Tag: hot sauce (Page 2 of 2)

      Grilled vegetables over cheese grits

      August 9, 2011 /

      I’m not a big seafood guy, so this is my version of “shrimp and grits”–it’s grilled vegetables over cheese grits. It’s simple, satisfying and a great light meal for the summer months.

      All you need are some grits, a good sharp cheddar cheese, and some veggies to throw on the grill. I had received an awesome box of produce from our CSA (community supported agriculture) from Driftless Organics–and in it were zucchini, yellow squash, eggplant, onions and banana peppers among other things. So I used all of those as well as a red bell pepper I bought at the farmer’s market.

      Here is what to do……cook grits according to package directions for four servings, and add 1 cup of shredded cheddar at the end of the cooking process. Stir until cheese melts and set aside.

      Meanwhile, cut vegetables (enough for 4 servings) into large chunks, spray with olive oil or cooking spray, and sprinkle with salt and pepper. Grill for 4-5 minutes, or until cooked through and slightly charred with nice grill marks. Divide grits among bowls, top with some veggies, and then throw a few cherry tomatoes on top (we also got these from Driftless…you can grill these too but it’s not necessary), and then splash with hot sauce.

      That’s it. This is an easy and really tasty dish. Of course, the sharper the cheese, the better. And the hotter the hot sauce, the better. Enjoy!

      Food on a Budget, Green Living, Healthy, Ingredients, On the Grille, Recipes, Your Kitchen

      Mikey’s breakfast bowl

      August 1, 2011 /

      Breakfast bowls have become all the rage these days, and I’ve decided to join the party–with rice as the backdrop. Here is my version, and we’ll called it Mikey’s Breakfast Bowl and it serves one (but you can multiply it out).

      Ingredients
      3/4 cup cooked brown rice
      1/3 cup cooked pinto beans, from can, rinsed and drained
      1/4 cup chopped smoked sausage or ham
      1/4 cup chopped avocado
      3 cherry tomatoes, halved
      2 eggs
      Salt and pepper
      1/4 cup shredded sharp cheddar cheese
      2 Tbsp. chopped cilantro
      Hot sauce

      Directions
      Warm rice in microwave according to package directions (Easy to microwave rice is everywhere now, but I love Trader Joe’s brand–it comes in pouches that are frozen and microwaveable in 3 minutes). Stir in beans and nuke for another 20 seconds. Stir in avocado, tomatoes, and sausage or ham. Meanwhile, spray a large nonstick skillet with cooking spray, and crack two eggs into the pan. Sprinkle with salt and pepper. Cook for 2-3 minutes or until the whites of egg are set and not runny. Slide eggs into bowl, and crack the yolks to let the egg run into the bowl. Sprinkle with cheese, cilantro, and hot sauce, and serve.

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

      Low carb breakfast special

      July 15, 2011 /

      I’m trying to lose a bit of weight, so for the moment I’m cutting back on carbs. But as I looked at a South Beach Diet cookbook this morning, I decided that I was just going to whip up my own recipe. So I made an egg sandwich using fried ham as the “bread,” and used mashed avocado and hot sauce as condiments. It was awesome. Here is how I did it and how you can, too….

      Fry up two slices of ham until crisp, but not burnt. In another skillet, scramble two eggs and add salt and pepper. Cook until just set. Meanwhile, mash half an avocado with some salt. Lay ham on a plate next to each other, place a slice of swiss (or any cheese you have on hand) on one slice of ham, and spread avocado on the other. Then slide the scrambled eggs onto the slice with the cheese. Shake some hot sauce, on, assemble the sandwich and eat. As my wife said, it might be low-carb but it’s not low-fat. That’s okay though, I was only looking to cut carbs in my breakfast, and I succeeded.

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

      Product review: Cholula Hot Sauce

      December 2, 2010 /

      If you’ve been to a good Mexican restaurant before, you’ve seen it on the table–Cholula Hot Sauce. With all due respect to all of the great ones like Tabasco (delicious but thin) and Frank’s (only good on wings), Cholula is the ultimate hot sauce–it’s thick, perfectly spicy and goes with anything. Well, except maybe in chocolate milk.

      When the NHL season kicked off recently, Cholula began a campaign for tailgating and recipes on Facebook that can be found here.

      Meanwhile, these fine folks sent us a 4-pack of the sauce–all four flavors. I’d had the original flavor and in fact you can almost always find it in our fridge. Here is a review of all four:

      Cholula Original–Awesome bright flavor and just the right amount of heat, and all from a simple list of ingredients–mostly peppers, vinegar and salt. And what you taste most is peppers, and that’s how it should be. This is the best hot sauce on the market today, in my humble opinion.

      Cholula Chili Lime–The same bright flavor as the original, but with a slightly smoky flavor from paprika, and a big hit of lime juice. Pour this one into your salsa to wake up your taste buds, or in your bloody mary.

      Cholula Chili Garlic–Wow, a big hit of garlic and of course the same heat from the original Cholula. But the thing is, the garlic is out front but yet not too overpowering. This is the kind of hot sauce used in many Oriental recipes, but it would also wake up just about any dish.

      Cholula Chipotle–Pretty much the same ingredients as the original, but included in the pepper batch are some chipotle peppers, which are dried and smoked jalapenos. So the smoky flavor is even stronger than in the Chili Lime, but very different.

      My verdict? I like them all a lot, but I still love the original. But if you haven’t tried Cholula, go buy yourself a bottle or 4-pack, and let me know if it’s not the best hot sauce you’ve tasted.

      Tailgating, Uncategorized, Your Kitchen

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