At the beginning of this month my groomsmen, friends, and family set off for my bachelor weekend in the woods of West Virginia where we went whitewater rafting, rode 4-wheelers, played paintball, and ate like back country men. Yes, I’m getting married in just a few days but this entry is about nothing but food, good people, and why Chris’s Kitchen posts are a must eat.

The Opening of Chris’s Kitchen

Two years ago, I invited Chris to help celebrate my 29th birthday at Broadkill Beach, Delaware. He was kind enough to accept the invite but under just one condition, we allowed him to cook all of the meals for the entire weekend.

I don’t know about you, but I’ve never had someone ask or tell me that they want to cook for an entire weekend.

“Ummm, sure. I guess you can cook everything, Chris.”

We couldn’t go wrong even if the guy was just going to be cooking hamburgers and eggs all weekend, it would be made to order food and we wouldn’t have to cook.

I’m sure that if you’re reading this and or have read or tried any of Chris’s recipes or recipe finds, you would expect that the weekend of my 29th birthday was top notch with some amazing food.

As I said, just a couple of weekends ago was my bachelor party down in the “Wild, Wonderful” West Virginia and of course Chris was there; he’s in the wedding – and of course he wanted to take the reins on the menu, he’s earned the right to do so.

Some of you know Chris and some of you don’t, but what I wish for you to do is explore Chris’s ideas and love for food. Healthy food. Try out his recipes when we post them, and begin to explore your own taste buds.

I had to write this post for you guys because it’s just not fair that you don’t get to taste this dude’s cooking. Plus, I had to let you in on the menu that he created for the “guys in the woods” weekend.

The Bachlelor Weekend Menu

Thursday night Pulled pork

courtesy of the Civilized Caveman website with coleslaw squeezed between potato rolls.

Friday Breakfast Casserole

Eggs

Bacon

Russet Potato

Onion

Precook two packages of bacon, cube 2-3 russet potatoes, dice as much onion to your liking and sauté in some leftover bacon grease. Layer these cooked ingredients into a 9X11 pan; add approx. 18 eggs and bake in oven at 400o for 45 minutes. Teriyaki Portobello Mushroom Veggie Burgers

(My favorite of the weekend)

Portobello Mushrooms

Canned Pineapple Rings

Light Brown Sugar

Soy Sauce

Potato Rolls

Coconut oil

Red Leaf Lettuce

Remove stems and gills from Portobello mushrooms and place into a skillet topside down with two tablespoons of coconut oil. Meanwhile, in a medium saucepan add three tablespoons of soy sauce, one tablespoon of light brown sugar, and pineapple rings and simmer while you cook your Portobello mushrooms. Toast your potato rolls and assemble your sandwiches with the lettuce, pineapples, and mushrooms.

To make this recipe even faster, preheat your oven to 350 degrees. While your oven is preheating, coat your Pyrex dish with coconut oil and place your Portobello top side down and place pineapples on the inside of the Portobello. Cook for fifteen minutes, remove from oven and drizzle simmer sauce onto Portobello pineapples, and assemble sandwiches as described above. Steak Rub

(can be any cut of your choice, we did rib eye’s)

Light Brown Sugar (1 Tbsp)

Smoked Paprika (1 Tbsp)

Chipotle Powder (1 Tbsp)

Sea Salt (1 Tsp)

Garlic Powder (1 Tbsp)

Cumin (1 Tsp)

Fresh cracked Black Pepper

Saturday Cobb Salad Sandies

(A staple of our get-togethers since the opening of Chris's Kitchen 2011)

Eggs

Avocado

Dijon Mustard

Blue Cheese Crumbles

Hot Sauce of your liking

Potato Rolls (if desired)

Hard-boil about six to one dozen eggs. Cut and dice two to three avocados. In a mixing bowl mix dijon mustard with avocados. When your eggs are ready and cooled add them along with blue cheese crumbles to the bowl, mix and serve on lettuce leaves, potato rolls, or just eat it by itself. Pork Chops

See Steak Rub above

Brown the chops in bacon grease before grilling

Side Dishes Roasted Potatoes

Red Potatoes 3lb Bag

Russet Potatoes 3lbs

Smoked Paprika

Cayenne

Sea Salt

Black Pepper

Pesto (I used the Whole Foods pre-made kind)

Olive Oil

Preheat oven to 415 degrees

Wash, peel and dice your potatoes. In a large mixing bowl combine all of the above ingredients. Eyeball the spices (I did!) and then spread on a baking sheet or in a roasting pan. Cook for approximately 30-40 minutes or until fork tender. Remove from the oven and place in a mixing bowl and top with pesto, mix, and enjoy! Bacon wrapped asparagus Whole Foods premade Coleslaw Vodka Soda w/ lemon Athletic Greens

I really hope you take the opportunity to try out some of these great meals, rubs, or other ideas that Chris throws down; or at least throw some of your own meals together at home. As we do, feel free to share a favorite healthy recipe of your own below or on our Facebook page. And if you’ve made any of the recipes from Chris’s kitchen, please let us know which one and what you thought about it.

Now wipe your mouth of the drool that’s about to land in your lap!

Cheers,

Carmen