This recipe is adapted from The Savory Baker by America’s Test Kitchen. A full recipe will make 16 breadsticks and will take about 3 hours, although an overnight rise in the refrigerator would probably make them even better. I have been enjoying them with some sliced salami and Boursin for breakfast. 20 oz. (4 cups) Read More …
Pancit Canton is a Filipino wheat noodle dish of Chinese origin. This version uses chicken, but the same basic idea can be used with shrimp. This version will serve 4 and is based on The Adobo Road Cookbook by Marvin Gapultos. I cooked it on a Blackstone griddle, which I thought worked very well. Like Read More …
Amanda gave me two Lodge cast iron sizzle platters for Fathers Day. At Tex-Mex restaurants fajitas are commonly cooked in and served on sizzle platters so that is how I decided to use them for the first time. This recipe is based on The Big Texas Cookbook and will provide 4 large servings. With only Read More …
This recipe is for grilled chicken thighs with a Peach BBQ Sauce based on a recipe from TastingTable.com. The photo shows a half recipe (1 lb. of thighs) 1 Tbs. chili powder 1 Tbs. smoked paprika 2 tsp. garlic powder 1 tsp. kosher salt ½ tsp. freshly ground black pepper 2 lbs. boneless, skinless chicken Read More …
Carol came back from Greenville, SC with an abundance of fresh peaches, so I turned 1.5 lb. of them into BBQ sauce following a recipe in TastingTable.com. It was good last night with grilled chicken thighs, and I think would be good with grilled pork, ham or bacon. This will make about a quart and Read More …
Yakamein is a popular soup in New Orleans. It is easy to make and tasty. It reminds me of an Americanized version of Pho (although it clearly is derived from a Chinese vs. a Vietnamese soup). Like Pho, people can customize their broth to make it saltier, sweeter, and/or spicier. This version serves 4 and Read More …
When I made biscuits for breakfast sandwiches, I made a 8 x 8 pan of 6 biscuits, following directions in Cook’s Illustrated. They were easy and turned out well. I think have them all together helped them rise more. 8.33 oz. (1-2/3 cups) all-purpose flour 1-1/2 tsp. sugar 1-1/4 tsp baking powder ¼ tsp. baking Read More …
Yesterday, we were making a pasta salad with chicken. We cooked the chicken using sous-vide following the directions in SeriousEats.com and it turned out very well. Sous-vide allows you to cook chicken breasts to just the right temperature which really makes a difference. Chicken breasts should not be over-cooked. Here is how we cooked 1-1/3 Read More …
For a tea party with 2 of our granddaughters, Carol made a batch of scones based on a recipe in The Cook’s Encyclopedia of Baking. The recipe made 30 mini scones, which were a hit with cherry jam and whipped cream. 2 cups (8.66 oz.) all-purpose flour 1-1/2 tsp. baking powder 1/3 cup sugar ½ Read More …
Corn cheese is a popular Korean bar snack, and it is both easy and tasty. This version is adapted from Cook’s Illustrated. It takes less than 30 minutes and will serve 6. We served it last night with steak and a salad 2 Tbs. unsalted butter 2 (15-oz) cans of sweet corn, drained 1-1/2 tsp. Read More …