Recipes created by Bryan
I think this recipe came about simply because I had just purchased ground mustard seed and dried ginger, and just dreamed up a use for both. Mustard Ginger Chicken 1 Tbsp olive oil 1 Tbsp butter 4 to 6 boneless chicken thighs, cut in strips 1/4 tsp seasoned salt 1/4 tsp ground black pepper 1/2 […]
This is more a method than a recipe. We use whatever fruit happens to be available, excepting that we almost always add banana. Yogurt & Fruit Smoothies 1/2 quart plain yogurt 1 banana, sliced honey, to taste fruit of choice Put yogurt, banana, and honey in a blender. Fill with other fruit, then blend until […]
I made this for Lorraine’s birthday some years back. It was a serious hit! Black Forest Crepes Topping: 21 oz can cherry pie filling 1 tsp almond extract Crepes: 2/3 cup milk 2 eggs 2 Tbsp butter, melted 1/4 cup blanched almonds, ground 1/4 cup all-purpose flour Filling: 1 cup heavy whipping cream 3x 1 […]
Roasted Squash Seeds seeds of any squash oil seasoned salt All squash seeds are edible. Clean the seeds of any surrounding membranes, wash, and pat dry with towels. Add salt to taste to a few tablespoons of oil (we like olive oil), and roll the seeds in the oil to coat. Place in a single […]
This is a different take on Alfredo sauce, lower in calories than the sour cream original. Chicken Alfredo 16 oz egg noodles 3 Tbsp butter 4 boneless, skinless chicken breast halves, split horizontally 3/4 cup white wine 3/4 cup ricotta 3/4 cup plain yogurt 1/2 cup Parmesan cheese 4 cloves garlic, pressed salt & ground […]
This caught my eye when my sons were younger. It was a good experiment. Peanut Butter & Jelly Waffles 1-1/4 cups all-purpose flour 3 Tbsp sugar 1 Tbsp baking powder 1/4 tsp baking soda 1/4 tap ground cinnamon 2 eggs, separated 1-1/4 cups milk 1/3 cup peanut butter 3 Tbsp butter, melted Jelly of your […]
Quinoa Pilaf 1 medium onion, cut in 1/4″ dice 2 Tbsp olive oil 2 large carrots, cut in 1/4″ dice 1 cup white wine 2 cups quinoa 2 cups chicken stock 2 cups water 3 Tbsp dried parsley Heat the oil in a medium saucepan over medium-high heat. Add the onion and saute until softened. […]
I made this around 2011 for Thanksgiving. Patrick tasted it this morning and said, “WOW! This one is a keeper!” It came out more like a cranberry/applesauce with a hint of lemon. The original recipe called for 6 apples — the first time I made it, I used 4 and filled a large saucepan to […]
This afternoon Lorraine texted me: Can you cook dinner? Since she won’t get home until 8 tonight, I assumed I was. Very polite of her to ask me. [for new FB friends who don’t know me that well, I love cooking. This is not anything close to being an imposition on my time.] My reply: […]
Last summer when visiting my sister in Syracuse, she showed me Joey’s Italian cookbook, written by Joey DeDuffa, a restaurateur in Syracuse. I bought it on Kindle, but found it to be a PITA to read on my phone, and the lack of color on my Kindle detracted. Recently I loaded it onto my wife’s […]
I felt like doing something out of the ordinary tonight, so I purchased the prosciutto and brie. The prosciutto was not just for flavor — when stuffing chicken breast I often have trouble getting it to seal so the cheese doesn’t leak out. The prosciutto was included, in part, to help fix the problem. It […]
This recipe started as a recipe I found on the net. Being me, I adjusted things. Pork Medallions with Balsamic Vinegar & Capers 1/4 cup all-purpose flour 1 teaspoon garlic salt 1/2 tsp garlic powder 1 tsp Herbes de Provence 2 lbs pork tenderloin, cut into 1-1/2″ pieces 2 tablespoons olive oil 1/3 cup balsamic […]
I had ground venison and a package of philo … so I dreamed this up. Venison Bundles 2 lbs ground venison (or ground beef, turkey, etc) 2 Tbsp vegetable oil 2 tsp shawarma spice * 2 medium onions, chopped or minced 3 Tbsp Worcestershire sauce 2 Tbsp Balsamic vinegar salt & ground black pepper 1/2 […]