COOKING AT THE CABIN is all about delicious food, made well. Elevated comfort food that will remind you of a great home cooked meal and your favorite restaurant at the same time!
Peek into my world of living and cooking at the cabin. Living in the woods brings lots of visitors (coyotes, javelina, deer, squirrels) and in the Summer, lots of friends from Phoenix. You could also say we are living the” high life” at 6100 feet above sea level. Baking can be tricky!
If you are looking for a little something extra or “Lagniappe” as they say in New Orleans, look no further, this Remoulade is just for you! Spicy and flavorful, it can be used in many different ways. Making your Crab Cakes, Po Boys and so much more, beyond tasty!
I love Crispy Crab Cakes! Crispy, spicy, loaded with Fresh Lump Crabmeat. What’s not to love? Not only are these crab cakes amazingly delicious, they are really easy to make. Make them today with a batch of Remoulade Sauce!
Let’s usher in Spring with these beautiful, super tasty, and handmade braided challah breads! Easy and fun to make, whip up a batch today!
You can easily make this one of your most versatile Summertime desserts by substituting other fruits, peaches, plums, etc…
The remodel is really coming along! If you’ve ever done a DIY remodel at your house, you probably already know that even with the best laid plans sometimes challenges can arise. It’s all part of the fun, right?
A work in progress but, looking good!
From the first time we laid eyes on the cabin kitchen, we knew a remodel was in our future. Fortunately, Jeff has great vision when it comes to remodeling and home improvements! My husband is handsome and handy!
You can enjoy the best of both worlds with this silky smooth white and dark chocolate fondue. Chocolate, heavy cream, endless dipping options…..come on, it doesn’t get much better than that.
Fire up the grill for this fantastic marinated steak! The secret to this steak is that the chimichurri (at least half of it) is the marinade and then the sauce. Grilled medium rare, sliced thin and topped with chimichurri, this steak is packed with flavor.
Talk about kicking it up a notch! Champagne and black truffle oil take this creamy risotto to the next level. The addition of a good quality parmesan cheese and seasonal spring vegetables make this a great side dish or entrée.
These little butter cookies remind me of when I was growing up and the bakeries would sell these by the pound in little pink boxes!