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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

Entries in Olive Oil (13)


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!


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


Turkey Sausage with a Mustard Cider Glaze

By Jessica L. Cameron

Serves 2-4 depending on portion size

     This is a dish I serve with the Sweet Potato & Apple Sautee for a nice fall brunch. It could also be just a tasty snack that could be served as an appetizer or finger food with toothpicks. A whole lot of flavor in one tasty bite!

  • 1 – 13 oz ring of smoked turkey sausage
  • 1 tsp of olive oil
  • 1 tblsp of whole grain Dijon mustard
  • 1 1/2 tblsp of apple cider vinegar
  • 1 tblsp of spiced cider

     Bring all items together in a small dish until thoroughly mixed. Set aside.

     Slice the turkey sausage into 1 inch thick slices.  In a pan over medium heat, add the olive oil and brown the pieces on both sides until slightly browned. About 7-9 minutes.

     Take the sauce mixture you made above and add that to the pan with the sausage. A smaller pan keeping everything close is recommended to reduce the sauce faster.  Bring the sauce pan to a medium high heat and toss the sausage thoroughly in the mustard sauce. This will happen quickly. When you see the sauce is slightly thickened take the turkey off the heat and serve. 

     Suggested Accompaniment:  Sweet Potato & Apple Sautee in Cider


Seafood Boil for Two

Original Recipe by: Jessica Cameron

We always enjoy a good clam boil with all the various seafood you can incorporate, but it usually entails a large group of people, and a large amount of seafood resulting in a large bill for said goods.  We wanted a way to have a quick version of this for just the two of us that would not cost very much, but still give you that same experience.  You can see what I've used here for seafood, but I encourage you to try crab or crab legs, lobster tail, scallops. It all works, just work out the time each ingredient needs to cook properly and add at the proper time. In addition, the broth we had left over I reworked with the addition of heavy cream and chopped clams into a chowder for my husband that he enjoyed as well.  This is a way to enjoy seafood and not spend too much. I believe this whole thing cost less than $20.00.  Enjoy!

Seafood Boil for Two

  • 8 clams medium size*
  • 6 mussels
  • 6-7 medium de- veined shrimp (26-30 count size)
  • 6-7 oz Linguiça link smoked
  • 4 half ears of corn on the cob
  • 4 cups of peeled, cubed russet potatoes
  • 2 shallots thinly sliced
  • 3 cloves of garlic roughly chopped
  • 1/2 cup chopped bacon
  • 2 whole lemons (not Meyers)
  • Italian Parsley roughly chopped - approximately 2 tblsp
  • Olive oil- 4 tblsp
  • Whole cream butter European style 4 tblsp
  • White Wine (suggestion: Sauvignon Blanc) 2 cups approximately
  • Chicken Stock 1 cup

     Prepare your mise en place*** as all parts need to be ready for this quick boil. Peel and cube your potatoes to approximately 1/2 inch cubes and put in a bowl of cold water to keep from browning. Have your corn defrosted and ready. Slice the shallots. Chop the bacon and linguica. Clean the mussels of beards, rinse your shrimp and clams*.  Measure out your wine and chicken broth. Chop your parsley. You're ready to go!

     Because this is a fairly short boil I'll outline this differently than my other recipes to follow your timer. Have a reliable digital timer at the ready.

     Set it for 25 minutes. Use a large stock pot (like 2-3gallons) and line the bottom of it with olive oil. Set your heat to medium and add the bacon and linguica.  Sauté until the bacon is crisp and the linguica is browned. This will take approximately 7 minutes.

     Add the shallots and sauté and additional 1 minutes. Add the garlic and sauté another 30 seconds.     Add 2 tablespoons of butter to the pot and add the diced potatoes.  Sauté for an additional 3 minutes until the potatoes brown a bit.  

     Add the clams and corn on the cob with 2 cups of wine and 1 cup of chicken broth.  Sauté for 4 minutes.  

     Add the mussels and steam for an additional 4 minutes.

     Add the shrimp with 4 minutes left .  Halve two lemons and squeeze all four halves Into the pot and throw in the pot.  Add 2 more tablespoons of butter and melt.  

     Once the shrimp is pink turn off the heat and pour the entire pot into a large bowl, sprinkle with the chopped parsley, and serve.  

     Serve with an empty bowl to hold the empty shells once eaten.  Additionally, serve with crusty bread and cocktail sauce for the shrimp (recipe below).  Serve with a bowl for each to enjoy the tasty broth as you each seek out the shellfish.

* 12 hours before cooking soak your clams in cold water and let sit. They will release any sand they are holding within the shell.
**Cocktail Sauce:  50% ketchup - 50% horseradish sauce - a squeeze of lemon juice mixed

***Literally "everything in place", a preparation style that entails pre-preparation of all ingredients beforehand.



Brats with Curry Ketchup (Sandwich)

     This recipe was inspired by an Austin, Texas eatery we enjoy at ACL Festival called The Best Wurst. Since we were unable to attend the festival this year, we made these in honor of the festival happening this weekend. Of course, we put our own twist on it!

Curry Ketchup:

  • 1/2 cup of ketchup
  • 1 tblsp curry powder
  • 1 tblsp cumin

     Blend together and set aside to let the flavors blend. We suggest making the day before and putting in the fridge.


  • 1 pack of smoked brats
  • 12 oz bottle of beer
  • 2 cups of water
  • 1 tblsp beer extract powder
  • 3 tblsp pickling spices
  • 1 tblsp mustard seed
  • 1 sweet onion sliced
  • 1 tblsp of balsamic vinegar
  • Olive oil
  • Sourdough rolls

     Place the brats in the mixture and bring to a boil. Reduce and simmer for 30 minutes on a low simmer. Turn off and let them cool off in the brine liquid.
     Slice thinly the sweet onion.  Sautéed over medium heat the sliced onion until wilted. When almost done, sprinkle with balsamic vinegar and sautée a minute or two more. Take off the heat.
Grill the brats until slightly crisp.
     Split the rolls, lightly coat the inside with oil, and lightly toast the bread on the griddle.  Keep the onions warm while toasting the bread.
     Split the brats lengthwise. Generously coat both sides of the rolls with the curry ketchup, put the split brats on the roll, top with onions. Enjoy!





Creamy Gorgonzola Polenta with Summer Squash Sauté

From Eating Well Serves Two


     Over the past year we've posted a lot of Jessicas' original recipes here at CookedThat which is somewhat contrary to the original intention of this site, which was to offer a practical and enticing diary of the food we've made, the gear we use and the eateries we like.  Well, this entry is one of a few standards, the Polenta presented in Eating Well Serves Two.  We've made so many recipes from this book (and I say we lightly, Jess has done the lions share of the cooking) that I must recommend it as a staple reference for any aspiring chef. -Ed

     This gorgonzola polenta finishes as a creamy, cheese, luscious corn mash, with the addition of sautéed summer squash. It's more decadent that you would imagine. We wolfed this meal down.  We served it with some homemade garlic toast. Delicious and light!  - Jess


Zucchini and Tomato Gratin


Written by Jessica Cameron Aug. 30 2011

  • 1 -1/2.lbs of fresh zucchini sliced 1/4 inch thick
  • 1 -28 oz can of whole peeled tomatoes
  • 5-7 oz of mozzarella Sliced 1/4 inch thick
  • 1 cup of finely grated parmesan reggiano
  • Black pepper
  • Olive oil (approximately 1 cup)
  • Fresh herbs: basil, oregano, Italian parsley

     Drizzle a generous amount of olive oil in a roasting pan to coat the bottom.  Layer the zucchini evenly across the bottom of the pan going 2 layers deep. Sprinkle with more olive oil and black pepper and some ribbons of basil. Slice the tomatoes quarterly and drape all over the zucchini. Pour a bit of the tomato water over the zucchini. I want to partially stew this squash. Season with pepper, olive oil, and ribbons of fresh herbs. Sprinkle with the Parmesan. Bake at 350 degrees for 25 minutes, uncovered, then cook another 20 minutes at 300. The Parma will crisp, the zucchini will stew and be tender and cheesy with tomato and fresh herbs.  Let cool a few minutes and serve as a side with a grilled meat and rustic garlic bread to soak up juices.



Jessie’s Breakfast Potatoes

I’ve been making these for years for Eddy and decided to write it down finally. They are adjusted as certain ingredients are available, but this is the base recipe. If I have fresh herbs on hand like Italian Parsley, Rosemary, or Thyme, I throw that in as well.  These reheat very well, work great for larger groups for family gatherings, and last well on a breakfast buffet.  We suggest they are tastier with ketchup and/or hot sauce of your choice

  • 3 large Russet Potatoes, peeled & cubed to about ½ inch cubes (approx 4 cups)
  • Olive oil, approximately ½ cup, enough to generously coat the bottom of your pan
  • White onion, about 2 cups, roughly chopped
  • 1- 14.5oz. can of diced, low sodium tomatoes, keeping the juice in the can
  • Dried Thyme, about 2 tblsp
  • 1 Tbsp Smoked Sweet Paprika (optional for smoky potatoes)
  • Salt & Black Pepper (generous on the black pepper)

Heat your pan to medium high heat, with the olive oil coating the bottom of a non-stick skillet.  Drain your potatoes from their water bath (to keep them from turning brown) and add to the heated pan. The potatoes will take the longest to cook, but they will get a slight crust on them and soften at the same time.  You could do these in a cast iron skillet for more of a crust but it tends to stick if you don’t keep it moving every few minutes.  At approximately 20 minutes, stirring the potatoes every 5 minutes or so, when your potatoes are browned, add your onion.  Let it fry for another 10 minutes, stirring every few minutes.  At 30 minutes, add the can of tomatoes, tomato juice and all, and your spices.  Mix everything thoroughly, lower the heat to half, and let it fry on the stove top for another 10 minutes or so. Your potatoes should be close to falling apart, everything should be heated through, and you can keep them on low, while you assemble the rest of your breakfast.  These also reheat well at 300 degrees for 10 minutes covered for any leftovers.

Options: I’ve added other veggies like sliced mushrooms, diced bell pepper, even finely diced jalapeños, if you’re looking for some heat up front.  If you have available to you sweet onions like Vidalia or Hawaiian, use those instead of white onion.  The sweet onions work well with the sweetness of the tomatoes.  I’ve also had cheese melted on top of individual servings, and sunny side up eggs served directly on top of warm potatoes. 

Bacon Option:  Instead of straight olive oil, we’ve done the bacon in the pan first, and saved some of that bacon grease and mixed it with the olive oil to add a hint of baconiness (as Eddy would say).


Stuffed Peppers

By Jessica Cameron    September 16, 2010 

  • 2 Large Green Bell Peppers (or 4 small)*
  • 8 oz Ground Beef (20% fat)
  • 2 Italian Sausage Links (approx 8 oz)
  • 1/8 cup Worcestershire sauce
  • 8 oz Tomato Sauce
  • 4 large Garlic Cloves Grated
  • 1/3 cup of can diced oregano garlic tomatoes (drained)
  • 1 whole shallot sliced
  • 3 tblsp Dried Oregano
  • 3-4 tblsp Black Pepper Freshly Ground
  • 1/3 cup Panko Bread crumbs
  • 2/3 cup Parmesan Cheese
  • 3 tblsp chopped fresh Italian Parsley
  • Olive Oil
  • Tomato Marinara Sauce 

     Preheat the oven to 350 degrees.

     Hollow out and rinse two bell peppers making sure all the seeds are removed.  Leave the caps off of the peppers.   Set them in the baking dish while you prepare the filling.  Each pepper should hold approximately 1-1 ½ cup of filling (to approximate the pepper size).  Measure out your beef and pork on a scale and mix in a bowl with your hands so it’s evenly mixed.  To the meat mixture add Worcestershire, tomato sauce, garlic, tomatoes, shallots, oregano, & black pepper.  Mix the entire thing again with your hands, like a meat loaf.  Stuff each pepper as densely as possible with as much filling as the pepper will handle finishing with a mound of stuffing on top of each pepper.   In a small bowl mix the bread crumbs, parmesan, and chopped Italian Parsley together with a bit of freshly ground black pepper until evenly incorporated.  It should smell of primarily cheese and parsley, not bread crumbs.  Drizzle the top of the peppers with olive oil (1-2 teas on each pepper) allowing it to drizzle down the sides of the peppers. Pile the bread crumb mixture onto the top of the peppers, pressing it in a bit to stick.  Drizzle some more olive oil over the bread crumb topping. 

     For the first 12-15 minutes cook uncovered in the oven without tomato sauce until the bread crumbs brown a bit.  Add ¼ cup of water to the bottom of the pan their in to start.   Remove from the oven and spoon over the peppers the marinara sauce carefully trying not to disturb the topping.  Be generous with the marinara sauce ( approx 15-16 oz).   Drizzle again with a bit more olive oil. 

     Cover the peppers with a foil tent and put back in the oven for 45 minutes at 350 degrees.

     Let the peppers rest for 5-10 minutes before serving.

     *The filling will accommodate 2 large peppers or 4 small, just depends what's available. Remember to choose peppers with a somewhat flat bottom so they sit upright in the pan.



Broiled Summer Salmon

By Jessica Cameron      Aug 4, 2010

  • 2 – 4 oz Salmon Fillets
  • 1 Lemon
  • 4 tblsp of jarred capers (saving the caper liquid in the jar)
  • Salt & Pepper
  • 2 cups of cherry tomatoes
  • Fresh Basil (optional)
  • 2 lbs of asparagus spears
  • Olive Oil 

     Turn your oven broiler on.

     Oil the top of your salmon fillets (fish skin side down), season lightly with salt (as the capers will add a salty component), and a bit more generously with black pepper.   In a 9 x 9 Pyrex baking dish coat the bottom of the dish with olive oil.  Distribute 2 tablespoons of capers around the bottom of the dish.  Lay the salmon fillets skin side down on top of the capers.  Very thinly slice half the lemon and lay over the top of the salmon fillets until they're entirely covered.  Squeeze the other half of the lemon over the salmon fillets until all the juice has been released.   Take another tablespoon or so (more if you really like them!) of capers and drop a few over each fillet.  Take 1-1 ½ tablespoons of the caper liquid and sprinkle over the fillets as well. Surround the fillets with the cherry tomatoes. Sprinkle the tomatoes with olive oil and salt/pepper. 

     Set your oven rack about 10 inches down from the broiler, place the baking dish under the broiler for 10-12 minutes, checking to make sure it doesn’t burn but cooks through and the lemon and tomatoes get a slight char.  The tomatoes will start to burst, releasing their seeds and juice to mix with the olive oil, lemon juice, and caper liquid in the bottom of the dish.  When you see the slight char present itself, turn the broiler off entirely, cover your baking dish with aluminum foil, and let the baking dish sit in the warm over another 10 minutes to let the tomatoes further break down.

     In the interim, trim your asparagus to get rid of the woody bottom tips, and steam for approximately 6-8 minutes on your stove top.

     When you are ready to serve, place half the asparagus on the plate.  Perpendicular to the direction of the asparagus lay your salmon fillet over the asparagus.  Take a spoon and scoop the tomato/olive oil/lemon broth and pour over the asparagus/salmon.  It will form a light, tasty, slightly salty, citrus sauce of sorts to be enjoyed with the vegetables and the salmon. 

     I also suggest serving this with a nice crusty bread to soak up any remaining broth. It’s that good!

     You can also lay some basil leaves under the lemon slices to add additional summer flavors.


Simple Wheat Pasta


  • 2 Cups Wheat Flour
  • 2 Eggs
  • 1 TBSP Olive Oil
  • 1 TSP Salt
  • 1 to 2 Cups Water 

     I wish that I had documented Jess sauce as it was bright, rich and fresh and assembled on her instinct, I believe.  This wheat pasta may or may not be proper but this is what I did.

     I placed the wheat flour in a mound right on the cutting board, then made a well in the center.  Into that well, I dropped two whole eggs and scrambled them with a fork, working in the olive oil and salt.  Once the egg mixture was fairly homogeneous, I began pulling in and incorporating the flour. I then added about a cup of water in small additions to loosen the dough.  Once I had most of the flour worked in, I abandoned the fork and began kneading the pasta.  In this state the wheat flour is very tough so put your shoulder into it and work out those aggressions.  About five minutes in, the dough was ready for the roller.

     We're fortunate to have the Kitchen Aid pasta accessory.  I broke the dough into fourths, pointed the leading edge and began feeding it through the rollers.  Fold in half, feed, fold in half, rotate 90 degrees and feed and repeat...very therapeutic.  After several iterations, I swapped out to the pasta cutter which yielded the perfect strands above.  Flour and toss the pile to keep them from sticking together.

     Since this was a wheat pasta, the cook time was longer.  In fact, Jess commented it was still too toothy after about five minutes, so I set it back to the boil for an additional five minutes which seemed to do the trick. 











     After a marathon session of Two Fat Ladies, my wife and I were intrigued by the use of a specialized tool (citation needed), the sole purpose of which was to create pockets in the chosen meat into which you stuff herbs.  Upon consideration, we decided to try it out on a porterhouse cut of steak.  Now I can't find reference to it and I cannot recall what it was called but it resembled a knife steel that was hollow ground on four faces.  I couldn't find a decent precut porterhouse but was please that our local grocer butcher cut to order this 1-1/4" thick porterhouse.  Jess pierced it on both sides and inserted sliced garlic (see photo)...she then coated both sides in olive oil and lemon pepper at which point it was wrapped and allowed to rest at room temperature for five hours or so prior to going on the grill.  

     We were concerned that ordinary grilling would loose the juices since to the fire yielding a fine piece of shoe leather, so I used a cast iron fajita pan over the hottest coals I had available.  I had an IR thermometer reading of almost 400F when I placed the porterhouse to cook.  Because of the thickness of the cut, I opted to do four sets of three minutes a side (ultimately Jess and I both prefer a rare cook on our meat), which was almost perfect.  The fajita pan contained the drippings nicely and allowed for an even light sear.  This was prepared in celebration at a BBQ and most everyone got to sample this jewel.  I'll have to explore this technique more in future, but initial results were lovely.