Recipe: Easy Cheese and Onion Potatoes

Estimated Cost:  $5.00

Prep Time:  15 minutes

Cooking Time:  16 minutes

Serves:  4

On occasion I find myself sharing a recipe that scores five stars in each of the three founding principles of Kitchen Survival: ease of preparation, affordability, and super-yummy.  Easy Cheese and Onion Potatoes does this easily.  My family makes a quick lunch or dinner with just these cheesy spuds often.  Don’t let the short list of ingredients fool you, this recipe rocks socks!

1/4 cup butter
4 med. red potatoes, unpeeled and cut into 1/4-inch slices
1/4 cup onion, chopped
2 cloves garlic, minced (how to)
1/3 cup shredded Italian blend OR Mozzarella cheese
oregano, salt, and pepper to taste

1. In a large sauté pan, melt butter over medium heat. Add the potatoes, onion and garlic; toss to coat. Cover and cook for 8 minutes. Turn potatoes cover and cook an additional 8 minutes. Uncover; cook until potatoes are browned, stirring occasionally (2-4 minutes).

2. Top with cheese and sprinkle with oregano, salt, and pepper to taste. Remove from heat; cover and let stand for 2 minutes, or until cheese is melted.

Mike’s comments:

I had forgotten about this recipe and was looking to use up some ingredients this evening. I rediscovered this gem and am now happily full. These truly are delicious.

For my serious bacon-fanatics, and general carnivores, here is a lovely modification. Fry 3 slices of bacon and drain on paper towel; leaving bacon drippings (fat, let’s keep it real) in the sauté pan, reduce butter to 2 tablespoons and follow recipe. After you put on the cheese, crumble the bacon on top of the spuds.

Recipe: Tomato & Balsamic Bruschetta

Estimated Cost:  $10.00

Prep Time:  10 minutes

Cooking Time:  10 minutes

Serves:  16

Bruschetta is an Italian antipasto (meal starter) which dates back to at least the 15th century.  It consists of grilled bread rubbed with garlic and topped with olive oil, salt, and pepper.  Many variations have since evolved, including this incredibly easy, affordable, and delicious version.

1 loaf French bread (16 oz.), cut into 16 slices
2 cloves garlic, halved
1 tub (8 oz.) spreadable cream cheese
16 cherry tomatoes, halved
1/2 cup red onions, slivered
2 Tbs. balsamic vinegar
2 Tbs. olive oil
1 tsp. brown sugar
1/8 tsp. ea. salt AND pepper
1/4 cup fresh basil leaves (about 8), torn

1. Preheat oven to 400°F.

2. Place bread slices in single layer on baking sheet. Bake 3 to 4 min. on each side or until toasted on both sides. Rub with garlic. Cool.

3. Spread toast with cream cheese; top with tomatoes and onions.

4. In a medium-bowl whisk vinegar, oil, sugar, salt and pepper until well blended. Drizzle over toast slices; top with basil.

Mike’s comments:

If you’ve never “rubbed garlic” before, have no fear. I was a little taken back the first time a recipe instructed me to do this. Like many things, I made this much more difficult than it needed to be. Simply cut the cloves in half and carefully rub each slice with the sliced side of the clove. Don’t rub so hard that you tear the toasted bread, just hard enough to transfer the flavor. Some folks substitute a garlic butter spread in this stage.

You can also substitute 3/4 cup thin roasted red pepper strips for the halved tomatoes.

Recipe: Outer Banks Shrimp Burgers

Estimated Cost:  $11.00

Prep Time:  15 minutes

Cook Time:  8 minutes

Serves:  4

The first time I had a shrimp burger was in the Outer Banks in North Carolina at a diner just off the beach.  I’ve tried to replicate that culinary experience for years, and I think I’ve gotten pretty close.

1 lb. shrimp, peeled and deveined
2 garlic cloves
1/8 cup cilantro or freshly chopped parsley
1 tsp. salt
1 tsp. paprika
1 tsp. onion powder
1 tsp. Old Bay Seasoning
1/8 tsp. cayenne pepper
1/2 cup Panko breadcrumbs
1 egg, lightly beaten
1 Tbs. vegetable oil
4 whole wheat hamburger buns
lettuce and mayonnaise if desired

1. Coarsely chop half of the shrimp and add to a medium-bowl.

2. Place the remaining shrimp, garlic, and cilantro in the food processor. Pulse shrimp mixture to create a chunky paste, approximately 5-7 pulses. Mix the shrimp paste in the bowl with the chopped shrimp.

3. Add the salt, paprika, onion powder, Old Bay Seasoning, cayenne pepper, Panko breadcrumbs, and egg; mix only to combine.

4. Form into 4 patties.

5. Heat a skillet over medium high heat with the vegetable oil. Add the burgers and cook for 3-4 minutes on each side. Serve on a whole wheat roll with lettuce and mayonnaise.

Mike’s comments:

The topping and condiment combinations for Shrimp Burgers are endless. Get creative and use items your family loves the most. One of my personal favorite condiments for Outer Banks Shrimp Burgers is Old Bay Horseradish Mayonnaise.

Recipe: Basil and Sun Dried Tomato Dip

Estimated Cost:  $7.50

Prep Time:  10 minutes

Chill Time:  2 hours

Serves:  8

I love dips, this is probably due to the fact I am one myself.  Basil and Sun Dried Tomato Dip is really easy to make and is an awesome addition to any party.  Bring this dip to the next get-together you are invited to, and I guarantee you’ll be asked for the recipe.

6 sun dried tomato halves, packed in oil
1 cup all natural plain yogurt
2 1/2 Tbs. fresh basil, chopped
1 Tbs. extra virgin olive oil
1 clove garlic, crushed OR 1 tsp. garlic powder

1. Drain and chop sun dried tomatoes.

2. In a medium-bowl, combine sun dried tomatoes, yogurt, basil, oil and garlic; mix well. Salt and pepper to taste.

3. Chill for 2 hours to let flavors combine. (You can skip chilling if time is short)

Mike’s comments:

I like to serve Basil and Sun Dried Tomato Dip with pita chips and raw veggies. It’s even great with potato chips.

Recipe: Carol’s Easy Chicken Vegetable Soup

Estimated Cost:  $9.00

Prep Time:  15 minutes

Cooking Time:  90 minutes

Serves:  8

A yummy and easy to prepare chicken veggie soup from my friend Carol.  Look to Carol’s comments, below, for some awesome variations!

1 Tbs. olive oil
1 medium onion, chopped
2 cloves garlic, minced (how to)
1 whole roasted chicken
1 stalk celery, sliced
2 bags (12 oz.) frozen mixed vegetables
1 tsp. salt
1/4 tsp. pepper

1. Heat the olive oil in a large sauté pan. When heated to medium, add the onion and garlic powder and cook until onion is tender and translucent.

2. Skin and debone the chicken. Put the skin and bones into a large stock pot with the sautéed onions. Over medium heat, bring the water to a boil; lower heat to simmer. Simmer for 30 minutes.

3. Shred or cube 3 cups of chicken while the stock simmers.

4. Strain the stock to remove the skin and bones. Add the frozen vegetables, celery, and chicken. Return to a simmer for 20 minutes. Stir and Enjoy!

Carol’s comments:

You can add ingredients like beans, canned tomatoes, etc.

One variation is to add a big jar of salsa and a can of black beans to the broth along with the vegetables and put some tortilla strips or chips on top when serving – BAM! Tortilla soup.

Recipe: Tuscan Grilled Corn Salad

Estimated Cost:  $6.50

Prep Time:  20 minutes

Grill Time:  5 – 10 minutes

Serves:  6

This grilled, summer panzanella variation may forego the traditional anchovies but does not forego any of the wonderful Tuscan flavor.

Salad:

6 to 8 (3/4-inch thick) slices crusty French or Italian bread
3 ears corn, shucked
3 lg. ripe tomatoes, cut into 3/4-inch cubes
1/2 sm. red onion, thinly sliced
1/4 cup fresh basil, chopped

Dressing:

1/3 cup olive oil
1/4 cup white vinegar
2 cloves garlic, minced (how to)
1/2 tsp. sugar
1/2 tsp. salt
salt and pepper to taste

1. Prepare grill for medium heat.

2. Grill corn and bread slices over medium heat until bread is lightly toasted and corn is lightly charred; remove and let cool.

3. Cut bread into 3/4-inch cubes (you should have approx.6 cups) and cut corn away from cob. Place in a large bowl with tomatoes, onion and basil.

4. In a small bowl, whisk together oil, vinegar, sugar, and garlic; drizzle over salad and toss well to coat. Season with salt and pepper. Best served at room temperature within 1 hour.

Mike’s comments:

To save a little time on grill day prepare the dressing in advance. Simply refrigerate it in a clean jar. Dressing will keep for at least 2 or 3 days.

What could make a salad yummier then dressing soaked chunks of rustic Italian bread? YUM!

Recipe: Quick and Easy Chicken Gravy

Estimated Cost:  $2.00

Prep Time:  10 minutes

Cook Time:  10 minutes

Serves:  2 cups of gravy

Making gravy from the drippings of a roasted chicken is great.  It also requires the time to roast a chicken.  I am sure you are like me and don’t always have the time to make chicken gravy the way Mom used to.  For just those times, I present “Quick and Easy Chicken Gravy”.  I doubt even Mom would be able to tell the difference!

2 cups chicken stock (broth)
4 Tbs. flour
1/2 tsp. ground sage
1/2 tsp. ground thyme
1/8 tsp. ground black pepper
3 Tbs. butter
1/4 cup onion, chopped
1 tsp. garlic powder
salt and pepper to taste

1. Either in the microwave, or on the stovetop, heat the chicken stock to a boil; remove from heat, cover, and set aside.

2. In a small-bowl combine the flour, sage, thyme, and black pepper; mix well.

3. Roughly chop onion. Melt butter in a 10-inch (or larger) sauté pan; add chopped onion and garlic. Over medium heat, sauté the onions until they are translucent and tender.

4. Add the flour mixture into the sauté pan and slowly cook until it is a golden brown.

5. Add the chicken stock to the flour mixture and whisk continuously to incorporate the broth. Once the broth and flour mixture are combined switch the whisk out for a rubber spatula.

6. Continue to cook the gravy over medium heat until it reaches your desired thickness. Taste the gravy and add salt and pepper to taste. Be sure to keep scraping the sauté pan with the rubber spatula to avoid clumping.

7. For a smooth gravy, pour liquid through a cooking sieve to remove the onions. I generally skip this step but that’s just personal taste on ones gravy consistency.

Mike’s comments:

Have some leftover chicken in the fridge? Cube or tear the chicken, and drop it in a batch of this gravy. Serve over a hot bed of rice or egg noodles and you’ve got a fast and very yummy meal.

Recipe: Savory Shredded Pork

Estimated Cost:  $10.00

Prep Time:  15 minutes

Roast Time:  2 1/2 hours

Serves:  12 (about 6 cups cooked meat)

This is a great “make ahead” recipe.  You end up with 6 cups of Savory Shredded Pork.  You can use the pork to make hearty sandwiches and equally delish tacos.   By freezing some of the meat you can always be ready for a fast, mouth watering savory pork meal.

3 lb. boneless pork shoulder blade roast
8 cloves garlic, minced (how to)
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. dried oregano, crushed (how to)
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground red pepper
1 cup beef OR chicken broth
Hamburger buns or Kaiser rolls, split, buttered, and toasted (optional)

1. Preheat oven to 325°F.

2. Trim excess fat from meat. In a small-bowl combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper, and red pepper; rub into the meat.

3. Place meat in a roasting pan that has a cover; add beef broth. Cover and roast in a
325°F oven for 2 1/2 to 3 hours or until very tender.

4. Remove meat from liquid with a slotted spoon; skim off excess fat from liquid; reserving the liquid that is left (broth and pork drippings).

5. When meat is cool enough to handle, shred it. To shred the pork simply use 2 forks to pull the meat apart; place the first fork into the meat and hold it steady, and then place the second fork into the meat and pull it away from the first fork. Repeat this process until all of the meat has been shredded into small pieces. It is easiest to shred when the fork tines are aligned with the grain of the meat, while pulling against the grain.

6. Split the meat into 2-cup servings and place each in a Ziploc bag. The 3 pound roast used in this recipe should yield about 6 cups – or 3, 2-cup Ziploc bag portions. Divide the remaining reserved liquid (from roasting) evenly into the bags. You should end up with 3 Ziploc bags of shredded pork, each with 1/3 of the broth liquid in the bag.

7. Freeze whatever portions of the shredded pork you won’t be using in the next few days.

Mike’s comments:

One Ziploc bag of shredded pork yields 4 delicious Savory Shredded Pork sandwiches when served on a buttered and toasted Hamburger or Kaiser roll. You can also use one bag to make Shredded Pork Tacos.

Pork shoulder blade (Boston) roast contains the top portion of whole shoulder, the blade bone exposed on two sides, and some inter-muscular fat. It is usually prepared by roasting.

Recipe: Cajun Spice Blend

Estimated Cost:  $2.00

Prep Time:  5 minutes

I use this spice blend in many recipes.  I use it as a blended spice when cooking, I use it as a rub when I BBQ, I even set it out on the table with the salt and pepper with some meals.  Not only will making your own Cajun Spice Blend save you some money, I’ve not found a store bought blend that comes close to being as flavorful as this mix.

2 tsp. salt
2 tsp. garlic powder
2 1/2 tsp. paprika
1 tsp. ground black pepper
1 tsp. onion powder
1 tsp. cayenne pepper
1 1/4 tsp. dried oregano
1 1/4 tsp. ground cumin
1 1/4 tsp. dried thyme
1/2 tsp. red pepper flakes (optional)

1. Stir together all the spices; mix to combine well.

2. Store in an airtight container. I like to use old spice shaker bottles. Yields about 1/4 cup.

Mike’s comments:

I like to keep lots of different homemade spice blends on hand. I’ve found I use up my spices before they go bad this way. I hate opening my spice cabinet and seeing a spice container adorned with graphic design that screams “hair band era”.

Recipe: Kenny Rogers’ Ice and Fire Chili

Estimated Cost:  $15.00

Prep Time:  20 minutes

Cook Time:  2 hours

Serves:  10

Served this at my first MtG home tournament.  Not a speck left!

1 can (20 oz.) pineapple chunks in syrup
2 lbs. lean boneless pork roast, cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
1 can (28 oz.) diced tomatoes
1 can (6 oz.) tomato paste
1 can (4 oz.) diced green chili peppers
1 green pepper, chopped
1 medium yellow onion, chopped
2 cloves garlic, minced
1/4 cup chili powder
4 tsp. ground cumin
1/3 cup jalapeno pepper, seeded and finely chopped
1/2 teaspoon salt
sliced green onion, shredded cheddar cheese and sour cream for toppings (optional)

1. Drain pineapple, reserving syrup. In a Dutch oven or large stock pot, cook pork, half at a time, in hot olive oil till brown. Return all the meat to the pot.

2. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally. Add the reserved pineapple syrup, un-drained tomatoes, tomato paste, green chili peppers, green pepper, remaining onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.

3. Bring to a boil; reduce heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally.

4. Add the pineapple chunks. Cover and simmer for 30 minutes more.

5. Serve with the sliced green onion, shredded cheddar cheese and sour cream, allowing guests to add their favorite toppings.

Mike’s comment’s:

~~So I just dropped in to see what condition my condition was in~~

Nothing makes me happier then making a recipe I know Kenny Rogers has prepared some point in the past. I usually put on my favorite Kenny MP3s, not forgetting his work with The First Edition, and sing along as I cook.

Being the nerd, fantasy-fanboy that I am, I couldn’t resist changing the recipe title just a little. I had to tip the hat to Game of Thrones by transposing the Fire and Ice in the original recipe title.

My favorite part of this recipe is something I wrote down over 15 years ago, it was barely legible: “Kenny adds 2 more tablespoons of the jalapeno pepper to really light folks up.” As if he and I were personal friends, right? LOL.