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!



Summer Sun-Dried Tomato Pasta

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Things You’ll Need

  • Pasta Shells
  • Chicken Breast
  • Italian Dressing
  • Sun-dried Tomatoes (Not in oil)
  • Tomato Sauce (8 ounce can)
  • Garlic
  • Fresh Basil
  • Olive Oil
  • Non-Fat Plain Greek Yogurt
  • Parmesan Cheese
  • Sour Cream
  • Spices(Garlic powder, oregano, salt, black pepper, crushed red pepper)

Tip #1 Cook pasta al dente!  Be sure not to overcook.

Start by marinating chicken breasts for at least 2 hours in your favorite Italian dressing. Grab the food processor and place in about 2 cups of sun-dried tomatoes, a hand full of fresh basil, and about 6 cloves of garlic.  

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Start to blend. While blending add in olive oil, tomato sauce, and a little bit of hot water until it is the desired thickness.

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Should be pretty thick. Then continue to add in about 2 tablespoons of Greek yogurt and sour cream.

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Tip #2 Taste Taste Taste.

Bring a pot of salted water to a boil and add in pasta.  Next begin to grill chicken. While chicken and pasta are cooking add the sauce into a large skillet, and now season with spices listed above. Taste the sauce and add in about two tablespoons of brown sugar to cut the acidity. Stir in another cup of water and let it sit on low heat.

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Tip #3 Let the chicken rest before slicing into it.

Strain pasta once al dente. Remove chicken from grill, let it rest, and slice it up. Now toss pasta, sauce, and grilled chicken all together. Cut fresh basil into ribbons. Garnish with basil, crushed red pepper, and some Parmesan cheese.

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Suggestions:

  • Pair with a nice red wine.
  • Add in more crushed pepper for some extra spice!
  • Great with linguine as well!


Taquito Firecrackers

Things You’ll Need

  • El Monterey Southwest Chicken Taquitos
  • Mexican Blend Cheese
  • 8 inch Flour Tortillas
  • Cilantro
  • Red Onions
  • Jalapeño Peppers
  • Tortilla Strips
  • Sriracha
  • Creamy Chipotle Sauce

Tip #1 Tortilla strips can be found in the salad section of the grocery store.

Preheat oven to 375F.  Place taquitos in oven and bake for about 7-10 minutes.  While taquitos are baking prepare the produce; Mince onions, jalapeño peppers, and cilantro.  Set aside.

Tip #2  If you do not like super spicy…leave out the jalapeño peppers.

Time for assembly.  Place flour tortilla on a flat surface and add on cheese, onions, jalapeño peppers, and cilantro, followed by a drizzle of creamy chipotle and Sriracha.

Heat a skillet to medium heat and place tortilla onto it.  Cover and let the cheese melt down, making sure not to burn the underside.

Remove the tortilla from the skillet.  Take one of the taquitos and roll it up into the tortilla and place into tin pan.

Once all of the taquitos are wrapped, place back into preheated oven for about 10 minutes.  Remove firecrackers from oven, cut them in half and trim off any excess tortilla.  Place tortilla strips out the top of each half.  Place onto tray and serve!

Suggestions:

  • Great as an appetizer for independence day, or make them for any party!
  • Carefully light the strips on fire for some extra added excitement =)
  • Try using other El Monterey Taquitos for alternative flavors…nom nom nom


Sriracha Chicken Club

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Things You’ll Need

  • Fresh Round Loaf
  • Chicken Breasts
  • Bacon
  • Pepper Jack Cheese
  • Lime
  • Avocado
  • Tomato
  • Onion
  • Garlic
  • Mayonnaise
  • Sriracha
  • Olive Oil 
  • Spices(Sea Salt, Black Pepper, Crushed Red Pepper, Garlic Powder)

Tip #1 Most common mistake with a chicken sandwich is too thick of a chicken breast!

First begin to marinate the chicken breasts.  Slice breasts into tender size pieces place in bowl with Sriracha, chopped garlic, sea salt, black pepper, and a good squeeze of lime.  Cover and refrigerate for at least two hours.  For best results let it sit overnight.

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Tip #2 Play around with flavors.

Preheat the grill on high heat and carefully spray with canola oil.  Place chicken on medium heat.  While grilling being to prepare the other elements of the sandwich.  

  1. Mash the avocado and season with salt and pepper.
  2. Season bread slices with olive oil, crushed red pepper, sea salt, pepper, and garlic powder.
  3. Start to fry bacon on low heat.
  4. Mix Sriracha and Mayo

Tip #3  Don’t overcook the chicken.  It will ruin the whole meal.

Flip chicken, and begin to grill bread slices.  Be sure to watch over the bread to make sure you don’t burn it.

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Tip #4  Do not over stuff the sandwich make it manageable!

Remove chicken from grill and place onto oven safe dish, cover with pepper jack cheese, and sliced onions, place in oven on high broil. Time to assemble.  Take bread slice and spread on avocado.

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Once cheese has melted, remove chicken from the oven.  Next add on bacon, sliced tomato, chicken, and coat the top slice of bread with Sriracha Mayo and close!  Serve and enjoy =)

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 Suggestions:

  • Try using different types of bread!
  • This is a hearty sandwich great for any meal!
  • Serve with a nice glass of with wine.

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Compound Butter - Garlic Basil

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Things You’ll Need

  • Unsalted Butter
  • Fresh Basil
  • Dried Red Pepper
  • Garlic
  • Sea Salt
  • Wax Paper

Tip #1  Don’t be afraid to get messy!

First bring a stick of butter to room temperature.  Then finely chop the basil, garlic, and dried pepper.

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Next cube the butter and place into a small bowl.

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Mix in the rest of the ingredients, add a little salt, and form a ball.  Make sure all of the ingredients are well incorporated and that butter is smooth.

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Place ball of butter onto center of a piece of wax paper, fold it over the top and pull back to form a log shape.

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Twist the ends and place into fridge until ready for use!

Suggestions:

  • Great on steaks to give it that little extra flare!
  • Use it to make the perfect garlic bread for any Italian meal
  • Great to gift for housewarming presents, and you can make compound butters using whatever ingredients you want.


Steak Frites

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Thing’s You’ll Need

  • Angus Sirloin
  • Idaho Potatoes
  • Salted Butter
  • Dried Red Peppers
  • Fresh Basil
  • Parmesan Cheese
  • Peanut Oil
  • Spices(Sea Salt, Black Pepper, Thyme)
  • Garlic Basil Compound Butter (Recipe available everythingbutfish.)

Tip #1 Never over season a good cut of beef!

First start by heating up the peanut oil preferably in a deep fryer up to 320 F. Next Rinse and peel potatoes.

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Using a vegetable slicer, evenly slice potatoes into whichever cut you desire.  I like thin shoestring fries.  Place fries into a bowl and rinse with cold water and drain. Place into freezer until ready to fry.

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Tip #2 Cold potatoes make for crispier fries!

Next season the sirloin steaks on each side with sea salt, black pepper, and thyme.  

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Heat a medium skillet and melt butter with chopped dried red peppers, and a stalk of basil for fragrance.  Place on to medium high heat and set steak in pan. 

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Tip #3  Make sure you hear the steak sizzle!  Always place meat in a preheated pan!

While frying on one side using a spoon baste the sirloin until it is ready to flip.  For medium rare about 3 minutes on each side.

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While steak is frying drop the french fries into the deep fryer.  Fry until golden brown, drain oil, and toss fries in sea salt, Parmesan cheese and a light sprinkling of thyme.  

When steak is done remove from skillet and let it rest for about 5 minutes.  Plate and serve steak with a nice garlic basil compound butter.

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Suggestions:

  • Serve with a nice dry red wine, Merlot is fantastic with it!
  • This dish is very simple however layered with so many fun flavors.
  • A very quick dinner to prepare!



Aussie American Fusion Burger

Thing’s You’ll Need

  • Ground Chuck
  • Kaiser Rolls
  • Bacon
  • Lettuce
  • Egg
  • Pickled Beetroot
  • Butter
  • Vermont White Cheddar
  • Mayo
  • Sriracha
  • Spices (Black Pepper, Garlic Powder, Sea Salt)

Tip #1  Do not overwork the ground beef.

First preheat the grill on high heat.  Next begin to prepare the produce. Mince garlic and shred lettuce, set aside.  Next take the ground chuck and break it up and lay it out on a glass cutting board.  Season with black pepper, garlic powder, and top with minced garlic.

Next form the burger patties by balling up the meat and pressing them flat.  The patties should be slightly bigger then the rolls.

Tip #2 Make sure grill is hot before adding the burgers!

Now place burgers on grill, season with sea salt, and cook for about 5-7 minutes on each side. While burgers are cooking start to fry bacon, and butter the rolls.  After flipping the burgers place a generous amount of cheese on top, and also place rolls on the top rack and begin to toast.

Tip #3 Do not over flip the patties they can easily fall apart.

Once burgers are finished set aside.  Once bacon is finished use the same skillet to fry the eggs.  Eggs should be cooked over easy for the best flavor. Create the sauce by taking Sriracha and mayo and mixing them up together. Now time to assemble.

Tip #4 When consuming this burger, have a lot of napkins on hand!

Begin by taking the bottom half of roll and slather with Sriracha mayo. Now place shredded lettuce followed by the burger patty.  Next add on pickled beetroot, crispy bacon, a perfect over easy egg, and top it off with more Sriracha mayo on the top bun.  Serve and Enjoy!!

Suggestions:

  • Serve with a side of homemade salt and vinegar fries!
  • Great change to any typical burger, just add an egg =)
  • Serve with a cold beer, maybe even a cider.



Grilled Perogies

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Things You’ll Need

  • Perogies (Potato Filled)
  • 2 Tablespoons of Melted Butter
  • Olive Oil
  • Brown Onions (Sliced)
  • Sour Cream
  • Chives
  • Messy’s BBQ Sauce (Recipe in Messy’s BBQ Chicken)
  • Aluminum Foil

Tip #1 Play with your flavors!  Try out new things to use as garnish!

Toss perogies in olive oil (Garlic infused works great).  Let them soak it in for about 20 minutes while they defrost.  Slice onions and chop chives.

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Preheat grill. Next lay out perogies on tin foil and place sliced onions on top.  Fold up sides of tin foil and pour 2 tablespoons of melted butter over the top of them. 

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Tip #2 Grilling the perogies allows the flavor of butter and onions to soak in!

Cover with another piece of tin foil, secure the edges, and place onto grill on medium heat.  Let them cook for about 7 minutes and using tongs, carefully flip the tin foil package.  Allow about 5 more minutes on this side.

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Heat olive oil on high flame in a medium sauce pan.  Remove perogies from grill and pan sear them on each side until golden brown and crispy.  Remove from pan, place onto plate and top with Messy’s BBQ Sauce, a dollop of sour cream, and a pinch of chives.

Suggestions:

  • Serve as a side or as an appetizer to any occasion.
  • Try a different type of perogi maybe a meat filling!

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