The musings of a madman...

     First, she beat me up and told me “you got the blog tonight” before leaving the house for work. Don’t tell anyone I said that.      In the fridge, there was a couple of weird little chicken things Rock Cornish Hens, plenty of frozen veggies and a lot of imagination.  I spent a day looking into how I could do this and found this beautiful idea to stuff them with rice and veggies. But we ain’t using rice, because we ain’t living like that.      You will need: 2 – no, one…  more on that later – Cornish Hens 1 cup riced cauliflower 1 cup diced onion/mirepoix – she beat me again in protest of the frozen one 1 cup frozen spinach or collard greens Clean the hens, pat them dry with a paper towel and rub them down with olive oil: Season them up and set them aside in the fridge while you work on the stuffing.  Stuffing is as simple as sautéing the vegetables in butter: While sautéing, season with a teaspoon sage – to give a Thanksgiving’y

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