Tag: midnight snack (Page 4 of 9)

      Spring Ahead Sandwich

      March 21, 2012 /

      I’m not sure what prompted me to call this sandwich “Spring Ahead Sandwich,” but I think it has something to do with the fact that it has a hard boiled egg on it–something that may often be associated with Easter or Passover. Anyway, I intended to make this a vegetarian sandwich, until I fed my son some slices of delicious-looking salami for lunch.

      So that was that. I picked up some nice long sub rolls, and sliced one open. I piled it with lettuce, salami, sliced hard boiled egg (Trader Joe’s sells them pre-peeled in a bag), sliced kalamata olives, sliced sweet/hot peppers (again, thank you Trader Joe’s for this amazing new treat!). I sprinkled some olive oil, red wine vinegar, salt, pepper and dried oregano, and closed it up. And it tasted as good as it looked in this photo. Okay, so maybe I’m not the best food photog, but it still looks good for a Blackberry shot!

      Anyway, give this one a shot or some variation of it. It was filling, but I did have to stop myself short of eating two of them. At least on that day I did.

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

      Product review: Hormel Mary Kitchen 50% less fat Corned Beef Hash

      February 28, 2012 /

      Chef JimJust in time for St. Patrick’s Day, right? I popped open a can of Hormel Mary Kitchen 50% less fat Corned Beef Hash for lunch today, and it was awesome. What I did was to empty half a can into a skillet sprayed with cooking spray, and cooked on medium heat for about ten minutes with flipping it. That made the bottom nice and crispy, and then I flipped it over to crisp the other side. After about five more minutes, I cracked an egg on top and let that cook until set, added salt and pepper, and instant lunch! Of course, this is a food more suited for breakfast, but there are no rules here at Mikey’s Kitchen.

      I didn’t compare this against the full fat version of this hash, but this one had less fat (I believe 7 grams per serving). However, it was still 290 calories, so if you’re watching your weight, you should keep this one on the shelf.

      Anyway, the tasty combo of tiny cubes of corned beef and potatoes was filling and delicious, and even better crisped up with the egg on top. This is a good thing to keep on hand for hangover food or to impress your house guests.

      Grocery stores, Product Reviews, Your Kitchen

      Product review: Pringles Xtreme Blastin’ Buffalo Wing

      February 23, 2012 /

      Chef JimI’ve said this a million times, but I could live on wing sauce. I could drink it. I could eat it on every food known to man. I use it in recipes, I put it in my chili or in my soup. I douse food with it. I dip wings in it that don’t have wing sauce. And I love foods that use it, commercial foods or otherwise.

      Such a food is Pringles Xtreme Blastin’ Buffalo Wing potato crisps (don’t call them chips, I think it’s illegal or something). I bought a stack of these today and they are true to the original flavor–that tangy, peppery, spicy, salty deliciousness. But it’s not doused–instead it’s kind of sprinkled and/or caked on each crisp. And so you get the flavor blast in addition to the subtle Pringle’s potato taste. This is good snack food–not necessarily good for you, but good tasting, good-with-beer, good-with-sandwich, good-with-late-night-anything snack food.

      If you like Pringles and you like wings, why are you still reading this? Go buy a can/stack now and watch them disappear!

      Grocery stores, Product Reviews, Tailgating

      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

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