Category Archives: Recipes

Demo Recipe

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Demo Recipe
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This must be the best demo recipe I have ever seen. I could eat this every single day.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Demo Recipe
Print Recipe
This must be the best demo recipe I have ever seen. I could eat this every single day.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Fresh Pesto
Servings: people
Fresh Pesto (you can make this in advance)
  1. We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  2. Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  3. While processing, gradually add the olive oil and finally add the Parmesan cheese.
Finishing the dish
  1. Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  2. Use the cooking time of the pasta to sauté your turkey bacon strips.
  3. After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  4. Present the dish with some fresh basil leaves on top.
Recipe Notes

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Tapas experiment

tapas shopping

My family and I suspect most Americans don’t spend enough time eating. Oh my we get enough FOOD to eat, but seem to spend very little time enjoying the experience.  We’ve been working at adding more variety to our diet in the form of organ meats, sea food and vegetables, to my dear husbands meat-and-potato-loving horror.  I noticed a while back that in order to get my family to eat a wider variety of food, we needed to do it more like a restaurant would, in courses. First a salad, then maybe a nice cup of soup, and finally the main course (don’t forget dessert!)

So last night I was watching a Tony Bourdain marathon (I know! W00t!) and his Spain and Venice episodes really brought the eating more slowly and with great gusto idea home for me. Even Tony was waxing poteic at sitting at the table with a family eating and conversing, drinking wine and enjoying the company. I want that! No more TV on the news while we eat from TV trays! No more throwing together a plate of food and horching it down so  can get back to whatever busywork task or internet BS I am currently involved in (doom-watching takes a lotta time, ya know?!?) At least we eat together, in the same room. But we can do better.

The clips I am referring to are embedded above.The meat of the matter starts at about the 7 minute mark in the first clip.

[youtube id=WpEmxIrprik] [youtube id=yYyJbcGawjE]

So, the new phase in our expansion of food choices: tapas. From our good friend Wikipedia (bold is mine):

Tapas (IPA: [ˈtaˌpas]) is the name of a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as puntillitas, which are battered, fried baby squid).

In North America and the United Kingdom, as well as in select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated, cuisine. In these countries, patrons of tapas restaurants can order many different tapas and combine them to make a full meal.

The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them.[citation needed] Also, in some countries it is customary for diners to stand and move about while eating tapas.

Conversation? During a hillbilly meal? Impossible you say. The hard part will be in getting the Old Man to turn off the news. Fortunately the local news recycles their BS at the top of every hour so if we eat promptly at 5 pm, the preferred time in these here hills, we can catch the news at 6 and not miss a darned thing. I have a nifty table that can be raised and lowered and has leaves, so we can drag it out and set it up quickly to eat then put it away.

The tapas recipes I am going to try are already loaded into the recipe section of the site, and I will get up pictures as I go along.

The highlights:

Bacon wrapped shrimp, stuffed artichoke croquettes, ham or shrimp croquettes, Russian Salad, garlic mushrooms, meatballs in tomato sauce, roasted spicy almonds, skewered chorizo and shrimp, and Mediterranean eggs. These are all items made with familiar items but put together in ways that my family might not have tried previously. As you can see, I did not get terribly adventurous for the first week. As they get used to it, however: whammo! out comes the fried octopus or liver bits. Blam. I modified all these recipes from the originals to make them WAPF friendly.

We might put together a video if I am feeling ambitious. The pic up top? It’s from my grocery shopping today. I’ve noticed a lot of my favorite food bloggers are following the lead of that article that showed a pictorial of what people eat for a week. The items in the pic are all I needed to round out what I already have in the hillbilly larder. I think it looks nice 😉

Wherein I make a mess outta the kitchen


I like to make soup a couple of times in the week for lunch and to add to dinner. Today I was working on tortilla soup but was distracted by chasing a pooping Pit Bull puppy: she ate an entire tube of raw chorizo that my (adult) son left sitting on the couch and it caused a regrettable mess. Phew. The puppy is feeling better now that she has it all out of her system but it took a long time to clean up. In that time my soup runneth over. It does not help that 1. the pot was too small; 2. the heat was on too high, and 3. it was left unattended.

The mess was even larger than what shows in the pic. It also ran down onto the floor in a giant puddle. Sigh. I was able to salvage the soup after I cleaned up the mess. Hurray!

Tortilla soup in three ways: I can make this will all fresh ingredients, or all canned prep ingredients, or a mixture.

4 cups chicken stock (or two aseptic packs, or three cans)

1-2 cups diced cooked chicken (or a couple of cans of chicken, or scraps from cooking stock, your pref)

1 chopped onion

a clove or two of garlic

1 tbs chili powder

1 tbs paprika (I love paprika, go by what you like)

1/2- 1 tps cumin (to taste: this stuff can overpower a dish)

1/4 cup of grits, polenta or cornmeal

1-2 cups cooked beans (leftovers or canned, however much you like)

1 can of tomatoes with chilis (can be without chilis but I like ’em)

optional: 1/2 cup of uncooked or cooked rice

a mix of whatever you like out of the following:

canned corn, green beans, canned carrots, fresh carrots, celery, bell peppers (i never use bells for this) hot peppers, chili peppers; just use what your family likes

Cook until everything is soft (esp if you use uncooked rice)

Serve topped with shredded cheese, crumbled bits of tortilla chips, sour cream, green onions, olives: again whatever your pref.

Some blog changes

I am going to move stuff around on the blog now that I have it stable again. I am going to re-add all my recipes and pictures from the past and now that I’ve found all my old blog posts I am going to start moving them on here one at a time. So sign up for the rss feed to get notified as things publish. I also plan on doing a large photo project out and about in our county and interviewing local foodies. Should be interesting!

Buffalo Chicken dip

buffalo chicken dip

I found a new keeper appetizer recipe today! It’s called Buffalo Chicken dip and wow, is it good! One of my favorite dishes in the world is Buffalo Chicken wings, home made with loads of bleu cheese dressing and celery sticks: don’t forget the chips, salsa and beer! This recipe is a take on that great dish, but made into an appetizer-dip instead.

I saw the original recipe on “Mennonite Girls Can Cook” and knew I HAD to try it but being an inveterate tinker I made some adjustments.
Here is the original recipe:

And here is what I did.

I made fried chicken last night in the fry daddy; we cooked the chicken in lard utilizing Alton’s method for coating chicken: dry/wet/dry with flour, egg and milk wash, then flour again. Good stuff, it is. Here is the pic I posted on Facebook last night after the frying:

chicken dinner

I had a few pieces of uncooked chicken that I stored in the fridge overnight intending to cook today, so that’s where I started. I fired up the fry-daddy and dipped then cooked the chicken until crispy. While the chicken was cooking, I grabbed a box of cream cheese, a cup of sour cream, some bleu cheese crumbles, Monterrey Jack cheese, and the Frank’s Hot Sauce and mixed them together. The cream cheese mixes best if it has time to sit out and warm up. When the chicken finished cooking (a fat thigh, BTW. I like thighs rather than breast meat) I shredded it and added it to the cheese mixture. I scraped it into my favorite dip pan and baked it for 30 minutes at 350 degrees. My goodness! I left out the celery as I like to eat dip straight off the stick. I tried it with tortilla chips *gasp at the goodness* and crackers as well. All three were great. I am going to add this to my stable of dips for when we are feasting.
Now how am I going to stay out of it all day. Wait, I know. I will bake gingerbread cake today in preparation for the Sabbath! Oh, and Challah as well. Additionally I am starting a pot of chili for chili-stuffed baked potatoes with cheese, sour cream and onions for dinner tonight, plus the usual Sabbath prep cleaning and some work-work I have to finish today to make my deadline. Busy day! That will keep me busy. And hungry. Guess it’s a good thing I made dip for breakfast!

Making deep fried tacos

Ok, Homesick Texan, I am going to have to start paying you royalties or something. So, a while back the menfolk hereabouts made deep fried tacos whiel I took pics. I posted them on Twitpic but did not blog about it. Here it goes:
I used Homesick Texan’s recipe, only with flour that was soaked and lard rather than veg oil:

Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of lard
3/4 cups of warm milk

I combined the warm milk and the lard to melt the lard into submission and used flour that I had started soaking the previous evening (half white, half white whole wheat that was freshly ground).
I mixed it all together into a sticky mass then wrapped it into a ball of plastic-wrapped stickiness and let it rest in the fridge for around 1/2 hour. I then divided the dough into 8 balls, and let them rest for a while while I wandered around, chasing dogs and flies. I get distracted easily, what can I say?

deep fried tacos


I rolled the suckers out got ready to fry!

deep fried tacos

We stuffed the tortillas with canned meat from last year that had been shredded and cooked a bit in our canned salsa, onion, cumin, chili powder and garlic, then folded them over, deep fried them and stuffed them when they came out of the fryer with lettuce, cheese, sour cream, and more salsa. Very satisfying!

Here is where the men came in.

Max actually frying tacos:

deep fried tacos and Max

Here he is again working hard, looking serious. He is a perfesshunal, you know. An actual chef.

Max making deep fried tacos

Here is Steven “helping”.

steven and tacos


Here is Daniel “helping”.

daniel and the guys

Now I’ve been overrun by men:

overrun by men

Can you see in that pic I was trying to pressure can green beans that day?

The Blahs

I am feeling tired and out of sorts today; did not get enough sleep last night. I should exercise but I am not going to do it.

I made baked oatmeal today, starting with soaking Scottish-cut oatmeal overnight in whey from yogurt. It turned out well. The recipe came from Kelly the Kitchen Kop. I will be eating this for breakfast off and on the next several days, alternating it with eggs I added dried cranberries to it this morning for extra zing.
baked oatmeal

We are making carnitas today from the Homesick Texan recipe. I have made this several times and it is phenomenally good! The pork simmers slowly in it’s own lard, and the rich fat gives it a toothsomeness that can’t be beat. The OJ works well for caramelizing as well, and adds additional depth to the flavor


pork roast
Food list:

B: baked oatmeal

L: pizza again (leftovers)

D: carnitas, beans, mexican rice, copped veg, home made tortillas

Pumpkin Pie Bread Pudding

Shhh…It’s in the oven ;) I am totally gonna eat some tonight!  So, I was standing around, yelling at the Olde Man about chocolate and dessert and eaten peaches and the abomination of belly-worship while eyeballing the leftover Challah and inspiration struck! I wanted mooore bread pudding, my current favorite obsession, but something more…spicy. I checked the cupboards and spied pumpkin.  AhHA! Pumpkin pie bread pudding!  I quickly cobbled together the standard stuff: 2 cups of milk, 2 eggs, 1/2 cup of sugar, pumpkin pie spices (all spice, cinnamon, ginger, nutmeg, etc) and went to work!  After I popped it in the oven I thought to check the “tubes and discovered someone beat me to the punch, sigh.  And the recipe is superior to mine, since it has MASCARPONE!!  so ignore me while I sob and eat my inferior recipe, and leave you with the much kewler one I found.



1 1 pound loaf challah bread

2 T unsalted butter

3/4 c. mascarpone

3/4 c. plus 2 T firmly packed light brown sugar

1 15-oz can pumpkin

1 T peeled and grated fresh ginger

1 1/4 t ground cinnamon

1/2 t ground nutmeg

1/4 t ground allspice

1 1/2 t vanilla

1/2 t salt

4 eggs

2 egg yolks

2 c. milk

1/4 c butter

2/3 c firmly packed dark brown sugar

pinch salt

1/4 c whipping cream



To make pudding: Slice off the side, bottom and top crusts from the loaf about 1/4 inch thick and reserve. Cut the rest of the loaf into 1/2-in cubes and set aside. Butter a springform pan with the 2 T of butter. Line the pan, starting with the sides and finishing with the bottom, with the reserved crusts in a neat, single layer, placing the pieces cut side facing inward. Trim where necessary to prevent overlapping, and patch as needed.


In a large mixing bowl, use a rubber spatula to blend together the mascarpone and brown sugar until completely smooth. Whisk in the pumpkin, spices, vanilla and salt. Add the eggs and yolks, one at a time, whisking until each one is completely incorporated. Stir in the milk until mixture is well-blended. Fold in the cubed bread.


Use a large pice of aluminum foil to wrap around the bottom and up the sides of the pan, keeping the top completely open. Pour the custard mixture into the crust-lined pan. Gently pat down any floating bread cubes with a spatula. Let the mixture soak for at least an hour or up to overnight, covered in plastic wrap in the frig.


Preheat the oven to 350 degrees with the oven rack in the middle position. Place bread pudding wrapped in foil in a roasting pan on the oven rack. Fill roasting pan with hot water 1 inch deep. Bake for 1 hour and 15 mins to 1 hr and 25 mins. Pudding will be puffed and golden brown; knife inserted will come out streaked but not wet. Serve with caramel sauce: Melt butter with brown sugar and salt until bubbling and hot. Turn heat to low and carefully add cream, whisking until smooth. When sauce boils again, remove from heat. Allow to cool to room temp and thicken.

Saturday Lovin’

Lovin’ them eggs Benedict, actually.  Oh, the joy of runny dark yellow yolks intertwined with the juicy pale ham slices and the golden buttery heaven of the hollandaise sauce…a stick of butter=Nirvana.  Really.  I could drip the Hollandaise all over my body and li…ummm, maybe that is a post for another blog.  Muki’s Kitchen, perhaps. NSFW website, that one.  Don’t look it up if you are afraid of nudity.  And cannibalism.  No, really.  Don’t look.

I warned ya.  I love Saturday!

  • 1/2 cup butter
  • 2 egg yolks
  • 1 teaspoon fresh lemon juice
  • 1/4 cup boiling water
  • dash salt
  • dash ground cayenne pepper
  • 3 tomatoes, ends removed and halved
  • 12 thin slices cooked ham
  • 6 eggs
  • 6 English muffins, split, toasted, and buttered (sourdough is best)

In the top of a double boiler, whisk egg yolks and lemon juice together. Add 1/3 of the butter, about 3 tablespoons. Place double boiler over simmering water. Cook, beating constantly, until butter melts and sauce begins to thicken. Add 3 more tablespoons of butter, stir until butter melts, then add remaining 2 tablespoons of butter. Slowly whisk in boiling water. Continue cooking over simmering water, stirring, until mixture thickens, about 2 to 3 minutes. Remove from heat; stir in salt and cayenne pepper.

Place ham slices and tomato halves on rack of broiler pan. Broil 4 inches from heat for about 4 minutes, or until ham begins to get browned and tomatoes are cooked through.

While ham is broiling, pour about 2 inches of water into a large skillet. Lightly salt water; bring to the boiling point. Carefully put eggs in water, breaking into a cup first, and then gently slipping them into the water one at a time.

Simmer eggs, while basting with the water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain.

On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of boiled tomato next to the egg.

O The Humanities!

gchocolate cake

One of the enduring Sabbath traditions around our house (and one of the ongoing reasons for my*ahem* large behind) is some sort of ooey-gooey treat to last the weekend.  I have tried every treat imaginable, from low-carb to store bought to fancy-made.  We always tend to come back to simple pies and cakes.  For this weekend: a German Chocolate cake, square.  Square because my rotten childe borrowed my round pans and has not returned them.  No cake for you!
So, full disclosure: I cheated on the cake and bought a box.  I did substitute the veg oil with coconut oil, to make it a bit better
The frosting I made on the stove.  MMMmmmmm, delicious coconut pecan frosting!
Here is what ya do:
1 cup of coconut milk
1 cup sugar (urgh, yes, I used white sugar,  Beat me, I am eating cake!
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cup coconut (I used some really nice dessicated unsweetened coconut)
1 cup chopped crispy pecans and walnuts

Pour the ingredients though the vanilla into a sauce pan, fire up the stove and start heating and mixing.  When well mixed, dump in the coconut and nuts.  Cook for about 10 minutes, or until enough of the liquid has boiled off to make the frosting really really thick.  Take off the heat and cool.  Frost yer cake.  Put in fancy cake plate, balance on the couch for the light and snap a pic. Post it on the Internet (lol Kristi) to make people drool.  Or whatever floats yer boat.