Spicy Shrimp and Creamy Parmesan Grits

Spicy Shrimp and Creamy Parmesan Grits

Spicy Shrimp and Creamy Parmesan Grits




My recipe for Spicy Shrimp and Creamy Parmesan Grits combines the sweet, briny flavor of shrimp with the creamy comfort of grits.  The sauce is spicy, and slightly acidic, which balances nicely with the rich, creamy grits.  This is a recipe you’ll come back to over and over again, because it is easy, comforting, and absolutely delicious. Continue reading “Spicy Shrimp and Creamy Parmesan Grits”

Korean Stir Fried Vegetables

Korean Stir Fried Vegetables

Korean Stir Fried Vegetables





Korean Stir Fried Vegetables are a great, quick and easy side dish, that is both familiar and a little different.  We’ve all had stir fried veggies, but the addition of gochujang adds a little bit of funk that sets these apart from a traditional stir fry.  These Korean Stir Fried Vegetables are a great accompaniment to Korean Grilled Pork Chops.  Give them a shot, and don’t forget to leave a comment to tell me what you think. Continue reading “Korean Stir Fried Vegetables”

Mediterranean Couscous Salad

Mediterranean Couscous Salad

Mediterranean Couscous Salad





Mediterranean couscous salad is an easy, flavorful side dish that can be on your dinner table in less than a half an hour.  Couscous, like rice, is a perfect canvas for flavor.   This Mediterranean couscous salad can be served hot as a base to soak up the sauce in stews and braises.  Or, you can serve it cold as a light side dish. Continue reading “Mediterranean Couscous Salad”

Quick and Easy Shrimp Étouffée

Quick and Easy Shrimp Étouffée

Quick and Easy Shrimp Étouffée





Étouffée is a spicy gravy that consists of sauteed shrimp and vegetables that is traditionally served over rice.  This Quick and Easy Shrimp Étouffée is my version of the New Orleans classic.  The inspiration for this dish came from The Warehouse in Alexandria, Virginia.  I had a dish of fried catfish smothered in shrimp and crawfish étouffée.  The fish was fried perfectly, but the étouffée was a little bland for my tastes.  My version of shrimp étouffée is a little spicier and has more of a deep seafood flavor.  Whether you smother some fried catfish, or serve over rice, this shrimp étouffée is quick, easy, and delicious. Continue reading “Quick and Easy Shrimp Étouffée”

Herb Roasted Potatoes

Herb Roasted Potatoes





Herb roasted potatoes are the perfect side dish for any meal, and they couldn’t be easier to make.  Whether you are eating them with chicken, beef, pork, or fish, these potatoes will be a welcome addition to your dinner table.

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Creamy Farfalle with Chicken, Mushrooms, Broccoli, and Sun-Dried Tomatoes

Creamy Farfalle with Chicken, Mushrooms, Broccoli, and Sun-Dried Tomatoes




Farfalle with Chicken, Mushrooms, Broccoli, and Sun-Dried Tomatoes w/ Alfredo Sauce

Creamy farfalle with chicken, mushrooms, broccoli, and sun-dried tomatoes is one of my favorite things to cook and eat.  This pasta dish is rich, creamy and delicious.  The chicken and mushrooms give the dish a satisfying meatiness, while the tart sweetness of the sun-dried tomatoes cut right through the richness of the alfredo sauce.  I added the broccoli because, after drenching the dish in butter and cream, I had to add something healthy.   Continue reading “Creamy Farfalle with Chicken, Mushrooms, Broccoli, and Sun-Dried Tomatoes”

Glazed Carrots

Glazed Carrots

Glazed carrots

Glazed carrots are an easy and tasty side dish that is a great accompaniment to beef, chicken, pork, fish, or whatever else you want to serve them with.  The best part about these glazed carrots is that they are compatible with numerous flavor combinations.  I’m going to provide you with two of the many flavor combinations that will make this a go-to side dish for you and your family. Continue reading “Glazed Carrots”

Mashed Sweet Potatoes with Chipotles and Maple Syrup

Mashed Sweet Potatoes with Chipotles and Maple Syrup

These mashed sweet potatoes are a great side dish for chicken, steak, or anything else.  Sweet potatoes are generally looked at as a fall and/or winter vegetable, but they are delicious all year long.  You can use sweet potatoes whenever you use regular potatoes…with a couple of adjustments.  DO NOT boil sweet potatoes.  Sweet potatoes aren’t as starchy as regular potatoes and can become waterlogged if submerged in water.  Steaming the sweet potatoes is the trick to making light, fluffy, mashed sweet potatoes. Continue reading “Mashed Sweet Potatoes with Chipotles and Maple Syrup”

How to Reverse Sear a Steak

How to Reverse Sear a Steak

Cooking steak is one of the trickiest things to cook well in a home kitchen. Cooking a steak on your stovetop lets you control the cooking the most, but you’ll end up with a smoke-filled kitchen and an unevenly cooked steak with a great crust. If you cook your steak in the oven, your steak will be more evenly cooked, without that steakhouse like crust. The best way to cook a steak perfectly, with a perfect brown crust and an even temperature is to do a reverse sear. First, you cook the steak in a low oven and then finish it on the stovetop. It takes a bit of time, and a little technique, but I’ll show you how to reverse sear a steak.

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