On-the-Go Egg MacMuffins


This recipe is great because you can make a bunch of servings to take with you later in the week if you’re on the go. It’s also pretty healthy, and is good protein!

  • A Dozen Eggs
  • 1 Cup Diced Veggies (i.e. onions, tomatoes, bell peppers, zuhhchini, etc.)
  • 1/4 cup ground chicken sausage (I used Andouille)
  • 1/2 cup cheese (I used half feta and half shredded cheddar)
  • Cooking Spray
  1. Preheat the oven to 350F.
  2. Spray a 12-muffin baking sheet with cooking spray so the egg muffins won’t stick.
  3. Divide the veggies and sausage evenly into the baking sheet.
  4. Crack one egg for each muffin.
  5. Using a fork, carefully mix the egg whites with the veggies and meat so they are mostly combined. (This will help ensure they hold together after baking.)
  6. Sprinkle cheese evenly over the top of the eggs.
  7. Place in the oven for about 20 minutes, or until cooked all the way through.
  8. Cool before removing from pan. (Otherwise they may fall apart)
  9. Bon appetite!

February 1, 2014. Tags: , , , , , , , . 30 Minutes or Less, Breakfast, Chicken, healthy. 1 comment.

Mike’s Oxtail and Brisket Pho


Pho Broth:

  • 5 lbs beef knuckle
  • 2 lbs beef oxtail
  • 3 oz star anise
  • 1 yellow onion, quartered
  • 1 white onion, quartered
  • 1 diakon  radish, roughly chopped (appox. 1″ x 1″ x 2″)
  • 1 medium ginger root, roughly chopped
  • 3/4 cup fish sauce
  • 2 sticks cinnamon
  • 1 tbsp clove (toasted)
  • 3 tbsp of whole coriander seeds (toasted)
  • Water (see description)
  • Salt to taste

Optional Garnishes:

  • Bean Sprouts
  • Sweet Thai or regular  Basil
  • Jalepenos
  • Lime wedges, quartered
  • Sriracha
  • Hoisin Sauce

Rice Noodles (cooked as per directions on whatever brand your choose)


  • 3 lbs fresh beef brisket
  • 2 tbsp salt
  • 2 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp pepper
  • 1 tbsp ground mustard
  • 2 tsp cumin
  • 2 tsp coriander (ground)
  • 2 cups pho broth

Necessary Cooking Utensils:

  • 2- 12 Quart Stock Pots
  • Cheese clothe for straining final broth
  • Sachet bag for spices (cheese clothe can also be used)
  • Colander
  • Oven pan and tray

Broth Preparation Part 1:

Place beef knuckle and ox tail in stock pot and cover with water 2-3 inches above the bones (fully submerged).  Bring to a rolling boil and boil for 5 minutes.  Strain all contents of stock pot through colander, set aside. Meanwhile, combine all vegetables in a lightly oiled oven tray and roast at 425 degrees F for 15 minutes, set aside.  In a small sauce pan over medium-high heat, toast the coriander seeds and whole cloves until a dark color is achieved on the coriander and a light color is achieved on the whole cloves.  They will become very fragrant when they are ready. Place coriander and cloves in a sachet bag, set aside.

Broth Preparation Part 2:

Combine bones, vegetables, sachet bag, cinnamon, fish sauce, and 3 oz. of star anise in stock pot.  Fill with COLD water 2-3 inches above the bones so that they are fully submerged. (Water must be cold, as the water heats, impurities will rise to the top where they can be skimmed out.  Bring to a boil on high heat. As soon as the stock starts to boil reduce heat to low and simmer for at least 8 hours.  Simmer for 12 hours if time is available.  If at anytime the water reduces to the level that bones become exposed add water to cover them. When desired simmering time is reached add salt to taste.  DO NOT salt until after you are done fully simmering the broth.  As your broth reduces the salt will not reduce and will make your broth extremely salty.  Line the colander with cheese cloth and pour the broth through  into the other stock pot.  Discard vegetables and set bones aside. (You can strip the meat from them to add to your pho later.)  Chill the broth and skim any fat that solidifies on the surface.

Brisket Preparation:

Combine all spices in mixing bowl and mix to form a dry rub.  coat brisket with dry rub and set in the fridge for at least 12 hours (the longer the better).  Place brisket and 2 cups pho broth in an oven pan and wrap tightly with plastic wrap first and then again with aluminum foil.  Bake at 300 for 2.5 hours or until brisket is flaky and cooked to desired temperature.

Plating and serving:

In an appropriate sized pot heat broth and meats until hot throughout.  Pour over rice noodles and garnish as desired.

October 29, 2013. Tags: , , , , . Asian, Beef, Main Courses, vietnamese. Leave a comment.

Grandma Me-me’s Biscuits & Gravy

Biscuits and Gravy

  • 1 lb. breakfast sausage
  • 3 c. milk (at least 2% fat)
  • 2-3 tbsp. flour
  • salt and pepper
  • 1 can of Pilsbury’s biscuits
  1. Brown sausage in a large saucepan, mash with a fork to break it up.
  2. Add 2 cups milk and stir.  Season with salt and pepper.  Cook on med-low heat for about 10 minutes, allowing some small bubbles to appear in the milk. Stir occasionally.
  3. Put biscuits in the oven and cook according to package directions (about 15-16 minutes).
  4. In a deep bowl or container, add 2-3 tbsp. flour to 1 cup milk and mix and shake it until it appears bubbly and creamy.
  5. Add mixture to the saucepan and stir immediately, allowing the flour to cook and thicken but not burn on the bottom of the pan.  Stir consistently for 5 minutes, slowly turning down the heat to low.  Let it simmer while the biscuits finish cooking, stirring occasionally to have a good consistency.
  6. Split the baked biscuits in half and smother with gravy 🙂

September 14, 2013. Tags: , , , , . 30 Minutes or Less, Breakfast, Main Courses. Leave a comment.

Zucchini Cakes

Zucchini Cakes

  • 1 medium green zucchini
  • 1 medium yellow zucchini/squash
  • 3/4 cup panko bread crumbs
  • 1 egg, beaten
  • 1/4 cup minced onion
  • 1/2 cup shredded parmesan cheese
  • 1 Tbsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup butter
  • 1 jar marinara sauce (if desired)
  1. Grate zucchini. Lay out on a paper towel to dry out for 2-3 hours.
  2. After zucchini has somewhat dried out, combine with Panko, parmesan cheese, onion, egg, Italian seasoning, salt and pepper.
  3. In a large skillet, melt the butter down on medium heat.
  4. Make the zucchini mixture into pancake-shaped patties and fry on each side until lightly browned, about 3-4 minutes.
  5. Take off and place on paper towels to absorb any access butter.
  6. Bon appetite! Serve with marinara sauce if desired.

July 23, 2013. Tags: , , , . Italian, Main Courses. Leave a comment.

Creamy Coleslaw

  • Creamy Coleslaw1 1/2 tbsp. Dijon mustard
  • 1 1/2 tbsp. apple cider vinegar
  • 1 tbsp. lemon juice
  • 1 1/2 tbsp. sugar
  • 1/4 cup mayo
  • 1/4 cup plain Greek yogurt
  • 1/4 cup sour cream
  • 1 head cabbage (purple or green), shredded
  • 2 medium carrots, shredded
  • 1 small bunch green onions, chopped
  • about 1/2 tsp salt
  • about 1/2 tsp pepper
  1. Mix together mustard, vinegar, lemon juice, sugar, mayo, yogurt and sour cream in a large bowl until completely combined.
  2. Add cabbage, carrots and onions. Mix until all the veggies are completely covered.
  3. Add salt and pepper to taste.

July 22, 2013. Tags: , , , . 30 Minutes or Less, Salad, Veggie Side Dish. Leave a comment.

Cumin Summer Sweet Corn

Cumin Corn

  • 2 Tbsp minced garlic
  • 1/2 cup melted butter
  • 1 Tbsp and 1 tsp white sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 1/2 tsp ground cumin
  • 1 tsp hot sauce (your choice)
  • 1/2 tsp fresh chopped chives
  • 3 ears of corn, shucked
  1. Mix melted butter, garlic, sugar, salt, pepper, cumin, hot sauce and chives together.
  2. Preheat grill to medium high.
  3. Slather corn with cumin butter mixture and cook on the grill for about 20-30 minutes, or until the kernels are soft. Make sure to turn the corn every 5-10 minutes, adding more cumin butter until each side has a nice char!
  4. Serve with extra sauce on the side.

July 21, 2013. Tags: , , , , , . 30 Minutes or Less, Veggie Side Dish. Leave a comment.

Crawfish Ettoufee

Crawfish EtoufeeCrawfish Ettouffee

  • 6 tablespoons butter
  • 1/2 cup flour
  • 4 cups chopped onions
  • 2 cups chopped green bell peppers
  • 2 cups chopped celery
  • 2 tablespoons minced garlic
  • 1 (14.5-ounce) can diced tomatoes
  • 2 bay leaves
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 quart shrimp or seafood stock
  • 3 pounds crawfish tails (can get at Heinens)
  • 1/4 cup chopped parsley leaves
  • Steamed white rice, for serving
  • 1/2 cup thinly sliced green onion tops
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  1. Melt the butter in a large Dutch oven set over medium heat.
  2. Add the flour and stir continuously to make a roux.
  3. Stir the roux over medium heat until the color of peanut butter, making sure not to burn, 5 to 7 minutes.
  4. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.
  5. Add the tomatoes, to the pot and seasonings.
  6. Cook the tomatoes for 2 to 3 minutes and then whisk in the  stock.
  7. Bring the mixture to a boil, and reduce to a simmer.
  8. Cook the etouffee, stirring occasionally, for 45 minutes.
  9. Add the crawfish to the pot, stirring to evenly distribute. Cook for 5 minutes, or until they are cooked through.
  10. Add the chopped parsley to the pot and chopped green onions and stir to combine.

Serve immediately over steamed white rice

July 21, 2013. Tags: , , , , , , . Cajun, Main Courses, Seafood. Leave a comment.

Mama Stahl’s Jambalaya


  • 4 Tbsp butter
  • 1 Cup (or as much as you would like) chopped smokeded ham (like cure 81)  or tasso
  • Andouille or other good pure pork sausage (Polish)
  • 2-3 large Boneless chicken breast (sub 1/2-1 lb shelled deveined shrimp)
  • 1 ½ Cup chopped onions
  • 1 ½ Cup chopped celery
  • 1 Cup chopped green peppers
  • 1 Cup other veggies–tomatoes, squash, zucchini, etc. (optional)
  • 1 ½ tsp chopped garlic
  • 2 Cups uncooked rice
  • 4 Cups chicken stock
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1 tsp dry mustard
  • 1/2 tsp cayenne
  • ½ tsp ground cumin
  • ½ tsp black pepper
  • ½ tsp thyme
  1. Brown the sausage, tasso (ham) and chicken in butter (approx. 5 min)
  2. Add onion celery, peppers and garlic and seasonings stirring and scraping the bottom of the pot well.
  3. When everything starts to brown add rice and continue to stir 2-3 min.
  4. Add stock, stirring well.
  5. Bring mixture to a boil.
  6. Reduce heat to simmer, cover and leave about 20 minutes.

Serve with Hot creole sauce.

Hot Creole sauce

  • 2 Tbsp butter
  • ¾ Cup chopped onions
  • ½ Cup chopped green peppers
  • ¼ Cup chopped celery
  • 1 ½ tsp garlic
  • 1 Cup chopped  tomatoes
  • 1 ¼ Cup chicken stock
  • 1 Cup tomato sauce
  • 1 tsp sugar
  • ½ tsp tabasco
  • ½ tsp oregano
  • ½ tsp salt
  • ½ tsp white pepper
  • ¼ tsp cayenne pepper
  • ½ tsp paprika
  • ½ tsp thyme
  • ½ tsp basil
  1. Melt butter, sauté onions, celery, green peppers, garlic until transparent
  2. Add everything else and simmer ½ hour.
  3. You can cut cayenne pepper and tabasco if too spicy or add more to heat up.

July 21, 2013. Tags: , , , , , , , . Cajun, Chicken, Main Courses, Pork, Seafood. Leave a comment.