Linguine and Meatballs

Things You’ll Need

  • 1 lb Ground chicken
  • 2 Tbs. Worcestershire sauce
  • 2 Tbs. Light brown sugar
  • Panko italian style
  • Half brown onion diced
  • 5 cloves garlic minced
  • Linguine
  • Marinara Sauce (First Recipe on Everything but fish.)
  • Spices (Thyme, salt, black pepper)
  • Olive oil
  • Fresh basil
  • Parmesan cheese
  • Lemon balsamic vinegar (optional)

Tip #1 Give the marinara sauce at least 2 hours to cook!

Start the marinara sauce preferably a few hours before serving. Next place ground chicken in a large bowl with Worcestershire, onions, garlic, brown sugar.  Season with desired amount of thyme, black pepper, and a dash of vinegar. Now begin to add in the panko little by little until chicken mixture is not too wet. Do not overwork mixture or meatballs will fall apart!  Form in medium sized balls and set aside.

Tip #2 Do not use salt in the ground meat/poultry or it could dry out!

Now start to boil a pot of water(salted) for linguine. Also preheat oven to 375 F. Place a large skillet on medium heat and coat the bottom with olive oil.  Once oil is hot begin to fry the meatballs making sure to brown each side, and as you rotate them season with salt.  

Once water is boiling add in linguine and cook for about 7-10 minutes making sure to taste test! 

Tip #3 Before adding the sauce make sure it’s perfecto!

Once browned on all sides remove from skillet onto baking pan and place in oven to finish off.  Now back to the linguine.  Drain the finished linguine and add it into the skillet that the meatballs were just in and toss it up in the remaining oil.  Next add on a generous amount of marinara, and toss again.  

Tip #4 Give it an extra kick with a bit of red hot chili peppers!

Place linguine onto plate, add on some meatballs, extra sauce, Parmesan cheese, and a bit of fresh basil!

Suggestions:

  • Try using ground beef or turkey for a different flavor!
  • The meatballs alone with the marinara make a great appetizer.
  • Serve with a Merlot is you’re feeling ambitious that evening!



Bacon Wrapped Jalapeño Poppers

Thing’s You’ll Need

  • Jalapeño peppers
  • Cream Cheese
  • Sour Cream
  • Sriracha
  • Bacon
  • Cheddar Cheese
  • Orange Glaze (optional)
  • Spices (Cumin, Sea Salt, Chili Powder)

Tip #1  Do not overcook.

Preheat oven to 350 F. Cut jalapeño peppers in half and remove seeds. Take food processor and blend together equal amounts of cream cheese and sour cream, followed by a dash of Sriracha, a good amount of cheddar cheese, cumin, sea salt, and chili powder. 

Tip #2 Do not over stuff.

Next take each jalapeño half and fill with cream cheese mixture.  Repeat for the rest of the peppers and place in freezer to solidify for about 10 minutes.  Next wrap each half with a single layer of bacon.  Place into oven for about 30-40 minutes until bacon is crisp!

Remove from oven and place onto platter. Serve with an orange glaze, recipe can be found in my spicy orange glazed bacon wrapped chicken recipe: http://bit.ly/1mcakxS

Suggestions:

  • Serve as an appetizer or have it as a snack.
  • Try my other version “Jalapeño Business” for a different style of popper.



Salsa Salsa

Things You’ll Need

  • Tomatoes
  • Jalapeno Peppers
  • Garlic
  • Red Onions
  • Cilantro
  • Lime
  • Tomato Sauce

Tip#1 Salsa always needs time to settle before serving.

First cube tomatoes and place into food processor.  Pulse until all of them are broken down.  Next add in red onions, jalapeno peppers, garlic, cilantro, and plenty of lime squeezes.  The amount of each ingredient you add depends on how you like your salsa…so play around with it!

Now pour the salsa into a bowl and mix in tomato sauce until the salsa turns a nice red color.  Place salsa into jars add another squeeze of lime and refrigerate.  If the salsa is foamy that is alright..after 2 hours in the fridge it will become perfect!

Suggestions:

  • Make sure you taste the salsa step by step to make sure it’s just spicy enough for you.
  • Jar the salsa and give them as gifts!
  • Great way to use the excess tomatoes in the garden. 


Empanadas Three Ways

Things You’ll Need

Dough

  • 2 1/4 cups flour
  • 1 1/2 teaspoon salt
  • 1 stick butter
  • 1 large egg
  • 1/3 cup ice water
  • 1 tablespoon of white distilled vinegar

American Style

  • Cold Cut Ham
  • American Cheese
  • Mustard
  • Honey
  • Horseradish Sauce
  • Light Brown Sugar
  • Sea Salt

Mexican Style

  • Cheddar Cheese
  • Diced Jalapeno Peppers
  • Diced Green Bell Peppers
  • Diced Red Onions
  • Corn
  • Cilantro
  • Sour Cream
  • Sriracha

Italian Style

  • Cheese and Basil Chicken Sausage
  • Shaved Mozzarella Cheese
  • Marinara Sauce (For recipe search on everythingbutfish)
  • Parmesan Cheese
  • Basil

Appliances:

  • Deep Fryer
  • Rolling Pin

Tip #1 Start dough at least an hour before cook time!

First prepare the dough.  Sift flour and salt into a large bowl. Cut butter into 1/2 inch cubes and using your hands mix it into the flour and salt mixture until it is well incorporated.

In a small bowl mix together egg, vinegar, and water.  Now add into flour mixture and beat with fork until well incorporated.  Put mixture onto floured surface and gather together.  Knead a few times until a ball is formed.  

Flatten, cover with plastic wrap, and place into fridge to chill for at least 1 hour.

Tip #2 Make sure oil is up to temperature.

Fill deep fryer with oil and heat to 360 F. After dough has chilled remove it from the fridge, place onto flour surface and roll out until about 1/4 inch thick.  Now using a cup with a large opening, cut dough into equal sized circles, and set aside.

Tip #3 Do not over stuff the empanadas!

Italian

Grill up sausage and cut into small pieces.  Take a piece of dough; place down a bit of marinara, few pieces of sausage, mozzarella, and a sprinkle of parmesan cheese. Fold in half and using a fork press down edges. To secure dough take warm water on your finger and rub along edges.

Mexican

Take a piece of dough; place down cheddar cheese, red onion, jalapeno peppers, green peppers, and corn.  Fold in half and using a fork press down edges. To secure dough take warm water on your finger and rub along edges.

American

Take a piece of dough; place down American cheese, ham, and more American cheese.  Fold in half and using a fork press down edges. To secure dough take warm water on your finger and rub along edges. Now prepare the garnish.  Place equal parts mustard, horseradish sauce, and honey.  Now mix in light brown sugar and sea salt to taste. Keep on low flame.

Tip #4 Before frying make sure all edges are secured!

Place empanadas in fryer making sure you keep track of which type is which. Fry until golden brown, remove from oil and place onto paper bag to drain.

Place empanadas onto plate and garnish.

Mexican

Dollop of sour cream, bit of Sriracha, and a cilantro leaf.

American

Drizzle with the honey mustard sauce.

Italian

Cover with marinara and add on fresh basil to top.

Suggestions:

  • Serve it with a nice white wine or a cold beer.
  • Great to serve as an appetizer at a summer barbecue!
  • Tedious but so worth it.


Fried Green Tomatoes

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Thing’s You’ll Need

  • Green Tomatoes
  • Panko Breadcrumbs
  • Large Eggs
  • Fat Free Milk
  • Flour
  • Bacon
  • Canola Oil
  • Spices(Sea Salt, Black Pepper, Garlic Powder, Onion Powder, and Parsley)

Garlic Aioli

  • 4 Tablespoons Mayonnaise
  • 1 Tablespoons Dijon Mustard
  • 3 Cloves Garlic
  • 2 Tablespoons Fresh Parsley
  • Sriracha
  • Olive Oil
  • Spices (Sea Salt, Garlic Powder)

Tip #1 Use a deep fryer, it is unlike anything else!

First slice tomatoes into equal slices, about 1/3 inch thick.  Fill deep fryer up to max line with oil and heat to 360 F.

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Next set up you breading station.  Place flour on a plate and season with salt and pepper.  Next place eggs and a dash of milk into a bowl and beat together.  Finally take the panko breadcrumbs and season with sea salt, black pepper, garlic powder, onion powder, and parsley; place onto a plate.

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Tip #2 Make sure that each tomato is completely coated.

Now begin to bread.  First season the tomatoes with salt and pepper.  Now dredge tomato in flour, dip into egg mixture, let it drip, and coat with panko breadcrumbs.  If it is not coated completely dip into egg mixture then back into panko. Repeat this process for all the tomato slices and set them aside.  Next cook the bacon until crispy and set aside in warm place.

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Tip #3 Brown paper bags work best when draining.

Now begin the aioli.  Place garlic and parsley into the food processor and pulse until well minced.  Next add in mayonnaise, dijon mustard, drizzle of olive oil, squeeze of Sriracha, and season with salt and garlic powder.  Blend together on high until ingredients are all incorporated together.

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Now begin to fry tomatoes.  Carefully place a few at a time into fryer and fry until golden brown.  Remove from fryer and set on paper bag until oil has drained off.

Place onto plate and garnish with a dollop of aioli topped with bacon crumbles.

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Suggestions:

  • Serve as an appetizer at any occasion.
  • Great way to use up those unripe tomatoes.
  • Serve with a white wine, or a cold beer.


Stuffed Peppers

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Things You’ll Need

  • 5 Large green bell peppers
  • 1 lb Ground pork
  • 1 lb Ground beef
  • 1 Large diced vidalia onion
  • 5 Large eggs
  • 5 Cloves of minced garlic
  • Tomato sauce (8 Ounce)
  • 3 Cups cooked brown rice
  • 1 Cup chopped spinach
  • 1 Cup feta cheese
  • 1/2 Cup chopped sun-dried tomatoes 
  • Olive oil
  • Sea salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Chili powder

Tip #1 Sharpen your knives properly!

Prep all of your vegetables prior to starting anything!  Begin to cook the brown rice.  Now place all the ground meat into a large skillet and begin to cook through.  Drizzle with olive oil and add in garlic, onions, and all the spices (amount of spices is to taste). Begin to mix in tomato sauce. You will only need to stir in about 3/4 of the can.  Cover and let it simmer until use.

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Tip #2 Never have to follow the recipe exactly, try a new spice combo or add in something you may like!

Preheat oven to 375 F. Next place cooked rice into a large bowl. Add in spinach, feta, and sun-dried tomatoes. Next stir in meat mixture and mix it up really well!

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Tip #3  Remember to taste.

Now slice peppers in half, remove the seeds, stuff with the mixture, and drizzle with olive oil. Bake for about 30 minutes until peppers are cooked through.

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Remove cooked peppers from oven and garnish with an over easy egg, salt, and pepper.

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Suggestions:

  • Kick it up a notch with some Sriracha on top.
  • Serve as a main course or an appetizer.
  • Try using ground chicken or turkey for an alternative option.



Missy’s Cheesesteak

Things You’ll Need

  • 1 lb. roast beef cold cut
  • 2 sliced green bell peppers
  • 1 sliced large sweet onion
  • 5 cloves chopped garlic
  • Long rolls
  • Olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • Fat free milk
  • Provolone cheese
  • Sea salt
  • Black pepper
  • Paprika
  • Garlic Powder

Sweet and Spicy Pineapple Sauce

  • 1 cup ketchup
  • 1/2 cup crushed pineapple
  • 2 cloves chopped garlic
  • Dash of apple cider vinegar
  • 2 tablespoons brown sugar
  • Good squeeze of Sriracha
  • Sea salt 
  • Garlic powder
  • Onion powder

Tip #1 Make sure the meat to onion to pepper ratio is perfect.

First start by making the pineapple ketchup.  Place crushed pineapples into pot on medium heat. Then add in garlic and let it cook for about 5 minutes. After five minutes add in the rest of the remaining sauce ingredients and let it simmer for about 20 minutes.  Remove from heat place into container in freezer to chill before use.

Tip #2 Taste all the elements as you go!

Next take a medium sized aluminum tin and place on grill on high heat. Coat the bottom with olive oil and add in onions, peppers, and garlic. Grill on high heat until softened.  While veggies are cooking start to make provolone cheese sauce.  Make a roux by melting butter in saucepan and whisking in four until it makes a thick paste.  Next add in about 3 cups of milk and whisk until thick.  Add in 1/4 lb of provolone cheese, salt, paprika, garlic powder. Set aside on low heat.

Tip #3  Knowing how to make a béchamel is key to any basic cheese sauce!

Now back to the grill.  Add in the roast beef to the cooked veggies and season with salt, pepper, and garlic powder. Mix in the cheese sauce and let it cook for about 5-10 minutes.  Drizzle the rolls with olive oil and toast while meat is cooking.  

Time to assemble.  Place rolls down and stuff with a good amount of cheese steak.  Next slather on some of the sweet and spicy pineapple sauce. Serve!

Suggestions:

  • Make sure the roast beef is thin sliced.
  • Great for tailgates with a nice cold beer.
  • Make the sauce ahead of time for a quick sandwich.


Spicy Chili Beef and Cheese Pie

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Things You’ll Need

  • 2 Pie Crust
  • Ground Beef (Lean)
  • Olive Oil
  • Chopped Garlic
  • Quartered Brown Onions
  • Sliced Jalapeno Peppers
  • Tomato Sauce(8oz can)
  • Flour
  • Corn Starch
  • Butter
  • Fat Free Milk
  • Shaved Mild Cheddar Cheese
  • 2 Large Eggs
  • Sour Cream
  • Brown Sugar
  • Spices (Chili powder, Paprika, Sea Salt, Black Pepper, Garlic Powder, Onion Powder)

Tip #1 Slow cooking chili makes a huge difference!

Drizzle bottom of heated slow cooker with olive oil and add in garlic.  Let it sizzle for a few minutes and add in about a pound of ground beef. Add in brown onions, tomato sauce, and jalapeno peppers.  Finally sprinkle with all of the spices and a bit of brown sugar.  Cover and let it cook!

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Tip #2 Allow a few hours for meat to soak up the flavors!

Once chili is done cooking for a few hours its time to make the cheddar cheese sauce.  Start by melting about 2 tablespoons of butter into pot and once melted mix in 2 tablespoons of flour.  Stir until it forms a paste like texture.  Now add in about 4 cups of milk and whisk on high heat until thick.  This may take a few minutes, be patient.  Now take about 8 ounces of shaved cheddar cheese and stir into sauce.  Once sauce is smooth taste and add in salt if needed.  Leave on low heat occasionally stirring. Chili should be looking great at this point.

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Tip #3 Better to buy crust already made so you can focus on the fillings.

Preheat oven to 350 F. Take a pie dish and place one of the pie crust down into pan.

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Next fill your pie with a good amount of chili followed by a smothering of cheese sauce and a sprinkling of chili powder.

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Now take the other pie crust on lay over the pan.  Using a fork press down the edges and cut slits on top like a partial “x” shape.  Beat 2 large eggs in a bowl and brush over top of pie.

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 Place pie in oven and bake until golden brown about 25-30 minutes.  While pie is baking might use the leftover chili and cheese sac to throw together a quick mac and cheese.  Just boil up some pasta, drain, toss in cheese and chili, and bake in oven alongside pie.

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Once pie is looking good, let it rest for 5-10 minutes before serving. Garnish with a dollop of sour cream and serve!

Suggestions:

  • Serve with some Sriracha for an extra kick of spice.
  • A variety of meat pies is great to serve for large dinner parties.
  • When serving it is important to let the pie rest so it stays together.



Quick Eggs Benedict

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Things You’ll Need

  • 3 English Muffin Halves
  • 3 Large Egg Yolks
  • 3 Large Eggs
  • Deli Sliced Ham
  • Lemon Wedge
  • 3/4 Stick of Butter Melted
  • Chopped Scallions
  • Spices (Sea Salt, Cayenne)
  • White Vinegar

Tip #1 Extreme patience is required for hollandaise sauce!

First take the english muffin halves and place in oven on 350F.  Once toasted add a generous amount of sliced deli ham onto each muffin and lower heat to 200F. Place small pot of water and a larger sauce pan on stove and bring both up to a simmer.  Now add a 1/4 cup of white vinegar to large sauce pan. Okay so now take a large egg and carefully crack into a shallow plate and slide into sauce pan.  Repeat this for all three large eggs and give them good spacing.

Tip #2 If water is not hot enough eggs will not congeal and will spread out into pan. Fail.

(While making the sauce make sure your poached eggs do not over cook, if they are finished before sauce remove and place onto muffin in oven). While eggs are poaching begin the hollandaise sauce.  Take the three egg yolks and a squeeze of the lemon wedge place into a bowl that sits on top of the small pot of simmering water, not touching the water. Whisk vigorously for a couple of minutes and then begin whisking in the melted butter slowly. Add in sea salt and cayenne pepper to taste. Whisk until sauce has thickened and doubled in size….cover and place into a warm area until use.

Tip #3 Do not reheat egg benedict, hollandaise will be ruined!

Remove muffins from oven and using a slotted spoon remove perfectly poached eggs with a slotted spoon and carefully place one onto each muffin. Now take the hollandaise, smother each half, and garnish with chopped scallions.

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Suggestions:

  • Serve with a side of delicious home fries.
  • Great with a mimosa or just forget the orange juice and go straight champagne.
  • Eat it for any meal!


Greek Chicken Burger with a Savory Blueberry Compote

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Thing’s You’ll Need

  • Ground chicken
  • Chopped fresh spinach leaves
  • Pine nuts
  • Feta cheese
  • Brown onion
  • Shredded romaine lettuce
  • Fresh roll

Tzatziki Sauce

  • Plain non-fat greek yogurt
  • Sour cream
  • Minced garlic
  • Diced and seeded cucumber
  • Olive oil
  • White vinegar
  • Diced scallions
  • Sea salt
  • White pepper

Blueberry Compote

  • Blueberry preserves
  • Hot crushed peppers
  • Minced Garlic
  • Olive oil
  • Apple cider vinegar
  • White sugar
  • Sea Salt
  • Garlic Powder

Tip #1 Try incorporating different elements into your meals; texture, sweet and savory!

First make the sauces.  For the tzatziki sauce combine equal parts sour cream and yogurt.  In a separate bowl mix together olive oil with a dash of white vinegar and a good amount of garlic. Add in olive oil mixture as well as cucumbers and scallions.  Season with salt and white pepper, mix it all up, cover it, and set it in the fridge to chill before use.

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On to the next one…

Start by placing 2 tablespoons of olive oil and apple cider vinegar into a pot on medium heat. Next add in a generous amount of garlic.  Let it cook out for a few minutes making sure that the garlic does not burn.  Now add in about 4 tablespoons of the jarred crushed hot peppers, and a 1/2 cup of blueberry preserves.  Stir and let it simmer until preserves liquefy.  Now add in white sugar, sea salt, and garlic powder according to taste.  Once compote has reduced down to a nice syrupy texture, remove from heat place into a container and let it chill until use.

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Tip #2 When making sauces it is important to taste prior to seasoning!

Now lets from the patties.  Take the ground chicken and place into large bowl.  Add in chopped spinach, feta, and pine nuts..season with salt and pepper (The amounts that you add in to the patties are completely up to you….be the judge).  Now incorporate all the ingredients being careful not to overwork the poultry, and form into a large ball.  Separate into smaller balls and press into equal size patties separated by pieces of wax paper.  Judge chicken patties size on the size of the roll you are using, keeping in mind that they will shrink a bit.  Place into freezer for at least 15-20 minutes before grilling.

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Tip #3  Chilling the patties before use prevents them from falling apart.

Take the brown onion and slice into sections about a half inch thick. Brush both sides with olive oil and season with garlic powder and sea salt.  Also brush each half of the rolls with olive oil before toasting. Preheat the grill and place chicken patties on one side and carefully place onion slices on the other.  After about 5-10 minutes flip chicken patties and onions.  Top the patties with feta cheese, cover grill, and let it melt for about 5 more minutes.  For the last few minutes place buns onto the grill to toast making sure they do not burn.

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Tip #4  Plating is important!  Nobody like to each something that looks gross!

Lets assemble.  Take the bottom half of roll and cover with tzatziki sauce and shredded romaine lettuce.  Next add on the chicken patties and slather with the blueberry compote.  Top it off with some grilled onion slices and voila you just created a stunner!

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Suggestions:

  • Try making compotes out of other fruit preserves as well!  Strawberry would taste great on this recipe.
  • Low cost and definitely will impress at any dinner party.
  • If you love nuts, top it off with some chopped pine nuts!