Hog and Eggs

Breakfast is the most important meal of the day, they say.  So why not start it off with something delicious.  And even if I don't make time every day, there's just something about bacon and eggs that gets your morning going in the right direction. These scrambled huevos also have milk, cheese, onion, red pepper flakes, salt, and pepper.

The raspberry peach jam on the toast is amazing as well.

P.S.  For some reason, Facebook wouldn't let me post more than two of my catch-up links yesterday.  Don;t forget to check those out as well.

Ultimate Comfort Food

It's taken me a while, but I'm finally caught up with my food posts.  Today, the family took a lazy day: we didn't do anything we didn't want to.  I didn't get dressed until just before noon.  Grazing was the main order of the day.  However, around 6:30 or 7:00 we hauled everything out of the fridge for a leftover night.  Anyone who knows me knows how much I love leftovers--especially for breakfast or lunch.  Most of these goodies came either from Christmas dinner at Mom and Dad's house yesterday or from other meals previously highlighted on this blog.  See how many you you can recognize on my plate.

I think the only ham, turkey, and funeral potatoes are the only things I haven't posted before.

Holiday Cheer

Merry Christmas!  Today we're just going to kick back and cool off with three of my favorite beverages: a collection of Henry Weinhardt's vanilla cream, orange cream, and root beer.

Tradition!

No, Tevya, this is not Kosher eating today, so sorry.  Every Christmas Eve (yes, this is the retroactive 24th post) we have a tradition of going to a matinee and gorging ourselves at the Brick Oven.  So today's food that makes me happy comes to you from the Brick Oven.  Back when I was working my way through college, I was the Brick Oven.  For two and a half years I slaved in the back of the house, but I still never tire of this American-Italian cuisine.  Today's fare included a sample platter: all-you-can-eat pizza, soup, and salad.

Om nom nom nom nom nom nom!

Beat the Reese's!

Yep, they're better when they're homemade.

Some of the 200+ peanut butter cups my awesome wife and mom made.

The filling is just peanut butter and powdered sugar.  The chocolate is just melted milk or dark, whichever you prefer, and painted into candy molds.

Devour.  Be careful because they are extremely addicting.

Oh, Yeah...I Blog...Kind Of

Santa needed a little more help than I thought the past few nights, so now I get to play catch up.  I know I've let the few of you readers down, but I promise I'm still going to post one food post per day this month.  Each day might not have one, but there will eventually be one for each day of December (31).

To kick off my repentance process, I'm going to showcase the other white meat done south-of-the-border cycle.  This is a variation on the Mexican pork recipe from the Better bites cookbook that I've referenced earlier.  I'm not going to post the exact recipe because I changed it.

Start by rubbing about four pounds of pork shoulder with a healthy dose of Kosher salt, black pepper, chili powder, and onion powder.  Sear it in a pan (with olive oil).  Put it in a crockpot  with a mixture of enchilada sauce (about two cans), salsa (maybe 1/2-3/4 cup), brown sugar (2/3-1 cup), a bit of Worchester sauce, and a couple swallows of apple juice (cranapple also works).  Cook it on low for at least 7 hours.  I let this one go for about 9 1/2.  Then shred it.

 The way I mix the spices it's a little different each time.  More often than not it turns out better than Cafe Rio (and cheaper, too).

Add whatever fixings you want.  We like to eat it burrito style with pineapple rice (just add crushed pineapple and lime juice), black beans, cheese, lettuce, sour cream, guacamole, hot sauce, and all the other trimmings.  Add some homemade ranch sauce for an extra flavor bonus: mayo (not miracle whip), lime, Hidden Valley ranch packet, garlic, milk and green salsa).

Scarf!  You'll be tempted to inhale, but don't forget to chew!

Game Time!

So, to ring in the bowl season, we packed up the whole famn damily and headed to my parents' house to watch BYU destroy SDSU and make homemade peanut butter cups. (Thanks, Amy, Mom, and girls.)  Of course, the menu needed to include classic sports food: pizza and wings.  I'm not a wing snob, or a pizza snob, but I do enjoy the good stuff when I can get it.  And, yes, I do know the difference.  This particular fare rated fair on my scale.  Those that know me well, know that even though I love all foods, I could live off pizza for every meal eight days each week (as long as there's variety), i.e., trip to Philadelphia where all I ate for three days included pizza, stromboli (pizza's cousin), and cheese steaks.  But back to this pizza here and now.  It served its purpose and vanquished my hunger both last night and this morning.  The wings were Dad's responsibility, and I have no idea where he got them, although I believe they were pre-seasoned for our postseason match.  (Pun very much intended.)  He got honey barbecue and chile lime.  Not bad.  The burn is still smoldering somewhere in the recesses of my intestines.

24 Hours

What a great way to start the morning.  Sometimes, when I either forget my breakfast or "forget" my breakfast, I head to Floriberto's for one of their wonderful breakfast burritos.  And although I enjoy every single one of their offerings, my favorite is the potato, egg, and bacon burrito (and cheese, of course).  The drive-thru lady knows that she doesn't need to ask me about sauce.  I always get one green and one red.  These burritos are so amazing tat several of our faculty stop there in the mornings.  Many eat half for breakfast and save the rest for lunch.  I just can't stop eating one in time to think about lunch.

 My favorite part of these burritos?  The fact that it's open 24 hours a day, and there isn't a bad time EVER for a bacon and egg burrito. Don't believe me? Try it, and become converted.

Kid Stuff

How can Jell-O not make you happy?  As a kid I loved any time my mom would make jigglers, which was not very often.  She hasn't made them since...well...honestly I don;t remember...probably since Nicole was about six or seven.  It's a good thing Amy's grandma makes them for just about every family potluck occasion.  They don't last too long around here either when Amy or I make them.  The only downside (as far as a concerned--cough--parent is concerned) is that they only want Jello-O for dinner.

Oh, yeah.  Eating jigglers makes me laugh and shake like a bowl full of this stuff...or Santa's belly.

Recipe: 1) Choose your flavor.  2) Follow the instructions on the box.

We All Scream for Ice Cream!

It seems like it's a cheap way out, but everybody likes ice cream.  Well, everyone except my daughter Ally.  Then again, she doesn't really like many desserts.  I have no idea where she gets that from.Weird kid, but she's still awesome.

Still, there is great comfort in ice cream no matter the flavor or the toppings or the occasion.  Just ask all of us overweight ice cream eaters.

As Amy's Grandpa Walker would suggest, every occasion calls for a dish of ice cream.

Up in Your Grill

Yes, it's the 17th of December and I'm still grilling.  I actually grilled on Saturday night, too.  There is no bad time or weather to grill in/through.  The day before yesterday the kids wanted tube steaks (hot dogs), so today I decided that I needed some real steaks.  So I grabbed a few different cuts and drown them in the marinade for about 20 hours.

Now, I'm not a marinade snob--I'm pretty versatile when it comes to the marinade--although, I am a stickler about letting the juices stew for quite a while before the meat is cooked. This batch soaked in the Grillmates rendition of "Backyard Brew."  When I grill for large groups as I am sometimes asked to do, I like to provide plenty of variety, so I'll mix and match and every once in a while just make up my own.  But that doesn't happen too often.  Every summer the young men in our ward get together for a steak preparation/missionary preparation metaphor BBQ.  It's pretty cool as I liken the boys unto raw meat.  They could serve a mission raw and provide a tasty meal.  However, aren't all missionaries and steaks so much better is they are well seasoned and tenderized before they start?  The better prepared the missionary, the more effect he is.  The better prepared the steak, the more delicious it is.  Call if you want to book a party.  My rates are usually pretty cheap.

Tonight, though, I kept it simple.  So, please make sure that you grill responsibly.  Friends don't let friends grill poorly.

On Top of Spaghetti (or Rice)

As it's getting late and Santa's helpers need to be busy, I'll just add this quick post for meatballs.  Yep, meatballs.  Not the imitation meat thingies that come in a can of Chef Boyardee or even the frozen meat nuggets you buy at Sam's Cub in a bag of 26,000 (Those aren't too bad, though).  Nope, these are homemade balls of real meat--no filler--100% ground beef, although I suppose you could make them out of any meat you wanted to.  That includes ground turkey for all my not beef friends...or ground venison for my hunter friends...or even tofu for my vegan buddies.  However, for this recipe I'm just gonna call it meat.  That way you can salivate over whatever tickles your hungry bone at the moment.  I'm also going to post two sauce recipes.

Nobody sneeze!

Sweet and Sour Meatballs (This recipe comes from Our Best Bites: Mormon Moms in the Kitchen by Sara Wells and Kate Jones.)

1 lb. ground beef (or whatever)
2 Tbsp. dehydrated onion (the kids prefer them without)
1/4 tsp. pepper
1 tsp. kosher salt
1 egg, beaten
1/4 c. bread crumbs

Sweet and Sour Sauce
 3/4 c. packaged brown sugar
3 Tbsp. flour
1 1/2 c. water or pineapple juice
1/4 c. white vinegar
3 Tbsp. soy sauce

1. In a medium bowl, combine meatball ingredients.  Shape into 1 inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray.  Place under broiler in your oven for 5-7 minutes or until the meatballs begin to brown.

2. In a large saucepan, whisk together the sauce ingredients and bring to a boil.  Add the meatballs and reduce heat, cover, and simmer fro 20 minutes, stirring often.

Another sauce that we like at my house is to simply mix a jar of grape jelly and a jar of chili sauce and let the meatballs, or little smokeys, or whatever simmer in the crockpot on low until game time (3-4 hours).

These meatballs can also be tampered with, seasoning them with more of an Italian flair to add to your spaghetti and marinara.  Or you can spice them up and serve them albondigas style.  Also try your favorite meatloaf recipe and make it into balls instead of a loaf.  It's great for sandwiches.  They freeze fairly well, too.

Getting Back to Simple...Sort Of

As I scroll through social media and watch the news, I see a lot of stones cast about, fingers pointing, and general confusion and despair.  And in light of the recent Connecticut school tragedy, I should expect that.  Some might even call me calloused or uncaring when I don't want to talk about it.  The truth is that I can't without releasing a backlash of emotion.  It's kinda like the electricity Clark Griswold uses for his Christmas lights.

What I think everyone needs to do (in this chaotic, mixed-up world) is to take a deep breath, slow down, find your faith, and have a good meal.  No, don't go out.  Stay home, hug your kids, and have a good, home-cooked meal.  It doesn't have to be elaborate, just comforting.  We all have our comfort foods.  That's what this month is all about: food that makes me happy.  I never said that I was a gourmet chef, or I was opening a catering service.  And everybody knows that I don't compete (nor want to) with all those fancy-schmancy cake decorators and semi-professional food bloggers and stuff.  I don't care about that.  (I don't do cute either.)  It's just about sharing some of my comforts with you.  And although she never outright said it, my Grandma Anson always believed you could fix a problem better on a full stomach.  The shape of the family can attest to that. ;)

One of the all-time comfort foods in this nation, I believe is a grilled cheese sandwich.  Yes, you heard me, and you know you want one.  Maybe with a nice bowl of soup.  So here's today's post--food for the soul, food for healing, whatever you want to call it.

However, it's my own little twist.  And although it's not as ginormously deliciously disgusting, greasy, or bulk enough for a football team to devour, I felt like the Sauce Boss from Epic Meal Time could have narrated the construction of this Big Boy Grilled Cheese with a side of (Not Yo' Arts and Kraft) Mac & Cheese.

This cheesy stick-ti-your-ribs carbo-heaven isn't like the grilled cheese your momma made when you were still drinking out of a sippy cup.  No artificial processed wrapper cheese here.  This here's got three types of cheese: mild cheddar, sharp cheddar, and mozzarella.  It's also got roasted sweet orange peppers. (I was out of most other colors.) They camouflage nicely with the cheesy ooze, too.  It's got bacon strips, a spoonful of potent mac and cheese, topped with two grilled hot dogs, and even more bacon strips, and enough hot sauce to make the paint peel off the walls.  It's reverse toasted between a bagel.  No Wonder Bread here, softy.  Sprinkle more cheese on top.  Let one side burn so you get some good char as well.

The mac and cheese that the kids wanted for dinner transformed when I added more hot sauce and tons of chopped bacon, freshly fried in  a greasy pan.  Salt and pepper until your heart's not content but rather sitting on the edge of its seat, challenging the heartburn to "bring it."  Add some tortilla wedges (see my post from December 10) and some peppers and greens for colors.  Prepare the moo juice.  The pictures are evidence that I do not always drink out of the jug. Ha!

When you've cleaned up your mess, hug you kids, hug your spouse.  Take advantage of the time you have.  Comfort food makes everybody feel better, even after senseless tragedy.  Then go sit in another room, because soon nobody else will be able to stand being near you for at least 24 hours. Just kidding.  Try adding jalapenos and tomatoes next time if you want a tamer grilled cheese experience.

Creme de Menthe Bars

So, is the lull in viewers due to the fact that the past entries aren't sweet enough?  Regardless of the reason, I've decided to include this holiday treat that is so extremely awesome that my mom had to limit my brothers and I to only one per day.  (Yeah...like that really happened.  Sorry, Mom.)

I don't remember when she started making these, but it was sometime when I was a kid.  I don;t remember this lady she got the recipe from either.  Oh, well.  I still remember how they taste because I've only had four today.  I brought a plate to share at lunch, and they were gone quicker than Twinkies when Hostess announced they were done for.  In fact, one colleague told me that these should be today;s post.  Thanks for taking the picture, Katrina.

Marc and I would eat one of these before and after seminary every morning when they were in the house.

Creme de Menthe Bars recipe originally from RaShell King
(Everyone else calls them mint brownies.  Do not confuse these with the signature item from BYU catering services.  They are different, but just as addicting.)

1/2 c. butter
1 c. sugar
4 beaten eggs
1/2 tsp. salt
1 tsp. vanilla
1 c. flour
1 lb. can of Hershey syrup (chocolate, duh!)
     Warning: this is not the same as the squeeze syrup for making chocolate milk; it's different)
1/2 c. butter (yes, again)
2 c. confectioner sugar
4 T. creme de menthe (1 t. mint flavoring)
6 T. butter
1 c. chocolate chips

Cream 1/2 c. butter and granulated sugar.
Add eggs, salt, flour, and syrup; blend.
Pour into greased 9"x13" pan.
Bake at 350 degrees for 30 minutes; cool.
Mix 1/2 c. butter, powdered sugar, and mint until smooth.
Spread on base, refrigerate for one hour.
Melt chocolate chips and 6 T. butter and spread on top.
Keep refrigerated.

This is what remained after 5 minutes at lunch.

Cathead Biscuits and Sawmill Gravy

It's late...or early depending on which clock you are looking at.  So, I decided to present one of my favorite breakfasts, one that I eat whenever I feel like it.  Well, to be more precise, whenever we have sausage in the house.  We serve breakfast anytime, just not as greasy or flavorless as Denny's.  Here is my version of Cathead Biscuits and Sawmill Gravy.

I was first introduced to this delectable dish by my Grandpa Anson in the backwoods of Southern Indiana.  He actually called the gravy Alvin Tyree gravy.  I think Alvin Tyree was some distant relative, but whenever I asked, nobody really knew.  My Dad and his cousins called it sawmill gravy because it's as thick as the chaff from a sawmill.  It might be better described as paste with sausage and spices for how thick the Indiana Ansons like it, definitely not like the cheap--o watery stuff that comes on teh buffet at a Holiday Inn Express or anything like that.

And to be truthful, these are not real cathead biscuits; they are nowhere near the size of a cat's head.  They are cheap imitations in the form of Jiffy Mix, but almost any biscuits will do since the gravy is so downright awesome!

With a side of hash browns. The ketchup is just for color.

For the biscuits, just follow whatever recipe you want.  My sister-in-law Toni has a killer one.  I should get it (hint hint).

The gravy is just a simple mixture of some sort of grease (I like to use drippings: sausage, bacon, etc. or butter), milk, flour, black pepper, onion powder, and crushed red pepper flakes.  Mix the ingredients until you have the consistency you want and there are enough for leftovers for another meal or two.  I ate mine this morning over a bagel. Om-nom-nom-nom.

Kickin' It Old School

Even before I made it to old school, I dug a good ol' PB & J, especially the way my mom "gobbed on" (her words not mine) the jelly.  So, today's comfort food is exactly what I ordered whenever I needed a good taste of home.  It's even better now, though because it comes on Amy's homemade bread. (See also"Man Cannot Live By Bread Alone..." on December 2, 2012). 

It really doesn't matter which brand or type of peanut buttery goodness you use--creamy or chunky--as long as it isn't super greasy or powdery.  By the way, MRE peanut butter is better used as a tank lubricant.  Just saying.  And the jelly is also a matter of personal preference.  My favorite is grape, but I'll go for whatever is in the fridge (raspberry is a close second, and is pictured in today's version--homemade, of course).

This peanut butter and raspberry sandwich is a part of this balanced meal.

There isn't a time of day that a peanut butter sammich doesn't fit, especially if you are a starving student.  I remember nights where I would make an entire loaf of generic store-brand bread into a mountain of brain food.  They've provided breakfast a time or thirteen as well.  And a paper or two may or may not have been turned in with a hint of grape or strawberry.

Yep...always a kid at heart.  And even though my tastes have matured over the years, nothing tops one of these delicious sandwiches, especially when the jelly squishes through the bread after you have sat on your lunch on the bus ride to school.  Just kidding.  But seriously, milk is a must.

P.S.  I never said all my food posts would require intense kitchen action, I just said that these foods make me happy.  And if a kid gorging a PB&J isn't happiness, I don't know what is.

So Good It Gets Its Own Post

Bacon. Period.

'Nuff said.

Que Viva La Tortilla Española!

One of my favorite parts of serving a mission in Andalucia (apart from the actual missionary work) was the food.  Every so often I get a hankerin' (Payson word) for some Spanish grub.  The Tortilla de Patata is one of the dishes commonly made and individualized by every little Maria in her own kitchen.  I can't begin to quantify the number of tortillas I've consumed, let alone the varieties I've sampled.  So tonight's recipe is a basic recipe.  The add-ins again are according to your taste (Are you starting to see how I roll?), so I'll just mention some possibilities toward the end.

Before I start, everyone and his dog--rat dogs are perfect for punting, by the way--will argue about the ratio between potato and egg.  Again, I say this is a basic recipe.  Adjust it to your liking.

These tortillas have bacon, green pepper, and green onions.

First, dice 5-6 medium sized potatoes and leave them to soak in salt water for a while.  Then fry the taters in olive oil until the insides are soft and the outsides are just starting to develop a slight crispiness.  Set them to the side in a bowl.  Beat 6 eggs in a separate bowl.  Add more salt (about a pinch).  Pour the egg mixture over the potatoes.  Stir until taters are completely covered.  Then pour them into a 8" or 9" frying pan already hot with a generous coating of olive oil.  Keep the egg/potato mixture moving so it won't stick to the pan.  You cannot just let the food sit in the pan.  This is an active process.  Once your potato/egg has cooked about halfway through, flip it.  For those who cannot perform a full flip, it's okay to use a plate to assist you in completely turning the concoction over (without breaking it).  Finish cooking the outsides.  If there is a little runniness on the inside, it's perfect.  You can serve it hot or cold, for whichever meal you want.  It also makes a good snack by itself.

Varieties include adding onions (white, yellow, or red) or peppers (any variety).  These are best added while frying the potatoes.  Green onion, diced tomato, bacon, chorizo (when you can find some good stuff), or just about anything else you can imagine recreates flavor.  So have fun when you experiment.  Most true Spanish tortillas are served plain or with just one addition.

As far as condiments go, you don't need any.  However, you could dip or spread whatever suits your mood.  A Sevillan favorite was garlic mayo.  Wimps use ketchup.  A tortilla can be a snack or served as a meal...or part of one.

If you find yourself still questioning, just ask about anyone I've served this to how riquísimo the sabor is.

Yes, my Andaluces, I know I didn't do justice in describing the process.  The true art of preparing a tortilla can only be mastered through apprenticeship, as I, myself, have had several pupils.

Que aproveches!

P.S.  I was asked to provide a vegetarian dish.  This is about as close as I come...maybe.

Sunday Dinner

Normally around our house we  have something simple on Sunday nights.  Something like popcorn and fruit or grilled cheese and soup.  Every once in a while we bust out something ridiculously awesome--but that's usually only when we have company.  But I was running out of pictures, so Amy suggested that we throw together a Honey Sesame Pork Tenderloin.

This comes from a new favorite cookbook entitled Worldwide Ward Cookbook: 440 Recipes from LDS Cooks Around the Globe (ed. Deanna Buxton).  This particular recipe comes from Christine Christensen of SLC, UT.  Of course I always take liberties with it.  Just ask Amy.  I can't leave a recipe alone.  I'll post the original, and then talk about the embellishments (maybe).

Add sauteed mushrooms and peppers.

1/2 C. soy sauce          2 cloves garlic, minced     1 tsp. ginger (or 1 Tbsp. fresh ginger, grated)
1 Tbsp. sesame oil       1.5 lb. pork tenderloin      1/4 cup honey          2 Tbsp. packed brown sugar
1/4 cup sesame seeds

Combine soy sauce, garlic, ginger, and sesame oil in large plastic bag.  Add tenderloin.  Marinate at least 2 hours.  Combine honey and brown sugar in a shallow bowl.  Remove tenderloin from marinade and pat dry with paper towel.  Roll tenderloin in honey mixture and then roll in sesame seeds.  Roast in shallow pan at 375 degrees for 20-30 minutes, or until meat thermometer registers 160.  Makes 4-6 servings.

When making larger roasts, adjust your cooking times accordingly.  A 4-pounder definitely is not done in 20 minutes.  Add whatever sides you want.  After biting into this, they will all be deemed irrelevant.  When taking leftovers to work, be prepared for others to hang around asking about how you made it.  Bring extra slices to share.  You'll make a lot of new friends...or if you already have friends, you'll make a bunch of awesome trades for desserts, drinks, etc.  Heh heh heh.

Holy Guacamole, Batman!

Yep.  Tonight's entry is the green goodness itself, guacamole.  I remember the very first time I ever tried the heavenly mixture.  I was 7 or 8, living in Las Vegas.  My parents were getting ready to go to a party of some kind.  I went into the kitchen to protest the parental units' choice of babysitter--picture something like a Calvin and Hobbes cartoon.  Dad was stirring something in  green Tupperware bowl, similar to the one we kids used as a sick catcher on those not-so-sunshiny days.  When I looked in it, there was a mass of green and red, and I thought my dad was stirring somebody's vomit.  To get me to shut up, or get out of the kitchen, or to educate me in the finer things of life, I don't know.  I just remember a Ruffle (with ridges) shoved into my mouth.  Instant conversion.  Note: my dad did this to me on several occasions with new foods when I was younger.  I vividly remember one other--fried mushrooms--but that's another story.  Uncle Lonnie tried to do that to me with a jalapeno when I was two.  Mom wasn't happy.  Now I have an iron stomach.  I think I won.

Small bowl of green heaven on earth.

Enough of my ramble.  There are many ways to make guac well.  As long as you have the right ingredients, you shouldn't mess it up too badly.

You need avocados (duh!).  I like to add diced tomato, lime (or lemon) juice, salt, and cumin.  Every once in a while (when my wife won;t be eating too much of it, I'll trow in some red onion or some bacon.  Be careful with the bacon, though.  You don;t really need salt if you add bacon.

Experiment, test the proportions until you find a combination you like.  Some people add sour cream or mayonnaise. Personally, I think those dilute the taste of the avocado, but that's just me.

Guac is good as a dip, as a spread, on salads, sandwiches, or sometimes just by the spoonful!

(Americanized) Southwestern Style!

Yeah, I'm late again.  That's what happens when you Christmas shop online.  But anyway, back to the food stuffs.  Today, I'm going to share some good ol' comfort food for those in our house: taco salad.  It's a quick, easy meal that everybody loves.  It's full of stackable and mixable awesomeness, and the kids can be a little picky if they need to.

This version contains seasoned beef, refried beans, tomatoes, lettuce, shredded cheddar cheese, green taco sauce, corn, guacamole, sour cream all on a bed of tortilla chips.  I also like to throw on olives, jalapenos, salsa, or other trimmings every once in a while.  You can even experiment with different kinds of meat.  Pork is excellent!  That recipe will come later.

Be careful.  With this plate, it's always easy to eat too much and bloat yourself like a pinata.

C is for Cookie

That's good enough for me.  And it's probably what I'll get in my statistics class.  For those who hadn't heard, these are my victory cookies.  Tonight was the last shred of participation in my statistics class.  And to celebrate, I'm sharing my (or rather Amy's) cookies with you.  There's nothing like cookies and milk.  Just ask any kindergartner after school.  But because last night's post went over the midnight wire, and I'm up against it again, I'll be brief.  These cookies are awesomely yummy.  In the words of my good friend, Cookie Monster, "Om-nom-nom-nom-nom-nom!"

Just add milk.

Oatmeal Chocolate Chip Cookies

1 ½ c. shortening                                       4 c. four

1 ½ c. sugar                                                 1 ½ tsp. baking powder

1 ½ c. brown sugar                                   1 ½ tsp. salt

3 Tbsp. milk                                                 1 ½ tsp. baking soda

3 tsp. vanilla                                                3 c. oats

3 eggs                                                           2 c. chocolate chips

Cream shortening and sugars.  Blend in eggs, vanilla and milk.  Add dry ingredients and beat until smooth.  Add oats and mix well.  Add chocolate chips.  Bake 8-10 minutes at 350 degrees.

** I like to use semisweet chocolate chips and do 2 c. white flour and 2 c. wheat flour.  I think it makes about 4 dozen cookies.  Enjoy!

Amy got this recipe from her sister Laura.  She makes good cookies, too.

P.S.  I'm eating some right now.

Something a Little More Manly

Well, it looks like my procrastinating habits of last December are already upon me.  So much for planning ahead.  Oh, well. It just fits with today's theme.  It's a guy thing for the most part--just go with the flow and see what happens.  And that's how I roll...well...more like a hoagie roll.  Today's entree comes from a blog my wife found one night as I was talking about steak sandwiches.  She says it was called the Red-headed Hostess (she thinks), but I don't know because I've never been on it.  And not to be mean, but I don't really care.  The site called them Man Sandwiches, which is kind of a dumb name, but that didn't stop me...and it never will when it comes to food.

I don't know the exact portions for the recipe because I manipulate it and play with flavors.  But here is the list of ingredients and a few steps to follow.

- Flat roast sliced into thin strips.  (You can substitute roast beef from the deli.)
- Diced red pepper.  (Green, yellow, and orange change up the flavor but are all good substitutes.)
- Diced onion.  (This time I used yellow--it's what I had--but red or white give the meal a different flavor.)
- Block of pepper jack cheese. (The smaller you cube the cheese--not cut the cheese--the quicker it melts.)
- Fresh mushrooms (These aren't in the original recipe, but I love adding fresh mushies.)

Cook the steak/beef with the onion and pepper until veggies are soft.  Inhale deeply as you stir.  Add a dash of black pepper if you like.  If you want variation, throw in some jalapenos or banana peppers, too.  Add the cheese.  Stir until its melted like a popsicle on an August afternoon--sticky all over everything.  You could add a touch of hot sauce for more manly fun.  Play with the proportions until you get it just the way you like it.  At this point, you can't do much to ruin it.

Man Sandwich Fixins (Naked)

Serve on a hoagie roll.  Toss on a couple of freshly sliced tomatoes if you start feeling guilty about all that meat you are about to shove down your gob.  You might be tempted to eat it straight out of the pan with your stirring utensil, but Amy says that's bad manners.

All gussied up.

This time mine were served with Salsa con Queso Cheetos, apple slices, and a Henry Weinhardt's vanilla cream soda (bonus picture).  This was actually my birthday lunch this year.  Mmmm...

P.S.  If anyone ever wants to try these, I'll make them for you (as long as you buy the ingredients and let me have some).

Go Stuff Yerself!

Keeping with the Thanksgiving themed post from yesterday, I'll shift to what I believe is the most underrated part of Thanksgiving dinner: stuffing.  Now, I'm not going to undertake the argument of the finer differences between stuffing and dressing; go argue with your grandma.  The following recipe can be cooked either way.  It's delicious both ways, but it's certainly easier to just bake it in separate pans.  My dad and I have experimented with similar recipes over the past several years.  I have no idea where he got his original recipe from.  The following recipe for Sausage and Apple Stuffing is this year's version:

Ingredients: 

·         1 loaf sourdough hearth bread, cut into 1/2-inch cubes (about 11 cups)

·         1 tablespoon canola oil

·         3/4 pound fresh mild pork or chicken sausage

·         4 Braeburn, Gala or other apples, cored and diced

·         3 ribs celery, thinly sliced

·         1 large onion, diced

·         2 tablespoons unsalted butter

·         2 1/2 cups low-sodium chicken broth

·         1/3 cup chopped fresh sage leaves

·         3/4 teaspoon fine sea salt

·         1/2 teaspoon freshly ground pepper

Method: 

Preheat oven to 300°F. Spread bread cubes out on two baking sheets and bake until dried but not browned, about 15 minutes. Transfer to a large bowl.

Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with a spoon, until browned, about 6 minutes. Add apples, celery, onion and butter and cook, stirring occasionally, until apple and vegetables are softened, 8 to 10 minutes more. Add to the bread. Stir in broth, sage, salt and pepper.

If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350°F; bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes.

This year we doubled the recipe (almost tripled the sausage, though) and found out that it freezes decently.