Category: Recipes (Page 22 of 24)

      He-Man fiery sausage and peppers

      January 6, 2011 /

      Hey guys. If you are like me, and like spicy food to the point that you sometimes crave it, I’ve got a great dish for you to try. This is probably not the kind of thing women will like, so it’s a good dish to make for your buddies for an NFL Sunday or other get-together. And the cool thing is you can make it extra spicy just by making a few adjustments. And hey, there’s beer in it! Are you ready? Oh, by the way, this was originally published on Bullz-Eye.com’s Grub for Guys.

      Here is what you’ll need:

      2 Tbsp. olive oil
      4 links pre-cooked smoked bratwurst (or 4-6 hot dogs)
      2-3 poblano peppers (the dark green, oblong ones)
      3-4 jalapeno peppers (fresh, not from a jar)
      ½ cup beer
      ¾ cup diced tomatoes
      ½ cup barbecue sauce
      Hot sauce to taste
      Salt and pepper

      Heat the olive oil in a large skillet over low-medium heat. While that is heating, cut the peppers—slice off the top stem of the poblano, remove the seeds and membrane and slice thinly. Then slice the jalapeno carefully—first cut off the stem, and then cut into rounds. I like to do this and leave the seeds in for two reasons. One, it won’t burn your hands (though you still might consider plastic gloves), and two, the dish will be spicier with the seeds intact. Throw the peppers into the skillet and stir fry until lightly browned, about 4-5 minutes.

      Then cut up the bratwurst into slices about ¼ inch thick, and add those to the skillet. Let them start to brown just a bit, maybe 2-3 minutes. Then pour in the beer slowly, which should loosen all the brown stuff at the bottom of the pan (if you use cold beer, you can drink the rest of the bottle). Add the tomatoes, barbecue sauce and hot sauce, then sprinkle with a bit of salt and pepper, and let simmer on low to medium heat for about 30 minutes or until the sauce starts to reduce and thicken.

      If you want the dish to be really hot, try any combination of these tips….use a hotter hot sauce, use Ro-Tel extra spicy tomatoes (trust me, the stuff is nasty hot), leave the seeds in the jalapenos, and maybe buy a sausage that’s already spicy—I’ve seen some habanero chicken sausage that would work well for this.

      That’s it…you might want to serve this with bread or crackers to help soak up the heat, or just let it burn your mouth and cool off those taste buds with a frosty, refreshing beverage of your choice.

      Food on a Budget, Recipes, Tailgating, Your Kitchen

      Losing that holiday weight

      January 3, 2011 /

      Yeah, I know. This is not what you wanted to hear from a food site right after the holidays. But the truth is, we’re all in need of larger pants after a month of indulging. Heck, I wrote on here a couple weeks ago that I bought bigger pants at Old Navy before going to my favorite Wisconsin cheese store. I’m wearing them now, in fact. So yeah, now it’s time to try and shed a few pounds. Of course, that doesn’t mean this is going to suddenly be a blog about weight loss. But here are a few guy-friendly recipes I posted on
      Grub For Guys, especially good if you have a bigger bulge right now…..

      After the holiday edition of Grub For Guys that we presented you with, and after all of the holiday meals you no doubt indulged in, and on, you guys probably have a few extra pounds you want to shed this time of year. Well, I know I do. So I’m back on my favorite diet, the South Beach Diet. I’m a big proponent of this diet because it works, and because it’s easy for most guys. We get to eat lots of meat, cheese, nuts, and veggies, as well as a few sugar free treats, and all in all it’s not that hard. Well, sometimes it is, because in today’s world, cutting out bread, pasta, rice, potatoes and anything with sugar is very difficult. So I’m here to give you a few great low-carb options that make life a bit easier when trying to shrink that gut…..

      Mikey’s Cobb Salad

      Ingredients
      4-6 cups shredded lettuce
      1 8 oz. strip steak
      1 4-5 oz. boneless chicken breast
      5-6 slices bacon
      2 hard-boiled eggs
      1 avocado
      1 tomato
      ¼ cup shredded or cubed cheddar cheese
      ¼ cup green or black olives
      ¼ cup pickled jalapeno peppers
      Low carb dressing such as ranch or blue cheese
      Salt and pepper

      Directions:
      Wash lettuce and shred into two large bowls. Sprinkle steak and chicken with salt and pepper and grill over medium-high heat 5-10 minutes, or until chicken is no longer pink and steak is to desired doneness. Remove from grill and keep on a plate covered with foil. Cook bacon until crisp (I use one of those microwave trays that cooks it perfectly every time). Cut avocado in half, remove pit and scoop out flesh. Slice and place on lettuce. Chop tomato and put that on lettuce. Slice egg and divide over salad. Add cheese, olives, and jalapenos. Slice chicken and steak and place on salad. Crumble bacon on top. Serve with dressing. Makes 2 servings, but you can double or triple as needed.

      Grilled Buffalo Tenders

      Ingredients
      1 pound boneless chicken breast tenders
      Salt and pepper
      Cooking spray
      ½ cup Buffalo wing sauce (Frank’s Red Hot is great and is very low in calories, fat, and carbs)

      Directions
      Spray tenders lightly with cooking spray and sprinkle with salt and pepper. Pour wing sauce into a large bowl. Grill tenders over medium high heat until no longer pink and slightly charred on the outside. Toss tenders in sauce and serve with celery sticks and blue cheese or ranch dressing if you like. P.S. Trust me, you won’t miss the deep fried version of wings one bit with this one.

      Cheese/Peanut Butter Squares

      If you like those crispy cheese/peanut butter crackers, and who doesn’t? I’m giving you a low-carb option that you’re going to love.

      Ingredients
      4 slices mild cheddar cheese
      2 Tbsp. natural peanut butter

      Directions
      Lay cheese slices on a plate or large cutting board. Spread peanut butter over two of the cheese slices, and top with other two slices. You should now have two large square “sandwiches.” Cut each of these into quarters and serve. Makes 8 squares, but you can easily double or triple this one as well.

      Muffaletta Rolls

      The best part of the Muffaletta is the olive salad and the meat, right? Well, it’s also the kickass giant Kaiser rolls they use. But we have to improvise here and this is as close as we can come.

      Ingredients
      10 slices deli ham or turkey, or both
      1 cup pimento stuffed green olives
      ½ cup pickled cauliflower or other pickled vegetables
      1 Tbsp. juice from olives
      2 Tbsp. olive oil
      1 Tbsp. Red or white wine vinegar
      1 tsp. dried oregano
      Dash of salt and black pepper

      Directions
      Separate meat slices on a large platter. Combine remaining ingredients in a food processor or blender and pulse until combined but still slightly chunky. Spread a bit of olive salad on each slice of meat, roll up and serve. (Note: you can also roll up in provolone cheese or combine meat and cheese before rolling up).

      Turkey Brat Bites

      Ingredients
      6-8 Smoked Turkey Bratwurst
      Mustard

      Directions
      Grill brats until glazed and with a few grill marks. Slice into chunks and serve with your favorite mustard for dipping.

      Healthy, Ingredients, Recipes, Your Kitchen

      Ham, olive and three cheese grilled cheese

      December 30, 2010 /

      Here’s a great lunch for a cold weekend day, and even better if you live in a cheese haven like Wisconsin! It was originally posted on Bullz-Eye.com’s Grub for Guys.

      Ham, Olive and 3 Cheese Grilled Cheese Sandwich

      On the comfort food charts, it’s pretty hard to top a good grilled cheese sandwich with a cup of tomato soup. My friend Matty once told me he eats three grilled cheese sandwiches every Saturday. I can’t imagine that being the kind of lunch a cardiologist would recommend, but there shouldn’t be any harm in having one at a sitting. With that, I didn’t want to present you with the same old, same old here. I also didn’t want to do anything too girlie. The end result? A classic sandwich with three cheeses, ham and chopped green olives. If I was selling you this sandwich, it would come with a money back guarantee, because I just tried it and it’s that good. I hope you agree!

      Ingredients
      4 slices bakery sourdough bread (most supermarkets have bakeries, so splurge on some fresh stuff)
      2 Tbsp. whipped cream cheese
      2 Tbsp. chopped green olives
      2 slices Swiss cheese
      2 slices American cheese
      2 slices ham
      1-2 Tbsp. butter or margarine, softened

      Directions:
      Spray a nonstick skillet with bit of cooking spray over medium-high heat. Butter one side of each slice of bread, and then lay them, buttered side down, on a plate. Combine the cream cheese and olives in a small bowl, and spread that evenly over the unbuttered side of two of the bread slices.

      Then on the remaining two bread slices, layer the Swiss cheese, American cheese and ham. Assemble the sandwiches by matching a cream cheese slice with a ham/cheese slice, giving you two full sandwiches. Grill in the skillet for about 3-4 minutes per side or until the bread is lightly browned and the cheeses have melted. Serves two, or one, if you’re a hungry dude like Matty.

      Note: Campbell’s Tomato Soup is always good with grilled cheese sandwiches, but it’s even better if you mix the condensed soup with milk instead of water.

      Recipes, Your Kitchen

      All-natural hangover cures

      December 27, 2010 /

      Chef JimHung over after too many cocktails over the Christmas weekend? Maybe not, but chances are better you will be after New Year’s Eve this coming weekend. And if you are, you may or may not have your go-to remedies such as Tums or Alka-Seltzer (my personal favorite). Or you may opt to cure it with food or, for you hardcore drinkers, more alcohol. A great food cure is huevos rancheros, or a couple of the other recipes we posted recently on Bullz-Eye’s Grub for Guys–“hangover” soup and bloody marys. Here are those recipes….but either way, be safe during this holiday season and always by not getting behind the wheel if you’ve had a few too many:

      Hangover Soup and Bloody Mary
      Okay guys. The following recipes are for those days when you wake up after a night of imbibing, and have cottonmouth, a pounding headache, sore muscles, and a thick fog hovering atop your very existence. That, and you surely don’t want to put anything into your body right now. Well, you sort of need to, because you need to replenish with fluids and protein, give yourself a jolt with hot sauce, and if using vodka, getting the dog that bit you last night. And believe me, I know firsthand that these both work, as well as drinking plenty of water.

      Hangover Soup
      Ingredients:
      1 carton (or 2-3 cans) chicken broth
      ½ cup small pasta such as orzo
      1 egg, beaten
      ¼ cup Parmesan cheese
      Black pepper to taste

      Directions:
      Bring chicken broth to a boil in a medium saucepan. Add pasta and cook according to directions, 6-8 minutes. Remove from heat, and slowly add egg as you stir the soup. Add Parmesan and pepper, and serve. Makes about 4 1-cup servings

      Bloody Mary (or Virgin Mary if you omit vodka)
      Ingredients:
      2 cups tomato or vegetable juice (such as V-8)
      1 shot vodka (optional)
      1 tsp. Worcestershire sauce
      1 Tbsp. hot sauce (more if you like it hot)
      Juice of ½ lime
      1 Tbsp. prepared horseradish
      ¼ tsp. celery salt
      Salt and pepper to taste
      1 stalk celery

      Directions:
      Combine all ingredients except celery in a tall glass. Stir, add ice and serve with celery stick. Serves 1, but if it does the trick, you may want to have another…I’m just sayin’!

      Ingredients, Recipes, Tailgating, Your Kitchen

      Holiday apps 101

      December 22, 2010 /

      Happy holidays everyone! Here is a post I did two years ago on Bullz-Eye.com’s Grub For Guys for holiday appetizers. There are some good ideas here for both Christmas parties or New Year’s Eve and New Year’s Day. Enjoy….

      Holiday Appetizers
      Oriental wings, Zucchini rolls, Pigs in Blankets, Potato Skins, Easy Ham & Cheese Rolls

      The holidays are upon us, and one of the best things about said holidays is getting together with friends and family that you actually want to hang with. And for those occasions, when you have people stopping by your pad, you want to impress them with some quality snacks. That means, for once, to not pull out frozen mini-tacos and pizza bagels and chips and dip—but to put just a little effort in so that it looks like you are a chef who knows what he’s doing. Or at least that you fake it good. Doctors, please don’t come after me for the fried food bent running through these recipes—after all, we’re guys and we like fried food, and we all like to indulge a little during the holiday season anyway. (A note about portions: these portions were my “test kitchen” portion sizes, so you can double, triple and quadruple according to how many people are coming over.)

      Oriental Chicken Wings
      Ingredients
      1 pound fresh chicken wing sections
      Oil for deep frying
      Salt and pepper
      2 Tbsp. hoisin sauce
      1 Tbsp. soy sauce
      1 tsp. sesame oil
      1 tsp. honey
      1 tsp. cooking sherry
      1 tsp. minced ginger (from a jar works best)
      1 tsp. apricot preserves
      1 tsp. (or more to taste) chili garlic sauce
      1 tsp. sesame seeds

      Directions:
      Preheat oven to 400 degrees. Coat a baking sheet with cooking spray and arrange wings on it. Sprinkle with salt and pepper and bake for about 20 minutes. Meanwhile, heat about 2 inches of canola or vegetable oil over medium heat in a deep skillet. When oil is hot enough (if you feel heat by placing your hand an inch or so from the oil’s surface), gently add the wings to the skillet. Fry for about 12 minutes or until wings start to turn crispy. While wings are cooking, combine hoisin sauce, soy sauce, sesame oil, honey, sherry, ginger, preserves, chili garlic sauce and another sprinkling of salt and pepper in a large, heat resistant bowl. Drain wings on a plate with paper towels for a minute, and then toss into sauce and shake until coated. Sprinkle with sesame seeds and serve.

      Pigs in Blankets
      Ingredients
      1/3 sheet puff pastry
      8 cocktail franks
      Mustard
      2 Tbsp. mayo
      2 Tbsp. ketchup or chili sauce
      chopped pickle or relish

      Directions
      Preheat oven to 400 degrees. You only need a small amount of pastry for each frank, so cut pastry with a pizza cutter into one-inch squares. Sprinkle with flour and use a rolling pin to increase size to 2-3 square inches. Roll franks (which are usually pre-cooked) in pastry and bake on a baking sheet for 10-12 minutes or until pastry begins to turn golden brown. Serve with mustard, or combine mayo, chili sauce and chopped pickle to make a Thousand Island dipping sauce.

      Potato Skins
      Ingredients
      2 baking potatoes
      oil for deep frying
      2 slices bacon
      ½ cup shredded cheddar cheese
      sour cream

      Directions
      Preheat oven to 450 degrees. Wash and scrub dirt off potatoes and then prick with a fork a few times before placing in oven. Bake for one hour. Let cool a few minutes, and then when potatoes are easy to handle, cut them in half and scoop out the flesh. Reserve for another use or throw away. Meanwhile, heat an inch or so of vegetable or canola oil in a large skillet over medium heat. When oil is hot enough (see tip in chicken wing recipe above), carefully add potato skins and deep fry for about 2 minutes per side. Remove and drain on paper towels. Then place on a baking sheet, sprinkle with cheese and bacon and broil for 1-2 minutes or until cheese is bubbly. Serve with sour cream on top or on the side.

      Zucchini Bites
      Ingredients
      1-2 medium zucchini
      1 egg
      ½ cup panko breadcrumbs
      salt and pepper
      oil for deep frying
      nacho cheese sauce or ranch dressing for dipping

      Directions
      Heat oil in a large deep skillet over medium heat. Cut ends off zucchini and then slice lengthwise into long strips about ¼ inch wide. Disgard rounded ends and use only pieces with flesh on both sides. Beat egg in a bowl and add bread crumbs to a second bowl. Add salt and pepper to each bowl. When oil is hot enough (see chicken wing and potato skin recipes above), dip zucchini slices in egg, and then in breadcrumbs, and carefully add to oil. Cook for 3-4 minutes or until brown and crispy (could be shorter time). Drain on paper towels, and then roll slices up and secure with toothpicks to serve. Serve with nacho cheese sauce, ranch dressing or dipping sauce of your choice.

      Easy Ham & Cheese Rolls
      Ingredients
      2 thin slices deli ham
      2 Tbsp. whipped cream cheese
      Black or green olives

      Directions
      Lay ham out on a plate and spread with cream cheese (1 Tbsp. cream cheese to 1 slice ham), and then roll up. Slice into ¾ inch pieces and slide a toothpick through, and then through one olive. Serve.

      On the Grille, Recipes, Your Kitchen

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