Roasted Acorn Squash with Turkey Sausage, Peppers and Goat Cheese
10/14/2013 12:36:00 PM
Now that I am re-looking at this recipe to do my blog...I am wondering if I messed something up? It says "Turkey Sausage" in the title...and then Lean Ground Turkey in the recipe. I am wondering if I should have bought Lean Ground Turkey Sausage?
Well - no matter - because this recipe was AWESOME!
It is one of the BEST RECIPES I have EVER cooked in Guy's book. Seriously, if you are going to do squash this fall - DO THIS RECIPE!
At first, I was worried about how to time everything out between the roasting of the seeds, the squash and the cooking of the turkey and the adding of the ingredients. BUT - here is the deal. If you start cooking your turkey RIGHT as you get the squash in the oven and just go through all of the steps - everything should come out at the ...
Grilled Chicken Tortila Soup with Tequila Crema
10/14/2013 12:32:00 PM
Grilled Chicken Tortilla Soup with Tequila Crema
This recipe almost seriously got messed up. Well…maybe not seriously – but seriously enough!
I had to marinade the chicken thighs about 8 hours before throwing them on the grill. And there were all these wonderful ingredients – like tequila, a chipotle pepper, Mexican Oregano ( I love that stuff).
SO – my friend Josh is over – he had taken me to breakfast (thanks, Josh!) and he’s sitting at my kitchen island as I am putting together this chicken in the marinade. I put all the ingredients with the chicken thighs and throw it in a zip lock bag. Then, I spin around my cook-book- holder –upper- thingy to show Josh what I am up to and he goes “you messed up already.”
I was like “SHUT UP!” He says “yeah – look –you missed a step.”
AW GREAT – this is ...
Pork Blade Steak Piccata
9/26/2013 12:06:00 PM
I can cook Dijon Chicken. I can make potstickers pretty much from the ground up. I can make Linguine with Clams. I can make Chicken Avacado Eggrolls that would RIVAL the ones at Tex Wasabi…but…I cannot make pork.
It’s either overcooked (which makes it dry and rubbery) or undercooked (which freaks me out) It’s gritty, gamey, meaty and nasty and I’ve had enough.
Actually – I was able to do Guy’s “Summer Grilled Pork” and it was awesome. I also made his “Pesto Grilled Pork” – which I blogged about…but don’t remember making or eating (so I guess it’s a good thing I keep this blog!)
But, the past two times I made pork…it went right downhill…and fast. It’s depressing.
The time before this, I made some pork recipe I found on the internet cuz I had two leftover pork chops from the Jambalaya Sandwiches. Maybe there is something wrong ...
Jimmy's Favorite Garlic Bread and Blackened Sesame Salmon (but not together)
9/16/2013 12:20:00 PM
I have TWO recipes for this one blog! I did both of them while on vacation (which I realize, is TWO weeks ago now...but I had to spend last week cleaning our office here at work and getting my life in order again after vacay...so sorry...I didn't have a chance to blog)
BUT I am finally catching up. So, here we go.
Let us start with Jimmy's Favorite Garlic Bread. I wanted something that was quick and easy since I was cooking that meal in my parents kitchen. So - I made this bread to go with an Alfredo pasta that had sundried tomatoes in it. Since this bread is covered in sun dried tomatoes, it's a pretty good compliment to the meal.
Lemme give you the recipe, then tell ya what I've learned.
Garlic Butter, recipe follows
1 loaf sourdough bread, cut in 1/2
8 ounces ...
8/27/2013 5:34:00 PM
Not too much to say about the creation of this recipe - BUT I can say, it turned out REALLY good.
For some reason, I am not much of a Jambalaya fan.I think under general circumstances the combination of the meat and the rice is just not something I am keen on, but having it on a sandwich makes it MUCH better.
The only ridiculous thing that happened - and this was INCREDIBLY stupid on my part was this. I felt that for this recipe each ingredient should be cut up and prepared in advance so all one had to do was throw it together. BUT I somehow ran out of small plates, so I resorted to organzing most of my ingredients on little styrofoam plates.
This was all fine and dandy, until I took the HOT bacon out of the pan and put it BACK onto the styrofoam plate. ...