Archive for February, 2011|Monthly archive page

Loaded Baked “Fried” Potatoes

In Sides on February 28, 2011 at 2:25 am

Oh so good.

Loaded Baked Fried Potatoes

I don’t know what else to call these. I was feeling lazy and hungry and went foraging into my big ass pantry. I got some Yukon Gold potatoes, dried onions, dried chives and some bacon from the refrigerator. I sliced everybody up and into the hot oven they went.


4 Medium Yukon Gold Potatoes
4 slices bacon chopped
1 tbs dried onions
2 tbs dried chives


Line square cake pan with foil layer a bout 1/4 of the bacon, onions and chives on bottom, layer a single layer of potatoes and season lightly with Lawrey’s. Repeat until you run out.

Bake for about 25 minutes until bacon is crisp and potatoes are done.

BONUS: For breakfast make recipe above and after 25 minutes crack an egg per person on top of cooked potatoes and sprinkle cheddar over. Bake another 8 minutes or until eggs are set but yolk is still runny. Enjoy!


Roasted Sesame Asparagus

In Sides, Vegetarian on February 28, 2011 at 2:03 am

Yum and healthy

Roasted Sesame Asparagus

This is easy and delicious. I need more green in my life!


1 bunch asparagus washed, trimmed of woody stalks
1 tbs sesame oil
1/2 tsp olive oil
1 tbs sesame seeds
Juice of 1/2 lemon
Season salt and pepper


Heat oven to 400*

In a small square cake pan sprinkle both oils on bottom. Toss in the seeds and asparagus. Toss.
Cook for about twenty minutes or until vegetables begin to brown.

Remove from oven and squeeze lemon juice on while still hot.

Shrimp and True Grit(s)

In Uncategorized on February 28, 2011 at 1:49 am

As good as Jeff Bridges

I am a huge fan of The Cohen Brothers and Jeff Bridges, a.k.a. “The Dude”. I recently saw the incredible True Grit. Here is what is on the table for Oscar night.

Adapted from Bobby Flay’s Recipe


Serves 2

2 cups water
Salt and pepper
1/2 cup stone-ground quick cooking grits
1 1/2 tablespoons butter
Cajun Seasoning to taste
1 cup shredded sharp cheddar cheese
1/3 cup Grated Romano cheese
1 pound shrimp, peeled and deveined
6 slices center cut bacon, chopped
2 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 Tsp garlic paste


Good just like this

Cheesy goodness bubbling away

Bring water to a boil. Add salt. Add grits and cook until water is absorbed, about 4-5 minutes. Remove from heat and stir in butter, pepper and cheese.

Chilling Cajun Style

Shrimp and cajun seasonings

Rinse shrimp and pat dry. Liberally season with Cajun Seasoning let stand while you fry the bacon.

MMmm greezy goodness

MMmm greezy goodness

In a large skillet cook bacon until brown and crisp; drain well.

Shrimp cooking in bacon grease baby!

In bacon grease, add shrimp.

Parsley, lemon and Green onion

Cook until shrimp turn pink. Add lemon juice, 1/4 of the chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Shrimp and True Grit(s)

So good you might die

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Garnish with more bacon and parsley. Serve immediately with a green vegetable for crying out loud!

Chipotle Guacamole & Bacon Sandwich

In Sandwiches on February 25, 2011 at 6:27 pm

Less chatting. More eating. Eat this not absolutely anything else.


3 slices bacon (thick cut if possible)

2 ripe avocados, peeled, pitted

2 tbsp each: mayonnaise, store-bought salsa

1 to 2 tsp pure chili powder, such as ancho or chipotle, to taste

6 slices bread

3 large lettuce leaves


Place bacon in large, non-stick skillet over medium heat. Cook, turning once, 6 minutes or until crisp and browned. Transfer bacon to paper towels to drain and cool. Chop or crumble.

In medium bowl, mash avocados, mayonnaise, salsa and chili powder with fork until mixed but chunky.

For each sandwich, spread 1/3 guacamole mixture on 1 slice bread. Top with 1/3 bacon and 1 lettuce leaf. Finish each with second slice bread. Cut in half.

Sesame Brown Rice Croquettes

In Sides, Vegetarian on February 25, 2011 at 5:55 pm

Four years ago I had a roommate from Brazil that made brown rice cakes. I freaked out over them and have been making them ever since. I’ve long forgotten exactly what she puts in hers but here is my version. I hope you enjoy it! Vegetarians love it too!


2 cups cooked brown rice (best the next day. I always make extra when I make stir-fry)

1/3 cup grated parmesan or Romano cheese

1 egg (room temp)

1/4 cup sesame seeds

2 tbs cornmeal

couple dashes hot sauce

Lawrey’s or your favorite season salt to taste


Mix all ingredients by hand, melt butter or use your favorite fat to cook in a skillet with. I used a touch of grapeseed oil.

Make into patties (I used a scoop…forgot the number, it’s the big one!) flatten into hot oil. Cook about 2:30 each side until golden.

I like to serce it with a grilled chicken and strawberry on arugula salad. Sometimes with black eye peas and turnip greens.

Healthier than fries!

Delicious with Frank's Red Hot


In Uncategorized on February 14, 2011 at 6:29 pm

Omurice is something new I discovered through a friend that lived in Japan. It is simple, inexpensive and delicious.
In order to be a better blogger I’ve decided to stop with the chit-chat before posting and make it all about the FOOD!

Easy and Delicious Japanese Staple

Yum Yum Rice!


2 cups cooked white rice
2 tbs butter
1 tbs sesame oil
2 eggs per adult
1 tsp cream or 1/2 and 1/2
1/4 cup cooked peas
1/4 cup minced oinion
1 garlic clove
1/2 cup chicken breast
ketchup in a squeeze bottle
Sriracha sauce
Soy sauce
1 boullion cube-chicken crushed

Melt butter and oil in a skillet, add garlic, onion and saute until onion is clear, add chicken cook until no longer pink. Add rice and a big squeese of ketchup and the boullion and stir. stir fry remaining ingredients EXCEPT EGGS AND CREAM. Set aside and prepare omlette.

Mound the rice on the finished omlette in the pan. Slide and flip the omlette over in one motion onto serving plate. Garnish with Sriracha sauce and enjoy!

Serves two if you make two omlettes!