... Food and Cooking...Some of our Favorites.

Cooking...

One of the great things we both acquired from our families is a love for cooking and of course eating. Here we will share some of our favorite recipes and cooking tips that we have picked up from family, friends and Lord knows where else. What you can count on is these are dishes we eat and consider very good. We hope you will try them and include them in your files.

What's Cookin'?

Our Eight Annual Shrimp and Crawfish Boil

Memorial Day Weekend, Sunday, May 26, 2013

Here we go again! Each year, or more if we can get everyone together, we have a big Shrimp and Crawfish boil.  This year we are having it again for the eight time.  I pull out the 60 and 20 quart pots and the gas burners, set up and go to cookin'.  We always have a great time! 

This year we have a few more new neighbors we have invited to get to know them and we will have LIVE music from our neighbor, Leo's band, Mad Mojo. Lord knows there is nothing like eating together to get to know one another.  My Grandmother taught me food is the greatest friend-maker in the world as well as the best way to learn to understand folks. From Bibical times until now, I truly believe that to be true.

This year will be extra special in that many of these same friends will be joining us the next weekend for our cruise on the Allure of the Seas!

I Bought a Great Cookbook

June 7, 2012

While I don't normally use many of her recipes, I just had to get a copy of Rachael Ray's new cookbook, The Book of Burger. This book has some of the best burgers, sliders, sloppy joes and sides I have ever seen! You can get a sampling of her burger recipes on her website, www.rachaelray.com.

Shrimp and Crawfish Boil

Memorial Day Weekend, 2012

Here we go again! Each year, or more if we can get everyone together, we have a big Shrimp and Crawfish boil.  This year we are having it again.  I pull out the 60 quart pot and the gas burner, set up and go to cookin'.  We have a blast! This year we have a few new neighbors that we have invited to get to know them and we will have LIVE music from our neighbor, Leo's band. Lord knows there is nothing like eating together to get to know one another.  My Grandmother taught me that and that is one constant that I will pass on to my son and his wife before I die.  Food is the greatest friend-maker in the world as well as the best way to learn to understand folks.

Slow Cooker Chicken-Vegetable Chowder

January 26, 2010

I am a great lover of chowders.  A good Clam Chowder in my mind is to die for.  So when I found this chicken-vegetable chowder, I had to try it.  The recipe is include in the Soups section of our recipes.  A slow cooker recipe, this soup is very good even the day after.  I did modify it a bit.  I added a cup or two of frozen peas and carrots and substituted vegetable medley of broccoli, cauliflower and carrots.  Like I said I have added it to the Soups section of our recipes.

Panda Express Orange Chicken

October 5, 2009

One of my favorite (and Christopher's too) Chinese food is Orange Chicken. We have a nice, small Asian restaurant just outside our neighborhood that has an awesome plate of Orange Chicken. But running a close second is Panda Express. Last week I picked up a cookbook on sale that has the recipe for Panda's Orange Flavored Chicken. I have added it to the Main Courses section of our recipes.

Leftover Roast Beef

August 12, 2009

Last night I was confronted with what to do with about a pound and a half of cold roast beef. I decided to make a few sandwiches. Not cold roast beef sandwiches most of us do with leftovers but a hot hot beef sandwich! I started with a pot and a quart of beef stock. I sweated a large Vidalia onion, sliced and very roughly chopped. I added that to the post of stock and sliced the roast into very thin slices. Into the pot it went. after simmering for about ten minutes, I raised the heat to a boil and added some cornstarch dissolved in a bit of beer. I poured that mixture into the pot and began stirring. After a few minutes the stock began to thicken into a nice gravy. The I split two hoagie rolls and spooned some of the gravy into each one and let them sit and soak up the gravy. Then using tongs I stuffed the rolls with the hot onion and beef mixture, topped each with a slice of provolone cheese and popped them under a broiler until the cheese melted. Add a nice salad and Lee and I had a feast!