So, how did I snag this incredible man of mine? Well, first of all, let’s just go there and say that I am very good at taste testing. The size of the rock on my finger can attest to that. Secondly, I know how to cook man food, and more or less specialize in it. Even better, football watching man food. I already spilled my secrets when I told you all about my Buffalo Chicken Meatballs. It’s all about balls, spice, sauce and sausage.
Chipped Beef BallTwo (2) 8 oz. blocks of cream cheese, room temperature
1 bunch of Spring Onions, finely chopped, whites and greens
2 packages of low sodium Chipped Beef, finely chopped and divided
Reserve half a cup of the chopped chipped beef. In a separate bowl, combine all the other ingredients and mix together well. (Use your hands, for Pete’s sake! Get in there!) Form mixture into a large ball shape and then roll ball in the reserved chipped beef to coat the exterior. Serve on a platter with crackers.
Note: Chipped Beef can be tough to find in some areas. If the only kind you can find is not low sodium, you can just rinse some of the salt off before using. Be sure to pat dry, of course.
¾ lb. of corned beef from the deli, chopped into ¼” pieces
½ lb. of Swiss cheese, chopped into ¼” pieces, reserving 3 slices
½ lb of Provolone cheese, chopped into ¼” pieces, reserving 3 slices
1 14.5 can of sauerkraut, well drained
½ cup Thousand Island dressing
½ cup mayonnaise
4 oz. cream cheese, room temperature
Rye bread, cut into fourths
Preheat oven to 350 degrees. Spray an 8” x 8” baking pan with non-stick spray. Combine the mayonnaise, Thousand Island dressing and cream cheese in a small bowl. In a large bowl, combine the corned beef, Swiss cheese, provolone and sauerkraut, then mix in mayo mixture. Spread into baking dish and top with reserved cheese slices. Bake for 30-35 minutes until bubbly and cheese is well melted. Serve with rye bread.
Note: You can also make this in a slow-cooker. Cook on low for two hours and then keep warm in pot to serve.
White Trash PotatoesSome people may know this as O’Brien’s Potato Casserole, but C’MON, this recipe has cream of mushroom soup, a ton of butter AND Corn Flakes. It is white trash at its finest. Embrace the white trash.
1 bag of fresh shredded hash browns (like Simply Potatoes, etc.)
1 small onion, finely diced
2 small cloves of garlic, minced
1 can condensed Cream of Mushroom Soup
4 oz. sour cream
1 stick butter, melted and divided
2 cups shredded cheddar cheese
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon red pepper flakes (more if you can take the heat)
1 teaspoon salt
1 teaspoon black pepper
1 ½ cups crushed Corn Flakes
Preheat oven to 350 degrees. Spray an 8” x 8” baking dish with non-stick spray. In a large bowl, combine all of the ingredients EXCEPT the Corn Flakes and ½ of the butter. Mix together well and then spread into baking dish. Cover the top with crushed Corn Flakes and drizzle remaining butter evenly over the top. Bake for 45-50 minutes until the Corn Flake topping is golden brown. Let sit five minutes before serving, if you prefer to keep the roof of your mouth intact.