Everything but fish.

Food enthusiast. Marine Biologist. Wanderer. Oh and being a marine biology graduate I do not eat any seafood, fish are friends not food. Preach. Everything but fish. Promote Your Page Too

[everythingbutfish-blog]

Animal Style Pie

Things You’ll Need

9 Inch Pie Crust

1 lb Ground Beef

2 Medium Brown Onions

Iceberg Lettuce

Tomato

Package of Velveeta

Soy Sauce

Yellow Mustard

Brown Sugar

Olive Oil

Spices (Salt, Pepper, Onion Powder)

Animal Sauce

1/2 cup Real Mayo

4 Tbsp Ketchup

White Vinegar

Sweet Relish

Tip #1 Adding water to the meat allows it to keep the moisture while soaking up the flavor

Preheat oven to 450 F. Start by placing a large skillet on medium heat and browning the ground beef. Once the meat is browned drain the oil from the pan. Next add in about a 1/2 cup of water with about a 1/2 cup of mustard, 1/4 cup brown sugar, along with salt, pepper, onion powder (Use your judgement on amounts).  Let this simmer on stove.

Tip #2  The sharper the knife the safer the slicing

Next get another skillet out, set on medium heat, and drizzle olive in the pan. Slice up onions and add into heated pan with about three packets of soy sauce or about 2 tablespoons.  Let onions sweat and caramelize on low-medium heat. Do not let them burn!!!  Creates a horrible taste.  

Tip #3  Make sure pie crust is over the edge a bit as it will shrink a bit when baking

While your onions are caramelizing get your pie crust ready for baking.  Lay crust out over 9 inch glass pie dish.  Using your hand form crust into dish, prick the bottom with fork, and secure edges with fork as well. Place in oven for about 6 minutes.

Once onions are finished set them aside off of heat.  Taste the meat mixture and tweak it with any spices you think it needs more of.  Time to make the sauce! Add mayo, ketchup, a dash of white vinegar, and a good amount of sweet relish into a medium bowl.  Mix it thoroughly and taste.  Add more relish to taste.

Tip #4 Letting the pie settle is a key part to presentation!

When pie crust 3/4 of the way done, remove from oven and begin filling with beef.  Lower temperature of oven to 350 F. Fill it about 3/4 of the way.  Next heat up Velveeta and drizzle over beef and top off with caramelized onions and half of the animal sauce.  Do not fill pie to the very top leave a bit of room to add lettuce and tomatoes. Place back in oven for a 5 minutes while you dice tomatoes and lettuce.

Once five minutes is up remove the pie from oven and let it set for about 5-10 minutes.  Use a sharp knife to slice pie up into 8 pieces and using a pie spatula carefully remove a piece.  Top this piece with diced lettuce and tomatoes, slather on more sauce, and serve!

Suggestions:

For a bit of spice add some of your favorite hot sauce to the meat, or right on top!

Add the lettuce and tomato on right before serving to prevent the lettuce from wilting.

Serve with a nice Pinot Grigio.

[everythingbutfish-blog]

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[everythingbutfish-blog]

Linguine and Meatballs

Things You'll Need

1 lb Ground chicken

2 Tbs. Worcestershire sauce

2 Tbs. Light brown sugar

Panko italian style

Half brown onion diced

5 cloves garlic minced

Linguine

Marinara Sauce (First Recipe on Everything but fish.)

Spices (Thyme, salt, black pepper)

Olive oil

Fresh basil

Parmesan cheese

Lemon balsamic vinegar (optional)

Tip #1 Give the marinara sauce at least 2 hours to cook!

Start the marinara sauce preferably a few hours before serving. Next place ground chicken in a large bowl with Worcestershire, onions, garlic, brown sugar.  Season with desired amount of thyme, black pepper, and a dash of vinegar. Now begin to add in the panko little by little until chicken mixture is not too wet. Do not overwork mixture or meatballs will fall apart!  Form in medium sized balls and set aside.

Tip #2 Do not use salt in the ground meat/poultry or it could dry out!

Now start to boil a pot of water(salted) for linguine. Also preheat oven to 375 F. Place a large skillet on medium heat and coat the bottom with olive oil.  Once oil is hot begin to fry the meatballs making sure to brown each side, and as you rotate them season with salt.  

Once water is boiling add in linguine and cook for about 7-10 minutes making sure to taste test! 

Tip #3 Before adding the sauce make sure it's perfecto!

Once browned on all sides remove from skillet onto baking pan and place in oven to finish off.  Now back to the linguine.  Drain the finished linguine and add it into the skillet that the meatballs were just in and toss it up in the remaining oil.  Next add on a generous amount of marinara, and toss again.  

Tip #4 Give it an extra kick with a bit of red hot chili peppers!

Place linguine onto plate, add on some meatballs, extra sauce, Parmesan cheese, and a bit of fresh basil!

Suggestions:

Try using ground beef or turkey for a different flavor!

The meatballs alone with the marinara make a great appetizer.

Serve with a Merlot is you're feeling ambitious that evening!

[everythingbutfish-blog]

Bacon Wrapped Jalapeño Poppers

Thing's You'll Need

Jalapeño peppers

Cream Cheese

Sour Cream

Sriracha

Bacon

Cheddar Cheese

Orange Glaze (optional)

Spices (Cumin, Sea Salt, Chili Powder)

Tip #1  Do not overcook.

Preheat oven to 350 F. Cut jalapeño peppers in half and remove seeds. Take food processor and blend together equal amounts of cream cheese and sour cream, followed by a dash of Sriracha, a good amount of cheddar cheese, cumin, sea salt, and chili powder. 

Tip #2 Do not over stuff.

Next take each jalapeño half and fill with cream cheese mixture.  Repeat for the rest of the peppers and place in freezer to solidify for about 10 minutes.  Next wrap each half with a single layer of bacon.  Place into oven for about 30-40 minutes until bacon is crisp!

Remove from oven and place onto platter. Serve with an orange glaze, recipe can be found in my spicy orange glazed bacon wrapped chicken recipe: http://bit.ly/1mcakxS

Suggestions:

Serve as an appetizer or have it as a snack.

Try my other version "Jalapeño Business" for a different style of popper.

[everythingbutfish-blog]

Salsa Salsa

Things You'll Need

Tomatoes

Jalapeno Peppers

Garlic

Red Onions

Cilantro

Lime

Tomato Sauce

Tip#1 Salsa always needs time to settle before serving.

First cube tomatoes and place into food processor.  Pulse until all of them are broken down.  Next add in red onions, jalapeno peppers, garlic, cilantro, and plenty of lime squeezes.  The amount of each ingredient you add depends on how you like your salsa...so play around with it!

Now pour the salsa into a bowl and mix in tomato sauce until the salsa turns a nice red color.  Place salsa into jars add another squeeze of lime and refrigerate.  If the salsa is foamy that is alright..after 2 hours in the fridge it will become perfect!

Suggestions:

Make sure you taste the salsa step by step to make sure it's just spicy enough for you.

Jar the salsa and give them as gifts!

Great way to use the excess tomatoes in the garden. 

[everythingbutfish-blog]

Empanadas Three Ways

Things You'll Need

Dough

2 1/4 cups flour

1 1/2 teaspoon salt

1 stick butter

1 large egg

1/3 cup ice water

1 tablespoon of white distilled vinegar

American Style

Cold Cut Ham

American Cheese

Mustard

Honey

Horseradish Sauce

Light Brown Sugar

Sea Salt

Mexican Style

Cheddar Cheese

Diced Jalapeno Peppers

Diced Green Bell Peppers

Diced Red Onions

Corn

Cilantro

Sour Cream

Sriracha

Italian Style

Cheese and Basil Chicken Sausage

Shaved Mozzarella Cheese

Marinara Sauce (For recipe search on everythingbutfish)

Parmesan Cheese

Basil

Appliances:

Deep Fryer

Rolling Pin

Tip #1 Start dough at least an hour before cook time!

First prepare the dough.  Sift flour and salt into a large bowl. Cut butter into 1/2 inch cubes and using your hands mix it into the flour and salt mixture until it is well incorporated.

In a small bowl mix together egg, vinegar, and water.  Now add into flour mixture and beat with fork until well incorporated.  Put mixture onto floured surface and gather together.  Knead a few times until a ball is formed.  

Flatten, cover with plastic wrap, and place into fridge to chill for at least 1 hour.

Tip #2 Make sure oil is up to temperature.

Fill deep fryer with oil and heat to 360 F. After dough has chilled remove it from the fridge, place onto flour surface and roll out until about 1/4 inch thick.  Now using a cup with a large opening, cut dough into equal sized circles, and set aside.

Tip #3 Do not over stuff the empanadas!

Italian

Grill up sausage and cut into small pieces.  Take a piece of dough; place down a bit of marinara, few pieces of sausage, mozzarella, and a sprinkle of parmesan cheese. Fold in half and using a fork press down edges. To secure dough take warm water on your finger and rub along edges.

Mexican

Take a piece of dough; place down cheddar cheese, red onion, jalapeno peppers, green peppers, and corn.  Fold in half and using a fork press down edges. To secure dough take warm water on your finger and rub along edges.

American

Take a piece of dough; place down American cheese, ham, and more American cheese.  Fold in half and using a fork press down edges. To secure dough take warm water on your finger and rub along edges. Now prepare the garnish.  Place equal parts mustard, horseradish sauce, and honey.  Now mix in light brown sugar and sea salt to taste. Keep on low flame.

Tip #4 Before frying make sure all edges are secured!

Place empanadas in fryer making sure you keep track of which type is which. Fry until golden brown, remove from oil and place onto paper bag to drain.

Place empanadas onto plate and garnish.

Mexican

Dollop of sour cream, bit of Sriracha, and a cilantro leaf.

American

Drizzle with the honey mustard sauce.

Italian

Cover with marinara and add on fresh basil to top.

Suggestions:

Serve it with a nice white wine or a cold beer.

Great to serve as an appetizer at a summer barbecue!

Tedious but so worth it.

[everythingbutfish-blog]

Fried Green Tomatoes

Thing's You'll Need

Green Tomatoes

Panko Breadcrumbs

Large Eggs

Fat Free Milk

Flour

Bacon

Canola Oil

Spices(Sea Salt, Black Pepper, Garlic Powder, Onion Powder, and Parsley)

Garlic Aioli

4 Tablespoons Mayonnaise

1 Tablespoons Dijon Mustard

3 Cloves Garlic

2 Tablespoons Fresh Parsley

Sriracha

Olive Oil

Spices (Sea Salt, Garlic Powder)

Tip #1 Use a deep fryer, it is unlike anything else!

First slice tomatoes into equal slices, about 1/3 inch thick.  Fill deep fryer up to max line with oil and heat to 360 F.

Next set up you breading station.  Place flour on a plate and season with salt and pepper.  Next place eggs and a dash of milk into a bowl and beat together.  Finally take the panko breadcrumbs and season with sea salt, black pepper, garlic powder, onion powder, and parsley; place onto a plate.

Tip #2 Make sure that each tomato is completely coated.

Now begin to bread.  First season the tomatoes with salt and pepper.  Now dredge tomato in flour, dip into egg mixture, let it drip, and coat with panko breadcrumbs.  If it is not coated completely dip into egg mixture then back into panko. Repeat this process for all the tomato slices and set them aside.  Next cook the bacon until crispy and set aside in warm place.

Tip #3 Brown paper bags work best when draining.

Now begin the aioli.  Place garlic and parsley into the food processor and pulse until well minced.  Next add in mayonnaise, dijon mustard, drizzle of olive oil, squeeze of Sriracha, and season with salt and garlic powder.  Blend together on high until ingredients are all incorporated together.

Now begin to fry tomatoes.  Carefully place a few at a time into fryer and fry until golden brown.  Remove from fryer and set on paper bag until oil has drained off.

Place onto plate and garnish with a dollop of aioli topped with bacon crumbles.

Suggestions:

Serve as an appetizer at any occasion.

Great way to use up those unripe tomatoes.

Serve with a white wine, or a cold beer.

[everythingbutfish-blog]

Stuffed Peppers

Things You'll Need

5 Large green bell peppers

1 lb Ground pork

1 lb Ground beef

1 Large diced vidalia onion

5 Large eggs

5 Cloves of minced garlic

Tomato sauce (8 Ounce)

3 Cups cooked brown rice

1 Cup chopped spinach

1 Cup feta cheese

1/2 Cup chopped sun-dried tomatoes 

Olive oil

Sea salt

Black pepper

Garlic powder

Onion powder

Chili powder

Tip #1 Sharpen your knives properly!

Prep all of your vegetables prior to starting anything!  Begin to cook the brown rice.  Now place all the ground meat into a large skillet and begin to cook through.  Drizzle with olive oil and add in garlic, onions, and all the spices (amount of spices is to taste). Begin to mix in tomato sauce. You will only need to stir in about 3/4 of the can.  Cover and let it simmer until use.

Tip #2 Never have to follow the recipe exactly, try a new spice combo or add in something you may like!

Preheat oven to 375 F. Next place cooked rice into a large bowl. Add in spinach, feta, and sun-dried tomatoes. Next stir in meat mixture and mix it up really well!

Tip #3  Remember to taste.

Now slice peppers in half, remove the seeds, stuff with the mixture, and drizzle with olive oil. Bake for about 30 minutes until peppers are cooked through.

Remove cooked peppers from oven and garnish with an over easy egg, salt, and pepper.

Suggestions:

Kick it up a notch with some Sriracha on top.

Serve as a main course or an appetizer.

Try using ground chicken or turkey for an alternative option.

[everythingbutfish-blog]

Missy's Cheesesteak

Things You'll Need

1 lb. roast beef cold cut

2 sliced green bell peppers

1 sliced large sweet onion

5 cloves chopped garlic

Long rolls

Olive oil

2 tablespoons butter

2 tablespoons flour

Fat free milk

Provolone cheese

Sea salt

Black pepper

Paprika

Garlic Powder

Sweet and Spicy Pineapple Sauce

1 cup ketchup

1/2 cup crushed pineapple

2 cloves chopped garlic

Dash of apple cider vinegar

2 tablespoons brown sugar

Good squeeze of Sriracha

Sea salt 

Garlic powder

Onion powder

Tip #1 Make sure the meat to onion to pepper ratio is perfect.

First start by making the pineapple ketchup.  Place crushed pineapples into pot on medium heat. Then add in garlic and let it cook for about 5 minutes. After five minutes add in the rest of the remaining sauce ingredients and let it simmer for about 20 minutes.  Remove from heat place into container in freezer to chill before use.

Tip #2 Taste all the elements as you go!

Next take a medium sized aluminum tin and place on grill on high heat. Coat the bottom with olive oil and add in onions, peppers, and garlic. Grill on high heat until softened.  While veggies are cooking start to make provolone cheese sauce.  Make a roux by melting butter in saucepan and whisking in four until it makes a thick paste.  Next add in about 3 cups of milk and whisk until thick.  Add in 1/4 lb of provolone cheese, salt, paprika, garlic powder. Set aside on low heat.

Tip #3  Knowing how to make a béchamel is key to any basic cheese sauce!

Now back to the grill.  Add in the roast beef to the cooked veggies and season with salt, pepper, and garlic powder. Mix in the cheese sauce and let it cook for about 5-10 minutes.  Drizzle the rolls with olive oil and toast while meat is cooking.  

Time to assemble.  Place rolls down and stuff with a good amount of cheese steak.  Next slather on some of the sweet and spicy pineapple sauce. Serve!

Suggestions:

Make sure the roast beef is thin sliced.

Great for tailgates with a nice cold beer.

Make the sauce ahead of time for a quick sandwich.

[everythingbutfish-blog]

Spicy Chili Beef and Cheese Pie

Things You'll Need

2 Pie Crust

Ground Beef (Lean)

Olive Oil

Chopped Garlic

Quartered Brown Onions

Sliced Jalapeno Peppers

Tomato Sauce(8oz can)

Flour

Corn Starch

Butter

Fat Free Milk

Shaved Mild Cheddar Cheese

2 Large Eggs

Sour Cream

Brown Sugar

Spices (Chili powder, Paprika, Sea Salt, Black Pepper, Garlic Powder, Onion Powder)

Tip #1 Slow cooking chili makes a huge difference!

Drizzle bottom of heated slow cooker with olive oil and add in garlic.  Let it sizzle for a few minutes and add in about a pound of ground beef. Add in brown onions, tomato sauce, and jalapeno peppers.  Finally sprinkle with all of the spices and a bit of brown sugar.  Cover and let it cook!

Tip #2 Allow a few hours for meat to soak up the flavors!

Once chili is done cooking for a few hours its time to make the cheddar cheese sauce.  Start by melting about 2 tablespoons of butter into pot and once melted mix in 2 tablespoons of flour.  Stir until it forms a paste like texture.  Now add in about 4 cups of milk and whisk on high heat until thick.  This may take a few minutes, be patient.  Now take about 8 ounces of shaved cheddar cheese and stir into sauce.  Once sauce is smooth taste and add in salt if needed.  Leave on low heat occasionally stirring. Chili should be looking great at this point.

Tip #3 Better to buy crust already made so you can focus on the fillings.

Preheat oven to 350 F. Take a pie dish and place one of the pie crust down into pan.

Next fill your pie with a good amount of chili followed by a smothering of cheese sauce and a sprinkling of chili powder.

Now take the other pie crust on lay over the pan.  Using a fork press down the edges and cut slits on top like a partial "x" shape.  Beat 2 large eggs in a bowl and brush over top of pie.

 Place pie in oven and bake until golden brown about 25-30 minutes.  While pie is baking might use the leftover chili and cheese sac to throw together a quick mac and cheese.  Just boil up some pasta, drain, toss in cheese and chili, and bake in oven alongside pie.

Once pie is looking good, let it rest for 5-10 minutes before serving. Garnish with a dollop of sour cream and serve!

Suggestions:

Serve with some Sriracha for an extra kick of spice.

A variety of meat pies is great to serve for large dinner parties.

When serving it is important to let the pie rest so it stays together.

[everythingbutfish-blog]

Quick Eggs Benedict

Things You'll Need

3 English Muffin Halves

3 Large Egg Yolks

3 Large Eggs

Deli Sliced Ham

Lemon Wedge

3/4 Stick of Butter Melted

Chopped Scallions

Spices (Sea Salt, Cayenne)

White Vinegar

Tip #1 Extreme patience is required for hollandaise sauce!

First take the english muffin halves and place in oven on 350F.  Once toasted add a generous amount of sliced deli ham onto each muffin and lower heat to 200F. Place small pot of water and a larger sauce pan on stove and bring both up to a simmer.  Now add a 1/4 cup of white vinegar to large sauce pan. Okay so now take a large egg and carefully crack into a shallow plate and slide into sauce pan.  Repeat this for all three large eggs and give them good spacing.

Tip #2 If water is not hot enough eggs will not congeal and will spread out into pan. Fail.

(While making the sauce make sure your poached eggs do not over cook, if they are finished before sauce remove and place onto muffin in oven). While eggs are poaching begin the hollandaise sauce.  Take the three egg yolks and a squeeze of the lemon wedge place into a bowl that sits on top of the small pot of simmering water, not touching the water. Whisk vigorously for a couple of minutes and then begin whisking in the melted butter slowly. Add in sea salt and cayenne pepper to taste. Whisk until sauce has thickened and doubled in size....cover and place into a warm area until use.

Tip #3 Do not reheat egg benedict, hollandaise will be ruined!

Remove muffins from oven and using a slotted spoon remove perfectly poached eggs with a slotted spoon and carefully place one onto each muffin. Now take the hollandaise, smother each half, and garnish with chopped scallions.

Suggestions:

Serve with a side of delicious home fries.

Great with a mimosa or just forget the orange juice and go straight champagne.

Eat it for any meal!

[everythingbutfish-blog]

Greek Chicken Burger with a Savory Blueberry Compote

Thing's You'll Need

Ground chicken

Chopped fresh spinach leaves

Pine nuts

Feta cheese

Brown onion

Shredded romaine lettuce

Fresh roll

Tzatziki Sauce

Plain non-fat greek yogurt

Sour cream

Minced garlic

Diced and seeded cucumber

Olive oil

White vinegar

Diced scallions

Sea salt

White pepper

Blueberry Compote

Blueberry preserves

Hot crushed peppers

Minced Garlic

Olive oil

Apple cider vinegar

White sugar

Sea Salt

Garlic Powder

Tip #1 Try incorporating different elements into your meals; texture, sweet and savory!

First make the sauces.  For the tzatziki sauce combine equal parts sour cream and yogurt.  In a separate bowl mix together olive oil with a dash of white vinegar and a good amount of garlic. Add in olive oil mixture as well as cucumbers and scallions.  Season with salt and white pepper, mix it all up, cover it, and set it in the fridge to chill before use.

On to the next one...

Start by placing 2 tablespoons of olive oil and apple cider vinegar into a pot on medium heat. Next add in a generous amount of garlic.  Let it cook out for a few minutes making sure that the garlic does not burn.  Now add in about 4 tablespoons of the jarred crushed hot peppers, and a 1/2 cup of blueberry preserves.  Stir and let it simmer until preserves liquefy.  Now add in white sugar, sea salt, and garlic powder according to taste.  Once compote has reduced down to a nice syrupy texture, remove from heat place into a container and let it chill until use.

Tip #2 When making sauces it is important to taste prior to seasoning!

Now lets from the patties.  Take the ground chicken and place into large bowl.  Add in chopped spinach, feta, and pine nuts..season with salt and pepper (The amounts that you add in to the patties are completely up to you....be the judge).  Now incorporate all the ingredients being careful not to overwork the poultry, and form into a large ball.  Separate into smaller balls and press into equal size patties separated by pieces of wax paper.  Judge chicken patties size on the size of the roll you are using, keeping in mind that they will shrink a bit.  Place into freezer for at least 15-20 minutes before grilling.

Tip #3  Chilling the patties before use prevents them from falling apart.

Take the brown onion and slice into sections about a half inch thick. Brush both sides with olive oil and season with garlic powder and sea salt.  Also brush each half of the rolls with olive oil before toasting. Preheat the grill and place chicken patties on one side and carefully place onion slices on the other.  After about 5-10 minutes flip chicken patties and onions.  Top the patties with feta cheese, cover grill, and let it melt for about 5 more minutes.  For the last few minutes place buns onto the grill to toast making sure they do not burn.

Tip #4  Plating is important!  Nobody like to each something that looks gross!

Lets assemble.  Take the bottom half of roll and cover with tzatziki sauce and shredded romaine lettuce.  Next add on the chicken patties and slather with the blueberry compote.  Top it off with some grilled onion slices and voila you just created a stunner!

Suggestions:

Try making compotes out of other fruit preserves as well!  Strawberry would taste great on this recipe.

Low cost and definitely will impress at any dinner party.

If you love nuts, top it off with some chopped pine nuts!

[everythingbutfish-blog]

Summer Sun-Dried Tomato Pasta

Things You'll Need

Pasta Shells

Chicken Breast

Italian Dressing

Sun-dried Tomatoes (Not in oil)

Tomato Sauce (8 ounce can)

Garlic

Fresh Basil

Olive Oil

Non-Fat Plain Greek Yogurt

Parmesan Cheese

Sour Cream

Spices(Garlic powder, oregano, salt, black pepper, crushed red pepper)

Tip #1 Cook pasta al dente!  Be sure not to overcook.

Start by marinating chicken breasts for at least 2 hours in your favorite Italian dressing. Grab the food processor and place in about 2 cups of sun-dried tomatoes, a hand full of fresh basil, and about 6 cloves of garlic.  

Start to blend. While blending add in olive oil, tomato sauce, and a little bit of hot water until it is the desired thickness.

Should be pretty thick. Then continue to add in about 2 tablespoons of Greek yogurt and sour cream.

Tip #2 Taste Taste Taste.

Bring a pot of salted water to a boil and add in pasta.  Next begin to grill chicken. While chicken and pasta are cooking add the sauce into a large skillet, and now season with spices listed above. Taste the sauce and add in about two tablespoons of brown sugar to cut the acidity. Stir in another cup of water and let it sit on low heat.

Tip #3 Let the chicken rest before slicing into it.

Strain pasta once al dente. Remove chicken from grill, let it rest, and slice it up. Now toss pasta, sauce, and grilled chicken all together. Cut fresh basil into ribbons. Garnish with basil, crushed red pepper, and some Parmesan cheese.

Suggestions:

Pair with a nice red wine.

Add in more crushed pepper for some extra spice!

Great with linguine as well!

[everythingbutfish-blog]

Taquito Firecrackers

Things You'll Need

El Monterey Southwest Chicken Taquitos

Mexican Blend Cheese

8 inch Flour Tortillas

Cilantro

Red Onions

Jalapeño Peppers

Tortilla Strips

Sriracha

Creamy Chipotle Sauce

Tip #1 Tortilla strips can be found in the salad section of the grocery store.

Preheat oven to 375F.  Place taquitos in oven and bake for about 7-10 minutes.  While taquitos are baking prepare the produce; Mince onions, jalapeño peppers, and cilantro.  Set aside.

Tip #2  If you do not like super spicy...leave out the jalapeño peppers.

Time for assembly.  Place flour tortilla on a flat surface and add on cheese, onions, jalapeño peppers, and cilantro, followed by a drizzle of creamy chipotle and Sriracha.

Heat a skillet to medium heat and place tortilla onto it.  Cover and let the cheese melt down, making sure not to burn the underside.

Remove the tortilla from the skillet.  Take one of the taquitos and roll it up into the tortilla and place into tin pan.

Once all of the taquitos are wrapped, place back into preheated oven for about 10 minutes.  Remove firecrackers from oven, cut them in half and trim off any excess tortilla.  Place tortilla strips out the top of each half.  Place onto tray and serve!

Suggestions:

Great as an appetizer for independence day, or make them for any party!

Carefully light the strips on fire for some extra added excitement =)

Try using other El Monterey Taquitos for alternative flavors...nom nom nom

[everythingbutfish-blog]

Sriracha Chicken Club

Things You'll Need

Fresh Round Loaf

Chicken Breasts

Bacon

Pepper Jack Cheese

Lime

Avocado

Tomato

Onion

Garlic

Mayonnaise

Sriracha

Olive Oil 

Spices(Sea Salt, Black Pepper, Crushed Red Pepper, Garlic Powder)

Tip #1 Most common mistake with a chicken sandwich is too thick of a chicken breast!

First begin to marinate the chicken breasts.  Slice breasts into tender size pieces place in bowl with Sriracha, chopped garlic, sea salt, black pepper, and a good squeeze of lime.  Cover and refrigerate for at least two hours.  For best results let it sit overnight.

Tip #2 Play around with flavors.

Preheat the grill on high heat and carefully spray with canola oil.  Place chicken on medium heat.  While grilling being to prepare the other elements of the sandwich.  

Mash the avocado and season with salt and pepper.

Season bread slices with olive oil, crushed red pepper, sea salt, pepper, and garlic powder.

Start to fry bacon on low heat.

Mix Sriracha and Mayo

Tip #3  Don't overcook the chicken.  It will ruin the whole meal.

Flip chicken, and begin to grill bread slices.  Be sure to watch over the bread to make sure you don't burn it.

Tip #4  Do not over stuff the sandwich make it manageable!

Remove chicken from grill and place onto oven safe dish, cover with pepper jack cheese, and sliced onions, place in oven on high broil. Time to assemble.  Take bread slice and spread on avocado.

Once cheese has melted, remove chicken from the oven.  Next add on bacon, sliced tomato, chicken, and coat the top slice of bread with Sriracha Mayo and close!  Serve and enjoy =)

 Suggestions:

Try using different types of bread!

This is a hearty sandwich great for any meal!

Serve with a nice glass of with wine.

[everythingbutfish-blog]

Compound Butter - Garlic Basil

Things You'll Need

Unsalted Butter

Fresh Basil

Dried Red Pepper

Garlic

Sea Salt

Wax Paper

Tip #1  Don't be afraid to get messy!

First bring a stick of butter to room temperature.  Then finely chop the basil, garlic, and dried pepper.

Next cube the butter and place into a small bowl.

Mix in the rest of the ingredients, add a little salt, and form a ball.  Make sure all of the ingredients are well incorporated and that butter is smooth.

Place ball of butter onto center of a piece of wax paper, fold it over the top and pull back to form a log shape.

Twist the ends and place into fridge until ready for use!

Suggestions:

Great on steaks to give it that little extra flare!

Use it to make the perfect garlic bread for any Italian meal

Great to gift for housewarming presents, and you can make compound butters using whatever ingredients you want.

[everythingbutfish-blog]

Steak Frites

Thing's You'll Need

Angus Sirloin

Idaho Potatoes

Salted Butter

Dried Red Peppers

Fresh Basil

Parmesan Cheese

Peanut Oil

Spices(Sea Salt, Black Pepper, Thyme)

Garlic Basil Compound Butter (Recipe available everythingbutfish.)

Tip #1 Never over season a good cut of beef!

First start by heating up the peanut oil preferably in a deep fryer up to 320 F. Next Rinse and peel potatoes.

Using a vegetable slicer, evenly slice potatoes into whichever cut you desire.  I like thin shoestring fries.  Place fries into a bowl and rinse with cold water and drain. Place into freezer until ready to fry.

Tip #2 Cold potatoes make for crispier fries!

Next season the sirloin steaks on each side with sea salt, black pepper, and thyme.  

Heat a medium skillet and melt butter with chopped dried red peppers, and a stalk of basil for fragrance.  Place on to medium high heat and set steak in pan. 

Tip #3  Make sure you hear the steak sizzle!  Always place meat in a preheated pan!

While frying on one side using a spoon baste the sirloin until it is ready to flip.  For medium rare about 3 minutes on each side.

While steak is frying drop the french fries into the deep fryer.  Fry until golden brown, drain oil, and toss fries in sea salt, Parmesan cheese and a light sprinkling of thyme.  

When steak is done remove from skillet and let it rest for about 5 minutes.  Plate and serve steak with a nice garlic basil compound butter.

Suggestions:

Serve with a nice dry red wine, Merlot is fantastic with it!

This dish is very simple however layered with so many fun flavors.

A very quick dinner to prepare!