Simple Buttered Green Beans

The other day my friend Zak and I were talking about his desire to learn more quick and simple recipes for everyday meals.  I hadn’t ever given this problem much thought because, coming from a very food oriented family, I learned tons of easy recipes by helping out in the kitchen before dinner. Now that I think about it though, the things I ate growing up really are the things I default to cooking when I’m feeling lazy and not up to looking up a new recipe. Sadly, I haven’t given many of these foods the credit they deserve on my blog. And really it is a shame because I don’t cook extravagant meals every night, nor do I run to restaurants or fast food joints – most of the time I can be found rummaging through my refrigerator until I find some staple ingredients and make something I would’ve eaten at supper with my family. So here’s to the simple recipes I know and love (and that hopefully you’ll love too!)

Simple Buttered Green Beans

1 Pound Fresh Green Beans
½ Tablespoon Butter
½ Packet Goya Salad & Vegetable Seasoning

Start by cleaning and cutting the ends off the green beans. Once prepped add the green beans to a shallow pan with a lid, I used a sauté pan, and make sure to have them distributed evenly across the pan.

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Add enough water to just cover the green beans, cover with a lid, and set them on medium high heat. Honestly, I’m not sure what to call the cooking method we’re about to embark on next. I suppose it’s a combination of blanching and steaming so… blaming? At any rate, keep the green beans on medium high heat until the water begins to boil.

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Once the water is boiling pierce one of the green beans using a fork. It should be crisp, but easy to stick your fork into. If the green beans are undercooked, re-cover them and continue to cook on medium heat. After five more minutes of cooking check back and they should be good to go.

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Drain the water from the pan. Add your green beans back to the pan as well as the butter to melt. Once the butter has melted add in the Goya seasoning and toss everything together until well combined.

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And there you have it, simple green beans for days when you want to make a meal fast.


Let’s Cook: Extra-Crispy Spicy Fried Chicken with “Delta” Sauce

Before I learned of my gluten intolerance my favorite fast food was Popeyes Louisiana Kitchen fried chicken. I remember going there after volleyball tournaments with friends and family to counteract all the exercise we’d put hours and hours into beforehand, seriously happy times. So since one of my best friends, Arenia, is in town we decided to try our hands at making a Popeyes-esk fried chicken recipe from the blog The Way Food Should Be. Since neither Arenia nor I can do gluten, we altered the recipe to be gluten free and guys I’ll be honest… it was freaking delicious.

Instead of posting the recipe I’m going to post pictures of each step and allow you to check out Malcolm Bedell’s post here.

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As always, here are the changes I made to the original recipe. I used my go to gluten free flour, King Arthur’s All Purpose Flour, to substitute for wheat flour. The batter turned out great; it stuck well to the chicken and had a nice crispy finish. I’d definitely recommend it if you’re thinking of battering up some delicious gluten free fried chicken after reading this post. The only other change I made was to the egg wash. I used Frank’s Red Hot sauce and only added half a cup because I had some guests would weren’t super keen on spicy food. Although the chicken was spicy, I’d definitely recommend using the full cup of hot sauce for the egg wash if you love spicy foods. Also I’m going to have to go buy the recommended hot sauce (Texas Pete) to try out sometime because I felt the Frank’s Red Hot added a bit too much acidity where there should have been a smoky, pepper flavor to the chicken.  So do feel free to substitute flour, but think about the underlying flavors in your hot sauce before throwing it into the egg wash.

What else can I say? This recipe makes cooking Popeyes-esk fried chicken fairly simple and straightforward. I’d recommend using a thermometer while cooking to keep an eye on your oil temperature. And don’t be discouraged from trying this out if you don’t own a deep fryer! A deep pot will work just as well, I used my cast iron Dutch oven and the world did not explode. The end result came out moist, crunchy, and spicy – basically everything you could ask for in a piece of fried chicken! I’ll definitely be making this whenever I get a craving for Popeyes from now on. So approximately once a week, honestly I owe Bedell a life debt or something for coming up with the recipe. (^-^;;) And before I finish, I owe a big big big big huge thanks to Arenia, whose blog you can check out here, for all her help cooking and to everyone reading – I hope you enjoy!


Beef Tartar for the Slightly Squeamish

Well known fact about me, I love steak. Typically I’ll order mine medium rare when out, but when I’m at home (where I can OCD-ishly control all sanitation aspects of the kitchen) I like my steak rare. However! When I have the money to throw at a trustworthy, incredible cut of beef I’ll go all out raw and make myself beef tartar.

This recipe is for when I buy a cut of beef that I wouldn’t necessarily trust with my life. Don’t get me wrong I always buy the highest quality ingredients I can when making… well any recipe! But let’s say I’ve decided to purchase the highest quality beef I can from my grocer versus my local butcher. Yeah… the quality just won’t be the same and that’s when this recipe comes in handy. Adding a light sear to the steak kills off any unwanted bacteria so you can rest easy serving it nearly raw.


1 Pound Fresh Beef Tenderloin
1 Tablespoon Butter
1 Sprig Fresh Rosemary

    1. Remove any fatty pieces and pat the beef dry with paper towels before cooking. Melt your butter with the rosemary on high heat in a cast-iron skillet. Once butter is melted add the beef. Tilt the pan slightly and using a spoon scoop the melted butter back onto the beef for basting. Sear both sides for 1 ½ to 2 minutes.
    2. Using the sharpest knife in your arsenal cut the beef into ¼ inch cubes and set aside to refrigerate while working on the sauce.

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2 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Coarse Ground Dijon Mustard
2 Cloves Garlic (Pressed)
2 Tablespoons Fresh Parsley Leaves (Finely Chopped)
1 Teaspoon Capers (Finely Diced)
1 Teaspoon Brine from Capers
1 Teaspoon Manzanilla Olives (Pimento Optional, Finely Diced)
1 Teaspoon Brine from Olives
2 Tablespoons Sweet Red Onion (Finely Diced)
Salt & Pepper to taste

In a medium, non-reactive mixing bowl (I went with glass) add the olive oil, mustard, caper, and olive brine. Using a grater or garlic press add garlic to the bowl. Now, how finely you cut your other ingredients will vary by personal preference. I like my sauce as smooth as possible so I dice until it looks like my ingredients have been put through a food processor – actually, to be honest if I had a food processor I’d just use that. At any rate, finely dice your parsley, capers, olives, and red onion then add to bowl. Mix everything together using a plastic mixing spatula and season to taste.

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Egg Yolk

Serve your beef tartare by forming a 4 ounce round in the middle of a plate with the egg yolk (optional) and eat immediately.

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Happy Holidays

Well now, it has been some time since I’ve been on here hasn’t it!? To be honest, I’ve felt as if I haven’t had time for anything since starting my new job. I’m not sure what it is about entering new work places, but I always feel as if I’m stretched so emotionally thin at the beginning. Seriously, for the past two months I’ve been coming home wiped out and wanting to do nothing, but relax with a bath. Does this happen to anyone else? Anyway, I’ve (finally) begun emerging from my new work funk and have started to act more like myself. Which basically means I’ve been getting back to the gym, cooking, reading, and blogging. Hell I even did a quick sketch the other day because I felt the urge to bust into my art supplies! So huzzah to not being bummed out anymore! \(^u^)/

To celebrate I have a few Thanksgiving and Christmas pictures for you. So get excited to see the first turkey I’ve ever attempted to make! Not going to lie I gave myself many pats on the back for not failing entirely. The browning came out a bit odd, but I’m blaming that on the fact that it was a turkey breast as opposed to a whole bird (I feel like that might have been part of the reason for the weird shrinking going on in the skin department). Our spread consisted of turkey, potato casserole, roasted vegetables, roasted sweet potatoes, dirty rice, corn bread, apple pie, and blueberry muffins. For three people. Luckily our friend Jeremy came from Ohio the day after Thanksgiving so we had no problems getting through the mass amount of leftovers! The apartment has minimal Christmas decorations because we’ll be spending the holiday in Ohio. Also, Eric would probably have had an aneurysm if I’d over stuffed the place with Christmas cheer (Scrooge).

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I hope you’re all having a great holiday season and to everyone in Ohio, I CAN’T WAIT TO SEE YOU!


Mum’s Beef Stroganoff

Here I give you a glimpse of how incredibly spoiled I was a child when it came to food. This was essentially my family’s version of stew and no other beef stroganoff can compare. My Mildred’s beef stroganoff is the most perfect warm, hearty, earthy treat anyone could ask for on a cold day.

deBialokoz Beef Stroganoff

3 Pounds Steak Sliced into Thin Strips (I used Sirloin)
2 Tablespoons Flour
1 Tablespoon Montreal Steak Seasoning
1 Tablespoon Pepper
½ Tablespoon Salt
3 Tablespoons Vegetable Oil
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1 Cup White Button Mushrooms (Sliced)
1 Cup Baby Bella Mushrooms (Sliced)
1 Cup Shitake Mushrooms (Sliced)
3 Garlic Cloves (Grated or Pressed)
2 Tablespoons Soy Sauce
3 Teaspoons Dill
1 Cup Beef Broth
1 Cup Chicken Broth
Sour Cream (Optional)

  1. After slicing your steak pat it dry with some paper towels and place it in a large mixing bowl. Add the flour (I used King Arthur Gluten Free Multi-Purpose), steak seasoning, salt, and ½ tablespoon of pepper to the bowl and toss. Make sure all the steak is evenly coated with flour seasoning.
  2. Add 2 tablespoons oil to a large cast iron skillet and heat on medium. Once the oil is heated add your steak and sauté until just browned. Transfer your meat to a plate and set aside.2014-07-30 17.43.12
  3. Add the rest of your oil to the skillet and heat. Add the onions and sauté on medium heat until they turn transparent. Next, carefully incorporate your mushrooms into the onions. Sauté them until they are just tender and begin to loose shape. Add your steak, garlic, soy sauce (I used San-J Tamari Gluten Free Soy Sauce), pepper, and dill to the skillet making sure everything is well combined.2014-07-30 17.52.25
  4. Turn the heat up to medium high and add your broths. Allow the broths to reduce for 10 to 15 minutes, occasionally stirring to make sure nothing gets stuck to the bottom of the skillet. Once the broths have reduced to a thick gravy consistence you’re ready to serve.2014-07-30 18.04.092014-07-30 18.32.56

I served mine with rice on the side because well… that’s the way I prefer it! Damum would also make it with shoestring potatoes on the side, which I would highly recommend trying as well. You’ll notice I also added a huge dollop of sour cream on the side. God bless the Russians for adding sour cream to everything. I swear, because of my grandparents I accept sour cream mixed with soy sauce as a legitimate dip for fries. Sounds weird, but sweet mother of god it is phenomenally delicious (so creamy, so tangy). Anywho, I hope you enjoy my family’s greatest comfort dish!