Category: Ingredients (Page 20 of 25)

      Grilling season!

      April 29, 2011 /

      It’s getting closer to grilling season. In some parts of the country, it’s already here. Or hell, some of you will grill when snow is on the ground, and there isn’t a whole lot wrong with that. Anyway, here is a set of recipes I posted on Grub for Guys a couple years ago. Enjoy and let me know what you think!

      Grilled Chicken with Pineapple Jalapeno Salsa
      There is nothing like barbecue chicken in the summer, but that doesn’t mean you have to spend time waiting for bone-in, skin-on chicken to take forever to grill while the fat drips into the fire and burns your chicken. Me, I will take my chances with a boneless chicken breast, but dressed up for maximum flavor. Here is a simply marinated chicken with a bright, flavorful and spicy salsa to top it with.

      Ingredients
      4 boneless, skinless chicken breast halves
      ¼ cup olive oil
      2 limes, divided
      Kosher salt & black pepper
      1 cup fresh pineapple, cut into very small chunks
      ½ cup peeled, seeded cucumber, also cut into small chunks
      ¼ cup chopped fresh cilantro
      1 jalapeno pepper, stem removed, seeded and chopped very fine

      Directions
      Combine olive oil, juice of one lime, and a pinch of salt and pepper in a large re-sealable plastic bag. Add chicken and marinate for 30 minutes or up to 2 hours. In a small bowl, combine pineapple, cucumber, cilantro, jalapeno, juice of one lime and a pinch of salt and pepper. Set aside. Preheat grill or grill pan to medium high. Remove chicken from bag and grill for about four minutes per side, or until no longer pink and slightly charred on the outside. Serve chicken topped with salsa. Serves 4.

      Tequila Lime Pork Tacos
      Ingredients
      4 boneless pork loin chops
      ¼ cup tequila
      2 limes, divided
      2 Tbsp. packaged taco-seasoning mix
      2 Tbsp. olive oil
      ½ cup cilantro, divided
      Kosher salt & pepper
      12 small corn tortillas
      1 mango
      ½ cup shredded manchego cheese
      ½ cup shredded cabbage or cole slaw mix
      Guacamole (store bought, or mash one peeled avocado with some salt, chopped cilantro, and lime juice to taste)

      Directions
      In a large re-sealable plastic bag, combine tequila, juice of one lime, seasoning mix, olive oil, ¼ cup cilantro and a pinch of salt and pepper. Add pork, and marinate for 30 minutes or up to 2 hours. Peel and chop the mango and put the chunks in a small bowl. Put cheese in a small bowl, followed by cabbage in another bowl and guacamole after that. Also have some chopped cilantro and small lime wedges at the table. Preheat a grill or grill pan to medium high and grill a few corn tortillas at a time for about 30 seconds per side or until a couple of small char marks are made and tortillas are warm but still pliable. Set aside and then add pork to grill. Cook for about 3-4 minutes per side and then let rest on a cutting board for about 5 minutes. Cut pork into small chunks and put in a bowl. For serving, place some pork on a corn tortilla, top with mango, cheese, cabbage, guacamole, and some cilantro and a squeeze of lime if you like. Makes 12 tacos, which you can divide according to how many hungry people you’re serving. This recipe goes great with a Corona or two (ore more).

      Wasabi Cole Slaw
      This is a kickass side dish that will open your sinuses. It goes well with any grilled meat, or on top of burgers, hot dogs or sandwiches.

      Ingredients
      ½ head green cabbage, finely shredded (or 1 bag cole slaw mix)
      ½ cup regular or light mayo
      ½ cup wasabi mayo
      1 Tbsp. soy sauce
      ½ Tbsp. fresh ginger
      1 Tbsp. rice vinegar
      ½ Tbsp. honey
      Kosher salt & ground black pepper to taste

      Directions
      Combine all ingredients except cabbage in a large bowl until well blended. Add cabbage and toss to coat. Serve immediately or let blend flavors in fridge for an hour or two. Serves 6-8.

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

      Pasta salads dudes can appreciate

      April 25, 2011 /

      Think of pasta salad, and it tends to be something women bring to book club. At least that’s what many guys think when they hear those two words. But I posted something on Grub for Guys last year that is intended to let guys open their minds a bit–pasta salad for dudes. Give these a shot at your next cookout, guys, and let me know how they go over…..

      Summer is here and that means we typically shy away from hot soup, stew, or anything heavy. We tend to favor grilled meats, salads, and well, beer. But if you had a fear of pasta salad because it was too girly, I’m here to tell you not to fear—because I’ve created three dude-friendly cold pasta dishes that will put hair on your chest and pleasure in your belly. I give to you, antipasto pasta, Buffalo chicken pasta, and cold sesame noodles. Each recipe is good for 2-3 servings, but you can multiply that out if you need to.

      Antipasto Pasta
      Good Italian restaurants serve antipasto as a salad and that usually means salami and other meats, cheeses like provolone, olives, tomatoes and artichokes — or some variation on that. Here I took that concept to the pasta salad level, including a generous amount of heart-healthy olive oil.

      Ingredients
      ½ lb. Bow tie pasta
      1 large red bell pepper (or 1 large roasted red pepper, diced)
      ½ cup cubed provolone cheese
      1/3 cup diced hard salami (5-6 thick slices)
      1/4 cup diced deli ham (any Italian lunch meat works too)
      ¼ cup diced roasted turkey
      ¼ cup sliced black olives
      ¼ cup sliced green olives
      1/3 cup chick peas
      1/3 cup extra virgin olive oil
      2 Tbsp. red wine vinegar
      1 tsp. dried oregano
      ¼ cup prepared pesto sauce
      Salt & pepper to taste

      Directions
      Cook pasta according to package directions, but on the lower end of the time (i.e. if it says 9-11 minutes, go with 9). Drain pasta and set aside. Trim end off red pepper, slice in half and grill for 5-6 minutes or until slightly charred. Cut into chunks (or use a jarred red pepper to save time). Combine cooked pasta, red pepper, cheese, salami, ham, turkey, olives and chick peas in a large bowl. In a small bowl, combine remaining ingredients and whisk until combined. Toss with pasta and serve.

      Buffalo Chicken Pasta
      I love chicken wings, but I’ve come to realize that it’s not just the fried goodness that makes wings such a god-like food. It’s the sauce. Admit it, you could drink a few shots of the stuff, couldn’t you? Well, I’ve made Buffalo chicken pizza, and now I have come up with Buffalo chicken pasta. You can thank me later.

      Ingredients
      4-5 chicken tenders
      ½ cup prepared buffalo wing sauce (a good thick one), plus 2-4 Tbsp.
      ½. Lbs. Penne pasta (or any kind you have)
      ¼ cup crumbled blue cheese
      2 stalks celery, diced
      1/3 cup mayonnaise
      ¼ cup sour cream
      2 Tbsp. red wine vinegar
      Salt & pepper

      Directions
      Sprinkle chicken with salt and pepper and grill over medium heat in a grill pan or on a real grill, about 5-6 minutes, turning occasionally, or until cooked through and no longer pink. Chop into pieces and toss with 1-2 tablespoons of wing sauce. Cook pasta according to package directions, but on the low end of the time, and drain. Add another 1-2 Tbsp. wing sauce to chicken. Combine chicken, pasta, and celery in a large bowl. In a small bowl, combine remaining ingredients and stir until smooth. Toss with pasta and serve.

      Cold Sesame Noodles
      I fell in love with cold sesame noodles as a kid growing up on Long Island, where there are amazing Chinese restaurants. One restaurant made this dish to perfection, and I have done my best to re-create it. If you like peanut butter, you will love this recipe.

      Ingredients
      ½ lb. buckwheat soba noodles or spaghetti
      ½ cup natural peanut butter
      2 tbsp. Soy sauce
      1 tsp. Sesame oil
      1 tbsp. Hoisin sauce
      2 tsp. Lime juice
      1 tsp minced ginger
      Water as needed
      1 small cucumber, peeled, seeded and cut into thin strips
      1 small green bell pepper, seeded and cut into thin strips
      Red pepper flakes
      Sesame seeds

      Directions
      In a large serving bowl, combine peanut butter, soy sauce, sesame oil, hoisin sauce, lime juice and ginger. Mix well, then gradually add water, 1 tbsp. at a time until sauce is smooth and creamy and losing some of its thickness. Cook pasta according to package directions. Drain, and add to sauce along with cucumber and green pepper. Stir to combine, sprinkle with red pepper flakes and sesame seeds, and serve.

      Food on a Budget, Healthy, Ingredients, Recipes, Your Kitchen

      Creamy pasta with grilled asparagus, black olives & mushrooms

      April 15, 2011 /

      This one is in honor of the Farmer’s Market opening tomorrow in Madison. It does run year-round but is outdoors from mid-April until late October. And it’s freaking awesome. One vegetable that will be sold since we’re in the throes of spring is asparagus. Yes, it makes your pee smell funny, but if you grill it and season with just a bit of salt and pepper, asparagus is one of the tastiest vegetables there is. And it’s very much in season across the country now. So here is a recipe I created to take advantage of in-season asparagus…enjoy!

      Don’t believe everything you read about pasta being bad for you. Sure, the whole-wheat varieties are better for you, because they have more fiber and vitamins. But if you keep your portions reasonable, and add good stuff (i.e. vegetables) like in this recipe, there are far worse things you can eat. We like the kind of pasta that holds sauce for this dish, like a bow tie or the one we used, Barilla* Piccolini (mini fusilli). This is a great, hearty dish that you can either serve to a bunch of hungry guys or to your lady to impress her. Be sure to pair it with a good white wine and some crusty bread for bonus points.

      Ingredients:
      1 16 oz. package pasta (we used Barilla Piccolini)
      ½ bunch asparagus
      2 tbsp. Olive oil, divided
      4 oz. Sliced mushrooms
      ½ cup sliced black olives
      4 tbsp. Light butter or margarine
      ¾ cup fat free half and half
      2 Laughing Cow cheese wedges
      ½ cup grated Parmesan cheese
      Salt and pepper to taste

      Directions:
      Cook pasta according to package directions. Drain, drizzle with 1 tbsp olive oil to keep from sticking and set aside.

      Drizzle remaining 1 tbsp olive oil on asparagus and grill on a preheated grill rack for 3-4 minutes, or until spears begin to lightly char. Cut into 2 inch pieces and set aside.

      Spray a large nonstick skillet with cooking spray and sauté mushrooms over medium heat until they begin to soften and lose their water, about 4 minutes. Drain and add the mushrooms and black olives to the asparagus pieces.

      Meanwhile, wipe out the skillet and return to stovetop. Melt butter over medium heat. Add half and half and cheese wedges. Stir constantly, breaking up the cheese with a wooden spoon. When mixture is melted, add Parmesan cheese and stir until just melted. Add salt and pepper to taste. Add pasta and vegetable mixture to sauce and combine. Heat through and serve. Makes 4-6 servings.

      * If you’re not familiar with Barilla pasta, you owe it to yourself to give it a try. This is not a paid advertisement, but a true testimonial from someone who has been eating only Barilla pasta for the last few years. The regular pasta cooks nicely—even if you overcook it by a few minutes it’s never too soft or mushy. And the Whole Grain or Plus varieties are not grainy at all—rather, they are just slightly heartier than their regular pasta. It’s probably the best store brand you can eat short of homemade pasta.

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

      Quick and easy grilling

      April 10, 2011 /

      Okay, so it’s 82 degrees here in Wisconsin on April 10. Of course, it’s not going to stay that way for long, and a cold front is about to collide with the warm air and created strong storms. Yikes. It’s a windy 82, but then again, true warm weather is not far away, and that means it’ll be time to fire up the grill. Here are some quick and easy grilling recipes I posted on Grub For Guys a few years back…..enjoy!

      Are you tired of grilling steaks (okay maybe that’s a stretch), burgers and hot dogs? Well, here are a few items good for summer grilling that you may or may not have experimented with before. As always, a Corona or two or three is always good for your left hand while your right hand flips the food. Each recipe serves four, or two really hungry guys.

      *Note: A lot of my published recipes don’t exactly fall into the realm of health food, but most commercial marinades are loaded with sugar and high fructose corn syrup. And when you can make your own from scratch as easily as this, then why not do it?

      Tasty Chicken Skewers
      Ingredients
      4 chicken breast halves, cut into one-inch chunks
      ¼ cup extra virgin olive oil
      2-3 tablespoons lemon juice
      2 garlic cloves, minced
      1 tsp. dried oregano
      ½ tsp. kosher salt
      ¼ tsp. ground black pepper

      Directions
      Combine all ingredients in a large zip-lock bag and add chicken. Marinate in refrigerator for one hour. Divide chicken chunks between four skewers. Grill over medium-high heat until chicken is no longer pink and juices run clear.

      Oriental Pork Chops
      Ingredients
      4 medium bone-in pork chops
      2 Tbsp. toasted sesame oil
      2 Tbsp. soy sauce
      2 Tbsp. rice wine vinegar
      1 garlic clove, minced
      1 tsp. minced ginger (from the jar is fine)
      ¼ tsp. kosher salt
      ¼ tsp. ground black pepper

      Directions
      Combine all marinade ingredients (everything but chops) in a large zip-lock bag and shake to combine. Add chops, and marinate in the refrigerator for 2-3 hours. Grill over medium-high heat for about four minutes per side or until pork is no longer pink in the center.

      Grilled Shrimp
      Ingredients
      20 raw shrimp, cleaned and de-veined
      cooking spray
      Cajun seasoning
      Salt
      Pepper
      Cayenne pepper

      Directions
      After cleaning shrimp, divide them between four skewers and spray lightly with cooking spray. Then sprinkle spices on both sides. Grill over medium-high heat for about 2-3 minutes per side, or until the shrimp are opaque white in color.

      Sides
      If you really want to get to know your grill, try cooking vegetables or even fruit. Good and easy vegetable choices are thickly sliced zucchini, potatoes, or bell pepper. For fruit, try grilling banana halves (while still in the skin) or peach halves. Be sure to spray any of those modestly and remember that cooking times for these items are generally much quicker than for meats.

      Food on a Budget, Healthy, Ingredients, On the Grille, Recipes, Tailgating, Your Kitchen

      Peanut butter banana burger (and beer greens)

      April 4, 2011 /

      This was one that I posted last year on Grub for Guys and with grilling season just around the corner, I thought it would be a good time to bring it back out. It’s sort of a tribute to Elvis, but mostly a tribute to those who like peanut butter and burgers and don’t mind trying them together. Enjoy!

      Making a good burger is an art form. There are so many variations now, and so many different meats to use to make burgers, we could spend days talking about them. Well let’s stop talking and start grilling. Here is a unique Elvis-style burger that tasted better than I even expected it to.

      Peanut Butter and Banana Burger
      I’ve come to learn that peanut butter and bananas really do go well together. And while you might think putting them on a burger is weird, think again. The flavors complement each other to create something unique and if I do say, pretty awesome.

      Ingredients
      1 pound ground beef
      4 good hamburger buns, sliced
      Kosher salt
      2 Tbsp. chopped cilantro
      ¼ cup finely diced pineapple
      ¼ cup peanut butter (smooth or chunky)
      2 bananas

      Directions
      Slice bananas in half length-wise and spray or brush with vegetable or canola oil. Grill over medium high heat for 1-2 minutes per side. Cut into 2-3 inch slices. Combine beef with cilantro and pineapple, and form into four patties. Sprinkle with salt, and grill for 3-4 minutes per side or until desired doneness. Toast buns on grill for 30 seconds or so if desired. To assemble, spread 1 Tbsp. peanut butter on both sides (1/2 Tbsp. per side) of buns. Lay banana slices on bottom half and place burger on top of bananas, and bun top over that. Hide the ketchup, because….well, it doesn’t really mix with peanut butter. Serves 4.

      Beer Greens
      Does the thought of making greens like collard greens, turnip greens, kale or chard scare you? It scared me too, but I learned how to do it and to flavor them the way a man should flavor his green vegetables—with beer. This recipe is a good side to any burger or chicken.

      Ingredients
      1 bunch greens, washed and coarsely chopped (kale works best for this recipe)
      1 medium onion, diced
      1-2 garlic cloves, minced
      2 slices deli ham, diced (about 1/3 cup)
      2 Tbsp. olive oil
      1 12 oz. bottle of beer
      Hot sauce to taste
      Kosher salt and pepper to taste

      Directions
      Heat olive oil in large, deep skillet over medium-high heat. When you feel the heat if you place your hand about three inches from the pan, add onion and garlic. Sautee until translucent, about 4 minutes. Add ham and continue cooking for about 1 minute. Add greens and stir until they cook down, about 2-3 minutes. Add salt and pepper, then beer. Lower heat to medium-low, and cover. Cook for about 15-20 minutes or until most of the liquid is absorbed. Add hot sauce to taste and more salt and pepper if necessary, and serve. Serves 4.

      Ingredients, On the Grille, Recipes, Your Kitchen

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