Shepherds Pie with Tots

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Shepherds Pie with Tots

The crunchy deliciousness of tots instead of mashed potatoes on top of this is a most welcome change. Make it.

INGREDIENTS

  • 1 tablespoon neutral oil
  • ½ of yellow onion, diced
  • 1 large clove garlic
  • 1 pound ground beef
  • 1 teaspoon each Kosher salt and fresh ground pepper
  • 1 tablespoon tomato paste
  • 2 tablespoon all-purpose flour
  • ½ cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 cup cut frozen vegetables (your choice, I used carrots, parsnips and beets)
  • 2 tablespoons fresh parsley, chopped
  • 1 - 16 ounce bag frozen tater tots

DIRECTIONS

  1. Preheat oven to 400 degrees
  2. In an oven proof skillet (cast iron is ideal) heat oil and cook onions until translucent; then add garlic and cook until fragrant about 45 seconds or so
  3. Add in the ground beef, cook until almost done and season with salt and pepper
  4. Mix in tomato paste then sprinkle in flour, cook out flour about a minute or so then stir in broth and Worcestershire sauce; mix well - add a little more broth if it’s too thick, but you don’t want it runny
  5. Add in the frozen vegetables and parsley and mix well
  6. Add the frozen tots on top
  7. Bake in the oven 30-40 minutes then broil on high towards the last minute of cooking time until tots are a nice crispy golden color
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Sopa De Fideo

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Sopa De Fideo

A super delicious Mexican tomato soup with toasted thin noodles. Oh my...

INGREDIENTS

  • 1-2 tablespoons neutral oil
  • 8 ounces of uncooked Fideo Cortado, fine dry noodles (can use broken spaghetti)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 medium size onion, chopped
  • 2 garlic cloves, minced
  • One 28 ounce can whole peeled tomatoes
  • 2-3 cups chicken broth
  • Kosher salt and fresh ground pepper to taste

For serving

  • Hot sauce
  • Fresh chopped green onions
  • Diced avocado

DIRECTIONS

  1. Heat 1 tablespoon of oil in a medium-size skillet and add the dry noodles. Cook until noodles are almost brown in color - mix in cumin and chili powder; continue to cook until noodles are toasty, remove from heat and set aside
  2. In a stock pot, heat 1 tablespoon oil and cook onion until translucent
  3. Add garlic, cook until fragrant about 30 seconds - then add tomatoes and use a hand blender until tomatoes are pureed (if you have one-can transfer tomato mixture in a regular blender at this time and return back to the pot)
  4. Next add 2 cups of broth and the toasted noodles to the tomato mixture (add more broth if you like it thinner)  season with salt and pepper -  let simmer about 20 minutes or until noodles have softened
  5. Ladle soup in a serving bowl and garnish with hot sauce, green onions and/or avocado if you want, and I highly recommend you do
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Baked Chipotle Chicken Taquitos

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Baked Chipotle Chicken Taquitos

INGREDIENTS

  • 2 cups shredded cooked chicken
  • 1/3 cup salsa verde (green salsa)
  • 1/2 cup shredded cheese - Monterey Jack, cheddar or even a mix…it’s up to you
  • 1-2 tablespoons finely minced chipotle peppers
  • 10 flour tortillas, approximately 6 inches in diameter

Toppings for serving

DIRECTIONS

  • Preheat oven to 425
  • Combine chicken, salsa, cheese and chipotles in a bowl - mix well to combine
  • Heat tortillas slightly to make them pliable, add some filling and roll up tightly
  • Place seem-side down on a greased baking sheet and brush or spray with neutral oil
  • Bake approximately 25 minutes or until golden and crispy
  • Plate, add toppings and serve - yum.

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Mayo Cheese Bread

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Mayo Cheese Bread

My mom's old school recipe never fails.

INGREDIENTS

  • 1/3 cup mayonnaise
  • 1/3 cup diced yellow onion
  • 1/3 cup shredded asiago cheese (or a combo of shredded Monterey jack & cheddar)  
  • 1/4 cup finely chopped parsley
  • 1 sourdough baguette  

DIRECTIONS

  1. Preheat oven to 350
  2. Combine mayo, onion, cheese & parsley - mix really well
  3. Season with pepper and a pinch of salt, stir through
  4. Cut baguette horizontally and spread on cheese mayo mix
  5. Bake 10-15 minutes or until golden brown and bubbly
  6. Slice into pieces and serve
may cheese bread stcgo

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Breakfast Bean Benedict

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Breakfast Bean Benedict

Featured on Tailgate Day TV episode.

5 servings

INGREDIENTS

  • 1 can fridge large biscuits (5 count)
  • 15 ounce can baked beans
  • ¼ pound bacon, cooked halfway (not crispy)
  • ¼ cup red onion, diced small
  • 1 tablespoon grainy mustard
  • ½ tablespoon worcestershire sauce
  • Poached Eggs in advance (make as many as you need)

DIRECTIONS

  1. Cook biscuits, as per instructions; set aside
  2. In a saucepan cook beans, bacon and red onion until onion is translucent - mix in mustard and worcestershire sauce; let simmer for 10-15 minutes
  3. Make poached eggs and set aside
  4. To assemble split biscuits in half. Ladle baked beans over biscuit and top with a poached egg

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Pork Sandwich

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Pork Sandwich

Featured recipe on my Tailgate Day TV episode.

Makes 1 large sandwich

INGREDIENTS

  • ½ pound pork tenderloin, thinly sliced into 4-5 portions

Marinade:

  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • ¼ teaspoon sesame oil
  • 1 garlic clove, minced/crushed
  • ½ teaspoon fresh ginger, minced
  • ½-1 teaspoon chili garlic sauce
  • Juice from ½ lime
  • Kosher salt

Sandwich Sauce:

  • ½ cup mayonnaise
  • ½ teaspoon chili garlic sauce

Sandwich Fixings:

  • 1 large good Italian or French roll, cut in half lengthwise
  • 1 cup baby arugula, tossed in olive oil
  • 4 slices of tomato
  • 4 onion rings, cooked per instructions

DIRECTIONS

  1. In a small bowl, add all the marinade ingredients and whisk until thoroughly mixed
  2. Put the pork cutlets and the marinade in a ziplock bag, seal and refrigerate a couple of hours
  3. Mix the sandwich sauce ingredients, set aside in the refrigerator until ready to use
  4. Heat grill on medium, cook pork until done (about 3 minutes each side) - at this point you can also heat the sandwich bread and onion rings if you want
  5. To assemble spread sauce on bottom half of the bread, layer arugula, pork, tomatoes and onion rings - top with bread, slice into portions or eat the whole thing yourself.
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Chile Verde with Pork

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Chile Verde with Pork

Recipe featured on Sam The Cooking Guy Tailgate Day TV episode.

 

Serves 6-8

INGREDIENTS

  • 1-3 tablespoons neutral oil (like vegetable or canola)
  • 3 pound pork shoulder (cut into 1 inch size cubes)
  • 1 cup white or yellow onion, diced
  • 1 garlic clove, minced
  • ½ teaspoon ground cumin
  • 1 16 ounce jar salsa verde
  • 1 10 ounce can green enchilada sauce
  • 1 25 ounce can hominy, drained
  • ½-1 cup chicken broth

Suggested servings and toppings:

  • Cooked riced
  • Tortillas
  • Chopped red onions
  • Chopped fresh cilantro

DIRECTIONS

  1. Heat 1 tablespoon oil in a large pot on medium-high heat - cook the pork until brown on all sides (cook in batches, add more oil if needed); remove pork and set aside
  2. In the same pot, saute onions for about a minute, add garlic and cumin; cook until fragrant then add the cooked pork back in
  3. Next add the salsa, enchilada sauce and hominy; mix and add chicken broth just enough to cover the pork mixture
  4. Bring to a boil, turn down heat and simmer partially covered for about 2 hours or until pork is fork tender
  5. Serve over cooked rice with tortillas on the side and top with fresh onions and cilantro.

 

WATCH ME MAKE THIS...


 

 

 

 

 

 

 

 

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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 recipe on Back to School Day 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.

WATCH HOW TO MAKE THIS


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Mexican-ish Poutine

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Mexican-ish Poutine

Featured recipe on my BACK TO SCHOOL DAY TV episode.

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

Watch how to make this...


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Peanut Butter Smoothie

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Peanut Butter Smoothie

Featured recipe 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.

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