Allan takes a chance and brings in steamed baby carrots. The crew is pleasantly surprized when they discover that the carrots are being served al dente, hot, and with a red wine glaze. Proof that the sauce can indeed make the meal shift from mundane to amazing. The glaze was a simple combination of 1/4Continue reading “The Food Dude: 7.13.2023: Baby Carrots w/ Red Wine Glaze”
Allan goes with the cold refreshing Caprese salad this time. Three types of tomatoes, five types of cheese, fresh sweet basil, and a dash of balsamic vinegar create a healthy and tasty Summer treat. This morning’s breakfast bunch all agreed that Allan should have made more.
I remember as a kid the first time I saw an acorn squash. It was mildly dangerous looking and hard as a brick. Later that night at dinner, there was something that looked a bit like sweet potato, but it had a drizzle of honey over it. There was no way anyone could have convincedContinue reading “Acorn Squash (Baked)”
A friend of mine saw a recipe for green beans with toasted almonds as a one pot dish and gave it a try. She was not happy with the results and called me to find out why. She had followed all the instructions except for one, she upscaled the recipe by a factor of three.Continue reading “Green Beans with Toasted Almonds”
Allan treats the morning crew to herbed potatoes made from Yukon golds and yellow onions. Everything except the salt and pepper came from Allan’s garden including the French tarragon.
Allan and Brandon take on everyone’s starchy friend, the potato.
Since we are in the middle of January, we are in the middle of soup season. There is something amazing and inner peace inducing about a a good bowl of soup. As with any old favorite, there are at least 50 variations to be found and that is if you don’t look to hard. VegetableContinue reading “Vegetable Beef Soup”
There are times in the kitchen when you look in the refrigerator and across the counter and decide that dinner is going to be all these odds and ends left from other projects. This is one of those times. Sitting on my counter were the following items from my garden here at the end ofContinue reading “Squash Medley”
This afternoon, I was checking the frig for dinner inspiration when the simplest yet a classic of Southern dishes jumped out at me. There sat a bag of glorious turnip greens and I had a pork tenderloin in the freezer. All I did was rinse the greens and chop them down to about two inchContinue reading “Turnip Greens and Tenderloin”
I love it when the grocery store has those big package sales on chicken. It means you get to compare outcomes from recipe variations. When I do cooking demos, I am fond of casserole dish cooking with chicken. The basic ideas is that you put chicken in the dish, cover the chicken with a flavorContinue reading “Baked Honey Mustard Chicken”