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New Cooking Techniques: 4 Ways to Enhance Cooking

New Cooking Techniques

New Cooking Techniques

Whether you are a busy parent looking for simple and easy options, or a young cook just getting comfortable in the kitchen, the internet is a veritable smorgasbord of recipes, advice, lessons, and even scientific information on every kind of food and how to prepare it. With all of this data at your fingertips, it can be hard to find the information you need to take your cooking abilities to the next level. Krizzy Cooks presents a few of the better sites and apps available to help you on your road to cooking success. Read more about new cooking techniques.

1. Your Smartphone is Your Sous Chef

To ensure that you can access your favorite recipes and menus, turn to your smartphone so you can keep your recipes and instruction videos close at hand while you’re cooking. When you start asking questions about ingredients and techniques, you may find yourself wandering far afield, reading related articles about the history of a given dish or the different ways a technique can be used. Also, consider investing in a good pair of speakers for your smartphone so you don’t have to rely on your phone’s internal speakers; this will also be a good way to hear a recipe’s instructions without having your phone near the stove or cooking equipment.

2. Find New Recipes

First thing’s first, find the recipes you want to cook. If you are at a loss for inspiration, look at your favorite restaurant’s menu. Many of the best food and drink recipes come from in-house chefs and bartenders. Don’t be afraid to reach out and see if you can get their recipe so you can try out your favorite dish at home. Moreover, you can even reach out to local bakeries or coffee shops for advice and recipe ideas. If they aren’t interested in sharing their secret recipes, you can always make it a goal to recreate them on your own!

For a comprehensive collection of fun recipes, check out sites like Epicurious and Tasty, which each offer the option for a downloadable app. With these apps, you can browse thousands of recipes for all different cooking levels, or you can do a keyword search for ingredients. They also offer both written and video instructions for their recipes, so you know what to expect for each step. You can also find exciting new recipes at Krizzy Cooks!

3. Learn About Cooking Techniques

If you find yourself stymied by cooking terms and techniques, there’s an app for that! In fact, apps like How to Cook Everything and Project Foodie do an excellent job of offering explanations of food-related terms and step-by-step advice for food preparation. From product reviews and suggestions for knives and cookware to seasoning your cast iron skillets, you will find invaluable advice for any new cook. What’s more, you can learn important and useful shortcuts and adaptations for more complex recipes, to make your cooking faster and easier.

4. Take Advantage of Online Tutorials and Classes

For a more entertaining and interactive option, consider online cooking tutorials and classes. Sites like Salted TV and America’s Test Kitchen Online Cooking School are excellent resources for full classes on everything from basic cooking and kitchen maintenance to advanced recipes and techniques. Furthermore, the online courses allow you to proceed at your own pace, and give you the ability to track your progress, so that you see not only what you have learned so far, but have a better idea of your next step. With access to some of the top chefs in the world, these sites give you the opportunity to hone your cooking skills from simple everyday meals to complex entertaining desserts, and everything in between!

New Cooking Techniques: Learning to Cook can be Fun

You have all of the world’s knowledge of ingredients, recipes, and cooking techniques at your fingertips. Enjoy the process of immersing yourself in the food preparation process and new cooking techniques. Finally, you can love what you eat and eat what you love! I hope you enjoyed reading this article.

Photo by Pixabay


Peanut Butter Love Cookies

I love peanut butter! And when added to cookies you create the most perfect dessert. This simple peanut butter cookie is made super special by creating heart shapes with the batter. Perfect for your sweetheart this Valentine’s Day!


1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup (1 stick) salted butter, melted

1/2 cup smooth peanut butter

1 large egg

1/2 teaspoon vanilla extract

1 teaspoon baking soda

Directions (makes 20-25 cookies)

  1. Preheat oven to 350 degrees
  2. In a mixing bowl add sugar, brown sugar, and melted butter, stir until creamy
  3. Add peanut butter, egg and vanilla, continue stirring until creamy and well combined
  4. Add flour and baking soda stir until well combined
  5. Scoop or roll doll into 1 1/2 inch balls and place on ungreased cookie sheet
  6. Flatten each ball using a glass coated in sugar. I used a bit of water on the bottom of the glass and then dipped the glass into the sugar, and then flattened each cookie
  7. To make a heart shape use a butter knife or the handle of a fork to cut into the top center of the dough. press it outwards to create a “v” shape and use your fingers to create the curve part of the heart
  8. Use your thumb and index finger to pinch the bottom of the dough to make a “v” shape or the bottom tip of the heart
  9. My first cookies I used a fork to create crisscross marks you see in traditional peanut cookies but I felt it looked better without the marks
  10. Bake for 10-12 minutes, be careful not to over bake them or your cookies will be hard. You want a softer chewier cookie.

Enjoy! (or share with your Valentine)

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Bob Evans Sausage Gravy Recipe

Biscuits and Gravy is not a dish I ate growing up, but one time I remember being at a friends house and her dad was from the South and he would whip these up. They were so delicious and hearty, perfect for Sunday brunch. So, now years later I decided to perfect this dish and make my own version. The key is to use Bob Evans pork sausage. Even though it seems difficult this dish is super simple! Read more about Bob Evans sausage gravy recipe.

bob evans sausage gravy recipe


1 pound Bob Evans pork sausage

1/3 cup flour

4 cups whole milk

Salt and pepper to taste

1 tsp garlic powder

1 tsp paprika

Homemade or Store-bought buttermilk biscuits

Directions (serves 4-6)

Brown sausage on medium-high heat until cooked and slightly crispy

Sprinkle flour over sausage and stir for 1-2 minutes and flour is soaked up by the sausage

Whisk in the milk, one cup at a time, stirring constantly

Cook the gravy stirring constantly for 5-7 minutes, it will be loose at first but it will thicken up, just keep whisking!

Add seasonings to taste

If your gravy is too thick add 1/2 a cup or more of milk as needed

Spoon the sausage over split warm biscuits and serve immediately. I served mine with some over easy eggs.


bob evans sausage gravy recipe
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Texas Twinkies (Chicago Version)

texas twinkies

So on a recent visit to a local BBQ joint I read on the menu about a Texas classic, a Texas Twinkie. Intrigued I read the description learned this Twinkie is a piece of BBQ brisket mixed with cheese stuffed on a jalapeño and wrapped in bacon. This sounded so amazing that I wanted to attempt it at home. After some thought and realization that its winter in Chicago and so smoking a brisket is not the best idea, I decided to mix it with a Chicago classic, the beef sandwich. So here we have a Chicago Twinkie. You take the classic Italian beef and mix it with cream cheese and cheddar and then stuff it in a jalapeno and of course wrap it in bacon. A perfect mashup of two classic dishes. Read more about texas twinkies below.

texas twinkies


  • 2 cups Italian beef
  • 1 cup cheddar cheese
  • 1 8 Oz block cream cheese
  • 8-10 jalapenos (sliced and deseeded)
  • 16-20 pieces of bacon


  • Preheat oven at 350 degrees
  • In a large bowl mix Italian beef, cheddar cheese, and cream cheese until well mixed
  • Scoop into jalapeno halves (about 2-3 tablespoons)
  • Wrap bacon around stuffed jalapeno if needed use tooth picks to secure
  • Bake at 350 degrees for 15-20 minutes bacon should be cooked thru


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Silvias’s Famous Italian Beef

So if your wondering who Silvia is she is my mom. She is the most kind and wonderful person, always willing to help others, but her cooking just isn’t the best (ask any of my siblings about fingernail spaghetti). So, since she has four kids and lots of nieces and nephews she has a few (like maybe 3) recipes that she has mastered. And this Italian Beef is one of them. No holiday party or gathering is complete without this dish, yet it is easy enough to throw in the crockpot head to work and come home to a delicious meal.

Ingredients (serves 8-10)

  • Chuck Roast (3-4 pounds, but this recipe easily doubles or triples)
  • 1-2 tablespoons butter
  • 2 Italian Seasoning packets
  • 2 cups beef broth
  • 1 jar Giardiniera (pickled pepper mixture native to Chicago but can be found online)
  • 1 jar sliced pepperoncini with juice
  • French Bread and/or mozzarella for serving


  • Season beef with 1 packet of Italian seasoning on all sides
  • Melt butter in pan on stove
  • Sear beef for 3-4 minutes on all sides on high heat
  • After beef is seared add to crockpot
  • Add in the remaining season packet, broth, Giardiniera (feel free to save a little for topping later), pepperoncini
  • Cook on high for 4-5 hours or low 6-8
  • Serve on French bread (feel free to use whatever bread you want, Hawaiian rolls are delicious)
  • top with cheese and extra Giardiniera


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Christmas Cookies

Cookie Baking is one of my favorite holiday traditions. I love spending quality time with my sister in the kitchen and I love sharing my yummy bites even more with our family and friends. Each year we love to mix and match new creations with classic family recipes. Here’s what we made this year!

We started off with a family favorite, 7 layer or magic bars. This is a really easy one and really fun for kids to help out. You pretty much just layer and bake.

Then I tried a new take on the classic sugar cookie cutouts and added eggnog, one of my dad’s favorite holiday drinks.

Next up was one my brother chose, oatmeal raisin using a basic recipe just mix, scoop, and bake.

Our final pick was my sisters favorite peanut butter kisses. A simple peanut butter kiss with a chocolate kiss on top.

This was such a fun evening spent with my sister and so fun to share with our family and friends throughout the season. But it doesn’t need to be a holiday to share treats, you can share these anytime time or season of the year simply by changing flavors and shapes of the cutouts.

Summer Bruschetta: Three Ways

This is one of my favorite easy recipes to whip up for a summer meal or appetizer!  There are so many possibilities for summer bruschetta, but these are definitely three of my favorite ways to make it for the season. This was the perfect opportunity to use some of this summer’s harvest; fresh tomatoes and basil from a neighbor’s garden, and perfectly sweet fresh blueberries that I picked with my sister in Michigan. 

The first variety is your basic bruschetta using basil, tomatoes, and garlic. The second variation I used whipped lemon ricotta for a base and topped with macerated blueberries, balsamic, and honey for a sweet yet savory flavor. Finally, I made a pesto and mozzarella variation for a simple yet delicious way to round out this delectable appetizer trio.

This is a super simple appetizer or meal to impress your family and friends.   I love all the bright and beautiful colors and textures in this recipe as well, so perfect for summer!  You can find the full list of ingredients and easy step-by-step instructions below!

Basic Bruschetta

  • 1 pint of grape tomatoes cut in half
  • 3 tablespoons basil, chiffonade
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling on top
  • 4 tablespoons balsamic vinegar
  • 1 clove garlic, crushed
  • salt & pepper
  • Balsamic Glaze for topping
  1. Preheat broiler to high.
  2. Lay bread on baking sheet, drizzle with olive oil (toast bread for all 3 variations, total about 36 toasts)
  3. Broil with oven door ajar for a few minutes until bread gets lightly toasted.
  4. Combine chopped tomatoes, basil, olive oil, balsamic vinegar in a small bowl and season with salt & pepper. You can top immediately but this tastes better when you let it sit and combine on the counter for an hour or so.
  5. For Serving- Top with tomato mixture and drizzle with balsamic glaze. Garnish with more basil and olive oil if desired.

Blueberry Ricotta Bruschetta

For the blueberries

  • 1 cup blueberries
  • 2 tablespoons sugar
  • 1 tablespoon balsamic vinegar

Lemon Ricotta

  • 1/2 cups whole milk ricotta
  • Zest of 1 lemon plus juice of 1/2 lemon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

You’ll also need balsimic glaze. honey, and fresh torn basil for garnishes

  1. For the blueberries: Macerate the blueberries by mixing them together with the sugar and balsamic vinegar in a small bowl. Set aside while you make the ricotta mix and the bruschetta.
  2. For the lemon ricotta: Add the ricotta, lemon zest and juice, salt and pepper to the bowl and whip with a fork until combined.
  3. For serving: To assemble, smear a heaping tablespoon of the lemon-ricotta mixture onto a piece of toasted bread. Top with a tablespoon of the macerated blueberries and garnish with a basil leaf. Transfer the bruschetta to a platter and drizzle with the balsamic glaze and honey.

Pesto Mozzarella Bruschetta

  • 1/2 cup pesto (you can make it, I just used a jar)
  • Ball of fresh mozzarella, sliced
  • Salt and pepper
  • Balsamic Glaze for garnish
  1. Spread the pesto onto the toasted bread.
  2. Slice the mozzarella cheese and place one or two slices on each piece of bread. Season the cheese with salt and pepper.
  3. Drizzle with the balsamic syrup.

Arrange your bruschetta on a platter, and enjoy this classic summer treat!

Buffalo Chicken Burgers

This buffalo chicken burger is a taste bud explosion. Spicy buffalo chicken burgers topped with melty cheese and finished up with a creamy ranch coleslaw. The perfect cool topping for this spicy burger.


1 teaspoon dried parsley

1 teaspoon oregano

1 teaspoon paprika

1 teaspoon onion powder

3 green onions finely chopped

1/2 cup breadcrumbs

1 egg

1 pound ground chicken

half stick of butter

1/4 cup mild buffalo wing sauce

4 slices colby jack cheese

sliced tomatoes

sliced avocado

4 sesame seed buns

homemade ranch (recipe at the end of this recipe)

shredded colelsaw mix


Mix 1 cup ranch and shredded coleslaw mix set aside until burger assembly

Add all the dry seasoning, green onion, breadcrumbs and egg to a bowl with the ground chicken

Gently use your hands and mix ingrediants be careful not too overmix

form into 4 equal patties

melt butter in pan and add burgers

cook on each side for 5 minutes

Pour in wing sauce and spoon over burgers to coat

Melt cheese on each burger

Now it’s time to create your burgers!

Add a spoonful of ranch, slice of tomato, and avacado to the bottom burger bun

Then your burgers

Then top with ranch coleslaw and another spoonful of ranch

Top with top bun and enjoy!

Homemade Ranch


1 tablespoon minced Garlic

1/4 c. Dried Italian Parsley

2 tbsp.  Chopped Fresh Chives

1 c. (Real) Mayonnaise

1/2 c. Sour Cream

Buttermilk 1/4 c., you may need more if depending on the consistency you like

White Vinegar (optional, to taste)

Worcestershire Sauce, (optional, to taste)

Dried Dill Weed (optional, to taste)

Cayenne Pepper (optional, to taste)

Paprika (optional, to taste)

Dried Oregano (optional, To Taste)

Add minced garlic and a pinch of salt to bowl mash to create a paste. Add the parsley, chives and any of the optional herbs and add to the garlic.

In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.

Source: Urban Splatter

Chorizo Potato Tacos

Crispy potato and chorizo are a classic Mexican taco combination. Chorizo sausage infuses potatoes with its salty, spicy flavor for a hearty taco filler.  Top with all the toppings including some quick pickled radishes for some crunch. And enjoy with some sauteed spicy Mexican corn. These tacos are sure to satisfy.

So whenever my boyfriend and I want to go out to eat we go through the usual of him asking, “What do you want to eat.” As to which I reply no to all his suggestions. And after like a hundred year discussion and we usually end up eating tacos. So one time we ended up at this super cool taco joint that had some super unique choices. I ordered chorizo potato tacos and they were so good that I wanted to create an at home version


  • 2 cups potatoes, diced into small cubes
  • 4 table spoons olive oil
  • 1/2 pound ground Chorizo
  • White Corn Shells
    • Taco Toppings
  • Limes
  • Pico De Gallo
  • Avocado
  • Cilantro
  • Limes
  • Quick Pickled Radish (recipe below)
    • Sauteed Spicy Mexican Corn
  • 4 ears fresh corn, cut off cob
  • 3 tablespoon butter
  • 1 tbs paprika
  • 1 tbs Tajin seasoning
  • Half of a lime
  • Cilantro for garnish

Taco Filling

  1. Place potatoes in a large pot and cover with cold water by 1 inch. Add 2 tablespoons salt. Bring to a boil over high heat and cook until potatoes are just cooked through, about 5 minutes after coming to a boil. Drain potatoes and let rest over sink until mostly dry.
  2. Meanwhile heat 2 tablespoons oil in a non-stick pan or iron skillet, when hot add chorizo. Continue cooking, stirring and tossing frequently, until all the liquid has evaporated, some fat breaks out, the chorizo starts sizzling, and eventually is quite dry and well-browned, about 15 minutes.
  3. Add 2 tablespoons olive oil to chorizo. Add potatoes, shake to distribute around the pan, and cook, tossing and stirring occasionally until very crisp and golden brown on all sides, about 15 minutes.
  4. Warm up corn shells either over the flame of a stove or microwave. Add taco filler to the shells and add whatever toppings you enjoy!

Sauteed Spicy Mexican Corn

  1. Heat butter in a large skillet over medium high heat. Add corn and cook without stirring until corn begins to char (about 2-3 minutes). Toss corn and let cook for an additional 2-3 minutes (without stirring). Give the corn one final toss and repeat cooking for additional 2-3 minutes until corn is charred on all sides. Turn off heat.
  2. Add paprika, Tajin, and lime. Garnish with cilantro.

Quick Pickled Radishes


  • 1 bunch radishes, thinly sliced
  • 3/4 cup vinegar
  • 3/4 cup water
  • 3 tablespoons honey
  • 1/4 teaspoon black peppercorns


  1. Add radishes to a jar with a tight fitting lid
  2. Bring vinegar, water, honey and peppercorns to a boil in a medium saucepan
  3. Stir occasionally to combine ingredients. once boiling remove from heat and carefully pour over radishes.
  4. Let cool on counter before placing lid on and refrigerating
  5. Can be refrigerated up to one week

Source: Urban Splatter

Zucchini Taco Boats

Zucchini season is starting to take off, which means we are going to need lots of creative uses for this vegetable.

Whether you grow it yourself, know someone who grows it, or just buy it at the market, when it’s zucchini season, it’s abundant!

Zucchini taco boats are a fun healthy twist for Taco Tuesday or really any day of the week! I add chorizo for a zesty twist.


  • 3 zucchini
  • 1/2 lb. fresh chorizo, casings removed
  • 1/2 pound ground beef
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 cloves garlic, finely chopped
  • 1 can black beans
  • ½ medium red onion, chopped
  • 4 ounces pepper jack or Mexican style cheese, shredded (about 1 cup)
  • 4 ounces queso fresco cheese
  • 2 T fresh cilantro, finely chopped (optional garnish)


  • Preheat the oven to 400°F.
  • Crumble the fresh chorizo and ground beef into a skillet. Add the onion, garlic, cumin and chili powder.
  • Cook over medium heat until the chorizo and beef is browned, about 10-15 minutes, stirring occasionally.
  • Add black beans to the mixture until warmed through and well combined.
  • While the meat bean mixture cooks, wash your zucchini and chop off the stem end. Cut them in half lengthwise. Use a melon baller to scoop out the middles.
  • Add zucchini middles to saute with meat mixture.
  • Arrange the boats in a single layer in a large tray pan.
  • Evenly fill your zucchini boats with the meat mixture using a spoon.
  • Combine cheeses in a separate bowl and add to the tops of the boats.
  • Cover the pan with foil and bake in the heated oven for 35 minutes.
  • After baking, garnish with the cilantro. Enjoy!

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