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Sweet Potato Hash

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Sweet Potato Hash

This might be the 2nd best use for frozen sweet potato fries.

INGREDIENTS

  • 8-10 ounce frozen sweet potato fries
  • 1 tablespoon cooking oil
  • ½ cup each red bell peppers, red onions and white onions - all diced small
  • 1 tablespoon butter
  • ½ teaspoon Kosher salt
  • ½ teaspoon fresh ground pepper
  • ¼ teaspoon garlic powder
  • ¼ cup green onions, chopped
  • ¼ cup parsley chopped
  • Poached egg
  • Olive oil

DIRECTIONS

  1. Cook fries according to package directions – but get 'em crispy
  2. While they cook, heat oil in a skillet on medium-high, then add bell peppers and onions - saute until onions get a little caramelized, about 5 minutes
  3. Take fries out, rough chop then add to the vegetable mixture
  4. Add butter and a little oil to the hash and season with salt, pepper and garlic powder - mix
  5. Add green onions and parsley, reserving a little to garnish at the end
  6. Plate the hash and serve with a poached egg like I did, or do what you want
  7. Garnish a drizzle of olive oil, green onions and parsley

WATCH ME MAKE THIS


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MISO & GINGER SALAD DRESSING

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MISO & GINGER SALAD DRESSING

Making your own dressing is the best – and I love this one. 

INGREDIENTS

  • ¼ cup light miso paste
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, finely chopped
  • 1 teaspoon soy sauce
  • ½ cup neutral oil (I used avocado oil for this one, canola or vegetable works well too)
  • 2-3 tablespoons of water
  • Honey (optional)
  • Fresh ground pepper to taste

DIRECTIONS

  1. Combine first 5 ingredients in a bowl, mix into a thick paste
  2. Slowly whisk in oil until the dressing is emulsified
  3. Add 1 tablespoon water at a time to thin dressing to your liking - at this point you can add a little honey if you want on the sweeter side
  4. Add pepper to taste
  5. Use the dressing on your favorite salad, grilled vegetables or even fish.

WATCH HOW TO MAKE IT



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Steak & Onion Taco

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Steak & Onion Taco

Steak, grilled onions & melty cheese. #justmakeit

Makes 4 tacos

INGREDIENTS

  • 1-2 tablespoons olive oil
  • 1 cup red onion, finely sliced
  • 3/4 pounds thinly steak (NY, sirloin, filet, flank, skirt - pretty much whatever thinly sliced)
  • Kosher salt and fresh ground pepper, or
  • 1 teaspoon Montreal Steak Seasoning
  • 4 slices provolone cheese
  • ½ cup romaine lettuce, finely shredded (preferably from the fatter, crunchier end)
  • 4 -6 inch corn or flour tortillas

Sauce

  • 2 tablespoons mayonnaise
  • 2 tablespoons chili sauce (the ketchup kind)
  • 1 tablespoon capers with a tiny drizzle of caper juice
  • Kosher salt and fresh ground pepper to taste

DIRECTIONS

  1. Combine all dressing ingredients in a small bowl, mix well and set aside
  2. Heat a medium non stick pan with a tablespoon of oil and add onions
  3. Cook over low/medium until golden and beautifully softened, 5-7 minutes, set aside and keep warm
  4. Using same pan, turn heat to high, and just before it smokes add a little more oil and the steak, salt, black pepper or steak seasoning – cook a couple minutes stirring quickly
  5. In the pan, make 4 piles of the steak and add cheese to each on each, cover with a lid for another 30 seconds
  6. Build taco: tortilla, sauce, lettuce, steak/cheese and onions.

WATCH ME MAKE THIS...


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Bangers and Mash with Guinness Onion Gravy

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Bangers and Mash with Guinness Onion Gravy

Serves 2-4

INGREDIENTS

  • 1 lb pork sausages (preferably British bangers, though a good pork sausage would do)
  • 1 tablespoon salted butter
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons all-purpose flour
  • 8 ounces beef broth
  • 1-12 ounce bottle Guinness (only using 8 ounces, but you drink the rest)
  • 1 teaspoon each of Kosher salt and fresh ground pepper
  • 1 tablespoon cooking oil
  • 1-2 cups cooked mashed potatoes

DIRECTIONS

  1. Bring one medium-size pot of water to barely a simmer; add the sausages and cook for 20 minutes
  2. Meanwhile in a large non-stick pan, melt 1 tablespoon of butter and add onions; cook until nicely caramelized,  5-7 minutes
  3. Add flour to onions, stir well and cook for another minute or so
  4. Slowly add beef broth and 8 ounces of Guinness, letting the sauce come to a low simmer, stirring occasionally until thickened - season with salt and pepper to taste and keep warm
  5. Heat a medium non-stick pan over medium, and a little oil and sear on all sides until nicely golden brown
  6. To serve, place a small scoop of mashed potatoes onto a plate, top with sausages and spoon the Guinness gravy over the top
  7. Boom!
bangers and mash stcgo 2.jpg

WATCH ME MAKE THIS


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Homemade Hummus

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Homemade Hummus

Doesn't get much better than this.

INGREDIENTS

  • 3 cloves garlic, peeled
  • Juice of 1 small lemon
  • ⅓ cup tahini
  • 1 - 15 oz. can garbanzo beans, drained (reserve the liquid)
  • ¼ teaspoon cumin
  • ½ tablespoon fresh parsley, rough chopped
  • 1 tablespoon extra virgin olive oil
  • Paprika
  • Pita

DIRECTIONS

  1. Using a food processor with the metal ‘S’ blade, add garlic and lemon juice
  2. Process about 1 minute, until garlic is minced then scrape down sides of the bowl with a spatula
  3. Add tahini, garbanzo beans and cumin
  4. Continue to process another 2 to 3 minutes - add reserved liquid until hummus is relatively smooth and scoop into a serving bowl
  5. Make it pretty with a little parsley, a good drizzle of olive oil and a sprinkle of  paprika
  6. Serve with pita bread/chips, vegetables...whatever your heart desires

WATCH ME MAKE THIS...


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Quick Asian Chicken Broth

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Quick Asian Chicken Broth

My go to drink of choice when I’m sick, trying not to snack on shitty, unhealthy stuff or just want something delicious.   

INGREDIENTS

  • 4 cups chicken broth
  • 4 green onions cut into 2 inch lengths 
  • 10 or so sprigs of cilantro
  • Four 1/8 inch slices ginger (skin in is fine)
  • 1 clove garlic, peeled & rough smashed
  • 15 or so Sichuan pepper corns
  • 1/4 teaspoon kosher salt 

DIRECTIONS

  1. Put everything in a pot and bring to a low simmer, then cover and leave for 10 - 15 minutes 
  2. But check a couple minutes after being covered to make sure it’s not boiling - it does that after it gets covered sometimes
  3. To drink, I remove the peppercorns, ginger & garlic but leave in the greens 

WATCH ME MAKE THIS...


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Shoestring Sweet Potato Fries

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Shoestring Sweet Potato Fries

Not to be a broken record…but these are totally simple & delicious. 

Ingredients

  • 1 large sweet potato, rinsed (no need to peel)
  • 2 teaspoons neutral oil - like vegetable or avocado
  • ½ teaspoon each Kosher salt and pepper
  • 1 teaspoon cumin  and/or curry powder
  • 1 teaspoon curry powder, optional

Directions

  1. Preheat oven to 400 degrees
  2. Spiralize sweet potato using the small noodle blade, then place the spiralized potato in a large mixing bowl
  3. Add oil, salt, pepper and cumin and/or curry powder if using (which you should be) to the potatoes and mix well so the seasonings incorporate evenly
  4. Place spiralized potatoes on a baking sheet and bake 20-30 minutes (toss fries halfway through) or until nice and golden brown

WATCH ME MAKE THIS...


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French Toast Waffles

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French Toast Waffles

INGREDIENTS

  • 2 eggs
  • 2 tablespoons milk
  • Pinch of Kosher salt
  • 1 teaspoon Grand Marnier (optional)
  • Two ½ inch thick slices Brioche bread
  • Butter
  • Syrup (optional)
  • Powdered sugar (optional)

DIRECTIONS

  1. Preheat waffle iron
  2. In a shallow medium sized bowl beat the eggs with the milk, salt and Grand Marnier (if you choose to)
  3. Dip each side of the bread slices into the egg mixture (but don’t soak it too long) and place in the waffle iron
  4. Cook waffles until golden brown
  5. Top with butter, syrup and powdered sugar

WATCH ME MAKE THIS

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Bourbon Peach French Toast

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Bourbon Peach French Toast

Serves 2-4

INGREDIENTS

  • 2-3 tablespoons butter
  • 1 Peach, diced small
  • 1 teaspoon brown sugar
  • ½ teaspoon fresh lemon zest
  • 1 ½  tablespoons bourbon, separated
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons granulated white sugar
  • Two-Four 1 ¼ inch thick slices of bread (any you like, but get a good one)
  • Powdered sugar

DIRECTIONS

  1. Heat non-stick pan, melt 1 tablespoon butter and add peaches, cooking just to soften
  2. Add brown sugar to the peaches, mix until sugar melts and add lemon zest; then stir in 1/2 tablespoon whiskey, cook out the alcohol- about a minute, set aside
  3. In a shallow medium sized bowl beat the eggs with the milk, white sugar and 1 tablespoon bourbon
  4. Preheat a separate nonstick skillet on medium heat until butter melts and starts to sizzle
  5. Dip each slice of bread into the egg mixture (be sure cover both sides AND the ends) and place in the skillet
  6. Cook until golden brown (about 3 - 4 minutes before turning) on each side and be sure to cook the ends too
  7. Put on a plate, top with peach mixture and sprinkle with powdered sugar to serve

WATCH ME MAKE THIS

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Polenta Bruschetta

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Polenta Bruschetta

Serves 6-8 as an appetizer

Ingredients

  • 4 roma tomatoes, seeded and diced small
  • 2 tablespoons fresh basil, chopped
  • 1 garlic clove, minced
  • 1 teaspoon olive oil
  • Kosher salt and fresh ground pepper to taste
  • 1 Polenta Chub (makes about 20 rounds)
  • 3 tablespoons cooking oil (use what you have but I used avocado oil)
  • ½ cup goat cheese, soften

Directions

  1. In a small bowl, mix tomatoes, basil, garlic, and olive oil - pinch of salt and pepper to taste; set aside
  2. Open Polenta and remove rounded ends
  3. Slice polenta into ½ inch slices
  4. Brush oil onto polenta slices and season with salt and pepper
  5. Grill on each side for 3-5 minutes until they get really good grill marks
  6. Remove polenta from the grill
  7. On each grilled polenta round, spread a little goat cheese, top with bruschetta mixture and serve.
nye party food stcg.jpg

WATCH ME MAKE THIS


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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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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
chessy breakfast grits.jpg

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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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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 Brussels 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, add bacon/Brussels mixture and top with Monterey Jack cheese
  5. Bake for 12-15 minutes or until cheese melts and pita is 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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