I’ll admit it. I love ramen. The cheap bag of ramen that is pretty much in most everyone’s cupboard, office desk, or for me right now, on my desk. That great bag of Maruchan ramen, the one that costs less than fifty cents is good in itself and is a quick fix to feed the belly, but when you jazz it up a bit, well that ramen just gets so much better. So on a recent work from home day, I decided that I would make a bowl of ramen for brunch. The weird thing about working from home is that my routine gets jacked up. I start working much earlier, forget to eat breakfast, or lunch for that matter, and work much later. So this ramen did the trick during my ten o’clock lunch break.
This jazzed up ramen is so good and so easy to make that it will having you rethink that standard bag of ramen. A total upgrade in my opinion.
1 package of Maruchan ramen (I used beef)
1/2 package of ramen flavoring packet
1 slice of American cheese
1/2 jalapeno, thinly sliced
1/2 tbsp Furikake seasoning
1/2 tbsp Frank’s RedHot sauce
1 egg, 6 minute cook
Start by cooking your egg. Bring a small pot of water on medium-high heat. Add the egg, bring to a boil, then remove from the heat. Keep the egg in the pot for 6 minutes, then remove with a slotted spoon and place in a bowl of cold water.
Next, follow the instructions on your ramen package, and bring the noodles to a bowl. Add in half of the package of seasoning, and cook until the noodles are al dente. During this time, assemble your ramen bowl.
To the bottom of your bowl, add in the slice of American cheese, the furikake seasoning, and the RedHot. Pour in the noodles, and seasoned water, add the sliced jalapenos, and after peeling your egg, slice it in half and add to the top of the ramen.
Give the bottom a gentle mix and stir, and get your slurp on. The end result is this creamy, spicy, and punch of that awesome Japanese furikake seasoning, and that egg is just perfect on the cook time. Talk about an awesome brunch, that made my day just a little better. If you are looking to jazz up a standard bowl of ramen, give this one a shot, it’s well worth it. Hope you enjoy!
It was only last week when I had a few things on my mind that I wanted to make for the weekend. One of them was carne asada tacos, or carne asada fries, and the other was crispy potatoes for breakfast. Simple stuff, I know. As I had these great ideas of marinating the beef in tons of garlic and some lime juice, I will admit that time just got a away from me to some degree. As I was the first one up on Sunday morning, I decided to get my potatoes simmering on the stove. I will also admit that I promised my daughter that we would make French toast in the morning, and whenever that happens, she knows right away that she would wake up early and get started cooking with me. That was just the case. Moments after I woke up, she was right there, blurry eyed and all, asking if I was ready to make the French toast. That’s when I looked again at my potatoes and knew that I would have to get to them later.
So about an hour later, after feeding four other hungry eaters, it was then my time to focus back on the potatoes. Obviously these were done and fork tender, but now it was around 10:00 a.m. and now I was having to take my daughter to Sunday school. This seems to happen quite a bit. Feed everyone, and then there is me. Oh well. So when I returned, that is when I saw the flank steak. Right then I knew I was going to make a steak and potato hash and indulge myself. Did I mention I love hash? That’s when I decided I would not only make this awesome hash, but I would use the small loaf of bread and make it into one of the better brunch sandwiches I have made in quite some time.
This is not only a simple hash to make, but it is loaded with tons of flavor and is perfect in or out of a sandwich.
Let’s get started.
6 medium sized Yukon potatoes, cut into cubes
1 lb flank steak, cooked until medium-rare
1 medium sized onion, diced
2 tbsp canola oil
2 tbsp unsalted butter
1 tbsp garlic powder
1/2 tbsp salt, additional to taste
1/2 tbsp cracked black pepper
1 egg cooked sunny side up (or to your liking)
1 bolillo bread, sliced and toasted
4 slices of swiss cheese
2 tbsp dijon mustard
1 serrano chili, sliced (optional)
Start by boiling your potatoes, and cook until just slightly under fork tender. During this time, season both sides of the beef with salt, pepper, and garlic powder. Set aside, and let it come to room temperature.
Once the potatoes are about tender, strain and set them to the side. If you have a large cast iron pan (I think cast iron is best for making hash) use it. Bring your pan to medium high heat. Add in 1 tablespoon of the canola oil and swirl it in the pan. Lay in the beef and get a good sear on both sides, roughly 6 minutes per side. Once you have a great sear on both sides, remove the steak and let it rest on a cutting board.
Now add the remaining oil and butter into the same skillet. Add in your potatoes, and onions, and cook for about 10 minutes, stirring along the way. Season with some more salt and pepper. During this time, slice your steak, against the grain. When the potatoes get that awesome caramelization, add in the steak, stir, and give it a taste. If it needs more salt, add a bit more to your liking.
Remove the hash from the heat and set to the side to begin making your sandwich.
Preheat your oven to 350 degrees. Lather both sides of your sliced bread with dijon mustard, then fit the Swiss cheese slices on both sides. Place into the preheated oven until the cheese is nice and melted. Once melted, remove from the oven and add the sliced chili peppers on the bottom layer.
During this time, cook your egg to your liking. I like mine over easy, or sunny side up.
Now it is time to build the sandwich.
Take the bottom piece of your bread and generously layer on the steak and potato hash. Did I mention how hungry I was at this time? Add the egg onto the top, then add the top layer of the bread.
Give a gentle press to add your built in egg dressing and dig in. This sandwich explodes in flavor. Just when you think you are getting a hash on a sandwich, you immediately get that great tanginess from the mustard, then the flavor from the Swiss, and then the hint of chili, along with the super tender steak and crispy potatoes! THIS SANDWICH WAS AMAZING AND IS ONE TO NOT BE RECKONED WITH. If you are looking for a great brunch sandwich, or hash at that, give this one a try. It’s a winner. Hope you enjoy!
I don’t know about you, but our vegetable garden is officially in full bloom. We are picking tomatoes, like big bowls of them, every day, along with cucumbers, beans, peppers, chilies, and broccoli, and I love every minute of it. It’s something I like doing after work, and at the end of the week I look at all of the bowls of tomatoes, peppers, and chilies, and think of things to make with them. So on a recent trip to our local farmer’s market, and while as was chatting it up with a couple of the local farmers, a lady approached them and asked to buy a huge basket of tomatoes. Of course I was going to ask this lady what she was going to do with all of those tomatoes, and her response was ‘I batch out large quantities of spicy v8 juice for bloody mary’s for football season’. As one of the farmer’s chimed in regards to the same process, I was intrigued to say the least.
So as I went back home, I decided to give my take on a v8 style juice, and man oh man was it ever good, and fresh to boot.
Homemade V8 Juice Recipe
This recipe, as it may not be the prettiest of juices, is not only easy to make, put it has just the right amount of spice (in my opinion) and you know that you put all of that fresh produce into it.
Let’s get started.
1 lb of tomatoes (I used a variety from my garden)
1 whole green bell pepper, diced
1/2 whole red onion, quartered
1 serrano chili, chopped (remove seeds if you do not want it too spicy)
1/2 bunch flat leaf parsley, roughly chopped
1 tbsp worchestershire sauce
generous pinch of salt
1/4 tsp cracked black pepper
2 cups of water, divided
To a medium sized saucepan, add 1 cup of water and all remaining ingredients. Bring to a simmer, and cook for about 30 minutes, covered.
Remove the cover, add in the remaining cup of water, give a good stir, then remove from the heat and let it cool for about 15 minutes.
Add the mixture to a blender, and blend until you think everything is nicely pureed.
Next you will need to strain the mixture. I use a chinois but if you do not have that then try and use a fine-mesh sieve, and place in a large mason jar. Discard or compost the remaining solids.
Chill the juice in the refrigerator, and when you are ready to serve, pour over some ice or a virgin bloody mary, or add a bit of vodka if you are making a cocktail.
The result is really, really good. I typically have to add stuff to my v8 drink to make it a bit spicy, but this combination was perfect. So if you are looking to use up some of those vegetables from your garden, or better yet supporting your local farmers, then give this one a shot. It’s well worth it. Hope you enjoy!
Growing up, I loved strawberry milk. As most kids loved chocolate milk, I leaned more on the strawberry milk. Heck, I even loved Franken Berry cereal, only to be done with the actual cereal and be left with the strawberry milk. Genius. So as our local farmer’s market has been selling these amazing strawberries, I decided to pick up a bunch of them and make something with them before my daughter ate all of them. Yes, that happened. When I bought my first quart of them, and went to the store to pick up a couple of ingredients, I returned only to find two of them left. I was flabbergasted. That being said, I made to secure the next bunch of freshly picked strawberries and asked if my daughter would like to help making some homemade strawberry milk, something she loved as well. Who knew?
If you love store bought strawberry milk, you are going to love this one. Simple, easy, and delicious, plus you know what’s going into it.
Let’s get started.
1 pound strawberries, trimmed and sliced
1/2 cup of regular sugar
1/2 cup of buttermilk
4 cups of milk
Start by adding everything to a blender, and blend until everything is nice and smooth. You do not want any strawberry chunks in your milk. If you do, more power to you, but I know my kids would not want anything to do with that. If you feel like straining your milk, feel free, to remove any small chunks of strawberries, but I have been using a Ninja blender, and that thing does amazing things to blend.
Once blended, store in a pitcher, chill in the refrigerator, until nice and cold, then serve.
For one, there is nothing like simple ingredients that make something so delicious, and two it is great to show your kids how things are made. This strawberry milk was perfect, and we pretty much had it done within a couple of days as it was that good. If you are looking for something simple and delicious, give this one a try. It’s awesome. Hope you enjoy!