Cooking with Alyce Morgan
When cold snowy weather begins, there’s nothing like knowing you’ve got the makings for a big pot of something warm and hearty stored in the pantry and/or freezer. You feel downright rich. There’s a big sigh of relief. Everyone will be fed.
Continue reading “Hold My Beer Slow Cooker Chili”
I looked on the blog for my work pizza kebab “recipe” the other day–thinking it would be great for Super Bowl snacks– and couldn’t find it. I had posted it on Facebook, but hadn’t blogged it. Perhaps because you might not really need a recipe for pizza kebabs. On the other hand, you might never have thought of them either. I had to search out the photo, get the date, and save it to iPhoto as I hadn’t even kept it. A very sorry management practice!
For part of 2014 and nearly all of 2015, I worked as a Jenn-Air and Dacor chef, demonstrating and teaching cooking techniques at the local high-end appliance store. It was mostly great fun and one of the things that most interested me was the need to invent quick attractive-to-the-masses recipes.
While I often teach a cooking class about pizza, I couldn’t figure out how to fit it into the time frame of my weekly demonstration. (And yes, in the class you do get to eat your work. You also take dough home to try it out in your own kitchen. See below. I teach 1/2-sheet pan pizza-making. No special equipment needed. Feeds a bunch.) Continue reading “Pizza Kebabs for The Big Game”
A replay of a favorite post, CHILI FRITO, for Super Bowl Sunday. If you’d like the real-deal Chili Frito, substitute Fritos for the tortilla chips.
GO BRONCOS!!!!
When Dave and I were in college, the cafeterias did their best to serve food that was wholesome and healthy (a salad bar appeared at student request), but that also made a teenager’s heart sing rather than sink. As I spent a couple of years there cracking eggs–this is true–I know better than some. Saturday nights were “steak nights,” and you seldom missed that meal, even if you had eaten all day long that day or were out at the lake at a kegger. It was there I first heard the words London Broil or realized steaks could have sauces. In the house where I grew up, good steak didn’t need sauce; it simply wasn’t done. (Groan.) You wouldn’t ruin a gorgeous piece of midwest beef like that. Looking back, of course the cafeteria steaks probably needed sauce. The rarely-seen (ha) summer ribeye at home was fine with only a bit of garlic salt with pepper and a nice big crunchy salad right out of my Dad’s garden. Mayonnaise was the dressing of choice.
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| This is Lincoln Hall. I lived in Washington, it’s nearby exact twin. Continue reading “Baked Chili on Tortilla Chips for Super Bowl–GO BRONCOS!!” |