Tag: midnight snacks (Page 9 of 10)

      Ham, olive and three cheese grilled cheese

      December 30, 2010 /

      Here’s a great lunch for a cold weekend day, and even better if you live in a cheese haven like Wisconsin! It was originally posted on Bullz-Eye.com’s Grub for Guys.

      Ham, Olive and 3 Cheese Grilled Cheese Sandwich

      On the comfort food charts, it’s pretty hard to top a good grilled cheese sandwich with a cup of tomato soup. My friend Matty once told me he eats three grilled cheese sandwiches every Saturday. I can’t imagine that being the kind of lunch a cardiologist would recommend, but there shouldn’t be any harm in having one at a sitting. With that, I didn’t want to present you with the same old, same old here. I also didn’t want to do anything too girlie. The end result? A classic sandwich with three cheeses, ham and chopped green olives. If I was selling you this sandwich, it would come with a money back guarantee, because I just tried it and it’s that good. I hope you agree!

      Ingredients
      4 slices bakery sourdough bread (most supermarkets have bakeries, so splurge on some fresh stuff)
      2 Tbsp. whipped cream cheese
      2 Tbsp. chopped green olives
      2 slices Swiss cheese
      2 slices American cheese
      2 slices ham
      1-2 Tbsp. butter or margarine, softened

      Directions:
      Spray a nonstick skillet with bit of cooking spray over medium-high heat. Butter one side of each slice of bread, and then lay them, buttered side down, on a plate. Combine the cream cheese and olives in a small bowl, and spread that evenly over the unbuttered side of two of the bread slices.

      Then on the remaining two bread slices, layer the Swiss cheese, American cheese and ham. Assemble the sandwiches by matching a cream cheese slice with a ham/cheese slice, giving you two full sandwiches. Grill in the skillet for about 3-4 minutes per side or until the bread is lightly browned and the cheeses have melted. Serves two, or one, if you’re a hungry dude like Matty.

      Note: Campbell’s Tomato Soup is always good with grilled cheese sandwiches, but it’s even better if you mix the condensed soup with milk instead of water.

      Recipes, Your Kitchen

      A can a week: Campbell’s Chunky Chicken Corn Chowder

      December 29, 2010 /

      Chef JimI’ve always been a fan of Campbell’s Chunky Soup. Maybe it’s because like the name implies, there are big chunks of stuff in it, making it good man-food. Or maybe it’s because they take the time and care to put real ingredients in that taste good. But here is one flavor that stands out–Chicken Corn Chowder.

      Chowder to its core is a thick, hearty soup, usually involving cream and/or potatoes–with a base of either clams or chicken or corn or, like this one, a combination of chicken and corn. It’s also often flavored with bacon.

      Campbell’s Chunky Chicken Corn Chowder has big chunks of white meat chicken, potatoes, and carrots; as well as a lot of corn kernels. The base is a chicken broth that is thickened with corn starch but tastes extremely creamy, and there is also bacon to give it a hint of smoky flavor. Above all, this chowder just rocks and is the perfect cold weather soup. There is also a “Healthy Request” version that has a lot less fat and about 2/3 of the calories (this one has 200 calories per serving, 400 per can).

      If you have never tried this chicken corn chowder or any chicken corn chowder, go try it and let me know what you think. And now if you’ll excuse me, I have to finish the rest of the can.

      Food on a Budget, Product Reviews, Your Kitchen

      Grub for Guys: chicken fried hamburger with cheddar sauce and tomato-pickle relish

      December 16, 2010 /

      Here is another recipe I had fun making for Grub for Guys: chicken fried hamburger with a cheese sauce and tomato-pickle relish:

      For those of you who love cheeseburgers and anything fried, I’ve got a recipe for you that I promise you’ll want to make again and again—chicken fried hamburger. The first time I tested this out, I used brown gravy and it wasn’t quite right. This time, I had the idea of making a cheese sauce to in effect create a cheeseburger, and then added a tomato-pickle relish to cap it off. Success! The only warning here is that we don’t suggest telling your cardiologist about it, okay?

      Ingredients:
      Relish:
      ½ large tomato, seeded and chopped
      4 crunchy dill pickle spears (such as Claussen), seeded and chopped
      1-2 Tbsp ketchup
      1-2 Tbsp. prepared mustard

      Sauce:
      ½ stick butter or margarine
      2 Tbsp. flour
      ½ cup whole milk (or more as needed)
      1 cup sharp cheddar cheese, grated
      1 tsp. hot sauce
      Salt & pepper to taste

      Burger:
      1 pound ground beef
      ½ cup flour
      2 eggs, beaten in a bowl
      ½ cup panko breadcrumbs
      2 Tbsp. vegetable or canola oil
      Salt & pepper to taste

      Directions:

      Combine relish ingredients in a small bowl and set aside.

      For sauce, heat butter in a medium saucepan over medium-high heat. When melted, whisk in flour for about 20 seconds. Add milk, and continue to whisk until it starts to thicken. If it’s too thick, add a splash or two more of milk. Then add cheese, hot sauce, and salt and pepper to taste. Remove from heat, set aside, covering to keep it warm.

      For burgers, form beef into four oval patties. Then set up three shallow bowls in a row with flour, egg, and breadcrumbs, respectively. Add a sprinkle of salt and pepper to each. Heat oil in a large non-stick skillet over medium high heat. Then dredge the patties in the flour, followed by the egg, followed by the breadcrumbs. Gently add each patty to the pan, and cook for about 4 minutes per side or until crispy on the outside and at least medium to medium-well on the inside.

      Slide patties onto a plate, top with cheese sauce and relish, and serve. Makes four servings, or two two-patty servings for you guys with big appetites.

      Ingredients, Recipes, Your Kitchen

      Product review: me & goji cereal

      December 15, 2010 /

      Now this is one of those ideas that will make you smack your own forehead, and tell yourself you should have come up with the idea –make your own cereal based on various lists of ingredients. That’s the premise of me & goji, the brainchild of two friends named Alexander and Adam, who enjoy healthy food that tastes good–but also with an eye toward the fact that different people like different types of cereal ingredients.

      So you go to www.meandgoji.com, and you choose a base such as flakes, or hoops or granola; and add things like dried fruits and nuts. I ordered the oat rings with dried cherries, granola clusters and almonds. And there are several things I like about me & goji. First, the oat rings are solid and sturdy and stand up to milk for several minutes. You know they are made from whole grains, yet they taste really good. The cherries are tart but not too tart, and the clusters and almonds add a nice counterpunch. The only drawback is that I would like to have more of the secondary ingredients. I’m guessing it’s about 70% oat rings, and 10% of each of the others.

      It also comes in a cool capsule that you can stick easily in a gym bag and have a good snack after working out. You also get to name it whatever you want, so mine was “Mikey’s Mix.”

      You also pay per ingredient, so you have some control over that. And me & goji might cost you more than a traditional box of healthy cereal, but the fact that you can custom design it and tote it easily anywhere makes it worth that. It’s also a cool thing to order for holiday gifts and/or stocking stuffers. In fact, I’m going to order some today for that very reason.

      So check out me & goji, but don’t beat yourself up for not thinking of the idea first.

      Healthy, Uncategorized, Your Kitchen

      A can a week: Chef Boyardee Whole Grain Beefaroni

      December 6, 2010 /

      Whole grains are all the rage these days. You can thank the fact that low-fat diets went out of style over the past ten or so years, and the focus was once again on low-carb diets for losing weight and burning fat fast. Whole grains, as the South Beach Diet will attest to, are “good carbs,” because they’re less processed than their white flour-based counterparts. Whew…you’d think I was a doctor or a nutritionist, but alas, I’m just a dude like you that likes to eat.

      I also like to have healthy options once in a while, so I’m kicking off this new weekly feature with a a review of the new line of Chef Boyardee Whole Grain Pasta, in this case the Beefaroni.

      I grew up on Beefaroni, so it’s not like I was trying the product for the first time. I was, however, trying this new “healthier” version for the first time. And quite honestly, there is almost no way to tell the difference. I didn’t taste the regular Beefaroni side by side with it, but I have had that enough times in my life that I didn’t have to.

      Whole Grain Beefaroni is absolutely delicious and satisfying, with just the right amount of ground beef and tomato sauce. Typically canned pasta is cooked more than pasta you’d cook at home or that you’d eat in a restaurant, and that’s the case here, but I’m sure they do that for a reason.

      This still isn’t exactly diet food, and if you eat the whole can, you’re talking 480 calories and 18 grams of fat. And who wouldn’t eat the whole can? But here is the good part–there are 18 grams of protein in the can, and a whopping 6 grams of fiber. If you read the ingredient list, whole wheat flour is right near the top. So really, if you’re going to eat Chefboyardee products, you may as well get some fiber into your diet…..especially when it really does taste this good.

      Food on a Budget, Your Kitchen

      « Older posts Newer posts »

      © 2026 Mikey’s Kitchen

      Theme by Anders Noren — Up ↑