Author Archive

Chipotle Chili Pepper Soup

April 22, 2017

Another recipe from my Aunt Elaine. This looks fantastic!

Start to finish: 35 minutes. Makes 3 servings (4 cups)


1 large onion, finely chopped

4 cloves garlic, minced

1 Tbsp olive oil or cooking oil

12 ounces skinless, boneless chicken breasts, cut into bite-size pieces

1  14.5 ounce can chicken broth

2 tsp chopped canned chipotle peppers in adobo sauce

1/2 tsp sugar

1/4 tsp salt

2 cups chopped tomatoes or one 14.5 ounce can of low-sodium diced tomatoes

1/4 cup snipped fresh cilantro



Hummingbird cake

April 19, 2017

This recipe comes from my Aunt Elaine, by way of a ‘hey, can you post this’ text from my Mom.


    3 cups all-purpose flour, sifted
    2 cups sugar
    1 teaspoon salt
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/4 teaspoon allspice
    1 1/3 cups vegetable oil
    2 teaspoons vanilla extract
    3 large eggs, lightly beaten
    1 3/4 cups very ripe banana, mashed
    2 cups toasted chopped pecans, divided
    1 (8-ounce) can crushed pineapple, undrained
    1 cup butter, softened
    6 cups powdered sugar
    2 teaspoons vanilla extract
    pinch of salt
    2 (8-ounce) packages cream cheese, cut into 1-ounce pieces and chilled


Brown Sugar Meatloaf

December 16, 2016

This recipe comes from my best friend John. See his notes at the bottom. It looks tasty!




1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 tsp salt
1/4 tsp ground black pepper
1 small onion, chopped
1/4 tsp ground ginger
3/4 cup finely crushed saltine cracker crumbs


Picnic cabbage salad

November 24, 2016

This recipe comes from my Aunt Elaine by way of my Mom. Looks pretty danged tasty!



1 cup sugar

1 cup apple cider vinegar

3/4 cup light salad oil

1 teaspoon ground mustard

1 teaspoon celery seed

1 teaspoon salt

6 cups shredded cabbage

1 large onion, thinly sliced

1 large red bell pepper, thinly sliced


In a 2-quart saucepan, bring the sugar, vinegar, oil, mustard, celery seed and salt to a boil. Mix well and boil for 5 minutes, stirring occasionally.

Combine the cabbage, onion, and bell pepper in a heat-safe bowl. Pour the hot vinegar mixture over the cabbage and stir well. Cover and refrigerate for at least 8 hours before serving.

Makes 12 servings.


Barbecued Chicken with Bourbon-Bacon Sauce

August 2, 2016


I am on Weber‘s e-mail list for recipes, and occasionally one comes along that makes me say, “Oh yes, we will be trying THAT!” This was just such a recipe. The picture above is not mine. Sadly, I don’t have one nice enough to share. Next time. This one is mine.

Full disclosure: I forgot to put the brown sugar in the sauce, and I still thought it was just about perfect. The only note I would add is that it needed a bit more hot sauce than 1/8th tsp. Really? An 1/8th? The Blonde enjoyed it as well. However, she isn’t much of a dark chicken meat fan, so we will most likely be making this with bone in breast pieces next time.



4 slices bacon, cut into ½-inch dice
1 cup finely chopped yellow onion
1 tablespoon minced garlic
½ cup ketchup
¼ cup dark molasses
¼ cup yellow mustard
¼ cup bourbon
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
⅛ teaspoon hot pepper sauce

4 whole chicken legs, each 10 to 12 ounces, trimmed of excess fat and skin


In a medium saucepan over medium heat, cook the bacon until crisp, about 10 minutes, stirring occasionally. Reduce the heat to low, add the onion and garlic, and cook until soft, about 5 minutes. Add the remaining sauce ingredients and simmer for about 5 minutes. You should have about 2 cups of sauce. Remove from the heat and let cool.


Maple Bourbon Smoked Ham

July 13, 2016

This recipe is courtesy of my friend John M, aka ‘Yankee’. Please note that it is for use with a Big Green Egg ceramic grill. Adjust cooking times and temps according to your smoker.


10-12 pound cooked, ready to eat ham (bone-in butt or shank section)
1/2-1 cup maple syrup
cherry and apple chunks
maple-bourbon paste (recipe follows)

Maple-Bourbon Paste:
2 Tbsp pure maple syrup
2 Tbsp freshly ground black pepper
2 Tbsp dijon or honey-dijon Mustard
1 Tbsp bourbon
1 Tbsp vegetable oil
1 Tbls. paprika
1 Tbsp onion powder
2 tsp. coarse salt; either kosher or sea salt


Egg Tricks!

March 29, 2015

My Mom sent me the link. I thought the tricks were pretty cool and something you folks might be interested in:

Sweet Kick in the Teeth BBQ Sauce

February 26, 2014

This was sent in by reader Paul T.

1 cup prepared spicy brown mustard
1/2 cup light brown sugar
1/4 cup sugar
3/4 cup old sweet wine
1/4 cup vinegar (I used white)
2 tablespoons chili powder
2 teaspoons black pepper
1/2 teaspoon Worcestershire sauce
2 tablespoons butter
1 tablespoon liquid smoke (mesquite flavoring)
Cayenne pepper to taste (I didn’t add any)

I combined all ingredients in a crock pot and cooked for about 4 hours stirring about every hour. Stove top will have to be experimented with.

The sauce isn’t thick, but not much is needed.


Philly Cheesesteaks

September 8, 2013
Mark and I have been looking for a good Philly Cheesesteak recipe for some time now and he brought this recipe home from work the other day.  I would have to say, without a doubt, this is the best Philly Cheesesteak sandwich that I have ever eaten.  There are a few things noted at the bottom that I did different from the recipe.  I would recommend this sandwich to anyone.

By Chef Michael Symon


– 1 lb rib eye steak, thinly sliced
– Kosher salt and freshly ground pepper
– 4 Tbsp olive oil, divided
– 2 cups thinly sliced yellow onion (about 1 large onion)
– 2 cups thinly sliced button mushrooms (about 8 oz)
– 4 slices provolone cheese
– 4 hoagie or hero rolls, split and toasted


1. Set a large skillet over high heat. Season steak slices on both sides with salt and pepper. Add 3 Tbsp oil to preheated pan and then add steak. Cook until browned, about 30 seconds. Flip slices and cook another 30 seconds. Transfer to a plate.

2. Reduce heat to medium-high; add remaining 1 Tbsp oil and then onion, mushrooms, and a pinch of salt. Cook until vegetables soften and begin to caramelize, about 3 minutes.

3. Divide vegetables in skillet into 4 equal piles. Divide steak into 4 portions and top each veggie pile with 1 portion steak, then 1 slice provolone cheese.

4. Reduce heat to low, add 2 Tbsp water to pan, cover, and cook until cheese is fully melted, about 30 seconds. Pack 1 pile of veggies, meat, and cheese into each roll.


  • I used a sweet white onion instead of the yellow
  • I put our steak in the freezer for about an hour beforehand.  It makes for much easier slicing.
  • We used a sandwich roll that was much like the kind you would get at Subway.  You actually need a hard roll for this sandwich.  It will make for much easier eating.  It was good but the bread got soggy and started falling apart towards the end of the sandwich.


RO*TEL breakfast burrito

March 9, 2013

Rotel Burrito

I found this recipe on RO*TEL’s website. We modified it a bit from the original.


    1 can (10 oz.) RO*TEL Diced Tomatoes & Habaneros
    8 eggs
    1 lb ground pork breakfast sausage
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper
    2 tablespoons margarine
    4 Mission brand flour tortillas
    1/2 cup sour cream
    1 cup grated cheddar cheese     


Brown sausage and drain. Drain and reserve liquid from RO*TEL.  In a large bowl, whisk together eggs, salt, pepper and reserved liquid from RO*TEL.  In a large skillet, cook and stir egg mixture in hot margarine over low heat 1 to 2 minutes or until eggs just begin to set. Stir in drained tomatoes and drained pork sausage; cook until heated through and eggs are set. Warm flour tortillas in microwave (15 seconds in ours), add thin layer of sour cream to tortilla, add egg/sausage/RO*TEL mixture, top with cheese, roll and EAT.  Makes 4 servings.

Without question, this is the best breakfast burrito I have ever eaten. ENJOY!

UPDATE: Something that we have changed since posting this recipe is that we fry up some shredded hash browns real crispy and add that on top of the egg mixture, then the cheese.