Brick in the Wall Bird with Salsa Verde
4/6/2015 10:35:00 AM
First, please forgive me. I did not get a picture of the final product of this beautiful bird! I think I was too hungry...so as I'm apt to do - I just started DIGGING IN! I must have been hungry after my adventure in cooking this dish!
I was gonna make this for Rob and I for Easter Dinner, but I forgot that he was going out with his son. I'll tell you though - this did NOT worry me. I night to myself of cooking? YES! I am FINE WITH THAT!
So first, I made the Salsa Verde. I added a little more lemon, onion and garlic to the mix after I followed the recipe (it just felt like it needed a tad more...but that's just my taste) In the end, it turned out BEAUTIFULLY. I let it sit in the fridge for about an hour or so before ...
Beef Bour Guid ON!
2/8/2015 10:04:00 AM
I'm horrified to say that it's been 5 months since I've cooked from Guy's book. Cooking is one of my favorite things to do and it's stunning that it's been five months. I've cooked other things here and there - but nothing to continue my quest!
I did those amazing "Yakatori Meatballs" back in September...then there was a lull in the Guy cooking! I think I've been caught up in the day to day, you know? Working, cleaning, running around.
In October, we had a Race to meet 1,000 listeners each - and that made for a VERY busy month. The first two weeks of November I recuperated. Then we got into our collection of cans for Thanksgiving, the Toy drive for Christmas - then it was getting into the gym for the New Year and then BAM - now it's February!
Finally, last night, I cooked a meal worthy ...
9/11/2014 11:43:00 AM
My favorite things so far from my experience in cooking Guy Fieri's food is Asian inspired cuisine. I love the flavors. I love the combination. I love ginger!!!
This was one of those recipes I was holding off on until I had my food processor - which I NOW HAVE! There was a bit of a delay in getting started with the food processor experience because it was turning off all of the power in my kitchen when I would turn it on! So finally,I found a socket in the kitchen that would agree with the processor.
NOW that everything is in harmony, the food processor is one of my FAVORITE things to play with!
So finally, I was able to bust out the Guy Fieri Yakatori Chicken. Overall, this is a very easy and tasty recipe (which will impress your guests when served with a side of Asian salad ...
Braised Pork Ribs and Italian Sausage
8/12/2014 4:00:00 PM
There are very few times that I don’t cook Guy’s recipes exactly how he calls for them to be cooked, but this was one of those times. This recipe called for 3 pounds of pork and like 4 pounds of sausage...this seemed like an awful lot of meat for myself, my mother and my friend G. to consume! So - we cut it down a bit, which also meant we cut down on our cooking time!
This recipe was actually very easy to do. If you do it the original way (without cutting down on the meat) it’s going to take longer, but still be just as easy.
I don’t have any amazing adventures from the cooking of this meal, or crazy things that happened. My mother and I just bought the ingredients and cooked the meal (in my kitchen)
There was one first though. Usually, I ...
Happy Birthday Stacey Fried Chicken
7/27/2014 11:54:00 AM
Imagine if Guy Fieri was your personal friend for your whole life. You watched him cook, you saw his rise to stardom and one lucky birthday he made you a gift...the gift of fried chicken...That's what Guy Fieri did for a lady named Stacey.
I don't know Stacey, but I know she's very lucky to not only have received Guy's Fried Chicken on her birthday but to have that recipe named after her in Guy Fieri's cookbook.
I made this recipe in my mother's kitchen when I went for a visit this past weekend. My mother is endlessly cool and patient with the cooking exploits I try out in her house. She is kind about the ingredients I take from her cupboard (Ma, you've gotta get more salt, honey, and marjoram after this exploit!) and she is kind about the mess that I make. I try to clean the place ...