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Easter Mixed Grill

Easter Mixed Grill

Something for Everyone

Posted on April 12, 2017
Many people are a little leery of doing a mixed grill because of the different times that all of the meat will need to be cooked, however,  it’s a lot easier than you think. An Easter Mixed Grill just requires you to pick your favorite meats and organize them by cook time. The veggies are easy; they generally manage themselves once you get them onto the grill. Here’s how it’s done.  
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Lemon & Blueberry Cake

Lemon & Blueberry Cake

A Fresh & Spring-y Dessert

Posted on April 12, 2017
This Easter season, try a light and fresh Lemon & Blueberry Cake for dessert. This confection tastes as good as it looks, and boy does it ever look good! The light lemony flavor of the cake pairs perfectly with the tart blueberries. The cream cheese icing just makes it all even better. I served this to finish off a beautiful family dinner. Everyone made room for this cake after eating their fill of dinner - and whomever you serve this too, will as well. This cake is so ideal for the season; it even smells like spring. 
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Peanut Butter & Jelly Burgers

Peanut Butter & Jelly Burgers

It’s peanut butter jelly time!

Posted on April 05, 2017
A popular dish at burger joints nowadays is a burger with peanut butter on it. If you haven’t tried one already, you’re probably questioning the menu editor on this particular burger. I can tell you that I have some reservations myself, about putting peanut butter on a burger. However, if you haven’t tried it, you may want to consider making yourself these Peanut Butter & Jelly Burgers. In celebration of National Peanut Butter and Jelly Day on April 2nd, I decided that it was about time to try this. I think I need to repeat; you should too, these burgers are seriously good. 
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Asian Braised Buffalo Short Ribs

Asian Braised Buffalo Short Ribs

On a bed of steamed rice

Posted on April 05, 2017
Asian Braised Buffalo Short Ribs are a fantastic comfort food for a rainy day. Fragrant buffalo short ribs are crispy from a double sear, and everything is smothered in the sweet and tangy Asian-inspired sauce. Using water buffalo is a great alternative to using beef (which you can sub in for buffalo if you can’t find it), it’s rich and beefy like a well-aged steak - beefy. 
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3 Ingredient Chocolate Mousse

3 Ingredient Chocolate Mousse

With Smoked Cream

Posted on April 05, 2017
It happened swiftly, shortly after dinner one night; the craving for chocolate struck like lightning. We didn’t really have anything for dessert to stave off this craving, just a bunch of seemingly random ingredients. Or were they? I managed to whip up this 3 Ingredient Chocolate Mousse With Smoked Cream in about 15 minutes (pun intended). The hardest part was waiting for it to set in the fridge before eating. 
Posted in: Desserts
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Sous Vide Ribs

Sous Vide Ribs

With Cider BBQ Sauce

Posted on March 29, 2017
Before I started using the Joule by ChefSteps, I thought that smoking was one of the better ways to prepare ribs, followed shortly by braising. Sous Vide Ribs With Cider BBQ Sauce changed my mind on that one for sure! It’s easy, the ribs come out succulent, looking beautiful, and you can add as much or as little smoke as you want. 
Posted in: Pork
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Roasted Potato Salad

Roasted Potato Salad

With Black Garlic Vinaigrette

Posted on March 29, 2017
While shopping for ingredients, I found a package of black garlic. “What is that?” you may ask. Well, black garlic is whole heads of garlic that have been fermented in a process that is a lot like dry aging meat. Black garlic generally has a sweeter taste than fresh garlic, which makes it perfect for this tasty treat. I made Roasted Potato Salad With Black Garlic Vinaigrette when I decided that I wanted something a little different than a creamy potato salad. Looking through my pantry of spices, I spied the black garlic I had just purchased and things just happened from there. 

Posted in: Veggie & Fruit
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Farmstead Sourdough Bread

Farmstead Sourdough Bread

How to make sourdough starter

Posted on March 29, 2017

I don’t know if you noticed, but I am a little obsessed with sourdough bread. Farmstead Sourdough Bread is possibly the best thing you will ever create. If you love bread, and sourdough, as much as I do, then having an endless supply available is going to be the greatest thing ever. I mean, I am already counting down the minutes until I can make more. 

I was blessed with a gift. A friend of mine bestowed upon me some of her own starter, which she has been cultivating for seventeen years! SEVEN-TEEN-YEARS! I was given instructions that were fairly basic. No metal shall touch the starter or it will be kaput (metal kills the bacteria). Keep it in the fridge, feed once per week with 1:1 water and flour. Pull the starter out 24 hours before you want to bake, keep at room temperature for those 24 hours, and feed it after you have used the starter to bake. 

Posted in: Miscellaneous
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Gumbo Pizza

Gumbo Pizza

Cajun chicken, sausage, and shrimp pizza

Posted on March 21, 2017
This recipe is kind of funny. I walked into the kitchen without a plan. The thing I wanted to make had fallen through because of one missing ingredient. Digging through the freezer I found some pizza dough (I know cheater!), next to that was some sausage, chicken, and shrimp. Sure I could ignore the pizza dough, and make a delicious gumbo, but what’s the fun in that when I could make Gumbo Pizza?! 
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Ranch Chicken Skewers

Ranch Chicken Skewers

Fragrant, flavorful, and easy

Posted on March 21, 2017
Ranch Chicken Skewers are perfect for those who love the summery flavor of ranch dressing. A thick coating of herbs encases tender mouthfuls of juicy chicken. This super easy recipe comes together real quick so you can have a delicious dinner on the table in no time. Pair this with some Homemade Avocado Ranch Dressing and have a super delicious dunk for these already delightful skewers. 
Posted in: Poultry
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