Growing up, we always heard about how breakfast was the most important meal of the day and so often we would hear about the importance of a big hearty breakfast. Sometimes when I joke around, I refer to breakfast as the most important meal of the morning. Mom always made sure we had something on our plates before we headed off to school in the mornings. A favorite of mine as I recall was cheese toast, which was nothing more than an open-faced grilled cheese sandwich. After moving out of the house and being responsible for my own breakfast, things changed. The reality in my world today is that breakfast…
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Chile, chilli, or chili?
Do you want to start an argument about chili? Is it “chili”, “chile”, or “chilli”? Are we talking about a country, a type of pepper, a seasoning, or a dish? There’s all kinds of camps that will jump at the chance to argue about chile, chilli or chili. I’m not talking about the South American country, that’s a whole other definition and word origin. When we’re on food, first there’s a question about the proper spelling of the word and whether it relates to a meaty, delicious, sometimes burn your mouth, food item also called chili con carne by some. Or, are we talking about the pepper or a particular…
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Onion Soup and Dutch Oven Roasted Veggies
I remember my mom cooking potatoes by mixing them with Lipton’s dehydrated French onion soup mix with some oil and then oven roasting them. It was simple and it was delicious. Over the past few years, our family has examined our eating habits and found that it had some room for improvement. We don’t always eat in a healthy manner and sometimes a kick-start in eating discipline is something we find helpful. To that end, every so often, we will make use of the concepts placed forward by the Whole30 folks. Doing so, we restrict our diet from some things which may not be bad but could cause inflammation as…
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Melt in your mouth and mess up your hands…
Every time ribs are on sale, I buy a slab or two and frequently, some go straight to the freezer. With an upcoming project, freezer space is at a premium so time to make some room. My basic pattern for rib cooking is to use a dry rub of seasonings, place the ribs on a bed of sliced onions, then put the dutch oven on a ring of coals with another ring on the lid. The best way for tender results of most meats is cooking slowly over time. While they will be fully cooked in an hour or less, longer in this case equals more tender. I’ve found that…
