Chorizo Breakfast Tots

Serves 4

This is awesome, just try it.

Ingredients

• 1 28 ounce bag Tots
• 10 ounces Mexican Pork Chorizo
• 6 green onions, diced
• 1 cup Monterey jack cheese
• Eggs - poached, fried whatever for the top

Directions

1. Cook tots according to package directions
2. Put chorizo in a pan over medium heat and cook until cooked through, 5-7 minutes
3. When it's almost done, add in the green onion
4. Place cooked tots in an ovenproof dish - top with some chorizo then cheese and throw under the broiler until cheese melts
5. Remove from oven, top with more green onions, the egg...and enjoy

Buffalo Tots

Serves 4-6

Mental, ridiculous, so good...I'm almost speechless - though I can still eat.

Ingredients

• 28 ounce bag of tater tots
• 1 cup cup Franks Red Hot Wings Sauce or the regular - both are great
• 1/3 cup honey
• 2 tablespoons butter
• 1/2 cup Ken's Chunky blue cheese dressing
• 1 cup pre-cooked deli chicken, shredded
• celery leaves, chopped for garnish

Directions

1. Cook tots according to package directions - but get 'em extra crispy
2. While they cook, combine hot sauce, honey and butter over low heat - stir to combine
3. Toss tots a portion at a time in some of the sauce (don't over sauce though), plate, add some chicken, drizzle with blue cheese dressing and top with celery leaves

Chicken, Bacon & Tot Hot Dish

Serves 6-8

Think of this as a cross between a casserole and a chicken pot pie, only with tots instead of pie dough. And how can that be bad?

Ingredients

• 1 yellow onion, diced

• 8 ounces mushrooms, sliced

• 1/2 pound uncooked bacon, chopped

• 2 tablespoons dry vermouth

• 2 cups cooked chicken - shredded or chopped, either is fine

• 1/4 cup flour

• 1/2 cup chicken broth

• 1/2 cup milk

• 1/2 cup frozen peas

• 1/2 teaspoon each dried thyme & sage

• Kosher salt & fresh ground pepper

• 1-2 tablespoons Sriracha

• One 26 ounce bag Tater Tots

Directions

1. Preheat oven to 350

2. Cook bacon in a large pan until about halfway cooked - then add onions

3. Cook a couple more minutes and add mushrooms - continue until mushrooms are softened and bacon just getting done

4. Add vermouth and cook for 2 minutes

5. Sprinkle in flour and stir until everything is coated

6. Stir in chicken stock and milk, mix well

7. Add peas, thyme, sage & season generously with salt & pepper

8. Add Sriracha to taste, stir thoroughly

9. Pour mixture into a greased 9x9 baking dish and top lovingly with frozen tots

10. Bake for 30 minutes or until tots are crispy

Meat Jun

Serves 4-6

Essentially a Hawaiian/Korean mashup that to me should be called Hawaiian Meat Candy - but that sounds gross, so forget it. It's just crispy, super delicious thin slices of well marinated beef -that's better

Ingredients

• 3/4 pound very thinly sliced (as in paper-ish thin) beef - rib eye or cross rib
• 3/4 cup soy sauce
• ¾ cup sugar
• 3 tablespoons sesame oil
• 3 cloves garlic, chopped super fine
• Flour
• 4 eggs, beaten
• Oil for frying, anything but a flavored oil

Directions

1. In a medium bowl combine soy, sugar, sesame oil & garlic - mix well
2. Add thinly sliced meat, making sure it's covered and refrigerate about an hour
3. Heat pan with 1/8 inch of oil to medium high
4. Remove beef from marinade, shaking off excess, dip both sides in flour so well covered, shake off excess, dip in egg then put slices into the pan
5. Cook until done, about a minute a side, remove to paper towels, then cut into strips and eat

Orecchiette with Tuna & Arugula

Serves 8

Quit looking down ur nose at tuna - it's not a junky ingredient. And when it's this delicious, you'll want it all the time.

Ingredients

• 1 pound orecchiette pasta (little ear shape)
• 1/3 cup extra virgin olive oil
• 4 large cloves garlic, minced
• 2 - 6 ounces cans albacore tuna, drained
• 1/2 - 1 teaspoon red pepper flakes
• 1 bunch arugula
• Zest of 1 lemon
• Kosher salt & fresh ground pepper

Directions

1. Cook pasta according to package directions
2. Heat olive oil in large skillet over medium heat and add garlic - heat but don't let it brown
3. Add tuna & red pepper to garlic & oil, stir well and heat through
4. Put arugula on top of garlic & oil
5. Drain pasta and add to arugula pan - mix well until arugula wilts
6. Add lemon zest and season with salt & pepper - mix well and serve

Spicy Ahi Poke

If it's me - it's serves one (kidding)

I am a huge fan of poke and we make this often. You should too.

Ingredients

• 1 pound sushi grade ahi tuna, cut into a 1/2 inch dice

• 1 tablespoon soy

• 1/2 teaspoon sesame oil

• 2 tablespoons Kewpie, Japanese mayo

• 1 1/2 - 2 tablespoons Sriracha

• 4 green onions, white and light green parts diced fine

• Something crunchy to serve

Directions

1. Put all ingredients (but only half the onions) in a large bowl and mix gently

2. Plate & top with remaining green onion

3. Serve with something crunchy - and btw good potato chips are 100% ok...

Crab & Avo Grilled Cheese

Makes 2

I am most certainly a fan of crab. Whole, in parts or just the meat in a can - I love it all. But if buying in a can, get the pasteurized kind that's refrigerated - cuz the 'on-the-shelf' kind blows and pretty much anything you make with it will blow too.

Ingredients

• 1/4 cup mayonnaise

• 1 large clove garlic

• 1 tablespoon finely chopped parsley

• 1/2 tablespoon lemon juice

• Pinch kosher salt

• 4 slices sourdough bread

• softened butter

• 1/2 pound crab meat

• 1 avocado, sliced thin

• 8 slices jack cheese, sliced thin

Directions

1. Put mayo, garlic, parsley, lemon juice and salt in a small bowl - mix well

2. Top 2 slices of bread with some garlic mayo, then with 2 slices of cheese each, half the crab, half the avocado, remaining cheese and remaining bread

3. Butter one side of each sandwich and cook butter side down in a heated non-stick plan until golden brown (pushing down slightly with a spatula during cooking)

4. Butter top, flip over and cook again till golden

5. Remove, slice and eat :)

Thai Fish Curry

Serves 4-6

I love a simple curry, and this certainly fits the bill. The fish is added right near the end and stays super moist.

Ingredients

• 1 tablespoon oil
• 1 small onion, diced
• 1 clove garlic, crushed
• 1 tablespoon flour
• 2 tablespoons curry powder
• 14 ounce can coconut milk
• ½ cup milk
• 1 tablespoon Sriracha
• 1 pound snapper...grouper...basically any white fish - sliced in bite size pieces
• 1/3 - ½ large red pepper, diced small
• Chopped green onions & cilantro for garnish

Directions

1. Cook onion and garlic in oil until softened - but not too soft
2. Add flour and curry powder to onion mixture
3. Stir well for a minute, add coconut milk and reg milk to your preferred thickness
4. Stir in Sriracha - let thicken and come to a simmer
5. Add snapper (or whatever you're using) and simmer until fish is cooked – about 10 minutes
6. While it finishes, cook red pepper in a little olive oil until slightly blackened and softened
7. Serve on rice and garnish with green onion, cilantro and some of the red pepper

Crab Enchiladas

Serves 3 - 4

I’m a big fan of crab and find anything made with it to be pretty darn delicious – and this recipe is no exception. With just a few ingredients you’ll be an enchi king or queen in no time.

Ingredients

• 1 tablespoon olive oil
• 1 red pepper, diced
• 1/2 yellow onion, diced
• 1 cup chicken broth, or vegetable or even water if you don't have - it's just for softening the tortillas
• 8 flour tortillas
• 8oz cooked crab meat, broken up
• 1/2 teaspoon (or to taste) Old Bay Seasoning
• 1 cup whipping cream
• 1 cup green enchilada sauce
• 2 large handfuls shredded Monterey jack cheese
• 1/4 cup chopped cilantro for garnish

Directions

1. Preheat oven to 350
2. Heat oil in a pan over medium heat
3. Add red pepper & onion, cook until just softened, about 5 minutes
4. In a large bowl add the cooked onion and pepper, crab meat, Old Bay Seasoning and cheese - mix thoroughly
5. Pour the cream in the bottom of a casserole dish
6. Soak the tortillas in the chicken stock for 30 seconds, shake off excess and put on work surface
7. Add 1/8 of the mixture on to the tortilla, roll up tightly, lay them side by side seam side down on top of the cream
8. Layer a large handful of cheese
9. Drizzle over the enchilada sauce
10. Bake in the oven for about 30 minutes or golden brown and bubbly
11. Garnish with green onions, and eat.

Homemade Ice Pops

Makes as many as you want

You simply fill popsicle molds and put 'em in the freezer. And by the way - if you don't have popsicle molds, you can use a Dixie cup or any small cup with a popsicle stick, skewer or even chop stick.

Ingredients

• Lemonade
• Cranberry juice, oj, gj - or frankly any juice
• Ice tea, green tea - any tea
• Plain or flavored yogurt
• Chocolate milk
• Fresh fruit

Directions

1. The key here to have some fun - mix and match as you please. To make a striped pop, put in a little cranberry juice, let it freeze a bit then add some lemonade, let it freeze a bit then add some more cran and so on - get the idea?
2. Chocolate milk by itself is pretty wonderful
3. Layers of plain yogurt interspersed with layers of blended raspberries or any berry is crazy good
4. Or use all lemonade, let it freeze a little then push a few blueberries down into the middle of the pop for a cool look

Pickled Cauliflower

Make 12 pint jars

This can be made with green beans, asparagus or the cauliflower. And not only are they delicious, but they make a great gift. No really...

Ingredients

• 12 pint canning jars with lids, sterilized according to package directions
• 10 cups water
• 5 cups white vinegar
• 1/2 cup pickling salt
• 3 heads cauliflower
• 3/4 cup pickling spice
• Approximately 1.5 cups fresh dill - still on the stalk
• 12 dried red chilies
• 24 cloves garlic

Directions

1. Make the brine by bringing water & vinegar to a boil - once it does add salt
2. When the salt is fully dissolved - turn off the heat
3. Cut cauliflower in small florets
4. In the bottom of each jar put1 tablespoon pickling spice, about 1 tablespoon dill, 1 red chili and 2 garlic cloves
5. Fill jars with cauliflower florets - pack it tightly
6. Add another tablespoon of dill on top of the cauliflower, then fill jar to the very top with brine
7. Put on lid and seal tight
8. Store in a dark, cool place about 2 weeks then put in the fridge

Dill Pickles

Makes 12 pint jars

Whether in a Cuban sandwich, in tuna salad, a bloody mary or just out of the jar standing in front of the fridge late at night - dill pickles are one of my favorite things.

Ingredients

• 12 pint canning jars with lids, sterilized according to package directions

• 20 cups water

• 1/4 cup white vinegar

• 1 cup pickling salt

• Pickling Cukes, cut in half lengthwise

• 3/4 cup pickling spice

• Approximately 1.5 cups fresh dill - still on the stalk

• 12 dried red chilies

• 24 cloves garlic

Directions

1. Make the brine by bringing water & vinegar to a boil - once it does add salt

2. When the salt is fully dissolved - turn off the heat and let cool till it's manageable

3. In the bottom of each jar put1 tablespoon pickling spice, about 1 tablespoon dill, 1 red chili and 2 garlic cloves

4. Fill jars with pickles florets - pack it tightly

5. Add another tablespoon of dill on top of the the pickles, then fill jar to the very top with brine

6. Put on lid and seal tight

7. Store in a dark, cool place about 2 weeks – I like to give them a shake every day to mix up the spices etc, and also tun them upside down for a couple days in the middle. The longer they stay out of the fridge, the more dill flavor they will take on. So after about a week and a half, try one – if it’s how you like it you’re good and can refrigerate them all to slow the process. If not, give it a few more days

8. Refrigerate any jars once opened.

Homemade Peanut Butter

Makes about a cup and a half

Simple simple simple.

Ingredients

• 2 cups unsalted roasted peanuts, shelled

• 1 teaspoon salt

• 1 tablespoon honey

• 1 tablespoon neutral oil, optional

Directions

1. Using metal 's' blade, put peanuts in the bowl of your processor

2. Process about 1 minute then scrape down sides of the bowl with a spatula

3. Continue to process on & off about 30 seconds or so at a time until it gets to your preferred smoothness

4. Add salt & honey and process until combined

5. Add the oil if you want it super smooth

White Bean Crostini

Serves 8

Perfect super fast appetizer to feed everyone at a moments notice.

Ingredients

• 1 french stick, sliced
• 1 can white beans, strained and rinsed
• 3 spring onions
• 1/2 red pepper
• 2 tablespoon olive oil
• generous pinch salt
• pinch of chili flakes
• 2 garlic cloves, peeled and chopped

Directions

1. Pre-heat your broiler to high, grill the baguette slices, on both sides
2. Throw everything else in the processor, and blend until smooth
3. Generously spread on the bread and drizzle with olive oil and garnish with green onions.

3-2-1 Bloody

Serves 1

Think Bloody Mary meets Red Beer.

Ingredients

• 3 ounces Vodka

• 2 ounces Clamato juice
• 1 ounce Newcastle Brown Ale
• 1/2 teaspoon prepared horseradish
• Couple shakes hot sauce & Worcestershire
• Celery salt & fresh ground pepper

Directions

1. Fill a cocktail shaker 1/3 full with ice and add all the ingredients

2. Shake well then pour into a rocks glass with fresh ice

Chicken Quesadilla

Makes one 8 inch quesadilla

This is unbelievably easy and gets even easier when you use an already roasted chicken from the market. Shred the chicken while still warm. It's simpler.

Ingredients

• 2 flour tortillas, about the 8 inch size
• 1 cup cooked chicken, shredded
• 1/3 cup shredded mixed jack and cheddar cheese
• 2 green onions, the bottom 2 inches thinly sliced
• 1/2 teaspoon cumin
• Sour cream, salsa and chopped cilantro for garnish

Directions

1. Mix chicken, cheese, green onion and cumin well
2. Place one tortilla in a non-stick pan and cover with chicken mixture
3. Top with 2nd tortilla and squish down with a spatula
4. Once the bottom starts to get a little bit golden, flip and cook the other side
5. Cut into wedges and serve with sour cream and salsa and sprinkle with a little cilantro

Chunky Guacamole

Serves 4

There's guacamole, and then there's 'guacamole' if you know what I mean - and chunky is the way to go. There's no magic to this, it's just really good. And it totally beats the f outta that store bought crap, I mean stuff - no...I mean crap.

• 2 ripe avocados

• 1/2 medium tomato, seeded and diced

• 1/4 medium white onion, diced

• Juice from 1 lime

• 1 canned Chipotle, minced (just one, not one can)

• 2 tablespoons cilantro, chopped

• Kosher salt to taste

• Halve avocados lengthwise and remove pit

• Scoop out flesh (what else do you call it?) with a large spoon into a bowl and mash up a bit. I said "a bit" - not into paste

• Add diced tomato, onion, lime juice, minced chipotle and cilantro - blend all into a beautifully chunky mixture

• Season to taste with salt

• Start eating

Easy Bunuelos

Makes 24 pieces

Bunuelos: dough that's been deep fried and sugar'd. If you know me, you know I don't make my own dough. And I certainly don't deep fry.

Ingredients

• 1 package (of 2) frozen puff pastry sheets
• 1 cup sugar
• 1 tablespoon cinnamon

Directions

1. Remove sheets from package and thaw at room temperature 30-40 minutes
2. Combine sugar and cinnamon
3. Heat oven to 375
4. Unfold sheets and cut each into 12 even pieces
5. Place on ungreased baking sheet and bake until puffy and golden brown 10-15 minutes
6. Remove from oven, and toss in sugar mix just to coat slightly - serve

SHRIMP AND BOK CHOY

Take a break from your usual weeknight food with this simple, but so delicious Shrimp & Bok Choy recipe. Oh, and it’s healthy too!

Serves 4

INGREDIENTS

• 1 tablespoon soy sauce
• 1 tablespoon Asian chili garlic paste
• 1 tablespoon neutral oil (canola, vegetable etc)
• 1 pound shrimp, peel & deveined
• 1 pound baby bok choy, ends removed & leaves separated
• Rice for serving
• 2 green onions, white & light green parts only - diced
• 1/4 cup Hoisin sauce

DIRECTIONS

1. Mix together Hoisin, soy, and chili sauce and set aside.

2. Heat wok until almost smoking and add oil. Put in shrimp and cook about a minute, then add bok choy. Stir everything until shrimp are just done and bok choy is wilted – 2 to 3 more minutes. Add sauce, mix through well and serve on rice.

3. Garnish with green onion.