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      Taco baked potato

      February 20, 2012 /

      Sometimes you have no idea what to make for dinner, and it’s getting late in the day. Lately, that’s happened a lot to me. I work from home and do most of the cooking in our house, so I’m usually planning and cooking, and trying to time things for when my wife gets home from work. Recently I had some ground turkey and didn’t know what to do with it, and had to think something up. We had some nice baking potatoes, and I’m one of those people who does not believe in microwaving potatoes–blech. So I popped two potatoes in the oven, and using some taco mix we had on hand, made taco meat with the ground turkey. And what was born? A combo that I’m surely not the first person to think of–a taco baked potato. This combines two awesome food items and it’s pretty healthy, so long as you’re not counting carbs.

      Here is what to do–rinse the potatoes, and pierce them a few times with a fork. Bake at 450 degrees for an hour or so. Meanwhile, with about 15 minutes left on the potato cooking time, make the taco meat according to package directions. Shred some cheddar cheese (or used pre-shredded cheddar or Mexican blend cheese), and gather taco items such as chopped tomatoes, olives, jalapenos, sour cream and either salsa or taco sauce. You can also add chopped avocado as I did, and/or cilantro. Really, you can use your imagination or anything you have on hand. The only item that goes in tacos that might not be good here would be lettuce, since it would wilt when added to a piping hot potato.

      So cut the potatoes in half, mash them a bit and then top with the meat and other toppings. Dinner is served!

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

      Back in action

      February 14, 2012 /

      Hey everyone……my apologies for falling off the grid…..I had back surgery last week and am trying to get back to normal. So I wanted to start by mentioning a few things about hospital food. This was my second surgery in a year after not having any the first few decades of my life. Both times I got to go home the same day, but both times they fed me first. I mean, you can’t leave on an empty stomach, right? And guess what the foods are you get to enjoy after being in an induced sleep for several hours and after being injected with all kinds of crazy meds?

      Jell-O, graham crackers and saltines. And some cola with lots of crushed ice to keep hydrated. Yum! But wouldn’t you know that stuff all tastes great right at that time. I think I asked for seconds and thirds of the graham crackers. It’s funny, though surgery and pain are nothing to laugh about really.

      That said, I’m healing and I’m really getting my appetite back, which is a great thing if you like to hang out here and read some of what I write. So it’s coming, I promise. Thanks for your patience and let’s eat!

      Food on a Budget, Healthy, Uncategorized

      Super Bowl Snacks IV

      February 1, 2012 /

      It’s that time of year again! We’ve been making it an annual tradition to post some snack recipes in advance of the Super Bowl, and this is the fourth year we’ve done that on Bullz-Eye’s Grub for Guys. This year, I made five new recipes that you can find on Grub for Guys on the Food & Drink homepage–queso meatballs; ham, avocado & corn tostadas; pizza potato skins; easier Italian beef sandwiches; and grill & chill Buffalo poppers.

      It was way too much fun, as it always is, making these things and transforming our kitchen into a test kitchen. The poppers are the one gratuitous recipe I have to do every year with wing sauce. But the meatballs and skins were my favorites out of the bunch. Of course, everything is good…trust me, I wouldn’t steer you wrong with food like this. Hopefully you can try a few of these as you watch my Giants upset the Patriots again. Enjoy!

      Ingredients, Recipes, Tailgating, Your Kitchen

      Easy chicken vegetable soup

      January 28, 2012 /

      Here is an easy soup I made twice this past week, and one that is real easy–chicken vegetable soup. Here is a general list of what you’ll need:

      Olive oil or vegetable oil
      1-3 boneless, skinless chicken breasts
      1 carton chicken broth
      assorted vegetables such as onion, carrot, celery, cabbage, green beans (whatever you have on hand)
      assorted frozen vegetables such as corn, optional
      noodles or pasta
      Salt, pepper, and dried herbs

      Grab a large soup pot and pour in about 2 tablespoons of oil. Heat on medium heat for a minute or two, and meanwhile cut the chicken into small pieces. Put chicken in pot and sprinkle with salt and pepper, then stir very few minutes. Meanwhile, chop your vegetables (maybe 2 cups total), and add to the pot. Sprinkle more salt and pepper. Cook for a few more minutes, then add frozen corn and other frozen vegetables if using (1/2 to 1 more cup total), and chicken broth. Add another 1-2 cups water, noodles or pasta (about 3/4 cup dry), a bit more salt and pepper, and herbs such as Italian seasoning, oregano or basil (just a teaspoon or so). Stir and cook for about 10 minutes or until pasta is tender. Serves 3-4.

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

      Pizza omelet

      January 25, 2012 /

      Yeah, you read that right. But I’m not talking about cracking eggs in a pan with tomatoes and mozzarella. I’m talking about the way I did it this past weekend–with bits of leftover pizza folded into an omelet. Something about it is very primitive, very college, very hangover. But mostly, it was delicious. Just ask my wife.

      It started with some leftover pizza we had in the fridge. I used homemade pizza, like the one I posted here last month. But you can use any pizza you have left over from the night before.

      Take out 2-3 large eggs. Heat the pizza (1 large or two small slices) for 30 seconds in the microwave or 5 minutes in the toaster oven at 350 degrees, just to warm it a bit. Cut the crusts off, then cut the pizza into bite size cubes. Heat a medium skillet over medium heat, and coat with cooking spray. Crack the eggs into a bowl with a splash of milk or water, and a sprinkle of salt and pepper. Pour the eggs into the pan, and swish the pan a bit to let the eggs cook and set evenly. When the egg is almost set, sprinkle with the pizza bits.

      When the egg is almost entirely set, fold over half and cook for 30 seconds. Flip the omelet and cook for another 30 seconds. Slide onto a plate and cut in half. Serves two hungry and/or hung over people.

      Bonus–try it with a Bloody Mary, like the one I posted here.

      Food on a Budget, Grocery stores, Ingredients, Recipes, Tailgating, Your Kitchen

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