It’s been a while since I posted a recipe and I just made this dish, so I thought I’d share.
It’s not my recipe, but I modified it and it’s so good, my wife, who’s been making her grandma’s candied yams at Thanksgiving since we’ve been married (9 years), says she prefers this.
Yikes!
That’s saying something, because her grandma’s candied yams are delicious.
Disclaimer: This is ain’t a healthy, low fat dish.
But if DELICIOUS is what you’re after, keep reading! (more…)
It’s been a while since I posted a recipe. It’s not because I haven’t been cooking. It’s just been a little nuts lately with the twins, focusing on raising capital for the business, and building a mobile version of WeMontage’s collage editor, so I haven’t had time to share recipes.
But I have a treat for you today. ESPECIALLY if you like portobello mushrooms and you like spicy!
This evening I visited TMJ4’s Wisconsin Tonight live news program to share one of my tasty recipes. It was a blast.
Enjoy!
If you follow the recipes on this blog you know I like anything with sauce and cheese. And since I was a kid chicken parm has been one of my favorite dishes.
Until now.
I recently started making eggplant parmesan and I may never make chicken parm again! I’d like to share a lil’ bit of eggplant parm heaven with you. (more…)
I admit it. I have a thing for Portobello mushrooms. Portobellos in pasta? Yep, sign me up. Portobellos in salad? Yes, please. Portobellos on the grill and on a bun? You bet, and I’ll show you how to rock it with my not-so-world-famous, but incredibly delicious, marinated and grilled Portobello mushroom burger. (more…)
Ok, I admit it – I love chicken parm and I’m always looking to add a new twist to it. And I LOVE portobello mushrooms. So I thought, why not put the two together?!
I decided to add a little red wine vinegar and garlic to the portobellos to give it a little flavor boost. And the result was delicious.
It’s time-consuming to cook for a family after hustling all day on your business, and in my case, taking care of the kids too. So I’m always looking for a fast, delicious, and-er-healthy dinner solution. I’m preparing my not-so-world-famous rotisserie chicken and thought I’d share it with you. It’s super easy to prepare and really tasty.
This past weekend I made one of my favorites, chicken parmesan! But I like to mix it up a bit and try things differently sometimes, and doing so has led me to an interesting twist on chicken parm.
The twist? No mozzarella cheese.
Hey, I like ooey, gooey melted mozzarella like the next dude, but I wanted to try a cheese with a more distinct flavor. Enter Romano, Parmesan, and Asiago cheeses. I use Belgioso salad blend-it comes freshly shaved in a 5oz. container.
Hustling on my business and taking care of the twins is time consuming, and being the primary cook in the house for the whole family, I’m always looking for ways to whip up a tasty, somewhat-healthy meal, as quickly as possible. Today I got inspired to make a new dish. It was really easy, super-tasty, and only took about 40 minutes to make.
Here’s a photo and list of all the ingredients I used. As usual, I forgot to include something in the pic. This time it was the organic bowtie pasta, small bunch of fresh basil, and store-bought, julienne-cut sun-dried tomatoes. (more…)
After taking care of the twins all day, hustling on my startup, WeMontage, and grinding to make connections for this blog, I needed to fix dinner-something for the wife and me, and the kiddos, who are uber picky! I got inspired to cook chicken sausage with peppers and onions, with a twist. I’ve never made it before, but my instincts are usually pretty good.
So here’s what I did.
All the ingredients I used are in this first pic., except for the organic mushrooms and organic chicken stock, which I remembered to add later. That’s chopped garlic in a jar behind the cream, but I revised it to use fresh garlic, which tastes so much better. I used sea salt and fresh cracked black pepper, and I used two packs of chicken sausage, not one. If you don’t want to use chicken sausage, that’s totally fine. I’ve used Traditional Boerewors in this recipe before and it was delicious. You can use any meat really, as long as it’s good quality and has a low-fat content. (more…)