I know, it’s been awhile. This is my first real post in months. All I can say is, life happens. 2013 was a busy year for me. Probably the busiest year of my life. I ended 2012 by finishing my Master’s degree. What followed can only be called the domino effect. Finishing my degree led me to many job interviews and eventually a new (and wonderful) job. In 2013, I spent a lot of time working with my fiancée on our wedding and finally tying the knot. Then, my wife finished her degree and got a new job…in Portland. We spent a week driving across the country. Ever since then we have been adjusting to a new life. If you are reading in Tallahassee, if you want more restaurant reviews, keep reading. I have been visiting FL quite frequently. I still have reviews in FL to post. But, this blog is expanding. We plan on having more adventure, and I want you to come along for the ride.
This brings me to my first new recipe in a long time. This recipe is nothing fancy, but it’s important to me. This is a family staple. This is typically a side dish that we serve at any family event. I associate this dish as a side dish to any major holiday, especially Thanksgiving. Shortly after we moved to Portland, I was craving this dish, but I didn’t want to spend the time to make a Turkey or Brisket to go with it. That’s where my twist to this dish came in. I added chicken to the dish to make it a full meal. No side dish needed.
Normally, my recipes tend to take more time to make because I like to make the entire meal from scratch. When I have time, I make my pasta from scratch. This isn’t necessary for this dish. I made this once making the soup and the biscuit topping from scratch. For whatever reason, it didn’t that much of a difference. I reverted back to making it the way it has always been made in my house.
The best part of this recipe is that it scales easily. This is the easiest dish to make a bigger or smaller portion for. It can be eye balled for the most part how to increase or decrease the ingredient amount. For the purpose of this recipe, it assumes that the dish is being made in a 13×9 casserole dish.
Ingredients: Bisquick (about 2 Cups)
¼ Cup Milk
1 Can Cream of Mushroom Soup
½ Small Onion
1 Bag Frozen Broccoli
1 Clove of Garlic
Butter (about 3 – 4 Tablespoons)
Chicken (about 1 full sized chicken breast)
Shredded Cheddar Cheese
Olive Oil (about 2 Teaspoons)
¼ White wine (can easily be replace with water or chicken stock)
½ Teaspoon Garlic Powder
I want to start by congratulations to Lorraine. She was the winner of the Cooking Planit spice giveaway. Thank you to everyone that entered. Keep reading the blog for more contests in the future.
This is a new recipe for me. It was developed because I wanted to eat healthy and was tired of salads. I wanted to create a recipe that had a ton of nutritional value. Something I could pack a lot of vegetables into without feeling like I was eating “healthy”. Something flavorful. I also wanted to keep the veggies raw if possible, again, for the nutritional value. It seemed impossible at the time…and then it hit me. Pico de gallo. It fit my needs perfectly. Pico de gallo has nutritional value, tons of flavor, and it doesn’t make you feel like your eating health food.
Hi everyone. I first wanted to start by saying a big THANK YOU to everyone who participated in the Cooking Planit giveaway. I was very happy with the response I received. A winner has been chosen. I will announce the name as soon as I get confirmation from Cooking Planit that the spices have shipped. Keep reading for more giveaways in the future.
Now I have a special treat. A new cookbook is coming out via kickstarter soon and the author is currently on a virtual book (or blog) tour. Today, I am going to share with you some information about the cookbook and a few of the recipes as a sneak preview. The cookbook is called Continue reading →
This is it. The main event. After weeks of anticipation I am posting the full recipe to Cluster’s and Hops “Grilled Goat Cheese Sandwich”. I should say upfront – this is not an official recipe. I am not some special person who knows the chef or anything. I just really liked the sandwich when I ate it and decided to do a bit of food hacking. I won’t say this recipe is exact – but it is pretty close.
Here is how Cluster’s and Hops describes the sandwich on their menu:
GRILLED GOAT CHEESE SANDWICH roasted eggplant, carmelized onion, goat cheese, fig jam, lavender & white truffle oil on grilled rosemary olive bread
I know what your thinking, I haven’t put up a recipe in a long time, and I decide to come back with fig compote? Really? Well…. that’s exactly what I am doing. I’m breaking all the rules on this one.
Actually, the next full recipe I plan to post is for a certain sandwich at Cluster’s and Hops that I loved so much I had to figure out how to make it at home. In order to make the sandwich though, we first have to make fig compote to go on the sandwich. Hence, the reason this post exists.
I don’t think a lot of people have eaten figs outside of a fig newton, which is a shame because they are delicious.
Fresh Figs (1 package)
1 and 1 Tablespoon sugar
1/2 cup White Wine
2 and 1/2 Tablespoons Lemon Juice
2 Tablespoons Water
This month has been crazy for me. My fiancée and I have been preparing to move all month. It still took longer than I thought it would. However, we are finally unpacked and getting settled. Being on the other side of Tallahassee means I will have a greater opportunity to try restaurants on the other side of town.
Since I have finished unpacking, I finally have the time for a new post.
About This Recipe
This is the final part of a three part series on Barbecue (for now). In this part, I am going to show you how to take a barbecue rub and a barbecue sauce and put it together to make pulled pork. However, you could use this rub and sauce to make any kind of barbecue.
I personally feel the best pulled pork (or barbecue in general) comes from a smoker. However, I do not have a smoker. Neither do most people. This recipe uses a device that is found in a lot more homes, a slow cooker. It still comes out tender and delicious, I promise. Continue reading →
This is the second part of a three part series on Barbecue. The first part was my BBQ rub recipe. Now, I am going to show my barbecue sauce. Finally, I will show you how to put it all together to make an excellent pulled pork (without the need for a smoker).
Although I like all kinds of Barbeque sauce, my favorite is a traditional tomato based. I really like a BBQ sauce that is sweet and spicy with a hint of Smokey. Tomato based sauces are usually made from tomatoes, tomato paste, or ketchup. I opt for ketchup because it has the thickness and level of sweetness I look for. Even though my sauce is tomato base, it doesn’t mean I don’t borrow from other BBQ sauce styles.
The Roasted Garlic and Coconut rum are not meant to be the stars in this BBQ sauce. Instead, they act as an agent of depth to the sauce. Feel free to add more if you want to make them the star.
This is going to be the first of a 3 part series. I am going to show you my BBQ rub, my barbecue sauce, then how to put it all together to make an excellent pulled pork (without the need for a smoker). However, the rub and the sauce also work great on beef, chicken, fish, or any other meat you can think of.
Barbecue recipes are some of the most closely guarded recipes out there. Asking someone for a recipe like this is like asking someone’s else’s grandma for a family recipe. These recipes are also some of the most superstitions I have ever come across. A lot of people can’t even tell you why specific ingredients are part of the recipe. I am happy to share with the world the rub I use on my BBQ.
I like to think of a BBQ rub as meant to be a hotchpotch of flavors. A bunch of things that wouldn’t go together in any other style of cooking. I like my rub to have a sweet, spicy, deep and varied flavor. I also think it’s important that the rub doesn’t overpower the meat.
This is recipe I grew up eating quite often. In fact, it was one of the items always on the kitchen table for Thanksgiving. The recipe originally comes from my grandmother, but I have always had it made by my father. Until a few weeks ago, I had never made this dish before. I wasn’t even sure how the sauce was made. When I visited my parents recently, I was able to spend some quality time with my father and we made the dish together. Just like my father, I can’t follow a recipe, so I have made a few alternations ( I added some white wine for example).
If you are not a fan of cabbage, I would still give this recipe a try. The filling tastes great on its own. In fact, when I was younger, that’s the only way I would eat it.
About the recipe This was the first thing I made after I invented my teriyaki sauce recipe. Although I did choose it because it was an obvious pair with the sauce, I also made it because I thought it would be a good dish to practice my plating skills with. The trick to this recipe is to cook it on a hot, flat surface. That is why I make it on a cast iron griddle. The teriyaki sauce was previously covered on my blog already. It can be found at this address: http://cooktheblog.wordpress.com/2011/08/06/recipe-teriyaki-sauce/