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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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Asian-ish Israeli Couscous

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Asian-ish Israeli Couscous

Featured on my TV episode, Mediterranean Day.

INGREDIENTS

For the dressing:

  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • ½ teaspoon sesame oil
  • ¼ teaspoon crushed red pepper flakes
  • 1 clove garlic, crushed

Couscous:

  • 1 cup Israeli couscous (aka pearl couscous)
  • Neutral oil like vegetable or canola
  • 2 cups water
  • Kosher salt
  • ½ cup each green and red bell peppers, finely diced
  • ½ cup white onions, finely diced
  • 1 cup shiitake mushrooms, thinly sliced
  • 1 garlic clove, crushed
  • 2 cups fresh baby arugula

DIRECTIONS

  1. In a small bowl, whisk all the dressing ingredients; set aside
  2. In a medium saucepan, heat 1 tablespoon of the oil and add couscous
  3. Cook, stir constantly just to lightly ‘toast’ the couscous - about 2 minutes
  4. Add water to the pot to completely cover the couscous along with a generous pinch of salt and bring to a boil - turn down and cook 7-8 minutes
  5. While it cooks, heat 1 tablespoon oil on medium-high heat in a pana and add peppers and onions - cook until just softened about 3 minutes and add mushrooms
  6. Cook for another 2-3 minutes then add garlic, cook until fragrant, remove from heat and set aside
  7. When couscous is about done, add arugula to the water, stir well and let wilt - remove from heat and drain
  8. Mix couscous, vegetables and dressing in a large bowl
  9. Serve.

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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.

 

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WATCH HOW I MAKE THIS... FULL TV EPISODE

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Crispy Asian Fish Banh Mi

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Crispy Asian Fish Banh Mi

FEATURED RECIPE FROM FISH DAY
SAM THE COOKING GUY TV EPISODE

Makes 4

INGREDIENTS

  • 1 pound ground Opa
  • 6 sprigs green onion, (white and light green parts only) chopped
  • 1 tablespoon fresh ginger, minced
  • 1 large clove garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon Sambal garlic chili paste
  • 1-½ cup Panko crumbs
  • High heat oil, like avocado oil
  • 4 french baguette rolls

Sauce

  • ¼ cup Kewpie mayo
  • 1 tablespoon Hoisin

BaNH-mi toppings:

  • 1 bunch fresh cilantro
  • 1 Persian cucumber, thinly sliced
  • ½ cup shredded carrots
  • 2-3 sprigs green onion, cut thinly lengthwise

DIRECTIONS

  1. In a medium bowl put fish, green onion, ginger, garlic, soy, chili paste and ½ cup of Panko - mix until until just combined
  2. Form all the fish mixture into 10-12 patties, brush each side with a little oil -  then press into remaining panko to coat lightly
  3. Heat 2 tablespoons oil in a non-stick pan on medium-high heat, cook patties each side about 4 minutes or until cooked through
  4. While fish patties are cooking, make the sauce - In a separate small bowl mix mayonnaise and hoisin; set aside
  5. Cut the baguettes in half lengthwise and toast/grill lightly
  6. Now let’s build the banh-mi: spread sauce on the insides of the rolls, add some carrots and green onion, some cucumber, cilantro and the fish
  7. Close, cut in half and eat

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Cold Asian Noodle Salad

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Cold Asian Noodle Salad

A simple and delicious way of eating without cranking up the oven.

Serves 2

INGREDIENTS

  • 4 ounces soba noodles
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon white granulated sugar
  • ½ tablespoon Sriracha
  • ½ cup carrots, julienned (matchstick size)
  • ½ cup sugar snap peas sliced diagonally
  • ¼ cup radish sliced thin in half circles
  • 1 stalk celery, thinly sliced
  • ¼ cup English cucumbers sliced thin in half circles
  • 1 tablespoon neutral oil (like avocado)
  • 10 peeled, deveined tail-on shrimp (I used 16/20’s in this recipe)
  • Kosher salt
  • Sesame seeds
  • Thinly sliced green onions and chopped cilantro for garnish

DIRECTIONS

  1. Cook noodles according to package directions - do not overcook, drain, rinse well with cold water, drain again and transfer to a bowl
  2. While noodles are cooking, in a small bowl combine vinegar, soy, sesame oil, sugar and sriracha - stir well and set aside
  3. To the noodles add carrots, peas, radishes, celery and cucumber - mix and add a little sauce (adding more sauce as needed)
  4. Heat a pan over medium/high, add oil and justvwhen it’s about to smoke add the shrimp and cook about 1 minute - season with Kosher salt, add splash of ½ tablespoon soy and 1 tablespoon Sriracha; mix well and cook until done, remove shrimp from heat
  5. Place the noodles/vegetables on serving plate, top with shrimp and garnish with green onions, cilantro and sesame seeds
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Buffalo Chicken Burger

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Buffalo Chicken Burger

Makes 3

Who says ground chicken is dry?  This is moist, messy and stupid good.

INGREDIENTS

  • 1 pound ground chicken
  • 1/3 cup finely diced celery
  • 1/3 cup finely diced green onion
  • ¼ cup finely chopped curly parsley
  • Kosher salt & fresh ground pepper to taste
  • Franks Red Hot
  • 1/3 cup panko crumbs
  • 2 tablespoons each mayo & sour cream
  • ¼ cup blue cheese crumbles
  • 3 buns – and make good ones like brioche
  • Shredded lettuce for serving

DIRECTIONS

  1. In a bowl put chicken, celery, green onion, parsley, salt, pepper, 2 teaspoons Franksand panko – mix well
  2. Shape into 3 patties, put on a wax paper or a parchment lined plate and refrigerate at least 30 minutes
  3. Meanwhile combine mayo, sour cream & blue cheese – mix really well and set aside
  4. Cook burgers any way you like (but a cast iron pan is always a good thought)
  5. Once you flip them over, brush the tops with more Franks and cook until done
  6. Grill or toast buns
  7. Build burgers: bun, sauce, lettuce, burger, bun
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WATCH ME MAKE THIS... 

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Zucchini Fritters

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Zucchini Fritters

INGREDIENTS

  • 4 cups grated zucchini
  • 2 tablespoons flour
  • 2 tablespoons bread crumbs
  • 1 large egg
  • ¼ cup grated parmesan cheese
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon garlic powder
  • Pinch of Kosher salt
  • Vegetable or canola oil
  • Sour cream & diced green onions for serving

DIRECTIONS

  • Put zucchini in the center of kitchen towel, fold up sides, twist at the top to make a tight package and then squeeze like crazy removing as much liquid as possible then put in a large bowl
  • Add the flour, bread crumbs, egg, cheese, red pepper flakes, garlic powder and alt - mix really well to combine
  • Heat pan and add a thin layer of oil
  • Scoop a couple tablespoons of batter at a time and put into the pan - flatten out and cook about two minutes on each side until crispy and gorgeous
  • Serve with sour cream and green onions to garnish
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Fresh Tomato Sauce

The only way this gets easier is if someone makes it for you.

INGREDIENTS

  • 1 tablespoon olive oil
  • ½ cup diced yellow onion
  • 3 cloves garlic, minced
  • 5 vine-ripe tomatoes, roughly chopped
  • ⅓ cup red wine (any wine you enjoy drinking will do)
  • 2 tablespoons tomato paste
  • 10 fresh basil leaves, chiffonade (stacked, roll like a cigar and then thinly sliced lengthwise)
  • Kosher salt and pepper

DIRECTIONS

  1. Heat oil in large saucepan over medium heat and add onion - cook about 5 minutes
  2. Add garlic and cook another minute or so - just until fragrant
  3. Add tomatoes, turn heat up and let cook a minute or two
  4. Next add wine and tomato paste, mix then bring sauce to a boil, turn down heat and let simmer about 10 minutes
  5. Add the basil then season with salt and pepper to taste
  6. Serve on everything - pasta (of course), toast, eggs, polenta, pizza, grilled bread, chicken... did I say on everything?
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Turkey Chili Enchiladas

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Turkey Chili Enchiladas

Makes 8

INGREDIENTS

  • 1 pound ground turkey, cooked and crumbled
  • 1 cup chili 
  • ¼ cup shredded cheddar cheese
  • 2 cups whipping cream
  • 8 small flour tortillas
  • 1 cup chicken broth
  • 1 cup shredded Monterey jack cheese

DIRECTIONS

  1. Mix first 3 ingredients in bowl, set aside
  2. Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish
  3. Pour chicken broth in bowl and one by one submerge each tortilla
  4. Place approximately 1/8 turkey mixture in the center of each moistened tortilla and roll up
  5. Place all 8 side by side in dish seam down in baking dish, sprinkle with Monterey jack cheese and pour remaining whipping cream over top
  6. Bake at 350 for 30 minutes or until bubbly and gorgeous

WATCH ME MAKE IT, SEE THE TV EPSIODE


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Chili Cheese Omelet

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Chili Cheese Omelet

Makes 1

INGREDIENTS

  • 15 oz can of chili, heated
  • ½ tablespoon butter
  • 3 eggs
  • 1 slice Kraft American cheese (you can use any kind you like, but this kinda makes it)
  • ¼ cup green onions, chopped for garnish

DIRECTIONS

  1. Beat the eggs well in a bowl
  2. Melt butter in a non-stick pan over medium heat, and add eggs.
  3. If making a true omelet, allow the eggs to set - add chili to one half, cover with cheese and flip side with no chili over making a half moon - cook to desired doneness (which for me is not too dry)
  4. Put on a plate, add a little more chili and garnish with green onions

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Chili Cheese Waffle

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Chili Cheese Waffle

Makes 2

INGREDIENTS

  • 1 8.5 oz box Jiffy Corn Muffin mix  
  • 1 egg, beaten
  • ¾ cup milk
  • 2 tablespoons vegetable oil
  • 1 tablespoon white granulated sugar
  • 1 teaspoon butter, softened
  • 1 15 oz can of chili, heated
  • ½ cup shredded cheddar cheese
  • ¼ cup sour cream

DIRECTIONS

  1. Preheat waffle iron
  2. Combine muffin mix, egg, milk, oil and sugar in a large bowl - mix well
  3. Spray both sides of waffle iron with non-stick spray, add batter, cook until done
  4. Place on plate, spread lightly with butter, add chili, top with cheddar cheese and sour cream

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FINLANDIA GINGER SCALLOPS

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FINLANDIA GINGER SCALLOPS

Butter, scallops & ginger - this is truly a magical combination.

Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes

INGREDIENTS

  • 3 tablespoons Finlandia butter*
  • 2 tablespoons fresh ginger, finely chopped
  • 2 tablespoons green onion, finely chopped
  • 1 pound large fresh scallops, about 12
  • Canola oil
  • Kosher salt & fresh ground pepper to taste

DIRECTIONS

  1. Combine butter, ginger and green onion in a small bowl – mix well and set aside
  2. Lightly oil room temperature scallops and season with salt, pepper and put in a hot non-stick pan
  3. When scallops are golden brown on bottom – after about a minute and a half, flip over and add the butter
  4. While they cook on the second side, baste the scallops with the melting butter – and when done…
  5. Plate on top of rice and drizzle with more of the butte.

*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.


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Grilled Cheese and Dill Pickle

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Grilled Cheese and Dill Pickle

If the title isn't enough for you, you need some help.
This is the perfect midnight snack. Try it.

Makes 1 sandwich

INGREDIENTS

  • 2 tablespoons Finlandia Garden Dill Cream Cheese* (or, just add fresh dill to plain cream cheese)
  • 2 tablespoons Finlandia Cream Cheese*
  • 2 tablespoons Finlandia Butter*
  • 2 slices of white bread
  • 1 dill pickle

 
DIRECTIONS

  1. Spread the dill cream cheese on one slice, and plain cream cheese on other slice
  2. Pat one dill dry, then slice lengthways into slices, approx. 1/4'' thick
  3. Add pickles to sandwich
  4. Preheat you grill pan on low/medium heat, spread 1 tablespoon Finlandia Butter on the top side of sandwich, place this side down into pan, cook sandwich for 2 minutes
  5. Spread remaining butter on top side, then flip and cook the other side for 2 minutes
  6. Slice and enjoy.

*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Salmon Soup

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Salmon Soup

A Finnish classic – that you MUST make. 

Serves 4-6

INGREDIENTS 

  • 2 small leeks, cleans and sliced thin– but just the white & light green parts 
  • 2 tablespoons Finlandia butter*
  • 5 cups fish stock, chicken or vegetable stock will work but try to find fish stock if you can
  • 1 pound fingerling potatoes, sliced crosswise into ¼ inch slices
  • 3 small carrots, sliced crosswise into1/4 inch slices
  • 1 pound fresh salmon, no skin and bones removed cut into bite size pieces
  • 1 cup whipping cream
  • ¾ cup finely chopped fresh dill
  • Kosher salt & fresh ground pepper to taste

DIRECTIONS

  1. Cook the leeks in butter over medium heat in a pot until just softened – about 5 minutes
  2. Add the stock, potatoes, carrots and bring to a boil 
  3. Let cook 10-12 minutes or until vegetables have softened
  4. Then add the cream and salmon and cook about 5 minutes more or until salmon is firm – try not to let it boil
  5. Turn off the heat, add the dill, stir well and season to taste with salt and pepper
  6. Cover with a lid and let sit 5 or so more minutes and serve (with some delicious dark bread like they would in Finland).

*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Lemon Butter Sauce

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Lemon Butter Sauce

Makes about 1/3 cup
Prep time: 2 minutes
Cook time: 5 minutes
Total time: 7 minutes

Really... do you need to hear anything more than just lemon & butter? 
I think not – though if you did, shallots & parsley are the rest of it. 

INGREDIENTS

  • ¼ cup lemon juice
  • Pinch Kosher salt
  • 1 tablespoon shallot, finely chopped
  • ¼ stick cold Finlandia butter*, cut into cubes
  • 1 tablespoon finely chopped parsley

DIRECTIONS

  1. Warm a small pan over medium-high heat and add lemon juice and shallot
  2. Cook until reduced by approximately ½, then add butter 
  3. Slowly swirl butter into the mixture until thickened, season with salt and add parsley
  4. Stir to mix and serve

*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Mexican Lasagna

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Mexican Lasagna

I made this one night after using a box of lasagna noodles I had dropped - gotta say it's much easier than dealing with the whole noodles. Either make it an oven proof pan, or make it then put into an oven safe casserole dish for baking. 

Serves 4-6

INGREDIENTS

  • 1/2 lb lasagna noodles, broken into 2 inch-ish pieces
  • 1 lb ground beef
  • ½ yellow onion, diced small
  • 2 large clove garlic, minced
  • 1 pack fajita seasoning, about 1.3 ounces
  • 15oz can diced tomatoes, drained
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 tablespoon fresh cilantro, finely chopped 

DIRECTIONS

  1. Heat oven to 350
  2. Break the lasagna noodles into 1 to 2” pieces and cook until done
  3. Brown ground beef in cast iron pan or oven proof skillet until about halfway done, then add onions and garlic – cook until beef is fully cooked and vegetables softened - drain any excess fat
  4. Put back on heat and add fajita seasoning – start with about half the pack, mix well and taste - I generally use most of the pack
  5. Then stir in tomatoes, drained noodles and 1 cup of the cheese
  6. Combine everything well, and season with salt and pepper if necessary
  7. Simmer about 5 minutes, top with remaining cheese and put into the oven, or put into a casserole dish - then bake until bubbly and the top is beginning to brown - 20-30 minutes
  8. Remove and serve, garnished cilantro.
mexican lasagna cooking guy

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Slow Scrambled Eggs

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Slow Scrambled Eggs

Serves one

The key here is super low heat – after you cook the vegetables you turn it way down, add the eggs and take your time. 

INGREDIENTS

  • Olive oil & butter
  • ½ cup uncooked diced vegetables: onions, bell peppers, mushrooms - anything you like
  • 2 eggs
  • 2 tablespoons Monterey jack cheese, shredded
  • Kosher salt & fresh ground pepper

DIRECTIONS

  1. Add 1 teaspoon each olive oil and butter to a non-stick pan, let butter melt and then add veggies
  2. Cook over medium high heat, stirring often until softened - about 4 minutes then turn heat to low
  3. Beat eggs in a small bowl, stir in cheese then add salt & pepper – mix well
  4. Add a little more butter to the veggies in the pan, let melt and make sure all sides are coated
  5. Add beaten eggs & cheese – and using a spatula (preferably a soft one) and stirring often, stir the egg mixture until cooked, but not dry. The low heat should make this possible but can take a solid 5 minutes or more if the heat is low enough
  6. Serve, eat, repeat

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