Eggies in a Basket, or Egg on Toast

Breakfast is a great meal any time of the day, especially to get your day started. But some mornings, you just need something quick that you can run out the day with and get going. The Eggy in a Basket is a perfect portable breakfast food to take away with you. It’s simple to make and can even be made the night before.

Making Eggy in a Basket

The Tools

• Biscuit Cutter
• Brush
• Skillet
• Coffee Cup
• Fork
• Spatula

The Ingredients

• Bread
• Melted Butter
• 1 Egg
• Salt and Pepper
• Avocado (optional)
• Everything Bagel Seasoning (optional)

The Method

Start by putting the skillet on the stove over medium-high heat. Then, use the biscuit cutter to cut a circle in the middle of a piece of bread. This gives you a little snack to munch on while you cook.

Use the brush to coat both sides of the bread with butter. By now, the skillet should be hot enough to start to toast the bread. Place the buttered bread in the skillet.

While the bread starts to toast, get the egg ready. There are two ways to do this. You can either scramble to egg or leave it alone and have a fried egg in your basket. Either way, I like to use the coffee cup to add salt and pepper to my egg. And, I can be a little more exact when it comes to pouring the egg into toasted bread.

Cooking Eggy in a Basket

Pour the egg in the middle of the bread. There won’t be a lot of stirring required in this recipe. More watching than anything. Once the sides of the egg start to cook, it’s time to flip the toast over with your spatula.

Now it’s time to eat. You can eat it just like this, a buttery, eggy piece of toast, or you can get creative. If you like avocado, this goes great with avocado slices on top. Or, if you happen to have Everything Bagel Seasoning on hand, it goes great on this. A few other things you can try are ham, bacon, tomato, or spinach. Get creative. I’d like to hear what you have done with yours.

Happy eating!

Weekly Favorites 11/17/19 to 11/23/19

Every Saturday, I go through Twitter with #foodblogger and find my favorite food related articles. These are this week's favorites!

Pizza is great for breakfast, lunch, or dinner, and it doesn't even have to be on a bagel! I'm not in college anymore, and even today, one of my favorite breakfasts is still cold pizza!

my #heart ❤️ looks like this!#pizza #food #foodporn #foodie #foodblogger #saturday #saturdaymorning pic.twitter.com/1BaezYFNDx

— WorldWideFood (@_worldwidefood) November 23, 2019

If anyone ever wants to argue that they don't like chocolate, be afraid. be very afraid!

“Nine out of ten people like #chocolate, the tenth person always lies” 💫🍫#illegal #GoodVibes #SaturdayMotivation #SaturdayThoughts #foodblogger pic.twitter.com/bLOUoKpRFu

— WorldWideFood (@_worldwidefood) November 23, 2019

There really is no wrong way to eat pizza. I'll even eat it with pineapple. You know, the Hawaiian way!

Choose your pizza wisely 😛#food #pizza #foodporn #foodblogger #travelling #love pic.twitter.com/Hyg1awi8BD

— Kamila Bome (@KamilaBome) November 18, 2019

Weekly Favorites 10/27/19 to 11/02/19

Every Saturday, I go through Twitter with #foodblogger and find my favorite food related articles. These are this week's favorites!

Sounds like a great way to spend time with family to me!

Saturday's be for family and Sushi !!
......................#foodies #foodporn #food #foodie #instafood #foodphotography #foodstagram #foodlover #foodgasm #foodblogger #yummy #delicious #foods #instagood… https://t.co/jB15PCDYuS

— Ritwik Jha (@ritwikjha) November 2, 2019

Thanksgiving is upon us and one of my favorite flavors is pumpkin! Not pumpkin spice, just pumpkin!

Pumpkin Cupcakes with Cream Cheese frosting!https://t.co/nm6RrhYlTl#foodporn #foodie #haloween2019 #yummy #delicious #dessert #nomnom #eatclean #recipe #foods #foodstagram #food #foodforthought #foodblogger pic.twitter.com/faMiiNcv2s

— The Indian Claypot (@indianclaypot) October 30, 2019

This makes me want to go to Seoul now!

Every once in a blue moon, gotta roll through to this spot and literally roll out HA. There’s definitely better in Seoul but it’s by my house lol. Time to be a fatty. #fat #food #foodporn #foodphotography #foodies #foodstagram #foodblogger #foods #foodie #foodiesofinstagram pic.twitter.com/mLz9amoq27

— Tomeatsseoul (@tomeatsseoul) November 2, 2019

Can't resist these! Almond rolls are amazing!

All in all a 🌟GREAT🌟 day’s baking. Will be writing up these new recipes over the coming days 💛🧡💛 #foodblogger #Food #baking #bread #tasty pic.twitter.com/cIyXBf3mG5

— Sammie (@sammiefeasting) October 28, 2019

I love a good sausage! Whenever there is a butcher that makes his own, I have to stop and try some!

Excellent sausages from Aubrey Allen. We went for Cotswold, Warwickshire Whizzer and Bumblebee. #AubreyAllen #uksausageweek #sausages #sausage #LeamingtonSpa #buylocal #supportlocalbusinesses #backbritishfarming #buybritish #foodblog #foodblogger #eatdrinkandfortywinks pic.twitter.com/tf5uSuivd9

— Eat,Drink&FortyWinks (@edandfortywinks) November 1, 2019

Weekly Favorites 06/30/19 to 07/06/19

Every Saturday, I go through Twitter with #foodblogger and find my favorite food related articles. These are this week's favorites!


This has to be best way to do breakfast that I have seen in quite some time!

Yes They Are #Cheese Topped #Chips For #Breakfast 😍😜💪👀👌👍🍟 #CheesyChips #Coeliac #Wheatfree #FoodBlogger 🍟 pic.twitter.com/Vyrr3El6qF

— Adrian Bray (@WFine25) July 6, 2019

If your family is anything like mine, your gatherings revolve mostly around food. Having these bite sized, portable appetizers would be great at our next party!

55 Bite-Sized Holiday #appetizers. #foodblogger #cheese https://t.co/GRSkEP3I1F pic.twitter.com/pKoA6Uau0t

— Loren Spee (@loren_spee) July 6, 2019

Who else has great memories with grandma in the kitchen? Now you can go back with these classic recipes!

23 Classic #recipes from Great-Grandma's Kitchen. #foodblogger https://t.co/LV9QXEyZpf pic.twitter.com/nXLePQ7SGj

— Routt Badger (@routtbadger) July 5, 2019

Sugar, sugar, everywhere, especially in sauces. You'd be surprised at how easy it is to cut down on you sugar intake. 

Dieting or looking to cut back on your sugar consumption? These sugar free sauces are fantastic! https://t.co/2wGjjVpT8c #foodblogger #vegetarian pic.twitter.com/8vJsgES8gx

— Melissa Jane Lee (@MJLBlogger) July 6, 2019

My wife and I have eaten our way through Paris, but we haven't been through the rest of Europe. Maybe this is a sign that we need to plan a trip!

#eat Your Way Through Europe And We'll Reveal The Initials Of Your.... #foodblogger https://t.co/HFwwYV6NsH pic.twitter.com/KY7jgjJCSz

— journey of taste (@kuzminaagneta) July 5, 2019

Oven Roasted Chicken Parmesan with Blistered Tomatoes

Oven Roasted Chicken Parmesan

Chicken Parmesan, or Chicken Parmigiana, is an Italian-American dish, derived from Eggplant Parmigiana, which is prepared mostly the same way. At every Italian restaurant I go to, I see Chicken Parmesan on the menu, but I  almost never get it. The few times that I do, I'm disappointed. It's always prepared the same. A piece of chicken, battered in breadcrumbs, fried, and topped with a slab of cheese, served next spaghetti and marinara sauce. I knew there had to be a way to improve this, so I set out to find it.

The Recipe:

The Ingredients:

• 4 Tablespoons Butter, Melted
• 4 Boneless Chicken Breasts
• 1 Cup Panko Bread Crumbs
• 1 Cup Parmesan Cheese, Grated
• Salt and Pepper
• 1 Package Cherry or Grape Tomatoes
• 4 Cloves Garlic, Minced
• 2 Tablespoons of Butter
• Olive Oil
• Red Pepper Flakes (optional)
• Pasta

The Method:

Preheat the oven to 350 degrees. Combine the Panko bread crumbs and cheese in a bowl with salt and pepper. In a separate bowl, coat the chicken breasts in the melted butter. Transfer each chicken breast to the bread crumb mixture individually to coat with bread crumbs. Lay on a greased sheet pan to go in the oven. Cook for 30 minutes.

In a large skillet, melt the 2 tablespoons of butter and add a tablespoon of olive oil over medium heat. Saute the garlic until golden. Add the tomatoes and season with salt and pepper. I like a little spice to mine, so I add some crushed red pepper flakes. It is important to make sure the heat is not too high here, because the tomatoes will burn and not blister, which is not we're looking for. Stir the tomatoes occasionally to make sure all sides are cooked. These will take about 15 to 20 minutes

Serve with pasta. I used penne, but any kind will do. If you want a little more cheese, sprinkle some additional Parmesan top.

Happy Eating!

Weekly Favorites 06/03/2018 to 06/09/2018

This week for inspiration for my favorite food and restaurant articles, I took to Twitter for inspiration. What I found, is really special. There are some great bloggers out there, far too many to mention here.

DIY Sushi
Photo Credit Low Carb Nikki

DIY Sushi - via Low Carb Nikki

I've dabbled in Asian cooking, but I typically keep things safer and steer towards Italian or barbecue. I've made Spring Rolls and Pad Thai, and even Moo Shu Pork. I've liked the idea of making my own sushi, but was never confident enough to try it out. Here, Nikki lays it out and makes it seem less of a daunting task. 


7 Essential Stops in Levinksy Market, Tel Aviv - via Becky van Dijk

What drew me to this post was a tweet.

Turns out I should have been a food blogger instead of a travel blogger! Check out these essential foodies stops in Levinsky Market, Tel Aviv | @VibeIsrael #foodblogger #TelAviv https://t.co/VBMoqu1v5B pic.twitter.com/QiINzJoU9x

— Becky van Dijk (@Beckyvandijk) June 6, 2018

Believe it or not, I've toyed with travel blogging! I stick with food for the most part, but throw some travel in where I can. Becky gives a great tour of the Levinsky Market in Tel Aviv, making any reader pining to go!

Raspberry Bread
Photo Credit - The Indian Claypot

Raspberry Bread - The Indian Clay Pot

The flavor profile of this bread is what drew me in!. The raspberry and lemon flavor combination is perfect, and that lemon glaze to put on top was the cherry on top. Needless to say, I can't wait to try this one out!


Tagliatelle Pasta with Fresh Peas and Pancetta - via The Pasta Project

Tagliatelle Pasta with Fresh Peas and Pancetta
Photo Credit - The Pasta Project

Did you think I could go a whole post without talking about pasta? Me neither. This recipe has all of the ingredients I'm looking for! The pasta, pancetta, and the creaminess from the butter, what's not to love? This is another one I'll be trying out soon!

Cilantro Pesto

One night in college, we were having a Mexican fiesta at our house. I was always looking for new things to try out in the kitchen and I wanted to do something new with cilantro. Walking through the grocery store, I had this idea to make a cilantro pesto. I grabbed a few ingredients and was off to the kitchen.

Cilantro Pesto

The Recipe:

• 1 Bunch Cilantro - Stems Removed
• 3 Garlic Cloves - Roasted
• 1 Poblano Pepper - Roasted
• 1/2 Cup Jalapeno Jack Cheese - Grated
• 1/2 Cup Olive Oil
• Salt and Pepper

Roast the Poblano pepper under the broiler under lightly charred on each side. I like to put the pepper in a storage bag in the freezer to cool it faster. The freezer helps loosen the skin from the pepper faster. Roast the garlic at 350 until lightly browned. A ramekin works well for this. Remove the skin from the garlic after it cools. Combine all of the ingredients in a food processor and blend until smooth. Usually 2 or 3 minutes, depending on how smooth you want it. I made this to go with some chicken tacos tonight!

Lamb Ragu

This dish is an Italian classic that I've had the idea to make for quite some time. I've been putting it off because it honestly sounded more difficult than it was. In the end, it was so worth it. The lamb and tomatoes go together so well, with the added crunch from the celery and carrots. The Romano cheese tops it off the sauce to add a creamy flavor.


The Recipe:

Lamb Ragu

• 1/2 Pound Ground Lamb
• 1 Small Onion - Diced
• 3 Garlic Cloves - Minced
• 1 Stalk of Celery - Diced
• 2 Carrots - Peeled and Diced
• 15 oz Can Crushed Tomatoes
• 1/2 Cup Dry White Wine
• 2 Tablespoons Olive Oil
• Fresh Parsley - Chopped
• Crushed Red Pepper Flakes
• Salt and Pepper
• Romano Cheese
• Rigatoni

To start, brown the lamb over medium heat. Remove the lamb from the pan when it just medium rare, leaving behind as much of the juices as you can. Add the olive oil to the pan and raise the heat to medium-high. Add in the crushed red pepper flakes, onion, garlic, celery, and carrots. Saute until the vegetables are wilted and add in the crushed tomatoes, white wine, ground lamb. I like to swirl the wine around in the tomato can to make sure I get all of the tomato juice out of the can. Reduce the heat to a simmer and let the sauce reduce. Just before the pasta is done, add a few ladles of the pasta water to the sauce and let it reduce some more. Add in the parsley and let it reduce with the sauce. 

I mixed the pasta together with the sauce and then stirred in the Romano cheese. Pair the pasta with some garlic bread. 

For a few variations, sub the lamb with ground beef or pork. I'd like to try this again with some fresh pasta as well, maybe some pappardelle. 

Backyard Pitmaster

Brisket U Certificate

Over the weekend, my wife surprised me a  backyard barbecue class with Brisket U. These classes are all taught by certified KCBS judges and pitmasters, who are often members of competitive barbecue teams! At the end of the 3 hour class, you will have all of the knowledge you need to smoke the perfect brisket in your backyard. As much as I'd like to give you some pointers here, I don't think the folks at Brisket U would appreciate it! You'll just

have to find a class near you!

Weekly Favorites 04/08/18 to 04/14/18

Wow, another week has gone by! It's been busy around here, but it's been slow in the favorite food and restaurant article department! Again this week, I only found one article to put up!







Trawling for Shrimp and Grits - via Garden and Gun

Shrimp and Grits
Photo Credit Garden & Gun

I never met a grit I didn't like, much less a shrimp I didn't like! Here, Garden & Gun walks through five great southern restaurants, and their takes on a classic dish. One of them is even from Houston!

Weekly Favorites 4/1/2018 through 4/7/2018

Well the week's almost over, and there's only one, but here is my favorite food and restaurant article for the week! Better late than never I suppose!






Navigating the New Orleans Po'Boy - via Garden & Gun

Fried Oyster Po'Boy
Photo Credit Garden & Gun

One of my favorite things, is a classic Po'Boy! Whether it's some fried oysters, stewed meat, or an Italian variation with some meatballs, you can't beat a good Po'Boy! And don't forget the Zapp's!

Pad Thai

I've always loved Pad Thai. My love adventure with this classic Thai dish began when I was younger and wasn't sure what else to order when we would go out for Thai food! I've slowly gotten a bit more courageous, but I keep falling back to my first love of Pad Thai!

Pad Thai

The other night, we were on the phone and my wife's aunt mentioned how she always remembers how good it was when I made Pad Thai for the family a few years back. I dusted off my recipe, and my wok, and set out to make it for dinner!

The Recipe:

• 2 Limes - Juiced
• 4 Eggs
• 1/4 Cup Fish Sauce
• 2 Tablespoons Rice Vinegar
• 1/4 Teaspoon Cayenne
• 3 Garlic Cloves - Minced
• 3 Green Onions - Diced
• 2 Tablespoons Peanut Oil
• 1 Cup Chopped Chicken
• 1/4 Cup Chopped Fresh Cilantro
• 1/2 Cup Whole Peanuts
• 1 Package Rice Noodles

The key to making great food in a wok, is to get the wok good and hot. That said, the food is going to cook really fast, leaving very little time to prep in between steps. It is best to get everything chopped, prepped, and ready, before the cooking process starts. I've found that each brand and package of rice noodles has different instructions. It typically involves soaking the noodles in hot water. Be sure to follow the instructions on the package. I find it is best to get this going first. It usually takes around 30 minutes. 

Pad Thai

Over medium-high to high heat, add the peanut oil to the wok. Throw in the green onions and garlic. Stir around quickly. Once the garlic starts to brown, add in the 4 eggs, all at the same time. I like to use a whisk here to scramble the eggs over the heat. It makes it easier to keep the eggs from staying in one piece too. Add in the rice vinegar and fish sauce. 

Combine the chicken and cayenne in a bowl. Stir to coat the chicken with the cayenne. Add the chicken to the wok. Stir occasionally until cooked. 

Add in the peanuts and rice noodles. To make sure everything gets combined and the noodles get heated evenly, the best thing to do here is toss everything like a salad! Add in the lime juice and cilantro as you stir it.

I like to serve this with soy sauce, sriracha, and garlic chili paste.

For a few different variations, this recipe also works great with shrimp, beef, and pork. Just make sure to adjust the cooking times accordingly. 

For tips on cleaning your wok after use, go here.

Happy eating! 

Chicken Fried Venison

Chicken Fried Venison

Over the weekend, my dad gave me some venison steaks. I almost immediately decided that some chicken fried venison was in order. So I grabbed some potatoes to make some home fries and got to work!

The Recipe:

• Venison Steaks
• Milk
• Flour
• Oil
• Salt and Pepper

Marinate the venison in enough milk to cover for 4 to 6 hours. The amount of milk you use, will largely depend on the size of the container and how many venison steaks you have. 

After the steaks have marinated in the milk, mix together some flour, salt, and pepper. To be honest, I didn't measure this. I just used what I thought was enough. It's always good to have extra. Generously cover the venison in the flour mixture.

Chicken Fried Venison

In a cast iron skillet, heat about a half inch of oil. To test if the oil is hot enough, sprinkle some flour in it. If it sizzles with the flour, it is ready. Place the venison steaks in the oil. Cook about 5 to 7 minutes a side. 

Happy eating!

Linguine and Red Clam Sauce

One of my favorite classic Italian dishes is Linguine and Clams, especially with red sauce. I'll settle with the white or cream sauce, but I definitely prefer the tomato based sauce.

The Recipe:

Linguine and Red Clam Sauce Served with Cheesy Garlic Bread.

• 3 Tablespoons Butter
• 1 Tablespoon Olive Oil
• 1 Shallot -  Diced
• 3 Garlic Cloves - Minced
• 1 Can Whole Clams
• 1 Can Diced Tomatoes
• 1/4 Cup Clam Juice
• 1/4 Dry Chardonnay
• Juice of 1 Large Lemon
• 1 Package Linguine
• 1/4 Cup Chopped Parsley to Garnish
• Salt and Pepper
• Crushed Red Pepper
• Parmesan Cheese (optional)

Sauté the garlic, shallot, crushed red pepper, salt, and pepper in the butter and olive oil. Add in the clams and tomatoes. Stir until heated. Add in the the lemon juice, chardonnay, and clam juice. Cook until the liquid reduces by half. Stir into linguine and garnish with chopped parsley. You can top the pasta with some freshly grated Parmesan cheese as well. Sometimes I like to get fancy and  add some shrimp, scallops, or fresh clams. If you go this route, add them at the very end. They will cook very quickly. For the fresh clams, add a lid to the pan. Once the clams open, they are done. 

Recipes for a Single Mom - Part 2

I like to pour the sauce in between the pieces of chicken to keep
the seasonings from washing of the chicken.

The second part of a series of recipes I’m sharing that I wrote for a single mom back in college. I met her while working at Starbucks. She was one of our semi-regular customers. She was looking to cook some healthy meals for her kids, but wasn’t sure where to start. So I offered to share a few recipes with her. Some of them were recipes I already had, and some were new ones I wrote for her.

The recipe I'm sharing today is Chicken with Lemon Butter Sauce.

The Recipe:

• 4 chicken breasts
• 1 cup dry white wine
• 1 cup chicken broth
• 1 cup butter, melted
• 1 large lemon, juiced
• 6 scallions, diced
• 4 garlic cloves, minced
• 8 red potatoes, quartered
• 4 portabella mushrooms, chopped
• salt and pepper

I added some carrots to the veggies this time. They do really well
with the cream or butter in the sauce.

In a bowl, combine wine, chicken broth, butter, lemon juice, scallions, and garlic, and whisk together. Arrange the chicken breasts, potatoes, and mushrooms in a 9 x 13 baking dish. Slowly pour in the liquid ingredients. Season with salt and pepper. Cover and bake at 400 degrees for about an hour.

Recipes for a Single Mom - Part 1

Lemon Chicken with Red Wine Tomato Sauce shown here with penne
pasta and green onions.

Back in college I worked at Starbucks. One of our semi-regular customers was a single mom looking to cook some healthy meals for her kids. She really had no idea where to start, so I offered to share a few recipes with her. Some of them were recipes I already had, and some were new ones I wrote for her. I'll be doing a series on these recipes in the next few weeks.

The first recipe I gave her was for my Chicken Florentine. You can find that recipe here.

The second recipe I gave her was for Lemon Chicken with Red Wine Tomato Sauce.


The Recipe:

• 2 chicken breasts
• 2 large lemons, juiced
• 1 tablespoon olive oil, plus a ½ teaspoon
• 1 garlic clove, minced
• 4 roma tomatoes, diced
• 1 small portabella mushroom, diced
• 1 bushel fresh basil, chopped
• 1 teaspoon crushed red pepper
• 1 cup red wine
• salt and pepper
• rigatoni

Marinate the chicken in the lemon juice with salt and pepper for about thirty minutes. Remove the chicken from the lemon juice and lightly brown in a sauté pan in a ½ teaspoon of olive oil.

In a sauté pan, heat the olive oil. Add the garlic and some salt. After about 1 minute, add the tomatoes and the mushrooms, and let sauté about five minutes. Add the basil, red pepper, chicken, red wine, and salt and pepper. Cover and let cook for 10 – 15 minutes, stirring occasionally. Uncover and let cook for another five minutes, stirring once.

Remove from sauté pan and serve over rigatoni pasta.

Father's Day

Even though it has passed us by, I think it is still appropriate to wish everyone a happy Father's Day! We celebrated on Sunday by having my dad and my brother over. It was great to see all of the little ones run around and play together, and I think my dad enjoyed being able to just relax and not worry about anything but which grandchild he was going to play with next.

A Southern Gentleman's Kitchen

A few years back my wife got me A Southern Gentleman's Kitchen and I've been dying to try it ever since. I'll leave the recipes out of this post so you can enjoy the book as much as I am. We of course had a Bloody Mary and Mimosa bar while everything was still getting ready and enjoyed some great conversation while we waited.

The main event!

For the main event, I made some baked beans, baby back pork ribs, Mediterranean inspired chicken shish kabobs with squash and mushrooms, and jalapeno venison sausage. By special request, my wife made one of my favorite desserts, carrot cake.

My brother, dad, and me. I was waving at my youngest son!

When it was finally time to say goodbye, my dad, my brother, and me gathered for a picture. I always enjoy having the three of us together and am looking forward to the next time we can enjoy each other's company.

Veggies and Picky Eaters

When you have a two-year-old and a one-year-old at home, dinner time can be tricky. The kiddos tend to get stuck on a steady diet of ham and cheese, fruit snacks, and mac and cheese. While we do our best at home to buy organic and natural food, even fruit snacks, there comes a point where a little bit of variety and healthy options need to come in to play.

The other night, we decided to make some meatloaf and mashed potatoes, the old classic, but wanted to have something a bit more nutritious for the kids. Something that my wife and I have played around with in the past is steamed cauliflower, mashed to mimic mashed potatoes. The kids seem to like it, if they only tolerate it.

I've written about the meatloaf before. You can find the recipe here.

For the cauliflower:

Place a steamer basket in a pot with enough water to fill the pot without touching the bottom of the basket. Place the lid on and allow some steam to build up. Cut the bottom off the cauliflower and remove the stem. Place in the basket and cook until tender. It typically takes 10- to 15 minutes. Mix in a bowl with a few spoonfuls of cream cheese and a splash of milk, salt and pepper. You can add a tablespoon or two of butter as well. Mash it up with a potato masher, or puree it to get a smoother consistency.

We served this with meatloaf and some sauteed mushrooms and carrots. It goes great steaks and chicken too.

Chicken Florentine

Last night I made one of my favorite recipes. It started out as a recipe my dad gave a few years back, that was actually meant to be a recipe for roasted pork. I played around with it a little bit and eventually I was able to turn it in to Chicken Florentine

The Ingredients:

• 4 Chicken Thighs
• 3 Tbsp Butter
• 3 Stalks of Rosemary - Minced
• 6 Roma Tomatoes - Chopped
• 2 Cloves Garlic - Chopped
• 2 Tbsp White Wine
• Salt
• Pepper
• Crushed Red Pepper
• Capellini Pasta
• 1 Bushel Spinach

Melt butter in a heavy bottom pot or dutch oven (I prefer a porcelain enameled cast iron dutch oven), over medium high heat. Rinse the chicken thighs and dry. Season generously with salt, pepper, and rosemary. Brown chicken in the butter for 5 to 10 minutes per side.

Remove and set aside, leaving behind the butter and chicken juices. 

Add the white wine to the pot to deglaze. Add tomatoes and saute until soft. Add the garlic to tomatoes. Add salt, pepper, and crushed red pepper to the mix. Saute for a few minutes, stirringly occasionally, until the tomatoes begin to loosen up. Place the chicken back in to the pot and cover. Reduce the heat and simmer for 20 minutes. Remove the lid and simmer for another 20 minutes. 

Rinse the spinach and saute and olive oil with salt until the spinach is wilted. Remove from heat.

To serve, place cooked capellini on a plate. Place spinach on top of the pasta. Add a chicken thigh on top of the spinach, and top off with a few spoonfuls of the sauce.

Me, Myself, and Cuisine

When I'm not making plans and working towards someday opening a restaurant or catering business, my life stays pretty busy, but I always find time for food. If I'm not watching cooking shows or reading cook books or cooking, chances are I'm thinking about food or headed over to the local farmer's market.

Yesterday, my wife, better known as Jessica at Avant-Garde Living, and I started a new diet. Actually, more of a challenge. We are calling it the "30 Day, Go Fresh Challenge." We are taking the idea that food loses its nutritional value the longer it sits on the shelf at the supermarket and doing something about it. We are only buying produce at the farmer's market, buying our meats at the butcher, and only buying dairy products and dry goods at the grocery store. We are eliminating all canned goods and anything else with preservatives listed in the ingredients.

It is actually pretty exciting. I started the challenge by making my own bread. I am also making my own stocks and hope to eventually make my own jams and jellies.

Tonight's dinner was Roasted Butternut Squash, with prosciutto and broccoli, served over pasta. I began by peeling and seeding the butternut squash, then tossing it in olive oil with some salt. I baked it at 375 degrees for 20 minutes. The prosciutto was chopped and tossed in a pan with olive oil and crushed red pepper until crispy. I cut the stem from the broccoli and chopped up the remainder, adding that to the crispy prosciutto. When the squash came out of the oven I added that to the pan and tossed to mix. This was all mixed together with al dente shells and served with fresh grated Parmesan cheese.