Wednesday, March 30, 2011

My Students Lemon Pepper & Pesto Pasta

This dish is awesome because it has the presentation and taste of a fine dining restaurant dish, while actually being cheap and unbelievably simple to prepare.  It is light and zesty with a full bodied lemon pesto taste, yet at the same time will leave you feeling stuffed and satisfied.  Of course the homemade pesto can be swapped with store bought, and an interesting variation would be to use sauteed shrimp rather than the meat.  Or even sauteed onions and mushrooms in place of the peppers.  Whatever combination you go with, the thick lemon pepper pasta used for this recipe makes for a spectacular dish...  Time to impress your girlfriends men!  :)

What You Need:

  • *Trader Joe's* - Lemon Pepper Pasta
  • Pesto
  • Meatball's and/or sausage (both is better)
  • Red, orange, and yellow peppers
What You Need To Do:

1) While you bring a large pot of water to boil, go about preparing your homemade pesto topping.  Pesto is easy to make contrary to what you may think.  All you need to do is blend together (using a food processor) 
  • 2 cups fresh basil leaves
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and black pepper to taste

2)  Chop into little bite sized pieces both your 5-6 peppers as well as your meat...
3)  Throw in pasta and cook until noodles are totally soft.  Meanwhile sautee your diced peppers until lightly blackened and shiny.  Then add in the chopped meat and cover for about 10 min on low heat.

Also you'll want to pour your pesto into a buttered and heated pan.  Add a generous tablespoon of ranch and pinches of salt pepper and garlic powder.  If sauce needs to be thicker, add a bit of cream or half & half.

4)  Once your noodles are soft, your peppers and meat are cooked, and your pesto sauce is creamy and warm, let them cool for about 10 min so the combination of pasta and toppings forms the right consistency.

5)  Finally, add the three together into a bowl and ENJOY!


   ***Some other pasta's:

Zucchini and sun-dried tomato - spaghetti 

Fresh tomato and roasted garlic - manicotti

~Here's the version with sauteed shrimp, moshrooms and onions!!~  Hella Bomb

Shrimp and vegetable - pesto linguine

Sunday, March 20, 2011

My Students Clam Chowder and Cookie Dough Cinnamon Rolls!

Here are the recipes for seriously the easiest and the freakin best clam chowder as well as cookie dough cinnamon rolls that you may ever see.  Plus they are alot of fun to make because you can tweak the tastes to your specific preferences.. For example the bacon in the chowder can be replaced with spicy sausage or thick cuts of ham or whatever.  And the cinnamon rolls could be chocolate themed or raisin and brown sugar themed or even roasted macadamia nut themed.  The point is that - No matter what kind of tastes make your tummy grumble, you're in for a treat and a half!

Bacon & Clam Chowder:

Soup Base:  Milk, chicken stalk, sugar, salt, pepper, garlic powder, and rosemary flakes..

Next:  Add the main ingredients into the boiling soup 
base, and stir well for about 20 minutes.  The soup will drastically thicken after the cheese and potatoes cook into it, so make sure you got your stirring gloves on!  The ingredients can vary depending on what your style is, but a good place to start is:  Chopped up crispy bacon, seasoned and roasted potato bites, small cubes of brie cheese, sauteed mushrooms, chopped green onion, and a can or two of diced clams.  And it helps a ton if you add in a packet of clam chowder mix.. (kinda cheating, but it helps alot!)

Dump everything in and as stated above - stir at a high heat for  roughly 20 minutes or until it turns to a rich and creamy chowder-like texture.

And there you have it ladies and gentleman..  Seriously, the chowder at the Santa Cruz wharf doesn't even compete with this shit!!  Haha

Pair with a tasty glass of wine, or it even goes really nicely with an ale!
Cheers & Enjoy!!!

Cookie Dough Cinnamon Rolls:

These rolls are seriously the best thing to wake up to in the world!..  As the smell permeates the house and engulfs your room, you'll be lost in time as if every delicious meal and amazing taste was all wrapped up into one.  Time will stop, and all that will matter is you and your cookie dough cinnamon roll..

To make these - simply make the dough, roll it out into a flat square, spread the filling, wrap the dough up into a cylinder like tube with the filling twirling towards the center.  Then cut one and a half inch slices, lay them into buttered baking dishes, bake, drench with icing & devour!!

 Dough Ingredients:

  • 1 container of pre-made chocolate chip cookie dough

  • 1 (1/4 ounce) package dry yeast

  • cup warm milk

  • 1/2 cup granulated sugar

  • 1/3 cup margarine

  • teaspoon salt

  • eggs

  • cups flour

  • *( Make sure that you dissolve the yeast into the cup of warm milk before mixing in all the ingredients..)


  • cup packed brown sugar

  • 2 1/2 tablespoons cinnamon

  • 1/3 cup margarine, softened

  • ICING:

  • tablespoons margarine

  • 1 1/2 cups powdered sugar

  • 1/4 cup cream cheese

  • 1/2 teaspoon vanilla

  • 1/8 teaspoon salt

  • Bake at 400 for about 10 minutes or until lightly golden brown..  Cover with the icing, pour yourself a hot cup of coffee AND Enjoy!!!   ~Cheers~

  • Monday, March 14, 2011

    My Students All-Star Food Lineup!

    All meat, mushroom, onion, sun dried tomato, goat cheese, and triple cheese - double stuffed pizza pie.
    Broccoli, roasted pepper, mushroom, and ground sirloin bisque.
    The best home made fried chicken tenders - Recipe coming soon.
    Filet Mignon and sausage - monster baguette sandwiches 
    Sunny eggs, beef, chorizo, onions, peppers, hot salsa, and chips. - The $1000 breakfast
    Garlic jalapeno Tri-Tip roast - soaking in lime juice.
    Doin some good old BBQ'ing!
    Grilled chicken with quinoa, beans, cilantro, and mashed corn. 
    Smoked turkey and sausage - morning omelet.
    Jalapeno bagel double stacked monster burgers - Yumm
    Linguica, Canadian ham, pepperoni, and sausage pizza!
    The morning angel - Poached egg on top of toast and BBQ shredded pork.
    Dark Chocolate Oreo Truffles - So freaking good!!!
    Recipe to come soon..
            Enjoy, And Keep On A Cookin'!!!  ~CHEERS~

    Thursday, March 10, 2011

    The Students Tri-Meat-Wich!

    Remember that time you had leftover meat from the weekends BBQ? Well here is the perfect and amazing recipe to put that aging meat to good use!  It's called the Tri-Meat-Wich, and as its name suggests it is a sandwich comprised of your three favorite meats.  For my personal mouth watering creation, I went with leftover tri tip, a fresh piece of filet mignon, and a package of tomato and basil link sausage.  You can however use whatever meat combination you prefer..  Just don't forget the six pack!

    What You Need:

    • 3 meats (steak, pork, lamb, chicken, tri-tip, chorizo, sausage, etc.)
    • Mushrooms & white onions
    • Large bottle of BBQ sauce
    • Package of long white rolls
    What You Need To Do:

    1) Bake, grill, fry, or BBQ your uncooked meats.  As well as sautee your mushrooms and onions. (+ some garlic)

    2)  The next step in the process is to create your tri-meat-wich's filling mix.  This will be somewhat comparable to a casserole of sorts.  Start by chopping your cooked meats in to bite sized pieces. 

    Then toss that, along with your BBQ sauce into a mixing bowl and mix well, so that the meat soaks up all the flavors and juices!...

    3)  Let the filling cool and soak up flavor while you get out your bread rolls.  Slice the loafs in half - long way, and proceed to tear out roughly a third to half of the white bread from the inside of each loaf. This creates a pool shaped crater for the meat filling to rest nicely in, instead of slopping to the floor when you take a bite.  In a large casserole dish, spread out your meat BBQ sauce filler so as to cover the entire bottom of the dish.  Then, take the bread chunks that you tore out of the rolls and sprinkle crumbs over the entire meat filling.  Finally, cover that with a generous layer of cheese, and VOILA..

    4) Bake the casserole at 325 degrees for about 20-30 min, or until the cheese starts to turn golden.  Toast your bread rolls to a crispy perfection.  Let the meat filling cool down while you grab another cold one...  And finally, the absolute best part of the process -- Sit back and enjoy your sloppy-licious, Tri-Meat-Wich!!!

    And if there's anything left in the dish when the night comes to an end...
    Either you didn't follow these simple instructions, or maybe you have some tips you could lend... 

    Comment and let me know if you know of a better sandwich recipe!  Or post an idea for a delicious sounding recipe that you would like to see performed...
    Right Here On:  My Student Guide
    ~ CHEERS ~

    Wednesday, March 9, 2011

    The Students Best BBQ Filet Mignon EVER!

    Students Best Filet Mignon

    What you need:
    • The freshest and plumpest filet mignon cuts that you can find!
    • Garlic clove & 2 jalapeno peppers
    • A BBQ & a grilling buddy
    • And, of course some beers...

    What you need to do:
    1) Prep the stakes by rubbing them generously with salt and pepper.

    2) Next, you can go about preparing the marinade for the steaks.  Using a food processor or a blender, mix the garlic and peppers until a creamy paste is formed. (not too thick, yet not too thin)

    *And if there are any other tastes or flavors that you love to grill with, add them to the blender.  My experience however is that the simpler the better - especially when it comes to a nice piece of filet mignon!

    3) Gently pierce holes into each side of each steak using either a long skinny sewing needle, or simply a sharp knife.  This allows for the steak to soak in more flavors, as well as breathe more easily on the grill.  Pour the garlic pepper paste into a large dish and bathe the steaks in it for 30 min to an hour, depending on the size of the steaks and your preference for taste.  After this let the steaks chill in the fridge until your coals are flaming red and orange.  Like So:

    4) Now for the fun part, slap your pre-marinated steaks onto the grill for about 2 min on each side, or until nice grill marks are visible.  This is to sear the steaks, and to seal in all the delicious and tasty flavors that the meat has been soaking in.

    5) At this point you will need to create a "pool shaped" construction of foil for the steaks to finish cooking in. This is so that the meat is able to cook all the way through, without getting overly black and burnt.  With the help of tongs, set each steak onto the inner surface of your foil pool.  Pour the remaining garlic pepper marinade over the meat, so as to let it slow cook in the juices.  Flip the steaks regularly, but keep the cover on the BBQ as much as you can in order to retain as much of the heat as possible.  Once your steaks are cooked to a nice and pink- medium rare (or however you prefer) then they are ready to be removed, and devoured!

    6) Don't forget to grab a Cold One! Slice some bread and start munchin...
    Cheers & Enjoy!  *~ Grill On ~*