Pastrami Egg Rolls with Russian Dressing

No description needed - they are exactly what you think they are. And they’re baked, not fried.

INGREDIENTS

• ½ cup diced pastrami

• ½ cup diced swiss cheese

• ½ cup sauerkraut, squeeze liquid out

• 5 egg roll skin wrappers

• Grainy mustard

• Oil spray

Russian Dressing

• ¼ cup mayo

• 2 tablespoons ketchup or chili sauce

• ½-1 teaspoon horseradish (to your taste)

• ½ teaspoon Sriracha

• 1 teaspoon Worcestershire sauce

• pinch Kosher salt and pepper

DIRECTIONS

1. Preheat oven to 400 degrees

2. In a bowl combine pastrami, cheese and sauerkraut

3. Lay out one egg roll skin with a corner pointed toward you. Place about 2-3 tablespoons of the mixture in the center and spread a little mustard alongside the mixture-fold corner up over the mixture, then fold left and right corners toward the center and continue to roll, brush a little water on the final corner to help seal the egg roll then repeat with remaining wrappers

4. Place egg rolls on a foil lined baking sheet-with the oil spray lightly cover the egg rolls on both sides

5. Bake in oven for 20-25 minutes or until golden brown

6. While the egg rolls are cooking make the sauce

7. In separate bowl, mix all dressing ingredients, serve with egg rolls.

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Homemade Hummus

Doesn't get much better than this.

INGREDIENTS

• 3 cloves garlic, peeled
• Juice of 1 small lemon
• ⅓ cup tahini
• 1 - 15 oz. can garbanzo beans, drained (reserve the liquid)
• ¼ teaspoon cumin
• ½ tablespoon fresh parsley, rough chopped
• 1 tablespoon extra virgin olive oil
• Paprika
• Pita

DIRECTIONS

1. Using a food processor with the metal ‘S’ blade, add garlic and lemon juice
2. Process about 1 minute, until garlic is minced then scrape down sides of the bowl with a spatula
3. Add tahini, garbanzo beans and cumin
4. Continue to process another 2 to 3 minutes - add reserved liquid until hummus is relatively smooth and scoop into a serving bowl
5. Make it pretty with a little parsley, a good drizzle of olive oil and a sprinkle of  paprika
6. Serve with pita bread/chips, vegetables...whatever your heart desires

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Quick Asian Chicken Broth

My go to drink of choice when I’m sick, trying not to snack on shitty, unhealthy stuff or just want something delicious.   

INGREDIENTS

• 4 cups chicken broth
• 4 green onions cut into 2 inch lengths 
• 10 or so sprigs of cilantro
• Four 1/8 inch slices ginger (skin in is fine)
• 1 clove garlic, peeled & rough smashed
• 15 or so Sichuan pepper corns
• 1/4 teaspoon kosher salt 

DIRECTIONS

1. Put everything in a pot and bring to a low simmer, then cover and leave for 10 - 15 minutes 
2. But check a couple minutes after being covered to make sure it’s not boiling - it does that after it gets covered sometimes
3. To drink, I remove the peppercorns, ginger & garlic but leave in the greens 

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Shoestring Sweet Potato Fries

Not to be a broken record…but these are totally simple & delicious. 

Ingredients

• 1 large sweet potato, rinsed (no need to peel)
• 2 teaspoons neutral oil - like vegetable or avocado
• ½ teaspoon each Kosher salt and pepper
• 1 teaspoon cumin  and/or curry powder
• 1 teaspoon curry powder, optional

Directions

1. Preheat oven to 400 degrees
2. Spiralize sweet potato using the small noodle blade, then place the spiralized potato in a large mixing bowl
3. Add oil, salt, pepper and cumin and/or curry powder if using (which you should be) to the potatoes and mix well so the seasonings incorporate evenly
4. Place spiralized potatoes on a baking sheet and bake 20-30 minutes (toss fries halfway through) or until nice and golden brown

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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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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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Fried Pickles

INGREDIENTS

• Vegetable oil to fry
• ½ cup mayo
• ½ teaspoon chili powder 
• ¼ wedge of a lime
• 1 clove crushed garlic
• ½ cup all-purpose flour
• 2 eggs, beaten 
• 1 cup panko bread crumbs
• Salt and pepper to taste
• 4 dill pickle spears (slice lengthwise to make 8 thinner spears)

DIRECTIONS

1. Preheat oil to 350 degrees
2. In a small bowl combine mayo, chili powder, lime juice and garlic-set aside
3. Put the flour, eggs and seasoned panko with salt and pepper in 3 separate bowls 
4. Dip each pear in the flour (shake off any excess) then in the beaten egg and in the panko, repeat with the remaining pickles
5. Fry a few pickles at a time until golden brown or about 3 minutes-lay on paper towels to drain
6. Finish the fried pickles with a little salt as they come out of the fryer and serve with dipping sauce

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The Best Chicken/Egg Salad

Serves 4 - 6

This is a favorite in our house. I like to put it out on a plate with bagel halves and let everyone make their own.

Ingredients

• 6 hard boiled eggs, peeled
• 2 ribs of celery, diced fairly small (about 1/2 cup)
• 1/3 cup mayonnaise
• 2 cups deli-roasted chicken, shredded
• Freshly ground pepper to taste
• 2 teaspoons curry powder

Directions

1. In a bowl, use a fork to rough chop the eggs
2. Add the celery, Mayo , chicken, curry powder and salt and pepper to taste
3. Mix together well and serve

Tomato & Potato Chip Sandwich

Makes 4

I've been eating this about once a month since I was 18. It's the perfect late night food. And the mayo is important – so either the Japanese Kewpie mayo, Heinz Salad Cream or even Miracle Whip is preferable to regular mayo here.

Ingredients

• 2 medium ripe tomatoes, sliced thin
• 8 slices white bread - trust me
• 4 tablespoons mayonnaise (see description above)
• 4 BIG handfuls plain potato chips
• Fresh ground pepper

Directions

1. Spread mayo on 4 of the bread slices
2. Top each with the tomatoes
3. Season well with pepper - don't be shy
4. Place a handful of chips in a pile to each and gently balance 2nd slice on top
5. Now squish the whole thing flat with your hand, cut in half and eat

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BEST CARNE ASADA FRIES, EVER!

Serves 4-6

A Southern California classic… never had em? You are in for a treat.

INGREDIENTS

• 1 bunch cilantro (no stems) chopped
• 3 large cloves of garlic, minced
• 1 tablespoon cumin
• 1 teaspoon each Kosher salt and freshly ground pepper
• 1/3 cup olive oil
• Zest & juice of one lime
• One flank steak – about 1.5 pounds
• 1-28 ounce bag frozen French fries
• About 2 cups shredded colby/jack cheese
• Guacamole, and sour cream for garnish

DIRECTIONS

1. Combine cilantro, garlic, cumin, salt & pepper, olive oil, lime juice and zest – mix well
2. Put flank and marinade into a large Ziploc bag, zip shut and squish around to make sure flank is well covered
3. Refrigerate 1-4 hours
4. Heat grill to high and grill flank about 5 minutes each side
5. Meanwhile, cook french fries according to package directions
6. Slice flank into thins strips then rough chop into smaller pieces
7. Put on top of cooked fries and top with cheese
8. Microwave 30-60 seconds or until cheese melts
9. Garnish with guacamole and sour cream

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Spanish Chorizo Hash

Who says hash has to be corned beef? Cuz I certainly don't!

Makes 2 - 3 servings (kinda depends on you)

INGREDIENTS

• 2 tablespoons butter
• 1/2 medium red onion, diced
• 1/2 pound cold leftover cooked potatoes, cut into 1/2 inch cubes
• 4-6 ounces Spanish Chorizo, chopped
• Kosher salt
• Eggs poached, fried, scrambled – again, up to you

DIRECTIONS

1. Add butter to a medium sized pan and cook onion until just softened, about 3 minutes
2. Add potatoes and cook another 5 minutes until just getting crispy
3. Add Chorizo, season with salt & cook stirring often for maybe another 5 - 7 minutes, until crispy all around
4. Serve with eggs

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Sriracha Chicken Wrap

Super fast food, then perfect munchie food remedy. Make it!

INGREDIENTS

• 1 cup Deli Roasted Chicken breast meat, shredded
• 2 tablespoons butter
• 1 tablespoon Srirach
• 1 tablespoon runny honey
• Blue Cheese crumbles
• Iceberg lettuce
• handful celery leaves
• wheat tortilla

DIRECTIONS

1. In small pot on low heat melt butter, add Sriacha and honey 
2. Add chicken, cook 2 minutes (until heated through)
3. Warm tortilla
4. Build: tortilla, lettuce, chicken/sauce, blue cheese crumbles, celery leaves.

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GREEK CHICKEN WRAP

Proof you can eat healthy quickly, this takes 5 minutes. 

Serves 2

INGREDIENTS

• 1 cup deli roasted chicken breast meat, shredded
• 1/4 cup English cucumber, skinned, thinly sliced half rounds
• 1/4 red onion very thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• pinch Kosher salt
• 2 pita breads
• 3 tablespoons fresh parsley, finely chopped
• 3 tablespoons fresh dill, finely chopped
• 1/4 cup greek yoghurt

DIRECTIONS

1. Mix chicken, red onion, cucumber, fresh herbs (keep a pinch aside for garnish)
2. In small container mix oil, lemon juice, and Kosher salt, pour dressing into chicken/mix and coat well
3. Warm pita breads, 1 minute each side in dry skillet
4. Build: pita, chicken/salad mix, yoghurt, garnish with pinch of herbs

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KALE QUESADILLA

Don't overlook Kale for a quesadilla filling, it stands up well and holds it's texture, I love this. Try it.

Serves 2

INGREDIENTS

• 1/4 red onion, diced
• 1 tablespoon olive oil
• 1/4 red bell pepper, diced
• 1/2 Green Hatch Chile, diced
• 1  1/2 cups Organic red Kale leaves, washed, middle stem and vein removed, finely diced
• 1 clove garlic, crushed
• 4 small flour tortilla
• 1/2 cup shredded Monteray Jack cheese
• 1/4 cup Sour cream
• squeeze lemon
• pinch Kosher salt
• pinch cumin

DIRECTIONS

1. Preheat large skillet/wok on medium/high heat, add oil, onion, red pepper, chile, cook 4 minutes
2. Turn down heat, add garlic, mix cook 30 seconds
3. Throw in kale, mix and keep it moving in pan cooking for 2 minutes
4. Warm 4 tortillas, evenly sprinkle half the cheese on two of them, then layer kale mixture, sprinkle another layer of the remaining cheese, top with tortilla, flip and cook another minute or 2, until cheese is melted 
5. Mix sour cream, lemon, Kosher salt and cumin
6. Slice quesadillas, dip and eat

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HONEY SAUTÉED FIGS WITH LABNE

I have two words for this dessert: holy shit, cuz this is insanely good. Don’t like figs? Well you better start.

Serves 2

INGREDIENTS

• 5 ripe figs, stem removed, sliced in half...and I used white Kadota figs
• 3 tablespoons slice almonds, toasted, chopped
• 2 tablespoons butter
• 2 tablespoons runny honey
• 1/2 cup Labne (strained Greek yogurt)
• pinch Kosher salt

DIRECTIONS

1. In med/large skillet melt butter and honey on medium heat
2. Place figs face down in skillet, coat in syrup, cook 2 minutes, flip cook 2 minutes
3. Serve: labne, figs, drizzle over honey/butter syrup, top with toasted almonds and sprinkle Kosher salt

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Cannellini Bean & Tuna Salad Panini

Make a mash up (literally & figuratively) of two delicious and high protein ingredients - and then grill for maximum flavor. Get eating!

Makes 2 grilled sandwiches

INGREDIENTS

• 8oz canned Cannellini beans, drained and rinsed
• 1 can tuna in water, drained
• 1/4 red onion, finely diced
• 4 tablespoons Kewpie (Japanese) or normal mayo
• 1 garlic clove, crushed
• pinch Kosher salt
• 4 grinds fresh black pepper
• 1/4 - 1/2 teaspoon red pepper flakes
• 4 slices Munster cheese
• salted butter
• 4 slices ripe tomatoes
• 4 slices Sourdough bread

DIRECTIONS

1. Preheat griddle pan, or a skillet on medium heat
2. In medium bowl smash up tuna and beans roughly, not smooth
3. Mix in garlic, mayo, red onion, red pepper flakes, Kosher salt and pepper
4. Get layering: Bread, cheese, mixture, tomato, cheese, bread, butter the top
5. Place butter side down on griddle/skillet, press down, cook 1 minute, turn same side 90 degrees cook 1 minute (to make it pretty), butter top then flip and repeat.

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Resto style Edamame

Here's how to prep edamame like at a Japanese resto, dead easy.

Serves 4

INGREDIENTS

• 1 bag frozen edamame
• 1/4 teaspoon Kosher Salt
• 1/8 teaspoon Nanami Togarashi seasoning (or you can sub this for pinch cayenne or paprika and then pinch chili pepper)

DIRECTIONS

1. Boil edamame, to pack cooking instructions, drain
2. Season with salt and Togarahi, mix and eat.

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YOU CAN FIND TOGARASHI SEASONING IN MOST ASIAN SUPERMARKETS

VEGETABLE CHILAQUILES

Serves 6

Stupidly good all veggie version of chilaquiles. But trust me – it’s so good even your carnivore friends will eat the hell out of it.

INGREDIENTS

• 1 red pepper, diced small
• 1 small leek (white & light green parts only) thinly sliced
• 1  15 oz can whole kernel corn, drained
• 1 large or 2 small zucchini, diced medium
• 1  15 ounce can black beans, drained
• ½ teaspoon each garlic powder, cayenne, Kosher salt and cumin
• 1 cup green enchilada sauce
• 6 cups, or 6 big handfuls tortilla chips
• 2 cups Monterey Jack cheese, shredded
• 6 eggs

DIRECTIONS

1. Preheat oven to 400
2. Heat a non-stick pan over medium heat and cook pepper, leek and corn until just beginning to soften
3. Add zucchini & black beans – mix well and cook about 2 minutes
4. Put ½ cup enchilada sauce in the bottom of a 9 inch cast iron pan or an 8x8 Pyrex dish
5. Top with ½ the tortilla chips, half the veggie mixture and ½ of the cheese - repeat layering
6. Bake in oven until top is melty, bubbly and delicious
7. When ready, fry eggs and serve chiliquiles with an egg on top

TIP: this mix could be used for a veggie fajita, enchilada or veggie tacos.

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Sausage & Mixed Pepper Flatbread

Makes 4 flatbreads

INGREDIENTS

• 1 pound hot Italian sausage
• One each red & yellow or orange bell pepper, cut into thin, 1 inch pieces
• 1 large clove garlic
• 5 ounces baby spinach
• 4 Naan bread, flat bread or whatever (instead of pizza) aaprox 4x 8 inches each
• ½ cup basil pesto
• Shredded mozzarella
• 1/3 cup Parmesan Cheese, shredded

DIRECTIONS

1. Preheat oven to 425
2. Cook sausage until almost done and add peppers – allow to soften
3. Add garlic, and when fragrant after about a minute add spinach
4. When spinach has wilted, add salt & pepper to taste and remove from heat
5. Spread ¼ of the pesto on each naan, add some mozzarella, the sausage mixture, more mozzarella and finely the Parmesan
6. Bake until crispy,  melty and gorgeous – about 15 minutes

 

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Croissantinis

Serves 4

Flaky, delicious and small enough you won’t feel guilty eating them – unless you eat 12.

Ingredients

• 1 sheet puff pastry, defrosted
• 1/2 cup plain flour
• 1 egg, beaten
• cream cheese
• raspberry jelly
• butter

Directions

1. Pre-heat oven to 400
2. Cut parchment paper to fit baking sheet
3. Dust surface and rolling pin with flour, rollout pastry sheet until about 16'' square
4. Cut into 12 triangles and roll towards the point and bend into traditional shape
5. Lay on sheet and brush on egg wash, then bake for approx 10 minutes or until golden
6. Serve warm with butter, cream cheese and raspberry jelly