Rex and Ty's Food Blog

        It's not everyday we get a request for a meal but when the request come from our biggest fan/supporter it is hard to say no.  My wife requested a fish meal from Rex and I.  (Rex is in town for the week by the way) So being a loving husband and a loving  father-in-law,  we obliged.   After sifting through a few cook books/magazines we settled on Peppered Halibut Fillets with Spicy Grilled Jumbo Shrimp.  As sides we decided to make Marinated Grilled Apples with Mint and French Carrot Salad.  Rex and I made up our grocery list and headed to Greene's Fresh Seafood.  At Greene's we hand picked our Halibut and Shrimp, got razed by Anthony and some how left with zucchini.   If you are ever in Bristol and need a place to buy seafood or want to grab a bite to eat, you can't go wrong with Greene's.  After picking up the rest of the groceries from a local store we headed back and started cooking.     ...

      I knew I would be traveling this weekend and I had to get a lot done before I left. This meant that I wouldn't have time to spend in the kitchen. My options were to visit the usual fast food joints, frozen microwave food or get out the ole slow cooker. I opted for the slow cooker. I felt I could put a meal in and do my errands while it cooked.       Over the years I have collected a number of cookbooks for slow cookers I just needed to find a recipe that used what I had on hand and that would be satisfying. I had a beef roast, potatoes, and carrots on hand. I spent a little time prepping. Peeling potatoes and carrots mostly. I quartered the six potatoes, sliced seven carrots and put the beef on top of them in the cooker. Now for the flavor enhancers. This simple recipe called for a pouch of onion soup mix to be spread on top of the roast and a can of mushroom soup layered on top of all.    ...

       I live just a scones throw away from Delaware, Ohio. In the summer time, on Saturdays, the city has a farmers market on the downtown streets. This year there seems to be an abundance of bakers attending. This is not a bad thing but unfortunately most of the times that I have been there, my favorite baker has not. "Sugar Mama" makes the best sugar cookies I have ever had.       One time when she had already sold out of sugar cookies, I tried a Lemon Scone. It was the first scone I had ever had. And it was really awesome. Even though that was a few years back, I decided I would try to make some scones to see if I could make something that was close to that first. I looked through a few cookbooks and on Youtube and started making scones. Now a couple of weeks later and a few pounds heavier I can't say I have matched "Sugar Mama". I have made some good scones and didn't just make lemon. I made lemon cherry, raisin and others. My favorites so far...

       Earlier this summer we took a trip Virginia Beach to relax and refresh.  Heading to the Ocean I was excited to eat a decent fresh seafood dinner.  On one of the evenings we stopped at a local seafood restaurant.   Nothing fancy, just a restaurant on the strip.  I ordered a fried seafood platter and it came with shrimp, cod, and oysters.  It was nothing special.  I probably would not order it again but we did have something really great as an appetizer.  I had ordered Bang Bang shrimp for the table.  They were really good! This app ruined the rest of the food us!  The restaurant could not live up to the high quality of their appetizer.  Tonight I decided to give Bang Bang Shrimp a try myself. Looking for a recipe something became clear to me, Bonefish Grill must have the best Bang Bang Shrimp around.  I have never had it, but every recipe I looked at online either referenced or copied Bonefish Grill's ap...

   I know I have been missing in action for the last month.  Rex is doing a great job keeping up with his  blogging while I am finishing in second right now.   I have been cooking, I promise.   I just have a two year old that learned how to climb out of a crib, realized mom and dads bed is way more fun and napping is optional.   I'm not making excuses but just trying to explain myself without sounding like a slacker.  I know its not working.  So this is going to be my ketchup post. (Yes I have a few bad food jokes)   Sweet Pepper Pasta with Sausage.  I'm not really a pasta guy but I will eat this any day of the week.  I got the recipe out of the May 2017 issue of Southern Living.  It calls for orecchiette pasta, hot Italian sausage and sweet baby bell peppers.  My advice for this meal is to use a really good Italian sausage.      Next on the list is Grilled Sirloin Tacos.  This recipe ca...

     Most of the times that I am in Bristol, Tennessee, visiting my son I ask to go to Freiberg's restaurant. I have always liked German style food and search out restaurants when in a new area. Tonight I am going to this restaurant. Yeah  But in honor of that I decided to make a German style meal for Ty's family. I decided to try Rouladen. This is a beef dish. It starts with a thinly sliced piece of beef that can be rolled and tied. You put mustard on one side of the beef and add onions pickle and paprika. Roll it and tie or fasten with toothpicks. Brown and then braise in beef stock with vinegars and spices. My recipe came from Food Wishes website. This was the first time that I tried Rouladen at home or in a restaurant. I know tonight that I will not get the restaurant version. I will opt for a different meal. This is for two reasons. One I can't imagine the restaurant could make this any better than what this was. And two, it might be better than what I...

       Sometimes I look for a new technique that I want to try. I was looking on YouTube and saw an interesting way of preparing chicken. The chicken was boned and rolled. I decided that my knife skills may be good enough that I could do this. I looked at multiple videos teaching how simple it is to do it. One claimed to be able to bone a chicken in 18 seconds, another showed how to bone the chicken without using a knife and others showed combinations of the two. I decided to just dive in and see what I could do. I knew that I wanted to leave the skin intact as much as possible so it would hold the meat when it was rolled and tied and after about 15 minutes of boning I had something that resembled what I saw on the video. Now I decided to put some stuffing in it an roll it up and tie it. I put a small amount of stuffing in the middle between the breast halves. I used four strings to tie it in a somewhat round shape. I tossed it in the oven a...