Category: Party Food

May 11th, 2020

5/11/2020

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Grilled Turkey Burgers

SERVINGS: 4
DIETARY: None
DIFFICULTY: Beginner
PREP/COOK TIME: 20 min/12 min

Turkey Burgers

2 lbs. ground turkey
1 tbsp. minced garlic
1/4 c. red onion, diced fine
2 tbsp. Worcestershire sauce
2 tbsp. poultry seasoning
4 slices sharp cheddar cheese
4 brioche buns, toasted
salt and pepper

Burger Sauce

1/4 c. mayonnaise
2 tbsp. ketchup
1 tbsp. white wine vinegar
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
1/2 tbsp. paprika
1 tsp. cayenne pepper
1 tbsp. relish
salt and pepper

Start by making the burger sauce. Combine all of the burger sauce ingredients in a small bowl with a whisk until one uniform mixture. Cover and put in the fridge.
Next, make the burger patties. Put the ground turkey in a large bowl with the garlic, onion, Worcestershire sauce, and poultry seasoning. Mix with your hands until everything is distributed evenly.
Form into four 1/2 lb. patties and place on a plate/tray. Use a bun to ensure the patties will be the same size (if anything make sure they are a 1/4 in. burger because they may shrink). Place in the fridge for about 10-20 min.
While the patties are grilling, get all the toppings ready and oil a preheated grill to med-high heat. For toppings, I just used lettuce, tomatoes, red onions, and pickles.
When the grill is preheated, take the turkey patties out of the fridge, season each of them on both sides with salt and pepper, and use your thumb to make a small indent in the middle so they don't shrink.
Once seasoned, place the patties on the grill and cook each side around 5-6 min on each side. On the last minute of cooking, put a slice of cheese on each patty and cook until melted.
Slather some sauce on each bun, put the toppings on, and then the patty. You will not miss the beef with this recipe!

"Me Cuisine" Tips

Poultry seasoning can typically be found in any supermarket, but you can make it yourself by mixing ground sage, ground rosemary, and ground thyme.
You can freeze the patties ahead of time as well. This could help maintain the shape of the patties before you grill them.
If the burger sauce is too spicy, take out the cayenne pepper. I personally like a slight kick in my sauce.

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May 05th, 2020

5/5/2020

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White Chicken Chili

SERVINGS: 5-6
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 30 min/4-6 hrs

White Chili

1 1/4 lb. ground chicken
24 oz. chicken stock, unsalted or low-sodium
2 cans navy beans, strained
2 cans diced green chilis
6 tomatillos, chopped small
3 cloves garlic, diced fine
2 serrano peppers, diced very fine
1 yellow onion, chopped small
2 tbsp. ground cumin
1 tbsp. chili powder
1 tbsp. dried oregano
1 tsp. cayenne pepper
1/4 c. heavy cream
2 tbsp. olive oil
salt and pepper

Start by cooking the raw ingredients. Heat a large pan/pot to med heat with the olive oil.
Add the garlic, serrano peppers, onion, tomatillos, chicken, cumin, chili powder, dried oregano, and cayenne pepper to the pan/pot. Cook for about 10 min or until everything is cooked though. Remove from heat.
Put the cooked ingredients and spices into the slow cooker. Add the green chilis and chicken stock to the slow cooker. Put on low heat and cook for about 2-3 hrs.
After the 2-3 hrs, add the beans, heavy cream, and salt and pepper. Cook for another 2-3 hrs and its good to go.

"Me Cuisine" Tips

Popular toppings for white chili are tortilla strips, sour cream, chives, and red hot sauce.
Season the chili liberally in the beginning so the liquid absorbs all the spices. The biggest mistake is under seasoning chili.
You can use any white beans in this chili, I just prefer navy beans.
This recipe is spicy! Reduce the spice by using less serrano peppers or cut out the cayenne.

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May 05th, 2020

5/5/2020

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NY Deli Style Pasta Salad

SERVINGS: 6-8
DIETARY: None
DIFFICULTY: Beginner
PREP/COOK TIME: 25 min/15 min

Pasta Salad

32 oz. pasta (any shape works), cooked al dente (with a bite) and drained
1 jar sun dried tomatoes in oil, cut into strips
2 yellow bell peppers, diced small
1 lb. spinach, cooked and wilted
1 red onion, diced finely
1 jar roasted red peppers, diced small
1/4 c. fresh basil, chopped
1/4 c. fresh parsley, chopped
3 chicken breasts, cooked and cut into strips
1 block parmesan cheese, grated
4 tbsp. olive oil
16 oz. Italian dressing (see below for an easy recipe)
salt and pepper

Begin by cooking the pasta (follow the instructions on the package). Drain, set aside, and cool.
Season the chicken breasts with 3 tbsp. olive oil, salt and pepper (I grilled them 6 min each side). Cut into strips and set aside.
Cook the spinach on med-high heat with 1 tbsp. olive oil, salt, and pepper until it starts to wilt (about 5 min). Set aside.
In a large bowl, mix all the ingredients listed above until they are all mixed and coated in the Italian dressing. Put in the fridge and let the salad marinate for at least 30 min for best results.

"Me Cuisine" Tips

Italian dressing: 1 c. olive oil, 1 tbsp. lemon juice, 2 tbsp. red wine vinegar, 1 tbsp. dried oregano, 1 tbsp. dried basil, 1/2 tbsp. marjoram, salt and pepper. Whisk until the vinaigrette is cohesive and one mixture.
Cut out the chicken to make the pasta salad vegetarian.
Deli ham works really well in this recipe as well.

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April 23rd, 2020

4/23/2020

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Grilled Mediterranean Steak Kabobs

SERVINGS: 6-8
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 45 min/8 min

Steak Kabobs

2 lbs. sirloin steak, cubed
24 oz. cherry tomatoes
4 green bell peppers, cut into 1" squares
4 red bell peppers, cut into 1" squares
2 red onions, cut into 1" squares

Marinade

6 cloves garlic, diced finely
3 tbsp. dried oregano
2 tbsp. dried basil
1 tbsp. dried mint
2 tbsp. crushed red pepper
3 lemons, zest and juiced
1/4 c. olive oil
salt and pepper

Start by mixing all of the marinade ingredients together in a bowl and whisk until uniform. Add the steak kabob ingredients into the marinade and mix until all ingredients are coated. Marinade for at least 1 hour.
Preheat the grill and oil the grate. I used a Ninja Foodie Deluxe Grill (high heat and set timer for 6-8 min).
If using wooden skewers, dunk them in water so they don't burn. Put the kabob ingredients on skewers in any order desirable. Salt and pepper each skewer.
Once skewers are assembled, place them on the grill and cook 3-4 min on each side. Let the skewers rest for 2 min then enjoy!

"Me Cuisine" Tips

The marinade is just a template. There are so many different Mediterranean spices, such as savory, marjoram, sumac, tarragon, etc. Try some new combinations to tailor to your palette!
I like my steak RARE, so I only grill on high for 2-3 min on each side. You can replace the steak with chicken or pork as well. Fish is not preferred since it cooks much faster compared to the veggies.
You can meal prep all the skewers the night before as well. Really easy meal prep.

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April 14th, 2020

4/14/2020

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Slow Braised Coke Pork Carnitas

SERVINGS: 12
DIFFICULTY: Moderate
DIETARY: Gluten-Free (without tortilla), Dairy-Free (without cheese)
PREP/COOK TIME: 10 min/8 hrs

Slow Cooker Coke Carnitas

6 lbs. pork shoulder, fat slightly trimmed
1 sweet onion, sliced thin
12 fl. oz. Coke, preferably Mexican coke

Carnita Rub

2 tbsp. brown sugar
2 tbsp. chili powder
2 tbsp. ground cumin
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. dried oregano
1 tbsp. ground cayenne
3 tbsp. salt
3 tbsp. pepper

Prepare a 6-8 qt. slow cooker. Put the rub ingredients in a bowl and mix together with a fork until uniform.
Take the carnita seasoning and rub all over the pork shoulder until completely covered. Set aside.
Pour the Coke into the slow cooker along with the sliced onion. Place the pork shoulder on top of the onions.
Cook on low heat for 10-12 hrs for best results or until it is easy to shred with a fork. You can put these carnitas in burritos, tacos, or really anything!

"Me Cuisine" Tips

The best tortillas to use in my opinion are flour tortillas so the juices don't make the tortilla soggy. The flavors and textures work together perfectly.
This is just a really simple base recipe anyone can do! All you need is a slow cooker or a large pot to fit everything.
If it is too sweet, add less brown sugar to the rub.

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April 14th, 2020

4/14/2020

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Fudge Brownies with Walnuts

SERVINGS: 9
DIFFICULTY: Beginner
DIETARY: None
PREP/COOK TIME: 15 min/20 min

Fudge Brownies

1/2 c. unsalted butter, melted
1 tbsp. neutral cooking oil (not olive oil)
1 1/4 c. white granulated sugar
2 large eggs
2 tsp. pure vanilla extract
1/2 c. all purpose flour
3/4 c. unsweetened cocoa powder
8 oz. chocolate chips
8 oz. walnuts, chopped and toasted
pinch of salt

Preheat the oven to 350 F degrees. Lightly grease an 8-in. square baking pan with cooking spray (also makes it easier if the pan is non-stick).
Combine melted butter, oil, and sugar together in a bowl. Whisk for about 1 min. and add the eggs and vanilla. Beat until the color turns lighter.
Add flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Over mixing will turn the brownies dense so be careful in this step.
Pour in the chocolate chips and walnuts and fold them in until evenly distributed. Pour the batter into the pan and smooth the top.
Bake for about 20-25 min or until the center is barely set. You can stick a toothpick in the middle and if it comes out clean you are good to go (I actually like the center a little under cooked).
Remove the brownies and let them cool. Cut into 9 separate squares and enjoy with some vanilla ice cream.

"Me Cuisine" Tips

Dried cherries work perfectly in this recipe and add a nice textural difference.
Add parchment paper to the baking pan to ensure the brownies do not stick.
The hotter the melted butter is, the fudgier the brownies will be. For more cakey brownies, add colder butter.

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April 14th, 2020

4/14/2020

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Corned Beef and Cabbage

SERVINGS: 6
DIFFICULTY: Moderate
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 30 min/6 hrs

Corned Beef

4-5 lbs. corned beef (in a package with seasoning)
salt and pepper

Cabbage and Veggies

3 carrots, medium dice
3 stalks celery, medium dice
8 yellow potatoes, quartered
1 sweet onion, medium dice
8 oz. white button mushrooms, halved
1 head of cabbage, chopped roughly
4 cloves garlic
4 sprigs thyme
4 bay leaves
3 sprigs rosemary
salt and pepper

This recipe works best with an 8 qt. slow cooker. Begin by rubbing the salt and pepper and seasoning packet on the corned beef. Set aside.
Take all of the veggies (minus the cabbage), garlic, potatoes, and herbs and place them at the bottom of the slow cooker. Salt and pepper generously.
Place the seasoned corned beef on top of the veggies and pour the stock inside. Set the slow cooker on low-med heat and cook for about 4 hrs.
After 4 hrs, place the cabbage inside the slow cooker around the corned beef and on top. Cook for an additional 2 hrs.
Check the temperature of the beef. If it reads 135 F degrees, then it is done or if it is warm and dark red in the middle when cut.
Slice the corned beef in 1/4 in. slices and serve the veggies in the stock on the side.

"Me Cuisine" Tips

It is best to sear the corned beef before placing it in the slow cooker. Just add a small amount of oil in a large pan on high heat and sear both sides until slightly brown.
Corned beef seasoning typically consists of pickling spices, such as mustard seeds, crushed bay leaves, coriander, crushed red pepper, and anise seed.
This could work in a pressure cooker too! Just be sure to follow the instructions on your machine.

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February 26th, 2020

2/26/2020

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Chewy Oatmeal Chocolate Chip Cookies

SERVINGS: 30-40 cookies
DIETARY: None
DIFFICULTY: Beginner
PREP/COOK TIME: 45 min/50 min

Oatmeal Chocolate Chip Cookies

1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. unsalted butter, room temperature
1 c. light brown sugar
1/4 c. granulated sugar
2 large eggs, room temperature
2 tsp. vanilla
2 tbsp. maple syrup
1 tbsp. molasses
3 c. rolled oats
2 c. semi-sweet chocolate

First, in a medium bowl, whisk flour, cinnamon, baking soda, and salt.
In another bowl, use either a stand mixer or hand mixer, beat the butter and sugars on medium speed until the mixture is pale and has incorporated air. This should take about 4 minutes.
Add eggs one at a time until they are fully incorporated on high speed then add the vanilla. Also add the molasses and maple syrup at this point.
Turn the mixture to low speed and add the flour mixture until combined. Add the oats and chocolate chips and mix until combined evenly.
Chill the dough in the fridge for about 45 min-1 hr. Preheat oven to 350 F degrees and line a baking sheet with parchment paper or silicone mat. Using a scoop (small or medium), form the dough into balls and place 2 inches apart on the baking sheet.
Bake for 10 min (if you used a medium scoop, bake for 12 min) or until the edges are lightly browned and the center is still soft and unset.
Cool for 5 min on a baking sheet, then transfer to a rack to cool.

"Me Cuisine" Tips

You can literally do anything with this cookie recipe, such as adding dried fruit or adding whatever mix-ins you want.
Be sure to use the "creaming method" whenever you make cookies. All this means is you mix the butter, eggs, and sugar first (and any other liquids), then add the dry ingredients.
I love chewy cookies, but keep them in the oven longer for a crunchier texture.

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September 25th, 2019

9/25/2019

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Ginger Spice Cookies

SERVINGS: 18
DIFFICULTY: Beginner
DIETARY: None
PREP/COOK TIME: 40 min/20 min

Liquid Ingredients

1 c. unsalted butter, melted (but not hot)
1 c. dark brown sugar
1 egg
1/4 c. molasses

Dry Ingredients

2 1/4 c. bread or all-purpose flour
1 tsp. baking soda
2 tbsp. ground ginger
1 tbsp. ground cinnamon
1/2 tbsp. ground clove
1/2 tbsp. all spice
6 oz. candied ginger, diced finely

For Rolling

A bowl or plate with white sugar

To make a true cookie, you should use this fancy method called the "creaming method" (mixing the sugar and liquid ingredients together, then gradually add the dry ingredients).
Preheat the oven to 350 degrees F. Begin by putting the dark brown sugar (packed in the measuring cup) and melted butter in a bowl. Mix with a standing mixture or hand mixture, gradually moving to high speed until the mixture is dark and creamy. Add the egg and molasses and repeat the same process, increasing the volume.
Mix the dry ingredients in another bowl and incorporate using a whisk (or a fork) to remove lumps. Put the mixer on low speed in the wet ingredient bowl and gradually add the dry ingredients. It is going to become harder to mix, so gradually increase the speed until the dough is homogenous and uniform.
Once the dough is formed, add the candied ginger to the mix and use a spoon so you have some in every bite. Place the mixture in the fridge for about 30 min.
Remove the dough from the fridge and use a teaspoon measure or small ice cream scoop to get balls that are 1" in. diameter. Take the formed ball and roll in the sugar until evenly coated. Place the formed, sugar dough on a non-stick baking sheet or on wax paper on a sheet tray. Make sure there is about 1 1/2 inches between the balls so they don't bake into each other.
When the trays are full, put them in the oven for about 10-12 minutes, or until the flatten out slightly and are firm on the outside. Take the trays out when done cooking and let them cool at room temperature for about 20 min before handling them (they will fall apart and you want them to firm up). Place the cooled cookies on a wire rack, if you have one, and repeat the process (should make about 36 cookies). These cookies pair well with a cup of coffee or a glass of milk!

Me Cuisine Tips

Using the melted butter makes for a more tender cookie (and usually more chewy). Use white sugar if you want a cakey cookie.
I was going to call them ginger snaps, but there's no snap to them because they are so tender.
The creaming method is the base, but you can add whatever flavorings you want to it. Maple syrup would taste terrific in these cookies.

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September 18th, 2019

9/18/2019

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BBQ Pulled Pork Nachos

SERVINGS: 8
DIFFICULTY: Beginner
DIETARY: Gluten-Free
PREP/COOK TIME: 30 min/120 min (pressure cooker) or 8 hrs (slow cooker)

Pulled Pork

2 1/2 pounds whole pork shoulder
1 tbsp. chili powder
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. brown sugar
1 tbsp. apple cider vinegar
1/4 c. olive oil
generous salt and pepper

BBQ Sauce

1 c. ketchup
1 tbsp. mustard
1/2 c. Worcestershire sauce
1/4 c. brown sugar
3 tbsp. apple cider vinegar
3 tbsp. molasses
1 tsp. cayenne
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
pinch crushed red pepper
pinch salt and pepper

Pico de Gallo

2 roma tomatoes, chopped fine
1 jalepeno (charred optional), chopped
2 cloves garlic, chopped finely
1/2 yellow onion, diced finely
1/4 bunch cilantro
2 limes, juiced
salt and pepper

Chips and Toppings

1 16 oz. bag yellow corn tortilla chips
8 oz. monterey jack cheese, shredded
8 oz. sharp cheddar cheese, shredded
2 avocados, diced finely (optional)
6 oz. sour cream (optional)
sliced red onion and jalepenos (optional)

If you are following the recipe making everything homemade, it will take some time, but definitely worth it! Start by making the pulled pork. Place the pork shoulder into a slow cooker and slather with the olive oil and all of the seasonings. Cook for about 6-8 hours on medium heat. If you have a pressure cooker, pressure cook for 90 minutes and check for doneness. It should easily pull apart with a fork. Once shredded, let it marinate in the juices until ready to assemble the nachos.
Next, make the pico de gallo. Mix all of the salsa ingredients in a bowl and mix until evenly distributed. Cover and place in the fridge and let marinate for at least 45 minutes for best results.
While that is marinating and the pork is cooking/marinating, put all of the bbq sauce ingredients into a pot and place on medium heat. Mix all of the ingredients together until one, cohesive sauce. Simmer for at least 30 minutes until the sauce starts to turn a dark color (like molasses), but simmer longer for better results and more flavor. You can let it simmer while preparing the other ingredients.
Preheat the oven to 375 degrees F. While everything is cooking, prepare the toppings by shredding the cheese, slicing additional vegetables, and placing the chips on a large, deep sheet tray.
Once everything is done cooking, now it is time to assemble this football worthy dish. Now, you can assemble your nachos however you want, but I will list what I did. First, start off with a layer of chips. Then, add raw sliced jalepenos and red onion. Once those are placed, put a layer of cheese. Next, put a layer of pulled pork on top of that with bbq sauce drizzled over top. After that, sprinkle some cilantro. To make it extreme, I added another layer assembled the exact same way on top. Put the assembly of nachos in the oven for about 10 minutes or until the cheese is melted.
When the cheese is melted, remove from the oven and place scoops of pico de gallo and sour cream on top so you can dip chips in them. Finish with fresh avocado and cilantro and try to share with you friends (even though that may be difficult since it is so good)!

Me Cuisine

I charred the jalepeno before adding it to the pico de gallo to add more flavor.
Now, I know you don't want to be stuck in the kitchen all day during football season, so you can substitute pre-made bbq sauce and salsa or even use rotisserie chicken.
You can use any chips, like blue corn tortilla chips or even potato chips.
Like wings, there are infinite ways to make nachos. Use flavors you like and just focus on how to assemble the ingredients to create different textures and flavors in every bite.

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September 05th, 2019

9/5/2019

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Chunky Guacamole

SERVINGS: 8
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free, Vegetarian
PREP/COOK TIME: 20 min/0 min

Guacamole

3 ripe avocados, cubed
2 roma tomato, diced small
1/2 red onion, diced small
2 garlic cloves, diced very fine
1 jalepeno, diced very fine
3 limes, juiced
1/4 c. cilantro, chopped fine
salt and pepper

First, you want to prepare the avocados. Take your knife and place it perpendicular at the stem. Do a clean slice down until you hit the pit, then circulate the knife and avocado until the incision is all the way around. Put one hand on the top half and one hand on the bottom, twist until the two halves are close to perpendicular, then pull them apart. If the avocado is ripe, pull the pit out with your fingers or spoon. If it's a little firm, take your knife, hit the pit where the knife is barely inside, twist, and pull out. To cut the avocado, use a spoon to scoop it out as a whole half and place on the cutting board. Chop roughly and put in a bowl.
Add the lime juice and salt/pepper and mash with a fork to a desired consistency. Add the finely chopped garlic, jalepeno, tomatos, red onion, and cilantro into the smashed avocado and mix until incorporated. Serve with chips or in a burrito...or even on a shoe because it is that good!

Me Cuisine Tips

This is how I prefer my guacamole, but most are probably used to just straight avocados, lime juice, and salt/pepper. I like different textures.
Be sure to store in an airtight container so it doesn't oxidize and brown.
Adds good flavor to nachos, tacos, and burritos. It's bright and acidic from the cilantro and lime juice.

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September 05th, 2019

9/5/2019

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Basic Buffalo Wings

SERVINGS: 2
DIFFICULTY: Beginner
DIETARY: Gluten-Free
PREP/COOK TIME: 10 min/40 min

Chicken Wings

1 lb chicken wings and drumettes (about 10)
1 tbsp. vegetable oil
salt and pepper

Buffalo Sauce

1 c. hot sauce
1 tbsp. unsalted butter
Garnish: blue cheese, green onions

Start by preheating the oven to 350 degrees F. Take the wings and toss them in a bowl with oil and salt/pepper. Place the wings on a wire rack over a sheet tray spaced apart (you can use just a tray, just flip halfway through the cooking time. Place in the oven for 25 minutes, then raise the heat to 450 degrees F for another 15 minutes or until brown and crisp.
The sauce is easy! Put the hot sauce in a pan on medium heat. Reduce the liquid for 10 minutes about a quarter down then add the butter and swirl the pan until melted and thicken (swirl the pan pretty quick to emulsify [combine] the butter into the hot sauce. Take off the heat and pour in a bowl.
Once the wings are done, take them out of the oven and place in the bowl while they are scorching hot. Toss them in the bowl until evenly coated, put on a plate, and garnish with blue cheese and green onions. An IPA will pair perfectly with these spicy wings.

Me Cuisine Tips

Simple sauce for simple wings! You can also buy already made buffalo sauce too.
When I make the homemade sauce, I like to add extra crushed red pepper and finely chopped garlic. Adds amazing flavor and spice.

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September 04th, 2019

9/4/2019

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Sweet and Spicy Tequila Shot Wings

SERVINGS: 2
DIFFICULTY: Moderate
DIETARY: Dairy-Free, Gluten-Free
PREP/COOK TIME: 10 min/35 min

Chicken Wings

1-1 1/2 lbs of chicken wings and drumettes (around 10 pieces)
1 tbsp. neutral oil (vegetable, peanut, canola, etc.)
salt and pepper

Tequila Shot Glaze

1 c. tequila blanco (Hornitos, Jose Cuervo, etc.)
1/4 c. lime juice
1 tbsp. lime zest
2/3 c. honey
1 tbsp. crushed red pepper
1-2 jalepenos, diced very finely
1 garlic clove, diced very finely
1 tbsp. unsalted butter
1/2 tbsp. neutral oil
salt and pepper
Garnish: limes and cilantro

Preheat the oven to 350 degrees F. Put the chicken wings in a bowl with the oil and salt and pepper and toss until evenly coated. Put a wire rack on a sheet tray and place the chicken wings on the wire rack (if you don't have one that's alright, just put them directly on a nonstick tray and turn halfway through the cooking time). Place the wings in the oven for about 25 minutes. After 20 minutes, turn the heat up to 450 degrees F for 10 minutes or until crispy brown on the outside.
While the wings are cooking, put the jalepeno, garlic, crushed red pepper, lime zest, and oil in a pan on medium heat. Sweat the mixture (don't brown) until halfway cooked. Add the tequila, lime juice, and honey to the mixture (CAUTION: Be careful putting the alcohol in the pan...it may catch fire. This is OK because that means the alcohol is burning out. If it lasts too long, turn off the heat and place another pan on top to get rid of the fire).
Cook the mixture until reduced about halfway and is starting to thicken, around 20 minutes (like a syrupy consistency...think of sweet chili sauce). Take off the heat, cool, and pour the mixture into a large bowl.
Once the wings are done baking, place the hot wings into the bowl with the sauce and mix/flip until evenly coated. Garnish with lime, cilantro, and a big shot of tequila.

Me Cuisine Tips

I start off with a low temp for the wings so the fat renders and raise the heat to make them crispy. You can also steam and bake for the same result. Frying them makes them crispy and moist, but be sure to maintain a 375 degrees F in the pot.
Try any sauce you want! I like this glaze because it pairs well with a light beer or margarita...perfect for any football game.
Be careful with the alcohol and don't freak out over the fire! You want to burn off the alcohol so it's not too overpowering. Mezcal works well because of the smoky flavor!

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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 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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NY Deli Style Pasta Salad

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Fudge Brownies with Walnuts

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​Basic Buffalo Wings

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​West Point Chicken Sriracha Crispitos

Three Pepper Steak and Beer Chili

Homemade Pizza Rolls

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Basic Buffalo Wings

West Point Chicken Sriracha Crispitos