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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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POBLANO SHIITACOS

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POBLANO SHIITACOS

There’s something about this that makes me want to eat about 50 of them.

 

Makes 5 or 6, but probably 5 delicious fricking tacos

INGREDIENTS

Cilantro Sauce

  • 6 ounces nonfat Greek yogurt
  • 1 large clove garlic, chopped
  • 1 small (or ½ of one large) bunch cilantro, mostly tops but some stems are always ok
  • Juice of ½ lime  
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • Kosher salt & fresh ground pepper to taste

Tacos

  • 2 large poblano chiles
  • Neutral oil and butter
  • 8 ounces shiitake mushroom caps, thinly sliced
  • Kosher salt and freshly ground pepper
  • ¼ teaspoon each garlic powder & cumin
  • Kosher salt to taste
  • 5 corn or flour tortillas, approximately the 5.5 inch size
  • Nonfat Greek yogurt
  • Finely chopped red onion, for garnish
  • Finely crumbled Cotija cheese, for garnish
  • Chopped cilantro, for garnish

DIRECTIONS

  1. Put all sauce ingredients in a processor and mix until smooth - set aside, and/or put into a squeeze bottle
  2. Blacken poblanos - either broil in oven until blackened on all sides, or over an open flame on the stove
  3. Then place in a bowl, cover with plastic wrap and leave 10 minutes. Peel off the black, remove seeds and slice into thin strips
  4. Heat a non stick pan to medium, add a tablespoon each of oil and butter and then the mushrooms
  5. Cook until beginning to soften, 3 to 4 minutes then add poblanos - continue to cook
  6. Add garlic powder, cumin & Kosher salt - stir well to combine
  7. Heat tortillas until just beginning to get a wee bit crispy, add a layer of yogurt, the mushrooms & poblanos, a good squeeze of cilantro sauce, red onion, some cheese and and a final sprinkle of chopped cilantro.

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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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

Watch me make this...


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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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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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PICKLED RED ONIONS

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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

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FINLANDIA LEMON SHORTBREAD

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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

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Greek Salad with Grilled Chicken

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Greek Salad with Grilled Chicken

Featured on my TV episode, Mediterranean Day.

Serves 2-4

Ingredients

For the salad:

  • 2 roma tomatoes, diced small
  • 1 cup English cucumber, diced small
  • ¼ cup red onions, diced small
  • ¼ cup sliced Kalamata olives
  • ¼ cup each of fresh parsley, fresh basil and fresh mint; roughly chopped
  • ¼ cup crumbled feta cheese

For the dressing:

  • ¼ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 1 garlic clove, crushed
  • ½ teaspoon Kosher salt
  • ¼ teaspoon fresh ground pepper

Grilled Chicken:

  • 1 chicken breast, flattened out to about ½ inch thick
  • 1 tablespoon extra virgin olive oil
  • Kosher salt
  • Fresh ground pepper

DIRECTIONS

  1. In a large mixing bowl combine all the ingredients for the salad
  2. Mix all the ingredients for the dressing, set aside
  3. Preheat grill or grill pan on high heat
  4. Lightly oil chicken and season with salt and pepper
  5. Cook chicken until grilled beautifully - about 3 to minutes a side
  6. Add dressing to salad, slice chicken and put on top of salad with a little bit more dressing.

 

IMG_6558.JPG

WATCH HOW I MAKE THIS... FULL TV EPSIODE

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Shakshuka

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Shakshuka

Featured on my TV episode, Mediterranean Day.

Serves 6

INGREDIENTS

  • 1 red pepper, thinly sliced
  • 1 green bell, thinly sliced
  • ½ of a yellow onion, thinly sliced
  • Neutral oil
  • 2 cloves garlic, minced
  • Kosher salt
  • 1 tablespoon smoked paprika
  • 1½ teaspoons cumin
  • One 28-ounce can whole peeled tomatoes
  • 6 ounces baby spinach
  • 6 large eggs
  • 1/4 cup each finely chopped parsley & green onion

DIRECTIONS

  1. Put the peppers, onions and a tablespoon of oil in a large pan (with at least 2 inch sides) over medium heat and cook until beginning to soften, about 5 minutes

  2. Add the garlic with a little bit more oil and cook until very fragrant – about a minute

  3. Add paprika and cumin – mix well and let toast slightly

  4. Squish each tomato to break up and dd to the pan along with any juices from the can and let the whole thing simmer 15 minutes

  5. Add spinach, stir to combine and continue to cook until spinach has completely wilted and is well incorporated

  6. Carefully crack eggs on top of the sauce, cover with a lid or a double piece of foil and cook until the whites are set but the yolks still runny

  7. Top with green onion & parsley – serve.

 

IMG_6561.JPG

WATCH HOW I MAKE THIS... FULL TV EPISODE

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