Pumpkin Crumb Cake!

Happy Fall y’all! It is absolutely gorgeous in the Appalachian Mountains right now!  The colors are so beautiful and vibrant, I’m going to try to go out and snap some pictures this week…. hopefully!

Anyway, when I think of Fall the first thing that comes to mind is pumpkins!  I love pumpkins, they are so versatile, you can cook with them, decorate with them, bake with them, use them as lanterns to ward off demons during the month of October, just a whole lot you can do with them! However, today we are making a crumb cake with them.  Some people call it a coffee cake, I call it a crumb cake, you can call it whatever you want! The one thing you will certainly call it is delicious!

It’s such a simple and easy cake to make, the hardest part about making it is trying to stop yourself from eating all of the crumb topping!

I used canned 100% pure pumpkin puree in mine, if you want to get a pumpkin, roast it, and puree it, you go right ahead. I also used pumpkin pie spice in my recipe, but you could certainly make your own (I’ll post a recipe for that here as well). 

Let’s make this cake!


Crumb Topping: 

1/2 cup brown sugar

1/4 cup cold unsalted butter, diced

3/4 cup all-purpose flour

1 tablespoon maple syrup

1/4 cup walnuts, chopped

1/8 teaspoon nutmeg

Pinch of salt


1 cup all-purpose flour

1/2 cup brown sugar

1/4 cup 100% pumpkin puree (NOT PUMPKIN PIE FILLING)

1/4 cup unsalted butter, softened

2 eggs

1 teaspoon baking powder

1/4 cup milk

1 1/4 teaspoon pumpkin spice

1/2 teaspoon salt


(Pumpkin Spice blend – 1/4 teaspoon each of ground nutmeg, cinnamon, allspice, clove, and ginger.)

Preheat oven to 325°F.

Add all of your crumb ingredients to a bowl.


Mix those together using a spoon or your hands until it becomes a nice crumbly texture. Like this….


Now just put that mixture in the refrigerator and let it hang out while we make the batter.

Grab a mixing bowl or the bowl of the stand mixer if you’re lazy like me, add in your softened butter and brown sugar.  Whisk the butter and sugar together until it’s extremely well combined. It will take you a few minutes.


Add in both eggs and mix thoroughly. Next add in your pumpkin and whisk until combined. Add in the flour, salt, baking powder, pumpkin spice, and milk, mix until it becomes very smooth.


Now you need to butter up a bread pan. Don’t be shy with the butter, use it liberally. Add in the cake batter.


Now grab the crumble out of the fridge and sprinkle it on top of the batter.  Again, don’t be shy with the topping.


Pop that little sucker in your 325 °F oven for about 45 minutes.

When it comes out let it cool for about 30 minutes, take a butter knife and go around the edges of the cake to loosen the cake from the pan.

Now just slice it up however you want and enjoy!


I like to enjoy my pumpkin crumb cake with a nice hot cup of coffee, I suggest you do the same!  I just live for this cake, the pumpkin really stands out and the spice is just right, it isn’t overwhelming.  All that plus the TOPPING, honey this topping is everything! That hint of maple flavor with the spice from the nutmeg and the crunch of the walnuts just takes this entire thing over the top!

I hope you give this Pumpkin Crumb Cake recipe a try, if you do let me know how it turns out!  Post your pictures to Facebook, Instagram, and Twitter using #isbutteracarb and check us out on Facebook (@isbutteracarbblog)!  Don’t forget to share this post and tell your friends! Thanks for stopping in and until next time, Ciao!

Little Chicago Chili!

Welcome back!  It’s the beginning of Fall here in the Appalachian mountains and that means it’s time for some warm comfort food!  Fall is my favorite season of the year, the mountain air has a crisp freshness to it that you just don’t get the rest of the year.  Plus, it doesn’t hurt that the leaves change into such a beautiful vibrant array of different colors.  I’ve been all over the world, but I can honestly say there’s nowhere else I’d rather be this time of year than right here, tucked away in these majestic mountains.

Anyway, I bet you’re wondering about the name of this recipe, aren’t ya? Well, Is Butter A Carb’s international headquarters is based in Johnson City, Tennessee, which is also lovingly referred to as “Little Chicago”.

Johnson City was a railroad hub and crossroads in the heart of the Appalachian mountains, it had quite the reputation for gambling and bootlegging.  Johnson City was the halfway point (approximately) between Chicago and Miami, it was the ideal location for underground alcohol smuggling and production, notorious gangster Al Capone took full advantage of that.

Al Capone

Al Capone used Johnson City as a hideout during the prohibition, the Montrose Court Apartment complex (located in the historic Tree Streets District) was the headquarters for his operations. There is said to be secret passages that lead to former speakeasies, underground tunnels, and escape routes used by Capone and other organized crime figures.  I guess you can see why Johnson City was dubbed “Little Chicago”.

Montrose Court Apartments

Now that you know about the name, let’s get to cooking this delicious chili!


1 lb ground beef

1 lb sirloin, cubed (if you want to just use 2 lbs of ground beef…DO IT!)

1 tablespoon all-purpose flour

1 tablespoon vegetable oil

1 onion, diced

3 cloves garlic, minced

1 cup green pepper, diced (I used poblano and green bell pepper)

2 (12 oz) cans pinto beans, drained and rinsed well

1 can crushed tomatoes

2 teaspoons salt

3 tablespoons ancho chile powder

1 tablespoon ground cumin

1 teaspoon ground black pepper

1 teaspoon paprika

1 teaspoon cocoa powder, unsweetened

1/4 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/8 teaspoon ground cinnamon

2 cups water

12.1oz of beer (12.1oz for the chili…11.9oz for you to drink while you make the chili)



Place a heavy pot or dutch oven over high heat. Take your cubed sirloin and coat it in the flour, it helps the beef brown up nicely!  Add the tablespoon of oil to the pot and brown your beef.


Once the cubed beef is nicely browned remove it from the pot and set it aside.

Now add the diced onion, ground beef, and salt to the pot. Take a wooden spoon and break the ground beef up into little pieces as it browns.


It’s going to release quite a bit of liquid and usually we would drain it but we don’t want to do that this time.   Just keep stirring until the liquid has evaporated, it should take about 5 minutes.  Grab your spices!


Reduce the heat to medium-high and add in your garlic, black pepper, cinnamon, paprika, cumin, chili powder, and oregano. Add your cubed beef and any accumulated juices into the pot.


Stir all those spices in and make sure they are well combined.  You wanna cook the spice and beef mixture for about 4 minutes or until it starts to darken. We want to wake those spices up!

Now let’s stir in the beer!


It’s going to get really dark, but don’t worry you’re doing great!  Once the beer is stirred in, add your cayenne pepper, cocoa powder, crushed tomatoes, and water.


Bring it to a simmer, reduce the heat to medium-low and simmer for 35 minutes.

Now, stir in your green peppers!


You can use any kinda green pepper you want…. Poblano, green bell, anaheim, jalapeno…. It’s up to you,  that’s YOU cookin’!

Lets add in the pinto beans!


If the consistency gets to thick just add in a little more water.  Make sure everything is mixed together and bring back to a simmer. Let that baby simmer for 30 more minutes to let the peppers soften and the flavors to come together.


You’re going to see some fat start to accumulate on the surface. You want to skim the fat off, trust me, you and your cardiologist can thank me later.  Once the 30 minute simmer is up, the fat is skimmed from the top, you’ve given it one last stir and tasted for seasoning…..

You’re done and you have one fabulous pot of chili ready to serve! Just grab some sour cream, a block of cheddar cheese, and some crackers and you’re ready to indulge!

Please don’t use pre-shredded cheese… grate your own, it’s worth it.  I hope to Make America Grate Again! No…. but seriously….. stop buying that crap. 

Beef, beans, and beer what mire could you want? It’s what Al Capone would have eaten…. probably… maybe….i don’t really know.  The point is, you are going to absolutely love this chili, it has such a deep richness to it that you just can’t find in other, lesser, chili recipes.

I really hope you guys give this recipe a try, because it really is super delicious!  Let me know in the comments how it turned out!  Don’t forget to check us out on Facebook (@isbutteracarbblog) for other content I don’t post here. Thanks for stopping by and keep an eye out for more Fall recipes soon!  Until next time, Ciao!

Saffron “Rice”!

How’s it going? Things are busy as always around here.  Tikki took a little trip to the vet for his annual checkup and it went great! We had a massive water leak here at the compound, but thankfully it’s all fixed!

Look how handsome he is! 

So, as most of you know (since you follow my blog) I’m on a low carb diet and being on a low carb diet there are things I really miss….. like rice!  So I have been making different kids of cauliflower “rice” and this Saffron infused one is my absolute favorite!  Plus, if you want to eat rice, you can make this dish pretty much the exact same way, just replace the cauliflower with cooked rice!  How awesome is that!? Welcome to 2017 people!  Big things are happening over here! Anyway, enough of my ramblings, let’s dive into this recipe!


1 head of cauliflower, riced

1/2 yellow onion, diced

1 tsp saffron threads

4 cloves of garlic, minced

3 tablespoons chicken broth/stock

1 tablespoon butter

Salt and Pepper to taste



Ok, first we need to “rice” the cauliflower.  You can buy cauliflower that’s already riced (about 7-8 cups) or just cut the cauliflower up into manageable pieces and put it in a food processor.  Hit the pulse button until it resembles the size of rice.  You will need to scrape down the sides of the food processor at least once, just to make sure everything is getting thoroughly processed.  I didn’t take pictures of me processing the cauliflower to save some on production costs (I forgot to do it).

Now take your saffron threads, mix them in you warm chicken stock/broth and set aside. 20170525_215523

Next melt your butter on medium heat in a large pan.


Once the butter is melted and foamy, add in the diced onions. You want to cook those onions until they are soft and translucent, about 5-6 minutes.


Once the onions are cooked add in your minced garlic and continuously stir.  Cook the garlic for about 1 minute, we don’t want it to burn.  When that minute is up add in the riced cauliflower.


You are going to want to cook the cauliflower to your liking, I cooked mine for about 9-10 minutes. Obviously if you use rice here instead of cauliflower you’ll want to just make sure the rice is heated through. Now let’s add in the saffron mixture!


Once that mixture is added just stir everything together, making sure it’s well combined!  Salt and pepper to taste and after that….YOU’RE DONE!  Wasn’t that super easy?! Just put it in your favorite serving dish and take it to the table!


Saffron really is such a fun and aromatic spice to use, it adds such a beautiful golden color to almost anything you put it in.  It has a subtle and beautiful floral flavor, I just know you’re going to love it!

Ok, now that you have a kick ass “rice” dish head over to our Facebook page (@isbutteracarbblog) and check out our recent “Happy Fall Y’all” post and leave soon feedback!  As always if you make this dish let me know in the comments how it turned out!  Help us reach more lovely folks such as yourself by sharing the recipes and other content!  Until next time, Ciao!

Genurken-flürken Cake! (The Golden Girls)

Happy Mothers Day to all you moms out there!  As some of you may know I’m a huge fan of “The Golden Girls” television show, so I wanted to do a dish from the show.  I may even start doing more foods from shows and movies, who knows!  Anyway, I’m sure this isn’t the true “Genurken-flürken” recipe, but it is an ancient Scandinavian cake recipe….or atleast as close as I could come to making one haha.

I believe Rose mentioned the cake in season 2 while serving it up to the other girls in the kitchen and of course Dorothy had something hilariously snide to say. While this may not be an exact replica of Rose Nylunds Genurken-flürken cake, it is still a fun and delicious cake to make. As they would say in St. Olaf, låt oss göra denna tårta!



6 large eggs, room temperature

1 cup almond flour

1 1/2 cups All-Purpose flour

1 cup of butter (16 tablespoons)

1 1/3 cups sugar

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon almond extract

1 teaspoon vanilla extract


2 cups powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup heavy cream


Ok let’s get the oven preheated to 325°F! Then you need to grease and flour a bundt pan. To do that just liberally rub the inside of the pan with Crisco or butter, then put a little flour in there and toss it around to make sure everything is coated. Remove the excess flour from your pan.  It should look something like this.  20170421_235308.jpg

Next in a mixing bowl add your butter and beat it until it’s soft.


Then add in your sugar, flavorings, baking powder, and salt.  Mix those until well incorporated.


Add your all-purpose and almond flours and mix it up!  It’s going to look sorta crumbly.


Now let’s add those eggs in, one at a time though.  After they are in scrape down your bowl and give it another good mix.  It should be sorta fluffy at this point.  Next let’s add the batter to the bundt pan!

Try to level the top out the best you can with a spatula.  

Pop that sucker in the oven and bake until a wooden skewer comes out clean, about an hour.  The edges should also pull away from the pan a little. When it’s done take it out of the oven and put it on a rack to cool for about 15 minutes.


After the 15 minutes is up, flip it out of the pan and let it completely cool.


While its cooling let’s make our glaze! It’s extremely easy, just put all your glaze ingredients into a mixing bowl and mix thoroughly to combined.  I usually just keep dipping my whisk in and drizzling the glaze over the cake. Just make sure the cake has concretely cooled before you glaze it.  Let the glaze set and firm up on the cake for about 5 minutes, then you’re ready to serve!


One of the best things about this cake it that it will last covered for a week or you can freeze it for up to 3 months!


I don’t usually blow my own vertügen-flügen, but this cake turned out amazing! This Americanized version of a traditional Scandinavian recipe that Rose Nylund brought into the 80’s is just fabulous to say the least.  The vanilla and almond flavors compliment each other extremely well.  Plus you could easily serve 20 people with this cake.

I hope you give this recipe a try. Don’t forget to look us upon Facebook (@isbutteracarbblog) and be sure to comment and let me know how it turned out!  Send me pictures of your finished cakes!  As always if you have any questions I’d be more than happy to answer them, if I can. Hope to hear from you guys soon and thanks for being a friend! Ciao!

Kosher Salt-Roasted Chicken!

One of the things I love most about food is that you can take a very minimalistic approach to things, with just a few simple ingredients you can make something incredibly impressive.  I think we tend to season food so much that we miss out on the beautiful flavor of the ingredient we are preparing.  That’s what I really love about this chicken, it’s only two ingredients, chicken and salt.  I’m going to give you a thyme butter sauce recipe to go with it, but this simple roast chicken is delicious all by itself.

Let’s get started on this super simple and delicious chicken that tastes like, chicken!


1 whole chicken (about 4 pounds)

Kosher salt (I can’t really give you an amount here)

For The Sauce: 

1 lemon, juiced

2 Tablespoons of cold butter, cut into 8 pieces

1 Tablespoon Thyme leaves

1/3 cup of chicken stock

Salt & Pepper to taste


Get your chicken out of the refrigerator and set it on the counter about an hour before you plan to start cooking. Preheat your oven to 450°. Next, get some paper towels and dry your bird off really well.  Moisture on the outside = no crispy bird for you.

Also, tuck the wing tips up and under the front of the bird.  I like to do this so they don’t get burnt. I didn’t take a picture of this because I’m trying to save some money on production, or I forgot. 

Ok, now that our bird is dried off and our wing tips are tucked, let’s talk about this chickens butt! I always just snip it off.  A very prestigious university did an authentic and scientific study on chicken butts, the study showed that if you clip that part off, the chicken tastes better.  That could be something I completely made up, but that’s what I’m going with.  Either way just clip that little bugger off.


After you have clipped that off for no apparent reason, it’s time to salt our chicken. I urge you to use kosher salt here, however regular table salt will work.  Just make sure you salt the chicken liberally and don’t forget the cavity (inside) and bottom of the bird, they need a liberal coating as well. Next, we need to tie the legs together.  Some folks may feel the need to truss the chicken, but I don’t think all that work is necessary, plus I’m pretty lazy.


Next, we need to place the bird in our roasting vessel! Use a pan that you can also use on top of the stove, so we can make the sauce after the chicken is done.  Salt the breasts of the chicken one last time.  Also, don’t get nervous and start thinking ‘I’m using too much salt’ you’re not, stay calm.  20170411_000049

Take a paper towel (or something) and try to get any salt that has fallen off the bird out of your roasting pan. We’re going to be using that pan to make our sauce and we don’t want the sauce to be WAY too salty, like some people I know.  Place the chicken in the preheated oven for about 55 minutes (or until a thermometer in the thigh reads 160°).  After that 55 minutes is up you should have something that looks like this….


You should have a nice golden brown and very crispy bird.  Remove the chicken from the pan and let it rest for about 10 minutes.  Meanwhile, let’s start the sauce! Go back to the pan and remove most, not all, but most of the rendered chicken fat from the pan.


Turn your heat to medium high and add in the Thyme leaves.  Let those cook for about 20 seconds, stirring.


Next, add in your lemon juice and chicken stock. Stir all that around and simultaneously begin scraping all that beautiful fond (delicious little brown bits stuck to the bottom of the pan) off the pan. Let that cook for about 2 minutes, just to let it reduce a little.  Now, turn your heat to low and add in some of your butter.


It’s really important here that when you add the butter in you really need to stir and sorta keep your pan moving. After that butter is melted and incorporated, add in the juices off the plate where the chicken has been resting.  Add in the rest of your butter and keep stirrin’ and movin’, stirrin’ and movin’ until all the butter is melted and incorporated.  The thickness or consistency of the sauce is completely up to you, if you want it a little thicker reduce it more, a little thinner add a little more stock.  Taste for seasoning, I added a little pepper. Mix that in and once it is thoroughly mixed, turn off the heat and your sauce is done!


Now just plate up your beautiful roast chicken and decorate the plate/platter a little if you’re feeling fancy.


All that’s left to do now is enjoy one of the most moist and delicious roast chickens you have ever had! This chicken accompanied with that thyme butter sauce is going to blow you away and seriously impress any and all guests you have over for dinner.

Anyway, I seriously hope you try this recipe out for yourself, it’s so simple and fairly inexpensive.  Let me know how it turns out in the comments!  Don’t forget to follow the blog so you get notified first when something is posted, that makes you a V.I.P. don’t cha know. Also, find me on Facebook @isbutteracarbblog and follow me there as well! Thanks for stopping by! Ciao!

Watermelon Agua Fresca!

With Cinco de Mayo and summer right around the corner I thought I’d share a delicious and refreshing drink recipe! I love making this drink for our dinner parties in the spring and summer, plus you can add a little vodka to really get the good times rolling! I’m going to be telling you about two recipes by the way, one for the Agua Fresca and one for simple syrup.

One of the great things about this recipe is that you can use just about any fruit that your little heart desires.  I just really prefer the watermelon, it’s just so invigorating on a balmy day! Anyway, let’s get to it!

Ingredients for the Agua Fresca:

1/2 of a seedless watermelon (about 6 cups)

2 cups cold water

Simple syrup to taste

Ingredients for the Simple Syrup: 

1/2 cup of water

1/2 cup of sugar


First we need to make our simple syrup and despite what the name says, it really isn’t that hard.  You can make any amount you want, by simply using a 1 to 1 ratio. Just dump your 1/2 cup of sugar and 1/2 cup of water into a little sauce pan over low heat and give it a stir.

20170426_212151You’re just going to let that hang out and stir it every so often, until it becomes completely clear!


Now, once it looks like the picture above, remove it from the heat and let it cool to room temperature. After it cools down it’s ready to use!

On to the Agua Fresca! Get your seedless watermelon and cut it in half.  Take a little taste to see how sweet it is, so you’ll know about how much simple syrup to add later.  At least that’s what you should tell people if you get caught eating the watermelon, I mean it sounds like a legitimate excuse, right?


Next scoop out 6 cups of the watermelon flesh and put it in your blender, along with the 2 cups of water.  Don’t get any of the white parts of the melon (rind), it’s super bitter and isn’t very tasty.  Well, unless you pickle it, but that’s a whole other story.


Place a towel over your blender(you don’t want watermelon juice all over your damn kitchen) and then pulse it a few times. Slowly increase the speed on your blender until you get to max speed. Let that blend for a minute or two, until you’re satisfied that it is thoroughly blended.


Now pour the freshly blended melon through a fine mesh strainer to get all the fibrous bits out.


Just take a spatula and scrape it around the mesh strainer.  This will take a little bit of time, not a long time, don’t worry.  When you’re done it should look close to this.  Just discard all the fibrous materials.  Now, you should have something that looks like this! 20170426_214949.jpg

You may want to skim some of the foam off the top (I did), however it isn’t necessary and it completely optional.  Have a taste and see how much of the simple syrup to add, I added about 2 Tablespoons to mine.  I can’t give you exact measurements here because all watermelons are different, you may have a sweeter one. So, the amount of simple syrup you use is completely up to you.  Next just pop it in the refrigerator and let it get cold, then it’s ready to serve!


I really hope you try this drink recipe out!  It is just the perfect beverage for your Cinco de Mayo celebration or just a random Tuesday.  It’s wonderful mixed with vodka or just by itself.  Pine thing is for sure, your guests will surely be impressed!

So, give this one a try, let me know how it turns out in the comments. Don’t forget to follow the blog and check us out on Facebook (@isbutteracarbblog). Thanks for stopping by! Adiós!

Shepherd’s Pie

Things have been busy around here lately.  Planning trips, taking Tikki to get his yearly checkup and shots(usually consists of 3 visits), trying to figure out this new camera, dinner parties, and just daily life can really wear ya out!

Tikki is always such a trooper when it comes to going to the vet. He is always so happy to see people, somebody, literally anybody! Just the idea of going somewhere excites him to no end.  He is reminiscent of a crackhead that just got their fix.  That is until we return home, then he is done.  He wears himself completely out in the hour or two that we’re gone.

This is Tikki the moment we get home from the vet and sit down. Out like a light.

However, he’s up to date on his shots and is as healthy as six pound horse!

We have been in desperate need of a vacation, so we have planned a trip to Oregon in early February. Hopefully, we will be able to do some snowboarding on Mt. Bachelor and spend some quality time with family.  I feel like both of those are totally going to happen. Fingers crossed I come home with at least one awesome story and some killer recipes….should I say killer recipes?  Hell, you get what I mean.

Anyway, the weather has been insane lately.  It’s raining, it’s 70 degrees, it’s snowing (a lot), it’s 65 degrees the next day, snowing, 28 degrees, sunny. The weather is like Sybil! (I’m almost certain most of you won’t get the reference, however for the ones that do, I applaud you!) It snowed fairly heavily here and I was trying to think of something that would be warm and comforting for dinner.  Then it hit me! Shepherd’s pie would be magnificent on such a cold gloomy day.  The deep rich flavors of the lamb that are brought to the forefront with the addition of the red wine, the smell of the rosemary and thyme filling the house, and the decadence the mashed potatoes bring is just….well….it makes me want to die and fuck off to heaven!

So, it seems as if we need to get this show on the road. By the way, if you want to use ground beef in yours, go for it!  It’s then called a ‘Cottage Pie’.  If you add breadcrumbs to the top it’s called a ‘Cumberland Pie’. No matter what you choose, it’s going to turn out great!


For the filling:

2 Tablespoons of Olive Oil

1.5 lbs ground lamb

1 large carrot, grated

1 large onion, grated

4 cloves of garlic, grated

1 bag of frozen peas (about 1.5 cups-ish)

1 Teaspoon fresh rosemary, chopped

1 Teaspoon fresh thyme

3 Tablespoons of Worcestershire sauce

3 Tablespoons tomato paste

1 cup of red wine, something you’d drink

1/4 cup of chicken stock

A pinch of Cayenne pepper

Salt & Pepper to taste

For the Mashed potatoes:

1.5 lbs of Yukon Gold Potatoes, chopped into equal pieces

1/4 cup of heavy cream

4 Tablespoons of butter

2 Egg yolks

1/2 cup of Parmesan cheese, freshly grated

Salt, to taste


Preheat your oven to 400°f. Get a pot of water boiling on the stove top, throw in some salt, your potatoes, and let them go for about 15 minutes.  Poke them with a knife to check for doneness, it should go in and come out easily. Drain the water off of those suckers and mash away. I use a potato ricer to do mine with, but if you just have a old-school potato masher that will work great as well. For real though, you need to look into getting a ricer. Mix your mash with the 1/4 cup of heavy cream, 4 Tbsp butter, 2 egg yolks, half of your Parmesan cheese and salt (to taste). Your mash is done, now just keep it warm and let’s start on the filling!

Start by grating your carrot, onion, and garlic or use a food processor.


Next, add olive oil to a large hot pan or Dutch oven and add your meat.  Now, you are going to have to stir this meat like your life is depending on it! It needs to be broken down into tiny little pieces. Cook the meat until it’s browned.


Drain the fat off of the meat and return it back to the cooking vessel. Add in your thyme, rosemary, garlic, and Cayenne. Stir that into the meat and let it cook for a minute or two.  Add in your onion and carrot and stir some more!


What we are trying to do here is get everything broken down into a fine or mince consistency.  Add the Worcestershire sauce and tomato paste into the meat and mix well. Next, throw in the red wine (use any red wine except for cooking wine). Let that cook down for about 2 minutes then add in your chicken stock and frozen peas, cook that down for 3 – 4 more minutes. Salt and pepper to taste.


Place the meat mixture into a deep oven safe dish and spread the mashed potatoes over the top with a spoon or offset spatula. Take a fork and rough up the top a little to create some peaks and crevasses (trust me you want to do this for epic little brown crusty bits of potato). Sprinkle the remaining Parmesan cheese over the top, feel free to add more, I always do. 20170108_003213

Pop that beautiful thing in a preheated 400°f oven for 20 minutes or until the top is golden brown and delicious!


There’s nothing left to do except let this flavor bomb cool for about 5 minutes to let the filling set, serve it up, and listen to the ‘oohs and ahhs’…prepare yourself, they will be deafening.

I really hope you give this recipe a try, if you do leave a comment and let me know how it goes.  Thanks for stopping by!  Until next time, Ciao!

Here we go…

Food, it’s an inescapable component of life.  Is it just nourishment or is it something more?

To me food offers quite a bit more than just being an essential requirement in life.  It’s why I’m here, it’s why you’re here. Food is a stimulus for foodies and bloggers. It has an entire channel dedicated to it on your television. Food is family and friends. Just the smell of food being prepared can send a flood of memories rushing back. Food is everything, our entire life is just one big meal with little breaks in between for work, sex (hopefully), t.v., and travel.  Food is and always will be, for me, one of the greatest adventures in the world. So, here we are and damn am I glad you’re here for the ride!

I got the idea to start this blog from a few friends and their nagging encouragement.  I have always loved (and I mean loved) food and been fascinated by it, so it seemed only fitting that I write about it.  Plus, to be honest cooking helps with my depression and being able to share my stories, recipes, and adventures with you, helps a lot as well.

Hopefully on this journey we are about to embark on, you will learn some stuff (hell I hope I learn some stuff).  However, I make zero promises to use correct punctuation or to be grammatically correct, but I will do my best to at least try to make sense….most of the time.

Anyway, I’m going to be writing about recipes, techniques, tricks, tips, my travels, and adventures.  I’m going to try to post at least twice a month, if not more.  We are going to be cooking everything from gourmet meals to the simplest things imaginable.  I want this to be a blog for everyone and I hope that it inspires some of you to get back in the kitchen and have a little fun. We aren’t going to worry about mistakes, we’re going to take risks, and most importantly we’re going to have fun, because that’s what food (and life) should be about!

You can find out more about me in the ‘about‘ section of the blog. If you have any questions, comments, or ideas, please feel free to connect with me or leave a comment (there are sections for both of those as well).  Don’t forget to follow me, so you can stay up-to-date on what’s going on around here and new recipes.  Thanks again for being part of this exciting endeavor.  Until next time my friends.  Ciao!