Cold Asian Noodle Salad

A simple and delicious way of eating without cranking up the oven.

Serves 2

INGREDIENTS

• 4 ounces soba noodles
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• ½ teaspoon sesame oil
• ½ teaspoon white granulated sugar
• ½ tablespoon Sriracha
• ½ cup carrots, julienned (matchstick size)
• ½ cup sugar snap peas sliced diagonally
• ¼ cup radish sliced thin in half circles
• 1 stalk celery, thinly sliced
• ¼ cup English cucumbers sliced thin in half circles
• 1 tablespoon neutral oil (like avocado)
• 10 peeled, deveined tail-on shrimp (I used 16/20’s in this recipe)
• Kosher salt
• Sesame seeds
• Thinly sliced green onions and chopped cilantro for garnish

DIRECTIONS

1. Cook noodles according to package directions - do not overcook, drain, rinse well with cold water, drain again and transfer to a bowl
2. While noodles are cooking, in a small bowl combine vinegar, soy, sesame oil, sugar and sriracha - stir well and set aside
3. To the noodles add carrots, peas, radishes, celery and cucumber - mix and add a little sauce (adding more sauce as needed)
4. Heat a pan over medium/high, add oil and justvwhen it’s about to smoke add the shrimp and cook about 1 minute - season with Kosher salt, add splash of ½ tablespoon soy and 1 tablespoon Sriracha; mix well and cook until done, remove shrimp from heat
5. Place the noodles/vegetables on serving plate, top with shrimp and garnish with green onions, cilantro and sesame seeds

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Buffalo Chicken Burger

Makes 3

Who says ground chicken is dry?  This is moist, messy and stupid good.

INGREDIENTS

• 1 pound ground chicken
• 1/3 cup finely diced celery
• 1/3 cup finely diced green onion
• ¼ cup finely chopped curly parsley
• Kosher salt & fresh ground pepper to taste
• Franks Red Hot
• 1/3 cup panko crumbs
• 2 tablespoons each mayo & sour cream
• ¼ cup blue cheese crumbles
• 3 buns – and make good ones like brioche
• Shredded lettuce for serving

DIRECTIONS

1. In a bowl put chicken, celery, green onion, parsley, salt, pepper, 2 teaspoons Franksand panko – mix well
2. Shape into 3 patties, put on a wax paper or a parchment lined plate and refrigerate at least 30 minutes
3. Meanwhile combine mayo, sour cream & blue cheese – mix really well and set aside
4. Cook burgers any way you like (but a cast iron pan is always a good thought)
5. Once you flip them over, brush the tops with more Franks and cook until done
6. Grill or toast buns
7. Build burgers: bun, sauce, lettuce, burger, bun

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Air Fried Tofu

As much as I love tofu, I know people who don’t. That being said – they need to get over it cuz tofu is fricking amazing.

INGREDIENTS

• 1 block firm tofu

• ¼ cup sweet chili sauce

• 1 teaspoon soy sauce

• 1 lime wedge

• 2 teaspoons sesame chili oil

• ½ cup cornstarch

• Kosher salt

• Diced green onions for garnish

DIRECTIONS

1. Drain tofu, place block on a couple sheets of paper towels, top with more paper towels and put a couple plates on top to weight it down, this will help rid the block of excess moisture - let sit about 20 minutes

2. Combine sweet chili sauce, soy & lime wedge – set aside

3. Cut tofu into bite sized pieces, put in a large bowl, drizzle with chili oil and salt - mix well… carefully so you don’t break the pieces

4. Shake cornstarch over the top of tofu and put piece in a colander and shake off excess cornstarch

5. Place tofu into air fryer basket and cook at 370 for 20 minutes, shaking after 10 minutes

6. Serve topped with green onions and with sweet chili dipping sauce.

Grilled Steak Sandwich

Is a simple and delicious thing to make - and the addition of pesto makes it even greater.

Makes 2

INGREDIENTS

• 1 boneless New York steak, at least 1 inch thick & room temperature
• 1 teaspoon olive oil
• Kosher salt & fresh ground black pepper
• 2 cups baby spinach leaves
• 2 sandwich rolls, sliced in half & buttered
• 2 tablespoons mayo
• 2 tablespoons prepared basil pesto

DIRECTIONS

1. Preheat cast iron pan or skillet until smoking hot
2. Lightly rub steak with a little oil and season well on both sides with salt & pepper
3. Cook steak for 3 minutes, flip & continue cooking for 2 minutes (for medium rare), remove from pan and place on a plate to rest
4. In the same pan, add spinach and cook until slightly wilted - about 2 minutes
5. While steak is resting, place buns cut-side down on a flat top or large non-stick pan until lightly toasted
6. Spread mayo and pesto on bottom half of each toasted bun and top with spinach
7. Slice the steak thinly and stack on the spinach - season steak with a little more salt and pepper and top with the other bun.

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Herbed Slow Scrambled Eggs

INGREDIENTS

• 1 tablespoon butter
• 2 eggs
• Kosher salt & fresh ground pepper to taste
• 1 tablespoon fresh curly parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon green onions, finely chopped
• 1 - 2 tablespoons shredded Monterey Jack cheese

DIRECTIONS

1. Melt butter in a small skillet over low to medium heat, making sure it covers the bottom and sides
2. Add parsley, dill and green onions to melting butter - cook, stirring often about 2 minutes to really bring out the flavor of the herbs
3. Crack eggs into a small bowl, add salt & pepper, beat well and then add to the pan with the herbs
4. Cook slowly, stirring often making sure the eggs don’t stick to the bottom
5. When the eggs are about halfway done, add cheese - continue stirring until eggs are cooked through but still creamy
6. Serve

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Strawberry Cheesecake Milkshake

Three ingredients and so damn good.

Makes 1 serving

INGREDIENTS

• 1 slice frozen strawberry cheesecake, broken into chunks
• ⅓ cup vanilla ice cream
• ⅓ cup milk

DIRECTIONS

1. Put everything into a blender and blend for a couple of minutes, until smooth
2. And this next part should be really, really obvious: put in a glass and drink...unless you want to add a little rum - then you would blend it again and then drink

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Green Onion & Ginger Sauce

A classic Chinese oil based sauce - or more accurately a classic ‘Hainanese’ sauce - and it’s a simple and delicious add to almost any protein.

INGREDIENTS

• 2-3 tablespoons fresh ginger, finely chopped
• 1 clove garlic, finely minced
• 1 bunch green onions, white and light green parts only, finely chopped
• 2 teaspoons Kosher salt
• 1 cup any neutral oil

DIRECTIONS

1. Put ginger, garlic, onions and salt In a heat resistant bowl combine
2. Heat oil in a saucepan until hot but not boiling, and carefully pour on top of gingher combo (It’ll splatter a lot)
3. When it stops splattering, stir a couple times and then let it cool
4. At this point you can store it in a container in your fridge up to a couple weeks
5. Put on eggs, fish, shrimp, chicken, steak - almost anything

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Whiskey Apple Donut

Of course to celebrate National World Whiskey Day you can always drink some whiskey - or you could put in into whipped cream and spoon some on top of a pan fried donut with sautéed apples. We’re going with the latter.

Makes 2

INGREDIENTS

• 1 Granny Smith apple, cored & diced small
• 2 tablespoons butter
• 1 tablespoon brown sugar
• Pinch of Kosher salt
• 2 tablespoons whiskey
• 1 cup whipping cream
• 1 glazed donut, sliced in half
• 1 teaspoon powdered sugar

DIRECTIONS

1. Heat non-stick pan- melt 1 tablespoon butter and add apples, cooking just to soften
2. Add sugar to the apples, mix until sugar melts then add pinch of salt and stir in 1 tablespoon whiskey, cook out the alcohol- about a minute, set aside
3. Put cream, sugar and 1 tablespoon whiskey in a mixer or large bowl and beat until soft peaks form- You can DEFINITELY over beat whipping cream, so be careful
4. In a separate non-stick pan- melt a little butter and place the donut cut-side down until  lightly toasted
5. Plate the donut, cooked side up, add some whipped cream and top with apples & finally a sprinkle of powdered sugar.

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Pasta with Bacon and Brussels Sprouts

FEATURED ON MY TV EPISODE, "NOT SO HEALTHY DAY"

Even if you hate brussels sprouts, I think you’ll like this.

INGREDIENTS

• 6 ounces bacon, sliced widthwise
• 10 whole brussels sprouts, sliced thin
• 6 ounces pasta - your choice but Iike “Casarecce” for this one
• 1 clove garlic, crushed
• ¼ cup parmesan cheese
• Kosher salt & fresh ground pepper
• ¼ teaspoon red pepper flakes (optional)

DIRECTIONS

1. Heat a large frying pan, add bacon - cook until just the edge of crispy, take bacon out and drain on paper towels
2. Leave about 1 ½ tablespoons of grease in the pan discarding the rest and add brussel sprouts -  cook about 6-7 minutes
3. While it cooks, bring large pot of water to a boil and cook pasta according to package directions
4. Add the bacon back in the brussel sprouts pan - then add garlic until fragrant and mix
5. When the pasta is ready, drain (keeping about a cup of the water) and add pasta to bacon and brussels sprouts mixture with parmesan
6. Stir to combine well and if it's too thick, add pasta water about a 1/4 cup at a time until it's where you like it
7. Season with salt & pepper
8. Add red pepper flakes - top with a little more parmesan and serve

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Zucchini Fritters

INGREDIENTS

• 4 cups grated zucchini
• 2 tablespoons flour
• 2 tablespoons bread crumbs
• 1 large egg
• ¼ cup grated parmesan cheese
• ¼ teaspoon red pepper flakes
• ½ teaspoon garlic powder
• Pinch of Kosher salt
• Vegetable or canola oil
• Sour cream & diced green onions for serving
  
  

DIRECTIONS

• Put zucchini in the center of kitchen towel, fold up sides, twist at the top to make a tight package and then squeeze like crazy removing as much liquid as possible then put in a large bowl
• Add the flour, bread crumbs, egg, cheese, red pepper flakes, garlic powder and alt - mix really well to combine
• Heat pan and add a thin layer of oil
• Scoop a couple tablespoons of batter at a time and put into the pan - flatten out and cook about two minutes on each side until crispy and gorgeous
• Serve with sour cream and green onions to garnish
  

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WAFFLE EGG IN A HOLE

Makes 1 waffle

What better way to celebrate National Waffle Day than with a waffle that has a fried egg in the middle?

INGREDIENTS

• 6 ounces of waffle batter
• 2 tablespoons diced crispy bacon
• Butter
• 1 egg
• Kosher salt and fresh ground pepper to taste

DIRECTIONS

• Preheat waffle iron
• Spray both sides with non-stick spray, add batter, sprinkle bacon on top and close lid - cook until done
• Remove waffle and cut a circle out of the center - large enough for the egg to go into band enough waffle left around the edges to hold it
• Heat non-stick griddle or pan, and add butter
• When the butter melts, put in the waffle with the cut-out circle beside it
• Crack an egg into the center of the waffle and season with salt and pepper to taste
• Cook until the egg is set on the bottom, carefully flip over (along with the cut out circle) and cooked until yolk side is set - remove to a plate along with the circle
• Cut and eat the egg and waffle together but use pieces of the cut out circle to dip into the yolk

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Fresh Tomato Sauce

The only way this gets easier is if someone makes it for you.

INGREDIENTS

• 1 tablespoon olive oil
• ½ cup diced yellow onion
• 3 cloves garlic, minced
• 5 vine-ripe tomatoes, roughly chopped
• ⅓ cup red wine (any wine you enjoy drinking will do)
• 2 tablespoons tomato paste
• 10 fresh basil leaves, chiffonade (stacked, roll like a cigar and then thinly sliced lengthwise)
• Kosher salt and pepper

DIRECTIONS

1. Heat oil in large saucepan over medium heat and add onion - cook about 5 minutes
2. Add garlic and cook another minute or so - just until fragrant
3. Add tomatoes, turn heat up and let cook a minute or two
4. Next add wine and tomato paste, mix then bring sauce to a boil, turn down heat and let simmer about 10 minutes
5. Add the basil then season with salt and pepper to taste
6. Serve on everything - pasta (of course), toast, eggs, polenta, pizza, grilled bread, chicken... did I say on everything?

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Baked Beans

What’s not to like?

Makes 6 servings

INGREDIENTS

• ½ small onion, diced small

• ½  green pepper, diced small

• 1 - 28 ounce can baked beans

• ¼ cup chili sauce (like Heinz, not the spicy version)

• 1 tablespoon yellow mustard

• ½ tablespoon Worcestershire

• 2 tablespoons maple syrup

• 2 tablespoons brown sugar

• 1 tablespoons chipotle peppers, minced

• ⅓ pound bacon, cooked halfway (not crispy)

• Big pinch Kosher salt

• Chopped green onions, for garnish

DIRECTIONS

1. Preheat oven to 350

2. In a large oven proof pot (that has a lid) cook onion, green pepper and bacon until beginning to soften and brown

3. Add remaining ingredients, stir well, cover and bake about 45 minutes to an hour or until bubbly

4. Garnish with green onions

5. Serve hot.

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2 Ingredient Biscuits

The Easiest Biscuits EVER

Biscuits are too fussy you say…they take too much time you say.

Not anymore, cuz with only 2 ingredients you’ll be making and eating these all the time.

INGREDIENTS

• 1.5 cups self rising flour
• 3/4 cup heavy cream + a little extra for baking
• 1/4 teaspoon each Kosher salt & fresh ground pepper

DIRECTIONS

1. Preheat oven to 450
2. Mix all ingredients well in a bowl
3. Scoop 1 ounce portions onto a parchment lined baking sheet, and flatten slightly
4. Brush tops lightly with extra cream and bake about 10 minutes or until done

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Fried Pizza

Yes, you read it right, fried damn pizza. Make it, fry it, eat it. Oh my…

Makes 1

INGREDIENTS

• Oil to fry, canola works great
• 1 quarter of the 3 minute pizza dough
• Flour
• ⅓ cup tomato sauce, any you like
• ½ cup burrata cheese
• 2-3 basil leaves, torn into small pieces
• 2 tablespoons shredded parmesan cheese

DIRECTIONS

1. Preheat oven 350 degrees
2. Pour about ½ inch of oil into a large heavy pan (cast iron would be ideal) and heat to approx 350-375 degrees
3. Sprinkle a little flour on a working surface and roll out dough into a circle 6- 8 inches in diameter
4. Carefully put the dough into the hot pan - lay it down facing away from you
5. Cook about 1-½ minute on each side, flip over carefully using tongs
6. Drain fried dough on paper towel, then place the crust on a baking sheet
7. Spread sauce evenly over the crust and then the burrata
8. Sprinkle with basil leaves and top with parmesan
9. Bake in the oven for about 5 minutes or until cheese melts
10. Slice and serve - you can thank me later.

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MEXICAN EGGS

Tortilla chips (cooked with eggs) make everything better.

Makes 1 serving

INGREDIENTS

• 2 eggs
• 1/4 teaspoon chili powder
• Salt to taste
• ½ cup tortilla chips, broken up
• 1 tablespoon butter
• 1½ tablespoons can diced green chilies
• 2 tablespoons shredded Monterey Jack cheese
• 1 teaspoon cilantro, coarsely chopped

DIRECTIONS

1. Beat eggs with chili powder & salt in a small bowl, then add tortilla chips and set aside
2. Heat a medium non-stick pan, add butter 
3. As butter starts to melt, add diced green chilies and cook until slightly hot
4. Add eggs, mix and cook over medium/low heat - just as eggs start to come together add cheese - stir well
5. Cook eggs to your desired doneness (which hopefully is not too dry)
6. Garnish with cilantro and serve

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Tomato Soup

Yum - this version is made with canned San Marzano tomatoes - and if ur gonna use canned, these ones are the best.

1 tablespoon olive oil

1 large yellow onion, thinly sliced

1 clove garlic, minced

1-28 ounce can whole peeled tomatoes (San Marzano, recommended)

½ teaspoon Kosher salt 

¼ teaspoon sugar

¼ teaspoon red pepper flakes

¼ teaspoon dried oregano

• Heat oil in a medium saucepan, add half the onion and cook until softened 

• Put in garlic and stir until fragrant, then add tomatoes, salt, sugar, red pepper flakes and oregano, mix well and simmer 5 – 10 minutes

• Use a blender or immersion blender to puree soup - keep warm

Chili Cheese Omelet

Makes 1

INGREDIENTS

• 15 oz can of chili, heated
• ½ tablespoon butter
• 3 eggs
• 1 slice Kraft American cheese (you can use any kind you like, but this kinda makes it)
• ¼ cup green onions, chopped for garnish

DIRECTIONS

1. Beat the eggs well in a bowl
2. Melt butter in a non-stick pan over medium heat, and add eggs.
3. If making a true omelet, allow the eggs to set - add chili to one half, cover with cheese and flip side with no chili over making a half moon - cook to desired doneness (which for me is not too dry)
4. Put on a plate, add a little more chili and garnish with green onions

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Chili Cheese Waffle

Makes 2

INGREDIENTS

• 1 8.5 oz box Jiffy Corn Muffin mix  
• 1 egg, beaten
• ¾ cup milk
• 2 tablespoons vegetable oil
• 1 tablespoon white granulated sugar
• 1 teaspoon butter, softened
• 1 15 oz can of chili, heated
• ½ cup shredded cheddar cheese
• ¼ cup sour cream

DIRECTIONS

1. Preheat waffle iron
2. Combine muffin mix, egg, milk, oil and sugar in a large bowl - mix well
3. Spray both sides of waffle iron with non-stick spray, add batter, cook until done
4. Place on plate, spread lightly with butter, add chili, top with cheddar cheese and sour cream

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Fried Bologna Sandwich

RECIPE FEATURED ON MY TV EPISODE "NOT SO HEALTHY DAY"

I wasn't a bologna fan until I fried some. This is crazy delicious and should not be ignored.

Makes one, but a really good one.

INGREDIENTS

• 1 teaspoon olive oil
• ½  medium yellow onion, thinly sliced
• 1 bun or roll of your choice
• butter, softened
• 5 slices of bologna
• ½ tablespoon grainy mustard
• ½ tablespoon mayonnaise
• 2 slices American cheese

DIRECTIONS

1. Heat small sauté pan on medium-high with olive oil, add the onions and cook until slightly caramelized, about 5 minutes
2. While they cook, lightly butter the inside of each bun, place cut-side down on a flat top or large non-stick pan untillightly toasted
3. Evenly space three small cuts, about 1/2 inch long into the outside edge of bologna (this will help it from curling up) and place on a heated flat griddle or non-stick pan
4. Cook 2-3 minutes on each side or until getting golden on the edges
5. Melt 1 slice of cheese on 2 slices of bologna
6. Spread mustard and mayonnaise on bottom half of the toasted bun and top with caramelized onions
7. Then stack all the slices of bologna on the onions, starting with a melted cheese bologna on the bottom, then the other 3 slices and top with the remaining melted cheese bologna
8. Place the top half of the bun on the sandwich

FEATURED RECIPE ON STCG "ONLINE" SHOW

FEATURED RECIPE ON MY TV SHOW

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