What Bri's Cooking

I have a lifelong love affair with food. It may very-well be an unhealthy love affair. I eat, ask, wonder, talk, think, sample and read about food, recipes and cooking. I will share what I'm cooking, my fav recipes and review restaurants I dine at so I can help other peeps out in choosing good eats!

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Do you Need a little help eating better in the new year? We all do! Starting In January, We will begin offering custom weekly meal plans!!! We will send you a menu of Breakfast, Lunch, Dinner with options to add snacks and a grocery list for the week, customized to your taste and budget. Simple, fun recipes that you can follow to eat well. Take the guess work out of eating well in 2018. Carve out time to create food ahead of time so that you don’t have to worry about true dreaded question at the end of a long day: What’s for dinner?!?! How it works: Answer a few questions via email about what kind of foods you like and don’t like, any allergies or dietary restrictions so that we can create the best menu for your taste and budget. You will be sent a custom meal prep plan that includes recipes for breakfast, lunch and dinner. You can add on custom snacks or a custom grocery list. Meal Prep can be done in a couple of hours to create your meals for the week. The recipes will be simple and delicious using fresh and in season ingredients. If you need support, you can email or fb message for help while prepping! Meal plans will go out on Saturday when orders are placed before 9 am Saturday. All orders are prepay. Pricing: $10 per week, can be paid weekly or monthly add ons $3 for snacks for week $3 for custom grocery list Payment options: PayPal to [email protected] Venmo to [email protected] Please email for additional payment options and any questions! [email protected] First 5 people to pay for a month of meal plans get their first week free! Eat your way to a healthier you, while saving money and time by planning ahead! Who’s in?!

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for those who love to cook, share recipes, review restaurants and share fun times!

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New GiveAway!!! Cole & Mason Self-Watering Potted Herb Keeper - What Bri's Cooking

for those who love to cook, share recipes, review restaurants and share fun times!

click the link to enter

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Check out the new site!

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Rye Apple Bacon stuffing recipe.

Made my tv debut today!  Did an awesome demo on WCPO live.  If you’re looking for my latest post, I’ve moved to WhatBrisCooking.com  

Looking for a way to shake up your thanksgiving stuffing?  Look no further!  This recipe is care of the good folks at Klosterman Bread, a local bread company.

Instructions

1 loaf of Rye Klosterman bread

1 stick of butter

2 cups low sodium chicken broth

2 large apples cored & chopped

2 cups dried cranberries

12 slices of bacon, chopped

1 red onion, chopped

2 large ribs celery, chopped

1 tsp salt & pepper

Handful of parsley

Ground sage to taste

2 eggs

Instructions

Preheat the oven to 300 degrees.

Place bread on baking sheet, bake for 25 minutes, flipping once.  Let cool.

Increase oven temp to 375.

In a large skillet, melt butter over medium heat.  Stir in onion & celery and cook for a few minutes until onion is translucent.

Add apples & parsley and cook for one minute.  Remove from heat.

In a large bowl, stir bread & celery mixture together with seasonings, broth, bacon and dried cranberries.

Taste & adjust seasonings.  Beat eggs in a small bowl before stirring in.

Pour into a greased 3 quart baking dish & bake 45 minutes or until top is golden brown.

Check out this & more recipes at www.twitter.com/klostermanbread

Made my tv debut today!  Did an awesome demo on WCPO live.  If you’re looking for my latest post, I’ve moved to WhatBrisCooking.com  

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WCPO Klosterman Croutons Recipe.

Made my tv debut today!  Did an awesome demo on WCPO live.  If you’re looking for my latest posts, I’ve moved to WhatBrisCooking.com  

So simple and a zillion times better than store bought.  Dress up your salad with this amazing recipe.  Made my TV debut with this recipe.  What an awesome time!  Thanks to the good folks at Klosterman Bread!

INGREDIENTS

6 slices of stale Klosterman Bread

3 tablespoons melted butter or olive oil

1 teaspoon garlic powder

Pinch of salt

1/2 teaspoon garlic salt

1 teaspoon dried parsley flakes

Other seasoning that can be added include: rosemary, basil, oregano, or chives, etc.

You can also add some finely shredded cheese

INSTRUCTIONS

Preheat over to 300 degrees.

Pour the oil and seasonings into a gallon-size plastic storage bag. Add bread cubes, close the bag and shake to combine with the oil-seasonings. Spread croutons in a single layer on a baking sheet.

Bake for 15 minutes and check to see if they are dry, crispy, and golden brown. Stir the croutons around and bake for an additional 15 minutes until done.

Store croutons in air-tight container or ziplock bag.

Check out this & more recipes at www.twitter.com/klostermanbread

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It's about to go down! Turn to channel 9, WCPO to check out my cooking Demo. My segment is at 12:50 😃😃😃 #whatbriscooking #tv #wcpo #love (at WCPO-TV)

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buffalo quinoa mason jar recipe. For each jar: 1/2 cup of cooked quinoa, tossed in buffalo sc 1/2 cup Chopped celery 1/2 cup Roasted chicken, tossed in buffalo sc 2 Tbs Sour cream (I forgot it!) 1/2 cup Sweet corn Handful of Blue cheese crumbles I'm getting the hang of the mason jar meals, and I'm excited to try this week's out! I like that this week's version doesn't have any lettuce, but is still chocked full of things that are good for me.

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Biscuit Breakfast Casserole recipe. A can biscuit dough 1/2 lb bacon, cooked & crumbled 2 cups mozzarella cheese 8 eggs 1⁄2 cup milk salt, pepper & Italian seasoning Butter or spray 9x13 inch baking dish. Heat oven to 425°. Press biscuits onto bottom of baking dish, sealing all areas to make solid crust. Sprinkle with bacon, then half shredded mozzarella cheese. Beat eggs, milk, salt, pepper, Italian seasoning and rest of cheese together. Carefully pour the egg mixture over meat and cheese. Bake 25 minutes or until firmly set in center. Cover with aluminum foil if the biscuits are browning too fast. This was an amazing simple recipe and I'm looking forward to trying other adaptations!

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Egg in a hole for a chill breakfast on the porch. Fall is in full effect!

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Parkside cafe food review

I go there for coffee on occasion, but I feel strongly that I need to utilize a cafe only steps from my office.  This is my second time actually eating there.  I ordered the parkside burger.  I was thrilled that it was only $5.50, since I do not like to spend a ton on lunch.  I meant to add cheese, but forgot.  I walked over and picked it up, and they are always very laid back which I’m always a fan of.  I think people often confuse being too intense with good service.  I digress.  The burger was pretty good.  It was very simple and I can appreciate that.  It comes with packets of mayo, ketchup & mustard and I like to be able to add my own condiments.  I loved that there was a huge piece of fresh lettuce & tomato on there, but I passed on the onion.  The chips tasted okay, but they were super stale, which was unfortunate.  I had some veggie straws at my desk that I ate with the burger instead.  They had an advertisement for deserts that I may try next time.  Pie is one thing a diner always gets right And I’ll order the burger with fries, lol!  

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Sausage And Apple Stuffed Acorn Squash recipe.

I can’t wait for lunch today!  My Mom made this last night and I was more than happy to buzz over to her place to try it out.  It was a ton of food, so I only about a 1/3.  Thanks Tasy & buzzfeed!  I can’t wait to try making it myself!

Ingredients: 2 Small - Medium Acorn Squash (or 1 Large) 1 Chopped Onion 2 Chopped Stalks Of Celery 1 Tbsp. Olive Oil 1 Tsp Salt 1 Tsp Pepper 1 Tsp Fresh Rosemary 3 Chopped Cloves Of Garlic 1/2 lb Sausage 1 Chopped Apple 1 Cup Of Panko Breadcrumbs 1/2 Cup Parmesan Cheese Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity). Slice the squash in half, scrape out seeds to create individual bowls for the stuffing. Drizzle each squash half with olive oil, salt, and pepper, and roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender. While squash is roasting - in a large fry pan over medium heat - heat oil and add onion, celery, salt, pepper, and rosemary. Cook until onions begin to soften. Add garlic and sausage, until sausage is browned on all sides. Add apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat. Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture. Return to oven for 20 minutes - adding a sprinkle of parmesan cheese to the top for the final 5 minutes. Enjoy!

I can’t wait for lunch today!  My Mom made this last night and I was more than happy to buzz over to her place to try it out.  It was a ton of food, so I only about a 1/3.  Thanks Tasy & buzzfeed!

https://www.pinterest.com/pin/554857616570104647/

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Saw the most amazing sunset from Top of the Park #Cincinnati is a beautiful city #foodblogger #itsacincinnatithing #iputonformycity (at Top of the Park - Residence Inn)

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My secret weapon to surviving this sugar fast: get fruit wasted

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My first attempt at salad in a jar was successful! I roasted chicken last night w/ a little chili powder & cumin. Then layered in my ingredients: Corn Black beans Chicken Cheddar Spring lettuce & spinach mix Cilantro I had sour cream & salsa in separate containers. The mason jar I used was huge, so it was a ton of food. I brought tortilla chips but had no room to eat them. The meal was also crazy filling and I didn't finish all the corn & beans at the bottom! I'm still stuffed hours after lunch. I should note that I poured out the salad onto my plate, then heated up the chicken, beans & corn in a separate bowl (I have a cold chicken complex). I liked having something warm to slightly wilt the greens. These jars were only $1.50 from dollar general & I bought 4. I may just be able to start packing greenery for lunch without dreading eating cold salad! Total cost for supplies for 4 salads: $9.88 😳😃

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And then this happened... 😆😆😆😆

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Lucy Blue Food review.

Ordered the lunch special: 2 slices, a side salad and a bottle of water for $6.  I love this pizza.  I get a little sad that you no longer order it through the pizza window, but their new spot on main is amazing.  I also no longer eat it in the middle of the night, so change is good, lol!  The salad was a nice addition to the pizza and he made my slices fresh which is when its at its best.  I took it to go, but was biting into it before I got down street.  It has such an amazing blend of spices.  Definitely a Cincinnati gem!