Sweet and Sour Meatballs

Comment

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

Comment

Brussels Sprout & Bacon Flatbread

Comment

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


Comment

Grilled Scrambled Egg Sandwich

Comment

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.

Comment

One Pot Mac

Comment

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.

Comment

The Best Deep Fried Shrimp...Ever

Comment

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.

Comment

Best Grilled Pork & Pineapple Tacos

Comment

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.

Comment

Shrimp Scampi on Polenta

Comment

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.

Comment

Deep Fried Pizza with Ricotta & Onions

Comment

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


Comment

French Toast in a mug

Comment

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
IMG_6817.JPG

Comment

PICKLED RED ONIONS

Comment

PICKLED RED ONIONS

Whether for a taco, a sandwich or even on top of a few slices of brisket for a little acidic crunch - these are tremendous. And they make an easy, great gift when going to someone’s for dinner.

INGREDIENTS

  • 1/2 cup apple cider vinegar
  • 1 cup water
  • 1   1/2 teaspoons Kosher salt
  • 6-10 black peppercorns
  • 2 tablespoons sugar
  • 1 medium red onion, sliced into thin semi circles

 DIRECTIONS

  1. Combine everything except onion in a small bowl and stir well to dissolve the sugar & salt
  2. Put sliced onions in a large bowl and cover with boiling water - let sit about a minute then drain well
  3. When the onions are cool enough to handle, put as many as you can into a sterilized pint mason jar, and cover with the brine liquid
  4. Screw on the lid and when it’s cool, refrigerate
  5. They’ll start being good tomorrow, but great after 3 days or so days 

IMG_6664.JPG

Comment

FINLANDIA LEMON SHORTBREAD

Comment

FINLANDIA LEMON SHORTBREAD

These lemon shortbread made with Finlandia butter and only 3 other ingredients are ridiculous – and I mean that in the most delicious way possible.

Makes an 8x8 pan

 INGREDIENTS

  • 2 cups flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • Zest of one lemon
  • 1 cup Finlandia Salted Butter, cold and cut into cubes

DIRECTIONS

  1. Preheat oven to 325 degrees
  2. Put flour, sugar, salt and lemon zest in the bowl of a processor and pulse 3 or 4 times to mix
  3. Add butter and continue to pulse until still crumbly, but you’re able to squeeze a handful together and it will stick
  4. Line an 8x8 baking pan with parchment paper – enough so it sticks a couple inches past the sides, and press dough evenly into pan
  5. Lightly score with a knife into the size cookies you want when it’s done
  6. Bake 45-55 minutes or until just starting to get brown around the edges
  7. Remove from oven, and use parchment to remove cookie block from pan
  8. Cut through score lines to separate cookies, then place on a cooling rack and wait
  9. And if you can wait more than 3 or 4 minutes…you’re better than me
IMG_6605.JPG