Short ribs also have a ton of flavor, so they are a personal favorite of mine. They also are usually pretty inexpensive (today they were less per pound than ground beef at Safeway). If I have a busy day I throw them in the crock pot, but if I have the time there is no better way to cook them than a nice slow braise. You can use any liquid to braise meat with, from broth to beer to water. I prefer something that is going to add to the flavor of the meat, so I use beer most often. Coating the meat with seasoned flour allows the flavor of the spices to stay on the meat, and the flour thickens up the braising liquid over the cooking time to make a nice tight topping. I hope you enjoy as much as we did.Read More
I have always loved French onion soup, but it has always been missing something no matter how good it was or where I had it. So I decided to start the year off by taking French onion soup and making it a Fat Boy original by completely changing it while still leaving enough of the traditional elements there for its roots to be recognizable. How is that possible you ask? Well, lets break down traditional French Onion Soup first and see what it had to have to be recognized.Read More
The holiday season is full of big meals and family gatherings, but that means it is also full of leftovers. One of the hardest things to reuse around our house has always been left over mashed potatoes.
i came across a recipe for mashed potato soup from Rachael Ray and decided to take it to the next level to make it a Fat Boy recipe instead of just a family friendly one. The biggest changes are adding more bacon and switching to beef broth instead of chicken. Both changes make for a deeper and richer soup, trust me, your family will love the changes.
- A drizzle of extra virgin olive oil (EVOO)
- 1 lb. bacon, chopped
- 4 tablespoons butter
- 1 medium onion, chopped
- 4 tablespoons flour
- 1 quart beef stock
- 2 cups leftover mashed potatoes
- 8 ounces sharp cheddar cheese, shredded
- Chopped chives, for garnish
In a medium pot or Dutch oven, heat a drizzle of EVOO over medium-high heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and reserve.
Drain off excess bacon fat from the pot and add butter. When it is melted, add the onion and cook until softened, about five minutes. Sprinkle flour into the pot and cook with a wooden spoon for one minute. Whisk in the beef stock and bring to a bubble. Cook until slightly thickened, about 2-3 minutes.
Whisk in mashed potatoes, then stir in the cheddar cheese with a wooden spoon and cook until the potatoes are hot and the cheese is melted. Add half the bacon and let cook for 3-5 minutes to allow flavor to combine.
Transfer to a serving bowl and garnish with the reserved bacon and chopped chives. Instant Fat Boy Heaven.
One of my favorite side dishes for fall dinners is macaroni and cheese, and I am always trying to come up with new ways to change it up. Since everyones favorite part of home made mac and cheese is the crispy edges and topping I got to thinking "what if I browned each serving in the waffle iron?". Once I figured out how to do that I started thinking about what to do as a main dish with it and thought I would go with the obvious chicken.Read More
Sometimes I just don't know what I want to make for dinner. I love to cook, but especially when my wife is out of town for extended periods of time (she has been gone since last Wednesday at this point) and I know the kids would be just as happy with Hot Pockets or McDonalds as they are with anything fancy I decide to make for dinner it is difficult to find inspiration. It is times like this that have brought me to an interesting realization. No matter what mood I am in, if I can't decide what to make for dinner beef stew or corned beef hash always work and never disappoint. Really. A big bowl of a thick beef stew made from scratch and cooked the right way for hours in the oven with a good whole wheat roll is NEVER the wrong answer.
Click the link to see my recipe and understand why it is easy enough to make this anytime you aren't sure what to make for dinner.Read More
One of my favorite things in the world is a nice thick beef short rib, and I'm always trying new ways to prepare them. I decided to cut the normally long cooking time by doing them in my pressure cooker tonight. Using a sugar based soda as the foundation of this braising liquid not only caramelizes onto the outside of the meat but also helps break through the salt and work with the spices to make an amazing pan sauce.Read More
There is nothing more comforting to many than spaghetti and meatballs, and many spend years working to perfect their meatball recipe. I have spent years working on my recipe, and finally have it right. Give this one a try, you'll love it.Read More
I love a good chili, and love pork even more. I was trying to decide what to do for dinner tonight and decided my own variation on a Chile Verde might be fun. Instead of just green chiles I also added some sweet yellow, red, and orange chiles to the dish for some flavor balance and color.Read More
I received an interesting new kitchen appliance from the folks at WOOT yesterday, and decided to give it a try tonight. They sent me an Indoor BBQ Pressure Smoker, something that I had no idea even existed before they told me it was on it's way. It promises to smoke and cook a piece of meat in 1/4 the normal time or less, and if it works as advertised it will change much about the way I barbecue.Read More
Growing up, St. Patrick's Day was "boiled dinner". Corned Beef and Cabbage cooked all day on the stove, allowing flavors to mix and make a delicious dinner to serve the whole family. If we were lucky and weren't very hungry that night, there were enough left over potatoes and corned beef for Dad to make hash the next morning. Twelve years after Dad has passed away, it is still the dinner I fall back to on St. Paddy's Day.Read More
My kids were out of school today, and my son asked for fettuccine alfredo for dinner. I didn't want to do it with chicken like we normally do, but as I was thinking about it I realized that I had never posted my Alfredo recipe here.Read More
Like any Fat Boy, I love biscuits and gravy. I sometimes get tired of the same old thing though, so I decided to try taking biscuits and gravy up a level. In place of biscuits I went with a savory scone filled with ham and cheddar cheese, and I smothered it in a classic bacon gravy.Read More
I was trying to decide how to use some chicken that had been sitting in the fridge all weekend, and decided a nice rustic cacciatore would be perfect on this cold winter night.Read More
I had some chorizo in the fridge and was trying to come up with a way to use it when I started thinking that it has been a long time since I had made Mac and Cheese. I picked up some gluten-free pasta made from quinoa flour and threw this together. It got rave reviews from the family, and I loved it as well.Read More
One of the great things about doing the Kahlua Pork last night is that there is always plenty left, especially when it is just the kids and I eating. Since it is just slow roasted pork butt, adding some BBQ sauce made it a simple transition to sandwiches on night two. I love that our local grocer has started selling my favorite kind of sandwich buns - pretzel buns.
Cooking more than you need for a meal means dinner prep the following night can be a lot easier if you are careful not to over season your meat for the first meal in the chain. In this case the pork was seasoned just with salt and liquid smoke, so adding BBQ sauce didn't conflict with any flavors.
In September of 2013 an idea popped up on Kickstarter that got my attention: Foodie Dice. The concept was to turn meal preparation into a game. You have nine dice which indicate protein, cooking method, grain/carb, herb, bonus ingredient + spring, summer, fall, or winter veggies. This gives you over 186,000 combinations to jog your creativity in the kitchen.Read More
We love Italian food in our home, and a frequent quick meal our kids yell for is a quick dinner of pasta with a sausage sauce. I decided to try and take it to another place tonight by using quinoa to make it gluten-free and Paleo friendly. Roasting the tomatoes take a lot of extra time, but cooking the quinoa will take most of the 50 minutes or so you will need to roast off the tomatoes, and trust me, there is no way to substitute the depth of flavors you will get unless it is summer time and you can throw whole tomatoes on the grill to slow roast them there. The spinach will add some great contrasting flavor in addition to the contrasting color it brings, and you can add more than I did if you want more greens, but my kids were rebelling even with this.Read More
I was looking for something different tonight for dinner and ran across this great recipe for a spicy potato ghoulash. The smoky spice of paprika dominates, but also works well with the kielbasa sausage and the wonderful sauce created by the combination of broth and the starch from potatoes cooking down. A wonderful meal when served with a nice crusty bread.Read More
Carrie has been wanting Corn Chowder for days, and I finally didn't have anything else planned for dinner tonight, so she got her wish. There are lots of ways people make corn chowder. Some thicken it with a traditional rue. Some Use canned corn (and that nastiest of all canned vegetables, creamed corn). I take a few shortcuts with mine, but the important thing is using good corn. Mine was cut fresh from the cob this summer and frozen for just such an occasion. Good sweet corn has a taste and texture that makes all the difference here.Read More
I love a good beef stew, but was wanting to make it a little lighter (and the kids are tired of me cooking with beer), so I went with a well crafted Ginger Beer from Reed's as the flavor base. The ginger zip is an amazing addition that cuts through all of the heaviness of the beef and marries quite well with the flavors. Give this a try, you'll love it.Read More