With a personal goal to try new things and push the limits of my cooking, I found a fun inspiration. It seems that Ancient Fire Wines and I have something in common; neither one of us are big pasta eaters. Now that’s not to say we don’t like pasta; we just couldn’t eat it every day. Ancient Fire Wines wrote a blog called Light & Easy Pasta Bake, and it looked wonderful. Now, I didn’t have all the ingredients in the house to make Jason’s pasta dish so I started scheming my own. It is such a fun thing to be able to take a risk and try something new, especially with cooking. You know the flavors you like and usually have a general idea of what tastes good together. That’s when the magic happens: trying combinations you have never tried before and coming up with something tremendous.

Now, just like Jason’s, my wife loves, loves, loves pasta! It’s very funny to read his blog and find these commonalities. It’s also fun to note that every once in awhile we like to make our wives happy and cook a little pasta. This dish is, according to my personal critic (my wife), one of the best pasta dishes I have made to date. Her exact words were, “You can make this any time!” And you  know, when momma is happy, we’re all happy. It’s a simple dish I threw together with random ingredients, and then we devoured. I am learning a great lesson in cooking. You have to take the things that are not your favorite ingredients (in this case, pasta) and find a way to make them their own. I am not a fan of red tomato-based sauces (I prefer cream white sauces). Also, I am a carnivore by heart, so almost any dish that is loaded with meat, I can take it a long way. When you try this dish be prepared for an amazing delight.

Italian Sausage & Linguini

Serves 2

Ingredients

1/4 Box Pasta, uncooked

1 Small Onion, chopped

2 Tablespoons Butter

2 Italian Sausage Links, casing removed

1 Cup Button Mushrooms, sliced

1/4 Cup Olives, chopped

1 1/2 Teaspoons Italian Dressing Seasoning Blend (I used Good Seasons brand)

1 Cup Half & Half

Shredded Parmesan Cheese

1 Green Onion, diced

3 Slices Tomato, diced

Directions

1. Cook linguini to directions on the box.
2. In a large skillet, saute onions in butter until lightly opaque on medium-high heat.
3. Crumble sausage and cook until no longer pink (about 5 to 7 minutes).
4. Add mushrooms and cook for 1 more minute.
5. Stir in olives, Italian dressing mix, and half & half.
6. Bring to a boil; then simmer for 10 minutes or until sauce thickens.
7. Add tomatoes and mix in right before serving (you don’t want to cook them, just warm them up)
8. Serve and garnish with green onions and Parmesan.
9. Enjoy!

 

 

 

Foodbuzz selected me to do 4 tastemaker posts along side the Texas Beef Council. I thought this presented a wonderful opportunity and was fitting, due to my recipes being mainly, well, meat. Texas Beef Council provided a stipend of $250 to create these 4 unique recipes and I hope you enjoy this one.

The Manly Housewife Sloppy Joes

Serves 2

Ingredients

1 pound ground beef

1 medium onion, chopped

1 clove garlic minced

hamburger buns, split

1/2 Cup Water

Toppings (Sour-cram, Guacamole, Tomatoes, Onions, lettuce, Cheese, Salsa)

The Manly Housewife Taco Seasoning

Ingredients

½ Teaspoon Ground Cumin

1 Teaspoon Chili Powder

½ Teaspoon Paprika

½ Teaspoon Garlic Powder

½ Teaspoon Onion Powder

1/4 Teaspoon Dried Oregano

Salt & Pepper, to taste

Directions

1. In a large skillet, cook beef, onions and garlic over medium heat until the meat is no longer pink and drain.

2. Stir in the taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

3. Serve about 1/2 cup meat mixture on each bun.

4. Top with all the ingredients

5. Enjoy!

My brother and I have always had a fun rivalry going when it comes to cooking. We have very similar palates but with very different tastes. We both still go for the meat-heavy dinners; however, we are each finding ways to branch off and be a bit more adventuresome. My brother Scott is on his 20th year in the United States Marines Corps and is home with us before he and his family are to be stationed in Okinawa, Japan. Scott, his wife, and their three beautiful daughters will get the experience of a lifetime in Japan, enjoying yet another wonderful culture for at least three years. I have always, in some form or fashion, looked up to my brother, but now I am completely jealous! What an awesome experience, especially for the kids. I want to personally thank him for defending my freedoms and yours. It is because of the sacrifices that he and the people he serves with make that allow us to do even simple things that we might take for granted, like writing (or reading) this blog.

It is always a running joke with our family when we all get together who will actually do the cooking. I leave it to him most time, mainly because I don’t want him to feel bad when my food is better than his. Even though we could both learn from each other, this meal was amazing. It definitely has the Manly Housewife seal of approval! I’m glad to share it with you. The seasonings were perfect and the meat flawlessly cooked, tender and juicy. The salad with the cilantro was such and exciting twist that I am working on other salads I can add this ingredient to and add some unique, new flavor. This is a meal that will not disappoint.

Scott’s Spiced Pork Steak

Serves 6

Ingredients

6 8-oz Pork Steaks

1 Tablespoon Olive Oil

1 Tablespoon Smokey Mesquite Seasoning

1 Tablespoon Garlic Salt

Salad with a Twist

Serves 6

Ingredients

4 Cups Green Leaf Lettuce

1 Carrot, shredded

1/2 Bunch of Cilantro, top snipped

4 Button Mushrooms, sliced

Croutons (optional)

Salad Dressing of Choice

Directions

1. In a Ziploc bag or marinade dish, combine steaks, olive oil, mesquite seasoning and garlic salt.
2. Mix well and marinade for at least 4 hours (8 would be preferred).
3. Before dinner, prepare salad, combining all ingredients in a large bowl and serve with dressing of choice.
4. To cook meat, fire up the grill. You know the grill is at the right temperature when you can hold your hand no longer that 2 seconds 2 inches from the grill.
5. Caution: it is gonna flare up, but you want the high heat to sear the meat.
6. Cook steaks 7 minutes both sides or until juices run clear.
7. Let stand for 10 minutes covered with foil to let juices redistribute throughout steak, then they’re ready to serve.
8. 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.

Ya know, I’ve decided that hand-me-down recipes have to be some of the best recipes out there. You know the ones, the kind you get from your parents or even your grandparents, a recipe that has been enjoyed by the family for years and has passed down through the generations. I had that blessing last week when I had the opportunity to cook Nana’s Chocolate Gravy. Let me tell you about Nana she is my aunt’s mother-in-law and has been a part of our family for years. Nana doesn’t cook from any cookbooks or recipe cards. To my knowledge, everything she does comes completely from scratch, nothing out of a box. Unfortunately, I have not had any personal experience with how great her cooking really is, since I was that kid who wouldn’t eat anything. I do remember going to her “big” house as a kid and doing lots of exploring. My cousin and I would play GI Joe and He-Man, running through interior of the house shooting make-believe bad guys. However, it comes on great authority (my cousins’ and their spouses’) that Nana is a wonderful cook. I can tell you that she is feisty as hell and can hold her ground in a room full smart mouths and loud mouths. Everyone around me knows I’m doing The Manly Housewife, and I still get giggles from the name, but it seems each week people are handing me more recipes to try. That’s how I came across Nana’s Chocolate Gravy. I will say that I guarantee it would have been 100 times better had she prepared it for us, but it was fun to make and I hope I do it justice.

Nana’s Chocolate Gravy

Serves a Crowd of Smart-Mouths

Ingredients

3 Tablespoons Unsweetened Cocoa

3 Tablespoons Flour

1 Cup Sugar

1 Cup Milk

1 Tablespoon Vanilla

Directions

1. In a sauce pan combine all ingredients.
2. Turn to medium-high heat and whisk until all ingredients meld together.
3. Heat until steaming hot but do not boil, whisking often.
4. If gravy is too thin, add a little more flour; and if it’s too thick, add a little more milk.

1. Serve and enjoy!

We served this over homemade biscuits, and it was delightful and rich. Below is my pomade biscuits recipe.

Biscuits

Serves 4

Ingredients

1 Cup Flour

2 1/2 Teaspoon Baking Powder

1 Tablespoon Sugar

1/2 Teaspoon Salt

1/8 Teaspoon Cream of Tartar

1/4 Cup Shortening

1/2 Cup Milk

Directions

1. Combine dry ingredients.
2. Cut in shortening, until mixture resembles crumbs.
3. Stir in milk. Knead gently, pat, or roll 1/2 inch thick (note: do not overwork dough or biscuits will be tough and will not rise high).
4. Cut using a 2 ½” biscuit cutter or inverted juice glass.
5. Place on ungreased baking sheet.
6. Bake at 425 degrees for 10-12 minutes.

I truly hope everyone enjoyed their 4^th of July. It’s such a special occasion in the USA, and I think people take it for granted, like most holidays that showcase the sacrifices it took so we could have our independence. To all the troops who served and to the ones defending our freedoms today, I thank you. Freedom doesn’t come free.

Last night’s dinner dipped back into my unhealthy stash of goodies recipes, but it was still a holiday for me (no work). Don’t we all indulge ourselves somewhat on the holidays? Our holiday weekend was spent swimming with our nieces and nephews and other family and catching a few flicks at the movie theatre. Here is my quick Movie rating guide.

Twilight – Eclipse:

They finally got one right. The actors learned how to act and the story line stayed pretty true to the book. 5 Stars

The Last Airbender:

Wow, what a horrible movie! It’s been a long time since I wanted to walk out of a movie theatre. Please don’t waste your money on this one. The acting was sub-par (not that I could ever act) and the story line was bouncy. I wish I would have got my money back. 0 Stars

Toy Story 3:

Okay, so this was a cute story and Pixar stayed true to their style. My wife and I had a lot of fun watching this one, but there is no point in seeing it in 3-D. 4 Stars

Movie Notes:

Avatar set the bar for 3-D movies and everyone else is playing catch-up. I have only one thing to say to this: if the movie wasn’t created in 3-D, don’t try and make it 3-D. We will not go to another 3-D movie until we know it was filmed for a 3-D movie.

All right, enough rambling and on to the recipe for today.

Bacon-Wrapped Burgers

Serves 4

Ingredients

1 Pound Ground Beef

½ Onion, minced

1 Tablespoon Worcestershire Sauce

1 Tablespoon Ketchup

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

¼ Teaspoon Red Pepper

½ Cup Cheddar Cheese, shredded

¼ Cup Parmesan Cheese, shredded

4 Slices Bacon

4 Hamburger Buns

Directions

1. In a large bowl, mix first 7 ingredients, being careful not to over combine the meat.
2. Cover and set aside for 15 minutes to allow all the flavors mingle.
3. Fire up the grill to medium-high heat.
4. Form the meat mixture to make 4 hamburger patties.
5. Wrap the patties in bacon like a filet mignon and secure with toothpicks.
6. Cook over direct heat for 7 to 10 minutes on both sides or until bacon is crisp and hamburger is cooked through.
7. Serve on hamburger buns with your favorite condiments and veggies.

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!

Another busy day at the office only left enough time for a quick dinner. We all have our staple, go-to recipes or standard food styles. I have my staple, go-to ingredients, and one of those is the tortilla. Tortillas are so versatile and a great finisher for many dishes. They can be utilized, of course, to create the traditional taco or a substitute for bread in a sandwich. They can be baked for a dessert or fried for a salad vessel. Sliced into strips and fried, they make a great topping or garnish for salads. Cut into a  triangle shape and deep fried, they become some great, fresh (and economical!) chips to enjoy alone or with dips or other toppings (nachos, anyone?). Each day brings new ideas and ways to utilize the simple tortilla, both flour and corn varieties. Last night’s dinner inspiration was quick, simple, and delicious. Recipe follows:

Steak Curry Tacos

Ingredients

1 pounds Stew Meat (it’s quick and comes precut)

¼ Cup Kikkoman Curry Sauce

¼ Red Onion, chopped

½ Cup Cherry Tomatoes, halved

Flour Tortillas

Shredded Cheese

1 Tablespoon Cooking Oil (Canola, Olive, or Vegetable)

Directions

1. In a wok, add 1 tablespoon of oil and turn to medium heat.
2. Add meat and begin to brown.
3. Once meat is almost fully cooked (approximately 5 minutes), add curry sauce and stir. (If the mixture looks too soupy, you add a little bit of flour or cornstarch to thicken it up.) Cook for 5 additional minutes to warm, thicken, and blend meat and sauce.
4. While meat is cooking, dice onions and cut tomatoes in half.
5. Warm tortillas 20 seconds in the microwave (or wrap in foil and heat in preheated 250-degree oven for 10 minutes).
6. To serve, place meat mixture into warm tortilla and top with onions, tomatoes, and cheese.

Growing up in small-town USA, we learned to eat a lot of quick-and-easy, one-dish meals. Some I still love to this day; some if I merely hear the name my stomach does back flips, and I have to tell it to settle down. Goulash, anyone? Blech! Give me a second while I go find my stomach. . .  However, Mom made one dish that has been a staple in our household for years. It’s her quick, go-to recipe when a lot of family or friends are coming over. It’s also her go-to when it’s an evening that she won’t want to be cooking and just wants to serve dinner from the crockpot. Last night was “ode to Mom,” and I got it right. Try it and I’m sure this simple recipe will become a staple in your household, as well.  It is easily scalable to any family size. You can serve any vegetable side with it, and a hot roll is always a nice touch.

Mom’s Chicken and Rice Casserole

Ingredients

1 Can Cream of Mushroom Soup

1 Can French Onion Soup

1 Can Chicken Broth

1 Cup Uncooked Long-Grain Rice

Chicken Pieces – Legs thighs and or breasts

Salt

Pepper

(The Manly Housewife Twist Ingredients)

1 Tablespoon of Onion Powder

1 Tablespoon of Garlic Powder

Dash of Red Pepper

Directions:

1. Set oven to 375 degrees.
2. In a 11 x 13” pan, mix first 4 ingredients together (Twist: add onion powder, garlic powder, and red pepper here as well).
3. Add chicken, as much as you want or will fit in pan. (Season chicken to taste with same Twist ingredients, salt and pepper.)
4. Bake for 1 hour until chicken browns.
5. This recipe can be doubled and cooked at the same time.
6. You can also cook this recipe in a crockpot on low all day (8 hours) with amazing results. I highly suggest using crockpot bags (heat-proof, cooking-type plastic liners) to keep the clean up simple.