Author Archives: Remington Vandergriff

Have you ever looked in your pantry and found it empty other than a box of mac n cheese? That doesn’t mean you have to have a boring meal and this recipe is proof of that. It may not be as “from scratch” as my other recipes but it is worth trying out, I promise.Continue reading “Lamb and Hatch Chile Loaded Shells and Cheese”

I love cabbage rolls but they take such a long time to make. But dont worry, I found a way to get that same flavor in a one bowl meal. All you need is two skillets and the following ingredients. Half a head of red cabbage, 1 lb of farm fresh ground beef, your favoriteContinue reading “Deconstructed Red Cabbage Rolls with Farm Fresh Beef”

Here is another Korean inspired dish which is again inauthentic. This is just more my interpretation of a food using Korean flavors. In this recipe all you need is a skillet and an Instant Pot. The kids absolutely devoured this. Without further ado here is the list of ingredients and recipe to follow. 2 lbContinue reading “Bulgogi Inspired Brussel Sprout Fried Rice”

One day I got a bug up my butt to go to a local Korean market and get some of the foods I loved when stationed in Korea to introduce to my kids. I found Korean vermicelli and some marinades for both chicken/pork and beef. This recipe uses the chicken/pork marinade. All you need forContinue reading “Korean Vermicelli with Chicken and Broccoli”

You may wonder how I got this blog started or how you can get your own blog started. I was guided heavily by a friend and sister-in-arms who I deployed to Iraq with, Nyota Gordon. She runs Transition365 which supports Veterans through courses and events, (both live and virtual) providing veterans a space to playContinue reading “Getting Started”

For my first recipe I thought I would do a tribute to my dad. One of his famous dishes was his goulash and while many people keep family recipes a secret I thought this was too good not to share. All you need is a skillet and a crock pot and you’re set for thisContinue reading “Dad’s Goulash”