A Piece of Italy



Hey!! I’m sorry I have not been posting blogs lately.  So to kick things back off, I am going to be making one of my all time favorite dishes called vodka penne.  It’s the best Italian dish I have ever made if I do say so myself.  My great uncle Jim, we call him UJ.  He travels around the world.  When he went to Italy he met a nun and she gave him a recipe for vodka penne it will be the best Italian dish you ever have without having to go to Italy. The only reason this is what we call a “sometimes” food is that it has heavy cream a whole stick of butter and it’s served with buttery homemade cheesy garlic bread goodness.

Start by putting a stick of butter in the pan.  Add 1/4lb of proscuitto (cut into little pieces) brown them until crispy then add a cup of vodka. (I can’t believe grown ups drink that it smells like hand sanitizer) After the vodka cooks down add 30 ounces of tomato sauce. Homemade or in the can.  Bring your water to a boil and add the penne to cook it.  Then add one cup of heavy cream.  Add the pasta and enjoy.

Eat it and feel like you are walking on the streets of Italy




Tricking the kids!!

Cauliflower Cheddar Grits Recipe

I know I’m only 11 but I know how to trick kids. Like this recipe I found in a healthy eating magazine. Are you ready to get to your little ankle biter’s mind blown? Okay – cauliflower cheddar cheese “grits” with roasted tomatoes and mushrooms with a coffee gravy! Don’t worry the only amount of coffee in this is 2 tablespoons. Seriously, you think I’d feed a toddler coffee? That’s not right.

What you will be tricking them into is they will think they are eating cheesy grits not vegetables. New ways to sneak vegetables in their food. That’s the mom’s bomb. And if you want to learn how to make this amazing dish follow the link above. And keep on commenting. Tell me if you live Charlotte North Carolina and want to recommend some place for me to try.

Outside of the Lunch Box

Hi and welcome to Captain Culinary’s school edition. Sorry I have not been making blog posts. School started and I’m only in the sixth grade.  Don’t blame me it’s a lot to manage when you’re only 11 years old.

Don’t be the normal boring kid that brings PB&J’s for lunches.  That just isn’t right. On the first day of school I brought garlic chicken with fresh mozzarella, chickpeas, tomatoes and cucumbers in a bowl. During the second week of school, my favorite lunch was a three cheese grilled cheese that I made. Tomorrow I am having bacon wrapped chicken bites… BOOM! Also, if you are a grape lover and a candy lover you will love cotton candy grapes. And can you believe they are naturally grown like that! No added sugar no preservatives pure cotton candy flavored grapes.  Pink cotton candy flavored not blue. We found them at Harris Teeter and at Whole Foods. I recommend whole foods that place is awesome I cannot lie.

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Here’s how to make the bacon wrapped chicken bites

Step one: cut the chicken separating the tenderloin from the chicken breast.

Step two: cut the chicken into equal cubes. Why you ask? So that they cook evenly.

Step three: wrap them in bacon keeping it secure with a toothpick.

Step four: Roll it in chili powder and Brown sugar (mix that together before). Bake it for 30 minutes at 350° Fahrenheit or until the chicken looks done.

So here’s to a great year of school lunches. Remember think outside the lunch box. Please look for my next blog and comment if you want.

Best BLT round two


After last week’s blog I decided to make my own version of the salmon BLT. I found a recipe to try. The picture on top is from the magazine and the one on the bottom is mine.

Some things really went well and some things…well…aren’t that easy to talk about, but I tried my best. I think that the salmon was really good (it could have been a bit crispier). The toppings worked perfectly together, especially the avocado.  The bread was toasted really well, I actually just put the bread in the toaster and it came out great. Last but not least, the best of the bunch, the BACON was so gooooooooooooooooooooooooooood.

Things that didn’t go well, one was that the bread was too thick on some of the portions because I cut it to thick.  There wasn’t enough aioli so I recommend making double the sauce part of the recipe.  I think this will be the best open faced sandwich you will ever have.  Please comment, and please try the open faced salmon BLT.  Please tell us how it is when you make it.

Salmon Avocado BLT Recipe

THE Best of the BLT’s

I went to the Treehouse Restaurant. It’s in Southpark in Charlotte, North Carolina. The reason why they call it the Treehouse is because the inside of the restaurant looks like you’re in a treehouse. There is a actual tree in the middle of the restaurant. I couldn’t climb it though. I started out with the best Fried Pickles in all of North Carolina. The pickles were crispy and juicy with the right amount of breading.  The main dish that I got there was a Salmon BLT on Texas Toast. Yes Texas Toast. It was the best BLT I’ve ever had. There’s something for everybody. They even have a saplings menu for kids. Get it? Get it? Little kids little trees. I definitely would rate the decor a four out of 5 stars. The service 4 1/2 stars and the dish that I got I think is 5 stars. If you ever go there next time look for the cute kid with the amazingly good hair and it will be me. I’ll probably be there.

Pao De Queijo



Pao De Queijo it’s not the name of a Mexican wrestler. It is the name of a Brazilian cheese bread. Small things have big flavor.  I made it because the Olympics where in Rio and we went to an Olympic party. This was an easy recipe except for the tapioca flour. I never had used it.  It is soft and firm, not grainy like regular flour. If you want to know how to make this dish read the link blow. GO TEAM USA! (Especially the Archers).

Brazilian Cheese Bread


Endless Pastabilities

I made dinner tonight and it was the best mac & cheese you’ve ever tasted. The reason why I named it ENDLESS PASTABILITIES is because you can do so many things with it.  I put in this mac and cheese tonight, thick cut bacon with two types of cheese, mozzarella and provolone. There was a crust on top that was crunchy. The crust was made of 5 things. Cheeses, bread, eggs, scallions,and BACON!  I said it should be called endless pastabilities because you could try it a bunch of different ways. You could add vegetables, add seafood like shrimp, lobster or crab. Technically any shellfish (with out the shell of course).  The cheese sauce stays the same but what you add is up to you.  The recipe that I’m telling you about is not ours please follow the link below and feel free to make it your own like I did.

Basic Mac and Cheese Recipe Link