Ingredients:
Briannas® Home Style Dijon Honey Mustard Dressing
Thick sliced ham
Iceberg lettuce
Sliced swiss cheese
BBQ’d hamburger patties
Regular hamburger buns (not potato/onion buns, etc..)
Cayenne pepper to taste
Lemon pepper seasoning to taste
Surgery:
Assemble as you would like. Be sure to use the dressing on both sides of the bun!
Ingredients:
¾ cup chopped/diced onion
¾ cup sliced mushrooms
1 tablespoon chopped, dried chives
1 cup shredded cheddar cheese
I package lil’smokies
2 oz cream cheese
1, 16oz container egg beaters/similar product (equivalent to 7 large eggs)
½ tablespoon E.V.O.O. (extra virgin olive oil ; – )
Surgery:
Pre-heat oven to 325. In a food processor or large mixing bowl, add the egg beaters, cream cheese, and chives. Mix well. Coat a 9X13 glass baking dish with the olive oil. Line the bottom with a thin layer of the egg mixture. Add the lil’ Smokies evenly along the bottom, followed by the onions and mushrooms. Top with ¾ of the cheddar cheese. Add the rest of the egg mixture, and then top with the remainder of the cheese. Bake for 20-25 minutes. Serve with salt, pepper, and of course …. Franks Red Hot Sauce. Enjoy!
Hello everyone, and thanks for being part of this site!
Currently, this particular site has been and is on vacation …. not disappeared. As we attempt to get this site properly hosted, and also named, you will not be seeing activity here for a little while. In the meantime as you grow hungry, wondering what to do without a tasty idea for dinner, we would love to hear some suggestions for names for this site. The original name was great, but was taken down because it turned out that it was already used.
Stay tuned …. more to come soon!
So, this is my version of a popular salad more commonly known as a “Perfect Protein Salad. Add or omit whatever you like, either way … enjoy!
Ingredients:
½ cup plain (unsweetened) granola
½ cup plain sunflower seeds
½ cup Spanish peanuts
½ cup sliced carrots
½ cup chopped mushrooms
1 cup firm, chopped avocado
¾ cup bean sprouts
¾ garbanzo beans
½ teaspoon salt & white pepper
¼ cup canola mayo
½ cup plain yogurt
3 hard broiled eggs, chopped
½ cup raisins
½ cup shredded lettuce
½ cup shredded pepper-jack cheese (or, take your pick of cheeses)
Surgery:
Just throw it all into a big bowl, put it in the fridge for an hour or so to cool, and serve!
2 bags 12oz frozen broccoli
2 potatoes – peeled, cubed to bite-size pieces, boiled for 5min.
1 can cream of mushroom soup
1½ cups shredded cheddar cheese
2 slices bacon, cooked and crumbled
6 cloves garlic, chopped
¾ cup sour cream
1 cup crushed corn flakes
Salt and pepper to taste
Surgery:
Mix the soup, 1 cup of the cheddar cheese, crumbled bacon, garlic, sour cream, salt and pepper together well. Add broccoli & potatoes, and mix well. Pour mixture into a greased glass 9X13 baking dish, spreading evenly. Sprinkle remaining cheese evenly over the top, and then repeat with the corn flakes.
Bake at 325deg for 20-25 minutes. Enjoy!
Ingredients:
2/3 cup vinegar
8 tablespoons brown sugar
4 tablespoons ketchup
½ tablespoon soy sauce
I cup chopped pineapple, drained
1 small, or half green pepper, cubed
½ small onion, cubed
3 cups cubed chicken breast (tenderloins are easiest to use)
1/3 cup flour
Salt/pepper to taste
1 egg, beaten
Canola oil for frying
Surgery:
Start cooking rice in a rice cooker. Heat oil for frying, to medium heat. Place the flour, salt and pepper into a large Ziploc bag, shaking enough to mix. Add the chicken, seal the bag and shake to coat. Add the egg, seal the bag again, and shake to coat. Place the chicken in the oil in batches, about 6-7 minutes per batch.
In a saucepan, combine the vinegar, brown sugar, ketchup and soy sauce. Bring to a gentle boil. Stir often for 5 minutes once boiling occurs. In a large frying pan with a coating of cooking spray, sauté the onions and green peppers. Add chicken to the onions and peppers and mix well. Slowly pour the sauce over the top of the chicken and veggies – sauce will start to thicken with a little more heat and time, about 5 minutes. Just before serving, add the pineapple. Serve with rice, and enjoy!
Ingredients:
2/3 cup vinegar
8 tablespoons brown sugar
4 tablespoons ketchup
½ tablespoon soy sauce
I cup chopped pineapple, drained
1 small, or half green pepper, cubed
½ small onion, cubed
3 cups cubed chicken breast (tenderloins are easiest to use)
1/3 cup flour
Salt/pepper to taste
1 egg, beaten
Canola oil for frying
Surgery:
Start cooking rice in a rice cooker. Heat oil for frying, at medium heat. Place the flour, salt and pepper into a large Ziploc bag, shaking enough to mix. Add the chicken, seal the bag and shake to coat. Add the egg, seal the bag again, and shake to coat. Place the chicken in the oil in batches, about 6-7 minutes per batch.
In a saucepan, combine the vinegar, brown sugar, ketchup and soy sauce. Bring to a gentle boil. Stir often for 5 minutes once boiling occurs. In a large frying pan with a coating of cooking spray, sauté the onions and green peppers. Add chicken to the onions and peppers and mix well. Slowly pour the sauce over the top of the chicken and veggies – sauce will start to thicken with a little more heat and time, about 5 minutes. Just before serving, add the pineapple. Serve with rice, and enjoy!
Ingredients:
1 box Better Cheddar crackers
1 tablespoon garlic powder
1 tablespoon garlic and herb bread crumbs
10 frozen chicken tenders
6 cups canola oil
3 eggs
Surgery:
Boil the chicken strips at medium high heat, lightly – about 7-10 minutes. Put the whole box of crackers, garlic powder, and bread crumbs, into a food processor and shred finely. Beat the eggs together and pour onto a dinner plate. Start heating the oil in a medium sauce pan, on medium-high heat. If you have a deep fryer, that will work as well, but don’t use the highest setting! Once the chicken has cooled enough to the touch, roll each piece onto the egg dish coating both sides, and then roll into the cracker mix. Then, repeat with the egg wash, and back into the cracker mix again. Place into the pre-heated oil, and fry for approximately 1-2 minutes, until it’s just barely starting to brown.
This dish is a hit with the kids and with adults as well. It also makes for a great Sunday football serving!
When you can’t make your own poppers, this is the next best thing! Serve on Sunday for the football game ….
Ingredients:
8oz package cream cheese
I can (4oz) diced green chiles
2 small jalapenos, diced
¼ cup mayonnaise
½ teaspoon cayenne pepper
½ cup shredded parmesan cheese
Surgery:
Add the cream cheese, green chiles, jalapenos, and mayo, into a food processor and blend well. Place mixture into a microwave safe dish, and top with the parmesan cheese and cayenne pepper. Microwave on medium high (power level 7) for about 2.5 minutes. Another option is to microwave it for 1.5 minutes, and then place under a broiler for about 2 minutes to brown the top. Serve with various kinds of breads and crackers!
Ingredients:
1 tablespoon minced garlic
1 tablespoon oregano
½ tablespoon parsley
1 teaspoon tarragon
½ tablespoon basil
1 tablespoon chives
1/2 cup shredded parmesan cheese (not the junk in the green bottle)
¾ cup extra virgin olive oil
1 tablespoon butter
1 tablespoon sunflower seeds (I don’t use pine nuts … too expensive in my neck of the woods)
3 cups angel hair pasta
8oz frozen shrimp, thawed
30 or so toothpicks
1 cup Canola oil
8 slices of bacon cut into quarters (4 pieces each slice)
12 dashes of Franks Red Hot Wing Sauce
Patience, and beer of choice. I also recommend podcasts of “The Mens Room” radio show, which you can find at KISW.com.
Surgery:
Start heating the oil, sunflower seeds, garlic, and butter in a pan at a very low heat. You don’t want to roast the garlic, but gently heat it some to put flavor into the oil, and soften the garlic itself. Throw the oregano, parsley, tarragon, basil, parmesan cheese and chives over your shoulder. Not really, but I bet the kids would laugh. Me too actually. Rather, put them into your food processor with a good blade, and mix/chop very well. After the oil has set for about 15 minutes, add the blend from the food processor, right into the oil. Maintain at low heat, covered. Now it’s time to pork your shrimp. Heat-up the Canola oil to about medium-high heat. Every stove-top is different, so you may want to start at a lower temp. Take a toothpick and slide it through one end of a quartered bacon strip, and then through the end of a piece of shrimp, matching the ends together. Wrap the other end of the bacon strip over to the other side of the shrimp piece, and slide the pick into that end. Repeat as many times as it takes, depending on how much shrimp you plan to skewer that night. Start boiling water for the pasta, and watch it so it boils quicker. Once it’s boiling, add the pasta … this should be a no-brainer. Using tongs, place each piece shrimp/bacon into the canola oil, frying for about 4-5 minutes. Serve the pasta and pesto in a separate bowl from the shrimp/bacon, as seen in the picture above, and cover each dish with about 6 dashes of Franks Red Hot wing sauce. Dinner is served ….. kiss the waiter.
The Simple Gourmet 
