The man’s survival guide is a collection of five recipes that are sure to help you make it through even the toughest times. From making fire without matches, carving wood into spears or knives, and how to use your urine for more than just drinking water – this book has got it all.
The “best meal to cook for a man” is not an easy task. The Man’s are very particular about what they want in their food. Here are 5 recipes that will make the Man’s happy.
Every male, in my opinion, should be able to cook. That said, I’m realistic enough to realize that many of you will “outsource” cooking to others, whether it’s your spouses, mothers, roommates, or local restaurant chefs and cooks. That’s OK.
This time of year, avocados are usually on sale at the market, making this dip not only tasty but also economical. I enjoy making a huge batch of this guacamole to serve to guests for the big game, or freezing it for use on sandwiches, omelets, or as an easy weeknight snack. This meal is both tasty and healthful, thanks to its high content of beneficial fats. (Serves 4) (Prep 10 minutes, Cook N/A)
- 4 Hass avocados, ripe
- 2 garlic cloves
- 1 tsp. salt (kosher)
- 1 seeded and coarsely diced tomato
- 14 thinly diced red onion
- 14 cup cilantro, chopped
- 1 lime, freshly squeezed
Remove the avocado’s outer skin and pits; coarsely dice the avocado and put it in a mixing dish. Combine salt and garlic on a cutting board; pound the garlic into a paste with the side of a chef’s knife, using the salt as an abrasive; transfer to a mixing bowl. Blend the remaining ingredients in a mixing bowl and mash with a fork to combine; do not overmash since you want the texture to be chunky. Serve.
Note: If making ahead of time, cover the top with plastic wrap directly over the surface of the guacamole to prevent air from getting into the mixture and turning it brown.
Grilled Wings to Share
Every guy should be able to make his own wings at home. Instead of using the deep fryer, try my foolproof method for crispy skin and soft, juicy chicken without the trans-fat and calories. You’ll forget they aren’t fried, trust me; I’ve refined this recipe over the years. Serve simple or with your favorite BBQ or spicy sauce. (Takes 10 minutes to prepare, 2.5 hours to cook, and serves 10)
- 3 pound chicken wings, drumettes and flats separated, tips removed
- salt kosher
- peppercorns, freshly cracked
- If desired, use BBQ sauce or spicy sauce.
Preheat the oven to 250 degrees Fahrenheit. Season both sides of the wings with salt and pepper and arrange in a single layer on a rimmed baking sheet. Place the wings in the oven and cook for 2 hours, uncovered. Remove the pan from the oven and ready the grill. Set up an indirect-heating grill (turn on one side to high, and the other to very low). Grill the wings for 30 minutes over indirect (low) heat, rotating often. Crisp and slightly burnt skin is ideal. If preferred, toss with the sauce and serve warm.
Sandwiches with Hot Chicken for Lunch
Sons of Italy in Athens, GA, has a twist on my favorite college sandwich. Despite the fact that the restaurant is no longer open, I’ve revived their iconic “Jimbo” sandwich. This is, in my view, the finest sandwich on the planet. (Takes 5 minutes to prepare, 15 minutes to cook, and serves 1)
- 1 sliced sub roll
- 2 big chicken tenders (frozen)
- 2 tbsp. spicy wing sauce
- mozzarella cheese, 1/2 cup
- For dipping, blue cheese dressing
Cook chicken tenders according per package directions (oven or fried). Toss in the wing sauce and put on the cut sub bun while it’s still hot. Place mozzarella cheese on the cut side of the remaining sub bun. Place the sandwich in a 500°F oven until the edges are browned and the cheese is melted. Serve with a blue cheese dressing on the side.
Taco Soup is a soup made using tacos.
I adore preparing chili in the autumn, which is why this easy version of a classic appeals to me. On Sundays, I prepare a batch of this to have on hand for a fast snack during the week, since it keeps in the fridge for many days. Simply take what you need and reheat it. Simple, inexpensive, and full of flavor! (Takes 5 minutes to prepare, 35 minutes to cook, and serves 8)
- Ground chuck, 2 pounds
- 1 packet taco seasoning mix (original)
- 1.5 quarts beef broth
- 1 can chopped green chilies (4 ounce)
- 1 can of tomatoes, stewed
- 1 Ro-tel tomato can
- 1 drained corn can
- 1 can drained and rinsed black beans
- 1 can drained and rinsed kidney beans
- 1 mild chili bean can
- 1 packet ranch dressing mix (1 ounce)
- cheese that has been shredded (topping)
Brown the ground beef in a Dutch oven over medium-high heat until it is no longer pink. Remove any extra fat and season with taco seasoning. Cook, stirring occasionally, for 30 minutes over medium-low heat with the other ingredients – except the cheese. Serve.
Filet Mignon with Baked Potatoes for Dinner
On a pauper’s budget, eat like a man — a rich guy. That is my approach to this dinner. Most of us have to dine alone now and again, so I prefer to treat myself to a delicate beef filet and baked potato on such times. Keep an eye out for beef tenderloin on sale at your local grocery store; they frequently go for as little as $10 a pound, which works out to $5 for a half-pound chunk. With an inexpensive baked potato and a few toppings, you can dine like a king at Subway costs. That should be enough to get you in the kitchen! (Takes 5 minutes to prepare, 45 minutes to cook, and serves 1)
- 1 big baked potato (Russet)
- 1 filet mignon, 8 oz.
- salt kosher
- peppercorns, freshly cracked
- a stick of butter (potato topping)
- yogurt with sour cream (potato topping)
- Chives are a kind of herb that is used to (potato topping)
Preheat the oven to 400 degrees Fahrenheit. Put the potato in the oven after poking it a few times with a fork. Bake for 45 minutes, or until the potatoes are soft. (If you want, you may “bake” the potato in the microwave.) Microwave the potato for 5 minutes on high, then flip it over and microwave for another 4-5 minutes).
In the meanwhile, preheat a grill or a grill pan over high heat. Season the steak with salt and pepper to taste. Grill the steak for two minutes over direct fire, then flip it 45 degrees to produce lovely grill markings and cook for another 90 seconds. For medium-rare, flip the steak, transfer to indirect heat, and cook for 4-6 minutes, depending on thickness (an internal read thermometer should read 130 degrees F). If you want a medium consistency, cook for a few minutes longer. Remove the steak from the grill and let it aside for 5 minutes to rest before serving. Season with salt and pepper after slicing the potato lengthwise and adding preferred toppings. Serve.
The “easy recipes for guys who can’t cook” is a list of 5 easy recipes that men will love. The list includes the recipe for a delicious, healthy breakfast sandwich and even dessert!
- quick and easy bachelor recipes
- cowboy recipes
- authentic cowboy recipes
- single man recipes
- art of manliness meals