Spicy Smoked Bourbon BBQ Sauce

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Smoking”. I am definitely a fan of a good smoked meat or something similar but where I live does not allow for charcoal or smokers so I decided to play around with some liquid smoke. This BBQ sauce ended up turning out really good with a good ration of smokiness, bourbon, and a little bit of heat that lingers a little after you ate it. Given how easy this is to make, I do not see a reason to buy BBQ sauce ever again.

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Rabbit Stew

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “On Sale”. This was a rough one because I like to plan ahead and usually I only buy stuff on sale when I walk through the store. Then my friend texted me and said that the store near her house had a sale on whole rabbit and since I have never cooked rabbit before so I jumped on this.

I have had rabbit at restaurants before so I knew I liked it but this stew combined with the gravy was absolutely phenomenal. Though, I did find out that I hated cutting up the rabbit but I do not like quartering chickens either.

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Beef Stew with Herb Dumplings

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Inspired by Books”. The last time we had this theme, my friend sent me a bunch of recipes from the official Harry Potter cookbook and with it being all cold out, stew sounded good. This is a common theme for me in the winter I am noticing. The added benefit of dumplings really intrigued me because I absolutely love dumplings in any fashion. Everything about this dish was delicious and definitely worth the wait. Even better were the left overs after all of the dumplings and veggies absorbed the liquid, then I just added some beef broth to reheat it.

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Sausage & Tortellini Soup

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Stocks and Broths”. A good broth or stock is absolutely delicious and I love making them but so far this year, I think I have made 5 or 6 different broths so I decided to go with a different route for this and just use a broth I have in my freezer. I am very glad I did this because we currently have a snow storm at my house and this soup was absolutely perfect. Also, I was about to go to my favourite pasta market to get some fresh pasta to go with this. Even better yet, this tasted even better the next day though the tortellini absorbed much of the liquid which is easily fixable.

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Pork & Shrimp Pancit

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Filipino”. Honestly, I was not sure what to expect for this theme since the only Filipino food I knew of was Adobo and I have definitely made that before. Then I stumbled upon a few different pancit recipes and got really excited. This did not disappoint but I might have accidentally made way too much and have been eating it for days. No regrets, I could eat this forever and I am not even that big of a pork fan.

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Bulgogi Beef Burrito

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Olympics”. I love this theme because I am kind of in love with Olypmics, summer or winter, do not care, love it. Since the Olympics this year will be in South Korea, I decided to use that as an excuse to make Korean food. Plus, who doesn’t love burritos? … I might have just done it to use up some tortillas I had… Either way, this was really good and I was able to use some ingredients I never have before win and win.

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Shrimp & Grits

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Poaching”. Honestly, I have no idea what it means to poach anything other than an egg. It does not mean that I have not done it, I just did not know that it was the name of a process. That being said, this turned out to be one of my top 10 dishes I have ever made. I cannot remember the other 9 because I have not been keeping track but this is definitely up there. Plus, how could it not be? Shrimp is good, grits are good. Boom!

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