Mar 12, 2010

Jack’s Quick and Special Pasta Dish:

If you haven’t tried Pasta this way, it’s fast, easy to prepare, and different.
I am sure you get fed up with the typical Pasta servings.

1 Box of Linguini Pasta
Grated Parmesan Cheese (I buy it all ready to use)
Regular Olive Oil (not virgin)
Margin or Butter
Crushed Red Pepper Flakes (spice section of grocery store)
Garlic Powder (spice section of grocery store)
Crushed Oregano (spice section of grocery store)
Crushed Parsley Flakes (spice section of grocery store)
Fresh Ground Black Ground Pepper (spice section of grocery store)
Table Salt

Cooking Items:
1 teaspoon
1 tablespoon
1 large cooking spoon
1 large bowl (3-5 quart size) (I personally use a 5-quart mixing glass style bowl because it is microwavable)
1 Large 5 Quart Pot with lid (any pot will do) (I personally like to use a cast iron pot with a glass lid, things usually don’t stick to these, remember to treat them periodically)
1 large colander strainer for the Pasta
2 dinner forks
Cooking (oven) Mitts or Gloves

Cooking Directions:
STEP # 1 -
Open box of Pasta prior to starting, break into half.
Fill 5-Quart Pot 2/3 with plane water, cover with lid.
On high heat boil water.
When boiling, remove lid, add -
1 Teaspoon of Table Salt.
2 Tablespoons of Vegetable Oil.
Place lid back on until boiling again.
Remove Lid and leave off.
Add the entire box of Linguini Pasta.
Cook / Heat as per instructions on Pasta Box (usually about 10 to 12 minutes).
Stir as soon as you put in pot, and stir occasionally as not to stick.

STEP # 2 -
While pasta is cooking, take large microwavable bowl.
In bowl, Add-
2 heaping tablespoons of butter or margin.
1/4 cup of Olive Oil.
1/2 teaspoon of Garlic Powder.
1 tablespoon of Oregano.
1/2 teaspoon of Crushed Parsley Flakes
1/2 teaspoon of Red Pepper Flakes
1/2 teaspoon of Fresh Ground Black Pepper
Cover, place in Microwave for about 1 minute or until butter is completely melted.
Remove bowl and let sit.

STEP # 3 -
Place empty strainer in sink.
When Pasta is done, pour into strainer.
Do not wash pasta with water but drain well.
Shake first, then gently stir Pasta with cooking spoon to remove excess water.

STEP # 4 -
Pour half the contents of the Pasta into bowl.
Quickly toss Pasta with 2 forks.
Now add second half of pasta.
Add an additional 1/4 cup of Olive Oil, pour slowly stopping to mix thoroughly.
Add an additional 1/2 tablespoon of Crushed Oregano, stir in thoroughly.
Finally add ... the Grated Parmesan Cheese, about 1/4 cup, stir thoroughly. Make sure the Pasta is really tossed and mixed thoroughly, including turning over bottom to top.

STEP # 5 -
Do NOT let sit, serve immediately ...
Using the forks place in bowl or on diner plate. I prefer a pasta bowls, less mess.
Add additional Parmesan Cheese to top and serve.

For you Hungry Man types:
Serve with a fresh garden side salad or a spinach salad.
Serve with Garlic Bread.
Serve with Red Wine or Ice Cold Beer.

Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:

I would like to know what you think of Jack’s Quick and Special Pasta Dish Recipe, please go to the comments section and leave me a comment. Thank you.

Also if you would be so kind, please follow this blog and share it with others.

Feb 24, 2010

Jack’s Fried Scallops:

Adjust quantities according to the number of people served...

Ingredients and Amounts:
12 Large Fresh Scallops
Note: The Scallops are white or pink, the pinkish colored ones are actually sweeter, I personally prefer them, but either type is Ok.
For a ‘Serving’ rule of thumb 6 large scallops per person.

Old Bay Seasoning.
Table Salt.
Garlic Powder.
Fresh Ground Black Pepper.
Creole or Cajun Seasoning (dry powder form, not liquid).
Olive Oil.
3 Large Fresh Mushrooms, 2 brown and 1 white is the best combination for taste, but 3 is the number needed (produce section).
Spring Onions (produce section).
Fresh Garden Parsley (produce section).
Either Cajun Hot Sauce or Tabasco Sauce.
L & P Steak Sauce (original).
1 Can of Sweet Whole Kernel Corn.
1 Stick of Butter (you can use margarine, I personally use Country Crock).
1 Fresh Lemon.

You Will Also Need:
Large Frying Pan
Paper Towels
Either a small pot for top of stove or a microwave dish with lid, I use a 2-quart Corning Ware Dish with Glass Lid.

Preparation Directions:
Vegetable Preparation …
** Remember to wash all food before using **
Chop a small amount of Parsley (1/4 cup).
Slice the Mushrooms.
Cut 2 Spring Onions into small pieces.
Cut Whole Fresh Lemon in Quarter Wedges (you will use 2 wedges only).
Open can of Whole Kernel Corn, place in Microwave Dish.
Wash the Scallops and pat dry with a paper towel.

Cooking Directions:
On High Heat, pre-heat the Frying Pan or Deep Iron Skillet.
When hot, add about 1 Tablespoon of Olive Oil.
Immediately add 1/2 Stick of Butter (do not burn) roll butter around with a spoon until almost melted.
Lightly salt one side of Scallops, lay the salted side face down flat (cook for about 4 to 5 minutes) -
Note: Do NOT turn scallops over, cook on one side until you can see the side of each scallop beginning to change color.
Now, turn Scallops over – turn heat down till medium –
Lightly ‘Add’ Black Ground Pepper, Old Bay Seasoning, Garlic Salt, and Creole Cajun Seasoning.
Cook for about another 2 minutes or until Golden color.
Remove from frying pan, place 6 Scallops each on a diner plate in a circle fashion with the middle open.
Quickly add 1 Tablespoon of Olive Oil to hot pan, keep on medium heat.
Add –
The Parsley
Spring Onions
1 Tablespoon of L & P Sauce
Stir and cook until golden brown but not black or burnt.
Squeeze 1 Lemon Wedge onto each of the Scallop plates.
Split the Fried mushrooms and put half on each plate in the middle of the circle.

Whole Kernel Corn:
Place in microwave dish or stove top pan
Add –
1 Teaspoon of Hot Sauce
1/4 Stick of Butter or Margin
Fresh Ground Black Pepper
When hot, dip up about 1/2 cup of corn and place on top of Scallops and Serve. If you use a microwave they will be hot in about 2 minutes on high heat, stir before serving.

Serving Instructions:
Serves 2 people.
Excellent with wine of choice

Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:

I would like to know what you think of Jack’s Fried Scallops Recipe, please go to the comments section and leave me a comment. Thank you.

Also if you would be so kind, please follow this blog and share it with others.

Feb 11, 2010

Jacks Recipe for Chicken Cacciatore

This is a very hearty meal.
The kids will love it.

Food Utensil Items Needed:
Large long handle cooking spoon.
Paring Knife.
Chopping Board.
5-quart pot for cooking, I use a cast iron pot with a glass lid.
Pasta Cooker, I use an 8-quart pot with lid.
Pasta Strainer.
Large dinner plate.
Serving plates or bowls.
Paper Towels.

4 Large Chicken Thighs or Chicken Breasts with bones. I usually buy a whole chicken and cut it up, it's less expensive.
1 Green Bell Pepper.
1 Box of white or brown button type Mushrooms.
1 Large Yellow Onion.
1 Cup of Red Wine (any brand, I guy merlot and the cheapest I can find),
1 28-ounce can of Crushed Tomatoes, any brand.
1 12-ounce can of Crushed Tomatoes, any brand.
1 Tablespoon of Tomato Paste (I buy it in a squeeze tube, refrigerate after opening, it will last for months).
1 Tablespoon of dry crushed Basil.
1 Tablespoon of dry crushed Oregano.
2 Tablespoons of L&P Sauce (original).
1 12-ounce can of reduced sodium Chicken Stock.
1 teaspoon of table Salt.
1 teaspoon of Fresh Ground Black Pepper.
2 Tablespoons of Fresh Chopped Parsley.
4 Tablespoons of Olive Oil.
1 Tablespoon of finely chopped garlic.
1 Tablespoon of Sugar.
1 Package of Linguini Pasta.
Parmesan Cheese (I buy it all ready in a can to serve).

Cooking Instructions:
Wash the chicken thoroughly and pat dry with paper towels.
Cut the entire Yellow Onion into long strips.
Cut half the Green Bell Pepper into long strips.
Slice the Mushrooms.
Chop the Parsley.
Open all the cans, wash lids first.
In the 5-quart pot place the olive oil, heat on high heat, turn to medium when ready.
Lightly brown the chicken pieces, do not over cook, remove place on large plate.
Add to the same 5-quart pot add the following-
Can Crushed Tomatoes
Green Pepper
Chicken Stock
Crushed Garlic
Tomato Paste
Dry Oregano
Dry Basil
Fresh Chopped Parsley
L&P Sauce
Black Pepper
Cover pot with lid, bring to a boil.
Turn to low heat, cook for 30-minutes.
Now add the Chicken back in.
Add in the sugar.
Cover with lid, cook on very low heat for another 30-minutes.
Turn off fire let sit with lid on.

Cook Pasta in 8-quart pot with lid-
Fill pot 2/3 with water, cover, bring to boil.
Open Pasta, break in half, add to boiling water.
Add 1 Tablespoon of oil.
Add 2 tablespoons of salt.
Bring back to boil, reduce heat to low, follow pasta instructions on package,
Taste to see if ready.
Drain pasta into strainer.
Do not run cold water on pasta, just shake off excess water.

Serve Pasta on plate or in pasta bowl.
Add one piece of Chicken per serving with Cacciatore Sauce.
Add Parmesan Cheese.

Serve with Garlic Bread.

Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:

I would like to know what you think of Jack’s Chicken Cacciatore Recipe, please go to the comments section and leave me a comment. Thank you.

Also if you would be so kind, please follow this blog and share it with others.

Jan 14, 2010

Jacks Super Bowl Snacks

Here are some tasty ideas for the ‘Super Bowl Game.’
I updated this from last time...
This plans out every game quarter including something for half time.

Some Serving Items:
Six Glass Beer Mugs (place these in the freezer at least 24 hours prior to the game) … to be safe allow 2 mugs for each beer drinker.
Large 4 to 5 quart bowl.
Large Diner Plates (I prefer these over serving trays).
Pack of Toothpicks.
Paper Plates.
Paper Towels (guys are messy).
Plastic Sporks.
Large Plastic Drinking Cups.
Beer (I prefer bottles).
Bacardi Rum.

Cooking Utensils:
Can Opener.
Medium to Large Frying Pan.
Sharp Kitchen Paring Knife.
Toaster (optional).
1 large Baking Tray.
Serving Spoon.

Ingredients and Preparation by Item:

First Quarter Food:
(1) Microwave Popcorn (buy unsalted)
When popcorn is ready and hot place in large 5 quart bowl and lightly sprinkle some Cajun Creole Powder, mix well … serve with First Frosted Beer in glass mug
…. While the hungry Jack’s are munching on the popcorn and engulfing their first beer

(2) Saltine Cracker Munchies...
Buy low fat salted Saltine Crackers, Extra Sharp Cheese (in block or wedge), Golden Spicy Brown Mustard, and Italian Fresh Tomatoes.
Allow about 2 crackers per person.
On the cracker - slice about ¼ inch thick piece each of extra sharp cheese and tomato, lightly add some fresh ground black pepper, and top with some Golden Spicy Brown Mustard.
Serve on paper diner plates with a second Ice Cold Mug of Beer.

(3) From the frozen food section, buy some Potato Tots.
On a large oven baking tray, place in oven and heat until golden brown (follow package instructions).
When they are done, remove place on diner plate while hot, sprinkle with some Cajun Creole Season Powder.
Place a toothpick in each one for easy handling.
Yes, more Cold Beer (secret, keep the beer in the refrigerator for at least 48 hours, make sure it is towards the back). Before serving, place beer bottle in freezer for about 5 minutes, not as good as frosty mug, but still good ...
Caution: Do NOT leave Beer in Freezer for than 10 minutes.

Second Quarter Food:
Jack’s Nacho Supreme
Using 2 separate Diner Plates prepare as follows:
Nacho Chips (flour or corn, your choice or one of each).
Place chips so they slightly overlap on the plate.
Sprinkle Monterrey Jack Shredded Cheese and microwave for about 30 seconds.
Using One Pound of Ground Beef, pan fry beef in deep pan with olive oil, when almost done add 1 tablespoon of L & P Sauce and 1 Tablespoon of A1 Steak Sauce, a pinch of salt and fresh ground black pepper.
Now add in 1/2 bottle (8-ounces) of Salsa.
Cook until liquid has almost evaporated.
Pour over Nacho Chips.
Add to both plates…
Fresh white onion finely diced.
Shredded Lettuce.
Sour Cream (secret – add a small amount of hot water to the sour cream, stir .. it makes it easy to spread.)
Add to only one plate ....
Some sliced Jalapeno Peppers (I buy mine in a can).
Serve these at same time, use a serving spoon so each person can get their own, and use paper plates and plastic sporks for individuals.
And, YES more Cold Beer.

Half Time Food and Beverage....
(1) Food …
Egg Burrito Surprise
Soft Flour Tortilla Shells
2 Eggs per Tortilla Soft Shell does it.
Fry scrambled eggs in pan, add Cajun Hot Sauce and fresh ground black pepper while cooking.
Place on Tortilla, add Shredded Taco Blended Mix Cheese and sour cream.

(2) Beverage.....
This makes a great mixed drink.
1 can of frozen Lime Aide Juice (you can use lemon aide, but not as good)
Bacardi Rum
Pour Frozen Concentrate into Blender
Using same can add one can of Water
Using same can add one can of Rum
Add in 2 Tablespoons of Sugar
Fill remaining part of blender with Ice to top
Blend thoroughly makes a thick frosty mixer like a Slurpee.
Note: Hold lid of blender very tight
Pour in plastic beverage cup

Note: Serve these two items together.

Third Quarter Food.....
(1) Melba Toast Treats
On Melba Toast add some Port Wine Cheese Spread, place on separate diner plate and serve. Allow 2 per person.

(2) Using Extra Sharp Cheese and Mild Cheddar Cheese
Cut cheese into small cubes, use toothpicks for easy handling.
Place on diner plate and serve. Allow about 4 pieces per person.

(3) Buy some Ruffle Edge Potato Chips
Serve these with the remaining Nacho / Taco Chips with a side bowl of Salsa for dipping.
And, YES more Cold Beer

Fourth Quarter Food (round-up).....
(1) On Italian or French Bread, slice into ½ inch thick pieces, place on baking tray, pour some Olive Oil or use butter, bake for about 10 minutes at 350 degrees. Remove, place on plates. Now slice into ¼ inch thick pieces some fresh Mozzarella Cheese top with ¼ inch thick slices of Italian Tomato, cover with Virgin Olive Oil and serve. Allow about 3 pieces per person.

(2) Cheese Quesadillas, simply and easy to make
Buy a standard package of flour tortilla shells
Buy a large package of shredded Mexican Blended Cheese, or any of your favorite shredded cheese.
On medium heat, place tortilla shell, wait about 30 second. Sprinkle shredded cheese, move to one half side of shell, fold shell over to cover cheese, press down. Wait another 30 seconds, flip over and heat another one minute.
Cut into 4 equal pieces, serve.

(3) Final Meal for those Hungry Jack’s
On Rye Bread use either fresh sliced deli ham, corn beef, or pastrami add some Swiss Cheese, heat in microwave for about 20 seconds, remove, cut sandwich into ¼ sections, serve. Allow about 2 sections per person.
DON’T forget the Cold Beer.

You just had one hell of a Super Bowl Feed Bust
Enjoy the Game
See you next year ....

Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:

I would like to know what you think of Jack’s Super Bowl Snacks Recipe, please go to the comments section and leave me a comment. Thank you.

Also if you would be so kind, please follow this blog and share it with others.

Jan 9, 2010

Jack’s Recipes - How to Cook Rice

I mention rice in a few of my recipes, so I have gotten quite a few emails asking me how I prepare rice and what type of rice I use.

I use Indian Basmati Rice

Here is how to Cook Basmati Rice:
Basmati is a variety of long grain rice, famous for its subtle aroma and delicious taste. The grains of Basmati rice are much longer, they are wide and they grow even longer as they cook. They stay firm and separate, not sticky, after cooking.
When cooked, Basmati rice puffs up length-wise and becomes very fluffy, fantastic for mingling with spicy foods and sauces.

Steps in Cooking Basmati Rice

Before using either method to cook the rice, do the following:
Rinse the Basmati Rice with cold water thoroughly before cooking, because there is so much starch clinging to its grains. Wash two to three times with your hands.
Then leave to soak for about 30 minutes in fresh cold water.

1) - Stove-Top Method:
Put the Basmati Rice into a medium saucepan.
Drain the water again and then fill with fresh water.
The quantity of water should be a ratio of 1 cup of rice to 1 1/2 cups water to boil if you want firm rice.
Add the correct amount of water and cover with a tight-fitting lid. Bring to a boil.
Make sure you cook it in a heavy pot and do not disturb the rice or take a peek while its in the middle of cooking.
When it boils, lower the heat, simmer for 12 - 14 minutes before turning off the heat.
Remove from heat and stand covered, for another 5-10 minutes. until you're ready to serve. The rice should have absorbed all the water and will just need fluffing up with a spoon or fork.

2) - Cooking Basmati Rice Using the Rice Cooker:
Important Note: This is my preferred method of cooking rice.
If you are not comfortable using the stove-top method you can always use the rice cooker as an alternative, using a rice cooker to cook Basmati or any type of rice is simple and convenient.
Put the desired amount of rice you need in the bowl of the rice cooker.

Wash the Basmati Rice and adjust the quantity of water.
Example: If you use 2 cups of Basmati Rice, the water level in the rice cooker should be 2 1/2 level, if you like your grains more tender.
Or 2 cups of rice, the water should be in 2 level of the rice cooker if you want firm rice.
When the rice is cooked, the rice cooker will automatically turn down the heat so there is not a problem of burning the rice.
Once done, let sit for about 10-minutes, open and fluff with fork or spoon.

For some healthy food serve this as a veggie side dish, with any meal, dish up onto serving plate or into bowl and just add butter to the hot rice.
My children grew up loving this and my grandchildren love it to.
Try following the Asian method, eat rice with a spoon. For children this is certainly easier and they wont get frustrated trying to eat it with a fork.

Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:

I would like to know what you think of Jack’s Recipe for Cooking Basmati Rice.
If you could, please go to the comments section and leave me a comment.
Thank you.

Also if you would be so kind, please Follow this Blog and share it with others.
Happy Cooking.