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Page Revisions

Just Cookin' Along....

     We’re cooking recipes that we’ve written and created, and/or recipes that we’ve read and executed, they are all here. This website simply states, “we’ve made it and tried it!” My many requests for ‘what was that thing you made….” are numerous. Now I’m documenting it here. Hopefully you will find what you need, if not email  me, and I can see if I know or can recommend where to find it or offer a recipe! Cook on!  

     My wife, Jessica, has been an aspiring chef since her college years and I have been the contented taster and assistant for all these years we've been happily married.  Her idol, the late Julia Child, passed in 2004.   Our habit of photographing and documenting our culinary creations is unintentionally based on the work of Julia and her husband, Paul. The primary chefs we revere are Jamie Oliver, Mario Batali, Scott ConantRick Bayless, Bobby Flay, Anthony Bourdain, Rachel Ray, Paula Dean, Michael Chiarello, Guy Fieri, Alton Brown and, of course, Jessica.

       Of late we've focused our attentions on eliminating as much processed food as we can to the extent that the FDA will allow, and further if we can (just try getting the animal parts for a Haggis) as inspired by the documentary, Food, Inc.  We're more than willing to consume our own eggs, poultry, butter, cheese, meat jerky, yogurt and just about any other product we can produce or acquire without pasteurization or chemical preservatives.  We absolutely detest partially hydrogenated anything, processed corn or generally any ingredient that wasn't grown or raised.  If it does not occur in nature, we prefer not to eat it or serve it.  Additionally, we try to be very conscious of excessive salt and sugar in the foods we eat as well as the pesticides used. 

     Enjoy your stay and thank you for visiting.  Every effort has been made to give credit where credit is due but do let us know if we missed something.  If you have any questions or if you catch a speeling error, drop us a line at, we'd love to hear from you. Send us your suggestions and comments, please.

Sparks Hometown Farmers Market, Whole Foods, Wolf Pack Meats, Locavore, Great Basin Food Co-Op, Nevada Grown,

     "I'm going to break one of the rules of the trade here.  I'm going to tell you some the secrets of improvisation.  Just remember - it's always a good idea to follow the directions the first time you try a recipe.  But from then on, you're on your own." - James Beard

     "The secret of good cooking is first  having a love of it. If you are convinced that cooking is drudgery you're never going to be any good at it. You might as well warm up something frozen." - James Beard


Carolina Mustard BBQ Roast Chicken

By Jessica

This is a quick mid-week meal that takes little planning on your part but results in a stunning, easy meal.  

  • 5 Bone in, Skin on Chicken Thighs defrosted
  • 1 Gallon zip lock bag to marinate the chicken
  • 1 cup of Couscous
  • 3 Tablespoons of butter
  • Salt / Pepper

      For Quick marinades I like to use store bought items and mix them together.  Usually stuff I have on hand but works well with no prep time.

The marinade is all dumped in the bag with the chicken:

  • 1 cup of Paul Newmans Zesty Italian Dressing
  • 1 cup of Paul Newmans Olive Oil Dressing
  • 1 cup of Mustard and/or  Mustard Carolina BBQ Sauce
  • 2 Tablespoons of Lemon Pepper
  • 2 Tablespoons of Italian Seasoning

Mix all together to thoroughly cover the chicken and let sit from a minimum of 40 minutes up to an hour. 

     Preheat the oven up to 350 degrees.   Arrange the marinated chicken in a shallow roasting pan, and having the pieces tightly arranged is fine.  They will reduce in size while roasting.  Pour some of the marinade over each pieces after in the roasting pan to continue to add flavor.

     Roast the chicken uncovered for 40-50 minutes, depending on your oven/altitude.  The skin will get a nice mild crunchiness to it, and the meat will be cooked through and tender.   I like to serve 1-2 pieces over a bed of couscous and pour some of the sauce over the couscous.  Makes a nice quick light midweek roasted chicken dinner!


Smoked Sausage with Red Cabbage and Sweet Potatoes

By Jessica Cameron - From The Crockery Cook by Mable Hoffman

     My wife has been making this dish for me for nineteen years. It's perfect comfort food for the fall. -Ed

  • 1 small head red cabbage, thinly sliced
  • 2 medium sweet potatoes, peeled, cut into ½ inch slices
  • 1 cooking apple, peeled, cored thinly sliced
  • 1 lb. smoked sausage, cut into 1 inch slices
  • 2 tblsp brown sugar
  • 1/8 tsp ground cinnamon
  • ¼ cup red wine vinegar
  • Dijon style sweet hot mustard

     In the slow cooker, make alternate layers of cabbage, sweet potatoes and apple and sausage.

     In a small bowl, combine brown sugar, cinnamon and vinegar. Pour over ingredients in crock pot. Cover and cook on low for seven to eight hours. Serve with mustard and Pumpernickle bread.


Compound Hidden Valley Ranch Butter

Jessica relayed a childhood story describing "Ranch Butter" for making grilled cheese and I'd never heard of I had to try it.

Simply soften the butter by allowing it to warm up gradually
 incorporating the ranch powder, then letting set again. 

Note: Use unsalted butter or, add an additional stick of butter or reduce the Ranch Mix by about half.

  • Two sticks unsalted butter
  • Dry ranch pack





Nachos Grande


Jessica Cameron     

     This recipe is adapted from a Rachel Ray recipe that I tweaked to our preferences.  I find this recipe to be the best for nachos as the cheese sauce is just that.  It’s not just melted cheese, it’s more of a béchamel that doesn’t firm up in a few minutes of being served.   This recipe is for four but it’s four very generous portions. 

     This recipe is broken down into three smaller recipes and then assemble the three as you wish:

Pico De Gallo

  • 4 tomatoes seeded and diced
  • 1 small white onion diced
  • ½ cup of chopped cilantro
  • 1-2 tablespoons lime juice

 Beef Mixture:

  • 2 tablespoons of olive oil
  • 1 lb of ground beef
  • 4 cloves of garlic chopped
  • 1 small onion chopped
  • 1 small can of chopped jalapeno peppers
  • 1 to 1 ½ cups of chunky salsa (I like Newmans Tomato Salsa)
  • 1 teaspoon of salt
  • 2 teaspoons of chili powder
  • 3 teaspoons of cumin
  • 3 teaspoons of cayenne pepper
  • 1 -15 oz can of black beans rinsed
  • 1 – 15 oz can of pinto beans rinsed

Cheese Sauce:

  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 2 cups of milk
  • 3+ cups of shredded cheese (I like a mix of cheddar and pepper jack)


      Combine all the ingredients for the Pico De Gallo.  You can do this ahead of time to let it set up.

     Add the garlic, onions, & jalapenos to the pan over medium heat and brown for about 2 minutes.   Add the meat and olive oil and brown until crumbled.  Once 85% browned, add the spices and the beans and the salsa.  If you find the mixture to be tightening up, add water at a half a cup at a time to keep the mix somewhat loos and just let it reduce a bit on medium low heat.  

     In a separate pan add the butter and flour over medium low heat, and stir for a minute or two until slightly golden.  This sort of cooks the rawness out of the flour.  Add the 2 cups of milk over medium heat and stir with a wooden spoon. When the milk comes to a gentle boil, add the cheese. Start with the 3 cups and if you want it cheesier go for it. I tend to add a little more depending on the strength of the cheese you choose (ie. Sharp cheddar vs mild cheddar).  

     Once you’ve gotten all three components of this done, time to assemble!

     Get 2 bags of chips and mix it up.  White corn, blue corn, etc

     Arrange your chips on your serving platter.   Generously pour the cheese sauce over the chips as you wish. Top that with the beef mixture as you see fit.  Then top that with the pico.  Additional toppings I used were chopped green onion, sliced black olives, roasted jarred Anaheim chilis (photo attached), and sour cream if you wish.  

     Go nuts with anything else you think would be tasty, but the winning component of these nachos is that cheese sauce so be generous!










Caprésé Bites

-Jessica Cameron

•Golf ball size tomatoes
•1/2 cup balsamic vinegar Di Moderna
•Soft mozzarella
•Fresh basil
•Olive oil
•Fresh Black Pepper

Cut the "cap" off the golfball size tomatoes. Slightly larger than a cherry tomato or large cherry tomatoes. Gut the insides of the tomato pulp. Make sure all the seeds are removed. Pepper this insides lightly with black pepper. Take a 1/2 cup of balsamic and reduce slightly over medium heat to thicken to a light syrup. It will take 10-15 minutes. Drop a few drops of the balsamic syrup in the bottom of the tomato cups. Chiffonade the basil and layer the bottom of the tomato bowls with basil. Scoop out the soft mozzarella with a 1/4 or 1/2 teaspoon whatever fits the tomato size. Set inside the tomato and fill all of them. Drizzle balsamic syrup on top and top with a touch of the basil ribbons on top. Take a half teaspoon full of olive oil and drizzle into each tomato cup. Chill for a few hours and serve.


Need Help?

If you get hung up preparing your Thanks Giving feast, drop Jessica a message at is here to help!

Happy holidays to you and yours!


Kissing crust




Slumgullion: a stew of meat, vegetables, potatoes, etc.


Bacon Cinnamon Rolls

• Thick Cut Bacon
• Cinnamon Rolls

Do a partial cook on the bacon. Unroll the cinnamon rolls ( I'd suggest on a greased sheet pan ). Layer on the bacon and reroll them.
At this point, follow the baking instructions for the rolls ( In this case 350° in a greased dish ).

Extra: Make a well and add a whole egg.

I skipped the icing. You do as you wish.

This was inspired by a photo I found on the Interwebs, so there is a high likely hood someone else has done a better write up.

~ Ed


The Browncast with Alton Brown

It’s biscuit time on the Alton Browncast. Alton remembers Ma Mae, shares his first experience with buttermilk and fesses up to how he really makes biscuits at home. He also sits down with poly-hyphenate Hugh Acheson to talk Southern food, Top Chef, and the proper culinary library.


Download Here


Happy 101st Julia


Crimini Mushrooms

Simple sauté in olive oil.


Cuban Skirt Steak with Tomato Escabache & Mango Steak Sauce and New Potato-Corn Chowder Salad 

     These recipe combinations are a flavor explosion and only reinforces what a flavor master Bobby Flay is! One of the cheapest cuts of steak and the intense marinade results in a tender, delicious steak. We used flank steak, which is the cut next to the skirt steak, as we could not find skirt, but it worked out well. The escabeche and mango sauce added further depth of flavor beyond belief!

     The Potato Corn Chowder had a full range of textures with bacon & a slight heat from the chili coming through. These two recipes together will not disappoint. An amazing profile of summer flavors! ~ Jessica

Cuban Skirt Steak by: Bobby Flay

  • 1/4 cup canola oil
  • 1/4 cup chopped fresh oregano
  • 2 teaspoons ground cumin
  • 8 cloves garlic, chopped
  • 2 fresh bay leaves (must be fresh)
  • Zest and juice of 2 limes
  • Two 1 1/2-pound skirt steaks
  • Salt and freshly ground black pepper
  • Mango Steak Sauce, recipe follows
  • Tomato Escabeche, recipe follows
  • Fresh cilantro leaves, for garnish

Mango Steak Sauce

  • 2 tablespoons canola oil
  • 2 cloves garlic, smashed
  • 1 small red onion, chopped
  • 1/2 cup mango nectar
  • 1/4 cup prepared horseradish
  • 3 tablespoons honey
  • 2 tablespoons ancho chile powder
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 very ripe mangoes, peeled, pitted and chopped
  • Salt and freshly ground black pepper

New Potato-Corn Chowder Salad 

Page 91 Bobby Flay's Barbacue Addiction

  • 3 pounds new red potatos
  • Kosher salt and fresh black pepper
  • 4 tablespoons canola oil
  • 12 ounces slab bacon, diced
  • 1 small red onion, halved and thinly sliced
  • 8 ears of corn, kernels cut from the cobs
  • 1/2 cup apple cider vinegar
  • 2 teaspoons clover honey
  • Few dashes hot sauce
  • 2 tablespoons finely chopped fresh chives



The way to a mans heart...


Bacon Margarita Cupcakes

From : Bacon Today <-Go have a look.


Yield: 12 cupcakes
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes


For the Cupcakes:

4 pieces cooked, crumbled bacon
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon bourbon vanilla extract
1 pinch cayenne pepper (to taste)

For the Tequila-Lime Frosting:

1 cup unsalted butter, at room temperature
2 ½ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Cooked and crumbled bacon
Pinch of coarse salt


1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at a time, mixing thoroughly after each addition.
5. Scrape the sides of the bowl and add the lime zest, lime juice, bourbon vanilla extract, cayenne pepper and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry).
6. Reduce the mixer speed to low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand. Stir in the cooked bacon pieces.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with tequila. Set the cupcakes aside to cool completely before frosting them.
9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt and mix on medium-high speed until incorporated and fluffy. If the frosting appears too soft, add one additional teaspoon of sugar at a time until desired consistency is reached. Frost cupcakes and garnish with bacon bits and lime zest. Enjoy!



(Yogurt, Cucumber, Garlic Dip)

Greek yogurt plain 32 oz
1 large cucumber - Grated on a cheese grater
3 garlic cloves minced
3 tblsp extra virgin olive oil (may require more)
1 1/2 tblsp red wine vinegar
Salt to taste
Dill or mint optional

     With a large enough piece of cheese cloth drape to contain the yogurt. Drape the cloth over an empty bowl. Dump the yogurt in there and tie up the cheese cloth around it, tie if off and hang off a cabinet handle to hang above the bowl and drain for a few hours. This will give you your yogurt "cheese".

     Take your grated cucumber and place in a colander. Lightly salt and let drain for 10-20 minutes.

     Once you have the drained yogurt, toss the water released from it, and add the rest of your ingredients to the cheese.

     Add the drained grated cucumber to your yogurt cheese.

     Start with the established quantities and I add additional oil & vinegar after the fact to get the consistency I want. I also add additional garlic at times but know the garlic flavor will set-up over the first 24 hours in the fridge and can get strong but that's my preference.
Mix and put in the fridge to let the flavors blend. This will last in the fridge for a few weeks. Great with pita bread or just a dip with veggies.

Makes about 2 cups.



Brats with Malt Vinegar Onions

By Jessica Cameron

  • 5 Bratwurst links
  • 1 white or sweet onion
  • 2-4 tblsp malt vinegar
  • Olive oil

Mustard choices for us:

  • Dijon
  • Smokey hickory JD
  • Wasabi
  • Sierra NV Porter & brown spice

     Brown the brats in a tblsp of olive oil. Brown on all sides only to brown, not to cook through. Take off the heat & cover with foil.

     Slice the onions in half, then slice the half into medium slice into strips. Add to the pan the brats were in and sauté on medium heat until they start to soften & lightly brown. When they start to wilt sprinkle the onions with the malt vinegar. Sauté down and the vinegar will become syrupy & add a sweetness to the onions.
     Slice the brats into 1 inch thick slices & add back into the pan with the onions. Pour one bottle (12 oz) of dark beer into the pan which will finish the brats. Heat until the liquid reduces to a syrup.

     Serving suggestions: serve on a plate with a variety of mustards (ours listed above)
OR serve on a crusted bun with mustard of choice.



Cooking Comically, Just Cook It

I've been a fan of Cooking Comically for some years now, ever since I found 'em on StumbleUpon.

Tonight, I refer you to:

Dem Wedges "Difficulty, You could almost be asleep and do this."

Dem Wedges

Shout Out To Tyler Capps (whom I did not ask, and SHOULD have, to repost this)*

*seriously, I didn't ask, but if there's an issue, lemme know, I'll pull it, fix it, grovel, beg. Reposted in admiration. - Ed


Mushroom Tart

Being I have a natural love of mushrooms this was a perfect fit for me. I served it at a New Years Brunch and it was a hit.  A tasty dish for brunch or dinner. Just delicous. You may read this as a weird concoction but it's surprisingly delicious. - Jess

Original Recipe Here: Care of The Cooking Channel, Michael Chiarello

  • 1/3 cup extra-virgin olive oil, divided
  • 2 pounds cleaned, mixed mushrooms, (sliced or quartered depending on variety)
  • Gray salt
  • Freshly ground black pepper
  • 2 tablespoons butter, divided
  • 2 to 3 shallots, minced
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons freshly chopped thyme leaves
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan
  • 1/2 lemon, juiced
  • 1 egg, well beaten
  • 2 tablespoons freshly minced parsley leaves
  • 1 sheet frozen puff pastry, thawed
  • 8 ounces crumbled blue cheese
  • Flour, for dusting work surface


"1 pound dry beans, for baking crostata shell

Preheat oven to 425 degrees F. 

Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir. 

While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper. 

Lower oven temperature to 400 degrees F. 

When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve." Quoted from The Cooking Channel