Tag: guilty pleasure (Page 4 of 5)

      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

      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

      Product review: Chef Boyardee Chili Mac

      May 3, 2011 /

      Chef JimThis product did not boast “NEW” on the can or anything, but it sure did catch my eye. I am a sucker for trying anything that could pass for junk food or canned anything. Maybe it’s because I’m positively addicted to carbs. And that’s not a great thing for my waistline, but I sure do love carbs.

      Now, I don’t make a habit of eating canned food every day for lunch, but I had to try this Chefboyardee Chili Mac because it just looked intriguing. It was macaroni with chili gravy and some ground beef. Sort of like a poor man’s Hamburger Helper. And poor man’s it is, because there is barely any beef in this dish.

      But I can say unequivocally that this chili mac is delicious. Not only is it a tasty gravy, but the macaroni is not mushy. In fact, it’s almost al dente, something you just don’t find in canned pasta. You want proof of how much I liked it? Well, I’m not going to bore you with the photo of the bowl, but I ate the whole can and the whole can was good.

      It didn’t hurt that the temperature in Madison today is about a balmy 45 degrees. So anything with the word “chili” in it was going to hit the spot, and this mac did just that.

      Product Reviews, Your Kitchen

      Pasta salads dudes can appreciate

      April 25, 2011 /

      Think of pasta salad, and it tends to be something women bring to book club. At least that’s what many guys think when they hear those two words. But I posted something on Grub for Guys last year that is intended to let guys open their minds a bit–pasta salad for dudes. Give these a shot at your next cookout, guys, and let me know how they go over…..

      Summer is here and that means we typically shy away from hot soup, stew, or anything heavy. We tend to favor grilled meats, salads, and well, beer. But if you had a fear of pasta salad because it was too girly, I’m here to tell you not to fear—because I’ve created three dude-friendly cold pasta dishes that will put hair on your chest and pleasure in your belly. I give to you, antipasto pasta, Buffalo chicken pasta, and cold sesame noodles. Each recipe is good for 2-3 servings, but you can multiply that out if you need to.

      Antipasto Pasta
      Good Italian restaurants serve antipasto as a salad and that usually means salami and other meats, cheeses like provolone, olives, tomatoes and artichokes — or some variation on that. Here I took that concept to the pasta salad level, including a generous amount of heart-healthy olive oil.

      Ingredients
      ½ lb. Bow tie pasta
      1 large red bell pepper (or 1 large roasted red pepper, diced)
      ½ cup cubed provolone cheese
      1/3 cup diced hard salami (5-6 thick slices)
      1/4 cup diced deli ham (any Italian lunch meat works too)
      ¼ cup diced roasted turkey
      ¼ cup sliced black olives
      ¼ cup sliced green olives
      1/3 cup chick peas
      1/3 cup extra virgin olive oil
      2 Tbsp. red wine vinegar
      1 tsp. dried oregano
      ¼ cup prepared pesto sauce
      Salt & pepper to taste

      Directions
      Cook pasta according to package directions, but on the lower end of the time (i.e. if it says 9-11 minutes, go with 9). Drain pasta and set aside. Trim end off red pepper, slice in half and grill for 5-6 minutes or until slightly charred. Cut into chunks (or use a jarred red pepper to save time). Combine cooked pasta, red pepper, cheese, salami, ham, turkey, olives and chick peas in a large bowl. In a small bowl, combine remaining ingredients and whisk until combined. Toss with pasta and serve.

      Buffalo Chicken Pasta
      I love chicken wings, but I’ve come to realize that it’s not just the fried goodness that makes wings such a god-like food. It’s the sauce. Admit it, you could drink a few shots of the stuff, couldn’t you? Well, I’ve made Buffalo chicken pizza, and now I have come up with Buffalo chicken pasta. You can thank me later.

      Ingredients
      4-5 chicken tenders
      ½ cup prepared buffalo wing sauce (a good thick one), plus 2-4 Tbsp.
      ½. Lbs. Penne pasta (or any kind you have)
      ¼ cup crumbled blue cheese
      2 stalks celery, diced
      1/3 cup mayonnaise
      ¼ cup sour cream
      2 Tbsp. red wine vinegar
      Salt & pepper

      Directions
      Sprinkle chicken with salt and pepper and grill over medium heat in a grill pan or on a real grill, about 5-6 minutes, turning occasionally, or until cooked through and no longer pink. Chop into pieces and toss with 1-2 tablespoons of wing sauce. Cook pasta according to package directions, but on the low end of the time, and drain. Add another 1-2 Tbsp. wing sauce to chicken. Combine chicken, pasta, and celery in a large bowl. In a small bowl, combine remaining ingredients and stir until smooth. Toss with pasta and serve.

      Cold Sesame Noodles
      I fell in love with cold sesame noodles as a kid growing up on Long Island, where there are amazing Chinese restaurants. One restaurant made this dish to perfection, and I have done my best to re-create it. If you like peanut butter, you will love this recipe.

      Ingredients
      ½ lb. buckwheat soba noodles or spaghetti
      ½ cup natural peanut butter
      2 tbsp. Soy sauce
      1 tsp. Sesame oil
      1 tbsp. Hoisin sauce
      2 tsp. Lime juice
      1 tsp minced ginger
      Water as needed
      1 small cucumber, peeled, seeded and cut into thin strips
      1 small green bell pepper, seeded and cut into thin strips
      Red pepper flakes
      Sesame seeds

      Directions
      In a large serving bowl, combine peanut butter, soy sauce, sesame oil, hoisin sauce, lime juice and ginger. Mix well, then gradually add water, 1 tbsp. at a time until sauce is smooth and creamy and losing some of its thickness. Cook pasta according to package directions. Drain, and add to sauce along with cucumber and green pepper. Stir to combine, sprinkle with red pepper flakes and sesame seeds, and serve.

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

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