Braised Short Ribs in a Fancy Purple Pot

Can we talk for a minute about the ridiculous prices of dutch ovens? Specifically Le Creuset?

I found this recipe for braised short ribs and convinced myself that I needed a new dutch oven. Not just any dutch oven, but the purple Le Creuset. I went to Sur La Table (a very dangerous venture for my pocket book every time I visit) in pursuit of my new purple kitchen friend. I almost swallowed my tongue when I saw the prices! For that amount, you should be getting above and beyond just the cooking tool.

  • Really good looking Dutch man also included.
  • Full breast cup size growth with first use of Dutch oven.
  • Life time warranty that any shitty food created in this pot results in full refund.

Unfortunately, none of these things were included when I brought my new La Creuset home. But it does look damn good sitting on my stove top. And it does make some yummy food! I had never tried braising anything before. I was always super intimidated. But when I looked closer at the recipe, I thought… this is doable. Cook some red meat in some red wine for a Wehrly Good Time! Don’t be scared… DO IT.

Braised Short Ribs with Potato Leek Mash

Braised Short Ribs 1

Braised Short Ribs

  • 4 portions of short ribs (6-oz. each)
  • Kosher salt and freshly ground pepper
  • 1 T EVOO
  • 1 medium onion, largely chopped
  • 2 large carrots, cut into 1-inch pieces
  • 2 celery stalks, cut into 1/2-inch pieces
  • 2 bay leaves
  • 2 sprigs of thyme
  • 1 C red wine
  • 3 C beef stock

Braised Short Ribs 2

Evenly rub the short ribs with salt and pepper. In your dutch oven, heat the olive oil to high. Sear all sides of the short ribs, about two minutes per side.

Add the onion, carrot and celery. Reduce heat to medium and cook for 5-10 minutes, stirring occasionally. Add the bay leaves, thyme and red wine. Cook to reduce the wine by half.

Add the beef stock and bring to a light simmer. Cover and place in the oven. Allow to cook for 3 to 3 1/2 hours, until the meat is starting to pull away from the bone.

Potato Leek Mash

  • 2-3 cloves garlic
  • EVOO
  • 1 leek, white and light green parts, chopped
  • 6-8 red potatoes with skins, cut into even pieces for cooking
  • Sour cream
  • Milk, and melted butter
  • Salt and freshly ground pepper

Boil the potatoes, with skins until they are fork tender.

In a small pan, heat the EVOO. Add the garlic and leeks (plus salt and pepper to taste) to saute for 5 minutes.

Once the potatoes are finished boiling, drain the water. Add in the leeks and garlic mixture, plus a bit of butter, milk and sour cream. Mash together and add salt and pepper to taste.

You can also add in some veggies- pictured I have brussel sprouts and asparagus.

For plating, put some mash at the bottom of the plate. Add to the top some veggies from the braising and a portion of meat. Then, add any veggies to your liking. Yuhum!

Easy, Wehrly Good Appetizers

Easy Apps

Hey party people, need a fast appetizer?!  Here are a few of my go-tos when having people over.  All are quick, have few ingredients and are people pleasers!

Prosciutto Wrapped Asparagus

 Easy Apps Asparagus

  • Asparagus, raw and trimmed
  • Chive cream cheese
  • Prosciutto, pieces cut in half (enough to cover one piece of asparagus)

Take a piece of prosciutto and spread enough cream cheese to cover the piece.  I use my fingers for this as it’s easier than a spreading knife.  Take one piece of asparagus and wrap the cream cheese-covered prosciutto around it.  Voila!  Prosciutto wrapped asparagus!

Apple Dubliner Dip

 Easy Apps Dubliner Apple Dip

  • 2 Granny Smith apples, chopped with skins
  • ½ cup red onion, chopped
  • 3 T chives, chopped
  • 2 C Dubliner cheddar, shredded
  • Mayo  *You can half the mayo with non-fat plain yogurt for a lesser fat version
  • Crackers for serving

Combine all ingredients in a bowl.  Use enough mayo, or mayo/yogurt split to make the dip stick together.  I wish I had a more scientific measuring for you, but I just keep adding both until the dip gets solid enough to put a cracker and dip into it.  Serve chilled with crackers.

Spicy Meatballs

Easy Apps Meatballs

  • 3 lbs. frozen meatballs (use plain or Italian)
  • ½ cup onion, chopped
  • 1 jar cocktail sauce
  • 1 jar hot pepper jelly

In a small sauce pan, combine the onion, cocktail sauce and hot pepper jelly.  Heat to a simmer and cook until the sauce is consistant.  Place the frozen meatballs in a crockpot over medium heat.  Pour the heated mixture over the top and cook for at least 45 minutes.  Serve warm.

Spring Flatbread

Easy Apps Naan

  • 1 pkg. Naan flatbread
  • Fig jam
  • Goat cheese crumbles
  • Arugula
  • Nut of your choice (Ive used pine nuts, almond shreds and walnuts… you can also toast them if you’re feeling ambitious!)
  • Fruit of your choice (pears or peaches work well, perhaps canned mandarin oranges?)
  • EVOO
  • Salt/Pepper

So, this recipe was given to me by my dear friend Sarah.  We were at a get together one spring time day when she taught me this little doosey.  I’ve been shamelessly ripping it off as my own since then, but figure I will give due attribution for the World Wide Web. You’re the best, Sarah!  Now, send me your giardinera recipe already.  Jeez!

Take the pieces of Naan and liberally spread the fig jam until covered.   Sprinkle the crumbled goat cheese on top and stick in the oven on 350-400 for around 10 minutes.  In a bowl, combine the arugula, nuts and fruit.  Add a little EVOO and toss with salt and pepper.  Once you take the Naan out of the oven, cover the top with the arugula mixture.  Cut into pieces and serve!

Shrimp and Grits

Shrimp and grits… A traditional southern dish.  As a self-proclaimed southerner, you would imagine I would say something like, “I’ve been making shrimp and grits for as long as I can remember.”  Instead, I am letting you know this was a first for me.  I am a 27-year-old shrimp and grits virgin. S&G v-card.

I’m from the Tennessee, you see (smart girl’s a rhymer). I have a Southern accent and big hair and say things like “bless your heart” when I really mean “go to hell.”  See?  I’m Southern.

Sort of.

Well, not really.

It pains me to say, but I was born way north of the Mason Dixon in Indiana.  I moved to Tennessee when I was in high school, right in the moment of youth where acceptance was essential.  I would have adopted the accent of Elmer Fudd or Sid the Sloth if I thought it would help me fit in.  Instead, I picked up some pompoms and started with the “yes ma’am,” “no, sir,” “hey, y’alls.” And it stuck.

Southern.

So a few weeks ago, I was having a particularly shitty day.  I decided I was going to make some comfort food.  Comfort food always makes it better.  And cooking in general is like a happy pill for the soul.  Along with Harry Potter, but that’s neither here nor there.

I had bookmarked a recipe for shrimp and grits in a cook book of mine, “A New Turn in the South.”  I ventured to the grocery store with my list of ingredients and was stumped with gritty ignorance when I got to “hominy grits.”  I could only find the instant grits at this store.  I thought to myself… “I better go to Whole Foods.  They’ll have it.  It’s a specialty grit.”

I walked into the national largest Whole Foods store in Boulder and meandered through the flower sections.  Ooooo Wehrly loves flowers.  Shitty day = Buy flowers for one’s self day.  I grabbed not one, but two bunches of sunflowers and lillies and continue on into the store looking like My Fair Lady.  “Flowas? Fa me?  I do declare Mister Bulregard.”

Taking my arm full of flowers, I got to the bulk foods section and was already feeling happier.  I grabbed a plastic baggie and situated myself to have a free hand to scoop some grits.  First scoop was successful.  Things got tricky, though, as I was balancing my purse, two bundles of flowers, a swinging plastic baggie of one scoop of grits and my scooper.  I went to put another scoop in the bag, over shot, and completely missed the bag.  Grits all over the floor.  Imagine my face, eyebrows raised like, “did that really just happen?”  So embarrassing.  I finally found a whole foods worker and have never been more self conscious of the southern accent.  Aw, southern flower girl done made a mess with the grits.  How cliche.

The whole time I was thinking, this recipe better be damn good.  Luckily it was, and here it is 🙂

  • 3/4 t kosher salt
  • 3/4 C hominy grits
  • 2 C broth
  • 1 C water
  • 4 T butter
  • 1/2 C yellow onion, chopped
  • 2 celery sticks, chopped
  • 1/2 lb. andouille sausage cut into 1/4 inch slices
  • 1-2 cloves garlic, minced
  • 1/2 C roasted red peppers, chopped
  • 2 plum tomatoes, seeded and chopped
  • 1 t Old Bay, or a creole seasoning of your liking
  • 1/4 t red pepper flakes
  • 1/2 C tomato juice
  • 1 T tomato paste
  • 1/2 cup broth
  • 1 lb. peeled and deveined shrimp
  • 1/2 T fresh thyme
  • 2 T fresh flat leaf parsley
  • 1 T lemon juice

In a small to medium sized pot, combine 2 C broth, 1C water, 1/2 t salt and the grits.  Place on high heat while stirring with a whisk.  When you get to a boil, reduce to simmer and place the lid on the pot.  Stir the grits every 5 minutes or so for an hour.  Then, stir in 2 T of the butter.  Grits are done.

In a large-ish pan, melt a tablespoon of the butter and stir in onion, celery and the sausage.  Cook for 5 minutes or so, then add the garlic, red peppers, tomatoes, creole seasoning and red pepper flakes.  Cook for 5 minutes more, then add the tomato juice, tomato paste and broth.  Stir well and reduce the liquid for 3-4 minutes.

Season the shrimp with the remaining 1/4 t of salt and add to the pan.  Cook the shrimp until they are no longer translucent.  Add the remaining T of butter, thyme, parsley and lemon juice.  Stir until incorporated.

To serve, place some grits on the bottom of the plate, then spoon the shrimp concoction over the grits.  This recipe makes about 4 servings, so ration appropriately.  Serve Southernly and enjoy.

Southern Hash with Hollandaise

Feel like a light breakfast?  I kid, I kid.

If you’re in the mood for a savory delight, this is the dish for you.  I served this for brinner, or dinfast, whatever you call it.  Breakfast for dinner. It would also do nicely for brunch-time a.m. eating.  I had never made hollandaise before, but it’s quite simple.  And the southern hash alone is to die for.  I hope y’all have as much luck with this as I have.

Southern Hash

  • 2 large sweet potatoes, cubed
  • 2 T fresh thyme
  • 1-2 T EVOO
  • 2-3 cloves garlic, minced
  • salt and pepper to taste
  • 1 lb chorizo
  • 1 large onion, chopped

First, in a large bowl, combine the sweet potatoes, EVOO, thyme, garlic, salt and pepper until the taters are nice and coated.  Place them on a cookie sheet and bake for 20-25 minutes at 350 in the oven.  Make sure to flip the potatoes a couple times while they bake to make sure they cook thoroughly.

In the skillet, brown the chorizo and add the onions.  Yuhum.  Cook the onions in the chorizo until translucent.  Once the potatoes are done, add them to the skillet and viola! Southern yummy hash.  Keep warm while you make the hollandaise.

Hollandaise

  • 3 egg yolks
  • 1/4 t Dijon mustard
  • 1 T lemon juice
  • dash Tabasco sauce (Or more to taste.  I also added some cayenne, just a sprinkle)
  • 1/2 cup butter, melted and really hot

If you have a double boiler, use that.  Or, you can do like I did and create your own (shout out to Sy).  In a sauce pan, fill the bottom around 1/4 full with water and place a bowl in the water.  Warm up the water until it’s hot without boiling.  In the bowl, whisk together the yolks, mustard, lemon juice and Tabasco sauce well.   While you’re whisking, put the butter in a microwaveable measuring cup (the kind with a spout) and nuke it until its melted and piping hot.  Pour it slowly into the yolk mixture while whisking quickly.  You’ll see it thicken up.  Keep the sauce heated so it doesn’t congeal while you’re making your eggs.  Nobody likes congealed sauce.  Nobody.

Finally, make your eggs.  If you’re fancy pants, you can poach them.  I like mine over easy, though, so that’s what I did for this recipe.  Once your eggs are perfect, plate the hash first, eggs on top, covered in the hollandaise.  Sprinkle some cayenne on top for show.  Enjoy!

Brilliant iPad Application: AllRecipe

So I know I have mentioned my AllRecipe app on my iPad.  It’s a keeper and officially my favorite app.  It will inspire you, bring you new ideas, or will provide you a recipe if you ever need one in a pinch.   Unfortunately, another descriptor for it is TIME SUCK.

I was recently in Boston at the riveting B2B Marketing Forum when I discovered the app.  It was actually the very weekend I started this blog.

Of late, I’ve become acquainted with the  public transit system, specifically the trains, on the east coast since my parents relocated from God’s land (Boulder) to Providence earlier this year.  Seems simple enough, once you get past the disappointing fact that you’re not actually getting aboard Hogwarts Express when you hear the train’s loud horn (sigh).  Where are you platform 9 3/4?

But, let me tell you, it’s tricky.  I purchased a fancy-pants, feed-me-cocktails-and-wipe-my-ass-for-me train ticket to Providence from Boston.  While waiting in the train station, I was literally sucked into the AllRecipe app.  It was all, “Do you want inspiration, m’lady?” … “Yes, app, feed me more!”  I look up once the haze released me and realize I had missed my train.  (Insert loud explicative)

I walked up to the attendant and announced sheepishly that I had missed my train.

“Wow, yes you did.  How did you miss it?”

“None of your business, clown.  Get me to Providence.”   Actually, I didn’t say that.  I was thinking that.  I said, “I wasn’t paying attention.  Is there another train available, please?”  Gosh, the woman in my head is so rude.

He books me on the next, much lesser wipe-your-own-ass train.  I huff as I sit down and loudly shut the stupid iPad and its alluring quicksand of cooking wonders.

I get my happy ass on the next train and sit by myself with my iPad.  Watching the east coast fly by outside the window, I fall into one of my ADD-induced day dreams about my blog while flipping through AllRecipe.  I feel something, though, as a cute young boy sits down next to me.  No, he didn’t touch me or anything, not that kind of feel (sicko). It’s silence.  I feel silence.  I realize they haven’t been announcing the stops.  Hmm,  I’ve been on this train for a hot minute. And I don’t recognize anything outside the window. I wonder where the hell I am.  So, I talk to the boy next to me.

“Hey, what station did you just board at?”

“Providence.”

“Fahk.”

I highly recommend that you download the AllRecipe app.

It’s amazing.

It will help you with recipes and ideas.

It will cause you to lose three hours of perfectly good Friday time.

And it will introduce you to places like Kingston, Rhode Island, population 13, where they SERIOUSLY need to open a bar at the train station.

How to Win a Chili Cook-Off

Or perhaps I should say, “How to tie for first place in a chili cook-off.” It just doesn’t have the same ring to it.

This is the second year that I have entered into a chili cook-off, which is hosted by my classically trained culinary friend. She’s all together a sneaky jezebel:

“Oh, is that a 15 pound pork shoulder that you have been slow cooking in your green egg for five long days? Yes.”

“Are you really placing a quality over-easy egg atop your steaming chili? Yes.”

“Are you really going around giving all the judges shoulder rubs paired with warm whispers of compliment? Yes. HUSSY!”

Last year, she CHEATED into winning over my lovely white chili, which I will post soon as it’s a crowd pleaser. So this year, I decided to go back to the basics and swoop in dark-knight style. I found a STELLAR recipe on my AllRecipe app on my iPad. It has 2,742 reviews of five stars. I’m not too proud to admit it… I used that recipe with very little changes! Whoever MIGHTYPURDUE22 is deserves serious kudos.

My advice to the chili cook-off contestants? Don’t underestimate PRESENTATION. Nevermind the fact that all the chili-cook off attendees now know that I have enough time on my hands to painstakingly hollow out rolls to create pretty little bowls. It’s worth it. Don’t judge.

The bacon is always an awesome touch. Bake your bacon (Aeeyyoo!) at 350 until it’s browned and to your desired crispiness. Place it on top next to some cheese and sour cream. BOOM.

Here is the link to the original recipe.

  • 1 lb. ground chuck
  • 1 lb. Italian sausage
  • 1 lb. spicy Italian sausage
  • 1/2 lb. chorizo
  • 3 15 oz. cans chili beans, drained
  • 1 15 oz. can chili bean in spicy sauce
  • 2 28 oz. cans fire roasted diced tomatoes with juice
  • 1 6 oz. can tomato paste
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 2 green chilies, seeded and chopped
  • 2 healthy T bacon bits
  • 4 cubes beef bouillon
  • 1/2 cup beer
  • 1/4 C chilli powder
  • 1 T Worcestershire
  • 1 T minced garlic
  • 1 T dried oregano
  • 2 t ground cumin
  • 2 t Tabasco
  • 1 t dried basil
  • 1 t salt
  • 1 t ground black pepper
  • 1 t cayenne (I added more cayenne for some kick)
  • 1 t smoked paprika
  • 1 t white sugar

In a large pot, brown all meat together and drain the excess fat. Add all other ingredients together and simmer for at least two hours, stirring occasionally. Adjust your salt, pepper, cayenne and chili powder to your liking. Remember, the longer it cooks, the better it tastes. And it’s even better as a left over! You should also try to serve it Cincinnati style over noodles. It’s Wehrly Good.

Butternut Squash Soup

Pumpkins, or all gourd-like squash, and I get along in general.  They’re Tennessee orange (Go VOLS!), a canvas for inspirational porch art and, coincidentally, can create the most delicious microbrews.  I can totally see why the headless huntsman chose a pumpkin as his head replacement.  How ridiculous would another veggie be atop his creepy bod?

Before experimenting with this zuppa recipe, my interactions with pumpkins lived in the carve-and-consume genre … pumpkin ale drinking and carving the hell out of some gourds.

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Little did I know I was neglecting the pumpkin’s brother, the squash.  Butternut squash is such a yummy veggie, especially grilled or baked.   My new obsession, though, is butternut squash soup.  I’ve recently made over five batches of this soup to get it just right.  This soup will warm you to your toes and is another great fall-time treat.

Butternut Squash Soup

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  • 6 cups worth of squash, baked, peeled and cubed
  • 1/2 cup onion, chopped
  • 4 T butter
  • 1 Granny Smith Apple, peeled and cubed
  • 2 cups chicken broth
  • 1 cup water
  • 3 cubes chicken bouillon
  • 1 t dried marjoram
  • 1/4 teaspoon cayenne (You can mess with the amounts of cayenne and paprika depending on your spice tolerance.  The recipe as is has a great kick)
  • 1/4 teaspoon smoked paprika
  • 1 pkg. cream cheese (I’ve used 1/3 less fat kind and it does just as well)

Before you begin … cut your squash into large chunks and clean out the muck.  Coat with EVOO, salt, pepper and some garlic.  Bake at 350 for 45 minutes to an hour.  Let it cool, then peel and cube for the 6 cups of squash.

In a large pot, saute the onions in the butter until softened.  Add the squash, apple, stock, water, bouillon, marjoram, cayenne and paprika.  Bring to a boil and cook for around 10 minutes.  Make sure your squash is cooked thoroughly or your soup won’t be smooth.

Puree the squash and cream cheese in a blender or food processor until smooth.  If you’re using a food processor like I do, you can blend in batches.  Make sure you portion out your cream cheese into each of the batches.

Return to the pot and heat through.  Serve with some crusty bread and wait for the ooo’s and ahh’s.

Shoremore Stew

Ah, fall.  It’s a great season, really.  The leaves change, the air gets brisk, football is back in action (thank GOD) and it’s finally acceptable to serve a warm bowl of soup or stew. All is good in the world as you’re acclimating from the hot summer to a snowy winter.  I like it.

You know what kind of fall I don’t like?  The kind that lands you in public with your ass in the air, face on the ground.  Before I get into my yummy recipe, I would like to tell you of my embarrassing moment for the week.

Picture it … I land in Denver after a short business trip. I’m wearing a suit, paired with the cutest pair of Tori Birch wedges.  These shoes are important to me, not only because they behold the beautiful Tori emblem on the toe, but because I practically had to arm wrestle a disgruntled girl at the Nordy Rack in order to call them my own.  And then I had to find my ever-buried maturity and hold back laughter when she was visibly shaken at her loss.  Wehrly: 1, whiny shopper girl: 0.

So I’m feeling good, walking with that telltale business woman clip, because dammit, I am a business woman.  I wear suits and fly for day trips and have status on United.  I HAVE STATUS.

But, something goes wrong.  My bags are evenly balanced but my feet are slipping and suddenly I’m skating on the floor. I’m trying to course correct, but it’s not working.  I feel like the world is in slow motion as I fall.  Bags are all over the place as I’m spread eagle on the ground.  Great.  And of course, the guy behind me plays the gentleman and asks if I’m “ok.”  No, not ok.  And that asshole Harry Potter hasn’t returned my invisibility cloak, so there no chance of this going unnoticed by the busy population around me.

As I pick myself up off the floor and look down to my shoes, it hits me.  Karma is a bitch.  Slippery airport linoleum: 1, Wehrly: 0.  Somewhere, whiny shopper girl is smiling.

On to the recipe! Want more stew? Shore!

I found the original recipe from a cook book called “A New Turn in the South.”  I’ve modified it quite a bit, so I don’t feel too bad about posting it as my own.  It’s a delicious addition to any fall evening and one I’m happy to share.  Enjoy!

Shoremore Stew

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  • 2 T EVOO
  • 1 leek, white part only, cleaned and cut into thin slices
  • 2 roma tomatoes, chopped
  • 2 stalks celery, chopped
  • 2-3 cloves garlic, minced
  • 1 T fresh thyme
  • 1 cup dry white wine
  • 1 cup tomato juice
  • 2 T tomato paste
  • 4 cups chicken stock
  • 9 new potatoes, or fingerling potatoes, cubed
  • 1 lb. andouille sausage
  • 1 T Old Bay seasoning (or a Cajun seasoning of your liking)
  • 1 1/2 kosher salt
  • 1 lb. raw shrimp
  • 1/2 lb. bay scallops
  • 2 cans lump crab meat, drained until dry
  • 1 cup arugula, chopped
  • 2 T unsalted butter
  • 1 T fresh parsley, chopped
  • 3 lemon rounds, 1/8 inch thick, seeds removed

In a medium to large pot, cook the leeks in the EVOO until translucent (about 3 minutes). Add the tomatoes, celery, garlic and thyme and saute for another 3-4 minutes.  Add the white wine and reduce by half.  Then add the tomato juice, tomato paste, chicken stock, potatoes and sausage.  Cook for 5 minutes (or until the potatoes are tender) and add the Old Bay seasoning and 1/2 t of the salt.

Season the shrimp with 1/2 t of the salt and add it to the pot.  Cook for 2 minutes or so and add the crab and bay scallops and continue to cook for another 3 minutes, until the shrimp are shiny white.

Add the arugula, butter, parsley and lemon rounds with the remaining 1/2 t of salt.  Cook for another few minutes and serve with some yummy crusty bread.

Want some more stew?  Shore!  It’s a Wehrly Good Time.

Pasta Pedro

After the unfortunate fish flop incident, I’ve decided to recover from wallowing in self-deprivation and  go back to my foodie roots.  Or my foodie past.  Whatever the proper colloquialism would be in this instance…
Introducing my first recipe… drum roll please! Pasta Pedro
This pasta dish is one that my family, particularly my father, has been making for many moons.  We found it in a recipe book, long forgotten, and have renamed it after my dad because it’s coincidentally the only thing he will tackle solo in the kitchen.  This recipe is also special because it’s the first dish containing more than two ingredients that my sister would willingly eat growing up.  She is a simpleton when it comes to sustenance.  Two ingredients is plenty.  Mac n’ Cheese.  Fluffer Nutter.  Bagel Bites.  See what I mean?
I digress.  Back to Pasta Pedro.  It’s a fool-proof meal and will bring consistent smiles and fully bellies.  Enjoy.

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Pasta Pedro
Four heaping servings

Ingredients:

  • 2-3 chicken breasts, cubed
  • 3-4 links sausage (hot Italian if you like spice)
  • 1 cup chicken broth
  • 3 cloves garlic, minced
  • 1 can fire roasted, crushed tomatoes
  • 2 T tomato paste
  • 1 T black pepper
  • 1 T oregano
  • 1 t salt
  • 2 cups frozen peas, thawed
  • 1-2 cups shredded mozzarella
  • ½ cup parsley, chopped
  • Pasta noodle of preference, Penne works nicely

In a medium pan or wok, cook chicken and sausage thoroughly with garlic and ¼ cup of the chicken broth.  Add in the crushed tomatoes, tomato paste, remaining chicken broth, pepper, oregano, salt and parsley.  Bring to simmer.  Add in the thawed peas and simmer until the peas heat up (nobody likes a mushy pea… don’t overcook it).
Toss pasta noodles with the sauce and the  mozzarella until it’s nice and ooey gooey.  Serve and enjoy… then go back for seconds.

Blog Post No. 1

You know that face you make when you have just finished applying mascara and you feel a sneeze coming on?  The pure panic of impending disaster?  I doubt a gentleman would understand this phenomena, but imagine spending a healthy amount of time ensuring each of your lashes is reaching it’s full potential with an expensive by-product of guano, only to realize that it will soon cover your entire face post-sneeze.  It’s a real problem, believe me.  And a sure-fire way of ruining your morning.

I was wearing this expression on Friday night in my parent’s Rhode Island kitchen as soon as I realized my first blogable dinner was a flop.  It’s funny to me, really.  I was all I’m-a-great-cook-cos-I-just-started-a-foodie-blog.  Notsomuch.  I made fish tacos.  Let me correct that…  I made boring fish tacos.  Also funny, is that I chose fish tacos to make because the last time I served them, my friends made glorious love to them.  There were orgasmic groans and eye rolling… you get the picture.    

So I have two options here; either blame my friends for being alcoholics (which coincidentally could very well be the case), or point this one to the non-disputable excuse.  The altitude.  For those of you not from Colorado, you never argue with a cook who blames shitty food on the altitude.

Yep, that’ll be it.  I need to get back to my mile-high city, out of this sea-level rubbish, where the fish tacos taste good and cause spontaneous combustion.