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
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 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/
Until this year I had never had truffle oil. In fact, there was a time I thought truffle meant chocolate. For those of you who don’t know, a truffle is a rare mushroom that grows under the ground. The chocolate ones are supposed to look like the mushroom. Truffle oil is a taste and smell that one really can’t describe. It is something that needs to be tried at least once by everyone. There are a few places in Tallahassee that offer dishes featuring truffle oil (such as Clusters & Hops and The Wine Loft). I still haven’t had an actual truffle, they are too expensive. This dish was the first usage I came up with for truffle oil.
Meet Mary – she’s a friend of mine who also served as a roommate over the summer.
Mary has a problem. She is obsessed with Panera Bread’s Broccoli Cheddar Soup. She was eating it at least 3 times a week while she lived with me. I suggested Mary learned to make Broccoli Cheddar soup at home. It would taste better, be better for you (although still unhealthy) and be cheaper. What follows in the recipe we came up with to save her from Panera’s evil hands. This recipe will have less photos than usual because I lost a few of them. I apologize for that. Will Mary like the homemade soup as well? Check out the rest of the recipe to find out…
I have a confession. I love mall Chinese and Japanese food. I realize how blasphemous this might seem to my fellow foodies but it is one guilty pleasure I truly enjoy. One day I was eating Sarku in the mall when I came to the conclusion that I needed a recipe for teriyaki sauce. After all, I have never had a bottled teriyaki sauce that didn’t taste like slightly different soy sauce. After experimenting the in kitchen and a bit of research I came up with this. Turns out that store bottled teriyaki sauce is an ingredient in making the sauce I know and love.
Well… its French. How do I describe this delicious dessert? It is like a cross between a custard and a cake. Is my recipe traditional? Probably not. I’ll let you know for sure the first time I am able to get to France. Does it taste good? Yes. In fact, it’s very good. It also bakes rather quickly. If you want to be “traditional” then replace the chocolate with cherries. If you can’t decide which one you want, use both. The chocolate will sink to the bottom. It is supposed to. In the end you get a bite 3 layers. One chocolate, one custard/cake, and one of pure cake.
The are certain things I make that I have many recipes for. These recipes are usually for foods that go with a lot of different side dishes or combine in many ways as a main dish. One of these such recipes is for grilled chicken. Depending on if it’s going on a salad, a sandwich, or anything else I’m making I tend to add different flavors to my grilled chicken. This recipe is my girlfriends favorite that I make. She will eat it on anything. This recipe has a little kick to it from some Hungarian Paprika which I use a lot because of my roots. I will come back and post more of my different grilled chicken recipes in the future.