Category: Grocery stores (Page 13 of 18)

Product review: Hormel Mary Kitchen 50% less fat Corned Beef Hash

February 28, 2012 / Mike Farley

Just in time for St. Patrick’s Day, right? I popped open a can of Hormel Mary Kitchen 50% less fat Corned Beef Hash for lunch today, and it was awesome. What I did was to empty half a can into a skillet sprayed with cooking spray, and cooked on medium heat for about ten minutes with flipping it. That made the bottom nice and crispy, and then I flipped it over to crisp the other side. After about five more minutes, I cracked an egg on top and let that cook until set, added salt and pepper, and instant lunch! Of course, this is a food more suited for breakfast, but there are no rules here at Mikey’s Kitchen.

I didn’t compare this against the full fat version of this hash, but this one had less fat (I believe 7 grams per serving). However, it was still 290 calories, so if you’re watching your weight, you should keep this one on the shelf.

Anyway, the tasty combo of tiny cubes of corned beef and potatoes was filling and delicious, and even better crisped up with the egg on top. This is a good thing to keep on hand for hangover food or to impress your house guests.

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Product review: Pringles Xtreme Blastin’ Buffalo Wing

February 23, 2012 / Mike Farley

I’ve said this a million times, but I could live on wing sauce. I could drink it. I could eat it on every food known to man. I use it in recipes, I put it in my chili or in my soup. I douse food with it. I dip wings in it that don’t have wing sauce. And I love foods that use it, commercial foods or otherwise.

Such a food is Pringles Xtreme Blastin’ Buffalo Wing potato crisps (don’t call them chips, I think it’s illegal or something). I bought a stack of these today and they are true to the original flavor–that tangy, peppery, spicy, salty deliciousness. But it’s not doused–instead it’s kind of sprinkled and/or caked on each crisp. And so you get the flavor blast in addition to the subtle Pringle’s potato taste. This is good snack food–not necessarily good for you, but good tasting, good-with-beer, good-with-sandwich, good-with-late-night-anything snack food.

If you like Pringles and you like wings, why are you still reading this? Go buy a can/stack now and watch them disappear!

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Easy chicken vegetable soup

January 28, 2012 / Mike Farley

Here is an easy soup I made twice this past week, and one that is real easy–chicken vegetable soup. Here is a general list of what you’ll need:

Olive oil or vegetable oil
1-3 boneless, skinless chicken breasts
1 carton chicken broth
assorted vegetables such as onion, carrot, celery, cabbage, green beans (whatever you have on hand)
assorted frozen vegetables such as corn, optional
noodles or pasta
Salt, pepper, and dried herbs

Grab a large soup pot and pour in about 2 tablespoons of oil. Heat on medium heat for a minute or two, and meanwhile cut the chicken into small pieces. Put chicken in pot and sprinkle with salt and pepper, then stir very few minutes. Meanwhile, chop your vegetables (maybe 2 cups total), and add to the pot. Sprinkle more salt and pepper. Cook for a few more minutes, then add frozen corn and other frozen vegetables if using (1/2 to 1 more cup total), and chicken broth. Add another 1-2 cups water, noodles or pasta (about 3/4 cup dry), a bit more salt and pepper, and herbs such as Italian seasoning, oregano or basil (just a teaspoon or so). Stir and cook for about 10 minutes or until pasta is tender. Serves 3-4.

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Pizza omelet

January 25, 2012 / Mike Farley

Yeah, you read that right. But I’m not talking about cracking eggs in a pan with tomatoes and mozzarella. I’m talking about the way I did it this past weekend–with bits of leftover pizza folded into an omelet. Something about it is very primitive, very college, very hangover. But mostly, it was delicious. Just ask my wife.

It started with some leftover pizza we had in the fridge. I used homemade pizza, like the one I posted here last month. But you can use any pizza you have left over from the night before.

Take out 2-3 large eggs. Heat the pizza (1 large or two small slices) for 30 seconds in the microwave or 5 minutes in the toaster oven at 350 degrees, just to warm it a bit. Cut the crusts off, then cut the pizza into bite size cubes. Heat a medium skillet over medium heat, and coat with cooking spray. Crack the eggs into a bowl with a splash of milk or water, and a sprinkle of salt and pepper. Pour the eggs into the pan, and swish the pan a bit to let the eggs cook and set evenly. When the egg is almost set, sprinkle with the pizza bits.

When the egg is almost entirely set, fold over half and cook for 30 seconds. Flip the omelet and cook for another 30 seconds. Slide onto a plate and cut in half. Serves two hungry and/or hung over people.

Bonus–try it with a Bloody Mary, like the one I posted here.

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A Can a week: Chef Boyardee Overstuffed Beef Ravioli

January 21, 2012 / Mike Farley

There is something innately comforting to me about Chef Boyardee products. I grew up eating them on cold winter days when I was a kid, and in particular was thrilled when my mom taught me how to open a can and heat it on the stove. I mean, it wasn’t like I was learning to cook, but it’s liberating to a kid knowing that he can heat up his own lunch (I’m dating myself here, but we didn’t own a microwave until the mid-’80s.

Anyway, Beef-a-roni is still awesome, and so are the raviolis and standard spaghetti and meatballs. But the one small drawback to some of these items is the lack of meat. Enter the Overstuffed Beef Ravioli. I mean, it’s not exactly premium beef here–I’m guessing it’s akin to ground chuck and/or the kind of ground meat used at Taco Bell. And it has fillers in it, but so do standard meatballs or the filling in your typical ravioli.

But I digress. The Overstuffed Beef Ravioli is delicious, and it really does have 25% more meat as promised, and it seems like even more than that. It’s also nice that it is doused in a rich meat sauce as well. Yum. And Chef Boyardee’s tomato sauce is really tasty, and always has been. For you guys who need some quick meals to have on hand and do not have time to make something from scratch or even from a box, you should keep a few cans of this meaty pasta in your pantry.

One word of advice though–one can equals two servings, and that equals 500 calories. If you are not watching your waistline (and I’m guessing most of you that are reading this are not), and you like meat, this is some good stuff right here. You done well, Chef!

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