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Manic Marc

 
Posts from March 2013


MANIC MONDAY MENU (#7)

It's just another Manic Monday and time for another "Manic Monday Menu"!

This week’s "Manic Monday Menu" features TURKEY CORN CHILI! Perfect for that leftover turkey you either froze or had leftover from another meal.

So here is my exclusive recipe for:

MANIC’S TURKEY CORN CHILI

Ingredients you will need:

-1 tablespoon extra-virgin olive oil
-1 medium onion, chopped
-1 large bell pepper, red or green, chopped
-1 jalapeno pepper, seeded and chopped
-1 1/2 pounds light and dark meat cooked turkey meat, diced
-1 1/2 to 2 tablespoons of chili powder
-1 teaspoon to 2 teaspoons (several drops) cayenne pepper sauce
-2 cups frozen corn kernels or leftover prepared corn
-1 (32-ounce) can of crushed tomatoes
-2 cups prepared chicken stock/broth
-1 teaspoon of Salt and 1 teaspoon of Pepper

Heat a deep pot over medium high heat. Add oil to your pot and add the vegetables.

Cook vegetables, stirring frequently, till semi soft, reduce heat if vegetables start to stick. Stir in diced turkey meat and season with chili powder and cayenne sauce. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings and Add Salt and Pepper. Reduce heat to medium low, and simmer.

Hope you enjoyed this recipe for MANIC’S TURKEY CORN CHILI!
 
If you have a recipe and/or tip you'd like me to feature in a future "Manic Monday Menu" or you have any questions you can email them to me at:
manicmarc@entercom.com
or
Contact me on Facebook:
www.facebook.com/manicmarconair
 

~Manic Marc
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MANIC MONDAY MENU (#6)

It's just another Manic Monday and time for another "Manic Monday Menu"!

This week's "Manic Monday Menu" features more of a tip, than a recipe. You think that you couldn't mess up boiling an egg?
Believe it or not I know people that can! Here is a way to cook your eggs perfectly everytime.

So here is my exclusive tip for:

HARD BOILED EGGS

-Lay the eggs in a single layer in a large saucepan

-Cover with cold water by at least 1 inch

-Bring to a simmer over low heat and cook for 1 minute

-Cover with a lid, turn off the heat and allow the eggs to sit for 15 minutes

-Then place then in ice water for about 5 minutes

Then you may use them for whatever recipe you'd like, after you peel them that is or since Easter is right around the corner, don't peel them and color the shells.

 
Hope you enjoyed this tip for MANIC'S MONDAY MENU!

If you have a recipe and/or tip you'd like me to feature in a future "Manic Monday Menu" or you have any questions you can email them to me at:
manicmarc@entercom.com
or
Contact me on Facebook:
www.facebook.com/manicmarconair

~Manic Marc

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MANIC MONDAY MENU (#5)

It's just another Manic Monday and time for another "Manic Monday Menu"!

This week’s "Manic Monday Menu" features an easier, tastier and healthier alternative to those canned broths and stocks in the store.   Make your own from scratch in no time at all and I guarantee if you do this once, you’ll never buy another can of broth or stock again.

So here is my exclusive recipe for:

MANIC’S HOMEMADE STOCK

Ingredients you will need:

-1 tablespoon of butter
-2 cups coarsely chopped onions
-1 cup coarsely chopped celery
-1 cup coarsely chopped carrot
-4 garlic cloves, cut in half
-leftover carcass/bones from either a turkey or chicken that you had previously
(for a vegetarian option, just leave out the carcass/bones and substitute with more vegetables of your choice, for example…cabbage, peppers, corn cobs, etc)
-1 teaspoon of salt
-1 teaspoon of pepper


In a Large Dutch oven, heat the butter over medium-high heat. Add onions, celery, carrot, and garlic to the Dutch oven and cook for a couple minutes. Then Add the Carcass/Bones and fill with water to cover everything. Simmer this on medium-high heat for at least 5 hours or till all the bones are clean and the meat has fallen off. The longer you cook this, the more flavorful it will become. Then pour through a strainer and remove all bones adn vegetables left behind. If making a soup, use all the meat that fell off of the bones in your soup. Use this stock as a base for soups, sauces or anything you desire. You may freeze this if you don’t plan on using it right away. Just pour it in smaller containers, let it cool and place in the freezer.

Hope you enjoyed this recipe for MANIC’S HOMEMADE STOCK!

If you have a recipe and/or tip you'd like me to feature in a future "Manic Monday Menu" or you have any questions you can email them to me at:
manicmarc@entercom.com
or
Contact me on Facebook:
www.facebook.com/manicmarconair

~Manic Marc
 

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MANIC MONDAY MENU (#4)

It's just another Manic Monday and after a week or two of hiatus it's BACK and time for another "Manic Monday Menu"!

This weeks "Manic Monday Menu" was a request by listener Lori who saw a pic of this on my facebook. It's a family recipe, but as with any family recipe...there may be a few special secrets that were left out.

So here is my exclusive recipe for:

MANIC’S PASTA FAGIOLI

Ingredients you will need:

-1 tablespoon olive oil
-4 slices of bacon or prosciutto, chopped
-2 cups chopped onions
-1/2 cup chopped celery
-1/2 cup chopped carrot
-2 tablespoons minced garlic
-1 tablespoon dried oregano, crushed
-2 cans of reduced-sodium chicken broth
-1 can no-salt-added diced tomatoes, undrained
-1 cup whole grain medium pasta (shape of your choice)
-1 can no-salt-added cannellini beans (white kidney beans), rinsed and drained
-1/2 cup snipped fresh parsley
-2 tablespoons lemon juice
-1/4 cup finely shredded Parmesan cheese (1oz)

In a Dutch oven, heat oil over medium-high heat. Add bacon or prosciutto; cook for 2 to 3 minutes or until crisp. Using a slotted spoon, transfer to paper towels; let drain. Set aside.
Add onions, celery, carrot, and garlic to the Dutch oven; cook over medium heat for 3 to 4 minutes or until softened, stirring frequently. Stir in oregano and stir for 1 minute. Add broth, tomatoes, and pasta. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until pasta is tender.
Meanwhile, use a fork to mash one can of the beans. Stir the whole and mashed beans into pasta mixture. Simmer about 5 minutes or until heated through.
Stir in parsley and lemon juice. Immediately ladle into serving bowls. Sprinkle with Parmesan and the prosciutto/bacon.

Hope you enjoyed this recipe for MANIC’S PASTA FAGIOLI! Now that’s Italian! ;)

If you have a recipe and/or tip you'd like me to feature in a future "Manic Monday Menu" or you have any questions you can email them to me at:
manicmarc@entercom.com
or
Contact me on Facebook:
www.facebook.com/manicmarconair

~Manic Marc
 

 

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