Hamburger Rice

The Art of Avoiding the Grocery Store at ALL costs.

The Finest of Newlywed Dining.

Sometimes, when you’re freshly married and have a new baby, you realize it’s 6 pm and you have regrettably forgotten to cook supper. It’s also highly likely that you haven’t been to the grocery store or worn real pants in a week.

You have 20 minutes until your spouse rolls up and the only thing in the refrigerator is probably a single sad pound of ground chuck.


  • Lean ground beef, one pound
  • Shallots, mince two of them
  • Beef Base (this stuff is fabulous and really is so much better than buillon cubes.
  • Rice, one cup, I like jasmine
  • Butter, one tablespoon
  • Sriracha sauce
  • Salt
  • Garlic pepper
  • Texjoy Steak Seasoning, or any other seasoning salt
  • Milk

Let’s do it. Start your rice with 1.5 cups of water, the butter, and a teaspoon of Beef Base. Typical instructions for completing rice. Boil, cover, simmer for 15 minutes.

Brown your ground beef, breaking it up a bit as you go. You don’t want to finely break it up, some chunks are good. Season your beef up with Salt, garlic pepper, and Texjoy.

This stuff is amazing and made in SETX. We put it on everything.

If you used lean ground beef, draining is not necessary. Add your shallots to your scrambled hamburger and let them start to soften. Always taste as you go. Pull up a piece of meat and taste it. You’ll know if it needs more seasoning.

Add a shake or two of sriracha to the pan, a teaspoon of Beef Base, and a splash of milk. Stir until everything is combined.

Your rice should finish right around the same time you finish your beef mix. Toss everything together and dish it up. A little parsley on top adds a pop of color and you can brag that you’ve added something green making for a nice balanced dinner.

Quick, delicious, and most importantly, you didn’t have to hit the store or put on pants.

Cheers, Lin

P.S. Join me this weekend for G&T’s and authentic gumbo with my dad, The Rouxster.

Quick Pressure Cooker Stew

For when you’re too tired to consider that whole chicken and rice.

Chuck roast, one that you let them substitute at Walmart pickup for the most expensive organic roast available. Clean it up and cube it.
Baby carrots, several handfuls chop them into little rounds
Small onion, diced
3 potatoes, peeled and diced up
A splash of Black Box Cab, it was on sale
S & P
Italian seasoning, just shake some in there, you’re going to taste it later.
Paprika, just a shake
Cayenne, you’ll try for one little shake and end up too spicy. You’ll survive and it will be divine.
2 cups water
2 cubes chicken bouillon

Salt and pepper your beef and brown it up in a bit of oil on sauté and remove when browned. Toss in your onions and let them soften up. Pour in a splash of your Black Box Cab to deglaze and pull the fond off the bottom of the pot. Add everything else and stir it up. TASTE the broth and see if it needs more s&p or Italian seasoning. 30 minutes on high.

Still not sponsored by Black Box Wines or Bota Box

I really need to take pictures before the Biggin and the Puppy eat.

Hangover Breakfast Skillet

Bota doesn’t make a sparkling as far as know, but when you find a bottle of cheap Prosecco in the back of your fridge you squeeze fresh orange juice and eat a French baguette and expensive cheese for dinner.

Hangover Skillet Ingredients:

3 eggs, spend more on the cage-free. They don’t taste better, it’s just more kind to the chickens.
Handful of fresh spinach
A bit of diced onion
Couple of mushrooms, sliced
Chicken apple sausage, sliced
Enough butter to fry the onions up until the smell cures your hangover

Brown your Sausage first, then veggies (onions, then mushrooms, then spinach to wilt), then do the eggs. Don’t shove them around the pan too much or they’ll be gritty and disgusting. Let them set a bit and caress them gently around the pan. Fold everything else in. Drink coffee spiked with Bailey’s to round out your morning.

We don’t “do” plating.

My younger son, The Puppy, ate this like he hadn’t seen food in days. We polished it off together before Darling Husband and The Biggin woke up.

Cheers, Lin

Episode 1 -Boeuf et Bota

If somebody tells you that you can’t cook with box wine, end that toxic relationship. You don’t need that kind of negativity in your life.

Basics on the go:

Do not overcrowd the pan. Seriously, just don’t. Your mushrooms will steam and your beef will be grey.

You probably just need onions. I know, I know, I know, people are like absolutely obsessed with garlic, and it’s GREAT, just don’t forget the onions.

Red wine goes with almost anything. White wine is for headaches and burning esophageal nightmares. You CAN eat white fish with red wine and don’t let anyone tell you anything different.

Bota cab is excellent in bouef aux carottes.

Fresh herbs really do make a difference, kids. Start with trying to chop in celery leaves from the top of your stalks when making soup or stew.

Not-Yet-Sponsored by: Bota Box

Cheers, Lin

Escaping Domestic Drudgery with Grapes

Not fresh grapes. Grapes are trash fruit.

If there is one food I cannot stand, it’s grapes. Never has there been a more worthless fresh fruit than those worthless grassy tree cucumbers.

But… when crushed, pressed, fermented, and clarified, grapes become a thing of beauty.

Things I live for:

  • Husband, children, the dog. Let’s get this obligatory statement out of the way quickly and move onto the fun stuff.
  • Cooking
  • Consuming Wine
  • Quilting

Cooking while consuming wine can be a delicate process. On occasion I manage to make the best thing I’ve ever eaten and then forget what I tossed into the recipe before my plate is empty. Here’s to hoping keeping a log helps my memory.

Cheers, Lin