Recipes and cooking tips from a guy who loves to cook and eat, all the time...

Cuisine: American

Sweet Potato Pancakes

Sweet Potato Pancakes

These sweet potato pancakes are a nice change of pace. Try topping with some Brown sugar and cinnamon butter or regular old maple syrup.

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Pork Rib Rub

Pork Rib Rub

Sauce is definitely optional here. This pork rib rub can stand alone. Just the right amount of sweetness to make your ribs shine. Adjust the heat level by adding or decreasing the cayenne pepper.

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Snickerdoodles

Snickerdoodles

The smell of Snickerdoodles floating through the house just screams Christmas. This Snickerdoodle cookie recipe will scratch your cinnamon itch with light, melt in your mouth cookies. Just don’t forget the milk.

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Smothered Pork Chops

Smothered Pork Chops

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…)

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Beef Sausage Seasoning

Beef Sausage Seasoning

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…)

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Almond Milk

Almond Milk

Nut milks are a great alternative to animal milk whether you’re lactose intolerant, have dairy allergies or are just looking for something different. For Vegetarians and Vegans, this is an excellent replacement for animal milk. This recipe is for simple but delicious almond milk. Almond milk is lower in calories than cows milk but lacks the amount of protein in cows milk. You can always add a plant-based protein powder to your milk if that’s a concern. Control of what’s in your milk is completely up to you. (more…)

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Vegetable Beef Soup

Vegetable Beef Soup

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…)

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Green Chile Chicken

Green Chile Chicken

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…)

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Banana Pound Cake with Strawberry Puree

Banana Pound Cake with Strawberry Puree

Bananas and strawberries are two of my favorite fruits and they are even better when they’re together. This banana pound cake with strawberry puree is the perfect combination. The cake is super moist. The strawberry puree is not too sweet and a delicious, fruity companion to the cake. (more…)

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Chili with Beans

Chili with Beans

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…)

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Sous Vide BBQ Chicken

Sous Vide BBQ Chicken

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…)

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Blackened Shrimp Po Boy Bites

Blackened Shrimp Po Boy Bites

So I had half a baguette left over from dinner the night before and I was trying to figure out what in the world to do with it. I went to the fridge in search of some ideas that wouldn’t require a trip to the store. That was when I saw the lettuce and tomato and the wheels started turning. I immediately started looking for bacon. None! Then I saw the shrimp. This quickly became a no brainer. These Blackened Shrimp Po Boy Bites are really simple to make and pretty quick too. And if you happen to have some bacon on hand, everything is better with bacon. (more…)

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Blackened Shrimp

Blackened Shrimp

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…)

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Chicken and Sausage Gumbo with Blackened Shrimp

Chicken and Sausage Gumbo with Blackened Shrimp

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…)

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Garlic Beef with Mushrooms

Garlic Beef with Mushrooms

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…)

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Parmesan Garlic Thyme Mashed Potatoes

Parmesan Garlic Thyme Mashed Potatoes

Mashed potatoes, a foundational comfort food. Just think of all the things you can do with a potato. You can bake it, fry it, roast it or boil it. You can make french fries, hash browns (diced or shredded), potato pancakes, scalloped potatoes and on and on. For me, there is no more comforting way to consume potatoes than mashing them. This recipe will reward you with rich, creamy, flavor-packed mashed potatoes sure to become a favorite.

Milk instead of half and half is ok but it does make a difference in the flavor. It’s hard to know how much salt is in salted butter from brand to brand so I use unsalted. These potatoes can be served plain as a side or try topping them with my recipe for Garlic Beef with Mushrooms for an experience you won’t soon forget. (more…)

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Fried Green Tomatoes

Fried Green Tomatoes

I’ve always wondered why anyone would want to eat a green tomato. They’re almost as hard as a rock and they don’t taste good. I would think that fried green tomatoes wouldn’t taste any better than fried shoe soles. However, there is something magical about frying food. (more…)

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Chili-Thick Hearty Texas Red

Chili-Thick Hearty Texas Red

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.

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Chocolate Roux

Chocolate Roux

No, there’s no chocolate in it but it’s a must for a good pot of gumbo. Chocolate Roux is used for thickening liquids and chocolate simply refers to the color of the roux. It’s also good for making gravy. Just add it to some beef stock. Making this roux takes a little patience but is well worth the time you put into. It’s not hard to make, you just can’t rush it. This roux can be made ahead of time, divided into small containers and stored in the freezer. When you finish your first batch, try it in my Chicken and Sausage Gumbo. (more…)

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Blackened Seasoning

Blackened Seasoning

This Blackened Seasoning is the perfect for spicing up chicken, fish or beef. Easy to make and use. The same seasoning I use for the shrimp in my Chicken and Sausage Gumbo.

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