Thursday, November 15, 2018

Sautéed Mushrooms

Sautéed Mushrooms with Steak and Loaded Mashed Potatoes
Sautéed Mushrooms with Steak and Loaded Mashed Potatoes
It's no secret I like to grill. Steaks, chicken, pork, seafood, vegetables, it doesn't matter. I just like the flavor. But I think that one of the things that is often overlooked, is what goes down on the plate next to what you just perfectly grilled! I like to do some simple sauté mushrooms as a side when I grill.

The Recipe

The Ingredients:

  • 1 Package of Mushrooms - Washed and Quartered
  • 1 Shallot - Diced
  • 3 Garlic Cloves - Minced
  • Salt and Pepper
  • 2 Tablespoons Butter
  • Red or White Wine (Optional)

The Method:

Shallots, Garlic, and Mushrooms Ready for the Pan
Shallots, Garlic, and Mushrooms Ready for the Pan
Remember when I said this was simple? In a large skillet, melt the butter over medium heat. Add in the mushrooms, shallot, and garlic. Season with salt and pepper. Stir the vegetables around occasionally. When the mushrooms are evenly brown, no more than 10 to 15 minutes. Remove from the heat and it's time to eat!

To add a little more flavor, add some red or white wine. The mushrooms will absorb the flavor and have a little but more pop!

Happy Eating!

Sunday, November 11, 2018

Weekly Favorites 11/04/18 to 11/10/18

Another week, and time for a new batch of favorites. It's been a long week to say the least, so my sweet tooth kicked in. This week's batch of favorites, features all things sweet!

Soft Chocolate Cookies - via Game of Cookies

What is better than chocolate cookies? Maybe a chocolate cookie with a glass of milk? Sounds good to me right about now!

 Bakewell Shortbread Bars - via Feasting is Fun

There's just something about a baked good that is portable. Let's start there. But the raspberry filling and almond topping?


Crushed Candy Cane Cookies - via Rosevine Cottage Girls

Okay, remember when I asked what's better than chocolate cookies? Well, dip it in a peppermint candy and you have the perfect candy cane cookie for the holiday season!


Oreo Pie Crust - via Picky Palate

I was excited to come across this one! I once tried to make a chocolate cookie crust for a chocolate cheesecake that didn't turn out very well. Now that I've found this, I may have to revisit that recipe!

Saturday, November 10, 2018

Rye Bread Recipe

For as long as I can remember, I've loved rye bread. I remember my dad always having a loaf of rye bread in the pantry. So, it's probably an association thing for me. Nostalgia. It brings back memories.

Rye Bread Fresh from the Oven
Rye Bread Fresh from the Oven
Back in college, I got really in to making various types of bread. There were French breads, multi-grain breads, and then rye. My recipe is the result of a lot of internet research and base off of several recipes that I found, one from Emeril specifically. This


The Recipe

The Ingredients:
Rye Bread Dough, Ready to Rise
Rye Bread Dough, Waiting to Rise

  • 1 Envelope Yeast
  • 1 Tablespoon Sugar
  • 4 Tablespoons Melted Butter
  • 2 Eggs
  • 1 Cup Warm Milk
  • 1 and 1/2 Teaspoons Salt
  • 1 Cup Rye Flour
  • 2 and 1/2 Cups Bread Flour
  • 1 Tablespoon Caraway Seeds
  • 1 Teaspoon Olive Oil
  • 1 Large Egg, Beaten

The Method:

Combine the yeast, sugar, 2 eggs, and milk with a dough hook. Add the salt, rye, flour, and caraway seeds. Beat on medium until the dough forms a ball. Using the olive oil, grease a large glass bowl. Place the dough ball in the bowl and cover. Let sit to rise for one hour


Risen Rye Dough
Risen Rye Dough
Knead the dough into the desired shape. I prefer something short and fat that I can slice and make sandwiches out of. Place the shaped dough in to a bread pan and let rise another hour. 


Preheat the oven to 350 degrees with a water bath. A water bath can be as simple as a pot of water on the lower rack of the oven. Wash the dough with the beaten egg and sprinkle with caraway seeds. Bake for 45 minutes. Let cool on a baking rack.

Happy eating!


Sunday, November 4, 2018

Weekly Favorites 10/29/18 to 11/3/18

It's a new week, with a new batch of favorites! I've got some articles and recipes that I'm really excited about this week!

Quick Sautéed Mushrooms with Fresh Herbs - via Real Food for Life

Sometimes when I grill steaks, I like to get fancy and sauté some mushrooms in butter with shallots and garlic and maybe a little red wine. These herbed mushrooms are a great variation on that. I can't wait to try it out on the next steak night!

Grilled Chicken - via Times Food

I love grilled chicken. In fact, the post from way back when I decided to reboot my blog, was for grilled chicken! This grilled chicken recipe has an Indian flavor to it and uses ingredients like garam masala, coriander, and cummin!


Spiced Baked Eggs with Potatoes - via Home Style

When I saw the picture of these baked eggs and potatoes, I was hooked! Whenever I'm at a restaurant and they have a breakfast with eggs and potatoes, it makes ordering so easy for me! 


Chef's Thanksgiving Recipe: Sugar Pie Pumpkin Maple Muffins - via Portola Hotel

Well, Thanksgiving is right around the corner! I always like to try something special for Thanksgiving to mix it up a little bit. I think these muffins will make a great Thanksgiving breakfast!

Wednesday, October 31, 2018

Curry Shrimp

Two things I love together in one dish, shrimp and curry! We put this curry dish together with some items we had in the pantry, and it came together pretty easy! For the curry spice, we used the Maharajah blend from Seasonality Spices.


The Recipe:
Curry Shrimp
Curry Shrimp

  • 1 Onion - Diced
  • 1 Bell Pepper - Diced
  • 1 14.5 Ounce Can Diced Tomatoes
  • 1 8 Ounce Can Coconut Milk
  • 10 to 16 Shrimp - Peeled and Deveined
  • 1 Tablespoon Maharajah Blend
  • Salt and Pepper
  • Rice (Optional)
  • Naan Bread
  • Olive Oil

Sauté the onions and green bell peppers in olive oil with salt and pepper, until the onions are translucent. Add the diced tomatoes and coconut milk and the Maharajah Blend. Stir to combine. Let simmer for 10 to 15 minutes. Add the shrimp and stir to combine. Let cook for a few minutes, five minutes at most. When the shrimp turn pink, it's ready to eat! 

This can be served over rice if desired. It turned out a little bit soupy, so rice would help soak up some of the extra liquid. The naan bread is a great way to help scoop everything up!

Happy eating!

Tuesday, October 30, 2018

Weekly Favorites 10/21/18 to 10/27/18

It's a new week, so that means it's time for a new batch of weekly favorites!

Creamy Thai Sweet Potato Curry - via Pinch of Yum

I love curry. Especially, the spicy curry. That's why I usually am drawn to Thai curry, like this one. The sweet potatoes are going to add a whole new layer of flavor I had never thought about before!
How to Write and Easy to Read Recipe - via Ontario Home Economics Association

I read a lot of recipes and food articles as I search the internet. Some good, some bad. The real problem, is that some of the articles and recipes are just hard to follow, not that the food is bad. I'm guilty of it too. Sometimes ideas don't flow from the mind to the screen or paper. This guide is here to help.

Stuffed Peppers - via Seasonal Recipes

One of my favorite recipes is stuffed peppers. Usually, mine have beef or sausage in them, and rice. That's what caught my eye with these. They are so different from the ones that I usually make, I had to stop and check them out. They look so good!

Cheddar-Crusted Bacon Broccoli Quiche - via Tasty

I've always enjoyed a good quiche, especially with bacon! This one sounds especially good!

Sunday, October 21, 2018

Weekly Favorites 09/09/18 to 09/15/18

I hate say it, but I have been neglecting my beloved blog lately. My main hustle, has eclipsed my side hustle. On top of all of that, my life is about to take on another huge change, with the birth of my third son just around the corner. I am hoping that this doesn't eat in to any of my blogging time, but I am aware of the reality of having a baby in the house. You may have noticed the title of this post, and seen that it is over a month old! It's okay to take a break from time to time, but it pains me neglect this outlet. Anyway, on to the food!

Another week, another batch of favorites! This week, I decided to focus on my first two food loves, pastries and pasta!


The Ultimate Easy Savory Tart Recipe with Tomato, Pesto, and Goat Cheese - via Tooting Mama

I learned a long time ago that not all pastries are sweet! In Hawaii, I once had savory pancakes paired with fried chicken! That was a huge lesson for my culinary mind. A savory pastry can stand on it's own as a side? I can't wait to try this out!
Hot Chocolate Brownie Ice-Cream Sandwich - via Treasure Every Moment

I live in Texas, in Houston to be exact. If you follow Houston weather at all, you know it's hot. It's hot all the time. It's even hot in the winter! So, we find ourselves drinking hot chocolate, just because it is appropriate for the season! it may still be hot out, but it's December, so I'm having my hot chocolate. This ice-cream sandwich may be the solution we have been looking for!

Giant Chocolate Chip Sharing Cookie - via Treasure Every Moment

I have a pretty big appetite, sometimes to the point of greed. When the bowl of queso is nearing the end, I find myself sad that the queso is almost gone, only to realize that I have been chain eating chips and queso up until the point it is almost gone! I don't usually have that problem with cookies, because they are not usually shareable! Challenge accepted!

Spicy Bacon and Chorizo Penne - via Cooking with Anadi 

This recipe has three of my top requirements: spice, bacon, and pasta! Put these ingredients in any recipe, and you'll find me drawn to it like a fly to streetlight! Otherwise, this recipe is incredibly simple, with only 5 listed steps, which is another thing I like. I've never understood these recipes that list 37 ingredients, with 3 dozen steps. Food should be simple. I can't wait to try this one!

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Sautéed Mushrooms

Sautéed Mushrooms with Steak and Loaded Mashed Potatoes It's no secret I like to grill. Steaks, chicken, pork, seafood, vegetables, ...