The other day, it was quite miserable outside, perfect for a bowl of hearty chicken noodle soup. Well, technically it was a chicken stock but I’ll get into that later. Here is my go-to chicken soup recipe.
Notably, I used a red onion in this because that was what I had on hand and it performed quite well. Also, I tend to just use whatever spices that are in reach, and this changes every time I make it.
After a short trip to New Orleans, I was super excited to make some Jambalaya, a Cajun style meaty rice dish. I pretty much followed Chef John’s recipe, but substituted the shrimp with cubes of chicken cutlet, and the butter with olive oil. You should definitely try this if you like spicy and meaty dishes … Continue reading Chicken and Sausage Jambalaya
This week I’ve decided to go sans pizza (cheese too) so tonight I ate something different. I had my first sloppy joe in many years and it was absolutely wonderful. I never realized how sweet and savory they could be and was thus always unexcited about them. That was until I came across this article/video. … Continue reading Amazing Sloppy Joe’s
Normally I won’t post about a recipe until I have tried it myself but this one by Chef John looks too darn awesome to make our readers wait. It’s a meatless meatball that actually looks good! Check out the Foodwishes channel on youtube for other amazing recipes. I’m an avid subscriber/salivator. I will definitely be trying this out (and … Continue reading Vegetarian Meatballs for the Carnivore in You.
Here at Ben and David, we love cooking (and also eating), and I have a strangely warm place in my heart for cooking (not reheating) with microwaves. I use it to make pasta, eggs, and so much more. Now, the New York Times is jumping on the bandwagon, helping us put the microwave back on the map. … Continue reading The New York Times Gives Some Love to the Microwave
Last weekend I rotisseried Cornish hen for my family (and regrettably didn’t blog about it) so when I was asked to prepare Cornish hens for this weekend I decided to try out a different method. After some googling, I decided to butterfly them (sometimes called spatchcocking) and then BBQ them and the results were wonderful. Not only was the outside crispy and well spiced, the inside was moist (yes, even the white meat) and delicious!
Butterflying is a technique that requires removing the spine and then flattening the meat. This allows for the meat to lie flatter on the cooking surface and thus get cooked evenly and quickly. You can see a slightly horrifying but very helpful demonstration of the technique in this video. The recipe I used was slightly different than the one in the video but very similar.