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Friday, 25 July 2025

Common Substitutions


How many recipes calls for stuff you don't have in the house.  This is some common substitutions.

Cake Flour

1 cup regular flour, 2 tbsp removed
2 tbsp cornstarch

Self rising flour

1 cup regular flour
1/4 tsp salt
1 1/2 tsp baking soda

Buttermilk

1 cup milk
1 tbsp lemon juice, or
1 tbsp white vinegar 

Light Brown sugar

1 cup sugar
1 tbsp molasses

Dark Brown sugar

1 cup sugar
2 tbsp molasses

Icing sugar

1 cup regular sugar
Food processor on high with chopping blade and blend till you have the consistency of icing sugar.

Slap Ya Momma seasoning

This is no salt version.  I watch these food videos and this seasoning comes up quite often.

Ingredients 

2 tbsp onion powder 
2 tbsp garlic powder 
1 tbsp paprika 
1 tsp cayenne pepper 
1 tsp oregano 
1 tsp thyme 
1 tsp ground black pepper 
1 tsp crushed red pepper flakes 

Stuff you will need 

Mixing bowl 
Whisk 
Storage container 

Directions

Whisk together and transfer to storage container. 

Cajun Seasoning


All these spices...  Tonya is going to get after me for getting all the base stuff.

Ingredients 

2 1/2 tsp smoked paprika 
2 tsp garlic powder 
1 tsp onion powder 
1 tsp black pepper
1 tsp cayenne pepper 
1 1/4 tsp oregano 
1 1/4 tsp thyme 
1/2 tsp crushed red pepper flakes 

Stuff you will need 

Mixing bowl 
Whisk 
Storage container 

Directions

Whisk together all the spices and transfer to storage container. 

Thursday, 24 July 2025

Low Salt Seasoning Salt


Every time I use seasoning salt, I can hear my Dr going "tisk tisk".

Well now you can use your Low Salt Seasoning Salt without too much guilt.

Ingredients 

1 tsp oregano
1/2 tsp white pepper 
2 tbsp garlic powder
2 tbsp onion powder 
2 tbsp smoked paprika 
2 tbsp dry mustard 
2 tbsp celery seed 
1/2 tbsp celtic salt

Stuff you will need 

Mixing bowl 
Whisk 
Storage container 

Directions 

Whisk all ingredients and transfer to storage container. 

Sausage Popper Boats


Time to get out the smoker!!

Ingredients 

1 package sausages
1 oz cream cheese for each sausage
1 jalapeño pepper
1 oz shredded cheddar cheese 
BBQ Seasoning of choice

Stuff you will need 

Smoker
Cutting board 
Sharp knife 

Directions 

Slice the sausages and spread open to make your "boat".

Insert 1 oz of cream cheese. 

Top that with the jalapeño peppers

Top that with shredded cheddar and you favorite BBQ seasoning.

Smoker at 300 F.  

Bake for 45 to 60 minutes. 



Beef Bullion Seasoning


This recipe is salt free, keto and vegan friendly.  There is no beef in this recipe. 

Ingredients 

1 cup dry mustard powder
1/3 cup paprika 
1/3 cup garlic powder
3 tbsp chili powder 
3 tbsp onion powder 
1 tbsp celery seed 

Stuff you will need 

Mixing bowl 
Whisk 
Storage container 

Directions

Mix it together and transfer to storage container. 

Use 1 tbsp mix to 1 cup of water.

Onion Soup Mix


Did you see the price of the onion soup mix?

This recipe is salt free.

Ingredients 

3/4 cup of dehydrated onions
5 tbsp beef bullion recipe here 
3 tbsp onion powder
4 tsp celery seed
1 tbsp parsley 

Stuff you will need 

Mixing bowl
Whisk
Storage container 

Directions

Whisk all ingredients and transfer to storage container. 

1/4 cup of mix = 1 packet of onion soup mix.

Knockoff Old Bay Seasoning


This is another seasoning mix that I see from time to time in cooking videos that I watch. 

Ingredients 

1 tbsp celery seed
1 tbsp ground bay leaves
1 tbsp smoked paprika 
1/2 tsp cayenne pepper 
1/2 tsp cardamom 
1/2 tsp all spice
1/2 tsp nutmeg 
1 tsp black pepper 
1 tsp white pepper 

Stuff you will need 

Mixing bowl 
Whisk
Storage container 

Directions

Mix all ingredients together and transfer to storage container. 

This recipe does not have any salt.  The store bought seasoning has salt as the 1st ingredient.

Creme of "anything"


How many tins of creme of chicken, or creme of mushroom soup have I purchased in my lifetime?  I am sure you have as well.

Ingredients 

1 cup of dry milk powder
3/4 cup cornstarch
2 tbsp dried onion flakes
1 tbsp onion powder
1 tsp black pepper
1 tsp thyme
1 tsp basil
1 tsp parsley 

Stuff you will need 

Mixing bowl
Whisk
Canning jar with lid

Directions

Whisk all the ingredients together and transfer to your storage container. 

To use

1/3 cup creme of "anything"
1/4 cup of liquid

Your liquid could be chicken stock + diced chicken.

Milk and diced and fried mushrooms. 

Knockoff Cowboy Butter Seasoning


I have watched a lot of videos while I have been in the hospital.

I also seen the price of this seasoning on Amazon. 

Ingredients 

1 tbsp garlic
1 tbsp onion powder
1 tsp brown sugar
1 tbsp dried parsley
1 tbsp dried chives
1 tsp thyme
1 tsp smoked paprika 
1 tsp pepper
1/2 tsp crushed red pepper flakes
1/2 tsp dry mustard

Stuff you will need 

Measuring spoons
Mixing bowl or Magic Bullet mixer
Storage container 

Directions

Put all the spices into a mixing bowl and whisk together.  Transfer to storage container. 

Or...

Put all the spices into the Magic Bullet.  Mix so that the larger spices get chopped up and everything is mixed together.   Transfer to storage container. 

Wednesday, 23 July 2025

Soccotash


How many times did I hear Bugs Bunny exclaim: SUFFERING SOCCOTASH!!

As a kid, you could say this around your parents and not get into trouble.   I must admit, this really wasn't one of my go to words when I was upset.

Here’s a classic Succotash recipe — a hearty, colorful mix of corn, lima beans, and fresh vegetables. It can be served as a warm side dish or even chilled as a salad!


🌽 Classic Succotash Recipe

Ingredients:

  • 2 tablespoons butter (or olive oil)
  • 1/2 small onion, diced
  • 1 clove garlic, minced
  • 1 1/2 cups fresh or frozen lima beans (thawed if frozen)
  • 1 1/2 cups fresh or frozen corn kernels
  • 1 small red bell pepper, diced
  • 1/2 cup cherry tomatoes, halved (optional but tasty)
  • Salt and pepper to taste
  • 1/4 teaspoon smoked paprika (optional for a little depth)
  • 2 tablespoons heavy cream or half-and-half (optional for a creamy finish)
  • 1 tablespoon chopped fresh parsley or basil (for garnish)

Instructions:

  1. Sauté aromatics:

    • In a large skillet, melt the butter over medium heat.
    • Add the onion and cook until soft, about 3–4 minutes.
    • Add the garlic and cook another 30 seconds.
  2. Cook the vegetables:

    • Stir in lima beans, corn, and red bell pepper.
    • Cook for about 5–7 minutes, stirring occasionally, until everything is heated through and tender.
  3. Add flavor:

    • Stir in the cherry tomatoes, salt, pepper, and paprika.
    • Cook another 2 minutes until tomatoes soften slightly.
  4. Creamy option (optional):

    • Stir in the cream and cook just until warmed through.
  5. Finish:

    • Remove from heat and sprinkle with fresh herbs.
    • Serve warm or at room temperature.

Tips:

  • Add diced cooked bacon or pancetta for a smoky version.
  • Swap lima beans for edamame or fava beans if preferred.
  • Great as a side dish with grilled chicken, pork chops, or fish.

The VERY Best Chicken Sandwich!


This guy swears a bit... but he sure does know how to cook stuff!

Ingredients

4 Chicken thighs deboned
2 cups Buttermilk
1/4 cup Frank's Hot Sauce 
1 tbsp pickle juice

Chicken batter

3 cups flour, divided
1 tsp cayenne pepper, divided 
2 tsp paprika, divided
2 tsp onion powder, divided 
1 tsp salt, divided 
1 tbsp baking soda, divided 
1 beer, or club soda

Cole Slaw

2 cups thinly sliced purple cabbage
2 tbsp Mayonnaise (not Miracle Whip)
1/2 tsp salt
1 tbsp vinegar
1 tbsp grainy mustard

Chicken Sauce

1/2 cups butter
1/2 cups Sriracha 

Sandwich Bun

Large hamburger bun, toasted

__________________________________

Stuff you will need 

3 Mixing bowls
Whisk
Deep fat fryer 
Wire rack
Cookie sheet
Sauce pot
Quick read thermometer 
Tongs

__________________________________

Directions

In a mixing bowl, marinade the chicken thighs with the buttermilk, Frank's Hot Sauce, and pickle juice, overnight.  Don't have time for that?  Marinade for 2 hours.

In the 2 remaining mixing bowls, add the divided batter ingredients and whisk.  To ONE of the bowls, add enough beer to make a thin batter. Drink the remainder of the beer.

Your chicken is going to go from the marinade, dry ingredients, wet batter, dry ingredients.  Transfer the chicken to a cookie sheet to rest for a few minutes. 

Make sure the cooking oil is 350 F.  Only cook two thighs at a time so that you don't cool off the oil.

Once the chicken is golden brown, use tongs to remove the chicken from the cooking oil.  Rest the chicken on an inverted wire rack on top of a cookie sheet.  Using your instant read thermometer, make sure the chicken is 165 F.

In your sauce pan, add the butter and Sriracha Sauce.  Heat till the butter is melted.

The Cole Slaw is easy, add all your ingredients into a mixing bowl and mix.

To make the very best chicken sandwich you will ever have...  on the bottom bun, add some Cole Slaw.  Dip and coat the chicken in the butter/Sriracha Sauce.  Transfer the chicken and rest on top of the Cole Slaw.  Put more Cole Slaw on top of the chicken.  Top the sandwich with the top bun.


Serve immediately!

Tuesday, 22 July 2025

Delicious Chicken Tenders


He swears a bit, but honestly, has really good recipes. 

Ingredients 

Chicken tenders
2 pounds of chicken tenders
2 cups of buttermilk
3 tbsp of Frank's Hot Sauce 

Chicken coating
3 cups flour divided
2 tbsp garlic powder divided
2 tbsp baking soda divided
2 tsp paprika divided
1 tsp cayenne pepper divided 
1 tsp salt divided
1 can beer, or club soda

Chicken Dipping Sauce 
1/2 cup Mayonnaise 
2 tbsp ketchup
1 tsp washyoursister sauce
1/2 tsp cayenne pepper 
1/2 tsp paprika 
1/2 tsp garlic 

Stuff you will need 

Several mixing bowls
Cookie sheets
Wire rack
Slotted spoon
Deep fat fryer
Saran wrap
Instant Read Thermometer 

Directions 

Put your chicken tenders in a mixing bowl.  Cover the chicken with buttermilk.  Add Frank's Hot Sauce.  Cover the bowl with saran wrap and put in the refrigerator overnight.  Or at least a few hours.

Get two mixing bowls.  Place 1/2 of the dry ingredients into each bowl and whisk.  In ONE BOWL, add enough beer to make a thin batter.  You can drink what is left.

Remove the chicken from your marinating bowl and shake off the excess liquid.  Coat the chicken in the dry bowl, dunk into the batter, back into the dry bowl.  Place the coated chicken on a cookie sheet.  Give them a minute or two to absorb the batter.

Make sure your oil is at 350F.  Fry them in small batches, 2 at a time, so as not to cool the oil.

When you remove the cooked chicken tender from the oil, place on a cookie sheet with an inverted wire rack.  This will allow the excess oil to drip off. (The excess oil that dripped off, get some quick oats and soak up the oil.  Then throw those oats out to the birds).   Using your instant read thermometer, make sure the chicken tender is 165 F.

Mix up all the ingredients for the dipping sauce.  The washyoursister sauce is really worcestershire sauce.

Serve the chicken tenders while they are warm.

Did you make extra?  From frozen, place the tenders on an invert wire rack on a cookie sheet (to keep both sides of the chicken tender crispy).  Bake ar 400F for 20 minutes.  Flip half way through.

Crispy Curry Chicken Sandwich


Back on the internet looking for recipes

Here’s a crispy oven-baked curry chicken sandwich recipe that’s flavorful, satisfying, and doesn’t require deep frying:


🍛 Oven-Baked Crispy Curry Chicken Sandwich

Ingredients:

For the Chicken:

  • 2 boneless, skinless chicken breasts (or thighs)
  • 1 cup buttermilk (or ¾ cup plain yogurt + ¼ cup milk)
  • 1 tbsp curry powder
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt & pepper to taste

For the Breading:

  • 1 ½ cups panko breadcrumbs
  • 1 tbsp olive oil or melted butter
  • 1 tsp curry powder
  • ½ tsp paprika
  • Salt to taste

For the Sandwich:

  • 4 sandwich buns or brioche buns
  • Lettuce or spinach
  • Sliced tomato
  • Pickles or red onions (optional)

Optional Curry Mayo:

  • ½ cup mayonnaise
  • 1 tsp curry powder
  • ½ tsp honey or lemon juice

Instructions:

  1. Prep the Chicken:

    • Slice chicken breasts in half horizontally to make 4 thin pieces.
    • In a bowl, mix buttermilk, curry powder, paprika, garlic powder, onion powder, salt, and pepper.
    • Add chicken to the marinade. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
  2. Prep the Breading:

    • In a pan, toast panko with olive oil over medium heat until golden and crispy (3–4 minutes). Let cool.
    • Stir in curry powder, paprika, and salt.
  3. Bread the Chicken:

    • Preheat oven to 425°F (220°C). Line a baking sheet with parchment and place a wire rack on top.
    • Remove chicken from marinade. Press each piece into the panko mixture, coating both sides well.
    • Place coated chicken on the wire rack.
  4. Bake:

    • Bake for 18–22 minutes, flipping halfway through, until chicken is golden and reaches 165°F (74°C) internally.
  5. Make the Curry Mayo (Optional):

    • Mix mayo, curry powder, and honey or lemon juice in a small bowl.
  6. Assemble Sandwiches:

    • Toast the buns lightly.
    • Spread curry mayo on each side.
    • Layer lettuce, tomato, crispy chicken, and pickles/onions if using.
    • Top with the bun and serve hot.

Yes, you cook the chicken on the wire rack placed over the baking sheet. Here's why:

Why use a wire rack?

  • Even Crispiness: The rack allows hot air to circulate all around the chicken, so the bottom gets crispy too — no soggy breading.
  • No Sticking: The chicken won’t sit in its juices and lose that crunch.
  • Cleaner Bake: Juices and crumbs fall onto the pan below, making cleanup easier.

🔧 Tip: If you don’t have a wire rack, you can place the chicken directly on parchment paper, but flip it halfway through and expect a slightly less crispy bottom.


Glizzy Bacon


Ok, it caught my attention cause of the word bacon.  But there is no bacon here.

Ingredients 

Hot dogs

Stuff you will need 

Cutting board 
Hot Dog peeler
Air Frier
Tongs

Oven method

Cookie sheet lined with parchment paper 
Tongs

Skillet method

Bacon grease
Tongs

Directions 

Get out your Willy Waller Gold Edition, as seen here:  Willy Waller Gold Edition

Or, if you got one, your favorite Hot Dog Peeler.


You can also use a vegetable peeler. (Sigh)

Once you got your hot dog peeled into strips, transfer to your Air Fryer and cook at 350 for about one minute.


Oven method 

Transfer your peeled hot dogs to a parchment paper lined cookie sheet.  Cook at 350 F for about 2 minutes.

Skillet method

Got some bacon grease?  Add that to your skillet and turn the burner on medium heat.  Once the bacon grease starts smoking, add the hot dog strips.  Cook to desired doneness. 

Serve warm with your favorite hot dog condiments. 

Bun Dogs, no cornmeal needed


Mum and I would goto Woolco in Penton Mall.  Once you go past the checkout, there was this stand that sold corn dogs. 

Now, these are not corn dogs, but should satisfy a craving.

Also, at half a hot dog, should be the proper size for the grandkids. 

Ingredients 

~ 5 hotdog cut in half
~ skewers
~ flour 1 cup 
~ baking powder 2 tsp 
~ salt 1/2 tsp 
~ sugar 2 tablespoons 
~ 1 egg 
~ milk 1/2 cup 
~ oil for frying . 

Kitchen tools

Cutting board 
Sharp knife 
Pot with oil to deep fry
Mixing bowl
Glass tall enough to dunk the hot dog into the batter mixture

Directions

Heat the oil to 350 F.

Cut the hot dogs in half and insert a wooden skewer into each hot dog.

In a mixing bowl, mix the dry ingredients first.

Then add the wet ingredients.  Mix till you have a wet batter.

Transfer to a glass tall enough to dunk the hot dog, and it will be covered by the batter.


Roll the skewered hot dog in flour, then dunk into the batter.  Then transfer to the hot cooking oil.

Cook in small batches.  Cook till golden brown.

Serve while warm.

Garlic Parmesan Chicken Penne with Buttery Corn


🍝 Garlic Parmesan Chicken Penne with Buttery Corn

Ingredients:

  • 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
  • 2 tablespoons olive oil or butter
  • 4 cloves garlic, minced
  • 2 cups penne pasta
  • 2 cups chicken broth
  • 1 cup milk or heavy cream
  • ½ teaspoon Italian seasoning
  • ½ cup grated Parmesan cheese
  • 1½ cups corn kernels (frozen, canned, or fresh)
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley (optional, for garnish)


Kitchen Tools You’ll Need:


-Large deep skillet or sauté pan with a lid (or a Dutch oven)
-Cutting board
-Sharp knife (for chopping chicken and garlic)
-Measuring cups (for liquids and pasta)
-Measuring spoons (for seasoning)
-Garlic press (optional, for mincing garlic)
-Wooden spoon or silicone spatula (for stirring)
-Grater (if you're using a block of Parmesan)
-Colander (if using canned corn that needs draining)

👨‍🍳 Instructions: 

  1. Cook the Chicken:

    • Heat olive oil (or butter) in a large skillet or pot over medium heat.
    • Season the chicken with salt and pepper.
    • Add chicken to the pot and cook until golden brown and fully cooked (5–6 minutes). Remove and set aside.
  2. Sauté Garlic:

    • In the same pan, add garlic and sauté for 30 seconds, until fragrant.
  3. Cook the Pasta:

    • Add the penne, chicken broth, milk (or cream), and Italian seasoning.
    • Stir and bring to a boil. Lower heat and simmer uncovered for 12–14 minutes, stirring occasionally, until pasta is tender and sauce starts to thicken.
  4. Add the Corn & Chicken:

    • Stir in the corn and butter. Cook for 2–3 minutes until the corn is warm and buttery.
    • Return the cooked chicken to the pot.
  5. Add Cheese & Serve:

    • Stir in Parmesan cheese until melted and creamy.
    • Taste and adjust seasoning with salt and pepper.
    • Garnish with parsley if desired.

Optional Add-Ins:

  • Crushed red pepper flakes for a little heat
  • Extra cheese on top when serving
  • Fresh spinach or peas for more veggies

One-Pot Bow Tie Pasta with Creamy Garlic Chicken and Parmesan


Here’s a delicious One-Pot Bow Tie Pasta with Creamy Garlic Chicken and Parmesan recipe that's easy, comforting, and perfect for a quick dinner:

---

One-Pot Bow Tie Pasta with Creamy Garlic Chicken and Parmesan

Ingredients:

2 tablespoons olive oil
1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
Salt and pepper to taste
4 cloves garlic (minced)
2 cups chicken broth
1 cup milk (or heavy cream for richer flavor)
8 oz bow tie (farfalle) pasta
½ teaspoon Italian seasoning
½ cup grated Parmesan cheese
Fresh parsley for garnish (optional)

Kitchen Tools:

Large deep skillet or pot (with lid) — to cook everything in one pot
Cutting board and knife — for chopping chicken and garlic
Measuring cups and spoons — for liquids and seasonings
Wooden spoon or spatula — for stirring
Grater (if you're grating Parmesan fresh)

---

Directions:

1. Sear the Chicken:

Heat olive oil in a large skillet or pot over medium heat.

Season chicken with salt and pepper.

Add chicken to the pot and cook until golden brown and cooked through (about 5-6 minutes). Remove and set aside.


2. Sauté Garlic:

In the same pot, add minced garlic. Sauté for 30 seconds until fragrant (don’t let it burn).


3. Cook the Pasta:

Add chicken broth, milk, bow tie pasta, and Italian seasoning to the pot.

Stir and bring to a boil, then reduce heat to a simmer.

Cover and cook for about 12–15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.


4. Creamy Finish:

Stir in the cooked chicken, Parmesan cheese, and spinach (if using).

Cook another 2–3 minutes until cheese melts and sauce thickens.


5. Serve:

Taste and adjust seasoning.

Garnish with extra Parmesan and parsley if desired.

---

Tips:

For extra richness, swap milk with half-and-half or cream.

Add mushrooms or sun-dried tomatoes for variation.

Use pre-cooked rotisserie chicken for a shortcut.

Monday, 21 July 2025

Homemade baked Sour Cream & Onion Potato Chips


I love Sour Cream & Onion Potato Chips.

Since you can control the salt content, this is perfect for me as I am on a Heart Healthy Diet.

Ingredients 

3 or 4 Russet Potatoes, peeled
Spray bottle with cooking oil

Sour Cream & Onion Seasoning

1 tbsp onion powder
1/2 tbsp salt
1 tsp dried parsley
1 tsp garlic powder 
1 tsp sugar
1/2 tsp dried dill
1/2 tbsp buttermilk powder


Stuff you will need 

Mandolin with crinkle cut blade 
Ice bath
Magic Bullet mixer
Cookie sheet lined with parchment paper 

Directions

Heat oven to 400 F.

Using the mandolin, and the crinkle cut blade, cut up the potatoes and rinse till the water is clear.

Submerge the potatoes in an ice bath for 20 minutes.

Drain and pat dry.

Arrange your chips on the cookie sheet so they don’t overlap.  Spray the chips with the cooking oil.

Bake the chips for 25 minutes.  Turning the chips at the half way mark, spray cooking oil on this side of the chips.

Put your dry ingredients in the Magic Bullet and blend till well combined.

Once the chips are out of the oven, put in a mixing bowl and liberally add the Sour Cream & Onion Seasoning over the chips.  Gently toss to make sure all the chips are covered.

Pickled Frog's Balls


Looking for a crunchy, tangy treat, Try these Pickled Frog Balls  (a.k.a. Brussels Sprouts) for a zesty snack that amps up any meal!

Ingredients:
- 2 cups Brussels Sprouts
- 4 cups Water
- 1 tbsp Salt
- 1/3 tsp Turmeric
- 1 Cup White Vinegar
- 1 Cup Water
- 1 tbsp Celery Seed
- 1 tbsp Mustard Seed
- 2/3 Cup White Sugar

Directions:
1. Start by prepping your Brussels sprouts: trim those tough stems, peel away any outer leaves, and slice them in half.

2. In a large pot, bring 4 cups of salted water to a boil and cook the halved sprouts for about 4 minutes (blanch your frog's balls). You want them vibrant green and just tender. Drain and dump into an ice bath to stop cooking.  Drain and set aside.

3. Next, pack those beautiful halved sprouts into a mason jar, making sure to leave some space for the brine.

4. In a separate pot, combine the turmeric, white vinegar, 1 cup of water, celery seed, mustard seed, and white sugar. Bring this lovely mix to a boil to create your brine.

5. Carefully ladle the hot brine over the packed Brussels sprouts in the jar, ensuring they're fully covered.

6. Seal that jar up tight and let it cool to room temperature. Once cooled, pop it in the fridge. For the best flavor, let these pickle overnight!

Enjoy your tangy Pickled Frog Balls as a snack, side dish, or a unique topping for your favorite meal. Happy pickling!

Homemade Ranch Seasoning


Lately I seen a few recipes that call for a packet of ranch dressing.

So...  I went to Amazon to find some.  Oh I found it and it is damn well going to stay there.


I figured, there has to be a better way.

Homemade Ranch Seasoning is easy to make and convenient to keep on hand. Use it for dips and dressings or in any recipe that calls for a packet of ranch seasoning.

Ingredients

⅓ cup dry buttermilk powder
1 Tablespoon garlic powder
1 Tablespoon onion powder
2 teaspoons dried parsley
1 ½ teaspoons dried dill
1 ½ teaspoons dried chives
1 teaspoon fine sea salt
½ teaspoon sugar
½ teaspoon dried tarragon optional but recommended
¼ teaspoon fresh cracked black pepper or to taste
¼ teaspoon mustard powder

Directions
 
Combine all ingredients in a bowl and whisk to combine. Store in an airtight container in a cool, dry place. 

Notes

Use 2 tablespoons of homemade ranch seasoning to replace 1 packet of store-bought ranch seasoning mix.

You should be able to find the buttermilk powder in the baking aisle next to the dried milk powder.

Copycat Texas Roadhouse Butter

This copycat Texas Roadhouse butter tastes like the real deal, with honey and cinnamon in a lightly whipped butter.

Ingredients

Original recipe yields 24 servings

1 cup butter, softened
1/2 cup confectioners sugar
3 tablespoons honey
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt

Stuff you will need 

Stand mixer with wire whisk attachment
Spatula
Low wide jar with lid

Directions

Put everything into the mixer and blend till whipped.

Using a spatula, make sure to scrape down the sides of the mixing bowl.

Once whipped, transfer to the storage jar.

Million Dollar Dip


I am not sure if this is really worth a million dollars, but it should be pretty good.

Ingredients

4 oz softened cream cheese 
1 1/2 cup of mayonnaise (not Miracle Whip)
1 1/4 cup of shredded cheddar cheese 
3 diced scallions
8 sliced of cooked and crumbled bacon
1/2 cup of slivered almonds
1/2 tsp garlic powder
Salt and Pepper to taste

Stuff you will need 

Mixing bowl
Spatula to mix

Directions

Put everything into the mixing bowl and with the spatula, mix it together. 

That is it.  Nothing more to do than wait for the praises and accolades.

The Best Shrimp and Lobster Bisque – A Seafood Lover’s Dream!


Hello friends and fellow seafood lovers! Today, we’re diving deep into an ocean of flavor to bring you the ultimate Lobster Bisque recipe – with a twist! That’s right, we’re adding succulent shrimp to make this not just any Lobster Bisque, but The Best Shrimp and Lobster Bisque you’ve tasted! I promise you’ll see.

Easy Lobster Bisque RecipeLobster bisque is a velvety, creamy soup traditionally made with lobster stock, vegetables, special spices, heavy cream, and a splash of sherry or cognac, creating a luxurious and indulgent treat perfect for any special occasion or even just a cozy night in. But today, we’re taking it up a notch by adding succulent shrimp to the mix, making this bisque even more flavorful and delicious.

This Shrimp and Lobster Bisque recipe is perfect for when you want to treat yourself to something extraordinary. We’ll be using the freshest ingredients and a few of my special culinary tricks to ensure that every spoonful is an explosion of flavor. So, get ready to immerse yourself in the world of seafood decadence, as we embark on a culinary adventure to create the most scrumptious Lobster Bisque you’ve ever experienced.

So let’s get cooking!

Ingredients
  
For the Stock: (if you do not have the time to make the stock, you can skip that recipe and use a good Vegetable or Chicken Stock

2 tablespoons Garlic Olive oil or any excellent quality extra Virgin Olive Oil
1 large Onion diced
3 large Tomatoes chopped with skin
1 cup Tomato Puree
6/8 whole Garlic Cloves
4/5 Carrots well washed but not peeled and chopped
4/5 Celery Stalk chopped
1 or 2 Leeks, depending on their size (light green and white parts only) chopped
1 Fennel Stalk chopped fronds removed
Reserved Lobster and Shrimp shells
Chicken Stock, Vegetables or Water enough to cover all the vegetables and the shells. (the Chef used 12 cups of Stock)

For the Bisque:
Garlic Olive oil or any excellent quality extra Virgin Olive Oil
1 large Onion chopped
3 cups Celery diced
3 cups Carrots diced
3 cups Leeks chopped (light green and white parts only)
1 Fennel Stalk chopped Fronds removed
Salt and Pepper to taste
1 teaspoon Cayenne Pepper
1 cup Tomato Paste
1 tablespoon Thyme freshly chopped (use ½ if using dried herbs)
1 tablespoon Tarragon freshly chopped (use ½ if using dried herbs)
2 large Yukon Gold or Baking Potatoes diced
10/12 cups of Lobster and Shrimp Stock (Chicken or Vegetable Stock)
½ cup Heavy Whipping Cream
¼ cup Cream Sherry
2 tablespoons Cognac
Salt and Pepper

For the Lobster and Shrimp:
2 Lobster Tails shell removed and reserved and cut in bite size pieces
¾ pound Medium Shrimp peeled and deveined and reserved and cut in bite size pieces
2 tablespoons Sweet Butter
¼ cup Shallots minced
1 ½ teaspoons Garlic minced
½ teaspoon Cayenne Pepper
1 teaspoon Saffron
¾ cup White Wine

For the Sriracha Sour Cream (to decorate the plate):
6 ounces Sour Cream
2 ounces Whipping Cream
1 teaspoon Sriracha

Directions

Make the Stock:
In a stock pot, add all the ingredients and bring to a boil, reduce to a low heat and cook for 60 to 90 minutes.
Strain all solid, first with a colander, and strain again in a fine mesh strainer. 

Make the Bisque:
In a soup pot, add some olive oil; when hot, add the onion and sauté it for a few minutes until light golden brown.  Add the celery, carrots, and leeks. Then add salt and pepper, cayenne, tomato paste, fresh herbs, and potatoes.

Cook for about one hour or until all the vegetables are soft and cooked.  Using your immersion blender, be sure to puree the soup until very, very smooth.    

Add the cream, cream sherry, Cognac and adjust seasoning with salt and pepper.
Chef Note: At this crucial time, check the texture of your bisque.  If it is too thin, you’ll have to add a touch of cornstarch to make it thicker, and if it is too thick, you’ll have to add a little stock to make it just the way your like it!   

Cook the Lobster and Shrimp:
Heat the butter in a reduction pan or regular saucepan; when hot, add the shallots and cook for a few minutes.  Add the lobster and the shrimp and cook for 4/5 minutes.   Add the garlic, Cayenne, and saffron.  When the garlic is fragrant, add the wine, bring it to a boil, and cook until the wine has reduced to a couple of tablespoons left. Reserve until ready to serve.

Make the Sriracha Sour Cream:
Mix all ingredients and transfer them to a squeeze bottle.

To Serve:
Fill your plate with the soup, in the middle, add some of the shrimp and lobster and decorate with the sour cream sriracha sauce 

Frequently Asked Questions About Shrimp & Lobster Bisque

1) Can Shrimp and Lobster Bisque be made in advance?

Yes, you can make Shrimp and Lobster Bisque in advance. Prepare the soup up until the point where you would add the shrimp and lobster meat. Cool it down, then refrigerate. When you’re ready to serve, reheat the soup, add the seafood, and cook until heated through.

2) What dishes pair well with Shrimp and Lobster Bisque?

Shrimp and Lobster Bisque pairs well with crusty garlic bread, a vinaigrette green salad, or a side of sautéed vegetables. You can also serve it as a starter for a seafood-themed dinner.

3) What wines would be best to serve with Shrimp and Lobster Bisque?

A crisp, refreshing white wine such as Chardonnay, Sauvignon Blanc, or a French Chablis will complement the rich flavors of the bisque.

4) How can I thicken my Shrimp and Lobster Bisque if it’s too thin?

If your bisque is too thin, you can create a roux by combining equal parts butter and flour in a separate pan. Cook the roux for a few minutes, then gradually whisk it into the bisque until you achieve your desired consistency.

5) Can I make Shrimp and Lobster Bisque without using alcohol?

Yes, you can omit the sherry or cognac from the recipe without sacrificing flavor. Simply substitute the alcohol with an equal amount of seafood or vegetable stock.

6) What type of shrimp is best for Shrimp and Lobster Bisque?

Medium to large-sized shrimp, such as tiger or white shrimp, are ideal for bisque due to their firm texture and sweet flavor.

7) Can I use frozen shrimp and lobster in the bisque?

Yes, you can use frozen shrimp and lobster. Thaw them in the refrigerator overnight or under cold running water, then pat them dry before adding them to the bisque.

8) Is it necessary to strain the soup base for Shrimp and Lobster Bisque?

Straining the soup base helps achieve a smooth, velvety texture by removing any solid bits. While it’s not strictly necessary, it’s recommended for the best dining experience.

9) How do I store leftover Shrimp and Lobster Bisque?
Store any leftover bisque in an airtight container in the refrigerator for up to 2-3 days. To reheat, transfer the bisque to a saucepan and heat gently over low heat until warmed through.

10) Can I freeze Shrimp and Lobster Bisque?

It’s best to avoid freezing bisque containing heavy cream, as it can separate and become grainy when thawed. However, you can freeze the soup base without the cream and seafood. When you’re ready to serve, thaw it, reheat and add the cream and cooked seafood.

Homemade pizza rolls


Always on the lookout for a less expensive means to feed the family.

Ingredients

Flat wraps
Pepperoni
Salami
Mozzarella 
Olive oil
Italian seasonings
Marinara sauce

Stuff you will need 

Cutting board 
Sharp knife or pizza cutter
Mixing bowl
Fork
Cookie sheet lined with parchment paper 

Directions

You will notice there is no measurements in the ingredients list.  This is because you will control how much or how little you put in your pizza pop.

Turn your oven on to 300 F.

Cut the flat wraps in half.

In the mixing bowl, put the pepperoni, salami, and mozzarella cheese.  Mix together. 

Fold the cut flat wrap into 3rds.  Open the pocket you created and insert the meat/cheese mixture.  

Using a fork, crimp the opening closed.

Transfer your pizza pops to the cookie sheet that has been lined with parchment paper. 

Brush the tops of the pizza pops with olive oil and sprinkle Italian seasons on the pizza pops.

Bake for 12 to 15 min.  I have a convection oven, so they may cook faster.

Dip you pizza pops in the marinara sauce.

You can be creative with the stuffing as you would with any homemade pizza.

Homemade Ketchup


Mum sent me this link of a guy that didn't believe you could make your own ketchup at home.

Ingredients

6 oz can of tomato paste
1/4 cup honey
1/4 cup water
1 tsp sugar
3/4 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 cup white vinegar

Stuff you will need 

Pot
Stirring spoon
Measuring cups/spoons
Storage container with lid

Directions 

Put all ingredients into the pot.  

Burner to medium heat and bring to a boil.  Once it starts to boil, reduce to a simmer.

PRO TIP: Have you struggled with getting the tomato paste out of that little can?  Cut both ends of the can with your can opener.  Then push the lid through to the other side.


Simmer the ketchup for about 20 minutes.

Let it cool.  Once cooled, transfer to a container large enough to hold all the ketchup you just made.  A 16 to 20 oz canning jar would be perfect.  I bought plastic lids from Canadian Tire.



In the picture above, he used a glass container.  If it the same one I got at home, it was also purchased from Canadian Tire. 

Sunday, 20 July 2025

Carmelized Onion Pasta

Ingredients 

4 onions sliced 
2 tbsp butter
Spaghetti
3 egg yolks 
1 cup heavy cream
3/4 cup parmesan cheese

Stuff you will need 

Skillet to caramelize onions
Pot to cook spaghetti
Colander to drain spaghetti 
Cutting board 
Sharp knife 
Mixing spoon
Blender

Directions

In a pan add butter 
Fry onions till caramelized, about 20 minutes 
Can add seasonings if want
Caramelized onion butter seasoning

Boil favorite pasta noodles

In a blender add 
fried onions
1 cup heavy cream/milk
3 egg yolks
3/4 cup grated cheese
Blend up

Put sauce in pan 
Add cooked pasta
Mix together 

Plate

Enjoy

Pickled Onions


Hello friends, Pickled Onions are a great condiment to have in your fridge for any occasion! Put them on a burger, taco, or even in a salad! Let me show you how to make these delcious pickled onions

Ingredients

Makes a 3 ½ cups / 750ml jar

2 Red Onions
1 Red Chili Pepper cut into quarters seeds removed
¾ cup Red Wine Vinegar
¾ cup Water
¼ cup Sugar
1 tablespoon Salt
1 teaspoon Cumin Seeds
2 or 3 Star Anise Seeds
1 tablespoon Whole Black Pepper

Stuff you will need 

Cutting board 
Sharp knife 
Mixing bowls
Colander 

Directions
 
Mix all ingredients except the chili pepper and the anis seed.  

Cut the onion into very thin slices (pole to pole) and cover them with boiling water and leave them covered for about 30 minutes.

Drain the onion and place them in your jar and add the chili pepper and the anis seed.

Pour the pickle juice on top and let it to room temperature for about 2 hours and refrigerate up to 1 month.

Onion Boil


Taking its cue from a southern seafood boil, there’s actually no boiling involved in this Onion Boil recipe. Rather the whole onion is coated in melted butter, minced garlic, and seasonings, wrapped in foil, and baked! The end result is a buttery, perfectly seasoned onion that makes an excellent side dish for steaks, burgers, and more.

Ingredients 

1 large Vidalia onion, (or other sweet onion)
1 tablespoon cubed butter
1 & 1/2 tablespoons melted butter
1 small garlic clove, , minced
1 teaspoon brown sugar
1/4 teaspoon coarse salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon smoked paprika
1/4 teaspoon old bay

Stuff you will need 

Cookie sheet
Tin Foil
Cutting board 
Sharp knife 

Directions 

Slice off the ends of 1 large Vidalia onion, then remove the skin and the first layer.
Using an apple corer or knife, remove the heart/center of the onion, creating a well (but don’t cut all the way through.)

Overhead view of an onion and a corer on a cutting board

Transfer the onion to a large piece of foil and roughly crimp up the sides, to create a packet.

Place a tablespoon of cubed butter inside the well of the onion.

In a small bowl, whisk together 1 & 1/2 tablespoons melted butter, 1 small minced garlic clove, 1 teaspoon brown sugar, 1/4 teaspoon EACH coarse salt, black pepper, dried oregano, smoked paprika, and old bay seasoning; pour over the top of the onion.

Pouring melted butter with spices over a raw onion in foil

Wrap the onion up tightly in the foil, then transfer to a rimmed baking sheet or small casserole dish.

An onion wrapped in foil on a plate
Bake at 375F for 1 hour.

Carefully unwrap the foil (the steam will be HOT!) – transfer onion to a serving plate and pour the juice from the foil over the top. Enjoy!

Notes
This recipe is versatile if you’d like to play around with different seasonings.

Onion Ring Chips


What Are Onion Ring Chips?

Onion ring chips are even less complicated than they sound. They’re simply thinly sliced onions and cheese baked together until transformed into an ultra-crispy, salty snack. As the onions caramelize, they meld into the crisped, golden-brown cheese, creating a crunch that rivals traditional chips.

Onion ring chips are even less complicated than they sound. They’re simply thinly sliced onions and cheese baked together until transformed into an ultra-crispy, salty snack. As the onions caramelize, they meld into the crisped, golden-brown cheese, creating a crunch that rivals traditional chips.

The key to perfect onion ring chips is in the onion slicing. The thinner the onions, the better they crisp up in the oven. If you have a mandoline, use it for precise, ultra-thin cuts. If slicing by hand, take your time to achieve the thinnest possible rings. This ensures they caramelize rather than stay raw and sharp in flavor.

Another crucial step is using plenty of freshly shredded Parmesan. Pre-grated cheese can have additives that prevent it from melting smoothly, so opt for a block of Parmesan and grate it yourself. When baked, the cheese forms a lacy, crunchy structure that holds the onions together.

This snack is endlessly customizable and nearly foolproof. So, what are you waiting for? Here’s how to make your own batch of onion ring chips tonight.

Ingredients

2–3 medium white onions, sliced into 1/4-inch thick rounds
8 ounces freshly shredded Parmesan cheese
1/2 tablespoon extra virgin olive oil
Salt, garlic powder, and paprika, to taste

Stuff you will need 

Cookie sheet
Parchment paper 
Mandolin or
Cutting board with sharp knife 

Directions 

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Sprinkle a thin, even layer of Parmesan cheese across the baking sheet. Arrange the onion rings in a single layer over the cheese.

Lightly brush the onion rings with olive oil and season with salt, garlic powder, and paprika.

Bake for 20 minutes or until golden brown and crispy. Let cool for 10 minutes before breaking apart into chips.

Perfect Garlic Herb Roasted Vegetables


Perfect Garlic Herb Roasted Vegetables

Caramelized edges give way to perfectly tender centers in these flavor-packed roasted vegetables that transform ordinary produce into extraordinary side dishes that everyone actually wants to eat. Each bite delivers aromatic herb notes enhanced by roasted garlic that permeates every colorful morsel, creating depth and complexity that steaming or boiling simply cannot match. The simple high-heat cooking method concentrates natural sugars while creating irresistible texture contrast between crispy exteriors and succulent interiors that makes even former vegetable skeptics eager for seconds. Perfect for elevating weeknight dinners or impressing guests with what appears to be gourmet cooking but requires minimal effort and basic ingredients.

Colorful Garden Ingredients

Rainbow carrots: Develop intense natural sweetness while maintaining beautiful color contrast that makes plates visually appealing

Fresh broccoli florets: Become delightfully crispy on edges while stems remain perfectly tender and flavorful throughout

Vibrant bell peppers: Edges caramelize beautifully while releasing concentrated natural sugars that balance savory herbs perfectly

Zucchini and yellow squash: Absorb herb flavors completely while maintaining pleasant texture that doesn't become mushy

Sweet potatoes: Develop candy-like sweetness with crispy exteriors that contrast beautifully with creamy interiors

Brussels sprouts: Transform into nutty, caramelized morsels with tender centers that convert even dedicated skeptics

Premium extra virgin olive oil: Creates essential crispy texture while carrying herb flavors throughout every vegetable piece

Fresh garlic cloves: Roast to aromatic perfection, infusing vegetables with savory depth that permeates every bite

Fresh rosemary and thyme: Provide classic herb foundation that complements rather than overwhelms natural vegetable flavors

Smoked paprika: Adds unexpected depth and subtle smokiness that elevates the entire dish beyond basic roasted vegetables

Sea salt and black pepper: Essential seasonings that enhance natural flavors without masking the vegetables' inherent goodness

Ingredients

→ Base vegetables (choose 3-4)
 Carrots, chopped into 1-inch pieces
 Broccoli florets
 Cauliflower florets
 Bell peppers, sliced into strips
 Zucchini, cut into thick slices
 Sweet potatoes, cubed
 Brussels sprouts, halved

→ Garlic-herb coating
 3 tablespoons olive oil
 4 garlic cloves, minced
 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
 1 teaspoon smoked paprika
 ½ teaspoon salt
 ¼ teaspoon black pepper

→ Optional finishing touches
 Grated Parmesan cheese
 Fresh lemon zest
 Red pepper flakes for heat

Stuff you will need 

Cookie sheet
Parchment paper 
Mixing bowl
Cutting board 
Sharp knife

Directions

Crank your oven up to 425°F and line a large baking sheet with parchment paper. This high heat is absolutely key for getting those deliciously crispy, caramelized edges we're after!

Choose 3-4 vegetables from the base list and chop them into similar-sized pieces for even cooking. You want about 6-8 cups total of chopped veggies - this ensures everyone gets perfectly tender results at the same time.

In a large bowl, toss your chopped vegetables with olive oil, minced garlic, fresh herbs, smoked paprika if you're using it, salt, and pepper. Makesure every single piece gets beautifully coated with that aromatic, garlicky goodness!

Spread those seasoned vegetables in a single layer on your prepared baking sheet. Here's the secret to crispy perfection - don't overcrowd them! Give each piece some breathing room so they roast beautifully instead of steaming.

Pop them in the oven for 20-25 minutes, flipping the vegetables halfway through for even browning. They're ready when the edges are gorgeously golden and crispy while the centers are perfectly tender.

Transfer your beautiful roasted veggies to a serving dish and add any optional finishes while they're still hot - a generous sprinkle of Parmesan, bright lemon zest, or a pinch of red pepper flakes takes them over the top!

Tips
The key to amazing roasted vegetables is high heat and not overcrowding - if you need more space, use two baking sheets instead of cramming everything together.

These versatile veggies keep beautifully in the fridge for up to 4 days, making them perfect for meal prep or easy weeknight sides.

For a gourmet touch, drizzle with a little balsamic glaze after roasting - the sweet-tangy flavor pairs amazingly with the herbs.

Remember that denser vegetables like carrots and sweet potatoes take longer to cook, so you might want to give them a 10-minute head start before adding quicker-cooking veggies.

Friday, 18 July 2025

Better Than Sex Fruit Salad


This creamy fruit blend combines sweetened condensed milk, tangy sour cream, fluffy whipped topping, and a medley of canned and fresh fruits like bananas, pineapple, cherries, strawberries, and kiwi. The mix is gently folded together, then chilled for several hours to allow the flavors to meld. Serve cold for an irresistibly creamy, refreshing dessert that's perfect for gatherings and easy to prepare in advance. Its crowd-pleasing taste and vibrant color make it a standout addition to picnics and potlucks.

Ingredients

→ Fruit Components
 1 can (425 g) chunky tropical fruit cocktail, drained
 1 can (225 g) crushed pineapple, drained
 1 can (595 g) cherry pie filling
 2 large bananas, sliced
 1 cup (150 g) fresh strawberries, hulled and sliced (optional)
 1 cup (150 g) fresh blueberries (optional)
 2 kiwis, peeled and diced (optional)

→ Cream Mixture
 1 can (397 g) sweetened condensed milk
 225 g sour cream
 225 g whipped topping, thawed

Stuff you will need 

Large mixing bowl
Rubber spatula
Sharp knife
Cutting board

Directions

In a large mixing bowl, whisk together the thawed whipped topping, sweetened condensed milk, and sour cream until the mixture is smooth and homogeneous.

Add the drained fruit cocktail, crushed pineapple, cherry pie filling, and sliced bananas to the cream base. Gently fold with a spatula to evenly distribute the fruit while maintaining their integrity.

If desired, fold in strawberries, blueberries, and kiwi, ensuring even mixing throughout the salad.

Cover the bowl with a tight-fitting lid or plastic wrap and refrigerate for at least 4 hours to allow flavors to meld and the salad to set.

Serve well-chilled and enjoy the medley of vibrant fruit and creamy dressing.

Notes
To prevent bananas from browning, add them just before serving or lightly toss in lemon juice prior to mixing.