Sunday, March 26, 2017

Johnny Marzetti (aka American goulash)

I make this recipe several times a year. It's a great way to use up leftover spaghetti sauce, especially if I put hamburger or meatballs in it. It makes a ton, but I'll eat it all day long. Note: If I have kids over eating this, I use plain tomato sauce and no cayenne and simply serve it with hot sauce - Louisiana Hot Sauce is a great, not-too-spicy option.


1 lb ground chuck or hamburger, lean OK
1 onion, diced
1 green or other bell pepper, diced
1 clove garlic, minced
1 tbsp vegetable oil
2 24-oz jars spaghetti sauce (preferably with vegetables)
1 8-oz can tomato sauce, plain or spicy
1 tsp paprika
1 tsp cayenne pepper (optional)
1 tsp Worcestershire sauce
1 lb elbow macaroni, cooked and drained
8 oz. sharp Cheddar cheese, shredded
1 15-oz. can pinto, kidney, or black beans, drained and rinsed

1. Heat large skillet or Dutch oven over medium-high heat. Cook hamburger for 5 minutes or until mostly brown but still slightly pink. Add onion and green pepper and cook for 5 minutes. Drain and rinse, then return to pan.
2. Add garlic and cook 1 minute, stirring constantly.
3. Add remaining ingredients to pan and mix thoroughly. Simmer 10 minutes and serve.

Saturday, February 4, 2017

Superbowl 51 Menu - 2017

This year's Big Game Superbowl features the Atlanta Falcons and the New England Patriots, playing in Houston. My Superbowl party will feature foods from Atlanta and New England and, because I can't get any Atlanta beer in Denver, beer from Houston. I'll also toss in a couple of old favorites. Will link to recipes where applicable and will post pix as I make em.

New England
B&M Canned Brown Bread

Boston baked beans (recipe)

Bourbon & brown sugar steak tips (recipe)

Sweet chili wings (apparently a fave of the team) Note: pretty spicy recipe. You've been warned.

Chicken &waffle bites

Pimento cheese

Peach cobbler and peach parfaits for the kids

Old favorites
Cilantro cream dip (recipe)

"Salsa-maker salsa". Recipe was included in the salsa maker and it makes a great pico-style fresh salsa.

Queso (no recipe, c'mon. Velveeta, hamburger, cumin, salsa. Heat & eat.)

Li'l Smokies in BBQ sauce (no recipe)

Beer: Shiner Bock and a 12-pack of assorted Shiner offerings.

Friday, November 18, 2016

An Azerothian Thanksgiving

Every year I host Thanksgiving for the extended family, and every year I have a theme. I also play a lot of World of Warcraft, and there is an analogous holiday in-game, Pilgrim's Bounty. This year, Blizzard Entertainment released an official WoW Cookbook, which includes five themed foods that players cook as part of PB:

Slow Roasted Turkey

Spice Bread Stuffing

Candied Sweet Potatoes

And pumpkin pie, which I don't have patience for. But I will make the brown sugar whipped cream from that recipe for my pies.

Hence my theme, and the title of this post, "An Azerothian Thanksgiving". Now, my menu generally has more to it that those 5 dishes, so I have scoured the cookable recipes in-game as well as foods that can be bought or harvested. To those above I add the following:

Conjured Croissants - Pillsbury croissants. <shrug> But I pair them with freshly churned I Can't Believe It's Butter.

Sauteed Carrots - recipe from WoW cookbook

Crudite tray

Relish tray

  • Store-bought pumpkin pie
  • Store-bought apple pie

Friday, April 17, 2015

My riff on pozole


1 lb pork sirloin chops or pork tenderloin, diced
1/2 large onion, chopped
1 cup Anaheim or Hatch chiles, roasted, peeled, and diced
1 tbsp minced garlic
1 tbsp chipotle chili powder (can reduce to taste)
1 tbsp ground cumin
1/4 tsp fresh ground black pepper
1/4 tsp salt
1 25-30 oz can hominy, drained and rinsed
1 8oz can tomato sauce (I use El Pato which is a spicy tomato sauce)
8 or more cups water
1/2 head chopped cabbage or cole slaw mix
Lemon juice to taste (I use about 1/4-1/2 lemon per bowl depending on size of lemon)

1. Heat 1 tbsp oil in large pot or Dutch oven, Brown pork in pan, 5 min.
2. Add onion and saute 3 min.
3. Add garlic, chiles, chili powder, cumin, pepper, and salt and saute 2 min, stirring constantly.
4. Stir in hominy, tomato sauce, and water. Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Add more water as required to maintain soupy consistency.
5. Remove from heat and serve.

To serve, put 1/4-1/2 cup of shredded cabbage in each bowl. Fill with hot soup, then add lemon juice. Eat as-is or top with tortilla strips, cotija (or feta) cheese, and/or sliced raw radishes. Can also be served over hot cooked rice.

Saturday, February 14, 2015

Valentine's Day Dinner 2015

Grilled porterhouse steaks and vegetables (asparagus, red bell peppers, onions, shallots) in a balsamic reduction with shaved parmesan and a balsamic drizzle.

Sunday, February 1, 2015

Super Bowl 2015 Menu

For the adults: 

Bacon Cheeseburger Dip

Bacon-Wrapped Tater Tot Bombs

Boneless Wings 4 Ways

For the kids:
Mini corn dogs
Lil' Smokies in BBQ sauce

Assorted chips & dips

Veg tray

And of course adult beverages. :)

Thursday, September 18, 2014

Southwest-stuffed peppers

More assembled than actually cooked, but I did have to turn the oven on.

Filling consists of some frozen southwestern vegetables (corn, black beans, peppers), some of the scraps of the peppers diced up, 2 slices of aged cheddar diced up pretty fine, and about 1/2 cup of ancho chile bbq sauce I had on hand. Mix it all in a bowl, dump it into the peppers, foil over, cook at 400 degrees for 30 min for 2 stuffed peppers.