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quick & easy

We have a friend who loves to fish. I mean, he’s one serious fisherman. He drives to our neighboring state of Louisiana on the weekends to go deep-sea fishing. He went halfsies on a boat with his dad so they could take fishing trips together. He’s getting married this summer, and for his bachelor trip, he’s going to Costa Rica on—you guessed it—a fishing trip. (I’ve been told by the hubs there are other activities on the agenda, but we’ll see what really happens when you put the old man

Thanksgiving is done, but the leftovers are not. Because Thanksgiving is our favorite holiday (and with that comes the love of traditional Thanksgiving food), the hubs and I usually cook enough fowl to feed family, friends, and ourselves for days, even weeks. This year was no exception: we sous vide a turkey and fried two turkeys. We vacuum sealed most of the leftover turkey to make it last as long as possible in the fridge. (You can freeze the turkey leftovers too.)

Easy salmon poke

Salmon poke

It’s August, and that means it’s the dead middle of the dog days of summer. So what do you do with these dog days? You eat cold fish, that’s what. And not just cold fish but raw fish. In a recent “MasterChef” episode, Felix lovingly assigned me a beautiful whole salmon. Salmon is one of those fish that I love to eat raw but can’t stand cooked. In the form of sushi or sashimi, I gobble it up. Even smoked, I’ll throw it on some bread with cheese and herbs.

It’s been a while since I posted a recipe or talked about cooking, for that matter. Enough with all that blind stuff, eh? Let’s take a break from all the tech talk and get back in the kitchen. Last week was my mama’s birthday–she would’ve turned 61–so here’s a dish from her repertoire. A comfort food I crave every so often is xoi lap xuong, a very easy dish to prepare using sticky, sweet rice and Chinese sausage. My mother used to make this and shape the rice into a

In the recipe exchange I had participated in, I received a recipe for penne a la vodka. I pieced that recipe together with one I found on All Recipes and came up with this one. It was the third dish to the four-course Italian birthday meal, and Joy even said the sauce was her favorite part of dinner. The great thing about this dish is it’s quick and simple and delicious. This is definitely a valuable addition to the repertoire. I even got to use parsley picked fresh from our


A classic antipasto italiano–Italian Appetizer–is bruschetta, pronounced with a short “u” as in “brush” and a hard “ch” sound like a “k” as in “basket”. Many Americans incorrectly use a long “u” and a soft “shh” sound, and while this is acceptable in most English speaking countries, I like to use the authentic Italian version, complete with rolling R’s and gusto. Now that we’ve got the pronunciation stuff out of the way, let’s move on to the dish itself. I recently hosted another birthday dinner for friends Joy, Joanna, Heari,

Ga luc lac or bo luc lac are French influenced dishes consisting of seared and sauteed bpcubes of meat served with a vinaigrette dressing. The term “luc lac” comes from the sound of the meat shaking in the pan while cooking. The dish is usually made of sirloin or ribeye steak, but I decided to go a slightly healthier route and make it with chicken. Whichever meat you choose, it’ll be tasty. You can serve it with white rice or a French style fried rice (recipe posting TBD). This is

2010 will be our first Christmas celebrated as husband and wife. To mark this mini milestone, John and I are hosting Christmas lunch for some of our family. So what’s on the menu this time? Well, I started off the month of December with a cold, and so the rather unfortunate circumstance had me rethinking whether we should even host a holiday gathering at our house at all. But then after some of the Nyquil fog cleared from my head, I decided maybe we’ll just buy pre-marinated meats from Costco,

Country green beans

Let’s face it. Most Southern cookin’ recipes are not the healthiest–fried this, fried that, butter this, lard that. Typically, a hefty scoop of mashed potatoes would go wonderful with this birthday meal #2 next to the chicken fried chicken and the baked mac ‘n cheese, but I decided to “healthen” it up a bit and cook some fresh green beans instead. The nice thing about this choice is that it also adds color to the dish, making it more appealing to our visual sense. (I know this shouldn’t matter to

Caramel apple dip

In my 31 years of life, I have never carved a pumpkin. I’ve lived a deprived existence. This Sunday, however, a few of us are getting together and doing just that. Not only are we making jack-o’-lanterns, we are going all out and making caramel apples too. (I would bob for apples but my occasional lockjaw will prevent me from winning at that game, and if you know me, I must be excellent at everything I do.) With Halloween being around the corner and the start of autumn, I have

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