The Hungry Man Eats

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English Muffin Pizza

English Muffin Pizza

When I was young, 30 years ago or so, a mere hungry boy, rather than the hungry man I became, if you were to ask me what my favorite food was, I would have said pizza. Not a surprising answer for an 8 year old or an adult for that matter. If it was pizza in any way, shape or form I was a fan. Growing up, my family never got delivery pizza, my pizza sources were from out at one of the closest pizza places to home, a pizzeria called Tony’s pizza located in the nearby mall, school or homemade.

For about 5 years, Tony’s Pizza was the go to place if we wanted to go out and grab a quick dinner. Option B for a quick dinner was Friendly’s, which also was located at said shopping mall, but they did not have pizza, so they are a topic for another time.

I usually had lunch brought from home, but on the days they served pizza, I was ready with 85 cents in my pocket and hoping against hope that the pre-published menu for the month ahead was still accurate for that day and that they weren’t serving something like the Rib-B-Q sandwich or the dreaded hot turkey meal. If you ever saw that hot turkey meal, you would have really wanted a Rib-B-Q instead. My 8 year old self had an unexpected craving for the pizza they would serve at school, they were plain rectangles covered with “cheese” or “cheese” plus pepperoni, 2 lonely pepperoni staring back up at you wishing they had more company…

So how about that homemade pizza? For most all of the 1980’s, every other Sunday for dinner we would have English Muffin Pizza (the opposite Sunday was usually a roast or something that was infinitely less awesome than pizza). The dinner consisted of 12 English muffin halves split four ways so that we each had three pizzas. There was one really important thing that made the pizza even more delicious than it otherwise would have been, the sauce. My mom would only make the pizza with DelGrosso brand pizza sauce (their pepperoni flavor specifically). Why DelGrosso pizza sauce? Back in the 1970’s my parents lived up in State College, PA where my dad was attending Penn State for his masters and doctoral degrees. They had very little money to spend on stuff so when my mom first decided to make English muffin pizza, she chose the least expensive sauce available, DelGrosso. Likely they were the least expensive as they were a local Pennsylvania brand (and still are to this day). As it turned out, the sauce was delicious and it became the only sauce my mom would use, none of the others would taste as good. When my parents moved to Maryland in 1975, the pizza sauce was nowhere to be found in the local groceries, so my mom contacted the company to see if they would deliver sauce to individual people. Lo and behold they did so my parents would receive a case of 24 cans special ordered about once every 8-9 months to cure their sauce craving. If there was no sauce, there was no pizza, so if a Sunday rolled around and there was no sauce around because the shipment had not yet arrived or God forbid had not yet been ordered, then we would either go out to Tony’s(yay!) or have pot roast(boo!).

So let’s make English Muffin Pizza!

Split your muffins…

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Add the sauce…

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Add your pepperoni (some people choose to put their pepperoni on top, I prefer it hiding underneath the cheese)

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Now add the mozzarella cheese.

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Bake for 10-12 minutes or until the cheese just barely begins to brown.

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Season to taste with Italian herbs and red pepper flakes and enjoy!

There is no need to get too complex with your preparations, even though they may make for an excellent finished product, we are aiming for a quick and easy but still delicious meal.

English Muffin Pizza
Serves 4
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1 6 count package English muffins
  2. 1 package pepperoni
  3. 1 8 oz. (2 cup) package mozzarella cheese
  4. 1 14oz. jar pizza sauce
  5. Red pepper flakes (optional)
  6. Italian seasoning (optional)
Instructions
  1. Split your English muffins into 12 halves
  2. Add pizza sauce to the top of each muffin half and spread evenly on muffin surface
  3. Add 5-6 pepperoni slices to each muffin half
  4. Top each muffin half with mozzarella cheese
  5. Bake for 10-12 minutes at 350 degrees or until cheese just begins to turn golden brown
  6. Add red pepper flakes and Italian seasoning to taste
The Hungry Man Eats http://hungrymaneats.com/

The Proper Martini

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The very first Martini I had was a drink created by the Cheesecake Factory called the Well-Mannered Dirty Martini, it is described as: A dirty Martini with Ketel One Vodka and blue cheese stuffed olives. But first, what makes a Martini a dirty Martini? Well, the answer is the addition of olive juice. And what makes a Martini a Martini for those not in the know? The Martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist.
Well I remember back to that day about 5 ½ years ago, the drink sounded intriguing, the blue cheese olives were what drew me in, I love blue cheese and I love olives, the vodka and vermouth were simply the garnish in this case. The drink was awesome, but because it was the Cheesecake Factory, it was not cheap, I think it may have even been a $10 drink even back in 2007, but it was delicious, it was a true eye opener. I looked the drink up online after the fact and I was like, I can make this one myself rather easily. So I looked up how to make a Martini and I saw that gin, rather than vodka was the traditional liquor of choice for crafting a proper Martini.
At this point in time, gin and I were not friends, the last time I had gin was at a party I was attending at the very beginning of the millennium, I crafted myself a lovely gin and tonic, or what I thought was a lovely gin and tonic with a freshly squeezed lemon wedge floating in the gin and tonic. The problem, was not really with the ratio of gin to tonic, though at this point I really have no idea what ratio I really used(1:1 most likely) the problem was that rather than using some classy highball glass, I was using a large plastic tumbler closer to a Big Gulp in size than a proper highball glass. As you are probably already surmising at this point, the evening ended poorly and my lovely crafted gin and tonic paid me a return visit later that evening. So from approximately the year 2000 to 2007, gin was the devils juice, to be avoided if at all possible.
But then I came across that Cheesecake Factory dirty Martini that delighted me so and in my haste to replicate the drink, I chose gin over vodka as the traditionalist in me won out. Everything else was as described in the description for the drink online, except for the gin in place of the vodka.
So since 2007 I have delighted in making my own at home with gin instead of vodka, but then tonight, after enjoying yet another homemade well-mannered dirty Martini, I thought, “Well, how is it with vodka rather than gin?”
So I whipped myself up another dirty Martini, in my Martini glass using vodka rather than gin.
It was not good.
The problem, apparently, is not in the vodka itself, but in the vodka that I have on hand, much to my regret, the vodka I have on hand is Skol vodka. According to the website vodkabuzz.com, Skol vodka is described as: “Skol is a 40% ABV vodka from the United States. The vodka is produced by J.A. Dougherty’s Sons, Co. The quality is considered to be terrible. The average price is around $10.50 per 750mL. Rated 0 out of 5 based on 4 reviews.” This swill is what I made my vodka Martini from. I do not remember how long ago it was that I bought this bottle, but at this point in time there is only about 10% of the bottle remaining so apparently whenever I have made the decision to drink vodka or vodka with something, I have had a far less than optimal experience. This makes me sad and makes me want to rush out and buy a bottle of decent vodka like Ketel One or something similar. Now the problem with that is that I proceeded to make myself another proper Martini with the gin I had on hand (Gordon’s Gin to be specific, and the gin I have enjoyed the most in my gin consumption so far, even better in my opinion then Beefeater gin, which has been the other primary gin I drink.)
No way in hell at this point can I head out and buy a bottle of Ketel One Vodka, let alone drive (or walk in a straight line for that matter probably) I do have another bottle of vodka on hand, unfortunately it is something called Vladimir Vodka with a very angry looking Russian on the front of the bottle. I can’t imagine it is much of an improvement over Skol, so why bother at this point.
Of course what is the best thing to do after three Martinis? Blog about it of course (THANK GOD FOR SPELLCHECK IN MICROSOFT WORD)
Lessons learned:
• Gin Martini>Vodka Martini
• But you need to use a good vodka to do a proper comparison
• That said, gin imparts a flavor that is unique, but apparently not well loved by the Martini drinking masses
• This experiment must be repeated with a proper vodka
• I obviously need to exhibit a more proper respect for vodka and buy a better brand like I do for my gin, scotch, lunchmeat, tp, etc…
So how do I make my dirty Martini’s?
• 2/3 Gordons gin
• 1/3 Gallo Extra Dry Vermouth
• 2tsp. olive juice
• 2 blue cheese stuffed olives
• All these ingredients are added to a traditional Martini glass filled to the brim
I am well aware that I am heavy on the vermouth compared to what most people prefer, but the traditional blend had more vermouth than most people prefer today, and like I said before, I am a traditionalist when it comes to my beverages…
So what do you think of the gin vs. vodka battle for a martini?

Christmas Sticky Buns, aka Monkey Bread

Final Step

Well, its 2014, Christmas has come and gone and we are even past New Year’s Day now. Lots of new and exciting things to be posted here and on my other site this year to come. But before we get too far ahead of ourselves here, let’s step back to Christmas, specifically Christmas morning breakfast. For the last 20 years or so my mom has made the sticky bun recipe to follow on Christmas morning, actually Christmas Eve night and Christmas morning.
In our family we don’t open any gifts Christmas Eve, we open our stockings Christmas morning, then have breakfast and open all the gifts under the tree after breakfast. The sticky buns go into the oven and are cooking away while we look at what is in our stockings. As far as I know, the only time my mom makes this recipe is for breakfast Christmas morning.
Rather than using a refrigerated biscuit dough as some recipes use, my mom’s recipe uses a frozen dinner roll dough that thaws and rises overnight. Most of the monkey bread recipes I have seen out there call for a granulated sugar and cinnamon mix to toss the raw bread dough in and also assembling and cooking the monkey bread in the same cooking session. When its Christmas morning, you would rather spend less time prepping and more time relaxing and eating, with this recipe, all you have to do the next morning is put the bread in the oven and let it cook.
You can make this recipe any time of the year you wish, it makes for a great breakfast or brunch dish, especially when it is cold out, but for my family this will always be our Christmas morning treat. Check out the recipe below the pictures…

Adding the dough:

Step 1

After pouring the sauce over top:

Step 2

Keeping it weighed down in the pan with a layer of aluminum foil on top as it will rise overnight:

Step 3

It rose by the next morning:

Step 4

After baking but before flipping onto the serving platter:

Step 5

Christmas Sticky Buns
Serves 6
A style of monkey bread with pecans
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Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Ingredients
  1. 1 cup chopped pecans
  2. 1/2 cup (1 stick) butter
  3. 1/4 cup dark Karo corn syrup
  4. 1/2 cup light brown sugar
  5. 1 tsp cinnamon
  6. 24 pieces frozen roll dough
Instructions
  1. Add the chopped pecans to the bottom of a 12 cup non-stick bundt cake pan
  2. In a microwave safe measuring cup add the butter, corn syrup, brown sugar and cinnamon
  3. Microwave the mixture for 1 minute on high and whisk the heated mixture together after microwaving.
  4. Fill the bundt cake pan with the 24 rolls, evenly distributed.
  5. Drizzle the syrup mix over the rolls in the pan, making sure to cover all exposed rolls completely.
  6. Cover the pan with a layer of aluminum foil, and add a plate and something else heavy on top as the rolls will rise overnight and you do not want them to escape the pan.
  7. Sleep the night away.
  8. The next morning, remove the weight and dinner plate and cook at 350 for 25-28 minutes or until top rolls are golden brown.
  9. Carefully flip the pan over upside down onto a serving platter at least 12 inches in diameter so that the syrup mix and pecans can drizzle back down over the rest of the rolls.
Notes
  1. Make sure you use a 12 cup non stick pan and at least a 12 inch diameter serving platter otherwise there will be a mess while cooking or a mess while serving.
The Hungry Man Eats http://hungrymaneats.com/

Nothing Says Potluck Like Pasta Salad

Antipasto Pasta Salad

It’s nearing Christmas and if you are employed and have coworkers, you have probably attended or will attend your employers Christmas/Holiday/Festivus/whatever party. Sometimes your employer will spring for a fancy shindig at some hotel with a ballroom with free drinks at the bar, hors d’oeuvres and a fancy buffet spread, or perhaps they even have table service where you checked a box for your meal selection. Other times with smaller companies you may end up getting the group together and reserve a large table or even a room at some chain restaurant. The ambiance will be a big step down, but you won’t have to dress up or worry about making a fool of yourself on the dance floor as you had a few too many whiskey sours at the bar because Lars the bartender makes them so well. No, at the chain restaurant, Kip the bartender who has just completed his second week behind the bar makes his whiskey sours with watery ice, too much sugar and you could swear he grabbed the lime juice instead of the lemon juice. Rest assured that Kip will still charge you full price. Then there is the third option, the in-office party. You may end up planning to have it catered, but you are more likely to go with the potluck option.

What is a potluck? For the reader who doesn’t know, it is a meal where each of the guests brings in a dish that they prepared (or purchased already made) and the meal consists of sampling some of what everybody brought. A potluck can be a risky affair, without careful planning or a signup sheet, you may get duplicate foods or multiple less culinary people bringing cups (500 cups and no ice…)

My office had the potluck option this year, and I chose to make pasta salad, not just any pasta salad but a fancy one called Antipasto Pasta Salad. I found it online at the Taste of Home website:

http://www.tasteofhome.com/recipes/antipasto-pasta-salad

I made a few small changes to the recipe provided on their site, and the recipe has been an unqualified success:

Antipasto Pasta Salad
Serves 12
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Prep Time
1 hr
Prep Time
1 hr
Ingredients
  1. 1 package (16oz.) spiral pasta
  2. 1 jar (16oz.) giardiniera, drained and chopped
  3. 2 cans (2 1/4oz.) sliced ripe (black) olives, drained
  4. 1 jar (5 3/4oz.) pimento stuffed olives (green) drained and sliced
  5. 1 jar (7oz.) roasted sweet red peppers, drained and chopped
  6. 2/3 of a package of Oscar Mayer hard salami
  7. 1 bar (8oz.) of Colby-Jack cheese
  8. 1 cup Italian salad dressing
Instructions
  1. Cook the whole box of pasta per directions on box, drain and rinse with cold water
  2. Slice the cheese into cubes
  3. Cut the salami slices into smaller pieces
  4. In a large bowl, combine the giardiniera, olives, red peppers, salami, cheese and pasta.
  5. Add the dressing and toss to coat.
  6. Cover and refrigerate for at least an hour before serving
Notes
  1. A low fat Italian dressing will work will in this recipe
Adapted from Taste of Home Antipasto Pasta Salad
The Hungry Man Eats http://hungrymaneats.com/

Eggs With Kale and My First Ever Blog Shoutout

Kale and Eggs

Remember that egg recipe on another blog that mentioned as being the inspiration for buying my first ever bag of kale? I got my chance to cook it up the other day. I went out for Thai for lunch with a friend and it was enough later in the afternoon that I figured I would not be hungry for dinner at the usual time. As it turned out by 7:00 that evening I was hungry, not hungry enough for a full size dinner, but hungry enough that some fruit would not be enough to stick with me. I had everything I needed already so kale and eggs it was!

Now about the blog that gave me the recipe…

The blog is called Recipe Fiction and it is authored by a lass named Melinda from Portland, Oregon and it has a unique concept for most of the entries, a recipe provided as the main course with some creative writing included as the delicious side, or vice-versa, hence the name of the blog. The recipe I used is called “Dads Eggs” on the website, and the delicious picture included sold me on trying it out. My snapshot above just doesn’t do this dish the same justice as the picture on her website. I prepared the recipe as presented, and I let it go just a bit too long. If I could do it again I would cut the heat about a minute sooner, I would have preferred my yolks a bit more runny, oh well just gonna have to cook the recipe again I suppose.

Although there aren’t a super huge number of posts on the blog, the vibe I get when reading it is that of being curled up on the sofa on a cold damp Sunday afternoon with a good book in hand with the smell of fresh baked cookies lingering in the air and a cooking show simmering away on the TV in the background…

So now go dear reader posthaste and check out her blog without further ado!

Vegetable Smackdown: Broccoli vs. Kale

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Yesterday the Hungry Man was tooling around on the web when he came across the following article on the New York Times Website:

The gist of the article is discussing the assorted methods used to get people to eat more produce, one of which would be to market types of produce the same way something like soda is marketed. The vegetable they are focusing on is broccoli. They have a group of advertising types brainstorming ways to promote broccoli and I won’t spoil the details here, but one of the top ideas they come up with is to pick a fight with kale (imagine broccoli taking on kale the same way the Chik-Fil-A cows battle beef).

Now this is all very interesting, but why is it interesting to me? Well only the day before I bought my very first bag of kale. Like most greens a bag of kale is voluminous, the one pound bag I purchased for $2.49 could also double as a throw pillow. I had come across an egg recipe on another blog that called for kale and interested me so much that I made the splurge and bought a throw pillows worth of kale. I also figured that I would find some interesting recipes for using it as a side (I did, keep reading!)

Now what the NYT article from above also alerted me to is that kale is considered the smug Pabst drinking, corduroy jacketed, mustache wearing (ironically of course) vegetable whose favorite band is Vampire Weekend, aka the hipster of vegetables.

Broccoli is more like Judith, in accounts receivable who wears her tasteful burgundy pantsuit with pride and quietly listens to Billy Joel on her Discman because she would hate to disturb you.

So tonight I cooked up some kale as a side using this recipe:

Notice that it took Bobby Flays expertise to come up with a delicious side for kale, but broccoli, like Judith is very straightforward to work with. Steam it, or boil and drain it, add a bit of lemon pepper or something and voila, you have a tasty side as well.

Let it be known for the record that my first time trying kale was delicious, but I have always considered broccoli one of my favorite vegetable sides.

I forgot to take a picture of the sautéed kale, just imagine a pile of cooked spinach with more verve and frills, so instead I leave you with a picture of my bag of kale attempting to blend in with the chair pillows.

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Pan Fried Tuna with Cumin

Pan Fried Tuna with Cumin

I have always been a seafood fan and when given the option to choose to have seafood either while eating out or to cook up at home, I will take it. When I was a hungry boy growing up I ate tuna fish a lot, but it was always in the same style: homemade tuna fish salad to take in for my school lunches. It took a while for me to realize that a typical tuna fish was not a red-hatted, glasses wearing hipster fish. Some years later I came across a blackened tuna steak offered on the menu of some restaurant that I can no longer remember the name of, I tried it and was thrilled. Tuna steaks were immediately added to my short list of seafood dishes that I would try if seen on a menu. These days I prefer to cook tuna at home, I can usually get a better deal on it and you can do a lot with tuna at home (pan fry, grill, broil, just don’t overcook it!) though I will leave the sushi creation to the expert chefs at the restaurants.

This leads us to today when I stopped in at the market in my building after work:

The friend I stopped there with said “Tuna’s on sale this week.” I looked and lo and behold:

“Sale: $12.99 lb. Fresh Wild Caught Tuna Steaks from Florida” said the jaunty yellow sign in the seafood section.

“Well, looks like I know what I am doing for dinner tonight.”

I strode into my place with a tuna steak in my bag, and a lightness in my heart, because I had a tuna steak in my bag.

The phone rang and the friend I was at the market was letting me know about this excellent sounding tuna recipe she found on the Whole Foods Market app she had on her phone. She said that I should check it out since I probably had the necessary ingredients on hand already. The recipe was called Seared Tuna with Cumin, but I did not have all the ingredients needed. Fortunately I had all the ones that really mattered, I was only missing the cilantro, coconut oil and lime. You know how they say when life gives you lemons, make lemonade, well there is an unknown (till now) saying that goes: When life doesn’t give you limes, use your squeeze bottle of lemon juice instead. As for the cilantro, some people will say that it should always be missing, I actually like the stuff but did not think I missed anything by not including it.

It turned out great, I served it on a bed of basmati rice with a cucumber salad on the side as seen above.

Here is my adaption of the recipe from Whole Foods, to see the original, follow the link above, and also here.

Pan Fried Tuna with Cumin
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 4 (6 ounce) tuna steaks
  2. 2 T ground cumin
  3. 1/4 t garlic powder
  4. 1/4 t Lawry's seasoning salt
  5. 1/8 t cayenne pepper
  6. 2 tablespoons olive oil
  7. 2 tablespoons lemon juice
Instructions
  1. In a bowl combine the cumin, garlic powder, seasoning salt and cayenne pepper.
  2. Coat the seasoning mixture evenly over the tuna, covering it completely.
  3. Heat the olive oil in a frying pan over high heat until hot.
  4. Add the tuna to the pan and fry for about 3 minutes.
  5. Turn the tuna steaks over and sprinkle with the lemon juice.
  6. Continue to cook for about 3 more minutes till fish is opaque on the inside.
Notes
  1. Make sure not to overcook your tuna, it dries it up and toughens it!
Adapted from Whole Foods Market
The Hungry Man Eats http://hungrymaneats.com/

My Version of the Chicken BLT Salad Sandwich from Starbucks

My Chicken Salad Sandwich

A few weeks ago I tried out the Chicken BLT Salad Sandwich from Starbucks. It was a pretty good sandwich for a premade sandwich and I shared my thoughts about it in this post.

Chicken salad is one of those salads I had never tried to make up before as it involved a bit more effort than I was willing to put in for a salad. I consider it to be a level 4 salad on my salad difficulty scale (soon to be patented)

  1. Tossed salad (greens and veggies)
  2. Tuna salad (no cooking, just assembly)
  3. Egg salad (cooking the eggs then assembling)
  4. Chicken salad (more cooking and cutting, usually more ingredients then egg salad)
  5. Hot German Potato salad (lots of prep work and cooking)

I started thinking about how good the sandwich was and then the light bulb goes off. As I replaced the bulb that went out in the lamp beside me, I realize that I can go to the Starbucks website and get the ingredients off of their full ingredient list on the page for the sandwich. I will reverse engineer the recipe for the chicken salad sandwich!

So I did, check out the recipe below for my interpretation of the Chicken BLT Salad Sandwich from Starbucks.

This was my first ever attempt to create a recipe based on something I ate with only a list of ingredients (but no quantities).

 Ready to Assemble

After I mixed everything together, I let it sit till the next day’s lunch so the flavors could blend further.

All Mixed Up

For my first attempt at something like this it turned out well. I made only two changes to what I did, I reduced the amount of black pepper used in the dressing and added a bit of salt to the dressing as well. The recipe shows these adjustments.

Give it a try and let me know what you think or if you have any interesting variations you come up with.

My Version of the Starbucks Chicken BLT Salad Sandwich
Serves 2
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 1/2 lb. chicken (1 boneless chicken breast)
  2. 1 large strip Applewood bacon (or 2 small)
  3. 1/4 small tomato
  4. olive oil
  5. poultry seasoning
  6. lemon juice
  7. garlic powder
  8. salt
  9. pepper
  10. 1/4 cup mayonnaise
  11. 2 T scallions (green onion)
  12. Lettuce or mixed greens
  13. 4 slices wheat bread
Instructions
  1. Poach your chicken breast, when done cooking, remove from the water and drizzle lightly with extra virgin olive oil and lemon juice, then lightly dust it with poultry seasoning. Cut it up into bite size pieces.
  2. Fry up your strip of bacon, and crumble when it is fully cooked, set aside.
  3. Roast your tomato until the skin just starts to blacken, chop up and add to mixing bowl, add a splash of vinegar and a dash of garlic powder.
  4. In this same bowl, add the mayonnaise, green onions, 1 t lemon juice, a dash of salt and a dash of pepper.
  5. Add bacon and chicken and mix thoroughly.
  6. Spoon half the salad onto your bread and use as much lettuce or mixed greens as you want.
  7. Makes two sandwiches worth.
Notes
  1. You can eat this right away, but you may prefer to let it sit overnight so that the favors blend more fully.
The Hungry Man Eats http://hungrymaneats.com/

Homemade Grilled Hamburgers

Homemade Burgers on the Grill

I am visiting my parents this weekend and we decided to have our first round of grilled hamburgers of the season. These hamburgers are not your plain old hunks of ground beef flattened into patties, these burgers are freshly made from an old family recipe that my mom has used for a long as I can remember eating hamburgers.

Back in the day, every other Friday night was burger night, the opposite Friday was always hot dogs up until I was about 14 or so. This recipe was one of the very first recipes I would make once I was tall enough to work the stove. As good as they were back then when they were pan fried, the burgers are even more awesome now when cooked on a grill.

The beautiful burger pictured below is garnished with BBQ sauce, mayonnaise, mustard, American cheese, lettuce, tomato, pickle and a Vidalia onion.

Homemade Burger Ready to Eat

 

Mom's Homemade Burgers
Serves 8
A homemade burger recipe courtesy of my mom.
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Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Ingredients
  1. 2.5 lbs 90% lean ground beef
  2. 2 large eggs
  3. 1/3 cup 1% milk
  4. 2 T Worcestershire sauce
  5. 2 1/2 t Lawry's seasoned salt
  6. 1/2 t black pepper
  7. 2 T dehydrated minced onion
Instructions
  1. In a large mixing bowl, combine eggs, milk, Worcestershire sauce, seasoned salt, pepper and minced onion until well blended.
  2. Add all the ground beef stirring until well mixed and all of the liquid has been absorbed.
  3. Divide evenly into 8 burger patties.
  4. Grill or pan fry until cooked to your desired rareness.
The Hungry Man Eats http://hungrymaneats.com/
 

Salmon, Here’s a Better Idea

Smoked Salmon on a Bagel

Now, that’s more like it!

This is what I was wanting to create, when I used canned salmon in an ill-advised experiment, this is how well it turns out when you use smoked salmon!

So what all is in it? An everything bagel, smoked salmon, tomato, capers, Vidalia onion, and cream cheese.

This makes an excellent brunch option and would go great with a cup of coffee, or even better, a mimosa.

Smoked Salmon on a Bagel
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 bagel (your choice of flavor)
  2. 1 oz. smoked salmon
  3. 1/3 slice red onion
  4. 15-20 small capers
  5. 1 slice tomato
  6. cream cheese to your taste
Instructions
  1. Slice the bagel in half and toast. Once toasted, spread cream cheese on the top half and place the smoked salmon on the bottom half of the bagel. Add the capers, separate your onion into several pieces and place on top of the capers and smoked salmon. Top off with your tomato slice and combine the two halves.
Notes
  1. The tomato is optional if you cannot find a good fresh one, no tomato at all will taste better then using one that isn't fresh.
The Hungry Man Eats http://hungrymaneats.com/
Alaska Smokehouse Smoked Salmon Fillet In Green, 8 Ounce Gift Box

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