A Quickie in the Kitchen

August 4, 2011

There’s a strong history of men cooking on my father’s side of the family, and so I started early in the kitchen. I remember making lasagna for my beloved 3rd grade teacher, Mrs. Gerry, and a complicated Grand Marnier coffee cake for most family holiday meals. I still love preparing meals for my family and friends. A home cooked meal is one of the most genuine ways to show you care about someone, and there’s a reason they say the quickest way to a man’s heart is through is stomach!

Home cooking doesn’t have to be elaborate or complicated, just tasty, hopefully healthy, and served with love. (In my dating life, I found that home cooked meals served after love were particularly well-received ;) While I’ve become quite proficient in the kitchen, it’s often my simplest meals that leave the biggest impression. Whether you’re a Daddy or a Hunter, learning a few tricks in the kitchen can help keep the sparks flowing in the bedroom. I’d like to share a few kitchen secrets that have served me really well over the years.

A Spicy, Tasty Kick

A quick squeeze of Amore Garlic Paste and Amore Hot Pepper Paste is the easiest way to add flavor and heat to almost anything you cook, with no fuss or mess. Store the tubes in your fridge and you’ll always have flavor at the ready. Err on the side of less paste – you can always add more to increase flavor, but too much pepper paste and you might end up going out for dinner.

Scarpetta Pasta Sauces

Making your own tomato sauces isn’t difficult, but it sure is time consuming. And while most supermarket sauces taste like they came from a jar, these Scarpetta sauces taste like they came from your Italian grandmother’s kitchen. Sautee a few mushrooms with olive oil and the above-mentioned garlic paste in a good non-stick skillet (Need a new one? The T-fal Professional is affordable and well-rated!), toss over pasta with some fresh grated parmesan cheese and it’s dinner!

The Best Key Lime Pie

Does your man have a sweet tooth? There’s no better summer dessert than a Key Lime Pie – and making one is super, super easy. You don’t even have to bother making the graham cracker crust: store-bought versions are close enough to homemade (unlike store-bought pastry crusts, which rarely stack up). The 3-ingredient recipe is super easy to follow. Keep it chilled in the fridge at least 4 hours, then top it with fresh whipped cream: 12oz of heavy cream, whipped up, with a ½ teaspoon of vanilla and a tablespoon or two of sugar, preferably confectioner’s sugar, but granulated is okay. Let your man lick the spoon. If you’ve proffered it wearing an apron and a jock strap, it’s sure to lead to lots more licking!

Share with us! What is your best quickie recipe in your arsenal?

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Post written by Billy Kolber (View Author Profile)
About this author: Billy Kolber is a writer, consultant and entrepreneur, living and loving in New York City. Billy blogs about Shopping, Sex, Food and Travel at BillyKnowsBest.com.
View all posts by Billy Kolber


This always works for me in the summer if I want to make something quick for two but vaguely romantic. And yes, wild mushrooms are pricey, but worth it. You needn't limit it to Tortellini, either; it's just as good with ravioli or any cheese-stuffed pasta.


12 oz frozen cheese tortellini (white, whole wheat, spinach, tri-color, whatever you like)
1 tsp. olive oil
1 tsp. butter
2 cloves garlic, minced
1 large yellow onion, halved and thinly sliced
1 each zucchini and yellow squash, halved lengthwise and thinly sliced
8 oz mixed wild mushrooms, sliced
1 tsp. dried basil
Salt and freshly ground pepper
Chopped fresh parsley, for garnish
Shredded or shaved fresh Parmesan

Bring a large pot of salted water to boil. Add the frozen pasta and cook according to package directions. Meanwhile, heat the olive oil and butter in a large non-stick skillet over medium-high heat. Add the onion and garlic; sauté for two minutes. Add the zucchini and yellow squash and sauté for four-five minutes or until lightly browned. Add the mushrooms, and continue to cook for four-five minutes until vegetables are tender. Season with basil, salt, and pepper. Reduce heat to low. Drain the pasta, but not too thoroughly, and place it in a large, warm serving bowl. Add vegetables to pasta, tossing very lightly. Sprinkle with fresh parsley and Parmesan.

yum!! Fresh is best, but an easy, less-expensive mushroom option are dried fancy mushrooms (I buy them in bulk at Costco) -- you can simply add them to your pasta water with the pasta!

please dont use this area for adverising..arent we bombarded enough all day?.......please!

Oh my gawd.... what is the extra ingredient in that recipe he has between his legs. Make sure the patrons know the total contents of the recipe before serving. The guy pictured above may consume more protein powder than actual meals though.

Yeah, well, they praise my work in the kitchen, but they don't come back for seconds. i.e. it takes more than fabulous cookin' to snare a man. Still single here, snuggling with the Cuisinart somehow doesn't do it for me... LOL

Spinach/Tomato/Mozzerella/Mushroom salad with a drizzle of olive oil and a splash of balsamic vinegar.

1 bunch spinach leaves, cleaned and separated from stems.
3 roma tomatos, cut up into respectable chunks.
1/2 lb Cherry Size Fresh Mozzarella
8 ounces mushrooms, sliced.

Combine all ingredients and add oil and vinegar.

Yer done!

Hot Chicken Strips

2 lbs boneless, skinless chicken breast sliced thin (36-48 slices total)
1 bunch green onions, chopped
1 diced bell pepper (pick your favorite color, green, yellow, orange or red)
5 cloves (1/2 a head) of garlic, minced
1/4 cup Tabasco or Frank's Red Hot
3-4 tbsp olive oil

Put oil, onion and garlic in a pan on the stove over medium high heat.
Stir until the onions are opaque.
Add bell pepper and stir, allow to cook for 1 minute.
Raise heat to high and add chicken.
Stir until chicken is cooked, about 4 minutes.
Add Tabasco/Franks and cook 1 minute longer.

You can serve it by itself, on bread, over rice or pasta...but I would not want you to put it on my parts and lick it off! hehehe

So true! If ya' need to know if there're any spectacular chefs among us, look no further than the annual Miss Scarlett Bake Sale at the D.C. Eagle. When all the leather & motorcycle guys gather to compete and donate all proceeds to Brother Help Thyself, the incredible food is out of this world. And since you've set a theme of spaghetti sauce, I submit my chunky marinara sauce. Dice into 1/2-inch chunks : 1 cup red onion, 1 cup celery, 1 cup zucchini, 1 cup mushrooms. Saute veggies in 2 Tbsp. oil for 5 minutes. Add 4 cups diced, peeled tomatoes. About 8 medium. Blend in : 1 cup tomato juice, 2 Tbsp. tomato paste, 2 Tbsp. fresh chopped basil, 1 Tbsp. fresh chopped oregano, 1 Tsp. minced garlic, 1/4 tsp. each sugar, salt & pepper. Simmer on low for 20 minutes or until sauce reduces by 1/3. Remove from heat and blend in 1/2 Tbsp. finely grated parmesan. Serves 6.

I'm sure that method of stirring that pot in the above image is not approved by the FDA or restaurant inspection teams of correctness but those types of very serious looking folks are way too stuffy anyways for sure - hehe.

If the bowl contents is the result of something else then the doctor maybe is prescribing too much of a good thing just like doctors do for a lot of people who get talked into solutions that end up causing more issues down the road than if they just lived according to human nature and let things go naturally where flower petals and herbs didn't come with advertising and endorsements from TV personalities.

How silly is it for American business to bulldoze the Amazon jungle in order to scrape off the bark from some trees and package it in colorful bottles with false claims listed at the wellness centers. Sometimes the idea of helping a country to develop means that the developers just end up selling the tribal people their own plants in colorful packaging.