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Sunday April 26, 2025

Navajo Cornbread

INGREDIENTS

Cream-Style Corn (1 cup) – Adds moisture and slight sweetness without overpowering. It also helps give the cornbread a pudding-like interior.
Eggs (2 large) – Essential for structure and binding, especially in a rich batter like this.
Sour Cream (1/2 cup) – Contributes fat and acidity, keeping the crumb moist and tender.
Milk (1 cup) – Thins the batter and helps with even baking. Whole milk is best, but 2% works too.
Canola Oil (1/3 cup) – Neutral in flavor, this adds moisture and richness without weighing the bread down.
Yellow Cornmeal (1 1/2 cups) – The heart of cornbread, this gives texture and a pleasant grit. Yellow cornmeal also contributes a richer flavor than white.
Baking Powder (3 teaspoons) – Provides lift and keeps the crumb light despite the moisture-heavy batter.
Jalapeños (1/4 cup, finely diced) – Brings a subtle spice. Remove seeds for mild heat, or leave them for a spicier version.
Salt (1 tablespoon or 1/2 tablespoon for a lighter touch) – Balances the sweetness and intensifies the savory elements.
Colby Jack Cheese (1 cup, grated) – Melts beautifully and adds a creamy bite. You can sub with cheddar or pepper jack for variation.
Green Onions (1 cup, chopped) – Adds freshness and mild sharpness that contrasts with the rich, cheesy base.
Step 1: Prepare Your Baking Pan
Preheat your oven to 350°F (175°C). Lightly grease or spray a 13×9-inch baking dish with nonstick cooking spray. Set aside.

Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the cream-style corn, eggs, sour cream, milk, and canola oil. Whisk until smooth and fully incorporated. This mixture will be loose, rich, and golden in color.

Step 3: Add the Leavening
Sprinkle the baking powder over the wet mixture and whisk again. Ensure it’s evenly distributed—this step is crucial for a uniform rise.

Step 4: Add the Vegetables and Cheese
Stir in the finely chopped jalapeños, green onions, and grated cheese. Stir until evenly mixed throughout. This will give the cornbread tons of flavor in every bite.

Step 5: Add the Cornmeal and Salt
Finally, add the cornmeal and salt to the bowl. Mix gently with a spoon or spatula just until everything is fully combined. The batter should be thick, creamy, and speckled with color from the peppers and onions.

Step 6: Pour and Bake
Pour the batter into the prepared baking dish and smooth the surface with a spatula. Bake for 55–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Rest Before Slicing
Let the cornbread cool for at least 10–15 minutes before cutting. This helps it firm up and allows for cleaner slices.

Expert Tips for Perfect Cornbread
- For extra crispy edges, preheat the pan in the oven with a tablespoon of oil, then pour in the batter.
- Want more spice? Add a pinch of cayenne or swap jalapeños for serrano peppers.
- Don’t skip the sour cream—it makes a noticeable difference in tenderness and flavor.
- Use freshly grated cheese for better melt and texture. Bagged shredded cheese has anti-caking agents that can affect consistency.
- Let the batter rest for 5 minutes before baking
  
  Fresh Cucumber and Beet Salad
  
  Ingredients:
  
  * 1 large cucumber, thinly sliced
  
  * 2 medium beets, cooked and peeled, thinly sliced
  
  * 1/4 cup chopped fresh dill
  
  * 1/4 cup chopped fresh parsley
  
  * 1/4 cup olive oil
  
  * 2 tablespoons lemon juice
  
  * 1 teaspoon salt
  
  * 1/2 teaspoon black pepper
  
  Instructions:
  
  1. In a large bowl, combine cucumber, beets, dill, and parsley.
  
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  
  3. Pour dressing over salad and toss to coat.
  
  4. Refrigerate for at least 30 minutes before serving.
  
  Enjoy!

Savory Reuben Bake

All the bold, tangy flavors of a Reuben sandwich—baked into one warm, comforting dish.

Ingredients:

6 slices rye bread

1 lb sliced pastrami or corned beef

4 cups shredded Swiss cheese

1 cup chopped dill pickles

1 (14.5 oz) can sauerkraut, drained

2 tsp caraway seeds

1 cup milk

3 large eggs, beaten

1/3 cup creamy dressing (like Thousand Island)

1/4 cup yellow mustard

Instructions:

Heat oven to 350°F (175°C) and grease a 9×13 or 11×7 baking dish.

Cube 4 slices of rye bread and spread them in the dish.

Blend the other 2 slices into breadcrumbs; set aside.

Layer half the meat over the cubed bread.

Add sauerkraut, pickles, and 1 tsp caraway seeds.

Sprinkle on 2 cups of Swiss cheese.

Add the rest of the meat, then press everything down.

Top with the remaining cheese and seeds.

Whisk milk, eggs, dressing, and mustard, then pour over the layers.

Top with breadcrumbs and cover with foil.

Bake for 45 minutes.

Let rest 5 minutes before slicing and serving.

Saturday April 19, 2025

Bundt Breakfast / Crowd Pleaser

Ingredients

▢ 6 ounce package of Canadian bacon
▢ 2 cups O’Brien frozen hash browns
▢ 12 eggs
▢ 1 can Pillsbury biscuits (uncooked)
▢ 2 cups shredded cheese
▢ ½ cup whole milk
▢ salt and pepper to taste

Instructions

Preheat oven to 400°F
Dice Canadian bacon into small squares
Cut each biscuit into 4 small pieces
In a large mixing bowl, whisk the eggs and milk together
Add in the 2 cups of frozen O’Brien hash browns, stir
Stir in the Canadian bacon
Stir in the cheese
Gently fold in the pieces of Pillsbury biscuits
Prepare the bundt cake pan with non-stick spray
Pour egg mixture into bundt pan
Cover with aluminum foil
Bake for 1 hour
Remove from the oven – The egg will continue to cook a bit in the pan so once it is lightly browned on top

Take it out of the pan to cool by gently turning the cake pan over and allowing the finished dish to slide out
Serve on a cake stand or platter

Notes

Toppings:

I like to sprinkle chives and cherry tomatoes for presentation, but be sure to also set out ketchup, salsa, and Tabasco. Do you know what tastes really good with this egg dish? Slices of avocado! This is a must-try savory breakfast cake that can be made and served in so many creative and delicious ways.

Thai Peanut Salad

Ingredients

1 medium head cabbage shredded

2 carrots shredded

1/2 bunch green onions sliced

1 red bell pepper thinly sliced

1/2 bunch cilantro chopped

2/3 cup chopped roasted peanuts

Kosher salt and pepper to taste

Dressing:

1/4 cup creamy peanut butter

2 tablespoons coconut aminos

1 lemon zest, and juice

1 tablespoon honey

2-3 tablespoons water to thin the dressing as desired

Optional add on

1 tablespoon Sesame Oil

2 tablespoons rice wine vinegar

Saturday April 12, 2025

Polish Dill Pickle Soup

Ingredients:

1 tablespoon butter

1 medium onion, chopped

2 cloves garlic, minced

1 ½ cups smoked ham, diced

4 cups chicken broth

1 ½ cups diced potatoes

3 cups dill pickle juice (from jarred pickles)

2 cups chopped dill pickles

1 cup heavy cream

2 teaspoons fresh dill, chopped

Salt and pepper to tast

Million Dollar Spaghetti

Ingredients

For the Pasta:

1 pound spaghetti
2 tablespoons butter for tossing cooked pasta

For the Meat Sauce:

1 pound ground beef
½ pound Italian sausage optional, or use all ground beef
1 small onion finely chopped
3 cloves garlic minced
24 ounces marinara sauce 1 jar
1 teaspoon Italian seasoning
salt and pepper to taste

For the Cheese Layer:

8 ounces cream cheese softened
1 cup ricotta cheese or cottage cheese
1 cup sour cream
½ cup Parmesan cheese grated
2 cups mozzarella cheese shredded

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Cook spaghetti in salted boiling water until al dente, according to package instructions. Drain and toss with butter. Set aside.
In a large skillet over medium heat, cook the ground beef, and Italian sausage until browned. Drain excess fat. Add the onion and cook for 3 more minutes until it softens. Stir in the garlic and cook for 1 more minute.
Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5-7 minutes. Taste and adjust seasoning as needed.
In a mixing bowl, combine cream cheese, ricotta cheese, sour cream, and Parmesan cheese. Mix until smooth.
Take about a cup of the meat sauce and mix it in with the spaghetti.
Spread half of the cooked spaghetti into the prepared baking dish. Spread the cheese mixture evenly over the spaghetti layer. Add the remaining spaghetti on top of the cheese mixture. Pour the meat sauce evenly over the spaghetti.
Sprinkle 2 cups of shredded mozzarella cheese over the top.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 10 minutes before slicing. Serve warm with garlic bread and a side salad.

Saturday April 05, 2025

Cowboy Butter

Ingredients You’ll Need:

200 g unsalted butter, cubed and slightly softened
½ cup fresh parsley, finely chopped
1 tbsp fresh chives, finely sliced
1 tbsp Dijon mustard
2 tsp fresh thyme leaves
2 tsp prepared horseradish
2 garlic cloves, cores removed and crushed
1 tsp fresh lemon juice
½ tsp paprika
½ tsp fine cooking salt

Step-by-Step Instructions:

Step 1: Prepare the Parchment Paper

Cut a 30cm square piece of baking or parchment paper and set it aside. This will help you shape and store the butter later.

Step 2: Mix the Ingredients

In a bowl, combine all the ingredients: butter, parsley, chives, Dijon mustard, thyme, horseradish, garlic, lemon juice, paprika, and salt.
Start by using a potato masher to blend the butter and ingredients together, then switch to a fork to get a smoother consistency.

Step 3: Shape the Butter

Once everything is mixed, roughly shape the butter mixture into a log while still in the bowl. The texture should remain somewhat chunky, allowing the herbs and spices to be evenly distributed.

Step 4: Roll It Up

Place the butter log lengthwise toward the bottom of the prepared parchment paper.
Roll the paper up from the bottom to enclose the butter, keeping it messy at first. Once you’ve got it started, grab both ends of the paper and twist in opposite directions to tighten and smooth it out.

Step 5: Chill the Butter

Refrigerate the butter roll until you’re ready to use it. The chill time will help it set up nicely, making it easier to slice and spread.

How to Use Cowboy Butter

This flavorful spread is perfect for a variety of dishes:

On Steak – Melt it over a hot steak for a burst of flavor.
With Seafood – It pairs wonderfully with grilled shrimp, lobster, or fish.
On Vegetables – Try it on roasted or grilled veggies like asparagus or corn on the cob for an extra kick.
As a Dip – Serve it as a dip for bread or crackers for a party appetizer.
On Baked Potatoes – Top your baked potatoes with a dollop of Cowboy Butter for an upgraded twist.

Tips for Success

Use fresh herbs – For the best flavor, use fresh parsley, chives, and thyme.
Adjust to your taste – If you like things spicier, increase the amount of horseradish or paprika.
Make ahead – Prepare the butter in advance and store it in the refrigerator for up to a week, or freeze it for up to 3 months.
Serve at room temperature – For easier spreading, let the butter come to room temperature before using.

Ham & Cheese Pinwheels

Ingredients You’ll Need

Makes 16–20 pinwheels

For the Pinwheels:

1 sheet puff pastry , thawed (store-bought or homemade)
4 slices deli ham , chopped into small pieces (or shredded cooked ham)
1 cup shredded cheese (cheddar, mozzarella, or Swiss work well)
1 tbsp Dijon mustard (optional, for tanginess)
1 tsp dried herbs (like thyme, oregano, or Italian seasoning)
1 egg , beaten (for egg wash)

Optional Add-Ins:

Diced bell peppers
Sautéed spinach
Crushed red pepper flakes (for a kick)
Grainy mustard or pesto (spread thinly over the pastry)

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) . Line a baking sheet with parchment paper or lightly grease it.

Step 2: Roll Out the Pastry

Roll out the thawed puff pastry sheet on a lightly floured surface into a rectangle (about 10x14 inches).

Step 3: Add the Fillings

Spread a thin layer of Dijon mustard (if using) evenly over the pastry.
Sprinkle the chopped ham evenly over the pastry, followed by the shredded cheese.
Add optional ingredients like diced veggies, herbs, or spices for extra flavor.

Step 4: Roll and Slice

Starting from one long side, tightly roll the pastry into a log. Use a sharp knife to slice the log into 1-inch thick pinwheels.
Place the pinwheels cut-side up on the prepared baking sheet, leaving space between each for expansion.

Step 5: Brush with Egg Wash

Lightly brush the tops of the pinwheels with the beaten egg. This will give them a beautiful golden finish.

Step 6: Bake

Bake for 15–20 minutes , or until the pastry is puffed and golden brown, and the cheese is bubbly and melted.

Step 7: Serve

Let the pinwheels cool for 2–3 minutes before serving. Garnish with fresh herbs if desired.

Mozzarella-Stuffed Onion Rings with Garlic Butter

Ingredients:

2 large white onions

1 cup mozzarella cheese, shredded

1 cup all-purpose flour

2 eggs

1 cup breadcrumbs

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1/4 cup butter

1 tsp dried oregano

1 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

Oil for frying

Instructions:

1. Prepare the Onion Rings & Cheese:

Peel the onions and cut them into thick rings (about ½-inch thick).

Separate the rings and pair them up, placing a smaller ring inside a larger one, leaving a gap between them.

Fill the space between the rings with shredded mozzarella, pressing it in firmly so it sticks together.

2. Set Up the Breading Station:

In one bowl, add the flour.

In a second bowl, beat the eggs.

In a third bowl, mix breadcrumbs, grated Parmesan cheese, oregano, paprika, salt, and black pepper.

3. Coat the Onion Rings:

Take each stuffed onion ring and coat it in flour, shaking off excess.

Dip it into the egg mixture, ensuring it’s fully covered.

Roll it in the breadcrumb mixture, pressing gently to make sure it sticks well.

Repeat for all onion rings.

4. Fry the Onion Rings:

Heat oil in a deep pan to 350°F (175°C).

Carefully fry the rings in batches for 2-3 minutes per side, or until golden brown and crispy.

Remove and place on a paper towel-lined plate to absorb excess oil.

5. Make the Garlic Butter:

In a small saucepan, melt the butter over low heat.

Add minced garlic and sauté for about 1 minute, until fragrant.

Remove from heat.

6. Serve & Enjoy:

Drizzle the warm garlic butter over the fried onion rings or serve it as a dipping sauce.

Enjoy immediately while they’re hot and crispy!

Coconut Shrimp Curry

A coconut curry that's perfect over cooked rice and ready in only 25 minutes! Super easy, made all in one pot and packs tons of flavor!

Ingredients

For Shrimp Marinade

1 pound extra-large shrimp peeled and deveined
¼ teaspoon salt
¼ teaspoon black pepper freshly ground
¼ teaspoon cayenne pepper
2 tablespoon lemon juice

For the sauce

1 tablespoon coconut oil
1 medium onion chopped
3 cloves garlic minced
1 tablespoon fresh ginger minced
½ teaspoon black pepper freshly ground
½ teaspoon salt or to taste
½ teaspoon turmeric
2 teaspoon ground coriander
1 teaspoon curry powder
14½ ounce diced tomatoes
13½ ounce coconut milk
2 tablespoon cilantro for garnish (or parsley)
cooked rice for serving

Instructions

In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
Serve over hot rice and garnish with cilantro or parsley.

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Sunday April 26, 2025

Navajo Cornbread

INGREDIENTS

Cream-Style Corn (1 cup) – Adds moisture and slight sweetness without overpowering. It also helps give the cornbread a pudding-like interior.

Eggs (2 large) – Essential for structure and binding, especially in a rich batter like this.

Sour Cream (1/2 cup) – Contributes fat and acidity, keeping the crumb moist and tender.

Milk (1 cup) – Thins the batter and helps with even baking. Whole milk is best, but 2% works too.

Canola Oil (1/3 cup) – Neutral in flavor, this adds moisture and richness without weighing the bread down.

Yellow Cornmeal (1 1/2 cups) – The heart of cornbread, this gives texture and a pleasant grit. Yellow cornmeal also contributes a richer flavor than white.

Baking Powder (3 teaspoons) – Provides lift and keeps the crumb light despite the moisture-heavy batter.

Jalapeños (1/4 cup, finely diced) – Brings a subtle spice. Remove seeds for mild heat, or leave them for a spicier version.

Salt (1 tablespoon or 1/2 tablespoon for a lighter touch) – Balances the sweetness and intensifies the savory elements.

Colby Jack Cheese (1 cup, grated) – Melts beautifully and adds a creamy bite. You can sub with cheddar or pepper jack for variation.

Green Onions (1 cup, chopped) – Adds freshness and mild sharpness that contrasts with the rich, cheesy base.

Step 1: Prepare Your Baking Pan Preheat your oven to 350°F (175°C). Lightly grease or spray a 13×9-inch baking dish with nonstick cooking spray. Set aside.

Step 2: Mix the Wet Ingredients In a large mixing bowl, whisk together the cream-style corn, eggs, sour cream, milk, and canola oil. Whisk until smooth and fully incorporated. This mixture will be loose, rich, and golden in color.

Step 3: Add the Leavening Sprinkle the baking powder over the wet mixture and whisk again. Ensure it’s evenly distributed—this step is crucial for a uniform rise.

Step 4: Add the Vegetables and Cheese Stir in the finely chopped jalapeños, green onions, and grated cheese. Stir until evenly mixed throughout. This will give the cornbread tons of flavor in every bite.

Step 5: Add the Cornmeal and Salt Finally, add the cornmeal and salt to the bowl. Mix gently with a spoon or spatula just until everything is fully combined. The batter should be thick, creamy, and speckled with color from the peppers and onions.

Step 6: Pour and Bake Pour the batter into the prepared baking dish and smooth the surface with a spatula. Bake for 55–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Rest Before Slicing Let the cornbread cool for at least 10–15 minutes before cutting. This helps it firm up and allows for cleaner slices.

Expert Tips for Perfect Cornbread

For extra crispy edges, preheat the pan in the oven with a tablespoon of oil, then pour in the batter.

Want more spice? Add a pinch of cayenne or swap jalapeños for serrano peppers.

Don’t skip the sour cream—it makes a noticeable difference in tenderness and flavor.

Use freshly grated cheese for better melt and texture. Bagged shredded cheese has anti-caking agents that can affect consistency.

Let the batter rest for 5 minutes before baking

Fresh Cucumber and Beet Salad

Ingredients:

* 1 large cucumber, thinly sliced

* 2 medium beets, cooked and peeled, thinly sliced

* 1/4 cup chopped fresh dill

* 1/4 cup chopped fresh parsley

* 1/4 cup olive oil

* 2 tablespoons lemon juice

* 1 teaspoon salt

* 1/2 teaspoon black pepper

Instructions:

1. In a large bowl, combine cucumber, beets, dill, and parsley.

2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.

3. Pour dressing over salad and toss to coat.

4. Refrigerate for at least 30 minutes before serving.

Enjoy!

Savory Reuben Bake

All the bold, tangy flavors of a Reuben sandwich—baked into one warm, comforting dish.

Ingredients:

6 slices rye bread

1 lb sliced pastrami or corned beef

4 cups shredded Swiss cheese

1 cup chopped dill pickles

1 (14.5 oz) can sauerkraut, drained

2 tsp caraway seeds

1 cup milk

3 large eggs, beaten

1/3 cup creamy dressing (like Thousand Island)

1/4 cup yellow mustard

Instructions:

Heat oven to 350°F (175°C) and grease a 9×13 or 11×7 baking dish.

Cube 4 slices of rye bread and spread them in the dish.

Blend the other 2 slices into breadcrumbs; set aside.

Layer half the meat over the cubed bread.

Add sauerkraut, pickles, and 1 tsp caraway seeds.

Sprinkle on 2 cups of Swiss cheese.

Add the rest of the meat, then press everything down.

Top with the remaining cheese and seeds.

Whisk milk, eggs, dressing, and mustard, then pour over the layers.

Top with breadcrumbs and cover with foil.

Bake for 45 minutes.

Let rest 5 minutes before slicing and serving.

Saturday April 19, 2025

Bundt Breakfast / Crowd Pleaser

Ingredients

▢ 6 ounce package of Canadian bacon

▢ 2 cups O’Brien frozen hash browns

▢ 12 eggs

▢ 1 can Pillsbury biscuits (uncooked)

▢ 2 cups shredded cheese

▢ ½ cup whole milk

▢ salt and pepper to taste

Instructions

Step 1: Prepare Your Baking Pan
Preheat your oven to 350°F (175°C). Lightly grease or spray a 13×9-inch baking dish with nonstick cooking spray. Set aside.

Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the cream-style corn, eggs, sour cream, milk, and canola oil. Whisk until smooth and fully incorporated. This mixture will be loose, rich, and golden in color.

Step 3: Add the Leavening
Sprinkle the baking powder over the wet mixture and whisk again. Ensure it’s evenly distributed—this step is crucial for a uniform rise.

Step 4: Add the Vegetables and Cheese
Stir in the finely chopped jalapeños, green onions, and grated cheese. Stir until evenly mixed throughout. This will give the cornbread tons of flavor in every bite.

Step 5: Add the Cornmeal and Salt
Finally, add the cornmeal and salt to the bowl. Mix gently with a spoon or spatula just until everything is fully combined. The batter should be thick, creamy, and speckled with color from the peppers and onions.

Step 6: Pour and Bake
Pour the batter into the prepared baking dish and smooth the surface with a spatula. Bake for 55–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Rest Before Slicing
Let the cornbread cool for at least 10–15 minutes before cutting. This helps it firm up and allows for cleaner slices.