Cody

Name: Oxtail Ramen
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Ingredients: 1 tbsp sesame oil; 1 lb. ox tail; 15 baby carrots; 1 onion, quartered; 2 celery stalks, quartered; 2 green onion stalks; 2-3 garlic cloves; 1 tbsp soy sauce; 2 tsp minced ginger; 1 tsp salt; 1 tsp cracked pepper; 5 quarts water; 8 oz package of Japanese Ramen Noodles; 2 boiled eggs

Oxtail Ramen

August 28, 2019 by Cody

An elevated Ramen recipe utilizing oxtail can keep you true to your roots as your budget grows.

After being cooped up for a week post-op, I sent this to a buddy letting him know cabin fever was setting in and things were getting weird.

I’m no stranger to this budget bowl quick fix. From microwaves to MRE heaters, I’ve seen these things ingested everywhere I’ve been. When I moved back to my hometown, I started purchasing a cow from the local fair for meat. This provides my family with a well-stocked inventory of beef. That’s when I first encountered oxtail.

As I stared at this package in bewilderment, I wondered what in the hell I was going to do with this thing. I did some digging and there it was; Ramen! So, my ramen is no longer an instant wax filled creation and nothing goes to waste.

Why is this better than your average dorm room dinner?

First, the depth of flavor from the beef stock increases the richness of this bowl three-fold. Second, although the overall cook time is lengthy; there is no “etched in stone” rule that you must cook and eat it all in one sitting. Make the stock and eggs to store for when you are ready to eat. Heat the stock to a boil, cook the noodles, top with the egg, garnish and you’re set! By spreading it out, you can be ready to eat in a tenth of the time come Ramen noodle night. Don’t be afraid to change things up either! Feel free to add your favorite meat or top with some veggies; like jalapenos, shallots, or shredded carrots. If you’re like me and spice is nice, slap some Sriracha on top too!!

Pictured is a lunch bowl with some chicken and veggies.

Oxtail Ramen

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

Ingredients

1 tbsp sesame oil
1 lb. ox tail
15 baby carrots
1 onion, quartered
2 celery stalks, quartered
2 green onion stalks
2-3 garlic cloves
1 tbsp soy sauce
2 tsp minced ginger
1 tsp salt
1 tsp cracked pepper
5 quarts water
8 oz package of Japanese Ramen Noodles
2 boiled eggs

Instructions

For the beef stock:

Place the sesame oil in the bottom of a large pot over medium-high heat. I throw half of the cracked pepper (and red pepper if you choose) into the oil. As the oil heats it will accentuate those pepper notes.

Brown both sides of the oxtail for approximately 1-2 minutes per side.

Add the carrots, onions, celery, garlic, ginger, soy sauce, salt and pepper, and any other herbs you choose for your stock. It's best to go fresh and whole with the herbs here to help prevent tiny bits from floating in the stock after straining.

Cover with water and bring to a boil.

Reduce heat to low and let simmer for at least 2-3 hours, but the longer the better.

Strain the stock removing all of the meat, vegetables, and herbs.

For the boiled eggs:

Place eggs in saucepan and cover with water by about an inch.

Bring water to a boil over high heat.

When water reaches a boil, reduce to medium/medium high and cook for 6-10 minutes.

Remove eggs from saucepan and drop into bowl of ice water for 8-10 minutes.

Peel and halve.

For a cool Ramen specific egg recipe checkout The Flavor Bender.

For the Ramen:

Return stock to pot and bring to a boil.

Add Ramen noodles and cook for approximately 8 minutes or per the instructions.

Place noodles in bowl, smother in stock, garnish with thinly sliced jalapenos and sliced carrots (optional), top with Sriracha, and serve.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 510Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 217mgSodium: 1216mgCarbohydrates: 27gFiber: 3gSugar: 5gProtein: 41g

Chori Pollo Tacos

August 27, 2019 by Cody

This go-to Mexican dish is transformed into a crunchy, flavor packed Chori Pollo Taco.

On the about me page, I complain about repetitive monotonous food. That repetition does NOT apply to tacos because they are not monotonous. Tacos are a weekly occurrence in our house, sometimes even more than that. There are so many different flavors to create with these things, it’s insane.

What is Chori Pollo?

It’s safe to say that, if you walk into a Mexican restaurant that you’ve never been to and order Chori Pollo, it’s likely going to be good. It’s almost too easy to mess up. The dish typically consists of a delicious spicy sausage called chorizo, chicken, and queso. It is often served over potatoes and/or rice. So, why not make that a taco!? You just need to add the meats and cheese to a crispy corn tortilla!

Ingredients for Homemade Chori Pollo

ground Chorizo
Chicken breast or tenders, seasoned to taste
Queso
Rice or Fried Potatoes

How to make Homemade Chori Pollo

You can purchase chorizo at your local grocery store or make it yourself. Simply brown the ground sausage in a skillet and set aside. For the chicken, you can use breast or tenders seasoned in your favorite taco seasoning. For Chori Pollo, I prefer butterflying chicken breasts. However, for Chori Pollo Tacos, I’m cooking tenders whole in the skillet and giving them a chop once they’ve had a few minutes to rest. Whichever you choose, make sure to cook it in the same skillet as the Chorizo. This adds a ton of flavor to the chicken. Serve over fried potatoes, rice, or both and smother in queso.

How to Make Chori Pollo Tacos

To make Chori Pollo Tacos, simply place the chorizo and chicken into taco shells instead of over rice or potatoes. Fry the corn tortillas fresh! It is a 30 second process that will take your taco to the next level. Totally worth it! Then, drizzle with queso and add your favorite toppings. Fresh sliced veggies with a twist of lime really liven these tacos.

This go-to Mexican dish is transformed into a crunchy, flavor packed Chori Pollo Taco.

These crispy corn tortillas were ready in under five minutes and are an excellent choice for Chori Pollo Tacos.

What if everybody doesn’t like Chorizo?

No worries!! My daughter doesn’t like chorizo right now, even though she hasn’t tried it. She hasn’t tried it because she already knows she doesn’t like it, but I’m working on that. I’m sure all of you parents out there know what I’m talking about. So, I take the chicken, cheese, and rice and serve her up some Arroz Con Pollo (chicken and rice). Problem solved! And she’s yet to bring up/notice that I cook the chicken in chorizo grease 🤫.

What to do with leftover taco meat?

As embarrassed as I am to admit, sometimes I can’t eat all the tacos (sigh). But these leftovers don’t go to waste. Put leftover chorizo, or any other taco meat in the fridge for the next morning’s (or whenever) breakfast. Throw some egg and cheese in with the sausage and stuff a poblano or wrap up a burrito. Hashbrowns, crispy jalapenos, and fire roasted tomatoes are also great additives, too.

Taco Toppings

When it comes to toppings for tacos, you can do no wrong. I’ve even had Asian inspired tacos topped with kimchi! For Chori pollo tacos, fresh ingredients make the best toppings. Here are some great options to start with:

Shredded lettuce
Lime (squeeze juice over tacos)
Onions (freshly sliced)
Jalapenos (freshly sliced)
Shredded cheese
Taco sauce/hot sauce
Sour Cream
Avocado
Pico De Galo
Fresh Cilantro
Guacamole

Other Taco Dinners:

Easy Taco Mac

Easy Keto Taco Cups

Chori Pollo Tacos

Ingredients

1lb. chicken breasts or tenders, sliced.
1lb. chorizo sausage
½ onion, diced
6 yellow corn tortillas
6 oz queso blanco
¼ cup of table crème
½ tsp minced jalapeño
I tsp seasoned salt (optional)

Instructions

Place chorizo and onion in a skillet over medium-high heat and cook thoroughly (about 8-10 minutes).
Move cooked chorizo from skillet to an oven safe dish and place in the warmer.
Return skillet to stovetop (reduce heat to medium) with some sausage grease remaining and add sliced chicken breasts. I usually go with a thin slice here for a more even/consistent bite. Season chicken with seasoned salt (optional) and cook thoroughly (another 8-10 minutes should do).
In a microwave safe dish or double boiler, mix queso blanco, jalapeno, and table crème and melt.
In a separate skillet, fill the bottom with avocado oil (about ¼ inch), or your oil of preference, and heat over medium-high.
Fry the corn tortillas for 1-2 minutes per side, or until golden brown.
Place the chorizo, chicken, and cheese in the tortilla. Top with grilled jalapenos (optional) and serve over Spanish rice.

Notes

Feel free to use store bought queso.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 628Total Fat: 40gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 159mgSodium: 1207mgCarbohydrates: 14gFiber: 2gSugar: 1gProtein: 52g

Three Cheese Tortellini Alfredo

August 25, 2019 by Cody

Quick, easy, budget friendly, and filling, this 4-ingredient Three Cheese Tortellini Alfredo will likely have you returning for seconds…….or thirds. And kids love it!

Quick, easy, budget friendly, and filling, this meal will likely have your returning for seconds…….or thirds. And, kids love it!!

Three Cheese Tortellini

My family loves pizza and pasta! Three Cheese Tortellini Alfredo is an easy one pan meal that helps break away from the typical pasta nights with fettuccine, spaghetti, linguine, etc. If your spread thin and short on time, using your favorite jar of sauce will have you a quick dinner in under 20 minutes.

What Sauce Goes with Three Cheese Tortellini?

There are two types of sauce that pair well with three cheese tortellini. The first is a tomato based, red sauce. For a delicious Three Cheese Tortellini using red sauce, click here. The second type is alfredo sauce! That is what we’re using in this easy pasta recipe.

Now, for a quick pasta dinner recipe, there’s nothing wrong with using store-bought sauce from a jar. It’s hard to beat homemade sauce, though!

4-Ingredient Three Cheese Tortellini Alfredo

This simple one pan Three Cheese Tortellini Alfredo can be ready in under 20 minutes and you only need the following:

Three Cheese Tortellini
Alfredo sauce
Fresh chopped spinach
Garlic & Onion Macadamia Nuts

How to Make Homemade Alfredo Sauce

One of the best things about homemade sauce is that you can put your own spin on it and emphasize your personal taste preferences. Adding a little garlic, Italian seasoning, black pepper, or even red pepper for the spicy alfredo lovers, can make a huge difference. So, while the recipe below doesn’t require homemade, I’ll give you a quick run down on how to whip up your own and only add a handful of minutes to your time in the kitchen.

Drop 1/3 cup of butter into a saucepan. While the butter melts, add a teaspoon of minced garlic and black pepper to taste. I highly recommend using medium grown black pepper, here. Once the garlic and pepper become fragrant (roughly 15-30 seconds), add one cup of heavy cream and let simmer for 2-3 minutes. Then, whisk in 1 cup of parmesan cheese until melted and well blended.

Quick, easy, budget friendly, and filling, this Three Cheese Tortellini Alfredo will likely have you returning for seconds…….or thirds. And kids love it!

Tips for the Best Tortellini Alfredo

Add Chicken. Turn this easy meal into Chicken Tortellini Alfredo by adding some chopped grilled chicken breasts or some pulled chicken from your Air Fryer Whole Chicken. You can even use a rotisserie chicken from the store to keep it super simple.

Don’t Skip the Nuts. Personally, I appreciate the texture that the macadamia nuts bring to this dish. Getting a little bit of flavorful crunch every now and then is a welcomed surprise.

Top with Fresh Ingredients. Sprinkle some fresh parmesan over the top of the pasta and garnish with some fresh chopped Italian herbs and Garlic & Herb Macadamia nuts. I know, we already have cheese in the pasta covered with a creamy cheese sauce but the fresh parm over the top matters, trust me! The fresh herbs amp up the flavor and texture.

Other Easy Pasta Recipes

Three Cheese Tortellini

15+ One Pan Pasta Recipes

Three Cheese Tortellini Alfredo

Ingredients

1 Bag of Three Cheese Tortellini
½ cup of alfredo sauce
½ cup chopped fresh spinach
1/8 cup chopped Garlic & Onion Macadamia Nuts

Instructions

Bring 4-6 quarts of water to a boil and cook the pasta per the instructions on bag. I tend to push it a minute or two longer than recommended times to reach my liking.
While pasta is cooking. Chop the spinach (I cut the stems off and discard). Mash the nuts with the side of your chef blade and give them a chop to fine tune.
Drain pasta and return to pot.
Add spinach and nuts.
Pour Alfredo sauce over the pasta and stir gently.
(Optional) Sprinkle fresh chopped Italian herbs and fresh parmesan over the top before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 519Total Fat: 30gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 84mgSodium: 739mgCarbohydrates: 47gFiber: 3gSugar: 3gProtein: 17g

Frothed Cold Brew

August 23, 2019 by Cody

Simple and refreshing, this “stout-styled”, cold frothed, cold brew coffee is a unique change of pace!

As summer rolls around, I start to gain a thirst for cold coffee. On hot days, I need a thirst quenching pick me up, not an increased body temperature. If this isn’t in a solo cup for the road, I’m serving it up in a pint glass for cool comfort that almost makes you feel like you’re drinking a stout instead of coffee.

The Best Coffee for Cold Brew

As with most coffee recipes, the type of roast used depends on your personal preference. For the best cold brew, I typically stick with medium to dark roasts. That doesn’t necessarily mean that you have to do the same. In choosing the perfect roast for you, things to keep in mind are acidity, flavor, and brew time. The general rule of thumb is the lighter the roast, the higher the acidity, and the longer the brew time (for cold brew).

How to Make Cold Brew Coffee

Brewing cold coffee couldn’t be any easier. The easiest way is to use a cold coffee maker. Toddy and Takeya are both good options with the latter being my favorite for reasons of simplicity. I recently bought a cold brew infuser from World Market that works great. If you don’t have a cold coffee maker, no worries! I spent years just putting coffee and water in a glass container to strain into my cup when I was ready to drink.

Tips for the Best Frothed Cold Brew

Choose the right roast for you. As mentioned above, I would recommend a medium to dark roast but that is not an “etched in stone” rule. By all means, choose whatever your taste buds prefer. If you do choose a light roast, however, make sure you increase the brew time to about 24 hours. For this particular drink, I highly recommend using a dark roast.

Consider flavor blends. When it comes to hot coffee, I’m typically not a fan of flavor blends. But with cold coffee, it’s a different story! Iced Hazelnut Coffee is one of my favorites. I’ve used other blends, such as a Vanilla, that also produce some pretty tasty beverages (I may just have to try that with this recipe!!)

Add milk or a non-dairy substitute. While I enjoy the occasional latte or cappuccino, I usually drink my coffee black. Again, with cold brew, my preferences are different. 2-3 ounces of milk helps create a creamy texture and provides a touch of sweetness that helps balance the drink. Almond, cashew, macadamia, or oat milk are great substitutes here.

Mind the grind. If you are grinding your own beans. Make sure not to go too fine, or you could end up with a bitter brew. A medium to coarse grind is ideal for cold brew.

Can You Froth Almond Milk?

Yes! With frothing for hot coffee beverages, there are some important things to account for like temperature, tools, chemical makeup, etc. but that is a topic for another post. Its much simpler with cold frothing. Just get some almond milk (or your choice of milk) and a milk frother. Pour the cold milk into a mixing glass, place the frother in the milk, and press the button. Froth until you have reached your preferred frothiness.

Flavor God Chocolate Donut Recipe

If you haven’t figured it out yet, I use Flavor God Seasonings quite a bit. This is a perfect recipe for Chocolate Donut Seasoning. Add a pinch of this on top of the Frothed Cold Brew for a well rounded flavor profile that’ll make you feel like your having coffee and donuts.

Other Coffee Recipes:

Iced Hazelnut Coffee

Cold Brew Coffee

Frothed Cold Brew

Ingredients

12-14 ounces of cold brew coffee
2-4 ounces of cold frothed vanilla almond mild
pinch of Flavor God Chocolate Doughnut Seasoning

Instructions

Ditch the ice for this beast!!! We don’t need any dilution weakening the punch.
Pour the coffee into your preferred cup/glass. A dark roast is ideal for this one.
In a separate cup, pour the milk and froth using a cold milk frother. For a more “stout” vibe, I use frothed vanilla almond milk to give it that creamy texture and garnish with a pinch of Flavor God Chocolate Donut seasoning to add those chocolate notes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Oceanside’s Loaded Street Hot Dog

August 20, 2019 by Cody

This loaded, bacon wrapped hot dog from the streets of coastal California is overflowing with flavor!

I was in Oceanside, California one afternoon to pick up some gear from a local tactical store (circa 2010). I was pretty depleted from the night before and had definitely felt better. As I was leaving the store, I asked the guys outside what they had going on. They had a flat iron grill rolled up and were packing bacon wrapped hotdogs in croissant-style buns and recommending “that you try it with all the toppings to get the full effect”. So, I did. These dudes pulled me from the depths of hangoverville (for less than $5 w/ a drink) with this flavor packed hot dog. I don’t think they’ve ever tasted as good as they did on that specific day, but it’s close.

What is a Loaded Hot Dog?

A loaded hot dog is exactly what it sounds; a hot dog loaded down with all of your favorite toppings. It’s typically a mouthful! If you’re not wiping the corners of your mouth……you might not have enough toppings. My personal minimum to consider a hot dog as “loaded” is five toppings. This bacon-wrapped loaded hot dog has nine!

Toppings for Loaded Hot Dogs

There is an exhaustive list of possible hot dog toppings out there ranging from hot like chili, melted cheese, and fries/tots to cold fresh chopped veggies. To prevent getting too far off topic, we’re going to keep this list narrowed to the nine toppings required for Oceanside’s Loaded Street Hot Dog. And those are bacon, black beans, shredded cheese, tomatoes, diced onions, yellow mustard, ketchup, mayo, relish.

This loaded, bacon wrapped hot dog from the streets of coastal California is overflowing with flavor!

How to make a Bacon Wrapped Hot Dog

Wrapping a hot dog in bacon doesn’t require an abundance of skill, but it isn’t quite as simple as just rolling a frank in bacon. You want the hot dog covered, from end to end, while maintaining minimal overlap of the bacon. If there is too much overlap, you could have some undercooked portions of chewy bacon that stretch and make an already messy hot dog even messier. Start at one end of the hot dog and wrap the bacon in spiral motion covering no more than 1/4^th of the bacon with each rotation. This will help you get a crispy coated hot dog from the grill.

This loaded, bacon wrapped hot dog from the streets of coastal California is overflowing with flavor!

Ingredients for Oceanside’s Loaded Hot Dog

all beef hot dogs
bacon
black beans, drained/rinsed
shredded cheese
Roma tomatoes, diced
yellow onion, diced
croissants/brioche buns
Mustard
Mayo
Ketchup
Relish (Spicy)
Salt & Pepper (optional)

How to Make Oceanside’s Loaded Street Hot Dog

wrap each hot dog in one slice of bacon and cook over medium heat for 8-12 minutes (rotating every 2-3 minutes), or until bacon is evenly crisped. Cooking on a flat iron is my preferred method but, if you’re on a gas/charcoal grill (400), just make sure you monitor the flame. The bacon grease drips will cause it to rise, even on gas.
Butterfly your croissants, stopping just shy of slicing in half in order to achieve the hot dog bun effect.
Place the bacon wrapped hotdog in the croissant and top with 1-2 tbsp spicy relish. Putting the relish on first helps bind the incoming veggies.
Place the diced onion, tomato, and black beans on top of the relish covered dog.
Top with mustard, ketchup, mayo, and desired amount of cheese.
Hit with a fresh crack of sea salt and pepper if you’d like and you’re ready to get messy!!!! You’ll likely need a napkin, and possibly a shower if you have a beard.

This loaded, bacon wrapped hot dog from the streets of coastal California is overflowing with flavor!

Tips for Making the Best Loaded Hot Dogs

Use good buns! There’s nothing wrong with a bag of bunny buns for a good backyard cookout with all of your friends. But we’re going over the top here! I’ve said when talking about burgers and sandwiches and I’m saying it now. The bun can make or break your end result. The OG hot dog from Oceanside came on a fresh croissant roll but if you can’t find any at your local bakery, a good brioche bun will suffice. Serve them warm.

Spray your cooking surface. If not, the bacon wrapped around the hot dog is likely to stick to the grill and start to unravel when you turn it.

Evenly cook your hot dogs. I recommend rotating the hot dogs every 2-3 minutes in order to evenly crisp the bacon and avoid any burnt spots. This can also help prevent sticking and unraveling during cooking.

Don’t rush the finishing touch. When I first had this hot dog, we ate them standing around the car to keep from trashing the inside. While there were some topping droppings on the ground, it wasn’t as bad as you might think. If those dudes would have spoon splashed the toppings all over the hot dog/bun, it would have been a different story. Be delicate when portioning and applying your toppings. We’re going for loaded, not sloppy.

Other Delicious Recipes:

Keto Chili Cheese Dogs

Triple Stack Burger

Oceanside's Loaded Street Hot Dog

Ingredients

4 all beef hot dogs
4 slices of bacon
1/2 can of black beans, drained/rinsed
½-1 cup shredded cheese
1 Roma tomatoes, diced
1/2 yellow onion, diced
4 croissants
Mustard
Light Mayo
Ketchup
Spicy relish
Salt & Pepper (optional)

Instructions

Wrap each hot dog in one slice of bacon and cook over medium
heat for 8-12 minutes (rotating every 2-3 minutes), or until bacon is evenly
crisped. Cooking on a flat iron is my
preferred method but, if you’re on a gas/charcoal grill (400), just make sure
you monitor the flame. The bacon grease
drips will cause it to rise, even on gas.
Butterfly your croissants, stopping just shy of slicing in half in order to achieve the hot dog bun effect.
Place the bacon wrapped hotdog in the croissant and top with 1-2 tbsp spicy relish. Putting the relish on first helps bind the incoming
veggies.
Place the diced onion, tomato, and black beans on top of the relish covered dog.
Top with mustard, ketchup, mayo, and desired amount of cheese.
Hit with a fresh crack of sea salt and pepper if you’d like and you’re ready to get messy!!!! You’ll likely need a napkin, and possibly a shower if you have a beard.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 593Total Fat: 38gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 99mgSodium: 1197mgCarbohydrates: 42gFiber: 4gSugar: 11gProtein: 21g

Iced Hazelnut Coffee

August 20, 2019 by Cody

This iced hazelnut coffee is a cool, refreshing pick-me-up for the warmer days.

As much as I love coffee, to be honest, there are just times where a steaming cup of joe won’t cut it. Like right after an early morning run or in the middle of a hot afternoon, for a couple of examples. So, I supplement with this chilled version during those times to keep me going.

I have never been big on flavored coffee blends. Especially when it comes to hot coffee. But with cold coffee, its a different story! Hazelnut Iced Coffee is one of my absolute favorites.

How to Make Hazelnut Iced Coffee

Make Cold Brew Coffee. Pick your favorite Hazelnut Coffee blend and make your cold brew using your preferred method. For steps on how to make Cold Brew Coffee, click here.

Pour over ice. Fill your cup of ice about 2/3s of the way full with cold brew hazelnut coffee.

Top with Milk. Fill the remaining 1/3 of the cup with your choice of milk

Can You Use Almond Milk with Iced Coffee?

Absolutely! And, unlike hot coffee, you don’t have to worry about curdling. In the recipe below, I actually use Vanilla Almond Milk to add a touch of sweetness. Cashew milk, oat milk, macadamia milk and coconut milk are also good substitute options for dairy. If you do choose any of these, make sure to shake the carton before you pour because they have tendency to settle. When I’m drinking iced coffee, it is typically mixed with one of these as they seem to sit a bit lighter on the belly in comparison to regular milk.

Iced Hazelnut Coffee

This iced hazelnut coffee is a cool, refreshing pick-me-up for the warmer days.

Ingredients

8-10 ounces of cold brew hazelnut coffee
2-4 ounces of vanilla almond milk

Instructions

Simply fill your cup with ice, pour the desired amount of cold brew over ice, and top with your preferred amount of milk (for this one, I prefer vanilla almond milk). This is similar to the Jack & Coke concept. The perfect ratio depends on the person drinking it, so play around and find yours. For starters, try this one.

Cold Brew Coffee

August 20, 2019 by Cody

This thirst quenching cold brew coffee provides the same pick me up as it’s steamy ancestor and is great for those hot summer afternoons.

One of my very first coffee drinks that wasn’t from my grandfather’s Stanley thermos, was actually recommended by the very same person who has helped start my blogging adventure. We were visiting a college campus and took a break near the campus Starbucks. I was 17, and knew nothing about coffee and she was like, “you’ll probably like this”. Two Mocha Frappuccinos later, I had enough energy to read the library, take the GRE, and apply to Grad School all before lunch. P.S. I did not attend college that following year.

That is where my love for cold coffee began. As much as I love coffee, to be honest, there are just times where a steaming cup of joe won’t cut it. Like right after an early morning run or in the middle of a hot afternoon, for a couple of examples. So, I supplement with this chilled version during those times to keep me going.

The Best Coffee for Cold Brew

How to Make Cold Brew Coffee

Tips for the Best Cold Brew Coffee

Choose the right roast for you. As mentioned above, I would recommend a medium to dark roast but that is not an “etched in stone” rule. By all means, choose whatever your taste buds prefer. If you do choose a light roast, however, make sure you increase the brew time to about 24 hours.

Consider flavor blends. When it comes to hot coffee, I’m typically not a fan of flavor blends. But with cold coffee, it’s a different story! Iced Hazelnut Coffee is one of my favorites. I’ve used other blends, such as a Vanilla, that also produce some pretty tasty beverages.

Add milk or a non-dairy substitute. While I enjoy the occasional latte or cappuccino, I usually drink my coffee black. Again, with cold brew, my preferences are different. 2-3 ounces of milk helps create a creamy texture and provides a touch of sweetness that helps balance the drink. Almond, cashew, macadamia, or oat milk are great substitutes here.

Mind the grind. If you are grinding your own beans. Make sure not to go too fine, or you could end up with a bitter brew. A medium to coarse grind is ideal for cold brew.

These are two of my favorite cold coffee drinks:

Iced Hazelnut Coffee

Frothed Cold Brew

Cold Brew Coffee

Ingredients

12-14 tbsp of ground coffee
1 quart of water

Instructions

If you’re using a specific cold brew device, follow those
instructions. If you’re doing your own thing, then this should produce some
tasty cold brew:
Place 12-14 tbsp of ground coffee into approximately 1 quart of water.
If the grinds aren’t in an infuser, give it a quick stir.
Place in refrigerator for 8-12 hours.
Then, you’re ready to enjoy.

I typically make this in the evening and let it sit overnight. I recommend enjoying this within 7-10 days.

Espresso Con Panna

August 20, 2019 by Cody

This Espresso Con Panna is a delicious, creamy coffee drink that is small in volume, big in flavor, and bold in strength.

Espresso Con Panna Recipe

One night in Bahrain, while waiting in the terminal for a late night pick up, I discovered Espresso Con Panna. Which is simply espresso topped with whipped cream. From first sip, I was stuck! For months, whether it be swinging by the corner café before early morning movements or waiting in the cool air terminal at random hours, this sure shot of life became my new go-to and remains in my top rankings of coffee drinks today.

The reason I am sharing this easy concept is because, as one of my go-to drinks, you wouldn’t believe some of the faces I get when trying to order one. It typically goes like this:

Me: “Espresso Con Panna, please.”

Employee: Stares at my face as if it’s changing like Pinnocchio.

Me: “Do you have whipped cream?”

Employee: “Yes” – if no, obviously my order changes. This has happened a few times, too.

Me: “can you just put some on top of a double espresso for me?”

Employee: “Oh!! Yea I can do that!”

Me: “Thank you!!”

This has happened way more often than not. I’ve honestly been kind of shocked that it’s so unknown in some of the places I’ve been. Vice versa, there has been a time or two where I tried to head this off and just asked for a double shot with whipped cream. The response was, “so espresso con panna?” 🙃

Side note: I once got made fun of by a guy for ordering such a tiny little cup. He was ragging on me like, “Pshhht, I can’t believe you’re drinking such a tiny little cup of coffee.” FYI, your average Grande latte has a double shot in it; with the rest being steamed milk and possibly flavoring. This was the exact case for his snickerdoodle latte! 🤨

What is Espresso Con Panna?

Espresso Con Panna literally means “espresso with cream”. So, in a nutshell, it’s your desired amount of espresso topped with whipped cream. The amount of espresso used is totally up to you and can range from single to quadruple shots………yes, I’ve ordered a quadruple espresso before……..although single to double is the standard. Double is my preference for this drink, though.

Ingredients needed for Espresso Con Panna

You only need two simple ingredients to make this easy Espresso Con Panna. As with most simple recipes, quality really matters so be sure to use fresh, flavorful ingredients for the best results. To make this espresso drink you will need:

Espresso: freshly ground coffee beans make the best espresso. Typically, you want to go with a dark or espresso roast. Black Rifle Coffee Company’s AK-47 Espresso Blend is my favorite blend for this recipe.
Whipped Cream: you can use freshly whipped heavy cream, or store-bought cream if you prefer.

How to make Espresso Con Panna:

In terms of espresso drinks, this is the simplest to make. All you have to do is:

Brew the espresso.
Pour the espresso into your favorite cup.
Top with whipped cream

That’s it! But, the deliciousness is in the details.

Tips for the Best Homemade Espresso

If you have ground coffee, that will technically “work”. However, it will likely be too coarse and make a weaker shot. If you want the best, freshly ground espresso beans are the way to go.

Grinding the beans is a very important step. As mentioned above, too coarse of a grind can lead to a weaker, watered-down shot. A grind too fine, though, could result in a bitter shot. So, you want to dial to somewhere in the middle for your perfect grind.

Once you’ve ground your beans, add them to the portafilter basket, and tamp. Tamping is another important step. You want to apply 25-30 pounds of pressure. A calibrated tamper is super helpful, here. The key is consistency. So, if you brew (or cook) with soul rather than science, just apply the same amount of pressure each time. Remember to give the tamper a slight twist as you pull off. Check out this video for some quick tips!

Brew the espresso following your machine’s settings.

Flavored coffee is a great way to switch things up!! Community Coffee has a new Irish Coffee Blend that works great with this recipe!! With cream (con panna) and a little sugar, it’s a perfect mini version of Irish Coffee….minus the whiskey.

Con Panna: Tips for the Best Homemade Whipped Cream

What you need to make your own whipped cream:

Heavy Whipping Cream or alternative
2 tbsp sweetener
½-1 tsp vanilla extract (not artificial!)
Hand mixer or stand mixer

Make sure everything is cold! I typically chill the mixing bowl and blending attachments prior to starting the process. Add all ingredients to the chilled bowl and blend until peaks form.

If you are dairy free, use coconut milk or coconut whipping cream in place of the heavy whipping cream. My wife actually prefers coconut milk in her lattes. You can also sub your favorite syrup for the vanilla if you have a special flavor that you enjoy.

Other Coffee Drinks:

Cold Brew Coffee

Keto Coffee Frappuccino

Keto Hot Cocoa with Espresso Whipped Cream (keto + low carb)

Iced Hazelnut Coffee

Recipes with Espresso:

The Funky Java Burger

Espresso Con Panna

Ingredients

Espresso (double shot)
Whipped Cream

Instructions

Now, I’m no barista and there is a plethora of information on brewing espresso out there. You can start here. Also, the steps you take to make this caffeine packed hotshot are going to vary depending on your machine and I only have experience on Delonghi machines. In terms of espresso, the only other brewing experience I have is with the Aeropress and that thing is one of the best accessories that I own for backpacking/backcountry trips!!! So, this is more of a generalized concept of how to go about it with some attached links that are very helpful and
informative.

Grind your beans. Typically, you want to go with a dark or espresso roast but, you do you. Grind matters! Too fine and you will see an increase in bitterness (over extraction), but too coarse and it’ll be watered down (under extraction).

Fill the portafilter basket with your desired amount of ground coffee.

Tamp. Ensure you have an even and consistent tamp.

Brew the espresso.
How you do this depends on your machine (assuming you are using an espresso machine; if not, click here), but I simply push a button or turn a knob.

Top your freshly brewed espresso with whipped cream.

Quick and Easy Shepherd’s Pie

August 20, 2019 by Cody

This quick and easy spin on Shepherd’s Pie is a great introduction to the world of hearty pub fare.

I’m a pub guy, through and through. Clubs just aren’t my thing. You can keep the hella long lines guarded by yoked seven footers, flashing lights that only give your partial profiles of the nights new found love, loud music that keeps you from actually hearing what someone is saying to you (not that it really matters), and sweaty people that leave looking like they got tsunamied after a CrossFit workout in search of the closest fast food or pizza joint to absorb the rest of what they didn’t sweat out. I prefer decent pub fare in a place that has good background music, where you can actually carry on a conversation, and it is accepted (probably expected) that every now and then, someone is getting shithoused to the point of fisticuffs.

I was twenty-one when I had my first Shepherd’s Pie at New York New York’s Nine Fine Irishmen in Vegas. This ignited a pretty adventurous pursuit of good food, drink, and laughter. To be fair, I wasn’t exactly lacking on the drink and laughter part at that point, but it was mostly accompanied by shitty food. I instantly sought a string of pubs on the West Coast, ended up in one in Ireland that was definitely prevented from reaching it’s full potential, and still actively search them out today. Matter of fact, me and the missus frequent one before nearly every tattoo sesh……sometimes after, too.

This quick and easy spin on Shepherd’s Pie is a great introduction to the world of hearty pub fare.

Souvenir glass from the pub that started it all.

What is Shepherd’s Pie?

In simple terms, Shepherd’s Pie is minced meat covered with a layer of mashed potatoes and baked. But of course, it’s not that simple. Originating in Scotland, Shepherd’s Pie uses lamb as the meat ingredient. Traditionally, it was served with a pastry topping until the Irish got a hold of it and introduced potatoes. Its close relative, Cottage Pie, uses beef as the meat ingredient. Traditionally, it was topped with a sliced potato crust, but you can substitute mashed potatoes here, too. Pretty blurry line, huh? The key difference is the meat used in the pie.

That brings us to this “Shepherd’s Pie”. So, we typically use one pound of beef and one pound of lamb. I personally don’t care which meat you choose. But just know that using all lamb gives you the authentic base for shepherd’s pie and, if you use all beef, it is technically cottage pie. Maybe, since I blend both and have put my own spin on the flavor profile, we should call this “Farmer’s Pie”. What do you think?

Ingredients needed for this Quick & Easy Shepherd’s Pie

ground beef/lamb
shredded cheese
onion, chopped
mustard
Worcestershire sauce
seasoned salt
Parsley
black pepper
instant potatoes
frozen peas and carrots

How to make Shepherd’s Pie

Preheat the oven and boil water. Preheat oven to 350 and bring water to a boil for the instant potatoes.

Prepare the meat. Add the ground meat, onion, and seasoned salt to a skillet over medium heat. When the meat is about halfway browned, add the mustard and Worchestershishishire 🙂 and continue to cook until there is no more pink.

Prepare the vegetables. Cook the frozen peas and carrots per package instructions. Remove the now boiling water from heat and stir in the instant potatoes until smooth.

Make and bake the pie. In the same skillet, mix the meat, vegetables, and cheese. Cover the meat and vegetables with the potatoes and garnish with cheese and parsley. Finish in the oven. Enjoy!

Tips for the Best Quick and Easy Shepherd’s Pie

I have a few different meat pies that I make depending on my mood, but this simple version is a regular in our house. It’s quick, hearty, and can serve countless people. Seriously, I’ve fed up to twenty people by just multiplying this recipe. Now, typically, this is the part where I tell you that fresh is best. That’s the truth! But that isn’t what this recipe is about, it’s about being quick, easy, and packed with flavor. There are, however, a few key tips:

Drain the vegetables. Don’t just dump the bag of frozen vegetables into the meat! Make sure to drain the excess liquid from the bag beforehand.

Pick the right potatoes. I highly recommend using the Idahoan instant potato pack. I use the Buttery Homestyle unless I can find the Classic (my personal favorite). Make sure to mix well and not leave it too dry. Remember, it is going in the oven.

Use both meats. I’ve explained the meats traditionally used in pies, but I still recommend using both for this recipe. First off, I understand that lamb can be an acquired taste for some, and this is a great way to introduce it to folks. Second, I’ve already put a different spin on this dish with the mustard so no reason to stay on the “traditional” path at this point.

Other Pub-style recipes:

Smashed Brussels Sprouts

Fish Cakes

The Funky Java Burger

Quick and Easy Shepherd's Pie

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients

2 lbs ground meat (1 lbs lamb/1 lbs beef)
2/3 cup shredded cheese
1 onion, chopped
2-3 tbsp mustard
1 tbsp Worcestershire
2 tbsp seasoned salt
1 tsp Parsley
1 tsp black pepper
8 oz instant potatoes
1 frozen steamer bag of peas and carrots

Instructions

Place skillet over medium heat.
Preheat oven to 350.
Bring 4 cups of water to a boil for the instant potatoes.
Add meat, onion, and seasoning (except parsley, that's for later). Brown until approximately half of the meat is no longer pink.
Add the mustard and Worchestershishilshire 🙂 and continue until all meat is cooked.
Start your veggies – four minutes in the microwave should
work and don’t forget to drain the excess liquid.
Place the meat back into the skillet (no heat) and mix
in the cooked veggies and cheese (save some for garnish). Slowly stir.
Check the water for the instant potatoes. Once it reaches a boil, remove from heat.
Dump the cheesy meat/veggie mixture into the roasting pan.
Allow that to sit while you return to your water and stir in
the instant potatoes. A fork is the best
tool, for me, here.
Cover your mix with the potatoes and garnish with your
remaining cheese and some parsley.
Place in oven for 6-8 minutes to finish.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 392Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 110mgSodium: 1462mgCarbohydrates: 10gFiber: 2gSugar: 1gProtein: 34g

Crispy Baked Chicken Tenders

August 20, 2019 by Cody

These easy, three ingredient, baked chicken tenders may have you ditching the fryer.

So, one of my best friends is like, the dude of dudes. You know, 85% of my diet is meat and the rest is stuff that I love (like chips or snacks) or am tricked into eating (like fruits and veggies) type guy. Avid hunter, backcountry adventurer, photographer, Mr. DIY, and household handy man; he’s deeply rooted in his own personal beliefs without being a tool about it. He used to regularly scarf down bags of Snyder’s Pretzels or Fritos Honey BBQ twists and down whatever beer we had at the time, but he apparently never threw them on the roof of his dad’s business; which is it’s own story 😎. That was all before he was diagnosed with celiac disease (an immune reaction to eating gluten). For a whole bunch of tasty gluten free recipes, check out Maebell’s.

Now, obviously I’m not kicking my boy to the curb for his inability to consume beer and bread like the good ol’ days. Not a chance!! I’m trying to keep the good times rolling! So, I have made several GF ventures in the kitchen and if/when the opportunity presents itself, we can still grill and chill. This one, I think, was a success.

Ingredients for Crispy Baked Chicken Tenders

You only need three simple ingredients to make these tasty Baked Chicken Tenders. Make sure to check to chip bag to ensure it is labeled “gluten free”. For this delicious recipe, you will need:

Chicken Tenders
Beaten eggs
Your choice of Kettle Cooked Potato Chips

These easy, three ingredient, baked chicken tenders may have you ditching the fryer.

Use any flavor chips you’d like! Pictured are Voodoo, Farmland Ranch, and Dijon Mustard.

How Long to Bake Chicken Tenders?

You want to bake the tenders for approximately 20 minutes or until the internal temperature reaches 165 degrees. Flip the tenders after about 15 minutes or so to prevent sticking and/or soggy bottoms.

Tips for the Best Oven Baked Chicken Tenders

There are plenty of baked chicken tender recipes out there and many of them, to me, taste……well…..baked!! In the search for crispy, flavorful oven baked chicken tenders, I’ve found a few key tips that seem really improve the end result.

Use Kettle Cooked Chips – There is a reason a specify “kettle cooked” chips in the ingredients list. That is because of their notorious crunch. They are distinguishably more firm than regular potato chips and are key to reaching the desired crispiness.

Cook the Tenders Until Crispy – When you grind the chips down, they will become rather “greasy”. As they cook, some of the oil will seep out and become visible before drying into their tasty crispiness. It is a noticeable change so maintain a watchful eye.

Rotate the Tenders – Once you notice that the top side of the tenders become crispy, flip them and allow the same thing to happen to the bottom side. This will happen in less than half of the time as the top side.

Serve solo or complimentary to another meat, like steak or pork loin.

Other Chicken Recipes

Buffalo Chicken Mac

Mediterranean Chicken Sandwich

Easy Bacon Wrapped Chicken Breast

Crispy Baked Chicken Tenders

Ingredients

1 package chicken tenders (approx. 1.5 lbs)
1 bag of Kettle Cooked Potato chips
2-3 beaten eggs

Instructions

Wash your chicken tenders and pat them dry.
In a bowl, beat 2-3 eggs depending on size. We typically have extra large or jumbo in the fridge.
In a blender/food processor, grind down the chips to a consistency that’s comparable to Panko bread-crumbs. If you don't have a blender/food processor, put the chips in a sealed bag, place that bag inside another sealed bag ensuring that all air is pressed out. Then, go to town with a mallet or hardcover book! Both work, just trust me. It’s okay if you have some random larger pieces, but not big enough where you’ll catch a sideways crunchy kettle chip to the roof of your mouth when you bite into it…..ouch!!!
Place this new ground breading on a plate (paper plate works fine).
Now, your prep station should look like this; from left to right: chicken, egg, ground chips, cookie sheet. If you’re a lefty or prefer the opposite direction, just flip the set up but you should get the idea.
Dip the chicken tenders into the eggs, roll in the ground chips until evenly coated, and place on the cookie sheet.
Place in the oven at 400 for approximately twenty minutes or until done (165), rotating it at about 3/4 of
the way through (15 min)

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 288mgSodium: 402mgCarbohydrates: 19gFiber: 1gSugar: 0gProtein: 15g