One Skillet Tacos

I call this One Skillet Tacos. We cooked it up to celbrate Día de Muertos. I cook tacos often, but it’s a multi-layered event. But my favorite taco is a One Skillet Taco, where most everything is cooked at the same time, and then put into a taco. In this case we put a little shredded cheese and yogurt on top at the end…but you get the point. Brown off a pound of ground chicken (or pork, or beef, but just strain them well after) in olive oil. Remove. Toss in a diced onion and diced red bell pepper and saute. Add a few cloves of crushed/diced garlic. Crush on some black pepper. Add a can of strained low sodium black beans, stir and return the cooked meat. Add half a jar of salsa. Heat through. Season with chili powder and cayenne to your flavor. Warm up...

Cantonese style Scrambled Eggs for a Sunday Morning Breakfast. AKA Whampoa

This is something I’ve wanted to try for a while. I had a link of andouille sausage left over from what was an andouille between gumbo and jambalaya love-fest over the past two weeks. Normally the Cantonese Scrambled Eggs would be served with slices of pork (or no meat at all) I couldn’t resist. This recipe is based of ingredients I can get locally. This is a recipe for two. Five eggs1/2 tsp salt1/2 tsp sugar,A slurry of 1 tsp cornstarch mixed with 1 tbsp water1/2 tsp mirin wine1 tsp toasted sesame oil1/8 tsp white pepper powder1/8 tsp MSG (Accent)1 TBSP Kerrygold butter 1 Link of sausage of your choice2 Diced green onions (I didn’t have any, so I used chives). Saute the diced sausage and chives. In a bowl, mix all the other ingredients and whip...

Andouille Egg Bites

Andouille Egg Bite Appetizers! So simple, so good! Saute half a fine diced onion and red bell pepper in olive oil. Mince up 2 andouille sausages. Chop two cups of spinach. Crack 12 eggs in a bowl. Season with garlic powder, onion powder and black pepper. Put in a dash of hot pepper sauce if you desire. Blend well (we used an immersion blender). Fold in all of the above ingredients. Pour in to a non-stick muffin pan, coated with olive oil. Cook about 20 minutes at 400°. SO...

Chicken and Dumplings

One of my favorite childhood meals was my mom’s Chicken & Dumplings. On this cool Monday evening I decided to use my new pressure cooker to re-create this delightful comfort food. I seasoned 3 chicken beasts with Tony’s Cajun Seasoning and seared both sides in olive oil. While this was happening, I diced up four carrots, 3 stalks of celery and one sweet onion. I pulled the chicken out and put in the veggies, cooked them down for a few minutes, added a couple tablespoons of garlic, let the come to flavor, and then poured in 1 1/2 cups of low sodium chicken bone broth. I added some thyme, black pepper and a couple bay leafs. I put the chicken back in and put the pressure cooker lid on and brought it to a steam for 8 minutes. While this cooked, I...

Hoison Pork Rib dinner.

Chef Note: Tonight is a re-visit of my Hoison Pork Rib Dinner. While I loved the meal, I thought of a few things to make it better. 1) Instead of Baby Back Ribs, I’m using St. Louis ribs.2) I’m doing a quick surface charring of the ribs on the grill instead of pan searing them on cast iron.3) I’m using more Hoison sauce, about 1/4 cup4) I’m adding Gochujang sauce to bring up the heat, about 1/4 cup.5) I’m adding my Flat Iron Peppers, also for the heat. About a tablespoon. THE ORIGINAL RECIPE: It’s very possible I just devoured the best tasting meal from my kitchen this year. But first, a preface. Three years ago, yesterday, I came to Colonial Beach abruptly. At the time I did not know that I would never go back to my home next...