Grilled Tequila Lime Shrimp

February 20, 2017 by

I got the ideas to use our Tequila Lime Chicken marinade with shrimp.  It turned out fantastic.


4 limes
1 cup tequila
1/4 cup olive oil
2 teaspoons kosher salt
5 cloves garlic
1 jalapeno, sliced
1/2 bunch chopped fresh cilantro

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Chile Verde

February 18, 2017 by

This is another recipe recommended by Joy in Texas.  It comes from Simply Recipes. I am going to have to try this one, it looks so good.


1 1/2 pounds tomatillos
5 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed, chopped
2 Anaheim or Poblano chiles (optional)
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
Freshly ground black pepper
Olive oil
2 yellow onions, chopped
3 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves
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Cilantro Lime Rice

February 18, 2017 by

This is a recipe recommended by Joy in Texas.  The recipe comes from Simply Recipes.

This recipe has been modified with my picture.




  • 2 Tbsp olive oil
  • 1 1/2 cups basmati long grain white rice
  • 1 clove garlic, minced
  • 2 1/4 cup water
  • 1 teaspoon salt
  • Zest of one lime
  • 3 Tbsp lime juice
  • 1 cup lightly packed chopped cilantro, leaves and tender stems

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Grilled Shrimp

February 18, 2017 by

For the life of me I can’t figure out where I got this recipe, I just wrote the ingredients down and the directions are just coming from memory.  So here it is! 🙂  It’s easy to make and so incredibly good.  I didn’t get a good picture of the shrimp on the grill so I will update this picture when I make them again, which will be very soon.



About 16 large deveined shrimp
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
4 garlic cloves
2 tbsp melted butter
Dash of Worcestershire Sauce

I used wood skewers but you can use metal.  If you use wood you need to soak them for an hour or so.  I also used my indoor grill but any grill is sufficient.

If you are using frozen shrimp, which I did, let them thaw out first.

Melt the butter and mix all of the ingredients, mix well and let marinate for about 30 minutes.  I put them in a zip lock bag and put them in a bowl of hot water so that the butter didn’t thicken up.  Then, put the shrimp on the skewers and get your grill really hot.  Grill each side for 3 minutes.  Don’t cook them any longer than that or they will turn out rubbery.  You need to make sure you watch them closely also, it doesn’t take long to over cook shrimp and ruin them.  Depending on the size of shrimp you get, will depend on the cooking time.  I used frozen jumbo colossal shrimp and the cooking time was perfect.

When properly cooked, the exterior should be pink with red tails and the flesh is slightly opaque and a little “white” in color.

It’s that easy!!



Grilled Mushroom Skewers

February 14, 2017 by

I can’t tell you how I stumbled across this recipe, but these mushrooms were so delicious and very simple to make.  I used my indoor grill, but you can easily use a gas or charcoal grill.  This recipe is fantastic!




  • 16 oz (1 lb) Baby Portabello Mushrooms (crimini or button work too)

For the marinade:

  • ¼ cup olive oil
  • ¼ cup lemon juice
  • small handful of parsley
  • 1 tsp sugar
  • 1 tsp salt
  • ¼ tsp pepper
  • ¼ tsp cayenne pepper
  • 1-2 garlic cloves
  • 1 Tbsp balsamic vinegar

What you will need:

  • 10 (10-inch) bamboo/wood skewers

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Homemade Butter

January 28, 2017 by

I decided to try making homemade butter just for fun and it turned out fantastic.  I have posted the video that I had watched just so you get an idea of the process.  It is so simple to make and only 2 ingredients.

Sorry for the not too “sqaure” slab of butter.  I didn’t think Mark would appreciate me using one of his squares to “square” up my butter.





1 Quart of heavy whipping cream
2 teaspoons of salt


Add the heavy cream to a food processor.  Process for 6-7 minutes, scraping down the bowl half way through.  The cream will separate into tiny balls of pale-yellow butter curds and liquid butter milk.  Transfer the butter over a strainer and gently rinse with water. Strain the butter through the strainer.  Add a small pinch of salt and knead the butter by hand until creamy.  Transfer the butter to an airtight container and refrigerate.  Use within two weeks.  You can also freeze the butter.

Note: If you are using the butter for baking do not add the salt.  This made about 1 pound of butter.  You could cut this in half using a pint of cream if you wanted to make a smaller batch.

Beef Stroganoff

January 28, 2017 by

I have always been a big fan of beef stroganoff but have never tried it from scratch.  This is a pretty good recipe and really simple to make. And another bonus, it’s easy on the pocket book.

Please see my notes below for suggestions.


2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1(6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup of white wine
Egg noodles or rice
salt to taste
ground black pepper to taste
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Jalapeno Biscuits

January 22, 2017 by

This recipe comes from Joy in Texas.  I must say,  these look incredible.


6 biscuits
Flour                                               9.69 oz
Baking Powder                           .605 oz
Granulated Sugar                      .81 oz
Salt                                                  .405 oz
Shortening                                   3.23 oz
Whole Eggs                                  6.69 oz
Shredded Cheddar                    2.275 oz
Diced Jalapeno                           .215 oz

12 biscuits
Flour                                             19.38 oz
Baking Powder                         1.21 oz
Granulated Sugar                    1.62 oz
Shortening                                 6.46 oz
Whole Eggs                                13.38 oz
Shredded Cheddar                 4.55 oz
Diced Jalapeno                        .43 oz


Mix flour sugar salt and baking powder.  Add shortening and cut into pea size or smaller chunks.
Mix liquids together, add to flour also add cheese and jalapenos and combine.
Lightly flour surface and knead lightly.  Press out to 1 inch thick and cut biscuits.
Bake 375 degrees for 10-12 minutes.

FYI:  A large egg is approximately 1.78 oz.
The dough will come out very wet, you might have to add flour or you can reduce the buttermilk. I’ve done it with just plane milk and buttermilk, comes out good either way.  I always use more jalapenos than what it calls for because I don’t want to waste them… I usually just use a whole one for either size.


Homemade Sour Cream

January 21, 2017 by

I got this recipe from a friend of mine and it is seriously the best sour cream you will ever eat.  There is no work in making it; it’s so simple.  And it passed the Bella test. She loved it with my fresh pico and chips 🙂

I posted my picture, but I also posted the video for you to see how easy it is.  The recipe comes from Chef John on Food Wishes.   He is amazingly funny and has some fantastic recipes and videos.  

This recipe is amazing and if you eat sour cream, you will love it. Plus, it’s kind of fun!



2 cups heavy cream
3 tablespoons cultured buttermilk

Mix together and leave in a warm spot (about 70-75 degrees F.) for 24 hours, or until thick. Refrigerate for 24 hours before using. Should last a week or two. 

Apple Dapple Cake

January 7, 2017 by







3 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup pecans, chopped

1 cup vegetable oil

2 cups sugar

3 eggs

2 teaspoons vanilla

3 cups raw apples, peeled and chopped fine (any type will do!)


1 cup packed brown sugar

1/4 cup milk

3/4 cup melted butter


Mix oil, sugar, eggs and vanilla.  Sift together flour, salt and soda.  Add to first mixture.  Fold in pecans and apples.  Bake in tube or bundt pan at 350 degrees for one hour.

For the sauce, mix and cook to gentle boil.  Continue cooking for 3 minutes after it reaches boil and stir constantly.  Pour over the hot cake while it is still in the pan.  I thought there was too much sauce, but it gradually goes down the sides of the pan and into the cake itself.  Use all of it.

Gina and I had to have a slice before it was good and cool, so it didn’t slice as good, but oh man it is GREAT!