Chef Roger

Since I have been so busy with my thesis work and other homework, Roger has really stepped up and done most of the cooking lately. Last week he made the most delicious garlic shrimp. I loved it. I can't wait to have that again. This week has not been so gourmet, kind of. We had blue cheese and bacon burgers with oven roasted sweet potato fries a couple nights ago. Last night we had rice pasta macaroni and cheese and kielbasa with onions...yummy. I am lucky to have a husband who is not only willing to do the cooking, but is quite talented at cooking. Just one more of the million reasons I have to love him. I think we are hitting Dog N Burger tonight in Ghent. We need a break from the house, so a walk around town and a cheap, greasy dinner will hit the spot.

Pulled Pork and Leftovers

The end of the week found tired out Roger and Kate. We ended up eating leftovers and bringing home a pizza (from Cogan's with spicy red sauce, yum!) after the opera. Yesterday, I cooked a 5 pound pork butt in the crock pot with a little chicken broth all afternoon. When it was done cooking, I drained the meat, shredded it with forks and added barbecue sauce and a little of the broth and cooked it for about 30 minutes. Roger had been at Pete and Jennie's learning how to home brew beer. I brought the meat and a dip over and Jennie and I put together a tasty little supper. The meat was delicious. I had mine on a roll with some Tobasco sauce. Roger and Ian had Inferno sauce, which was HOT!!! The chips and dip and salad were all good, too. For dessert, Jennie had a plate of dark chocolate (organic) and some Moro blood oranges and some blackberries...all quite good. A few beers for the boys (one for me) and Roger and Jack played a little Rock Band 2. It was a good evening. The food was tasty.

Ribs and Beer Cheese Soup

Last weekend I made some quite tasty beer cheese soup from a recipe out of a Maine cookbook. It was delicious. Not quite as good as The Grainary made it in Fargo, but since that restaurant is no more, this will have to do. I should have made popcorn to go with it, that was my favorite way to eat it. Last night I warmed up the leftovers for our appetizer soup. It was still yummy.

I baked some spare ribs on Sunday, with plans to eat them that day. But, I didn't feel well and we ate leftovers instead...fun SuperBowl menu, I know. But I baked the ribs by heating the oven to 500 and dousing the ribs in lemon juice and salt and pepper. When I put them in the oven, I turned the temperature down to 300 and let them bake for about 2 hours (I only prepared half a rack). Last night I mixed some bottled barbeque sauce (the kind with NO high fructose corn syrup which I believe is evil) with some chopped onion and jalepeno. I put my new grill pan on high, seared the ribs, added the sauce and cooked it all up. It was so good. I am not the biggest rib fan, but they are good the way I make them. We had a salad with pears, pecans and blue cheese dressing along side. All in all, a pretty good dinner which only took about 20 minutes to put together. Impressive. Roger and I prepared dinner together, which is my FAVORITE way to make dinner, with love!

I'm roasting veggies today to make an Italian dinner. I hope it works out. I have eggplant...yeah!

Sunday Brunch

For brunch today, I made french toast. I use cinnamon and vanilla for flavor. I had some heavy cream so I added a drop of that. I made the toast with brown rice bread (the best is from Trader Joe's) and it turned out well.

I often make a breakfast dish that I call a mess. It is potatoes and onions browned slightly and then I add sausage until it is all browned. Sometimes I add cheese and eggs for a scrambled mess. Sometimes I serve over easy eggs on top. It just depends on our mood that day. It is always different, yet always delicious.

I didn't have any orange juice, so I will have a half a grapefruit later. I love Sunday brunch.

New Creation

This is my new creation. I always want to write about the food I cook and the restaurants I love. I don't want to do it in my main blog, so I will start this new blog. Luckily, I have a husband who will voraciously eat anything I prepare (except creamed corn)! I probably should not be dedicating time to this right now, but I will anyway.

Enjoy my new creation.