Onion, green garlic, squash, sausage, arugula

this was a great little saute I whipped up awhile ago. Peppers, green garlic, sausage, squash, Asiago, served over a bed of fresh arugala. If you wanted to go Veg with this, I'd sub Shitake or another meaty mushroom for the sausage. Cheers!


The last bite...

Hybernation...

So, yeah, it's been awhile since I have posted anything on this here site... I think I have been sleeping. I have also been cooking a lot, just not been inspired to post anything. However! This photo that I took last weekend ended the dry spell...

Enter: Bison Ribs!



Tell me that doesn't look effin DELICIOUS!

I ended up making a Bison Ragu with it served over pasta... and NO... I didn't take a picture of it because, well, I was HUNGRY! Next time ... Pinky swears!

Pizza for breakfast? Hell to the yeah!

This is a fruit pizza that my mom makes every year during the holidays. (yeah, I know they are over, shut it!)
 It's a cookie dough crust with sweetened cream cheese for the "sauce". Garnish with your favorite fruits like my mom does and BOOM... happiness!

Leg o' lamb... cast iron

Given the recent ups and downs of temperature here in lovely SoCal... I thought I would go with something that would serve both the recent heat... and the previous cold snap we had. I absolutely LOVE a whole roasted leg of lamb. With this particular one, I seared it in a seasoned cast iron skillet, and roasted it at 350 degrees until it was done. Don't ask me how long it took... I was watching football. Playoffs you know! It served it's purpose, both refreshing and comforting at the same time. Cheers!

Ok, this is getting rediculous...

I have tried, and failed, to post some new dishes recently. The photos just have come out HORRIBLE. I guess I should stick to cooking instead of trying to be Ansel Adams. There will be some new posts coming soon, I promise. For the three of you that might read this here food blog. Cheers!

A work in progress...

I saw these beauties at my favorite stand at the farmers market, and couldn't resist. I used some queso fresco, caramelized onions, and panko crumbs for the filling. It didn't wow me, but like I said, a work in progress!

Trying to keep it on the "healthy" tip, I used some organic yogurt as the sauce. Good, but needed improvement, so I spiced it up with some smoky chipotle adobo sauce. Much better the second time around. I think I'll play with the filling a little more next time. Loved the baked Jalapeno, I got the temp/timing just right in the oven (360 degrees for about 14 minutes). The texture was perfect, just al dente, but not mushy at all. Can't wait for round two! (and three, four, five?)

Cheers!

Gone to Maui...

Wow, it's been awhile. Hopefully when I get back from mini vacation I will have something new. Cheers!