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Saturday July 20, 2025

Corn On The Cob......Like Never Before

 

Bring water to boil, add 1 stick butter, 2 tablespoons of honey, 1 cup milk (or 1/2 cup half and half) blend together and carefully add corn. I added 2 sliced jalapeños. The flavor was delicious and not too spicy. Don’t skip the honey, it doesn’t make it sweet, it brings out the sweetness of the corn.

After adding corn, turn to low and let cook 5-7 minutes. I usually just turn off the heat and keep covered letting people serve themselves...the jalapeño flavored butter clings to the corn and it’s a perfect side to any meal or cook out

 

Ultimate Air Fryer Fries

INGREDIENTS

2 medium Russet (Idaho) potatoes, or sweet potatoes

1 tablespoon olive oil, or oil of choice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon paprika

INSTRUCTIONS

Preheat your air fryer to 380 degrees.

Scrub your potatoes clean. If desired, peel them (I prefer to leave the skins on for a crispier texture). Cut the potatoes into uniform, 1/4-inch-thick or 1/2-inch-thick strips. Rinse the potatoes with cold water and pat dry.

Transfer the potatoes to a bowl, add the olive oil, salt, black pepper, onion powder, garlic powder, and paprika and toss to coat.

Working in batches, place the potatoes in the air fryer basket and spread out in a single layer, leaving a little space between each piece. Air fry for 10 to 12 minutes, until crispy, flipping halfway through cooking. If your fries aren’t yet crispy, air fry for a little longer.

Once you’ve cooked all batches of fries, place them all back in the air fryer and air fry for 1 to 2 more minutes to reheat and re-crisp.

Season to taste with salt, black pepper, and additional seasonings if desired.

 

 

 

Saturday July 13, 2025

 

Egg Roll in a Bowl

 

Ingredients

  • 1 pound ground pork or chicken

    • 1 tablespoon vegetable oil

  • 1 small onion finely chopped

  • 3 cloves garlic minced

  • 1 teaspoon ginger minced

  • 4 cups green cabbage thinly sliced

  • 1 large carrot julienned or shredded

  • 3 tablespoons soy sauce low sodium

  • 1 tablespoon rice vinegar

  • 1 tablespoon sesame oil

  • 1 teaspoon sriracha optional, for heat

  • 1 teaspoon sugar

  • 2 green onions sliced

  • sesame seeds optional, for garnish

  • Instructions

    Cook The Meat:

    • In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground pork or chicken and cook until browned and cooked through, breaking it up with a spoon as it cooks. Remove the meat from the skillet and set aside.

    Cook The Vegetables:

    • In the same skillet, add the chopped onion, minced garlic, and minced ginger. Sauté until fragrant and the onion is translucent, about 2-3 minutes. Add the sliced cabbage, and carrot to the skillet. Stir fry for about 5-6 minutes, until the vegetables are tender-crisp.

    Combine and Serve:

    • Return the cooked meat to the skillet. Stir in the soy sauce, rice vinegar, sesame oil, sriracha, and sugar. Cook for an additional 2-3 minutes, stirring to combine and heat through. Garnish with sliced green onions and sesame seeds if desired.

    Notes

    1. Use ground chicken or turkey as a lighter alternative to ground pork.

    2. For a gluten-free option, substitute soy sauce with tamari or coconut aminos.

    3. Adjust the amount of sriracha to control the spiciness of the dish.

    4. Add extra vegetables like bell peppers or mushrooms for added variety and nutrition.

 

Crockpot French Onion Soup

......Cooks while you sleep.

French Onion Soup..Slow Cooker (a combination of two on-line recipes)

3 pounds onions, which is around 6 large onions ...I weigh

1/2 cup (4 oz) butter, melted

2 cloves garlic, minced

1/2 cup dry sherry wine ...I didn't have any the first time I made this...I do now

8 cups beef stock/broth

1 bay leaf

1/4 tsp dry thyme (or 3 sprigs fresh)

salt and pepper to taste

Baguette, sliced

8 oz of Gruyere cheese, shredded, divided (check recipes if you wish to use Gruyere and combine with another cheese or two ...I used just Gruyere

1. Cut onions in half, and slice thinly. Place them in the slow cooker. Add your melted butter and stir well so all onions are coated. Put this on low overnight, 10 - 12 hours.

2. Add the garlic. Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.

3. Throw in the thyme, bay leaf, salt/pepper and broth. Stir well. Cook on low for 8 - 10 hours or on High for 4 - 6 hours. I did a combo of that ...when I needed it to be ready, I went with it. After all the onions are cooked ...the rest is just melding.

4. Preheat oven to 400ºF. Slice bread to 1/2" thick slices. Brush both sides lightly with olive oil. Arrange on a baking sheet and bake 6 - 8 minutes until golden brown at the edges. I did about 8 minutes ...flipped the bread and did another 2 minutes.

5. Once soup is out, set oven to 'broil'.

6. Pour soup into bowls..3/4 full or so. Sprinkle the top with a bit of your cheese. Lay the bread on top ...and sprinkle the rest of the cheese on top. Broil for 2-3 minutes ...until cheese topping is lightly browned and bubbling.

 
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