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Cumin crusted pork tenderloin

Pork tenderloin rubbed with cumin, coriander and other spices, pan seared then roasted and served over red pepper sauce. There’s also spicy black beans and steamed corn off the cob.
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Tarragon chicken breast

Tarragon chicken breast over portabello mushroom rissotto and wilted spinach topped with a little Jarlsberg cheese!
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London seared KC strip

Eating healthy requires reasonable portions. Here’s a marinated 6oz London seared KC strip steak with horseradish whipped potatoes, a light pan reduction instead of gravy, and roasted zucchini.
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Pecan crusted chicken

Pecan crusted chicken with honey roasted sweet potatoes and sweet red cabbage and currants
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A new Friend that Cooks chef in Wichita!

Hi everyone! I’d like to introduce you to Rebecca Nedrow, a new Friend that Cooks chef who is now accepting new weekly meal prep customers in Wichita!

Here’s some background on Rebecca. We know she’ll make a great Friend that Cooks!

Most little girls say they want to be a ballerina when they grow up. But when Rebecca Nedrow was asked that very question as a young girl she responded with, “ I want to bake cookies.” Every Saturday morning, Rebecca and her younger brother would wake up early to watch cartoons, and make personalized menus for their parents to have breakfast in bed. While the eggs rarely turned out, the chocolate chip cookies were always a big hit. Thus the culinary adventure began.
Food was always part of the plan for Rebecca. Early in high school, she decided that nutrition was the way to go. So her senior year when she was deciding where to go to college, Kansas State University was the only logical choice. In 2005, she graduated with her bachelor’s of Science in Dietetics. But instead of taking an internship to sit for the RD exam, she decided that it was time to finish her dream. So she started the apprenticeship program at Johnson County Community College. While taking all of her classes at the college, she also worked full time at the famous Overland Park restaurant 40 Sardines. She started working with James Beard Award winning Chefs Debbie Gold and Michael Smith on pastries and desserts and then moved to the line where she worked each station. Toward the end of her time there, she was in charge of all the private dining events and helped Chef Gold with demonstrations and cooking classes.
When she graduated from culinary school with an Associate of Applied Science as a Certified Culinarian, Rebecca decided that it was time to experience what other regions had to offer. James Beard Award winning Chef Mike Lata at FIG restaurant in Charleston, SC responded immediately to her resume. For a year she learned all about Southern cuisine and the true meaning of Farm-to-Table cooking. She was able to work with the freshest seasonal produce and seafood caught that very morning from the local farmers and purveyors of Charleston. She brought back with her also a wealth of knowledge about sustainable seafood when she returned to Kansas in early 2009.





After taking a short break from cooking to get settled in Wichita, Rebecca is back and excited to share her passion and love for local fresh seasonal food with you. “I am excited to continue learning with all of the great local products here in my home state. And I look forward to working so closely with all of the great families and friends here in Wichita”.


Keep on the lookout for posts from Rebecca, and maybe she’ll even share some of her favorite recipes!
If you would like to set up an appointment to learn about Friend that Cooks service in Wichita, please give Brandon O’Dell a call at (316) 361-0823, or email to
You can also download our Wichita area web brochure, or visit our website at



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Cooking lesson party for the Chambers!

I’d like to thank Denise and Rick Chambers, and their friends, for purchasing a cooking party for 8 at the Arthritis Foundation charity auction. I love it when I can cook for a good cause.

We arranged for four courses to be prepared right in front of the Chamber’s guests. The guests get to enjoy the Chamber’s wine and hospitality, while learning to make some fun and easy, delicious dishes.

Here’s what we did.
First course
First we made some tomato basil tapenade from some incredibly ripe, locally grown tomatoes Denise found from a farmer with a stand by the roadside. I didn’t take a picture of their tapenade, but I do have one from another party.
Tomato basil tapenade from fresh, locally grown tomatoes

Second course
Next, I showed everyone how to prepare a fresh peach vinaigrette dressing from scratch.
Tasty salad made with fresh peach vinaigrette, fresh peach slices and ripe local tomato

Third course
For the main course, I demonstrated how to trim a whole beef tenderloin into filets. Buying whole tenderloins at a wholesale store like Sam’s or Costco, then cutting your own steaks can save you more than $10 per pound! They also saw how to make gorgonzola potato hash, seared asparagus, and a balsamic reduction for the steak.
Beef tenderloin with fresh herb wet rub, gorgonzola potato hash, seared asparagus and balsamic reduction

There was one vegetarian in the group, so we made one meal with no beef, but rather an herb roasted portabello mushroom cap with a seared ripe tomato and basalmic reduction.
Herb roasted portabello mushroom cap with seared ripe tomato and balsamic reduction

Fourth course
For dessert, I show the Chamber’s guests how to make crepes from scratch, with a strawberry cream cheese filling and a simple, but delicious, lemon cream sauce.
Strawberry cream cheese stuffed homemade crepes with lemon cream sauce

Cooking lesson parties in your home are a great alternative to a night out. The cost for the food and the service is no more than you would spend on dinner in a nice restaurant, and you can save money by drinking your own wine!

Call Friend that Cooks Home Chef Service to book a cooking party of your own. Make sure to check out our website for a list of all our services, like our weekly meal prep that costs less than half of comparable restaurant food!

Brandon O’Dell
Friend that Cooks Home Chef Service
(913) 660-0790

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Fun time at the lake house with Cox Communications!

Robert Brinkley and I had a great time preparing a lake front feast for 24 ppl from Cox Communications at a lake house in Haven, KS on Friday!

We prepared king crab legs, filet of beef tenderloin slathered in herb butter, scalloped corn, beef jerky potato salad and a fresh Compari tomato and English cucumber salad for dinner. For appetizers, we made BLT bites (bacon stuffed cherry tomatoes), fresh tomato salsa, and cold smoked salmon pinwheels that were a big hit!

Here’s a couple pics we’d like to share:

These filets were completely covered in a fresh herb butter before getting thrown on the fire.

Filet of beef tenderloin
Filet of beef tenderloin

It seems the crowd already grabbed the big leg pieces, but they missed the sweetest part of the King Crab, the shoulder portion!

King Crab legs
King Crab legs

Here’s what people look like when they’re stuffing themselves full of tenderloin, crab and lots of other great stuff.

First table
First table

Second table
Second table

Third table
Third table

The most important part of cooking is tasting your food.

Brandons taste test
Brandon's taste test

Robert had a little taste test of his own.

Roberts taste test
Robert's taste test

We had a great time preparing all this delicious food. If you would like to have a party at your house, or anywhere you can provide us with a kitchen, Friend that Cooks would love to cook up some fantastic fare for you and your friends! We provide service in the Wichita and Kansas City metropolitan areas.

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Peanut crusted salmon

Here’s a great dish I did for one of our families with their weekly meal prep. For those of you who don’t know about our weekly meal prep service, it’s a cooking service where we go to a customer’s home every week at the same time, then shop for groceries, cook fantastic food to last all week, clean up, and leave their fridge stocked with a week’s worth of great meals that they can reheat in just minutes.

I made the peanut crusted salmon below with pan roasted fresh beets and carrots, sauteed napa cabbage and bean sprouts.