Ray’s Chili

Leave a comment

All-American

My friend Rochelle got ahold of me one evening to ask about possibly doing a photoshoot with food.  She was looking to beef up her portfolio, and I like taking pictures of tasties.  Sounds like a win-win, no?  So we set up a photography play-date.

But what should we make?  I ran through several ideas, but I wanted to do something a little different.  While strolling through the grocery store, my boyfriend mentioned in passing that he wanted to make some chili sometime soon.  Lightbulb moment!  I decided to not only take pictures of the chili, but to feature Ray’s recipe here in my blog.  A guest feature of sorts.  So we grabbed our ingredients and ran home with them, and I sat back to watch Ray work.

Recipe behind the jump.

More

Thanksgiving: Stuffing

Leave a comment

Stuffing is one of those things you cannot go without on Thanksgiving.  It’s practically required, right behind mashed potatoes and turkey.  So, yet again, I’m going to present a Grandma Original Recipe, for stuffing.

I do understand though that a lot of concern has been had about actually putting the stuffing in your Bird of Choice due to the possibility of salmonella contamination.  This recipe can also be adapted to cooking separately in a pyrex dish and will come out just as good.

I must say though, I will be referring to this dish as stuffing regardless of whether you stuff it into your Bird of Choice, or if you cook it separately (which is technically called “dressing.)  Where I am from (Pittsburgh) the stuff you make with bread, veggies, and spices that you can put into your Bird of Choice is called stuffing.  So there.

Anyway.

Recipe after the jump.

More

Look what I got!

1 Comment

While out with Mat and his mom, we stopped at Books-a-Million.  Now, Books-a-Million has a MUCH better cookbook selection than Barnes and Noble.  Much much better.  While they looked around, I plucked these three gems from the shelves of their Ethnic and Healthy cooking sections within about five minutes.  Now, to the introductions.

Now, this baby is the Pioneer Woman Cooks.  It is the cookbook based off the wildly successful blog of the same name (which is in my blog roll as well.)  When I heard Ree Drummond published a cookbook, I began to hunt for it.  The one time I saw it at Barnes and Noble, I was flat broke.  Now when I saw it this time, I grabbed it.  I plan on reviewing it once I cook a few things out of it.

When I saw this, I flipped through it and decided this was the Japanese cookbook I’ve been looking for!  It has much of the basic and popular recipes in it, such as Oyakodon, Tonkatsu, Yakitori, and even Green Tea Ice Cream!  I bought it and I feel I will definitely enjoy this book.  I will also review this one.

And last, but not least, the Chicken edition of the Cooking Light cookbooks.  Mat and I eat a lot of chicken, not just for budget reasons but for health reasons too.  Chicken is very low in fat and cholesterol, so when I saw this, I grabbed it, as I was very satisfied by the Italian Cooking light cookbook.  It’s not terribly elaborate or with long lists of expensive ingredients.  It doesn’t tout itself as gourmet or some such, but rather this is every day family food.  I will use this one up quickly!

All in all, I paid almost $80.  (Ouch!)  But let’s see if it was worth it.  🙂

Cooking for N00bs: Spaghetti

Leave a comment

There are a lot of people now, especially young people, who don’t know their way around basic cooking.  They attempt to cook and it comes out bland, over-cooked, under-cooked, or just no good.  Everyone has this moment, even established chefs.  Hell, even the cooking greats, Paula Deen, Bobby Flay, Wolfgang Puck, had days in their youth where they didn’t know how to make a basic meal item.  You gotta start small.

So let’s start with spaghetti.  Everyone loves pasta, and it is one of the most versatile ingredients in all of cooking.  Even the pre-made stuff can be customized to fit nearly any palate.  However, you can have a fantastic sauce, a great side, picked the best wine, but if the pasta is not fully cooked, or overcooked, then your meal is ruined.

So let’s learn how to cook spaghetti.  Read on!

More

Chicken Pot Pie

Leave a comment

One of my favorite cold-weather recipes is for chicken pot pie.  I love pot pie for the fact that it’s so versatile.  Any veggie can be thrown in and it will still be tasty.

Recipe after the jump.

More