White Meat


The other white meat.

Sweet and Sour Pork Chops


  • 1/2 cup of sugar.
  • 1/3 cup of white vinegar.
  • 6 tablespoons of canned pineapple juice.
  • 1 tablespoon of corn starch.
  • 2 teaspoons of soy sauce.
  • 8 lean boneless pork chops.
  • Salt and freshly ground black pepper, to taste.

Preparation Instructions:

Mix together the sugar, white vinegar, pineapple juice, corn starch and soy sauce.

Bring to a boil, then cook until clear and slightly thick.

Lightly brown the pork chops, seasoning with the salt and black pepper. Cover with the sauce and cook covered over low heat for 50 minutes, turning frequently.


Cranberry-Lemongrass Sauce


  • 1/4 cup minced shallots
  • 1/4 cup minced garlic
  • 2 tablespoons minced lemongrass, white part only
  • 4 cups fresh cranberries, cut in half
  • 2 1/2 cups red wine
  • 4 cups chicken stock
  • Juice of 1 lemon
  • 1 tablespoon sugar
  • 3 tablespoons butter, unsalted
  • Grapeseed or canola oil for cooking
  • Kosher salt and freshly ground black pepper


In a medium saucepan coated lightly with oil over medium-high heat, saute shallots, garlic and lemongrass until soft, about 2 minutes. Add cranberries and saute another 2 minutes. Season with kosher salt and freshly ground black pepper to taste.

Deglaze with wine, reduce by 75%. Add chicken stock and reduce by 50%. Stir in lemon juice and sugar and whisk in the butter. Check for flavor and season, if necessary.


Double Thick Glazed Pork Chops


  • 2 double thick pork naturally fed chops, brined overnight in sweet sea water*
  • 2 tablespoons minced shallots
  • 4 cups shredded kale
  • 1/2 cup Cranberry-Lemongrass Sauce, warmed
  • Grapeseed or canola oil for cooking
  • Kosher salt and freshly ground pepper


Pre-heat an oven to 350 degrees. Rinse the brined pork chops and pat dry. Season lightly with kosher salt and freshly ground black pepper. In a cast iron or large saute pan coated lightly with oil over high heat, sear one side of pork chop until nicely browned, about 4 minutes and flip and roast in oven for 10-12 minutes until opaque and pink (brined pork will always be pink). Remove pork to a cutting board and let rest for 8 minutes before slicing. Meanwhile, in the same pan over low heat (the pan will still be very hot), add the shallots and kale, season and saute until soft. To serve, garnish plates with lines of Cranberry-Lemongrass Sauce, spoon kale in center and top with pork. Garnish with extra Cranberry-Lemongrass Sauce, if desired.

*Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge pork in a large container. Cover and refrigerate overnight.

Ginger Ale Pulled Pork Loin BBQ

From the Scott

  1. Get a pork loin--enough to fill your slow cooker
  2. Cut the loin into 4 to 6 inch long chunks--depending on the size of the slow cooker. For the most part, longer chunks are better than shorter ones
  3. Quarter a large onion. If using a big slow cooker and lots of pork, you might want to use 2 medium-sized onions
  4. Put the meat and the onions into the slow cooker
  5. Pour enough ginger ale into the slow cooker to cover the meat.
  6. Drink any remaining ginger ale to remind yourself that you never really liked how it tasted
  7. Put the slow cooker on high and let it go until the meat is falling-apart tender (poke it at 4 hours or so to check)
  8. Have a nice tasty cold beverage while waiting for the slow cooker to do its thing
  9. You may have to repeat step 8 if you are a fast drinker
  10. When meat it done, dump ginger ale and onion quarters into the garbage disposal and grind them into little bits
  11. With a fork, or your hands if you are tough, pull the pork apart into nice bite-sized chunks
  12. Dump all the meat into a bowl and mix with your favorite BBQ sauce. Use as much or as little BBQ sauce as you see fit
  13. If the BBQ will be sitting out for a while (like at a potluck), put it in the slow cooker at low temperature to keep it warm. Stir occasionally to keep the stuff on the edges from drying out
  14. Provide hamburger buns or rolls or just plain ole bread because this stuff is great as a sandwich. Note though, it is equally nice to nibble on it with your fingers, or a fork, as well
  15. Have extra BBQ sauce laying out. Some people like their sandwiches like their women -- really sloppy
  16. Don't tell your friends how easy it is to make--let them think you worked hard on it all day
  17. It freezes well, so make plenty

Country style pork ribs


1 (1 -2 lb) package country-style pork ribs
1⁄4 cup chopped onion
1⁄2 cup chopped celery
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1 tablespoon prepared mustard (yellow)
2 tablespoons brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons vinegar
1⁄2 cup bottled chili sauce (Heinz)
1⁄4 teaspoon lemon juice
1⁄2 cup water


Brown Country Style Pork Ribs in Margarine or Butter. Mix everything and cook in a Crock Pot on High for 3-4 hours. Reduce heat to low for the last hour.


Sous vide pork loin


  • 1 whole pork tenderloin, about 1 pound (450g)
  • Kosher salt and freshly ground black pepper
  • 6 to 8 sprigs fresh herbs, such as fresh thyme, oregano, or rosemary, divided (optional)
  • 2 garlic cloves, divided (optional)
  • 2 small shallots, sliced, divided (optional)
  • 1 tablespoon (15ml) vegetable, canola, or rice bran oil
  • 1 tablespoon (15g) unsalted butter


  1. Using a sous vide precision cooker, preheat a water bath to the desired finishing temperature according to the chart below.

  2. Season pork generously with salt and pepper. Place in sous vide bags along with half of herbs, garlic, and shallots (if using) and distribute evenly. Seal bags and place in water bath for time recommended in chart above.

  3. To Finish: Turn on your vents and open your windows. Remove pork from water bath and bag. Discard aromatics from bag; reserve liquid from bag if making optional pan sauce (see note). Carefully pat pork dry with paper towels. Add vegetable, canola, or rice bran oil to a heavy cast iron or stainless steel skillet, place it over the hottest burner you have, and preheat skillet until it starts to very lightly smoke. Lay pork in skillet, using your fingers or a set of tongs. Cook, turning occasionally, until browned on most sides, about 2 minutes total.

  4. When pork is mostly browned, add butter and reserved half of garlic, shallots, and herbs (if using) and cook, tilting pan and using a spoon to baste pork with the flavorful butter, until pork is well browned on all sides, about 30 seconds longer.

  5. Transfer pork to a rack set in a rimmed baking sheet and pour the drippings on top. Allow to rest for 1 to 2 minutes, then slice and serve.

130F 1 to 4 hours Medium Rare
140F for 1 to 4 hours Medium
150F for 1 to 4 hours Medium well
160F for 1 to 4 hours Well done

Works well: 135° for 3 hours.



Season the loin (or a half, third or quarter of a loin) with salt, pepper, and a rub or the recipe as above. Bag it. Cook for 3 hours at 135°F then sear in a hot pan. It turned out really well for me in April, 2020, during the corona virus lockdown. Use more salt than seems reasonable.


Apple Cider Chicken

Serves 4

Either white or dark meat (or a combination) will work. To ensure even cooking, halve breasts crosswise and separate leg quarters into thighs and drumsticks before cooking. Plain brandy, cognac, or Calvados (a French apple brandy) can be used in place of the apple brandy.


  • 3 pounds bone-in, skin-on chicken pieces (see note)
  • Salt and pepper
  • 2 teaspoons vegetable oil
  • 1 onion, chopped fine
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons all-purpose flour
  • 1 large Golden Delicious, Cortland, or Jonagold apple, peeled, cored, and cut into 3/4-inch chunks
  • 1 cup apple cider
  • 1/4 cup apple brandy (see note)
  • 1 teaspoon cider vinegar


  1. PREHEAT OVEN Adjust oven rack to middle position and heat oven to 450 degrees.
  2. BROWN CHICKEN Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large ovenproof skillet over medium-high heat until just smoking. Cook chicken, skin-side down, until well browned, about 10 minutes. Flip and brown on second side, about 5 minutes. Transfer to plate.
  3. BUILD SAUCE Pour off all but 1 tablespoon fat from skillet. Cook onion in chicken fat until softened, about 5 minutes. Stir in garlic, thyme, and flour and cook, stirring frequently, until fragrant and flour is absorbed, about 1 minute. Add apple, cider, and 3 tablespoons brandy and bring to boil.
  4. ROAST CHICKEN Nestle chicken, skin-side up, into sauce and roast until white meat registers 160 degrees (or dark meat registers 175 degrees), about 10 minutes. Transfer chicken to platter. Stir vinegar and remaining brandy into sauce. Season with salt and pepper. Serve, passing sauce at table.

Chicken Pot Pie


  • 3 cups chicken broth
  • 1/2 cup flour
  • pinch of turmeric
  • pinch of poultry seasoning
  • pinch of dried thyme
  • half an onion, diced
  • a carrot, diced
  • a potato, diced
  • a stalk of celery, diced
  • 2-3 cups chicken, cooked - diced or shredded
  • pie crust of choice (I used a ready made crust for this one, but it is really really good with a bacon fat pie crust.)
  • couple tablespoons of butter for sauteing the veg in
  • salt & pepper
  • You can also add frozen corn and peas to it!

As far as a container to bake the pie in, you'll want a nice deep ceramic or glass pie plate, like this one.


Add a couple tablespoons of butter to a pan over medium heat. Add in the carrot, celery, onion and potatoes. Cook, stirring frequently, for about five minutes until the vegetables start to soften. Add in the chicken, minced garlic, and seasonings. (Please note I added waaaaaay to much turmeric on accident. When I say a pinch I mean a teeny amount - more more than 1/4 teaspoon)

Stir around and cook for another couple minutes.

Also - preheat your oven to 375 F!

Pour in a half cup of flour and stir it around so it coats everything. Let this cook for a couple minutes - stir it the entire time!

Now pour in your stock and stir really well. Break up any flour clumps you see and let the mixture come up to a bubble. This will help thicken it.

At this point, taste the sauce and add some extra seasoning or salt and pepper if necessary. Turn off the heat.

Spoon into pie plate. Cover with crust. Cut steam vents in crust. Bake at 375 for 25-30 minutes underneath a baking sheet to catch the drippings.

Creamy Chicken Piccata

Instant Pot Creamy Chicken Piccata - chicken breast cutlets pressure cooked with a rich lemon Piccata sauce. Serve the chicken piccata with pasta for an easy dinner that takes only 20 minutes.


  • 1 lb. boneless and skinless chicken breast sliced horizontal into halves
  • Scant 1/4 cup all-purpose flour
  • Pinch of salt
  • 3 dashes ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy whipping cream
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt or to taste
  • 2 1/2 tablespoons lemon juice
  • 1 tablespoon non-pareil capers in jar use the capers only
  • 1 tablespoon chopped parsley


  1. Wash and rinse the chicken breasts with cold water. Pat dry with paper towels. Slice horizontally. Mix the flour, salt and pepper in a dish. Dredge the chicken generously with the flour.

  2. Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated (to make sure the chicken doesn’t stick to the pot), add the olive oil and butter. Brown the chicken on both sides, about 2-3 minutes on each side until both sides turn brown. (You may brown the chicken on a regular skillet or non-stick skillet.)

  3. Add the garlic and cook a little bit. Add the chicken broth, heavy whipping cream, grated Parmesan cheese, salt, lemon juice and capers. Cover the pot and select Manual and set to High pressure for 10 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully. Turn to Saute mode for cook for 1 - 2 minutes to reduce the sauce. Add more salt and lemon juice to suit your taste. Top with the chopped parsley and serve immediately with some plain pasta such as spaghetti or linguine.

Recipe Notes

I used a 6-quart Instant Pot. If you use frozen chicken, increase the pressure cooking time by 50%, or a total of 15 minutes. The heavy whipping cream didn't curdle. You can certainly add the whipping cream after pressure cooking, if you like. If you don’t have an Instant Pot, you can make this Creamy Chicken Piccata on a stove top. Just brown the chicken on a skillet and following the same method above. Simmer on low heat until the chicken thighs are cooked through.


Crock Pot Chicken Wings


1 (12 ounce) bottle hot pepper sauce (such as Frank's RedHot®)
1/2 cup butter
2 tablespoons Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons onion powder
2 teaspoons garlic powder
1 (4 pound) frozen chicken wing sections, thawed
1/2 cup butter
1 (12 ounce) bottle hot pepper sauce (such as Frank's RedHot®)


Combine 1 bottle hot pepper sauce, 1/2 cup butter, Worcestershire sauce, oregano, onion powder, and garlic powder in a saucepan over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes.
Place chicken wings into slow cooker and pour sauce mixture over wings.
Cook on High for 2 hours. Reduce heat to Low; cook 2 hours more.
Comments suggest cooking on High for 1 hours. Reduce heat to Low; cook 1 hour more.
Preheat oven to 400 degrees F (200 degrees C). Grease several baking sheets.
Spread wings onto prepared baking sheets and bake in preheated oven until wings are crisp and browned, about 30 minutes.
Melt 1/2 cup butter with 1 bottle hot sauce in a small saucepan and simmer until thickened, about 20 minutes. Brush sauce onto wings just before serving.


Indecision Chicken


  • 2 Tbsp minced fresh Italian parsley
  • 1 Tbsp minced fresh sage
  • Grated zest and juice of 1 lemon, plus lemon wedges for serving
  • 1 Tbsp Dijon mustard
  • 2 Tbsp seeded mustard
  • 1 tsp honey
  • ¼ cup [60 ml] extra-virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 ½ lb [680 g] boneless, skinless chicken thighs and/ or breasts


In a large bowl, whisk together the garlic, parsley, sage, lemon zest, lemon juice, both mustards, the honey, olive oil, salt, and pepper. Add the chicken and use your hands to coat each piece with the mixture. Let the chicken marinate for 30 minutes to 1 hour at room temperature (or up to overnight, covered, in the refrigerator; bring to room temperature before proceeding).

Preheat the grill for high heat (or heat a large grill pan set over a couple of burners). Make sure your grates are super-clean.

Grill the chicken, turning the pieces occasionally, until it is nicely browned and is firm to the touch, about 5 minutes per side. Transfer the chicken to a platter and serve immediately or at room temperature with lemon wedges for squeezing over.

NOTE: Alternatively, you can roast the chicken in a 425 ° F [220 ° C] oven, turning the pieces halfway through cooking, for about 25 minutes total or broil them for about 5 minutes on each side.


  • MAKE PLAIN GRILLED CHICKEN (just coat it with olive oil and season with salt) and serve with Cilantro + Scallion Sauce (page 257); Arugula + Walnut Pesto (page 259); Chile, Lemon + Parsley Crème Fraîche (page 261); or Henley Mustard Sauce (see page 151).
  • TRY A DRY RUB INSTEAD OF A MARINADE— one of my favorites is a mixture of equal parts salt, brown sugar, and gochugaru (Korean red pepper flakes). This mixture also works really well on steaks and pork chops. Simply rub the chicken pieces with the rub and let them sit for about 1 hour at room temperature (or up to overnight in the refrigerator) before grilling. For great barbecued chicken, use this dry rub and then serve the chicken slathered with store-bought barbecue sauce or Molasses Barbecue Sauce.

From: Small Victories cookbook

Lemon Pasta with Chicken


  • 1 pound dried penne
  • 2 chicken cutlets, cut into fingers
  • Salt and freshly ground black pepper
  • 3 cloves garlic, sliced
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons olive oil
  • 3 tablespoons roughly chopped fresh parsley, for garnish
  • 2 lemons, juiced
  • 1/2 cup grated Parmesan


Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

Sous Vide Lemon-Thyme Chicken Thighs


  • 4 chicken thighs
  • Salt
  • Pepper
  • 1 Lemon
  • Thyme Sprigs
  • Frying Oil


  • Set the sous vide to 165f and let it warm up
  • Season chicken with salt, pepper, and place a lemon slice and sprig of thyme on each piece
  • Vacuum seal
  • Cook in water bath at 165 for 2 hours
  • Heat skillet with oil to hot AF
  • Unbag and dry chicken pieces. Discard thyme and lemon.
  • Sear on high heat, skin side down
  • Garnish with lemon slices and eat!

Spicy Chicken with Peppers and Basil


  • 2 cups jasmine rice, prepared to directions on the package
  • 1 1/2 pounds boneless, skinless chicken breast
  • 1 tablespoon (1 turn around the pan) wok or light colored oil
  • 1 tablespoon hot chile oil
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1 small to medium onion, thinly sliced
  • 2 red bell peppers, seeded and thinly sliced
  • 4 cloves garlic, chopped
  • 2 tablespoons (2 turns around the pan in thin stream or 2 splashes) fish sauce
  • 20 basil leaves
  • Serving suggestion: Thai Salad with Peanut Dressing, recipe follows


  • Place rice on the stovetop to cook.
  • Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.
  • When the rice is 6 or 7 minutes away from being done, begin your stir fry.
  • Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes.
  • Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.

Serve chicken and peppers with prepared rice, salad with peanut dressing.

Thai Salad with Peanut Dressing:

  • 3 tablespoons chunky style peanut butter
  • 2 tablespoons light oil, vegetable or canola
  • 1 tablespoon dark soy sauce, a splash
  • 2 tablespoons (2 splashes) rice wine vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon (2 pinches) cayenne pepper
  • 1 small head Iceberg lettuce, shredded
  • 2 cups fresh bean spouts
  • 2 carrots, grated or peeled into curls with a vegetable peeler

Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.

Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.

Yield: 4 servings Preparation time: 10 minutes Cooking time: none Ease of preparation: easy

Unbelievable Chicken


  • 1/4 cup cider vinegar
  • 3 tablespoons prepared coarse-ground mustard
  • 3 cloves garlic, peeled and minced
  • 1 lime, juiced
  • 1/2 lemon, juiced
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons salt
  • ground black pepper to taste
  • 6 tablespoons olive oil
  • 6 skinless, boneless chicken breast halves


  1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
  2. Preheat an outdoor grill for high heat.
  3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.


Red Meat

Mama Blechnoyvan's Pasties

For the Crust

  • 3 cups ice cold vegetable shortening or butter
  • 9 cups all purpose flour
  • Dash of salt
  • Ice cold water

For the Filling

  • 3 pounds of sirloin or round steak diced to 1/2" pieces (top sirloin, baby!)
  • 2 1/2 cups diced onions
  • 12 cups russet potatoes, peeled and diced to 1/2" pieces
  • 2 1/2 tablespools salt
  • 1/2 tablespoon ground black pepper
  • 1 pat of butter for each pasty
  • Egg wash


Combine the meat, onions, salt and pepper in a mixing bowl and refrigerate overnight. Allow the flavors to marry. You may want to stir the mixture a couple times. The salt will bring out moisture from the steak and onions. Drain that moisture off in a colander before making the pasties.
The crust mixture is a large quantity so you may want to split it into two batches. Cut the shortening or butter into the flour until it looks like corn meal. Add just enough ice cold water to bring the dough together. You can also make the dough in a food processor. Once the dough is made, divide it into several smaller balls, wrap in plastic wrap and refrigerate for at least an hour.
Peel the potatoes and soak them in water to keep from oxidizing. As you dice the potatoes, add them to the drained steak and onion mixture and combine to make the filling. Once the mixture is ready, begin rolling out the crust. Roll out the dough to a round shape and place a mound of the steak, onion and potato mixture on one side of the dough. Place a pat of butter on top of the filling. Pull the dough over the top of the filling, crimp and roll the edges of dough to seal it. Poke a few holes in each pasty so steam can escape while baking.

Place pasties on a baking sheet lined with parchment paper and brush each with egg wash. Bake the pasties at 425 for 15 minutes. Turn the oven down to 325 and bake 30 minutes then rotate the baking sheets between top and bottom racks. Bake 30 more minutes - 60 minutes total baking time at 325.
* Jeri - use more steak and less potato next time. Maybe 10 1/2 to 11 cups of potato.

Potato Kielbasa Skillet


  • 1 pound red potatoes, cubed
  • 3 tablespoons water
  • 3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 cups fresh baby spinach
  • 5 bacon strips, cooked and crumbled


  • Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.
  • In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
  • Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.

Tacos al Carbon

Although "al carbon" means to cook over charcoal, bring this dish indoors by sautéing steak, onions, and peppers to make a one-pan taco filling reminiscent of fajitas. The piquant flavors of lime and garlic in the dressing enhance almost anything, so feel free to substitute chicken, lamb, or shrimp for the beef.


  • Cooking spray
  • 1 1/2 cups thinly sliced red bell pepper (about 1 medium)
  • 1 1/2 cups thinly sliced onion (about 1 medium)
  • 1 (1-pound) flank steak, trimmed and thinly sliced
  • 1 tablespoon chili powder
  • 1 tablespoon fresh lime juice
  • 2 1/2 teaspoons olive oil
  • 3/4 teaspoon salt
  • 8 garlic cloves, minced
  • 8 (6-inch) corn tortillas
  • 3 tablespoons chopped fresh cilantro
  • 6 tablespoons fat-free sour cream


  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bell pepper to pan, and cook 4 minutes. Add onion to pan, and sauté 10 minutes or until vegetables are tender. Place pepper mixture in a large bowl; cover and keep warm.
  • Add beef to pan; cook 7 minutes or until desired degree of doneness. Add to pepper mixture. Add chili powder, juice, oil, salt, and garlic to bowl; toss to coat.
  • Heat tortillas according to package directions. Spoon steak mixture evenly over 8 tortillas. Top each taco with about 1 teaspoon cilantro and 2 1/4 teaspoons sour cream.

Teriyaki Marinade


  • ½ cup Soy Sauce
  • ½ cup Brown Sugar
  • ½ cup Granulated Sugar
  • 1 slice fresh Ginger (not Mary-Ann—even though she was way hotter--or use the equivalent amount of the powdered stuff like the rest of us)
  • 2 cloves Garlic (minced—or use the equivalent amount of the powdered stuff if you don’t have any fresh)
  • ½ cup Water
  • Fresh Ground Pepper to taste
  • Optional--A bit of Whiskey to tenderize the meat that you will be soaking in the marinade (and to tenderize yourself while you are grilling the meat that was soaked in the marinade)
  • Optional--½ handful of chopped Green Onion (I like to use them)

Dump everything into a large container that can be covered. Mix until the sugar is pretty much dissolved.

Put what ever meat you want into the marinade (make sure the meat is covered), then put it in the fridge. Soaking times will vary, depending on the meat used. With big prawns, go a couple of hours; with chicken, go 6 hours or so; with steak, go overnight.

I usually buy 3 or 4 pounds of flank steak, cut it into 1/8 inch thick strips, then marinade it overnight (you will want to double the marinade recipe if using more than 2 pounds of steak). On the day of the festivities, skewer the strips onto bamboo sticks that have soaked in water for a while (it reduces their tendencies to burn), then cook them on the grill. It can be a bit time-consuming to skewer the steak, but you will have a lot of company standing around the grill saying nice things to you, getting you more drinks, and generally sucking up, because these things are extremely pleasing to the taste buds when they are hot off the grill.



Pirok (Perok)

Hey, it's pirok, what else do you need to know?


Pirok, salmon pie, was a good way to eat salmon in Kodiak. I'm sure it's a great way to eat salmon anywhere! This comes from Posted here for my easy access.

Russian Pirok

  • 1 ready-made 9 inch pie crust (top and bottom)
  • 2 cups cooked rice (best if boiled in chicken broth)
  • 2 cups cooked fresh or canned salmon (flaked)
  • 1 tablespoon lemon juice or white wine
  • 4 hardboiled eggs (diced)
  • 1 medium onion (diced small)
  • 2 stalks celery (chopped)
  • 1/4 head cabbage (red or green, chopped)
  • 1/2 stick butter


  • 1/4 cup frozen peas
  • 1/4 cup frozen corn
  • 2-6 cloves minced garlic
  • 1 tablespoon Worcestershire
  • Tabasco (a few shakes)
  • 1 teaspoon garlic powder
  • 1 teaspoon Mrs. Dash
  • and a dash of salt(or salt and pepper to your liking)

Instructions (traditional)

Saute the raw veggies in butter until partially cooked. Mix the precooked rice and salmon with the veggies. Spoon the mixture onto the first layer of pie dough in a lightly greased 9 inch pie pan. Heap high. It'll shrink a bit. Season the top of the mixture and dot with more butter, if desired. Cover with second piece of pie dough. Pinch edges. Poke with fork in a few spots. Brush top crust with melted butter. Bake for 35-40 minutes at 375 degrees, or until crust is golden brown.

Instructions (faster, easier, non-traditional)

Stir fry style instead of pie shaped: Saute the raw vegetables in butter, garlic poweder, salt, and pepper. When nearly cooked, mix the precooked rice, salmon, frozen peas and/or and continue cooking until hot. Add the lemon juice, diced eggs, Worcestershire/Tobasco sauce. Mix everything together and serve. It's much faster than baking a pie, you can make more of it at once and you needn't fuss with crust from scratch or a crappy frozen one from the store.

Never forget the lemon juice! It's pretty bland without the acidic balance to the butter and sweet vegetables.

Perok - Wild Foods cookbook


Hey, it's pirok, what else do you need to know?


  • 2 C calrose rice (cooked)
  • 6 carrots (peeled and shredded)
  • 1 large rutabaga (peeled and shredded)
  • 1 large onion (chopped)
  • 1 cabbage (chopped)
  • 2 salmon fillets


Layer it however you want in a 9x13 pan.
* Pie crust
* Rice
* Veggies
* Fish
* Veggies
* Rice
* Pie crust
Bake at 400 for 15 minutes. Turn down to 385 for 40 minutes or until crust is golden brown

Pie crust 3/4 cup cold water, 1.5 cups cold butter, 3 cups flour

From page 32

Bachelor's Pirok


Hey, it's pirok, what else do you need to know?


  • 1 cooked salmon fillet
  • 1 premade pie crust
  • 1 cup precooked rice
  • 1 cup cole slaw


Heat oven to 250. Lay pie crust on cookie sheet. On one half, lay out layer of rice topped with salmon. Salt and pepper to taste.

Cook a cup or so of the cole slaw with salt, pepper, butter until softened. Cover the salmon with cooked cole slaw and fold over the pie crush. Press and seal like a calzone.

Bake in over for about 30 minutes, until golden and crusty

From Jerry Laktonen.
Perok tastes good

Fennel Crusted Salmon on White Beans


  • 5 teaspoons extra-virgin olive oil, divided
  • 1 bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
  • 2 15-ounce cans white beans, rinsed
  • 2 medium tomatoes, diced
  • 1/3 cup white wine
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 tablespoon fennel seeds
  • 1 pound salmon fillet, skin removed (see Tip), cut into 2 portions


Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add sliced fennel; cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in beans, tomatoes and wine. Cook, stirring occasionally, until the tomatoes begin to break down, about 3 minutes. Transfer to a bowl; stir in chopped fennel fronds, mustard and 1/4 teaspoon pepper. Cover to keep warm.

Meanwhile, combine fennel seeds and the remaining 1/4 teaspoon pepper in a small bowl; sprinkle evenly on both sides of salmon.

Wipe out the pan. Add the remaining 3 teaspoons oil to the pan and heat over high heat until shimmering but not smoking. Add the salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, cover and remove from the heat. Let stand until the salmon finishes cooking off the heat, 3 to 5 minutes more. Transfer the salmon to a cutting board and flake with a fork. Serve salmon on top of the warm bean mixture.

To skin a salmon fillet: Place it on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either.

Grilled Salmon Fillets with Creamy Horseradish Sauce


  • 3/4 C sour cream
  • 1/4 C mayonnaise
  • 2 T prepared white horseradish
  • 2 T chopped fresh basil
  • 1 T fresh lemon juice
  • 1 t soy sauce


  • Non-stick vegetable spray
  • 2 T vegetable oil
  • 1 T prepared white horseradish
  • 1 T soy sauce
  • 1 small garlic clove, minced
  • 1/2 t salt
  • 1/4 t coarsely ground black pepper
  • Salmon Fillets

For Sauce: Mix all ingredients in small bowl. Season with salt and pepper. Make it a day ahead if you like. Cover and chill.

For Salmon: Spray grill rack with nonstick spray. Prepare barbeque with medium high heat. Whisk oil, horseradish, soy sauce, garlic, salt and pepper in another small bowl. Brush oil mixture over both sides of salmon. Grill salmon just until opaque in center, about 4 miunutes per side. Transfer salmon to plates. Serve with sauce.

This is awesome! Great for company, but unless you have a cheap source of salmon (aka the Copper River), it can be expensive.

Oregano/Salmon Pasta

This is super easy and fast. Two options

  • Salmon fillet
  • Linguine, spaghetti, fettucinni ... your choice
  • 12-20 Cherry tomatoes
  • 1/3C Olive oil or to taste
  • Hard Italian cheese

Now, make a choice:

  • Oregano, three or four fresh sprigs
  • 1T dried oregano, finely chopped or ground


  • Blister pack of beef, pork or past herb medley
  • several good shakes of Italian Seasoning

Cook the salmon on the broiler or grill, skin it so dogs have something to eat and pull the bones. Flake it.

Cut the tomatoes in half. Finely chop the fresh herbs, whichever you are using.

Cook the pasta al dente, drain and return to pot. Stir in the olive oil, spices and tomatoes. Mix well. Add the flaked salmon and mix again. Salt and pepper to taste. Serve with grated Pecorino, Parmesan, etc cheese.

It's very good without the fish, too.

Pesto Pasta Salmon-y Goodness

Fast, Easy and Delicious

  • A salmon fillet
  • Dill weed -- optional
  • Basil -- a large tub from Fred Meyer, I think it's four ounces.
  • Olive Oil -- a few tablespoons
  • 1/2 to 1 Cup Parmesan or similar cheese, grated
  • 1/8 to 1/4 Cup Pine nuts
  • 1 lb Penne or spiral pasta

Salmon: Sprinkle some dill weed on the flesh side of the salmon fillet. Cook the salmon any way you like. We grill it, but frying, boiling, broiling, baking, etc. work just fine. Save the salmon skin for the dog. Flake the fillet, pulling the rib and pin bones as you go. Unless you like bones, in which case, by all means, keep them in.

Pesto: Add the basil, olive oil, parmesan and pine nuts to a food processor and whiz it up. Salt, pepper and otherwise adjust to taste. You can cheat and buy premade pesto, too, just don't tell anyone if you do that.

Pasta: Boil the pasta in salted water until al dente. Drain and return to pot, or a bowl if you want more dishes to wash. Stir in the pesto and cooked salmon. Ready to eat! Use chopsticks for extra fun.

Salmon Burgers with Scallion Sour Cream/Cream Cheese Sauce


  • 4 (6-ounce) skinless salmon fillets, cut into large chunks
  • 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
  • 1 tablespoon poppy seeds
  • 1 tablespoon sesame seeds
  • 3 tablespoons chopped fresh dill
  • Extra-virgin olive oil for drizzling
  • 1/2 cup softened cream cheese
  • 3 scallions, whites and greens, chopped
  • 1/2 cup sour cream
  • 1 teaspoon lemon juice
  • Green leaf lettuce, for topping
  • Sliced beefsteak or vine ripe tomato, for topping
  • Sliced red onion, for topping
  • Crusty kaiser rolls, split and toasted


Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.

Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.

Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.

While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.

Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.

Salmon Enchiladas

This is good shit, man.

  • 1 can chopped green chilis
  • 1 pint sour cream
  • 1 onion, finely chopped
  • 2 cups cooked and flaked salmon
  • 2 cups grated Cheddar cheese, divided
  • Salt and Pepper to taste
  • 1 dozen flour tortillas
  • 1 can tomato sauce
  • 2 cups mild enchilada sauce

Mix chilis, onion, sour cream, salmon and 1.5 cups cheese together; season to taste. Fill tortillas with mixture; place in greased baking pan. Mix tomato and enchilada sauces. Pour over top of enchiladas. Garnish with remaining cheddar cheese. Bake at 375 for 30-45 minutes, until heated throughout.

From page 195 of Best of the Best from Alaska Cookbook. The original recipe is for halibut enchiladas, but salmon is much more interesting. Use red enchilada sauce with salmon and green with halibut. Or whatever you prefer, 'cause they're your enchiladas and you have to eat them!

Salmon Quesadillas


  • Cooking spray
  • 8 flour or whole-wheat tortillas
  • 2 cups shredded Mexican cheese blend or shredded Monterey Jack
  • 2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces
  • 1 teaspoon chili powder
  • 1/2 cup sliced pickled jalapeno peppers
  • 2 Hass avocados, pitted and flesh removed from skin
  • 1/2 cup drained oil-packed sun-dried tomatoes
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro leaves
  • Salt
  • Freshly ground black pepper


Coat a large griddle with cooking spray and preheat to medium-high.

Arrange 4 tortillas on a flat surface. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.

In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in cilantro and season with salt and pepper. Serve quesadillas with guacamole on the side.

Blueberry cured red salmon

(This recipe is kindly shared by Diane Wiese of Cordova)

Serve in place of Canadian bacon for a twist on eggs Benedict on sliced bagels with cream cheese dusted with a bit of cayenne pepper, thinly shaved onion and capers, or on a dark Swedish rye with honey mustard sauce and a sprig of fresh dill. Make sure to carefully remove the skin and pin bones.

  • 1 (1 to 1/2 pound) fillet wild Alaska sockeye salmon, skin and pin bones removed
  • 3/4 cup sea salt, kosher or other coarse, plain noniodized salt
  • 3/4 cup sugar
  • 1 1/2 teaspoons liquid smoke
  • 2 cups blueberries, fresh or frozen and thawed
  • 1 bunch fresh cilantro or dill, coarsely chopped

Carefully remove skin and pin bones from salmon fillet; set aside. Line a 9-by-13-inch rimmed baking dish or pan with plastic wrap.

In a food processor fitted with blade, combine salt, sugar, liquid smoke, blueberries and fresh herbs together; pulse until blended. Pour in half of the blueberry mixture into the lined dish. Place salmon fillet on top, making sure the blueberry mixture is evenly spread across the bottom of fillet. Top with remaining blueberry mixture, making sure to spread mixture evenly over top. Wrap tightly with plastic wrap. Place in baking dish and refrigerate for 24 to 36 hours, turning fillet over every eight to 12 hours.

Carefully remove fillet from pan, discarding any liquid. Remove plastic wrap from fillet and wipe off any of the mixture that might stick to the fillet. Rinse gently under cold water; pat dry with paper towels. Cut on the bias into thin slices, wiping knife blade off on a cold towel between slices. Store any leftover salmon in plastic wrap in the refrigerator for up to one week.

Spiced Tuna Steaks with Fennel and Red Peppers


  • 2 (6-ounce) tuna steaks, each 1-inch thick
  • 1 1/2 tablespoons olive oil plus additional oil for brushing
  • Salt, to season fish
  • 1 tablespoon fennel seeds
  • 1 1/2 teaspoon black peppercorns
  • 1 medium fennel bulb, trimmed and cut into 1/4-inch slices
  • 1 medium red bell pepper, quartered and cut into 1/4-inch thick slices
  • 2 large cloves garlic
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • Black pepper, to taste


Lightly brush tuna with additional oil and season with salt. Crush fennel seeds and peppercorns coarse in a mortar with a pestle and press onto both sides of tuna steaks. Let tuna steaks stand on a plate 10 minutes.

In a heavy non-stick skillet saute fennel bulb in 1 1/2 tablespoons oil over moderately high heat, stirring until golden. Add bell pepper and garlic and saute 1 minute. Add water and simmer vegetables, covered, 10 minutes, or until fennel is tender. Remove lid and, if necessary, boil mixture until liquid is nearly evaporated. Add lemon juice and salt and pepper to taste and keep warm.

While fennel mixture is cooking, brush a heavy skillet, preferably cast iron, with some additional oil and heat over moderately high heat until hot but not smoking. Saute tuna steaks 2 minutes on each side, or until barely pink in center, for medium meat. Transfer tuna steaks to plate and spoon fennel-pepper mixture over and around them.

Stir-fried Scallops with Sugar Snap Peas

2 T vegetable oil
2 large cloves garlic, crushed
3 t finely chopped fresh ginger
3/4 lb sugar snap peas
1 lb scallops
2 scallions, cut into 3/4" pieces
2 1/2 T oyster sauce
2 t soy sauce
1/2 t sesame oil
2 t sugar

Heat wok over medium heat, add the oil and swirl to coat the surface of the wok
Add the garlic and ginger, stir fry for 30 seconds or until fragrant

Add the peas to the wok and cook for 1 minute
Add the scallops and scallions and cook 1 minute or until the scallions are wilted.
Stir in the oyster and soy sauces, sesame oil and sugar.
Heat for 1 minute or until warmed through.
Serve with Rice

Bowl Food, page 256


Linguine with Crab

This is a fast, easy dinner to make. Perfect for wookies.

12-16 oz crab meat
1 small jalapeno, seeded and minced
1/2 bunch flat leaf parsley, minced or cilantro
juice of two lemons
1 C olive oil
1 lb linguine
salt and pepper to taste
Olive oil for sprinkling

Put the crabmeat in a bowl
Add the jalapeno, parlsey, lemon juice and garlic
Mix all the ingredients well
Cook the pasta until al dente
Gently mix the pasta and the crab mixture
Add salt and pepper
Serve with olive oil for sprinkling

Main Ingredient: 
Course Type: 

Spaghetti with Shrimp and Garlic

Faster than warp speed!


  • 1/2 C olive oil
  • 2 cloves garlic, minced
  • 12 oz medium shrimp
  • 1/2 red jalapeno, minced
  • 1/2 bunch Italian parsley or cilantro, stemmed and minced
  • 12 cherry tomatoes, halved
  • 1 lb spaghetti
  • Olive oil for sprinkling


  1. Heat oil in saucepan
  2. Saute garlic until soft
  3. Add the shrimp and chile
  4. Saute for 2 or 3 minutes or until the shrimp are pink
  5. Stir in the tomatoes and parsley
  6. Cook the spaghetti until al dente
  7. Mix spaghetti and shrimp mixture together

Eat it up like a bad wookie!

Main Ingredient: 
Course Type: 

Spaghetti with Oregano and Cherry Tomatoes

15 minutes, yeah right. Maybe once the water is boiling. Still, it's fast. And good.

7 to 8 fresh oregano sprigs
2 T dried oregano, crushed in a mortar
20 cherry tomatoes, halved
1 C extra virgin olive oil
salt and pepper to taste
12 oz spaghetti

Mix the fresh and dried oregano together
Combine the tomatoes, oil, salt and pepper
Cook spaghetti al dente
Drain the tomatoes, reserve the oil. Add the reserved oil to the spaghetti
Add the oregano mixture to the spaghetti and mix well.
Dish up ... put the marinated tomatoes on top of the pasta.

Main Ingredient: 
Course Type: 

Pasta Salad with Shrimp and Scallops

This is a long term project, not the 20 minutes in the otherwise excellent "Pasta, a Passion" book.

12 oz medium shrimp, peeled and deveined
12 oz bay scallops
2 cloves garlic, minced
1 teaspoon lemon zest
2 T olive oil
Freshly ground black pepper
12 oz pasta shells
1 red bell pepper
6 oz sugar snap peas

Lemon Mayonnaise
1/2 C mayo
1/2 C sour cream
1 1/2 teaspoons freshly squeezed lemon juice
1 T minced flat leave parsley or cilantro

Leaves from 1 large head of romaine lettuce, cut into thick shreds
Lime or lemon wedges for garnish

Mix shrimp, scallops, garlic, zest, oil and pepper in a bowl.
Cover and refrigerate for 2 to 4 hours
Cook pasta al dente, rinse in cold water
Broil the pepper until the skin is blackened
Put pepper in plastic bag and let sit for 10 minutes
Remove skin from peppers and dice the peppers.
Broil the shrimp and scallops until the shrimp are pink and scallops are opaque
Cook the snap peas in boiling water for two minutes
To make the mayonnaise, mix all ingredients in a large bowl
Stir in the pasta, peppers, peas, shrimp and scallops
Make a bed of Romaine, top with the salad, garnish with lemon or lime wedges
Chow down like a bad dog!

Pasta with Ginger and Scallops

About 1 hour, 20 minutes

6 T soy sauce
6 T water
1/2 C sake
4 T sugar
2 T fresh minced ginger
1/2 t minced jalapeno
1 T cornstarch

6 oz bay scallops
12 oz broccoli
1 lb spaghetti
1 T olive oil
2 red or green bell peppers, seeded, deribbed and cut into strips

Combine all the marinade ingredients in a small saucepan
Heat the marinade, stirring constantly until thickened
Let cool
Pour half the marinade into a bowl
Add the scallops, let marinade at room temperature for an hour
Preheat broiler
Cook the broccoli in boiling water for 1 minute
Rinse the broccoli in cold water
Thread the scallops onto 12 wooden skewers
Brush the scallops with marinade
Broil the scallops, turning once
Cook the pasta until al dente
Heat the oil in a skillet
Saute bell peppers until done, about 3 minutes.
Add the marinade and cook 3 more minutes
Stir in the broccoli and pasta
Divide on 6 plates
Put 2 skewers of scallops on each plate

Main Ingredient: 
Course Type: 

Bolognese sauce


  • 2 medium onions, finely chopped
  • 4 celery ribs, finely chopped
  • 2 medium carrots, finely chopped
  • 5 garlic cloves, thinly sliced
  • 1/4 extra virgin olive oil
  • 1/4 pancetta or slab bacon, ground or thinly sliced and food processed until finely chopped
  • 1 pound ground veal
  • 1 pound ground pork
  • 1 6oz can tomato paste
  • 1 cup whole milk
  • 1 cup dry white wine
  • 1 cup water
  • 1teaspoon fresh thyme leaves
  • 1 1/4 tsp kosher salt
  • 1/2 tsp black pepper


Cook onions, celery, carrot and garlic in oil in a 6-8 quart pot over moderate heat, stirring occaisionally , until softened, about 5 minutes.

Add pancetta, veal and pork. Cook over moderaly high heat, stirring and breaking up lumps until no longer pink, about 6 minutes.

Stir in tomato paste, milk, wine, water and thyme. Gently simmer, covered, until sauce is thickened. 1 to 1 1/2 hours. Add salt, pepper and remove from heat.

Sauce may be made up to 2 days haead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.


Broccoli-Basil Mac and Cheese


1 small butternut, acorn, or other winter squash, peeled, seeded and cut into tiny chunks
olive oil
1 bunch of basil, stems removed
2 slices good brown bread, stale or dried out in the oven
1/2 a small head of broccoli (100 g / 3.5 oz), roughly chopped
4 tablespoons creme fraiche or sour cream
~ 1 3/4 cups / 3.5 oz / 100 g grated white cheddar cheese
~ 1 3/4 cups / 3.5 oz / 100 g grated gruyere cheese
a large handful of (yellow) cherry tomatoes
3 cups / 300 g dried (whole wheat) macaroni elbows


Preheat your oven to 400F / 200C with a rack in the middle. Put a large pot of water on to boil.

Place the squash on a large baking sheet, drizzle with a bit of olive oil, sprinkle with salt and pepper, and bake for about 20-25 minutes, or until golden.

In the meantime, pulse half the basil, all of the bread, the broccoli and a lug of olive oil in a food processor until you've got a fine crumb. It'll be a bit damp - that's o.k. Transfer to a small bowl and give the processor a rinse.

In a separate bowl, combine the creme fraiche and grated cheeses.

Place the cherry tomatoes in the food processor with the remaining basil. Pulse a couple times to break things up, then add to the creme fraiche mixture and stir well.

Boil the pasta in well-salted water for a bit less time than the package suggests - you want it ever so slightly undercooked. Drain, reserving a big cup of the hot pasta water for later use. Return the hot pasta to the pan and add the cheese mixture to it. Add the squash and give it a good stir. Add pasta water to thin the sauce to the consistency of cream. It can be a bit runny as the pasta will soak it up in the oven.

Transfer everything to a large baking dish or casserole. Sprinkle the green breadcrumbs evenly across the top and bake for 20 -25 minutes or until the topping is crunchy. Remove from the oven, and wait 10 minutes before serving.

Serves 8 - 10.

Adapted from Hungry? The innocent recipe book for filling your family with good stuff by Anna Jones, Vanessa Hattersley, and innocent
Prep time: 35 min - Cook time: 25 min


Instant Pot Creamy Chicken Piccata


  • 1 lb. boneless and skinless chicken breast, sliced horizontal into halves
  • 1/4 cup all-purpose flour
  • 1 pinch salt
  • 3 dashes ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy whipping cream
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt or to taste
  • 2 1/2 tablespoons lemon juice
  • 1 tablespoon non-pareil capers in jar, use the capers only
  • 1 tablespoon chopped parsley


  1. Wash and rinse the chicken breasts with cold water. Pat dry with paper towels. Slice horizontally. Mix the flour, salt and pepper in a dish. Dredge the chicken generously with the flour.

  2. Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated (to make sure the chicken doesn’t stick to the pot), add the olive oil and butter. Brown the chicken on both sides, about 2-3 minutes on each side until both sides turn brown. (You may brown the chicken on a regular skillet or non-stick skillet.

  3. Add the garlic and cook a little bit. Add the chicken broth, heavy whipping cream, grated Parmesan cheese, salt, lemon juice and capers. Cover the pot and select Manual and set to High pressure for 10 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully. Turn to Saute mode for cook for 1 - 2 minutes to reduce the sauce. Add more salt and lemon juice to suit your taste. Top with the chopped parsley and serve immediately with some plain pasta such as spaghetti or linguine.


Nine minute pasta

  • 12 ounces linguine
  • 12 ounces cherry or grape tomatoes, halved or quartered if large
  • 1 onion, thinly sliced (about 2 cups)
  • 4 cloves of garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • Coarse salt
  • Freshly ground black pepper
  • 4 1/2 cups water
  • Freshly grated Parmesan cheese, for serving

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet (the linguine should lay flat). Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and Parmesan.

Simple spaghetti sauce


  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 T sugar (please adjust to your taste)
  • 12 t basil
  • 12 t oregano
  • 12 t black pepper
  • 12 t salt
  • 1 t crushed red pepper flakes (please adjust to your taste)


  • Throw it all in a sauce pan, stir, simmer, cover and continue to simmer for 20-30 minutes.
  • Season again to taste.
  • **we like a spicy sweet sauce -- so please adjust the sugar and crushed red to your liking**.


Spaghetti Squash


1 spaghetti squash, halved lengthwise and seeded Squash Spaghetti
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Comment: We really liked this new way to enjoy spaghetti squash. I did do some things differently. I microwaved the squash, both halves on a paper plate, skin side for 5 min. and open side covered with paper towel for 6 min. and it was done perfectly. Using suggestions from others, I sauted red pepper and onion together, added one can of Italian style tomatoes, undrained, and ripe olives. Tossed it all together and tried to save enough leftovers for next day lunch.


Spicy Orecchiette With Tuna, Peas, and Lemon Recipe


  • Kosher salt
  • 1 pound dried orechiette or mini shells
  • 1 C frozen peas
  • 1/3 C extra virgin olive oil
  • 1 clove garlic, peeled and sliced
  • 1 t red chili flakes
  • 1 (5oz) can of tuna in olive oil
  • 1T lemon zest + 2t lemon juice
  • 1/4C chopped fresh parsley
  • Freshly ground black pepper

A number of the comments on the source page suggest doubling the peas, oil, garlic and tuna for the mass of pasta


  1. Bring a large pot of salted water to a boil and cook pasta according to package directions. 30 seconds before pasta is done, add peas to the boiling water. Drain pasta and peas, reserving 1/2 cup of cooking liquid.

  2. While pasta cooks, heat olive oil in a small skillet medium heat until shimmering. Add garlic and chili flakes and cook, stirring, until fragrant, about 1 minutes. Transfer mixture to a bowl and set aside.

  3. When pasta is cooked, return pasta to now-empty pot. Add tuna, breaking it into chunky flakes as you add it. Add garlic and chili oil mixture to pasta and set over high heat. Add reserved pasta cooking liquid, lemon zest, and lemon juice and simmer, stirring constantly, until the sauce coats the pasta and thickens. Stir in parsley, season to taste with salt and pepper, and serve immediately.


Spring Pasta with asparagus and peas


  • 3 slices bacon, cut into 1/4-inch pieces
  • ½ pound English peas, shelled (about 1 cup), or 1/2 cup frozen peas
  • 1 pound spaghetti
  • 4 ounces asparagus, sliced diagonally 1/8-inch thick (1 cup)
  • 10 fresh basil leaves, sliced thin
  • 5 eggs, whisked, at room temperature
  • 2 tablespoons whole milk
  • ½ cup freshly grated Parmesan cheese, plus extra for garnish (2 ounces)
  • Kosher salt and freshly ground black pepper


  1. Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Return the pan with the rendered fat to the stove top for future use.
  2. Bring a pot of salted water to a boil. Drop the peas into the water and cook them for 5 minutes. Transfer them to a strainer with a slotted spoon or a spider basket. Add the pasta to the boiling water and cook for 10 minutes, or until al dente.
  3. While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the peas and asparagus, and sauté for about 5 minutes. Remove from the heat, stir in the basil, and set aside.
  4. Whisk together the eggs and milk. Have the egg mixture, vegetables and bacon ready to toss with very hot pasta.
  5. Quickly drain the pasta and transfer immediately to a large serving bowl. Pour the eggs and cheese on top of the pasta, and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the vegetables and bacon, and continue tossing to incorporate them. Season with salt and pepper to taste.
  6. Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional cheese on top if you like.

Found at the NYT

Sweet potato ravioli


Sweet Potato Filling

  • 2 lbs sweet potatoes

  • 2 tbsp brown sugar

  • 2 tbsp butter

  • ½ tsp nutmeg

  • ½ tsp ground cloves

Pasta Dough

  • 3 cups flour

  • 4 eggs

  • 1/4 cup water

Basil Brown Butter Sauce

  • ¼ cup butter

  • 2 tbsp fresh basil (finely chopped)

Toasted Walnuts​


  1. Begin by peeling and cubing the sweet potatoes.
  2. Place in a large pot of boiling water and cook until fork tender, about 20 minutes.
  3. While the potatoes are boiling, prepare the pasta dough.
  4. Add the flour to a large mixing bowl, make a well in the middle then add the eggs.
  5. Combine well, then add the water until a solid ball forms that is not dry, yet not sticky. If dry, add additional water. If sticky, add additional flour.
  6. Divide the dough into four pieces then roll each piece of dough into thin sheets either by hand or with a pasta roller.
  7. Use a 3 inch diameter pastry cutter to cut the ravioli shapes from the dough.
  8. Once the sweet potatoes are cooked, drain and cool, then add to a large mixing bowl with the brown sugar, butter, nutmeg and cloves.
  9. Use an electric hand mixer to mash.
  10. Next, place a dollop of the sweet potato mixture onto half of the ravioli pasta shapes, then top with the other half.
  11. Use your finger to crimp the edges closed.
  12. Continue until all of the raviolis are complete.
  13. Working in batches place 4-6 raviolis in a pot of boiling water for 2-3 minutes.
  14. Place the butter in a skillet next to the pot, melt over medium-high heat until the butter begins to brown, then toss the basil in.
  15. Drain the raviolis from the water then place into the Basil Brown Butter Sauce.
  16. Saute on each side for 1-2 minutes.
  17. Place onto a plate and drizzle with additional sauce then top with the toasted walnuts.




  • 100g type 00 or cake flour, per serving you wish to make
  • 1 extra large egg, per serving. There are special pasta eggs in Italy with almost florescent yolks. I've no idea what they add to the recipe other than color.
  • 1 T olive oil per serving


  • place the flour on the table, make a volcano caldera out of it. ie hollow center with a ring of flour. You can do this in a bowl, too, if you want a small mess on your table/countertop.
  • Crack open the eggs and place in the center of the flour caldera.
  • Mix the eggs first, then start working in the flour. Don't mix too much flour in at once as you might not have enough egg to wet it out. If you end up too dry, don't worry, just put in some olive oil.
  • You should end up with a nice elastic ball that doesn't stick to your hands. Knead gently the table or cutting board. Add a good splash of olive oil for each serving and work it in. The ball should be even more elastic. Add flour so it doesn't stick to your hands and isn't too oily.
  • If you're making a big batch, consider dividing it up into portions for two people at a time. Rolling out more than two servings at once will either take an extra wide pin or will be very long. Three servings might be manageable, but four will overwhelm you especially if this is your first time making pasta.
  • Press your pasta ball out into an oblong shape with your hands. Flour your work surface, flour the top of the pasta lump. Start rolling. You want end up with a rectangular sheet nearly as wide as your rolling pin (assuming you have a regular US style rolling pine, not a meter long Italian restaurant pin). Length is dependent on how much dough you have and its thickness. Dough for two servings rolls out to about 80cm for me. Make it about 2/3rds as thick as you want to end up with as the pasta will absorb water and thicken when cooked. The pasta should be quite elastic and strong, so go ahead and tug on the corners to square them up if you like. With a small amount of practice, you should be able to roll out pasta for two in five to ten minutes.
  • Set the pasta sheet on a towel to dry for an hour or two. It should still be flexible, not crusty, when the drying process is over.
  • From grabbing the flour and eggs to drying the pasta sheet takes me less than 15 minutes after three batches. Time might go down to ten minutes with more practice.This isn't a time consuming process!
  • Fold the long edges in towards the center -- leave them about a 1/2 inch from the center. Fold the long edges in again then fold one of the halves onto the other half. The 1/2 gap you left keeps the center of the pasta sheet from stretching when you make that last fold.
  • Slice the pasta into tagliatelle, an eighth to a quarter inch wide. I like thinner rather than wider, myself.
  • Grab a handful of the rolled up pasta and shake to unroll. Place on a plate in loose piles. Don't stack too high else the pasta will stick together. This can be covered and refrigerated for a day or two, I think, if you're preparing a dinner ahead of time.
  • Ready to cook! Add the pasta to boiling, well salted water. Don't cook too much at one time as the water needs to circulate freely around the pasta. Unlike boxed pasta, this cooks in just a few minutes. When it floats to the top of the water, scoop out with a sieve or large slotted spoon and serve with your favorite sauce. Repeat until done.


Pain in the Ass Pizza

This is from, a very well done cooking blog.

I'm lazy, so substitute Boboli crusts for the homemade ones Stephen talks about.

Fennel Pancetta Pizza

dough for 1 pizza shell (see recipe HERE)
1/2 small fennel bulb
1 smallish onion
1/2 Granny Smith apple, peeled, cored and sliced
2 1/4" slices pancetta, diced
3 T pine nuts
2 0z Parmigiano Reggiano, shredded
2 0z Manchego, shredded
2 oz fresh mozzarella, shredded
3 T minced flat leaf parsley
3 scallions, cut in threads
12 grape tomatoes
3 large cloves garlic
3 T fresh rosemary, chopped
olive oil

Halve the grape tomatoes, toss them in a little olive oil and dry them for about 25 minutes in a 325º oven. Set aside. Remove the outer layer of the fennel bulb and discard. Cut the bulb in half lengthwise and reserve one half for another purpose. Cut off the root end of the remaining fennel half and slice the bulb crosswise into 1/4" slices. Peel and slice the onion in thick slices. Chop the garlic. Sauté the pancetta until just crisp and drain on paper towels. Toast the pine nuts in a dry skillet over high heat, stirring, until they start to darken; then scoop them onto a paper towel lined plate.

When the pizza dough has completed the second rise spread 3 tablespoons olive oil over the shell and then the fennel, apple and onion slices. Scatter on the rosemary and garlic and bake on a preheated pizza stone 8 - 10 minutes at 450º.

Spread on the cheeses, then scatter on the pancetta and grape tomatoes. Bake 8 - 10 minutes more at 400º, until the crust is golden brown. Scatter on the parsley, pine nuts and scallions, cut in slices and serve immediately.

Grilled Pizza

There's no better way to cook a pizza than on the grill. The high, dry heat of your grill makes it the perfect pizza oven. This Italian inspired pizza is loaded with delicious flavors sure to make everyone happy.

Prep Time: 20 minutes
Cook Time: 10 minutes


  • 1 pound sweet or hot Italian sausages
  • 1 red bell pepper, seeded and cut in half
  • 1 yellow bell pepper, seeded and cut in half
  • 4 roma tomatoes, thinly sliced
  • 2 cups grated mozzarella cheese
  • 3/4 cup olive oil
  • 1/2 cup grated Parmesan
  • 1/2 cup balsamic vinegar
  • 4 cloves garlic minced
  • 2 tablespoons fresh rosemary, chopped
  • one recipe Pizza Dough or one package frozen pizza dough

Preheat grill. Divide pizza dough into 4 equal pieces. Roll into rounds about 8 to 9 inches in diameter. Combine olive oil, balsamic vinegar, garlic and rosemary. Brush bell peppers lightly with mixture. Place sausage and bell peppers on hot grill. Grill until peppers have started to blacken and blister and sausage is sizzling and browned. Remove from grill and cut the peppers into thin strips and the sausage into thin slices. Place pizza rounds on hot grill. Allow to slight brown on both sides. Remove from grill and top with cheeses, sausage and bell peppers. Light drizzle olive oil mixture over the top and return to the grill over a low heat. Close lid and grill until cheese is melted. Remove and serve.

Italian Chicken Pizza


  • 1 store bought pizza dough
  • Cornmeal or flour, for dough
  • 2 tablespoons extra-virgin olive oil (2 turns of the pan plus a drizzle)
  • 1 pound ground chicken
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • Salt and pepper
  • Handful flat-leaf parsley, chopped
  • Couple pinches crushed red pepper flakes
  • Couple pinches dried oregano
  • 1 (8-ounce) can tomato sauce
  • 1 cup grated Parmigiano-Reggiano
  • 1 1/2 cups shredded provolone
  • 5 to 6 leaves basil, torn or shredded


Preheat oven to 425 degrees F.

Coat hands and work surface with a little cornmeal or flour. Using your hand or a rolling pin, form a 14-inch round pizza. Place pizza on a baking sheet or pizza stone and poke the top with a few holes. Drizzle a little bit of extra-virgin olive oil down over the dough and place in oven. Bake 10 minutes.

Meanwhile, heat a deep skillet over medium-high heat with 2 tablespoons of extra-virgin olive oil. Add meat and break it up with a wooden spoon. To browned meat, add garlic and onions, then season with salt and pepper. Cook together 5 to 6 minutes then add parsley, red pepper flakes, oregano and the tomatoes to the pan. Heat the sauce through.

Remove pizza from oven after 10 minutes and top with sauce and cheeses. Return to oven and bake until golden and bubbly, another 10 to12 minutes. Top the pizza with basil, cut and serve.

Pizza Dough


  • 1/2 cup warm water (105 to 110 degrees F)
  • 2 teaspoons dry yeast
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 tablespoons olive oil


Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

Another pizza dough

This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It's best made with Italian Tipo "00" flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it's a strong one that's high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like.


  • 7 cups strong white bread flour or Tipo "00" flour or 5 cups strong white bread flour or Tipo "00" flour, plus 2 cups finely ground semolina flour
  • 1 level tablespoon fine sea salt
  • 2 (1/4-ounce) packets active dried yeast
  • 1 tablespoon raw sugar
  • 4 tablespoons extra-virgin olive oil
  • 2 1/2 cups lukewarm water

Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.

This time with wine


  • 1/4 cup light red or white wine, Fiano di Avellino
  • 3/4 cup warm water
  • 1 1/2 ounces fresh yeast
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 tablespoon plus 1 tablespoon olive oil
  • 3 1/2 cups flour


Place wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.

For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.

Pizza Sauce from scratch


  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • ½ cup onion, chopped
  • ¼ cup celery, chopped
  • 1 garlic clove, minced
  • 1 (8 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon black pepper
  • 1 small bay leaf
  • 1 teaspoon fennel seed


In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
Add tomato sauce and tomato paste and stir until smooth.
Add remaining ingredients and bring to slow simmer.
Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
Remove the bay leaf and spread the sauce on your prepared pizza dough.

From via Gwen

Pizza with fresh tomatoes and Basil


  • 1 tablespoon yellow cornmeal
  • 2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows
  • 6 teaspoons extra-virgin olive oil
  • 1 1/3 cups, grated pasteurized mozzarella
  • 2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
  • 1/4 cup grated Parmesan
  • 1 large garlic clove, minced, optional
  • 6 fresh basil leaves, plus extra for garnish
  • /2 teaspoon salt


Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.

Drizzle 2 teaspoons of oil over each pizza dough. Sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.

Soup, Stew & Salad

All-American Chili

yield: 8 to 10, active time 30 minutes, total time 120 minutes


  • 6 ounces hot Italian turkey sausage (2 or 3 links), casings removed
  • 2 medium onions, chopped medium (about 2 cups)
  • 1 large green bell pepper, chopped medium (about 1 cup)
  • 8 garlic cloves, finely minced or grated on a microplane (about 8 teaspoons)
  • 1 pound ground sirloin
  • 1 jalapeño pepper, finely chopped
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 bay leaves
  • 1 1/4 cups Merlot or other fruity red wine
  • 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
  • 2 (15-ounce) cans kidney beans, drained
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese


  1. Heat a large pot or Dutch oven over medium-high until hot (about 1 minute). Add sausage, onion, bell pepper, garlic, sirloin, and jalapeno. Cook, stirring frequently and breaking up meat with back of wooden spoon until meat is browned and onions are translucent, 8 to 12 minutes.
  2. Add chili powder, brown sugar, cumin, tomato paste, oregano, black pepper, salt, and bay leaves. Cook until fragrant, stirring constantly, about 1 minute. Add wine, tomatoes, and beans. Increase heat to high and bring to a boil. Reduce to a simmer, cover, and cook until flavors have blended and liquid has reduced, about 1 hour, stirring occasionally to prevent it from sticking to bottom of pan.
  3. Remove cover and cook an additional 30 minutes, stirring occasionally. Remove bay leaves. Scoop into bowls and sprinkle with graded cheddar. Serve with remaining wine.


Basil-parmesan Chicken Salad


  • 3 quarts water
  • 1 onion
  • 2 garlic cloves
  • 2 bay leaves
  • 1 small bunch flat-leaf parsley, tied with kitchen twine
  • 1 teaspoon salt
  • 6 chicken breast halves, on the bone, with skin, 4 1/2 pounds total weight

For the dressing:

  • 2 garlic cloves
  • 2 cups packed basil leaves
  • 1 cup mayonnaise
  • 3/4 cup freshly grated Parmigiano-Reggiano
  • Juice of 1 lemon
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon salt


In a large heavy pot, bring the water to a boil. Peel, trim, and quarter the onion. Peel, trim, and smash the garlic.

Add the onion, garlic, bay leaves, parsley, and salt to the boiling water and boil for about 10 minutes.

Carefully slide the chicken breasts into the pot and return the water to a boil. Reduce the heat to low, cover, and poach the chicken for about 15 minutes. Turn off the heat, remove the cover, and let the chicken cool in the liquid.

When cool enough to handle, remove the chicken from the broth, skin and bone it, and shred into bite-sized pieces. Put in a large bowl. (Be sure to strain and reserve the broth for making soups or sauces.)

Make the dressing: Peel, trim, and chop the garlic as fine as possible. Rinse the basil leaves, pat them dry, and chop very fine.

In a bowl, combine the garlic and basil with the remaining dressing ingredients. If you would like a smoother sauce, blend all the ingredients in a blender or food processor until saucelike.

Spoon the dressing over the chicken, toss well to combine, and transfer to a serving platter. Serve within 1 hour of finishing.

Pea and pepper salad


  • ⅔ cup mayonnaise
  • salt and pepper to taste
  • ⅓ cup diced red bell pepper
  • 1 cup diced celery
  • 3 large sweet pickles, chopped
  • 1 (16 ounce) package frozen green peas, thawed
  • ¾ cup cubed Cheddar cheese
  • 6 leaves lettuce


  • In a large bowl, mix together mayonnaise, salt, pepper, red (or green) pepper, celery and pickles until combined.
  • Stir in peas and cheese.
  • Chill until ready to serve. Serve over lettuce leaves.


Pea salad - no bacon


  • 4 cups blanched green peas
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Dijon-style prepared mustard
  • 1/4 cup chopped fresh dill weed
  • ground black pepper to taste
  • Add all ingredients to list


  • Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.
  • In small bowl combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons dill weed.
  • Add to peas and toss to coat. Sprinkle remaining dill over top.
  • Cover and chill for at least 2 hours before serving.


Shannon's brother's mother's husband's Potato Salad

Main Fixin's

  • 6-7 medium potatoes, peeled, boiled and diced into 1/2 inch cubes
  • 6-7 hard boiled eggs, diced into 1/2 inch cubes
  • 1 can black olives, sliced
  • 4 dill pickles, chopped


  • 1/3 cup or so mayo - to taste
  • 3 big squirts yellow mustard
  • 1 tbsp pickle juice
  • salt and pepper to taste
  • red pepper flakes (optional)

Mix all ingredients gently. I usually put all the dry stuff in a big bowl and use my hands to mix, then put the dressing ingredients on top and mix it again with a serving spoon. Don't overmix or the potatoes will cream and lose their texture...kinda gross. Dad usually saved some olives and an egg and sliced them pretty for garnish. You can also add tobasco instead of pepper flakes, I usually don't add a lot o spice because I'm boring :) Oh, and if it turns out too bland you probably need more mustard...and it;s better if it sits in the fridge overnight, but it isn't neccessary - just tastes a little better the next day.

Chicken Noodle Soup with Dill


  • 10 cups chicken broth, homemade or reduced-sodium canned
  • 3 medium carrots, peeled and diced
  • 1 large stalk celery, diced
  • 3 tablespoons minced fresh ginger
  • 6 cloves garlic, minced
  • 4 ounces dried egg noodles (3 cups)
  • 4 cups shredded cooked skinless chicken (about 1 pound)
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice, or to taste


Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.

Add noodles and chicken; continue cooking until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.

Firehouse Chili


  • 2 tablespoons vegetable oil
  • 1 1/2 lbs ground beef (for the diet conscious you can also use ground turkey)
  • 1 large onion, chopped
  • 1 fresh garlic clove, minced
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground oregano
  • 2 tablespoons chili powder
  • 2 (8 ounce) cans Ro-Tel tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 2 (16 ounce) cans dark red kidney beans, undrained
  • 5 1/2 ounces tomato juice

Read more at:


  1. Heat oil in a large pot. Brown together ground beef, onion and garlic; drain well.
  2. Add all the spices along with the Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Mix well and bring to a boil.
  3. Simmer 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).

Ham and Split Pea soup


  • 2 1/2 lbs ham (smoked, bone-in picnic ham)
  • 4 bay leaves
  • 1 lb split peas, rinsed and picked through
  • 1 teaspoon dried thyme
  • 2 tablespoons extra virgin olive oil
  • 2 medium onions, chopped medium
  • 2 medium carrots, chopped medium
  • 2 medium celery, chopped medium
  • 1 tablespoon unsalted butter
  • 2 medium garlic cloves, minced (about 2 teaspoons)
  • 1 pinch sugar
  • 3 small red potatoes, scrubbed and cut into 1/2 inch dice (about 3/4 cup)
  • black pepper (freshly ground)
  • red onion, minced
  • balsamic vinegar


  1. Place ham, bay leaves, and 3 quarts water in large stockpot or Dutch oven.
  2. Cover and bring to a boil over medium-high heat.
  3. Reduce heat to low and simmer until meat is tender and pulls away from bone, 2 to 2 1/2 hours.
  4. Remove ham meat and bone from pot and set aside.
  5. Add split peas and thyme to stock.
  6. Bring back to boil, reduce heat, and simmer, uncovered until peas are tender but not dissolved, about 45 minutes.
  7. Meanwhile, when ham is cool enough to handle, shred meat into bite-sized peas and set aside. Discard rind and bone.
  8. While peas are simmering, heat oil in a large skillet over high heat until shimmering.
  9. Add onions, carrots, and celery and saute, stirring frequently, until most of liquid evaporates and vegetables begin to brown (5 to 6 minutes).
  10. Reduce heat to medium-low and add butter, garlic, and sugar.
  11. Cook vegetables, stirring frequently, until deeply browned, 30 to 35 minutes and set aside.
  12. Add sauteed vegetables, potatoes, and shredded ham to pot with split peas.
  13. Simmer until potatoes and peas dissolve and thicken soup to consistency of light cream, about 20 minutes more.
  14. Season with pepper to taste.
  15. Ladle soup into bowls, sprinkle with red onion, if using, and serve, passing balsamic vinegar separately.

Read more at:

Hungarian Cauldron Gulyas Soup

Hungarian Gulyas (proper spelling) is probably the best known Hungarian dish of all time. It comes in two forms the less known stew and the more popular soup. Contrary to popular belief neither contain corn or elbow macaroni which is often the way it is prepared in the States. In my experience cooking a large amount makes a better batch. Cooking it over a campfire (outside only!!!) is the ideal but the stove top works fine. However you will get different tasting results. This recipe makes about 8 quarts

      2 large onions, finely chopped
      About 6 tablespoons cooking oil or lard
      3 pounds of lamb (traditional), lean stewing beef or pork cut in 1-inch cubes
      3 tablespoon paprika
      1 and 1/2 tablespoon caraway seeds
      1/2 tablespoon of marjoram
      6-10 cloves garlic, peeled and chopped
      8 cups beef stock or canned beef broth
      3 medium green pepper, cored and cut in 1/2-inch strips
      6 small peeled tomatoes
      5 pounds potatoes
      1 glass white wine

Using a large 10-12 quart dutch oven, cauldron, or pot sauté the onion in 6 tablespoons of oil or lard until it's car. Add the meat and brown it, using more oil or lard if necessary. Pour l glass of wine into the pot, scrape up the bits stuck to the bottom and stir in the paprika, caraway seeds, marjoram, and 2 teaspoon of salt. Add the garlic add enough stock to cover the meat. Simmer for 1 hour, covered, adding more stock (or water) as neces­sary to keep the meat well covered with sauce. Mix in the green pepper strips and tomatoes and continue simmering. Cut the potatoes in 1/2-inch dices keep them in cold water until ready to use. When the gulyas has been simmering for 1 1/2 hours, stir in the potatoes and 2 teaspoon salt and enough broth/water to cover. Simmer another 25 minutes, partially covered, or until the potatoes are done. Ideally, gulyas has the consistency of a good Manhattan clam chowder, though it can also be somewhat thinner.

If it is too thick, add some hot water and let simmer a little longer. Taste the sauce add more salt or pepper to taste. Gulyas is usually brought to the table in the cooking pot or a soup tureen and ladled out into flat soup bowls. Always serve with good bread (not that pre-sliced Wonderbread crap) if you can't bye good bread find a good recipe and bake some, it is well worth the extra work and a must for Hungarian Cuisine. Enjoy Crash

Italian Minestrone

  • 200g cannellini or borlotti beans, fresh, or dried and soaked overnight
  • 1 bay leaf
  • 1 tomato, squashed
  • 1 small potato, peeled
  • sea salt and freshly ground black pepper
  • olive oil
  • 4 rashers smoked pancetta or bacon, preferably free-range or organic
  • 2 small red onions, peeled and finely chopped
  • 2 carrots, peeled and chopped
  • 2 sticks of celery, trimmed and chopped
  • ½ a head of fennel, chopped
  • 3 cloves of garlic, peeled and finely chopped
  • a small bunch of fresh basil, leaves and stalks separated
  • 2 x 400g tins of good-quality plum tomatoes
  • a glass of red wine
  • 2 small courgettes, quartered and sliced
  • 200g chard or spinach, washed and roughly sliced (including stalks)
  • 565ml chicken, ham or vegetable stock, preferably organic
  • 55g dried pasta
  • a block of Parmesan cheese, to serve

starter | serves Serves 4 to 6

Add your fresh or dried and soaked beans to a pan of water with the bay leaf, squashed tomato and potato – this will help to flavour the beans and soften their skins. Cook until tender – check by tasting. They must be soft. Dried beans can take up to an hour, but check fresh ones after 25 minutes. Drain (reserving about half a glass of the cooking water), and discard the bay leaf, tomato and potato. Now season with salt, pepper and a splash of oil.

While the beans are cooking, make your soffrito. Heat a good splash of olive oil in a saucepan and add the chopped pancetta or bacon, onions, carrots, celery, fennel, garlic and the finely sliced basil stalks. Sweat very slowly on a low heat, with the lid just ajar, for around 15 to 20 minutes until soft, but not brown. Add the tomatoes, courgettes and red wine and simmer gently for 15 minutes.

Now add the chard or spinach, stock and beans. Put the dried pasta into a polythene bag, squeeze all the air out and tie the end up. Bash gently with a rolling pin to break the pasta into pieces. Snip the end off the bag and empty the contents into the soup. Stir and continue to simmer until the pasta is cooked.

If you think the soup is looking too thick, add a little more stock or some of the reserved cooking water to thin it down a bit. Then taste and season with salt and pepper. Serve sprinkled with the torn-up basil leaves and with some extra virgin olive oil drizzled over the top. Put a block of Parmesan and a grater on the table for everyone to help themselves. Heaven!


Two hours


* 2 whole chickens
* 3 pounds ground spicy sausage
* 2 pounds bacon, chunked
* 5 pounds onions, chopped
* 3 pounds celery, chopped
* 2 1/2 gallons green and red bell peppers, seeded and chopped
* 1 pound garlic cloves, peeled
* Salt
* Freshly ground black and white pepper
* Cayenne pepper, for seasoning
* Oregano
* Basil
* Bay leaves
* Thyme
* Paprika
* Hot sauce
* 1 gallon canned whole peeled tomatoes
* 1 gallon canned crushed tomatoes
* 1 gallon canned whole kernel corn
* 1 1/2 gallons canned mushrooms
* 2 pounds butter
* 3 pounds hot and spicy smoked sausage, sliced
* 3 pounds ham, chunked
* 3 pounds shrimp
* 3 pounds rice


In a large pot over medium-high heat add chickens and cover with water. Bring to a boil. Reduce heat and simmer until the chickens are cooked through. Remove the bones, setting aside the chicken meat and broth.

In a large saucepan, fry the ground spicy sausage until cooked through. Set aside.

In a large pot over medium heat, fry the bacon until crisp. Add the onions, celery, green and red peppers, and garlic cloves. Cook until the vegetables sweat. Add all seasonings and the hot sauce, to taste. Stir together. Add the chicken broth as needed and bring to a boil. Add the tomatoes, corn, and mushrooms. Add additional spices, to taste. Add the reserved chicken meat, reserved ground sausage, butter, smoked sausage, and ham. Add additional chicken broth as needed and return to a boil. Add the shrimp and continue to cook. When the shrimp are cooked through, determine that there is enough liquid to cook the rice. Add additional chicken broth, if needed. Add the rice and bring to a boil. Turn the heat down to low. The jambalaya is finished when the rice is fully cooked. Serve in large bowls.

Mexican Chicken Soup


  • 4 split (2 whole) chicken breasts, bone in, skin on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups chopped onions (2 onions)
  • 1 cup chopped celery (2 stalks)
  • 2 cups chopped carrots (4 carrots)
  • 4 large cloves garlic, chopped
  • 2 1/2 quarts chicken stock, preferably homemade
  • 1 (28-ounce) can whole tomatoes in puree, crushed
  • 2 to 4 jalapeno peppers, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
  • 6 (6-inch) fresh white corn tortillas


For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Turkey soup

Originally from


  • 1 leftover turkey carcass
  • 3 medium onions, chopped
  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 1 cup butter, cubed
  • 1 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 cup uncooked long grain rice
  • 2 teaspoons salt
  • 1 teaspoon chicken bouillon granules
  • 3/4 teaspoon pepper


  1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
  2. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

#1 Salmon Chowder


  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 medium garlic clove, minced
  • 3 tablespoons butter
  • One 14.5-ounce can low sodium chicken broth
  • 1 cup uncooked peeled and diced potatoes
  • 1 cup shredded carrots
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh dill (+ more for garnish)
  • One 14.75-ounce can cream-style corn
  • 2 cups half and half cream
  • 1 3/4 to 2 cups fully cooked salmon chunks


  • In a large saucepan, sauté the celery, onion, green pepper and garlic in butter until the vegetables are tender. Add the broth, potatoes, carrots, salt, pepper, and dill; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. 
  • Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through.


Easy ground beef chili


  • 1 1/2 cups dry red beans or kidney beans or 2 cans beans, drained
  • 1 tablespoon vegetable oil
  • 1 large onion, quartered, sliced
  • 1 green bell pepper, chopped
  • 1 pound ground round
  • 1 can (14.5 ounces) tomatoes
  • 1 can mild green chile peppers
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons salt
  • dash cayenne pepper, or to taste
  • 2 whole cloves
  • 1 small bay leaf


Prepare beans unless using cans. Rinse dry beans, cover with cold water, and let soak overnight. Drain, transfer to a large saucepan, and cover with fresh water. Cover and simmer for about 1 hour, or until tender. Drain.
In a large skillet, brown the onion, pepper, and ground beef in oil. Add the tomatoes, chile peppers, tomato sauce, and seasonings. Cover and simmer for 1 1/2 hours, adding a little water if needed to keep from sticking. Check and stir frequently. Add the cooked or canned beans and heat through.

Serves 6.




  • 1/4 cup (60ml) mayonnaise
  • 1/4 cup (60ml) sour cream or Mexican crema
  • 1/2 cup (110g) finely crumbled Cotija or feta cheese, plus more for serving
  • 1/2 teaspoon ancho or guajillo chili powder, plus more for serving
  • 1 medium clove garlic, finely minced (about 1 teaspoon)
  • 1/4 cup finely chopped cilantro leaves and tender stems
  • 4 ears shucked corn
  • 1 lime, cut into wedges


  1. Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

  2. While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogeneous and set aside.

  3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

  4. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.


Instant Pot Chili


  • 2 lb ground beef (I use 97/3)
  • Salt and pepper to taste
  • 1/2 cup beef of vegetable broth
  • 1 cup onion, finely chopped
  • 1 cup green pepper, chopped into small cubes
  • 6 cloves garlic, minced
  • 4 cans (15.5 oz each) red kidney beans, 15.5 oz each red kidney beans, undrained
  • 4 cans (8 oz each) tomato sauce
  • 2 cans (14.5 oz each) petit diced tomatoes
  • 2 tablespoons granulated sugar (optional)
  • 6-8 tablespoons chili powder see notes


  • Shredded cheddar cheese
  • Sour cream
  • Sliced jalapeño
  • Chopped cilantro


  1. Turn the pressure cooker on and select “Sauté” mode, adjust to more. Add ground beef to the pot and cook until browned and no longer pink, about 10 minutes. Remove excess of grease with a spoon, if necessary. Season with salt and pepper to taste. Add onions, peppers, and garlic, sauté for about 3 more minutes.

  2. Deglaze the pot by adding 1/4 cup of the broth and scraping the bottom of the pot with a wooden spoon to loosen the browned bits. NOTE: make sure to deglaze well the pot to avoid getting the burn message. Stir in canned beans (undrained), tomatoes (with juices), sugar and chili powder. Mix well. Press “Cancel”.

  3. Secure lid and close pressure-release valve.

  4. Select “Manual” or “Pressure Cook” and adjust time to 15 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Then remove the lid. Press “Cancel”.

  5. Stir well, taste and add more salt and pepper, if necessary, to your taste. Serve with desired toppings.


Instant Pot Tuscan White Bean Soup


  • 1 cup diced celery
  • 1 1/2 cups diced onion (about 1 medium onion)
  • 2 cups chopped leek, white and light green parts only
  • 2 cups diced carrot
  • 1 1/2 cups diced zucchini (about 1 medium zucchini)
  • 8 ounces cremini mushrooms, sliced
  • 4 garlic cloves, minced
  • 3 (15-ounce) cans cannellini beans, drained and rinsed well
  • 1 (28-ounce) can diced San Marzano tomatoes
  • 4 cups of vegetable or chicken stock
  • 1 Tablespoon dried Italian seasoning herb mix
  • 1 pound Italian sausage links, left whole (optional)
  • 1 bunch Lacinato kale, shredded
  • 1/2 bunch fresh Italian parsley, chopped
  • thinly sliced rounds of lemon, chopped
  • salt and pepper, to taste


  1. Combine the celery, onion, leek, carrot, zucchini, mushrooms, garlic, beans, tomatoes, stock, dried Italian herbs, and whole Italian sausage links, if using.
  2. Close and seal the Instant Pot, and set for five minutes on high of the “Manual” setting.
  3. Let pressure release naturally. Remove sausage links, if using, and slice into bite-size pieces. Replace pieces into the soup.
  4. Stir the shredded kale, parsley, and chopped lemon into the soup. Season to taste and serve hot.


Mexican Pozole

Posole - BECAUSE I LOVE IT!!!! 

  • 3 lbs boneless pork, cubed
  • 2 medium white onions, chopped
  • 2 garlic cloves, minced
  • 4 cups water
  • 16oz Frozen Bueno Red Chile (or Green Chile) 
  • 1 bay leaf
  • 1 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 1⁄2 teaspoon mexican oregano (sometimes I use much more.. cause I love it!!)
  • 1 Bag Frozen Posole Corn/Hominy (should be close to where the chile is in the frozen section) (you can use canned, make sure to drain the juice before incorporating)
  • FOR EXTRA FLAVOR: you can add some pigs feet.. YUM YUM!!! best flavor profile EVER!!!! some don't care for them but .. they are wrong (hahaha

Throw it all into a crock pot overnight and wake up to heaven!!!!

NOTE: Hominy is fully cooked when it looks like it is about to crack in half, kinda pops like pop corn


Salmon Chowder


  • 2 (8-ounce) salmon fillets
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup butter
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 1 pound red potatoes, cut into 1/2-inch pieces
  • 1 (9-ounce) package frozen corn, thawed
  • (optional) Carrots
  • 2 cups half-and-half
  • 6 thick-cut bacon slices, cooked and crumbled


  • Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400° for 15 minutes or until desired degree of doneness. Flake fish into 1/2-inch pieces; set aside.
  • Melt butter in a large Dutch oven over medium heat. Add onion and celery, and sauté 5 minutes or until tender. Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt.
  • Add potato, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn and half-and-half. Cook 6 minutes or until heated. Add cooked salmon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon.

Spanish Tortilla with Bell Pepper


  • 1 tablespoon olive oil, plus more for serving
  • 1 pound Yukon gold potatoes, peeled and sliced inch thick
  • 1 red bell pepper (ribs and seeds removed), thinly sliced
  • 1 medium onion, halved and thinly sliced
  • Coarse salt and ground pepper
  • 8 large eggs
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/2 teaspoon hot sauce


  1. Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
  2. In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
  3. Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.


Spicy Kimchi Potato Salad


  • 2/3 cup mayonaisse
  • 3 T fine chopped scallion whites
  • 2 T chopped kimchi
  • 1 1/2 T Gochujang or ketchup
  • 2 t lime juice
  • 1 1/2 t sriracha or other hot sauce
  • 1/4 t kosher salt
  • 2 lbs small waxy white or yellow potatoes, cut about the same size


  • In a bowl, whisk together maynnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt
  • Place whole unpeeled potatoes in a large pot with enough salted water to cover by one inch. Bring to a boil over medium-high heat and cook until potatoes are just tender. 15 to 20 minutes. Drain and cut potatoes into 1 1/2" chunks as soon as you can handle them.
  • Transfer hot potatoes to a large bowl and toss with 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with remaining dressing. Adjust seasonally if necessary. Garnish with scallion greens and more lime juice to taste.

The recipe came from Josh and Sharon. They say use double or even triple the amount of kimchi and to use gochujang instead of ketchup. Perhaps try roasting the potatoes instead of boiling.


Thai Chicken Soup


2 teaspoons sesame oil
1 tablespoon minced fresh ginger
2 teaspoons red curry paste (such as Thai Kitchen)
1 (32-ounce) container fat-free, less-sodium chicken broth, divided
2 1/2 cups water
1 (13.5-ounce) can light coconut milk
1/2 cup fresh lime juice (about 6 limes)
3/4 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 (8-ounce) package presliced mushrooms
3/4 cup chopped green onions (about 5 onions)
1/4 teaspoon salt
1/3 cup chopped fresh cilantro
Lime wedges


Step 1
Heat sesame oil in a Dutch oven over medium heat. Add ginger; sauté 30 seconds. Add curry paste; sauté 30 seconds. Add 1 cup broth, whisking until curry paste dissolves; add remaining broth and water. Bring broth mixture to a boil; cover, reduce heat, and simmer 10 minutes.

Step 2
Add coconut milk and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes or until chicken is done. Stir in cilantro. Ladle soup into individual bowls. Serve with lime wedges.


Turkey and Bean Chili


  • 1 cup prechopped red onion
  • 1/3 cup chopped seeded poblano pepper (about 1)
  • 1 teaspoon bottled minced garlic
  • 1 1/4 pounds ground turkey
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (19-ounce) can cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (14-ounce) can fat-free, lower-sodium chicken broth
  • 1/2 cup chopped fresh cilantro
  • 6 lime wedges


Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges.

Tip: To save time, chop off the top of a washed cilantro bunch rather than picking individual leaves. The thin stems toward the top are very tender.

Venison Chilli


  • 2 lbs Ground Venison
  • 2 15oz cans Kidney Beans, drained
  • 2 15 oz cans Black Beans, drained
  • 2 15 oz cans Diced Tomatoes
  • 2 medium Onions, chopped
  • 1 medium Green Pepper, chopped
  • 4 Garlic cloves, crushed
  • 1 tablespoon ground Cumin
  • 2 tablespoons Chili Powder
  • 1 tablespoon Hot Pepper Sauce
  • 1 teaspoon Salt

Saute onions and garlic in a pan over medium heat. Add ground venison and brown. Add spices to mixture and transfer to crockpot. Place remaining ingredients in crockpot. Stir. Cook on low 8-10 hours, or high 4-6 hours. Enjoy!


White Chili II



Original recipe makes 6 servings

  • 1 1/2 pounds skinless, boneless chicken breast halves - cubed
  • 1 bunch green onions, thinly sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 4 fresh jalapeno peppers, seeded and minced
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 (14 ounce) cans great Northern beans, undrained


  • In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
  • Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
  • In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
  • Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.


Banana Nut Bread


  • 3 ripe bananas
  • 2 eggs, beaten
  • 2 cups flour, whole wheat or one of each
  • 3/4C sugar
  • 1t salt
  • 1t baking soda
  • 1/2C chopped walnuts

Mix bananas and eggs together. Add dry ingredients and nuts. Stir well. Pour into greased loaf pan. Bake at 350 degrees for 1 hour.

Chocolate Cherry Cake

Cream together:
1 C sugar
1/2 C butter
2 squares chocolate

1 egg
1 C buttermilk

Sift together and add:
1 t baking soda
1 1/2 C cake flour
dash of salt

Mix in:
4 oz chopped maraschino cherries and/or nuts

Bake at 375 in greased 9x9 baking pan for 25 minutes or until done.

Sarah typically doubles the recipe and fills a full size cake pan.

Fresh Peach Pie

This is from Paula.

  • 1 C sugar
  • 3 T Cornstarch
  • 1/2 C water
  • 3oz cream cheese
  • 6 yo 7 sliced fresh peaches
  • 1 baked pie shell
  • Fruit Fresh

Put sliced peaches in a bowl and sprinkle them with Fruit Fresh. Take out 1 cup and mash them. Combine mashed peaches, sugar, cornstarch and water on medium heat and bring to a boil until clear. Cool. Spread cream cheese on bottom pie shell, lay sliced fresh peaches on top and pour glaze into the center of the pie. Chill and eat.


  • 1 pkg Almond Cookies
  • 1/2 stick butter

Gumdrop Cookies

  1. Mix thoroughly:
    1 C shortening
    1 C white sugar
    1 C brown sugar
    2 eggs, beaten
  2. Sift together and Add:
    2 C sifted flour
    1/4 t salt
    1 t baking soda
    1 t baking powder
  3. Add:
    1 C chopped gumdrops
    1/2 C walnuts
    1 teaspoon vanilla
    1 C coconut
    2 C oatmeal
  4. Mix the shit and roll it into small balls
  5. Press with a fork
  6. Bake 10 to 12 minutes at 350F
  7. Chow down like the starved tundra wookie you are

Jeri's pumkin coffee cake

Streusel topping:

  • 1/2 c brown sugar
  • 1/4 c granulated sugar
  • 1 TBS cinnamon
  • 1/2 c butter (melted)
  • 1 1/4 c flour

Stir together the sugars, cinnamon and melted butter, add the flour. Set it aside while you make the cake batter.


  • 1 1/2 c. flour
  • 3/4 tsp baking soda
  • 3/4 TBS cinnamon
  • 3/4 TBSP pumpkin pie spice
  • 1/2 c brown sugar
  • 1/4 c granulated sugar
  • 1/2 c butter, room temp.
  • 1 egg
  • 15 oz pumpkin puree (I use fresh pumpkin)
  • Mix the flour, soda, baking powder cinnamon and pumpkin pie spice. If you are using canned puree you can cut down the amount of pumpkin pie spice to 1/2 TBSP. In a medium bowl, mix the sugars, and butter until light and fluffy. Add the eggs and pumpkin. Add to the flour mixture. Spread batter in a round cake pan that is sprayed with Bakers Joy or cooking spray. You can also butter and flour the pan or use parchment paper. Put the streusel topping on the cake and press it into the batter. Bake for 50 minutes. When cool, top with glaze, 1/4 c powdered sugar, 1 TBS milk. Drizzle over cake before serving.

    Rhubarb Cake

    Serves 10
    Grease and flour 2 bread pans
    Preheat oven to 375

    1/3 C margarine or butter
    1/2 C brown sugar
    1/2 C white sugar
    Cream together above ingredients

    1 egg
    1 teaspoon vanilla
    Beat in to butter mixture

    1 teaspoon baking soda
    1 cup buttermilk
    2 cups flour
    Add to butter mixture

    3 cups rhubarb cut in 1/2" pieces
    Fold rhubarb into batter. Pour in pans

    1/3 cup sugar
    3/4 teaspoon cinnamon
    Mix and sprinke over the before placing in oven. Bake at 375 for approximately 30 minutes.

    Rhubarb Recipes

    Strawberry Rhubarb Pie

    • 2 C slices strawberries
    • 2 C chopped rhubarb
    • 1.5 C sugar
    • 3 T minute tapioca
    • 1/4 t salt
    • 1/2 t ground nutmeg
    • 1 9" double crust pie pastry, unbaked
    • Butter

    Mix fruit and cover with sugar, tapioca and spices. Let stand 25 minutes. Turn into unbaked 9" pie shell. Dot with butter; cover with lattice top pastry. Bake at 400 for 10 minutes. Reduce heat to 350 and bake 35 more minutes, until crust is golden brown.

    Rhubarb Cream Pie

    • 1.25-1.5 C sugar
    • 3 T minute tapioca
    • 1/4 t salt
    • 1 t lemon juice
    • 3 C blueberries
    • 3 C chopped rhubarb
    • pastry for double crust pie

    In large bowl, mix sugar, tapioca, salt, lemon juice, blueberries and rhubarb; toss gently to coat fruit. Let stand 15 miuntes. Prepare and roll out pastry; line 9 inch pie pan with half the pastry. Pour fruit mixture into the pastry lined pan. Top with another pastry; seal the edges. Cover pie with foil. Bake 25-30 minutes (no temp given, try 350, eh?). Remove foil; bake until golden brown, 20-25 minutes more. Cool pie on rack.

    Rhubarb Crisp

    • 3/4 C sugar
    • 1 egg, beaten
    • 2 T plus 2/3 C flour, divided
    • 1/4 t mace
    • 3 C diced rhubarb
    • 1/4 C butter
    • 1/3 C brown sugar

    Mix sugar, egg, 2 T flour and mace. Add rhubarb. Put in 9 inch square pan.

    Mix butter, brown sugar and 2/3 C flour together until crumbly. Press down over rhubarb. Bake in 375 over for 30 minutes or until rhubarb is tender.

    Rhubarb Lemon Tofu Pie


    • 5 stalks rhubarb, washed, leaves discarded
    • 1 granny smith apple, peeled, cored and cubed
    • dozen large strawberries
    • 6 oz firm (reduced fat) tofu
    • juice of 1/2 lemon
    • 1/4 c + 2 T sugar
    • 2 T whole wheat flour
    • 2 t sugar + 2 t whole wheat flour
    • (or optional pie crust and crust crumble)


    In a rice cooker, (or pot) add a little water and the rhubarb stalks, chopped. Cook covered for several minutes (be more observant if doing rangetop cooking, as heat source may be hotter, and add water as needed). When rhubarb is pretty well done, carefully remove the cover (have an oven mitt on) and add the cubed apple, strawberries, and 1/4 c sugar. Cover and continue cooking a few more minutes.
    Meanwhile, puree the tofu in a food processor or chopper, until very smooth. Add lemon juice, 2 T sugar, 2 T whole wheat flour, and process until well blended. Line an 8" pie tin with oil, (here you can add a pie shell if you prefer, instead of...) and sprinkle to coat with a sugar and whole wheat flour mixture, about 2 t each. Spread the tofu mixture into the pie tin (or onto the crust). Bake at 400 F for a few minutes, (until crust is done, if using a crust). Remove and cool.
    Check rhubarb mixture for sweetness (I use a minimum of sugar), and adjust to your preference. Pour into a fine (or cheesecloth lined) seive, and drain off juices, do not squeese dry. Save juices for some other use (perhaps for a jelly). Pour remaining rhubarb mixture over the baked lemon tofu. Refrigerate (or top with crust crumble and bake again until done). The texture of the fruit mixture does not jell, or thicken, when the smaller amount of sugar is used, but I like it the way it is. The lemon tofu is in sweet contrast to the more tart but still sweet rhubarb and fruit filling.

    Rhubarb Bread

    Another good rhubarb recipe!

    * 1 1/2 cups brown sugar
    * 1/2 cup oil
    * 1 egg
    * 1 cup buttermilk
    * 1 tsp. salt
    * 1 tsp. soda
    * 1 tsp. vanilla
    * 2 1/2 cup flour
    * 1 1/2 cups rhubarb, diced
    * 1 1/2 cups nuts, chopped


    * 1/2 cup white sugar
    * 1 Tbsp. butter


    Stir together in given order: brown sugar, oil, egg, buttermilk, salt, soda, vanilla, flour, rhubarb and nuts.

    For topping: Mix and spread over top of bread before baking. Bake at 325 degrees F for 40 minutes. Makes 2 loaves.

    By Robin from Washington, IA

    Rhubarb Cobbler


    * 4 1/2-5 cups finely chopped rhubarb
    * 1/2 cup white sugar
    * 1/2 cup brown sugar
    * 1/2 cup butter
    * 1/2 tsp. salt
    * 2 tsp. baking powder
    * 1 egg, slightly beaten
    * 1/2 cup milk
    * 1 cup flour

    Spread rhubarb evenly in greased cake pan. Combine the rest of ingredients and spread over rhubarb.

    * 1/2 cup brown sugar
    * 1 Tbsp. cornstarch
    * pinch salt
    * 1 cup water

    Mix sugar, cornstarch and salt. Sprinkle over batter. Pour water evenly over all. Bake at 375 degrees F for approximately 1 hour or until golden. Serve warm with milk.

    By Robin from Washington, IA

    Rhubarb Pie

    Rhubarb Pie

    2 pounds rhubarb
    1/4 cup lemon juice (Mark substitutes 1 teaspoon cinnamon)
    1 cup sugar
    1/2 cup Minute instant tapioca (Mark substitutes 1/4 cup flour)
    1/2 cup water (Mark omits the water)
    2 boxes Pillsbury crust
    one 10-inch Pyrex pie plate
    foil for bottom of oven


    I use two boxes of crust for a 10-inch pie plate. Never use smaller pie plates than 10 inches. A large pie plate affords long slices, which look so much more formidable and appetizing. Plus, you can always bring the extra slices to work if you panic when faced with eating the leftovers and susequent extra time on the StairMaster.
    One box of two small crusts really isn't enough to make a nice, thick crust that won't leak, nor does it allow you to have a substantial edge that won't burn. Also, when shopping for rhubarb, look for thick, juicy, red stalks. Beware of stalks that are bruised, cut, or dried-out at the ends.
    Begin by slicing the rhubarb into inch-long pieces. Then, slice the rhubarb down the middle, along the grain of the stalk. This allows the rhubarb to release its flavor and absorb the sugar. Combine the rhubarb, lemon juice, sugar, and tapioca. Stir to coat the rhubarb, then allow it to marinate while you prepare the crust.
    Turn on your oven to 400 degrees, to allow it time to preheat while you roll the crust and put the pie together. You want the oven to be fully preheated, otherwise the crust won't be as flaky. Also, cover the bottom of your oven with foil, to keep it clean in case the filling boils over.
    Open a box of crusts, remove all the plastic, and place both crusts atop each other on a clean, floured board. Roll the crust to be 3 inches larger than your pie plate.
    Place the bottom crust into the pie plate and pour-in the filling. Roll-out the top crust to the same size as the bottom crust. Brush the overhang of the bottom crust with a little water, then cover the pie with the top crust, pressing lightly to seal the edges.
    Fold the crust over once, towards the center of the pie, then fold it once more. This thick edge doesn't need to be covered with foil to avoid burning. Use your thumb on one hand and thumb and index finger of the other hand to fully seal the crust and build-up a nice, pretty edge to the crust.
    Cut several holes in the top of the crust. Don't be afraid to cut too many, as this will help release steam when the filling begins to boil. If you don't cut enough holes, pressure will build inside the crust and break open the edges, causing leaks and spills.
    Just before you place the pie in the oven, pour in the half-cup of water. This makes for a juicy, wonderful filling. The tapioca will absorb the water and rhubarb juice to make a nice, gelatinous filling that contrasts with the texture of the rhubarb.
    Bake the pie for 20 minutes, then lower the heat to 350 degrees. Continue to bake the pie for another 40 minutes, checking towards the end to see if the filling has begun to bubble in the center. Once the center begins to bubble and thicken, remove the pie from the oven.
    Allow the pie to cool almost completely before serving. This lets the filling completely thicken and set, so it won't run all over the place when you slice and serve the pie. This pie is best served warm with scoop of vanilla ice cream, or cold with a glass of milk.

    Strawberry Rhubarb Pie


    Pie crust

    • 2 1/4 cups flour
    • 3/4 cup shortening
    • 5 Tbsp cold water or milk (milk preferred)

    Pie filling

    • 1 cup sugar
    • 6 Tbsp tapioca (tapioca starch preferred, but quick-cooking tapioca is ok too)
    • 1 lb rhubarb, cut into 1/2-inch pieces
    • 4-6 cups strawberries


    Cut the stawberries in half. Place in a bowl with the rhubarb and add the sugar and tapioca. Mix and let sit for at least 15 minutes.

    Make the pie crust: Cut the shortening and flour together. This can be done with two knives, with a pastry cutter, or with some electric mixers. (I do mine in a Kitchenaid food processor/mixer.) When the mixture has an even consistency (it should resemble coarse sand), add in the milk (or water). Take about 5/8ths of the dough and roll out on a floured board until it is a little bit larger than a 10-inch pie pan. Put this in the pie pan. (The rest of the dough is for the top of the pie.)

    Pour the strawberries and rhubarb mixture into the pie crust.

    Roll out the remainder of the pie crust. Place on top of the pie, crimping the edges of the top and bottom crusts together. Make one or two slits in the top of the crust for steam to escape.

    Bake 45 to 50 minutes at or until syrup boils with heavy bubbles that do not burst.

    Strawberries and rhubarb are both seasonal fruits. Their season is late spring/early summer. You can use 3/4 cup sugar if you like it less sweet.

    I recommend putting a piece of aluminum foil under the pie as it is cooking, because it invariably leaks. This will save you from having to clean up the oven.

    World's Greatest Coffee Cake

    This is awesome stuff, even if you don’t drink coffee


    • 1 package pound cake mix
    • 4 eggs
    • 1 stick melted butter
    • 1 package (8 oz.) of cream cheese
    • 1 box (16 oz.) confectioners sugar (minus 1/2/ cup)
    • A couple handfuls of chopped nuts (if you like them—otherwise you can go nut-less and wonder)

    Preheat oven to 350 degrees

    Mix together: Pound cake mix, 2 eggs and the melted butter
    Pour into a greased 9” X 13” pan

    Mix together: Cream cheese, 2 eggs and the confectioners sugar
    Pour over cake layer

    Sprinkle with chopped nuts—or be a nut-less wonder—or be half nut-less and sprinkle nuts on only one half of the cake—your choice.

    Bake for 35-40 minutes—use the old toothpick test to check for doneness

    Sprinkle with remaining ½ cup of sugar

    Zucchini bread


    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 3 teaspoons ground cinnamon
    • 3 eggs
    • 1 cup vegetable oil
    • 2 1/4 cups white sugar
    • 3 teaspoons vanilla extract
    • 2 cups grated zucchini
    • 1 cup chopped walnuts


    1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
    2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
    3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
    4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

    Good comment

    This is my MASTER zucchini recipe. No need to look further. I've tried 3 recipes from this site, and this one is the BEST. I do half and half oil/applesauce and subsititute and reduce to 2 cups of sugar - plenty sweet! 1 cup brown sugar for the white. The brown sugar adds so much more richness and depth of flavor than just using all white sugar. I did start using at least 3 cups zucchini. It melts and disappears into the bread and all you end up tasting is the cinnamon. So 3-4 cups is best, with true zucchini flavor. It won't be green, trust me. No nuts needed or draining/squeezing out the zucchini either. The water adds to the moistness of the bread. 55 min. cook time for me. I did 60 min. the first time and it wasn't as moist. I live in the city, so I don't have a garden, but since zucchini is available year round, you can make this anytime of the year. Super quick and easy to make and my 2 and 5 yr. old inhale this stuff. Don't tell them about the veggies and they won't know it's there!!



    Garlic Pickled Eggs


    • 12 eggs
    • 1 onion, sliced into rings
    • 1 cup distilled white vinegar
    • 1 cup water
    • 1/4 cup white sugar
    • 10 cloves garlic, peeled


    1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
    2. Place the eggs in a 1 quart jar with the onion rings.
    3. In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes.
    4. Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.

    Try these alterations from the comments:

    • Use red wine vinegar
    • 1 T of dill weed
    • Chopped fresh Jalapenos
    • Peppercorns
    • pinch of kosher salt

    Best Pickled Eggs


    • 12-14 xl eggs
    • 2 cups apple cider vinegar
    • 1 cup water
    • 1 t pickling salt
    • 1 T pickling spice
    • 1 clove garlic, crushed
    • 1 bay leaf
    • Optional - onion chunks


    Hard boil the eggs ...cover in cold water + one inch, put on heat until boiling, remove from heat, cover for 10-12 minutes. Cool, peel.
    Boil vinegar, water and salt. Remove from heat, add pickling spice, garlic and bay leaf. Cool.
    Place eggs in sterile containers. I like 46 oz pickle jars work great and hold at least 14 eggs. Add pickling liquid. Toss in chunks of onion if you want. Top off with white vinegar. They're pretty good in a day but much better after a week.

    Roasted Cauliflower


    • 3 quarts chicken or vegetable stock
    • 8 sprigs sage
    • 8 sprigs thyme
    • 8 sprigs oregano
    • 6 cloves garlic, skin on
    • 1 head cauliflower, 1½ pounds
    • 3-4 T butter, melted
    • 2 T extra virgin olive oil
    • Sumac salt
      • 1 teaspoon sea salt flakes
      • 1 teaspoon sumac - substitute lemor or lime zest
      • ½ teaspoon dried chilli flakes

    Preheat oven to 200°C (400°F). To make the sumac salt, combine the salt, sumac and chilli flakes and set aside.

    Place the stock, sage, thyme, oregano and garlic in a deep saucepan over high heat and bring to the boil. Add the cauliflower, reduce the heat to low, cover and simmer for 8–10 minutes or until tender. Remove the cauliflower from the saucepan and strain the stock. Reserve the herbs and garlic and transfer to a baking tray lined with non-stick baking paper. Top with the cauliflower, spoon over the combined butter and oil and bake for 30–35 minutes or until golden. Serve the cauliflower with the sumac salt.