The recipes here are things that I have made many times as they are things that me or my family enjoyed at one point in our lives. Therefore, these recipes are more for me, my family, or other meal-time guests as a reminder of how something was made. While I enjoy cooking and learning the science and techniques around it, and therefore spend quite a bit of time experimenting in the kitchen, I am not looking to put recipes here just for the sake of content. Except for maybe some stand-out cases that I expect to make multiple times, you will not find things here that use tools or ingredients that are not easily accessible to me, or use complicated, time-consuming techniques. For more food content, please visit the Pictures / Videos link in the menu and select the Food section.
The serving size for most recipes here are between two and four unless it is something that can be frozen that still tastes good when reheated. In most cases, measurements or even ingredients are suggestions, and are only provided as a baseline. Unless a more time-consuming process or “exotic” ingredient adds a significant improvement to my subjective enjoyment of the meal, these recipes will take the easier albeit arguably less “elevated” path. So, take what you find here as a distillation of those things that have made a lasting impact on me in one way or another.
I do not usually make a traditional Spanish Omelet, but instead make more of a frittata. However, a Spanish omelet is a good base on which to grow and is tasty, probably due in part to the large amount of fat added to it. A traditional Spanish Omelet only contains thinly sliced potatoes and onions, […]
This basic beef stew is good for the colder months. It takes a while to cook so requires some advanced planning, but most of that time the stew is just simmering and filling the area with warm smells. I used to make stew in the slow cooker so I could toss items into it in
Guinness Beef Stew Read More »
I usually only make these once a year for Easter dinner. I am not sure why I do not make them more often as I tend to consume any leftover from Easter dinner within a day, so I obviously like them. I have tried a few different versions over the years and have found that
This is a simple, one pan dish that is good for a quick meal on a cold night. It is also very customizable by using different cheeses or cheese blends, adding things such as sweet and/or hot peppers or other fresh vegetables such as carrots to the onions during the sauté step, or adding things
With tomatoes in the garden I need as many recipes as possible that use them, (a single tomato plant is very bountiful!) This is a nice, clean chicken recipe. Timing Prep: 10 minutesCook: 10 minutesWait: 25 minutesTotal: 45 minutes Ingredients For the Breadcrumb Mixture For the Bruschetta Steps There are three things to prepare. First
Chicken Bruschetta Read More »
While researching guacamole recipes I found that most were very similar, so I picked one that seemed to have the flavor combinations I liked most and tried that. It was a hit for Thanksgiving, so I saw no need to tweak it with ideas from other recipes. I also use variations on this for things
These are a bit time consuming to make, but freeze well and are great to have on hand for a quick meal or snack. If freezing, do not deep-fry them. Instead after rolling them place in an airtight container so that they are not touching and cover the top with plastic wrap. If multiple layers
This is a base hummus recipe that comes together quickly. Other things can be added to it as desired. For example I have mixed in things such as cooked spinach and roasted red bell peppers. You may adjust times and liquid to make a consistency you like. I prefer a smooth but somewhat thick result,
This can be replaced by sour cream, but it mixes better under heat and I think tastes better. It does take a couple days of preparation before use, though, so some forethought is needed. Timings Prep: 5 minutesWait: 3 days Ingredients Steps References
This is a favorite recipe for the cold winter months. Served over egg noodles, it is a great choice for when you want some “comfort food”. The recipe uses crème fraîche, which, if you make at home, requires a few days advanced preparation (see the recipe). While sour cream may be substituted, crème fraîche is
