Archive for June, 2014



Under horrendous conditions team USA advances to the “Sweet Sixteen” in the FIFA World Cup. Now here’s the deal. We didn’t win but,  because Portugal beat Ghana that allowed us to move forward. Awesome right. Getting rewarded for someone else’s loss. Why you ask??  There is a whole point system in place.  Because I’m really  not qualified to explain the darn thing, I’ve referenced the Washington Post. This is legal in the world of blogging. It’s like a really big compliment to the author of this article.

In my previous blog, I told you about how entertaining the British commentators were in their coverage of the World Cup. Pump the breaks my friends. I’ve found a new favorite. Taylor Twellman has been doing coverage for ESPN and he is a real spit fire. Taylor played for the Maryland Terps and was on the US National team.  Extremely knowledgeable and edgy.  He’s not afraid to speak his mind and dresses in sweat shirts, jeans, and sneakers. I love it. But what I found very appealing was the empathy  he displayed for the locals of Recife, Brazil after Thursday’s 17 hour down pour. Everyone was commenting on will the game move forward as planned, but he was concerned about how the natives would endure the terrible flooding. Basically his perspective…..What is really important here??? So Kudos to Taylor!

Taylor Twellman


Read all about Taylor

The “Sweet Sixteen Round” starts Saturday and my ground beef tostadas would be a nice touch to serve for any game, but when you are watching Mexico vs Netherlands on Sunday at 12:00…. it would be appropriate. Ole’ which apparently means I performed a great feat…and the tostada is just that. Ole’

Beef Tostadas



– 1 1/2 lb ground beef

– 2 tbsp. seasoned salt

– 1 tsp chili powder

– 1 tsp onion powder

– 1 tsp garlic powder

– 10-12 6′ yellow corn tortillas

– vegetable oil for frying

– 1-2  tomato seeds removed and diced

– 2 avocados sliced

– shredded lettuce

– shredded Monterey jack cheese

– sour cream

– chopped cilantro


1. In large skillet, heat oil to 360 degrees and fry corn tortillas. Fry until both sides are golden brown. Drain on paper towels.

2. In a separate large skillet, brown ground beef with season salt, chili powder, onion powder, and garlic powder.

3. After beef is browned, build tostadas. Place tortilla on plate, top with beef (use slotted spoon)  and then go for your favorite toppings.

I like to start with cheese, then lettuce, avocado, and sour cream. I’m not a fan of the tomato 🙂 They just look super pretty in the pictures.


Remember….Who Do You Want In Your Kitchen On Game Day???


FIFA Mania




FIFA Mania is sweeping the universe. I’ve never been so caught up in the World Cup. These soccer players are OUTSTANDING in every way possible on a physical level, but it’s not just the amazing eye candy that makes these games so entertaining. Let’s talk about the commentators. While watching Tuesday’s match between Italy and Uruguay ( when the toddler like attach occurred), my friend Shelly and I could not stop laughing at how vibrant the British commentators were. I’ll assume they were British as I don’t have a degree in Linguistics. It was not just about the level of excitement they displayed while calling the play by play and the intonation in their voices, but their vernacular was hilarious. When my guy said the “understudy” is coming off the bench, Shelly and I were too through. Then there was “his savory antics”. And “oh my how theatrical”.  Now those statements were simply rich. Not back-up player, but understudy. How can you not love that? They made my day. Some of the other commentators haven’t been as entertaining, but to reiterate my position;  I absolutely enjoy watching these gentlemen display amazing stamina for 90 minutes. If the commentary is drying, it doesn’t matter because you can’t go wrong watching these phenomenal athletes.  To that I say good day!!!


In preparation for the match between the USA and Germany, I put together some All-American dishes and a classic German one.


Cheeseburger Stromboli



– 1 lb ground beef

– 1/2 cup minced onion

– 2 tbsp. season salt

– 1 tsp garlic powder

– 1 tsp onion powder

– 1 tsp chili powder

– rolls store-bought pizza dough

– sliced white American cheese

– ketchup and mustard

– 1 egg beaten


1. In large skillet, sauté onions until tender.  Add ground beef, season salt, garlic powder, onion powder, and chili powder. Brown the meat.

2. Drain meat in a colander to remove grease. Allow meat to cool.

3. Roll out pizza dough. Try to make an even rectangle. Leaving about a 3/4 inch seam on the side, place 1/2 of the ground beef on 1/2 of the pizza dough.

Drizzle the ground beef with ketchup and mustard. Top with cheese slices.

4. Fold opposites side of the dough over top and pinch edges together. Brush with egg. Make slits on top.

5. Repeat with second roll of pizza.

6. Place each Stromboli on their own baking sheet.

7. Bake in a pre-heated 350 degree oven for 20 minutes or until golden brown.

Fried Pickles…..Delicious



– 6-8 dill pickle spears sliced in half (they tend to be large)

– 3 1/2 cups of flour

– 1 cup of yellow corn meal

– seasoning salt or a Cajun seasoning

– 3 eggs beaten

– vegetable oil for frying

– store-bought ranch dressing

– 2 large ziplock bags


1. Place pickles on a paper towel to remove moisture.

2. Set up dredging station. In the first bag place 1 1/2 cups of flour, then in a shallow bowl whisk eggs,

and in bag two mix 2 cups of flour and 1 cup of corn meal. Season with seasoning salt. About 1 1/2 tbsp.

3. Take pickles through dredging.  Flour, then egg, then flour corn meal mixture. Place pickle on a plate to rest before frying.

4. Once pickles are coated, fry in a large skillet with oil at 350 degrees. Fry about 2-3 minutes or until golden brown.

5. Remove from oil and place on a paper towel to drain.

6. Serve with ranch dressing.

 Angel Food Cake parfait….


Super easy…….


– 4 store-bought mini Angel Food cakes or one regular sized cake

– 1 pint of blueberries

-1 pint of strawberries sliced

– 16 oz container of whipped topping (cool whip)

– 8 oz cream cheese room temperature.

– 1 1/2 confectioners sugar

– 1 1/2 tsp vanilla

-1/3-1/2 cups of milk


1. Prepare topping, in a large bowl cream together whipped topping, cream cheese, confectioners sugar, vanilla, and milk. Refrigerate for an hour.

2. Using a bread knife or a serrated knife, slice mini cakes or full size cake into equal thirds.

3. Place bottom layer on plate or serving tray. Spread a layer of whipped topping and then arrange blueberries and strawberries on top mixture. Put a small amount of mixture in the middle on top of berries to secure the next layer of cake.

Put second layer of cake on, and repeat the same process. Top with the top layer of the cake and decorate to your liking. FABULOUS…..

Due to the fact my mother’s family is German, I grew up in a house hold eating Pork and Saurkraut….so I love it 🙂

Beer Brats with sauerkraut, bacon, and some mustard



– 6 links of Bratwurst

– 1 white onion chopped

– two bottles of a dark German beer

– 4 strips of bacon cut into pieces

– small can of store bough sauerkraut

– mustard

– 6 crusty hoagie rolls


1. In a large Dutch oven, saute’ onions until tender and then add beer. Let mixture come to a boil. Add brats.

Turn down to a medium heat and cover. Cook for 20 minutes.

2. In small sauce pan, brown bacon until crisp. Remove bacon with a slotted spoon. But sauerkraut in pan with juice and bacon fat. Warm through

3. When brats are doing in liquid, remove and dry on a paper towel.

4. On a grill pan, over medium heat, grill brats about 5-6 minutes. Rotating while they cook.

5. Grill hoagie rolls.

6. I put my mustard on the bottom, then brat, then sauerkraut, and then bacon. But I say do as you see fit 🙂

Jolly Good Day and Go USA

Remember….Who Do You Want In Your Kitchen On Game Day!!!!!!

New logo

With World Cup , NBA finals, and NHL finals all in full affect, I think most Dads can find a sport to their liking. Holy sports fest!!!  This is the kind of week my father would have loved. This blog and the recipes are dedicated to my Dad. As I sit here, I realize I can’t find the words that would do justice to who my father was, so I won’t. Just know he was amazing and my love of sports is because of his love of sports. For the fathers, I’ve pulled together some great shrimp dishes.

Shrimp Carbonara ….


Ohhhhhh my friends let’s just say easy and yummy..


– 5 pieces of bacon cut into small pieces

– 1 1/2 lb. pounds frozen cocktail shrimp (thawed with tails removed)

– 1 lb. spaghetti or linguine

– butter

–  1 1/2 cup heavy cream

– 1/2 cup Parmesan Cheese

– Dried Italian Seasoning and Red Pepper flake (optional)


1. Cook pasta according to the directions on the package.

2. In a large skillet, on medium heat brown bacon. When crispy, remove with slotted spoon. Leave the bacon grease in skillet.

3. Add the shrimp to the grease with a two pats 🙂 of  butter.  Warm the shrimp. Remove with a slotted spoon.

4. In skillet, add heavy cream and Parmesan cheese. Start whisking until mixture thickens.

5. Once sauce has thickened add pasta, shrimp, and bacon. Using tongs mix until pasta is covered with sauce.

6. Garnish with Italian seasoning and red pepper flake to taste.

Shrimp Pasta Salad




1 lb pasta ( I use mini penne)

  • 1 1/2 lbs (31-40) of pre-cooked cocktail shrimp tails removed
  • 2 ribs of celery chopped
  • 1/2 red pepper diced
  • 1/2  red onion diced
  • 1 1/4-1 1/2 cups of mayonnaise
  • juice of one lemon
  • 2 tbsp. old bay seasoning (or to taste)
  • 2-3 dashes of Worchester Sauce


  1. Prep- Chop onions, celery, and pepper. Chop shrimp into 1/3
  2. 1. Cook pasta according to the directions on the package. Drain and rinse. Put into a serving bowl.
  3. 2. In food process or by hand in a medium sized bowl, blend together mayonnaise, lemon juice, old bay seasoning, and Worchester sauce.
  4. 3. Toss the pasta with the celery, peppers, onions, and shrimp. Pour mayonnaise mixture over the pasta.
  5. 4. The salad can be served immediately, but best to be refrigerated for at least 2 hours. Yield: serves 12

 Coconut shrimp On A Fried Won Ton (my deconstructed egg roll) 

deconstructed egg roll 005


Shrimp and Wontons

– A package of wonton wrappers

– canola oil

– 2 lbs peeled and deveined shrimp tail removed

– 3 cups flour

– 3 cups panko breadcrumbs

– 3/4 cup coconut (I use sweetened)

– 4 whisked eggs


Duck Sauce

– 1 cup orange marmalade

– 2 tbsp red wine vinegar

– red pepper flakes


1. In a small sauce pan, mix orange marmalade, red wine vinegar, and red pepper flakes to your liking. Bring to a boil and then simmer over a low heat.

2. In large skillet, heat oil over medium heat (350 degrees). Fry wontons until golden brown. They fry very quickly. Drain on a paper towel lined plate and season with salt immediately.

3. After frying wontons, set up dredging station. In a large ziplock bag add the flour, in a shallow dish whisk eggs, and in another ziplock bag mix panko and coconut.  Dredge shrimp, flour, egg, and then the panko/coconut mixture.

4. Allow the shrimp to rest for a minute or two on a baking sheet and then fry. Fry in the same oil, until golden brown. About 3 to 4 minutes. Drain on a paper towel lined plate. Season with salt.

5. We dipped our shrimp and the wontons in the duck sauce.

Old Bay Shrimp and Pasta

Here are my two versions of Old Bay Shrimp and Pasta…a scampi style and one with a cream sauce..the picture would be scampi style..

Old Bay Shrimp and Pasta…Scampi Style


– 1/3 cup olive oil

-2 tbsp butter

– 4 cloves of garlic;minced

– 1 tsp of red pepper flake

– 1 packet Sazon Goya…Sin Achiote (without Annatto) this is my twist 🙂

– 1 lb medium shrimp peeled and deveined

– 2 tsp Old Bay seasoning for shrimp

– 2 tbsp Old Bay seasoning for Pasta water

– 2 tsp dried parsley flake (if you have fresh parsley please use instead)

– 1 lbs. pasta; my preference is thin spaghetti


1. In a large skillet heat oil and butte over medium heart..add garlic and red pepper flake (don’t brown)

2. Add shrimp, Old Bay Seasoning, and Sazon…saute for 3 to 4 minutes until the shrimp is pink…remove from heat…

3. Cook pasta according to instructions but season the water with olive oil and Old Bay seasoning…

4. Top pasta with shrimp mixture…if you used fresh parsley…add that when topping pasta with shrimp..

Now for the Cream Sauce……


– 2 tbsp olive oil

– 2 tbsp butter

– 4 cloves garlic minced

– tsp red pepper flake ( I use more but do to your taste)

– I/4 cup chicken stock

-2 cups heavy cream

– 1 cup shredded cheddar cheese (mild)

– 2 tsp old bay sesoning

– 1 packet Sazon

– 1 lb of fresh medium sized shrimp; peeled and deviened

– a handful of fresh chopped parsley ( fresh is best with this recipe) but use 2 tsp of dry if that is what you have on hand


1. Heat olive oil and butter in large skillet over medium heat and add the garlic and red pepper ( do not brown)

2. Add chicken stock to mixture, deglaze slightly then add heavy cream, old bay, sazon, and cheese. Whisk until cheese has melted into cream…

3. Add shrimp and cook 3 to  4 minutes until pink add parsley the last minute…

4. Prepare lbs. pasta the same as the scampi recipe (adding old bay to the pasta water)..

Mini Cheddar Biscuits and Roasted Shrimp

 Great Party Finger Foods

Super, Super, Super Easy……


Ingredients for Cheddar  Biscuits

  • 2 cups Bisquick Baking Mix
  • ½ cup cold water
  • ¾ cup shredded cheddar cheese
  • ¼ cup butter
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon italian seasoning


  1. Heat oven to 450.
  2. Combine baking mix, water and grated cheese in a bowl.
  3. Roll out on a lightly floured surface, until 1 inch thick.
  4. Cut biscuits, and place on an ungreased pan.
  5. Melt butter and spices together.
  6. Brush the biscuits with the butter and bake for 8 to 10 minutes.
    Roasted Shrimp
    • 2 pounds (12 to 15-count) shrimp
    • 1 tablespoon good olive oil
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • Preheat the oven to 400 degrees F.
    • Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer.
    • Roast for 8 to10 minutes, just until pink and firm and cooked through.



    Party Tip For The Day!!!!!







 My tailgate tip/Party Tip for the day is this cool drink dispenser……My friend Leslie got this for me for my birthday. Now I haven’t use it

just yet, but I will be whipping up some great Sangria for my people.

Who Do You Want In Your Kitchen On Game Day…….