Pepper jack mac and cheese recipe

Pepper jack mac and cheese with cubed ham.

Between last year’s Thanksgiving and this year’s Super Bowl, I’ve made my pepper jack mac and cheese at least 10 times, and it’s always a hit. It’s creamy, spicy, and it works with just about any meat. I prefer cubed ham, bacon, or both.

Ingredients (2-4 servings):

A few cups of milk (I use 2% milk)
Block of pepper jack cheese (I prefer Hoffman’s)
Block of sharp cheddar
Cubed ham (or bacon)
Garlic salt
Box of pasta (shells or macaroni)
Some Worcestershire sauce

Directions:

  1. Cook the pasta as you normally would.
  2. While the pasta is cooking, add the milk to a skillet on medium-high heat. After it boils for a few seconds, bring down the heat.
  3. While the pasta is cooking, add the cubed ham. (If you’re using bacon, add it at the end.)
  4. Using a cheese grater, slowly start adding the pepper jack and cheddar cheese. Stir the combination until it slightly thickens; add more milk if it becomes too thick (like ketchup). Keep adding the cheese and milk until the mixture has the consistency of maple syrup.
  5. Just before the cheese sauce is done, add in a dash of Worcestershire sauce and some garlic salt.
  6. Drain the pasta and add the cheese sauce and more garlic salt.
  7. Serve immediately (cheese sauce should never sit).

 

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Salami and Cheddar cheese sandwich recipe

Salami and cheddar cheese on sourdough bread.

Salami makes any salad worthwhile, but it’s even better served hot on a sandwich. This recipe is a cinch and one of my favorites on the weekends. It’s essential for any serious carnivore. (There’s no veggie-friendly alternative for this one.)

Ingredients:

Block of Cheddar cheese
Olive oil
Some dry salami
Sourdough bread

Directions:

  1. Add a small amount of olive oil (or butter) to a skillet on medium heat.
  2. Take two slices of sourdough bread and lightly coat them with olive oil. I prefer to use my hands to brush the bread. It makes me feel constructive.
  3. Grill the bread in the skillet until brown on both sides.
  4. Cut the salami in thin slices and saute in olive oil in a skillet on medium-high heat.
  5. Cut the Cheddar into small slices and add the desired amount into the skillet, on top of the salami.
  6. Place salami and cheese in between bread; serve hot.
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Mexican migas recipe

Mexican migas with bacon and bell peppers.

Moms are always the best cooks, and mine can cook the heck out of Mexican migas. As a kid, I’d always watch as she prepared them, somehow knowing that migas would be critical to my happiness as an adult.

The dish is originally from Spain – a recipe that consisted of day-old bread, garlic, and some other stuff. The Mexican version uses tortillas instead of bread, as well as eggs. Salsa is another popular ingredient.

Now that I no longer have the luxury of mom’s cooking, I’ve had plenty of years to perfect my own recipe of Mexican migas. Overall, it’s simple, using accessible ingredients like basil and garlic salt. The challenge is learning to cook the tortillas correctly.

Ingredients (1 serving):

2-3 corn tortillas
2 eggs
2-3 strips of bacon (you can replace this with any protein, like chicken or chorizo)
Pinch of garlic salt
Pinch of dried basil (I prefer a lot of basil)
Pinch of pepper
Some diced onions
Some diced bells peppers
Some olive oil

Directions:

  1. Cut the bacon into pieces (any cut will due) and sear them in a skillet; drain slightly.
  2. Cut the tortillas into small 1 in. square pieces and add them to the skillet (use your hands to give the pieces a more rustic appearance).
  3. Add enough olive oil to lightly coat each tortilla piece; fry them on medium-high heat until they’re crispy and lightly browned. (Add more olive oil if you have to.)
  4. Add the diced onions and peppers and cook on medium heat for about 20-30 seconds. You want to add flavor without burning the vegetables.
  5. Add the two eggs and cook until scrambled; add the garlic salt and pepper while the eggs are still cooking.
  6. Add the dried basil on top and serve immediately.

You can also add salsa, pico de gallo, or other herbs and spices. The dish is really all about the tortillas and eggs, beyond that, you can deck them out with just about anything.

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Small business advice: Tips for offering an online coupon (like Groupon)

A year ago, I started a chocolate catering company in Dallas. No, it wasn’t so I could pick up more women. I just really like chocolate and so does my business partner, so it seemed like a good idea at the time.

As expected, half of my time is spent on marketing the business. Over a year, we relied mostly on referrals, but also had the chance to test the effectiveness of kgbdeals, a Groupon and LivingSocial competitor.

Coupon companies make it easier to build a client list and generate traffic, both online and off, but the experience could leave business owners a bit sour if they’re unprepared. I’m almost completely bald just from our venture.

Our deal on kgbdeals offered our ultimate chocolate gift box at a hefty discount (73% off), and the experience was both horrifying and educational. If you’re thinking of doing the same, there are a few things to consider before you commit to running that crazy coupon:

Determine if your business type is ideal for running a coupon

We run a product-based business. Simply put, we sell a product: handmade chocolates. To create that product, we generate expenses from ingredients, shipping, and so on. Those expenses eat away at profits, and as our inventory runs low, we resupply, and then we cry, and of course that creates more internal work and tension. It’s even more difficult if you offer a handmade product.

Service-based businesses (like spas), on the other hand, don’t have to rely heavily on inventory to sell services. As a result, most of their expenses aren’t generated by tangible supplies. That means less logistical crap to deal with, and it really just comes down to booking customers.

If you’re running a service-based business, an online coupon makes sense. Otherwise, if you’re selling a product, it can become difficult to keep inventory in check if you become overwhelmed with orders.

Call in reinforcements to field questions

The most obvious challenge when running a coupon is the amount of calls it generates. Even if you’ve outlined the fine print in painstaking detail, customers will call with questions. Some questions are perfectly valid, some will test your sanity, and others will simply make no sense. Regardless, if you’re running a deal, have someone on phone duty until that deal ends. And give them a raise.

Make sure your coupon’s fine print is well thought out. Keep in mind that customers will take every word literally. If the print says to order products 10 days in advance (like we did), customers will call after 10 days asking the status of their order.

Add an FAQ page to your company’s website addressing coupon-related questions that might arise. Online FAQ pages help reduce the number of calls.

Also, if your company has a voicemail or answering service (you’d be surprised at how many still don’t), update both to address any immediate questions related to the coupon.

The 73% discount we offered on our Ultimate Chocolate Gift Box was a tad insane.

Find a balance between an aggressive deal and profit

When structuring your deal, it’s easy to shortchange yourself by creating a discount that’s overly aggressive. After all, the more aggressive the deal, the more attention you’ll get. Balancing between an aggressive deal and one that’ll still turn a profit is not easy, but you can test your audience by running a deal of your own first, either through local advertising or via your website.

And don’t just run one discount – run several. You’ll have complete control over the offers you provide, while collecting feedback from customers. Use that information to structure your deal with Groupon, LivingSocial, or kgbdeals. You might even be able to use the feedback to leverage a better deal with those companies.

Establish a physical storefront for walk-in customers

Even though our catering company uses a commercial kitchen, we don’t have a space open to the public. That means they can’t come in, browse around, and sell themselves on other products we carry. In retrospect, that was our biggest disadvantage.

If you happen to own a storefront, then it’s easier for customers to browse and buy more products, which helps offset the discount you provide on an online coupon.

But if you’re like us and have nothing open to the public, be aware that customers are less likely to purchase additional products (or services) if you’re simply operating from a virtual storefront or taking orders via phone.

Oh, and inevitably, at least one customer will yell at you. That’s just how the chocolate-covered cookie crumbles.

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