Lamb and Hatch Chile Loaded Shells and Cheese

Have you ever looked in your pantry and found it empty other than a box of mac n cheese? That doesn’t mean you have to have a boring meal and this recipe is proof of that. It may not be as “from scratch” as my other recipes but it is worth trying out, I promise. All you need is a pot, a skillet, and these ingredients.

1 box of shells and cheese, 1 red onion, 1 hatch chile, 1 lb of lamb, oil of choice, shredded cheese

Start by boiling your shells as directed on the box. Simultaneously dice half of your red onion and fry in a liberal dose of oil (I chose lard today) until soft. Dice Hatch chile and add to onion and continue to fry until barely brown. Add lamb and crumble fry with the onion and chile. Drain meat mixture and lower heat until shells are done. Drain shells and add meat mixture. Stir in cheese packet and a handful of shredded cheese. Serve and enjoy!

Deconstructed Red Cabbage Rolls with Farm Fresh Beef

I love cabbage rolls but they take such a long time to make. But dont worry, I found a way to get that same flavor in a one bowl meal. All you need is two skillets and the following ingredients.

Half a head of red cabbage, 1 lb of farm fresh ground beef, your favorite oil, your favorite red pasta sauce, sour cream, and Italian seasoning.

Chop the red cabbage roughly in small 1-2 inch chunks. Fry hot in a liberal amount of your favorite oil. In a separate skillet fry and crumble the farm fresh beef and season with Italian seasoning. Once cabbage has soft edges with still crisp centers combine with the cooked ground beef. Reduce to low heat and add enough red pasta sauce to coat the entire mixture and stir in. Then stir in 2 large spoonfuls of sour cream. Simmer for 2-3 minutes, serve, and enjoy.

Bulgogi Inspired Brussel Sprout Fried Rice

Here is another Korean inspired dish which is again inauthentic. This is just more my interpretation of a food using Korean flavors. In this recipe all you need is a skillet and an Instant Pot. The kids absolutely devoured this. Without further ado here is the list of ingredients and recipe to follow.

2 lb chuck roast, 1 cup rice, 1/2 pound brussel sprouts, lard, minced garlic, 2 eggs, bulgogi marinade.

Put the chuck roast, about 10 oz (half the container) of bulgogi marinate, and 1/4 cup of water in the instant pot for 60 minutes on the meat setting. Once the meat is done shred the meat however you prefer, my favorite way is to use my stand mixer and the beater blade. Set it aside with the juice. Then put 1 cup of rice with 1 1/4 cups of water into the instant pot and cook it on the rice setting. While the rice is cooking quarter up your brussel sprouts and fry them in one big scoop of lard on medium heat. After the brussel sprouts begin to brown add a heaping spoonful of minced garlic and continue to fry. Once all brown and crispy add half of the chuck roast and a little of the juice. Stir in the rice once done. Stir fry on medium high heat and make a space to crack your eggs. Scramble them and let them harden up and then stir in to the rice. Once thoroughly stired together and a little crispy remove from heat and serve.

If you like spice top it with sriracha and serve with kimchi.

I hope you enjoy the meal

Korean Vermicelli with Chicken and Broccoli

One day I got a bug up my butt to go to a local Korean market and get some of the foods I loved when stationed in Korea to introduce to my kids. I found Korean vermicelli and some marinades for both chicken/pork and beef. This recipe uses the chicken/pork marinade. All you need for this recipe is a skillet and a pot. Here is how you do it and what you need.

1 lb of chicken thighs, 1 bundle of Korean vermicelli, 1 head of broccoli, a big scoop of lard, and a jar of Korean chicken/pork marinade.

Dice the chicken thighs into approximately 1.5 inch pieces. Cut the broccoli into florets and halve as needed to keep them about evenly sized. Fry these together in a skillet in medium hot lard. Boil Korean vermicelli for 5-6 minutes or as directed on the bag. Drain and add the noodles to the skillet. Stir in the noodles. Stir in about 1/3 cup of the Korean chicken/pork marinade. Simmer on low for 5 minutes. Serve and enjoy.

Getting Started

You may wonder how I got this blog started or how you can get your own blog started. I was guided heavily by a friend and sister-in-arms who I deployed to Iraq with, Nyota Gordon. She runs Transition365 which supports Veterans through courses and events, (both live and virtual) providing veterans a space to play and consider who they want to be and how they want to show up once they leave the military. The mission is for them to walk away with a bulletproof life plan that allows them to be confident in what it means to live their best-imagined life. https://www.transition365.com/theblog?fbclid=IwAR0OXhyPu3JgpVeOz2usGQwrXRvGfpUrTz_CXJPfMAmt3QN9YslUyVe4AbM

I reached out to her initially because I was thinking about writing a cookbook and I knew she had written a book recently. I was wondering how she did so. She guided me in the direction of starting a blog first and here I am. We discussed different platforms and I eventually settled on WordPress, which was pretty easy to navigate. She gave me the idea to try to get sponsored posts, which I will eventually work to do. I truly appreciate her invaluable guidance and more importantly her support in getting this blog off the ground. Definitely reach out to her if you’d like some guidance like I got.

Dad’s Goulash

For my first recipe I thought I would do a tribute to my dad. One of his famous dishes was his goulash and while many people keep family recipes a secret I thought this was too good not to share. All you need is a skillet and a crock pot and you’re set for this one. Enjoy.

Here is what you need:

1 lb ground beef
1 can pinto beans
1 can diced tomatoes
1 cup of uncooked macaroni
Your favorite BBQ sauce.
Half a red onion

Fry the ground beef in a skillet and crumble it. Dice the half of an onion. Add pinto beans, diced tomatoes, diced onions, macaroni, 2 big squirts of BBQ sauce, and enough liquid to cover everything in a crock pot and let it cook on high until everything boils. Turn it on low after that and cook it until the macaroni is cooked. Serve it in bowls and enjoy with the family.