Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Beef braised in wine with summer savory PDF E-mail
Written by Launie Kettler   
Monday, 01 August 2011 21:32

I haven't had beef in 15 years. I used to live on red meat, but I burned out on it in 1996 and have rarely looked back.

Then last week happened.

That's when I started craving beef and I decided to jump back into the world of red meat with style.

Beef and root vegetables braised with red wine sauce and topped with bacon and summer savory.

To quote George Costanza from Seinfeld, "I'm back, baby!"


Grilled blackened chicken and potatoes PDF E-mail
Written by Launie Kettler   
Saturday, 30 July 2011 20:52


Even though it's a Saturday night we are still working - so tonight's dinner had to be fast. This is my favorite quick meal to throw together. What could be better than incredibly spicy chicken, simple grilled potatoes and strawberry chutney?

Our 4th CSA brings flowers and other treats PDF E-mail
Written by Launie Kettler   
Thursday, 28 July 2011 21:27


We received our fourth CSA from Maplewood Organics today. In the CSA were some vegetables we haven't seen yet this season, flowers and fruit.


Cooper was thrilled with the flowers. Although, he might have been sniffing for catnip, as my friend Dori pointed out.

Sadly he didn't find any. But he gave them an adorable sniff test.


Turkey chili with chipotles PDF E-mail
Written by Launie Kettler   
Wednesday, 27 July 2011 20:19


Yay! It's not a million degrees inside or out. It's time for turkey chili. I originally started using worcestershire sauce in the chili as a beef “fake out.” But I really love the taste and even if I did use beef I would still keep using the worcestershire for its subtle saltiness. And the addition of chipotles makes this chili really smoky. Our friend Ben nicknamed it "chaw chili."


Making a BLT with homemade pickled jalapenos PDF E-mail
Written by Launie Kettler   
Monday, 25 July 2011 18:52


There aren't many things I brag about - except the fact that, back in 1997, I learned how to play pool well enough not to embarrass myself.


And I stopped bragging about that in the early aughts.


But I do make the world's best BLT. It's not bragging if it's true, right?


The trick is rye bread, pickled jalapenos and parmesan cheese. Honest and for true.


This time around, though, I also upped the ante by pickling my own jalapenos and Hungarian wax peppers.


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