Hungry for More: Baja Chicken Wrap

Jim Manney is at Quaker Steak & Lube with kitchen manager Scott Huson making the quick and simple Baja Chicken Wrap.

Just a few simple but flavorful ingredients make this wrap stand out.

The pops of black bean and corn salsa, pico de gallo and feta cheese bring the wrap together.

The whole thing took about 5 minutes, and the only extra time you would need to add on is if you need to cook your chicken.

It’s a fast and easy meal to make at any time.

So next time you visit their restaurant, check out some of their other menu items, even though their sign says they have “The Best Wings In The USA.”

Hungry for More: Arizona El Camino Burger

There’s mustard, ketchup and pickles; the “average” toppings to a burger. But, then you go to Quaker Steak & Lube, and you see a whole new array and combination of burger condiments.
“Hungry for More” host Jim Manney meets up with Quaker’s kitchen manager Scott Huson to show us their jam-packed Arizona El Camino burger that will leave you drooling and want to jump through the screen to take a bite.
They start off by grilling their half-pound burger with their secret seasoning and fill their garlic buttered bun with black bean and corn salsa, bacon, pepper jack cheese, sour cream and one of their special wing sauces just to name a few.
See the rest of the toppings and Jim Manney try to take on this ginormous but gorgeous burger.

Hungry for More: F/M area’s best wings

If you’re familiar with the Fargo area, then you may remember the old home of more upscale restaurants such as Norman’s and Redford’s. But now, as you drive by that same location, you’ll see that it has done a complete 180.

Quaker Steak & Lube, which just opened in December, is taking the FM area by storm.

On Tuesday, Forum wing experts Sam Benshoof and John Lamb named them the “best wings in Fargo-Moorhead” and “Hungry for More” host Jim Manney takes us there to see the behind the scenes magic.

Kitchen manager Scott Huson brings us in the kitchen, where we see the many, many wings sauces along with the secrets that make their wings the best of the best

One of the most impressive things we learned was that they make sure every order of wings is brought to you with perfection. They throw out any wings that are broken or have any missing meat.

And while he shows us how to make a batch of medium sauced wings, host Jim Manney takes the daring plunge into their hottest sauce, the Triple Atomic.

Check out the video to see if Jim makes it out alive.

Hungry for More: Warm up with Chipotle Sweet Potato Bisque

This week “Hungry for More” host Jim Manney takes us back to where the first “Hungry for More” episodes were shot one year ago at Maxwell’s with Chef Mike Wald.

Chef Mike shows us a new way to use our sweet potatoes: in a chipotle sweet potato bisque.

The bisque starts out with a good base of yellow onion, celery, vegetable stock and of course, sweet potatoes. The addition of chipotle peppers in adobo sauce is what gives it a bit of a kick.

While “adobo sauce” may not sound familiar to you, a can of chipotle peppers in adobo sauce is found at most supermarkets and can be a great addition to many dishes.

If you like your meals with a bit more kick, you can add more of the peppers and sauce. But with this bisque, just a slight kick balances out the sweet potatoes nicely.

Chipotle Sweet Potato Bisque

2 cups chopped yellow onion

2 cups chopped celery

1 cup dry sherry wine

2 cups heavy whipping cream

3-4 cups vegetable stock

Pre-roasted yam/sweet potatoes

1 large chipotle pepper in 1 tablespoon adobo sauce


In medium saucepan, turn on medium high heat and caramelize the onions in canola oil. Once onions are caramelized, add celery and tenderize.

Add dry sherry and bring to a boil. Once dry sherry is boiling add the sweet potatoes and rough chop with your spoon.

Add vegetable stock until it is equal or right above all of the ingredients. Then add the cream, rough chopped chipotle pepper and adobo sauce. Season with a little salt.

Bring to a boil, stirring occasionally; let simmer for 15-20 minutes.

Load into blender and blend until smooth.

Pour into serving cups and top with cilantro lime cream, green onions and your favorite croutons.

Hungry for More: Chicken pesto pizza

Usually when you get up enough energy to made a homemade pizza instead of popping in a frozen one, all the average ingredients come to mind.

There’s cheese, pepperoni, sausage, maybe a few veggies and the average red pizza sauce. On this week’s episode of “Hungry for More,” host Jim Manney takes us back to Rhombus Guys, where chef Connor Paulson shows us how to spice up that homemade pizza.

The first thing he does is show us how to make a basil pesto sauce to substitute for the regular pizza sauce. With just a few ingredients, including fresh basil leaves and pine nuts, the switch in sauces makes a big difference.

Next, Paulson goes through what they put on their menu’s chicken pesto pizza. There’s chicken and tomato, but to give it a new a different flavor they add artichoke hearts and the strong kalamata olives.

So, next time you have a pizza day, change things up a bit and become a culinary pizza-maker extraordinaire.

Pesto sauce

3 cups fresh basil leaves, destemmed

4 cloves garlic

½ cup Parmesan

¾ cup olive oil

1/3 cup pine nuts

Salt to taste

Rough chop the basil.

Process or blend the garlic cloves.

Add all other ingredients.

Process or blend to desired consistency.


Good for 12 days when refrigerated.

Hungry for More: The famous T-Rex pizza

On this week’s episode of “Hungry for More”, host Jim Manney takes us back to Rhombus guys where we take that homemade pizza sauce from last week and make it into an award winning pizza.
Chef Connor Paulson takes us step by step through the making of their “T-Rex” pizza.
The first difference you’ll notice is the use of cornmeal instead of flour when shaping your dough. And don’t get scared by Chef Paulson’s dough throwing abilities, he talks about an easier method that someone who isn’t a 5 year pizza making veteran can do.
With some of that deliciously simple sauce he taught us last week, he just adds some mozzarella, every kind of meat possible, a little more cheese and you’ve got yourself a T-Rex.
You can’t go wrong with canadian bacon, pepperoni, hamburger, italian sausage and bacon all in one bite.

Hungry for More Quick Tip: Perfect pizza sauce

There’s no party like a pizza party and we have the perfect homemade sauce for you.
“Hungry for More” host Jim Manney is back at Rhombus Guys and head chef Connor Paulson shows us their top secret and easy to do at home pizza sauce.
It’s the simple ingredients that most people already have at home that may be most surprising.
Rhombus Guys was voted 2012 Best Pizza of the Red River Valley, so it’s nice to know that our taste buds are liking the things we all know and love. No secret ingredients here.
So round up your friends, family or even just make a personal pizza for yourself, and you’ve already got half of the hard work done, the homemade pizza sauce.
And don’t worry if you don’t eat it all in one sitting, it can last up to 10 days in the fridge!

Pizza Sauce:

4 parts Tomato Sauce
1 part Tomato paste
1/8 part oil
Italian Seasoning to taste
Parmesan cheese to taste
Roasted or fresh garlic
Mix all ingredients. Stir well. Refrigerate up to 10 days.

Hungry for More: Salmon & garlic bread with aioli

On this week’s episode of “Hungry fore More”, we see a good, easy, and new way to have salmon. And at a place that’s known for their pizza.

Rhombus Guys head chef Connor Paulson shows us and host Jim Manney that they’re more than just pizza

Salmon & Aioli:
8 parts mayo
2 parts dijon
6 parts roasted garlic
4 parts oil
3 lemons
Cook salmon fillets, dressed with butter, at 350 degrees Fahrenheit for about 14 minutes.
Juice lemons.
Remove seeds.
Combine lemon juice and rest of ingredients in food processor or blender.
Feel free to add your own bright or citrus ingredients.
Serve cooked salmon and processed aioli with your favorite garlic toast.

Hungry for More: Baked Brie

With Christmas right around the corner, you might be thinking about what to serve your holiday guests. On this week’s Hungry for More, Mezzaluna head chef Eric Watson shows us a warm, cheesy, sweet filled pastry that puts all other Christmas starters to shame.

With host Jim Manney, Chef Watson uses brie cheese topped with lingonberry preserves to be wrapped in a puff pastry. The combination of the oozing cheese with the sweetness of the berries really bring your taste buds to life.
And don’t worry if you can’t find lingonberries, any kind of preserve or fruit chutney will work just fine.
This dish is delicious, very easy to make and with the lattice design on top, looks as good as it tastes.

Baked Brie
1 brie cheese, small round, with rind
1 sheet puff pastry dough
1 whole egg
2 tsp. water
All purpose flour, as needed
Lingonberry preserves or preserve or fruit chutney of choice
Using the flour as needed, gently roll out puff dough to approximately half its’ original thickness.
Place the brie cheese on the dough and cut dough to fit the diameter of the cheese.
With a paring knife or dough cutter, cut long strips with the remaining amount of dough to be used for lattice work.
Place desired amount of preserve or chutney on top of the brie (be careful not to add too much as it may seep out during baking.
Arrange lattice design over the top of the preserves. Egg wash the parameter of the dough and stretch of the outer edge of the lattice work in order to seal the dough around the cheese.
Brush the entire exterior of the dough with the egg wash then refrigerate until the dough is firm.
Place on a parchment paper covered baking pan and bake in a 400 degree oven fro approximately 12 minutes or until golden brown.

Hungry for More: Asian chicken meatballs

A lot of traditional meals at Christmastime are meatballs, mashed potatoes, gravy and maybe a little lutefisk for those Norwegians. But, before you take out your ground beef, potato masher (or box of instant potatoes, no shame in that) why not try a fun twist to the tradition?
Host Jim Manney is with Mezzaluna head chef Eric Watson while he shows us how to make some Asian chicken meatballs.
When you mix fresh ground chicken with some chile paste and hoisin sauce, it gives them that zing you would expect from any Asian dish.
Chef Watson also shows us a quick marinated pea pod to pair with your meatballs. Then just put both of them on a skewer, serve plain or over Asian slaw.

Asian Chicken Meatballs

2 lb. Raw ground chicken

1/2 c. Hoisin sauce
2 tbsp. Chile paste or Asian hot sauce

1 tbsp. Ketchup
1/4 c. Soy sauce
2 tsp. Fish sauce
2 tsp. Lime juice
2 Whole eggs

6 Egg yolks

Panko bread crumbs as needed
Combine all ingredients except breadcrumbs in a mixing bowl. Slowly add breadcrumbs until desired consistency is achieved. Be careful no to add too much breadcrumbs as the finished meatball will be very dry.
Roll meatballs to desired size and place on an oiled baking sheet pan. Bake at 375 degrees for approximately 10 minutes, or until cooked through.
Drizzle with hoisin sauce or favorite Asian style sauce, place on a skewer with a sesame snap pea and serve.