I spend a lot of my time off from cooking at the brewery looking at recipes. Can you believe that? After helping in the kitchen four days a week; I still want to look at food? Either I’m searching my favorite wineries for recipes or watching food shows or movies about food.
Cooking for company is something I love to do and hope to get back to doing that. I can spend hours trying to pick out the perfect menu; not to fussy (just yet) and not too very complicated (although I do like a challenge) just a perfect meal to enjoy with friends and family. I also think it is fun to get guest involved in the cooking, only if they are into that sort of entertainment. And, I can’t wait to have my first tea party. I should say “tea” because tea party makes me think of old ladies in hats and I’m definitely not a “hat” person. So, if you are ever invited to “tea” you know you do not have to wear a hat.
This recipe is a keeper!
When you look at this recipe and all the steps DO NOT, I repeat do not click “back” and leave page. This recipe is worth all the effort and a few steps could be don’t ahead.
My son, Scott, is always sending me new and different recipes he’s found. Sometimes I say no to brownies made with soy sauce or tahini cookies but this one was different and it turns out I had all the ingredients and we both ended up making it on the same night. See both our pictures below.
Other than cooking at the brewery, what else do I have to do with my time right now; so I’m up for a challenge for any recipe I come across that sounds interesting. If anyone is ever interested in learning how to make anything I’m in the mood to make just come on over and help me cook.
Delicious recipe even with the rosemary substitute.
When I buy nice balsamic and olive oils from specialty stores I tend to hoard them. I will use them for salad dressings but don’t ever want to waste them on just any ordinary recipe I might be preparing.
So when I saw this White Balsamic Chicken Thigh recipe on milkstreet.com site I knew I was going to have to let go of some of my “stash” and give this recipe a try. I had no tarragon growing and if I did it would have been dead from one of our recent freezes we’ve had here in our little part of Texas. I don’t normally plant or even buy tarragon because I don’t care for the pungent, licorice-like taste. So, good thing I had some rosemary that survived the freeze and I used that as a substitute.
My HUB is always up to trying out new recipes. What choice does he have though; here in Round Top nothing is opened Monday-Wednesday anyway so anything i make on those days i have a captive audience with him for trying a new dish or two. He liked the results of this dish which I will be making again even though I will have to give up some of my precious white balsamic vinegar.
Smokin’ mushrooms! And have a smokin’ happy Thanksgiving.
On the last leg of Canadian trip this past summer we were in Burlington, VT and I had made reservations at a cool restaurant, The Hen of the Wood in Burlington. Well, I thought it was in Burlington and when we had our Uber driver drop us off there was a sign on the door saying they had had a “fire” and please visit their Waterbury location. I had made reservations at the wrong restaurant (never done that before).
After walking around downtown for a while we settled on Pascolo Ristorante and chose to eat at the bar rather than wait an hour for a table. We love eating at bars if there is something interesting going on that we want to watch. I ordered their delicious smoked mushroom pappardelle pasta with marsala cream, rosemary and truffle oil. Like many restaurant recipes it wasn’t hard to come up with a recipe.
Great for a bunco snack or even dinner.
I love food on a stick. Who doesn’t love a good corndog, ice cream on a stick or even a salad on a stick.
Looking around online I actually found some other “stick” foods I would like to try. Cheesecake pops, caramel apple slices, tater tot skewers and even a pesto shrimp skewer with cauliflower mash (now that sounds good and I better save that before I lose it.) I got distracted on that last recipe and decided to take a look at it; low carb if you use the cauliflower mash but I was thinking how delicious it would be with some good stone ground grits. I will try both ways soon for sure.
Crawfish and wild rice stuffed chicken thigh.
When visiting Missouri last winter my nephew, Todd, made these stuffed chicken thighs full of wild and long grain rice and crawfish. And after smoking on his Big Green Egg (and he has a really big one) smothered them with a creamy crawfish sauce.
Chicken thighs are my favorite cut of chicken. I prefer to buy it on the bone because there’s so much more flavor when they are cooked. This particular time though, I bought boneless and pounded out a little to make them large enough to hold all the filling I wanted to fill them with.
Chicken Tetrazzini, Mema’s way.
Mema was my husband’s mother (and Mema to grandkids and great grandkids) and all of us always had our favorite things we wanted her to make for us for holidays/birthdays/special occasions.
As a kid, my husband would beg for his “own” date nut roll when his mom was making them to give to friends at Christmas. My kids always liked her chex mix and there were always cans of the mix ready when we went to visit.
I remember going to GA’s house for dinner one night when we were dating back in high school and his mother had made chicken chow mein and he kept saying you are really going to like this and I did and I still make it years later.
Other favorites were her pimento cheese, pecan rolls, white beans and cornbread. Everyone had their favorites and she would gladly make them for their special day. And, at Thanksgiving she always wanted the same thing – cranberry relish, cornbread dressing (of course cornbread), giblet gravy (who doesn’t like giblet gravy) and sweet potato casserole. My family now is divided on whether to put marshmallows on top of the sweet potatoes. I’m sure Mema used the marshmallows.
Not forbidden anymore!
A few weeks ago I was in Austin staying with my daughter and we had lunch (and shopped) one day during her lunch break. There’s nothing more fun than lunching with a daughter (or son) and shopping.
We had lunch at the Flower Child Restaurant which is in the Domaine in Austin. They have quite a few locations in AZ, CA, GA, MD, NV, TX, and CO; so if there is one in your area you have to try this dish; you will love it.
FC makes everything from scratch and they cover most diets like paleo, vegetarian, vegan and can even do sugar-free. The Forbidden Rice bowl is one of the favorites on their menu and was a favorite of mine from the first bite. So after picking through the bowl and looking at the menu description I decided to make my own version. How hard could that be; all I had to do was come up with the red chili hoisin sauce which I managed pretty easy.
An easy dish to make with your leftovers.
Recently when our son Paul and his family were visiting we went to our favorite sushi restaurant and had dinner at the hibachi tables. Milo and Donovan (2 of our 6 grandsons) had never had rice thrown at their faces, watched a volcano of onion rings shoot flames out the top or see the chef twirl knives around.
It was a fun night and had me wanting to put fried rice on my menu for the week.
I guess my introduction into Chinese food would be eating chicken chow mein at my husbands house way back in our high school days. My mother never made anything Asian I can think of while we were growing up but she did love my mother-in-law’s chow mein. My sister and I both use to make a fried rice with crumbled bacon in it and it was/is quite good. This version has some vegetables and chicken and a few mushrooms thrown into the mix.
Beautiful chicken dish.
I love cooking and eating Asian foods and one of my New Year’s resolutions was to cook it more often.
My favorite dinner party would be to make my homemade egg rolls, maybe some type of dumping with dipping sauces for an appetizer and then a small bowl of my Egg Flower Soup, followed by some Teriyaki Flank Steak, Fried Rice (or lo mein) and a Bitter Greens Salad with Yuzu Dressing Oh, and of course to go with the main dish, my Shrimp Foo Yung.
I’ve never tried any Asian desserts I have liked that much. Almond cookies or ok but that’s not dessert. Maybe my Bananas in Creme Fraiche rolled in Coconut on top of some raspberry puree would make a tasty dessert and my Nutella Cherry Dumplings along side the banana rolls for a little added crunch.
A lot less work than making egg rolls.
Still watching those hurricane (Harvey) rains come in and it’s still hot here in Texas, of course, and not that I look for easier things to make, but this is a super quick dish to throw together once you get everything chopped and if you have a mandolin it will save you so much time.
My twin sister and I have been making egg rolls for years. We make bunches of them and freeze so when we are ready to make some good Asian food, the egg rolls are awaiting in the freezer.
I saw a recipe on Pinterest for Crack Slaw or Egg roll in a Bowl and decided to make my own version similar to how we make our Best Egg Rolls. I can’t believe how much easier this is than the hours I have spent making egg rolls. Of course, there is nothing to put in the freezer after this meal; maybe just enough for leftovers the next day.
Some like it HOT!
Back in May we were in Austin to babysit the new grandson, Frankie and his brother, Thomas, while his parents went to a Derby party one night and a wedding the next night. It easy taking care of a two month old because he couldn’t crawl and get into stuff or get up and run all over the house with Gran tailing him to make sure he didn’t get hurt. All Frankie did was lay there and look cute while his big brother did all the other stuff.
One night we ordered Chinese and our SIL told us about one of his favorites from this restaurant which was fried chicken (a lot smaller than I made mine), breaded, fried and then covered with these fried hot pepper pieces. He warned us that it was almost 50/50 ratio of chicken vs hot peppers. The pepper wasn’t crushed red pepper but the whole dried peppers you buy in the produce section and then broken up into small chunks. At first we thought we were just eating chicken skin because the pieces were so tiny but soon realized that it was indeed chicken pieces with skin cut into tiny pieces maybe 1/2″ thin pieces and fried until crisp and then heaped high with hot peppers.