This is our home for saving and sharing our favorite "food stories" and recipes.
This is our home for saving and sharing our favorite "food stories" and recipes.
“…I will tell you all that spending the afternoon with these two and their parents was nothing short of amazing. The swell, the heat, the INSANE morning glory sparklers that almost lit them on fire – it’s gonna go down as one of the most…
This creation was the result of cleaning out the frig. Leftover cheese from hosting a dinner party, leftover evaporated milk from making Teriyaki Burgers, an almost-empty jar of TJ’s Bruschetta, and fresh spinach and ham that needed to be used. Bonus: a box of fun,…
Hey! Look at us with a food blog. Should be interesting. And fun. Bill has always loved food, but it’s fairly recently that he starting expressing his interest in also getting in the kitchen and preparing good eats. Maybe that yearning grew out of his desire for more of the foods he loves? As he mentioned in an earlier post, our in-common favorite foods list is pretty short–thus our restaurant concept idea of two-restaurants-in-one, Healthy&Hearty. Or, as the “Skinny Fats” restaurant we found in Las Vegas classified their menu, “Healthy” or “Happy.” I’m a firm believer, however, that HEALTHY FOOD IS HAPPY FOOD! It’s my mantra, so you’ll likely see that theme throughout my posts and recipes. Bill and I also have very different cooking styles. One of us prefers being precise and one of us is not-so-precise. Guess who follows the directions and who follows the gist of the recipe? 😉 My Our kitchen is my happy place and I’m learning the joys of sharing it with Bill! And, I’m excited to share our “food stories” and favorite recipes here!
I bought Laurie an InstaPot for Christmas last year. She uses it quite a bit (unlike a lot of the gadgets I’ve bought for her over the years!). We also like Cajun food and I am especially fond of good gumbo. So when she showed…
This recipe came from Taste of Home. I made a few changes in an attempt to make it higher in fiber and protein, (whole wheat pastry flour instead of all-purpose flour) and lower in carbs and sugar, (used Truvia Brown Sugar Blend instead of regular…
Hey! Look at us with a food blog. Should be interesting. And fun. Bill has always loved food, but it’s fairly recently that he starting expressing his interest in also getting in the kitchen and preparing good eats. Maybe that yearning grew out of his desire for more of the foods he loves? As he mentioned in an earlier post, our in-common favorite foods list is pretty short–thus our restaurant concept idea of two-restaurants-in-one, Healthy&Hearty. Or, as the “Skinny Fats” restaurant we found in Las Vegas classified their menu, “Healthy” or “Happy.” I’m a firm believer, however, that HEALTHY FOOD IS HAPPY FOOD! It’s my mantra, so you’ll likely see that theme throughout my posts and recipes. Bill and I also have very different cooking styles. One of us prefers being precise and one of us is not-so-precise. Guess who follows the directions and who follows the gist of the recipe? 😉 My Our kitchen is my happy place and I’m learning the joys of sharing it with Bill! And, I’m excited to share our “food stories” and and favorite recipes here!
Why yes, it IS yet another recipe from Chrissy Teigen’s “Cravings” cookbook! I told you it was a fantastic cookbook! So for Thanksgiving this year we decided to make roasted potatoes instead of mashed. That wasn’t a popular decision for our son Lucas (a huge…
We used to watch Mr. Food on the noon news. “Oh, it’s sooo good” was his catch phrase. And this recipe is. Laurie tells me we used to make this all the time, but my feeble memory doesn’t remember. But she just made it last…
This one is a family favorite. We inherited it from our friend and pastor Scott, via some other friends. It gets requested on a regular basis by our sons, friends, other family, etc. It’s a great spin on burgers and the leftovers save well
If you use more evaporated milk, the meat/burger mixture will tend to be a little softer and harder to work with. The "2 tbsp version" seems to be a lot easier than the original amount of 1/4 cup. We cook these on a George Foreman grill. If you try to do it on a grill with a grate that the burgers could fall through, you're liable to have some casualties from the soft burgers "leaking through" the grate. You might want to use a griddle or cast iron or the Foreman kind of cooker for them.
I’m not quite sure what the origin is for this one. We got it from some friends of ours. The recipe is hand-written by our friend Dana. We’ve tried other recipes for Oriental Cole Slaw and this one is consistently better than the rest. Oriental…
Both Bill and Laurie have some experience with web hosting on WordPress. So we thought we’d use this as a platform for sharing our recipes and “food stories”.
What do I mean by “food stories?”
In our family, that phrase has special meaning. When our sons were very young, they’d often ask Laurie to tell them a “food story” at bedtime. So she would make up some sort of story that involved food – the characters were in some imaginary food land or they were foods, or whatever. They always had fun with it.
Maybe some time she can post a food story, for old time’s sake 🙂
But for now, we’ll just stick with posting a little bit of commentary and focus more on the recipes. Neither of us are all that fond of food blogs that surround recipes with too much verbiage. So you probably won’t see much play-by-play around the actual recipes unless one of us just happens to feel long-winded that day.
