Category: Ingredients (Page 19 of 25)

      Linguine with red pepper sauce

      May 25, 2011 /

      You want something light for the spring or summer warm weather months? Here is a pasta that fits the bill, especially in the throes of summer when bell peppers are in season. If you want something even healthier, use whole wheat pasta and fat free half and half, but I’m a big proponent of portion control (well, I try to be!), so I prefer regular pasta and real half and half or cream. This is also a good recipe to make for a date night in, such as the one I wrote about on Bullz-Eye.com’s Get Real Guide for Men. Enjoy….

      Ingredients
      1 package Linguine
      1 tbsp. Olive oil
      3 large red bell peppers, halved and seeded
      3 tbsp chicken broth
      ½ tsp. Minced garlic
      ¼ cup half & half
      Salt and pepper to taste

      Directions
      On a preheated grill rack, grill pepper halves on high heat. Grill for 10-12 minutes or until peppers begin to char, turning occasionally. Set aside to let cool. Cook pasta according to package directions. Drain, drizzle with olive oil to keep from sticking and set aside.

      Place grilled peppers in a food processor along with chicken broth, garlic, salt and pepper. Puree or pulse until just smooth and pour mixture into a large saucepan. Warm over medium heat, slowly adding half and half until smooth. Add pasta to sauce and heat through. Makes 8 servings.

      Healthy, Ingredients, Recipes, Your Kitchen

      Breakfast

      May 20, 2011 /

      Here is a stray Grub for Guys recipe set that hasn’t published but that I thought you might like to check out heading into the weekend. Enjoy!

      Two Healthy and Extremely Awesome Breakfast Recipes
      Panko Banana Waffle French Toast & Sweet Potato Pancakes

      Without trying to sound like Sandra Lee in her “Semi-Homemade” show (come on, I know you guys watch her), here are two easy breakfast recipes that begin with pre-made ingredients. Because after a night of drinking, you need carbs to soak up that alcohol. Or if you’re a dad like me, and want to impress your family, these two are can’t-miss.

      Panko Banana Waffle French Toast
      Ingredients:
      8 Eggo frozen waffles (whole wheat if you want to go healthier)
      2 large eggs
      ¾ cup panko-style bread crumbs
      2 bananas, sliced to ¼ inch thickness
      2 tbsp. milk (skim is fine)
      ¼ tsp. vanilla extract
      Powdered sugar
      Maple syrup

      Directions:
      Pre-heat non-stick skillet or a large non-stick frying pan. Let waffles thaw, which takes about 30 minutes. Beat eggs with milk and vanilla in a large, wide bowl. Put bread crumbs on a plate next to egg mixture. Take the waffles, one at a time and put a few banana slices on one half, then fold over. Dip in egg mixture, then bread crumbs, and then onto skillet. Repeat with remaining waffles, and cook until crispy on the outside. Top each waffle with powdered sugar and serve with maple syrup on the side. Makes four (2-waffle) servings.

      Sweet Potato Pancakes
      Ingredients:
      1 cup whole wheat pancake mix (such as Bob’s Red Mill)
      1 medium sweet potato
      ¼ cup chopped pecans, divided
      1 Tbsp brown sugar
      2 Tbsp. butter
      Maple syrup

      Directions:
      Peel and cut the sweet potato into chunks. Place in a small saucepan and cover with water. Bring to a boil and let simmer for 12-15 minutes or until tender. Drain and mash into a puree and set aside. Pre-heat non-stick skillet or large non-stick frying pan. Prepare pancake mixture according to package directions (it’s really easy…you mix it with an egg, some oil and water until the proper consistency). Then fold in ¾ cup of the sweet potato puree and 2 tbsp. of the pecans. After pouring the batter onto the skillet, melt the butter with brown sugar in a small frying pan over medium heat, and then add the remaining 2 tbsp. pecans and toast for a few minutes until dark brown and caramelized. After cooking the pancakes to desired doneness, serve on a plate topped with some of the pecan mixture and serve with maple syrup on the side. Serves 4, or two really hungry people.

      Healthy, Ingredients, On the Grille, Recipes, Your Kitchen

      Mmmmm, steak

      May 19, 2011 /

      Man, I could go for a steak right now. This morning, Men’s Health e-mailed me a copy of an article they published two years ago about man food, and it starts with this positively mouth-watering photo of a bone-in ribeye.

      I think I’m feeling faint. Iron deficient. Yeah, I need to fire up the grill soon….if not today, then this weekend. Anyway, the article goes on to list other favorite guy foods that they found across the US such as meaty chili and lobster rolls.

      And hey, in case you forgot, I posted this easy set of grilling tips a while back for the perfect steak dinner during grill season. Now what are you waiting for?

      Ingredients, On the Grille, Recipes, Your Kitchen

      Gazpacho for dudes

      May 13, 2011 /

      Well, not just for dudes, but I posted this on Grub for Guys a couple years back and it’s definitely dude-friendly, thanks to my secret weapon, Buffalo wing sauce. The weather reached almost 90 degrees here in Wisconsin earlier this week, so it’s time to start thinking about warm weather fare. So try this one when you have one of those steamy days….

      It’s summer, and you can either embrace that or bide your time until fall. Either way, you can help yourself by eating foods that are warm weather fare—grilled steaks, chicken, salads, and cold pasta are always good choices. And if the thought of cold soup doesn’t scare you, gazpacho is one of the best summer foods, and it’s very easy to make. Here, I came up with my own version that includes a few non-conventional ingredients like avocado, cilantro and Buffalo wing sauce. Give it a whirl in your blender and on your taste buds and let me know how you like it. With that, here we go…..

      Ingredients
      1 ½ cups tomato juice or vegetable juice such as V-8
      3 medium size tomatoes
      ½ small green pepper
      1 celery stalk
      ½ medium cucumber
      1 medium raw jalapeno pepper
      1 small avocado or ½ of a large one
      2 Tbsp. extra virgin olive oil
      2 Tbsp. red wine vinegar
      2 Tbsp. commercially made Buffalo Wing sauce
      1/3 cup chopped cilantro
      ½ tsp. Kosher salt
      ¼ tsp. ground black pepper

      Directions
      Cut the tops off the tomatoes and squeeze the pulp and seeds out, then coarsely chop the flesh. Seed the green pepper and coarsely chop. Remove the strings from the celery and coarsely chop.
      Peel and seed the cucumber and coarsely chop it. Seed and chop the jalapeno, using kitchen gloves if possible (or washing your hands immediately afterward…..I hope I don’t need to tell you why!). Then cut the avocado in half, remove the pit, scoop out the flesh and discard the pit and rind. Put all of the vegetables in a blender along with the tomato juice, olive oil, vinegar, wing sauce, cilantro, salt and pepper. Blend or pulse briefly until smooth (shorter time if you prefer a chunkier soup). Refrigerate for 1-2 hours, but you can serve as is if you’re hungry. Serves 4.

      Chef’s note: Before making this, make sure you have a loaf of crusty bread and a good summer beer such as Corona on ice. Now you’ve got a meal!

      Healthy, Ingredients, Recipes, Tailgating, Your Kitchen

      Mother’s Day strawberry salad

      May 6, 2011 /

      Guys….Sunday is Mother’s Day, so make sure you have a card en route or that you are planning something for your mom, grandma, or, of course, your wife and mother of your kids. We live back in the north now, but when we lived in Nashville May was strawberry season, so we would go pick them on Mother’s Day. We should have our strawberries in June, but if you like anywhere in the south or in a warm climate like California, or even if you don’t mind grocery store strawberries, this is a great brunch or lunch recipe for your lady(ies). Enjoy and hopefully said ladies will also enjoy….

      Mother’s Day Strawberry Salad (serves 2)
      Salad:
      4 cups chopped lettuce
      1 cup sliced strawberries
      4 oz. Turkey lunch meat
      ¼ cup feta cheese
      sliced pickled sweet/hot jalapenos (optional)

      Dressing:
      2 tbsp. Strawberry preserves
      2 tbsp. Olive oil
      1 tbsp. Balsamic or red wine vinegar
      2 tsp. Lemon juice
      dash of salt and pepper

      Combine all salad ingredients. Whisk together dressing and pour evenly over salad.

      Healthy, Ingredients, Recipes, Your Kitchen

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