Spinach and Chicken Hoagie

I don’t know about you guys but I’m really big on diner style sandwiches.  Sadly, there aren’t any good diners where I’m from so I once again develop my own diner style sandwiches.  I cook min on a griddle as well to keep that diner style feel.  So heat up the griddle and grab some good ol’ butter and get ready to dive into the Spinach and Chicken Hoagie.

What you’ll need:

1 chicken breast

¼ chopped white onion

½ cubed red bell pepper

½ chopped Anaheim pepper

Goya Adobo seasoning

Salt and Pepper

1 cup of spinach leaves

1 tablespoon of mayonnaise

1 tablespoon of SRIRACHA

1 tablespoon of butter

1 of your favorite hoagie rolls

1 slice muenster cheese

Heat up your griddle to 325 degrees.  Start prepping your veggies.  I prefer to throw my veggies on the griddle first to get them warm and get a nice sautee on them.  Chop your chicken into one inch cubes and season them with Goya Adobo, salt, and pepper.  There are no measurements with the seasonings because it is truly all personal preference.  Slap half of the butter on the hoagie and the other half on the griddle.  Begin toasting the hoagie and cooking the chicken.   Once the bread is toasted mix the mayo and SRIRACHA to make spicy mayo.  Spread the spicy mayo on the hoagie and layer on your spinach.  Combine your veggies and chicken. Place your cheese over the chicken and veggies for about two minutes before you take it off the griddle.  Place the chicken and veggies on the hoagie and serve it with your favorite chips.

Enjoy.

Shrimp and Chicken Fried Rice

So I have really been craving some good fried rice for the past couple weeks.  There are a couple of Chinese restaurants in my town but they are all buffets and I just do not trust my stomach with a Chinese buffet.  I do enjoy the new Hibachi grill in town but a Hibachi grill is a bit out of a college students’ price range during the holiday season.  Which brings me to my next recipe, Shrimp and Chicken fried rice.  I am a bit new at this so feel free to comment and give me some pointers.

What you’ll need

1 cup white rice

2 eggs

1 peeled and sliced carrot

1 cup of green peas

1 cup of baby corn

2 cups of mushrooms

1 cup of snap peas

2 chopped chicken breast

2 cups of cooked and deveined shrimp

½ teaspoon of sesame oil

1 tablespoon of butter

1 tablespoon of soy sauce

AND AS MUCH SRIRACHA AS YOU CAN HANDLE!

Cook  your white rice in the rice cooker.  Thaw all the veggies, if they are not fresh.  Slice the carrots, cut up the chicken and thaw the shrimp.  Once the rice is cooked begin heating the wok.  You want to make sure the rice is really dry and cooled completely off.  Throw the butter in the pan and fry the chicken and shrimp, crack your eggs and fry them while continuously scrambling them.  Throw in the veggies to get a good sautee on them.  Once they are softened throw in the rice.  Give it a good stir for a couple of minutes and throw in the sesame oil and soy sauce.  Let the rice stand for a few minutes, cover the rice in SRIRACHA and yup…

Enjoy.

Sauerkrout Soup

I figured it was due time for me to pay some respect to my heritage and at the same time, introduce you guys to the GrandMaster, Chef Chompowski!!!  That’s right! Polska!!! I come from a polish family and trust me, there is no better food than a good Polish Feast! I’m gonna start you guys out simple though.  This is a Crock Pot dish, in which you can throw it all together and let it cook itself.  Like any other recipe, I’m sure you could find a million different ways to prepare this, or similar recipes but this is my take on Sauerkraut Soup!

What you’ll need:

2 lbs. smoked Polish sausage, cut into ½ inch pieces

4 medium potatoes

½ large yellow onion

2 large carrots, cut into ¼ inch slices

42 oz. can chicken broth

2lb. bag of sauerkraut

6 oz. can of tomato paste

The hardest part about cooking this dish is getting to the store and shopping for the ingredients.  After you sift through all the winter weather grocery store traffic get back to your house and begin prepping the ingredients.  Once you’ve accomplished the cubing and slicing you combine all the goods into the Crock Pot and give a good mix.  Cook them on high for 2 ½ hours.  Then give it another good stir and throw it on low for another 7-8 hours and the Sauerkraut Soup is ready to go.  Now grab your favorite bread, butter it up, and dig in.  I know what you’re thinking, here comes the SRIRACHA! Nope, I can’t bring myself to add in any extras into such an old rustic Polska recipe.

Enjoy.

Marinated Deer Wraps

I’m not really sure how many of you guys hunt out there, or have even tried venison for that matter.  Being that it is in season where I got help you guys out and try to persuade you in trying some of the most succulent finger foods ever invented.  Now if you don’t hunt it may be a difficult to get your hands on some fresh venison.  By the way, venison is one of the leanest and healthiest meats you can eat.  Ok, so once you kill your deer, the best thing to do after you find him is to gut him on sight. Bahahahaha just kidding guys.  I’m not going to inform you guys on the act of skinning a deer.  Although, if you really would like to know I could help you out.  Back to business.

What You’ll Need:

1 lb. of deer steaks cut into 3 inch square filets  (you can substitute the deer for beef filets)

1 bottle of Allegro Original Marinade

1 package of thin cut bacon

1 container of pickled jalepenos

1 package of toothpicks

1 large Ziplock bag

Take your deer steaks and set them into the Ziplock bag.  Pour the Allegro Marinade into the bag until all the deer is covered.  Zip it up and place the bag into refrigerator and let it sit for at least 30 minutes.  The longer you let it marinade the more flavor will soak into the meat.  While the meat is soaking cut your package of bacon in half.  When you are satisfied with the marinating time, bring out the steaks and get ready to prepare the finger food.  Place a jalapeno slice in the center of each steak and wrap the steak around as well as the bacon.  Shove a toothpick through to hold it together.  Proceed until all the steaks are used.  Throw them on a medium high grill and flip after 8 minutes, or until desired.  After about 16 minutes your succulent Marinated Deer Wraps are good to go!  Duh!  SRIRACHA makes a great dipping sauce.

Enjoy.

Cheese Ball

picture compliments of boozy saucy treats

Being that it is the holiday season I think that it is time for an easy appetizers.  This appetizer isn’t very hard to make and won’t take much time so I will just go ahead and get started.  What’s on the agenda?  My personally favorite appetizer of all time.  My mother makes one for every holiday and she usually has to make two because I devour it in about 10 minutes.  It is known as the infamous Cheese Ball.  This Cheese Ball will never disappoint and trust me they will fly right off the table.

What you’ll need:

2 packages of cream cheese

1 can of dried beef

4 stalks of green onions

Saran wrap

Large mixing bowl

In the large mixing bowl throw the two packages of cream cheese.  Let them sit for a couple of minutes to soften up.  While the cheese is softening grab your green onions and chop then very finely.  Now, on to the beef.  Cut the beef slices into fourths.  After you have chopped the onions and cut the beef grab a spatula and press the cream cheese.   Pour the onions and beef into the middle of the cream cheese.  Next, take your spatula and mix and massage the ingredients until they are combined evenly.  Once evenly combined layout your saran wrap flat on the table.  Work out the mixture onto the saran wrap.  Grab the ends of the saran wrap work the mixture into a large ball.  Last let it sit in the fridge for about 20 minutes to let the flavors soak in.  Sadly, ours never makes it to the fridge, ha ha.  And yes it goes great with some SRIRACHA!!!

Enjoy.

Chompbalaya

My next recipe was developed by the amazingly Cajun people from the deep southern swamps in Louisiana.  No I’m not talking about Gumbo, although we all could use a good gumbo recipe, I’m talking about Jumbalaya or as I call my own version of the great Cajun recipe, Chompbalaya!  Chompbalaya is another one of those you cook to serve for ten people or if you’re lucky you are cooking for yourself.  Be prepared though this requires a good chunk out of your day to cook and requires a lot of ingredients and quite a bit of patience.

What you’ll need:

2 cups white rice

1 whole chicken

14 oz can of tomato sauce

2 stalks of ribbed celery

1 yellow onion

4 green onion stalks

1 green bell pepper chopped

5 bay leaves

1 can waterchestnuts

1 teaspoon of ground cumin

5 cajun sausages

1 tablespoon olive oil

Tony satcheri’s seasoning and salt and pepper to preference

Throw your rice into a rice cooker or in a small pan on the stove.  While that cooks begin to quarter your whole chicken.  After the chicken is quartered pour in the olive oil and place in the chicken as well as the seasonings. Try to get a good brown seer on all side.  Next, chop the sausage links and they are ready to be thrown in as well.  After all of the meet has a good seer pull them to the side.  Now drain your pan leaving a quarter of the drippings and throw in your chopped veggies except for the water chestnuts.  After those are cooked down your rice should be ready to go in.  Combine rice, veggies, tomato sauce bay leaves and chopped green onions.  Cook for 5 minutes.  Take your chicken, peel off the skin and debone it.  When the chicken is deboned combine the meats with the rice and add in your water chestnuts and season to taste.  Cook 2- 3 more minutes.  Last take it off the heat and let it stand for 5-8 minutes.  Finally after a ling and enduring process you are ready to serve your Chompbalaya.  Of course you can’t forget the SRIRACHA!!! I also prefer to throw in a little hot sauce and serve it with toasted rolls.

Enjoy.

Chicken Tortilla Soup

picture compliments of starving kitten

One of my favorite soups to warm my soul on a cold winter day is Chicken Tortilla Soup!  You can not beat this southwestern style soup.  It’s affordable, simple, and only takes about 30 minutes to cook!  Not to mention you can it off of it for up to a week if you keep it refrigerated.

What you will need:

32 oz. of Chicken broth

4 cups of dry white rice

2 cans of rotel

4 chicken breasts

1 package of enchilada seasoning

1 pitted avocado

First cut up your chicken breasts into two inch cubes.  Now grab a four gallon soup pot and pour in you chicken broth, rotel, white rice and chicken.  You want to be sure not to boil it so keep the temperature around medium.  This is a great recipe to make if you are planning to clean the house or your favorite team is on the silver screen.  Just be sure to check on it and give a stir every four to six minutes.  Once the chicken is solid white add in half of the enchilada seasoning.  When the rice is tender stir in the last half of the enchilada seasoning, turn the heat down to about two.  Cover for about five minutes.  While you are letting the last of the seasoning soak into the rice and chicken, prepare your avocado.  Remember from my early post on how to cut an avocado.  Grab a couple of bowls and some silverware and prepare to dig in!  You know that can’t be it… We almost forgot the SRIRACHA!!!  Everyone knows no chefchomp meal is complete without that savory chili sauce!!!

Enjoy.

GAMEDAY CHOMPOS

This game day nacho recipeis a pretty new one for me, although, I have no clue as to why I never thought of if before now.  In my opinion you can’t really go wrong with any form of Mexican food, whether it be authentic or Tex-Mex. Nachos are fairly easy to prepare while I’m watching my favorite team, go Packers, destroy their competition and I always have some kind of salsa around, most likely the fixings for guacamole, as well as cheese dip, and tortilla chips I buy in bulk.  So if you are looking for a simple and quick meal you can create while you are a bit pre-occupied you have to give my CHOMPOS a try.

Ingredients for nachos are incredibly interchangeable so if you would rather use beef rather than chicken or different veggies I encourage you to experiment and try anything you can think of and let me know how you make your specialty nachos.  With that being said feel free to try my exact recipe!

Ingredients:

 

• Shredded chicken (if you only have chicken tenders handy you can cut them into cubes to suffice)
• Sliced black olives
• Anaheim Peppers
• Red and green bell peppers
• Chopped white onion
• Shredded cheese
• Shredded lettuce
• 1 bag of tortilla chips
• 1 can of refried beans
• Sour cream

Start with cooking your chicken and season it to your liking.  Line a baking pan with aluminum foil and spread your chips evenly.  Layer on you chicken, chopped veggies and cheese.  You can sauté the vegetables with your chicken if you would like.  I also add black olives, lettuce, beans, and cheese dip after I pull the nachos out of the oven but as I said earlier that is all personal preference.  After your beastly mountain of nachos are stacked to the ceiling pop them into the oven at 300 degrees for about 20 minutes or until cheese is slightly browned.  Pull out your nachos, add your olives, shredded lettuce, cheese dip, guac., sour cream, and you have yourself CHOMPOS!  Last but not least don’t forget to bring the SRIRACHA!!!

Anaheim Avocado Burger

The #chefchomp original Anaheim Avacado Burger is a game-day classic for my friends and I.  Come to think of it, cooking on NFL Sunday might be the only reasons I have friends, anyways, let’s get started on these burgers!

Grocery list:  Start off with the main ingredient Beef!  I usually use a combination of ground chuck and ground sirloin but it all comes down to preference.  Now we can head on over to the produce section and snag a couple Anaheim Peppers.  These mild chili peppers have a long and slender body but pack enough punch to really help the burger pop!  Next up, White Onions.  Usually I use red onions to top my burgers but we will be chopping the onions and peppers to mix into our patties.  For our Toppings grab a ripe Avocado, Roma Tomatoes, and Green Leaf Lettuce.

Side Note:  Avocados are a super food, meaning they are absolutely great for you!  Although, peeling one can be a little tricky.  Grab a sharp knife, stand the avocado vertical and slowly circle the knife all the way around the avocado.  Delicately pull the two halves apart and you will expose the seed.  Take your knife and carefully tap the blade into the seed and you will be able to pull it right out very easily.   Take a spoon following the curves of the avocado to pop out the meat of the avocado in one whole piece.   Now back to the burgers!

First get your charcoal lit and cooking.  Gas grills work just as well but you can’t beat the taste of a #chefchomp Anaheim Avocado burger on a charcoal grill.  Second, chop your peppers and onions to about a quarter inch size.  Combine your peppers, onions, and beef into a bowl and throw in your preferred seasonings.  I’m going to use Adobo, black ground pepper, pinch of salt, and top the patty with some sesame seeds, now you are ready to begin constructing your patties.  Hopefully your charcoal is fully coated with grey ash and you can see the embers glowing.  Place your patties around grill and cook them to the desired gauge.  I enjoy my burgers cooked medium, warm all the way through with a slightly pink center.

While the burgers are on the grill you can prepare your sides.  Can’t go wrong with French fries but on this particular occasion I went with some zesty pasta salad.  Cole slaw, baked beans, or even simple potato chips compliment this meal very well.

About two minutes before the patties are ready to come off I place my cheese and crustini bun on the grill.  Yeah I said cheese! Muenster cheese is my personal favorite for this dish.  Finally we get to pull them off!  To those of you who have read the #chefchomp “Essentials” list you will know that any burger/sandwich #chefchomp approved will have SRIRACHA.  This time I will take two tablespoons of each mix them together and smear that spicy goodness on both top and bottom of the crustini.  Top your burger with the tomatoes, avocado, and lettuce and you have completed the #chefchomp Anaheim Avocado Burger, time to get your #chompon, #chompchomp!

The Essentials

 

The Essentials

 

            Before we get to the skillets, grills, ovens, and griddles we have got to go over the “Essentials” required to begin the cooking madness of #chefchomp. 

Seasonings:  Of course how you season your food is personal preference, but I’m going to give you some ideas and let you in on what I keep in my kitchen. 

Adobo is a blend of latino seasonings I find “Essential” to any seasoning cabinet.  Now technically it is a latino seasoning but I use it in any style of cuisine from grilled steaks, chicken and rice, as well as some of the tastiest venison fajitas one can create.  That recipe will come in blogs to come.  Adobo also comes with pepper, low sodium, mild, as well as hot for those who need a little more diversity.

Black Pepper, you can never have enough black pepper!  There is not one meal I create without it.  Veggies, meats, sauces, no matter what it is it will be christened with it making it another #chefchomp “Essential.”

Olive Oil, is a healthy alternative to Crisco, butter, vegetable oil, canola oil and many other cooking fats, making it number three on the #chefchomp “Essentials.”  Wither you are looking for a simple seared ahi-tuna, chicken and steak on the grill, or a tossed squash and zucchini medley Olive Oil is sure to make the flavors pop without leaving a thick layer of film on the food creation.

Lime and Lemon Juice, I prefer squeezing natures’ own citrusy fruits right out of the rind but some prefer to keep their cuts and eyes from burning and a simple container will suffice.  These #chefchomp “Essentials,” are great for adding an extra zing to any cuisine.  They also achieve great success in cutting a sugar and fats. 

Last but certainly not lest SRIRACHA, THE most essential condiment to any meal,  (I literally put it on my pickles), SRIRACHA is an Asian chili sauce.  Some might argue the great Thai deity Pho Sop created it to go with the tasty rice the goddess allowed the people to harvest. If you are not into folklore than you are in luck but once you taste this divine sauce you will not be far from believing.  Something this sublime can only be…. You’ve got it!!! The divine #chefchomp “Essential.” 

I look forward to rolling up our sleeves and getting our #chompon, hope you all come back!