Category Archives: Cooking

Portuguese Egg Bake


This dish is a great way to make use of a nice baguette that’s gotten just a little too hard to be eaten as is.

Warm the oven to 350, then butter a medium skillet. Cut up some ham or Canadian bacon. Sprinkle some chives on the bottom, then tear bite size chunks of the bread into the skillet until the bottom is nearly covered.

Carefully break five or six eggs into small pockets of the bread mixture without breaking the yolks. Add the ham or bacon, then pour in enough heavy cream to barely cover the bottom of the skillet.

Bake the mixture for twenty minutes or until eggs are fully cooked.

Kickass Coleslaw



  • 16 oz. shredded cabbage and carrot
  • 2-3 Tbl. Red onion minced
  • 2 Green onion minced
  • 1 Pickle minced (med.)
  • 1 cup Buttermilk
  • 1/2 cup Mayo
  • 1 Tbl. Balsamic vinegar
  • 1 Tbl. Yellow mustard
  • 1 Tbl. Sugar
  • 1/4 tsp. Pickle juice
  • 1/2 tsp. Salt
  • 1 dash Cayenne pepper or black pepper

Mix buttermilk, mayo, vinegar, mustard, sugar, pickle juice, salt and pepper in a bowl twice the size you think you need. Whisk the ingredients until smooth. Add cabbage mix, onions, and pickles and mix thoroughly.

This tastes best after sitting in the fridge for eight hours. Servers four.

Awesome Linguini Alfredo with Shrimp


1 lb. shrimp
1 green pepper
1 yellow or white onion
12 white mushrooms
3 cloves garlic
1/2 tsp. thyme
1/2 tsp. parsley
1/4 tsp. white pepper
1/2 tsp. red pepper
1/2 tsp. garlic salt
sunflower oil
16 oz. linguini or fettuccine
3 oz. parmesan cheese (shredded or powdered)

Allow time to thaw the shrimp, if frozen. Saute shrimp in sunflower oil and butter. Let cool. Shell the shrimp, remove the legs, then set aside.

Chop up green pepper, onion, mushroom, and garlic. Get a clean pan, warm it to Med/High, add sunflower oil, then butter. Any high temperature oil can be substituted, the idea is to keep the butter from burning while cooking at high temps. Saute the green pepper, onions, and garlic. Add thyme, parsley, white pepper, red pepper, and garlic salt, then add the mushrooms. You should be getting red or brown sticky stuff on the bottom of the pan. If not, you should be using a bigger pan so the vegetables don’t get crowded and steam.

Bring the heat to Low and add enough cream to cover the bottom of the pan. The cream should bubble slightly, then not at all. Gradually add the parmesan cheese while scraping the brown stuff off the bottom of the pan. The sticky brown stuff is intensely flavorful. The sauce should start out thin, then slowly thicken. The Kraft parmesan doesn’t take long, the fancy shredded parmesan takes much longer, but it’s worth it. Be patient with alfredo sauce, the best ones are made slowly.

Cook the linguini just slightly short of done. Drain and let it get a little dry. When you add it to the alfredo sauce it will absorb some of the liquid, giving the pasta more flavor and softness, while thickening the sauce just a little bit. Add the shrimp with the pasta and simmer for a few minutes.

Serve it up after salad or with asparagus or brocolli, paired with Chianti or Pinot Grigio.

Bon appetito!



Chicken Soup with Wild Rice


  • 1/2 cup wild rice (uncooked)
  • 1 medium carrot (chopped)
  • 1 small onion (chopped)
  • 1 stalk celery (chopped)
  • 3 cups chicken broth
  • 1 cup whipping cream
  • 1/3 cup flour
  • 2 tablespoons butter
  • dash ground mustard
  • dash curry
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound cooked chicken (cubed)

Start cooking the wild rice. Heat the carrot, onion, and celery in butter on medium. Add mustard, curry, salt, and pepper. When onions are clear, add flour with whisk to form a roux.

Add broth gradually while whisking. Add chicken and rice while cooking on medium/high until it bubbles. Continue to heat for five minutes, then turn off heat and add cream.

Serve with warm baguette or crackers.