The musings of a madman...

      Y’all read the title right…  I sat this one out, Mimi took over the kitchen and made this one while I ran my mama’s errands and stewed over something that I was expecting to happen anyway. Never mind that though.  She soldiered on these and deserves all of the credit.  This is a soup she made a long time ago when she was still trying to get me.  Since we have happened upon fall weather, it is time for soups and the like.  Really easy to make, especially if you are in possession of a crock pot you can set and adjust from the couch or from another ZIP code on the other side of town.       Let me take a moment to discuss how amazing crock pot liners are too.  Rather than dirtying up your crock pot, you put in a bag that will be resistant to the heat, cook in it, get all the food out of it and then toss the bag in the trash.  Cleanup from there might consist of a good hot water rinse. No more games…  Let’s cook.                                                  You

     This is about to be pretty simple…  That is a good thing because Mimi turned me loose on the kitchen by myself this week. While we prepared for the Fancy Vinegar Chicken , I had an epiphany.  When Mimi sliced up the zucchini on the mandoline, my brain yelled “LASAGNA!” and since my mouth is often captive to my brain’s random utterances, I found myself answering Mimi soon after it happened. So… What will be so easy about this? Why, the fact that we are using items/techniques that we have already employed!      As mentioned and linked above, the “noodles” for the lasagna will be zucchinis as thinly sliced as your mandoline can produce.  The sauce will be the same as we used in the spaghetti , and then again in the pizza post.      To save you the time of going back to either of those, I will start with the toolkit for the sauce here: 1pkg italian sausages 20oz ground turkey 1 jar spaghetti sauce italian seasonings 1 bag shredded Italian cheese Ricott

     No cutesy backstory to this one.  Mimi came up with this one off the top of her head when we were brainstorming things to cook when we basically swore off carbs last year.  She is brilliant like that.      The beauty of this is that it is a crock pot meal, not requiring a ton of attention or difficult techniques.  Let’s get right into it.  You will need: 1 can of Rotel 1 can crushed tomatoes 3 cups diced chicken 1 cup chicken broth 3 cups eggplant 2tbsp chili powder 1/2tsp crushed red pepper 1tsp each of oregano, cumin, onion powder, garlic powder, pepper, and coriander salt, to taste Dice the eggplant and salt it well, do this while the chicken is cooking. Again, this is a crockpot meal and will not be complicated at all.  Everyone in the pool now, mix well and stir occasionally. We’re calling this a chili, so be prepared to cook and stir until it is the desired consistency and taste for how you like your chili. Although

More accurately, this should be named “Lottery-Winning Chicken FILLING” and I will explain why in a few. For what seems like it should be an involved recipe, this was actually pretty simple.   First off, you will need supplies: 1 Large boneless/skinless chicken breast (or you can buy and deconstruct a rotisserie and use the chicken from that), finely chopped. 2tbsp cream cheese 1tsp minced garlic ¼ cup half-and-half 1 cup frozen cauliflower, roughly chopped 3tbsp pesto (or basil, should you lack pesto) 2tbsp sundried tomatoes, drained and chopped 1.5 cups Italian blend shredded cheese Start with oil in a pan.  We used garlic-infused oil so we used 1tbsp, if you use regular oil, you might need two. Sauté the cooked chicken with the oil and garlic first: Then add the half-and-half and cream cheese and cook until the cream cheese melts, then add EVERYTHING else (only 1 cup of the shredded cheese though): Cook through until well mixed.   Add

Two cooks in the kitchen turns what COULD be two posts into one. Over the past 12 months now, we have effectively eliminated most simple carbs from our diet and have enjoyed the benefit of eating well and still managing to lose weight.  Turns out that "low carb" is in no way the same as "no carb."  Set a goal and manage your diet to fit within that number and all will be amazing.  Somewhere in the process, we learned that we have been frying chicken DEAD wrong for most of our lives. Today, we’re here to share the technique with both of you. Sunday morning, we created fried chicken sliders for breakfast with chicken strips, a bread of almond flour and cheese, and of course cheesy scrambled eggs. 1.15lb boneless/skinless chicken 1tbsp seasoning blend (onion/garlic powders, paprika, and lemon pepper, plus salt to taste) 1tsp corn starch 1tbsp flour Off camera, 1-3 days before...  Cut the chicken into strips and marinate it in your sea