Dudes Cook Too

SPERRY'S RESTAURANT.

2017-03-06T05:21:00.001-08:00

This weekend, we had the opportunity to try Sperry's with some friends. Ashlynn had been to Sperry's before, but I had never been. Clearly... I've been missing out.

One thing we do with our friends is order several appetizers and share everything. I love doing this because you get to try so many different things. We ordered a shrimp cocktail with fresh cocktail sauce. We also ordered BBQ Shrimp and Grits. The sweet BBQ sauce with the savory shrimp and grits was incredible!

We also ordered Steak and Grits. Are you noticing a theme? The juices blended in with the grits to create a great flavor combination! We also got Brisket Sliders and Crab Cakes as well.

If you're around Nashville, this is a great local place with two locations. If you haven't checked out the Around our City page, it's listed there with many other options to help when planning your next trip to Nashville.

ELEVEN CITY DINER IN CHICAGO.

2017-03-02T07:54:00.001-08:00

A few months ago, I was fortunate enough to travel to Chicago for the first time on business. I could spend all day talking about how incredible the city was, the culture there, and THE.FOOD... but, today I want to share with you a great place to try when you're visiting! Feast your eyes on Eleven City Diner!

I have to be honest. When I shot these photos, I never had in mind that I would blog about the diner. I mostly was trying to share these with my wife so we could visit when we both come back this fall. The atmosphere is incredible! Although not pictured, when you walk in, to the left, there are walls full of candy. To the right is the dining area you see below. The atmosphere was electrifying!

In my eyes, ANY place that serves breakfast all day is all right in my book! Eleven City Diner is no exception. The hardest decision you'll have to make is to eat breakfast or dinner. Believe me, the choice is hard to make.

Another difficult choice you'll make is which house made root beer to try. I vote going for both. Life is short, right? Classic is your more traditional flavored root beer, but the blonde... is like cream soda on steroids! It was incredible!

The traditional burger and fries only scratch the surface of options you'll have to choose from. If you go for the burger, go big and get the pretzel bun.

We finished off the night with fresh coffee and red velvet cake that took me two days to eat. When we go back, I'm definitely getting breakfast! You can check out their menu here!

quick and easy waffles

2016-12-19T12:28:00.003-08:00

A good waffle is hard to find these days. I'm a texture kind of guy. I prefer a crisper outer layer with a soft sweet core. These waffles don't disappoint! They're perfect for a cold morning.

Quick and Easy Waffles

2 cups self-rising flour
3 tablespoons sugar
1 3/4 cup milk
6 tablespoons butter, melted
2 eggs
1 teaspoon salt

Combine the flour, sugar, and salt in a mixing bowl. In a separate bowl, whisk the milk, vanilla, and eggs together as well. Gradually combine the wet and dry ingredients together until blended. Next, add the melted butter at the end until just combined. Pour the batter into a greased waffle makerfollowing the cooking instructions for your specific maker.

Chicken with Lemon Basil Zucchini Noodles.

2016-04-15T13:44:00.000-07:00

I'm back!...with a quick recipe by popular demand! This Chicken with Lemon Basil Zucchini Noodles is sure to please and is good for you too! I hope you like it!

CHICKEN WITH LEMON BASIL ZUCCHINI NOODLES

4 boneless skinless chicken breasts
4-5 medium sized zucchini
2 cups basil, stems removed, packed and
3 garlic cloves
2 tablespoons olive oil
1/4 cup butter, clarified
1 tablespoon red wine vinegar
1/2 lemon, juiced
salt and pepper to taste

INSTRUCTIONS:

Dice basil and garlic, and place in a bowl with olive oil, red wine vinegar, and lemon juice, salt, and pepper.
Next, clarify your butter. Clarifying sounds fancy, but really, you're just removing the milk solids from the butter. Heat butter in a medium high skillet until the butter begins to foam. Skim the foam with a spoon and discard. What you're left with is amazing. wonderful. heavenly clarified butter.
After you've clarified your butter, place chicken in your skillet and allow to brown and cook on both sides, usually three to five minutes on both sides, depending on size.
While your chicken is cooking, using a spiralizer, spiralize the zucchini and set aside.
When chicken is done, remove from pan, place zucchini noodles in skillet and toss with chicken drippings and remaining clarified butter.
Lastly, toss the lemon basil mixture into the noodles and saute' for 2-3 minutes, until garlic is cooked and mixture is incorporated.

Cinnamon Swirl Bread

2014-06-01T20:26:00.001-07:00

Life has taught me a lot in the thirty-one plus years I've been here. It still feels weird saying that... in my mind, I still wonder why I'm not twenty-five anymore.

Life has taught me there are seasons of joy, seasons of struggle, seasons of pain, and seasons of growth.

Life has taught me that there will always be people that are rooting for you to fail... and believe me, when you're down, they'll take their foot (that is clearly covered with leftover dirt from other people they've knocked down) and kick you even farther into the pit you've been trying your hardest to climb out of... so far that you can barely see the light. Remember... the light is there, even if you can't see it. You know who I'm talking about. These are the people that are so miserable, they just can't shake the notion that they must try to drag you down into the misery that they experience on a daily basis. You know, the people that never have anything positive to say about anything. We don't even have to talk about when these people try to hold every little thing they've EVER done for you over your head. They will... for sure! And trust me, they won't be letting you forget about that time they gave up everything (all of their hopes and dreams combined) to stop and buy you a six pack of Krispy Kreme Donuts when you were having a bad day twenty years ago. Let's make a rule: Don't let them get inside your head. Just don't. Trust me on this one.

Life has also taught me about compassion... You know what I'm talking about... giving without the expectation of receiving. Seeing someone in need, and openly, willingly offering a hand when they need it more than ever before with no intentions of receiving any benefit from it whatsoever. These types of people don't show up often, but when they do, you can't miss it.

Whatever season you're going through, this Cinnamon Swirl Bread can only do great things for you. Think cinnamon roll, but on steroids. This recipe is adapted from Joy the Baker. You can find the original recipe here, as well as how to actually roll the bread, and place it in the skillet.

This bread is great for breakfast, a midnight snack, or even as a gift. The awesome thing about this bread is no stand mixer is required. It's all done by hand. Please don't let this bread intimidate you... because it's worth it. You won't regret this. Let's get to it.

Cinnamon Swirl Bread
Adapted from Joy The Baker

For the Dough:

2 1/4 teaspoons active dry yeast

1 tablespoon granulated sugar

3/4 cup whole milk, lukewarm

1 large egg yolk

2 tablespoons butter, melted

2 1/4 cups All-Purpose Flour

1/2 teaspoon salt

a bit of olive oil for greasing the bowl

For the Filling:

1/4 cup unsalted butter, at room temperature

1/4 cup granulated sugar

3 teaspoons ground cinnamon

*Powdered Sugar (for topping)

In a medium bowl stir yeast with sugar. Stir in the lukewarm milk and then add the egg yolk and melted butter. Whisk together until thoroughly combined. Allow mixture to rest for 5 minutes. It should foam and froth.

In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Place dough on a lightly floured counter and knead by hand for about 10 minutes more. Dough ball should be smooth and damp, without being too sticky. Shape dough into a ball.

Grease a large bowl with olive oil. Place the dough in the bowl and cover. Allow to rest at warm room temperature for about 1 hours, or until doubled in size.

While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.

Preheat the oven to 375degrees F. Grease a 10-inch cast iron skillet. Set aside.

After the dough has doubled in size, place it on a lightly floured counter and knead twice. Using a rolling pin to roll the dough to a rectangle of about 18×12 inches.

Spoon the cinnamon filling over top, spreading evenly, leaving a clean 1-inch border around the edges. Start by rolling the longest side of the dough. The roll will be a bit lumpy because of all the berries. Using a sharp knife, cut the log in half length-wise leaving 1-inch of the edge uncut.

Start braiding the two pieces, by carefully lifting the left strand over the right strand. Repeat this motion until you reach the bottom of the dough. Press together to seal. Join the two ends, creating a circle with the dough and press together.

Using two swift hands, transfer the dough ring to the prepared cast iron skillet.

Bake for 20-25 minutes until golden brown and bubbling. Top with powdered sugar. Allow to cool for about 30 minutes before slicing and serving.

Peaches and Cream Oatmeal

2013-04-08T08:40:00.001-07:00

We celebrated my Mom's 51st birthday last week. I can't believe she is 51. I can't believe, even more, that I'm 30!

I remember when 30 year olds were... old! But, as I grown older and wiser, I've learned we 30 year-olds are one step ahead of the game.

Anyway... Mom's birthday. We had cake. We had Chocolate Chess Pie. We had more cake.

So, naturally, I was craving something light, something to get me back on track. This healthy version of Peaches and Cream will do just that.

I like my oatmeal soupy. If you like yours a little thicker, like my wife, just omit some of the liquid.

Peaches and Cream Oatmeal

1/2 cup of Quick Oats (Steel Cut Oats are perfect for this as well)
1 cup Unsweetened Vanilla Almond Milk, divided
1/4 cup water
4 packets Truvia (you can use more or less... I like mine sweet)
1 teaspoon packed dark brown sugar
handful of sliced fresh peaches

Bring 2/3 cup milk and 1/4 cup water to boil, and stir in oats and peaches, and let boil for a couple of minutes until you reach desired consistency. Add truvia and top with an additional 1/4 cup milk and brown sugar.

200 calories (excluding peaches)

Biggest Loser Run/Walk

2013-03-21T07:54:00.000-07:00

How's it going guys? We have an announcement to make! Ashlynn and I will be running in the Biggest Loser Run/Walk in Jackson, Mississippi on April 6! A lot of our readers probably don't know this, but Jackson is our old stomping ground. Ashlynn and I both grew up around Jackson, and we're excited to be going back for the Biggest Loser Run/Walk! We chose the 5k race instead of the half-marathon. Let's be real. We have two weeks to really train and prepare, and although I have no trouble walking 13.1 miles, I'm not sure we could handle running it!

Ashlynn actually just found out about the race last night, and asked for me to do it with her. We're extremely excited about it, and can't wait! We'd like to thank everyone for their support. It'll be really interesting down their in the Mississippi humidity. Anyone who runs knows exactly what I mean!

Anyone who is interested can go here to find out more information and see other cities they are having races as well. It is a run/walk, so I would encourage anyone that wants to get in shape or simply wants to be more active to join us. It's so easy to be discouraged and intimidated, but don't let that deter you from doing this. It'll be a great experience that, I believe, will leave a lasting impression on you.

Here is a map of the 5k portion of the race. Also, if you'd like a training schedule to learn how to build up to running a 5k, here is what Ashlynn and I have used in the past. It's an eight week program, but it's for people that never run, which was Ashlynn and I a couple of years ago. It's tough, but totally doable.

Thank you guys for your support!

Cades Cove... by Foot.

2013-03-20T05:39:00.000-07:00

For anyone that follows our blog, you know that we love the Smoky Mountains. Especially in Spring. Things are FINALLY beginning to bloom, and Winter seems to be drifting away. I've been to Cades Cove (by car) more times than I can count, but I've never actually hiked it on foot, until now.

I suggest to anyone that is able, hike Cades Cove! I noticed things and saw things I never have seen before. It was a completely different perspective! On Wednesday mornings during the summer months, they close the scenic loop to vehicles and only allow hikers and bikers in.

We needed nourishment. So first thing, we headed to Pancake Pantry in Gatlinburg, Tennessee (my favorite place to get pancakes on the face of the Earth), and fueled up for our hike.

Nourishment for me was waffles covered in butter. LOOK AT THAT BUTTER. It was whipped, and took up more room... right? That's my excuse. Ashlynn has the more practical meal (not pictured)... Pancakes, eggs, and sausage.

When we first got to Cades Cove, it was a cool 36 degrees outside... and by cool, we mean COLD!

...but we were ready!

We saw a TON of deer grazing. Unfortunately, no bears. I love Cades Cove because the animals aren't afraid of humans. Not that I go right up to them, but you can tell they don't seem bothered by you at all. They know they're not in any danger.

The first obstacle we came across was crossing a flooded creek on the main loop. We ran right through it, and kept going... but it was cold!

Cades Cove is filled with old cabins, and churches. This is one of many, but if you're a history buff, you'll love it!

One of the great things about hiking it on foot was really getting to see all the different aspects of the cove.

We made it! We were very proud of ourselves. This was the longest hike we've ever completed, next to the Central Park loop which was nearly half of this.

We wrapped up our hike with a picnic compliments of Subway. Like I said, we had a great time, and highly recommend it to anyone wanting a scenic hike!

Four Year Anniversary

2013-02-17T05:27:00.003-08:00

On February 13, we celebrated our four year wedding anniversary by touring the Biltmore Estate in Asheville, North Carolina. We had a blast!

The whole thing was a surprise for Ashlynn. She never knew where we were going until we were on our way that morning.

It was an amazing day that we'll never forget. Cameras weren't allowed inside, but it was unbelievable! The home was built in 1890 (I think) by the Vanderbilts as a small get-away home in the Carolina Mountains. Needless to say, this small retreat turned into the biggest home they had at the time.

This is an exterior view of the grand staircase. No one was allowed to go up or down the staircase unless they were in formal attire.

This was a side patio facing the courtyard, with the gardens on the left, and the mountains on your right.

Here's a view of the patio from the garden below.

We're planning on going back in the Spring to get a full view of the gardens, and walkways. One of the most interesting things about the house was the modern day furnishings. Electricity, automatic lights, and a heated indoor swimming pool!

Garlic Pull-Apart Bread

2013-02-16T09:45:00.001-08:00

You may remember my first post here on Dudes Cook Too. It involved Cinnamon, and Sugar... none other than Cinnamon Sugar Pull-Apart Bread. This recipe resembles that delicious bread on the exterior, but this is a completely new recipe. One that involves yeast, and not just self-rising flour and butter.

This bread is amazing. Repeat after me: Life is too short to not eat good bread. There's nothing better on a cold night than a warm, buttered slice of this bread, preferably by a fire, with a cup of soup as well.

This recipe starts out like another other recipe. Yeast. Sugar. Flour. BUTTER. ...and Garlic Powder. I used my kitchen aid hook attachment, but this can be done by hand as well. Don't let my True Blue mixer fool you. You can totally handle this... with a little elbow grease of course.

We knead, we roll, we cut, we stack, and we place in a bread pan, and let rise. This bread is a little time consuming, but the finished product makes every second worth it. Trust me.

Whatever you do, don't forget the butter on top. I hope you like it!

Garlic Pull-Apart Bread
inspired from Joy the Baker

*makes one loaf
time: 2.5 hours

3-4 cups flour
1 tablespoon, plus one teaspoon garlic powder
2 tablespoons sugar
1 package of yeast
1 stick butter
1/4 cup milk
3/4-1 cup water

In a small bowl combine 1/4 cup water with yeast, and stir. Let sit for 5 minutes until yeast is bubbly. If it doesn't bubble, start over. This means the yeast isn't active.

In a small sauce pan, combine remaining water, milk and 1/2 stick of butter over low heat, and allow to melt and incorporate.

Combine 3 cups flour, sugar, 1 tablespoon garlic powder, liquid mixture, and yeast mixture into the bowl of a stand mixer with a hook attachment, and blend on low until all the ingredients are incorporated. At this point, you will need to test the dough. You may have to add more flour or water accordingly. The dough should be smooth, and clean the sides of the bowl. Allow dough to knead for 5 minutes in stand mixer. (If you don't have a stand mixer, simply combine ingredients in a bowl, and knead on a floured surface for 7 minutes).

Form dough into a smooth ball, and place in a greased bowl to rise for one hour.

After dough has doubled in size, roll out onto a floured surface, and knead for 2 minutes by hand. Then roll dough out into a rectangle until dough is about 1/4 inch thick. It usually rolls out into 20 x 8 inches. If you can't get it to roll out this far, don't worry. Just roll it out as far as you can.

In a small sauce pan over low heat, melt the other 1/2 stick of butter and teaspoon of garlic powder. Stir, and spread across dough.

Next, cut dough equally horizontally into four strips. Stack, and then cut into four vertical strips. You should have 4 squares stacked on top of one another. Fold each stack in half, and place in a greased bread pan, with the tips of the stacks facing upwards. Cover, and let rise for an additional hour. Bake at 400 degrees for 30-35 minutes.

Let's Be Real.

2013-02-07T06:56:00.000-08:00

I know... I know...

It's been since October 26, 2012 since we've had even a remotely "real" post. You're right.

Please note: We are sorry. Very. Extremely. Over-apologetic. Whew... now that we've got that off our chests, let's move on.

I wish I could give you every detail about the past four months right now. I won't do that. Trust me. It's not that interesting, and way too long to discuss. It did snow last weekend though... on the way to our class... on Saturday. Something just seemed wrong about that, but nonetheless, it turned out to be a great day, and the snow had melted by noon in time for lunch.

Here's the deal... We live in one city. We attend graduate school in another city three hours away. And... we have family in another state eight hours away. So, just picture us going back and forth between these three places continuously for the past four months. There ya go. That's what happened.

Today's itinerary involves an amazing brunch at a local restaurant, a meeting, and a three hour drive back home. Our lives are probably the most chaotic they've ever been, but honestly... I love it. I think it's really important to enjoy the phase of life you're in, instead of wishing it away for the next.

As we sit here in our hotel room, we have big plans for the blog. A kitchen table re-do, Garlic Pull-Apart Bread... just to name a couple.

Please forgive us for lack of posts. Life is simply chaotic, and because of this, the blog has suffered a little. But do know, we love the blog, and we love the opportunity to share our lives with you.

MIA...

2012-11-26T05:13:00.001-08:00

Guys... This past month has been crazy! I wanted to let you guys know that I'll be back with recipes soon. Thank you for all of your support!

Fall Favorites

2012-10-29T04:52:00.000-07:00

You may have already noticed this, but I love fall!

The low here last night was 33. PERFECT WEATHER in my opinion. Last night, I fell asleep on the couch (like always), and woke up around 11:30 pm to the smell of Chili cooking on the stove! What's better than that? Not much.

Anyway, it's time to start thinking... THANKSGIVING! It's true. It's almost November 1. And if you're like we are, we want to be prepared! So, I wanted to compile a small list of a few of our favorite recipes from other places on the web. Fall has definitely arrived, and these recipes will warm your belly and your soul... and you'll definitely find these recipes around our table this holiday season.

The BEST Turkey Brine (from Pioneer Woman).
I used this Turkey Brine last year, and it was a HUGE hit! Try it!

Chili (from Eat Live Run)

Cheesy Green Chile and Potato Chowder (from Eat Live Run)

Chocolate Peanut Butter Pie (from Pioneer Woman)
My wife made this pie the other night, and it's coming to the office this morning.

Salted Fudge Brownies (from Tasty Kitchen)

Mexican Chicken Lime Soup (from Rachael Ray)
We've been eating this since we got married!

White Chicken Chili (from Eat Live Run)

I hope you enjoy these recipes! They are so good, and so easy to make. Bring on the cold weather!

The Grilled Cheeserie

2012-10-27T18:10:00.002-07:00

Guys! I have to tell you about the best food truck in Nashville! I mean... THE BEST! If you live here, and you haven't tried it... CLICK HERE!... find out where they are, and GO! If you don't live here, COME VISIT!!

I promise you... the grilled cheese I put in my mouth today was the BEST I've ever had!

Here it is! I got the B&B, which is a grilled cheese with Bacon, caramelized onions, and apple jam. Eat it. Embrace. Foam at the mouth over it!

I do have a rule though. Two rules exactly.

1. When you go, whatever you do, GET THE TOTS! Do it! You won't regret it!

2. GET THE TOT SAUCE.

You guys don't understand. My life has been changed.

The Grilled Cheeserie Truck travels to different places daily, so be sure to check their website for where they will be!

You can also follow them on twitter...

One last thing... don't forget dessert!

Vanilla Marshmallows

2012-10-23T05:10:00.000-07:00

Fall is here y'all! My favorite time of the year leading all the way up to Christmas! Fall means football and food! We went over to Nany's Cabin a few weeks ago, and I've been trying my best to blog about these marshmallows ever since.

I've found these are best for hot chocolate and S'mores! Just try to contain yourself from eating all at one time. They're that good!

There's nothing better than hanging out on a cool night by the campfire! These marshmallows melt quickly, but they are very different than conventional marshmallows. They don't brown over a campfire like store-bought marshmallows. Think melty, gooey, creamy. When I say different, I mean in a GOOD way! The texture is perfect! They are light and airy, which is one reason it's so easy to eat so many!

The recipe came from this cookbook. When we went to Savannah this summer, the number two (number one being Lady and Son's) thing on our list to do was the Back in the Day Bakery. Unfortunately, they were closed the only day we were there! We'll definitely be going back!

Don't be intimidated by these. They are very easy. If you know how to turn a mixer on, you can do this!

This is the secret ingredient. Unflavored gelatin. It works as a binding agent, and helps pull together all of the other ingredients.

These marshmallows come out PERFECT. Like, I said, try to resist the temptation to eat all of them!

Hope y'all enjoy FALL!

Vanilla Marshmallows

2 cups confectioners sugar, plus extra for dusting
3 cups granulated sugar
1 1/4 cup light corn syrup
1/4 teaspoon fine sea salt
4 envelopes unflavored gelatin
4 teaspoons pure vanilla extract

*Candy Thermometer (I didn't use one, but the recipe does call for it)

Spray a 9 by 13 inch banking pan lightly with nonstick cooking spray, then coat the pan generously with confectioners' sugar.

In a large saucepan, stir 3/4 cup water, the granulated sugar, corn syrup, and salt over medium heat until the sugar is dissolved. Insert a candy thermometer and, without stirring, bring to a boil, then cook until the mixture reaches 240*, about 10 minutes.

Meanwhile, pour 3/4 cup water into the bowl of a stand mixer fitted with the whisk attachment, sprinkle the gelatin over the top, and stir on low speed so that the gelatin softens.

With the mixer on low speed, gradually pour the hot sugar mixture into the gelatin mixture, then blend, gradually increasing the speed to high, until the mixture is fluffy and stiff, 10 to 12 minutes. Turn the speed to low, add the vanilla, and mix to incorporate.

Pour the mixture into a prepared pan and smooth the top with a rubber spatula that has been sprayed with nonstick spray. Let the marshmallow sit at room temperature for 4 to 6 hours, until firm.

Fill a bowl with 2 cups confectioners' sugar. Invert the pan onto a smooth work surface and unfold the marshmallow. Lightly coat a serrated knife with nonstick spray, then cut the marshmallow into squares, and toss each marshmallow in the confectioners' sugar to coat. Store in an airtight container for up to 1 week.

Strawberry Preserves, Part II

2012-09-17T05:50:00.001-07:00

You may remember my "back in the day" post from last year making strawberry preserves. This recipe is very similar, except this time, it was done in the Smoky Mountains... at Nany's Cabin!... and the combination of those two factors alone make these the best strawberry preserves you'll ever put in your mouth!

Let me apologize for the lighting in some of this pictures. Most were shot at night! We made two different batches with two different methods:

The first method was with this bad boy! This is a grinder... an old timey grinder to be exact. Nany said this was her mother's who had given it to her, and her grandfather had given it to her mother before that, so we're estimating this grinder has been in the family since the early 1900's. Information like that amazes me... especially in a world where nothing lasts, and we're always looking for the next best thing. And let me tell you, this thing still gets the job done!

This grinder was solid iron... no repair needed... even after almost a century.

I wish you could smell this bowl right now.

The other method was the smashing method. Dice your strawberries, and in a pot, coat them with sugar, and as they begin to soften and liquify, begin to smash them until you reach the desired consistency thats right for you. Either way you go, bring to a boil, and as white foam comes to the top, scrape the surface with a spoon to remove the foam.

Also, the amount of sugar you use also depends on how sweet your strawberries are. If they're very sweet, use a little less sugar.

These are delicious. I've been fighting back the urge to eat them on everything. I hope you like it!

Strawberry Preserves

10 cups strawberries, diced or ground
10 cups of sugar

Hull, and dice (or grind) your strawberries
In a pot, mix in equal amounts of sugar and bring to a boil.

If you diced your strawberries, smash them as they soften by the heat.

Continue to boil until you reach the desired thickness you want, skimming the white foam off of the surface as you go.

Spoon into sterilized jars, seal, and let rest overnight.

Strawberry Banana Bread Budding

2012-09-12T05:36:00.001-07:00

It's getting that time. Time for soups, stews, breads, cakes, and pies. FALL. My favorite time of the year! Cool air, corn mazes, and FOOTBALL. Warm comfort food that not only fills your stomach, but fills your soul.

This bread pudding is incredibly rich, yet... INCREDIBLY HEALTHY. It's true. And please take my word for it. It's a new favorite dessert around our house. It resembles a version of banana nut bread, but without the nuts. And it's so easy to make.

Dice your bananas, hull your strawberries and slice then in halves.

Then, throw them into a bowl with skim milk, sugar, and some ground cinnamon. With a potato smasher, smash the mixture slightly, just to let some of the flavor explode into the milk. Then, let it come to room temperature.

While that's going on, let's start on the rolls. Go to your supermarket, and buy whole wheat dinner rolls, or if you want this dish to really be amazing, follow this recipe for warm whole wheat dinner rolls:

Whole Wheat Dinner Rolls
*From Whole Foods Kitchen

1 1/4 cups whole wheat flour
2 tablespoons sugar
1/2 teaspoon salt
1 (1/4-ounce) package active dry yeast
1 cup warm (105 to 115°F) milk
3 tablespoons butter, melted
1 large egg, lightly beaten
1 cup all-purpose flour

To get started, make sure that all ingredients are at room temperature. Put whole wheat flour, sugar, salt and yeast into a large bowl and stir well. Add milk, butter and egg and beat with a spoon until smooth. Add all-purpose flour and mix until fully incorporated and batter is smooth. Cover bowl and set aside in a warm spot to let rise until doubled in bulk, about 1 hour.

Meanwhile, lightly grease a 12-muffin tin with olive oil and set aside.

Stir the batter gently to deflate it. Spoon even amounts of the dough into each cup of the prepared muffin tin and set aside in a warm spot until the dough has risen just over the top of the muffin tins, about 1 hour more.

Preheat oven to 400°F. Bake rolls until golden brown and cooked through, 15 to 20 minutes

Either way, the dish comes out good, but I've found the homemade rolls absorb the fruit mixture so much better. I usually will makes these with dinner one night, and then use left overs to make the bread pudding.

So... Cut your rolls into cubes, and then cover the bottom of an oven safe dish with the bread. After that, pour your mixture on top, and let it cook!

I hope you like it!

Strawberry Banana Bread Pudding

nonstick cooking spray
1 cup fresh strawberries, hulled and cut into halves
2 bananas, sliced
1 3/4 cup skim milk (almond milk works great too)
1/2 sugar
1 1/2 teaspoons ground cinnamon

Preheat oven to 350*, and lightly spray a casserole dish with nonstick spray.

In a large bowl, combine the bananas strawberry, milk, sugar, and cinnamon, and slightly mash. Then, stir to make sure all ingredients are incorporated.

Cube your rolls, and place in your casserole dish. Then, pour your mixture on top, and then bake for one hour.

Potato Pancakes

2012-09-10T08:36:00.000-07:00

Guys... I have to tell you about this book! It doesn't matter who you are, if you love food, you'll love it! Jenna Weber, author of the blog Eat Live Run, and has just released this book as her first novel. It follows her throughout culinary school, the ups and downs, the pitfalls... the possibilities.... wait... I'm quoting Back to the Future.

Anyway,

get this book. Take it from me, you'll love it! It's heartfelt, sincere, and will stir something inside of you that can't be explained. Get it here!

One of my favorite recipes so far in the book is "Potato Pancake for the Blues." It's an incredibly easy recipe, and is so satisfying after a long, hard day... wherever you are. I may or may not have fixed these twice yesterday.

Start by grating a russet potato. Then, in a bowl, add an egg, salt, and pepper, and then fry it in a cast iron skillet until golden.

Amazing. The recipe calls for one jumbo pancake, but I split mine in half, and made my wife and I two smaller pancakes.

I hope you like it!

Potato Pancakes for the Blues
from White Jacket Required by Jenna Weber

1 large russet potato
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 egg, lightly beaten
1 tablespoon canola oil for light frying.
Applesauce or sour cream for topping (I used ketchup)

Peel the potato and grate using a box grater. Season with sea salt and pepper and add the beaten egg, mixing everything until well combined.

Heat the canola oil in a large cast-iron skilled over medium-high heat. When oil is sizzling, gently drop in the potato batter and fry until golden brown and crispy, about 3 minutes per side.

Remove and serve immediately with applesauce or sour cream, alongside pork and eggs!

This Summer...

2012-09-06T05:59:00.001-07:00

Guys... this summer was a whirlwind! From Tennessee, to Georgia, to South Carolina, through Alabama, and into Mississippi... it's been one crazy fun summer!

At the end of June, we went to Tybee Island, Georgia for a mini-vacation. It was a lot of fun! The highlight of our trip was climbing this lighthouse. The view from the top was amazing... too bad for some reason, that picture got deleted. Oops. I have no idea how that happened. Just take my word for it!

Then, we spent one day in Savannah, Georgia. We'd never been before, but we definitely want to go back! Especially when it's not so hot!

Look at these temperatures! It's definitely one of those towns you want to visit when you can walk around, and not almost pass out from the heat. We see a fall trip in our future.

We (obviously) visited The Lady and Sons while we were there. For those who might not know, this is Paula Deen's restaurant. Let me tell you. IT. WAS. GOOD.

We opted for the buffet.. Just the usual fried Chicken, Mac 'n cheese, mashed potatoes, and lima beans... you know, the major food groups. That's why I love vacation. Guilt free indulgence.

For dessert, we had Chocolate Gooey Butter Cake. Bring your insulin shot. You'll need it.

After that, we drove up the coast to Hilton Head, South Carolina, and Beaufort, South Carolina. Beaufort reminded us of a smaller, less busy Savannah. We definitely want to come back there also!

When we got back to reality, I began an internship with EMI Christian Music Group. EMI CMG is an amazing company to work for, and I would love to work there again. It's awesome to be part of such a caring community of individuals. I've seen so much jealousy, and competitiveness in the workplace. It was truly a breathe of fresh air to see individuals come together as a team.

Then, literally the last day of my internship, we started moving to a new place, for the second time this summer...

Have I ever mentioned how much I hate moving?? My wife and I figured it up... We've moved an average of 3 times per year, since we've been married. That's incredible.

After we barely got moved, we headed to Mississippi to visit family for a few weeks. During that time, we took a family trip to Destin, Florida. We had a GREAT time. The beach is always a relaxing place for us.

Have I ever told you about my wife's heart of gold? I'm serious. My wife is so generous and caring, and the perfect example of this is when we rescued this little dude off the side of the road, and found him a home.

yep... I'm blessed.

I leave you with this... A friendly reminder that I probably should print out and tape to my forehead. Everything we do is part of what God has in store for us... even when we can't see it.

Macaroni and Cheese

2012-08-29T06:13:00.001-07:00

Guys, fall is coming. I can feel it! And it's my favorite time of year! Cool weather, FOOTBALL, and good cooking. I made this macaroni and cheese right after we moved for the second time this summer about a month ago, but more on that later.

This macaroni and cheese requires a little attention. This isn't your out-of-the-box mix. This is the real thing.

And when you taste it, you can tell.

For this recipe, you will need butter, flour, milk, dry mustard, and an egg, to start.

First things first... Let's get our pasta going. I like egg shell pasta. I don't know. Maybe my mom used it a lot when I was young, but it's by far my favorite pasta for mac and cheese. Those scrawny little noodles just don't do it for me.

Now... let's make a roux. Don't let this freak you out. WE can do this. Melt half a stick of butter, and sprinkle in flour.

Begin stirring immediately on medium low heat, being careful not to burn it. Stir constantly until completely combined. Continue to stir constantly for about 5 minutes until cooked.

Then, pour in your milk, and your dry mustard, mix and cook for about 5 additional minutes until it's extremely thick like gravy.

Now, let's temper the eggs. In a separate bowl, whisk an egg, and drizzle a small amount of the roux into the box whisking constantly, until the mixture is combined. This prevents scrambled eggs in your mac and cheese. After blended, pour into the mixture, and combine.

Then throw in your cheese. I add sharp cheddar and pepperjack, because I like a little kick.

Look at it. Man. Feel free to throw in some salt and fresh cracked pepper at this point.

Next, throw the noodles into the hot tub.

You're so close now.

Pour into a baking dish coated with butter, and top with additional cheese, and bake for 15 minutes in a 350* oven, or until cheese is completely melted on top.

Dig in! I hope you like it!

Macaroni and Cheese

16 oz egg shell noodles
1/2 stick butter
2 1/2 cups milk
1 egg, beaten
1/4 cup all-purpose flour
2 heaping teaspoons dry mustard
1/2 lb sharp cheddar cheese, plus more for topping, shredded
1/2 lb pepperjack cheese, shredded
salt, to taste
pepper, to taste

Preheat oven to 350*.

Cook egg shell noodles following the instructions on the box, and drain. Next, in a small bowl, beat an egg, and set aside.

In a large pot, melt your butter, and sprinkle in flour. Whisk together, on medium tow heat, and cook for 5 minutes.

Next, pour in milk and dry mustard. Cook for an additional 5 minutes until it becomes a thick consistency like gravy. At this point, reduce heat slightly to prevent burning.

Take a small amount of roux, and drizzle it into the bowl with the egg, whisking constantly. When completely combined, pour egg mixture into pot, and combine with the roux.

Add your cheese, and combine until completely melted. Add salt and pepper, to taste. Next, pour in noodles, and combine.

Pour into a greased baking dish, top with additional sharp cheddar cheese, and bake for 15 minutes, or until cheese is completely melted.

Shrimp Pasta with Parmesan Cream Sauce

2012-08-28T07:09:00.000-07:00

Say what?

A RECIPE??!?!

I know... It's been a while... a long while, and I have a perfectly good explanation for it... but you'll have to find out on another day, another post. Let's just say it's been a crazy, yet exciting summer! I'd be telling you the truth if I said we had been in five states over the past two months, and let's just face it... I have trouble keeping up. I always say, know you're strengths and weaknesses, but more on that later!

Shrimp Pasta with Parmesan Cream Sauce!

My wife and I ate with her grandmother at an italian restaurant in Mississippi called Amerigo. They also have locations in Tennessee as well. While there, I ate the Seafood Pasta with Parmesan Cream Sauce! It was the best pasta I think I had ever eaten! In a bed of angel hair pasta, they smothered it in creamy parmesan sauce, and shrimp! Is it weird it's 8:30 a.m., and just writing this is making me crave it?

From that moment forward, I knew I had to recreate it at home. And I was surprised at how simple it was. Anyone can do this, and my mom is in town visiting, so I thought it would be the perfect time.

Let's get started. Run water into a pot about half way full, turn your burner on high, drop in a big pinch of salt, and bring to a boil. Pour in 8 ounces of angel hair pasta, and cook for 4-5 minutes. (TIP: If your pasta finishes cooking before you finish the cream sauce and shrimp, turn burner off, and leave sitting in water so it won't dry out and get gummy).

Meanwhile, let's grate two cups of parmesan cheese. The good stuff. FRESH. None of that packaged stuff that is in a plastic container. But a wedge, and grate it! You can do it!

Set the parmesan cheese aside, and get out the butter, and the cream. Melt a stick of butter in a saucepan. After the butter is completely melted, pour in one cup of heavy cream. Now we're talking.

Next, add half of your grated parmesan into the saucepan, and melt completely. At this point, leave the cream sauce on low, stirring occasionally. You can also add salt and pepper to taste, although the parmesan cheese adds mostly all the seasoning you need.

While your cream sauce infuses and becomes the best thing you've ever had, drizzle two tablespoons of olive oil into a separate saucepan with a lid.

Now, shrimp is a little tricky if you don't know what you're doing. If you don't watch out, your shrimp will turn into a rubber tire. Shrimp takes only a few minutes to cook. 3-5 Max. I always start cooking my shrimp in an uncovered saucepan for about a minute, until they begin to change color, and then flip them, and cover with a lid. Cook about 2-3 more minutes, checking often until they are no longer transparent. Once they are a pinkish white color, they are done. Turn your burner off, and set them aside.

Now, let's bring it all together. Pour your pasta into the cream sauce mixture, and boom... You're done. You can also add the shrimp if you'd like, but I served mine on top of the pasta.

I suggest you serve this up with some homemade garlic bread. Just an idea.

To serve, pour pasta and cream sauce mixture into a bowl, top with shrimp, grated parmesan cheese, and fresh parsley.

I hope you like it!

Shrimp Pasta with Parmesan Cream Sauce

8 ounces angel hair pasta
1 stick of butter
1 cup of heavy cream
2 cups of freshly grated parmesan cheese
1 pound shrimp
3 tablespoons fresh parsley
salt and pepper, to taste

Cook Pasta according to directions on package.

Next, in a saucepan, melt the butter. Then, add the cream. Place half of your grated parmesan cheese into the sauce mixture. Meanwhile, prepare your shrimp in a separate saucepan or skillet.

After your pasta is cooked, drain, and place into saucepan with cream sauce.

Serve with shrimp, additional parmesan cheese, and fresh parsley sprinkled on top.

(Obviously, there are several variations to this recipe. Instead of cooking shrimp separately, you could just add it to the mixture. It would also be great with chicken, or as a vegetarian dish as well).

!00 Years Young

2012-08-15T11:08:00.001-07:00

Today would've been Julia Child's 100th Birthday, and I think, as a food blogger, that it's important to take a moment, and honor the woman that changed cooking in America forever!

Julia Child is truly a legend. After all these years, no one can match her.

Happy Birthday, Julia!

Saturday Afternoon Pancakes

2012-07-22T07:03:00.001-07:00

Life is busy.

It's true. When I think about just this year alone so far, I think of my last semester as an undergraduate, moving into a new apartment, in and out of town almost every weekend, and now a killer internship. Life is awesome. Life is also busy.

I love weekends... and this weekend is first one in a long time where we've been in town, at home, with nothing to do. It feels great! There's nothing like catching up on sleep after a long week. That's my idea of a party.

All of the usual suspects are here: flour, sugar, butter, and milk. This isn't Bisquick y'all. This is pure homemade heaven.

I use a 1/3 measuring cup when I cook pancakes, because they all come out the same size.

These pancakes will wipe away all the stress from the past five days. Try them!

Saturday Morning Pancakes

2 cups flour
3 tablespoons sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 eggs
2 cups buttermilk
4 tablespoons butter, melted
1 tablespoon, plus 1 teaspoon vanilla extract
Butter or cooking spray for cooking

In a bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Then, in a separate bowl, add flour, sugar, baking powder, baking soda, and salt, and stir to combine. Next, pour wet mixture into dry mixture all at once, and whisk until combined.

Heat griddle or pan over medium heat. Add a tablespoon of butter to the pan or spray with cooking spray. Next, with a 1/3 cup measuring cup, pour batter onto the griddle. Cook on the first side until bubbles form. Flip the pancake over and cook until golden brown.

*I always preheat my oven to 270 degrees, and let the pancakes rest in a skillet until all pancakes are ready to serve. This way, the pancakes come out nice and hot.

Egg Salad Sandwiches and the Perfectly Hard-Boiled Egg

2012-06-23T05:42:00.002-07:00

Summertime in Nashville is always an amazing time of year. Who am I kidding? Every time of year is amazing here.

It's starting to really warm up outside, and there's nothing like a nice, cool lunch to keep you going.

Egg Salad Sandwichs are just one of those things you have to make your own. Put what you like in it. Me? I like homemade bread and butter pickles from a lady that graciously gave me some a few weeks ago!

Many people like to put peppers and onions, and sun-dried tomatoes... the sky is the limit, but for me, I like to keep it simple with good quality mayo, pickles, salt, and pepper... that simple.

First, I have to tell you how to hard-boil the perfect egg. You may laugh, but a lot of people don't know this, and I found out first hand that I had been doing it wrong the whole time. A good sign you're over-boiling your eggs is when you see a green outer coating of the yolk. I thought that's just what happened. Now that I know exactly how it's done, the eggs are perfect. Creamy, yet still firm.

Here's how to do it:

1. In a medium saucepan, place your eggs in, and put enough cold water in the pan to cover the tops of the eggs. (Cold water because we want a gradual increase of temperature).

2. Over high heat, bring the pan to a roaring boil. Once you've obtained a roaring boil, turn off the heat.

3. Let the eggs sit for twelve minutes in the saucepan with a covered lid.

4. After twelve minutes, drain the water, and add cold water to begin bringing the eggs back down to room temperature. (I usually drain and add more water every few minutes to speed up the process).

5. After the eggs reach room temperature, you're done! Peel and eat!... or in my case, make egg salad.

Let me tell you a little story. When I was young, I spent many summers on the Mississippi Gulf Coast with my grandparents, and one of my favorite childhood memories is when my grandfather used to take my cousin and I crabbing. See... seafood is in my blood. My grandfather used to have a shrimping boat back before my time. That's what our family did, so needless to say, it's no wonder why I love seafood so much.

Anyway, he'd take us crabbing, but every morning before we left, my Granny would make us egg sandwiches. Plain and simple white bread with scrambled eggs and mayo. Since then, every time I eat egg salad, it carries me right back to my childhood.

I love these Egg Salad Sandwiches on whole wheat bread. It's a summer meal that cools you down and fills you up!

I hope you like it!

Egg Salad Sandwiches

4 eggs, hard boiled

2 tablespoons Blue Plate Mayonnaise (if Blue Plate isn't available, feel free to substitute)

2 teaspoons yellow mustard

bread and butter pickles, to taste

pinch of salt and pepper

Mash eggs with a fork in a mixing bowl and add remaining ingredients.

Chocolate Covered Strawberry Cupcakes

2012-06-22T08:38:00.000-07:00

Today is Dudes Cook Too's one year birthday! I can't believe it's been a year! When I started this blog, I had no idea the following I would get in just one year. I honestly have people visiting this blog on a regular basis from countries I've never heard of. It's humbling, and I'm very blessed to have seen the success this blog has had. I've also enjoyed getting to know other food bloggers as well. This blog has changed so much of my life, and we've loved every minute of it.

It's not the making of the food that's so enjoyable... it's seeing so many people love it and enjoy it. That's what makes it worth while. Thank you all!

For Dudes Cook Too's birthday, I decided to make cupcakes. I have to be honest. I hate making cupcakes. I like eating cupcakes (several at a time), but I'm not a fan of actually making them. It's tedious. I'd much rather make a two-layer cake and slather icing all over it and be done. Please don't tell anyone, though. Food bloggers are supposed to enjoy making cupcakes.

These cupcakes are dressed to impress. It's a vanilla bean cake with a strawberry whipped cream filling topped with a chocolate buttercream frosting.

ahhhh.

When you start with butter and sugar, you know it's going to be good. These cupcakes are light, yet rich, and the strawberry whipped cream filling adds a wow factor that can't be ignored.

I hope you like it!

Chocolate Covered Strawberry Cupcakes
*(cupcakes and frosting from Joy the Baker)

*makes 24 cupcakes

2 sticks (1 cup) unsalted butter, softened
1 3/4 cup granulated sugar
4 large eggs
1 cup whole milk
1 tablespoon pure vanilla extract
1/2 vanilla bean, seeds scraped out
2 3/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Position a rack in the upper third of the oven and preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In a small bowl, whisk together milk, vanilla extract and vanilla bean seeds. Set aside.

In a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy. This may take 3 to 5 minutes. Scrape down the sides of the bowl to make sure everything is well incorporated.

Add the eggs, one at a time, beating for one minute after each addition. If the batter begins to looks a bit curdled, that’s alright.

with the mixer on low speed, alternately add the flour mixture and the vanilla milk mixture in three batches, starting and ending with the flour. When the batter is almost combined, stop the mixer and finish mixing the batter with a spatula, making sure that any flour bits at the bottom of the bowl are well incorporated.

Divide into the lined cupcake pan and bake for 25 minutes or until golden and a cake tester inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before removing to cool completely before frosting.

Chocolate Buttercream Frosting

1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 1/4 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
2 tablespoons milk
1/2 cup heavy cream
1/3 cup Ovaltine

Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 1-cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream. Spread or pipe onto cupcakes.

For the Filling:

1 cup heavy cream
1/4 cup sugar
2 heaping tablespoons strawberry glaze

As soon as you remove the cupcakes from the oven, while they are still hot, press a hole center of the cupcake making room for the filling. Next, let the cupcakes cool completely. Then, pipe the strawberry whipped cream into the cupcake just until it reaches the top.

Then, frost your cupcakes.