A Little Personal History: I wanted an Asian marinade that works well with less expensive cuts of meats, poultry and simple to prepare. Here’s what I came up with and it’s become a favorite marinade, whether for beef or poultry. Print Recipe Soy-Honey Marinade Chef Lars Votes: 0 Rating: 0 You: Rate this recipe! Add to Shopping
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A Little Personal History: Cheddar beer sauce is a great spreadable for hot dogs, burgers, fries, etc. while also a great dip for pretzels, chips, bread and just about anything you’d use melted Velvetta for … only this cheese sauce tastes sooo much better. Print Recipe Cheddar Beer Sauce Chef Lars Votes: 1 Rating: 5
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A Little Personal History: What can I say, I love mashed potatoes! Print Recipe Mashed Potatoes Chef Lars Votes: 0 Rating: 0 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List Course Dinner, Lunch, Side Dish Cuisine American Equipment Chef’s Knife, Cutting Board, Grater, Large Cooking Pot, Medium Mixing
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A Little Personal History: Pico de Gallo is one of my favorite Mexican salsas. Whether as a dip for chips, topping for salads, burritos, tacos, pizza etc. it’s one of my go to salsas. Print Recipe Pico de Gallo Pico de Gallo is made from chopped tomato, onion, coriander leaves, fresh serranos (jalapeños or habaneros are
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A Little Personal History: I love New Year and whenever possible, always throw a party. However, the next day, there always seems to be leftover flat champagne. Got to thinking what I could use it for and Dijon Mustard came to mind. One particular year, had quite a bit of leftover flat champagne so after a
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A Little Personal History: I do love baked potatoes, whether loaded with sour cream, bacon bits, shredded cheese or used for potato skins. Regardless, I like the skins crispy and flavorable. Here’s how I do it 🙂 Print Recipe Baked Potato Seasoning Oil Chef Lars Votes: 0 Rating: 0 You: Rate this recipe! Add to
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A Little Personal History: Every since living in New Orleans many years ago, spicy Cajun seasoning has been one of my favorite go to spice mixes when I want to add a little heat to the dish. It’s a staple for every dish with “cajun” in the name and this is my favorite blend of
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A Little Personal History: Marinating poultry can make all the difference between tough and chewy vs. mouth watering and flavorful. Here’s my tried and true buttermilk marinade that delivers great results every time. Print Recipe Buttermilk Marinade Brining is the act of soaking ingredients in water with salt (and sometimes sugar). This soak causes salt
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A Little Personal History: I do love my Sunday brunch Blody Marys and they just wouldn’t be the same without a couple dashes of Worcestershire sauce. However, this sauce enhances so many different dishes I decided I just had to make my own. After quite a bit of trial and error, here’s my version that
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