Food for Boys

It should be easier to cook for boys, right? Throw some meat on the grill, turn on a game, and don't talk about what your girlfriends said to each other at the club last night - man dinner party heaven!

Though this is often true - and one of the reasons I love male dinner guests - sometimes it's nice to throw on something a bit more interesting than cheeseburgers and chips. 

(For the record, I don't think there is any food more interesting than chips.)

My mom, like any good Catholic mother attempting to train daughters, always made a point of noting, "This recipe is good for boys!" 

So take a break from light lunches and poached shrimp on toast to indulge in some man-meals that even the ladiest lady can enjoy. 

Pulled Beef

This one is a product of my college roommate, who made this dish to keep meat on our bones during the cold, Wisconsin winters. The only thing better than the taste is the ten-minute prep time (+ a few hours in the crock). 

• 1 chuck roast
• 2 cans Campbells (or generic) cream of mushroom soup
• 1 packet powdered Lipton onion soup mix
• Small amount of water (1/2 cup or less, as needed)
• Kaiser rolls

Place the chuck roast in a crock pot and cover with the powdered soup mix, and then the cream of mushroom soups. Add water so that bottom of crock pot has a half inch or less of water. Cook on high for four hours, or on low for 8 - 10 hours. Serve on a kaiser roll - don't be afraid to get messy!

Sliders

Mom came up with this one last year in a blaze of tailgate food glory. Since, they've been a hit for several of my casual entertaining occasions, as well as for frozen dinners during the week. 

• 2 lbs ground chuck
• 1 packet powdered Lipton onion soup mix
• 2 c. shredded cheddar
• 24 dinner rolls
• Deli pickles

Brown the ground beef in a skillet. Drain and add the powdered soup mix, stir well. Add the cheddar cheese and stir until melted. Using a soup spoon, scoop the beef into the bun and pack down well. At this point, you can freeze the sliders for future use, or place in the oven pre-heated to 375 for ten minutes before serving with a pickle. If you do freeze them, wrap carefully in foil and bake for about an hour at 375, or until fully warm. 

Paella

Paella is the wonderful, welcoming host food that has never met an addition it didn't like. This base food goes with anything. Traditional Spanish paellas are heavy on saffron and yellow in color. Mine is a Midwestern take on the tradition, with a red sauce base and more meat than seafood. Remember when making it, though, that anything goes. 

• 4 uncooked boneless chicken breasts
• 3/4 lbs Polish sausage
• 1 1/2 cups rice (not instant)
• 3 c. chicken broth
• 1 16 oz. can diced tomatoes (I like chiles)
• 1/2 cup chopped green peppers (omit if using tomatoes with chiles)
• 1/3 c. chopped onion
• Additional ingredients to taste - I usually add shrimp, jalopenos, and occasionally mussels. 

Cut chicken breasts and sausage into 2 inch pieces. Place all ingredients in a dutch oven or deep pan and simmer on medium for about 45 minutes until rice is tender and chicken is cooked. Tell the boys you're cooking it in a dutch oven for extra curb appeal.