Archive for the ‘Recipes’ Category

Bacon Potato Salad

Bacon Potato Salad
Mmmmm, BACON!!
Cuisine: American
Recipe type: Salad
Serves: 6
Prep time: 
Cook time: 
Total time: 
  • 3 lbs Red Skinned Potatoes
  • ½ pound bacon, cooked and crumbled
  • 6 green onions, chopped
  • 2 ribs celery , chopped
  • 2 tablespoons diced pimiento, drained
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup mayonnaise
  • ½ cup sour cream
  1. Cut potatoes into ½" cubes
  2. Boil potatoes until cooked through (about 15 minutes)
  3. Combine all ingredients except potatoes in bowl
  4. Add potatoes to dressing
  5. Place in refrigerator for a couple hours (minimum) until chilled through


Chicken Cabbage Wraps

Chicken Cabbage Wraps
My 6 year old loves these!
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 2 lbs Ground Chicken
  • 1 lb mushrooms, chopped
  • 3 stalks celery, chopped
  • 2 carrots, chopped
  • 1 med onion, chopped
  • ½ C Hoisin sauce (can add more if desired)
  • 1 head Napa cabbage
  1. Brown chicken in skillet
  2. Add mushrooms, celery, carrot and onions to chicken and cook until tender
  3. Add Hoisin sauce, cook until thick
  4. Scoop chicken mixture into cabbage leaves
  5. Roll and enjoy!


Orange rice and bean salad

Rice and Bean Salad
Fantastic rice side with an orange vinaigrette.
Recipe type: Side Dish
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1 C uncooked white rice
  • Grated orange rind from ½ orange
  • 3 T orange juice
  • 1 T red wine vinegar
  • ½ t salt
  • ¼ t pepper
  • 2 T olive oil
  • 15 oz can black beans drained and rinsed
  • 2 green onions, chopped
  • 2 T cilantro, chopped
  1. Prepare rice according to package directions
  2. Whisk together orange rind, orange juice, vinegar, salt and pepper.
  3. Whisk in oil
  4. Combine rice, beans, green onions and cilantro
  5. Pour vinaigrette over rice combination and mix well
  6. Serve at room temp


Caramelized Onion Dip

Caramelized Onion Dip
Good as a dip for sweet potato/zucchini fries and as a spread on a sandwich.
Recipe type: dip
Prep time: 
Cook time: 
Total time: 
  • 1 tablespoon butter
  • 1 medium sweet onion, about ½ pound, peeled and sliced
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon prepared mustard
  • 1 cup mayonnaise
  • salt and pepper to taste
  1. To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
  2. Once the onions are a medium brown, remove from the heat and add the vinegar.
  3. Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
  4. Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.


Johnny’s Ranch Beans

Johnny's Ranch Beans
I came up with these years ago and the recipe changes almost every time. This is a good base to start with. You can add about anything you want to this base
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 1 lb bacon, diced
  • 1 lb hamburger
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • ½ C molasses
  • ½ C brown sugar
  • ½ C Sweet Baby Ray’s BBQ Sauce (You can probably use a different brand, but why?)
  • 1 t chili powder
  • 2 T pepper sauce (I like Chipotle Tobasco but you can use about anything)
  • 4 cans beans (I usually use a can of black, 2 cans of kidney and a can of pintos)
  1. Cook bacon until browned.
  2. Add hamburger and brown
  3. When meat is ready, add onion and garlic.
  4. Cook for about 5 minutes.
  5. Put meat mixture into crockpot and add remaining ingredients
  6. Cook in crockpot on high for about 4 hours, low for 6 to 8 hours


Alton Brown’s Brined Turkey

Alton Brown's Brined Turkey
The only way I do it now
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 1 (14 to 16 pound) frozen young turkey
For the Brine:
  • 1 cup kosher salt
  • ½ cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1½ teaspoons allspice berries
  • 1½ teaspoons chopped candied ginger
  • 1 gallon heavily iced water
For the aromatics:
  • 1 red apple, sliced
  • ½ onion, sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • Canola oil
to 3 days before roasting:
  1. Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
  2. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you’d like to eat:
  1. Combine the brine, water and ice in the 5-gallon bucket.
  2. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
  3. Preheat the oven to 500 degrees F.
  4. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
  5. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
  6. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage.
  7. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
  8. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2½ hours of roasting.
  9. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.


Harry Renner’s Eggnog

Harry Renner’s Eggnog
By far the best eggnog ever. Very creamy, light on the egg.
Cuisine: Christmas tradition
Serves: 8
Prep time: 
Total time: 
  • 6 eggs, separated
  • ¾ cup sugar (set aside ¼ cup)
  • 1 qt. cereal milk [half and half, or one pint each milk and whipping cream]
  • 1 cup straight bourbon
  • 2 oz. Jamaican dark rum
  1. Beat egg whites until stiff
  2. Fold or beat in ¼ cup sugar. Set aside.
  3. Beat egg yolks with ½ cup sugar, fold into egg white mix.
  4. Add cereal milk, bourbon and rum.
  5. Serve topped with grated nutmeg.


Red beans and rice

Red beans and rice
My version, probably not authentic
Serves: 6
Cook time: 
Total time: 
  • 2 lb hot Italian sausage
  • 1 lb beef kielbasa
  • 1 green pepper
  • 1 yellow onion
  • 3 cloves garlic
  • 1 chipotle pepper
  • 1 jalapeno
  • 1 bay leaf
  • 3 14 oz cans chicken stock
  • 4 14 oz cans dark red kidney beans
  • 3 cups prepared white rice
  1. Brown Italian sausage in large skillet
  2. Cut kielbasa into ¼? thick rounds and add to Italian sausage
  3. Dice green pepper, yellow onion and garlic.
  4. Add to sausage.
  5. Cook onions, peppers and garlic until soft, about 5 minutes.
  6. Mince chipotle and jalapeno and add to pan.
  7. Add remaining ingredients except rice and simmer for 1 hour.
  8. To serve: Place large scoop of rice into bowl and add ladle of red beans.
  9. At this point you can add a couple dashes of your favorite hot sauce to spice things up. I suggest Chipotle Tobasco for a nice smoky kick


Dunkley’s Famous Macaroni Salad

Dunkley's Famous Macaroni Salad
Very good salad. Spicier than the normal salad. Everyone always likes this
Prep time: 
Cook time: 
Total time: 
  • 1 (16 ounce) package salad macaroni (or ditali pasta)
  • 1 cup celery, diced
  • 1 cup red onion, diced
  • 1 cup onion, diced (yellow or white)
  • 1 cup medium cheddar, diced
  • 1 cup swiss cheese, diced
  • ½ cup parmesan cheese, grated
  • 1 cup dill pickles, diced
  • 1 cup salami, diced (Can substitue pepperoni. Very good and a bit spicier.)
  • 1 cup olive, black, sliced
  • ½ teaspoon horseradish
  • 1-2 tablespoon garlic salt
  • 1-2 tablespoon garlic, minced
  • ½ teaspoon white pepper
  • 1-2 teaspoon black pepper, fresh ground
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dry mustard
  • ½ teaspoon celery salt
  • 1 (3 ounce) jar diced pimentos, rinsed and drained
  • 1-1½ cup mayonnaise
  1. Bring 2 quarts of water to a boil.
  2. Add macaroni and cook until it is al dente, approximately 7-9 minutes.
  3. DO NOT OVERCOOK the pasta or it will fall apart when the salad is tossed together.
  4. Rinse macaroni until cool.
  5. Drain well and let it dry out slightly.
  6. Place pasta in a large bowl.
  7. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.
  8. Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
  9. Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.
  10. Fold in pimentos.
  11. Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another ½ cup mayonnaise, if needed).
  12. Refrigerate for another 30 minutes to 1 hour before serving.


P.F. Chang’s Mongolian Beef

P.F. Chang's Mongolian Beef
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • 2 teaspoons vegetable oil
  • ½ teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • ½ cup soy sauce
  • ½ cup water
  • ½ cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak
  • ¼ cup cornstarch
  • 2 large green onions
  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Don't get the oil too hot.
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  5. Remove it from the heat.
  6. Slice the flank steak against the grain into ¼" thick bite-size slices.
  7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
  8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  9. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  11. Heat the oil over medium heat until it's nice and hot, but not smoking.
  12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  13. You don't need a thorough cooking here since the beef is going to go back on the heat later.
  14. Stir the meat around a little so that it cooks evenly.
  15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  16. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  17. Add the sauce, cook for one minute while stirring, then add all the green onions.
  18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  19. Leave the excess sauce behind in the pan.