I have had some  gut-wrenching conversations with friends lately about the foods we hate to eat. We all have that food that one time or another has burned our souls to the core. You know the ones I mean, the ones that even mentioning the name will cause you to go green in the face, cause your throat to tighten up, and get your gag reflex kicked into overdrive. It’s funny how one person’s gross-out food is another person’s favorite dish. I sent out a questionnaire on Facebook to get a good start on this project. We are going to try to find the top 10 grossest foods out there.  Below is a list of  foods submitted, so far, by followers of this blog, The Manly Housewife Facebook page, and some personal friends. Help us out by adding your comments below listing your most hated food and why you hate it. Once we have reached enough ideas, we will follow this post up with a poll to determine the Top 10 grossest foods.

1. Goulash
2. Pickles
3. Circus Peanuts
4. Spam
5. Brussels Sprouts
6. Bananas
7. Spaghetti-O’s
8. Caviar
9. Liver & Onions
10. Okra
11. Corn
12. Oatmeal
13. Garbanzo Beans
14. Cauliflower
15. Fishy Things
16. Bugs Covered in Chocolate

Now we just need help adding to the list. Don’t forget to tell us why you hate your particular hate food. Here are some responses from Facebook:

“Spaghetti-O’s…mega gross! Caviar…BARF!”

“Goulash (the thought of the word makes me gag!)”

“Corn….how can you like a food that goes out the same as it came in….”

“I could go with Spam too…but worst ever, any bugs chocolate coated or not…so not a food group for me”

Once again, I have so many projects on my plate that some days I don’t even know which way I am going. With a Monday through Friday food blog that I write, 2 companies that I run, plus a full-time, regular job, finding time to spend with my wife can be a little daunting at times. They are all passions of mine, so that makes it a little easier. I have one really exciting project coming up that I will need help from other food bloggers on, so stay tuned for future information on that. Can’t tell you what it is yet, but wait until you see what we have in store!

Havarti cheese is very quickly becoming my and my wife’s favorite cheese. I had it for the first time not long ago at her parents’ house in a cheese tray we had picked up for their party. The soft texture and rich, mellow flavor gives it a nice buttery taste. Havarti will deepen any dish. I put it to the test last night. My most famous recipe is my award-winning smothered pork chops. These babies are slow cook and topped with mounds of bacon, mushrooms, sauteed onions, and melted provolone cheese. After last night’s dish, they may get a revamp to Havarti cheese.  Last night, instead of pork chops, I broke out some nice chicken breasts, trying to a stay little healthy. My wife cleaned her plate so well I thought she was going to lick the plate clean… Here we go!

Smothered Chicken 2

Serves 2

Ingredients

2 Boneless, Skinless Chicken Breasts

2 Large Button Mushrooms, sliced

1/2 White onion sliced and Seperated

1 Tablespoon Chili Powder

1 Teaspoon each of Garlic Powder and Onion Powder,

Salt & Pepper

1 Tablespoon Olive Oil

2 Slices Havarti Cheese

1 Jalapeno (optional), sliced and seeds removed

Directions

1. Preheat oven to 450 degrees.
2. Add oil to skillet an turn to medium-high heat.
3. Mix all spices in a bowl and coat both sides of the chicken breasts. (I typically do 1 side then place it in the pan spice side down then coat the other side.)
4. Cook for 3 minutes on each side and place in oven and cook for 5 minutes.
5. Remove from oven, and add onions and mushrooms to pan to pick up the drippings, and cook for an additional 2 minutes. (You want the onions to hold their crispiness.)
6. Top chicken with mushroms, onions, Havarti Cheese, and jalapeno slices and place back in the oven for 30 seconds r until cheese is melted.
7. Serve over a bed of rice.
8. Enjoy!

Super Nachos

serves 4

Ingredients

Directions

1. Preheat oven to 350 degrees.
2. Pour ½ packet of taco seasoning over both sides of chicken and cook 3 minutes both sides in 1 tablespoon of oil to just shy of blackened; then place in oven for 5 mins. Remove and set aside to rest.
3. Brown ground beef in skillet, drain, add remaining seasoning and ½ cup of water and simmer for 5 minutes.
4. Place tortilla chips on 4 oven-safe plates, sprinkle with half the cheese, cooked ground beef, and diced chicken breasts.
5. Sprinkle with remaining cheese and place under broiler for 1 minute or until cheese is melted.
6. Top with diced tomatoes, onions, and sour cream, and guacamole.
7. Enjoy!

NOTE: I did not include beans in my recipe since my wife is not a fan of them. Refried beans could be a great addition to this dish. Usually, if I am adding beans to my nachos, I will mix salsa and the refried beans together to enhance their flavor.

Well, I attempted a healthy recipe last night, and am glad to say that I didn’t do half bad. Woo-hoo! Go me! I had been planning it since we went grocery shopping this past weekend. I wanted to do crab tacos, but the crab in our area was dainty and just didn’t look all that great. (I’ll thank our lovely oil companies for the current state of my seafood.) So, I substituted shrimp instead. It worked well, I think; however, I would have preferred crab to cut the tangy-ness a little bit, but it was good all the same. This is a very quick recipe, and once you begin, you’re committed to finish. So grab all your stuff and lay it all out before you begin. My wife is happy that I am attempting healthy recipes. It’s a huge stretch for me. But, as I get older, my metabolism is trying not to let the screen door hit it on the way out. I expect to have a lot more seafood- and chicken-based recipes coming your way.

Shrimp, Avocado Tacos

Serves 4

Ingredients

4 Roma Tomatoes

1 Garlic Clove, minced

2 Large Fresh Jalapenos, seeded and diced

1/2 Cup Cilantro

1 Lime, juiced

Kosher Salt & Pepper

1 Teaspoon Olive Oil

1/2 Onion, chopped

1 1/2 Cups of Cooked, Shelled, Deveined, Tailess Shrimp

8 Taco Shells

1 Cup Mixed Lettuce Leaves

1 Cup Mexican-Blend Shredded Cheese

1 Avocado, thinly sliced

Directions

1. Preheat oven to 350 degrees.
2. Put tomatoes, garlic, half of the jalapeno, 1/4 cup of cilantro, and lime juice in a food processor and pulse to make a salsa.
3. Saute’ onions and remaining jalapeno over medium-high heat until onions turn opaque, about 4 minutes.
4. Add shrimp and heat through an additional 2 minutes.
5. Warm taco shells in oven about 3 minutes.
6. Fill tacos with shrimp mixture and top with lettuce, avocado, salsa, and cheese.
7. Enjoy!

A lot of people who follow The Manly Housewife blog know that in my household that Sunday night is steak night, in particular, rib-eye night. Well, we changed it up a bit for two reasons. For those that don’t know, I tended bar for a couple of years in some of the hottest night clubs and bars in Sundance Square, a trendy area, located in downtown Fort Worth, Texas. It was a blast, and at times I do miss it, but probably my health and well being are better off staying removed from that industry. So, as far as Sunday night rib-eyes are concerned, like I said, we changed it for two reasons. First, we didn’t have rib-eyes; we had T-bones, and, second, I was told by more than a few people that I need more drink recipes on my blog. Now, I feel the need to explain to all that asked me about the different drinks I served that many of the common names of particular drinks are not the most family friendly, some being downright crude. I will be posting some of these drinks in future blogs; however I’ll have to change the names of them up some, and I will let you know when I have changed the name. As always, you can drop a comment on the blog, and I can email you the real name if you’re curious.

All right, so on with last night’s martini recipes. My personal favorite martini is a Manhattan. When I drink, I want to know that I have a serious drink in my hand that requires a rough palate and is not for the feint of heart. However, last night, given the family in attendance, I opted to go a little “frou-frou” style. “Frou-frou” style is what we in the bar industry refer to as the “girlie” drinks. It always amazed me how many guys (college kids) would order “frou-frou” drinks. On hand last night was a sampling of flavors and from the 5 different martinis we enjoyed. The first, for my wife,was a pomegranate martini. It’s a simple martini that can be enjoyed as a healthier martini. Made with real fruit juices, it goes well with dinner or dessert.

Pomegranate Martini

Serves 1

Ingredients

1.5 Ounces Pomegranate Juice

1.5 Ounces Spiced Rum

1.5 Ounces Lemon-Lime Soda

Sugar for Rim

Lime wedge

Directions

1. In a shaker, add juice, rum, and soda with ice; shake vigorously for 3 to 4 minutes.
2. Using the lime wedge, trace the rim of the martini glass.
3. Pour sugar in a small plate or saucer and with lime- rimmed class, dab the sugar a few times, making sure entire rim is covered in sugar.
4. Slowly pour shaker ingredients, minus the ice, into glass and enjoy!

The second martini I made was for my mom. What was extra nice was that they supplied the steak and we supplied the booze. It worked out for everyone., including my dad, who had fun with the 5th martini you’ll read about in a bit.

Peach Martini

Serves 1

Ingredients

1 Ounce Peach Vodka

1 Ounce Spiced Rum

1 Ounce Orange Juice

1 Ounce Cranberry Juice

Sugar

Lime Wedge

Directions

1. In a shaker, add vodka, juices, and rum with ice and shake vigorously for 3 to 4 minutes.
2. Using the lime wedge, trace the rim of the martini glass.
3. Pour sugar in a small plate or saucer and with lime- rimmed class dab the sugar a few times, making sure entire rim is covered in sugar.
4. Slowly pour shaker ingredients, minus the ice, into glass and enjoy!

The 3rd and 4th martinis I made were for my dad and me. These we will call The Manly Housewife Peach Martinis. Now remember, I enjoy a very stiff drink, so these will have more of a bite to them. You have been forewarned.

The Manly Housewife Peach Martini

Serves 1

Ingredients

1.5 Ounces Peach Vodka

1.5 Ounces 100 Proof Spiced Rum

Directions

1. In a shaker, add vodka and rum with ice and shake vigorously for 3 to 4 minutes.
2. Slowly pour shaker ingredients, minus the ice, into glass and enjoy!

Hints for a perfect martini

1. While mixing ingredients, place a handful of ice cubes into martini glass with water. This will chill the glass help to keep the drink cold.
2. Use the bar tools you have on hand. A shaker and a strainer work best, unless you know how to use the bartender trick of using a shaker and a pint.

The 5th and last martini made was not made by me; it was a concoction done by my dad that was meant just for him. Do you remember as kid what you did at the soda fountain? Sure you do. . .  you would hit all the drink flavors into one glass, making what we called a “suicide.” Usually they were so horrible you thought you would die when you drank it.  Well here ya go…

THM Dad’s Suicide Martini

Serves 1 unfortunate soul

Ingredients

Everything and the kitchen sink

1 Ounce 100-Proof Spiced Rum

1 Ounce Peach Vodka

1 Ounce Rot-Gut Whiskey

1 Ounce Pomegranate Juice

1 Ounce Orange Juice

1 Ounce Cranberry Juice

1 Ounce Lemon-Lime Soda

Directions

1. Mix all ingredients with ice in a shaker.
2. Swirl a few times, hopefully mixing the ingredients some.
3. Pour into martini glass, spilling a little on the counter in the process.
4. Enjoy!

Well there you have it. We made several different martini’s that each had their own unique flavor and flair. Always keep in mind that drinks are just like a dinner: mix a little of this and a little of that and you might just be surprised what comes out.

The Manly Housewife

Years ago, I had a dish called “tamale pie” that tasted very much like the traditional tamale without the slow, laborious preparation method required of real tamales. So, I set out in search of a recipe I could use to re-create this dish. My search yielded several recipes that used a cornbread-like topping, not like the masa-dough-like topping I preferred, so they were quickly eliminated from consideration. That left me with just a few recipes available. I read through them and picked out what I felt were the best elements and cooking methods of each and created my own MODIFIED Tamale Pie recipe. It was a huge hit with my family, and I don’t think I’d change even one ingredient. Fairly quick and easy, made with easy-to-procure, inexpensive ingredients, and it makes a lot, enough to feed a large, hungry crowd and have leftovers for the next day (and it reheats VERY well).

Tamale Pie

Serves 6-8

Ingredients

1 Pound Ground Beef, Round or Chuck
½ Medium-Size Sweet Yellow Onion, chopped
1 Jalapeno Pepper, seeded and chopped fine
1 Tablespoon Olive Oil
2 C Pinto Beans, Freshly Prepared or Can
1 C Corn, Freshly Cut from Cob, Frozen, or Can
3 Tablespoons Good-Quality Chili Powder
2 Teaspoons Cumin
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
½ Teaspoon Coriander
1 Teaspoon Salt
½ Teaspoon Pepper
2 Cups Tomato Sauce
Non-Stick Cooking Spray
1 Cup Corn Meal
1 Cup Water
2 Cups Chicken Stock
1 Teaspoon Fresh Garlic, finely minced
2 Tablespoons Oil (Vegetable or Corn) or Softened Butter
8-Ounces Sharp Cheddar Cheese, shredded
Sliced Black Olives
Sour Cream
Green Onions, chopped

Directions

1.       Preheat oven to 375-degrees.
2.       In small bowl, mix 1 cup of corn meal with one cup of cold water, allow to soak while you prepare meat mixture.
3.       In large, pre-heated skillet (preferably cast iron), add 1 tablespoon of olive oil; brown onions and chopped pepper; when onions are translucent and limp, remove to small bowl.
4.       In same skillet, brown ground beef on medium heat, chopping meat into tiny bits as it cooks; add salt, pepper, garlic powder, onion powder as meat is cooking.
5.       When beef is browned well, drain off excess fat (if any).
6.       Add reserved onion/pepper mixture, chili powder, cumin, coriander, tomato sauce, corn,and pinto beans; mix well and allow to heat through on low heat.
7.       Simmer on low approximately 15 minutes.
8.       Stir in black olives and turn off heat, leaving skillet on burner to stay warm.
9.       In a medium saucepan, bring 2 cups of chicken stock to a boil, add corn meal-water mixture and 1 teaspoon of freshly minced garlic.
10.   Stir cornmeal mixture constantly until it comes back to a boil; reduce heat and cook on medium-high heat for five minutes, continuing to stir constantly so that it does not burn to the bottom of the pan. (Note: add more chicken stock for too-thick mixture.)
11.   Remove cornmeal mixture from heat and stir in 2 tablespoons of corn oil or butter.
12.   Spray bottom of a 13”x9” baking dish.
13.   Add meat mixture and spread out in even layer.
14.   Top with dollops of cornmeal mixture; then spread evenly over entire top of meat layer.
15.   Add shredded cheddar cheese over entire top of cornmeal layer.
16.   Bake for 20-25 minutes until cheese is bubbly and cornmeal layer is done through.
17.   Serve with sour cream and chopped green onion garnish.

Life was crazy last night with so many things going on that I didn’t have time to prepare a dinner. So I am going to share with you my favorite thing in the world that my wife makes. This is simply a brilliant recipe that will feed a crowd. She does not cook often, but when she does, watch out, because she can put together some fabulous dishes. The first time I had this dish was at her parents’ house when we were just dating. I am not a shy person, but, remember, I’m not a big pasta eater. My parents raised me that it is impolite not to try everything on your plate, because someone took the time to make those items. I have always believed it to be proper manners and, when presented with unfamiliar fare, I just try to dig in and endure. However, I was surprised and delighted after trying this dish. The flavors meld together perfectly, to make a symphony of flavors that make you want to sip up all the juices at the end. Make sure you eat this with a good garlic bread and a glass of wine. The leftovers will keep for about a day in the fridge, so you can take them for lunch the next day. Now my wife thinks I deprive her some, because she could eat pasta for all three meals every single day. I am not that inclined; however, if you’re having a family get-together and want a good power-meal, trust me, this will do the trick!

Elizabeth’s Seafood Linguini

Serves 4

Ingredients

4 Cans of 6.5-oz Chopped Clams in Clam Juice

2  Bottles of 8-oz Clam Juice

1 package of Dry or Fresh Linguini Pasta

1 Pound Fresh or Frozen Mussels

? Pounds of Fresh Shrimp

1 Large Onion

6 Cloves Garlic

3 Tablespoons of Olive Oil

1 Tablespoon Dried Parsley

1 Teaspoon Oregano

1 Teaspoon Basil

Salt & pepper to Taste

Directions:

1.  Finely chop onion.

2.  Mince garlic.

3.  Add oil to skillet turn to medium-high heat.

4.  Add onions and garlic; cook until transparent, using caution not to burn.

5.  Open cans of clams; reserve juice for later use.

6.  Add reserved clam juice to onion-garlic mixture.

7.  Add herbs to mixture and stir until blended.

8.  Add mussels and cook for five minutes.

9.  Add shrimp and cook for an additional 5 minutes.

10.  Add cooked pasta to a large bowl and top with skillet mixture; toss to combine.

11.  Serve with a good white or zinfandel wine and garlic toast.

12. Enjoy!

I made another fun Panini the other night, still in an attempt to head toward a bit healthier fare. I suck at healthy recipes; it’s just not my thing, I guess. I will keep working on it. I am following several healthy blogs, so maybe some of those ideas will rub off on me and I will get the knack soon. My biggest problem is that, honestly, most things taste better smothered with cheese or covered in bacon. However, back to this Panini: it’s very simple, tasty, and probably kid friendly, as well. When I create my cookbook, I am dedicating an entire section to the Panini, I swear. It is the epitome of The Manly Housewife style of cooking! Throw a little of this, throw a little of that, and few minutes later you have a complete meal. As I am writing this I have a plan for a killer Panini that may be just what’s on the docket for tonight’s dinner. We shall see.  So, quick post today. I promise it will be longer tomorrow.

Tomato, Basil, Chicken and Mozzarella Panini

Serves 2

Ingredients

4 Slices Sourdough Bread

1.5 Cups Cooked Chicken Cubed

1 Cup Fresh Mozzarella Pearls (small little balls of mozzarella) or sliced Fresh Mozzarella Cheese

1 Cup Cherry tomatoes, halved

1 Tablespoon Basil

1 Clove Garlic

Pinch of Salt and Pepper

2 Tablespoons Olive Oil

Directions

1.  Combine all ingredients except bread in a bowl with 1 tablespoon of olive oil.

2.  Use the other tablespoon of olive and spread on one side of all four pieces of bread. (these will be the side that will touch your pan or Panini press).

3.  Spoon half the tomato mixture on one unoiled side of a piece of bread.

4.  Top with second half of bread, leaving the oiled side up.

5.  Repeat with other slices of bread.

6.  Make sure your pan is heated to medium-high heat or the press is warmed to proper temperature and cook 2 to 3 minutes per side.

7.  Cut sandwiches in half.

8. Enjoy!

As I have said before, traditions are a great thing. They are something to remind you where you came from and, maybe, where you’re going. In my life there are a lot of great things happening right now. I am constantly running around at 100 mph trying to make sure I am taking care of everything. My days are never routine except for this blog. This is one process that I am dedicated to, so I can deliver a new recipe each and every Monday through Friday. That’s why Sunday Night Ribeyes is so special to me. It allows me to sit back and relax and just enjoy the time with my wife and dogs. I am glad we have this little tradition. I think it helps to keep me sane. Last night we enjoyed my traditional ribeyes with cauliflower mashed potatoes and Texas-style garlic toast. Some nice red wine accompanied the dinner, too. The funny thing about red wines is that less than a year ago nor my wife or I would drink it. She even made the comment last night on how amazing it is that your palate can change. Here’s to Good Food, Good Drinks, and Good Times. Cheers!

Sunday Night Ribeyes

Serves 2

Ingredients

2 20-oz Ribeyes
Salt & Pepper to taste (1/4 Teaspoon per side is what we used)
1 Bag (16 oz) Frozen Cauliflower or 1 Head of Cauliflower, separated
5 Cloves Garlic
1 Cup Milk
1 Cup Cherry Tomatoes, halved
½ Cup Mozzarella Pearls (Mini Mozzarella Balls)
½ Teaspoon Fresh Basil, minced
Olive Oil

Directions

1.    In a bowl, combine, tomatoes, mozzarella, basil, 1 clove of minced garlic, and olive oil. Cover and refrigerate while the you cook.
2.    Sprinkle salt and pepper on steaks, lightly cover and set aside.
3.    Preheat grill to medium-high heat (the temperature is right when you can hold your hand for no longer that 2 seconds 2 inches of the grates).
4.    In medium sauce pan combine 4 cloves of garlic, cauliflower, and milk and bring to a slow boil  (use care not to burn). Reduce heat to simmer for 5 minutes.
5.    Add steaks to the grill and grill 7 minutes each side (3/4- to 1-inch steaks) for medium rare.
6.    Scoop out the pieces of cauliflower and place them in a blender. Blend the cooked milk mixture a little bit at a time. You will most likely use less than a ½ cup, just enough to get the cauliflower to blend.
7.    Blend until the consistency resembles mashed potatoes (don’t use a food processor for this).
8.    Add steaks to plate, top with tomato mozzarella mixture, and serve with mashed cauliflower and garlic bread
9.    Enjoy!

Cancer is one of the scariest diseases known to man. I believe there are few people left in the world that have not been touched by the big “C” word in some way. I can tell you my family has been through the rigors of cancer and how it effects the body, the mind, and all the loved ones around you. We have lost several members of our family due to this tragic disease, and I hope that every little thing done puts us closer to finding a cure.

When Foodbuzz requested that their bloggers dedicate a blog post on banana splits, and for every post they would donate $50 to the Ovarian Cancer Research Fund, I knew I had to participate. The OCRF mission is to fund research to find a method of early detection and,  ultimately, a cure for ovarian cancer. The partnership of Foodbuzz with Kelly Ripa and Electrolux are helping raise funds, awareness, and a cure for ovarian cancer. Please visit Kelly’s site at http://www.kelly-confidential.com/foodbuzz for more information on how you can help more.

What’s amusing about this wonderful request is that I had never actually made a banana split. How hard could it be, though? A couple of bananas, some ice-cream, and, Pow! You have a banana split! Right? Well, let’s just say, the creation of my first banana split did not go so well. I looked through the cabinets trying to figure out how to spice up a banana split. I decided, originally, to make rum-spiced bananas with ice-cream and chocolate drizzle. Let’s just say that combination did not turn out very well at all. My bananas turned to mush and the rum turned bitter. I turned frustrated.

What to do. . .  what to do. . .  Well, start over with a new process and an alternate plan. First, no rum, and second, I wanted an edible serving dish to put the bananas and such in. So after staring over from scratch, I found some fun, delicious ingredients that made a truly wonderful dessert. Enjoy The Manly Housewife Banana Split!

The Manly Housewife Banana Split

Serves 2

Ingredients

1 Banana

1 Flour Tortilla

2 Tablespoons Sugar

1/8 Teaspoon Cinnamon

2 Brownies

2 Scoops Fudge Swirl Ice Cream

1 Tablespoon Hot Fudge Topping

1 Tablespoon Caramel Topping

Whip Cream

Cooking Spray

Directions

1. Preheat oven to 350 degrees.
2. Spray both sides of the tortilla lightly with cooking spray and place in oven safe glass bowl (this will form the shape of a taco shell).
3. Bake for 10 minutes until tortilla is lightly browned and crisp.
4. Mix cinnamon and sugar and sprinkle over baked tortilla.
5. Place 1 brownie on the bottom of the tortilla
6. Cut banana in half the split in half lengthwise and place in bowl around the outer edges.
7. Place two scoops ice cream on top of the brownie.
8. Cut the brownie number 2 into small pieces and sprinkle over ice-cream.
9. Drizzle hot fudge and caramel and top with whip cream.
10. Add was last drizzle of hot fudge and caramel and enjoy!