Imagine that. Yesterday I posted about being busy, and Chef John posts a delicious recipe for Barbecue Shrimp. This one looks as delicious as it does easy, and being the shrimp lover that I am, I cannot wait to try this one out.

You’ll have to head over to Food Wishes to get the ingredient list.

We are always looking for new chicken recipes. The kids love chicken and we only have so many ideas for cooking it each night.

Tonight, we have a new idea. Grilled Chicken Tostadas, from Simple Daily Recipes.

I might change some of the ingredients cuz I am not too hot on sour cream, but we shall see. When we make these, I will make sure to take photos.

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I just realized that I never posted a link to Chef John’s site when he did the follow up for the crepe recipe. I have made crepes three times since that day, and I have yet to use them to make Chicken Cannelloni. Hmm. Okay. I never would have thought of that. I guess that’s what makes him Chef John, and I am just Slobokan.

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Yesterday, Robyn Lee posted Mario Batali’s “Grilled Artichokes” recipe at Serious Eats.

Artichokes are one of my all-time favorite foods. If I had to choose just three foods and I could not eat any other foods but those three, ever again, I would choose avocados, crab, and artichokes. I would be happy for the rest of my days.

I really need to pick up Mario’s new book. I think it would make a fine addition to the two others I have on the island in the kitchen.

Thanks to Robyn, in addition to ribs, hamburgers and hot dogs, I will be grilling a few artichokes as well. I can’t resist new artichoke recipes.

I wonder if they have an “Artichokes Anonymous” meeting anywhere near me.

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A while back, Chef John showed us how to make sushi rice using, of all things, sushi rice. Last week he posted the video for making California rolls (for those of us who cannot stand raw fish). He said it was for the people with raw fish phobia. I am not afraid of raw fish, I just cannot stand it so I prefer California rolls.

Oh yeah, it doesn’t hurt that California rolls contain crab and avocado. Hehe. Imagine that, a recipe that includes two of my four favorite foods. (The others being steak and artichokes).

I really want to make these, so I will be buying the crab on payday. I will post pics when I make them.

Make sure you visit Chef John at Food Wishes and tell him how great he is. He singlehandedly makes losing weight impossible in this house.

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Yesterday, Chef John posted a video for Homemade Dinner Rolls.

While I was watching his video, I was wondering what on Earth I was going to cook for dinner. I had some turkey leftover from the other night, and quickly decided (okay, my stomach growled and made the decision for me) to make some open faced turkey sandwiches. Yum. Of course, that gave me an excuse to make his new recipe.

So, how did the family like the rolls? Let’s just say, there were no words at the table. At least not until the last dinner roll was devoured.

Thanks John!

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My wife has been trying to make the perfect loaf of sourdough bread for months now. She has tried several different methods and recipes and no matter what she has done, it always ends up horrible. She was just at her breaking point this week when I told her about Chef John’s excellent series of posts over at Food Wishes on, you guessed it, making the perfect sourdough bread. Woot!

She has started from the beginning, so I hope to post some delicious sourdough pictures here within a week or so.

There are seven videos in the series, and you can see them all on his site (he offers much better commentary with them than I ever could).

This past Sunday, Lori, over at My Wooden Spoon posted a recipe for Kentucky Biscuits.

They were absolutely delicious.

Ingredients:

2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
dash of salt
2 Tbl. sugar
1/2 c. butter
3/4 c. buttermilk (Don’t have buttermilk? No prob, just add 1 or 2 Tbls of vinegar to milk.)

Preparation:

Mix dry ingredients. Add butter, milk and form into soft dough. Do not over knead! Pat into a ungreased 6×6 pan. I use a pie pan myself so you can use whatever. Cut into serving size portions before you cook. Bake at 400′ for 15 to 20 minutes or until done and golden brown.

Head on over to her site and check out the pictures of hers. I didn’t get a chance to take a photo of mine because I was a bit too eager to start eating them. I know, I am a glutton.

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I forgot to mention that in making the chicken quesadillas yesterday we also used homemade flour tortillas.

I found the recipe for the tortillas over at My Wooden Spoon last week and wanted to make them, but I knew if I did I would be the only one eating them, until the wife mentioned she wanted to try those homemade chicken quesadillas. It was the perfect time to try the tortilla recipe, which by the way is awesome.

I made mine in varying sizes, as I like to eat flour tortillas with cheese, with refried beans, with chicken, heck with just about anything. You can find the recipe at My Wooden Spoon, along with a lot more pictures of the preparation. It’s definitely an easy recipe to make, and I ended up with almost three dozen tortillas from it.

I discovered a new blog today, titled, “Mom’s Best Recipes“. I have no idea why I haven’t discovered this one before, but I love it.

She has a ton of recipes on her site. I saw quite a few that I want to try, but since my wife is the bread baker of the house, I am posting this recipe for Homemade Soft Pretzels in the hope that my wife will read this post and make these one day for me.

Ingredients:

4 tsp. dry active yeast
1 tsp. white sugar + 1/2 cup white sugar
1 1/4 cups warm water
4 cups hot water
5 cups flour
1 1/2 tsp. table salt
1 TBSP canola oil or vegetable oil + more for oiling a bowl
1/2 cup baking soda
kosher salt for sprinkling

Preparation:

Add dry yeast, 1 tsp. white sugar and 1 1/4 cups warm water in a bowl–stir until dissolved, then let it stand for 10 minutes. In a separate bowl add the flour, 1/2 cup white sugar, and 1 1/2 tsp. table salt–add the yeast mixture and the canola/vegetable oil–mix to form the dough (if too dry add a little water). Use your hands to knead the dough until it’s smooth. Use more oil to grease a bowl lightly–place the dough in the bowl and keep turning it until the dough has been oiled. Cover the bowl with a dish towel and let it rise at room temperature for 1 hour. Preheat oven to 450 degrees. In a bowl add the 4 cups hot water and the baking soda–stir until dissolved. Place the dough on the counter and cut into 10-12 even pieces. Roll each dough piece into a “snake”, then twist into a pretzel shape. As you finish each pretzel, dip them into the baking soda water and place directly on to greased cookie sheets. Sprinkle the tops of each pretzel with the desired amount of kosher salt–at this point you can also sprinkle with any flavoring you like (such as dry ranch dressing mix). Bake at 450 degrees for 8-9 minutes or until brown.

You can find a ton of recipes over at Mom’s Best Recipes.