Restaurant Style Buffalo Chicken Wings

October 27, 2017 by

This recipe is the best hot wing recipe I think I have ever had.  It is fantastic!!!  I got this one from allrecipes, we use them a lot for our new recipes.  I will definitely recommend this one!



  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 10 chicken wings
  • oil for deep frying
  • 1/4 cup butter
  • 1/4 cup hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder


  1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
  2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
  3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Homemade Jo Jo’s

October 27, 2017 by

I’m not sure where I got this recipe from, it was a Google search and I can’t find it again.  These are definitely restaurant quality Jo Jo’s.


  • 6-7 whole Medium-Small Sized Russet Potatoes
  • 1 cup All-Purpose Flour
  • 1/3 cup Cornstarch
  • 2 teaspoons Sea Salt
  • 1/2 teaspoon Black Pepper, Fresh Ground
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Dried Rosemary
  • 1/4 teaspoon Dried Thyme
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Chili Powder
  • High Heat Cooking Oil (I used Coconut Oil)
  • For Serving: Ranch, Fry Sauce, Ketchup


  1. Scrub potatoes well and cut out any bad parts but leave skin intact.
  2. Slice each potato in half. Slice each half in half and then half again.
  3. Place in a large bowl and cover potatoes with cold water. Soak sliced potatoes for 20 minutes.
  4. In a large bowl or Ziploc bag add flour, cornstarch, salt, pepper, garlic, rosemary, thyme, paprika and chili powder. Mix until well combined.

Drain potatoes but do not dry and add to flour mixture. Toss until well coated. Allow potatoes to rest 15-20 minutes in flour mixture before frying. If any of the potatoes stick together sprinkle with a little more flour.

  • While potatoes rest heat 3-4 inches of cooking oil in a heavy duty deep frying pan until 350-375 degrees.
  • Carefully add potatoes in a single layer and cook for 5-7 minutes until golden brown. Carefully turn potatoes over and cook until other side is golden brown.
  • Place Jo Jo’s on a baking sheet covered with paper towels and keep warm in a 200 degree oven.
  • Repeat with remaining potatoes until all Jo Jo’s have been cooked.
  • Serve with Ranch, Fry Sauce, Ketchup or your favorite dipping sauce.


Greg’s green chili chicken enchiladas

October 15, 2017 by


22549512_10212261380643073_6375733056998635109_n1 pound shredded chicken

2 cans cream of mushroom (or one of cream of chicken and one cream of mushroom)

2 cans of water

2 cups diced green chili

Cook on medium heat until ingredients are well blended.

18 corn tortillas  (for 3 layers)

Heat olive or canola in skillet. Cook tortillas a few seconds on each side.  They should still be soft.  Place 6 in the bottom of 9x12x3 pan.

Ladle in 1/3 of the chicken/soup/chili mixture on the tortillas.

Add 1 cup shredded Tillamook (or other) cheese of your choice.

Repeat.  It will make three layers.

Cover with aluminum foil and cook for 45 minutes on 350 degrees.  Let sit for 15 minutes after removing from the oven.




Green Chili Stew

September 28, 2017 by

This recipe is courtesy of Greg Donnelly.  Being 100% Texan I’ve never cooked with fresh green chili’s, but when we started seeing each other, he promised to teach me how.  Since green chili is a New Mexico product, I’m thinking the canned green chili’s will work.  If you do happen to find some fresh, roast, peel and seed before dicing them.

green chili stew1 pound ground beef, browned and drained

1/2 large onion, diced

1 large potato, diced

2 cups diced green chili’s

15 oz stewed tomatoes.

2 cups beef broth

salt to taste

Directions:  Add all ingredients in a heavy pan.  Cook until potatoes are soft.  It will be ready to eat in about 30 minutes, but the longer you simmer it, after the potatoes are done, the better.  Serve with tortillas, biscuits or cornbread.

Grammy’s Peach Custard Pie

August 30, 2017 by

This recipe comes from my massage therapist Larry, in Rio Rancho, New Mexico.  


1 cup all purpose flour

2 Tbsp all-purpose flour

1/2 tsp salt

1/3 cup cold vegetable shortening.

(you can use your own personal favorite pie crust recipe, or a frozen one if you’re not a fan of flour explosions in your kitchen)


3 cups peeled and diced fresh peaches

1 cup granulated sugar

3 tsp. granulated sugar

1 tbsp butter

3 large eggs

1/4 tsp almond extract

Prepare crust:  Preheat oven to 375 degrees F. in medium bowl, with a fork mix flour salt, shortening and 2 tablespoons cold water just until dough begins to form.  On work surface, knead 2 to 3 times until dough comes together.  Shape into ball, dust lightly with flour.  with a rolling pen, roll between 2 sheets waxed paper to 12 inch round.  Ease dough into a 9 inch pie plate, crimp edge as desired.  Chill until ready to use.

Prepare filling:  Toss peaches with 3 tablespoons sugar.  let stand 5 minutes.  In blender, place butter, flour, eggs, almond extract and remaining 1 cup sugar.  Blend until smooth.  Stir egg mixture into peach mixture and pour into pie crust.  Bake 50 to 55 minutes or until filling has set and top is golden.  Cool on wire rack.  Chill at least 1 hour before serving.

The Perfect Margarita

August 19, 2017 by

Believe it or not, this recipe comes from the back of the Jose Cuervo margarita mix bottle.  When Mark and I make Mexican food we each have two margaritas. The recipe on the bottle makes about a swallow of good margarita.  So I did some calculations and came up with the perfect measurements to make four 8 ounce glasses of margaritas.


2.5 cups of Jose Cuervo Margarita Mix (I do not deviate from the brand at all)
1.5 cups of Jose Cuervo Silver Tequila (Again, I do not deviate, unless it’s Cabo Wabo)
Juice from 1/2 of a lime
Pinch of kosher salt
Margarita Salt
About 2 cups of crushed ice, maybe a little more depending on how slushy you like your drink


Take the other half of the lime and slice it into quarters and rub it around the rim of the glass.  Then take your glass and dip it in the margarita salt then drop the lime into the glass. Pour all ingredients in your blender and mix at high-speed until the ice is completely crushed.  Pour into your glass and enjoy!


Tasty Burritos Recipe

August 19, 2017 by

Mark found this recipe also. Yes, he really does have a job that does not include searching for great recipes all day long 🙂  He got it from Taste of Home.  This recipe is really simple and really delicious.


1 pound ground beef
1 envelope taco seasoning (I used our Homemade Taco Seasoning)
1 can (16 ounces) refried beans
6 flour tortillas (12 inches), warmed
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
4 teaspoons canola oil
Sour cream and salsa


In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.

Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.
In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high 3-4 minutes or until heated through, turning once. Let stand 20 seconds.


I mixed the refried beans in with the hamburger mixture, it made rolling them simpler.  I also used an egg wash to keep the burritos together.


Grilled Pizza

August 19, 2017 by

Another of the many fine recipes that Mark has come up with.  I have to say, when he suggested it I was kind of leery, but this is without a doubt the most fantastic pizza I have ever eaten.  This recipe came from The Pioneer Woman’s site, which we use frequently.

Please see my notes below.


  • 1 pound Pizza Dough
  • 1 pound Fresh Mozzarella, Sliced Thin And Patted Dry
  • 3/4 cups Pizza Sauce
  • 4 ounces, weight Thinly Sliced Pepperoni Or Chorizo
  • Minced Fresh Rosemary
  • Shredded Parmesan Cheese
  • Vegetable Oil


Sprinkle the back of a sheet pan with flour. Prepare toppings and pour a some vegetable oil into a small bowl. Have everything organized and ready to take outside.

Using your hands, press the dough out thin rectangle. Pull the dough up and sprinkle more flour underneath to keep the dough loose.

Prepare the grill for high direct heat. Using tongs, dip a folded paper towel in vegetable oil and rub on grates. Carefully slide pizza dough onto the grill. Close grill and cook for 2 – 3 minutes. Using tongs, lift dough and check to see if lightly brown.

Using tongs and a sheet pan, flip the pizza dough, so it’s grilled-side up. Brush pizza crust with olive oil and spread on pizza sauce. Top with mozzarella and pepperoni. Close grill and cook for another 2 – 3 minutes or until the bottom is a crispy brown and cheese melts. If the dough is browning but the toppings still need more time, lower the heat and let cook for an additional 2 minutes.

Transfer pizza to a cutting board. Sprinkle with rosemary and Parmesan cheese. Serve.

On the pizza crust, if you feel up to it you could use the home made pizza dough from The Pioneer Woman’s site, it looks pretty simple.  I just used a refrigerator brand from the store and it turned out fantastic.  We were concerned that it seemed too thin but it was perfect once it started cooking up.


Sour Cream Sauce

August 16, 2017 by


1/2 cup sour cream

2 tablespoons Dijon mustard

2 tablespoons finely chopped dill

1 teaspoon lemon juice

Mix ingredients and serve on any fish.  However, Pauline, Mark and I discovered it is incredible on asparagus!

Carne Asada Marinade

August 3, 2017 by

This marinade comes from our good friend JC. It’s the best and it’s now one of our regulars. 

If you are planning on making this, keep in mind that it has to marinate for at least 24 hours.  We always do ours the day before and it’s fantastic!


  • 3/4 cup orange juice
  • 1/2 cup lemon juice
  • 1/3 cup lime juice
  • 4 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1 teaspoon finely chopped canned chipotle pepper
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon black pepper
  • 1 bunch fresh cilantro, chopped
  • 1/2 cup olive oil
  • 3 pounds flank steak

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