original recipe stuff

Originally the Mac and cheese called for Gorganzola (blue cheese) we switched it to feta but you can always use blue... Also it called for Beer brine bacon &. Black Forrest ham, you can choose any type of bacon or ham to your liking... A third meat is called for... Andullie Sausage (can not really spell well) but add any type you like also.. Thanks and check the past blogs for recipes and more

SPECIAL EDITION COOKING SHOW!!!

We are doing a very special Travel Edition of Cooking for the Boys LIVE! & Lucios on Live
This Wednesday at 6:30pm central & 7:30pm eastern.
We will be making two great Comfort Food dishes live on the Internet and follow it up with some very lively conversation...
So don't miss out on the fun....

Melissa's Mac n Cheese (I love cheese)

Elbow macoroni (or any other cool pasta shape you like)
Cheese--- Swiss (gruyere) cheddar (mild to medium) feta crumbles
Ham
Bacon
Bread crumbs ( I prefer Panko with no seasoning) your favorite type..
Fried onion rings (can)

Boil water and prepare the macaroni as directed... (like all pasta I prefer al dente) then drain into a colonder.
Grate the cheese and set aside
Cook bacon to a slight crisp then chop or crumble it, save the bacon grease.
Chop or cube the ham into bite sized pieces, then fry the pieces in a small amount of bacon grease until browned..

Pour the pasta into an oven safe dish, add the bacon and ham, mix in the cheese and top with bread crumbs and/or onion rings.
Bake at 350 until cheese is melted through.

Sweetened Green Beans

Fresh Green Bean -- not a new can but fresh uncooked
Butter or E.V. Olive oil
Sugar
Red Pepper flakes

Place skillet over medium heat add the butter (or oil) allow for it to heat up.
Add green beans and sautee for about 3 minutes, making sure they are coated with butter (oil)
Add a couple of tablespoons of sugar and allow it to dissolve and coat the green beans.
Sprinkle with Red Pepper Flakes for added spice.

New Show Reminder

We have a new show coming up on Wednesday....

You will need to pre-heat your oven to 350

have an oven-safe pan

have a cutting board

have hot pads, pot holders, oven mitts what ever you call them

for a list of ingrediants, look at past blog posts for the dishes

spaghetti in Olive Oil

Warm Margherita Pizza Salad

also please subscribe to my website so you can get my email reminders and updates.....

thanks

Spaghetti in Olive Oil

What you need:

Skillet

Extra Virgin Olive Oil

Cooked Spaghetti (or pasta of your choice)

Onion—small dice

Garlic—minced

Grape Tomatoes—halved

Mushrooms—sliced

Parsley

Red Pepper

Salt

Black Pepper

Parmesan

What to do:

In your skillet, add enough Olive Oil to cove the bottom and heat.

Add the cooked Spaghetti and stir to coat with Olive Oil

Add the Onion and Garlic and cook until onion is soft.

Add the Tomatoes, Mushrooms and Parsley, cook and stir for

Another 2 minutes or so.

Add Red Pepper, Salt and Black Pepper to taste, stir.

Top with grated Parmesan Cheese.

Serve Hot

Warm Pizza Margherita Salad

Croutons—store bought or homemade

Tomatoes—Grape, Cherry or your favorite type

Mozzarella

Basil—fresh is best

Extra Virgin Olive Oil

Salt and Pepper to Taste

Preheat Oven to 350*

In an Oven Safe dish, place halved grape or cherry tomatoes or sliced tomatoes, sliced mozzarella and basil (torn or cut in a chiffonade style).

Drizzle in enough Olive Oil to coat the ingredients.

Place the dish into the Oven for about 10 minutes, until the mozzarella begins to melt.

Remove from oven and top with Croutons, place back into oven for about 5 more minutes just to heat the Croutons through.

Now serve to your guest while it is still warm.

Enjoy

Chef Mick

Premiere Show a Success!

I would like to thank all those who tuned into the Premier Episode of

Cooking for the Boys LIVE!!

It was tremendous success but it would not be possible with out the help of several people..

Producing and Directing the show from Corpus Christi, TX-- Derek Lucio

Producing the show from San Diego, CA--Melissa A. Lucio

Monitoring the chat and questions from Corpus Christi, TX--Dario Lucio

Monitoring the chat and questions from Denton, TX--Duran Lucio

Web consultant and IT help from Corpus Christi, TX--Daniel Lucio

Also would like to mention David Lucio in Dallas, Texas who is consultant on all things technical.

But above just thanking them, if you watched the show and realized that I am cooking in a small kitchen in San Diego, CA and they are in Texas willing to take the time to help and be part of this, then you will know that I can not express my gratitude enough.

Thank you all,

Chef Mick

Premiere Show

Welcome to the big premiere of Cooking for the Boys LIVE!

Since we are starting our show on Sept. 14th, three days after the 10 year anniversary of the attacks on the United States simply known as 9/11 and two days before the Mexican holiday of 16 de Septiembre, I have decided to go with a Southwest staple that embodies both countries.

Enjoy!

Green Chili Chicken

Enchiladas

Enjoy! You need a oven save dish for this casserole and please pre-boil your chicken if you are going to cook along with me.

I have included my recipe so you can follow along, work along side me or just watch and then make it yourself at your convenience.

Ingredients:

Corn Tortillas-- (I prefer yellow corn but it does not matter)

Chicken, (boiled, boned and skinned) or canned Chicken

Cream of Mushroom

Cream of Chicken

Cheese, (shredded mix, your choice)

Green Chilies, (can or fresh if you know how to skin them)

Salt and Pepper to taste

Preparation:

Pre-Heat Oven to 350 degrees

Boil Chicken and de-bone it (or use the frozen boneless,skinless chicken breasts for ease), cut it into small dice.

In a mixing bowl, add Chicken, Cream of Mushroom, Cream of Chicken and Green

Chili, mix together.

In an Oven safe dish, place a layer of Corn Tortillas (if they are not fresh then run them through hot water to make them pliable). Then add a layer of the Chicken and Sauce mix. Top that layer with Shredded Cheese.

Repeat the Process until dish is full or you are tired, which ever comes first..

Place the dish into the preheated oven. Since all ingredients are pre-cooked, you should only leave it in there for 15 – 20 minutes, until heated through and cheese is melted.

Serve with your choice of sides……ENJOY

Chef Mick

Chef Mick’s

Spanish Rice

Sauté Pan

Spoon

Knife

Cutting Board

Canola Oil—enough to cover the bottom of your pan

Rice—Small palm full for each person you are serving

Onion—Diced

Tomato—Diced

Bell Pepper—Diced

Garlic Powder

Onion Powder

Ground Comino (Cumin)

Chicken Stock or Bouillon—5-6 cups

Lemon or Lime Juice—approx. 2 tsps.

Tomato Sauce or Paste

Salt and Pepper—to taste

Heat the oil in the pan and add the Rice……..

Brown the Rice for about 5 minutes, stir occasionally as to not burn the Rice…..

While still browning the rice, sprinkle with Garlic Powder, Onion Powder and

Ground Comino…..

After the Rice is all browned, and while still on high heat, add about 1 cup of Chicken Stock or Bouillon with the Lemon juice, to the Rice and allow to boil for 2 minutes…..

Careful not to let the Rice go dry.

Add the rest of the Chicken Stock, Tomato sauce and the diced Vegetables

Lower the heat and allow simmering for 15 -20 minutes until the Rice is done….. Watch the liquid level and add as needed until Rice is tender…

Enjoy