Blog Archives

August 28th, 2019

8/28/2019

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Mess Hall Style Congo Bar

SERVINGS: 8
DIFFICULTY: Beginner
DIETARY: None
PREP/COOK TIME: 20 min/45 min

Congo Bar

2 3/4 c. bread flour (or all-purpose)
2 c. white sugar (or brown)
12 oz. chocolate chips (dark or milk or white)
8 oz. chopped walnuts, roasted
3 eggs
1 tsp. vanilla extract
2/3 c. butter, softened
2 1/4 tsp. baking powder
pinch of salt

Easy Chocolate Sauce (optional)

8 oz. heavy cream
8 oz. chocolate (chips or chopped or anything)

Assemble all of the ingredients for making the cookie (a congo bar is essentially a giant cookie/cake hybrid). Put the butter and the sugar into a bowl and either use a hand mixture or standing mixture and mix until combined (this is called the "creaming method"...mixing all the wet ingredients with sugar then adding the dry ingredients...use this technique for making any type of cookie). Once combined, add the eggs and vanilla and mix until a creamy consistency.
If you haven't already, preheat the oven to 375 degrees F. Now, slowly add the flour and baking powder. Mix until all ingredients are combined evenly and a dough starts to form.
Once formed, add the chocolate chips, walnuts, and salt and use a rubber spatula to distribute evenly. I used a non-stick (highly recommended) 6x6 pan (if you don't have a non-stick baking pan, line it with wax paper or use cooking spray all over the pan). These made very thick, large cookie bars. You can definitely use a larger pan for smaller cookies, just don't cook it as long. I would recommend using an 8x8 or 10x10. Place the cookies in the oven for about 45 min or until lightly brown on the top. Stick a toothpick in the middle and if it comes out clean, they are done!
This is optional, but while the cookie is baking place the cream in a mug and microwave for about 30sec-60sec. Take out and make sure it is hot. Add the chocolate to the cream and use a spoon to stir. Stir for a good 2-4 min or until the mixture is thick, shiny, and delicious (it will start off then, but I promise it will thicken up).
Take the congo bar out and let it cool for about 30 min. Once cool, take a nice, big piece out, drizzle with some of the sauce, and indulge.

Me Cuisine Tips

You can put anything in this dessert! Add different things like dried fruit or even peanut butter.
I used white sugar to make the texture more cakey and like the traditional West Point congo bar. Add brown sugar for a more chewy and, in my opinion, moist consistency.
Pour chocolate milk in a bowl and add a piece of this bar to enjoy it the traditional way...it is AMAZING!

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August 26th, 2019

8/26/2019

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West Point Chicken Sriracha Crispitos

SERVINGS: 4
DIFFICULTY: Beginner
DIETARY: None
PREP/COOK TIME: 15 min/20 min

Crispitos

10 flour tortillas
2 lbs. chicken breasts, cooked and shredded (I poached mine)
1/3 c. sriracha
8 oz cream cheese, softened
1 tbsp. chives, chopped fine
1 tbsp. lime zest
6 oz. mozzarella cheese, shredded
1/2 pan of vegetable oil
salt and pepper

Start by making the filling. Combine all ingredients, except tortillas and oil, and mix with a spatula until one unified mixture. Should resemble a buffalo chicken dip.
Next, fill each tortilla with about 3-4 oz. of the mixture. Put the mixture in the middle and roll it up like a taquito. Repeat the process until all tortillas are rolled up. Place the filled tortillas in the freezer for about 10 min.
While the filled tortillas are chilling, heat the oil up to about 375 degrees F in a pan. Also, preheat the oven to 375 degrees F. Once chilled, carefully place the filled tortillas one by one in the hot oil. Do not overcrowd the pan or the temperature would drop and affect the cooking. Fry on each side for about 2 min and place on a wire rack propped on a sheet tray (this is so the oil can drain). Repeat until all crispitos are golden brown.
Once fried, put them in the oven on a wire rack for about 8-10 minutes so the filling can completely cook. When golden brown and hot, remove the crispitos from the oven and garnish with more sriracha and chives. Serve with some sour cream and guacamole for best results!

Me Cuisine Tips

These are the classic crispitos served at West Point, but with a twist! You can put any filling you want inside...it's pretty much a chimichanga and a taquito combined.
You can use a rotisserie chicken and shred that up so you don't have to worry about cooking the chicken.
Perfect for football games or parties. You can also freeze them for 2 weeks, just reheat them by baking them.

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August 23rd, 2019

8/23/2019

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Crispy Salmon Skin Chips

SERVINGS: 2
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 10 min/8 min

Salmon Skin

leftover skin from salmon (from 4-6 fillets)
1 tbsp. olive oil
salt and pepper

If you are poaching or steaming salmon and you remove skin, do not throw it away! Cut the skin into 2 inch squares and lay on a non-stick sheet tray skin side down (or use wax paper). If there is a little meat on it don't worry, it'll add flavor.
Sprinkle with salt and pepper and put in the oven at 375 degrees F for 5-10 min, or until golden brown. Once, brown, remove off the sheet tray onto a plate to stop the cooking process. The chips will be crispy and taste just like salmon!

Me Cuisine Tips

This is absolutely delicious! Try different dry seasoning to add different flavors.
These go well with salads to add an extra crunch or even spinach and artichoke dip.

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August 21st, 2019

8/21/2019

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Chicken and Ginger Congee (Asian Rice Porridge)

SERVINGS: 6-8
DIFFICULTY: Beginner
DIETARY: Dairy-Free, Gluten-Free
PREP/COOK TIME: 10 min/45 min (instant pot) 2-4 hrs (stove top)

Congee (Rice Porridge)

1 c. jasmine rice, rinsed
7 c. water or stock
2 tbsp. fresh ginger, finely chopped
4 boneless, skinless chicken thighs
3/4 lb. shitake mushrooms, sliced
1 carrot, diced small
1/2 yellow onion, diced small
1 shallot, diced finely (optional and my twist)
salt and pepper
garnishes: soy sauce, chopped roasted peanuts, chili paste, fried shallots, sauteed chicken and veggies

Begin by putting the rice in the pot, put the vegetables and aromatics on top, and finish by placing the chicken on top of all of the other ingredients. Add salt and pepper.
Pour the stock/water over top all of the ingredients. Put the lid on and if the instant pot has a "porridge" option, then press it. If not, put in the rice cooker for about 2 hours. If using a stove top, then put all of the ingredients in a pot and boil the water. Once it is at a boil, cover and lower the heat and cook for 2-4 hrs.
When everything is done cooking, add more salt and pepper to the mix seasoned to your taste. Ladle into a bowl and top with your favorite garnished (I kept it simple with soy sauce, chili paste, crushed roasted peanuts, and chopped green onions). The garnishes add more texture to the dish so be generous!

Me Cuisine Tips

I have tested many recipes, and 7:1 liquid to rice ratio works best. It is the perfect amount of thickness. However, if you want it thinner, add 2 c. water. If thicker, decrease by 1 c. water.
Jasmine rice is perfect because it adds nice texture, but short-grain rice works well too.
It may sound like there's not a lot of flavor, so if you want add some miso paste to the water or even bonita flakes.
Try adding sauces and garnishes with different textures for awesome results. This is such a comforting and versatile dish.

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August 19th, 2019

8/19/2019

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Steamed Salmon Tabbouleh Salad with Green Goddess Dressing

SERVINGS: 4
DIFFICULTY: Moderate
DIETARY: None
PREP/COOK TIME: 35 min/15 min

Tabbouleh

1 c. cracked wheat (bulgur wheat)
1 1/2 c. water
2 c. curly parsley, chopped finely
3 vine tomatoes, diced small
1/2 c. mint, chopped finely
1/2 red onion, diced small
1/2 cucumber, diced small
1/2 c. olive oil
1/2 c. lemon juice
salt and pepper
mixed greens or loose leaf lettuce (optional)

Steamed Salmon

1 1/2 lbs. salmon, skinless (or 4, 6 oz fillets)
2 c. water
salt and pepper

Green Goddess Dressing

3/4 c. plain greek yogurt
1/2 c. tarragon
1/2 c. basil
1/2 c. chives
1/4 c. olive oil
2 tbsp. lemon juice or vinegar (anything except balsamic)
1/2 clove garlic
2 anchovy fillets
salt and pepper

Start off by making the tabbouleh so it has time to marinate and soak up all the flavors. To cook the bulgur wheat, bring a pot of water to a boil. Pour the bulgur wheat in a separate, microwave safe bowl. Once the water is boiling, pour over the dried wheat, cover tightly, and let it sit for 30 min or until tender.
While the cracked wheat is cooking, put all of the ingredients for the dressing in a blender and blend util smooth and creamy. Place in the fridge.
For the tabbouleh, mix all of the veggies together in a bowl and whisk the lemon juice and olive oil in a separate bowl. Pour the lemon juice, olive oil mixture over the veggies so everything is coated. Once the bulgur wheat soaks up all of the water, mix the bulgur wheat with the veggies and vinaigrette, cover up, and let the salad sit in the fridge (let it marinate for 45 min for the best results).
The final step is to steam the salmon. I used an instant pot, so I put 2 c. water inside the pot, put a wire rack on top, and laid the salmon on top of the rack. Then use the "steam" option and cook for about 10-12 min. If you don't have an instant pot, use a normal steamer or attempt to create a makeshift one (put a wire rack in a pot 1/4 the way full of water). You can also boil a pot of water and poach the salmon, which only takes about 5 min per fillet.
After the salmon is tender and cooked all the way through, garnish a plate with some mixed greens, put the tabbouleh salad in the middle, and you can either shred the salmon like I did or leave whole. Drizzle the green goddess dressing over top and enjoy your healthy meal!

Me Cuisine Tips

Like I stated above, poaching the salmon gives very similar results. Use onions or lemons to flavor the poaching liquid.
Use salt and pepper through out the process. Try adding it during the cooking time so it melts and is not overpowering the dish.
If you are skeptical about anchovies, don't add them! They just add a nice umami flavor and is found in traditional dressing.

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August 16th, 2019

8/16/2019

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Bibimbap (Korean Rice Bowl)

SERVINGS: 3-4
DIFFICULTY: Expert
DIETARY: Dairy-Free
PREP/COOK TIME: 30 minutes (cutting) 4-12 hrs (marinating)/30 minute

Bulgogi (Korean style beef)

1 16-18 oz ribeye steak, cut into very thin strips
1 pear (preferably red), roughly chopped
1 tbsp. garlic
1 tbsp. ginger
1 c. soy sauce
1/2 yellow onion, sliced very thin
3 tbsp. brown sugar
2 tbsp. rice vinegar
pepper

Spicy Cucumber Salad

1 seedless cucumber, cut very thin
2 tbsp. gochuchang (Korean chili paste)
1 tbsp. crushed red pepper
1/2 tbsp. ginger, chopped very fine
1/2 c. rice vinegar
salt and pepper

Bibimbap Sauce

3 tbsp. gochuchang
1 tbsp. honey
1 tbsp. rice vinegar
1/2 tbsp. soy sauce
1/2 tbsp. sesame oil

Toppings and Garnish

1 zucchini, cut in half and sliced very thin
1 12 oz. bag bean sprouts
1 12 oz. container shitake mushrooms, sliced thin
4 carrots, cut into thin 2 in. strips
1 12 oz bag of baby spinach
2 tbsp. garlic, chopped very finely
1 tbsp. ginger, chopped finely
2 tbsp. sesame oil
1 tbsp. sesame seeds, toasted
1 bunch of green onions, chopped finely (optional)
4 eggs (optional)
salt and pepper

Rice

3 c. sushi rice
5 c. water
2 tbsp. neutral oil (vegetable, peanut, etc.)
salt

Begin by making the marinade for the bulgogi by blending the all of the ingredients except the onions and the beef. Put the thinly sliced onions and beef into a zip-lock bag and pour the marinade over them and massaging the bag (Hint: it is easier to slice the ribeye thin if put into the freezer for 2-4 hrs before slicing). Put the bag in the fridge and marinade for 4-12 hrs or overnight for best results.
Next, make the cucumber salad by putting all of the salad ingredients into a container and close with a lid. Shake the container so all of the ingredient coat the cucumbers and emulsify (combing into one unit). Put in the fridge for about 4-12 hrs (kind of making a quick pickle).
While everything is marinating, make the bibimbap sauce by whisking all of the sauce ingredients together until it makes an emulsified mixture (like making a vinaigrette). Set in the fridge.
Once the beef and cucumber are done marinating, take them out of the fridge and set aside. Start making the rice by putting the rice, water, and salt in a rice cooker for 15-20 minutes or until tender (if you don't have a rice cooker, add the water to a pot until it starts to boil, add the rice and lower to a simmer, cover and cook for 15-20 minutes).
Start cooking each of the toppings and garnishes separate. Mix the ginger, garlic, and sesame oil in a container and set aside. Add a 1/5 of the ginger/garlic mixture into a pan and sautee the zucchini for 2-4 minutes being sure to add salt and pepper. Take out and set aside. Repeat the same process for the carrots, spinach, bean sprouts, and shitake mushrooms (if the veggies seem dry, add a little more oil or a splash of water).
Next, drain the liquid from the bulgogi, making sure the beef and onions are mostly dry, and saute in a pan with a little bit of neutral oil for 4-6 minutes. Set aside with the vegetables.
Lastly, when the rice is done cooking, add 2 tbsp. of oil into a pan and heat on medium heat. Once hot, add the cooked sushi rice and cook in the oil until some of the rice turns a crispy brown color and is not mushy (this technique is used to imitate the effect the clay pot has on the rice in a typical bibimbap dish). Cook a sunny side egg on the side if desired (cook on low heat in a nonstick pan for about 5 minutes).
Now, it is time to assemble the bowl. Put some of the rice into a bowl, put the egg in the middle, lay the veggies, bulgogi, and cucumber salad around the edges. Sprinkle with some sesame seeds and green onions and drizzle the bibimbap sauce over top. Get some nice, dry sake to finish off the meal!

Me Cuisine Tips

You can add whatever veggies or toppings you want! These are just some of traditional veggies used.
To lower the spice level, just add less of the Korean chili paste and a tiny bit of vinegar.
There are a lot of different components, but don't stress out because it is worth it!

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August 14th, 2019

8/14/2019

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Instant Pot Seasonal Frittata

SERVINGS: 1-2
DIFFICULTY: Beginner
DIETARY: Gluten-Free
PREP/COOK TIME: 10 min/20 mi

Frittata

4 eggs
1/4 zucchini, sliced into thin half medallions
2 handfuls spinach
2 cloves garlic, chopped finely
1/4 yellow onion, diced finely
4 oz. goat cheese, crumbled
1/2 sprig rosemary, chopped very finely
1/4 bunch of parsley, chopped very finely
1 tsp. crushed red pepper
1 tbsp. olive oil
salt and pepper
garnish: hot sauce, chopped green onion, more crumbled goat cheese

Start by cracking the eggs into a bowl and whisk until the whole mixture is a homogeneous yellow color color and air is whipped in. Add all of the ingredients, except the oil and garnish, into the bowl with the eggs and mixed until they are all evenly distributed.
Before adding the mixture into the instant pot or rice cooker, add the oil to the pot of the machine and coat the entire pot (make sure to add quite a bit of oil because eggs tend to stick and it is hard to remove them from the pot or pan...do this especially if your pot is not non-stick). Add the mixture once the pot is coated.
If using an instant pot, use the "Rice" setting which takes about 15-20 minutes to be completely done. If this setting is not available, cook on low pressure and heat for 20 minutes. Follow the proper instruction for safety if using a pressure cooker or instant pot.
Once the frittata is done cooking, depending on the pot or machine, let the pot cool and flip onto a plate so it comes out as one circular unit. If it is too difficult to do this, try to remove from the container using a spatula. Add the garnish and dig in!

Me Cuisine Tips

Seriously, don't worry if the frittata doesn't look pretty or doesn't come out as one unit. Guess what, you just invented a delicious frittata scramble!
If switching out ingredients, be sure to use veggies that don't take long to cook so they are not raw when the eggs are fully cooked.

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August 13th, 2019

8/13/2019

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Homemade, No Churn Ice Cream

SERVINGS: 6-8
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Vegetarian
PREP/COOK TIME: 15 min/6 hr

Ice Cream Base

2 c. heavy cream
1 14 oz. sweetened condensed milk
1 spoonful sugar
1 tsp. vanilla extract (optional)
1 1/2 tbsp. cinnamon (optional)
8 oz. dark chocolate, in chunks (optional)

Start off by putting your bowl, heavy cream, and condensed milk in the freezer for about 15 minutes (you want everything to be cold for best results).
Remove from the freezer and add the heavy cream with the sugar and vanilla to the chilled bowl and use a hand mixer, kitchen-aid, or whisk to whip the heavy cream. Use on low speed and gradually max the speed. Stop mixing once the cream turns into a whipped cream consistency (do not over churn, or it will turn into butter...just whip until soft peaks from and maintains shape).
Once the whipped cream is whipped, gently fold in the condensed milk using a spatula until the mixture is one unit and completely mixed together (it will lose some volume, but it's fine). At this point add any of the solid additions and fold in (I used dark chocolate).
After mixing everything, put in a container and lay plastic wrap directly on top so it does not turn icy. Place a cover on top or more plastic wrap and place in the freezer for at least 6 hours for best results.

Me Cuisine Tips

Add whatever flavors you like! Instead of cinnamon, maybe do some cocoa powder. You can also do fruit like blueberries or strawberries.
This method is called the "2-Ingredient Method" because the base is only whipped cream and sweetened condensed milk.

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August 12th, 2019

8/12/2019

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Summer Quinoa Salad with a Dijon Mustard Vinaigrette

SERVINGS: 4-6
DIFFICULTY: Beginner
DIETARY: Dairy-Free, Gluten-Free, Vegetarian
PREP/COOK TIME: 25 min/20 mi

Quinoa Salad

2 c. quinoa
4 c. water
1 pt. grape tomatoes, quartered
1 red onion, thinly sliced
1/2 lb. sweet peppers, thinly sliced
1/2 bag of arugula (or any green)
2 avocados, diced small
3 carrots, cut into thin strips about 2 in. long
salt and pepper

Dijon Mustard Vinaigrette

3 tbsp. Dijon mustard
2 tbsp. sherry vinegar
1/2 shallot, finely diced
1 c. olive oil
salt and pepper

Take all of the veggies and put them into a bowl, season with salt and pepper. Fill a large pot with the water and bring to a boil. Once boiling, add the quinoa, reduce the heat to a simmer, and cover for about 10-15 minutes or all of the water is absorbed by the quinoa.
In a separate bowl, put all of the vinaigrette ingredients inside and whisk until emulsified (everything is mixed together as one unit and creamy).
When the quinoa is done cooking, remove from the heat and cool down. Add the vegetables to the quinoa and mix thoroughly. Lastly, add the vinaigrette to the mixture and cool in the fridge until ready to consume!

Me Cuisine Tips

You can add any protein you want! Steak, chicken, and tofu are good proteins to add.
Tastes the best if chilled in the fridge because it allows the vinaigrette to soak into the veggies.

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August 11th, 2019

8/11/2019

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Boiled Lobstah' with Lemon Butter

SERVINGS: 4
DIFFICULTY: Beginner
DIETARY: Dairy-Free, Gluten-Free
PREP/COOK TIME: 10 min/10 mi

Boiled Lobster

4 lobsters
1 large pot full of water, heavily salted like sea water
1 stick of butter, melted
5 lemons

Start off by boiling the salt water for the lobsters. Add three of the lemons cut in half (if you want, you can also add onions, carrots, and celery to the water for more flavor). Once the water is to a slow boil, add the lobsters to the pot (if your pot can't fit all of the lobsters, do not overcrowd it, just do more batches). The lobsters should only take 8-12 min or until they turn a deep red color and the white fat starts to appear on the shell. It is easy to overcook lobster, so check frequently.
While the lobsters are boiling, melt the stick of butter and add two lemons worth of juice. Mix them together and just cook until they are incorporated and melted.
Once everything is done, serve the lobster on a platter and portion out the lemon butter. Now enjoy your wicked tasty lobstah'! Quick tip, have an extra bucket to put the shells in and a side container of water to rinse some of the impurities off before dipping into the butter.

Me Cuisine Tips

You can also steam the lobster too!
Use water on the side to clean the "gunk" off the lobster if you are not interested in eating that.

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August 05th, 2019

8/5/2019

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Simple Poke Bowls with Crab Rangoons

SERVINGS: 4
DIFFICULTY: Beginner
DIETARY: Dairy-Free, Gluten-Free
PREP/COOK TIME: 20 min/30 mi

Poke Bowl

1/2 lb. sushi grade salmon, cut in half inch cubes
1/2 lb. sushi grade Ahi tuna, cut in half inch cubes
1 English cucumber, sliced thinly
2 red bell peppers, thinly sliced in two inch strips
1 mango, diced finely
1 avocado, diced
1 jar pickled ginger
2 c. sushi rice
1 tbsp. toasted sesame seeds
salt and pepper

Poke Marinade

1/4 c. soy sauce
1 tbsp. rice vinegar
1 tbsp. mirin
1/2 tbsp. sesame oil
1/2 tbsp. crushed red chili pepper
salt and pepper

Sriracha Mayo

1/2 c. mayonnaise
1/4 c. sriracha

Crab Rangoons

8 wanton wrappers
8 oz. blue crab
8 oz. cream cheese
1 bunch chives, chopped finely
neutral oil (vegetable, peanut, etc.), for frying
salt and pepper

Begin by mixing the tuna and salmon with the poke marinade and let sit for about 30 minutes. Cover and place in the fridge. Quickly mix the sriracha and mayo and also place in the fridge.
Make the filling for the crab rangoons by mixing the cream cheese, blue crab, chives, and salt/pepper, cover, and put in the fridge. While everything is marinating in the fridge, toast the sesame seeds on a stove top on high heat for about 3 minutes. Set aside.
Now either use a rice cooker for the rice or use the stove top, either way the ratio of water to rice is 2:2. If on the stove top, bring the water to a boil, then add the rice and some salt. Turn down the heat so the pot is at a simmer, cover, and cook for about 18 minutes or until the rice is tender.
While the rice is cooking, fill a pot or pan halfway up with the oil and heat until it is 375 degrees F (if you can't check the temperature, test it out with a piece of wanton wrapper, if it starts to bubble immediately and floats, it is hot enough). As the oil is heating up, take the crab mixture out of the fridge and put about 2 oz. in each wrapper. Fold in half into a triangle shape and dab the sides with water so the filling does not ooze out in the fryer. Once they are all filled, start frying (do not overcrowd the pan). Fry each side for about 3-5 minutes or until each of them are golden brown. Put on a plate with paper towel or wire tray and sprinkle with salt.
Last but not least, put the rice in the bowl, place the fish in the middle and all of the garnishes (fruits and vegetables) circled around. Sprinkle the toasted sesame seeds, drizzle the sriracha mayo, and add two crab rangoons to each bowl. Then...eat!

Me Cuisine Tips

Add crushed macadamia nuts on top for an extra crunch. You can also add any other garnishes you want, but try to stick to Pacific or tropical flavors for best results.

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August 04th, 2019

8/4/2019

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Three Pepper Steak and Beer Chili

SERVINGS: 6-8
DIFFICULTY:  Beginner
DIETARY:  Dairy-Free, Gluten-Free
PREP/COOK TIME:  15 min/30 min(pressure cooker) 4 hrs (stove top or slow cooker

Chili

1 lb. lean steak, chopped finely
1 lb. ground chuck (I used 94/6)
2 red bell peppers, diced diced finely
1 1/2 yellow onion, diced finely
1 jalepeno, diced finely
1 fresno chili pepper, diced finely
1 habenero, diced finely
2 tomatoes, small dice
3 cloves garlic, chopped finely
4 oz. tomato paste
3 tbsp. chili powder
3 tbsp. cumin
2 tbsp. dried oregano
2 tbsp. cinnamon
1 tbsp. cayenne pepper
2 tbsp. garlic powder
20 oz. dark lager/beer
2 tbsp. ketchup
2 tbsp. Worcestershire sauce
salt and pepper
sour cream, diced avocado, and chopped green onion for garnish

If using an instant pot, brown the steak and ground beef in a pan on high heat. Once colored, remove from heat and add into the instant pot with all of the above ingredients. On mine there was a "Chili" pressure cooker option. If yours does not have that, then slow cook for 4 hours or pressure cook it for 30 minutes.
If not using an instant pot, brown the meat in a large pot on high heat. Once colored, add all of the dried seasonings, onions, garlic, peppers, tomatoes, and tomato paste. Cook for about 5 minutes, then add the beer, ketchup, and Worcestershire sauce.
Cook until the mixture starts to boil. After that, lower the heat to medium heat and place a lid on the pot. Let the chili cook for about 4 hours for the best results. The mixture should have thickened up and become thick. If not, boil on high heat for about 10 minutes or until it has reduced.
Once reduced, remove from heat and enjoy it with your favorite garnishes!

Me Cuisine Tips

Cinnamon is pretty exotic to chili, so you do not have to add it.
To raise the spice level just add more of the hot peppers (probably jalapenos because they are packed with flavor).
Other popular toppings are cheese and chives.

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August 04th, 2019

8/4/2019

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Homemade Pizza Rolls

SERVINGS: 3-4
DIFFICULTY: Expert
DIETARY: None
PREP/COOK TIME: 30 min/20 mi

Pizza Dough

2 c. bread flour
1 packet instant yeast
1 1/2 tsp. white sugar
1 tsp. salt
1/2 tsp. garlic powder (optional)
1/2 tsp. dried basil (optional)
2 tbsp. olive oil
3/4 c. warm water

Filling

1/4 lb. cured pepperoni, diced finely
1/2 lb. mozzarella, diced finely
1/3 c. marinara sauce (see august-03rd-2019.html)
salt and pepper

Combine the ingredients for the filling in a bowl (make sure they are diced very finely). Store in the fridge.
For the dough, combine 1 c. of flour, instant yeast, sugar, and salt in a large bowl (this is also the time to add the garlic and basil if you want). Add olive oil and warm water and mix all of the ingredients.
Gradually add more flour and keep mixing until the dough is a cohesive, elastic ball and is easy to scrape off the sides of the bowl. Once it is slightly sticky, yet manageable, transfer to another bowl that is rubbed with olive oil. Cove tightly with plastic wrap and let sit in a warm place for about 45 minutes (or until the dough has doubled in size).
Preheat the oven to 400 degrees F. After the dough has doubled in size, stretch out very thinly and cut into a large square, keeping the excess dough. Out of the square, cut strips that are 3 inches in length and 1 inch in width. Put a tsp. of filling into the center of each, and fold and pinch each side so the filling doesn't come out. Place on a sheet tray covered in wax paper and brush olive oil on each one.
Put the pizza rolls in the oven for about 10-15 minutes or until the bottoms are golden brown. Put on a platter and enjoy with a nice cold beer!

Me Cuisine Tips

The filling can be whatever you want! Sausage, three cheese, or even try ham and pineapple.
If you decide to fry them instead, preheat vegetable oil to 375 degrees F and make sure the pockets are completely closed.

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August 03rd, 2019

8/3/2019

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Baked Carrot Fries with Curry Ketchup

SERVINGS: 2-3
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free, Vegan
PREP/COOK TIME: 10 min/20 mi

Roasted Carrots

8 carrots, ends removed and cut into quarters
1 tbsp. olive oil
salt and pepper

Curry Ketchup

1 c. ketchup (I used natural, no sugar added)
1 tbsp. curry powder
1/2 tbsp. turmeric

Preheat oven to 425 degrees F. On a sheet tray, place the carrots and toss with oil, salt, and pepper. Place in the oven for about 20 minutes or until the carrots are tender and are developing color.
In a bowl, mix the ketchup, curry powder, and turmeric. Place in the fridge until the carrots are done.
Remove the carrots when they are tender and place on a plate with the curry ketchup for everyone to enjoy!

Me Cuisine Tips

Add any seasonings you like! Harissa tastes good, or even an Italian blend.

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August 03rd, 2019

8/3/2019

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Roasted Spaghetti Squash with Marinara Sauce

SERVINGS: 4
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free, Vegan
PREP/COOK TIME: 25 min/1:30 hr

Spaghetti Squash

1 spaghetti squash, cut in half length wise and seeds/gut removed
2 tbsp. olive oil
salt and pepper

Marinara Sauce

1 lb. canned San Marzano tomatoes
6 cloves garlic, sliced very thin
1/2 yellow onion, diced finely
1 sprig of basil
1 tbsp. dried oregano
1/2 tbsp. crushed red pepper
1/2 c. olive oil
pinch of sugar
salt and pepper

Preheat the oven to 425 degrees F. Rub the olive oil on the inside of the spaghetti squash and season with salt and pepper. Put in the oven for 45 minutes or until the inside is tender and a fork and scrape long strands from the inside (should look similar to spaghetti, just smaller).
While the squash is cooking, heat the olive oil on medium heat and add the garlic, onion, red pepper, and oregano. Cook for 5-7 minutes making sure you do not brown the garlic or onions. In a separate bowl, pour the canned tomatoes and juices in the bowl and crush the tomatoes with you hands. Once the tomatoes are crushed, add them to the onions and garlic. Add a pinch of sugar, the sprig of basil, and season with salt and pepper. Simmer for about 45 minutes.
After you remove the squash and scrape the insides into a bowl, place a generous serving on a plate and top with the sauce. Garnish with parsley and cheese if desired.

Me Cuisine Tips

Ground beef can be added to the marinara to make a spaghetti sauce.

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August 02nd, 2019

8/2/2019

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All-American Fall Hash

SERVINGS: 2
DIFFICULTY: Beginner
DIETARY: Gluten-Free
PREP/COOK TIME: 15 min/15 mi

Hash

1 sweet potato, small dice
1 russet potato, small dice
4 strips thick cut bacon, small dice
1 apple, small dice
1/2 lb. brussel sprouts, shaved
1/4 lb. button mushrooms, small dice
1/2 yellow onion, small dice
2 cloves garlic, chopped finely
2 eggs
1 1/2 tbsp. fresh rosemary
1 1/2 tbsp. fresh sage
salt and pepper
white american cheese for garnish

Start by cooking the diced bacon on low heat. Once the fat has rendered (started to melt), turn heat higher and cook bacon until crisp. When it is a light brown color, remove the bacon but keep the fat.
Add both potatoes to the pan and cook for 5 minutes. Add the onion, garlic, rosemary, sage, and brussel sprouts to the potatoes and cook for another 5 minutes. Don't forget to salt and pepper throughout the cooking process!
Now add the button mushrooms and apples and cook for 3-5 minutes. After all of the ingredients are cooked through, add the bacon back into the mix and make two medium size holes in the pan. Add a sunny side egg in each hole, cover the pot, and cook on low heat until the egg is cooked.
Remove the lid and add the shredded american cheese on top of the eggs. When the cheese is melted, turn off the heat and dig in!

Me Cuisine Tips

Cooking the potatoes first cause them to be a lot more crispy.
This dish is very versatile, try to make your own combination of flavors. A hash is just a mixture of different produce cooked together.

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