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Author Archives: mswithapan

Something I did today.

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Do you recognize this?


No? I didn’t think so. This is a plate of my favorite thing right now. Handcut fries with sauted onions and chicken gravy. I didn’t feel like blogging it because I really didn’t know if anybody’d want that recipe or if it was just a “me” thing.  I don’t have many ways to say, “Hey, guys! Would you like to know how to cook this?” or “Hey! I’m addicted to Irish butter!” or “So…anybody hungry?”  You all comment wonderfully, but sometimes I don’t post wonderfully.  I decided to combine these things with

It’s just something I’m trying.


Loaded Potato Soup

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Today is the official last day of winter, so I thought I’d have a bowl of soup to honor its passing.

1 medium onion – finally chopped

1 tbsp butter (I used Kerrygold reduced fat. I like the flavor it adds.)

1 cup chicken broth

1 cup fat free half and half

1/2 pound red potatoes – cubed

1 1/2 cups Kraft shredded Three Cheddar cheese

1/4 cup Dos Perros Ale (or any other ale since that one is regional)

salt to taste

shredded cheese and bacon bits topping

Saute the chopped onion in butter over medium heat until softened. Pour in the broth and half and half, then drop in the potatoes. Let it slowly come to a boil, and then reduce heat to low and cook until the potatoes are soft.  Smash the potatoes in the pot, then slowly add the beer. (It’ll foam a bit…that’s why slowly.) Toss in the cheese and stir until melted. Top with bacon bits and cheese so that it looks like this:

I haven’t posted in a while!

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It’s certainly not that I haven’t been cooking, it’s just been hard to find a time when I could cook, take pictures, and write about it. I just made a big pot of spaghetti sauce to go in the freezer, because I’m addicted to tomato sauce, but that wasn’t all that blog-worthy.


I’ve done a lot with pork lately. I put a pork roast in the crock pot for a few hours with nothing but garlic and Tony Chachere’s Injectable Butter (which has no calories…that’s right…none).  I put it in the refrigerator, drained the gravy off, and then used it to make my Genuine-Imitation Avenue Pub Dumptruck fries.  They didn’t last long enough for pictures, but I made a garlic bechamel sauce from a tablespoon of garlic, a tablespoon of butter spray, two tablespoons of flour and ..wait for it.. 3/4 of almond milk. I had to salt it a little, because it was sort of flat tasting, but it was fabulous. total, this is a layer of fries (real potato fries, not frozen), garlic bechamel, caramelized onions (I used a tiny bit of the pork fat to cook them in), and small bits of pork over the top.

I did a pork loin experiment with diet Cheerwine. The boyfriend drinks Cheerwine, and I can’t bear the miserable stuff, but there’s a lot in the house.  I did one with  1/2 can Cheerwine, 1 tbsp cayenne pepper, 3 tbsp brown mustard and 1 tbsp Jack Daniels.  I just kept brushing it over the top about every ten minutes. That’s gone too, no time for pictures. It was amazingly tender and had a really good flavor that wasn’t overpowering.  I did another with 1/4 cup soy sauce,  4 tbsp Sriracha, 1 tbsp sesame oil, and the other half of the Cheerwine…it was very spicy, but excellent and just as tender. Again…no picture time, but both of them well worth doing.  Just bake them at 350 degrees and be sure to baste them every ten to fifteen minutes.

I’m going to have to make those fries again.  I ate them so quickly that I never even sat down, and that seems like sort of a shame. I’ll take pictures then…maybe.


Spicy Strawberry Chicken

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Cell phone pic…I was in a hurry, don’t judge me.

So, this was spur of the moment.  A few days ago, I had planned to make a panko crusted chicken with strawberry salsa, but then the sky fell, and after that I went out to dinner, so that recipe is still hanging out there in space.

I am basing this on two servings, because that’s what I fixed.  The other thing that I always do, I don’t know if any of you have noticed this trend, but I cut my chicken breasts in half.  One chicken breast is too much for me to eat, so I assume that it’s that way for everybody.  So, I used one chicken breast for two servings.  Other than that, you’ll need:

1/2 cup chopped red onion

1/4 cup chopped red pepper

1/4 cup chardonnay

1/4 cup chopped strawberries

2 tablespoons sugar

1 tablespoon balsamic vinegar

Spray a pan with non-stick butter spray and let it heat up until it’s a bubbly, but not brown.  Toss in the chicken and brown it.  I sprinkled mine with dry cilantro, because I get dried cilantro at the Buford Highway Farmer’s Market and then I use it on everything.  After the chicken is browned, pull it out of the pan and toss in the onion and pepper, letting them soften up.  Pour in the wine, then toss in the rest of the ingredients and let them cook together.  Now you can pour it all over the chicken and eat it!  See…quick. I put it with the earlier referenced artichokes.

Desperately Seeking…

So, I just posted a recipe, but I’m on a tear.  I’m seeking something from Chattanooga restaurants that we don’t have yet on any menu that I’ve seen.  It should look something like this:

Yeah, that’s a phone picture, so it’s not the best ever, but let me tell you what this is.  Waffle fries, covered with garlic bechamel sauce, then cheese, then slow-cooked pork and caramelized onions from The Avenue Pub in New Orleans.  It doesn’t even have to be this exactly.  It can be classic poutine.  It can be topped with beef.  What I’m getting at is this…we are in the south…we need fries with gravy and I have yet to see that in any restaurant, on any menu in Chattanooga.

I’m not alone in my quest for this yumminess!  There’s a call for meatless sauce on fries too.  This is it, Chattanooga.  Give us what we demand and we’ll show up…probably once a week…maybe for lunch, maybe for dinner…but we will purchase this dish.

Thank you and goodnight!

Oven-fried Chicken with Raspberry Jalapeno Sauce.

So, today felt like lazy food.

In fact, I have to admit, it feels like a lazy blog day. So, no story, just food.  I’ll make it up to you later with some exciting story about how I chased down wild guacamoles.

Needed for this food:

4 Boneless, skinless chicken breasts

1 tablespoon cayenne pepper

2 tablespoons cilantro (I have dried cilantro that I use in everything, but fresh works too)

1 cup fat free or reduced fat buttermilk

2 cups panko crumbs

salt and pepper to taste

Sprinkle the cilantro and cayenne pepper over the chicken and cover with the buttermilk, letting it soak for at least an hour, turning it once or twice.

Preheat the oven to 400 and mix the rest of the ingredients in another bowl.  Swirl each piece of chicken around in the buttermilk to make sure it’s coated, then dip it in the bread crumb mixture.  I put mine on a baking sheet covered with parchment paper, because as previously mentioned, lazy.  Bake for approximately an hour, until crispy.


While that’s baking, drop a handful of frozen raspberries into a small saucepan, about a 1/4 cup, over medium to high heat.  Slice two jalapenos, I left the seeds in mine for extra spiciness, and toss them in the pan. Add 1/4 cup of white vinegar, three tablespoons of raspberry jam, and a tablespoon of sugar.  Let it cook over low heat, stirring occasionally.


After everything is all done and put together, it’ll look mostly like this:

I served it with a baked sweet potato and spinach for added yumminess. Live long and prosper.

French Dip Roast.

Let me just say this up front..wait..let me say two things up front:

1. I only have one picture.  It’s not awesome.  I apologize.

2. You can eat this the same day if you choose.  I add some steps that make it a next day recipe.

You will need:

1 Beef Roast – cut is really your choice.  I tend to use a thicker oven roast with not much fat.

1 bottle of beer – As with the soup, I used Dos Perros.  I like the ale flavor.

1 package of dry Onion soup

1 cup strongly brewed coffee

Preheat the oven to 350 degrees and line a pan with foil.  The best thing to do is to make a bowl shape with the foil so you can keep the au jus together.  Sprinkle the roast with the soup, then pour the beer and coffee into the foil bowl.  The time of baking is going to depend on the size of your roast, so the best thing would be to have a meat thermometer, but it’ll take approximately 3 1/2 to 4 hours for an average size roast.  About every fifteen minutes, use a large spoon to pour the  beer/coffee mix over the roast.  When the meat registers rare beef, take it out and let it rest until cool.  Now you can put the roast and the au jus in the refrigerator overnight to let them cool.  This is good for two reasons, it’ll make the meat easier to slice and since you’ve cooked it just until rare, heating it won’t overcook it and make it tough.  Also, by putting the au jus in to chill, you can take it out the next day and remove the extra grease easily…making it know..a little healthier.

I usually make French bread rolls for mine, as that’s another post for another day, store bought bread works just as well.

See…not a fabulous pic.  I promise to do better next time.