country style pork ribs
  • 1-2 tablespoons oil
  • 2 (½ inch) thick slices of fresh pineapple
  • 3 tablespoons sour cream
  • 2 tablespoons cilantro, roughly chopped
  • 6 “street” size corn tortillas

DIRECTIONS

 

  1. Mix dry ingredients in a small bowl to make the dry rub – set aside
  2. Coat pork with 1 tablespoon oil and thoroughly sprinkle the rub mix on every side, reserve at least a tablespoon of the rub mixture
  3. Preheat grill on med/high, cook 4-5 minutes on all 4 sides (pork temperature guide: 145 degrees)
  4. Drizzle a little oil on each side of the pineapple, cook on grill (about 2 minutes each side)
  5. Remove pork and pineapple from the grill
  6. Thinly slice pork and dice pineapple into bite size pieces
  7. In a separate bowl, mix sour cream with a little rub mix
  8. Heat tortillas, spread sour cream then top with pork, pineapple and garnish with cilantro.

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Shrimp Scampi on Polenta

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Shrimp Scampi on Polenta

INGREDIENTS

  • 3 cups boiling water
  • pinch Kosher salt
  • 1 cup polenta
  • 4 tablespoons butter, divided
  • 1lb fresh raw shrimp, peeled, deveined, tail-on (31/50 size)
  • 2 cloves garlic, minced
  • 1/8 cup Dry Vermouth  
  • pinch red pepper flakes
  • 1/2 lemon, fresh juice
  • ½ cup cooked red bell pepper, diced small (optional)
  • ½ cup cooked crispy bacon, diced small (optional)

DIRECTIONS

  1. Bring water and pinch of salt in medium saucepan to a boil
  2. Gradually whisk in the polenta, whisk for a minute and bring to a simmer. Cook for 10 minutes, stirring every 2-3 minutes
  3. In the meantime, in a large skillet on medium heat 2 tablespoons of butter, add shrimp and cook for 2 minutes
  4. Add garlic and cook for 1 minute, then add vermouth and lemon juice – season with kosher salt and pepper flakes
  5. When shrimp is cooked thoroughly, remove in a plate/bowl, leaving the sauce in the skillet on low heat
  6. Slowly stir in 1tablespoon of butter to the sauce, until melted – keep warm
  7. When polenta is cooked, take off the heat and thoroughly stir in 1 tablespoon butter. Plate up, with a layer of creamy polenta and top with a few shrimp, garnish with a little red bell pepper and bacon, then drizzle the sauce on top.

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Deep Fried Pizza with Ricotta & Onions

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Deep Fried Pizza with Ricotta & Onions

Pizza Fritta is a tad more work but super good and way fun.

Makes 1 individual pizza

INGREDIENTS

  • 1 quarter of the 3 minute pizza dough
  • 1/2 medium size red onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ cup ricotta cheese
  • 1 garlic clove, crushed
  • Neutral oil (like vegetable or canola) to fry dough
  • Kosher salt
  • Crushed red pepper flakes
  • ¼ cup shredded Monterey Jack or mozzarella cheese - whatever you have is good
  • ½ cup fresh baby arugula
  • Extra virgin olive oil

DIRECTIONS

  1. Make pizza dough according to recipe directions
  2. While dough is “resting” make the pizza toppings
  3. In a nonstick medium skillet on medium/low heat, add olive oil, butter and onions; cook 8-10 minutes until golden brown - remove from heat; set aside
  4. In a small bowl mix ricotta and garlic well and set aside
  5. Preheat oven to 450 degrees
  6. Pour about ½ inch of oil into a large heavy pan (cast iron would be ideal) and heat to approx 350-375 degrees
  7. Sprinkle a little flour on a working surface and roll out dough into a circle 6- 8 inches in diameter
  8. Carefully put the dough into the hot pan - lay it down facing away from you
  9. Cook about 1-½ minute on each side until golden brown - flip over carefully using tongs
  10. Drain fried dough on paper towels, then place the crust on a baking sheet
  11. Spread ricotta mixture evenly over the crust, top with caramelized onion, pinch of salt, red pepper flakes and shredded cheese
  12. Bake in the oven for 5-10 minutes or until cheese melts
  13. While pizza is baking, mix arugula with a drizzle of olive oil and pinch of salt
  14. Take pizza out of the oven, top with arugula, slice and serve...

FEATURED ON MY TV SHOW


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French Toast in a mug

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French Toast in a mug

If you’ve got a microwave & a mug, you’ve got French Toast (mostly).

INGREDIENTS 

  • 1 teaspoon butter
  • 1 egg
  • 2 tablespoons milk
  • 1/2 teaspoon cinnamon sugar (50/50 cinnamon & sugar)
  • 3/4 -1 cup stale bread, cut into 1/2 inch cubes
  • 1 teaspoon bourbon, optional
  • 1 tablespoon chopped pecans, optional

DIRECTIONS

  1. Melt butter in a mug, and spread all around the bottom & sides
  2. Add egg, and beat well
  3. Add everything else and carefully mix well making sure all bread is covered
  4. Microwave 60-80 seconds
  5. Eat
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