12 ounces gemelli pasta (or any other desired pasta) Three-quarter medium-size onion chopped 4 cups sliced mushrooms One cube unsalted butter 1 tablespoon salt 1/4 teaspoon ground pepper 1/2 half cup Crown Royal Whiskey® 1 cup water, white wine or chicken broth Two extra-large vegetable bouillon cubes 1/4 cup flour and water for thickening 1 pound cooked shrimp skinned 1 – 2 teaspoons dried chives Fill a larger pasta pot 3/4 full and bring to a medium boil.  Add the desired amount of pasta to the hot water.  Continue to cook the pasta while preparing the rest of the dish.  Check it for doneness occasionally and turnRead More →

At the last moment we decided to spend Thanksgiving at the Cabin and all the fixings for dinner were done in the Two Butt Kitchen.  It took a little more imagination and timing as I only had one oven instead of my three ovens at home.  I know… oh poor me only three ovens.  I do love my kitchen at home but the cabin was a real treat too.   It did get a little crowded in my little two butt kitchen when we added the third while Gus was carving the turkey but all survived the last minute timing to get the Turkey andRead More →

Made this again last night and it wasn’t as good as the first time it was made. Sometimes a dish doesn’t turn out the same the second time around and I always wonder why? On thinking about what was different several thoughts come to mind? I didn’t use a measure spoon and just guessed on the amounts or sprinkled from the spice jar. Won’t do that again! The dish may have had too much brown sugar or too much soy the second time around. Again, because I was playing like I was super chef instead of following the recipe it just didn’t have the lightRead More →

Another Drunkin dish by KCinAZ but this one is a drunkin sidekick that can be paired with fish, chicken or lighter meat dish like pork tenderloin or pork chops.  Since I seem to be obsessed with seafood lately, Halibut was chosen as the main for dinner. We begin with steak cut white mushrooms that are sautéed in olive oil and then reduced with Crown Royal Whiskey and Pinot Grigio for a semi-sweet savory spiced up taste complimented with cooked orange wedge bites and then topped over grilled halibut for this recipe. Remember the post from a ways back on How to Simply Peel an Orange.  I’ve finally used some ofRead More →

Almost a Date Dinner with KCinAZ tonight was a grilled thick cut beef tenderloin grilled slowly.  While the tenderloin was grilling; we started the gravy with sautéed onions caramelized, mushrooms, port and brown gravy stock were added.  All along, small red potatoes were simmering on the stove top.   Ingredients:  POTATOES: 8 small Red potatoes; whole Salt; for water MUSHROOM GRAVY: 1/2 medium Yellow onion; chopped 2 tablespoon olive Oil 12 ounces Fresh mushrooms; sliced 1 Beef Stock; Knorr Home-style concentrated stock 1/2 teaspoon Greek Spice; Cavendar’s 1 clove garlic; minced 1 tablespoon butter 1/4 cup port; make it a good one 1 cup water 1/4Read More →

Get ready for Memorial Day Weekend with these spice rubbed BBQ Baby Backs with homemade barbecue sauce.  This is one of our favorites for a summer barbecue just like Memorial Weekend.   Many BigOven reviewers have raved about how good they are.  One of my personal favorite reviews was from the crew of a fire station where they said, “THE FELLAS AT THE FIRE HOUSE COULD NOT GET ENOUGH.  THE BBQ SAUCE WITH THIS RECIPE IS A MUST.  I HAVE TRIED SOME BOTTLED SAUCES AND THE RIBS WERE JUST OK  INSTEAD OF BEING ‘GREAT’! tonyparT.” These ribs are sure to please your family and friends this holiday weekend.   If you don’t want to make the sauce, justRead More →

Here is a delightful Sweet n Spicy Oriental dish in a rich sauce that can be served along with white or brown.  This is an recipe that is similar to Bourbon Chicken or Orange Chicken that is lightly breaded with a rich thick sauce. 1 large boneless chicken breasts; cut into bite size pieces 1/2  cup Unbleached flour 1/4 cup Bread crumbs; Panko Japanese Style 2 tablespoons Vegetable oil SAUCE 1/2 cup water 1 clove Fresh garlic, peeled and minced 1/2 teaspoon Red pepper flakes; or more to taste 1/4 teaspoon Ginger; ground 1/4 cup Brown sugar 2 tablespoons Ketchup 1 tablespoon White wine vinegar 1/3 cupRead More →

It’s late September and I just had to make this rib recipe again for Sunday dinner with friends. I still had sauce in the fridge from the last venture so didn’t need to make it up. That’s a time saver. While the ribs are cooking, I’m doing a little house sprucing and now updating the recipe. Our friends will be here in a few hours and are bringing a side of macaroni and cheese. What’s great, too, about cooking ribs this way is that you can bake them the full 3 hours, turn the oven off and then finish them on the grill after yourRead More →