I have a wonderful friend that I talk food with almost every weekday. She has been an inspiration to my blogging and helps me come up with most nights’ dinners. Let me tell ya, with all this blogging stuff I would be lost without her. Well, yesterday we were doing our normal chit-chat about food and the things we hated eating as kids growing up. What’s funny is we both had some of the same disgusting meals served to us as kids, like “Goulash.” Yuck! After a few laughs, she said she was making barbecue chicken pizza for dinner, so I decided that I should go that route, as well. However, I didn’t want to go barbecue, so I opted for buffalo-wing- style pizza. I made my wonderful homemade wings sauce, cooked the chicken breast, made the pizza dough from scratch, placed it all in the oven, and, in the words of Emeril, BAM! But not in a good way. I over-kneaded the dough, so the pizza completely fell apart.  Next time I’ll go with a pre-made or frozen dough, for the quick, fail-safe factor. So instead of getting a great-looking buffalo-wing pizza, this one looked horrible. . . but it still had amazing flavor! Therefore, today’s featured recipe is an unhealthy dish (mainly cause I have pictures of it already taken). Now, mind you, this is a great dish, just not all that healthy, and more healthy is one of the things my wife has me working on. So to her and her wonderful dish, here’s one that’s perfect for the upcoming 4^th of July.

Elizabeth’s Berry Parfait

Serves a Crowd

Ingredients

1 Quart Strawberries

1 ½ Cups Blueberries

1 Cup Heavy Cream

2 Tablespoons Granulated Sugar

1 ½ Tablespoons Mexican Vanilla

Pound Cake

Directions

1. In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.
2. Sprinkle 2 tablespoons granulated sugar over cream.
3. Add vanilla.
4. Beat until soft peaks return. Do not overbeat. Set aside.
5. Cut the pound cake into 1 inch squares we (she used 2 packages that were loaves cut into slices).
6. Slice strawberries, removing stems.
7. In a large parfait bowl or glass bowl layer the bottom with strawberries, blackberries and pound cake
8. Add a layer of whip cream
9. Repeat steps 7 and 8 until the bowl is full, making sure you finish with whip cream for a really nice presentation.
10. Top with a design of strawberries and blueberries.
11. Quick, simple, easy, and delicious!
12. Enjoy!

Okay, so my brother likes to help out with my blog by finding random projects to make recipes about. Sometimes I take them on; sometimes I think he’s just crazy. But this time I decided to take up the challenge. He found a recipe contest that called for one ingredient that you had to use in a dish. The ingredient was “strawberries.” I thought, “Great! That’s easy!” I have some great recipes for strawberries, including one that I got from Emily Malloy (Ziegler) on her “Cleanliness is Next to Godliness” blog that is amazing and has great flavors. However, this contest threw a monkey wrench into the scheme of things. Your submitted recipe had to be something other than the traditional parfait, cake, pie, or other dessert. You had to really get outside of the box and create something unique. So this is what I came up with. Let me know what you think and if I should submit it to the contest.

Blackened Chicken with Strawberry Salsa

Serves 4

Ingredients

4 Boneless, Skinless Chicken Breasts

Strawberry Salsa

1/2 Medium Red Onion, thinly sliced

1/2 Red Bell Pepper, stemmed and seeded

1/2 Yellow Bell Pepper, stemmed and seeded

1/2 Green Bell Pepper, stemmed and seeded

1/4 Fresh Cilantro Leaves, finely shredded

1/2 Pint (1 Cup) fresh strawberries, hulled

Salt & Pepper

Blackened Seasoning

1 Tablespoon Chili Powder

Teaspoon Paprika

Teaspoon Garlic Powder

Teaspoon Onion Powder

And a dash of the following

Salt

Fresh-Cracked Black Pepper

Cayenne Pepper

Directions

1. Preheat oven to 350 degrees.
2. In a stand mixer, add the peppers, onion, cilantro, strawberries and salt and pepper and pulse leaving the salsa somewhat chunky
3. Store in fridge until ready to use
4. Add 1 Tablespoon of olive oil to a skillet and turn to medium high heat.
5. Mix all blackened spice ingredients together.
6. Heavily coat both sides of the chicken breasts.
7. Once oil is just about to smoke, add the chicken breast.
8. Cook for approximately 3 minutes on each side.
9. Put in preheated oven for 10 minutes until chicken is fully cooked.
10. Slice chicken into thins strips.
11. Cover with salsa and serve with a vegetable (I went with corn just for a contrast in color).
12. Enjoy!

It’s definitely one of those mornings where there just seems not enough coffee. Cup after cup I go and still feel like I could use a couple more hours of sleep. They say water is better for you when you’re tired, but coffee tastes so much better. Well, on to the recipe stuff. Last night was one of my simple throw-together recipes. You know the kind I like. Open the fridge and the cabinets and see what I have and what I can make with it. Most times this works pretty well. Last night it worked amazing and goes into the keeper file for quick-and-easy dishes. This one is perfect for summer and is really versatile. I think you could serve it as a salad or, like we did, as a main dish.

Feta Chicken Salad

Serves 4

Ingredients

2 Chicken Breasts

1 Tomato, chopped

1/4 Cup Feta Cheese, crumbled

2 Green Onions, chopped

1/3 Cup Sour Cream

1 Cove Garlic, minced

Salt and Pepper

Flour Tortillas (optional)

Assorted Lettuce (optional)

Directions

1.    Sprinkle chicken breast lightly with salt and pepper and grill until juices run clear.

2.    Allow breast to cool; then dice into small pieces.

3.    Combine tomato, feta, onion, sour cream, garlic in a bowl.

4.    Add diced chicken.

It’s your choice from here. We chose to do flour tortillas, but I think pitas would be great or eating it by itself.

5.    Add lettuce to tortilla, a couple dollops of the chicken-feta mixture, and enjoy!

Fun simple summer dish you will absolutely love.

The Manly Housewife

No Recipes Today!

Yesterday was a tough day for my family. My wife’s kitty was laid to rest after more than 20 years with my wife. Growing up in a dog-loving household, it was surprising to me to discover how attached I had become to her cat, Taffy. I can remember when we got married we had a discussion, although short lived, about whether the cat would come to live with us or stay at home with her parents. That became my first dose of the reality of married “compromise” and on how to properly lose a discussion with my wife.

Taffy was a great cat that ruled our household. From the good morning meows to the surprising times she would just crawl up and snuggle with you. She taught me a lot of fun stuff, like where to scratch her ears and just how full her water dish should be (because ¾ full is not enough). She also taught me how different cats truly are from dogs. I mean when you look at a dog and say, “Get off the couch,” man, they go running; however, a cat, well, she’ll just look at you as if to say, “I’ll move when I am damn well ready; this is MY couch!”

Taffy never liked riding in cars and didn’t care to share her house with much of anyone else. The dogs kept their distance, with only the occasional sniff here and there. I remember bringing our German Shepherd home that first day and it immediately being belted in the head by Taffy. Taffy made a lot of adjustments to living with dogs and new family members, all of which she dealt with well. She had a wonderful life and could not have been more loved in any other household.

The things I’ll miss the most are the good morning greetings. Every morning she would come meow at me to let me know she was there and hungry. I’ll miss her snuggling at my feet while I was working on my computer and the random pawing at my leg to let me know that she wanted to be petted. I’ll miss her ability to snuggle like no other animal I have ever had the joy of living with. And I’ll miss how happy she made my wife.

My wife enjoyed Taffy for over 20 years, and Taffy had been her best friend since she was a little girl. It really breaks her heart walking through the house and her kitty not being there now. I know with all my heart that Taffy is in a better place and at peace. I hope she always knows how much she touched our hearts and how much she will be missed.

Last night there where no fun meals cooked. We just enjoyed a few martinis and desserts, while spending time together with our dogs.

It’s surprising, still, to me that I could of grown so attached to Taffy. Pets don’t live nearly long enough to use up all the love we have for them. Do me a favor and snuggle up to your pets tonight and truly appreciate them for the love they provide today.

So I am venturing out and trying to get a better understanding and grasp of healthier dishes. My wife has told me that we need more veggies in our life and need to try to eat healthier. Therefore, I am working on coming up with some more healthy dishes, and, I admit,  I definitely need some help with healthy recipes. Today, anyone who submits a comment on to this post with a healthy recipe to try will be entered into a drawing for a free ebook entitled Fourth of July Food with Kids. Celebrate Independence Day with some yummy, kid-friendly dishes brought to you by www.dinewithoutwhine.com/offer . Now, to be funny and to begin to say “See-ya!” (for now) to my less than healthy recipes, here is My Peach Cobbler Sundae. . . .  Enjoy!

Peach Cobbler Sundae

Serves a bunch!

Ingredients

1/2 Cup Sugar

1/8 Teaspoon Salt

2  Tablespoons Cornstarch

3 Cups Fresh Peaches, sliced (or one 16-oz bag of frozen peach slices, thawed)

Directions

1. Mix sugar, salt, and cornstarch.
2. Add peaches stir, cover and let sit for 5 minutes (you now have a great peach cobbler filling).
3. Put 2 scoops of vanilla ice-cream In a Sunday cup top with a ¼ cup of peach cobbler filling.
4. You can bake a cobbler dough to add to the flavor but we just like the filling on our ice-cream .

Don’t forget to add your comments for your chance to win the ebook Fourth of July Food with Kids..

When I was a kid, my mom would attest to the fact that I was one of the pickiest eaters in the world. There was hardly anything I would eat. Mom has pictures of me falling asleep at the table because of the whole, “You may not leave the table unless you eat something” style of parenting popular back then. The rules were that you did not have to finish it, but you DID have to TRY it, even if that was just one bite. I was a brat when to came to food (however, my dog, Smokey, loved me and for, some strange reason, always stayed as close to me as possible. . . especially during dinnertime). There were, however, a few foods I would eat with no argument, and mac ’n cheese was at the top of that short list. But if it was green, man, I was out, no way-no how. It’s sad, now that I look back on it, because the majority of our vegetables came from a beautiful, home-grown garden, and the eggs came straight from our own chicken coop. We also had fresh beef, venison, and pork. I probably missed a lot of good food just because I was so stubborn.

As you grow, your tastes change and you eventually begin try new things. But, there will always be a few staples in life that you will remember from your childhood that will take you right back. Outside of mac ’n cheese, homemade tacos where a show stopper to me. Now, here was a meal that really allowed you to play with your food. You could add as much stuff as you wanted and then cover it with cheese, and you had the perfect meal wrapped in a tortilla blanket. Now my mom’s tacos and burritos were really simple, and I haven’t changed that much over the years, but I do add my own special blend of seasonings. The fun is still there. I hope you enjoy!

Mom’s Tacos with The Manly Housewife Twist

Serves 4

1 Pound Lean Ground Beef

1 Cup Water

1 Small Onion

1 Tomato

Lettuce (your choice, Mom used Iceberg, and I use a spring mix)

Shredded Cheese (growing up, it was Cheddar, but now, with all the fun shredded flavors out there, we like to use a Fiesta or Mexican blend)

Fresh Guacamole (I will share that recipe sometime)

Sour Cream (light, if you’re counting)

Salsa

Flour Tortillas

Taco Seasoning

2 Tablespoons Chili Powder

5 Teaspoons Paprika

2½ Teaspoons Ground Cumin

3 Teaspoons Onion Powder

3 Teaspoons Salt

2½ Teaspoons Garlic Powder

1/8 Teaspoon Cayenne Pepper (optional)

Directions:

1. Combine Taco Seasoning ingredients together and set aside.
2. In a skillet, over medium-high heat, brown the ground beef.
3. Once meat is brown, drain the grease through strainer, and place meat back in the pan.
4. Add taco seasoning and water and simmer for 10 minutes (taco seasoning could be optional, but not in my house, but mom and dad like it without seasoning).
5. While meat is cooking, chop lettuce, onions and tomatoes and place in separate bowls.
6. Place cheese and meat in a separate bowls.
7. Put spoons in the guacamole, sour cream, and salsa.
8. Warm the tortillas in the microwave or oven.
9. Serve it up buffet style, Line up the bowls and enjoy!

This is one of those meals that will always put a smile on my face. I hope it does the same for you and your family.

I’m a little upset today but not terribly so. See, the other night I was kind of given a challenge from a great friend, and then everything worked out splendidly EXCEPT my camera. I was so disappointed! I had made one of the best comfort food dishes my wife and I have enjoyed in a long time, and I didn’t even have a picture to show for it. Nevertheless, I still have the recipe to share with you, and you will just have to visualize the awesomeness of these delectable panko-encrusted corn dogs. I promise you that I will make them again soon and post a picture.

Here was the challenge: I had made a comment that I had never made corn dogs from scratch. I love corn dogs. They’re great at a  county fair, circus, sporting event, on the road, or even at home;. I had just never made them from scratch before. While my friend and I were talking, I jokingly said, “ I wonder if you could make them with Panko bread crumbs.”  It just sounded cool: Panko-Encrusted Corn Dogs! Well my friend simply said, “Oh, that sounds good!” and I took it as a challenge. I had to come up with a recipe that would allow the Panko crumbs to adhere to the dogs so they wouldn’t fall off during frying. Well, I guess my idea worked brilliantly, because they were beyond delicious! I’m sorry if I sound a tiny bit conceited, but, man, where they good! Trust me!  You make these for the kiddos (even young-at-heart ones), and they will not be disappointed.

Panko Corn Dogs

Serves 2

4 Bun Length Beef Hot Dogs

4 Wooden Skewers (don’t Laugh, but I used Chop Sticks I had on hand, and they worked great)

24-oz Canola Oil

1 Egg

1 Cup Flour

1 Cup Ice Water

1.5 Cups Panko Bread Crumbs

Salt and Pepper, to taste

Directions

1. Add oil to large sauce pan and turn to medium heat. (heat oil to 350 degrees).
2. Skewer Hot Dogs straight up the length of the dogs until they are secure on the stick.
3. Beat an egg in a bowl.
4. Add ice water in the bowl. Be sure to use very cold water.
5. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter. The goal is to leave it a little the mixture lumpy (steps 3 through 5 are a great, general tempura batter FYI).
6. Pour Panko bread crumbs in a shallow dish and season with salt and pepper.
7. Now the fun part: Dip the hot dogs into tempura batter completely coating them.
8. Allow excess batter drip off, and then roll the coated dogs in Panko bread crumbs.
9. I had to roll them and then sprinkle over the top to completely coat them.
10. Shake off lightly excess crumbs and carefully lower into the hot oil.
11. Fry for 3 to 5 minutes until outside is golden brown.
12. Let them cool down for several minutes, and then serve with your favorite condiments

And there you have it! Wonderfully simple Panko Corn Dogs, the most delicious, ultimately fresh corn dog comfort food you’ll ever have, right in your own kitchen. Enjoy! Let me know how yours turn out, and send me pictures if you make them. I will add it to this post if you do.

Moe’s Steakhouse, 47 S. Pennsylvania Street, Indianapolis, Indiana, 46204  317.624.0720

I have to say that this has been one of the best restaurants I have reviewed, thus far. Once part of a three-restaurant chain, Mo’s Steakhouse is now independently owned and expertly operated in downtown Indianapolis, just a block away from the Conseco Field House (home of the Indiana Pacers). The bartender at Moe’s was extraordinary, and the entire staff was incredibly friendly and upbeat the entire night. I never felt rushed through the dining experience and, in true “Manly Housewife” style, was able to enjoy a leisurely evening of great conversation, great food, and great drinks for well over three hours.
The food offerings at Moe’s Steakhouse include top-notch steaks and chops, served on elegant, crisp, white tablecloths that seem befitting of the classically vintage, towering Indiana Gas Co. building that now houses the restaurant. Moe’s takes the typical steakhouse experience to an entirely higher level. For starters, the staff will make personalized recommendations after a brief overview of your tastes. On the advice of our waiter, we chose the Cajun-style, pan-fried “Moysters,” served over spinach and bleu cheese, and the Shrimp Cocktail, served with a sensational, spicy horseradish sauce that far exceeds that of another local Indianapolis steak house I’ve ever tried (the Mo’s version has more flavor, and you will simply love it!) . The fish preparations are nothing short of stellar. It was difficult to choose from such an amazing array of offerings; however, I selected their renowned classic, the Surf and Turf, which includes a perfectly cooked 20-ounce, bone-in ribeye, ordered medium rare, and a 12-ounce Australian lobster tail) . The dish was cooked to utter perfection! It’s little wonder this is their signature steak. To cap off the entire night, the bartender set us up with his own signature drink, and then he was generous enough to share the recipe, to be featured in an upcoming Manly Housewife alcohol special.
I highly recommend Moe’s Steakhouse for a superlative steakhouse experience.

FOLLOW THEM ON FACEBOOK HERE

MOE’S STEAKHOUSE AWARDS

• Prime Time Top 10 Steak House
• Wine Spectator Award Winner

• Price is No Object Dinner
Indianapolis Monthly

• “May’s Top 50″
Indianapolis Monthly

• “May’s Top 25″
Indianapolis Monthly

• Top 10 Steakhouses
Indy Monthly – City Guide

• Best Salad
Best of Citysearch

Tucci’s Bistro Tucci’s Bistro is a California-style bistro with a fantastic wine list that specializes in wood-fired pizzas, gourmet pastas, hand-cut steaks, and much more.

On my recent trip to Tucci’s Bistro, in downtown Dublin, just outside Columbus, Ohio, I sat outside on their patio. The patio provided a great atmosphere with a touch of casual elegance. It’s a nice place to sit and sip wine and listen to live, soothing music while you just relax and enjoy some great food. Dinner entrees range from $10 – $22 with the average being $15.

For appetizers, I ordered the Calamari Frito, served with sweet and spicy banana peppers and grated parmesan, accompanied by two sauces – arrabbiata and lemon aioli. I also ordered Blackened Scallops, served with sweet-sour mustard vinaigrette, micro greens and gorgonzola cheese.

Next came the salad. I had the Baby Arugula, with spiced walnuts, goat cheese, pickled red onion, bacon, all covered with a nice Chianti vinaigrette.

For my main entrée, I enjoyed Chorizo-Crusted Grouper, a very crispy, spicy, pan-fried grouper, served with goat-cheese potato cakes and wilted baby spinach with a tomato-scallion emulsion.

I highly reccomend Tucci’s Bistro

Traveling the country for the past 15 years, has given me the opportunity to consume literally thousands of burgers. I have come to the conclusion that Grumps makes BY FAR the best hamburger that I have EVER tasted! I can hardly believe that this amazing place exists right here under our noses! I ordered the Swiss Mushroom burger, and, man, was it ever fantastic! My wife had the Patty Melt, which she said just melted in her mouth. The atmosphere at Grumps feels like one of those comfy neighborhood drinking joints you remember from college, with all that crazy memorabilia all over the walls. Every table has a big bucket of peanuts to munch on while you are waiting, and it is simply a very happy and relaxing place to be. As soon as my schedule allows, I will be coming back to keep working my way down the menu and trying all of their great burgers, one by glorious one.

You can also check out Grumps on Facebook