Cass' Kitchen

Wow it has been quite some time since I have been on for an update. Quite a lot has happened in the last year.   I got married to my beautiful wife Ashley and we are expecting our first child any day now; Madalyn Ella. I am so excited.   With everything going on around here I haven’t had much time to blog but I sure have been cooking a lot! I have all sorts of great new recipes that I would like to share with you, in due time, be patient.

Want something easy and boy do i mean easy and delicious for dinner TOMORROW? (Why tomorrow you ask? You have to give your roast time to soak in all the spices)  Pop into your local grocery establishment and head straight to the butcher section. Pick yourself up a 3-6 lb. pork roast (aka Boston roast, aka picnic roast, aka port butt, aka pork shoulder. Why do they have some many names for the same cut of meat?) While your there grab yourself a six pack, you deserve it for putting so much effort into this meal. When you get home unwrap that beautiful hung o meat. What I use for a rub is a store bough BBQ blend that i spice up a little. I add brown sugar, garlic, and lots of pepper. Rub that rub all over your roast and then wrap tightly. Mine looks like this . . . Ok now that you know how good my camera skills are put that in the fridge overnight. When you wake up in the morning pull it out and let it rest on the counter while you get ready for work.  Before you leave the

Just like the title says. . . ready for this one? Here's what you'll need.  Now go ahead and dice those tomatoes and onion. I minced a few leaves of cilantro and added it to the mix. Doesn't that look yummy! Before i started slicing and dicing I rubbed some slices of french bread with a little olive oil and baked them for 10 min. Go ahead put as little or as much of the tomato onion mix on each piece. Now you could just pop them back in the oven but my honey likes a little cheese so throw some on top. Bake another 10 min with the last two being under the boiler. It should come out a little something like this.  Now Eat Up!!!

Want to make burgers at home tonight but don't have a working grill like me. (I tried to grill out when it was 5 below and this is what I get) The way to make a perfect burger without cooking it on a grill is to use the oven method. I use half pound burgers so they are about an inch thick, you will need to adjust if not cooking such large carnivorous portions. Preheat your oven to 450 degrees. Pull out your favorite cast iron skillet and put it on a burner on High heat. Season your meat thoroughly on both sides with salt and pepper. Add your patties to the scorching hot pan. Cook for two minutes on both sides until you have reached a nice sear. Turn off the burner and put the pan directly into the oven. Let the burgers cook on both sides for 10 min. After cooking remove the burgers from the oven (BE CAREFUL THIS PAN IS HOT!) Move the patties to a plate and let rest for 10 min. This is how to achieve a perfect medium on your burger. Adjust your timing if you like your burgers any o

Ingredients: 2 Tablespoons Butter 3 Tablespoons Olive Oil 2/3 cup All-purpose Flour 1 whole Chicken, Cut Into Pieces  Salt And Pepper 1 cup Diced Carrots 1 cup Diced Celery 1 whole Large Onion, Diced 1 teaspoon Ground Thyme 1/2 teaspoon Turmeric 6 cups Low Sodium Chicken Broth 1/2 cup Apple Cider 1/2 cup Heavy Cream Bisquick Dumpling Mix Salt and pepper the chicken then dredge in flour. Tap lightly to shake off excess flour. Melt butter and oil in a large soup pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate. In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in apple cider to deglaze the pan. Add the chicken broth.   Stir to combine, then add browned chicken back to pot. Cover pot and simmer for 30-45 minutes. While chicken is simmering, make the dough for the dumplings according to package directions. Remove ch

Ok, so i started this blog about two weeks ago and quite a lot has happened since then.  I made my bacon wrapped meatloaf which turned out delicious according to the measly crumbs that were left after dinner. I will eventually post a recipe and pictures, which brings me to my next point; its not very easy to write a food blog without having a home computer. So back to my cooking, On Tuesday the 10th I roasted some beautiful chickens and made bruschetta as an appetizer while the birds were roasting. Again I will eventually post pictures once I have the internet up and running on the ol homefront. UPADATE: I found a few pictures that I took with my phone. Enjoy And this is what was left;

Hello fellow foodies! I want to get started by telling you a little about myself. I am currently 28 years of age and engaged to the love of my life. I met Ashley (my next door neighbor) when i was a young lad. We didn't have much in common then but certainly do now. We have two little dogs (Gracie & Zoey). I am getting married in April and can't wait to start the next chapter in my life. I am a regular guy with a 9 to 5 job but as soon as that whistle blows i dart home and put an apron on. I will cook anything from an easy pop in the oven frozen dinner(don't get me started) all the way up to a roasted duck. I plan to share with you my recipe ideas as well as some of the entrees that i will consume out of the house (which are few and far between when love to cook like me). Please check back periodically to see new updates. I plan to update with new pics, recipes and tips weekly. Thanks Kyle Edit: I'm now 35 and 2 beautiful girls. We've moved since starting t