Cheesy Potato Goodness

What you will need:

  • 4-6 Russet Potatoes Sliced (quartered and sliced thin)
  • 1 tbsp. butter
  • 2 small cloves of garlic, finely minced
  • Extra Virgin Olive Oil
  • 2 tbsp. Dried Parsley
  • ¼ Cup Fresh Parsley
  • ½ block Velveeta Cheese
  • 1 dozen eggs
  • 1 tsp. cayenne (optional)
  • Salt & Pepper


In a 10” skillet, melt the butter, EVOO and garlic over low heat.

Slice your potatoes thin so they cook well and are easy to eat.  This is a potato pie but you do not want your potatoes to be too big.  **Caveman Tip:  If pre-slicing your potatoes, store them in water until you’re ready to use them so they don’t turn brown.

**Caveman Tip:  Put your ½ block of Velveeta Cheese in the freezer at this time.  This makes it firmer and easier to cut later.  Trust me on this one. Also I am not a big fan on wasting things so I used the other half of the block to make a chili con queso dip for football Sunday.

Combine and Cook:

Turn the heat of your skillet up to medium and add your potatoes.  Season them liberally with salt and pepper, and then add in your dried parsley.  Give it a good stir, and put the lid on to let it all cook.   You want the potatoes to get soft, so continue to let it cook with the lid on, stirring occasionally.  Taste your food and add Salt & Pepper as needed.

**Caveman Tip:  I like to add in a dash of cayenne pepper at this point, it  gives it that extra bit of punch.

Take your block of Velveeta Cheese out of the freezer and slice the cheese it into ¼” thick slices.

In a separate bowl, crack all 12 of your eggs, add a pinch of salt and pepper and then whisk until they are blended.

Once your potatoes are soft and cooked, pour your egg mixture into the skillet over the potatoes and turn the heat to medium low. With the lid on, cook for a few minutes, you want the eggs to start setting up in the bottom of the pan. When they start to set flip your egg and potato mixture over from bottom to top.  (Kind of like an omelet) Your mixture will still be runny, but that is okay, you should have eggs that are semi cooked on the top.

Once you have flipped the entire mixture, place the cheese slices onto potatoes until the mixture is covered completely.  Cover again with the lid and let it cook for 10-15 minutes under medium low heat.

Now would be a good time to heat up the grill for Caveman’s Lemon Pepper Chops…!!

Once the cheese is completely melted, remove from heat, pull the lid and let it firm up.  We want to be able to cut into mixture, without the cheese melting inside.  We want it firm like a pie.

Sprinkle with some fresh parsley, Slice and serve!!

Enjoy! This will be your kids favorite.

Broccoli Beef!

So I know this doesn’t follow my caveman concept of cooking with ingredients the normal man (or woman) has in their pantry or fridge. Recently I have been experimenting with Asian foods and ingredients, and have found that keeping a couple of key items in the pantry helps with the creation.  The oyster sauce and fresh ginger can be stored in the fridge for weeks and they can be used in many other dishes.

What you will need for beef marinade:

  • ¾ lb. beef strips, sliced into thin strips
  • 1 tsp. cornstarch
  • 1 tsp. red pepper flakes
  • 1 tbsp. soy sauce
  • 2 tbsp. oyster sauce
  • 1 tbsp. rice wine vinegar (or substitute cooking sherry)
  • 1 clove garlic, minced

Combine all the above ingredients and put them into fridge until you are ready to use.

What you will need for the sauce:

  • 3 tbsp. oyster sauce
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. soy sauce
  • ¼ cup chicken broth

Combine all the above ingredients and stir. Just let it sit until you are ready to use.

Final Ingredients for Broccoli Beef Mixture:

  • ¾ lb. broccoli florets
  • 1 tsp. fresh ginger, peeled and minced
  • 2 tbsp. vegetable oil (or enough to coat bottom of pan)

Prepare Broccoli:  

Fill a large stock pot with salted water and warm to medium high heat.

**Caveman Tip:  Because the water takes so long to boil – I like to bring it to a medium high heat while you’re getting the other ingredients ready because it warms the water and gets it near boiling temps.  That way, when we’re ready for the broccoli, we won’t have to wait on the water…it will be close.

Separate the broccoli florets from the large bunch and set them aside until you’re ready for them.

Prepare Beef

**Caveman MUST: about 10 minutes before you’re ready to cook the beef, pull it from the fridge and bring up to room temperature.

Using a large metal skillet or wok, heat the vegetable oil to medium high heat.  You want the steaks to sear, but not burn.  Lay the beef strips in the pan, giving them plenty of space between one another.  **Caveman Tip:  Overcrowding the beef strips will cause the pan to lose too much heat, and you want to get a good sear on your beef, so spacing is crucial! Otherwise you could boil your meat. (not good) You may need to cook a couple of rounds of beef in the pan to do it right.


(At some point you may want to get your water up to a boil now)

Cook the strips of beef about 1 minute per side, allowing for a good sear on each side.  Then remove the beef strips from heat.  (Repeat the process until they are all done)  When on your last bunch of beef strips, combine all beef together, and add ginger.  Stir frequently for a minute, this is just to cook the ginger. Add your Sauce to the beef mixture and bring temperature up to a boil.

Scrape all the goodness off the bottom of the pan and stir frequently.  This will help thicken the sauce. Cook the meat mixture over high heat until the sauce is reduced by half and the sauce has started to thicken.

At this point you will want to drop the broccoli in the boiling water. It will only take a minute to cook, you want to the broccoli to be firm and crisp because it will continue to cook even after you pull it from the water.

**Caveman Tip:  The most common mistake people make when cooking vegetables is they over cook them to a mush.  I like to pull them early because they will continue to cook even while sitting on the plate. Some people prefer to shock them in ice water to stop the cooking process but then you have to warm them back up.

Combine Broccoli and Beef:

Add your broccoli to the beef mixture & remove it from the heat.


Serve with Caveman’s “Go-to white rice”


Cavemans Go To Rice

What you will need:

  • ½ cup white onion, diced
  • ½ cup celery, diced
  • ½ cup baby bell peppers, diced
  • 1/2 cup mushroom chopped
  • 1 clove garlic, minced
  • Salt
  • 1 tbsp. butter
  • 1 ¼ cup long grain white rice
  • 1 tsp. dried parsley
  • 1 tsp. Montreal steak seasoning (optional)
  • 1 cup chicken broth
  • 1 cup water
  • Chicken bouillon (¼ cube optional)




Sauté the onions, celery, baby bell peppers, mushrroms & a pinch of salt in butter until soft; stirring often.  Continue cooking under medium heat.  Add rice to mixture and stir.  Add parsley, Montreal steak seasoning and chicken bouillon, cook over medium heat until the rice is light brown.  **Caveman Tip – Do not burn your rice!! Stir your rice constantly.  Make sure it gets coated with all the ingredients.  Taste your rice mixture. If needed, add a pinch of salt.



Once the rice has soaked up all the goodness, add chicken broth and water, then kick up the temperature to high heat.  You want to get the rice to a rolling boil.  **Caveman Tip: Taste your liquid,  this is what your rice will taste like, so add pepper or seasoning as desired.  You shouldn’t need any salt as the chicken bouillon will add that in.


Once the rice has reached a rolling boil, give it one final stir and cover with lid.  Now reduce the heat to medium low, and simmer.  **Caveman Tip: I like to cook my rice closer to medium heat than low heat, so find that perfect setting.  For some reason – this makes the rice a little firmer and the benefit is better texture, rather than soggy rice.


Rice Cooking 101: NEVER remove the lid during the cooking process.  If possible, use a clear lid so you can monitor that the liquid will be absorbed fully.


Once the liquid is absorbed (temperatures may very so it’s hard to gauge a timeframe, so KEEP your eye on the liquid). If I had to guess – I’d say 8-10 minutes.

Once the water is absorbed, and the rice is no longer bubbling up top, remove from heat source, and let it sit covered, for at least 5 minutes.  **Caveman Tip:  This allows the residual heat in the pan to continue to cook the rice, without burning the rice on the bottom of the pan. I like to leave the rice sitting with the lid on until the rest of the meal is ready to serve; it also keeps the rice warm.


When your ready, remove the lid and fluff the rice with a fork, and serve!

Spanish Rice

What you will need:

  • 1 small onion, diced
  • 1-2 stalks of celery, chopped
  • 2 cloves of garlic, minced
  • 1 carrot, shredded or diced
  • Extra Virgin Olive Oil (To coat the pan)
  • 1 tbsp butter
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 packet Goyo Sazon Mexican seasoning
  • 1 tsp salt
  • 1 cup diced tomatoes (you can substitute with 1tbsp tomato paste or 1 cup strained canned tomatoes)
  • 2 cups medium or long grain white rice
  • 3 1/2 cups chicken broth or 3 1/2 cups water and chicken flavoring  (I  like to use Knorr Home-style concentrate or Swanson’s Flavor Boost you can keep them in the pantry and use single packets as necessary)
  • Hot sauce (always optional, but I love it!)


Under medium heat, sauté the onions, celery, carrots and garlic in a medium stock pan with EVOO for a couple of minutes. (This is called a Mira Pois and is a classic French technique to add flavor to soups, stews or any slow cooked meal.)

Then add rice, butter, chili powder, and cumin and continue to sauté for a few minutes, stirring frequently.  All the vegetables should be soft by now. Let the ingredients marry together. Your house should smell good at this point.


Add 3 1/2 cups of the chicken broth (or water and chicken flavoring). Then, add the tomatoes and Goyo Sazon seasoning packet, salt and bring to a boil.

Now, taste the liquid at this point…it will give you a good idea of what the rice will taste like. Add salt if necessary (I also like to add a couple of dashes of hot sauce to bring some heat to the rice!)

Give it one final stir and then put a lid on your pan and reduce the heat to a simmer.

**DO NOT remove the lid at any time during the cooking process. Just keep an eye out until all the water is absorbed.  This is the most important thing to remember about rice!

Once the water is absorbed (this could take about 15-20 minutes), remove from heat and let stand with lid on, for about 5 minutes. This allows any of the liquid on the bottom to absorb into the rice, without burning it.

Remove the lid and let stand for about 5 more minutes, and then fluff with fork.  Enjoy.


Corn Relish (Dee-lish!)

What you will need:

  • 6 ears of fresh corn, peeled
  • 2 large tomatoes, core then grill (see below)
  • 1 red onion, chopped
  • 4 tbsp red wine vinegar
  • 1 cup total red, & green bell pepper (I like to get the bag of mixed baby bell peppers, it’s easier to use than the small ones so I don’t have to waste half a large one)
  • ¼ can black beans rinsed (I typically make the relish with tacos or burritos so I can use the remaining beans with that dish)
  • 1 Jalapeno finely chopped seeds and veins removed (optional)
  • Olive Oil
  • Fresh Cilantro, chopped
  • Drizzle of balsamic vinegar
  • Salt and Pepper to taste


Peel 6 ears of fresh corn.  Coat with olive oil, salt and pepper.  Core 2 large tomatoes, slit an X in the bottom and coat those with olive oil, salt and pepper.  Set aside.

We love to grill anything we can to get the Caveman flavor.   So heat up your grill and lightly grill both the corn and the tomatoes.  Turn the corn frequently (we do not want blackened corn, just lightly grilled).  The tomatoes will only take a few minutes just enough to heat them up but not make them mushy.  This adds a little depth of flavor. Once grilled, remove both items and set aside to let them cool.  (Tomatoes can be put into refrigerator)

I always prefer to use fresh corn in any dish, ears of corn are cheap and add great texture to any meal.


Shave the corn from the cob and put into bowl.  In a separate bowl, put your chopped red onion and coat with 4tbsp red wine vinegar and let rest for 10 minutes.

With corn, mix in the bell peppers and jalapeno. Chop the tomatoes and add to mixture.  Mix ¼ cup of black beans and stir.  Combine the red onion mixture into corn relish mixture and stir.  Add salt and pepper.  Don’t forget to taste your food and make adjustments as necessary!

Drizzle a light amount of balsamic vinegar over the mixture and stir. Top with cilantro and additional salt & pepper, if needed.