Cheese Steaks, Watermelon, and Pancakes? Oh my!

As I sit here eating a lazy man’s lunch of SpaghettiOs, I am thinking about all the delicious stuff I have been cooking. I could have cooked a lunch today, but seriously…every good cook deserves a break.

I made cheese steaks a couple weeks ago at the request of the kid. They by far weren’t as good as anything you would get in Philly, but for homemade they was phenomenal. There were simple to make as well. I mean you need some Steak-umm’s, cheese, onion, mayo, and buns. I also made homemade fries as the roommate has purchased a deep fryer. And yes, that is cheese on my fries.

I also made a Plugged or Spiked Mellon…a delicious kind of watermelon. Not to hard to make either.

How to Plug, Spike, or Cork a Watermelon

Ingredients

• Watermelon
• Liquor

Steps

• Use a small knife to gently cut a round hole into the watermelon to create a "plug." It is best to not cut a square or triangular hole, as that may cause your watermelon to crack, rendering it useless for this activity.
• Use a corkscrew to remove the plug of watermelon rind from your watermelon. Trim the pink watermelon attached to the plug and eat it, this is also a good chance to try out the liquor you want on the watermelon flesh without tainting the melon with a potentially poor liquor for this job.
• Take a teaspoon and scoop some of the flesh out of the hole you made to make some space for the spirits to flow into the fruit. Two or three spoonfuls should do it. Eat this as well, mix with other liquors if you feel like trying something new before you pour the rest into the melon.
• Next, take something long and skinny, a kabob skewer, thin knife, or some other implement works well, poke it into the flesh of the watermelon a few times at different angles.
• Lance the watermelon to puncture the naturally occurring airspaces and pockets within it; by lancing these small pockets you are creating channels for the spirits to flow freely through the melon.

• Do not poke the skewer all the way through the other side of the melon! That will make it leak. 
• After that, pour about one cup of your favorite booze into the watermelon. How much liquid the melon will absorb depends on the size of the melon you have purchased, and do not forget that you are filling the fruit with liquor to fit your and your guests tastes.
• Pour in a little bit at a time and let it settle in. Vodka, rum, and bourbon whiskey are popular for filling the melons, though you could get adventurous and try out something new.
• Replace the plug of watermelon rind you set aside into the watermelon.
• Place the watermelon with the "plug side" up back in the refrigerator for at least a couple of hours to let the spirits percolate through the flesh and to cool the melon.
• Slice, serve, and enjoy!

  

Saturday morning I made pancakes. I like peanut butter pancakes. I add a ½ cup to ¾ cup of peanut butter to my favorite pancake mix. Then I cook like normal. When syrup is added they taste like peanut butter pancakes.

AWOL - again!

I suck! I know! Time just gets away from me and before you know it, I haven’t written an entry in ages. I will blame World of Warcraft. It is an evil addiction I love! Speaking of WoW…there is a cookbook I am dying to get and try! The Original and Stricly Unoffical Tauren Chef Cookbook.

This is not to mean I haven’t been cooking, I have. Just yesterday I baked a beautiful chicken with stuffing. The key is low and slow. I start it on 200F for like four to five hours. I also put a bowl of beer with rosemary in the oven to let it seep into the chicken and it also made the house smell wonderful! Also the key to beautiful chicken is to rub the skin with olive oil before you bake it. I used to use butter but yeah, you know the healthy thing.

Two weeks ago I made beautiful chicken and bean/cheese/onion enchiladas for Melissa. The were OMG good. I used ground chicken instead of cubed chicken breasts and I will only use this from now on. It gave them a whole new texture and I ate leftovers happily for three days. I also used far free, reduced calorie everything but the cheese, because lets face it…low fat cheese sucks!

I will write more soon…I have tons of photos and my adventures in making cheese steaks at home, pancakes, and a plugged watermelon!

Absentee Chef

I know I know...there has been no Fat Kid updates...sadly real life takes over my Internet stardom.

I have that Crazy Cake recipe and pictures.  I must say is was quite good and very delicious.  The day I made it, Genea and I, that's all we had for dinner. Ha! I shared with my neighbor too and she enjoyed it as well.

Sue's Crazy Cake

• 3 cups of flour
• 2 cups of sugar
• 6 tablespoons coco powder
• 2 teaspoons of baking soda
• 1 teaspoon of salt
• 12 tablespoons of cooking oil
• 2 tablespoons of vinegar
• 2 teaspoons of vanilla

• 2 cups cold water

Make 3 deep impression in the dry mixture.  In one hole add the oil, one hole add the vinegar, and one hole add the vanilla...pour the water on top of all of the ingredients and fold until mixture is moist. The mixture will be runny.

Bake at 350 for 30 minutes or until a toothpick comes out clean.

Do not over bake! This cake drys out easily.

Now the icing if you so choose to ice it is:

• 1 pound of powder sugar
• 3/4 cup peanut butter
• milk to moisten

I whipped that up with an electric mixer...I used less sugar.  This worked out for me as the cake is pretty sweet and rich.

Many Delicious Things!

Missing I have been, I know. I don’t really have a following anyway, so have I been missing?
I haven’t been cooking much. I haven’t had much inspiration.
I did however Monday find some energy and make some banana pudding. I love banana pudding! I cheat a lot in my making of it, but it is delicious.

J.J.’s Banana PuddingPOUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.

• 4 cups cold milk (Want it really rich? Use heavy cream!)

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding (I use the banana flavor!)

30 NILLA Wafers

3 medium bananas, sliced

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed (Screw this…use real whipped cream!)

ARRANGE half of the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with whipped topping. (If you opt for real whipped cream don’t cover till you serve!)

REFRIGERATE 3 hours. Store leftovers in refrigerator.

I also made White Chili yesterday. This stuff is killer…I have made it thicker to use for enchiladas. It is good just as chili though.

J.J.’s White ChiliSpice Mix – these are the approximate spices. I cheat and get the McCormick White Chicken Chili Mix

• 1 tablespoon olive oil
• 1 1/2 pounds boneless skinless chicken breast halves -- cut in 1" cubes
• 1/4 cup chopped onion
• 1 cup chicken broth
• 1 can chopped green chilies
• 1 can cannellini beans – drained
• 1 can black beans – drained/rinsed - optional
• Cheese – Optional
• Sour Cream – Optional
• Tortilla Chips – Optional

• 1 teaspoon garlic powder
• 1/8 teaspoon ground red pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon cilantro

1. Mix spices together to make Southwest Spice Blend.

2. Heat oil in large saucepan over medium-high heat. Add chicken and onions; cook 4-5 minutes.

3. Stir in broth, green chilies and Spice Blend; simmer 15 minutes.

4. Stir in beans. Simmer 5 minutes. Garnish with Monterey Jack/Mexican Blend cheese, sour cream, chips, if desired.

Good stuff!  I also made my own tortilla chips to go with the chili.  They turned out well and were better than the store bought ones!

Last night the roommate brought home White Castle's as well…the roommate is a truck driver and was in NJ yesterday and imported them home for me. Nothing better than White Castle Burgers to munch on while playing World of Warcraft!

  

  

¡Yo quiero Taco Bell

I am killing for Mexican food the last couple days…I really want to go to Los Portales…no one seems to have the time or want to go and I hate to eat at a restaurant alone. (Curse of the fat kid…) I guess I will have to settle for a fake out Mexican feast…

Mexican Lasagna

• 
  

  •  1 lb - 2 lb of ground sirloin
  • 1 can of refried or black beans
  • 1 small onion chopped
  • 1 small block of pepper jack cheese, cubed
  • 1 - 2 packs of taco seasoning
  • 3 cups shredded sharp or mild cheddar cheese
  • 1 package of large flour tortillas – in recent years I have started using corn tortillas…I like that option better.
  •  1 jar of salsa/taco sauce to taste (optional)
  • 1 container of sour cream (optional)

  
  

  Preheat oven to 350. Brown ground meat to package specifications on taco seasoning, set aside. Grease a 9 x 13 baking dish. Layer beans, cheese, onion, meat, and tortillas. Bake at 350 till cheese is melted and bubbly, approximately 20 minutes. Serve with salsa/taco sauce and sour cream.

Ole! Enchiladas

Preparation Time: 20 minutes

Cooking Time: 45 minutes

• 12 (6-inch) corn tortillas
•  1 can (16 ounces) fat-free vegetarian refried beans
•  2 cups cooked rice
•  1 (4 ounces) shredded reduced-fat or regular sharp Cheddar cheese, divided
•  1/2 cup medium-spicy or mild salsa
•  1/2 cup chopped fresh cilantro, plus additional for topping if desired
•  1 can (2 1/4 ounces) sliced olives, drained
•  Hot sauce to taste (optional)
•  1 can (16 ounces) enchilada sauce, divided
• 1 ripe avocado, peeled, pitted and cut into small chunks (optional)

Arrange the tortillas in 2 stacks and place in a cold oven. Heat the oven to 400F. Remove the tortillas after 10 minutes and cover with a warm, damp towel.

To make filling. mash the refried beans in a medium bowl with a fork. Add the rice, 1/3 cup cheese, salsa, cilantro, olives and hot sauce, if desired.

Coat the bottom of a 9- x 13-inch baking dish with a thin layer of enchilada sauce, saving about half the sauce as a topping.

Place a tortilla on a cutting board and spoon a heaping about 1/3 cup filling over the center of a tortilla; roll it up. Set in the baking dish seam-side down. Fill the remaining tortillas and place them in the baking dish, squeezing them into place.

Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle 2/3 cup cheese evenly over the top. Bake, uncovered for 30 to 35 minutes until hot and bubbly. Let stand a few minutes before serving and, if desired, garnish with a topping of diced avocado and chopped cilantro. Serve two enchiladas per person.

Servings: 6

Nutritional Information

Per Serving: Calories 340; Total fat 9g; Saturated fat 2.5g; Cholesterol 10mg; Sodium 900mg; Total carbohydrate 55g; Fiber 7g; Protein 13g ;Vitamin A 10%DV*; Vitamin C 4%DV; Calcium 25%DV; Iron 15%DV

Cheesy Chicken Enchiladas

Yield: 8 servings (serving size: 1 enchilada)

Ingredients

• 2 1/2 cups chopped cooked chicken breast
• 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1 2/3 cups plain low-fat yogurt
• 1/3 cup butter, melted
• 1/4 cup chopped onion
• 1 teaspoon minced garlic
• 1/4 teaspoon freshly ground black pepper
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
• 1 (4.5-ounce) can chopped green chiles, drained
• 8 (8-inch) flour tortillas
• 1 tablespoon canola oil
• Cooking spray
• 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
• 1/4 cup chopped green onions

Preparation

1. Preheat oven to 350°.

2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.

3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.

Nutritional Information

• Calories:454
• Fat:20.3g (sat 10.4g,mono 6.7g,poly 1.5g)
• Protein:30.8g
• Carbohydrate:36.6g
• Fiber:2.2g
• Cholesterol:73mg
• Iron:2.3mg
• Sodium:757mg
• Calcium:347mg

Chicken Fajita Melts

Ingredients

• 2-1/4 teaspoons vegetable oil 
• 1-1/2 (6 ounce) skinless, boneless chicken breast halves, thinly sliced
• 2 tablespoons sliced onion 
• 2 tablespoons sliced red bell pepper  
• 2 tablespoons tomato juice
• 1-1/2 teaspoons taco seasoning mix 
• 1/4 cup salsa/taco sauce 
• 2 (1/2 inch thick) slices French bread 
• 1/2 cup shredded Cheddar cheese

Directions

You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (8).

1. Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.

2. Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.

3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

4. Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.

5. Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown

Nutrition Information

• Servings Per Recipe: 2
• Calories: 397 Amount Per Serving
• Total Fat: 16.6g
• Cholesterol: 104mg
• Sodium: 821mg
• Amount Per Serving
• Total Carbs: 19.9g
• Dietary Fiber: 1.5g 
• Protein: 40.3g

I'd like to buy the world a Coke and keep it company.

I know I know…I said I hate to bake…but everyone forces me to…My friend Sue sends me such awesome recipes…one I will be testing this weekend…I can’t believe she had never heard of or had this cake. It’s like one of the best chocolate cakes ever! I remember having this one as a kid at family reunions...This one is for you Sue!



Coca-Cola Cake

Yield: 12 servings

• 1 cup Coca-Cola
• 1/2 cup buttermilk
• 1 cup butter or margarine, softened
• 1 3/4 cups sugar
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 cup cocoa
• 1 teaspoon baking soda
• 1 1/2 cups miniature marshmallows
• Coca-Cola Frosting
• Garnish: 3/4 cup chopped pecans, toasted

Combine Coca-Cola and buttermilk; set aside.


Beat butter at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add egg and vanilla; beat at low speed until blended.


Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended.


Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes. Pour Coca-Cola Frosting over warm cake; garnish, if desired.

Coca-Cola Frosting
Yield: 2 1/4 cups

• 1/2 cup butter or margarine
• 1/3 cup Coca-Cola
• 3 tablespoons cocoa
• 1 (16-ounce) package powdered sugar
• 1 tablespoon vanilla extract

Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in sugar and vanilla

Soleil Doux du Matin

French toast is something I never cared for as a kid…I never really started liking it till I started making it myself. I have also added a few twists of my own of course. There is this crazy diner back where I am from called Pearl’s…they call it Freedom Toast.


J.J.’s French Toast

• 4-6 slices of your choice of bread…I like whole wheat, the kids like white
• 2 large eggs
• ½ cup heavy cream
• Allspice to taste

• ½ tablespoon of honey

Wisk all ingredients together except bread. Dip bread, cook, enjoy!

Delicious!

I also in the past have made a French Toast casserole. Very Tasty! Tastes good for breakfast, just like French toast. It's easy to make too! Serve warm with syrup on top.

French Toast Casserole

Ingredients

• 5 cups bread cubes
• 4 eggs
• 1 1/2 cups milk
• 1/4 cup white sugar, divided 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon margarine, softened
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.

2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.

3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.