Category: Recipes (Page 21 of 24)

      Super Bowl Spread II

      January 27, 2011 /

      Here is last year’s Super Bowl spread post, and the second in a series of three. That’s because next week we will unveil a new Super Bowl spread on Grub For Guys.

      Buffalo Turkey Meatballs, Steak Bites, Olive Poppers, Smoky Chipotle Dip, and Fiery Snack Mix

      Hey guys….last year, we introduced you to some dude-friendly Super Bowl eats that you could pile on your plate before settling in for kickoff. This year, we took that concept a bit further, but without making things any more difficult than need be. Because really, you’ve got all that pre-game stuff to watch, and you have to drink a few beers to prime your gut for the barrage of awesome food that will ensue. Well, that’s just a suggestion. Meanwhile, here is what we came up with for Super Bowl 2010. All recipes serve four, so multiply them accordingly…….

      Buffalo Turkey Meatballs
      You know, I think I have published more than a few recipes that feature Buffalo chicken sauce. That’s because for guys, that spicy, tangy, peppery awesomeness stimulates our salivary glands like a Victoria’s Secret model. Well, here’s a way to get that wing sauce flavor without the mess of chicken bones.

      Ingredients
      2 stalks celery, finely chopped
      3-4 baby carrot sticks, finely chopped
      1 Tbsp. olive oil
      1 lb. Ground turkey
      1 egg
      1/3 cup bread crumbs
      1/3 cup Buffalo chicken sauce (we like Buffalo Wild Wings medium sauce), and more for dipping
      2 oz. crumbled blue cheese
      Salt and pepper

      Directions:
      Preheat oven to 375 degrees. Heat oil in a large, ovenproof skillet over medium heat and then add celery and carrots. Sautee for about 5 minutes, or until they begin to soften. Allow to cool slightly, then place in a bowl with turkey, egg, wing sauce, blue cheese, breadcrumbs, and salt and pepper to taste. Form into 1-inch meatballs. Re-heat skillet, which should have some remnants of olive oil left, and add half of the meatballs, browning on all sides. Put meatballs on a plate and add second batch, browning them on all sides. Then put reserve meatballs back in skillet and place in oven. Bake for 10-12 more minutes, or until cooked through. Heat about a cup of wing sauce in a small saucepan and serve meatballs with a few spoonfuls of sauce on top.

      Steak Bites
      This one is super easy, and on Super Bowl Sunday, you need easy!

      Continue reading »

      On the Grille, Recipes, Tailgating, Your Kitchen

      Meatball Stuffed Eggplant

      January 21, 2011 /

      Here is a good one I ran on Grub for Guys a couple years back. This is another great recipe to try on a lazy weekend in the winter. Enjoy!

      This is a good recipe for a lazy Sunday when you have an hour to whip something up, and it’s relatively easy and good for you. Eggplant can be bitter and tricky to work with, so choose ones that are firm but not too firm, and make sure to roast them as directed in the recipe before preparing the dish.

      Ingredients
      2-3 medium eggplants
      1 Tbsp. olive oil
      8-10 turkey meatballs (I like Purdue, but thawed frozen ones should work fine), finely chopped
      ½ green pepper, seeded and chopped
      1-2 cloves garlic
      ¼ cup chopped black olives
      1/3 cup whole wheat bread crumbs
      ½ cup prepared spaghetti sauce
      ½ cup + 2 Tbsp. Parmesan cheese
      ½ tsp. Italian seasoning
      Salt and pepper to taste

      Directions:
      Preheat oven to 400 degrees. Pierce eggplant several times with a fork and roast on a baking sheet for 20-25 minutes, turning occasionally. Remove from oven and let cool for about 10 minutes. Cut ends off eggplant and slice in half lengthwise. Scoop out pulp into a bowl and save enough to make 1 to 1½ cups. Place eggplant shells on a baking sheet and set aside. Heat oil in a large nonstick skillet and add eggplant pulp, sautéing for about 4-5 minutes or until it’s reduced a bit and darkened in color. Add chopped meatballs, green pepper, garlic, black olives, spaghetti sauce, Italian seasoning and salt and pepper, and continue cooking for another 3-4 minutes. Turn off heat and stir in ½ cup Parmesan and bread crumbs. Carefully spoon eggplant mixture into eggplant shells, dividing evenly, and sprinkle each with the remaining 2 Tbsp. Parmesan. Bake in 400 degree oven for about 15 minutes and serve. Makes 2 large or 4 smaller servings.

      Serve with crusty bread and some good red wine.

      Recipes, Your Kitchen

      Super Bowl Spread I

      January 19, 2011 /

      A couple years back, I posted some Super Bowl recipes on Grub For Guys. Since I did this in 2009 and 2010, I’ll post the first one for you here to make for the championship games this weekend, and the 2010 version for Super Bowl week. Enjoy!

      Grub For Guys’ Super Bowl Spread
      Slow Roasted BBQ Ribs, Spicy Salami Sliders, Killer Taco Dip, Veggie Panini, and Savory Cilantro Chili Corn Muffins
      By Mike Farley

      One of the best things about Super Bowl Sunday, aside from the actual football game and even the commercials, is the license to serve and eat great party food. If you like the standard pizza and wing fare, there is nothing wrong with that. But if you want to go a little above and beyond for your Super Bowl party, I’ve come up with some great finger foods that in some cases will leave you with another hand to hold a cold beer. Most of these are real easy, even the ribs, which are simple but time consuming. But with kickoff at around 6:20 ET, you have all day to prepare anyway. So with that, here we go…..

      Slow Roasted BBQ Ribs
      Does the thought of making ribs with homemade BBQ sauce intimidate you? I felt the same way, until I watched Guy Fieri and Tyler Florence do it on the Food Network. The key is patience, because the actual cooking process is pretty simple.

      Continue reading »

      Ingredients, Recipes, Your Kitchen

      Chipotle Mac & Cheese and Tex-Mex Meatballs

      January 14, 2011 /

      This is another great dish (or two dishes) to try during cold weather months, and is especially great for football-watching-food. I posted this on Grub for Guys a couple years ago. Enjoy and let me know what you think….

      Two Spicy Dishes That Explode With Flavor:Chipotle Mac & Cheese and Tex-Mex Meatballs w/Spicy Tomatillo Sauce

      Guys, if you like spicy food the way I do, I’ve created two dishes that you’re going to love. Skill level is easy to moderate on the mac & cheese, and a bit more complex for the meatballs, but worth it. I’ve tried to give you a classic mac & cheese with a twist, and a summery, fiery meatball dish that is different and made for the bold taste buds of the common dude. Enjoy!

      Chipotle Mac & Cheese

      Ingredients:
      8 oz. macaroni
      4 small to medium chipotle peppers in adobo sauce, finely chopped
      1 cup whole milk
      8 oz. sharp cheddar cheese
      8 oz. Monterey Jack cheese
      ¼ cup flour
      ½ stick butter

      Directions:
      Preheat oven to 400 degrees. Cook macaroni, drain and set aside. Melt butter in large skillet, then add flour and stir for about 20-30 seconds. Add milk and whisk to break up chunks of flour mixture. When mixture is warm and starts to thicken, add cheese. Stir until cheese melts, and then add chipotle peppers. Put cooked macaroni in a large bowl, and pour cheese mixture over it. Stir to combine and then pour into a greased casserole dish. Bake for about 20 minutes or until top is lightly browned. Serves four, or like previous recipes I’ve posted here, two very hungry guys.

      Tex-Mex Meatballs w/Spicy Tomatillo Sauce

      Ingredients:
      For Meatballs
      1 lb. ground beef
      2 medium ears cooked corn on the cob
      2 jalapeno peppers
      ¼ cup chopped cilantro
      1 Tbsp. chili powder
      1 tsp. kosher salt
      1 tsp. black pepper
      1 slice white bread, cut into cubes and soaked in ½ cup milk

      For Sauce
      3-4 tomatillos, papery skin removed and rinsed
      1 jalapeno pepper
      ¼ of a large red onion
      ¼ cup chopped cilantro
      ½ medium avocado
      ½ tsp. kosher salt
      ½ tsp. black pepper
      juice of one lime

      Directions:
      For the sauce, spray the tomatillos, two jalapenos (one for sauce, one for meatballs) and red onion with cooking spray and grill over medium heat until the skins on tomatillos and pepper turn brown and begin to blister and onion lightly browns. Cut off tough core of tomatillos and remove the stem and seeds of jalapenos. Throw the vegetables in a blender, saving one jalapeno for the meatballs, and add remaining sauce ingredients. Blend for a few seconds until smooth.

      For the meatballs, preheat oven to 400 degrees. Cut the corn off the cob, and chop the remaining grilled jalapeno. Combine in a large mixing bowl along with beef, cilantro, chili powder, salt and pepper. Then take the soaked bread and add to the bowl, discarding the milk. Mix thoroughly with your hands and shape into 1 ½ inch meatballs. Brown meatballs in a large nonstick skillet over medium-high heat for about 3-4 minutes. Then move meatballs to a baking sheet and bake in the oven for about ten more minutes, or until cooked through.

      Pour some sauce on a plate and top with a few meatballs. You should have about 20 meatballs in all, which will serve between two and four people. Serve with a frosty Mexican beer, and trust me, you’ll need it to wash down both of these dishes!

      Recipes, Your Kitchen

      Spaghetti sauce 101

      January 8, 2011 /

      For you guys that have never made homemade spaghetti sauce, here is my version that is so easy, a monkey could do it. And it’s real. I’m not talking open a few jars easy. Go ahead, give it a try….it’s the weekend and it’s cold outside in most places……

      Here is what you’ll need:

      ¼ cup olive oil
      2 32 oz. Cans crushed tomatoes
      1 can diced tomatoes
      1 small can tomato paste
      1 small onion
      2-3 garlic cloves or 1-2 teaspoons jarred garlic
      2 tsp. Sugar
      2 tsp Italian seasoning
      Salt and pepper
      Fresh basil and parsley

      You’ll need a giant pot, like a soup pot. Heat the oil over medium heat for a minute or two, and while that’s warming, peel the brown skin off the onion and throw it in the oil, whole. Push that around with a wooden spoon until it sizzles, and let it sizzle for a few minutes. If using garlic cloves, peel them and smash with the back of a large spoon or dull knife—but trust me, the jarred stuff is easier to use and just as good. Throw the garlic in the pot and let it brown, which takes about 30 seconds. Then add the crushed tomatoes, diced tomatoes, and tomato paste. Stir until the paste thins out into the sauce.

      Then add the sugar, Italian seasoning, and salt and pepper to taste. I like a lot of salt, a tablespoon or so, but that’s me. If you have high blood pressure, that’s not such a good idea. Then lower the heat, cover, and let that simmer for 2-3 hours. Just before serving it, chop a little fresh basil and fresh parsley and throw it in. That’s it.

      Then just boil some spaghetti and you’ve just made homemade spaghetti sauce, just like Mom or Grandma used to. For an added touch, Purdue makes these really great, low-fat pre-cooked turkey meatballs. You can either warm them separately or throw them in the sauce for 10 minutes. Add a salad and maybe some store bought garlic bread or plain Italian bread and you’ve got a complete meal that will not only impress your wife, girlfriend or date, it should also impress yourself.

      Healthy, Ingredients, Recipes, Your Kitchen

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