St. Louis Style Spicy BBQ Chicken Drumsticks with Blue Cheese

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “American Midwest”. While I usually do not go for chicken when cooking, I have always had a soft spot for wings, drumsticks, and thighs. Also, the fact that these were cooked “St. Louis” style intrigued me because I want to go to St. Louis just for the food. Hell, I have traveled for worse reasons before.

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Stuffed Jalapenos

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Presentation”. I definitely dreaded this theme since my plating is kind of crap so I decided to make something simple and tried to make it prettier. Enter these Jalapenos stage right. These can go well as a side dish or if you are like me, just scarf them down for no damn reason.

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Manhattan Clam Chowder

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “chowder”. The first thing I thought of was clam chowder because I love it but then I realised that I have never even eaten Manhattan Clam Chowder. After looking online, I found that most people either love or hate it and there was very little in between. I decided to give it a shot since looking at the ingredients, it seemed like it would taste really good.

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Curried Pumpkin, Red Lentil, and Chicken Soup

There was supposed to be this big storm coming in over the weekend so I immediately thought about movies, video games, soup, and Gluehwein. Well the storm was less than impressive but dammit I wanted some mulled wine, a Pabst onesie, and soup. I also, wanted this to be filling enough to take to work for lunches. This soup was just the thing, spicy, filling, and delicious. Continue reading “Curried Pumpkin, Red Lentil, and Chicken Soup”

Roasted Brussels Sprouts

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “fat” and my second theme was “inspired by a colour”. The fat I chose was bacon grease but I have made this with just Olive Oil and not bacon grease and it still turns out really well. The colour part of it, I went with green if you couldn’t tell in the picture. I never really ate brussels sprouts as a child and the media always painted the picture of them being disgusting but I love them. Many of the restaurants around where I live are starting to serve them which makes me really happy. The only problem is that a lot of them are deep frying them which I think takes away a lot of the flavour of the brussels sprouts.

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Moroccan Lentil Stew

I saw this stew on another website a while back and I had to try it… I did not anticipate non-stew like weather. Oh well, I bought the ingredients so I had to make it. Also, I am very glad I did. This was absolutely bursting with flavour. When I was making it, I was thinking of adding shredded chicken or something similar but it does not need it at all. I can still taste it on my tongue. This is definitely going into my soup/stew arsenal.

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