Ingredients:

• 1 pound of ground venison – browned
• 1 large onion – diced
• 4 garlic cloves – minced
• 1 chorizo – casing removed and diced
• 2 large sweet potatoes (yams) – diced
• 2 cans of beans (any variety) – not drained
• 1 can of chick peas (garbanzo) – not drained
• 1 can of diced tomatoes – don’t you dare drain it
• 10 minutes to prep
• 30-60 minutes to cook
• Serves 6-8

Spices:

Note, these were added to taste so the actual measurements are best guesses of what I used. Experiment based on your own preference for heat and spices.

• 1 Tbsp chili powder
• 2 Tsp garlic powder
• 1 Tsp salt
• 1 Tsp pepper
• 2 Tsps Italian herbs

Step 1: Dice and mince onion, garlic, and chorizo

Step 2: Sautée meat, onion, garlic, and chorizo

Step 3: Add sweet potatoes

Step 4: Add beans and tomatoes

Step 5: Simmer on low for 30-60 minutes. Reduce liquid by about half.

Step 6: Serve with freshly baked bread, crackers, cheese, sour cream, bacon, Sriracha, Tabasco and whatever else you like to put on top of chili.

Step 7: Eat!

This is a guest post from my dear old friend Jon-Mark. I’ve known Jon-Mark for over 20 years and I’m honored to be called his friend. He’s now a father of four and loves to cook, so of course I asked him to post here on Dads Can Cook. He’s also an excellent musician, writer, and has an awesome beard most of the time. Also check his dad’s ministry, GWI that he helps run. I really hope you enjoy this recipe and I can’t wait to try it out.

This is a fairly simple and savory soup that tastes even better the next day. (WARNING – you may want to make a double batch as there most certainly will not be any leftovers!)

Ingredients:
• 4 slices bacon, cut into 1/4-inch pieces
• 1/2 cup celery, leaves included (2-3 stalks)
• 1 small white onion, minced
• 2 cloves garlic, minced
• 1 bay leaf
• 3/4 cup Pinot Grigio
• 4-6 cups chicken stock
• 1/4 cup rice
• 1 Tablespoon grape seed oil
• 3/4 to 1 cup shelled pistachio nuts
• 1 cup heavy cream
• salt and pepper, to taste

Before you begin, shell your pistachios. Using pre-shelled nuts will result in a lot less of the pistachio flavor (and in my humble opinion they taste like wood chips).

Saute bacon in a large saucepan over medium heat until desired crispiness (I prefer mine firm, not charred).

Remove bacon to paper towel and add the celery, onion and garlic to the pan. Sprinkle with salt, reduce heat to medium low and sweat veggies until the onion is translucent- 5-10 min. Spoon the vegetables out onto paper towels and blot away the bacon grease.

Combine vegetables along with the bacon, bay leaf, and the Pinot Grigio into a stock pot. Bring to a simmer and allow to reduce until almost all the wine has evaporated. Stir in the chicken stock and the rice. Bring to a boil, then reduce heat and simmer for about 30 minutes, when the rice is very soft.

Meanwhile, heat the oil in a small skillet over medium heat, add the pistachios, and toss until they are lightly browned- 2 or so minutes. Drain on paper towels and add to the soup.

When the rice is soft, discard the bay leaf and remove from heat.  Puree the soup with an immersion blender until desired smoothness. (BE CAREFUL- you do not want boiling hot soup all over yourself!) Slowly stir in heavy cream.

Serve with a couple halved pistachios, a sprig of fresh parsley or dollop of sour cream…

You’ll Need:

• 12 Eggs
• 1 Large onion
• 4 slices of bacon
• Salt and pepper
• Muffin tin
• 5 minutes to prep
• 10 minutes to cook
• Oven heated to 350 F

Steps and preps (5 min)

1. Slice the onion into large rings, about 1/2 to 1 inch in width

2. Grease the muffin tin

3. Cut the bacon into bite sized pieces

4. Cook the bacon about 1/2 way done (It will finish in the oven)

5. Let the bacon sit on a paper towel and chill out for a bit

6. Place an onion ring into each muffin space (or whatever that’s called)

7. Break an egg carefully into each onion ring, making sure the yolk is inside the ring

8. Season well with salt and pepper

9. Place one or two pieces of bacon on top of each egg

In and out of the oven (10 min)

1. Place the muffin tin into the pre-heated oven

2. Go make coffee and toast while you wait

3. When you have about 2 minutes left, turn on the top broiler

4. If you don’t have a top broiler, that’s ok, you might have to wait a little while longer

5. Check the eggs after a few minutes and decide how runny you like your yolks

6. Remove the muffin tin from the oven

7. With a butter knife, carefully release each egg by cutting around the outside edge

8. Enjoy with some hot, buttery toast and freshly brewed coffee!

You’ll Need:

• Tilapia – 1 filet per person
• Feta cheese – 2 cups
• Tomatoes – 2 medium
• Kalamata (Greek) Olives – 1 cup
• Garlic – 4-6 cloves
• Onion – 1 medium
• Olive oil – 2 tbsps
• Rice – (1/2 cup per person)
• Salt and pepper
• 10 minutes to prep
• 15 minutes to cook
• oven heated at 400 F

Prepare the Topping (8 min)

1. Dice the onion and garlic
2. Chop the olives
3. Saute the onion, garlic, and olives with 1 tbps of olive oil until the onions just start to sweat
4. Remove from the heat and let cool for about 5 mins
5. Dice the tomatoes
6. Crumble the feta
7. Mix the tomatoes and feta together
8. Once the olive/onions have cooled somewhat, add to tomato/feta mixture

Prepare the Tilapia (2 min)

1. Rinse and pat dry the filets
2. Cut any large filets into individual portions
3. Season with salt and pepper

Prepare the Rice (10 min)

1. Make rice according to the box
2. I like to use the rice in a bag, ready in 10 minutes and no sticky mess

Putting it all together (15 min)

1. Place the fish filets evenly spaced on an aluminum-lined baking sheet or pan
2. Top the fish with a generous portion of the topping
3. Don’t worry if some of the topping falls off
4. Place in the pre-heated oven for about 10 minutes until fish easily comes apart with a fork
5. Your rice should be done by now
6. Plate a serving of rice and place a filet on top
7. Enjoy with a crisp white wine, like a Finger Lake’s Riesling or Pinot Gris

This dish was inspired by the warm weather we had before the late April’s snowfall. I wanted something light, quick, and simple for a weekday dinner. This meal can be made under 15 minutes (including cleanup) and feed a family of four under $20.

The scallops came fresh off the Owl’s Head fish truck that drives up every Friday morning from the coast. Can’t get much fresher than that! You can substitute the scallops for chicken or more veggies if you’re not a fan.

(and bacon) I didn’t have any bacon when I made this but it would have made this dish so much better, because everything is better with bacon!

The Goods:

• Scallops – 1 pound (3-4 per person)
• Garlic – 4-6 cloves
• Spinach – 1 bag (about 4 cups)
• Tomato – 2 medium
• Pasta – pick your favorite or whatever you have on hand
• Olive oil – 4 tbsps
• and bacon! – 4-6 pieces
• Salt, pepper, and garlic powder
• 2 minute to prep
• 12 minutes to cook

The Prep (2 min)

1. Start the water boiling for the pasta (don’t forget to add a dash of salt)
2. Dice the garlic
3. Rinse and shred the spinach, or use baby spinach
4. Rinse and pat dry the scallops
5. Cut the tomatoes into bite-sized pieces, set aside
6. Cut the bacon into small pieces

The Scallops (6 min)

1. Heat two tablespoons of olive oil on medium heat (not necessary if adding bacon)
2. Add half of the garlic (and bacon) and saute
3. Right before the garlic (and bacon) browns, add the scallops
4. Sear them for about 3 minutes each side
5. They should be sorta firm but not rubbery. Like a medium rare steak.
6. Remove scallops (and bacon) from pan and set aside

The Rest (4 min)

1. Add more olive oil if necessary (not if added bacon)
2. Add the rest of the garlic and tomatoes to the saute pan
3. Stir gently for a few minutes until it gets really happy and steamy
4. Add the spinach and stir until just starting to wilt
5. Turn off the heat
6. The pasta should be done by now, so drain and stir in some olive oil

The Finish

1. Plate a generous serving of pasta
2. Add a spoonful or two of the tomato and spinach
3. Top with 3-4 scallops (and bacon)
4. and enjoy with some chilled white wine, like this yummy blend from South Africa, by Foundation called Lyric. You can buy this at Triphammer Wines in Ithaca.

You’ll need:

• Kale – 6-8 large leaves or bag of pre-chopped
• Potatoes – 6 medium (about 1 per person)
• Onion – 1 large
• Garlic – 4-6 cloves
• Chorizo (Portuguese or Spanish style sausage)
• Stock (4 cups chicken or vegetable)
• Salt, pepper, and garlic powder
• 10 minutes to prep
• 20 minutes to cook

Prep (10 min)

1. Dice the onion and garlic
2. Cut the potatoes into bite-sized pieces
3. Cut the kale into thin strips and discard the center stalk. Thinner is better.
4. Remove the casing from the chorizo and cut in bite-sized pieces

Cook the Onion and Garlic (3 min)

1. Saute the onion and garlic in a saute pan with a tablespoon of olive oil
2. Remove from heat when onions become translucent

Cook the Potatoes (12 min)

1. Pour the stock into a large soup pot
2. Add the potatoes and bring to a boil
3. Reduce heat and simmer until tender
4. Add in the cooked onion and garlic
5. Season with garlic powder, salt and pepper to taste. Add at least a tsp of salt
6. Puree the potatoes with an immersion blender (one of the best culinary inventions ever)
7. The soup should be quite thin, so you may have to add more stock or water
8. Reduce heat to simmer

Cooking the Kale (5 min)

1. Stir in the kale to the potato soup
2. You might have to stir it in batches

Cooking the Chorizo (3 min)

1. Saute the chorizo until it starts to break down the fat
2. Drain and stir it into soup
3. Look, even the pan is happy :)

That’s it! I told you it was easy

1. Make sure every bowl has a generous portion of chorizo
2. Serve with warm, crusty bread and a glass of white wine or beer
3. Bread pictured is Cheddar Ciabatta from the Ithaca Bakery. So good!
4. Enjoy!

Also, this is a fast and inexpensive meal for those busy week nights. Don’t care for meat? Don’t worry, this is great without chicken, just add some extra chick peas.

You’ll need:

• 2 boneless and skinless chicken breasts (1/2 breast per person)
• 1 medium or 2 small onions (don’t cry, rinse off the onion before dicing)
• 3-6 garlic cloves (more is better)
• 1 can chick peas (garbanzos)
• 1 jar Alfredo sauce (creamy goodness)
• 1 pound of pasta (any kind is fine, I used penne)
• 1 bag of baby spinach (large leaf is fine, just chop it small)
• 4-6 cups of kale (collard greens or broccoli rabe are good too)
• Salt, pepper, garlic powder (to taste)
• Olive oil (for your health)
• Freshly grated Parmesan (or the regular stuff)
• Fresh Bread (to mop up the creamy sauce)
• Chilled white wine (Chardonnay would be my choice)
• 10 minutes to prep
• 20 minutes to cook

Prepping the Goods (10 min)

1. Dice the onion and garlic
2. Cut the chicken into bite sized pieces
3. Chop the kale
4. Open the can of chick peas and jar of Alfredo sauce
5. Start a pot of water boiling for pasta, add a dash of salt to the water

Cooking the Chicken (12 min)

1. Saute the onion and garlic in olive oil (2 min)
2. Add the chicken and cook until chicken is white on all side (5 min)
3. Add chick peas
4. Add Alfredo sauce (rinse out the jar with milk and add to sauce)
5. Simmer on low (5 min)

Cooking the Spinach (1 min)

1. Simply add them to the sauce
2. Stir in batches as they cook down (1 min)

Cooking the Kale (5 min)

1. Blanch/steam the kale by adding a little water and cook until boiling (5 min)
2. They will turn bright green
3. Don’t over cook them (dark, blueish green)
4. Drain and add to sauce

Cooking the Pasta (8 min)

1. Just follow the steps on the packaging (8 min)
2. Drain and add a dash of olive oil to prevent sticking

Putting It All Together (1 min)

1. Plate a serving of pasta
2. Top with a heaping serving of the sauce
3. Sprinkle on some fresh Parmesan
4. Garnish with some fresh parsley
5. and enjoy with your wine!

You’re in for a real treat with this guest post from the one and only Todd Sanders, aka @tsand. I first met Todd online about a year ago and we had an instant connection with our mutual interests in bacon, beer, stupid TV, and cooking for our kids. I then got to meet him in person in Austin last October and we had blast. This guy knows his bacon and most importantly loves his kids. I know you’ll enjoy this recipe, and I can’t wait to try it.

Todd, take it away!

—————————————————————————-

Got a surprise delivery* from Nueske’s yesterday morning, four of the most lovely smoked turkey legs I’d ever seen. Spent the day thinking about eating them for dinner, then I get the late afternoon call from my wife, “I’m really in the mood for baked potatoes.” At first I bit my tongue, then I thought, hmmmmm, this could work…

INGREDIENTS:

• Potatoes (optional)
• Nueske’s smoked turkey leg
• Nueske’s applewood wood smoked bacon
• Veggies (optional)
• Dairy products (optional)
• Other stuff (optional)

STEP: 1
Turn oven to highest baking temperature, serious. Do NOT poke, fork, wrap or otherwise mess with your potatoes, just knock the dirt off. When oven is done preheating add potatoes directly to the oven rack. Cook 45-60 minutes (depending on size), trust me.

STEP: 2
Cook the bacon first, it makes the griddle happy. While the bacon is dancing… slice and dice the vegetables. Remove bacon from happy griddle, put some on the table and add some to your belly. Leave the hog honey on griddle and add veggies. Place sour cream, grated cheese, green onions, chives, butter and pepper grinder on table. Place cooked veggies in individual bowls and place on table.

Jalapeños and red peppers enjoying the heat

STEP: 3
Realize that you’ve never cooked/prepared a smoked turkey leg before, then start hacking at it with a knife and add to griddle. LOOK FOR BONES (especially the long thin ones, my bad). The skin is awesome and should make the trip to the griddle for crisping, too.

Nueske’s smoked turkey leg meat and Agaricus bisporus on the griddle

STEP: 4
Remove potatoes from oven. Fork a potato down the middle then squeeze both ends until it bursts open. If you cut the potato open with a knife, repeat Step 1. Quickly deliver to the hungriest child and continue until everyone has been potatoed.

STEP: 5
Add butter while piping hot and give the pepper grinder a spin or two. Add both bacon and smoked turkey leg meat, then decide which veggies you’ll add. Bonus points awarded for use of jalapenos and height of the final creation. Serious, kids love challenges. Also encourage your kids to eat the skin of the potato — not by telling them it has vitamins and minerals, instead go with its lesser-known “gives you the ability to fly” side effect.

Baked potato with Nueske’s smoked turkey leg meat, Nueske’s applewood smoked bacon, green onion, red pepper, mushrooms, jalapenos, chives, cheese, sour cream, butter & fresh ground pepper

Believe it or not, only ONE turkey leg provided enough topping for a family of five. That means I have THREE left for the ice shanty this Saturday. Thanks again @Nueskes!

*I did not pay for or ask for this awesome gift. I did not promise to blog about it, take photos of it, or tweet about it. However, I did blog about it, take photos of it and tweet about it because I LOVE tasty things, and Nueske’s has mastered making things tasty.

A social experiment and a tasty recipe.

Disclosure: This is my first attempt at Paella, but it turned out great. I’m a huge fan of this dish since it’s similar to dishes from my childhood in Portugal. I received the pan and the base kit for my birthday this summer and I can’t wait to make it again. The basic concept of Paella is to cook several items in a large pan with rice. Most paella recipes call for various seafood items but I only used clams and shrimp for simplicity and affordability.  Feel free to experiment and make it your own.

Needs:

• 1 large Paella pan or large skillet
• 2 tomatoes
• 1 bunch of scallions
• 1 cup of parsley
• 6 cloves of garlic
• 1 large onion
• 2-3 tablespoons of olive oil
• 2 links of Spanish sausage or chorizo
• 1 jar of roasted red peppers
• 1-2 pounds of clams
• 1-2 pounds of shrimp
• pinch of saffron
• 1 teaspoon of salt
• 1 lemon
• 1 cup of rice per person
• 1 1/2 cup of clam or fish stock per cup of rice
• 10 minutes prep time
• 1 hour cooking time
• Serves 8-10

Step 1: The Prep

1. Dice the onion and scallions
2. Finely dice the garlic
3. Chop the parsley and tomatoes
4. Set aside half of the garlic and parsley
5. Cut the sausage into bite sized pieces
6. Slice the lemon in wedges
7. Heat the stock in a sauce pan

Step 2: The Grind

1. Put the garlic, parsley, salt into a mortar and pestle
2. Add 1 tablespoon of olive oil
3. Grind until a paste forms
4. If you don’t have a mortar and pestle, use the back of a spoon in a bowl

Step 3: Put it all in the pan

1. Add 2 tablespoons of olive oil to the pan
2. Heat the pan on medium heat
3. Add the onions, scallions, and sausage
4. Cook for 5 minutes until onions clarify and sausage starts to cook off its fat
5. Add roasted red peppers and cook for a few more minutes
6. Add the stock and stir
7. Add the rice and stir
8. Add the saffron and stir
9. Cook for 10 minutes
10. Add the parsley and garlic paste and stir
11. Add the shrimp and clams
12. Arrange the clams with the opening facing upwards
13. They will open when done
    

    

Step 4: Cooking the rice

1. This is the trickiest part since the rice will absorb the liquid but you have to be patient
2. You might have to add more liquid if the rice hasn’t fully cooked, so keep your eye on it
3. Don’t stir the paella at this point
4. Don’t worry too much about burning the rice, the crunchy bottom is the best part
5. Cook until the rice is done and the liquid is mostly absorbed
6. This might take 30-40 minutes

Step 5: The Finale

1. Top with the rest of the parsley
2. Add the lemons
3. Make sure there’s at least 3 clams and shrimp per serving
4. Enjoy with some Spanish white wine or a nice Pinot Noir
5. My fabulous wife even made flan pudding!

Chicken is a very versatile ingredient. There are probably thousands of ways to cook it and you can season it with anything you have on hand. I choose curry and lime because the contrast really makes this dish interesting. Don’t you get tired of BBQ or Italian dressing? I know I do. I also prefer dark meat so when I saw this package of thighs for only $0.99 a pound, I had to buy it! This recipe will easily feed a family of 4 under $10.

Needs:

• 1 package of chicken thighs
• 1 lime
• 2 tbsps. of curry powder
• 1 tsp. Garlic powder
• 2 tbsps. of olive oil
• Salt & Pepper to taste
• Side of rice or couscous
• Vegetable of your choice
• 10 minutes prep
• 15 minutes cooking
• Serves 6 with leftovers

Step 1: Season the chicken

1. Take off the skin
2. Rinse, pat dry, and place in a large bowl or platter
3. Add the olive oil and coat well
4. Season with salt, pepper, and garlic powder
5. Add the curry powder and make sure it’s covered evenly
6. Zest the whole lime over the chicken
7. Cut the lime in half and juice half over the chicken
8. Toss the chicken and make sure it’s well seasoned
9. Set aside

Step 2: Grill the chicken

1. Heat the grill to medium/high
2. Place the chicken on the grill and sear each side
3. Cook for about 5 minutes on each side
4. You’ll know it’s done when the chicken is firm but not too firm when pressed, and juices run clear
5. You could use a meat thermometer, chicken should be around 165 degrees
6. Place them on a plate

Step 3: Serve the chicken

1. Juice the other half of the lime over the grilled chicken
2. Prepare some rice or couscous and a side vegetable
3. Serve and enjoy!

This recipe comes from my mother-in-law, which my kids affectionately call “Oma”. She’s a great cook and an amazing baker. If you’ve ever had one of her pies you’ll beg her for more. At least that’s what I do. This dish is a family favorite and usually shows up on birthdays and other special occasions. I think it should be made more often since it’s so good. It’s also really easy and economical, this can easily feed a family of 4 under $10.

Needs:

• 1 pound of ground beef
• 1 bag of egg noodles (1 pound)
• 2 cups of spaghetti sauce (1 jar)
• 1 1/2 cups of cottage cheese
• 1/2 cup of sour cream
• 1 package of cream cheese (8oz)
• 1 medium onion
• 1 large green or red bell pepper
• 2-3 garlic cloves
• Pre-heat oven to 350 F
• 10 minutes prep
• 45 minutes cooking
• Serves 6-8

Step 1: Use your noodle

1. Cook the egg noodles al dente
2. Hint: Take a few minutes off the time indicated on the package
3. Don’t over cook them because you’re going to finish them off in the oven
4. Drain and set aside

Step 2: Cheesy Goodness

1. Soften the cream cheese in the microwave
2. Combine the cheeses!
3. Stir together the cottage cheese, cream cheese, sour cream in a mixing bowl
4. I even got my brother-in-law Trevor to help
5. Set aside

Step 3: Cut and Dice

1. Dice the onion
2. Dice the garlic
3. Dice the bell peppers
4. Set aside

Step 4: Cook the Meat

1. Cook the ground beef in a skillet until brown
2. Drain off most of the fat off
3. Add the diced onion, garlic, and bell peppers
4. Cook for about 5 minutes
5. Stir in the pasta sauce and heat for a few minutes more
6. Remove from the heat and you guessed it, set aside

Step 5: Layering – just like lasagna (kind of)

1. Use a 9×11 baking pan
2. Add half of the noodles to the pan
3. Spread all of the cheese on top of the noodles
4. Add the rest of the noodles
5. Spread the meat on top of the noodles

Step 6: Baking

1. Place the pan in the oven for 20-30 minutes
2. You’ll know it’s done when the sides will start bubbling
3. Serve with some Italian bread, red wine, and enjoy!

I was browsing through recent pictures on my phone and found several I didn’t take. They were of apple crisp my wife made the other night. I suppose she wants me to post this for everyone to enjoy. I call this Super-Duper Easy Apple Crisp because it is exactly that. You’ll see as you follow the steps below. Enough of me rambling, try this soon and let me know how it goes.

[Update - I neglected to state when I first posted this that the steaming bowl pictured below was hand-delivered unsuspectingly to me. I'm the luckiest guy in the world to have such an amazing wife.]

You’ll need:

• 3-4 cups apples (3-4 medium sized)
• 2 sticks of unsalted butter (melted)
  

• 1 cup of flour
• 1 cup of oats
• 1 cup of brown sugar
• Pre-heat oven to 350 F
• 10 minutes prep
• 45 minutes cooking

Step 1: Apples

1. Pealing is optional, depending on type of apple. Keeping the skin on adds texture, nutrition, and color.
2. Core and cube
3. Set aside

Step 2: Crumbly stuff

1. Mostly melt the butter in sauce pan
   

   

2. Add flour and mix well
3. Add oats
4. Add brown sugar
5. Mix until crumbly
6. If runny just add more flour or oats, but not sugar

Step 3: Baking

1. Fill a 8×8 glass baking dish (or similar size) about 3/4 full with apples
2. Top with the crumbly stuff
3. Place in the oven for 40-45 minutes
4. It’s done when the top will be crispy and brown and the apples bubbling
5. Oh, and it smells so good!
6. Serve with vanilla ice cream
   

   

7. and enjoy!

This delicious recipe is so easy and fast that you’ll surprise everyone you make it for, and you might even surprise yourself. The key ingredient is hominy, which is a dried maize mote, or in plain English, a dried corn kernel that has been treated with a salt-based solution and the hull removed. Got it?

Anyways, it has a great nutty flavor and adds a different texture to the chili. I also like to use coconut milk for a unique flavor, its creaminess, and makes this recipe dairy free! This recipe is also very economical and can serve 6-8 people for around $10!

You’ll need:

• 1 roasted chicken deboned and shredded
  

  

• 1 large can or 2 cans of hominy
• 1 large can or 2 cans of chickpeas
• 3 cans of white beans (navy, cannellini, etc…)
• 1 cup of cilantro cooking base
  

  

• 1 small can of green chilis
• 1 can of coconut milk
• 1-2 cups of chicken stock
• 1 medium onion diced
• 2-3 garlic cloves diced
  

  

• 2 tsp – garlic powder
• 2 tsp – Salt & Pepper to taste
• Sour cream (optional to keep it dairy free)
• Fresh cilantro chopped
• hot sauce to taste
• 10 minutes prep
• 20 minutes cooking
• Serves 6-8

Step 1: Cans, cans, and more cans

1. Sautee the onion and garlic in the pot with a Tbsp of olive oil
2. Open up all of the cans of beans and hominy
3. Drain most of the liquid
4. Add the beans to the pot and set it to medium heat
5. Add chicken stock
6. Add green chilis
7. Add cilantro cooking base
8. Add coconut milk
9. Stir well and stir occasionally

Step 2: Chicken goes in

1. Debone the chicken
2. Shred the meat
3. Add the chicken to the pot
4. Add garlic powder, salt, & pepper to taste
5. Stir well and stir occasionally

Step 3: Spice it up!

1. Add hot sauce
2. Wait a sec! Not everyone likes it hot you say?
3. Don’t fret, just remove their portions to a new pot and then spice up the rest!
4. Get some Chipolte Ale?!? Yes, and it’s tasty

Step 4: Serve it up

1. The consistency should be thick, it’s chili not soup
2. If it’s too thick add some chicken broth, water, or milk
3. If it’s too thin, keep the heat on for a few more minutes to let the liquid cook down
4. Ladle into bowls
5. Add a dollop of sour cream
6. Add a few pinches of fresh cilantro
7. Serve with oyster crackers or fresh bread
8. Enjoy, and even have leftovers for your kid’s lunch

September has arrived with crispness, backpacks, and school buses. This time of year is synonymous with soup. There’s just something special about dipping freshly baked bread into a bowl of steaming soup. This recipe is a long time favorite of mine for its velvety smoothness, comforting flavor, and simple ingredients.

You’ll need:

• Potatoes (1 per person, +1, cubed)
• Leeks (2-3, sliced)
• Onions (2 medium, diced)
• Garlic (3-5 cloves, diced)
• Bacon (1/2 slice per person)
• Whole milk (1 cup)
• Chicken (or Vegetable) stock (2 cups)
• Garlic powder (2 tsp)
• Salt & Pepper (2 tsp, to taste)
• 10 minutes prep
• 20 minutes cooking
• Serves 6-8

Step 1: Potatoes

1. Wash and remove any bad spots, but keep most of the skin
2. Slice the potatoes in 1/2 inch wide slices
3. Turn over and remove the bottom slice so they lay flat
4. Cut slices length-wise about 1/2 inch wide
5. Keep the slices together, and rotate a half turn
6. Cut the slices into bite-sized pieces, about 1/2 inch wide
7. Place into a large pot
8. Cover with water and add a teaspoon of salt
9. Bring to a boil
10. Remove from the heat and drain half of the water
11. Add the chicken stock
12. Add garlic powder, salt, and pepper

Step 2: Leeks, onions, garlic, and bacon!

1. Wash the leeks thoroughly
2. Slice into circles about 1/4 inch wide
3. Dice the onions and garlic
4. Cut the bacon into bite size pieces
5. Cook the bacon for about 3 minutes
6. Remove the bacon and place on a paper towel
7. Add the onion, garlic, and leeks to the bacon grease (yes!)
8. Sauté for about 5 minutes until the leeks and onion start becoming translucent
9. Set aside a spoonful per person of the leek/onion mixture (just trust me)

Step 3: Combine Step 1 and Step 2

1. Stir in the sautéed leeks, onion, and garlic to the potatoes
2. Stir in the milk
3. Cook for about 5-10 minutes to bring back up to temperature
4. Turn the heat off
5. Purée the ingredients using an immersion blender
6. If you don’t have one of these amazing tools, then use a blender

Step 4: Bowling (like plating, but a bowl)

1. Ladle into bowls
2. Place a spoonful of leek/onion mixture you set aside in Step 2 in the middle of the soup
3. Add several pieces of bacon on top
4. Spice it up with some jalapeno hot sauce, at least that’s what I do
5. Serve with some fresh bread
6. Enjoy!

If you have kids then the word “Ratatouille” likely conjures up images from that movie with a mouse cooking. Don’t worry, no mice were harmed or used in this recipe. This dish is a twist on the classic meat sauce and pasta dish. Try this tonight for something different and sneaky. Not only will everyone love it, but also you can pat yourself on the back for getting your kids to eat at least 7 kinds of vegetables, even eggplant!

You’ll need:

• Eggplant (1 large, diced)
• Zucchini (1 large, diced)
• Yellow squash (1 large, diced)
• Tomatoes (2-3 large, diced)
• Onion (2 medium, diced)
• Garlic (3-5 cloves, diced)
  

  

• Ground beef (1 pound) (optional for a vegetarian meal)
• Pasta sauce or tomato paste (1/2 jar, about 1 cup)
• Fresh basil (1/2 cup, chopped)
• Pasta (1 box of any kind)
• Garlic powder (1 tsp)
• Salt & Pepper (1 tsp, to taste)
• 20 minutes prep
  

  

• 20 minutes cooking
• Serves 6-8

Step 1: Slice and dice

1. Slice each eggplant, zucchini, squash, and  tomatoes in half
2. Turn each over, flat side down, and cut slices length-wise about 1/2 inch wide
3. Keep the slices together, and rotate a half turn
4. Cut the slices into bite-sized pieces, about 1/2 inch wide
   

   

5. This is a great way to teach your kids on how to handle a knife, “please, keep those fingers back!”
6. Finely dice the onion and garlic
7. For a fun variation, use cherry tomatoes and cut in half or keep whole

Step 2: Sauté and simmer

1. Start the water boiling for the pasta, throw in a pinch of salt, and cook “al dente”; following the instructions on the box
2. Cook the ground beef in a large sauté pan or wok
3. Add the onion and garlic
4. Season with salt, pepper, and garlic powder
5. Stir it up
6. Simmer for about 3 minutes until all of the beef has browned
   

   

7. Add the diced eggplant, zucchini, squash
8. Stir it up again
9. Simmer for about 5 minutes until starting to soften
10. Add the tomatoes and pasta sauce
11. You guessed it! Stir it up again
12. Simmer for about 10-15 minutes on medium heat until the zucchinis are cooked
13. Keep stirring occasionally
14. Turn off the heat and add the chopped basil
15. Stir in the basil in carefully

Step 3: Plate and eat

1. Place a portion of the pasta in the center of the plate
2. Spoon the ratatouille over the pasta, making sure you get plenty of sauce
3. Top with grated Parmesan cheese
4. Garnish with a fresh basil leaf
5. Serve with fresh bread, a glass of Portuguese red wine, and enjoy!

I’m a big fan of fresh dough from Wegmans. Not only is it economical ($2.50 each) it also tastes great. When I’m not using it for my famous (in my head) Stromboli it easily becomes individual sized pizzas or Calzones. The kids absolutely love this because they get exactly what they want, and I love this because I can get them involved in cooking. Win/win!

You’ll need:

• Fresh pizza dough
• Pizza sauce (I use pasta sauce since that’s what I have on hand)
• Mozzarella cheese (shredded or for an extra treat use fresh)
• Extra Toppings:
• Ricotta cheese (a must for Calzones)
• Spinach
• Pepperoni
• Sausage
• Tomatoes
• Garlic
• Onions
• Fresh or dried oregano and basil
• Anything else you have on hand that would taste great, such as left over chicken, ground beef, etc…
• 10 minutes prep
• 30 minutes cooking
• Pre-heat oven to 450 F
• Serves 4
  

Step 1a: Prepping the pizzas

1. Divide the pizza dough into four pieces, one per person
2. Sprinkle flour over a smooth surface and your hands
3. Stretch and roll out each piece of dough until about 1/4 inch thick
4. Spread sauce evenly
5. Add mozzarella cheese
   

   

6. Layer the rest of the toppings
7. Add more cheese if you want
8. Season with oregano and basil
   

   

Step 1b: Prepping the Calzones

1. Divide the pizza dough into four pieces, one per person.
2. Stretch and roll out each piece of dough until about 1/4 inch thick
3. Don’t put sauce in the calzone!
4. Keep the toppings towards one side
5. Spread ricotta cheese
6. Layer the rest of the toppings
7. Add mozzarella cheese
8. Fold the dough over the toppings and pinch the edges together
9. Brush each side with olive oil
10. Season with garlic powder, oregano and basil
11. Decorate the top, so you know which is who’s

Step 2: Baking

1. Place the pizzas and calzones on baking trays or pizza stones
2. Cook the pizzas for 15-20 minutes, until crispy on the bottom
3. Cook the calzones for 20-30 minutes, until golden brown and cheese is bubbling out

Step 3: Serve and Enjoy!

I then made a Caprese salad with the left over toppings, so good.

I grew up in Portugal and I would eat a Bitoque (bee-tock) about once a week, sometimes more. It’s such a traditional dish that you can find it on pretty much any menu. It’s so easy to make and is a frequent meal at the “Reimer Restaurant”.  It’s similar to the more common “Steak Frites”, but with an egg on top. You must serve it with fries, with a side of rice or salad, and some Portuguese red wine.

Have you ever made homemade fries? No? Well, give them a try. There’s just something about them that the frozen variety can’t match. I don’t have a deep-fryer so these are oven baked making them low-fat!

Writing this post I’m suddenly transported back to Lisbon into a small restaurant on a nondescript side street where I would sit, watch Futebol, and dip my fries in the runny egg yolk. So good.

Try this soon and enjoy!

Needs:

Steak – 1 per person, pick your favorite
Eggs – 1 per person
Fries
Salt & Pepper
Garlic powder
Olive oil
15 min. prep
10 min. cook
30 min. cook (fries)

Step 1: Pre-cooking, aka, The Prep

1. Marinate the stake overnight (or if you’re like me and don’t have time, just coat with olive oil and season with garlic powder, salt and pepper.)
2. Pre-heat the oven to 450F for the homemade fries (oh, you might need to know how to make those? Don’t worry, here’s how.)

Step 2: Grill, Bake, and Fry

1. Grill the steak. (Remember to sear it and don’t turn it too often. Should only take a few minutes each side.)
2. Bake the fries until golden and crispy. Turn/toss them after 10-15 minutes. (Don’t let them burn, so you’ll need to keep an eye on them)
3. Fry the eggs, but keep them runny. (Don’t be afraid of the runny yolk, it’s the key ingredient!)

Step 3: Plating is as easy as 1, 2, 3

1. Place the steak on the plate
2. Place the egg on the steak
3. wait for it… place the fries on the plate
4. That’s it, now enjoy!

I mentioned these in my Bitoque recipe and promised to show you how to make them. My kids love fries so much they would eat them as the entire meal. Try these for a healthier version and everyone wins!

Need:

Potatoes – 2-3 per person
Salt & Pepper
Garlic powder
Olive oil
Oven at 450F
10 minutes prep
30 minutes cook

Step 1: Prepping

1. Pre-heat the oven to 450F
2. Wash the potatoes well
3. Remove any bad spots
4. Keep the skin on

Step 2: Slicing

1. Slice the potato along the long side about 1/4 inch wide
2. Keep the slices together, and turn the potato over
3. Remove the bottom slice (this will keep it from sliding around)
4. Slice it again about 1/4 inch wide
5. Repeat with each potato

Step 3. Seasoning

1. Put the fries in a large mixing bowl
2. Toss with olive oil
3. Season with garlic powder, salt & pepper
4. Toss again until well seasoned

Step 4: Baking

1. Spread evenly on a baking sheet. Use two sheets if you have to, just make sure you keep them even
2. Bake until golden and crispy, about 1/2 hour
3. Turn after 10-15 minutes
4. Don’t let them burn, so keep an eye on them

Step 5: Eating

1. Serve alongside your next meal with Ketchup, garlic aioli, or your favorite dipping sauce
2. Enjoy!

The mantras of “Eat Local” and “Buy Local” are near and dear to me. My last post highlighted my wife’s business, Terra Rosa (buy local) and living in Ithaca I’m surrounded by amazing sources for local food (eat local). This is our second year participating in the Community Supported Agriculture (CSA) Full Plate. Every week it’s a surprise and delight to pick up the various vegetables right at the farm, and even pick some directly from the field. Last week I made okra for the first time shortly after picking. This week was no exception, they had tomatillos! Arriving home with a bag full (and fridge full from the previous weeks) of vegetables and immediately thought “stir fry”. I used eight different vegetables from the CSA.

Stir Fry is one of the easiest meals to make and are very economical. Throw some veggies and meat if you must, in a skillet or wok, add a sauce, and serve with rice. Here’s how I made tonight’s dinner. The color scheme was unintentionally green and white, so maybe I should rename this mono-chrome veggie stir fry.

You’ll Need:

Veggies: (feel free to use what you have on hand):

Onion (2 small or 1 medium)
Garlic (3-4 cloves)
Banana Pepper (2)
Zucchini (2 medium)
Tomatillos (4)

Eggplant (1 medium)
Yellow squash (2 medium)
Broccoli (2 medium bunches)
Fresh basil (handful)

Extras:

Sweet & Sour sauce (pre-made or homemade)
Salt & Pepper (to taste)
Water (1/2 cup)
Olive Oil (2-3 tablespoons)
Rice (4-8 servings)

Step 1: The Prep

1. Chop all of the veggies into bit size pieces
2. Heat the olive oil in the pan
3. Start cooking the rice.

Step 2: The Stirring and Frying

1. Add the onion, garlic, and banana peppers
2. Cook for a few minutes until onions start to sweat
3. Add the rest of the veggies
4. Season with salt and pepper
5. Stir and Fry
6. Add the water and cover for 5-10 minutes
7. Stir and Fry
8. Add the Sweet & Sour sauce
9. Stir and Fry (getting the hang of it yet?)
10. Once the sauce starts to thicken, turn off the heat
11. Add the basil and stir gently

Step 3: The Plating

1. Place the rice in the middle of the plate
2. Spoon the stir fry on top of the rice
3. Garnish with a basil leaf
4. Enjoy!

I’m very excited to announce a new series here on DCCT, “Cooking with who?” These will be guest posts of real life dads that like to cook. Some might share recipes, some might share stories, but all will include food and parenting. The first guest is one of my best friends, Christopher Hopper. He’s a self-described renaissance man, who travels the world signing, teaching, writing, and impacting lives. Check out his website and blog here: www.christopherhopper.com

Chris, take it away!

————————————–

CH: Thanks so much, Nathan. I’ve never been so excited to write about two of my favorite things: family & food. I think it’s because I’m a huge fan of your site. (As my wife always catches me, I’m doing my happy food dance right now). Here we go!

Gorgonzola Chicken Bacon BBQ Pizza (+Gluten Free)

There are a few policies we have in the Hopper home. One is we always eat together as a tribe. No distractions.

Getting to the table, however, is often easier said than done.

With my Jennifer being 8-months pregnant in the middle of July, I try to step in and cook whenever I can, especially with high temps in the 90’s (F) in New York this week. But more often than not—with three kids and a fourth on the way in September—we team-cook. It’s fun, and we enjoying creating together.

Because Jennifer and I are both artistic in nature, cooking is more subjective than science. Therefore I can’t give any measurements in my recipes. As an elite chef once told me, “The best cooks do it by feel.” All ingredients and spices are added by trial and error guesswork, as are all burner and oven-bake temps.
Tuesday night we scratched enchiladas and decided for pizza. A quick decision was made for a BBQ base instead of marinara, as we both like a good cookout, but didn’t feel like standing in the heat over the grill.

Next came the dough: a Rustic Crust Wheat & Gluten Free Napoli Herb crust from Aldi for Jenny, and a basic pre-made crust for me and the kids. TIP: To keep the dough from getting soggy, we stick them in the oven for a few minutes (less for the gluten free crust) to bake a little before all the juicy toppings go on.

Right here I broke up a small fight over a ball in the Green Room—our largest family room on the other side of the house.

Onions and EVOO go in a pan over med heat to caramelize, while a sliced chicken breast and bacon strips go in the same bake tray in the oven for integrated flavor. Cook at around 400 (F) for 10-minutes.

Someone got hurt on the stairs at this point, as an older sibling got a little too frisky and pushed their weight around.

As soon as the crusts are warmed, pull them out and slather with your preferred BBQ. Jenny likes a little more traditional sauce while I prefer mixing in some of Tom’s Bootleg BBQ Sauce from Skaneateles, NY. (I highly recommend it; complex, zesty taste, with “water” as the first ingredient, not “high fructose corn syrup”). Sprinkle some oregano and garlic powder in for a little something extra.

From there add shredded mozzarella, chunks of fresh mozzarella, and ample gorgonzola. My motto is you can never have too much cheese.

Jennifer was cutting a cantaloupe on the other side of our island and said, “I love a good melon.” I thought it was an appropriate time for some married humor and replied, “I love two good melons.” We both laughed.

Next, cut the bacon and chicken into manageable chucks as fine as you like; add to the pizza, and cover with the caramelized onions you prepared earlier. Then bake at around 400?F for 15 minutes, or until cheese has melted and crust has browned.

Dinner was served with the melon, as well as a lettuce-cherry-tomato-and-fresh-mozzarella salad on the side (balsamic dressing). The kids had a special surprise to drink: Cherry Coke (which we’re pretty much a “no soda” household); Jennifer had water with lemon, and I had a local Sackets Brewing Co. 1812 Amber.

It was right before this meal, of course, that our dishwasher decided to break and we pulled out the paper ware. So next week’s post will be over at Dads Can Fix Dishwashers Too (.com). ch:

Our family loves Mexican style food, whether it’s tacos, burritos, quesadillas, enchiladas, guacamole, or even just tortilla chips and salsa, we love it all. This recipe is one that I like to fall back on when the fridge is bulging with leftovers, it’s hot out, and I don’t want to heat up the kitchen. It’s also a great recipe to involve the kids. Oh, and they give this a huge two-thumbs up rating.

You’ll Need:

Leftovers: (can be anything that will taste good wrapped up in a burrito)

hamburgers
bbq tofu
chili
grilled chicken or pork
tossed salad
rice
Thai or Chinese takeout
roasted veggies
etc…

Essentials:

Burrito wrap, warmed up
Cheese, shredded
Lettuce, shredded
Tomato, chopped
Lime, sliced
Cilantro, chopped
Salsa, mild for the kids, if you want it hotter, add hot sauce later
Sour cream, just a dab, don’t over do it

Optionals:

Olives, roughly chopped or whole
Onions, finely chopped
Black beans, rinsed
Rice, cooked
Guacamole, fresh
Jalapenos, sliced
Hot sauce, make it as hot as you want

Step 1: The Prepping

1. Chop the various items up and place them each in a bowl
2. Reheat any leftovers as necessary
3. Warm the burrito in the microwave for about 30 seconds
4. Arrange all of the items in bowls and get ready to fill up the burrito!
   

Step 2: The Filling

1. Place the burrito on a plate
2. Layer the items along the middle of the burrito. Tip, place the cheese on top of the warm items to optimal meltage
3. Spread some sour cream along the outer edge to help seal it all up

Step 3: The Finale

1. Fold over the bottom first up to about half the length of the burrito
2. Fold over each side, overlapping the side with the sour cream
3. Fold over the top, or leave the top open if it’s too full
4. Eat and enjoy!
5. For seconds, mix up the fillings for a completely different experience

 Two Thumbs Up!

For this recipe you only need to know how to use a sharp knife, skewers, and a grill. Can’t get much easier than that. I called this chicken stir-fry because of the marinade I used, General Tso’s stir-fry sauce and a Sweet & Sour sauce, but feel free to use any marinade, even just olive oil, salt, and pepper comes out great.

You’ll Need:

2 Boneless, skinless chicken breasts, cut into 1 inch pieces
2 Red, Yellow or Green bell peppers, cut into 1 inch pieces
2 medium zucchinis, cut into 1 inch pieces
1 large onion, cut into 1 inch pieces
Marinade

Pre-heat grill to medium-high (between 300-400 F)

Step 1: Skewering

1. Starting with a piece of bell pepper, skewer the ingredients alternating between each item. Involve the kids and make it a learning moment with patterns.
2. Cover the skewers entirely with the marinade. Don’t forget to get it on every piece. I’ve found it easier to marinade after skewering since if done before those pieces can get really slippery and hard to handle.
3. You can cover and place in the fridge for up to an hour. If you read my previous cooking post you’ll know why that’s enough time.

Step 2: Cooking

1. Place on hot grill and sear every side (Searing will lock in the flavor)
2. Continue grilling each side for about 5-8 minutes until slightly firm to the touch and you don’t see any uncooked chicken
3. Baste with any extra marinade as you rotate the skewers
4. Remove from the grill and serve on top of rice
5. Add a side salad and you’ve just created a tasty and healthy meal

I was recently given a box of condiments from some friends who were moving, and I was thrilled to see a jar of Mesquite and Stout Ale Mustard by Dean & Deluca. Anything from that brand is really good, and I instantly thought of rubbing this whole-grain mustard on some pork. Any cut of pork would work, but this time I used pork chops. They are really easy since they are already cut, inexpensive, and cook on the grill in just a few minutes.

You’ll Need:

Pork Chops, rinsed and patted dry
Whole-Grain Mustard

Pre-heat grill to medium-high (between 300-400 F)

Step 1: Marinating

1. Evenly lather the pork chops with the mustard (don’t forget to cover both sides)
2. Cover with plastic wrap and place in the fridge for half an hour to an hour. (Contrary to popular belief, longer marinating times are unnecessary)

Step 2: Cooking

1. Place on hot grill and sear both sides (Searing will lock in the flavor)
2. Continue grilling each side for 3-5 minutes until slightly firm to the touch (you can use a meat thermometer if you want, but pork chops are thin enough that they will cook through quickly.)
3. Resist the urge to keep turning and turning. This will cause the meat to dry out and that’s not good. (The only meat you should turn and turn are the kind found encased in tubes)
4. Remove from the grill and serve immediately
5. Pair with rice, couscous, or my favorite, mashed potatoes. Add a side salad or vegetable and you have a delicious meal your whole family will love.

With a Stromboli you can fold the dough over and hide the veggies! Don’t be mistaken with a calzone, it’s not the same thing.

This meal always rates “two thumbs up” from my kids and hopefully from yours. Mix up the ingredients with what you have on hand. Here’s my classic Stromboli recipe, but try your own version and let me know how it goes in the comments.

You’ll Need:

Fresh pizza dough (you can buy it at your local grocery store, or make your own if you’re adventurous)
Mozzarella cheese
Provolone cheese
Ricotta cheese
Spinach
Pepperoni
Garlic powder
Dried oregano and basil
1-2 cups of pasta sauce

Pre-heat oven to 450 F

Step 1: Layering

1. Spread out the dough on a large baking pan, being careful not to stretch too thin
2. Spread ricotta cheese along the middle section of the dough
3. Add a layer of the following in this order:
   1. Provolone
   2. Spinach
   3. Pepperoni
   4. Mozzarella
4. Season with garlic powder and oregano and basil

Step 2: Folding

1. Take each side of the dough and fold over the middle section so that they slightly overlap
2. Pinch the edges together and fold over the ends
3. Make sure everything is folded over by the dough
4. Drizzle with olive oil or spray with cooking oil
5. Season the outside with oregano, basil, and garlic powder
6. Carefully flip the whole Stromboli over
7. Drizzle with olive oil or spray with cooking oil
8. Season again

Step 3: Cooking

1. Place the pan in the oven’s middle rack
2. Cook for 20-30 minutes until a golden brown
3. Once you remove it, take a sharp knife and score several places on top
4. Let it sit for about 5 minutes
5. If you don’t do #3 or #4, then the cheese will spill out when you cut it and really makes a mess. Trust me on this

Step 4: Eating

1. Heat up the pasta sauce on the stove or in the microwave
2. Cut the Stromboli along the short side in 1 inch wide slices
3. Spread sauce on top, or if you’re like my kids, dunk it
4. Enjoy

Sliders are hugely popular, even fast food chains got in on it. I like to make them because they’re really easy and it changes up the menu from just another burger on the grill.

My goal in cooking for my family is getting a  “Two Thumbs Up” rating from both kids and a satisfying smile from the wife. Since my kids aren’t picky eaters and love all vegetables (like they have a choice, ha!) it’s not hard to get that rating at the Reimer Restaurant, so you’ll need to let me know how these recipes rate at your house.

Bacon Jalapeno Sliders

You’ll need:

1 pound of ground beef
1 medium onion, finely diced
1 package of bacon
1 egg
Several dashes of Worcestershire sauce, Garlic Powder, and Salt & Pepper
Jalapenos
Cheddar cheese
Dinner rolls

Pre-heat oven to 400F

Step 1: Making the sliders

1. Combine the ground beef, diced onion, egg, Worcestershire sauce, garlic powder, and salt & pepper in a large mixing bowl
2. Mix with your hands for optimal results
3. Make small palm-sized meatballs,  flatten slightly and place on a platter
4. Place a few jalapenos on top of each patty
5. Wrap each one with a slice of bacon or two. As you can see in the picture above, I only used one slice because I didn’t have enough for two.
6. Repeat

Step 2: Cooking the sliders

1. Place the sliders in a roasting pan and put it in the oven
2. Cook for 20-30 minutes
3. Don’t turn them. You don’t ever disturb the bacon.
4. Grab a beer and inhale the wonderful aromas these little wonders are creating in your kitchen
5. Remove from the oven and place sliced cheese on top right away
6. Let them rest for 5 minutes

Step 3. Assembling the sliders

1. Place a slider on a dinner roll
2. Add your favorite condiments. I like to add a little Sriracha sauce for some extra heat.
3. Add any veggies (if that’s your thing)
4. Now eat them! Eat several; they are small.

The bacon really adds a nice smokey flavor, and the jalapenos give it that extra kick making these sliders a memorable meal. If you kids don’t like it spicy, just make a handful without the jalapenos. You can cook these on the grill if you don’t want to use the oven during the summer. Just be careful not to disturb the bacon, or cook it too fast.

Make them this weekend and let me know what you think in a comment below.

Cold-brewed coffee is not the same as iced coffee. Repeat with me, it’s not the same! Trust me on this. I never liked cold coffee anything, even ice cream, until I tried cold-brewed coffee. It can be hard to find unless you live near a locally roasted coffee shop like Stumptown or Gimme!, but it’s so easy to make.

Here’s how:

1. Get yourself some fresh coffee beans and grind them to a medium coarseness, somewhere in between what you would use for french press and drip. It’s okay to use the store’s grinder since you’re brewing the whole bag right away. (Pro Tip: Always grind only what you need right before you brew)
2. Put the ground coffee into a plastic or glass container that is big enough to hold 12-15 cups of water. Take a deep breath and inhale the intoxicating aroma of freshly ground coffee and say a quick prayer of thanks to the Ethiopians who discovered this amazing fruit. Sorry, where were we?
3. Add 1 1/2 cups of cold water to every 1 cup of ground coffee. For a pound of coffee, I usually add 14-16 cups.
4. Stir until all of the ground coffee is saturated. Some will rise to the top, that’s okay. Stir it a few more times and cover.
5. Leave covered for at least 12 hours. I usually make it at night and then give it another stir in the morning.
6. Strain the coffee into another container using a fine metal strainer and discard the spent grounds.
7. Strain it again using a gold-mesh or paper filter. You can use a cheese cloth, if you have such things.
8. Store this liquid gold in the fridge or in an airtight container for up to two weeks, but mine has never lasted that long! (Pro Tip: Make some ice cubes with the coffee)

How to Drink It:

1. Cold-brewed coffee is concentrated so you should add water, but those who like really strong coffee can drink it straight black.
2. Pour the coffee over ice cubes. Of course use the coffee ones you made earlier. If you missed that step, use less water in step 1.
3. Add cream and sugar to suit your taste, but because cold-brewed coffee has lower acidity than regular coffee it is great by itself.  (Pro Tip: coffee is best enjoyed black so you can savor the qualities of the beans without masking them with fats and sugars, and it’s fewer calories)
4. Enjoy each sip of the smooth, flavorful iced coffee. Cheers!
5. Brag on Facebook or Twitter how much a coffee snob you are now. Well, at least that’s what I did :)
6. Leave a comment below on your own experiences having and making cold-brewed coffee.