Tag: Grub For Guys (Page 13 of 15)

      Mini pizzas: Buffalo chicken and chili dog

      March 2, 2011 /

      Buffalo wings and chili dogs are, well, classic guy food. So when I had a few extra pizza crusts lying around once, I decided to experiment. And here is what happened…..

      Yeah, I know what you’re thinking. Mini pizzas? That’s girl food. Well, not really, if you do them my way. I’m talking Buffalo chicken pizza and chili dog pizza. I mean, what says D-U-D-E like those food items? And since these are the kind of pizzas that can get messy, and possibly eaten with a knife and fork, they are best suited for the smaller size. But that doesn’t mean you can’t release your inner caveman and eat five or six of them. With that, here we go…..

      Buffalo Chicken Mini Pizza

      Ingredients
      1 small pre-baked pizza crust (my favorite is Mama Mary’s but Boboli works too)
      2-3 chicken tenders, uncooked
      ¼ cup Buffalo chicken sauce
      ¼ cup shredded pepper jack cheese
      1 small jalapeno pepper (raw, not pickled)
      salt and pepper
      cooking spray

      Directions:
      Even though these crusts are “pre-baked,” if you really want them to be crispy, pre-bake them yourself for 3 or 4 minutes at 400 degrees. Sprinkle the chicken tenders with salt and pepper and grill them for 2-3 minutes per side, until no longer pink in the middle. At the same time, spray the jalapeno with cooking spray and grill it for the same amount of time, or until it’s slightly charred. Cut the chicken into small pieces, and put the pieces in a saucepan with the Buffalo sauce. Heat for 2-3 minutes until warmed through, then spread the chicken mixture on the crust. Top with the cheese. Then slice the grilled jalapeno pepper and put those slices on top of the cheese. Bake at 400 degrees for about 10 minutes, or until the cheese starts to turn brown and bubbly.

      Chili Dog Pizza

      Ingredients
      1 small pre-baked pizza crust
      2 hot dogs
      1/3 cup chili without beans (I like Bush’s Best)
      ¼ cup Cheez Whiz
      A squirt of your favorite mustard

      Directions: As with the previous pizza, pre-bake the crust for a few minutes. Meanwhile, place the hot dogs in a pot of boiling water and cook for about 4-5 minutes. Remove them from the water, and slice into small pieces. Dump the water, return the hot dog pieces to the pot, and add the chili. Cook that over medium heat for about 3 minutes or until heated through. Meanwhile, nuke the Cheez Whiz for 20-30 seconds, and then spread that on the crust. Top with the hot dog mixture, and then bake for about 5 minutes at 400 degrees. Swirl some mustard on top, and eat.

      And not like I have to say this, but both of these go really well with beer. Yum.

      Food on a Budget, On the Grille, Recipes, Your Kitchen

      What’s your favorite fried food?

      February 28, 2011 /

      I’ve got fried food on the brain today. Maybe it’s because I haven’t eaten much today, or maybe it’s because I just love anything fried to a golden brown and crispy. I mean, what’s not to like? Of course, cardiologists and personal trainers dissuade eating this stuff, but we all do at some point. So rather than go into my favorite fried foods (I’ll do that soon), I wanted to pose this to you readers–give me your favorite fried food item, either something that you make yourself or order in a restaurant. E-mail me at mikeyskitchen@gmail.com and I’ll publish them next week…..stop it, you guys are making me hungry!

      Ingredients, On the Grille, Uncategorized, Your Kitchen

      Cajun Chicken Fettucine

      February 24, 2011 /

      This is one of those dishes that, when I think about it, makes my mouth start to water. Anything spicy and creamy at the same time that has a mound of pasta is good dude food in my book. This was originally published on Grub for Guys this past summer, but it might be more of a cold-weather dish. Anyway, give this a try and let me know what you think:

      Fettuccine Alfredo is one of those dishes you can only eat once in a while, because it has enough butter and cream and cheese to clog your arteries on the spot. But man, does it ever taste good. But for as good as the standard Alfredo is, the Cajun version is even better if you like spicy food. Actually, it borders on being the food equivalent of crack. I’ve experimented with my own Alfredo sauces, and I just recently attempted a Cajun version….it passed the test of both my wife and I, so I hope you’ll give it a shot. You might try washing it down with an amber colored beer or even a light red wine like a Chianti.

      Ingredients
      1/2-pound fettuccine pasta (or one 9oz. fresh kind like Buitoni)
      1/2 stick butter (I don’t mess around, there is nothing like the real thing)
      2 Tbsp. olive oil
      1 raw jalapeno pepper, thinly sliced (with seeds)
      2 Tbsp. all-purpose flour
      ¼ cup heavy cream
      ¼ cup whole milk
      1 wedge Laughing Cow cheese
      2-3 chipotle peppers in adobo sauce, finely chopped
      1 cup cooked grilled chicken, cut into small chunks (pre-packaged grilled strips are fine)
      ½ cup grated Parmesan cheese
      Kosher salt & ground black pepper to taste

      Directions:
      Cook pasta according to package directions and set aside. In a large skillet over medium high heat, melt butter and then add olive oil. Add jalapeno and sauté for a minute or so. Add flour and stir for 30 seconds, then whisk in cream, milk, Laughing Cow cheese, and chipotle peppers. Stir until sauce begins to thicken, about 2-3 minutes. If it thickens too fast, add a bit more milk until it reaches your desired consistency, which should be creamy but not runny. Add chicken, Parmesan, salt and pepper, then stir in cooked pasta and warm until heated through. Serves 2-4, depending on size of who you’re feeding and how hungry they are, and the recipe is easy to double.

      Food on a Budget, Ingredients, Recipes, Your Kitchen

      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

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