Monday, January 7, 2019

Weekly Favorites 12/30/18 to 01/05/19

Welcome to 2019! I am excited to share my favorite posts with you this week!

I have always been a huge fan of pizza! But my go to has always been the thin crust Italian style neopolitan pizza. But, as they say, a picture is worth a thousand words, and I had to immediately stop and take a look at this delicious looking Chicago Style Deep Dish!

It looks like I am continuing my quest to learn about curry and Indian style foods, and I am continuing to learn that I have a lot to learn My wife has always liked Chicken Tikka Masala, so maybe I can make this for her!
Raspberry and cream go so well together, especially on a hot summer day! These flavors are so cooling! The introduction of coconut sounds absolutely spectacular.

Continuing my education in curry and Indian foods, I came across this recipe I had never heard of before! Of course, I love chicken and I'm developing more and more of my curiosity of curry, so this recipe is a home run!

My wife has been trying to remove dairy from her diet as much as possible. This has lead me to look at recipes that have dairy alternatives in them. The coconut sauce with these spiced green beans could be just the thing to try!

I'm always drawn to something new that I think that my kids just might eat, even if there is fight to get there! They have tried curry and liked it. They always ask if we are having rice with our dinner. So maybe if I put them together?

I didn't realize until this last article, that this week's post was heavy in all things coconut and curry! So why not close it out that way. Coconut shrimp is one of my favorite ways to make and eat shrimp. Add some curry in there, and it's a really good thing going!

Sunday, December 30, 2018

Weekly Favorites 12/23/18 to 12/29/18

It's hard to believe this will be the last post of 2018! It's been a great year for Me, Myself, and Cuisine, and I can't wait to  see what 2019 brings! Before we celebrate the New Year, I have one last Weekly Favorites post to share before the clock strikes midnight!

I've always loved banana bread, with or without nuts. Coincidentally, my kids seems to love it too, especially smeared with butter!

Leg of Lamb always reminds me of Sunday dinners at my grandma's house. She would always make it with mashed potatoes and rolls, and there would be a jar of mint jelly on the table. She never made it hers with any herbs on it, just a simple salt and pepper seasoning. I am definitely going to have to try out this herbed version!

I've always been a sucker for bagels and lox. So, when I saw these smoked salmon bites, I had to check it out. The next time I need a party food, these will definitely be on the list!

Simple tomato salads are something special. You can do so much with some herbs, mozzarella, and tomatoes. Adding the chili oil takes it up to a new level!

I've been extra interested in fish lately, especially salmon. That's not to say that I've been making any fish, I've just been looking and getting ideas for cooking fish!

Just like fish, I've been extra interested in curry. Investigating and learning about the different types and styles of curry has always been interesting to me!

Well honestly, I was hooked at the mention of chorizo and bacon! The penne doesn't hurt either. I've always looked at it as one of the most versatile pastas. But then of course when there is spicy pasta around, you know I will be there!

Friday, December 28, 2018

Butternut Squash Soup

Butternut squash is one of those great all around ingredients. It is great roasted, fried, sautรฉed or pureed in a soup! The other night, we made a soup with roasted butternut squash and it was fantastic! So good in fact, that I had to share the recipe!

The Recipe:

Roasting Butternut Squash
Roasting Butternut Squash
The Tools:

  • Sheet Pan
  • Heavy Bottom Stock Pot
  • Immersion Blender

The Ingredients:

  • 1 Butternut Squash, Halved and Seeds Removed
  • 1 Onion, Diced
  • 3 Carrots, Peeled and Diced
  • 3 Celery Stalks, Diced
  • 4 Garlic Cloves, Minced
  • Olive Oil
  • 2 Tablespoons Butter
  • 2 to 4 Cups Chicken Broth
  • Salt and Pepper
  • Parsley
  • Oregano
Butternut Squash Soup
Butternut Squash Soup

The Method:

Cut the butternut squash in half lengthwise. To  remove the seeds, scoop out with a spoon. Set the two butternut squash halves skin side down on the sheet pan. Drizzle with olive oil and season with salt and pepper. Roast in the oven at 350 degrees for 1 hour.

Once the squash is roasted, let cool for a few minutes. Remove the skin from the butternut squash. The skin should peel right off, but may still need some assistance of a knife. Cut the butternut squash into cubes.

Once the squash is out of the oven and prepped, melt the butter in the heavy bottom stock pot over medium heat. Sautรฉ the onions, carrots, celery, and garlic.

Add the butternut squash and chicken broth. The amount of chicken broth is going to depend how big the butternut squash is and how thick or runny you want the soup. Season with salt and pepper and parsley and oregano. Bring to a simmer and let simmer for 30 minutes. Puree with the immersion blender.

Wednesday, December 26, 2018

Weekly Favorites 12/16/18 to 12/22/18

I took the holiday weekend off from the blog and spent some much needed time with the family. I'm back and ready to go with a new batch of weekly favorites!

This pasta seems so fresh and light, it's hard not to stop and drool over the picture! I love a good heavy pasta dish much as anyone, but sometimes a light pasta with spring and summer flavors is just what I need!

I love to see what people are doing with their menus, and sometimes they can make a great read, to see how the menu comes together and how everything plays off of each other. It may be worth a trip to Brooklyn, just to get that seared duck with cherry glaze!

I have a great stuffed bell peppers recipe  using beef and rice. I like at what other people are doing with their recipes and see how they differ from mine. I see some tomatoes in these that would be amazing!

I need to use more fresh fruit when I cook. I eat plenty of apples and bananas, but I need to diversify. Figs aren't typically on my radar, but this just might be enough to get me to change my mind!

Lately, we've been making more curry dishes than we typically do. It has renewed my curiosity about the different styles of curry around the world. It seems that each culture has it's own take on it and it's own variety of spices and vegetables that get blended in.

It's funny, this recipe is geared towards getting kids to embrace fish. I don't think we're there yet with our kids. My wife and I make fish on occasion, but not as often as we used to. These Asian flavors may be just enough to change that though!

Thursday, December 20, 2018

Weekly Favorites Bonus Batch - Christmas Recipes

A bonus batch favorite food articles, just in time for Christmas! These are some great ideas for your Christmas dinner!

Normally, I think of pumpkin pie as a Thanksgiving food. But, I'm also a bit off a pumpkin pie junkie, so I'll take any excuse to eat it!

I've always loved creamy chai tea and chai lattes. Once upon a time, I knew a girl who would make her own chai and have it simmering on the stove all day!

These Buttered Brussels Sprouts sound great! I've convinced my kids that broccoli is good bathed in butter and salt, so looks like the next thing to try is some Brussels Sprouts!

One of my favorite things to make for a party is baked brie. It comes together so easy and is always popular. So why not make it more festive for the holidays and add some cranberry? The flavors of cranberry and brie go great together.

I'm intrigued by these caramalized browned potatoes. They sound like a great substitute for the old standby of sweet potatoes baked with marshmallows on top.

I've always been in awe of people who can not only make a yule log, but also make it look like a log. I'm about 98 percent positive that mine would simply just look like baked pile of yule log dust!

Wednesday, December 19, 2018

Tin Foil Dinners

Tin Foil Navigator
Tin Foil Navigator
One of the things I like about camping is the food. It's so simple. In it's most primitive setting, it's just cutting up some vegetables, adding meat and seasoning, and wrapping in foil to place near the campfire. That translates to those nights at home, when you just don't feel look cooking and you want to let the grill do all of the work!

The Recipe

The Tools:

  • Grill, Gas or Charcoal
  • Tin Foil

The Ingredients
  • 3 Potatoes, Chopped
  • 3 Carrots, Peeled and Chopped
  • 1 Onion, Diced
  • 1 lb Ground Beef
  • Seasoning Salt
  • Pepper

The Method

This recipe will me 3 to 4 servings. Start by getting 3 to 4 large pieces of tin foil. Fill up each piece of foil evenly with the meat and veggies. Season with seasoning salt and pepper. Wrap up with the foil. I like to cook these on the top rack of the grill at around 350 to 400 degrees for 15 to 20 minutes a side. Grab some paper plates and open the foil right on the plate!

Happy eating!

Sunday, December 16, 2018

Weekly Favorites 12/09/18 to 12/15/18

Time for a new batch of weekly favorites! I'm excited about this week's finds, and I've got another new post to share with you later on in the week!

20 Black Eyed Peas Recipes for New Years - via Penney Lane

It is said to be good luck to eat black eyed peas on New Year's Day! My wife make's Hoppin' John and cornbread every year for New Year's! What traditions do you have? If you don't have any black eye pea traditions, here are 20 ideas to get you started!
Braised Beef Burgundy Stew - via La Vida Dulce

Braised beef always just screams my name and reminds of the OG celebrity chef, Julia Child. This Beef Burgundy looks perfect for a cold winter day!

What to Drink in New Orleans, LA - via Natasha Liun

If you've been following along, you may have noticed that I love coffee! It's a constant companion. Combine that with New Orleans, and you've got a good thing going!

Giant Chocolate Chip Sharing Cookie - via Treasure Every Moment

So, I love sweets. Maybe a little bit too much! And this giant chocolate chip cookie looks nothing short of spectacular. I know that the description says it is shareable, but let's go ahead and be honest with ourselves!

Homemade Juicy Chicken Shawarma Sandwich - via Cooking with Anadi

What's not to love about these Shawarmas? First of all, they're Mediterranean, which in my experience, all but guarantees that it will be good. Then, you combine grilled chicken and veggies with a yogurt sauce


Weekly Favorites 12/30/18 to 01/05/19

Welcome to 2019! I am excited to share my favorite posts with you this week! I have always been a huge fan of pizza! But my go to has alw...