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Kent
I know, I can hear it now… “What is this ‘More habits’ dish?” Basically, it is red beans and rice. A Caribbean style red beans and rice – in the style from the Dominican Republic (or so I read). This dish was an experiment in trying to scale the dish down to cooking for one, while still keeping the flavor and texture that makes this dish the staple it is. Overall, my effort tasted fine (maybe it needed a bit more salt for the amount I made) and the texture was close (the rice was slightly overcooked). Since it was an experiment and we all know I eat my experiments, I added 8 oz of linguiça – a sausage popular in Portuguese…
Tonight I made one of my standard side dishes – roasted brussel sprouts. It is a recipe so easily upgraded with the addition of a few additional ingredients. One of my favorite ways to make this dish is with bacon or pancetta. The smoky, sweet flavors really combine well with the caramelized sugars in the roasted brussel sprouts. But alas, that is not the recipe I made tonight. I opted to toast some roughly chopped hazelnuts and slivered garlic and tossed it together with some balsamic glaze to bring vibrant flavors to the dish. This side dish is easy and pairs with many main dishes – steak, chicken, fish, etc – which is why I keep variants of this dish in regular rotation. So without further ado, let…
Here is another comfort food recipe for everyone to enjoy. It has been a long time since I made Sloppy Joes and I cannot even come up with a good reason why. Since these are easy to make and delicious to eat, they should be enjoyed more often. I will have to put this meal into the rotation – they deserve a spot, don’t you think? Save Print Sloppy Joes Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 2 Ingredients 8 oz lean ground beef 1 tbsp canola oil ½ onion, diced 1 carrot, diced ½ red or green pepper, diced 1 stalk celery, diced 2 garlic cloves, minced 6 – 8 small crimini mushrooms, sliced 2…
Ahhh, the joys of comfort food. There is something about homemade macaroni and cheese that is so satisfying and it is so easy to make. This recipe will show you how to make a delicious macaroni and cheese in about the time it takes to boil the pasta. So pick up some tasty cheeses and let’s get busy making one of the classic comfort foods! Save Print Macaroni and Cheese Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 2 Ingredients 6 oz shell or elbow pasta 2 oz bacon, sliced (optional) 1½ oz gruyere cheese, cubed or shredded 1 oz gouda cheese, cubed or shredded 1½ oz fontina cheese, cubed or shredded 1 oz…
Tonight’s cocktail is a very interesting one – and not one I would have ever really considered – but wow, is it tasty! A strange mix of ingredients (well, what I believe to be strange) really makes this cocktail shine in flavor and looks. Let’s get to enjoying this Friday evening with a wonderfully crafted tipple – the honey hued Alfonso Special! Save Print Alfonso Special Prep time: 5 mins Total time: 5 mins Serves: 1 Ingredients 1½ oz Gran Imperial (or Grand Marnier) ¾ oz dry gin ¾ oz dry vermouth 2 tsp sweet vermouth dash or two of angostura bitters Instructions Combine the ingredients with ice and swirl to chill the cocktail well. Strain into a cocktail…
Here is a picture post of last night’s impromptu ‘pop-up’ dinner I made for a few friends. Sometimes, on the spur of the moment, I will make dinner for a few friends just to change things up a bit. Last night, I made paella for the lucky few and I wanted to share the pictures with you. I also want to thank the group for being gracious to my impromptu culinary efforts. They are always supportive and provide valuable feedback. Thanks gang! Here are the ingredients I started with: And here are the end results! The group really enjoyed it and best of all… there was no leftovers! When will the next ‘pop-up’ dinner be and what will…
Tonight I made another robust meal – beef bourguignon. Okay, okay… you can stop rolling your eyes now, this recipe is what I consider my best approximation for a quick and easy beef bourguignon. I did not go through untold number of complicated steps to make this meal. I also did not cook it for 3 hours because I used a shortcut. Of course, I bet you are skeptical… it is only natural. But you can rest assured this dish was stupendous, if I say so myself! Go ahead, make it and see for yourself… your skepticism will be assuaged (and your taste buds rewarded!). Save Print Beef Bourguignon Prep time: 20 mins Cook time: 1 hour 20 mins Total time: 1…
Tonight I made a flavorful soup for a cold winter night using the rest of the potatoes and cabbage I had from last week’s shopping. The basic recipe comes from Rachel Ray, but of course, I changed it. The primary changes were to add hickory smoked bacon and two types of paprika, something I felt would provide depth of flavor. To be honest, I would expect to see this recipe in a Central or Eastern European home cookbook with all it has going on. This recipe does make more than 1 serving, so expect leftovers… which is not a bad thing! Save Print Kielbasa, Cabbage and Potato Soup Prep time: 20 mins Cook time: 1 hour 15 mins Total time: 1 hour…
I am beginning 2017 on a sweet note with a decadent dessert. It is no secret I love cinnamon rolls – my daughters can attest to me baking them when they were still at home – and that I love cheesecake. So why not combine the two? Which is exactly what I have done. Again I twisted and tweaked (or is that swirled and twirled?) a recipe to suit my particular tastes and it let me use my small spring-form pans! The crust is a blend of vanilla wafers and graham crackers, the batter is New York style for its lightness, and the results are delicious. Feed your sweet tooth and make this recipe… you will not be disappointed! Save Print Cinnamon Roll Cheesecake Prep time…
Hey… it is Friday night and time for a cocktail. Now don’t get bummed that I chose a simple and somewhat ‘standard’ cocktail like the Manhattan for this week’s post, this one has a lot going for it. As a matter fact, this cocktail was a favorite of my dad’s and while I am not making it exactly like he did, this recipe is very close. I used Bulleitt Bourbon and Clyde May’s Whiskey to make this drink. I like the interplay with the typical bourbon flavor and the sweeter Alabama based whiskey, much like the combination my dad made. So here’s to you dad… thanks for introducing me to the beauty of this…