The musings of a madman...

Round three of Mimi’s trifecta now.      Why I am spoiled: Because she is willing to make a meal two ways at one time because I don’t eat beef. This sauce is pretty straightforward, though. 2tbsp butter ½ cup heavy cream 1 cup chicken broth 1tbsp garlic 1tsp thyme 1 cup chopped mushroom ½ cup chopped onions You will also need a decent-sized steak and two boneless/skinless chicken breasts. We are going to operate on the inference that you know how to cook meat in a pan, but we will at least include a couple of pictures of the process. (yes, that is cooking in butter) (cook your steak to your desired temperature, remove from the heat and let it rest) Now back to that sauce. With the butter, sauté the mushrooms and onions: Now everyone else in the pool. Simmer until the sauce begins to thicken.   You’ll call it thick enough when it coats the back of your spoon:  Slice up your meat, place on

Scene two of Mimi’s trifecta last weekend…                 We wanted some good breakfast, but by the time breakfast rolled around we weren’t hungry, so we made it and basically ate it for lunch.  This is a take on some things we have done before, with the eggs and hollandaise, and with the salmon as well (though I usually bake it). Enough with the lining, let’s get to business here. 1.5lb salmon fillet, or two nice-sized ones. The sauce/paste – to be brushed on and set aside – for it is: 1.5tbsp tropical sazon 2tbsp olive oil zest of one lemon and juice of half of that lemon.  Keep the other half, for… Hollandaise: … the OTHER half of that lemon’s juice 2 egg yolks – don’t discard those whites, they can still be mixed in with the scrambled eggs. pinch of salt ¼ tsp tropical sazon ¼ cup of butter Start with the butter, melt it in the microwave in 10-second intervals until it is melted, but not cooking. scramble the egg yolks, s

      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

     Welcome back and thank you for your patience while we were making power moves. Tonight’s dish will be pretty simple to make and doesn’t take long to make at all. Mimi came up with this one on the way to making something else, varying a dish she made for us a while ago and throwing a few variations at it. For this, you will need: 1lb fish, we used Tilapia. 1/3 cup parmesan 1tbsp of paprika That will be enough to coat about 8 pieces of the fish. Bake those in the oven or on your Nuwave.      While that is in.  Melt 1/2-stick of butter in a pan and cut your Brussels sprouts in half, sauté the sprouts in your pan adding salt and pepper to taste. And now we make a sauce… You will need the zest and juice of one lemon, 1.5tbsp of butter.   Put those in the pan and melt them together, before adding 8oz of heavy cream and ½ tsp cracked black pepper.   Heat to a simmer, then turn the heat up a touch when you get close to servin

     This week will be really simple.  In the blitz of life-changing maneuvers and being busy with work and life in general, sometimes cooking needs to be kept as simple as possible.  I am just going to apologize/not apologize right out front.  We normally plan these on the weekend coming into the week, but one of the most important people in my life got hitched this weekend so we were busy celebrating. Yet, we must still eat good to live good. Lemon citrus pepper baked chicken wings and cauliflower Florentine bake. Let’s start with the wings: Chicken (duh!) 1/3 cup lime (or lemon if you prefer) juice 2 tbsp olive oil Onion Powder, lemon lepper seasoning and salt all to taste Plan ahead.  Cut the wings into sections and place into a large bag then mix the above wet and dry ingredients for a marinade and mix well.  Put it aside in the fridge and leave the house for several hours.      Once back in the kitchen, pre-heat the oven to 375°.  Spread your wings on a