Valentines Day Planning Part 1!

An easy to make meal plan is our focus for this holiday. Any great meal starts with an emotion or plan. Love is the key to the Valentines meal. While you maybe a great cook or just a UGH cook, We GOT THIS! I am going to help you nail this meal from start to finish!

MENU … Italian Tossed Salad, Lasagna, and Chocolate Coffee Brownie Cake


The salad is simple. You will need a bagged salad mix, a Great Italian dressing, parmesan cheese , and a your favorite Italian bread. Simple here we go…Empty Salad into a lovely decorative bowl, Sprinkle with Cheese and then some homemade croutons. Homemade Croutons: slice bread into 1 inch cubes, drizzle with Italian dressing and bake in a pre heated 375 degree oven for 7 to 10 minutes. Watch them they will crisp quickly. After you have removed them from the oven cover the top of salad and you are ready to serve. I toss the salad with Dressing before, but others prefer it ” ON THE SIDE”.

Chocolate Coffee Brownie Cake

This one is SUPER SIMPLE! You will need your favorite box cake mix. Instead of water in the mix , I substitute a Strong coffee. Add the Eggs as instructed. Another tweak to make it your special love day recipe , 1/2 cup of gourmet chocolate chips! Prepare and bake as directed. I make it in a shallow cookie sheet to get the Brownie look. Finally warm out of the oven, I brush the top with coffee and drizzle with a Rich Chocolate Syrup. Voila! Dessert is ready!

In Part 2 of the blog, We will tackle Lasagna. Like A Pro!

Anyone Can Cook, I promise! This will be a meal your family or Lover will remember, Always!

Hearty French Onion Roast Beef

This is a sure fire way to bring the family to the table for an amazing weeknight meal. With a little preparation this one is a Winner! A crock pot is the key to the low and slow success. You will start with a 3 pound ( at least) Beef Chuck Roast, 4 large sweet onions, one can of beef broth and a packet of instant French onion soup mix.

Heat a skillet to the highest temp and Sautee at least 4 large sweet onions cut into rounds. I use an entire stick of butter and pepper to do this. Do not add salt it only adds to the amount of water in the pan. After you have a beautiful carnalized pan of onions remove them and set aside. With the pain covered in all those wonderful bits brown your chuck roast in that pan. Sprinkle each side with pepper and salt and garlic powder. You will allow 5 to 7 minutes per side. Be sure to do the edges as well. We are building flavor! Flavor is the key to the meat.

At this point we move to the crockpot. First Chuck Roast, onions will follow. At this point you will take the skillet and release the base. Heat the pan, add the beef broth and use a spatula to gently scrape the pan. Cover the beef and onions with the French onion soup packet and finally all that amazing stock from the skillet! NEXT, LOW AND SLOW! This will cook throughout the day and be ready to eat in 5 to 6 hours.

I find a crusty Kaiser roll is the best way to serve. Fill the bottom of the roll with a generous portion of the meat and top with cheese of your choice. I often melt the cheese in the oven or in the microwave. Be sure to get your self a side of the amazing au just for dipping!

Another Blog will follow with the recipe to our Sweet Onion Asiago Roll Recipe!

Follow this simple set of directions to an amazing beef sandwich. Anyone Can Cook, I Promise!

How to Make a Wicked Sticky!

Since the day I opened my doors at the Wicked Kitchen until the 3yeas later when they closed. ” How do you make your Wicked Stickies” was the popular question. I can honestly say they are the most beautiful mess I ever created. From start to finish they were living proof of shear luck!

I set out to make a sweet like no one had every tasted or experienced. I wanted them to be the definition of excess, hence why eventually bacon and whiskey were woven into the mix. They start simple enough ..Great Yeast, Soft Sifted High End Flour , Salt, Oil , Cinnamon, and Warm Water. After you mix them in the perfect knead, they double and even triple to create a pillow of hand pressed dough ready to be your canvass. As you press out the dough, I often was beaming with the most amazing smile knowing what they would become. Cold Butter warmed by hand is broke into pieces to cover the dough as if it became polka dotted by butter. The final most amazing step in the decadent Spreading of dark or medium brown sugar. As you do this you make sure you cover every inch of the dough with the brown sweet ingredient.

A tight firm roll of the dough , working away from your body on the table was the start of the lovely shape we all know and love. Each Sheet pan was covered with baking parchment to ensure the sprinkle of Turbinado Sugar didn’t stick the bun to the pan, yet it had a crispy sweet bottom. As Each Dough snake of Cinnamon Goodness was made cutting is the next step. Each roll needs to but cut into a 2 inch thick slice laid on the sheet pan and allowed to rise. Once Again TIME, TIME is key! After you see the roll has risen 3x times its size , baking is the final step for this Masterpiece! Bake for 20 minutes in a preheated 375 degree oven.

They will present a warm dark brown on top and a soft middle when correctly baked. A home oven was quite an adjustment for me , but a little tweaking of your home oven will make for perfection. I hope this is what you are all looking for. I will have a Video of the process on the Facebook Group Anyone Can Cook, for your reference. Also the written recipe will be there as well! As always that is where you can ask questions. Remember with a little practice, ANYONE CAN COOK!

Facebook Group Below

Jacked Chicken Chowder

As a Cook , I am always looking for simple , cheap and amazing recipes to make . I am always trying different flavor combinations on chicken. We have A LOT of chicken . One of my challenges is to always venture outside on the traditional dishes and make it into something different.

I was posed with the challenge of making an entire soup on a grill. I knew the Jacked Chicken Grilled Cheese I make is amazing. So I set about making an amazing soup. With a few adjustments to this recipe and a little prep time in your oven, this is a crock pot ease recipe. Perfect to serve at any gathering, Remember You Can Cook, I promise!

3 Boneless Skinless Chicken Breasts, 4 Medium Red Peppers, 3 medium Sweet Onions, 1 bag Frozen Corn, 1 taco pack mix, salt , pepper steak seasoning, minced dry onions, olive oil, and 2 cartons of chicken stock.

Place your Chicken Breast whole into a Sealable Bag and cover them in the taco seasoning , salt , pepper, and minced dry onions ( 2 TBSP). Shake them hard covering entirely. Remove and place on a cookie sheet. Pepper and Onion prep are next. Rough cut the peppers and onions place them in a casserole dish with salt, pepper , steak seasoning, and drizzle with olive oil. When I say drizzle don’t make them swim, rather a nice coating will do. Finally entire bag of corn into the oven casserole dish. Salt and Pepper drizzle with Olive oil. Place all of these items into a 370 degree oven for 30 minutes.

After all your ingredients have roasted, remove the corn and the chicken. While you increase the temperature on the peppers and onions to make them crisp. Lets bump that oven to 400 degrees for 10 minutes. Now get your stock pot ready to make the magic happen . Cut your Chicken into 1/4 inch chunks and place them in the pot with at least 2 TBSP of the olive oil. Then add your roasted corn. Let these two mingle until you hear a sizzle. This is the time to add your peppers and onions. This is a rustic soup , tiny bite size pieces are not needed. If you are going to use the crock pot this is the time to transfer .To finish add the stock! The longer you cook the chowder , low and slow, the better it will be. There you go , You made my award winning First Place Jacked Chicken Chowder! Be sure to top yours with a generous grating of Pepper Jack Cheese to make the perfect cold weather Chowder! See………..You can Cook , I Promise!

Simple Super Bowl Ribs

How do you cook Ribs? This was my Kryptonite for many years. I would buy rack after rack to only ruin them. I would use my oven, my grill, and even my crock pot with NO success. Until I thought and realized I was tryin to hard.

The secret to making a tough cut of meat is Low and Slow. I thought out my plan of attack and went about the task. If you want the bones to slide from the cut with no effort , time is your secret weapon.

Now, may people will fight each other on secret rubs and top secret sauces as the key to good ribs. The flavor combo I have found that is full proof for ribs is simple. Savory and Sweet. An intense Steak seasoning and Cinnamon Sugar blend is all you need. Not expensive, not labor intensive and by no means pit master training is needed. If you follow this simple blue print you will be serving Top Notch ribs with little to no effort!

So you will need to buy a couple of things at the store. Beef or Pork Ribs, Steak Seasoning , Cinnamon Sugar Blend, Aluminum Foil and One bottle of Good Quality Lager. ( You may need the other 5 for guest) LOL

You will begin by seasoning the ribs liberally with both the steak seasoning and the cinnamon sugar mixture on both sides. Do not be afraid to rub the seasoning into the meat. If you have time allow the ribs to sit overnight in the dry rub, if you don’t have that long a minimum of 2 hours in the fridge in a closed plastic vessel will do. Next, you will move them to a deep dish cake/lasagna pan for roasting. You will lay them as flat as possible a little overlap is fine. Pour one bottle of your fine Lager over the ribs. ( If you do not consume beer , Root Beer works quite well) THIS IS THE MOST IMPORTANT PART! Cover the pan with a triple layer of Aluminum Foil, be sure to seal the edges tight on all four sides. Off to the a 270 degree oven for 4 to 5 hours. DO NOT PEEK, DO NOT PEEK, DO NOT PEEK! After 4 and 1/2 hours you can look. Beware if you wear glasses you may get steamed when opening the pan. (I always do) At this time you will remove them from the pan and place them on a cookie sheet. Raise the temp in your oven to 350 degrees, glaze them with your favorite BBQ sauce. You can cook them for an additional 15 to 20 minutes and they will be fall off the bone perfect!

There you have Simple Ribs. A little bit of effort and A whole lot of work for your oven! With a practice of this recipe , it will join your regular rotation. Anyone Can Cook, I promise!

Homemade with Love, All about the Base

Cooking for your loved ones always takes a bit of preparedness. Once you have found your recipe, prepped your shopping list, and finally went to the grocery store your exhausted. This only adds to the admiration you hold so fondly for your Mother, Grandmother or whomever cooked for you. They spent an abundance of time and effort adding that secret ingredient “LOVE”. While we may have the time and inclination to do so on occasion, such as Holidays and Family Gatherings. Everyday is not an option in our new instant gratification reality.

You can have a homemade with a “love” meal any day of the week. Knowing some Shopping short cuts and easy cooking techniques is the key to success. If you are not the “BEST” cook start simple. All the great recipes of our heritage and childhoods were created in a much more simple time. THESE ARE ATTAINABLE! ANYONE CAN COOK< I PROMISE!

A great base is am amazing place to start. Pardon the Pun, but a great soup is “ALL ABOUT THE BASE”.

Homemade Base to Wicked Kitchen Chicken Pot Pie

Our amazing stock always began with 3 pounds of boneless, skinless chicken breasts, one pound of butter , 2 stalks of celery, 2 pounds of carrots and 6 large Yellow onions. A LARGE roasting pan was filled with the chicken. The one pound of butter cut into pieces and covering the chicken. next slice the onions, celery and carrots and cover the chicken. Season with salt and pepper and Italian spices. Cover it all with 3 quarts of water. This goes into the oven at 325 for 2 hours and then 250 for another 4. This was the base of all of my pot pie.

However if you don’t have the expansive time to do this, a Great quality store bought stock will do. Add your personal selections of dried or fresh herbs and veggies to create your base. This will begin to fill your kitchen with a sensory memory of “LOVE”.

I am not a huge advocate of boxed, frozen or pre packaged meals. However, which ever way your choose to feed your family is loving,

Taking time to cook for your loved ones is an act of “LOVE”. You may not be the MOST Amazing cook , but your effort will not go unnoticed. Remember with a little practice, ANYONE CAN COOK!

Welcome to Anyone Can Cook

With so many teaching and viewing opportunities available for people, cooking is no longer an impossible task. You can learn a variety of artisan breads, a treasured family recipe or master a new culinary trend with the click of a smart phone button.

A chef and cook are drastically different. I have never strived to be called a chef, I proudly call myself a cook. A cook is made in a small humble kitchen. They never have any other desire other then to feed people and make them happy. A cook delivers memories, love and emotion in what they cook. No delusion of riches and stardom, rather the affection and love of those they love.

I hope to show you all through this blog that even the most impossible mess in the kitchen can be saved. With love in your heart for those you want to feed and a little help. ANYONE CAN COOK!