While at Costco a couple of weeks ago, Heather and I decided that we should get some brussels sprouts. I, of course, grabbed two bags. With about 1.5 bags left, I knew something had to be done.
This zesty, ranch inspired version of brussels sprouts came out really nicely, and I think you’ll enjoy it. It is inspired by the herbs traditionally found in a ranch dressing, which was one of my favorite dips for buffalo wings and flavor of Doritos (which may soon be made a flavor of Taco Bell taco shell). This mix of herbs and olive oil would also go well on pork or chicken if you make enough to coat the meat and let it marinate for at least an hour. Continue reading
Ever since Heather and I got on the paleo bandwagon, my mom has been curiously intrigued. I have my mom to thank for turning me on to cooking from an early age, and she’s been enjoying our recipes and making suggestions. This is a take on a soup that she cooked for herself just after Christmas, and as we love mushroom soup as well, decided to give it a try. It turned out really well, so we wanted to share the love. We’re finally getting the cold winter weather here in the mid-Atlantic, so warm soups really hit the spot after coming in from work or errands. Continue reading
A few weeks ago, we had the pleasure of hanging out with The Domestic Man and his family as they did some cooking, and we brought along our Orange-Cranberry Bread, which continues to be a great hit. During the cooking escapades, we also did some work on computers, played with our cameras, and needed a snack. Russ had some steak out defrosted, so we decided to fire up the grill and make something quick and easy as finger food. We also had a head of cabbage, so here’s what we came up with. Continue reading
This recipe is an attempt to pay homage to the cookbooks that attempt to have the same effect as The Masked Magician Secrets Revealed. I really hope the reaction to this recipe doesn’t result in a similar style of exile and anger. We all know of the famous Southern Colonel who is known for his poultry and sides, and we decided to try and rip a page out of his book without the associated diabetes.
My mother was kind enough to share such a cole slaw recipe from a book that suggested using 1/2 cup of sugar for cole slaw. I think back to my fond memories of this delicious side, and I felt betrayed. To me it feels like the equivalent of lacing your food with some addictive substance and just non-chalantly accepting the accolades of how “addicting” it is. Here is our take, sans sugar and dairy.