Pepperoni Sheet Pan Pizza

This ain’t fancy, but it is fricking delicious, easy and makes a big ass pizza.

Makes one 13 x 18 pizza

One batch 3 Minute Pizza Dough, or buy a fresh 1 pound ball from the store
15 ounce can whole, peeled tomatoes, broken up into small pieces (can juices included)
1 tablespoon roasted garlic paste, or 1 clove fresh garlic minced
1 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
2 cups shredded mozzarella cheese
5 ounces sliced pepperoni
1/4 cup finely grated Parmesan cheese

• If refrigerated, remove ball of dough from fridge about 45 minutes before using, or use a fresh ball after it finishes rising
• Preheat oven to 500
• Put tomatoes, garlic paste or garlic, olive oil, salt and red pepper flakes in a bowl and mix well to combine
• Put a little flour on the counter, and start to stretch dough out evenly until about 8x11
• Lightly oil a 13 x 18 sheet pan, put on the dough and continue to stretch and press until it covers evenly all the way to the edges.
• Add approximately half of the tomato sauce, top with cheese and then the pepperonis
• Bake until gorgeously brown about 15 minutes, and a few dark spots are totally desirable
• Remove, sprinkle with the parm, slice and pig out…I mean eat

Mayo Cheese Bread

My mom's old school recipe never fails.

INGREDIENTS

• 1/3 cup mayonnaise
• 1/3 cup diced yellow onion
• 1/3 cup shredded asiago cheese (or a combo of shredded Monterey jack & cheddar)  
• 1/4 cup finely chopped parsley
• 1 sourdough baguette  

DIRECTIONS

1. Preheat oven to 350
2. Combine mayo, onion, cheese & parsley - mix really well
3. Season with pepper and a pinch of salt, stir through
4. Cut baguette horizontally and spread on cheese mayo mix
5. Bake 10-15 minutes or until golden brown and bubbly
6. Slice into pieces and serve

Watch me make this...

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Artichoke Hearts

FEATURED ON PANTRY DAY TV EPISODE

Serves 1-2

INGREDIENTS

• 1 can (15oz) whole artichoke hearts, drain, cut in half and dry on paper towels
• Avocado oil or any high retention oil to cook
• Kosher salt and fresh black ground pepper
• Pinch crushed red pepper flakes
• 1 clove garlic, minced
• ¼ cup chopped fresh parsley

DIRECTIONS

1. Heat a wok or pan on high with about 2 tablespoons oil and add artichokes- let sit about a minute or until artichokes get some “charred” coloring
2. Add pinch of salt, black pepper, red pepper flakes, garlic and stir-fry about 30 seconds or so - add fresh parsley, stir and serve with squeeze of fresh lemon juice on top

Note: This is a fast cooking dish...prep all your ingredients beforehand

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Black Bean Burger

Makes 2 big burgers or 3 smaller ones

1 medium yellow onion, sliced thin

1 tablespoon butter

1 tablespoon olive oil

1/3 cup red onion, diced

2 Holland peppers pepper, diced

1/2 cup sliced, loosely packed shiitake mushrooms

1 - 15 ounce black beans, well drained

1 egg

1 teaspoon each: cumin, garlic powder and chipotle chili powder

1 1/2 cups panko bread crumbs, divided

1 1/2 cups all purpose flour, divided

Kosher salt & pepper to taste

2 or 3 burger buns toasted - just something good though ya hear me?

3/4 cup guacamole, recipe here

2 or 3 slices pepperjack cheese

• Heat non-stick pan, add butter and oil and add onions - cook over medium heat stirring often, about 20 minutes or until golden, remove to a plate but don’t clean the pan

• ‘Dry cook’ onion, peppers and mushrooms in a non-stick pan until just softened and dry, 5-7 minutes

• Do the same with the beans in another pan until beginning to stick

• Put onions, peppers, mushrooms and black beans into the bowl of a processor, pulse 3 or 4 times then add the cumin, garlic powder, 1/3 cup of the panko, 2 tablespoons of the flour & salt & pepper

• Process until really well combined, form into 2 large, or 3 medium patties and put on a parchment covered plate, and refrigerate 30 minutes

• Coat the patties (in this order) using 3 separate bowls for remaining flour, eggs and remaining panko

• Heat the pan you cooked the onions in, add a little more oil and cook patties until crispy and brown on each side (about 3-4 minutes per side)

• Add cheese when you flip them over, let cheese melt

• Toast buns lightly and build: bottom bun, guacamole, pattie with cheese, onions, bun top.

Sweet and Sour Meatballs

These small, little bites of deliciousness are always welcome - and easy to make especially if you keep frozen, precooked meatballs in your freezer.  

INGREDIENTS

• 1/2 cup ketchup
• 1/4 cup soy sauce
• 2 Tbsp apple cider vinegar
• 1 clove garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 pound ready made mini meatballs (in the freezer section)
• 2 cups cooked brown rice
• 2 green onions, white & light green parts only, thinly sliced on an angle
• sesame seeds for garnish

DIRECTIONS

1. Combine first 6 ingredients in a pot and heat on the stove over medium heat until sauce comes to a slight boil - then turn down heat and simmer
2. Place the meatballs in the pot, simmer 10-15 minutes until heated through
3. Serve over rice, garnish sesame seeds and green onions on top.

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Brussels Sprout & Bacon Flatbread

If you're a Brussels sprouts hater, there's a very good chance this could change your mind.

INGREDIENTS

• 2 bacon strips, sliced widthwise
• 3-4 whole brussels sprouts, sliced thin
• ⅓ cup ricotta cheese
• 1 teaspoon extra virgin olive oil
• ½ teaspoon each Kosher salt and fresh ground pepper
• 1 clove garlic, minced
• 1 pita bread
• Pinch red pepper flakes
• ¼ cup shredded Monterey Jack Cheese
• ½ cup fresh baby arugula

DIRECTIONS

1. Preheat oven 425 degrees
2. Heat a medium frying pan, add bacon - cook until just the edge of crispy, leave about ½ tablespoon of grease in the pan discarding the rest and add Brussels sprouts -  cook about 6-7 minutes and set aside
3. In a small bowl, combine ricotta, olive oil, salt, pepper and garlic - mix well
4. Spread ricotta mixture evenly on pita, add bacon/Brussels mixture and top with Monterey Jack cheese
5. Bake for 12-15 minutes or until cheese melts and pita is slightly crispy
6. While flatbread is in the oven, mix arugula with a little olive oil, season with salt and pepper
7. Remove flatbread, top with arugula and serve.

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WATCH ME MAKE IT

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Grilled Scrambled Egg Sandwich

How have I not done this before?

Makes 1 sandwich

INGREDIENTS

• 2 strips bacon, sliced thin
• 4 cremini mushrooms, sliced
• 1 teaspoon butter
• 1 egg
• 2 slices of bread (any you like)
• 2 tablespoons mayonnaise
• 1 slice cheese (any you like, I used Jack)
• Kosher salt and pepper to taste

DIRECTIONS

1. In small skillet on medium heat cook bacon until almost crispy, remove excess bacon fat and add mushrooms – cook until nicely softened, about 5 minutes
2. Add butter to the bacon mixture then the egg – scramble in the pan until egg cooked through and set aside
3. Spread 1 tablespoon mayonnaise on one side of bread, then cheese and the egg mixture, season with salt and pepper to taste – top with 2nd slice of bread
4. Spread top slice with ½ tablespoon mayonnaise, and grill in a non-stick pan until nicely browned – repeat with 2nd sid.

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LEMON SHORTBREAD COOKIES

These lemon shortbread are ridiculous – and I mean that in the most delicious way possible.

Makes an 8x8 pan

 INGREDIENTS

2 cups flour

1/2 cup sugar

1/4 teaspoon salt

Zest of one lemon

1 cup salted butter, cold and cut into cubes

• Preheat oven to 325 degrees

• Put flour, sugar, salt and lemon zest in the bowl of a processor and pulse 3 or 4 times to mix

• Add butter and continue to pulse until still crumbly, but you’re able to squeeze a handful together and it will stick

• Line an 8x8 baking pan with parchment paper – enough so it sticks a couple inches past the sides, and press dough evenly into pan

• Lightly score with a knife into the size cookies you want when it’s done

• Bake 45-55 minutes or until just starting to get brown around the edges - you might need to re-score about the 3/4 point

• Remove from oven, and use parchment to remove cookie block from pan

• Cut through score lines to separate cookies, then place on a cooling rack and wait

• And if you can wait more than 3 or 4 minutes…you’re better than me

Pesto Pizza

So fricking simple and delicious – a great reason to keep pesto in the fridge. It's super easy and quick, and by quick, I mean in about a minute.

Makes 1 Pizza

INGREDIENTS

• 1 Pizza Dough (store bought or homemade)
• All-purpose flour
• 2-3 tablespoons cornmeal
• One 7 oz container pesto sauce (you'll use about half)
• ¼ -½ teaspoon crushed red pepper
• 1 fresh mozzarella cheese ball (broken up in smallish pieces)
• Olive oil
• Kosher salt & fresh ground pepper to taste

DIRECTIONS

1. Preheat oven to 500 degrees (unless you are using a pizza oven like Uuni)
2. Sprinkle just enough flour to prevent sticking on dough and working surface. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less
3. Spread cornmeal on baking sheet and lay the pizza dough on top
4. Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges.
5. Next sprinkle red pepper and top with mozzarella
6. Drizzle a little olive oil on top, season with salt and pepper to taste
7. Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden in a regular oven - but in a pizza oven only as long as needed
8. Slice, eat & repeat!

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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.

Asian Rice Bowl

Not to sound like a broken record, but this is super easy and super delicious. And very likely different than your everyday stuff... #justsayin

INGREDIENTS

• 1 pound ground beef
• Neutral oil, meaning non-flavored like canola, avocado, peanut etc
• 1 tablespoon fresh ginger, minced
• 1 clove garlic, crushed
• ¼ cup brown sugar
• ¼ cup soy sauce
• 1 teaspoon sesame oil
• 1 heaping teaspoon of Asian chili garlic sauce
• 2 tablespoons chopped green onions
• 2 cups cooked rice

DIRECTIONS

1. Cook ground beef with about ½ tablespoon oil in a large pan until just cooked through - remove excess fat
2. Add ginger, garlic and add a little more oil if needed, stir and cook until very fragrant - about a minute
3. In a small bowl combine brown sugar, soy sauce, sesame oil and chili garlic sauce - mix well
4. Add the sauce to the beef mixture, stir and let thicken a little
5. Add 1 tablespoon of green onion to the mixture
6. Spoon the beef mixture over rice and garnish with more green onions.

WATCH ME MAKE THIS

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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.

WATCH ME MAKE THIS

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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

WATCH ME MAKE THIS

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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.

WATCH ME MAKE THIS

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Golden Curry

The epitome of Japanese comfort food - and I always have at least a couple packs of these in my house for last minute deliciousness.  Go buy a couple packs today at pretty much any Asian market or online - you’ll be glad you did. Follow the package directions for using uncooked proteins, or follow this version for already cooked:

INGREDIENTS

• 2 ½ cups boiling water
• 3.5  package Golden Curry
• 1 cup cooked chopped vegetables (onions, carrots, celery - whatever
• 1 cup shredded rotisserie chicken (or use any leftover protein of your choice)

DIRECTIONS

• Add all the curry cubes in the boiling water, stir until mixed well and sauce is smooth
• Turn down heat and add vegetables and chicken - stir until combined and heated through
• Serve over rice

WATCH ME MAKE THIS

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Mexican Breakfast Bowl

One of my all time favorite breakfasts - and it’s not just good, it’s good for you. If this is eating healthy, call me Richard Simmons

Makes 4

INGREDIENTS

• 15 ounce can black beans, drained
• 1 pinch Kosher salt
• ¼ teaspoon cumin, chipotle chili powder & garlic powder
• 1 tablespoon butter
• ¼ cup red onions, thinly sliced
• 4 eggs, beaten
• Salt and pepper to taste
• 2 cups cooked brown rice
• 1 avocado, sliced
• 2 tablespoons finely chopped white onion
• 2 tablespoons chopped green onion
• 1 tablespoon chopped cilantro
• Hot sauce, any you prefer (I like Cholula)

DIRECTIONS

1. Heat on black beans in a small pot, add salt, cumin, chipotle and garlic powder-mix well, keep warm on low heat and set aside
2. Put a non-stick pan over medium and add butter
3. As it melts add red onion and cook until softened, about 5 minutes
4. Stir in eggs and cook to your desired doneness (which hopefully is not too dry) - season with salt and pepper, remove from heat and keep warm
5. Compile your bowl in thirds starting with ½ cup of rice, then ¼ of the black beans and scrambled eggs - repeat with remaining bowls
6. Top each bowl with avocado, some white onion, cilantro and a couple of dashes of hot sauce

WATCH ME MAKE THIS

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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
  

WATCH ME MAKE THIS

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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

Watch me make this

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Lobster Poutine

Makes 2 servings

INGREDIENTS

• 12 oz frozen tater tots 
• ½  tablespoon oil
• ¼ cup red onion, diced small
• 1 garlic clove, crushed
• 1 tablespoon sake
• 4 tablespoons butter
• 2 tablespoons flour
• ½ cup milk
• ½ cup clam juice
• ¼  cup shredded smoked Gruyere cheese
• ¼  cup shredded Monterey jack cheese
• ¼ teaspoon cayenne pepper
• Salt and pepper to taste
• 2 small lobster tails, cut into bite size pieces
• ¼ cup chopped green onion to garnish

DIRECTIONS

1. Cook tater tots according to package instructions
2. Heat a saucepan on medium high, add oil and sauté the onions until translucent
3. Add the garlic, cook until fragrant and add 1 tablespoon of butter
4. Add the sake, let the alcohol cook off
5. Add 2 tablespoons of butter, until melted then stir in 2 tablespoons of flour
6. Let the flour taste cook out about 2 minutes
7. Add the milk and clam juice and let thicken
8. Add the gruyere and jack cheese, season with salt and cayenne pepper to taste
9. In a small pan, melt 1 tablespoon of butter and sauté the lobster until cooked season with a little salt and pepper
10. Top the cooked tater tots with the cheese sauce, then lobster and garnish with green onions

FEATURED IN THIS SAM THE COOKING GUY TV EPISODE 

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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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