If you’ve ever met me in real life, you know that I’m a big Disney World fan. Ond one of my favorite special events to attend is the Epcot Food and Wine Festival. One of the classic recipes that makes an appearance almost every year is the Canadian Cheddar Soup. While it’s really good soup, I’ve always felt it lacked that stick-to-your-ribs, OMG-that-was-so-good, I-can’t-believe-I-ate-so-much quality to it. I’ve been playing with the recipe for a number of years. After much experimentation, I found that I could achieve the result I was looking for by adding baked potato and few other ingredients. [Read more…]
In this review, we’re going to take a look at the Knappmade Chain Mail Cast Iron Scrubber. One of the things that I discovered when I switched to an induction cooktop was how much better cast iron cookware performed compared to stainless steel/aluminum core cookware like All Clad. Now, don’t get me wrong: I love enameled cast iron like Le Creuset. But unless you are Elmer J. Fudd Millionaire who owns a mansion and a yacht, your most economical choice for cast iron cookware will be from Lodge. While non enameled cast iron is really great at giving you that golden delicious brown crust you want, it’s kind of a pain in the butt to clean and re-season, especially if you use it on high heat. Thankfully this chain mail scrubber makes a tough job that much easier. [Read more…]
Chicken Cordon Bleu is a classic recipe that that became popular in the mid 20th century. It’s based on the schnitzel, which comes from Switzerland. Typically, the chicken is either butterflied and the cheese is placed in the middle, or it’s rolled up in spiral like a roulade. While both styles of preparation are very pretty to look at, they are somewhat difficult to execute, as you want the chicken to be cooked in the middle without drying out on the outside. This “inside out” version is lot easier to get right. [Read more…]
If you’re looking for an easy to prepare and tasty seafood recipe for your crockpot or slow cooker, this is it. While the recipe calls for flounder, almost any white fish like halibut, tilapia, or swai can be substituted. This recipe is very kid friendly and is an easy way to get picky eaters to add some seafood to their menu. The vegetables help keep things healthy and kids love it. You can make a double batch for leftovers the next day. If your guests prefer something with a little more kick, try adding in bit of cayenne pepper or tabasco sauce. Sometimes I’ll add in Rocky Mountain Seasoning from the Spice House to give it a little more flavor. You can use white potatoes or red potatoes; if you substitute Yukon gold potatoes, they are a little denser and will take slightly longer to cook. If you don’t have baby carrots, diced regular carrots work just as well. If you happen to have a bay leaf or two on hand, adding one in will bring some flavor to the party. Just don’t forget to remove it before serving.
- 3-4 Flounder medium filets, diced
- 2 sticks celery, diced
- 3 cans cream of mushroom soup
- 3⁄4 cup baby carrots
- 1⁄2 cup white wine, optional
- 1⁄2 teaspoon old bay seasoning
- 1⁄2 teaspoon oregano
- salt & pepper to taste
- Dice the flounder into chunks about ½" to ¾" cubes.
- Peel and dice the potatoes. Dice the celery into ½" slices.
- Place all of the ingredients in the slow cooker. Mix to make sure everything is well blended and covered by the cream of mushroom soup. The mixture should be pretty goopy and thick; it will thin out as it cooks.
- Set the slow cooker on low and cook for 4-6 hours until carrots are fork tender.