GRILLED STUFFED TERIYAKI BURGER

Not to sound like a broken record, but it’s time to stop eating the same thing all the time. So for something a little different, I suggest trying a stuffed burger. And this one has sautéed onions, Swiss cheese and well, you’ll just have to watch, then make it.

Makes 2 burgers

Ingredients

• 1/3 cup red onion, diced
• 1 teaspoon butter
• Kosher salt & fresh ground pepper
• 1 pound ground beef
• 2 slices Swiss cheese
• 1/3 cup teriyaki sauce
• 4 pineapple rings
• Iceberg lettuce

Directions

1. Cook onions with butter in a non-stick pan until softened, season with salt & pepper and set aside.
2. Flatten beef into 4 patties, and using your hands or burger press, make a pocket in two of them. Put half the onion and one piece of cheese (folded to fit) into the pockets and top with second patty. Season each stuffed burger well with salt & pepper.
3. Preheat grill to medium high and put on the burgers and pineapple slices. Cook until done on one side, then flip them over, and begin brushing both with teriyaki. When both sides of burgers and pineapple are almost done, add more sauce, then toast buns on the grill.
4. Build burger: bun bottom, lettuce, burger, pineapple slices, bun top.

WATCH ME MAKE THIS

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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

Udon with Shrimp

Yes, I make a lot of Asian food. And so should you cuzit’sway better for you than fast food and certainly much faster.

Serves 1

INGREDIENTS 

• 1/3 cup oyster sauce
• 1 tablespoon soy sauce
• ½ teaspoon sesame oil
• ½ pound peeled, deveined shrimp (31-40 size)
• 2 small bunches baby bok choy
• 1 package udon noodles – frozen noodles work too
• 1 tablespoon vegetable/canola oil
• Sesame seeds to garnish

DIRECTIONS

1. Combine oyster sauce, soy and sesame oil in a small bowl – mix well
2. Add half the sauce to the shrimp and let marinate
3. Prepare bok choy-cut the ends to separate individual leaves
4. Cooking noodles according to package directions – adding bokchoy after about a minute
5. Heat a pan or wok over medium/high, add oil and marinated shrimp, cook until done - about 3 minutes
6. Drain noodles & bokchoy, put back in pot and mix with remaining sauce
7. Place the noodles/bok choy in a bowl and top with shrimp, garnish with sesame seeds

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Hasselback Sweet Potatoes

Regular sweet potatoes-good. Hasselback sweet potatoes brushed with curry and cumin butter sauce – mental.

Make 2 potatoes

INGREDIENTS

• 2 medium size sweet potatoes

• ¼ cup butter

• ½ teaspoon red pepper flakes

• ½ teaspoon ground cumin

• ½ teaspoon curry powder

• ¼ teaspoon Kosher salt

• ¼ cup sour cream

• 1 tablespoon chopped cilantro

DIRECTIONS

1. Preheat oven to 425 degrees

2. Cut a slice from bottom of potato so it will sit flat and set between two chopsticks 

3. Using a sharp knife, make cuts across the potato (the short way) down to the sticks 1/8 to 1/4 inch which will prevent you from cutting all the way through the potatoes

4. Repeat with 2nd potato and place on parchment lined baking sheet

5. Melt butter in small saucepan, add red pepper flakes, cumin, curry and salt - mix well

6. Brush potatoes with the butter mixture, getting in between the layers

7. Bake 50 min-1hour or until potatoes are tender on the inside and crispy on the outside

8. Add a little sour cream and garnish with cilantro to serve.

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Joe’s Special

I know eggs, ground beef and spinach may not sound like a winner, but his old-school San Fran restaurant item is ridiculous. And by ridiculous I mean effing great.

Makes 1-2

INGREDIENTS

• 1 tablespoon vegetable oil
• ½ cup white onion, diced
• ¼ pound ground beef
• 2 cloves of garlic, minced
• 4 ounces cooked chopped spinach (squeeze out liquid)
• Kosher salt and pepper
• 4 eggs, beaten
• 2 tablespoons grated parmesan
• Baguette or any bread of your choice

DIRECTIONS

1. Heat oil in a small skillet over low to medium heat, add onions and cook until soften about 5 minutes
2. Add the beef, breaking it up along the way
3. Just when beef is almost done, add the garlic, cook until fragrant
4. Add the spinach and mix in well, season with salt and pepper
5. Add the eggs to the pan, cook slowly, stirring often making sure the eggs don’t stick to the pan
6. When the eggs are about halfway done, mix in parmesan and continue stirring until eggs are cooked though but still creamy
7. Serve with baguette.

FEATURED RECIPE ON STCG "ONLINE" SHOW

FEATURED RECIPE ON MY TV SHOW

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Chili Tots

Makes 2

INGREDIENTS

• 15 oz can of chili, heated
• 16 oz frozen tater tots
• ¼ cup shredded cheddar cheese

DIRECTIONS

1. Cook tots according to package directions
2. Top with chili and cheese

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Turkey Chili Enchiladas

Makes 8

INGREDIENTS

• 1 pound ground turkey, cooked and crumbled
• 1 cup chili 
• ¼ cup shredded cheddar cheese
• 2 cups whipping cream
• 8 small flour tortillas
• 1 cup chicken broth
• 1 cup shredded Monterey jack cheese

DIRECTIONS

1. Mix first 3 ingredients in bowl, set aside
2. Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish
3. Pour chicken broth in bowl and one by one submerge each tortilla
4. Place approximately 1/8 turkey mixture in the center of each moistened tortilla and roll up
5. Place all 8 side by side in dish seam down in baking dish, sprinkle with Monterey jack cheese and pour remaining whipping cream over top
6. Bake at 350 for 30 minutes or until bubbly and gorgeous

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WATCH ME MAKE IT, SEE THE TV EPSIODE

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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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Hash Brown Egg Cups

Thank you Jacob from just outside Flagstaff, AZ for this simple but great breakfast idea.  Btw, you could easily make the cups the day before, then just fill and bake when you need them.

INGREDIENTS

• 10 oz premade uncooked hash browns
• 1/3 cup Monterey jack cheese
• Salt & pepper to taste
• Hot sauce
• 6 eggs

DIRECTIONS

1. Preheat oven to 425
2. Combine hash browns and cheese in a large bowl - mix well to combine
3. Spray 6 muffins cups with cooking spray and press potato mixture into each cup – making sure to press against the sides and bottom
4. Bake for 25 minutes until golden and getting crispy
5. Remove from oven and turn oven down to 350
6. Put a few shakes of hot sauce in the bottom of each cup, crack an egg into each and season tops with salt & pepper
7. Bake 10-15 minutes or until white is set and yolk still a bit runny

WATCH ME MAKE THIS  

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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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Green Goddess Dressing

It’s 1973, Sacheen Littlefeather accepts the Best Actor Award for Marlon Brando in The Godfather, All in the Family was huge on TV and Green Goddess Dressing was all the rage – and still should be.  

INGREDIENTS

• 2 tablespoons fresh tarragon
• 1/3 cup fresh parsley 
• 2 tablespoons fresh chives, coarsley chopped
• 2 green onions, white & light green parts coarsely chopped
• Juice of one lemon
• 2 teaspoons anchovy paste
• 1 tsp fresh ground pepper
• 3/4 cup sour cream

DIRECTIONS

1.  Put all ingredients in a processor and blend until smooth 

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Spicy Honey Shrimp

Spice…honey & shrimp. Three of my favorite things all in one recipe. Gung Hay Fat Choy!

INGREDIENTS

• Canola oil
• 1/2 cup yellow onion, diced
• 1/2 red pepper, diced
• 4 green onions, cut into 1 inch lengths
• 1 tablespoon minced ginger
• 1 clove garlic, minced
• 1/4 cup honey
• 3 tablespoon soy sauce
• 1 teaspoon Asian chili sauce
• 1 pound shrimp, peeled & deveined

DIRECTIONS

1. Cook onions, red pepper and green onions in a tablespoon of oil in a hot wok or pan until starting to soften - about 3 minutes
2. While it cooks, combine honey, soy and chili sauce in a small bowl - mix well and set aside
3. Add ginger and garlic to vegetables and stir through for about a minute - remove vegetables to a plate
4. Put pan back on the heat, allow to get very hot, add a little more oil and then add shrimp - cook about 2 minutes or just until they’re almost done
5. Add vegetables and sauce - stir through to heat everything and let sauce thicken a bit
6. Serve on rice, noodles or just eat right of the pan.

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Really Good Croutons

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Of course you can buy pre-made croutons, but when these are sooo good, why would you?

4 cups torn bread pieces: French, sour dough – up to you

¼ cup butter

1 tablespoon garlic powder

Kosher salt & fresh ground pepper

¼ cup finely chopped curly parsley

• Toss bread in a dry, medium hot non-stick pan until getting toasty – about 5 minutes

• Then add the butter, garlic powder, kosher salt, fresh ground pepper and parsley

• Continue mixing until all croutons are coated – 2 to 3 minutes

• Serve 

Crab Benedict

Crab Benedict

Serves: 2

4 eggs, poached

2 English muffins, split & toasted

1 cup crab meat 

1 avocado, ripe cut into ¼ inch slices

Hollandaise sauce, see below

Chives, finely sliced for serving

• Top each muffin half with avocado, crab and then poached egg

• Drizzle with hollandaise sauce and sprinkle with chives

• Serve

Blender Hollandaise

10 tablespoons salted butter

3 egg yolks

Juice of ½ lemon

1/8 teaspoon cayenne 

• Put egg yolks, lemon juice and cayenne into a blender, and blend on medium until slightly thickened and pale yellow – about 30 seconds

• Melt Finlandia butter on low in a small pot - don't let it burn

• Turn on blender on and slowly drizzle in melted butter

• Blend until everything is mixed and the hollandaise has thickened

WATCH ME MAKE IT

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FINLANDIA GINGER SCALLOPS

Butter, scallops & ginger - this is truly a magical combination.

Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes

INGREDIENTS

• 3 tablespoons Finlandia butter*
• 2 tablespoons fresh ginger, finely chopped
• 2 tablespoons green onion, finely chopped
• 1 pound large fresh scallops, about 12
• Canola oil
• Kosher salt & fresh ground pepper to taste

DIRECTIONS

1. Combine butter, ginger and green onion in a small bowl – mix well and set aside
2. Lightly oil room temperature scallops and season with salt, pepper and put in a hot non-stick pan
3. When scallops are golden brown on bottom – after about a minute and a half, flip over and add the butter
4. While they cook on the second side, baste the scallops with the melting butter – and when done…
5. Plate on top of rice and drizzle with more of the butte.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Wings with Curry Sauce

When it comes to curry, I’m like the little old lady in the Frank’s commercial – I put that shit on everything.

INGREDIENTS

• 18 chicken wings

• 3 tablespoons butter

• 1 tablespoon flour 

• 2 tablespoons curry powder

• 1/3 cup coconut milk

• 1/3 cup milk

• 1 tablespoon Sambal Chili Paste or Sriracha

• Kosher salt

• cilantro or diced green onion for garnish 

DIRECTIONS

1. Preheat broiler

2. Place wings on a foil lined baking sheet and broil until done, 10 - 15 minutes a side

3. While they're cooking, melt butter in a small pot over medium/low heat

4. When it’s melted, add flour and curry powder – stir well, mix together about a minute 

5. Pour in both milks – stirring well with a whisk until it begins to thicken

6. Add chili sauce, season with salt and stir well – keep warm

7. Remove wings from oven, put in a large bowl and toss with as much curry sauce as you like

8. Plate and garnish with cilantro or green onions

9. Serve

WATCH ME MAKE THIS

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Scallop Pan Roast

These remind me one of my favorite restaurants - the Oyster Bar at the Palace Station Hotel in Las Vegas. Btw, I said favorite restaurant, not hotel.  This is the place where OJ was arrested.

Serves 2 generously

INGREDIENTS

• 6 Sea Scallops defrosted or fresh
• 1/4 cup whipping cream
• 1/2 cup butter
• 1/2 cup dry vermouth
• 1/4 teaspoon paprika
• 1/4 teaspoon celery salt
• 1/4 cup clam juice
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons ketchup
• 1 tablespoon horseradish
• 1/2 lemon, juice only
• 1/2 tablespoon Tabasco (I used Cholula) 
• small pinch Kosher salt
• parsley for garnish

DIRECTIONS

1. In a deep skillet on low/medium heat melt the butter
2. Then, EXCEPT for the scallops, whipped cream and parsley.. add all the remaining ingredients, simmer for 3-4 minutes
3. Pat the scallops dry
4. Add the cream and scallops to the skillet, simmer for 3 minutes
5. Serve on a bed of steamed white rice, garnish with parsley enjoy! 

WATCH ME MAKE THIS

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PASTA 2 WAYS

Plain pasta for kids is made even better with Finlandia butter.  And for the bigger kids, try this version with Finlandia Classic Creamy Gourmet Cheese & vermouth. 

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NOODLES WITH FINLANDIA CLASSIC CREAMY GOURMET CHEESE

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

INGREDIENTS

• 8 oz pasta: spaghetti, fettuccini, linguini – whatever your fav is

• 1/4 cup butter

• 4 oz Finlandia Classic Creamy Gourmet Cheese*

• 1 oz dry vermouth

• 1/3 cup shredded Parmesan

• Kosher salt and fresh ground pepper

• Parsley for garnish

DIRECTIONS

1. Cook noodles in boiling, salted water, stirring occasionally until done, about 8 minutes

2. While they cook, melt Finlandia butter* with Finlandia Classic Creamy Gourmet Cheese* in a small pot until mixed, then add parmesan and vermouth- stir until smooth

3. Season with salt & pepper

4. Drain noodles and toss with the sauce, and a sprinkle of parsley. Serve.

Plain Butter Noodles
 

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

INGREDIENTS

• 8 oz pasta: spaghetti, fettuccini, linguini – whatever your fav is

• 1/3 cup Finlandia butter*

• Kosher salt and freshly ground black pepper

• Shredded parmesan cheese, to taste

DIRECTIONS

1. Cook noodles in boiling, salted water, stirring occasionally until done, about 8 minutes

2. Drain, return to pot and immediately add butter, salt and pepper

3. If using Parmesan, add it now

4. Mix well and serve

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Garden Dill Slow Scrambled Eggs

Serves: 1
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

The Finlandia creamy gourmet cheese makes this ridiculous – and I mean that in the best way possible. 

INGREDIENTS

• 1 tablespoon Finlandia butter
• 2 eggs
• Kosher salt & fresh ground pepper
• 1 ½ tablespoons Finlandia Garden Dill Creamy Gourmet Cheese

DIRECTIONS

1. Melt butter in a small skillet over low to medium heat, making sure it covers the bottom and sides
2. Crack the eggs in a small bowl, add salt & pepper, beat well and then add to the pan
3. Cook slowly, stirring often making sure the eggs don’t stick to the pan
4. When the eggs are about halfway done, add Finlandia Garden Dill Cheese and continue stirring until eggs are cooked though but still creamy
5. Serve.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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