This is just what the name says - Sausage Dip. It's not a cheese dip because there's not much cheese in there - It's a Sausage Dip!
1 Tube Hot Sausage, Win Dixie brand works best here
1 Large Onion, diced fine
1 tsp Red Pepper flakes
.5 Box Velveeta Mexican Cheese
.25 Cup Pickled Jalapenos, diced
Heat a saute pan to medium high heat, and add the sausage. Cook the sausage till it's about half way cooked then add the onion, jalapenos, and red pepper flakes. Once the sausage is all browned off, drain off all the fat you can. Return the mixture to the pan and reduce the heat to a medium low. Dice up the Velveeta Mexican Cheese and add it to the pan. Cook stirring well until the cheese is melted. Serve with Tortilla chips. Eat & Enjoy!
This fancy little treat couldn't be any easier. Thanks to my buddy Steve The Tortilla guy I have some fancy Tumaro's Tortillas Chocolate Wraps (you can find these in many stores and if you don't see them - ask the manager to order them in!). I wanted to do something a bit off the reservation with them so I decided to turn the wraps into cups and add a nice filling.
Tumaro's Tortillas Chocolate Wraps, cut into rounds
Philadelphia ready made Cheesecake filling
Strawberries, fresh and quartered (or smaller if desired)
Cut the Tumaro's Tortillas Chocolate Wraps into rounds that will fit into an individual cupcake pan - you will want them smaller than the full cup - maybe to go up about half way. Once you have the pan filled with the rounds bake at 350 for 10-20 minutes, or just until they turn firm. Once the rounds are finished let cool in the pan then remove to a wire rack. Put a few tablespoon fulls of the cheesecake filling into each cup. Top with the strawberries and serve. Eat & Enjoy!
These always go fast at parties. They don't take long to make or bake...
1 Can Pillsbury Crescent Rolls 1 Pkg Little Smokies
Start by removing the cresent dough from the can. Roll them out onto a cutting board. Use a sharp knife and cut the dough into triangles just big enough to roll around the sausages (see photo above). they don't have to be perfect, and to be honest I'd rather have less than more of the dough with each one. Place on a baking sheet and bake at 375 for 12-15 min or until the dough is bbd... Eay & Enjoy!
It was just me eating tonight - I didn't want cereal, and I didn't want to go to the store - So I set out to see what I could find... I found pasta, a chicken breast, broccoli, red onion, and some garlic - I had dinner!
1 Chicken breast, cubed 1/4 Red Onion, chopped 2 Garlic cloves, bashed (skin removed) 1 Cup Broccoli 1 Cup Pasta, or more if you're really hungry 2 Tbsp Olive oil 2 tsp Herbs de Provence Salt Pepper
Bring a pot of water to a boil and cook the pasta according to the package. Heat a saute pan to a medium heat and add the olive oil. Let the olive oil come to temperature then add the garlic. Fry the garlic for two minutes to flavor the oil, then remove and discard. Add the onion to the pan with a pinch of salt. Cook for 1 minute. Mix the chicken with the Herbs de Provence then add to the pan. Cook until the chicken is cooked all the way through - about 5 minutes or so. Once the chicken is done cooking add the broccoli and cook until it is tender. If you wish you can add a bit of fresh grated parm. Plate, Eat & Enjoy!
I don't think a holiday has ever passed that this dish wasn't on the table. Prep time is about 2 minutes - if you take you time it couldn't take you more than 5 minutes...
2 Cans Green Beans drained 1 Can Mushrooms drained 1 Can Progresso Mushroom Soup 1 Can Frenches Fried Onions
Mix all but the onions in a oven save casserole dish, top with the onions, bake for 20-30 minutes at 400 - Eat & Enjoy - how hard is that?
I love the sandwich... The possibilities are almost endless. I've been known to go into a deli and just ask for a sandwich and give them free reign on what they make. It usually throws the person into a tailspin when I do - unless they are a true sammy master... Anyhoo, the pastrami and corned beef on rye is one of my favs. I always start with some nice fresh rye and a good quality pastrami, corned beef, and Swiss cheese.
Rye Bread Pastrami - I like Boars Head the best Corned Beef Swiss Cheese Red Onion, sliced thin Brown or Dijon Mustard butter olive oil
Start by heating a medium saute pan to a mediumish heat (not quite medium but not quite medium/low). Take the pastrami and corned beef and warm it up in the pan for a minute or two then move it to a plate or cutting board. Butter one side of each of the pieces of bread then add the bread butter side down to the pan and let it warm up for a minute or so. Top the brad with the Swiss cheese and you can put on some nice brown or Dijon mustard at this point too. Add the onion and meats on top of the cheese. Put the two slices together and cook until the outside of the bread is browned to your liking and everything inside is nice and warm. Plate, eat & enjoy!
Wraps... They are one flexible food group. I've used a wrap to make simple sandwich, hold salads, baked for desserts, breakfast, lasagna, and I've even made a really good chicken wellington. When they are available I always use Tumaro's Tortillas - they're simply the best I've ever had. If your market doesn't have them - ask them to order some in. I did at my local store and they now carry them all the time. Anyhoo, here is a video with two different ways to do a chicken finger wrap.
2 Tumaro's wraps 4 Chicken Fingers .25 Cup Cilantro .25 Cup Tomato .25 Cup Red onion .25 Cup Lettuce .25 Cup Cheese Sour Cream, to taste
You can use as little or as much of the ingredients as you want.
The first part of the video shows putting it all inside the wrap and the second is an outside version - the outside looks better but it's a knife and fork deal...
This is quite easy... Kinda like a buffalo popcorn...
1 bag of popcorn - pick a non buttered one if you can find it... 2Tbsp butter 1 Tbsp Frank's Red Hot Sauce
Melt the butter and add the Frank's and mix together well. Pop the popcorn and put in a bowl. Pour over the butter/Frank's mixture and mix. Eat & Enjoy!
Although it's convenient to throw a bag of popcorn in the micro - it usually doesn't produce great results. Try finding a non buttered popcorn in the bag - butter, more butter, ultra butter, movie butter, mega butter, just butter... It's bonkers if you ask me.
Only a few companies make a natural non buttered popcorn. Paul Newman's Natural Popcorn is the best in the bag popcorn I've ever tasted. When I want butter on my popcorn, I'll melt some real butter and put it on my popcorn... So my advice is to try the Paul Newman's pcorn if you're going to do it in the bag...
If you don't want to use the bag to make your popcorn, on the stove can produce some really good results. I use a method that produces some really good corn with little leftover un-popped kernels. Add your corn and oil to the pan - turn the heat to high and let cook uncovered until 3 of the kernels pop - immediately take it off the and do a slow count to 60. This gives the kernels a chance to heat up and get ready to explode! After a minute has gone by put the pan back on the high heat, cover it, and shake it until it's done - be careful not to burn it! Carefully pour it out into bowls, eat & enjoy!
I've made different versions of this dish for a while now, but I think this simple version is my favorite. The dish takes little effort on your part. It's rather flexable what you serve it with - most veggies will go with it, and it's good with rice or pasta...
2 Chicken breasts 3-4 Shallots, small dice 1/2 Lb mushrooms, cleaned and sliced 2 Tbsp butter, unsalted only please 1 Tbsp olive oil 2 Cups chicken stock 1 Tbsp Dijon mustard 1 tsp thyme, dried - or 2 tsp fresh Salt Pepper, fresh ground please
Heat a medium sized saute pan to a medium heat, and add the butter and olive oil.. Once the butter has melted, add the shallots and a pinch of salt; let cook for 2 to 3 minutes. Once the shallots are happy add the mushrooms, thyme, and another small pinch of salt - stir will. Let the mushrooms cook for about 5 minutes or until they start to brown. When the mushrooms have browned add the Dijon and the chicken stock, stir well. Add the chicken and cook covered until the chicken is 75% done - turn the chicken over half way through the cooking. Remove the cover and reduce the liquid to about a half cup. Serve - Eat - Enjoy...
The first time I had a curried egg salad was 1996. I remember this because I had just bought a house down the street from a good bagel joint. One day I ordered an egg salad bagel and he had put curry in it. I loved it! I've been making curried egg salad ever since. This is an easy sandwich to make and is good anytime of the day...
Start with a dang good bagel. My favorite bagels come from Ray's Bagels. They're made by Just Bagels in Brooklyn. They're fantastic...
Toast the bagel...
I use Penzeys Spices - They're the best I've found and they're cheaper than what I get in the market... You can use a sweet or hot curry powder... www.penzeys.com and tell them cookingmyway.com sent you!
Cut up a few hard boiled eggs. I'm not going to go through the process of making boiled eggs here because we'll get to that in another post.
Start with a teaspoon of the curry powder then go from there to get the taste you want.
Mix in a few tablespoons of mayo. You can make your own mayo for this (it would be really good I assure you), but I get mine from Kraft...
Wash and dry some nice lettuce. Put a few pieces on the bottom of the bagel.
Top with the egg salad...
The finished sandwich... It's quite messy to eat so get a fork and a few napkins... It's well worth it though...
Hamburger love... Angel's Dining Car is just that - an old converted railway train car. Angel's is the oldest diner in Florida - it opened in 1932. Angel's is decorated on the inside with a 1950's decor with a old time jukebox, 50's records on the wall and they still offer drive in service.
The food is freaking amazing - Hamburgers available from .25 pound to a whopping 1 pound! (the photo below is a half pound burger) They also have great fries, onion rings, fried okra, hand dipped shakes, and other traditional diner food. To me half the fun of Angel's is the ride there. From where I live you can take nice wooded country roads to get there.
If you're in North Florida it's worth the trip over to Palatka to give them a try...
They're open 7 days a week 24 hours a day...
Angel's Dining Car 209 Reid St Palatka, FL 32177-3729 (386) 325-3927
I love Skyline Chili. The only problem is that the closest one to me is some 300 miles away. That's actually probably a good thing or I would go there almost every day and weigh 300 pounds. They're recipe comes from my country of Greece (and no that's not the only reason I like it). The chili has a fantastic flavor. Some markets sell cans of the chili or you can find it in some frozen sections. You can get it directly from the Skyline website too. www.skylinechili.com I've always thought it was cool that they severed it over pasta. I can still remember going in for the first time when I was a 13 or so with my mother - I remember thinking - Pasta, Chili, Cheese what could be wrong with that - NOTHING was the answer. I fell in love after the first bite. There are multiple ways you can order your chili:
The 3-Way - Spaghetti, chili, and shredded cheddar cheese. (My favorite)
The 4-Way - A 3-Way with diced onions or red beans
The 5-Way - A 3-Way with diced onions and red beans
Chili Spaghetti - Spaghetti and chili only
I've met some people who are pretty passionate about the way they order their Skyline chili. I have only had the 3-way - It's so dang good why go anywhere else? It just can't get any better by adding anything to it...
They do have some pretty dang good coneys - mini hot dogs covered with the chili and cheese...
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Sitting at the counter watching them make the goods...
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Here is a recipe that will get you pretty close to what they make.
2 lbs ground beef 2 cups chopped onions 4 cups beef stock 2 (8 ounce) cans tomato sauce 2-3 Tbsp chili powder 2 Tbsp apple cider vinegar 2 tsp Worcestershire sauce 1/2 ounce grated unsweetened chocolate or 2 3/4 Tbsp cocoa 2 tsp instant minced garlic 1 tsp ground cinnamon 1 tsp ground cumin 1/2 tsp salt 1/2 tsp ground red pepper or cayenne pepper 1/4 tsp ground allspice 1/4 tsp ground cloves 1 bay leaf or 1/8 tsp bay leaf powder
Directions
Brown ground beef and onion, once cooked drain well. Add the beef stock to beef mixture and simmer 10 minutes. Add remaining 13 ingredients, simmer uncovered 1 hour. Remove bay leaf, skim off extra fat. Serve over hot spaghetti, or hot dogs in buns for chili dogs. Top with plenty of cheese and other optional toppings.
I love ribs, but I'm pretty picky as to the ribs I will eat. I usually reserve that for just a few places in town or my own... Normally when I go out to a BBQ joint I order a chopped brisket sandwich with a side of slaw.
Step 1 - order 1 Brisket sandwich & 1 side of slaw - Make sure to ask for it on Texas Toast instead of a bun - It makes it better that way (don't argue just accept)...
Step 2 - Remove sandwich 'lid' and dump slaw on top of sandwich - discard slaw bowl
Step 3 - Replace the sandwich lid - Roll up your sleeves - Eat & Enjoy...
If you ask me this is the only way to eat a Chopped Brisket Sandwich... If you like BBQ sauce (which I'm not all that fond of) pour it on before you add the slaw...
My family has a house up in the Raleigh/Durham, North Carolina area. It's truly beautiful up there in the summer. There are some really good foodie joints in the area and one of my favorite breakfast spots is Biscuitville.
My favorite thing about Biscuitville is that they make a fresh batch of biscuits every 20 minutes! How cool is that? They have a variety of options to go in the biscuit, but they're quite good on their own or with butter or a drizzle of honey. As you can see from the photo on that day I had a smoked sausage one... If you're in the area (or anywhere near one) I would stop by and give them a try...
A good chicken salad doesn't have to be time consuming. Once nice thing about making chicken salad is that you can put a wide variety of items into the mixture (think broccoli and shredded zucchini).
One evening chicken salad just sounded good. I went to the market and picked up a roasted chicken (the easiest place to start), and apple, celery, some spicy mustard, and arugula for the base.
1 Roasted chicken, white meat removed and chopped fine - will give you a few cups 1 Cup celery diced 1 Cup apple diced .5 Cup red onion diced Mayo 1 tsp spicy mustard Arugula Salt Pepper
Start by removing the white meat from the chicken. You can use the dark meat if you want - that's up to you. Dice up the celery and apple. Put all into a bowl and add a few tablespoons of mayo at a time. You can put in as much mayo as you like - I prefer my chick salad to be somewhat on the dryer side. Add the spicy mustard and mix all together well. You can add some nice red onion to the mix - I just forgot it and didn't have any in the house - I did not let that stop me it was still really good! This is good on a salad like I did here or in a sandwich...
It was the 5th of July when this creation came to mind. On the 4th of July I normally go over to my buddy Tom's house bright and early and we cook enough BBQ to feed an army. The day starts off with me making enough biscuits and gravy to feed everyone and anyone who cares to have some breakfast - Then it's cases of ribs in the smoker, beer bum chicken on the grill(s), gallons or beans - slaw - tater salad all made from scratch - I'm getting hungry just thinking about it... Anyway, this was the day after and I had brought home a few racks of ribs that were left over. Eggs Benedict sounded really good, but then I saw the bottle of Redneck Pepper sitting there and Redneck Eggs Benedict came to life.
Plain white toast instead of an English muffin or a crumpet Nice smoked rib meat off the bone instead of Canadian bacon A fried egg with a dose of Redneck Pepper instead of a gentle poached egg And last but not least a healthy covering of your favorite hot sauce instead of hollandaise
I had thought about making an extra spicy hollandaise but thought just hot sauce would be more redneck - and I don't think hollandaise would really work here...
4 Slices of white bread, toasted 1-2 Cup(s) warmed rib meat 4 Eggs, fried Redneck Pepper (www.redneckpepper.com) Hot sauce
What better to eat on the 4th than smoked chicken wings. I decided on wings and it was a good idea to throw them on the smoker. This was a very easy process. I went to the market and bought some wings. I washed them and cut off the nubs off the end of the wings. I created the rub for these and they turned out really dang good. I go to Fast Boys and have their grilled wings every once and a while - they're really dang good - mine turned out better! It's a nice change to have them in the smoker - it really brings out a nice flavor.
Rub: Paprika chipotle pepper powder jalapeno pepper powder cayenne pepper powder granulated garlic shallot salt white pepper black pepper
So mix up the spices - coat the wings well and smoke for about 2 hours or so - or until done to your liking.
I love chicken wings. I'm not one who strays off the reservation with wing sauce - I want a nice straight forward hot sauce. You can have you're BBQ, Jerk, etc - I'll take just plain set your mouth afire hot sauce...
During football season you can find me at the local Buffalo Wild Wings watching Ohio State play almost every Saturday - Good football and good wings (and beer). I do like to have them at home every once and a while and they're easy to make. The only thing I don't like about making them at home is dealing with the oil after cooking the wings - but I don't let that stop me...
2 Tb butter 1/2 Cup Texas Pete's (or Frank's Hot Sauce) 1 tsp Penzeys Black & Red pepper
12 Chicken wings Peanut oil for frying
In a small saute pan melt the butter over medium heat. Once melted add the hot sauce and bring to temperature. Add the pepper and mix well. Take off the heat and set aside.
Cook the chicken wings in the preheated oil at 350 degrees for 15 minutes or until fully cooked. Toss with the hot sauce and plate.
Serve with blue cheese or ranch and celery. Eat & Enjoy...
Let me start by saying that I love BBQ, however I am not a BBQ Sauce fan at all - I'm a dry rub fan. If I have to put it on something I like the Bullseye one you can get at the market - but only when I have to! Get it...
This recipe however is the mac daddy of all Mustard BBQ Sauces. It's so freaking good you'll want to eat it like soup.
2 Tbs butter 1 Small onion diced 1 Tbsp whole brown mustard seeds 1/2 Tsp turmeric 2 Tbsp fresh lemon juice 2 Tbsp white balsamic vinegar 1/2 Cup prepared yellow mustard 1/2 Cup spicy brown mustard 1/4 Tsp Worcestershire sauce 2-3 Tsp hot sauce - we used Texas Pete's
Melt butter in a medium sized saucepan, add the onions and cook until they are translucent. Add the whole brown mustard seeds and cook over a medium low heat for 5 minutes. Add the turmeric, lemon juice, and balsamic and mix well. Add the prepared yellow and spicy brown mustard to the mix and incorporate well. Add the Worcestershire sauce and the hot sauce and mix well. Cook over low heat for another 15 minutes stirring often so things get happy happy and either cool and store in the fridge or use warm.
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