Chili Nuts

Sweet and spicy at the same time - these little guys are hard to put down. Feel free to adjust the spices to your own taste.

Ingredients

• 1 cup lightly salted peanuts, shelled
• 1 cup lightly salted cashews
• 2 tablespoons oil, peanut or vegetable is fine - not olive
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne powder
• 1 tablespoons sugar

Directions

1. Heat oil in pan
2. When hot add chili and cayenne - mix
3. Add nuts and stir well to make sure all are coated evenly
4. Remove from heat and add sugar and mix
5. Bingo - that's it.

Chili Frito Bags

This is one of those things that people make fun of until they try it – then, they're hooked. But you must have those little individual sized bags of Frito's for it – the fun is eating it right out of the bag.

Ingredients

• Any chili – yours, your mom's, or out of a can (the can is easier)
• Fritos, the individual sized bags
• Shredded cheddar cheese, sharp
• Hot Sauce

Directions

1. Heat chili
2. Open Frito bag
3. Spoon some chili in the bag - yes, IN the bag
4. Top with some cheese, IN the bag
5. Add a few drops hot sauce, IN the bag
6. Add a spoon and eat, OUT of the bag

Cinnamon-Pecan-Carmelly-Pull-Apart-Thing

Ridiculously simple morning treat? Yes. Warm, sweet and amazingly delicious? Yes. Impressive? Absolutely yes. Will you want it again? - Oh yes, yes! Low cal and low fat? You're kidding right?

Ingredients

• 3-10 oz packages refrigerator biscuits, quartered
• 1 2/3 cups sugar
• 3/4 cup butter
• 2 teaspoons cinnamon
• 1/2 cup pecan pieces
• 1/4 cup raisins

Directions

1. Preheat oven to 350
2. Combine cinnamon and 2/3 cup sugar in large bowl
3. Drop biscuit quarters in the bowl a few at a time and mix with your hands until evenly covered with cinnamon sugar
4. Meanwhile, combine remaining sugar and butter in a small pot over low heat until butter has melted - mix well
5. Scatter half the pecans and raisins in bottom of buttered bunt pan,and cover with half the coated biscuit quarters
6. Pour half the melted butter mixture over the biscuits, and repeat again with pecans, raisins, biscuits and finally the rest of the butter
7. Bake in heated oven for about 40 minutes
8. Carefully turn upside down on a platter big enough to handle some dripping of the gooey carmelly stuff running down the sides
9. It's really hot so you might want to use a fork, but man oh man oh man...

Chocolate Chip Raspberry Pancakes

From scratch

Of course you can make these from a package mix, but I make these with my kids and they prefer more than less when it comes to the preparation. Not to mention they're pretty darn good!.

Ingredients

• 1/2 stick butter
• 1 cup milk
• 1 large egg, beaten
• 1 tablespoon sugar
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup raspberries
• 3/4 cup semisweet chocolate chips

Directions

1. Mix flour, baking powder, salt and sugar well in a large bowl
2. Melt 1/2 the butter in small pot, remove from heat and whisk in egg and milk
3. Add egg mixture to dry ingredients and mix well
4. Gently stir in raspberries and chocolate chips
5. On a medium hot griddle or pan, cook pancakes until you get bubbles around the edges and the underside is golden brown
6. Flip over and cook until they are perfect - what's perfect you ask? Perfect is when they are done exactly the way you like them. For me, that means cooked and brown on the outside, but not quite cooked on the inside. That's not weird is it?

Dim Sum

What is this ... some kind of sick Cooking Guy joke??? There's no recipe. Just a video. Sit back ... relax. Every once in a while, it is OK to let someone else cook for you.

Ingredients

• None

Directions

1. None

Deep Fried Turkey

First things first - this may be one of the best turkeys you'll ever have - but be aware that 4 or 5 gallons of 325 degree oil is a very dangerous thing. Caution is the word of the day.  Oh, and since there can be a lot of splatter wearing your best clothes is not recommended. 

Read everything all the way first:

Ingredients

• One turkey, completely thawed & dried
• Turkey fryer - complete with pot, burner & propane tank
• Peanut oil
• 6 tablespoons Kosher salt
• 3 tablespoons fresh ground black pepper
• 4 tablespoons garlic powder
• 4 tablespoons onion powder
• 2 tablespoons paprika
• 2 tablespoon cayenne
• 2 1⁄2 tablespoons dried rosemary
• 2 1⁄2 tablespoons dried thyme
• Approximately 2 cups Turkey injector marinade

Directions

1. Combine salt, pepper, garlic powder, onion powder, paprika, cayenne, rosemary & thyme.
2. Season outside & inside of the turkey with the rub - massaging well onto the outside and all around the cavity - this can even be done the night before
3. If using, inject the turkey with marinade - do not stuff the turkey.
4. Fill the pot with oil - (determine how much by putting the turkey in the empty pot the day before and adding enough water to just cover it, then remove and this will be the level of oil you'll need)
5. Stick the long thermometer in the pot and watch it closely. Once the temperature reaches 350 degrees F, you are ready to go.
6. Put turkey onto the cooking frame or basket, put on long heavy oven mitts and slowly lower the turkey partway into the oil - the oil will bubble like crazy so gently dunk it up and down a few times. Lower the turkey a little more each time. Keep doing this until the turkey is completely submerged and resting on the bottom of the pot.
7. The oil temperature will have lowered, so maintain a temp of between 325 and 350 F. Now wait - but don't leave the pot of boiling oil unattended.
8. Get some help to pull the turkey partway out of the pot and insert a meat thermometer into the breast - you're looking for the temperature of the turkey to be 160 degrees - it will continue to rise after removing from the oil, this should take approx 2.5 - 3 minutes a pound.
9. When done, turn off the flame, and very carefully lift the turkey out of the oil allowing it to slowly drainThe cavity will be full of hot oil, so use extreme caution when handling the turkey. Let it drain for a few minutes longer and make sure that cavity is drained.
10. Allow to rest for at least 20 minutes before carving

Stuffing Omelet

Makes 1

You're laughing right? Well I'm serious about how good this is - so don't laugh until you've tried it. This has been a tradition in our house for about 25 years and is ideal for the morning after a Thanksgiving or Christmas dinner . The only thing is it requires that you still have some stuffing leftover, so make sure you do.

Ingredients

• 2 eggs
• 1/2 tablespoons butter
• 1 slice American cheese (you can use any kind you like, but this kinda makes it)
• 1/3 cup (approx) leftover stuffing, room temp

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 bottom of the eggs to set - add stuffing to one half, cover with cheese and flip one side over making a half moon & cook to desired doneness (and fyi desired doneness for me is not too dry)
4. Or, cook as scrambled eggs - adding the stuffing when you would normally add other ingredients and then cook until desired doneness - which is still not too dry
5. Put on a plate and enjoy
6. Wait for next year

Easy Corn Jalapeno Triangles

Makes about 18

Need a last minute extra for your dinner? These little guys are wonderful and everyone will love you for it. The crunchiness of the red pepper and the spiciness of the jalapeno - man are these good.

Ingredients

• 1 package corn bread mix
• 1 1/2 cups water or whatever the package directions say
• 1 red bell pepper, diced small (about 1 1/2 cups)
• 1 tablespoon diced jalapenos, canned (you can add more but be careful)

Directions

1. Preheat oven according to the package directions
2. Make the cornbread mix - also according to the package
3. Add diced red bell pepper and jalapeno and mix well
4. Spray an 8 X 8 pan and pour in the batter
5. Bake 30 - 35 minutes (according to the package directions) until they start to turn golden
6. Let cool 15 - 20 minutes and turn the pan upside down to remove the square
7. Cut the whole square in half and then cut each half into triangles
8. Arrange on a plate and serve warm or at room temperature

5 Minute Beer Bread

To be honest - it makes in 5 minutes but cooks in about 50. In any case it’s only 3 ingredients and so damn good it won’t matter.

Ingredients

• 3 cups self-rising flour
• 3 tablespoons sugar
• 1 bottle (12 ounces) beer - preferably something with a little flavor - room temperature

Directions

1. Preheat oven to 350
2. Mix flour and sugar and slowly add beer
3. Mix all ingredients well, until smooth
4. Place in greased loaf pan & place pan in center of oven and bake for about 50 minutes
5. Remove from oven and take bread out of pan and allow to cool on a rack or stove grates

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watch how I make this

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Five Minute Stir Fry Noodles

Serves 4

Keep the main ingredient a secret until your friends or family try these. On second thought, go ahead and tell them – it'll be funnier.

Ingredients

• 2 packages instant ramen type noodles - you know, the kind you cook with boiling water or in the microwave
• 3 tablespoons teriyaki sauce
• 1 tablespoon peanut oil
• thinly sliced green onions

Directions

1. Cook noodles according to package directions, drain
2. Heat oil in large pan or wok over high heat
3. Add noodles and stir fry 30 seconds
4. Add teriyaki and mix well - remove to plate and sprinkle with green onions

French Toast Mountain

Serves 2

This is a family favorite for everyone. Everyone except Kelly that is - she just eats fruit in the morning.

Ingredients

• 6 pieces of bread, white/wheat/whatever
• 3 eggs
• 3 tablespoons milk
• 1 tablespoon sugar
• 1 tablespoon cinnamon
• butter
• 6 slices bacon, cooked, crispy and chopped into small pieces
• syrup
• powdered sugar

Directions

1. Beat eggs and stir in milk, sugar and cinny
2. Dip bread in mixture and fry in butter on a griddle or in a pan - so far just like regular french toast
3. Cook until goldeny-brown or beginning to get slightly crispy
4. Remove from heat, cut into 1 inch squares and place in a tall mountain-like pile on two plates - top each with some bacon
5. Drizzle with syrup and dust with powdered sugar - this is the cascading waterfall and snowy peaks part. OK, so I like to play with my food, what's the big deal?

Fridge Fried Rice

The quantities here are pretty much up to you. You will not make any mistakes - trust me.

The key is to add what you like - basically just clean out the fridge. If you love mushrooms, add a bunch. If you hate mushrooms, give 'em to the dog and add something else.

Makes about 6 cups

Ingredients

• 1/2 pound bacon, diced
• 2 cups diced vegetables: carrot, celery, peppers, onions, green onions, mushrooms - pretty much anything you have
• 1/2 cup sliced green onions
• 4 cups cooked rice, cold - and cold is the important rice, so preferably day old
• 2 tablespoons soy sauce
• 2 beaten eggs
• 1 teaspoon sesame oil
• Diced green onions for garnish

Directions

1. Heat pan or wok on medium heat and cook bacon until just getting crispy - remove bacon and drain on paper towels but leave a couple tablespoons of grease in the pan
2. Add vegetables and stir fry until just softened, about 5 minutes
3. Add bacon and rice - stir with spatula constantly, breaking up pieces 3-5 minutes until hot
4. Beat eggs in a small bowl and stir in soy & sesame oil
5. Add egg mixture to rice and stir really well to combine and cook the eggs - 2 to 3 minutes
6. Serve topped with green onions.

Garlic Herbed Croutons

Yum.

Ingredients

• 1 loaf French bread (day old) cubed - about 4 cups
• 4-5 cloves garlic, crushed
• 3 tablespoons olive oil
• 1 tablespoon thyme
• 1 tablespoon rosemary

Directions

1. Preheat oven to 325
2. Heat oil in large pan and add garlic
3. Saute garlic briefly and add bread cubes and herbs
4. Stir to coat all cubes, and place on baking sheet
5. Bake until golden, about 15 minutes
6. Remove from oven and let cool

Grilled Caprese Sandwich

Makes 1

Everything you love about a classic fresh mozzerella and tomato salad - but in a sandwich.

Ingredients

• 2 slices sourdough bread
• thinly sliced tomatoes
• thinly sliced fresh mozzerella cheese
• fresh basil leaves
• butter

Directions

1. Just build it like you would a grilled cheese, butter the outsides and grill it in a hot pan
2. Oh my

Late Night Grilled Turkey Sands

Ok - so you're not really 'making' anything with this recipe - you're just 'putting it together' - is that so bad? I don't think so because it's is so darn good. The important part here is the grilling of the turkey - the heat makes it a completely different animal.

Ingredients

• Deli turkey, thinly sliced
• Muenster, provolone or whatever cheese you like, thinly sliced
• Bagel, toasted
• Mayo, mixed with honey mustard or horseradish or whatever you like
• Tomato slices

Directions

1. Heat a non-stick pan over medium heat
2. Take a big handful of turkey and put it in the pan
3. While this is grilling, toast bagel
4. Mix mayo with mustard or horseradish
5. When turkey is lightly browned place cheese on top and allow to melt - you might need to cover the pan for this
6. You want it gooey - so don't skimp on the cheese or the mayo mustard/horseradish stuffli>
7. Remove turkey, place on mayo'd bagel, top with tomato and away you go

Lox, Eggs and Onions

Serves 1

OK - so maybe this is more in my ethnic camp than yours - but it's a Jewish classic. Don't question it - just make it.

Ingredients

• 2 eggs, beaten
• 1/4 cup yellow onion, diced small
• 2 ounces thinly sliced lox, chopped fine
• salt & pepper to taste
• butter

Directions

1. Saute onions in butter until starting to brown - I said 'starting', not burned up
2. Add lox to onions and allow to warm through
3. Add eggs and cook as desired. I just mean make them as moist or dry as you like - I don't like mine too dry. Ok, I don't like mine dry at all.

Mac & Blue Cheese with Bacon

Serves 8

What kryptonite was to Superman, this macaroni is to me. It is my one, true weakness. If I make it – I can eat the whole thing...

Ingredients

• 1 package Kraft Deluxe Macaroni & Cheese Dinner (I didn't say you had to start from scratch did I?)
• 6-8 strips of bacon, diced
• 1/2 yellow onion, diced
• 1/3 cup crumbled blue cheese
• 3 tablespoon butter
• 1 1/2 cups Panko crumbs (Japanese bread crumbs available in the supermarket Asian aisle)

DIRECTIONS

1. Preheat oven to 350
2. Heat a large frying pan, add bacon - cook until halfway done
3. Add onions - saute until softened and bacon is crispy
4. Make macaroni according to package directions and add onion, bacon and blue cheese
5. Mix well and place in oven proof casserole dish
6. Melt butter and mix with Panko crumbs, put on top of mac
7. Bake until top is brown and crispy - maybe 20 minutes

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Watch me make this

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Mango and Red Onion Salsa

This is great on pork, chicken, burgers, grilled fish or whatever.

Ingredients

• 2 mangos, peeled pitted and diced
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon minced fresh peeled ginger
• 1/2 teaspoon grated lime peel
• 1/8 teaspoon cayenne pepper

Directions

1. Combine all ingredients in medium bowl and toss to blend.
2. Season with Kosher salt and fresh ground pepper.
3. Let stand 20 minutes
4. You can make this up to a couple of hours in advance.
5. If you do, cover and refrigerate.

Pastrami Benedict

Serves 1

Just thinking about this is almost too much to handle.

Ingredients

• 2 eggs
• 1 English muffin, toasted
• 4 ounces thinly sliced pastrami
• 1/2 cup brown gravy, no need to make it - you can buy it
• 1 tablespoon prepared horseradish

Directions

1. Mix gravy and horseradish in small pot and warm through
2. Grill pastrami in non-stick pan over medium heat
3. Poach eggs
4. Toast English muffin
5. Place grilled pastrami on toasted English muffin, top with egg and spoon horseradish gravy over the top
6. Holy crap

Peanut Butter & Banana Stuffed French Toast

Cafe 222

This is not something to eat everyday - it's kinda rich. But it's really, really good. The easiest way to make it though is to just go to Cafe 222 and order it. And say hi to Terryl while you're there - she's the one with the waffle on her head.

Ingredients

• 6 slices day-old white or wheat bread
• 1 to 2 ripe bananas
• 8 tablespoons creamy peanut butter
• Honey, for drizzling
• 4 eggs
• 1/4 cup heavy cream
• 1 tablespoons vanilla
• 1 tablespoons dark rum
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Butter for frying
• Powdered sugar, for topping
• Maple Syrup, for topping

Directions

1. Spread a thin layer of PB on each slice of bread
2. Peel banana and slice enough to cover every other piece of bread
3. Drizzle a small amount of honey on each piece of bread that does not have banana on it
4. Place honey drizzled piece of bread on top of a piece with bananas on it to make 3 sandwiches
5. In a shallow medium sized bowl, gently whip, by hand: eggs, cream, vanilla, rum, cinnamon, nutmeg
6. Heat skillet until butter melts and begins to sizzle
7. Dip 1 sandwich at a time into rum batter and place into skillet
8. Cook until golden brown (about 3 to 4 minutes before turning) on each side
9. Remove from skillet and cut in 1/2 diagonally
10. Top with powdered sugar, butter and maple syrup.