Slow Cooked Beef Stew

3 large chopped potatoes

3 large chopped carrots

3 chopped celery stalks

1 large chopped yellow onion

5 heads minced garlic

2 cups frozen peas

2 pounds chopped beef

1 can V8

1 can Campbell's Cream of Mushroom

1 can liver spread

2 tbsp Worcestershire sauce

Black pepper and salt to taste

3 bay leaves

1-2 cups of water

In a large slow cooker set to low, add  potatoes, carrots, celery and onion first. Put beef on top. Add V8, worcestershire and water. Let cook for a few hours until gravy is formed. Add remaining ingredients except for peas. Let cook for a few more hours until carrots are soft . Add peas then turn slow cooker to warm. Stir everything together. Let simmer for another hour. This recipe has fed many lifters and has been a staple recipe in my diet for many years. Feeds 4-6 weightlifters. Enjoy.

 

Homemade Marinara Sauce

2 Chopped Whole Yellow Onions

½  Minced Head of Garlic

12 Peeled Tomatoes (crushed)

1 Chopped Handful Fresh Basil

1 Chopped Handful Fresh Cilantro

2 Tablespoons Crushed Red Pepper (rub in your fingers to release heat)

4 Bay Leaves

2 Cups Diced Mushroom

Juice from ½ an Orange

2 Tablespoons Olive Oil

1 Cup of Water

Salt (to taste)


In a large skillet over low heat, cook your onion, garlic, and salt in olive oil. While those ingredients sweat, put your tomatoes (a little at a time) in boiling water until the skin breaks then transfer to cold water so you can easily peel them. Crush the tomatoes. Add your tomatoes to the skillet with your mushrooms, cilantro, basil, red pepper, orange juice, bay leaves and water. Let it cook covered for approximately twenty minutes stirring every four minutes. Use your own garden grown tomatoes for best tasting sauce.
 

SAUSAGE GRAVY

Ingredients:

4 strips thick cut smoked bacon

1 pound pork breakfast sausage

1 quarter stick of butter

1 medium yellow onion (chopped)

4 cloves garlic (minced)

4 cups whole milk

1/3 cup flour

1 tbsp Worcestershire sauce

1/8 tsp cumin

Diced green onion

Salt and pepper

 

In a large skillet over medium heat, cook bacon until almost crispy. Remove bacon from pan and roughly chop it.  Set it aside. Leave the bacon fat in the pan. Add sausage to pan. Crumble the sausage while it’s cooking.  When sausage is done cooking, remove it  from the pan and set aside.  Leave the sausage fat in the pan.  Add yellow onion, garlic and butter. Cook until onion softens. Make sure you keep stirring so the garlic doesn’t burn. Put the sausage back in along with chopped bacon. Stir in the flour for about a minute  to make a roux.  Now add your cumin, salt and black pepper. Sausage gravy is best with a lot of black pepper. Slowly add milk, one cup at a time as you stir. You may not need all 4 cups of milk. Once the milk starts to thicken to a gravy consistency, add in your Worcestershire sauce. Cook for about another minute or two  then it’s done.  Do not overdo the Worcestershire sauce or cumin. These two ingredients can be overpowering.

Serve gravy over biscuits or chicken fried steak. Garnish with green onion.  Serves about 4-6 weightlifters. Enjoy.

 

 

LAMB KABOBS

   3lb Bone Out Leg of Lamb

   5 Medium Sized Organic Tomatoes

   8Yellow Baby Bell Peppers (halved lengthwise)

   1 Large Yellow Onion

   2 Tablespoons Olive Oil

   2 Pinches Crushed Rosemary

   5 Teaspoons Cumin

   2 Tablespoons Crushed Red Pepper

   2 Teaspoons Sea Salt

   2 Tablespoons Louisiana Hot Sauce

   6-8 Skewers

    

    Cut your lamb into bite size pieces and place in large bowl with your oil, cumin, rosemary and hot sauce. Mix and let that marinate for about 2 hours and if its cold let it reach to room temperature.(Never cook cold meat!) Cut your tomato's and onion into bite size pieces and stick on skewer alternating with lamb and bell pepper. Once all your skewer's are ready salt each one and place indirectly over a charcoal grill. Cook these low and slow for about 2 hours between a heat of 250-300 degrees. Kabobs are done when the vegetables and meat have a nice char on them. Serve with a cucumber and spinach salad. Enjoy!

Weightlifter's Steak Dinner

   2in. Cut of Prime Rib (trimmed) 

   1 Large Potato

   1 French Bread Loaf

   Butter

   2 Cloves Garlic

   Asparagus

   1 Green Onion

   ¼ Cup Shredded Cheddar

   Olive Oil

   Sea Salt

   Black pepper

 

    Here we go now. I used to live on the California/Nevada border in a hotel that served up all you can eat rib-eye and I have been known to put down a couple steaks when challenged or even just for the hell of it. There ain't nothin' like a good cut of beef cooked to perfection to build strong muscles. 

 

    You want to know how you can train to maximum everyday? Put down a plate of this for dinner after maxing out on Friday and I guarantee you will be putting up 30k more in total on Saturday. That is if you are a man and can finish your plate. 

 

    Cut yourself a french loaf lengthwise and smear it with plenty butter, minced garlic and black pepper. Put it on the grill (smear side up) over an indirect heat and let it cook until golden brown. Grill should be reading about 350 degrees for this. Once the garlic bread is done everything else should be   right about done as well. 

 

    Put your potato in the microwave for ten minutes and make sure your coals are glowing. Smother your steak in the olive oil, salt, and pepper. A teaspoon and pinches should do just fine. Once your potato is done wrap it in foil and place it directly on the coals so it can finish doing its thing. Over direct heat drop your steak on the grill and you should here it begin to sizzle immediately. If not then your grill was to cold and you won't get those beautiful char marks. Wait about 2 minutes and flip then wait another 2 minutes. After your steak has seared then move it over to indirect heat with the cover on. It should be done in about 4-5 minutes or until the internal temperature reads at 125 degrees. We don't eat no well done steaks around here so buck up and enjoy the juices.

 

   After your steak is done take it off the grill and cover it with foil to keep it warm. Brush your asparagus with oil, salt and pepper then put them over direct heat for about a minute and a half or until you see some grill marks. Asparagus is best if you keep em' snappy so don't leave them on to long. Once done cover with foil. 

 

   Take your potato off the coals and slice her open then push in the ends to open her up. Get yourself a ¼ stick of butter and place it in your potato with some finely chopped green onion, shredded cheddar, salt and pepper. Your garlic bread should be done by now so take it off and slice to serve. Plate up your steak, baked potato, asparagus, and garlic bread. Serve with an ice cold beverage of your choice and get ready to loosen your britches when your done eating. If you can't finish be sure to paint you toes and gossip with your boyfriends about how many times you have watched “Sleepless in Seattle” with your baby cheeks dripping in tears. Serves one weightlifter. ENJOY.

Chicken Wings

 1 Stick of Butter (cut in thirds)

Louisiana Hot Sauce (1 bottle)

Chicken wings

 

     Their ain't no tricks here now and for every wing you put down for supper then that's 1 kilo more you'll be lifting your next training session. 

     Get your coals on the grill blazing hot and have enough to last you about a half hour. Wash your wings off with warm water and be sure to spray your grill grates with non stick oil. Give your wings about 3-5 minues each side on a direct fire then transfer to indirect and let em' cook slowly for about 25 minutes. When the internal temp reads 165 degrees they are done. Put 1 pound at a time in a mixing bowl along with a third of that butter. Start pouring on your hot sauce (as much as you like) and give them a couple flips. Enjoy.

CATFISH PO-BOY

 

   1 French Bread Loaf

   3 Catfish Filets

   1 Head Shredded Lettuce

   2 Sliced Tomatoes

   Dill Pickles

   Tartar Sauce

   Louisiana Hot Sauce

   2 Cups Corn Meal

   1 Cup Flour

   3 Tablespoons Tony Chachere's Seasoning

   2 eggs

   3 Lemons

   1Quart of Canola Oil

 

    There are three things in life I can't do without. Good books, Po-boys, and great sex. HA! I was going to wait to share this recipe because it is my favorite dish. Today is my birthday, however, and this is my gift to you. Growing up I put down deep fried catfish like nobody's business and even today I will eat it straight from the fryer or raid the fridge and eat it cold. This recipe is guaranteed to make you stronger than you ever imagined. Gonna put 40 kilos on your total.

 

   Anyone who doesn't like fried food is just a pain in the ass Yankee without a bit of soul in their bones. Deep frying is an art. It is tough getting that oil just right so be sure to use a thermometer. In a Dutch oven or cast iron skillet pour in all of your oil and set the temperature to slightly above medium. As soon as it reaches 360 degrees you are ready to fry. Too cold and you have soggy bottom boys and if it is too hot you burn the breading but the fish ain't done. The cast iron distributes the heat evenly so you do not end up with any hot spots. 

 

   Mix your eggs in a bowl making a wash. Make sure you rinse off all your fish then give them a dip in the egg wash. Have your corn meal and flour mixed together on a plate with your Tony's thrown in as well. Start breading your filets making sure to not miss any spots. Take your time breading and you will end up with some gorgeous fish. After you have breaded the fish drop each one in the oil. It is a good idea to make sure and have your filets at room temperature when you do this or else you will cool down the oil and lose your heat. 

 

   Have some paper towels on plates set aside for when the fish is done. It should only take approximately 7 minutes or so. If the oil is right they are done when your breading turns golden brown. Once the color has been reached take your filets out and set them on your paper towels. Squeeze a full lemon on each fillet and give those baby's another pinch of Tony's while they are sizzling. 

 

    Slice your french bread loaf lengthwise and tartar up both ends generously. Assemble your lettuce, tomatoes and pickles on one side and then bring your golden brown filets over on yonder. Lay each filet gently down on the naked side of the bread then fold her up. Slice three Po-boys then plate them up with your trusty bottle of Louisiana hot sauce next to you. After each bite put a little dabble of Louisiana on the next bite. This is the only one way to eat catfish. Serves 3 weightlifters. ENJOY!

 

P.S.  Slice up some potatoes and drop them in the oil for your own homemade chips.

Chips and Guacamole

2  Haas avocados

¼ cup diced tomato (no seeds, jelly, or water)

¼ cup chopped cilantro

¼ cup minced yellow or red onion

Juice from one lime

1 tsp sea salt

1 clove finely minced garlic

tortilla chips

 

Avocados are a great source of fat, potassium, fiber, vitamin K, vitamin C, and B6. The avocado is a miracle fruit that not only helps with digestion but is a fantastic anti-inflammatory. Any weightlifter who does not include this guacamole recipe in his diet is missing out. I promise if you start snacking on this your total will improve by at least ten kilos and your muscles will thank you too. 

 

Slice two avocados lengthwise and after you separate the halves and remove the pit use a spoon to scoop out the inside. Place your avocado on a plate and using a fork gently mash until no solid pieces are left. Add in your tomato, cilantro, onion, garlic, lime juice, and sea salt. Mix everything together and serve with you favorite tortilla chips. The best tasting guacamole all depends on the freshness of your avocados. Serves as a great snack for up to four people or two weightlifters. Enjoy.

Chicken Soup

2lbs Chicken Breast (cut into small cubes)

2 Cups Chopped Carrot

2 Cups Chopped Celery

4 Cups Chicken Stock

1 Large Yellow onion (chopped)

3 Cloves Garlic (minced)

2tbsp. Sea Salt

4 Cups Water

4tbsp. Louisiana Hot Sauce

2 Cups Rice or Noodles

 

Training hard can wear your body down especially during flu season. To keep you strong and healthy make up a batch of this chicken soup. I love soups and am always looking for different ways to cook chicken. This is a simple recipe to prepare when you're feeling beat up and will help get you back in the gym.

 

Place all of your ingredients with the exception of your rice or noodles in a large pot. Bring everything to a boil and then cover and let simmer on low heat. Once the carrots and celery are fork tender it is done. Let the soup cool and come together and serve with either rice or noodles. Serves about 8 people. Enjoy.

Chili

1 Chopped Medium Yellow Onion

1 Chopped Medium Carrot

1 Chopped Celery Stick

3 Cloves Minced Garlic

2 Tbsp Olive Oil

2 Cups Beef Broth

1 Can Finely Diced Peeled Tomatoes

1/2 Cup Diced Mushroom

1 Finely Chopped Jalapeno

1 Can Diced Green Chili

Cumin (to taste)

Chili Powder (to taste)

1/2 Chopped Red Bell Pepper

2 tbsp Sea Salt

4 Bay Leaves

3 tsp Crushed Red Pepper

2lbs Ground Beef

2 Cans Drained Pinto Beans

 

In a large pot prepare a rue by saute'ing your onion, carrot, celery, garlic and olive oil. Once you can smell all of these ingredients add your beef broth and can of tomatoes. Turn your heat up to high and add the rest of your ingredients with the exception of your ground meat and pinto beans. Stir and after five minutes bring heat down and let simmer to develop flavors for about twenty minutes. 

 

While ingredients are simmering brown your ground beef then drain the fat and add with the rest of your ingredients. Finally, add in your pinto beans and let all of it come together covered for another 15-20 minutes more. Serves about four weightlifters. Enjoy.

Jambalaya

5 slices thick cut smoked bacon 

2 large chopped yellow onion

6 cloves minced garlic

1 medium chopped green bell pepper

1 medium chopped red bell pepper

2 cups diced button mushroom

2 cups chopped green onion

3 tsp crushed red pepper

2 tbsp sea salt

4 tbsp Louisiana hot sauce

4 ½ cups water

2 lbs either shrimp (washed and peeled), cooked chopped chicken (dark), or shredded pork

1 lb sliced andouille sausage or smoked sausage

2 cups long grain rice (washed)

1 lemon

3 Bay leaves

 

In a large skillet over medium low heat add your bacon, onion, salt, and garlic. Let this sweat for about five minutes as you stir it a few times. Now add your bell pepper, mushroom, crushed red pepper, and sausage. Stir a few times more and let all these ingredients blend together for about another five minutes. Lastly, add your meat, rice, water, bay leaves, hot sauce, and lemon. Be sure to squeeze all the lemon juice out first into the skillet then just drop the whole thing in there. Bring your fire to a high heat until it begins to boil. As it is boiling cover and bring your heat down to a very low heat. In order to make sure your rice comes out fluffy do not uncover it at all for at least an hour. Add more hot sauce to taste and serve with a light beer that has a hint of lime in it. Enjoy.

Breakfast Burritos

One 13.5in. flour tortilla

¼ cup  chopped green bell pepper

¼ cup  chopped yellow onion

¼ cup shredded sharp cheddar cheese

¼ cup diced tomato

1 handful of rice

2 cloves garlic

1 lime

Sour cream 

5 eggs

3 strips peppered bacon

Louisiana hot sauce

¼ cup guacamole

Sea Salt

Butter

 

When I first started weightlifting I weighed approximately 96 kilos just coming out of the Marine Corps. Over the course of a half a year I cooked up a breakfast burrito each morning and eventually pushed my bodyweight to a strong and solid 105 kilos. You can alternate this recipe if you want with shredded potato's instead of rice and it still tastes great. Eating one of my breakfast burritos in the morning is a sure way to help you get through training for the day and pack on some serious muscle.

 

Boil up your rice on the stove top and after is has fluffed up squeeze some lime juice into the rice with some butter and set it aside after you mix it up. Render your bacon in a skillet and once it has gotten crispy remove it and  saute' your bell pepper, onion, salt, and garlic in the grease until the vegetables have softened and all three give off a great smell. Set your vegetables and bacon aside and in the same skillet scramble your eggs with a pinch of salt. 

 

To assemble everything together spread some sour cream across your tortilla after you have put it in the microwave to soften. Place your rice in the tortilla followed with your eggs, bacon, and vegetables then place your diced tomatoes on top with your cheese. Drizzle some hot sauce on top of everything and then wrap it all up in your monster tortilla. I eat my breakfast burrito with guacamole on the side and spoon an even amount with each bite. This recipe is guaranteed to pack on 15 kilos to your total. Enjoy!