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Cooking page THIS IS MY VERY OWN COOKING PAGE I JUST STARTED ON MY OWN...... I WILL HAVE A WHOLE LOT OF RECIPES.

Open-Faced Salmon BLTsAvocado Aioli:2 avocados, halved and pitted1 cup mayonnaise1 teaspoon Dijon mustard1 clove garlicJ...
04/24/2026

Open-Faced Salmon BLTs

Avocado Aioli:

2 avocados, halved and pitted

1 cup mayonnaise

1 teaspoon Dijon mustard

1 clove garlic

Juice of 1 lemon (2 to 3 tablespoons)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

BLTs:

1 tablespoon Miss Brown’s House Seasoning, recipe follows

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 pound skinless salmon fillets, cut into 3-inch pieces

5 slices thick-cut bacon

1 tablespoon canola oil

5 thick-cut slices of brioche bread, buttered and toasted

2 Roma tomatoes, sliced

2 cups baby arugula

Red wine vinegar and extra-virgin olive oil, for drizzling

Miss Brown's House Seasoning:

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sweet paprika

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Directions
Special equipment: food processor

For the avocado aioli: Combine the avocado, mayonnaise, Dijon mustard, garlic, lemon juice, salt, and pepper in the bowl of a food processor and puree until very smooth. Transfer to a bowl. Cover and refrigerate until ready to assemble the BLTs.

For the BLTs: Stir together the House Seasoning, smoked paprika, cayenne, oregano, and thyme in a small bowl. Coat both sides of the salmon fillets with the spice blend. Set aside.

Cook the bacon in a large nonstick skillet until browned and crisp. Remove the bacon to a paper towel-lined plate, reserving the drippings in the skillet. Add the oil to the skillet and heat on medium-high heat until hot. Add the salmon pieces and cook until just cooked through but still slightly pink in the center, 2 to 3 minutes on each side. Remove the salmon to a plate.

Cut the brioche into triangles and spread with the avocado aioli. Top with the tomatoes, arugula, bacon pieces, and the salmon. Drizzle with the red wine vinegar and olive oil before serving.

Miss Brown's House Seasoning:
Yield: 5 teaspoons
Stir together the garlic and onion powders, paprika, salt, and pepper in a small bowl. Store in an airtight container.

Southern Tea SandwichesOnion Cream Cheese:One 8-ounce container whipped cream cheese1 tablespoon minced fresh chives 1 t...
04/24/2026

Southern Tea Sandwiches

Onion Cream Cheese:

One 8-ounce container whipped cream cheese

1 tablespoon minced fresh chives

1 tablespoon thinly sliced green onions

1/2 teaspoon garlic powder

Kosher salt and freshly ground black pepper

Egg and Bacon Salad:

3/4 cup mayonnaise, plus more if needed

2 tablespoons minced fresh parsley

2 tablespoons minced shallots

1 tablespoon Dijon mustard

1/2 teaspoon smoked paprika

6 hard-boiled large eggs, peeled and chopped

4 slices of bacon, cooked and crumbled

Kosher salt and freshly ground black pepper

Sandwiches:

1 loaf white bread (about 16 slices)

One 6-ounce package of thinly sliced smoked salmon

1/2 lemon

1 Persian cucumber, sliced into 16 rounds about 1/4-inch thick

For the onion cream cheese: Stir together the cream cheese, chives, green onions, and garlic powder in a small bowl. Season with salt and pepper.

For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs, and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.

For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon, and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a round of cucumber on top of each sandwich and arrange on a platter.

Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.

Cook’s Note
You can refrigerate the egg salad, covered, overnight.

Pepperoni Chicken2 boneless, skinless chicken breastsKosher salt and freshly ground black pepper2 tablespoons butter 2 t...
04/24/2026

Pepperoni Chicken

2 boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

2 tablespoons butter

2 tablespoons olive oil

3 cups good marinara sauce

One 3.5-ounce package pepperoni slices

One 8-ounce ball of mozzarella, cubed

Minced fresh parsley, for serving

Salad or cooked pasta, for serving

Directions
Use a sharp knife to slice both chicken breasts in half through the middle, resulting in 4 thinner chicken cutlets. Season with salt and pepper.

Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has a nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate.

Pour the marinara sauce into the skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one. Lay some cubed mozzarella on top, then cover the skillet with a lid and cook until the cheese is melted, 2 to 3 minutes. Sprinkle with the parsley.

Serve immediately with a side salad or over pasta, with marinara spooned over the top.

Lemon-Garlic Skillet Chicken and Potatoes4 bone-in, skin-on chicken thighs (about 1 3/4 pounds)Kosher saltFreshly ground...
04/24/2026

Lemon-Garlic Skillet Chicken and Potatoes

4 bone-in, skin-on chicken thighs (about 1 3/4 pounds)

Kosher salt

Freshly ground black pepper

2 tablespoons unsalted butter

3/4 pound small red potatoes, quartered (about 8 potatoes)

1 small lemon, cut into 1/4-inch-thick slices and halved

4 cloves garlic, thinly sliced

1/4 teaspoon crushed red pepper flakes

2 tablespoons fresh Italian flat-leaf parsley, chopped

4 cups baby arugula

Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.

Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.

Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.

Lemon and Pea AlfredoKosher salt1 pound fusilli con buco pasta, such as Rustichella d'Abruzzo or Setaro 3 tablespoons un...
03/23/2026

Lemon and Pea Alfredo

Kosher salt

1 pound fusilli con buco pasta, such as Rustichella d'Abruzzo or Setaro

3 tablespoons unsalted butter

2 tablespoons olive oil

1 clove garlic, smashed

2 1/2 cups freshly grated Parmesan, plus more for serving

1 cup mascarpone, at room temperature

2 teaspoons grated lemon zest (from 1 large lemon)

1 1/2 cups frozen peas, thawed

1 tablespoon lemon juice

1 teaspoon pink peppercorns, ground

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes.

Meanwhile, heat a large straight-sided skillet over medium heat. Add the butter and olive oil to the hot skillet. When the butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low.

When the pasta is ready, lift it out of the water and add it directly to the sauce; reserve the pasta water. Sprinkle the Parmesan over the pasta and stir to combine. Return the heat to medium, add the mascarpone, lemon zest, and 3/4 teaspoon salt, and toss well.

Continue cooking until the pasta is al dente, another minute or two, adding pasta water as needed to thin the sauce.

Add the peas and lemon juice; toss well to combine. Add more pasta water as needed to reach the desired sauce consistency (you will most likely use about 1 1/2 cups of pasta water in all).

Sprinkle with the pink pepper and additional Parmesan, if desired.

No-Knead Cloverleaf Rolls4 cups whole milk 1 cup canola oil 1 cup sugar 9 cups all-purpose flour 2 packages (2 1/4 teasp...
03/23/2026

No-Knead Cloverleaf Rolls

4 cups whole milk

1 cup canola oil

1 cup sugar

9 cups all-purpose flour

2 packages (2 1/4 teaspoons each) active dry yeast

1 heaping teaspoon baking powder

1 scant teaspoon baking soda

1 tablespoon salt

Melted butter, for the pans

To make the dough: Combine the milk and canola oil in a large pot. Stir in the sugar. Scald the milk by heating it almost to a boil. Turn off the heat and let it cool until warm.

Add 8 cups of the flour and the yeast to the milk mixture and stir until combined (it will be super sticky!). Cover the pot with a lid or dishtowel and let the dough sit until risen, an hour or so.
Sprinkle in the remaining 1 cup of flour and the baking powder, baking soda, and salt. Stir gently to combine; it takes a while to get it stirred together.

To make the rolls: Drizzle a small amount of butter into 36 muffin cups (3 standard muffin pans). Pinch off small amounts of dough and roll into neat balls. Place 3 balls in each muffin cup.

Set the pans in a draft-free, slightly warm place; cover with a lightweight dish towel and allow the rolls to rise until light and puffy, 1 to 1 1/2 hours.

Preheat the oven to 400 degrees F.

Bake until deep golden brown, 18 to 20 minutes. Serve piping hot

Cook’s Note
If you don't want to make a full batch of rolls, store the dough in the fridge for a day or two.

The Best Cheesy Potatoes4 1/4 pounds russet potatoes (about 5 medium), peeled and diced (about 8 cups)Kosher salt and fr...
03/23/2026

The Best Cheesy Potatoes

4 1/4 pounds russet potatoes (about 5 medium), peeled and diced (about 8 cups)

Kosher salt and freshly ground black pepper

4 tablespoons (1/2 stick) unsalted butter

1/2 cup all-purpose flour

2 teaspoons chicken bouillon

1 cup whole milk

Pinch cayenne pepper

16 ounces Cheddar, grated (about 4 cups)

8 ounces sour cream (about 3/4 cup)

3 scallions, thinly sliced, whites and greens separated

2 cups cornflakes

Directions
Preheat the oven to 400 degrees F.

Put the potatoes in a large pot and add enough water to cover them by 2 inches. Stir in 1 teaspoon salt and bring to a boil over high heat. Simmer for 5 to 6 minutes, until you can smash them with the back of a spoon. Drain the potatoes, add them to a very large bowl, and set aside.

Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and whisk to form a sandy mixture. Let the roux cook, untouched, until it's slightly toasted and smells a little nutty, 2 to 3 minutes.

Mix the bouillon with 2 cups of water in a large liquid measuring cup until dissolved. Add the milk, cayenne, 1 1/2 teaspoons salt, and a generous amount of black pepper to the measuring cup. Whisking constantly, slowly pour the milk mixture into the pot with the roux and whisk until completely smooth. Cook, whisking frequently, until the flour taste has dissipated and the mixture is thick enough to coat the back of a spoon, 8 to 10 minutes.

Turn the heat to low, add 2 cups of the Cheddar, and cook, whisking constantly, until the cheese is melted and the sauce is very smooth, 2 to 3 minutes. Remove the pot from the heat and add the sour cream. Whisk until combined. Pour the sauce over the potatoes, add the scallion whites, and fold the mixture until everything is evenly coated.

Pour the mixture into a 9-by-13-inch baking dish and sprinkle with the remaining Cheddar. Scatter the cornflakes over the top and bake for 45 to 50 minutes, until the cheese mixture is bubbling along the sides, the cornflakes are slightly darker, and the potatoes are very soft. Let it sit for 10 minutes, then garnish with the scallion greens. Serve warm.

Company Steak With Bearnaise Butter ingredients3tablespoons unsalted butter, softened2teaspoons finely chopped fresh tar...
12/01/2025

Company Steak With Bearnaise Butter

ingredients

3
tablespoons unsalted butter, softened

2
teaspoons finely chopped fresh tarragon leaves (or 1 t dried)

2

teaspoons minced shallots (or 1 t minced garlic and 1 t minced onion as a substitute for shallots)

1⁄2
teaspoon fresh lemon juice, to taste

1⁄8
teaspoon salt

4
steaks, of your choice (especially good on rib eye, sirloin, and even rich filet mignon)

directions
Using a fork, combine softened butter, tarragon, shallot (or you can use minced garlic and a bit of minced onion to substitute if you don't have shallots on hand), lemon juice, and salt.

Mix well.

Using a sheet of wax paper, shape into a log, twist ends tightly, and chill for about an hour, until firm.

Season steaks with pepper and a bit of oil and grill.

Top hot steaks with a generous slice of butter and serve.

Leftover butter can be stored in the fridge for about a week, tightly wrapped.

12/01/2025

Good morning, everyone. I hope everyone had a wonderful Thanksgiving. Now is the season I am going to be posting Christmas recipes up here, so if you want to post Christmas recipes, then everyone can post their favorite holiday recipes. that they love to cook.

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