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New Years Black Eyed Peas

New Years Black Eyed Peas

  • 2 tbsp. Olive Oil
  • 4 oz. Bacon or Smoked Turkey, sliced (Optional)
  • 1 Onion, small dice
  • 3 cans Black Eyed Peas, canned, rinsed
  • 1 qt. Chicken Stock, unsalted
  • 2 Bay Leaf
  • 2 tsp. Apple Cider Vinegar
  • ½ tsp. Pepper
  • 1 tbsp. Tabasco or Hot Sauce
  • 1 tsp. Oregano
  • 1/3 C Fresh Parsley
  • Place a large pot over medium heat. Add the oil to the pan, when it smokes, add the bacon and cook until crisp. Remove the bacon then add the onion and cook until the soft. Add the bacon, peas, stock and bay leaf then simmer on low heat, covered for 30 minutes. Stir in the vinegar, pepper and Tabasco to taste. Cook for another 10 minutes and then garnish with herbs.

    Carrot and Apple Slaw

    Carrot and Apple Slaw

  • 3 Apples, shredded
  • 3-4 Carrots, shredded
  • 3/4 C Raisons
  • 1/3 C Pepitas or Toasted Pumpkin Seeds, sub almonds or sunflower seeds
  • 2 Lemons, juiced
  • 1/4 C Brown Sugar, sub honey, maple syrup or agave nectar
  • Place all of the ingredients into a bowl and toss to combine. Keep in the fridge in an airtight container until service.

    Kale with Bacon and Apples

    Kale with Bacon and Apples

  • 1 Large Bunch of Kale, remove ribs and rough chop
  • 4 Strips of bacon, sliced thin
  • 2 Apples, chopped
  • 3/4 C Water
  • 1 tbsp. Apple Cider Vinegar
  • 1 tsp. Salt and Pepper
  • Place a large pot over medium heat. Add the bacon and sauté until crispy. Remove the bacon and half of the bacon fat. Add the kale to the pot and toss, then add the apples, bacon, vinegar, salt and pepper. Toss everything together, add the water, cover and simmer for 15 minutes. Turn the heat off and let the greens sit for 10 minutes. Carefully remove the lid, toss the greens and season further with salt and pepper to taste.

    How to Bake A Pumpkin

    How to Bake A Pumpkin

    You can use this technique for baking whole pumpkin and any type of squash type veggies. You can use the pumpkin in smoothies, cakes, pies, pancakes, breads, puddings, baked gratins, soufles and pretty much anything else you can think of.

    1. Clean the outside of a "Sugar" or "Pie" pumpkin. Jack O Lanterns will not taste very good.

    2. Cut the stalk at the top of the pumpkin.

    3. With a heavy knife, slice the pumpkin width wise through the middle.

    4. Scoop out all of the pumpkin goo and seeds from the inside. Make sure to scrape the sides and get it super clean.

    5. Place the pumpkin halves on a baking sheet, cover very tightly with foil and bake at 350 F for 75 minutes.

    6. Remove the pumpkins from the oven and let them sit for 30 minutes.

    7. Remove the foil, cool completely and scoop the pumpkin from the skin.

    8. Smash or puree the pumpkin using a potato smasher, food processor, hand blender or blender.

    9. Place the pumpkin in an airtight container in the fridge or freeze for later use.

    Now Get Crackin'!

    Chef Egg

    The Best Oven Roasted Chicken

    The Best Oven Roasted Chicken

  • 1 Chicken, 4-5 lbs.
  • 3 tbsp. Butter, melted
  • 2 tbsp. Kosher Salt
  • 2 tsp. Black Pepper, ground
  • 15 Garlic Cloves, whole
  • Pre heat the oven to 450 F. Place the chicken in a oven safe baking dish, roasting pan or a large cast iron pan. Dry the chicken well with paper towels. Remove the giblets from the inside of the chicken and then place the garlic cloves inside. Drizzle the butter on the inside and outside of the whole chicken then season with the salt and pepper. Place the chicken in the oven and cook for 20 minutes. Very carefully, open the oven and baste the chicken with the melted butter at the bottom of the pan. Drop the heat to 425 F and cook for 60 minutes, basting with the butter every 15 minutes. The chicken is done when the internal temperature reaches 165 F at the thickest part of the breast not touching any bones, or the juices run clear.

    It is a great idea to use a simple and inexpensive meat thermometer to check the internal temp. of your chicken. This will ensure your chicken is cooked perfectly every time.

    Check out this link for a thermometer info

    Rotisserie Chicken Noodle Soup

    Rotisserie Chicken Noodle Soup

  • 1 Rotisserie Chicken
  • 1 tbsp. Oil or Butter
  • 1 Onion, diced, about 2 cups
  • 4 Celery Stalks, diced, about 2 cups
  • 4 Carrots, diced, about 2 cups
  • 1 lb. Frozen Mixed Vegetables
  • 2 qts. Prepared Chicken Stock, low or no salt version
  • 2 C Water
  • 1 tsp. Sugar
  • 1-2 tsp. Salt
  • ¼ tsp. Pepper
  • 2 tsp. Dried Herbs
  • 2 C Egg Noodles
  • Take the skin off of the chicken and throw away. Remove all of the meat from the chicken, saving the meat, bones and juices.

    Place a large 6 quart pot over medium heat. Add the oil to the pot and when it smokes add the onion, celery and carrot. Toss the vegetable until they are soft, about 5 minutes. Add the frozen veggies, chicken meat, bones, juices, stock and water to the pot and simmer, covered on low heat for 45 minutes.

    Carefully remove the lid from the pot and skim off any foam or fat (impurities) that float to the top. Now carefully remove the bones from the pot with a long set of tongs. Season the soup with the sugar, salt, pepper and herbs to taste. Add the pasta to the soup and simmer for 10 minutes. Skim off anymore gunk that rises to the top while cooking.

    Why Pressure Cookers are Awesome!

    Why Pressure Cookers are Awesome!!!

    Pressure cookers use high pressure to cook foods faster and more efficiently than other cooking methods and are a great tool to have in the house.

    This is how they work. There is a large pot, about 8 quarts, with a lid that locks into place. You add ingredients and a flavored liquid like stock, wine or juice into the pot and start to heat it up. When the liquid in the pot starts to boil, the pressure builds up to 15 psi (pounds per square inch). This causes the liquid to boil at 250 F instead of 212 F. You also have high pressure locked in the pot, forcing the heat and flavor into the food instead of boiling away. With higher temps and pressure your food cooks faster and with more flavor.

    1. Quick Cooking – Using high pressure and hotter liquids you can cook meat dishes (beef stew, chili, ribs, pork carnitas, roasts and chickens) and grains and dried beans (wheat berries, chickpeas, navy and black beans) in a fraction of the time. This can reduce cooking times for things like a whole chicken from over and hour to just about 20 minutes.

    2. Great Value and Space Saver– Pressure cookers cost between $50 and $100 based on the materials they are made from, generally aluminum or stainless steel. Given the cost, a pressure cooker can take the place of many kitchen tools like a large soup pots, steamers and rice cooker.

    3. Safety – Pressure cookers have gotten a bad reputation over the years for safety issues. Apparently back in the day pressure cookers did not fully lock into place. This would cause bad blowouts resulting in huge messes and bad burns. Todays pressure cookers have simple safety features and locking mechanisms that ensure you can cook safely and easily.

    Check out this video link below for a great way to cook a chicken in your pressure cooker.

    Sri Racha and Maple Toasted Pumpkin Seeds

    Sri Racha and Maple Toasted Pumpkin Seeds

  • 1 C Pumpkin Seeds, cleaned and dried
  • 1 tsp. Sri Racha Chili Sauce
  • 1 tbsp. Maple Syrup
  • 1/2 tsp. Salt
  • Pre heat the oven to 350 F. Place all ingredients into a bowl and mix to combine. Place the seeds on a baking sheet and bake for 20 minutes, stirring halfway. The pumpkin seeds should be slightly browned and crunchy.

    Sautéed Spinach with Cranberries and Walnuts

    Sautéed Spinach with Cranberries and Walnuts

  • 1 tbsp. Olive Oil
  • 1/3 C Walnuts, chopped
  • 1/3 C Dried Cranberries or Raisons
  • 8 oz. Spinach, washed and chopped
  • 1/3 C Apple Cider, Veggie Stock or Water
  • 1/4 tsp. Salt and Pepper, just a pinch of each
  • Place a large skillet over medium heat and add the oil to the pan. Place the walnuts and cranberries to pan and toss for one minute. Add the spinach and liquid o the pan and toss until the spinach has wilted. Season with salt and pepper and serve ASAP.

    One Pot Beef Stroganoff

    One Pot Beef Stroganoff

  • 1 tbsp. Oil or Butter
  • 1 lb. Ground Beef, Turkey, Chicken, Beans or Mixed Vegetables
  • 1 tsp. Salt and Pepper
  • 1 Onion, Sliced
  • 2 C Mushrooms, Sliced
  • 2 tbsp. Flour
  • 3 C Beef Broth, non salted
  • 8 oz. Egg Noodles
  • 1/2 C Sour Cream, low fat
  • 1 tbsp. Worcestershire Sauce
  • 1/4 tsp. Nutmeg
  • 1 tbsp. Fresh Tarragon, chopped - Optional but totally worth it!
  • Heat the oil in a large pot over medium heat. Place the beef in the pan and cook unitl brown. Season with half of the salt and pepper. Add the onions and mushrooms, then sauté for 10 minutes, stirring often. Mix in the flour and cook for 5 minutes, stirring often. Add the beef broth, bring to a simmer then stir in the pasta. Cover the pot and simmer on low heat for 5-7 minutes. When the pasta is still firm but almost cooked through, add the sour cream, worcestershire sauce and nutmeg, then cook for five minutes over low heat. Simmer on low heat until the sauce has thickened then season with fresh tarragon and the rest of the salt and pepper to taste.

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