One pot Wonders

This is a strange post. It is the one and only post that has been created out of pure necessity. It is some of the inspirations of the moment that just make the difference between eating and indulging. And indulging in 5 mins is a lot more than just indulging! Sometimes I work late. I come home and easiest thing to cook is a sandwich, but a sandwich is not really cooking. Is more like putting things together! So one day inspiration came to me. And here they are the peanut butter and chocolate sandwich and the mexican chicken dog! Two recipes 3 or 4 ingredients and 3 minutes. Get your timers ready, time flies… All the ingredients are from Trader Joe’s. You can try whatever you like. I tried many combinations but this is the best I can come up with.

True Brew: The Stock

This blog had already made the two most famous brews: coffee and tea. The one item that is mostly used in cooking is the stock chicken stock, beef stock, fish stock, vegetable stock…. or is it broth? Stock or broth? Is it different? The terminology stock and broth can be confusing not only to the daily household user, but also chefs all over the world. It is actually said that many languages do not have two different words for those two definitions. Even here in the US, the Department of Agriculture, for its purposes, uses the words interchangeably and does not define them as being different. In a few culinary schools define them different but are they? Well technically there are different at least in my book. According to the webster dictionary:

Winter Dish: Chicken with Mushrooms and Cream

This is a very simple dish… Well simple in the flavor and tones that it has, but not so much in the process. The star is again the gallus domesticus aka chicken. It is a hear warming dish that combines three basic cooking skills and techniques to make a unique dish. A dish that can be easily moded changed and reinvented. Chicken with mashed potatoes and cream sauce. Three items that are independent from each other and the real trick is how to bond them. You want them from a trio they are, to make them sing like a chorus. So this post is an attempt to show you how three items can be brought together under the same flavor roof.

Pork Tenderloin: Spice Galore

This post, long due but finally here never the less, it is not so much about the tenderloin, which is a great piece of meat but mostly for the propper use of spices and marinates/brines. I have spoken about it before but there still some miss conceptions and hazy teritory. And what a better way of talking than a nice juice piece of meat. And soon enough we will see that the selection of the meat was even more suitable.

Stuffed Acord Squash

Well I would like to call this recipe as summer food, as well, but as you probably know squashes are usually a fall food. Well think again! In Florida due to the bizarre weather the squashes grow faster better and more productively during summer. The production will never reach the amounts of the north states during fall, but makes Florida a more special place. We buy on sales things that other people buy in elevated prices. And as usual on the blog I will brief you on the history of one of the ingredients and in this case, the acorn squash.