Shrimp Scampi II
All scampi recipes are similar. This one is a little more “lemony” than Scampi I. Serves 2. Image shown with cooked asparagus. Ingredients: Directions: Mince […]
Articles by Keith Jennison
Roasted Red Peppers w/ Tomatoes and Kalamata Olives
This is an easy and delicious way to use red peppers. Serves 2. Ingredients: Directions: Preheat oven to 375° F Cut the large red pepper […]
Shepherd’s Pie w/ Leftover Rib Roast
This recipe is about 4th on the list of what you should do with leftover rib roast or “prime rib”. The first 3 should be […]
Smoked Salmon Appetizer
There are two types of “smoked” salmon, cold and hot smoked. Cold-smoked salmon is cured and then smoked at low temperatures, resulting in a silky […]
Almond Crusted Pork Chop
With Creamy Apple/Lemon Sauce Thick pork chops are needed here so they don’t dry out. You could also brine them first. This recipe is for […]
Red Chimichurri Sauce
This can be made smoky or not. Just replace the smoked paprika with regular paprika. This recipe makes just over a half a cup of […]
Mexican Seasoning Blend: Taco Seasoning
There is no need to buy that little package of Taco seasoning. Mix this every few months and keep it in a tight container on […]
Parmesan Crusted Roasted Potatoes
The key to this recipe is finding a pan that the potatoes, when cut in half, fit very snug. Recipe serves 2 or 3. Ingredients: […]
Sous Vide London Broil
Thickness is the key. Use London Broils (or Top Rounds) at least 2 inches thick. Will serve 2. Ingredients: Suggestions for Marinates or Rubs: Directions: […]
Sam’s Braised Beef Pot Pie
We use Sam’s Lager in this recipe, but you can use Guinnes, any other beer or beef stock. We serve this in our Pastry Shells, […]
Homemade Almond Milk
I use this on my granola instead of regular milk. Typically, I make a half batch because I don’t like to keep it too long […]
Twice Baked Potato… Casserole
This is easier than stuffing the potatoes after you bake them, and it tastes the same. Recipe for 2, but it can easily be expanded. […]
Coq au Vin
There are thousands of Coq au Vin recipes online. This is a variation of Julia’s, Emeril’s and a couple others. We remove the skin and […]
6 Meat Bolognese
This one is worth the effort. Serves 6-8. We typically make the entire batch and freeze in 2 cup portions that will serve 2. Image […]
Lemon Chicken
Very Much Like Chicken Francese This was a fan favorite with the kids were growing up. Serves 4 to 6 depending on breast size. Ingredients: […]