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Showing posts from May, 2017

Chicken Fried Venison

Over the weekend, my dad gave me some venison steaks. I almost immediately decided that some chicken fried venison was in order. So I grabbed some potatoes to make some home fries and got to work!

The Recipe:

Venison SteaksMilkFlourOilSalt and Pepper Marinate the venison in enough milk to cover for 4 to 6 hours. The amount of milk you use, will largely depend on the size of the container and how many venison steaks you have. 
After the steaks have marinated in the milk, mix together some flour, salt, and pepper. To be honest, I didn't measure this. I just used what I thought was enough. It's always good to have extra. Generously cover the venison in the flour mixture.
In a cast iron skillet, heat about a half inch of oil. To test if the oil is hot enough, sprinkle some flour in it. If it sizzles with the flour, it is ready. Place the venison steaks in the oil. Cook about 5 to 7 minutes a side. 
Happy eating!

Stuffed Jumbo Shells

I always loved getting stuffed pastas when I was little when we would go out to eat. It seemed so exotic! How did they get the stuffing inside the pasta? Now not that I've mastered the art if pasta making, I'm still in awe of people who can make tortellini, but in my house we like to make our own ravioli and stuffed shells! Today's recipe is for stuffed jumbo shells.

The Recipe: 2 15 Ounce Containers of Ricotta1 Package of Fresh Spinach1 Recipe Tomato Sauce1 Cup Shredded Chicken (optional)1 Box Jumbo ShellsShredded MozzarellaSalt and Pepper
Equipment: Piping Bag13x9 Baking DishFood Processor
In boiling water, cook the jumbo shells until slightly al dente. Set aside.
Combine 1 container of ricotta with the tomato sauce. Set aside.
Using a food processor, combine the remaining​ container of ricotta with the spinach. I don't measure it, but I go off of color. A light, pale green us a good mix. You'll know it when you see it. Mix in some salt and pepper. Stir in the chick…

No Sugar Tomato Sauce

For as long as I can remember, I've added sugar to my tomato sauce. Whether I'm making something quick or an all day affair, I've used sugar to cut down on the acidity from the tomatoes. The other day, I decided to try something different. Instead of the usual sugar, I added some carrots to the sauce. The naturally sweet carrots took care of the job the sugar usually performs, and added some extra nutrients too!

The Recipe:

1 Large Onion - Diced3 Garlic Cloves - Diced3 Celery Stalks - Chopped3 Carrots - Peeled and Chopped2 Large Cans Crushed Tomatoes1/2 Cup Red Wine1 Tablespoon Parsley1 Tablespoon Oregano1 Tablespoon BasilOlive Oil
In a heavy bottom stock pot, sauté the onions and garlic in olive oil over medium-high heat. Add in the remaining ingredients. 
From here, there are 2 different routes to take: 
The high heat method, which can be little risky, but can make the in less than an hour. Bring the sauce to a simmer over medium-high heat and simmer for 30 minutes. Be ca…

Mushroom Risotto

Risotto is one of those things I always heard was really hard to make. But once I watched someone make it, and how simple it is, I had to try it fr myself.

The Recipe:

1 Onion - Diced3 Garlic Cloves - Minced1 Quart Chicken Broth1 Cup Arborio Rice2 Tablespoons Butter - divided1 Package Portobello Mushrooms - Sliced1/4 Cup Dry White WineSpinach - Rough Chopped (optional)Salt and Pepper1/4 Cup Ricotta Cheese1/4 Shredded Mozzarella Cheese




In a saucepan, heat the chicken broth to a slow simmer. In a heavy bottom Dutch oven, melt 1 tablespoon of butter. Over medium-high heat, sauté the arborio rice until translucent, or not quite browned.



Remove the rice from the pot. Add the remaining tablespoon of butter. Sauté the onions and garlic until slightly browned. Deglaze the pan with the dry white wine. Return the arborio rice back to the pot and reduce the heat to medium. Season with salt and pepper.



The next step is where it can get a little tricky. It's not hard, it just takes patience. A…

Simple Syrup

Simple syrup is a staple in our kitchen. We always have a mason jar of it in the fridge. It comes in handy for sweetening drinks and coffees and using as a base to make other flavored syrups. It is so easy, I'm surprised they sell it in the store!

The Recipe: 1 Cup Water1 Cup Sugar Add the water and sugar to sauce pan. Bring to a boil. Stir with a whisk until all of the sugar is dissolved. Remove from heat. See how easy that was!
Note: Although the recipe is for 1 cup, it is easy to convert to any quantity. Just make sure that amount of water and the amount of sugar are equal.
Happy Eating!

Best Houston Coffee Shops

Anyone who knows me really well, knows that I drink a lot of coffee. So it seems fitting to compile a list of my favorite coffee shops around Houston. This list was surprisingly hard to make. There are so many great places to get a cup of coffee in this city, that limiting it to 10 meant leaving out some of those great places. Why 10? Well, a Top 10 list seems pretty standard, and I've already started a trend with the Houston Essential Restaurants 2016 post!

To be a great coffee shop is pretty simple. Good music, WiFi, comfy chairs are a plus, but overall good coffee! Oh and one more thing, it has to be a Houston original.




Paper Co Coffee
1100 Elder Street

Look for the blue door. Paper Co Coffee is located just across Buffalo Bayou from downtown. There is an art gallery off to the side that is always great to walk through.








Mod Coffee (Galveston, TX)
2126 Post Office St, Galveston, TX, 77550

I've always enjoyed heading to The Strand down in Galveston, but lately I've enjoyed…

4 Recipes Using a Rotisserie Chicken - Chicken Salad

Lately, I've been looking for ways to make dinner prep a little easier. So I decided to put together a series of 4 recipes using a rotisserie chicken, something that can be picked up at the store on your way home from work and then combined with a few simple ingredients that may already be in your kitchen. The last recipe in the series is Chicken Salad.


The Recipe:

1 Cup Chicken - Cubed1 Cup Grapes - Halved3 Apples - Diced1/2 Cup Slivered Almonds1/2 Cup Celery - Diced2 Green Onions - DicedMayonnaiseSalt and Pepper
This Chicken Salad is by far the easiest recipe of the series. Just combine all of the ingredients and bowl. I don't measure the mayonnaise. For me, it's a consistency thing. I add a little at a time until everything is combined. The mayonnaise serves more as a binder than as a flavoring ingredient. If there's too much, it just tastes like mayonnaise. The chicken should still the star. Season to taste with salt and pepper. I like to serve mine as a sandwich on …

4 Recipes Using a Rotisserie Chicken - Greek Chicken Pasta Salad

Lately, I've been looking for ways to make dinner prep a little easier. So I decided to put together a series of 4 recipes using a rotisserie chicken, something that can be picked up at the store on your way home from work and then combined with a few simple ingredients that may already be in your kitchen. The third recipe in the series is Greek Chicken Pasta Salad. You may notice this one as a repeat, but it works so well with a rotisserie chicken I couldn't leave it out of the series!

The Recipe:


Rotisserie Chicken - ChoppedOlive and Feta MixPastaCherry TomatoesCucumber - Quartered and Chopped1 Recipe Greek Salad Dressing
This recipe is super simple to make on a busy weeknight. With the rotisserie chicken, the only thing to cook is the pasta. I don't measure anything. I just put everything in a big bowl and mix it up. My only requirement is to go heavy on the olives, the more the better! Combine all of the ingredients, poor the dressing over, and serve. It's that simpl…