Sunday, January 12, 2014


Where do I begin..... I was just reminded that I once started a home cooking blog and neglected it almost 3 years ago. I stumbled upon it tonight and thought what to do with this ghost ship. I still cook at home, I still have this blog.... fuck it lets post something!

Lots have happened within 3 years... an awesome marriage, the birth of my Daughter Rosie, and lots of cooking have gone down since 2011. I feel that my cooking has become more stream lined and Ive been paying attention to not over cooking my veggies. Also sourcing my ingredients have been more of a conscious effort. More if not all organic, Local, and tasty. The Farmers Market works best, but is only so seasonal.

I have mostly been posting my food photos sometimes on my Instagram @skellingit or just shooting texts to friends who care about what we all have been cooking up.

Here are 2 photos:
 Its Winter and what a great time to make soup. This chicken soup is simple and easy.

1) Whole Chicken
1) bunch of Carrots
1) bunch of Celery
2) whole onions
2) cloves of garlic
1) bunch of green onions (just for seasoning for stock)
1) bunch each of Oregano, Thyme, Rosemary
1) water to fill the pot
3) Bay leafs
Last Salt and Pepper ( whole pepper corns)

Clean all veggies and Chicken, Separate half of each veggies you have, you want to use about a quarter to a half of the amount you bought first just to cook the stock with chicken. Save the other half for later

Then chop Carrots and Celery in half to fit in pot, chop Onion in half or quarters with skin on, chop Green Onion roots off and then chop GO in halves, smash garlic, then tie a bunch of each Oregano, Thyme, and Rosemary together. I usually stuff the Chicken with some Salt and whole pepper corns and these ingredients to make room for the pot. Fill water up in your pot to just cover chicken, pop a few bay leafs in there and turn heat on and get that thing boiling, then I let it down to med/low and slow cook it. about 1hour to 1.5 hours. About the 1 hour mark I usually flip the bird upside down so the top can cook a bit.

Turn off heat and remove chicken to a large dish. Let chicken cool down then shred with your hands till its down to the bone. I sometimes save some of the shredded chicken to make other dishes since you can get a lot of meat off of one bird. ( chicken salad sammys are a good one)

 I then take all the old veggies in the pot and the bones and put in a new pot add water and cook that down to make more stock. Fill water to cover and on a low heat for about 20-40mins. Turn heat off, strain stock and discard all the ingredients.

Last, strain the main stock with a strainer into a new pot, Dice the remaining carrots, celery, and onion in a size you feel comfortable eating in a soup. Throw veggies into pot season with salt and pepper over med heat for a few minutes then add stock back into pot. I usually tie another bunch of herbs together and throw that in along with another bay leaf. Cook the new chicken soup until carrots are alil soft but watch the celery as they tend to over cook. If you need more stock just add the second batch if you cooked it.

Just add salt and pepper to taste, sometimes I just add it when Im ready to eat per bowl....

Best thing about this is you make PLENTY of soup, so I usually freeze about 2 quarts of it and bust it out when I need it.

Also if you have your herbs and don't use them all drying them out and using them later is a key way in not wasting anything. 

This recipe is flawless and is easy to enjoy.
 2 Scoops Rice, Portuguese Sausage, and Eggs makes me Happy. Remember Shoyu all ovah! Thanks Kalani!

Happy New Year - MDG

Friday, March 4, 2011

Huevos Rancheros

Sometimes I wake up in the morning craving things...and Huevos Rancheros was it...Black beans, tomatillo sauce, cheeeeese, cilantro, and some bacon....yum.



Wednesday, February 23, 2011

Lettuce wraps

 Based on some Korean styles, we love to make this often. Its a really quick meal to make as you just need to wash and dice veggies, and cook the steak. Serve with a side of rice and boom. About 20 minutes tops.
You can use all kinds of lettuce for a wrap (the more variety the better) we chose red leaf lettuce, with fresh red onion, jalapeno, garlic, green onion, and cilantro. These veggie choices seemed to work best for us and for adding great flavors to the wrap. The crunchier the better. Adding Ssamjang paste to this really ties everything together...

This is a really great way to eat a steak and to eat some raw veggies.

Wrap it up.


Tuesday, February 15, 2011


Ahahahahha I was cutting a Jalapeño and I saw this.... It put a : ) on my face.... photos by Da Cat Lady



Thursday, February 10, 2011

Chicken Chili.

 I was inspired to make Chicken Chili after stumbling into Enids and having an awesome bowl of their own Chicken Chili. I oven roasted some chicken breasts with olive oil and spices, then shredded the chicken and added my ingredient's to a pot and made the chili. super simple and delicious. Topped with fresh onions, cilantro, cheese, sour cream, and homemade corn tortilla chips. I took a different approach to cooking this chili then my beef chili, and this came out really tasty and light. I will now use this recipe the next time i make beef chili.

Broccoli came by with some vintage bud tall boys to go nicely with this meal. Boom.



Monday, January 31, 2011


 Whoa. Pizza Stone. About a year ago my pal Pat told me about how he just purchased a Pizza Stone. He was all man this thing is amazing and I was like "what?" and he was all like "Yea". Pizza is amazing in NY. You have all your favorite spots to go to in different neighborhoods, Ill get a slice even if I m not that hungry on GP just because I'm near a dope ass spot. But honestly I was a bit sceptical about making home made pizzas as I've had some really bad pizza in NYC, which made me think damn is pizza making really that hard? Seriously when you've have a bad slice in NY it can really bring your day down.
 So fast forward a year later. Pat and Rika invite us over for some pizza and beer. We used his pizza stone and I m completely sold. This was an awesome evening of just relaxing and talking over some freshly made pizza and cans of beer.
2 weeks later and BOOM. I make the move to purchase my pizza stone. With the stone, paddle, roller and cutter cost me about 35 bucks.
We set up a little work station next to the oven and got busy. Flour, some yeast, cornmeal and all of your toppings...You really don't need much as you are making smaller pies and because the pies are smaller they cook in just under 10 minutes.
Our basic toppings were Can sauce, Mozzarella cheese, Red/Sweet Onions, Green Bell Peppers, Baby Bella Shrooms, Fresh Garlic, Pepperoni, Ground Sausage, Anchovies and Fresh Basil to top. Pretty much any way you made your pie it came out super tasty and crispy in all the right spots.
Now after making homemade pizzas and realizing all the bad pizzas in NYC it makes you think damn these people just really suck at making pizza. We are no experts here nor even Italian and these Pies came out SLAMMING.

EH! Luigi! Make A Da Pizza!


Friday, January 21, 2011

Old Year/New Year

Still eating on the daily...taking photos? not so much, Xmas and New Years came and went and its now frozen tundra weather. I think we had snow fall at least once a week here in NYC and its kinda awesome since we only get hit like 3-5 times a winter... Anyway I have some pics from Xmas till now.
In all the years of living in NYC I never bought a Christmas Tree. With Elska living with us, She got us all whipped up in thee good O'l Spirit....I had no idea Christmas was from Australia, Who knew?
We had a few people over for dinner this past Christmas evening, for food, relaxation and bone throwing.
This was Yuri's first Christmas and first winter in the good O'l USofA its awesome to see someone experience things that you are used to your whole life, it gives new perspectives on things....
I made a Rib Roast again... Maybe this will be tradition? it sure was yummy....I forgot to take pictures of the whole spread...but it was a really nice pot luck from all of our guests...
With the left overs we made congee with the good cooked down goodness.
Ive been making this kinda like Chicken stew/Cacciatore.I debone the chicken cook the bones for stock, light flower the chicken brown that add onions, garlic, mushrooms, bay leaf and fresh herbs, add new stock, boil for a bit then a can of diced tomatos and capers let that stew down and boom over rice.
Fay has been coming home with meats that we normally dont cook and asks to make something. This was a pork tenderloin, just rubbed with seasonings, seared and roasted in the oven. Served with some mustard and horse raddish.
New Years Of Course! a really nice bottle of Rose´ to ring in the 2011 + a great time at Max Fish = a nice way to end 2010.

 And no I have not been eating Prince....but god damn this was fucking fun. New posts to follow Happy New Year!

Lets Work