Coq Au Vin is definitely some serious comfort food. A French dish traditionally cooked with a whole rooster and Burgundy wine, in this recipe I use chicken thighs and white wine (Coq Au Vin Blanc).
Course: Main Dish
Mouthwatering Smothered Pork Chops. Thick cut pork chops smothered in gravy onions, peppers and mushrooms. Just makes your mouth water, doesn’t it? This is an easy recipe to make and it doesn’t take long. To save a little time, you can skip the gravy making steps and use a packaged gravy mix. Serve over seasoned egg noodles, rice or mashed potatoes and dinner is ready. (more…)
Store bought sausage just can’t compare to a good homemade sausage. Beef sausage just happens to be my favorite. I live in pork county and when it comes just about anything that’s BBQ beef, it’s rare and usually not very good. although I have to admit I’ve had some outstanding pork and deer sausages. Good beef sausage doesn’t require a long list of ingredients to be good. In fact, my experience has been less is more. (more…)
When the weather turns cold there’s nothing like snuggling up to the table with a big bowl of Vegetable Beef Soup. This is an easy to make recipe that will make you feel good inside. If you are pressed for time you can throw everything in the crockpot. Brown the meat and throw everything in the crockpot 6-8 hrs or until the meat is tender. (more…)
Not to be confused with “White Chicken Chili”, Green Chile Chicken is one of the few casseroles I will eat. Tuna casserole as a child has biased me against most casseroles to this day. For those of you with a heat sensitive palette, don’t worry. It’s not too spicy and the heat level is easily controlled. The recipe calls for 1/2 cup of chopped jalapeno. I usually use 1 cup or more and you can lower it to 1/4 if like. You can even omit the jalapenos and add another can green chiles if you prefer. This is great anytime of year but is a perfect cold weather comfort food. I think you’ll find yourself craving it. (more…)
Well, it’s about that time of year to start thinking about cold weather comfort food. My two favorites are Chili and Gumbo although I eat them both year around. This recipe will be the first of several types I cook over the next few months. I think this is the type most people think about when you mention chili. Feel free to experiment with different dried chilies, I don’t always use anchos. The heat level to me is mild at best and I love to substitute Tapatio hot sauce for Crystals for added flavor and heat. (more…)
This Sous Vide BBQ Chicken is easy to make and packed with flavor. There was a time when the Texan in me would have never even considered BBQ chicken made in an oven. Well, with all the experimenting and playing with my food curiosity got the better of me. The results surprised me and this will not be the last time I make BBQ chicken this way. (more…)
A Tex-Mex favorite of mine for sure. One of the things I probably miss the most about not living in Texas is not being able to just jump up and drive a block or two and pick up a couple Carne Guisada Tacos. Some places serve it with a brown gravy and some serve it with red gravy. I’ve had it with and without diced potatoes although I prefer it without. (more…)
You haven’t lived until you’ve had some good chili gravy on your enchiladas. It’s a Tex-Mex thing. My favorites are cheese and onion enchiladas topped with the stuff but Beef and Carne Guisada enchiladas aren’t too far behind. This is a really easy recipe to make and doesn’t take long. I’ll put the enchilada recipe at the end just in case you don’t know how to make them but they’re super easy too. (more…)
A very simple recipe for Blackened Shrimp using my Blackened Seasoning. If you don’t eat the straight out the pan they’re very good dipped in Garlic Brown Butter or Cocktail Sauce. For a real treat use them as a garnish on my Chicken and Sausage Gumbo. (more…)
This is a great Chicken and Sausage Gumbo recipe with just the right amount of heat for the timid. Don’t worry though, you can kick the heat up to what ever level pleases you. This recipe is highly customizable so don’t be afraid to experiment. I garnished this with Blackened Shrimp because I like them that way. You can add 12 oz of raw small or medium peeled and deveined shrimp near the end of the cook cycle. Oysters and/or crab will work as well. The okra is optional in this recipe because I don’t like it but feel free.
File is usually used as a thickener for gumbo but not in this recipe. I use it for flavor and the chocolate roux is the thickener. I use water in this recipe but feel free to try chicken or shrimp stock but watch out for salt so you don’t ruin it. (more…)
This is a delicious recipe for Garlic Beef with Mushrooms that is really easy to make. The level of garlic can be adjusted according to your taste. Pairs great with my Parmesan Garlic Thyme Mashed Potatoes. You have several options for meat in this recipe. I have used chuck roast, shoulder roast and the pre cut stew meat so feel free to use your favorite cut. (more…)
Who doesn’t love a hot bowl of thick chili on a cold day? It’s not too bad on a hot day either. This recipe moves back towards the origins of chili when it was cooked on the trail. Red was commonly cooked with chunks of meat and chile peppers. You won’t find any beans in this bowl of red but it does go really well with a big chunk of cornbread. Although I use a chuck roast in this recipe, you can use any roast that you like or even the pre-cut stew meat you find in grocery stores. You can also substitute chili powder for my Ancho Chile Paste. Check the recipe notes for the correct amount. There is a lot of garlic in here and a garlic peeler comes in really handy.