Category: Your Kitchen (Page 7 of 39)

      Spicy dogs and chili and mustard and olives

      December 12, 2012 /

      I’ve talked probably more than I’d care to admit that I’m trying to lose a few pounds. Aren’t we all this time of year?

      Anyway, and maybe fortunately or unfortunately, I find loopholes in Weight Watchers’ point system. Maybe they are not loopholes, but they are ideas of healthy deliciousness. In the case of one of my favorite foods, the hot dog, I made this kickass lunch the other day–two fat free white meat turkey franks (thank you Ballpark) on Brownberry white Italian bread, and made two kinds. One had a Kosciusko spicy brown mustard and a small amount of Tony Packo’s Hot Dog Sauce (this stuff is remarkable and by that I mean tasty as hell); and the other had a (literally) kickass Beaver Brand jalapeno mustard and some spicy That Pickle Guy muffalatta style olive salad.

      First of all, these hot dogs are fantastic. They do not taste fat free in the least, they are delicious, and they are mild enough to let the other toppings shine. And since I’m eating these dogs like two or three times a week, I’ve become more interested in trying different mustards. Which makes it convenient that we have the National Mustard Museum here in Madison.

      And hey, it’s almost lunch time and this post is making me hungry. And I think I know what I want for lunch!

      Food on a Budget, Grocery stores, Healthy, Ingredients, Product Reviews, Recipes, Your Kitchen

      Mikey gives props to…..

      December 6, 2012 /

      Cooking Light Magazine–I’ve mentioned on here before that I am on Weight Watchers. Yes, it sometimes affects and stifles my creativity as a home cook, but it also opens up possibilities and challenges me. Well, I recently started subscribing to Cooking Light Magazine. And of all of the food magazine recipes I’ve made lately, almost everything we’ve tried the past two weeks from their 25th anniversary edition have been phenomenal. Here are a few you can try that we did:

      Chef JimCreamy Four-cheese Macaroni & Cheese–You will not believe how few calories this is per serving. I defy anyone to find me a full-fat recipe that is as good as this one.

      Chef JimCheesy Meat Loaf Minis–Some of the best meat loaf we have ever had. It helps that you can use full-fat cheddar, and being in Wisconsin, we have some good cheddar.

      Chef JimTop Chef: Seattle–I need to be honest. I am a fan of the Top Chef brand, but have found Curtis Stone hosting Top Chef Masters to be grating. And their new Life After Top Chef is kind of so-so. But the original, which now is in Season 10 for Top Chef Seattle, remains one of the best shows on television, cooking show or otherwise. Bravo to Bravo and to Magical Elves production. I mean, I’d rather look at and listen to Padma Lakshmi than Curtis, and Tom Colicchio is like the Godfather of the show, but every season they do not disappoint with the collection of chefs, and with the episodes and challenges. It’s just a fun show to watch and guaranteed to make home chefs inspired.

      Chef JimHome Run Inn Frozen Pizza–This is hands down the best frozen pizza on the planet. It comes from Chicago, so I’m not sure if they ship beyond the proximity of the Midwest, but my goodness. The crust is ridiculous–it tastes like fresh bakery bread. The sauce is perfectly simple with no garlic whatsoever, unlike many sauces on other frozen brands that ruin the pizza that way. The cheese is just mozzarella. And now they have thin crust varieties that are Weight Watchers friendly–for real.

      Chefs and Restaurants, Food on a Budget, Food TV, Grocery stores, Healthy, Ingredients, On the Grille, Product Reviews, Recipes, Your Kitchen

      Two food items from Bullz-Eye’s Holiday Gift Guide

      November 29, 2012 /

      I was asked to write up a couple of cool products for Bullz-Eye.com’s Holiday Gift Guide, and I thought I should share them here with you. Both are already getting much use here in Mikey’s Kitchen!

      NFL Crock-Pot® Slow Cookers

      Chef JimWhen we saw an ad for these NFL logo slow cookers, our resident New York Giants fan had to have one. Crock-Pot slow cookers have traditionally been marketed to women, and they have always been a great kitchen staple across America. The concept is awesome—you put meat, vegetables, potatoes, and/or rice, canned tomatoes, broth and whatever else your recipe calls for, let it cook slow for 8-10 hours and you have dinner ready when you want. For Sunday football, these are great for chili, hearty soup, or for keeping hot dogs warm in a slow cooker full of water. And what better way to tailgate than to show off your team logo while you’re doing so? Another great feature of this particular slow cooker is that there are latches on both sides in order to clamp the lid on tight, and also a small hole in the cover to allow steam to escape. So the NFL themed Crock Pot is efficient AND looks great on Sundays.

      The Essential James Beard Cookbook

      Chef JimWe love to cook, but as hard as it can be sometimes, we try to stay on the healthy side. Of course, like most guys, we do like to make steaks, burgers and wings and some heavier soups, chilis and pastas. Indulgence is something reserved for holidays or for special Sundays. Such is the case with the new James Beard cookbook—a compilation from 12 of Beard’s books. We thumbed through it and noticed that almost every recipe calls for A LOT of butter. Beard was an American chef, but there is no doubt that some of his techniques are classic French. And on that note, the two recipes we tried were Gruyere soup and Beef Bourguignon Saute. Total amount of butter for both recipes—somewhere around two sticks. But the thing is, these recipes were fairly easy—time consuming, but easy. And the best part was that we learned so much, like taking a cooking class from a master. In particular, we learned how to make an amazing sauce for the beef dish. But wait, there’s more—literally. There are 450 recipes, including appetizers, pasta, soups, entrees, sides and desserts. In other words, we have 448 more to try.

      Book Reviews, Healthy, Ingredients, On the Grille, Product Reviews, Tailgating, Your Kitchen

      You call this a diet?

      November 20, 2012 /

      For the last couple of months, I’ve been on Weight Watchers, trying desperately to lose a few pounds at the urging of my doctor, who wasn’t too pleased at how high my blood pressure was. I lost 12 pounds and my blood pressure was a near-perfect 124/80 when I had my follow-up visit. Weight Watchers indeed works, and it’s not as difficult as you might think. I’m still on it but have been slacking a little and I know I’m going to veer a little during the holidays, but I know I need to eat good most of the time. And most of the time, this diet is not too bad.

      This photo is of an egg sandwich I made this week and is a typical breakfast on this diet for me–a whole grain English muffin, scrambled egg, 2% slice of American cheese, turkey sausage patty, and this particular time–a super thin slice of pan seared salami, adding only a half a WW point but enough of a slice to give it some real salami flavor. It was like a meat lover’s egg sandwich and only 8 points.

      I’m not telling you this to preach. I’m telling you this because sometimes diets can seem daunting when they really don’t have to be. And I know many of you will contemplate dieting or eating better during or after the holiday season.

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

      Cooking lessons

      November 15, 2012 /

      When I was growing up, I learned much of my basic cooking skills from my mom and brother. I also learned a lot on my own when I was diagnosed with high cholesterol at the age of 20, and began diving into healthy eating books and cookbooks–hence I had to learn how to make myself healthy lunches and such. I continued learning by reading and then by watching Food Network as that evolved. But I never took a formal cooking class until this past summer, when I enrolled in a 3-session course at Madison Area Technical College (MATC) on Thai cooking. I love Thai food, but it’s not easy to learn how to make real curry without having an instructor show you how it’s made from scratch, rather than by opening a jar of curry paste. I also learned how to make a real spring roll, and also pad thai, among other things.

      I liked the course and instructor so much, that I took another course recently through MATC–same instructor, different location, and this time it was a 2-session course on making soup from scratch. I already knew how to do this, but the course taught me things I did not know, and it also was great to see how you make amazing chicken stock from scratch to start out. From there you can make, as we did, chicken noodle soup and wonton soup. The second session, we made chili and cream of mushroom soup. The latter is something I’ve never made, but it was phenomenal and I can’t wait to make it at home.

      Then last week I received a James Beard cookbook and will be covering that in the Bullz-Eye.com Holiday Gift Guide. But this past weekend, I had to sample some of the recipes, which meant actually following the recipes of a master, and I learned so much in making just a couple of recipes from that book–gruyere soup; and beef Bourguignon saute. The latter involved making a sauce from scratch and making that the base–and learning how to do that was worth the price of the book, even though I didn’t technically pay for the book. That sauce was amazing and my mouth is watering just thinking about it. And it was SO easy. Of course, these recipes use crazy amounts of butter, but that’s why they taste so good, and because they are so rich, you can’t overeat. I also learned that by mixing flour and butter together, you can use that to thicken a sauce (cornstarch what?).

      What’s my point? You can always learn more, especially with cooking, in which there are so many cuisines, methods and different foods out there in 2012. And I can’t wait to dive into that James Beard book some more.

      Book Reviews, Chefs and Restaurants, Food TV, Healthy, Ingredients, Your Kitchen

      « Older posts Newer posts »

      © 2026 Mikey’s Kitchen

      Theme by Anders Noren — Up ↑