This page is for everyone who loves food. If you love to cook, love to eat, love to talk about recipes, this is your page. Regardless of your cooking skill level there will be recipes here for you, and feel free to share your own here as well.
The fall is upon us again and you know what that means….. Root veggies. I love the fall as usual as most who follow our blog know that already. It is football season, and usually cooler weather is upon us as well as the holidays are right around the corner too. I love to have a nice hearty soup when the weather gets cooler it is a nice way to warm up and always a comforting dinner after the day is done. Everyone seems to like a good butternut squash soup, I just wanted to ass some parsnips to the recipe but you can go all the way with butternut squash if you prefer to omit the parsnip. I have actually made the soup with carrots and parsnip without the butternut squash it was rather sweet but still tasty.
6 cups chicken broth
2 pounds butternut squash diced
1 pound of rinsed and diced parsnip
1/2 onion small diced
1/2 cup of cooked maple bacon
2-3 sprigs of thyme, stem removed
1/2 – 1 cup of heavy cream
1/2 tsp of allspice
1/4 tsp of ginger
salt and pepper to taste
1. Sauté 1/2 sliced onion with a pinch of thyme in butter until soft. Add salt, pepper, 2 pounds diced butternut squash, 1 pound of parsnip diced, and 6 cups chicken broth along with the spices. Simmer until tender, then puree.
2. When pureed add the cream and stir until blended, salt and pepper to taste.
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If you love sweet and savory you are going to love these Sriracha Brown Sugar & Bacon Wrapped Chicken Bites. If you are serving these for your guest they are going to absolutely love them, and you had better make plenty they will be the first to go. So depending on the amount of people you are going to be serving you might need to double or even triple your recipe.
I remember when I thought Sriracha was going to go out of business so I went out and bought a few cases of the spicy garlicicky deliciousness! I have a love for Thai food and I also love spicy flavors so Sraricha was a big hit from the very beginning with me. I have been using that as a back note in many of my dishes for sometime that require a little heat and I have had people comment on how much they loved the dish and it has been my little secret. It seems the whole world now is falling in love with Sriracha. I have many other recipes that I will be sharing at some point it is hard to part with the time to get them added though. I have a great Sriracha and Ginger BBQ sauce that I use on Ribs and Pulled Pork Sandwiches that I will try to get posted in the next day or so. It might be a good one to try for the Fourth of July if you want to heat things up a bit 🙂
• 1 lb Skin off, Organic Chicken Breast 4-6 pcs depending on the size
• 1 lb Thick Maple Bacon
• 1 1/2 cup Brown Sugar
• 1/2 cup Coconut Oil
• 3 T fresh squeezed Lime Juice
• 3 T Sriracha Sauce
• 2 T of fresh Cilantro
• 1 T fresh minced Garlic
• 1/2 t Salt Instructions: 1. Whisk together coconut oil, 1/2 c brown sugar, salt, fresh lime juice, minced garlic, cilantro and Sriracha sauce and pour into a large plastic Ziploc bag. 2. Cut the chicken into bite sized pieces and add it to the bag or container with a lid. Once all of the chicken pieces are in the bag, shake the bag to coat the chicken with the marinade and refrigerate for a minimum of 1 hour, I usually like to do it for 3-4 they are much more flavorful. 3. Take 1 pound of bacon and cut each slice into two pieces. Wrap the bacon around the chicken pieces and secure with a wooden skewer or toothpick. 4. There is 1 cup of brown sugar allocated for this step you can use more or less if you like. Coat the bacon wrapped chicken with a liberal coating of brown sugar for each piece and place on a lightly greased sheet pan (I typically use Pam). If you want it extra spicy take some Sriracha and brown sugar and mix it to a paste like consistency and brush on top of the bacon. 5. Convection bake at 350 degrees for 30 minutes. If you have convection oven you will probably get more browning than the regular ovens, so if you are happy with the browning then you can serve immediately. If you do not have a convection setting on your oven and did not get good carmelization then you might want to turn on the broiler for about 3-5 minutes and watch constantly so you will not burn. Char is good, but burned brown sugar not so much!!!
This is so easy to make! It is great for pancakes, waffles and even as an ice cream topper- Super Delicious!
– 1 pound thick-cut smoked bacon (16 slices)
– 1 cup of good maple syrup
Directions: 1. Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is cooked and nice and browned. 2. Remove the cooked bacon from oven and remove from pan, and pat dry to remove any leftover grease and let cool for a few minutes. 3. Take the cup of maple syrup and add to a small sauce pan and heat until warm. When you can handle the bacon cut into small pieces and add to the warm syrup. 4. Let simmer for about 5-10 minutes, or continue to reduce the syrup to more of a candied consistency if you are going to add as an ice cream topper….Like Caramel Bacon Candy sweet and savory!!!!!!
This is a very easy cheater pumpkin pancake recipe. I grew up on Aunt Jemima’s pancakes and waffles so I figured why mess with a good thing as far as pancakes go, just modify the flavor profile a little bit to suit my tastes. So, I have done just that and it makes for a very simple and easy recipe that will wow your family or guests with a nice hearty pumpkin pancake.
– 2 -1/2 cups of Aunt Jemima Pancake mix
– 1- 1/2 cups milk
– 1 cup pumpkin puree
– 3 Tablespoons brown sugar
– 1/4 cups unsweetened applesauce (makes it really moist) you can omit if you do not have
– 1 egg
– 2 Tablespoons vinegar
– 1 Tablespoon of pumpkin pie spice –
– 2 tablespoons oil
– 2 teaspoons baking powder span>
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 teaspoon ground ginger
– 1/8 teaspoon ground cloves
Directions 1.In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the pancake mix, brown sugar, baking powder, baking soda, pumpkin pie spice and ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. 2. Heat a lightly oiled cast iron skillet or non-stick pan over medium high heat. Ladle your batter into your skillet, when you see it start to bubble that means it is cooking and time to flip . Brown on both sides and serve hot with some whipped cream or a pumpkin butter, or a warm maple bacon syrup.