Pasta with Bacon and Brussels Sprouts

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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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Hash Brown Crust Quiche

 But the hash browns aren't in, they're the crust!

Serves 6

INGREDIENTS

• 3 cups thawed frozen hash browns
• ¼ pound bacon, diced
• 1 cup mushrooms, sliced thin
• ½ green pepper, diced
• ½ small yellow onion, diced
• 1 garlic clove, minced
• 6 eggs
• ½ cup Monterey Jack cheese
• 1 teaspoon fresh ground black pepper
• Big pinch Kosher salt

DIRECTIONS

1. Preheat oven to 400
2. Press hash browns into pan or pie dish – like you would pie dough
3. Bake until golden brown, approx 25 minutes
4. During this time, cook bacon in a large skillet, until almost crispy, then add mushrooms, peppers & onions and cook on medium heat, until softened -add garlic in the last minute and spread into pan
5. Beat eggs, stir in cheese, season with salt & pepper and mix in cheese
6. Pour mixture into pan and bake I oven, 15-20 minutes or until just firm, serve.

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Pasta with Bratwurst & Sour Cream

Try this quick and easy dinner idea, it's hearty and packed with flavor.

INGREDIENTS

• 1/2 pound penne pasta
• 2 bratwurst, uncooked
• 1/2 teaspoon red pepper flakes
• Kosher salt & fresh ground pepper
• 6 ounces sour cream
• 1/4 cup parmesan cheese, grated plus a little more for serving
• 1/4 cup finely chopped parsley
• 2 -3 ounces milk or pasta water 

DIRECTIONS

1. Boil pasta according to package directions
2. Slice brats lengthwise, remove sausage and cook in a non-stick medium sized pan
3. While it cooks, season with red pepper, salt & pepper
4. When sausage is longer pink, add sour cream & stir well to combine
5. Drain pasta (reserving about ½ cup pasta water) and add to sausage with most of the parsley and parmesan
6. Mix well, and depending on how thick or thin you like it, add a little pasta water or milk
7. Mix again well and plate, adding a little more parsley

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STIR FRIED STEAK & SNOW PEAS

Not sure much is easier (and healthier) than this. 

Serves 2

INGREDIENTS

• 3/4 lb New York steak – put in freezer 10 minutes, remove fat strip, finely slice across the grain
• 1 big handful snowpeas (remove the tough end)
• 2  1/2 tablespoons canola oil
• 1/2 cup beef broth
• 2 teaspoons corn starch
• 1 tablespoon soy sauce
• 1/2 teaspoon seasame oil
• 1'' cube fresh ginger, peeled, finely diced
• 1 garlic clove, finely diced
• 1/2 orange, zest and juice
• 2 teaspoons seasame seeds

DIRECTIONS

1. In a bowl, mix the broth, corn starch, soy
2. Preheat wok on high, add 1 tablespoon oil and snowpeas, keep them moving, cook 1 minute, remove
3. In same hot wok, add 1 tablespoon oil and beef, break up clumps, keep it moving, cook 1 minute
4. Add snowpeas back in wok with beef
5. Add 1/2 tablespoon oil add garlic and ginger, cook 30 seconds, mix well
6. Add broth mixture, add orange zest and juice, stir on high heat, cook 1 minute – until sauce thinkens
7. Sprinkle over seasame seeds and eat!

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Edamame Cous Cous

Super fresh, light and delicious side dish. (Max spells it: Koos Koos.)

Serves 4

INGREDIENTS

• 1 cup Cous cous

• 1 cup cooked frozen edamame

• 1 cup frozen corn

• 1/2 red pepper, finely diced

• 1/4 cup fresh cilantro, finely chopped

• 12 cherry tomatoes, quartered

• 6 green onions, top & tail removed, finely diced

• 1 1/2 limes, juiced

• 2 tablespoons EVOO

• 1 clove garlic, crushed

• Kosher salt

• fresh black pepper

DIRECTIONS

1. Cook Cous cous, according to pack instructions directions, takes about 5 minutes

2. Boil edamame and corn for 5 minutes, drain and rinse cold water to stop cooking

3. Whisk dressing: lime juice, EVOO, garlic, pinch salt, 2 grinds fresh black pepper

4. Mix everything in large bowl, season well with salt and pepper, eat!

Serve with grilled tuna steak or scallops... salmon... chicken breast... whatever you like.

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Shrimp & BBQ Sauce

Makes about 2 dozen large shrimp

My great friend 'Tommy the Fishmonger'  whips this up in seconds and clearly it's as easy and delicious as it gets.  

INGREDIENTS

• 2 tablespoons butter
• 1 pound large shrimp (21/25's would be ideal), shelled, deveined and butterflied
• 1/4 - 1/3 cup Hungry Chef Original BBQ Sauce or whatever bbq sauce you like
• Fresh rice for serving
• Lemon wedges
• Green onions, diced for garnish

DIRECTIONS

1. Heat cast iron skillet or wok on high add butter and shrimp and cook until shrimp are almost done, 2 to 3 minutes
2. Add bbq sauce to shrimp and heat until sauce is bubbly about a minute
3. Serve shrimp on rice, with a squeeze of lemon and garnished with green onions

Greek Hot Dogs

Makes 4

Yes the tomato and cucumber are nice, refreshing & certainly delicious.  But what really makes this is the quick tzatziki. It adds a crazy amount of flavor that had us wanting a 2nd & 3rd.  

INGREDIENTS

• 4 hot dogs
• 1/2 cup greek yogurt
• 1/3 cup cucumber, finely diced
• 1 clove garlic, minced
• 1 teaspoon dried dill
• 1 wedge lemon
• Pinch of Kosher salt
• 1/4 cup diced tomato
• 1/4 cup Kalamata olives, pitted and diced small
• Butter
• 4 hot dog buns

DIRECTIONS

1. Make small diagonal slits on all sides of the dogs and cook in a non-stick pan
2. Combine yogurt, cucumber, garlic, dill, lemon juice & salt - mix well
3. When dogs are almost cooked (and you'll know cuz the slits will open and it'll get gorgeous and slightly brown) butter buns and cook on a flat griddle until lightly brown
4. Spread tzatziki sauce on a bun, then place a dog, then add tomato & olives
5. Eat

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Glossy Asian Wings

Serves 4

These are so simple, and the longer you marinate them the better… I suggest you whip this up in the morning, throw 'em in the fridge, then they'll be tender and perfect to cook when you get home from work.

INGREDIENTS

• 2 lbs raw chicken wings

• 1 cup brown sugar

• 1 cup soy sauce

• 1 teaspoon sesame oil

• 2 green onions, white & light green parts, chopped fine

• Toasted sesame seeds

DIRECTIONS

1. Pre-heat broiler

2. In a large bowl combine brown sugar, soy sauce and sesame oil – mix well

3. Put the wings and most of the marinade (save about 1/3 for basting) in a zip lock bag and refrigerate an hour up to overnight

4. Place skin side up on backing sheet & put under broiler about 4-5" from the element and cook 10 minutes, flip and cook until done – about another 10

5. Plate wings, garnish with green onions and sesame seeds

(Shortcut version: You could make this with frozen raw wings, just coat with sauce then cook according to packaging)

Bucatini with Asparagus and Prosciutto

Serves 2

A perfect and satisfying lunch or dinner that you can make in under 20 mins.

Ingredients

• 1/2 lb Bucatini pasta

• 1 pound asparagus, thick ends removed

• 2 tablespoons Dijon mustard

• 1 1/2 lemons, juiced

• Pinch Kosher salt

• Fresh ground black pepper

• 3 tablespoon extra virgin olive oil

• 1/4 cup Parmesan cheese

• 4 thin slices Prosciutto

• 2 eggs

• 2 tablespoons vinegar

Directions

1. Bring 2 pots of water to a bowl

2. Cook pasta according to package instructions in one, and the asparagus in the other until just starting to get tender

3. Immediately plunge asparagus into a large bowl filled with water & ice - (this will stop it cooking), drain on paper towels - cut into 2 inch lengths

4. Whisk lemon juice, Dijon, olive oil, Kosher salt and pepper in a small bowl, set aside

5. Crack eggs into 2 small dishes being sure not to break the yolks

6. Stir vinegar into a 3rd pot of just simmering water, and using a spoon, stir water in a circular motion to create a mini whirlpool, then carefully slide egg into the center of the pot

7. Cook uncovered about 4 minutes or until poached

8. Drain pasta, return to pot with asparagus and some of the vinaigrette - mix well

9. Plate pasta, top with torn pieces of prosciutto, Parmesan and finally the poached egg

Ahi Slider

Makes 2 sliders

It's a small burger with giant flavor.

Ingredients

• 2 tablespoons hoisin sauce

• 2 tablespoons Kewpie (Japanese mayo) or Miracle Whip

• 1 tablespoon Chili Paste

• 1/4 cup Jicama, cut into matchsticks

• 3 green onions, white & light green parts shredded lengthwise

• Approx 6 ounces fresh ahi - cut into 2 small fillets

• 2 King's Hawaiian Rolls

• Kosher salt

• Fresh black pepper

• 2 tablespoons olive oil

• Half an avocado, in thin slices

Directions

1. In a medium bowl combine hoisin, mayo & chili paste - mix well and set aside

2. Mix jicama and green onion - set aside

3. Pre-heat a griddle or non-stick pan or fire up the grill outside to medium

4. Lightly oil ahi, season with Kosher salt and pepper, cook or grill until 1/4 of the way done up the side, then flip and repeat – this will keep it rare in the middle

5. While it cooks, slice Hawaiian rolls, lightly oil and grill until brown on both sides

6. Build: grilled bun, hoisin mix, avocado slices, ahi, jicama slaw and top bun, enjoy!

Gochujang and Bacon Fried Rice

Serves 4

Gochujang, Korean 'red chili paste' is so good you could put it on old shoes and it would be amazing.

Ingredients

• 1/2 pound bacon, diced (not ready bacon)
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1/3 cup raw or frozen peas
• 2 cups cabbage, shredded
• 2 cloves garlic, finely minced
• 1 tablespoon fresh ginger, finely minced
• 1 egg
• 1/2 teaspoon sesame oil
• 1 tablespoon soy sauce
• 3 cups cooked & very cold white rice
• 2-3 tablespoons Gochujang
• 2 green onions, chopped

Directions

1. Heat a wok and cook bacon until just crispy, set aside bacon, take out most of fat but leave a couple tablespoons in the wok
2. Add peas, cabbage, peppers and cook for 2 minutes
3. Add onion, cook until onions soften, about 4 minutes
4. While it cooks, beat the egg in a small bowl & stir in the sesame oil and soy sauce, set aside
5. Add garlic and ginger to wok - cook about 1 minute until fragrant
6. Crumble the rice into the wok, break it up and cook until it's very hot throughout
7. Pour in beaten egg and mix until egg is cooked through - about a minute
8. Add bacon, Gochujang paste & stir really well to combine everything
9. Serve, garnished with green onions

Chimichanga

Makes 6

Baked or fried, these are so delicious and rather impressive looking when done.

5 chicken thighs, or about 2 cups once cooked

Kosher salt & ground pepper

1 tablespoon oil

1/2 yellow onion, diced

1 small red pepper, diced

1-4 ounce can diced green chilis

1 cup shredded Monterey jack cheese, plus extra for serving

½ teaspoon each garlic powder, cumin and chipotle chili powder

1 – 15 ounce can refried beans, optional (they shouldn’t be, but I get it)

6 flour tortillas, burrito size

1 tablespoon oil (for baking)

¼ cup neutral oil (for frying

1 cup red enchilada sauce

Sour cream

Chopped cilantro

• Cook thighs in a skillet over medium heat until cooked through, set aside

• Add a little more oil to the pan, and put in onion and red pepper – cook until softened, about 5 minutes

• Shred or cut chicken into small pieces and put in a bowl with the onions and peppers, chilis, cheese and spices – mix well

• Heat the tortillas just a bit to make them a little more pliable - microwave or non-stick pan is fine

• If using, add a layer of the beans to the center of each tortilla, then spoon some of the chicken mixture onto each

• Roll up restaurant style - bottom over the filling, sides in then roll away from you

  To Bake

• Preheat oven to 400

• Place chimichanga on a greased baking sheet and brush tops lightly with neutral oil

• Bake until golden, about 20ish minutes

  To Fry

• Heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides

  To Serve

• While they cook, warm enchilada sauce, and when done spoon some enchilada sauce on a plate, lay chimichanga on top, and garnish with sour cream, a little more cheese and cilantro

Black Bean Salmon

Serves 4 - 6

Only three ingredients, but it tastes like fifty. The black bean & garlic sauce is available in the Asian aisle at any supermarket. Look for the Lee Kum Kee brand.

Ingredients

• 1/3 cup apricot preserves (which is pretty much the same as jam)

• 1/2 cup black bean & garlic sauce

• 1 whole salmon filet, 1.5 - 2 pounds

• 1/4 green onions, finely chopped

• Toasted sesame seeds

DIRECTIONS

1. Heat broiler to high

2. Mix apricot and black bean in a small bowl - stir well

3. Spread evenly over top of the salmon

4. Put in oven 4-6 below broiler coils - and cook approximately 7 minutes for every inch of thickness

5. Remove to a platter or serving plates and sprinkle with green onions and sesame seeds

Spaghetti with Spinach & Blue Cheese

Serves 6

You can bust this out in less than 15 minutes - and that's including waiting for the water to boil. But go for the glory - maybe you should make them think you've been working your tail off all day!

Ingredients

• 1 pound spaghetti
• 8 ounces Blue Cheese crumbles
• 1-6 ounce bag "ready-to-go" spinach leaves
• 3 cloves garlic, chopped
• 4 tablespoons olive oil
• red pepper flakes, optional

Directions

1. Bring a large pot of water to a boil
2. Add spaghetti, and cook until still slightly firm
3. While spaghetti is cooking, put blue cheese, garlic & olive oil in a bowl and mix well
4. When spaghetti is done, add spinach to boiling water with spaghetti for about 10 seconds - making sure it all gets submerged and mixed in well
5. Drain spaghetti/spinach well and return to pot
6. Add blue cheese and mix well
7. Serve with a small sprinkle of red pepper flakes if you like

Cap'n Crunch Seared Tuna

Serves 4-6 as an appetizer

Beautifully seared tuna that's been coated in the crushed Captain. Sounds stupid doesn't it? Well there's just something about the sweet crunchy outside and the tangy little mix you make for it. Honestly, the only stupid thing would be NOT making it.

Ingredients

• 2 cups regular Cap'n Crunch (don't even think of using the peanut butter or crunch berry version)
• 1/4 cup Kewpie, Japanese mayonnaise, or
• 1/4 cup regular mayo & 1/2 tablespoon yellow mustard, combined
• 1 pound sushi grade tuna, in 2 rectangular blocks
• Neutral oil, like avocado oil is excellent
• Kosher salt & fresh ground pepper
• Sriracha
• Green onions, chopped fine

Directions

1. Crush the Cap'n in a Ziploc bag until fine (or in a processor) and put in a large bowl
2. If not using Japanese mayo, combine regular mayo and mustard - set aside
3. Lightly coat tune with oil, season with salt & pepper then press down into the Cap'n making sure it's covered well on all sides
4. Heat a non-stick pan really well then add ¼ cup of oil
5. When it just starts to smoke, add both blocks of the tuna and sear quickly on all sides until just golden (depending on hot your pan is, maybe 5-10 seconds a side) and remove to paper towels and slice onto 1/2 inch
6. I serve it by spreading the mayo mix on a plate, drizzle of Sriracha, topping that with the sliced tuna and sprinkling with green onions - just be sure to get some of everything in each bite

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Open Face Hot Crab Sandwich

Makes 2

I have 3 words for this recipe: hol-y-crap!

Ingredients

• 8 ounces lump crab meat

• 1/3 cup diced green onion - white & light green parts only

• 3 tablespoons mayo

• juice of 1/2 a lemon

• 1 teaspoon Cholula hot sauce

• 1 Kaiser roll

• 4 slices Pepper Jack cheese

• Kosher salt & fresh ground pepper to taste

• 2 tablespoons cilantro, chopped

Directions

1. Mix crab, green onion, mayo, lemon juice and Cholula well - season with salt & pepper

2. Preheat broiler

3. Split bun across the middle making a top and bottom and broil until light brown

4. Top each roll with crab mixture then cheese

5. Broil until cheese is melty

6. Garnish with cilantro

Grilled Catfish Sandwich

Serves 2 to 4

Pickled mayonnaise and grilled catfish...it's like a bit of the South right where you are. Unless you're already there, then it's like...oh never mind.

Ingredients

• 2 - 8oz catfish fillets
• 2 tablespoons Old Bay Seasoning
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 Ciabatta buns, long enough to hold the fillets
• 2 Dill pickles
• 1/2 cup mayonnaise
• 1 tomato, sliced

Directions

1. Drizzle Catfish with olive oil and season with Old Bay
2. Heat a non-stick over medium high heat and add butter
3. Once butter has melted, put in catfish and cook about 5 minutes on each side
4. While it cooks, dice pickles and mix with Mayonnaise
5. Slice bun in half and toast or broil until golden brown
6. Spread pickle/mayo on bread, top with tomato slices and then catfish

Corned Beef Pockets

Makes 8

Simple little cheesy, corned-beefy pockets of fun. And who doesn't like a pocket of fun?

Ingredients

• One 16-ounce tube large-sized refrigerator biscuits
• 1/4 grainy mustard
• 2/3 to 1 cup corned beef, chopped or shredded
• 1/3 cup shredded Swiss cheese

Directions

1. Preheat oven to 350
2. Lightly grease a baking sheet, remove biscuits from the package and flatten each into a 4-inch circle
3. Spread about a teaspoon of the mustard in the center of each biscuit
4. Top with some of the corned beef, then cheese and fold the biscuit over into a half moon - pinch the edges tight to seal
5. Pierce each biscuit top 2 or 3 times with the point of a small knife and place on the baking sheet - bake about 25 minutes or until golden brown

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