Rex and Ty's Food Blog

      One of the things our family has liked to do is order take out Chinese or Asian foods. So instead of going out today I tried a recipe for Asian noodle soup. The recipe is from Slim & Scrumptious by Joy Bauer. Yes, I do need to watch my caloric intake. Not to many months ago I weighed in at 409 pounds. Yes its hard to believe that I let myself go that far but I am about 235 pounds now. This recipe "weighed in" at 344 calories per serving.       My wife and granddaughter are sometimes my toughest critics. They gave it anywhere from 7 to 9 out of 10. I'll take that anytime ! This would be really easy to adjust to your own preferences. I made it with beef stock but may try chicken or vegetable stock the next time.

       With my father's stay coming to an end, we decided to do one last meal.  Using one of the hundreds of magazines my wife has collected over the years.  We came upon a recipe that looked quick and easy.   The recipe was Garlicky Roasted Spatchcock Chicken from the September 2016 issues of Southern Living.  The recipe called for a 5 lb. whole chicken roasted with carrots, small red potatoes and Brussels sprouts.  The whole process was simple and easy but the chicken turned out fantastic.  The key was the pan juices.  They gave the chicken the extra flavor to put it over the top.  This recipe is a definite redo!

      Occasionally we have the opportunity to collaborate. Even though we can go to the local Deli and buy pastrami, Ty and I decided to try to make our own. For a first attempt, we found a recipe from 12 BONES smokehouse,  A Mountain BBQ Cookbook . Written by Bryan and Angela King, Shane Heavner and Mackensey Lundsford.       Following their recipe was quite easy and we were satisfied with the results. Next time we need to make sure we don't go beyond medium rare. Ours was closer to Medium when it came off the grille.                                             We served our pastrami on home baked Rye bread with 12 Bones Sweet Vinegar Coleslaw recipe. The left over pastrami did make a mean hash at our ...

    This blog is about a father and son who share a passion for cooking.  We have never owned or operated a restaurant nor been to culinary school but we can operate a stove or grill and we can read a recipe.  Both of us are quite competitive and often boast to each other about our cooking creations.  We live a few states a part so often a simple picture sent  via text message will stir a pretty big response.  We have decided to leave our comfort zones and try to make meals that are new to us, restaurant quality and made in average kitchens like we both use.  We know how we select these items will evolve over time but our method of execution will remain the same.  We will stick to the recipe as written, only "tweaking" the recipe to our taste later on.