Thursday, October 23, 2014

Dressing Up Shrimp Flavored Ramen Noodles

  Ramen Noodles are the staple of every college student and poor folk like me. What’s not to love? For a dollar you can buy five packets of this delightful bare necessity of life - that’s 20¢ a meal and sometimes you can find it even cheaper, especially if you buy in bulk. 

  But let’s face it, after a while just the plain Ramen Noodles can get a little boring no matter the flavor. I mean you can only eat so much of something before you’d trade your neighbor’s chrome hubcaps for a Big Mac and fries right? Well, to make your meal and life a little more interesting try dressing up your next meal of noodles.


1 pkg Shrimp Flavored Ramen Noodles

10-12 frozen small pre-cooked and de-veined shrimp

A pinch of Cayenne Pepper


  The Shrimp flavored Ramen Noodles are an excellent choice for upgrading because it is so versatile. Take some of your kids allowance money and buy a small bag of small frozen shrimp, the pre-cooked and de-veined kind. Follow the instructions on the noodles and cook them up being sure to add in the packet of flavoring that comes with them. 

  Now add 10-12 of the frozen shrimp, and the pinch of Cayenne pepper. Stir well. Continue to cook until shrimp are heated through. If you are using a microwave oven I usually cook it for an additional minute, on stove top it might take two to three minutes. 

  Now eat!

  If you would like you can also add a few slices of carrot and celery but you might want to boil those first to get them good and tender and then add them.

  Try it! You can buy a bottle of Milwaukee’s Best with the money you save by fixing this super cheap meal!

Thursday, October 2, 2014

Triscuit hot d'ourves

 When I go to Italian restaurants my favorite part of the meal is the bread… but only when I can also get a saucer with olive oil and condiments on the table. With a little mixology of tabletop ingredients I concoct a delicious hors d’ourve. 

  At home for a tasty snack or to serve to guests (if I should ever have them!) I found an easy way to create a similar appetizer guaranteed to get ooh’s and ahh’s from your guest - or at least your belly! 


Box of Roasted Garlic Triscuits

Extra Virgin Olive Oil

1 Cup Parmesan Cheese

1/3 Cup Garlic Powder (about 18 Tbspn)

2 Tbspn Crushed Red Pepper

2 Tspn Salt

1 Tspn Pepper


  In a bowl combine Parmesan cheese, garlic powder, crushed red pepper, salt and pepper and mix thoroughly. Pour mixture into individual containers for serving, such as a cup or a saucer although if you are having guests you can use a single plate too if you don’t mind the occasional guest who “double dips”! If you’re unaware what “double dipping” is, it is when another person dips their chip or cracker in the communal dip or sauce or mix, takes a bite then dips the chip again - just give this person their own container of dip or sauce!

  Next pour the extra virgin olive oil into a separate container or containers. Make sure there is enough to allow the cracker to be partly immersed (or baptized! lol) in the oil. Finally place Triscuits on a plate or platter and serve. 

  To eat just dip a Triscuit in the oil (I like to let it drain a little before I take it out) then put it in the dry mixture making sure both sides are coated. There might be a little clumping of the mixture on the cracker but that is okay. Now chow down! 

  This is the mixture that I use although I encourage you to refine it to your own tastes - if you like less or more garlic powder or crushed red pepper then adjust to taste. Also, Triscuit brand makes many different flavored crackers so experiment and try some others. I think I’m going to try the roasted tomato and olive oil flavored ones next!


Tuesday, June 24, 2014

Cookie In A Cup!

  My friend Debra sent this to me on Facebook and it sounds like it's exactly the kind of recipe a dude would love. I'm going to try it this weekend!

1 tbsp. melted butter
1 tbsp. white sugar
1 tbsp. brown sugar
Pinch of salt
1 egg yolk
1/4 cup of flour
2 tbsp chocolate chips

Mix together in a mug and microwave for 30 seconds. Eat!

Note - I'm guessing you can add as many chocolate chips as you like - I'll try and let you know how it turns out!

Oh-oh! I just thought of something REALLY fantastic! Since the finished cookie doesn't fill up the entire mug - add a scoop of ice cream on top!!! Oh, I'm drooling now!

Thursday, June 19, 2014

Bubble Pizza

  I must confess this is not my own but one I came across on Facebook. That being said though I plan to make this recipe as soon as possible because it just smacks of being a recipe for a dude!


1 can of biscuits (I used Pillsbury Grands Homestyle)
4 oz mozzarella cheese, shredded
pizza sauce, your recipe, or use one 15 oz can/jar
pepperoni, diced or sliced (use as much as you like!), optional
1 tbsp parmesan cheese, grated
dried oregano, to taste


Preheat oven to 400°.
Cut each biscuit into quarters. Place the biscuit pieces in a greased 8 x 8 glass baking dish.
Top with the sauce and the pepperoni.
Bake uncovered for 20 minutes. Remove from the oven and sprinkle the mozzarella cheese and parmesan cheese on top. Bake for an additional 5 minutes. Sprinkle with oregano and let stand for 5 minutes before serving.
I'll let you know how mine turns out!

Wednesday, December 18, 2013

Broccoli Casserole

  If you want to impress yourself and try to make people you are a decent cook then casseroles are always an easy way to go. I know it sounds like what you would expect little old ladies to bring to a Sunday church social or picnic but believe me when I say you can get a lot of mileage out of a casserole. 

  One of my favorite casserole dishes is also one of the easiest to make - Broccoli Casserole! It is also easy to change it up to suit your tastes. You can leave out the rice, or add in more chicken or more broccoli or even add in a can of mushrooms. For our purposes here though we’re going to make a basic broccoli casserole. So get your ingredients, put on your old t-shirt (cause guys don’t wear aprons you know!) and let’s get started!


2 10oz. Cans Cream of Mushroom soup

1 12oz. Can Chunk Chicken breast

1 10oz. Box of Frozen Chopped Broccoli

1 Cup of Rice (uncooked)

1 TBSP Extra Virgin Olive Oil


  Pre-heat your oven to 450°.

  First of all you need to either thaw or get out your Chopped Broccoli and once thawed set it aside. Next, go ahead and cook your rice. Bring a cup and a half of water to a boil on the stove top and add in your 1 TBSP of Extra Virgin Olive Oil then slowly pour in the rice. Cover and let come to a boil again. When it reaches boiling point turn the heat down and let it simmer. If you want an easier way to make rice I highly recommend buying a microwave rice cooker, these things are fantastic! If you have one then just cook your rice in it in the microwave!

  While your rice is cooking either on the stove or in the microwave you can prepare the rest of the dish. Open your cans of Cream of Mushroom soup and empty both into a 2 quart casserole dish. Next drain your can of Chunk Chicken Breast then empty the chicken into the casserole dish with your Cream of Mushroom soup. Add in your Chopped Broccoli and mix all this together by hand. Sometimes the chunks of chicken may be a little large so feel free to cut them into smaller pieces if you desire. Once your rice is done add it to the mixture and again stir by hand until it is well blended.

  If you prefer more broccoli or chicken or actual mushrooms then this would be the point you would add them in and stir it all together. 

  Take a piece of aluminum foil and cover the entire dish then put in the oven and cook for about 30 minutes. Remove the dish and remove the foil. At this point you can add a little flair if you like and sprinkle some shredded cheddar cheese on top or even some canned french fried onion rings. At any rate once you have it uncovered stick it back in the oven and cook it again for another 5 to 10 minutes or until you either get a slight browning or your cheese is well melted. Then remove and let cool a few minutes before spooning out a generous portion and enjoy!

  One additional note… I don’t care to add salt or pepper when I prepare this particular meal since the mushroom soup may be salty enough so I leave that chore to each person when the food is on their plate.