At Fun for Cooking

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At Fun for Cooking

When someone cooks for you it's so important to be aware of how much time and effort goes into it ❤️

05/08/2025

Homemade beef tallow for cooking this week!

We got a half of thing of ny strip from Nick's of Calvert and they gave is the fat they had trimmed!

03/19/2025

Let’s make leftover St. Patrick’s Day eggrolls. Part 1.

01/23/2025

Recipe requests ❤️

First, I deboned the chicken thighs then I pat them down with the paper towel, put salt only on the skin side, laid it down on the paper towel, and then I seasoned the flesh side with garlic, onion, salt, oregano , and shawarma seasoning —this is optional im trying to get comfortable with seasoning i didn’t grow up with, But lemon pepper, greek, or anything you like would be good here. Let that rest and cut up the zucchini.

In my cold cast iron i put skin side down and turned the heat to medium and let the cook slow until the skin gets crispy. I dont think i let my sit long enough and tried to move it and some skin stuck but thats ok—you’re not supposed to move it for like 15 mins but im impatient Goal is to render out the chicken fat to use it in the rest of the dish to sautéed and keep flavor.

I took the chicken out and added a cup of couscous, lots of cloves of garlic in used a hand full (you can used minced or powder but sometimes i like whole soft cooked garlic) and let that sauté in what was left of the chicken fat in the pan— i wish i had shallots to add at this point too. Then i added 2 cups of chicken broth and more if the previous seasonings.

Add back the chicken thighs skin side up and sliced zucchini on top of the couscous. Cover with foil and bake on 350 for 25-30 mins. Take off the tin foil squeeze some lemon juice- i sliced the leftover and tossed in in my pan too. Then i hit broil uncovered maybe about 5 mins to crisp the rest of the skin but depending how crispy your skin already was you may not need too, just watch it every min or so not to burn on broil. Once done top with fresh dill.

I would have loved to add Fresh Parm or feta here too but didn’t have any.

Also instead of zucchini sun dried tomatoes and spinach would be yummy.

Hope that helps! If you make it and have any questions let me know 🫶🏼

01/11/2025

Had to try the new winter ❄️menu at everything was delicious! You can get any of the salad as a side, i got a side wedge and it was huge!

12/04/2024

Made homemade bread that was a little dense for my liking. Decided to make French toast casserole with a strudel— came out really really good!

12/02/2024

We didn’t have any whipped cream 👩‍🍳

09/29/2024

For someone who doesnt bake we did some baking today.

First time making buttermilk for my first attempt at buttermilk bicuits. That i used in a pot pie type casserole with homemade broth. Topped with crispy chciken skin bits.

First attempt at white sanwhich bread but i only had one bread pan so ended up woth a loaf and a blob.

Made duck a pumpkin peanut butter hiney cake with greek yogurt and peanut butter icing.

Biggest take away- don’t try to bake biscuits or bread in the top oven because your ish will get quite crispy. 😂 10/10 for flavor though

09/22/2024

Chicken sando with american cheese and chicken and waffles. I did the medium and its hotttt and brian did hot which is hawwwttt! I definitely would have been fine with mild, brians been through 2 bottles of water and some sweat so he prob be good with medium 😆 but the crunch and flavor overall, really really good! Id be back!

09/10/2024

Lots of requests for this on my main page!

I had frozen stuffed shells i bought a while ago that i needed to use but making your own is even better because you can stuff what you want also inside! Over the weekend i did some oven drying my peppers and tomatoes, so i used a bunch of my dried tomatoes but sun dried tomatoes is perfect. I would skip the oil or buy the dried ones for this recipe. I used a half can of chopped Artichoke hearts (the othet half i used to snack in a spinach dip). But the star is my obsession with these little boursin cheesees, this time i used the fig and balsamic kind (really good). I added grated Romano and pecorino cheese, mixed with heavy cream maybe half a half gallon? half of stick of butter cubed, little paprika, garlic paste, garlic powder,red pepper flakes. Let that melt the boursin and butter for a few mins then mixed it and added the shells. Bake covered for about 30 mins on 350. Then took the shells back out just to mix in spinach and some mozzarella. Then add the shells back in sprinkled more mozzarella on too and my powder seasosnng again. The finished uncovered until crisp!

08/30/2024

Little review of our dinner last night 100 Lots Kitchen + Bar . Idk why weve slept on this place. The food is really good and they source from local farms and use fresh ingredients! They also chnage menu some items seasonally.

I started with the beef Wellington appetizer —the the beef melts in your mouth. I’ve never had beef Wellington but i am now a fan 💯
Brian started with the honey old Bay wings and he like those a lot but would opt for a buffalo version if offered. For entrees he got the burger which I had a bite- It was so good. They have a few topping i would have added to mine but the beef combo they use made for a really juicy burger. For my entrée I tried the hot honey chicken sandwich and although it was good- it wasn’t my favorite chicken sandwich. It wasn’t spicy which i was hoping the hot honey would carry through but like alot of the “Hot honey” menu items ive tried, they arent quite what i hope for. So its a good option for someone who likes less spice when it comes to hot honey. We are spicy eaters lol. This place will definitely be in our roation and the brunch looks incredible! I honestly want to try everything from here.

08/28/2024

Although i meal prepped this week brian got stuck at work late and i was bored so first attempt at sous vide. Worth it.

Used butter, garlic, garden rosemary and kinders prime steak steasoning to sous. Then cast iron with the garlic, onion, rosemary, and beef wagyu tallow. Served with mixed greens and purple cabbage tossed in simply kens greek dressing, with crutons, homemade pickled banna peppers from the garden, roasted red peppers, air fried artchoke hearts, the sautéed onions and garlic, and spinkled with feta cheese.

But debating trying a new meal plan service to save some time these next couple months. Any recommendations youre not sick of? ive tried alot just the menus gets repetitive.

Address

479 Deale Road
Deale, MD
20751

Website

https://www.instagram.com/funforcooking/

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