This is our home for saving and sharing our favorite "food stories" and recipes.
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…
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 weekend and … oooh, it’s sooo good!
This one came originally from this Mr. Food cookbook. But as usual, my lovely wife modified it a bit (thus the “++” in the title). Basically she added some spinach, which we really like in pasta dishes, and this recipe also lists Italian sausage (she’s made it with and without the meat). Also, I found a version of this one online that included the extra garlic powder and salt, so I included it, but marked them as “optional” in the ingredient list.
| Servings | Prep Time |
| 8 people | 20 minutes |
| Cook Time |
| 30 minutes |
|
|
|
|
Sounds like it’s old-fashioned difficult but it’s really one of the easiest (and least expensive) ways to feed a whole gang. They’ll love it this way ’cause for some reason this one seems richer and smoother than the regular ones.
And look, five simple ingredients!
|
NOTE from the Mr Food cookbook: I especially like the new hearty-style prepared spaghetti sauces with this and when I don’t have ziti-shaped pasta on hand, I simply substitute other shapes
NOTE from Bill: The Italian sausage is optional. If you don't want to use meat sauce, just omit the meat...
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 Teriyaki…
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…
As I mentioned in a previous recipe, I really REALLY like Chrissy Teigen’s “Cravings” cookbook. Several of the recipes I’ll be posting here come from that source. This one is, hands-down, the best deviled egg recipe I’ve ever had. There are 3 things that make it awesome: 1) bacon, 2) pickle relish, 3) Sriracha. They taste a bit like bacon, they’re crunchy/chewy/a little sweet from the bacon and relish, and the Sriracha gives them a VERY slight spiciness, as there’s just a couple of drops in the bottom of the egg.
If you’re gonna make deviled eggs, might as well do it right and do it like this.
By the way, I’m a lousy food-picture-taker, so I just used a generic picture of eggs here. Those aren’t deviled eggs, in case you haven’t figured it out…
From Chrissy's cookbook:
Criteria to be my friend: You must never call and you must love deviled eggs.* Parties and holidays were created For deviled eggs. There is just something so . . . cozy about them to me. When I see them, I am reminded of all the times I made them for people I love. These are usually the first thing I make for occasions. While “deviled eggs" may not be the sexiest thing to say aloud (the name screams “Grandma”), they never last long. Plus, mine have a creepy secret flavor basement of Sriracha. That is so not Grandma.
* You may call if you want to talk about deviled eggs.
Bill’s favorite cookbook is “Cravings” by Chrissy Teigen. And Bill’s favorite meal is breakfast. This recipe is straight out of the cookbook. And it’s delicious. The sausage part of the recipe makes some of the best breakfast sausage I’ve had. Hint: Consider multiplying the recipe…
Back in the late spring, Laurie and I made our trip to the local Lowe’s to find some vegetables for our back porch raised planters. She likes to grow greens like kale, etc. and I have this thing about peppers. Last year I tried banana…
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.
