Behind the Bites

Feast Your Eyes

  • Southwest Cream of Chicken Soup

    Printable version If I’m going to use chicken in a soup I always use thighs. The dark meat seems to be richer and more flavorful, making it perfect for a hardy soup or stew. I love the white meat on the grill or when the chicken stands alone, but for a soup I think the…

  • Grilled Pork Sliders with Coleslaw

    Printable version Spring is just around the corner in Northern Indiana and soon the cold winds and snow will give way to warm breezes and the summer rain. It’s also the time of year that I really start to crave food cooked on a grill. I’m tired of the casseroles, pot roasts and other types…

  • Sucré Macaroon Gift Box Giveaway!

    WIN A FREE BOX OF MACAROONS! Sucré Sweet Boutiques and Confection Studio, located in New Orleans, Louisiana is offering one of my readers a free box of its Signature Macaroon Collection. (That’s a $30 value!!!!) All you have to do is one of two things: Like Behind the Bites  Like Sucré (Liking both is preferred)…

  • The Popper Frittata

    Printable version A frittata is an Italian omelet with ingredients mixed into the eggs as opposed to the French omelet that is folded around the ingredients. A frittata is more like an egg pie cooked slower and usually finished under a broiler, while the French omelet acts as a wrap for the ingredients, cooked over…

  • Jalapeño Popper Pizza

    Printable version Jalapeño poppers got their name from the marketing of the frozen snacks. The term “Popper” has been used for the last 30 years to market a variety of treats and appetizers, not just the cheese stuffed chiles though. There are many who believe the jalapeño popper is an American adaptation of chili rellenos….

  • Creole Chicken and Spicy Slaw Tacos

    Printable version I made Creole seasoning last week that contained the peppery heat found in the cooking associated with New Orleans and the surrounding Bayou. I added cumin and chili powder also, giving it a hint of Southwest. I used it to season chicken tenders that were intended for tacos. To continue with a Southern…

  • Homemade Creole Seasoning

    Printable version I made this rub to season chicken tenders as part of a meal I catered for 60 people last Sunday. Most creole seasoning will include dried thyme or basil, or what I think of as Italian or European type of spices. I mix it up a little here and substitute those with chili…

  • Pork Fried Rice

    Printable version The Thai Pavilion in Astoria, Queens has the best pork fried rice I have ever eaten. I used to eat buckets of the stuff at their 30th Avenue location which is now closed and moved to another spot in the neighborhood. Whenever I eat pork fried rice I compare it to the Pavilion….

  • Creole Jambalaya

    Printable version This is the second time I have made Jambalaya for for my print column “Busco Bites.” The first time I made a “dry” or “brown” version, this time I’m making the “wet” or “red” version. The difference between the two is in the tomatoes. The dry version features diced tomatoes, while the wet…

  • Sausage Stuffed Mushrooms

    Printable version The eating of mushrooms and other fungus can be traced back to prehistoric times. According to Alan Davidson, Author of “Food.” There are ancient lake dwellings in Germany, Austria and Switzerland where evidence of puffballs being consumed by humans has been found. Rare and expensive mushrooms like the truffle highly sought after in…

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