Archive for the ‘New Recipes’ Category

Spicy Cheese Dip

If you read my blog, you have recently read that I am on a “simple is sometimes better” kick right now.  Well I am going to try a new and simple recipe this weekend for the big Butler game on Saturday versus Florida.  As my little brother Kevin quoted about eating options for the big game…..”I want to just graze for a few hours”.  So, that is our food theme for the Elite Eight Games.  We are going to have several appetizers, with one of those being this  new and simple Spicy Cheese Dip Recipe.  I was given this recipe by my coworkers Brody and Troy who both know there food, so I am excited to try it out. 


4 Packages of Philadelphia Cream Cheese

1 can Hot Rotel

1 lb Spicy Ground Sausage

Tortilla Chips

On a stovetop, brown meat and drain.  Add the cooked spicy sausage with the cream cheese and hot rotel in a slow cooker.  Cook in slow cooker for at least a couple hours or until it looks the part and is ready for dipping.  Saturday is the day to try out this new dip.  Pictures will be posted.  Hope its good!  Stay Tuned……


Bacon wrapped Meatloaf

When you think of comfort food, what do you think of?  To me, I think of down home southern style cooking.  And when I think of down home southern style cooking, I think of thick cut heartly meatloaf.  That was my most recent creation that I tried.  Below is what I came up with. 


2-3 lbs Ground Beef/Chuck/Sirloin

 1 Onion

1 Fresh Japaneo

1 Green Pepper

1-2 Tomatos


Salt Pepper

1 Box of Chicken in a Biscuit Crackers

2-3 Eggs




In a mixing bowl combine meat, eggs, diced onion/green pepper/jalapeno/large clove garlic/tomato/salt/pepper and mix together with your hands.  Then add 1/2 to 3/4 of a box of smashed chicken in a biscuit crackers.  I have used all different kinds of crackers in meatloaf, and these seem to pack the most flavor in them so I like to use them.  Next add 1 cup or so of ketchup and mix all ingredients together with you hands.  Once everything is evenly distributed, I like to make 2 even meatloafs.  Once made, I set the loafs on a bed of either fruit or vegetables so the fat can render off the meat and drain into the pan.  You do not want your meatloaf sitting in its own fat drippings.  This step also gives some added flavor to the meatloaf.  The last and most important step, I put strips of bacon over the top of the meatloafs for the last added layer of flavor.  

Preheat your oven to 375 degrees.   Once heated up, put loafs in and bake for 45 minutes – 1- hr.  After this, I drizzle ketchup all over the of the meatloaf and put back in the oven for another 30 mins to finish off cooking.   Let sit for 15 minutes to let juices redistribute.  Cut and serve.   Enjoy

Chicken Adobo – Authentic Phillipines Recipe

Last night was a special night.  My Brother in Law, Paul invited us over to meet some of his best friends to have an authentic dish from the Phillipines called Chicken Adobo.  Of course being the foodie that I am, I thought this was a wonderful idea.  Paul’s best friend Hans and his girlfriend prepared the meal and I of course was the annoying guy trying to learn the secrets.  Here is what I came up with.
1-2 whole chickens (cut into pieces)
1 whole garlic clove
olive oil or vegetable/corn oil
1 tsp ground black pepper
4 whole black pepper cloves
3 dried bay leaves
3 cups soy sauce
2 cups vinegar
1-2 cups 7-up/Sprite/Water (optional)
Hans informed me that this entire recipe is very easy and simple to make and after watching the preparation, I could not agree more.  To start, he said to use equal parts soy sauce and vinegar for the base of the dish.  Vinegar has a strong bite to me, so I would put 2 cups of vinegar and 3 cups of soy to serve as your marinade and your cooking sauce, so you could go either way.  Add peppercorns bay leaves, whole garlic cloves to mixture.  Add Chicken and this will help marinade your chicken as well.
An added step that could be done to create an extra layer of texture would be to sear the chicken pieces.  Heat oil and add chicken and sauté until the chicken begins to brown.  Once the browning has started, add chicken parts back to soy/vinegar mixture to finish off cooking.  Let simmer for and additional 25-35 minutes or until chicken is done.  You can turn the mixture to low to keep warm and it will stay great all day long.

Another added tip.  If the taste of the sauce is too powerful, you can add some 7-up, Sprite, or water to cut the power of the Soy/Vinegar mixture.

Serve over a bed of rice.

I want to sincerely thank Paul, Hans and his wonderful girlfriend for having us over and introducing us to this great authentic dish from the Phillipines.  Thanks.

Try this one out.  If you love food packed with flavor, this will sure to not disappoint.

Loaded Potato Soup

I have had a love for Potato Soup that goes way back.  When I was a kid, my family would go camping every year and one of the things the adults would always make would be huge pots of Potato Soup.  From those early years of eating Potato Soup, my love continued to grow, so I started experimenting with recipes and have come up with my favorite.  Recipe is as follows:


Chicken Broth


Sour Cream

Half & Half or Milk

Salt & Pepper

Lots of Potatoes

1/2 lb bacon

Shredded Cheddar Cheese

Peel 6-8 large Potatoes and chop so pieces are at a small size that you can handle.  Fill your stock pot with 1 large can of Chicken Broth. Add your Potatoes to boiling Chicken Broth.  Boil them until very soft.  Then add a couple of cups of Half & Half or Milk, a half a cup of Sour Cream or Chobani Plain Greek Yogurt, and Garlic to the mixture.  Then I use a hand blender to puree the entire mixture.  It will have a thicker “Soup Like” texture to it at this point.  In a side pot boil another 3-4 Potatoes in the size you like.  Once softened add, these Potatoes to the mixture as these Potatoes will be the chunky part of the soup.  Also cook a few strips of Bacon either in a skillet or in the microwave.  Add 2 Tablespoons of the Bacon Grease to the Soup (I can promise you that this adds a TON of flavor to the soup).  Let soup simmer for a few minutes and cook to your desired thickness and temperature.  Add Salt and Pepper to taste and Serve with Cheddar Cheese and Bacon Crumbles on Top.  This is the perfect Soup for a cold Fall or Winter Day.  Enjoy

Parmesan Mashed Potato Pancakes

With Thanksgiving right around the corner, I am guessing that most people will have an abundance of Mashed Potato leftovers.  At my house, we eat a lot of Mashed Potatos (My wife is addicted), so I have always looked for new and inventive ways to use the leftover Taters.  Well last night I tried something new and it turned out fabulous.  I call these my Parmesan Mashed Potato Pancakes.


Mashed Potatos

Chobani Plain Non Fat Greek Yogurt

Salt Pepper

Parmesan Cheese

Extra Virgin Olive Oil

Panko Bread Crumbs

In a mixing bowl combine leftover Mashed Potatos, Chobani Plain Greek Yogurt, Parmesan Cheese, Cracked Pepper, Salt, and Panko Bread Crumbs.  Mix all ingredients together until the mixture has enough body to be able to form patties.  The amounts of each ingredient depends on how much leftover Mashed Potatos that you have left.  Once you have formed your Potato Cake Patties, heat enough Extra Virgin Olive to coat your favorite stove top pan.  Preheat pan on Medium High heat.  Once heated, drop them onto the pan and let them cook for approximatly 5-8 minutes per side.  Flip over only once if possible.  Once they are nice and crispy on each side, you will have a great tasting, different side dish to serve with bacon and eggs for breakfast, or with a nice Steak and Asparagus for a fancy dinner.  Give these a try and let me know how you like them!

Stay Tuned…….



Easy Chicken Enchiladas

We couldn't wait to take a photo before digging right in... YUM!

At the end of the day, I found myself sitting at my desk, thinking that I really need is a good comforting home cooked meal.

I told myself that I was going to cook the first thing that popped in my head, and that turned out to be Chicken Enchiladas.  This dish is so simple to make that I call them my Easy Chicken Enchiladas.


Diced Bell Peppers

Small Diced Onion



Chicken Broth



Mozzerella Cheese

Las Palmas Green Enchilada Sauce

Mission Flour Tortillas

First, Dice your favorite Bell Peppers, Onion, Garlic, and Tomato and set aside.  In a side pot, boil some of your favorite pieces of Chicken.  I used Boneless Chicken Breasts.  Boil until they are cooked through and give them a rough chop.  Add them to the Peppper/Onion/Tomato/Garlic bowl you already have ready.  In another side pan boil a couple cups of Chicken Broth and add minute Rice to this until complete.

Now it is time to assemble.   Take your Tortilla, add a small amount of Cheese, then Rice, then Chicken/Vegetable mixture, then pour some enchilada sauce over the top and finish off with Cheese.  Roll into a wrap and put into lasagna pan.  Repeat this process until all of your ingredients are gone.  When you are finished with this step, pour the remainder of your Las Palmas Green Enchilada Sauce over the top of the finished Enchiladas, and finish off with lots of Cheese.

Now Bake for 30 mins of 400!  They will turn out perfect and make GREAT leftovers!  Enjoy.